Recipe#5461

Title: Chili 16

Newsgroups: rec.food.recipes 
 From: Mary Ruhl mruhl@erols.com 
 Subject: Chili 
 Message-ID: EJqz14.C80@taranto.com 
 Date: Sun, 16 Nov 1997 16:27:04 GMT 

2 Tbsp cumin seeds
 2 Tbsp chili powder
 1 Tbsp paprika
 2 tsp dried oregeno
 1/2 tsp cayenne pepper
 1.25 - 1.5 lb beef round, cut into .5" chunks
 3-4 onions chopped 
 1 green bell pepper, chopped (optional)
 6 cloves garlic 
 2-4 hot peppers (e.g., habeneros, jalapeno) seeded and chopped
 2 dried ancho peppers, chopped (optional)
 12 oz dark beer (e.g., porter or stout)
 1 (28 oz) can crushed tomatoes
 1 Tbsp (.5 oz) unsweetened chocolate
 2 tsp brown sugar
 2 bay leaves
 1.5-2 cups water
 3-4 cans (15 oz) beans--use different kinds, such
   as pinto, kidney, black, northern, etc.
 juice of 1 lime
 Toast cumin seeds in a dry skillet over medium heat, stirring until
 aromatic, 1-2 minutes.  Grind to a fine powder mix with other spices, and
 set aside.  Brown beef using vegatable oil.  Set aside.  Saute over low
 heat onions and green peppers 7-10 minutes.  Add garlic, hot peppers and
 spice mixture.  Stir 2 minutes until aromatic.  Pour in beer and simmer 10
 minutes.  Add tomatoes, chocolate, sugar, bay leaves, beef, and water.
 Cover and simmer 1.5-2 hours.  Add beans and simmer 30-45 minutes.  Add
 lime juice. Serve with chedder cheese.  Also good served over pasta.