INGREDIENTS

INSTRUCTIONS

I estimated the amounts, as none were given.
Cook the onion and garlic in about a tablespoon olive oil until
translucent. Add the chili meat and brown it. Add everything else and slow
cook at least about 30 minutes. That's it! Keep enough water(or tomato
juice or broth) in it to be a little soupy. I think the Taco Seasoning is
the key to it. McCormick also makes a Chili Seasoning, but the cook
specifically said Taco Seasoning.
Usually when I make chili (which is often), I cook as lean a version as
possible. But this time I used chili meat (which I don't normally) , didn't
drain it after meat was browned. Instead, I cooked it until it was done and
then spooned off the approximately 2 tablespoons of grease which had risen
to the top. This will occur if you just simmer it without stirring for
about 10 minutes. This is the basic recipe. Options could include: Whole
comino seeds, oregano, cilantro, cayenne, beef or chicken broth.
I'm a chili lover, plain and simply put! I like white chili, green chili,
chicken chili and heck, if I'm pressed for time or ingredients, I can even
use canned in a pinch. A real nice different chili is CHET'S NEW YORK
CHILI, which I think he's posted to the list. Definitely worth a try! But
for ease and simplicity resulting in a really good product, I heartily
reccommend LULU'S JAILHOUSE CAFE CHILI as the easiest GOOD chili that
you'll ever make.
Posted to TNT Recipes Digest by Mi Kicks <MiKicks@aol.com> on Mar 15, 1998

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