Out here I can only get masa harina (lime treated corn). We have a fair hispanic population but not much variety in the food.
my chili recipe is one of about ten thousand but basically calls for one chili of each kind in the produce section except no habineros one onion and as much celery as onion, one pound of pinto or red kidney beans soaked over night and cooked tender and drained and one pint of tomatoes, for each pound of ground meat, salt, black pepper, gound cumin, paprica and a pint off beef stock, a half cup of soy sauce and a half cup of worchestershire sauce. Cook it today and reheat it to eat tommorow.
my chili recipe is one of about ten thousand but basically calls for one chili of each kind in the produce section except no habineros one onion and as much celery as onion, one pound of pinto or red kidney beans soaked over night and cooked tender and drained and one pint of tomatoes, for each pound of ground meat, salt, black pepper, gound cumin, paprica and a pint off beef stock, a half cup of soy sauce and a half cup of worchestershire sauce. Cook it today and reheat it to eat tommorow.