INGREDIENTS

INSTRUCTIONS

In a fairly large pot, brown the ground chuck, draining off any fat when
finished browning. Simultaneously, saute the chopped onions, garlic and
green pepper in the oil in a separate pan -- I find if you try to saute
them with the beef, they give up too much moisture to it, and it really
doesn't brown enough -- it just "grays" . Add the sauted onion, garlic, and
green pepper to the browned meat, along with all the other ingredients.
Dilute it to the desired thickness with the chicken stock -- or some beer.
Simmer for an hour or two, covered. You may want to uncover for the last
half-hour or so if you think it has thinned out more than you expected --
sometimes the tomatoes release juice as they cook. Particularly good with
corn bread. And even better the next day.
BLACK BEANS THE EASY WAY
My chili recipe calls for the end result of starting with 2 cups of dried
black beans, and preparing them as you will. There are plenty of cookbooks
full of instructions for soaking overnight, etc., but I do it the easy
way.
My way is to pressure cook them, which only takes 45 minutes after the
steam release hisses the first time. Just rinse two cups of dried black
beans well, and put them in the pressure cooker with at least 4 cups of
water. Seal it, heat until the steam release hisses the first time: then,
turn down the heat to medium-low, and start your timer for 45 minutes.
Steam release should hiss every few minutes or so. When they're finished
cooking, drain them, and they're ready for the chili pot.Copyright 1992
by Peter A. Vogt
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”