Willie Chili
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Our offering this week is appropriate for a winter
day. It's Willie Gaffer's own chili recipe. |
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What you need. |
What you do. |
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5 cups water. 2 tsp. salt. 2 cups dry red kidney beans or pinto. |
Place water, salt and beans in a 3 qt. covered pot and simmer
while doing following the steps. |
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3 lbs. ground round. 4 tbsp. corn oil. |
Place the oil in an 8 or 10 qt. pot and brown the meat on low
heat. |
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Chop 3 cups cooking onions. 3 tsp. salt. 1&1/2 tsp. black
pepper. |
Add onions, salt and pepper and simmer 1/2 hr. |
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2 qts. canned tomatoes. |
Add tomatoes and simmer 1 &1/2 hr. |
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3 tbsp. ground cumin. 1 tbsp. chili powder. 1 tbsp. basil. |
Add cumin, chili powder, and basil. Continue to simmer. skim
off excess fat. |
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When beans are tender add them to the chili pot. Simmer 1/2 hr.
longer to blend. |
Serve hot with corn bread.
This is a large batch, but chili may be frozen and the flavor
improves when it's reheated. |
A tip on printing from the web.
Notice that all of the Wesoomi pages have 3 frames, two of which
do not change from page to page. When you want to print, you
will usually only want the largest frame, which is the one with
the actual recipe. To make sure you get that, click on the background
of the frame you want to print. Netscape Navigator is very polite
to you because it will highlight the frame edge which you have
selected. You can then select the print icon on the top of your
screen. Internet Explorer is not as kind. I will not highlight
the frame you select, but it will print the frame that you have
clicked in. |