Recipe - Rods Chili

1 Three fourths pound Chili Grind Meat
3 sl Bacon
1 tablespoon Cumin seed, roasted and
ground
1 tablespoon New mexican chili powder,
plain
1 tablespoon Ancho chili powder, plain
1 tablespoon California chili powder,
plain
1 teaspoon Mexican oregano, crushed
One fourth teaspoon Thyme
One fourth teaspoon Allspice
One fourth teaspoon Dried cilantro
1 lg Onion (chopped fine)
2 Stalks celery (chopped
fine)
1 cn El Paso green chiles (mild)
3 Jalapeno chilies, seeded
chopped fine
1 Habanero chili, seeded
chopped fine
1 lg Clove garlic
2 15 ounce cn stewed tomatoes
(pureed in a blender)
1 12 ounce can beer
1 teaspoon Beef base
3 teaspoon Paprika, sweet
1 teaspoon Coriander powder
One fourth teaspoon Cayenne pepper
1 Shot Jim Beam Bourbon
whisky
2 tablespoon Olive oil
Masa Harisa (Corn Flour for
Thickening)

Cook bacon and reserve grease for sauting onions and garlic. In a large
chili pot, saute onion and garlic. Remove onions and garlic and set aside.
Add olive oil and cook meat until grey in color, but not browned. Add onion
and garlic back to chili pot.

Add dry spices and cook while stirring for 3 or 4 minutes. Add stewed
tomatoes, bacon bits, chiles, beer, celery, whiskey, beef base. Bring to a
boil and then simmer until done. 3 to 4 hours. From: Barry Weinstein Date:
Sat, 022

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini