Gandalf's Santa Fe Chili by Gandalf
http://www.crosslink.net/~gandalf/chili.htm


This recipe I picked up while I was down in Santa Fe taking a class on explosives.  No, this recipe
was not covered during the class. (It's spicy, but not THAT bad!!) Although the class itself was a
joke, this recipe proved to be a very nice addition to the cookbook.  I got this one, in all places, on
a postcard.  The ground pork is what really caught my eye, and it adds a nice sweet flavor to the
chili.  I modified the recipe from what the postcard said, and I think the changes are for the better. 
Where I've deviated from the original, I'll let you know.  

         1 lb lean beef, coarsely ground  
         1 lb pork, coarse ground  (I used pork sausage here)  
         1/4 cup Olive or Peanut Oil  
         1 onion, chopped coarsely  
         3 cloves garlic, crushed (or the equivalent amount of garlic powder)  
         28 ounce can tomatoes, run through processor  
         1 quart cooked pinto or kidney beans (these are supposed to be optional.  It's not chili
         without them!)  
         1 tsp. cumin  
         1 tsp. cilantro  
         1 tsp. paprika  
         1 tsp. salt  
         Chili Powder, Pepper, Hot Sauce to taste.  
         1.5 cups salsa (you'll see why)  
         Shredded Mexican Cheese is optional for Chili Con Queso.  I recommend it, though. 

    Heat the oil in a large pot.  Brown the beef and pork in the oil.  While the meat is cooking, add the
    onions and garlic cloves.  then add all other ingredients (except the cheese, that's for topping),
    along with three (or more) cups of water.   

    I switched the 1.5 cups salsa for the water.  It adds more flavor, and leaves the chili thicker!   

    Simmer for an hour and a half until meat is tender.  The longer you simmer, the better it tastes.  I
    made this an all day affair, and let it simmer for about eight hours, stirring it every hour or so.  

    This recipe makes a HUGE batch of chili, so it's great for a big Super Bowl party of something like
    that.  Throw in Nacho Chips, and this could be a very big hit!  It freezes, so leftovers aren't a
    problem.  You could probably use Pepper oil for the Olive or the Peanut oil if you're really daring. 
    I don't have any, so I couldn't try it.  Let me know how it turns out! 

http://www.crosslink.net/~gandalf/chili.htm
Gandalf