[CH] My 3 day chili....

J.J. Sommerville (cuttlefish@mindspring.com)
Sun, 13 Dec 1998 14:52:49 -0500 

   I have posted the recipe just so you could see where I started from.  I
also added some left over taco meat, and I used the jalapenos.

It has now been 3 days of eating this chili.  It's not bad, just too hot for
me.  With only eating 1 bowl a night, and the all the additions, it's not
moving.  8)  Yesterday I tried a little honey and vinegar, a can of
tomatoes, a can of beans and some cheddar cheese.
Hubby even confessed that it was a little hot.  *SIGH*  Today I added
another can of beans, cut up potatoes and served over rice.  It's better.  I
can tolerate this one. (I would like it a slight more milder. *SHRUG*)
Thanks for all of your help.  Oh, I tried one of the potatoes, no noticible
increase in heat in them.  I think I'm actually going to fry them up and
serve them.

Oh, I did have another question.  I don't drink beer (I don't really like
the taste of it) so when I went to buy beer I didn't know what was a good
drinking beer, and hence a good cooking one.  Can anyone help?  I used Lone
Star beer I think.

JJ




                    *  Exported from  MasterCook  *

                      Five-Alarm Beef Chili (Rival)

Recipe By     : Rival Crockpot Slow Cooker Cuisine p 133
Serving Size  : 7    Preparation Time :0:00
Categories    : Crock Pot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  c             vegetable oil or olive oil
   3      to 4 lbs      boneless beef chuck -- cut into pieces
   2                    onions -- chopped
   1      4 oz can      chopped jalapeno OR
                        mild chili peppers
     1/3  c             chili powder
   1      tbsp          dried oregano
   2      tsp           ground cumin
   1      tsp           salt
   1      c             beer

Heat 2 tablespoons oil in a skillet over medium heat.  Add the beef and
brown all sides.  Transfer to Crock-Pot.  Add the remaining 2 tablespoons
oil to the skillet and saute the onions and green peppers until soft.
Transfer to Crockpot. In Crock-Pot, stir in the jalapenos, chili powder,
oregano, cumin, salt and beer.  Cover and cook on low 6 to 8 hours, or on
High 3 to 4 hours.  Serve.

                   - - - - - - - - - - - - - - - - - -

NOTES : Try this chili as is or increase the seasoning or peppers as you
would like to increase the chili flavor or the heat.