Peppers
3 lb. lean beef
1 tbsp. oregano powder
1 tbsp. crushed cumin seeds
1 tbsp. salt
1 tbsp. powdered cayenne pepper
1 tbsp. Tabasco sauce
Chopped garlic pods to suit your taste, but at least 2

For chili with a very "elevated" flavor use four pepper pods for each pound of beef. For mild chili try half as many pods. If you can't get the pepper pods, chili powder will do handsomely, although it doesn't impart the same delicate sting as the pepper pods. A heaping tablespoon of chili powder has about the same "power rating" as one average size chili pepper. If possible, pick pods of a reddish hue to give the chili its approved coloration. Paprika will make the mixture more rosy and won't affect the taste.

Wash the peppers and remove the stems and seeds. (Don't touch your eyes during this operation and wash your hands thoroughly afterward.) Boil the pods in a little water for 30 minutes or until the skins can be removed easily. Then grind, chop or run through a colander the skinless, seedless, stemless pods. Save the peppery water in which the pods were boiled. Use it for cooking the chili and for adding water if necessary. Be as conserving as possible on the water unless you want the chili to be soupy.

For this "original" recipe, lean beef is the main vehicle. Stewing meat is excellent if it's fat free, but never, never use prime beef, for it will turn into mush. Sear the beef until it is lightly browned. Perhaps you will need a little cooking oil for this operation on the face of the skillet. A big iron skillet holding at least 4 quarts can be used for the whole process except the searing. Or else you can have a pot, preferably an iron one. Into this pot or skillet drop the beef, pepper pods, and as much of the peppery liquid as you think you'll need to keep the meat from burning. About 2 inches of water rising above the beef is usually right. Bring this to a boil and then turn down the heat and simmer for 30 minutes.

Take the pot off the stove. Add oregano, cumin, salt, cayenne pepper, Tabasco sauce and garlic.