| I use 2 pounds of 85% hamburger and strain off ~most~ of the fat. I found a little left in enhances the flavor. Too lean hamburger has too little flavor.
Of course no beans. It's an obsolete tribute to the original mexican stuff, and it thickens the chili for people who are in too much of a hurry to cook it down. Properly cooked chili thickens on it's own.
I add 2 tbl spoons sugar to counter all the heat, and because I'm partial to the stuff, a jar of chunky salsa.
Here's one thing I do that a lot of people don't... 1 bottle of beer instead of water.
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