RE: Chili
 

Once while in far N. OK (just a punt, pass and kick from KS)
my hosts served some very good all meat chili poured
over spagetti noodles. I must say, it was pretty good.
I sometimes like it over white rice too. But let's be
clear, these are side items, not cooked with the chili.
All you really need w/ good chili issome chopped onion,
a little grated cheese and some saltines or Fritoes. As for
recipies, you can find them anywhere, most are good assuming
basics are met. Since I was critical of the original, I feel
obligated to contribute. Off the top of my head:

Meat- (about 2 lbs.)about anykind, cut in small pieces.
Onion- (1 large) chopped fine
garlic (2 gloves)- minced
jalapeno pepper (1 regular) de-seed (important!)and dice/mince.
Chili powder- (3 tblsp or so) More if you like it. Most do.
cumin- (a bigtsp, more if you like)For some reason
this getsleft out sometimes, DON'T FORGET IT!
Tomato sauce-(3 16 oz cans)yes, fresh is better but
get real.
Masa- (at least 2 tblsp)add to your desired thickness.
salt- (about 1/2 tblsp) or less,to your taste
black pepper (as much as you like) fresh grd. is better.
Dont have a pepper mill? What are youdoing
in the cooking forum?
The cooking is wheresome people seperate, but
again it ain't hard.
In large pot, start heating the tomato sauce.
You'll need plenty of room cause the rest is going
in there too.
Get a skillet heating up for the meat. I know, 2 pots
to wash is a pain, but this just works best for me.
If the meat is very lean, ie venison, it's a good idea
to add some, ah, some moisture. Fat is good. Someone
suggested pork sausage and that works great. 1/2 lb or so.
Cook the sausage, pull out the meat leaving the drippings.
Add the onion and garlic & jap. pepper, do what they call sautee or what
we call cook til near clear. Now add the meat. Stir as needed
to cook evenly. Add pepper. Stir a little more.
Add the meat to alreadyheated sauce. Stir a bit. Add chili
powder, cumin and salt to taste. Stir. Let cook on low heat
til it's near time to eat, stirring/scrapping bottom and sides
of pot only when you can't stand not to anymore.
With 15-20 min. to go, add masa and stir.
Cook some more, allowing to thicken to your desire.
Serve as mentioned above.

For some meats, marinating pieces in justa little white
vinegar can tenderize if needed. Don't gag, it tastes
pretty good after cooked.
Again, this is basic, but there ain't nothing wrong with that.

God bless and happy cooking
PK

RE: Chili
 

PKnTX, I am still experimenting with chili recipes (who stops experimenting with any recipe?) and yours sounds good, however I use spaghetti sauce in mine instead of tomato sauce. I only mentioned that because your idea of putting the chili over pasta is something I never thought of and sounds pretty good. Ron TheKansan