INGREDIENTS

INSTRUCTIONS

In the meantime, heat 2 T of oil in a large, heavy skillet. Add garlic,
onions, bell peppers, and celery. Cook until the onions are clear. Remove
and reserve. Mix ground meats. Add 1 T. oil to skillet and saute meat,
cooking on high heat until thoroughly browned. Drain fat. Remove ground
meat and reserve. Brown cubed meat, drain, and reserve. Place reserved
vegetables and meats in chili pot along with linguica (or Andouille). Add
all remaining vegetables, spices and liquids (except the beer, Masa Harina,
or beans), a little at a time, stirring and mixing thoroughly between
additions. Carefully bring temperature up to a simmer. Cook covered on very
low heat approximately 5 hours. Adjust the consistency after 3 hours. If
too thin, uncover and reduce by turning up heat (carefully) slightly. If it
is still not the desired consistency, add masa harina (or flour) to
thicken, beer to thin, as needed. Taste and adjust for spices carefully
(the flavor will develop as the chili cooks). It should be hot enough to be
memorable, but not so hot it takes the skin off the roof of your mouth.
It's better to sneak up on hot. You can't take it out. If it cries out to
be hotter, add just enough Louisiana hot sauce. Finally, and only if you
absolutely must, add the beans. A chili purist would jettison them without
a second thought. If you can't bring yourself to do it, but want to serve
the chili beanless as God intended, serve the beans on the side and let
people indulge their own leguminous perversions. Serve topped with chopped
Walla Walla sweets, shredded Monterey Jack cheese, and a pinch of parsley.
Recipe By     :
From: Hbarn60377                      Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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