Instructions: This chili recipe is a little more time consuming than the Claiborne I of the LA Times Magazine prior to the 20th Annual World Championship Chili Cookoff. It was written by Betsy Balsley. She wrote- "In preparation [for the cookoff], you might try your hand at creating a bit of true Americana for dinner. You can ) dress our California-style chili with chopped onions and cheese, but do honor the basic rules of real chili-making and skip the beans. Genuine chiliheads never add them." I guess Mr. Claiborne would beg to differ with Ms. Balsley.

) :) So for purists Saute meat with half of garlic in 5 tablespoons oil until browned. Saute onions separately with remaining garlic in remaining 5 tablespoons oil until tender but not browned. Add onions to meat; then add chili powder, cumin, oregano, brown sugar, salt and pepper. Simmer 10 minutes. Add green chiles, beef broth, tomato sauce, cayenne to taste and beer. Cover and simmer over low heat 1 1/2 to 2 1/2 hours until meat is very tender. Chili will be soupy at first, then will thicken as it cooks.

Uncover last half hour. Stir )) frequently and do not allow chili to stick to pot or become too thick. Add more beer or water if needed. Skim off any excess fat.

Makes 1 gallon, or 12 to 16 servings.

make this, you might have to brown the meat in batches. Dont know if it will be enough to feed your crowd- you might have to double up!

E.RADIS

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