St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Andrew's Chili

I've used round steak, since I think the flavor is better than sirloin, 
but any good beef, pork or veal is fine, chunked or ground. 
I brown it with a bit of seasoned flour first, then, for each pound of meat 

add one medium onion, 
one bell pepper, 
and one small can rotel tomatoes, 
along with a scotch bonnet or two to taste.

I season with Creole seasoning instead of salt and 
liberally add chili powder to taste.

It's absolutely imperative to buy premium quality chili powder, 
the cheap stuff has no taste and will simply make the chili bitter.

Once you've made it to taste, put it in the fridge and reheat the next day before eating.

- pax -
Andrew H. Auld

Date: Thu, 29 May 2003 
Subject: Re: Chili--The Debate Continues.
From: Andrew Auld