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Mauldin Chili

Monday, 26 May 2008


"My wife's a great chili maker," bragged Bill Mauldin, the famous political cartoonist. "Of course, she makes enough for a battalion in the infantry." His soldiering background and pride in his mate's culinary skills combine as Mauldin reviews the family's favorite recipe.


At a glance
Cooking Method
Heat Level
New Mexico Red
Main Course
8 to 10
  • 2 to 3 pounds coarsely ground beef

  • 1 tablespoon New Mexican red chile powder

  • 2 tablespoons olive oil

  • 2 large onions, chopped

  • 4 cloves garlic, minced

  • 3 bell peppers, coarsely chopped (preferably 1 red, 1 green, and 1 yellow)

  • 2 8-ounce cans of whole tomatoes, chopped

  • 1 8-ounce can of tomato paste

  • 4 cups water

  • 1 cup black coffee

  • 1 tablespoon sugar

  • 2 tablespoons vinegar

  • 1 teaspoon oregano

  • 1 teaspoon cumin

  • 2 tablespoons salsa

  • 2 tablespoons chile powder (1 tablespoon each of cook's choice)

  • 2 8-ounce cans kidney beans


In a large skillet, brown the beef in small batches, sprinkling in the red chile powder while it cooks. Drain the fat off the browned beef and set aside. In a large soup pot, add the olive oil and saute the onions, garlic, and bell peppers until they are soft.

Add the chopped tomatoes and tomato paste to the sauteed vegetables along with the four cups of water. Stir in the coffee, sugar, vinegar, oregano, cumin, salsa, chile powder and browned beef mixture. Bring the chili to a boil, reduce the heat, and simmer for one hour. Add the beans and cook for another 15 minutes.


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