4 lb beef, ground
3 large onions, diced
1/2 cup green pepper, diced
6 garlic cloves, pressed
2 lb tomatoes, crushed (use standard can, ned tomatoes)
1 lb tomatoes, whole, cut up (canned or, fresh)
6 oz tomato paste
2 1/2 lb kidney beans (light red), not drain, ed (3 standard-s
2 tbsp brown sugar
3 tbsp sugar, white
4 tbsp chili powder
2 tsp msg (monosodium glutamate)
2 tsp red pepper (cayenne), crushed
1 tsp black pepper, ground
1 tsp salt
3 tbsp bacon grease
1 water or beer, as needed
1 garlic powder, as needed
Directions
In a large microwave container, brown meat, onions, green pepper and
garlic for 15 minutes on full power. Drain off and reserve a cup or
two of liquid. Break up any remaining large chunks of meat.
Add remaining ingredients except tomato paste and cook on full power
for 30 minutes covered. Stir and taste. Cook for 1 hour at 70
percent power, uncovered. Stir and taste at half hour intervals. Add
water as necessary.
Add tomato paste and reserved meat liquid. Cook 30 minutes at 60
percent power, uncovered. Stir and taste. The chili is done and can
be served directly or decanted into a crock pot to simmer.
Serve with shredded cheddar cheese, tabasco sauce, diced onions, hot
chili oil, red pepper flakes and hot dogs with rolls. Your guests can
microwave their own hot dogs and top them with chili and cheese!!!
NOTES:
* High-energy microwave chili -- Microwaves and chili make a superb
match, especially for lazy chili lovers like me. This version is for
a mixed crowd. True chili fiends should see the notes at the end.
Yield: Serves 8-12.
* For true CHERNOBYL-Class 20 megaton SS-19 chili, double the pepper,
chili powder and MSG and add 30 minutes to the cooking. Serve with
Pepski.
* People who are worried about MSG, bacon grease or radiation should
not be eating chili in the first place.
* Yes, it will make an incredible mess in your microwave oven.
* The most likely things you will need to add at the testing points
are salt, sugar, and maybe garlic powder.
* The chili will thicken up in the microwave so be sure to add enough
water to keep it soupy until the last phase.
: Difficulty: easy.
: Time: 10 minutes preparation, 2-3 hours in microwave.
: Precision: approximate measurement OK.
: Jim Houser (JABBA)
: Johns Hopkins University, Baltimore, Maryland, USA
: ins_ajbh@jhunix.bitnet
: Copyright (C) 1986 USENET Community Trust
Servings: 8 servings
Chernobyl-Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Food historians have proved the existence of recipes back into ancient history, certainly as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that is, mostly, these early records were just very simple hieroglyphic or cunieform recipes for food preparation.
As we move into Roman times 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something we still use today. Additionally, he tells us how the Roman cooks were skilled in the use of many different spices, including a few that will be familiar to modern cooks for example basil, fennel and parsley. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the holy lands, including coriander, basil and rosemary. The introduction of these new foods and spices led to an explosion in books on cooking, most of which are kept safe in private collections. The revolution that is television brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Chernobyl Chili recipe.
