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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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The Best Damn Chili You’ll Ever Have!

Category: Entrees  |  Permalink

Published: Thursday, June 30, 2011

The Best Damn Chili You'll Ever Have!

3 lbs. Prime Hamburger - so you don't have all of that extra fat

Parsley one bunch, remove stems and chop - I prefer more finely

One bunch Celery sliced - no greens

Two onions "softball" size chopped

Garlic! Eight cloves peeled and chopped

3 - one pound cans tomatoes/juice - I prefer the chopped tomatoes over the stewed but you can use stewed too

2 - one pound cans "Black" beans - drain and rinse before putting into chili

1 - 6 lb. 10 oz can (The super sized one at Costco) Tomato sauce

Chili Powder to taste - start with 2 tablespoons and work up

Crushed Thyme - 2 tablespoons

Black Pepper - to taste

Beef Soup Granules - 6 tablespoons - this is a very important ingredient! Thickens the chili and gives it an extra finishing touch!!

One bottle of good beer - preferably Mexican - this is the secret ingredient! I'm only telling my very best friends!

Brown Hamburger and put in a very large soup pot with onion and celery that you have also just slightly sautéed in a little olive oil (2 tablespoons)

Add all of the remaining ingredients

Cook slowly for one hour on low heat - remembering to stir occasionally

Then add bottle of beer and stir into chili

Continue cooking on low heat for 30 minutes

Serve with cilantro, sour cream, cheddar cheese and crackers

This will serve an army. I will usually freeze some of it and it is just as good later. As with spaghetti sauce the chili is even better the next day so consider making it ahead one day to serve at a party.

Guys love this chili because it is not runny and has lots of meat in it. Enjoy!

Alexandra

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