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It's Chilli Cook-Off Time This Saturday

Mean Jean's Bowl O' Red


6 lbs. beef
4 onions
3 bell peppers
2 minced jalapenos
3 cans beef bouillon
24 oz. tomato sauce
4 Tbs. ancho chili powder
4 Tbs. chili powder
2 Tbs. Mexican oregano
4 Tbs. cumin
4 cloves garlic
1 bottle Icehouse beer
1 tsp. sugar
salt/pepper to taste


Brown meat. Sauté vegetables. Combine and add the remainder of the ingredients. Simmer 2-3 hours.

It will be something like that down at The King's Arms on Saturday lunchtime.

Of course if you have a better recipe, please tell me.
And the band is confirmed for the evening do.


The bestest chili I ever ate was in Wyoming. And the trick that that cook used was to simmer it for a long time - 2-3 hours is not nearly enough, IMHO - and then let it cool to room temperature and stand for several hours, then re-heat and simmer again. He said that the flavours develop differently at different temperatures, and it tastes a lot better if it gets to do some cool developing. It was divine - all the more divine if you saw the meat that he started with, which was all the rangier bits of beef, that wouldn't make good steaks.

This may not be possible under cook-off rules, I suspect.

If you can get them - use sweet onions, what are sold in the US as 'Vidalia' onions. Regular onions can produce an off-note of sulphur.



I'm no chef but I hear a bit of chocolate (sic) can enhance a chilli?

It does indeed, as long as it is bittersweet chocolate.

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