* dice and saute these ingredients in a mixture 2 tablespoons olive oil and 4 tablespoons vegetable oil. Whew! I feel the kitchen heat from this one. My recipe will make a medium-warm chili. Some folks might consider it hot...it just depends on their experience with chili. If you consider it might be too hot; cut back on the jalapeno pepper and/or the Tobasco. Leave in the chili powder. add meat and brown (I usually brown in a separate large cast iron skillet or dutch oven, drain most of the juices and add to the vegetables. Purists would add all the drippings.) What size servings do you want? This will probably fill 50+ small servings. If you want more, consider increasing proportionally, or (heaven forbid this come from the mouth of a Texan) add beans. add ingredients, cook 3 hours on low heat, and stir every 10-15 minutes to keep bottom ingredients from burning. Up to 3 lbs. dried pinto or kidney beans (soaked overnight) can be added during the last 1/2 hour of cooking, if desired. If you want to thicken the chili, add 1/2 cup mesa flour blended with water to the chili in the last 15 minutes of cooking. Let me know how this turns out. I have won a couple of chili cook-offs with this recipe. However, it has never tasted the same way twice. Cooking with or without the drippings will make a difference in the "richness" of flavor. I choose to drain off the fat to cut back on the saturated fat content. Skim off the fat after cooking. This freezes well. Bon appetit, y'all! Jim in Dallas FROM: JIM WAYLAND (GWXW83A)
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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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