Stay warm on these cold January days with a big bowl of steaming chili. Sample this recipe from the August 24, 1978 edition of the Milwaukee Sentinel:
Schmitt's Special Chili
1 pint chile puree **see below
1 cup cooked pinto beans with liquid
1 pound coarsely ground beef or pork
freshly ground coarse pepper
1 large tomato, chopped
1 large onion, chopped
1 large green pepper, chopped
1 (4 ounce) can diced green chiles
**To make chile puree, place six dried red California chiles in saucepan and add three cups water. Bring to a boil and boil until chiles are softened. Drain chiles, reserving water, and puree in blender. Add enough water to puree to make two cups. Strain through sieve to remove small bits of peel.
Combine chile puree and beans and bring to simmer. Pan fry beef in skillet until browned. Season to taste with rosemary, sage and pepper while cooking. Add meat to chile mixture. Add tomato, onion, green pepper and green chiles. Season with salt to taste and simmer one hour or longer. Makes four servings.