Elana Kehoe > wrote:
>2. Add beef, stirring frequently with a wooden spoon till meat changes
>color but does not brown.
> [Avoid browning beef at beginning---let change color over medium
>heat.]

Uh, why?

The only point of searing is browning, as the meat will
cook through when simmering later. Why slow it down with
this extra step?

>5. Add 1-1/2 cans (ONLY) of the broth and stir till liquid is
>well-blended. Add salt and pepper. Bring to a boil, stirring
>occasionally. Reduce heat; simmer, partially covered, over low heat,
>1-1/2 hours. Stir occasionally. Add remaining broth; cook 30 minutes
>longer, or until meat is almost falling apart.

I also don't understand splitting the broth. Is it so
the later addition can cool the cooking down? So you can
decide how much to add for texture?

>refrigerate overnight to ripen flavor.

Reminds me. I still have some great spaghetti sauce
I made the other day. I think I'll eat that while I'm
cooking this. It'll confuse the hell out of my tastebuds,
but nobody said cooking was pretty. I'll have it with ziti
so I can use a smaller pot for the pasta while my pentola
is up to its gunwhales in chili.

>7. Reheat chili in top part of double boiler placed over boiling water
>[or in
> microwave].

Lather, rinse, repeat.

--Blair
"It's why they make 6-quart stockpots."