INGREDIENTS

INSTRUCTIONS

*  dice and saute these ingredients in a mixture 2 tablespoons olive oil
and 4 tablespoons vegetable oil. Whew! I feel the kitchen heat from this
one.  My recipe will make a medium-warm chili. Some folks might consider it
hot...it just depends on their experience with chili. If you consider it
might be too hot; cut back on the jalapeno pepper and/or the Tobasco. Leave
in the chili powder. add meat and brown (I usually brown in a separate
large cast iron skillet or dutch oven, drain most of the juices and add to
the vegetables. Purists would add all the drippings.) What size servings do
you want?  This will probably fill 50+ small servings. If you want more,
consider increasing proportionally, or (heaven forbid this come from the
mouth of a Texan) add beans. add ingredients, cook 3 hours on low heat, and
stir every 10-15 minutes to keep bottom ingredients from burning. Up to 3
lbs. dried pinto or kidney beans (soaked overnight) can be added during the
last 1/2 hour of cooking, if desired. If you want to thicken the chili, add
1/2 cup mesa flour blended with water to the chili in the last 15 minutes
of cooking. Let me know how this turns out. I have won a couple of chili
cook-offs with this recipe. However, it has never tasted the same way
twice. Cooking with or without the drippings will make a difference in the
"richness" of flavor.  I choose to drain off the fat to cut back on the
saturated fat content. Skim off the fat after cooking. This freezes well.
Bon appetit, y'all!  Jim in Dallas FROM: JIM WAYLAND (GWXW83A)
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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