This is pretty
easy. Make a batch of your favorite chili (this does not include so
called "Yankee chili" which isn't really chili, I'm talking the
authentic Texan stuff), then use it to smother a plain baked potato.
For those not familiar with real chili, I'm including my favorite
recipe. Heaven knows, it's not the only chili recipe. There are
probably more varieties of chili in Texas than any other recipe. Just
attend a Texas chili cookoff, and you'll see what I mean.
Basic chili (w/o beans, according to JW)
(*indicates that more may be used)
2-3 lb ground chuck (or round or loin, or chili meat)*
2-8 oz cans tomato sauce
1/2 green bell pepper, cored and diced*
1/2 red bell pepper, cored and diced*
1/2 medium yellow onion, diced*
1/4 cup vegetable oil
3 tbsp Gebhart chili powder*
1/2 tsp cayenne
1/2 tsp garlic powder
dash white pepper (careful
not to overdo)
splash or 3 of Louisianna hot sauce
sprinkle oregeno, basil, paprika, sage
1 tbsp masa harina (or flour) (optional)
1 tsp salt
1/2 cup water
Cook the ground chuck in a deep skillet
until just done (avoid browning), breaking it up into pieces, drain.
Add oil, onion, bell peppers, cook until lightly sauted, mixing it in
with the beef. Add tomato sauce, and water, bring to a boil. Add the
remaining ingredients, mix very well. Allow to return to a boil, then
reduce heat to a simmer for 20 minutes, until the sauce thickens.
(Add the masa harina (or flour) to thicken, if desired.) Don't be
afraid to add a splash of beer, if so inclined.
Serves 2-4, depending on appetite and
if other items are served. Don't be afraid to increase the recipe if
you have a crowd to feed.
For over 250 other variations on chili,
visit SOAR. If you have to save time, use packaged chili mix.
But don't cry to me about it. And if you absolutely insist, add
beans.
Before beginning the chili, bake one
medium to large potato (oven or microwave) per person. Skin and break
into chunks in a large soup bowl. Ladel on the chili until the potato
disappears. Server hot with a cold one.