Internetworkers: http://www.ibiblio.org/internetworkers/

[Maria C Winslow <maria.winslow AT windows-linux.com>]

Ground pork for a little sweetness and depth, and green pepper for the base 
tones.

On Thursday 02 January 2003 9:51 pm, Thomas Beckett wrote:
> I have thrown my hat in the ring for a friendly chili-cooking contest
> to take place this summer.  One small problem:  I haven't made chili in
> years.  And usually I just used that 3-Alarm chili kit (albeit doctored
> up).  I figure it is time to start developing my own chili recipe.
>
>       So my question for you, merry wanderers, is what makes a great chili
> great?  A particular ingredient?  Slow cooking?  An iron pot?  Share
> your chili secrets, please.
>
>       Thanks!
>
> TaB
>