INGREDIENTS

INSTRUCTIONS

This chili recipe is a little more time consuming than the Claiborne I
posted for you, but it is great. It was in an article in the 10/19/86 issue
of the LA Times Magazine prior to the 20th Annual World Championship Chili
Cookoff. It was written by Betsy Balsley. She wrote-- "In preparation [for
the cookoff], you might try your hand at creating a bit of true Americana
for dinner. You can > dress our California-style chili with chopped onions
and cheese, but do honor the basic rules of real chili-making and skip the
beans. Genuine chiliheads never add them."  I guess Mr. Claiborne would beg
to differ with Ms. Balsley.
:) :)  So for purists  Saute meat with half of garlic in 5 tablespoons oil
until browned. Saute onions separately with remaining garlic in remaining 5
tablespoons oil until tender but not browned. Add onions to meat; then add
chili powder, cumin, oregano, brown sugar, salt and pepper. Simmer 10
minutes. Add green chiles, beef broth, tomato sauce, cayenne to taste and
beer. Cover and simmer over low heat 1 1/2 to 2 1/2 hours until meat is
very tender. Chili will be soupy at first, then will thicken as it cooks.
Uncover last half hour. Stir >> frequently and do not allow chili to stick
to pot or become too thick.  Add more beer or water if needed. Skim off any
excess fat. Makes 1 gallon, or 12 to 16 servings.
Betsy Balsley   Los Angeles Times Magazine   Oct. 19, 1986  Gert, if you
make this, you might have to brown the meat in batches. Don't know if it
will be enough to feed your crowd-- you might have to double up!  Posted on
PRODIGY,  December 1993; formatted by Elaine Radis; PRODIGY BGMB90B; GEnie,
E.RADIS
Recipe By     :
From: Cuponquen@aol.Com               Date: Sun, 12 Nov 1995 21:45:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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