Chili Party

Strike captain Lorin Wertheimer had a great idea for a cheap potluck party: Chili and nothing but. We crammed into his cozy Hollywood apartment on a cold Saturday night and partook of 5 or 6 different kinds of chili. Condiments of cheese, sour cream, chopped scallions and cilantro accompanied. Ditto corn bread, salad and wine and beer. Cheap eats, good company and great conversation. For most of us, Writers Guild members on strike, this is a welcome feast.

I promised to post my recipe. Here it is:

Maria’s Mole-like Chili

l lb stewing beef
1 large onion, chopped
2 cloves garlic, chopped
2 tbls olive oil

1 bay leaf
water
2 tbls red wine vinegar

2 30 oz kidney beans , drained and rinsed
(or 2 lbs dry kidney beans soaked overnight)
1 15 oz can diced tomatoes (pulp and juice)

spices:
1/4 tsp dried chili flakes
1/2 tsp whole cumin seeds
1 tsp ground oregano
1 tsp pipian mole powder (if available)
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp cocoa
1/2 tsp sugar or pinch of artificial sweetener

1 6 oz can tomato paste

salt and pepper to taste

Salt and pepper the beef. Quickly brown meat over high heat. Remove meat and drain on paper towels. Lightly brown onions. Add garlic, bay leaf, vinegar and meat to pot. Add enough water to cover meat . Simmer on low heat for 2 hours, adding water to keep meat covered. Stir occasionally.

Add tomatoes and juice to meat. Continue to simmer another 30 minutes.

Remove meat. Discard bay leaf. Add kidney beans and spices to tomato mixture and continue to simmer 20 minutes.

Cut meat into strips. Add back to pot. Stir well with beans and tomatoes.

Season with salt and pepper to taste.

Note: This is a short cut mole sauce -- not meant to compete with the REAL thing which requires 25 plus ingredients. The best mole I know in LA is Patty Zarate's Rosa's Mole (served over chicken) at the Homegirl Cafe in Chinatown. Go eat theirs and let me know what you think. -- MER