Dr Bingo's Chili Cure

This chili recipe was developed by Grant Bingeman in Dallas, Texas over the past 15 years, and is known for its mysterious curative powers. As an appetizer it is best eaten on individual soda crackers, and as an entree is excellent on a bed of rice.

• pour the following into a large pot on low heat:

  two 15 oz cans of Mexican style chili beans in chili sauce
   one 10 oz can of "Rotel" (diced tomato and green chile)
   one 4 oz can of peices and stems mushrooms (include the water)
   one teaspoon of fennel seeds (this is very important)
   one teaspoon of "hot" chili powder

• drain then dry on a paper towel before adding the meat to the pot

• brown 1.5 pounds of ground beef

• cut up a half Bell pepper and a half yellow onion into 1/4 inch cubes

[be sure to discard not just the onion skin, but also the first layer]

• sautee Bell pepper and onion until soft, but not burned, then add to pot

• Simmer this mixture for at least an hour, being careful not to burn. Strive for an ultimate consistency a bit thicker than soup. And don't forget the rice!

Variations allow a small amount of chopped black olives, less onion, or a dash of ground red pepper. You may substitute ground basil leaves for the fennel seeds. Reader Margarete suggests adding a cup of Cabernet Sauvignon will "smooth the heat." And never forget that there is a big difference between "chili" and "chile." In this context, chile means Jalapeno pepper. When I have time I like to cut the mushrooms into smaller pieces, too.

• chili.htm 2-23-97