Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Lean beef (stew meat, round, 2 tb Mexican oregano, crushed (if
-or something similar), cut -you can't get Mexican
-into -oregano,
1/4 Inch chunks or run through -substitute Italian oregano,
-your butchers' chili blade -but cut the quantity in
1 lb Sweet Italian sausage, -half -- or let me
-casing removed -know, and I'll mail you
2 tb Lard, bacon drippings or -some)
-cooking oil 1 ts Coriander seed (not the
1 lg Onion, chopped -fresh spice), ground
2 Cloves garlic, minced 1 12-oz can beer
2 tb To 1/4 cup Hungarian Sweet 2 Beef bouillon cubes
-Paprika (since we suspect 2 tb Tomato paste
-you have a 2 Heaping Tablespoons of masa
-problem with capsicum, I'd -or cornmeal
-start with the smaller -water as needed
-amount and work up) -salt, WHITE pepper to
1 tb Ground cumin -taste

Melt the lard in a large, heavy pot. Add the beef and sausage, and
cook until about half done. Add the onions and garlic, and cook
until the onions are transparent, and the meat is nicely browned. Add
the dry spices, and cook, stirring, until they develop a fragrance.

IMPORTANT -- do not drain off the fat at this point. We'll get rid of
it later, but it is a flavor carrier, and needed for a while.

Add the tomato paste, beef bouillon cubes, and beer, and enough water
to barely cover the mixture. Cover, and simmer on lowest possible
heat, until the meat is tender (2-3 hours). Stir frequently, and add
additional water or beer as needed to keep the mixture from burning.

At this point, and in an ideal world, you would refrigerate the chili
overnight to develop flavors and let the excess fat rise to the top.
If you absolutely can't wait, skim off as much fat as possible from
the surface of the mixture. If you have developed the virtue of
patience, lift the fat off the mixture and return the pot to the
fire, bringing it up to a slow simmer before continuing.

Mix the masa or cornmeal with an equal quantity of water, and add to
the mixture. Stir, and simmer another half hour or so, stirring
frequently, and adding additional liquid if the mixture seems too
thick.

Adjust the seasonings, adding salt (for my taste it shouldn't need
much) and white pepper (which doesn't contain capsicum, but will give
the chili a bit of a "bite") to taste.

If you absolutely must have beans in your chili, please, please, cook
them separately, according to your favorite recipe, and spoon them
into the bowl, then spoon the chili on top of 'em and mix. (You could
even do this with heated canned beans, just don't tell me about it ;-)

If you decide to try this, let me know how it turns out. My head says
it should be pretty good, if mild, chili.

Kathy in Bryan, TX From: Kathy Pitts Date: 01 Dec 94 ... Shipwrecked
on Hesperus in Maryland. 21:06:08 10 Mar 95 ___ Blue Wave/QWK v2.12
~-- InterEcho 1.05 * Origin: MetroNet * Columbia, MD * (410) 720-5506
* (1:261/1137) ® ¯ BBS: Sound Advice (816) 436-4516 Date: Sat,
03-11-95 (00:23)
Number: 199531 Refer: 0 To: ALL From: TERRI WOLTMON Subj:
Marshmallow Crescent Puf Conf: Cooking (628) Read: No Status: Public
Unexpected end of recipe From: Burton Ford Date: Fri, 03-1

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