Dear Sun Spots: I have three “Jesse Stone” movies featuring Tom Selleck. I believe there are five in this series. Can you please find the titles of the last two and where they may be purchased?

Also, I am unable to find Cincinnati Chili Mix. I have searched the Hannaford stores but have not been able to locate this product. Thank you for any assistance. – No Name, Wilton.

Answer: Regarding your first question, Sun Spots has learned the five are: “Stone Cold” AKA “Jesse Stone: Stone Cold” or “Robert B. Parker’s Stone Cold,” released Feb. 20, 2005; “Jesse Stone: Night Passage,” released Jan. 15, 2006; “Jesse Stone: Death In Paradise,” released April 30, 2006; “Jesse Stone: Sea Change,” released May 22, 2007. The last, “Jesse Stone: Thin Ice” is currently in production and scheduled to be released in 2008. The Jesse Stone Film Collection (Stone Cold/Death in Paradise/Night Passage) is featured on www.amazon.com and you might also check out the site for Sea Change.

In addition, try purchasing your chili item by calling 1-800-TO-CINCY or check out www.cincinnati-to-you.com, which features lots of Cincinnati favorites.

Also, according to www.answers.com, Cincinnati chili sauce contains finely ground beef, seasoned with a mixture of spices. Vegetarians have the option of substituting beans and rice for meat. Some aficionados report a distinct hint of cinnamon and sometimes even chocolate. However, the precise identity of other spices is hard to determine. The flavor of Cincinnati chili is distinct from that of the more widely recognized Texas-style chili, and differs from that variety too in its thinness, which makes it more suitable as a sauce for other dishes than as a dish by itself. This distinctiveness makes the chili a greatly missed delicacy among many former Cincinnati-area residents.

You and your family might enjoy the following recipe over the holiday season:

Cincinnati Chili, www.mofflypub.com, Ingredients: 2 pounds ground chuck, 2 onions, finely chopped, 4 garlic cloves, finely chopped, 2 cups beef broth, 2 cups (one 16-ounce can) tomato sauce, 2 tablespoons red wine vinegar, 2 teaspoons Worcestershire sauce, 3 Tablespoons chili powder, 1 tablespoon paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon cayenne, ½ teaspoon salt, ½ ounce unsweetened chocolate, chopped, 5 whole allspice berries, 5 whole black peppercorns, 4 whole cloves, 1 small cinnamon stick, broken in half, 1 large bay leaf, broken in half.

Optional additions: 1 pound spaghetti, cooked and drained, 2 cups canned kidney beans, drained, 1 cup chopped onion, 1½ cups shredded cheddar cheese, Oyster crackers.

Method: In a heavy five-quart stock pot, cook the meat, onions and garlic over low heat until the meat is no longer pink and vegetables are softened. (Don’t allow the meat to brown, but mash it a bit with the back of a spoon to keep it soft and unclumped). Drain off excess fat. Stir in the beef broth, one cup of water, tomato sauce, vinegar, Worcestershire sauce, chili powder, paprika, cumin, oregano, cayenne, salt and chocolate. Tie the allspice berries, peppercorns, cloves, cinnamon stick and bay leaf in a cheesecloth bag and add to the pot. Partially cover and simmer very gently to a thick sauce consistency, about two hours. Watch carefully for the last 30 minutes and completely cover the pot if the sauce starts to get too thick to ladle. Discard the spice bag and add additional salt to taste. Serve the chili immediately over spaghetti along with various side bowls of beans, onion, cheese and crackers for guests to garnish as they wish. The chili is even better reheated the next day when the flavors have had a chance to meld.

Dear Sun Spots: I would like to thank everyone who called in regards to the overabundance of books I had to give away, (Sun Spots inquiry Nov. 9): They were all gone very quickly.

I thank all who called and thank you for your service. Please note that I am all set. I don’t need any more calls. – No Name, No Town.

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