Archived posting to the Leica Users Group, 2006/10/11
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]I make chili as follows: -- strip a pound of sirloin steak or the like (flank steak works rather well) of fat and cut it into 2" by 1/2" pieces -- put a dab of oil (I tend to use Canola but Peanut Oil will work) into a skillet, and brown the meat -- take a collection of chili peppers (you can mix and match depending on your love of hot food) and gut the peppers. Cube them into 1/4" pieces. -- put the peppers into the skillet along with the meat and continue to fry this up -- take two or three fresh tomatoes and dice them into 1/4" cubes. Put into the skillet and reduce the heat -- simmer for about twenty minutes or more This recipe is infinitely variable. You can change the mix of peppers to make it mild or hot or FIVE-ALARM hot. You can vary the meat: I have even used cube steak, once on a dare. You can use a LOT of tomatoes or a few tomatoes. I personally would not insult the chili by adding beans but you may do so if you wish. You may use ground beef if you wish but, if you do, be kind and do not tell me of this -- and, then, use the leanest ground beef you can buy, 92% or so. And if you are still hungry the next day, the remnants of this meal will serve as a grand starter for the next batch. Simple, quick, and a great feed with some Negro Medolo as a libation. HIGHLY recommended! Marc msmall@aya.yale.edu Cha robh b?s fir gun ghr?s fir!