Tuesday, May 16, 2006


There are few dishes in the US that invoke more discussion than chili. We had a friend that used to say "anyone who knows beans about chili, knows there are no beans in chili". We admit to using a spice mix, Carroll Shelby's Chili Kit. And, we use beans.
We use "chili meat", a roughly ground beef that is available from our butcher. Brown the meat along with 2 cloves of garlic, crushed, a small onion diced and 1T oregano. Drain the excess fat, if any and then follow the package directions. We also adjust the recipe by using 12 oz. of beer to replace the water in the directions, add a 14 oz. can of crushed tomatoes and a 14 oz. can of kidney beans. The finished dish can be topped with shredded cheese, chopped onions and the heat can be adjusted, in this case with Tabasco sauce.



Post a Comment

<< Home