In article <[email protected]>,
"Mr. Joseph Littleshoes Esq." <[email protected]> wrote:
> Hello Folks:
> Its about 1 PM here in California, and i just put the red beans on to
> cook for chili con carne con frijoles.
> If anybody has any suggestions?
> Here's the basic recipe I am using.
> Cook i large minced onion in 3 tbs. of cooking oil or other fat over a
> low flame, till just beginning to brown, stirring constantly; stir in 2
> pounds (for 2 pounds of beans) freshly cut up, largish dice, of lean
> beef steak (not ground beef) and continue cooking till meat is well
> browned, stirring and shaking pan almost constantly to prevent scorching.
> Stir in 1 quart of canned tomatoes, i large green pepper, minced, 1
> small can or red peppers, drained and chopped. [note: i will also toss
> in a half dozen peeled and roughly chopped fresh tomatoes.]
> Add the above to the cooked red beans, 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.
> 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
> Mr. Joseph Paul Littleshoes Esq.
Consider adding a level tablespoon of unsweetened cocoa powder. It
enhances the chili. A good garnish for that would be a light sprinkling
of fresh cilantro leaves, if you like them.
A small amount of mexican oregano would also not be out of place...
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