Roy MacPherson's Chili

Newsgroups: rec.gambling.poker 

Get out your food processor and crock pot. 

I usually cook to taste, but besides your tomato base (I usually use a 
few 8oz tomato paste cans--the little ones--and two or three diced 
tomatos), meat, optional beans---I've heard that true chili does not 
have beans, but I like a Pinto/Black bean combo myself---and 
chili-fixins (you can usually get those over the counter and they're 
not too bad), my key ingredients are: 


Fresh jalapeno peppers, habanero chilis, those little red chilis that I 
can't remember what they're called but are available in the mexican 
foods section of your local grocer, onions, cilantro and cayenne 
pepper.  If you're daring, throw a clove of garlic in as well. 


I usually mix the tomato paste, water, chili-fixins, cilantro, peppers 
and a wee-but of salt into the food processor and blend it until it the 
peppers are minced.  You can taste it periodically to see if you need 
to add more peppers.  While tasting, you won't have a full-bodied 
flavor to work with, so it takes a bit of imagination to guess how it 
will taste after it's been cooked.  As a general rule, I usually use 
3-4 full jalapenos per 8oz tomato paste.  The more potent peppers you 
have to be careful with, unless you're me, then the more the better. 
Once you're satisfied, add your cayenne pepper and mix it in.  The 
cayenne pepper should add some heat to the chili spice mixture, but the 
taste should reside just behind it in flavor...It should compliment the 
chili mix, not overpower it.  Generally, I use a spoonful of cayenne 
for every 6 spoons of chili mix (or thereabouts). 


Out of the food processor, the color should be a burnt brown color, not 
red, with lots of little green specks (jalapenos) and white specks 
(onion) mixed throughout.  Your red peppers should blend into the 
color. 


Then, I throw everything into a crock-pot and cook it overnight on low. 


The next day, I turn off the heat, put some sugar in it (not a lot) and 
pour in about an 8oz cup of tequila, stir it well and let it sit for 
the day. 


Then, about two hours before meal time, I crank the crock-pot up to 
high and bring it to a bubbling boil and serve.  It's a little harsh on 
the first day, but it gets smoother the next day. 


One of the keys, though, is you don't want it to be too soupy.  I like 
my chili to be somewhat firm, so throw in some masa flour if it's too 
soupy.  Use only a spoonful at a time because a little masa goes a long 
way. 


If you don't have a food processor, you can mince your peppers with a 
grater, but wear gloves!  You will get burned from the juices (and make 
sure those juices get put in the mixture, too).   And, whatever you do, 
DO NOT RUB YOUR EYES!  (Been there, done that). 


If you don't have a crock pot, you can bake it in an oven crock for the 
same effect.  I usually shoot for about 350 degrees for a good 2-3 
hours or so.  Again, it's a taste thing.  Some people prefer it to be 
cooked on the stove in a pot, but I prefer baking as it boils the water 
off nicely. 


Anyway, this is a start.  Try it, be creative, and find out what works 
for you.  Always remember, you can't mess up chili, so don't worry.