Super Bowl Chili


2 pound ground beef                    15-1/2 oz can red kidney beans  15 oz can black beans

2 15-oz cans  diced tomatoes w/chillies           1-large onion chopped

1-green pepper, chopped                                          3-cloves garlic, minced

3-Tbl Mexican chili powder                                                          2-Tbl brown sugar

1/2 cup tequila ( or 1-Tbl RedWineVinegar)                             1-tsp cumin            1- tsp salt ( or to taste)

Saute onion, green pepper and garlic; add chili powder and cumin. In another pot, brown meat, chunky style. Add drained meat, beans, tomatoes, tequila and sugar to sauted stuff. Cover and simmer the chili for 1-hour, stirring frequently to avoid scorching.  Makes 6 to 8 main-dish servings.

(Judy Sullivan in BH&G, Jan90) We like this better than the Consumer Report recipe that we used to use.  For one thing, it doesn’t have that tomato paste taste. It sure was tasty on 4 jan 99 when the temperature was 15.

3Feb08 Other possibilites:  Cook up two slices of bacon, cut crosswise into 1/4 inch pieces. Drain bacon, except for enough to saute the onion, etc. The bacon definitely changes the flavor. (yes, add the bacon to the pot)

Also, for spices, try 2-Tbsp paprika, 1-1/2 tsp cumin,  1-1/2 tsp dried oregano ad 1/2 tsp cayenne pepper and 1/2 tsp pepper instead of above. From Martha's "Real-Deal Chili" that doesn't have bean or tomato. BLAH!!!