Wayne,
Serious insulation is the only way to go, back in MI it's a religion, must be the bitter cold 6 months a year. It's hard to believe any house in AZ is tightly built though, not that I don't believe you, it's just that I've seen how they're built out here. Fast cheap and crappy, there ought to be a law..
Wine Tasting f2^O9#kY1ueLd,FNdodV5I'm no wine snob, I don't know a whole lot about different wines, only what I like and don't like. I've read a bit about them, so there...
I understand because I feel the same way about electric, only good for lighting in my book.
I don't really use a recipe, for a basic batch I'll use a lb each of ground beef, pork and hot Italian, carmelize some onions, whole bunch of fresh garlic, roast a bunch of Anaheims, skin seed and chop. I think the "secret" is just proper technique and fresh good quality ingredients, ie I make sure my cumin seed and Mexican oregano are fresh, toast and grind the cumin that sort of thing. Also I "2-stage" the onions, in addition to the carmelized onion I begin with, I throw in more that I've just softened. I will also soften some seeded fresh japalenos.
I use canned kidney beans, light red, dark red and black beans, thus the 3 Bean name. I just start emptying cans into the pot until it looks right, most cans I drain first to keep the "soupyness" where I want it. Canned diced tomatos and tomato sauce too, and once again I just eye it.
The only other seasoning I use is New Mexico Chili Powder I buy by the pound at the Food City in the Junction, Mojave is the brand name. And of course Kosher salt and fresh cracked pepper to taste.
All in All just a generic version of what I call a clbuttic midwestern chili like everybody's Mom back east makes. Just with the proper techniques and fresh, mostly, ingredients.
Take Care and enjoy the season, this is my last winter-Christmas in AZ so I'm living it to the fullest.
Jim
