On Mon, 08 Mar 2010 13:15:37 -0800, "Mr. Joseph Littleshoes Esq."
> wrote:

> then add 2 - 3 tbs. of real chili
> powder (according to taste) and season with 1/2 tsp. of powdered thyme,
> 1 tsp. of dry mustard, 1 tsp. (generous) of celery seeds, ground cumin
> to taste, salt to taste.
>
> Cover and cook 30 minutes or until mixture is thickened to a mushy
> consistency, stirring occasionally.
>
> Serve with a topping of grated sharp cheddar & dice of raw green onions
> and a side of plain boiled rice.

Chili is wonderful served *on* rice, but I usually do it that way when
it's "leftovers".
>
> I will also be serving heated corn tortillas with the chili.
>
> As i mentioned above, i will start cooking the seasonings in about an
> hour from now when the beans are done so if any one has any suggestions

Instead of thyme, use oregano and add some garlic. I don't use
mustard or celery seed, so I can't comment - not sure how they would
work in chili. I chop up a regular onion to cook along with the meat
and garnish with green onion at the end if I'm feeling fancy. I also
add a good hand full of chopped fresh cilantro just before serving and
garnish with a bit more.

I like Om's suggestion of adding some chocolate, but I've never tried
it that way before. Must try it sometime!

PS: Don't over cook your chili, JL! You're not making soup. You want
your meat and beans to retain their shape,

--
I love cooking with wine.
Sometimes I even put it in the food.