Subject: RECIPE: Super-bowl chili
From: bellas@ttidcb (Pete Bellas)
Date: 21 Mar 86 05:25:22 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE CHILI-1 M "26 Feb 86" 1986
.RZ "SUPER-BOWL CHILI" "A hearty (and hot) Texas-style chili"
This is a chili traditional in our Super-Bowl Sunday festivities.
It has won several ``no holds barred'' (non ICS) chili
cookoffs where there are no specific rules.  It is the result
of countless changes and adjustments of a small group of chili
afficianados (aka chiliheads).  Note: 
there is a range of peppers specified, you may adjust the ``temperature'' of
the resultant chili, mild if you use the low end, or nuclear
if you use the high end (we do!).
.IH "serves 6\-8" "serves 7\-9"
.IG "2 lbs" " cheap steak"  "1 kg"
(not too fatty)
.IG "1 lb" "stewed tomatoes" "500 g"
.IG "1 lb" " whole tomatoes" "500 g"
.IG "\(12 lb" " tomato sauce" "250 g"
.IG "1 cup" "water" "250 ml"
(or beer)
.IG "\(14 cup" "chili seasoning" "75 ml"
(*see note below)
.IG "1" "large red onion,"
chopped coarse
.IG "2" "garlic cloves,"
minced or crushed
.IG "2\-6" "fresh \fIjalepeno\fR peppers,"
seeded and minced
.IG "2\-6" "dried \fIarbole\fR or \fIserrano\fR peppers,"
whole
.IG "3" "Anaheim or California (large) chilis,"
chopped coarse
.IG "1" "bell pepper,"
red or green (optional).
.IG "2 Tbsp" "brown sugar" "30 ml"
.IG "1 tsp" "salt" "5 ml"
.IG "2 tsp" "black pepper" "10 ml"
.IG "4 Tbsp" "masa flour" "30 g"
.IG "2 cups" "cooked pinto beans" "200 g"
.PH
.SK 1
Trim the meat of all visible fat.  If there is a large strip
of fat on one side of the meat, save it whole.  Cut meat into
.AB "\(14-inch" "\(12-cm"
cubes, and brown it in a frying pan.
.SK 2
In a large chili pot, place tomatoes, tomato sauce
and water or beer.  Bring to a slow boil.
.SK 3
Add the meat, chili seasoning, onion, garlic, peppers, sugar,
salt and pepper. If you are using the optional bell pepper, cut it into
.AB "1-inch" "2-cm"
strips and add them now. If you have that large piece of steak fat,
add it now; if not, add
.AB "1 Tbsp" "15 ml"
of cooking oil.  Cover and
reduce heat, simmer at least one hour (two to three is better)
stirring occasionally. At the end of the simmering remove
and discard the piece of steak fat.
.SK 4
Mix the masa flour with about
.AB "\(14 cup" "60 ml"
water and add to chili pot
along with the pinto beans (or any kind you prefer).  Simmer
an additional 30 minutes.
.SK 5           
Serve.  If you have made the nuclear version, make sure there
is plently of beer on hand.
.NX
For chili seasoning, we make up batches consisting of 
8 parts chili powder, 2 parts ground cumin, and 1 part crushed (not ground)
cayenne peppers.
.SH RATING
.I Difficulty:
easy to moderate.
.I Time:
30 minutes preparation, 1\(12 to 3 hours cooking.
.I Precision:
approximate measurement OK.
.WR
Pete Bellas
Citicorp TTI, Santa Monica, CA
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