I used Joe's recipe last night and made a batch of his chili. It was
really good. It tasted like, um, chili.
Since I'm used to usually making a non-meat based chili by putting in
some meat substitute (bulgur wheat or
some fake meat product), I was impressed by how good this came out.
You never missed the dead animals at
all.
I did make 3 adjustments to his recipe:
1) I used canned pinto beans 'cuz I wanted to make the chili last
night so I couldn't soak 'em overnight.
2) I used posole (or mote or yellow hominy, depending on what you call
it in your part of the country)
instead of the corn. I figure it's still pretty much the same thing
and I like the texture of posole better
than corn in stews.
3) I used New Mexico Chile Powder and it was pretty hot so I used 4
tbsp instead of 6.
Wonderful recipe Joe!
-paul
pkirsch@primavera.com
