FIRST LOVE CHILI 

This recipe is highly recommended for chili newcomers. It has been known to warm the cockles of the heart and secure long-lasting devotion. The cinnamon and cloves add a particularly nice flavor, but remember to remove them before serving.  Although the proportions listed produce a chili-for-two (enough for one chili devotee plus one novice)  they can be doubled to serve four. 

Yield:  2 servings 

1 Tablespoon lard

1 large onion, finely chopped

2 medium sized cloves garlic, minced

1 pound lean beef, coarsely chopped or hand cut in ½ inch dice

2 Tablespoons pure ground red chile (hot or mild or a combination)

1 teaspoon celery salt

¼ teaspoon cayenne chile

1teaspoon ground cumin, divided

½ teaspoon dried basil

1 teaspoon salt or to suit taste

1, 14.5 ounce can diced tomatoes

1 small bay leaf

1 small stick cinnamon

2 whole cloves

1 green bell pepper, stemmed, seeded and coarsely chopped

1 16 ounce can red kidney beans, rinsed and drained 

1. Melt the lard in a heavy pot over medium-high heat .  Add the onion and garlic and cook until the onion is clear, about 5 minutes.  Add meat to the pot—and if ground break apart and brown.  If  hand cut,  do not brown. 

2. Remove from heat and stir in the chile, and remaining ingredients including half of the cumin.  Add 3 cups water and bring to a boil and simmer for 2 ½ hours, stirring occasionally.

3.  Remove the cinnamon stick, bay leaf and cloves .  Add the remaining cumin, stirring well—taste and adjust seasonings and serve.