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

["Gina Norman" <gina.norman AT nortelnetworks.com>]

Title: RE: [internetworkers] chili

Well, I'm *definitely* not in the hot-n-spicy crowd, and to me, beans are an accent, not a main component, so I lean towards lots of meaty goodness.  As for seasonings, I always add a bottle of the best beer (pref. dark) that I have in my fridge... I add a little when the whole thing first comes together (post onion-sautéing and ground beef adding etc.) and when I add the first batch of spices.  I add a little more (1/3 bottle) when it's been cooking for 2-3 hrs.  I add the rest of the bottle about 1 1/2 hrs. before I plan to serve it (which is hopefully not less than 7 hrs. after I started it).  I also add:  a little stone ground mustard (1 TBL or so, depending on size of batch) and a little brown sugar.

Hope this helps,

Gina (now wanting chili even though it's only 9:19 am)

>       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