By A. D. Livingston
Written with A.D. Livingston's signature blend of wit and knowledge, Chili bargains up a a few a hundred twenty five diversifications in this liked dish.
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Extra info for Chili: Recipes for a Bodacious Bowl of Red
Taste and add more salt if needed and, maybe, an additional pinch or two of cumin. Stirring as you go, sprinkle on some cornmeal, about 1⁄4 cup, to thicken or “tighten” the chili. indd 21 7/17/13 10:29 AM Chili get it right. Toward the end, add some freshly ground black pepper to taste, if wanted. Serve the chili hot in wide bowls, along with suitable go-withs, including beans, chopped onions, scallions, tomatoes, rice, pasta, Texas toothpicks (slivers of jalapeño peppers), sliced jícama, sour cream, grated cheese, coleslaw, and so on, as discussed in chapter 18.
At one time, Shelby marketed the mix from a post office box in Los Angeles, but these days it is distributed by Reily Foods Company of Austin. Here’s a recipe for quick chili, pretty much as printed on the package: 2 1 2 1 pounds ground beef (8-ounce) can tomato sauce (8-ounce) cans water (4-ounce) Carroll Shelby’s Chili Kit Brown the meat in a large skillet and pour off the drippings. Mix in the tomato sauce and water. Dump in the red chili spice mix pouch from the kit, along with the packet of salt (or to taste).
1 pound finely chopped lean beef 2 cups chopped tomatoes 1 cup dry soybeans 1 ⁄4 cup butter (divided) 1 onion, finely sliced 1 tablespoon chili powder 1 teaspoon salt 1⁄2 teaspoon black pepper Soak the soybeans overnight. indd 52 7/17/13 10:29 AM Chili with Beans and Extenders are tender. While waiting, brown the onion in 2 tablespoons of the butter in a skillet. Put the onion into the pot with the beans. Brown the beef in the remaining butter, cooking and stirring for about 5 minutes. Add the tomatoes, chili powder, salt, and black pepper.
Chili: Recipes for a Bodacious Bowl of Red by A. D. Livingston