Very, very good chili

Yield: 1 Servings

Measure Ingredient
*** NON NE *****

In a large, heavy skillet or Dutch oven filmed with oil or bacon drippings, fry 2 pounds of coarse-ground beef (or half beef, half pork) and one large chopped onion over medium-high heat, stirring to break up clumps, until nicely browned; drain off most of the fat. Add a full recipie of Adobo de Chili Ancho, stir for several minutes to temper the raw flavor, then stir in enough water or beef broth so that everything's floating freely.

Partially cover and simmer gently for an hour, until it looks like chili; season with salt and a touch of sugar. If you like a less intense flavor, add 1 cup of so of blended canned tomato along with the water, and, if you prefer your chili with thickened juices, mix together a little masa harina and water, and whisk it into the chili during the last few minutes of simmering. I like my chili with whole boiled beans stirred in at the end Recipe by: Simple Ideas from my American Home Posted to MC-Recipe Digest V1 #914 by "Karrie Brothers" <K_Brothers@...> on Nov 18, 97

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