"James Silverton" > wrote in message
...
>I tried a recipe for chilli the other day that used some tomatilloes but
>not much in the way of spices beyond prepared chilli powder and cumin It
>was rather blah even with the addition of a little Tabasco. I had made
>enough for two meals and I cooked the second for half an hour more with
>some oregano, coriander and ancho chile. I not have anchos available the
>previous day but the second attempt was rather good.
>
> --
> Jim Silverton (Potomac, MD)
>
> Extraneous "not" in Reply To.
>


Whoa Chili is the beginning of fighting words:

There are too many recipes and a gazillion different tastes.

Below is a chili I developed for a super bowl cook-off and won 1st place.
IMHO it's way too complex but what the hell.

Dimitri

Dimitri' s Tequila Mango Chili





1 very large white onion diced

2 carrots minced

¼ cup garlic minced

½ cup celery minced



2 lbs. pork shoulder meat boned (ground)

5 lbs. beef neck meat boned (ground) (yields about 2.5 pounds of
meat)



2 Large mangos (diced)

1 1oz package ground New Mexican Chili (mild)

2 Large cans El Pato Enchilada Sauce

4 Regular cans diced tomatoes

2 TBS ground Cumin

2 Small cans diced green chilies



24 ounces tomato juice (2 cans)

1 TBS Beef soup mix

1 TBS oregano

1 tsp Ground black pepper

2 Dash Pico De Gallo Powder

1 Cup Tequila

3 NY Steaks diced and browned in a dry pan

Bread crumbs (to thicken)



Preparation

Make a Mirepoix from the onion, celery, carrot, & garlic. Sauté till soft
add the mango & ground chili powder and sauté until well incorporated.



Add 2 cans of enchilada sauce & the 4 cans of tomatoes bring to a boil,
reduce the heat & simmer.



De-bone the meat & cut into strips & grind using the larger chili grind. In
a separate heavy skillet (cast iron) brown the meat in small batches until
almost burnt & no liquid remains. Add the browned meat to the Chili & 1 can
of the tomato juice. Add the cumin pepper, green chilies & soup mix
(instant bullion). Deglaze the pan with the remaining can of tomato juice &
simmer until the juice begins to turn brown - add to the chili.



Begin simmering covered, stir occasionally. Taste for hot and adjust using
cayenne or any other ground hot chili powder. Simmer 6 or more hours - Add
the browned steak pieces & use the tequila to deglaze the pan & ad to the
chili. Be careful - you're deglazing with alcohol.



Enjoy