Ken Wolman <wolman@NETCOM.COM>

Ken's Chili

Soak the beans overnight. Simmer until tender. Drain the water. Add tomatoes and simmer another 5 minutes (longer, I guess, if you use fresh ones). In another pan, sauté green pepper in salad oil for 5 min. Add onion and cook until tender. Add garlic and parsley, then set aside.

In another pan (this is a messy kitchen recipe), melt the butter (if you use it) and sauté the meat for 15 minutes. Add the meat to the onion mixture. Stir in chili powder and cook for 10 minutes.

Add the meat mixture to the beans. Add all the other spices. Simmer uncovered for 1 hour. Cook uncovered for 30 minutes more. If there's fat, skim it. I usually put the meat in a plastic colander and squeeze out the fat before I add all the stuff to a big pot and cook it.

We eat it over rice, but you can just pour it into a bowl and stuff your face.

The measurements tend to become approximate after a while, as you know. The hard part is keeping everything coordinated. I love cooking this because of how it makes the kitchen smell.

Cooking Hint:

Chili Peppers -- A fine satiny surfaced red pepper. Grown in Mexico and Southwest U.S. Used to make chili powders for chili con carne, tamales, pickles, cooking dried beans. Both green and ripe peppers pickled and used to make hot sauces. Chili Tepines -- Very, very hot tiny red peppers. Grown in Mexico. Used in preparing hot Mexican foods such as meat and egg dishes. Chili Powder -- A blend of chili, red peppers, cumin seed, oregano, garlic powder, salt, etc. Most widely used in chili con carne. Also used in cocktail sauces, gravies, stews, appetizers

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