Recipes

The best chili in west (western Europe that is).

Burney's Chili

Heat a large pot with a thick bottom, such as a dutch oven. [If you don't have such a thing, then use a large frying pan and transfer the meat and onions to a pot later.] Cook the bacon over meduim heat, melting the fat. When the fat is hot and the bacon is just beginning to get crispy add the onions and garlic. Add oil if necessary. Saute until the onions are soft and golden brown. [This adds a sweetness to the chili.] Add the cumin and cook for a few minutes. Remove the onions mixture and set aside. Leave the oil in the pan. Add the meat and cook until brown. If you have too much grease, drain the mixture. Add back in the onion mixture. Add in the chili powder and cook a few minutes. Add the tomatoes and cook until bubbling. Turn down the heat and simmer for at least an hour.
Serve with diced Jalepenos on top to taste. Non-purists may top with sour cream and/or cheese.

Here's my imitation of some food bought from the street vendors in Thailand.

Thai Fry

Onions, garlic, celery, leeks, carrots, snow Peas, cabbage, bean sprouts

Bring water to a boil and cook the pasta until just done. Strain and set aside. Stir fry the veggies in the oil over high heat. [If you have some leftover meat, dice a cup and throw that in too.] When the veggies are cooked but still crunchy, mix with the pasta in a big serving bowl. Put in serving bowls. Top with condiments to taste. I use about 1/8 tsp red pepper, 1 tsp sugar and 2-3 tsp vinegar for each bowl. Mix up thoroughly and serve immediately.