Yes, but without the narrative it's just not the same ("how many angels can do the Cotton Eyed Joe on the head of a pin?"). On Tue, 29 Jul 2008 14:37:38 -0700, Riley J. McIntire wrote > For the record, =Mark [mstevens@exit109.com] did write, on Tuesday, > July 29, 2008 7:35 AM: > > > Since we are dusting off old stuff, here is a recipe that goes back a > > decade or two... > > > > http://www.exit109.com/~mstevens/bad_attitude_chili_recipe.shtml > > > > That recipe has been around--I put it (as have others, but I like > mine best) in MasterCook format for those interested. > > Riley > -- > "To be interested in the changing seasons is a > happier state of mind than to be hopelessly in > love with spring." —George Santayana > > * Exported from MasterCook * > > Bad Attitude Chili > > Recipe By :Kit Anderson > Serving Size : 8 Preparation Time :0:00 > Categories : Beans Beef > Chiles Chili > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 2 Pounds Pork Roast -- cut in 1" cubes > 2 Pounds Ground Beef -- (You'll need the fat. This isn't > health food.) > 1/2 cup Chile Powder -- (Your local supermarket > brand tastes like cardboard.) 1 Large Onion -- HUGE- > -roughly chopped 1 head garlic -- minced 8 > New Mexico Green Chile -- roasted 1 Tablespoon > Hot Paprika -- Hungarian (This is legal. Paprika is a chile.) 1 > Tablespoon ground cumin 4 Beef Bouillon Cubes > 1 (28 Oz) Can Crushed Tomatoes -- (Don't worry. You won't even > know they are there.) > 1 bottle Beer -- amber Mexican beer (Dos Equiis, > Noche Buena, or any Oktoberfest will do.) 1/4 cup > bourbon -- (This is one of those things that just happened.) 2 > squares Baking Chocolate Squares -- bitter. (Not as weird as > it sounds.) salt to taste > > Sautee 1/4 of the garlic and onions until translucent. Add 1/4 of > the meat, chile powder and brown. Salt the meat while cooking. Put > into your chili pot. Cast iron is best. Repeat until all the meat is > done. > > Put the rest of the ingredients in you chili pot and simmer for for > a hour. > > As in any recipe, the amount of ingredients is variable. Add more of > anything you want, especially chiles. > > Source: > "http://chile.netrelief.com/recipes/bad_attitude_chili_recipe.shtml" - - - - - - - - - - - - - - - - - - - > > Per Serving (excluding unknown items): 716 Calories; 47g Fat (58.9% calories > from fat); 43g Protein; 31g Carbohydrate; 7g Dietary Fiber; 153mg > Cholesterol; 582mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean > Meat; 4 1/2 Vegetable; 6 Fat. > > Serving Ideas : See "Chili Beenz" for a side of beans. > > NOTES : [Kit Anderson] This recipe comes from years of Friday afternoons > dedicated to cards-beer-blow-off-steam sessions while at dental > school in south Texas. We used venison and pork, but any vertabrate > is fine. > (Armadillo is not allowed in Texas as it is the Official State > Critter and has been granted asylum from the chili pot.) Vegetarian > chili? Is that like jumbo shrimp? Military intelligence? Legal > ethics? Painless dentist? > > Chili is not supposed to be blow your head off hot. I have two > criteria for proper heat: > > 1. I should sweat under my eyes. > > 2. I should be able to eat the whole bowl without stopping to > cool off. > > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 -- =Mark http://www.exit109.com/~mstevens