Subj : Re: Cook's Country
To   : Shawn Highfield
From : Dave Drum
Date : Sun Jul 24 2022 05:14:02

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

 DD> Never, ever, at any time cook the beenz in with the chilli. You
 DD> are guaranteed to ruin both. Cook the pot of red - then add the
 DD> beenz if you like.

 SH> I always cooked the beans with the chilli.  HOWEVER after reading
 SH> your posts in here over the years I started doing them seperate
 SH> and you are 100% correct.  Much better.

My other pet peeve is chilli recipes that call for kidney beans. Aside
from the fact that I don't care for kidney beans - it's a texture thing.

Brown beans, especially pinto beans, are much nicer. Or large red beans
such as Brooks uses for their commercially available canned chilli beans.

I got my start in this echo arguing about chilli. Beans or no beans. I
like beans in my chilli. And if most Texans would tell the truth - so do
they. But finding a truthful Texan may take a very detailed search.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frank X. Tolbert's Original Texas Chilli
 Categories: Beef, Chilies, Stews
      Yield: 6 Servings
 
      4    Ancho chilies
      8 sm Dried red chilies
           +=OR=+
      4 tb Chilli powder (spice mix)
      4 tb Oil
      3 lb Lean beef chuck; bite-size
           - pieces
      1 c  (to 2) beef stock
    1/3 c  Fine chopped garlic
      1 lg Yellow onion; fine chopped
      2 tb Ground cumin
      1 tb Ground oregano
           Salt
    1/2 c  Hungarian sweet paprika
      2    Fresh cilantro sprigs
 
  If using chilies, trim the stems and remove seeds. Place
  in a small saucepan and add water to barely cover. Bring
  to a boil, remove from the heat, cover and let stand for
  15 minutes. Transfer the chilies and their soaking water
  to a blender or a food processor fitted with metal blade.
  Puree until smooth. Set aside.
  
  Brown half of the meat in a large skillet in the oil over
  high heat for 6 to 8 minutes. Transfer the meat & juices
  to a heavy pot and add the pureed chilies or chilli spice.
  Place over low heat and bring to a simmer.
  
  Meanwhile, brown the remaining beef in the same manner,
  then transfer it and the juices to the pot. Add enough
  stock or to just cover the meat. Bring to a boil, reduce
  the heat to low and simmer, uncovered, for 30 minutes.
  
  Add the garlic, onion, cumin, oregano, salt, paprika and
  cilantro and continue to simmer, uncovered, stirring
  occasionally, until the meat is very tender, another 30
  minutes. Add a little liquid if the mixture begins to
  stick or looks too dry. When the chilli is ready, using
  a large kitchen spoon, skim any fat from the surface.
  
  Ladle into bowls and serve.
  
  Makes 4 to 6 servings.
  
  Note: There is an easy way to remove excess fat from
  this or any dish, but you have to make it ahead of time.
  Let the chilli cool, then refrigerate it for several
  hours or overnight. The excess fat will harden on the
  surface and be easy to remove. Then, reheat to serving
  temperature.
  
  FROM: www.texascooking.com
  
  Meal Master Format by Dave Drum - 19 April 1998
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... O, what may man within him hide, though angel on the outward side.
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