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I couldn't find my recipe for chicken curry (with pecans and, if you can take it, five jalapeno peppers (I usually use just one)), but I do have this one:
From The Frugal Gourmet Cooks American (highly recommended in general): Cincinnati Chili. Texans will tell you it isn't chili if it has beans in it, New Mexicans will tell you it's not real chili if it isn't green, and folks from Cincinnati will tell you it's not chili it if doesn't have... chocolate and spaghetti?? :--)
This is a slightly modified Cincinnati chili. Ordinarily, you serve it over spaghetti or linguini; this is called ``two-way''. Add grated Cheddar cheese for ``three-way''. Add chopped yellow onions for ``four-way'', and to finish up, add beans for the ultimate, ``five-way''. This recipe makes a good batch, but a double or triple batch is recommended if your serve it at a party without all of the trimmings. Our office (20 people) usually can demolish a double batch in about half an hour. This is thick, rich stuff. You may substitute a second pound of ground beef for the pork if you prefer; I've never tried it with ground chicken or turkey, but I'd be interested to hear how well it works if anyone tries it.
Heat a 12 quart [11 litre] stockpot and add the oil. Saute the pork, hamburger, onions, garlic, cumin seeds, chili powder, and bay leaves until the meat is just browned and the onions are clear (limp and kinda translucent, for the Cooking Challenged). Drain the fat and discard.
Add everything else, including the beans, to the pot and bring to a simmer (just barely boiling, for the C.C.). Cook for 1 1/2 hours or until the beans are tender. Add water as it cooks to keep the consistency the way you like it.
Comments: this is a really easy recipe. The most challenging part is probably trying to figure out what to do with the fat when you drain it off ( don't pour it down the sink; it will condense into a monstrous chunk of reddish grease and clog your pipes. Put it in something disposable, or straight into the garbage). I use generic kidney beans in the can, off-the-shelf chili powder, and have been known to substitute cider vinegar (the brownish kind) for white vinegar. The cocoa is good but not essential. I usually can't wait for a full hour and a half; this stuff smells too good. I usually manage about 15 minutes. :--) It keeps well in the fridge, getting better and better the longer it sits. It will keep about a week, possibly longer. It usually doesn't get a chance, though.
VR: Joe RL: Joe McMahon e-mail: firstname.lastname@example.org