Jane Butel's First-Love Chilli posted to rec.food.recipes by Bill C This recipe is highly recommended for a chilli newcomer. It has been known to warm the cockles of the heart and secure a long-lasting devotion. The cinnamon and cloves add a particularly nice flavour but remember to remove them before serving. Although the proportions listed produce a chilli-for-two (enough for one chili devotee plus one novice), they can be easily doubled to serve four. 1 Tbsp lard 1 large onion, finely chopped 1 medium clove garlic, finely chopped 1 pound lean beef, coarse chili grind 1 Tbsp Pecos Valley ground red chile (hot or mild or a combination to taste) 1 tsp celery salt 1/4 tsp cayenne pepper 1 tsp Pecos Valley ground cumin 1/2 tsp dried basil 1 tsp salt 1 16-ounce can plum tomatoes 1 small bay leaf 3 cups water 1 small cinnamon stick 1 whole clove 1 green bell pepper, cored, seeded, and coarsely chopped 1 16-ounce can kidney beans Melt the lard in a large heavy pot over medium-high heat. Add the onion and garlic and cook until the onion is translucent. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients up through the cloves. Bring to a boil, then lower the heat and simmer, uncovered, for 21/2 hours. Stir occasionally. Stir in the green pepper and kidney beans and simmer, uncovered, for 1/2 hour longer. Remove the cinnamon stick, bay leaf and, if possible, the cloves. Taste and adjust seasonings. Serves: 2 (Reprinted with permission from "Chili Madness" by Jane Butel;