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... to completely assault every part of the mouth, but offset some heat with 100% chocolate.
Where many award winning recipes call for onion powder, I just blend up pre-fried onions with garlic, ginger and jalapeno which turns out quite light, but darkens as it cooks out. This leaves you with a thick, hot brown sauce around meat. Simple, effective and damn goregous!
Dried beans are both light and cheap, and, of course, an excellent source of dietary fiber.
In cooking, it was probably a day to soak (incidentally, the water that we discard from soaking beans has some miraculous properties in cleaning your clothes, according to 18th/19th century writings) and likely a day to cook...
In moving big cattle herds, it was periodically necessary to let the herd rest and forage, let alone allow the cowboys a decent wash, rest and feed up...no doubt the chuck wagons were busy during this "still" time, and I think it reasonable to believe that beans were an integral part of "Texas" or "Cowboy" chili..
Made it last night, according to the directions with a few small changes. Used only 2 tablespoons of chili powder, since that's all I had left, and replaced the 4 cups of water with 4 cups of beef broth and about one cup of water. Turned out to be really delicious, though I could have cooked the chili a bit longer. Meat wasn't quite fall apart soft. No big deal.
It's surprising how close the recipe gets to the goulash that my family's always made. I believe that Dad used about twice the onions, though... and he'll cook them until they're falling apart before he adds them to the meat. Great stuff.