*  Exported from  MasterCook  *
                                L. J’s Chili
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Chili                            Mexican
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          Chocolate Wafer crumbs
    6      tablespoons   Sweet Butter
   12      ounces        Semi-Sweet Chocolate
      1/2  cup           Heavy Cream
      1/4  pound         Sweet Butter -- Cut Into Bits
    2      tablespoons   Kahlua Liqueur
    1      pinch         Salt
      1/2  cup           Whipping Cream
    4      tablespoons   Sugar
      1/4  cup           Butter
    1 1/2  teaspoons     Finely Ground Expresso -- Coffee
    3      packages      Ladyfingers
      1/2  cup           Dark rum
    1 1/2  pounds        Butter (no substitutes)
   27      ounces        Semisweet chocolate chips
 Cut beef into 1 inch chunks or thereabouts. Let beef soak in a bowl with the
tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis and
onions over night. Brown the meat in a skillet. In large pot throw in the
tomatoes and crushed chillis, onions, meat, paste, everything except the beans
and peppers and slow cook for three hours. Next chop your green and red peppers
into long slivers or if you prefer diced. Also stir in your beans and cook slowly
for one more hour. All cooking must not have the lid on. With the thick “soupy”
ring around the pot; stir back into the simmering chili.
   You might like the chili hotter or maybe milder, depends on your taste. What
 ever you do, don't ruin the chili by making it hotter with hot sauces, this has
 a tendency to make the chili into “superficial” body heat not a deep solid heat.
 To accompany the chili try and get your hands on some “Agua Dente” (fire water)
 80% alcohol (national drink in Colombia).
 I guarantee you will see God!
                    - - - - - - - - - - - - - - - - - -