*  Exported from  MasterCook  *
 
                             ANDY BEALS' CHILI
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Entrees                          Usenet
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       c            Beans, canned (drained)
    6       c            Tomatoes, stewed
    2       lb           Beef, cut into bite-sized
                         -pieces and browned
                         -(don't use ground beef)
    2                    Garlic cloves, chopped
    3       md           Jalapeno peppers, cut up
    2                    Green bell peppers, diced
    2       md           Onions, diced (or less)
                         Beer, flavorful (1 bottle)
    2       T            Cumin
    2       t            Paprika
    1       t            Cayenne pepper
 
   Saute the meat and onions.  You may do it in the same pan that you are
   going to put the chili in. The meat should be brown on the outside, but you
   don't have to cook it much at this time. Drain the fat from the beef.
   
   Put everything in a big pot over low heat (a slow cooker is handy) and stir
   together.  Wait half an hour to an hour and check the flavor of the soupy
   base.  Adjust as you see fit.  Perhaps add more beer, hot peppers, or
   spices. Repeat as necessary. Wait as long as you can, stirring
   occasionally.  You may eat it when the beans and beef are soft. Serve with
   bread, fresh-baked biscuits or cornbread.
   
   This is best if it has cooked at least overnight.  Generally it’s ready for
   consumption after about three hours.  If you can't turn your stove down to
   a very low heat, you're bound to burn the bottom of the chili a little, but
   as long as you don't scrape it off, it will taste okay. Slow-cookers are
   great in this regard!
   
   At the three hour mark, the chili is somewhat soupy.  If you want it to
   thicken up, turn up the heat a bit and let it boil off the excess water.
   While doing this, stir every few minutes or you may burn the bottom!
   
   NOTES:
   
   *  Andy’s own recipe for meat/bean chili -- This is the descendant of the
   chili that I've been making since 1974.
   
   *  I change the proportions of ingredients (double the beef, drop the
   beans, add LOTS more cumin) all the time; this recipe is just a general
   guideline. The amount of garlic given in the recipe is very conservative.
   Garbanzo beans (chick peas) are nice, but they take a lot longer to cook.
   Making it with lamb or Italian sausage instead of beef is also interesting.
   Cherry peppers instead of jalapeno peppers are very nice also.
   
   *  Do not use wimpy American beer!  I have found that Moosehead adds a good
   flavor, and I bet that Anchor Steam will too.
   
   : Difficulty:  easy.
   : Time:  15 minutes preparation, 3 hours cooking.
   : Precision:  no need to measure.
   
   : Andrew Scott Beals
   : Lawrence Livermore National Laboratory, Livermore Ca
   : bandy@lll-crg.arpa, {ihnp4,pyramid,seismo,topaz,ll-xn}!lll-crg!bandy
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
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