|Xxcarol's Southern Chili|
Ok, one of the hardest to type up, is my famous/infamous *Southern* chili.
Fact is, I have never made it the same twice, and I've never really measured anything I put in it. I have attempted to list the most common forms, but any one item you see listed, other than the beef, beans, and tomato, and spices, is optional. It will *not* taste right without some of the optional stuff though. Feel free to add extra things not listed, such as I often toss in some fresh tomatoes, a handful of cooked butter beans, worchestershire sauce, olives, a radish or so, a bit of finely cooked pork (shred first). In fact, almost anything lands in there!
Ok to start, this was designed for *long time* cooking over the stove 1 in a cast iron 'big as they make'em' deep frypan. Its best made that way. Requires frequent addition of water as it cooks.
Take the beef, inexpensive cut works as well or *better* in this dish. Should be the big 'chunks' probably with bone in, not overly marbled but with some fat about it. Now slice that to bite sized bits. You want something similar to a stroganoff beef strip. Cut across the grain so it cooks more tender.
Chop all the veggies, but don't worry about making them very small choppings. 'Mincing' not required. I like to be able to tell what I am eating.
Put the ingredients in, pretty much same order as listed. If you run out of space, stop. If you have more space, add optional things and more water.
Now, cook (covered) on LOW for 12 hours at minimum. Tilt the lid if it is more than barely bubbling.
From: kitchen of: xxcarol; Carol Shenkenberger
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