INGREDIENTS

INSTRUCTIONS

STEP 1
STEP 2
STEP 3
Step 1: Sear meat in a heavy saucepan and drain. Add remaining ingredients
in Step 1 and simmer for about 1 1/2 hours.(Float the jalapenos on top of
the chili for only an hour; then remove.) Step 2: add all the spices and
simmer for about 35 minutes. Step 3: Stir in cumin. Taste and add salt and
jalapeno juice as desired. Cook about ten more minutes.
Source: Don Reed, runner-up 1988 Original Terlingua International Frank X.
Tolbert/Wick Fowler Memorial Championship Chili Cook-Off Posted by: Ken
Strei
HOT CHILI TIPS: Throw out any chili spices over a year old.(The Reeds, who
believe fresh spices are the major secrets to their success, buy only three
months worth of spices at a time. And they date their spice jars.) For a
smoother chili gravy, grind the spices in a coffee mill to make them finer.
For a darker chili,add more paprika or chili powder. Combine chili
powders,some dark,some medium. The Reeds order some of their chili powders
and spices from Penderys in Dallas (800) 533-1870. But a lot of people cook
with McCormick's chili powder, available at supermarkets, or bulk chili
powders and peppers from Whole Foods. According to the Reeds, no one cooks
competition chili in an iron pot anymore. Competitors tend to use other
heavy saucepans, often Teflon lined to prevent burning. (The Reeds cook in
Club Aluminum pots with a Siverstone lining.) If you are cooking chili
outdoors, you have to take the elements into account. Wind will affect the
amount of liquid in a pot of chili, as well as the cooking fire. Hot
weather can affect a final recipe, because you generally need more salt to
get a winning taste when the temperature is pushing 100. For cooking chili
outdoors, cook over propane and use a heat distributor for even simmering.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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