The Mudcat Café TM
Thread #12951   Message #105539
Posted By: Lonesome EJ
16-Aug-99 - 01:26 PM
Thread Name: Ethnic Foods Crossover (Cont'd)
Subject: RE: Ethnic Foods Crossover (Cont'd)
I realize that what the culinary world needs least is yet another recipe for chili. I would not offer this one if I could not also assure you that it is THE BEST CHILI YOU'VE EVER TASTED! This is not Green Chili or Chili Poblano, and actually has very little in common with mexican chili. No this is what I call Southern Style Red Chili.

Brown 1 lb ground lean beef and 1 lb cubed lean pork in a small amount of olive oil, adding 1/2 chopped green pepper, 1/4 onion and 1 clove garlic to the pan. In your kettle, put 1 16 oz can tomato sauce plus 1/2 can of water. Add 4 fresh tomatoes, or 1 16 oz can tomatoes to kettle(fresh tomatoes are tastier, but I don't like the skins), then add 1/2 tablespoon ground red pepper flakes, 1 can Rotel Tomatoes and Green Chilis, 2 bay leaves, salt to taste, 3 or 4 good dashes Louisiana Hot Pepper Sauce, 1 tbl spn ground cumin, 1 tbl spn Mexene Chili Powder(or other Chili Powder if no Mexene),1/4 teaspoon ground cloves. Put the kettle on low heat.

When meat is moderately fried, drain and add to the sauce. Cook covered on low for 1 hour to 4 hours, depending on how hungry you are by now. One half hour before serving, add 1 12 oz can pinto beans. Save some for the next day, because it's even better re-heated !