Chili Dishes

3-22 ounce cans whole tomatoes
1 pound dried red kidney beans
3 pounds ground sirloin or 2 pounds lean sirloin, cut up into small pieces, or a combination
6 Italian green peppers or 3 green bell peppers
2 to 4 fresh jalapeño peppers or 1 teaspoon dried hot pepper flakes
2 cups beef broth, or red wine
14 cloves garlic, chopped or crushed
2 medium onions
3 tablespoons paprika
1 tablespoons sugar
3 teaspoons cumin
1 teaspoons cayenne (red pepper)
2 teaspoons oregano
2 teaspoons salt
(optional) 1 teaspoon cayenne

Soak the beans for 8 hours, then put them in boiling water, 4 parts water to one part beans. Cook for three minutes, cover and let soak for two hours. Then discard the water. Add water to cover, heat and simmer for 15-30 minutes, until tender.

If you are using beef, cut it into small pieces, and brown in a pan. Mix with the broth and simmer for about 1 hour. For ground beef, break it into small pieces and fry it until cooked.

Drain the canned tomatoes; the juice from the tomatoes can be boiled down and saved for later use with sauces. Cut the tomatoes into pieces.

Put the tomatoes, meat, broth, vegetables and spices in a large pot. Heat to simmer. Simmer for an hour or two. This makes a chili that is fairly hot. If you like it milder, skip cayenne. The beans can be added at this time, or served separately.

Chili, Basic American 2

2 large yellow onion, chopped
2 pounds ground round
6 cloves garlic, diced
2 green bell peppers
2 tablespoon cumin seed
4 tablespoon chili powder
2 tablespoon worschester sauce
2 large cans tomato purée
2 cups dry red wine
1 teaspoons black pepper
2 teaspoon salt
2 pounds dried kidney beans

Put the beans in a pot covered with water. bring to a boil, let sit for 1 hour.

Fry the meat, onions and garlic. Put in a pot with the rest of the ingredients. Simmer for one hour.

Serve alone, over pasta, with chopped raw onions on top, or with grated cheese on top.

Variation: Use black beans.

Chili, Classical

6 large dried chilies with seeds removed and diced
2 cloves garlic, diced
1 tablespoon oregano
3 pounds of lean pork or beef, diced

Boil the dried chilies. Mix in a blender with 1 pint of hot water and the spices. Fry the meat, pour the sauce over it, soak overnight. Can be served over beans.