MOM'S CHILI

A mild, hearty chili

This chili won't win any awards in Texas, but it's a nice, mild, flavorful dish. The recipe can easily be multiplied; I usually make a triple batch and freeze the excess. For a spicier chili, use more chili powder, or!even better!mix your own spices.

Ingredients

(Serves 4)

Procedure

  1. Brown the meat and onions, separately if desired.
  2. In a large, heavy pot, combine the meat and onions, and the other ingredients except the chili powder.
  3. Simmer

at least one hour. Six or more hours is better.
  • Stir in the chili powder.

    Notes

    I usually use more garlic!the cloves can be left whole, and will become soft and mildly flavored by simmering.

    The flavor is best if the chili sits for a day before being served.

    Rating


    Difficulty: easy.
    Time: 15 minutes preparation, 1 to 6 hours cooking.
    Precision: approximate measurement OK.

    Contributor

     
Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA 
{ucbvax,decvax}!mtxinu!ed
    Recipe last modified: 24 Feb 86

    Original header

    From: ed@mtxinu (Ed Gould)
Newsgroups: mod.recipes
Subject: RECIPE: Mom's Chili
Date: 21 Mar 86 05:27:42 GMT
Organization: mt Xinu, Berkeley CA
Approved: reid@glacier.ARPA


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