by Patricia Kennedy
For seriously good chili, you need: (I will use small amounts--expand as you want)
2 lbs. of ground beef
1 1/2 lbs. coarsely ground
1 lb. fine ground with little fat
1/2 lb. ground pork
Brown in the meat mixture in a bit of oil (pour off some if too much oil accumulates). Add salt to taste, chopped onions, chopped garlic (you want a tasty amount). Add about a tsp. or tsp and a half of sugar. Sugar helps bring out the flavors--mother and grandmother always did this before MSG was introduced. I never use MSG.
Next add chili powder (Mother always used Eagle Brand Chili--remember mother lived in Mexico when she was a little girl. This was as close as she could get to Mexican chili powder. You can use Spice Islands also. Smell it--you want it to have a rich chili smell--you will know that it is fresh and has not been sitting on a shelf for two years. Also look at the color, you want it to be a deep rich reddish brown. Add several tsps--for the amount of meat above, I would use about a third of a jar--maybe 1/2 jar of Eagle Brand or Spice Islands.
Put a top on the pot and let it simmer for a long, long time. It is better if you make it up early and let it cook all day. Be careful that it does not dry out. Some people like to add Mexican cumin powder, but Jose does not like it much--just a slightly different flavor.
There is also a gourmet chili that I sometimes make, using strips of chopped sirloin steak in place of the ground meat--very tender and excellent. It is more expensive to make for a large crowd.
If you make one batch of chili fiery hot--it is good to serve that one with lemon or lime slices and a bit of sour cream to dilute the fire. Good with tortillas. For our regular chili, I use to serve it with shredded cheese, chopped onions, and Fritoes.
I have been receiving email from an old Texan who is writing a book about your great-grandfather 'Catch'em Alive' Jack. He was telling me about coyote chili that the old Texas rancers used to make. I am not sure if he was teasing or being factually, but I imagine you could use most any kind of meat. I know that venison is often used for chili. However you serve it, don't forget the cervasa. Enjoy and have fun.
