It came out great! That's what I thought, and so di OH and so di my stepson, who's the real chili expert.
I used Steve's recipe, but I used:
hot smoked paprika
cumin
chili flakes
cloves (no problem)
cinnamon (again no problem)
cloves
origano
ordinary Spanish paprika.
I followed Steve's recipe (i.e. cubed beef, not ground)
a splash of wine vinegar.
The fat was rather more of a problem. Italians don't like anything fatty, so the butchers - and, yes, we do still have independent butchers shops round here -
but they don't supply it, so I had to use lard instead.
Red beans in abundance here, so again, no problem.
I would say, all in all, that I did the best I could for what I had - we have nowhere at all that supplies all the varieties of chili that you get over there, but, taking account of the shortfalls, it was a decent chili, but it wouldn't have knocked the socks off of any of you real experts.
Hope that is the feedback you were looking for!!
cheers!
di reston
Enough is never as good as a feast Oscar Wilde
