[CH] chili powder and recipe for chili

Judy Howle (howle@ebicom.net)
Thu, 17 Sep 1998 09:24:41 -0500

I sent this in a while back and it has a good chili powder recipe on it, so
here it is again.

 "Seasoned Greetings" -- From the L.A. Times.

 The most important ingredients in chili are
                   the spices, and many cooks jealously guard their
                   special blends. But there is a way you can give
                   away your chili recipe without giving away the
                   whole thing. Bottle your seasonings and attach the
                   recipe--without the spice instructions. Tell them
                   that information is too hot to handle.
                        If you don't have a favorite spice mix or chili
                   recipe, you can borrow ours.

                        BASIC SPICE MIX
                        2 tablespoons ground cumin
                        2 tablespoons pasilla chile powder
                        2 tablespoons California chile powder
                        1 tablespoon salt
                        2 tablespoons basil
                        2 tablespoons oregano
                        2 tablespoons dry mustard
                        1 teaspoon cayenne pepper
                        1/2 teaspoons garlic powder

                        Chili powder comes in more varieties than basic
                   red. In the Latino sections of most supermarkets,
                   you can find ground chiles from different kinds of
                   peppers, including pasilla and California chiles.
                        Combine cumin, pasilla and California chile
                   powders, salt, basil, oregano, dry mustard, cayenne
                   pepper and garlic powder. Mix well.
                        2 cups.

                        THREE-BEAN-AND-MEAT CHILI
                        1 pound mild or hot Italian sausage
                        4 pounds lean ground beef
                        1/4 cup olive oil
                        4 onions, chopped plus extra for garnish
                        1 cup Basic Spice Mix or spices of choice
                        1 (12-ounce) can tomato paste
                        1/2 cup red wine
                        1 (1-pound) can crushed tomatoes
                        2 (1-pound) cans peeled tomatoes
                        1 (15-ounce) can kidney beans
                        1 (15-ounce) can black beans
                        1 (15-ounce) can pinto beans
                        1 pound Cheddar cheese, grated, optional
                        1 bunch cilantro, chopped, optional

                        Remove sausage from casings and add with
                   ground beef to large stock pot over medium-high
                   heat. Brown meat, then cook through, about 15
                   minutes.
                        Using slotted spoon to drain excess fat, transfer
                   meat to large mixing bowl. Discard any excess fat
                   from pot.
                        Heat olive oil in same stock pot, add onions and
                   cook over low heat, until translucent, about 10
                   minutes.
                        Reduce heat to low, stir in Basic Spice Mix,
                   tomato paste and wine. Stir in crushed and peeled
                   tomatoes. Add kidney, black and pinto beans and
                   simmer, uncovered, stirring often for 30 minutes.

                        Serve with grated cheddar cheese, extra
                   chopped onion and chopped cilantro
 .
                        16 servings

                        Chili Jar
                        1 to 2 cups spice mix
                        1 jar
                        Hand-written recipe card
                        Decorative ribbon or trim
                        * Place spice mix in jar and decorate as desired.
                   Use paints, for instance, to draw chile peppers on
                   the jar.
                        * Attach recipe card to jar with decorative
                   ribbon.

Judy Howle
howle@ebicom.net

Flavors of the South		
Recipes for "heat lovers"		
http://www.ebicom.net/~howle	

Hot and Spicy Food Editor
Suite 101
http://www.suite101.com/topics/page.cfm/462