—Lynns Secret Chili Recipe—
Let me start this entry by saying that I love Chili.
Throw in some cool weather with leaves falling on the ground, and you’re in business.
When I lived on my own, for that brief time in my life, I learned how to cook my own Chili.
I take great pride in my Chili. Most Southerners do.
I got the recipe from a very wise older gentleman that I met in Huntsville, Alabama.
I now tell you what he told me.
“A little bit has to do with the type of bean you use, and a little bit has to do with how you season the ground beef as you cook it. The rest has to do with the special blend of Herbs and Spices that you add.”
I personally take Great Pride in my Herbs and Spices, and I’m going to break them down for you.
For this Chili, I use Spices derived from Seeds.
Here are some examples of Spices derived from Seeds:
-Allspice
-Angelica
-Anise
-Annatto
-Black Cumin
-Black pepper
-Brown mustard
-Caraway
-Cardamom
-Cayenne pepper
-Celery seed
-Coriander
-Cumin
-Dill
-Fennel
-Fenugreek
-Juniper berries
-Lovage
-Mace
-Mustard
-Myrtle
-Nutmeg
-Paprika
-Pepper
-Pimento
-Sichuan pepper
-Star anise
-Tabasco pepper
-Tamarind
-Vanilla
-White mustard
-White pepper
A few examples of Common Herbs found in North America are:
-Wild mint
-Horsemint
-Love root
-California bay
-Tarragon
-Sagebrush
-Juniper
-Wild onion
Now, what you’ll need to do from here is go and find your own wise man and get his secret Chili recipe because, like most Southerners, I ain’t giving mine out.
It is delicious, though. Mmm-mmm, good.
Love you,
–Lynn
