Chili

The world's best chili recipe:

W E S T E R N - C H I L I

Joseph P. MacCarthy noted that, to be happy in
New England, one must make sure in advance that his
obituary appears in the Boston Transcript - and eat
beans' on Saturday night.

The western version of a Boston Saturday night is chili.
It's eaten in the kitchen in winter and in the patio in
summer. Great kettles of it are lugged to the mountains
or the desert or the shore. Or to an ailing friend whose
digestive tract is still in order.

1 pound ground beef

1 large onion, chopped

1 clove garlic, mashed

1 grccn pepper, chopped, seeds removed

2 one-pound. cans red beans

1 #2½ can tomatoes

1 cup tomato juice

2 bouillon cubes

½ teaspoon each basil, oregano, cumin, and thyme

1 tablespoon chili powder (or more to taste)

1 cup chopped ripe olives

salt to taste

Brown the beef in a little oil, adding the onion, garlic,
and pepper when the meat is about half done. Dump
everything into a large kettle and simmer, covered, at
least an hour. If the chili is made ahead and reheated, it's
better. Look, sniff, taste, and stir from time to time, and
see that the mixture doesn't get too dry. In which case
add coffee in preference to water.

This is a no-panic recipe, for the ingredients can be
varied every which way. Furthermore, it will feed up to
twelve. if it's served over macaroni, rice, or corn chips.
A big green salad is called for, as well as hard rolls and
red wine.

Is from this book:

Ⓒ1966 Ann Rogers
Charles Scribner's Sons