A Chili Making Tip
This winter we stopped at a local diner in New Mexico. While traveling I always judge a restaurant by the number of cars outside…that never fails on getting great local cuisine. The Mexican/ American diner was operated by two hospitable Hispanic women. I commented on the sauce on the eggs I had ordered. They invited me to their kitchen and told me how to make it.
They showed me how to brown flour and chili powder slowly til deep golden brown. No oil in the heavy skillet, just about 3 parts flour to 2 parts chili powder, don’t burn it. They said to add it to a liquid mixture which contained browned ground beef. The next time I made chili I made the browned flour mixture and added it to my chili. It makes a thicker chili with a great flavor.
Grandma Grace’s Hamburger Slaw
This tangy slaw was served every time we barbecued hamburgers when Grandma Grace was living. It was her specialty. It was used as a condiment on the hamburger. We’ve tried to duplicate it as best we could, as she never left a recipe for it. She always just whipped it up from scratch.
1/2 head cabbage, shredded
1/2 cup dill pickles, diced
1/2 cup onion, diced
1/4 cup prepared mustard
1/4 cup – 1/2 cup Real Mayonnaise
1-2 Tbsp sugar
1 to 2 Tbsp horseradish salt and pepper to taste
You can work with it and add more or less of the ingredients that suit your fancy.