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[Lee Haslup <bigleehimself AT yahoo.com>]

There are lots of kinds of Chili (and they are all good) but real Texas
chili has a certain elegant simplicity about it that appeals to me. 
There are no recipes for it -- when you write it down it doesn't taste
right -- but the process of making it goes something like this.

Get yourself a big pot and chop up enough beef to fill it 3/4 of the
way full.  Be sure to use an inexpensive cut of beef from an
experienced animal and cut it up by hand, don't grind it.  Cook the
beef over high heat, stirring constantly, until it is browned.  Reduce
heat to low.  Add any mixture of dried, ground chilis you like as long
as they are red -- about one fistfull per pound.  Throw in a pinch per
pound of Mexican oregano (if you got it) or regular oregano (if you
don't).  Then add ground cumin until it smells right.  Commercial chili
powder is OK to use but mind how much cumin you add since most chili
powders already have quite a bit.  Stir until all the beef is coated
with the spices.  Add enough black coffee to barely cover the meat and
cook, covered, over low heat until the beef is tender.  Make a thin
paste out of masa flour (or corn meal) and water, turn up the heat a
bit and add the paste a bit at a time until the chili starts to thicken
just a little.  If too much grease rises to the top, add a little more
of the masa paste and stir harder.  Cook a few minutes over low heat. 
Add salt until it tastes salty enough.  Throw in some cheap hot sauce
if you like and serve with beans (on the side), cornbread, catsup and
beer.

If you want it a bit spicier, buy a little can of Chipolte peppers (in
adobo sauce) at a mexican grocery store.  Mash up a few of the peppers
and stir in when you add the other chilis.  Usually, each pepper will
add one "alarm" to your chili.  Chipoltes are smoked jalapenos and they
add a smoky taste.

BigLee Haslup

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