JACKIESUE'S CHILI RECIPE

This will be difficult as I never measure..ever...these are abouts...

about 4 lbs meat...ok...the meat..in Texas we have chili meat..which is a coarse grind of meat..I will buy it if it's on sale..if not I buy roast that is on sale,shoulder roast usually..then I get the guy at the local grocery to grind it up for me coarse...no extra charge..I love my little town..

4lbs meat

2 onions

4-6 gloves of garlic

salt/pepper

chili powder/garlic powder/red pepper

cumino.(about 3 tablespoons)

1 small can of tomato paste...

24oz Lone Star Beer(or your favorite brand)..these are to taste...if you like hot..use more chili powder..but I also get dried red chili's and soak them in water till the peppers are soft, then run them through the processor with some oil...till it is mush..then use it in the chili..as much as you want...I also use some of the water that the chili's soaked in if the chili gets too thick..(I like my chili to look 'clean' so I constantly pick the red skins from the chili peppers out of the chili)

I run my onion/garlic thru the processor till they are mush

add it to the meat as it cooks...salt pepper...when gray I add the spices ,chili's ,tomato paste and beer...after an hour I taste..if it needs more what ever..I add it..and keep adding it every hour till I have it the way I like it..which is when sweat pops out on my forehead..This batch is pretty good but I don't eat it the first day..I cook it for 4-6 hours on simmer..then put it in the refrigerator over night..then back on the stove for more cooking about 3 hours..still tasting and adding..after simmering for another 2 hours or so..you eat one bowl ....then back in the refrigerator over night..then you can eat it..there is something about the setting and the long cooking that really pops the flavor..Right now it needs to sit in the refrigerator over night and then I will add more chili's..it's not hot enough..

I hope you enjoy your chili....To get you in the mood here is a nice pom' about Chili--

No person shall I ever see

Who is addicted as is me;

Addicted to the Fowler Chili,

I eat it daring, willy-nilly,

Then steel myself for what must come

That fiery exit through my bum.

writ by:Eck Bludsoe

If you are real chiliheads...you need to get on ebay and buy these three books..

The Great Chili Confrontation by my hero..H.Allen Smith

The Great American Chili Book By Bill Bridges

A Bowl of Red by Frank X. Tolbert.

I have all three...the one by my hero H. Allen is about the very first chili cook off in Terlingua, Texas. It is not only about the cook off, it's about Texans, chiliheads, chili Queens( which they found out where whores in San Antonio,Texas) and about how the first chili was made by the Aztec's in Mexico. How they killed a bunch of Spaniards and cooked them up with some chili's and tomatos..so if you really want to make original chili...you have to capture one lean Spaniard...