Subj : Re: imports
To   : Shawn Highfield
From : Dave Drum
Date : Wed Jun 22 2022 07:24:18

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> I had mentioned, on the echo, that I liked Dead Lobster's version. And
 DD> Kathy Pitts - who was a cook at one of their stores helped me devise
 DD> my own version. It gave me an outlet for the cans of spinach I had got
 DD> down the Big Lots for cheap.

 SH> Nice.  I've never had canned spinach but I notice it's sold fairly
 SH> cheap.

Canned spinach is pretty nasty. In soup is one of the few ways I can 
tolerate it.

 DD> I got started in this echo back in the ear;y 90s - arguing with
 DD> Kathy's husband, Wesley, about beans/no beans in chilli.

 SH> I like beans in chilli though I know some people will say that's not
 SH> chili but con carde or something.

Chilli started out (or so the legend goes) when trail cooks made a stew
of beef from cattle that were killed for one reason or another. In the
days of no refrigeration - especially on a trail drive - the meat soon
went "off". The chilies and other spices/herbs were added to mask the
blinkyness of the meat. And, as meat was expensive, they stretched the
chilli with beans - which were cheap and did not spoil. That's my story
and I'm sticking to it.  BTW - the beenz are cooked separately and put
into the pot when the chilli is ready-to-serve.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mitch Murdock's Now That's Chilli
 Categories: Beef, Vegetables, Beer, Chilies, Stews
      Yield: 11 Servings
 
      3 lb Center cut chuck; coarse
           - ground
      2 lb Center cut chuck; diced
      1 c  Vegetable oil
      2 lg White onions; diced
    1/4    Bell pepper; diced
      4 oz Can diced green chilies;
           - drained
      2 sm Fresh jalapenos; diced
      2 cl Garlic; fine minced
      4 c  Water; pref bottled
      6 oz Warm beer
      8 oz Can tomato sauce
      6 oz Can tomato paste
      7 tb Chilli spice mix
      2    Bay leaves
      3 tb Ground cumin
      1 ts Ground oregano
    1/4 ts Ground coriander
    1/2 ts Beau Monde spice mix
    1/2 ts Hot pepper sauce
      1 ts Cayenne pepper
      1 tb Honey
      1 ts M.S.G.; very optional
    1/2 ts Mole paste
      1 ts Beef bouillon granules
      1 ts Paprika
    1/4 ts White pepper
      1 ts Salt
    1/2 ts Coarse black pepper
      2 ts Masa harina (corn Flour)
      1    #10 can Brooks Chilli Hot
           - Beans; optional
 
  Heat 1/2 cup of oil in a large pot. Add the onions,
  green pepper, Jalapenos and green chilies and garlic;
  saute until soft. Remove from pot and reserve.
  
  Heat the remaining 1/2 cup oil. When very hot, add the
  meat, cooking it in batches to prevent crowding, and
  brown thoughly.
  
  Drain off the Oil and fat and add the vegetables to
  the meat. Add 3 cups of water, beer, tomato sauce,
  tomato paste and chilli spice. Stir well as liquid
  comes to a boil, then lower heat and simmer for 20
  minutes.
  
  Add remaining ingredients except for masa harina.
  Mix masa with remaining cup of water while bringing
  liquid to a boil again.
  
  Slowly stir masa mixture into liquid. Lower heat,
  partly cover pot and allow chilli to simmer for 2
  hours, stirring often.
  
  Add beans, if using, and heat, stirring to combine
  until the beans are as hot as the chilli.
  
  Serves 10 to 12
  
  Recipe by Mitch Murdock; Rochester, IL - 1986 Illinois
  State Chilli Champion
  
  From: http://www.masterstech-home.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... One reason I don't drink is that I want to know when I'm having a good time

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