Frankie's Chili 
 
Feeling as though one more night of curry 
and rice or ramen might contribute to your 
ultimate downfall as a human being not to 
mention your digestive track? Well, let me 
introduce you to a walk on the wild side 
where only the truly daring would even consider 
going. The recipe is good old-fashioned American 
chili, born and bred with fire, depending on 
your tolerance. This will be especially good 
in those winter months of heat deprivation. 
So without further ado:
 
 Chili
 
 250-300g beef
 1 whole onion, chopped
 1 tsp garlic salt
 900g tomato sauce (or 3 cans tomato paste)
 Tabasco sauce (as needed) 
 2 tsp chili powder
 1 tsp ground cumin
 15 1/4 oz (432g) can red kidney beans
 tomato  paste is available at Kyoei under brand name 
 Kagome (100 yen/can)
 
Available at Sogo -- chili powder (300 yen), 
kidney beans (240 yen)
 
In a frying pan, place a couple of teaspoons of 
oil and half of the chopped onion.  Saute slightly 
and add beef.  When browning, add garlic salt and 
3-4 shots of tabasco. Drain meat and set aside. In 
a separate saucepan, open tomato paste cans and add 
two cans of water per each can of paste.  Dissolve 
paste in water; simmer for five minutes.  Add 
remaining onion, chili powder, cumin, more tabasco 
(if your heart can stand it!) and another teaspoon 
of garlic salt.  Bring to a boil.  Add meat, cover 
with lid, reduce heat, and simmer for 15 minutes, 
occasionally stirring.  Add kidney beans (draining 
first) and heat five minutes. Serve with saltine 
crackers.  Serves two for dinner!