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Chili

After the mailman had dragged in the 3rd sack full of cards and letters requesting the recipe for the chili shown in the chili dog article, he asked, "so, how do you make that chili?" And, here it is...the secret finally revealed...it is not for sissies. This chili is hot!

Here's what you'll need: 1 1/2 - 2 lbs of hamburger (not shown), 2 cans of pinto or kidney beans, peanut oil, a large sweet (Vidalia or 1015) onion, chili powder, cayenne pepper, paprika (not shown), salt, chili peppers, ground black pepper, and water (not shown).

finely chop or mince the onion

hotly heat enough oil to make a shallow lake on the bottom of a largish pot...when hot, dump in the hamburger and start chunking it up...continue to do so while you add the other ingredients until no clumps of meat are left

add the onions and turn down the heat so the whole thing doesn't start to stick to the bottom of the pot...

do some more chunking and stirring all the while to make sure nothing is sticking to the bottom of the pot and everything is thoroughly mixed

flip in 5-15 chili peppers depending on your tolerance for spices

add a healthy pouring of salt, then mix and mix some more

in goes maybe 2+ tbls of ground pepper

1/2 - 3/4 cup of chili powder

1/2 cup cayenne pepper

2+ tbls of paprika

dump in the beans and add a little water to each can to salvage every last morsel, then add a full 4 cups of water

stir it up and cook uncovered for 15 minutes or so, then covered over low heat for a total elapsed cooking time of about 1 hour after the last ingredient had been added

left unstirred you should be able to stare into a deep carnelian-hued pool of oil floating on the top of the chili

just stir it up and serve with saltines or oyster crackers (if you can find a parve brand)

and there's your chili ready to eat