Consumer Reports Chili
1 lb beef, ground, or turkey
1 garlic, minced
1 lg onion, finely chopped
1 md green pepper, finely chopped
4 T chili powder or to taste
1 T cider vinegar
1/4 t allspice
1/4 t coriander
1 t cumin
1/2 t salt or to taste
1/2 c water
1 cn (16 oz) crushed, canned tomatoes
Cook beef, garlic, onion and green pepper in a heavy skillet over medium high heat, stirring frequently to break up meat. Cook until onion is soft and meat has last its pink color. Add remaining ingredients. Bring to a boil, cover and reduce heat. Simmer the chili for 45 mins, stirring frequently.
Yield: 6 Servings
Cookout Chili
1 lb beef chuck, hamburger grind
1 bell pepper
4 green chiles, fresh, whole
1 jalapeno pepper, pickled
2 scallions, coarsely chopped
1 cn tomato sauce (16oz)
1/2 t oregano, dried, pref. Mexican
1/2 t cumin, ground
1 t red chile, hot, ground
1 t chile caribe
1 cn kidney beans (16oz)
Form the meat into three or four hamburger patties. Over a grill, charcoal broil the hamburgers until they are medium rare on the inside and nicely crisp on the outside. Set them aside to cool. Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over the fire. Prepare parched red or green chiles, then finely chop all the peppers. Crumble the hamburgers into a large skillet or Dutch oven and add the peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.
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