CB> Hello ALL,
 CB> I'm looking for a good chili recipe
 If available in your area, the Wick Fowler's Two-Alarm Chili kit is the best 
thing out there for someone who hasn't cooked chili before.
 Bear in mind, though, that this is TEXAS chili (the only REAL chili!), not 
the stuff you are probably used to in Des Plaines. Meaning it has noe beans, 
cinnamon, etc. And, I might caution you as to the amount of the red pedder 
packet you use in the pot. You may want to start out not using it at all, and 
then ading it to taste toward the end of cooking.
 When I cook chili, I start with a couple of pounds of coarse-ground lean 
beef (I use some round steak, ground up in my food processor to about 1/4" 
pieces or a little bigger). Put that and a chopped med. onion in the pot and 
brown it well. Drain off the fat, then add some water and berr, if you like 
(I don't) Oops, make that "beer"! Add about 1/4 c. chili powder, a couple of 
cloves of chopped garlic (which could have been browned with the beef and 
onions, now that I think about it), about ! tbsp. oregano, ! tbsp. paprika, I 
tbsp. comino (cumin). These amounts are just a starting point. I cook by 
sight and smell more than by a recipe.
Let that start simmering, and adjust spices as necessary while that's going 
on. If you want it hot, go ahead and add some Cayenne pepper, but be careful; 
A little at a time, tasting after stirring. After all this, and simmering 
until beef is tender (say, about an hour), mix some Masa flour and water into 
a thick liquid, and add about 1-2 tbsp. to "tighten" the chili and add that 
good ol' masa flavor. 
 That's about it! Good Luck!
Dave
--- Maximus/2 2.02
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