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> Subject: Kansas City Chili
> Date: Friday, February 18, 2000 11:12 PM
>
> On Fri, 18 Feb 2000 08:27:00 -0800, eromlignod
> > wrote:
>
>>Hi all,
>>
>>I have been following this newsgroup for a month or so and have
>>asked and answered questions a few times, but it occured to me
>>that I have never posted a recipe. Forgive me. Here is one I
>>developed myself and that won an award here in Kansas City a few
>>years ago. If anyone tries it, let me know what you think.
>>
>>Don's Chili
>>
>>1 lb. ground chuck
>>1 lb. ground pork
>>2 large yellow onions, chopped
>>2 cloves garlic, minced
>>3 16 oz. cans red beans, include liquid
>>2 4 oz. cans chopped green chilis
>>1 15 oz. can tomato sauce
>>1 cup beef broth (about)
>>3 tbs cumin
>>4 oz. dried whole New Mexico chilis, remove stems, cut up with
>>scissors, include seeds
>>1 bay leaf
>>1 tsp oregano
>>1/2 tsp black pepper
>>1 tsp salt
>>2 tbs terragon vinegar
>>1/2 tsp Tabasco sauce
>>1 tbs ground red pepper (more if you want to turn up the heat)
>>1/4 cup olive oil
>>
>>Sautee onions and garlic in oil in a large pot until onions are
>>clear. Meanwhile put cut-up peppers and broth in a blender and
>>puree into a dark brown paste. Add meat to onions and break
>>up. When meat is browned add chili paste and cumin and cook 2
>>more minutes. Add remaining ingredients and simmer for one hour.
>>
>>Enjoy!
>>
> reads well- book marked for review. Thank you
> Harry Demidavicius
>
--
Dave S
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