Red bell pepper, hot red chili, canned tomatoes and tomato paste give this all-meat chili its appetizing color.

Lifestyle Media Group/universal press syndicate

A bountiful pot

In the traditional cuisine of Mexico, chili peppers (chiles) are eaten daily in cooking sauces or as garnishes and condiments. Yet the most popular 'chili' consumed in the United States has no real counterpart in authentic Mexican cooking. Meat stewed with chili peppers (chile con carne) and served with beans (frijoles) was a mainstay of early ranch-style and chuck-wagon cookery along the U.S. border with Mexico. Variations on 'chili,' the original border food, remain a standard at diners and cafés all over the nation.

SUCCESS TIP:

To develop optimum flavor in chili, cool it slightly after cooking and store, covered, in a shallow container in the refrigerator for eight to 48 hours before reheating over low heat.

The flavors of cumin, dried red chile pepper and tequila, a Mexican liquor distilled from the agave cactus, flavor this meaty main dish. If you wish, substitute white wine or chicken broth for the tequila. For an informal supper, serve the chili directly from the skillet in which it was cooked, passing a basket of warm tortillas or rolls to accompany the chili.

All-meat chili

1/2 pound mild Italian sausage links

1 pound ground turkey or veal,

crumbled

1 orange

1 medium onion, finely chopped

1 red or green bell pepper, seeded

and chopped

1 clove garlic, minced or pressed

1 teaspoon each salt and paprika

1/2 teaspoon ground cumin

1/8 teaspoon ground cloves

1 small dried hot red chile, crushed

1 can (approximately 16 ounces)

tomatoes

1/4 cup tomato paste

1/2 cup tequila

Sour cream, cilantro sprigs

and avocado slices for garnish

Method

1. Remove any casings from sausages; crumble meat into a large, deep, heavy frying pan. Cook over medium-high heat, stirring often, until lightly browned. Mix in ground turkey and cook until it begins to brown. Meanwhile, grate zest and squeeze juice from orange; reserve.

2. To sausage and turkey, add onion and bell pepper. Cook over medium heat, stirring often, until onion is soft and lightly browned. Mix in garlic, salt, paprika, cumin, cloves and chile. Stir in orange zest and juice, tomatoes (coarsely chopped) plus their juices, tomato paste and tequila. Bring to a boil, cover, reduce heat and simmer about one hour.

3. If chili is too thin for your taste, uncover and cook over medium-low heat, stirring occasionally, until thickened to your liking. Taste; adjust seasoning if needed.

4. Serve garnished with sour cream, cilantro and avocado slices.

Serves four.

- Universal Press Syndicatee