Recipe - New York Chili

One half cup OLIVE OIL
4 lg ONIONS; CHOPPED FINE
4 lg GREEN PEPPERS; CUT INTO
SMALL CHUNKS
4 CLOVES GARLIC; CHOPPED (OR
THREE BIG TEASPOONS FROM A
JAR OF CHOPPED GARLIC)
2 One half pound GROUND LEAN CHUCK
4 tablespoon CHILI POWDER
1 teaspoon GROUND BLACK PEPPER
3 tablespoon SALT
One half teaspoon CAYENNE PEPPER
4 cn QUARTERED OR DICED TOMATOES
(16 OZ. SIZE)
6 cn (16 OZ) LIGHT RED KIDNEY
BEANS
1 (10 OZ).cans ROTEL DICED
TOMATOES & GREEN CHILIES
CHOPPED JALAPENO PEPPERS TO
TASTE (OPTIONAL)

There used to be a place in New York across from the back of B. Altman’s on
Madison Avenue called the "Tailored Burger." They served only hamburgers
and chili. The chili didn’t taste like the chili I was used to in Texas,
but I tried it several times and developed a taste for it before I knew it.
In fact, I got to where I preferred it to the kind I grew up on. I asked
the gentleman who ran the place for the recipe, and he took my name and
said he would send it to me. I never expected to hear from him, but lo and
behold, I did. With the exception of a few changes such as adding the
jalapeno peppers, the following recipe is the one he sent. I have made it a
jillion times and have given it to many a person. Everyone I have ever
given it to has raved about it and has said he makes it regularly. Try it.
It is really TOO GOOD TO BE TRUE.

Use an 8 or 10 quart size cooking utensil, sauté the onions in oil until
limp. Add green peppers and garlic and continue sautéing for several
minutes more. Add the ground chuck, breaking up and cooking until the meat
has attained a gray look. (For lack of space you may have to remove the
vegetables until the meat has cooked, and then read them.) Mix all the
seasonings together and add to the onion and meat. Do this slowly and stir
after each addition in order to get the seasonings evenly distributed.
Simmer for 30 minutes, stirring occasionally to insure that it does not
stick or burn on the bottom, THEN add the quartered or minced tomatoes after
you have put them in a food processor for a spin or two, or have manually
mashed or broken them up a little. You want them to be a little chunky. Add
the beans and Rotel. Add the jalapenos if desired. I like to add a couple
of big tablespoons of the cut or sliced up jalapenos that you can get in jars at the
grocers. I cross slice them to make the pieces smaller. Cook slowly for
thirty minutes more, stirring frequently all the way to the bottom of the
pot to prevent sticking. EXCELLENT!

TIP: Freezes well. I like to freeze in individual serving size portions in
either zip lock bags, or in plastic or glass containers. If you use glass
or plastic containers, don’t fill them all the way to the top. Leave about
One fourth inch for expansion when they freeze. YIELD: About 15 bowls.

Posted to TNT Prodigy's Recipe Exchange Newsletter by CHEBECK@aol.com on
Sep 18, 1997