CHILI

I have many recipes for chili but it always seems too risky to try a new one when this one is so good. In order to prepare this, you'll need to buy chili fixin's from a Texas company called D. L. Jardine. I first found this mix in an airport in Houston and when it was gone, I had to order more direct from the company, but so many cooks have liked it that it's now available in most grocery stores. (If you can''t find it, go to jardinefoods.com . You want the DLJ Texas Chili Works that comes in a brown box with orange lettering and costs $3.75. This chili is so good that I can safely recommend that you buy more than one box. The recipe on the original box is the one I've used and it had a kind of folksy quality that made it even more fun to follow. Recently they've changed the recipe on the box - I suppose to be more appealing to the wider audience - but I like the old one, given here. You can control the heat of the chili by the amount of hot red pepper flakes you put in the pot and use beans or not, as you wish. I use 'em, podner. YIppee!

D. L. JARDINE'S (AND PHIL'S) CHILI

serves 6-8



1. Begin by searing 2 pounds of diced or coarse ground meat (1/2 beef, 1/4 pork, 1/4 veal) in a little oil in a soup pot or Dutch oven until redness turns grey; drain off excess fat. (If you're going for ground meat, get your butcher to grind the three meats together. But you can also cube the meats, which provides a different consistency to the dish. Be careful not to crowd the meat. If you do, it will not sear but steam, and the searing provides great color and taste. Just cover the bottom of the pot with the meat and sear in several batches if necessary.)

2. Add 2 cups of water, 1 8-ounce can of tomato sauce, the large pack of D. L. Jardine's Texas Chili Seasoning Blend and the pack of supplied salt, to taste. Save the peppers and Masa flour for later. For those who choose to add a little variety to their chili, try adding 1/4 cup of diced celery, bell pepper and sweet red bell pepper, or 2 to 3 diced tomatillos.(I've tried all the alternatives and all are good but I like the red bell pepper and diced tomatillos the best.)

3. If you prefer your chili pretty near HOT, add about 1/8 to 1/2 of the enclosed crushed red peppers. Add more to taste. (Unless my friend, David, is coming for dinner, I usually leave it at this, but more is provided so you can really make it EXTRA  HOT if you like it that way.)

4. Cover pot and bring chili to a boil. Then reduce heat. Simmer slowly for 1 hour or until meat is tender, stirring occasionally.

5. About 30 minutes before chili is ready, some folks add (and I do) a 15-ounce can of kidney or pinto beans. Then add the Masa flour, mixing it with enough water first to form a pourable paste. Stir into chili.

6. Serve with grated Cheddar cheese and finly chopped onions as options for  your guests to sprinkle on top.

Note: the box of D. L. Jardine's Texas Chili Seasoning Blend contains a package of spice blend, a package of salt, one of Masa flour and a package of crushed red pepper flakes.

To prepare ahead: I usually prepare this on the afternoon of the day I'm going to serve it. When it's done, I just leave the pot on the stove without the heat. When I'm almost ready to serve, I just heat it up over medium-low heat.