My Day to Cook

              My Day to Cook - November 20, 2010
On this Saturday the soup is our family's favorite chili.  The recipe name is
"Chili H. Allen Smith."  He is the author of an article with the title: "Nobody
Knows More About Chili Than I Do."  It was published on this International
Chili Society website where you can read the entire story and see the recipe.
Check here for it: http://www.chilicookoff.com/history/history_started.asp

Allen Smith grew up in  Decatur, IL and argues that Chili was not invented
in Mexico, Texas or otherwise in America. He claims it was invented by
Canary Islanders in the 1720's. Smith says that the secret of making
superior chili lies first in the ingredients and second in the genius of the
cook. Nothing should ever be measured.  Experimentation is the thing. 
But in his recipe he does indicate some amounts to be used.

Here is a list of  the ingredients scattered through a long paragraph in his
article:
-  3 pounds of coarse ground chuck
-  3 medium-sized onions - chopped
-  1 or 2 cloves of garlic
-  1 bell pepper - chopped
-  1/2 teaspoon oregano
-  1/4 teaspoon cummin seed
-  2 small cups tomato paste, or canned or fresh tomatoes
-  1 quart water
-  salt to taste
-  black pepper
-  2 or 3 tablespoons chili powder
-  or chili pods in place of chili powder
-  2 cans of pinto or kidney beans
Cooking instructions:
1.  Brown the ground chuck
2.  Add other ingredients except beans in the order listed
3.  Simmer for 1.5 hours
4.  Add beans
5.  Simmer another half hour
6.  Let it set for several hours
7.  Heat and eat later and remainder into refrigerator
8.  Tastes better 2nd day, even better 3rd day, and absolutely superb
on 4th day.
9.  One week later, you can't even emagine the delights in store.