Chasens Chili ...p27

At the end of the day, it boils down to this.  The critic doesn't really like chili.  Oh, I know we all think she loves chili, but she really only likes one kind of chili - the one her mother taught her how to make.  All said and done, that is my favorite too.  Just the crunch of crisp celery, combined with the other flavors and textures of mom's chili spells "home".  The kind of texture reminiscent of eating a handful of peanuts with dad, then taking that first swig of Pepsi out of the bottle to swish around the remains.  I know all my siblings can relate!  Remember, we never wanted another drink out of the bottle after that first one!

The critic's initial reaction was a half-hearted snicker, though when queried as to "why? we all loved it!" she admitted it's just...not...like...hers.   The rest of us did love it.

The flavors are well-blended, with just enough kick.  In fact, I was afraid when adding 1/3 cup of chili powder it would be too much, but Bill actually asked if it had any chili powder in it.  I also left out the MSG.


As far as the instructions go, I had to fish out my handy scale to weigh in what one pound of green peppers translated to,

and one & a half pounds of onion...

 I'm not used to measuring those in that manner.  I've saved you the trouble.


There are five chili recipes in our cookbook.  Try 'em all.  See which is your favorite and let Nana know *wink wink.
 Why, we might just have ourselves a ..... CHILI COOK OFF!

Hardy Appetit!

CHASENS CHILI

1 lb. dry pinto beans (requires advance soak)
5 c canned tomatoes
1 lb (equiv of two medium) green peppers
1 1/2 lb (equiv of two large) onions
2 garlic cloves
1/2 c parsley, chopped
1 1/2 tsp salad oil
2 1/2 lbs ground beef
1 lb lean ground pork
1/3 c chili powder
2 T salt
1 1/2 tsp pepper
1 1/2 tsp cumin seed

Not bad, just not like mine.

1 1/2 tsp MSG

Wash beans; soak overnight in water 2" above beans.  Simmer covered in same water until tender.  Add tomatoes and simmer for 5 min.  Sauté green peppers, onions, garlic and parsley in oil.  Brown meat in large skillet.  Add onion mixture and meat to beans.  Stir in chili powder and other spices.  Simmer covered for one hour.  Cook uncovered for 30 min. longer, skimming top.  Makes 4 quarts and freezes well.  *Serve over rice if desired.