Subj : Chilli was:Cook's Country
To   : Shawn Highfield
From : Dave Drum
Date : Wed Jul 27 2022 04:39:00

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

 DD> I once had a Texan declaim to me that "Beans don't belong in chilli!"
 DD> while spooning chilli beans into his bowl of red. Chilli cook-offs

 SH> So it's just a culture thing. :)

As if most Texans had any.  Bv)=

 DD> prohibit beans in contest chilli .... but allow them in samples given
 DD> out to the public. And ICS has introduced a "homestyle" category that
 DD> is pretty much "anything goes" ... including beenz.

 SH> I would enter the anything goes catagory if I ever did a chili contest.
 SH> I'll have to keep track of what I use in mine... the only recipe I have
 SH> is Andrea's copycat of wendy's chilli.

Here's one of my favourites. I've made this at verious echo picnics as
well as for home use. Leftovers (if any) keep very well. Freezes well
also.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alabama Picnic Chilli
 Categories: Chilli, Vegetables, Herbs, Chilies, Stews
      Yield: 12 Servings
 
      5 lb Coarse-ground beef
      1 lg Onion; diced fairly fine
    1/2 c  Green bell pepper; diced
      2 tb GFS or Minor's beef base
      1 ts Cocoa (Nestle or Hershey) *
      5 ts Powdered garlic granules
      1 tb Ground cumin
     48 oz Can tomato juice
      5 tb + (3 ts) chilli spice
    1/2 ts Fresh black pepper
 
  * NOT the hot chocolate drink mix with sugar and other
  nasties that don't go well in my chilli.
  
  Here is one of mine that is a good starting point for
  experimenting. I use my own chilli mix... but Gebhardt's,
  Mexene or Chilli Man will work pretty well. Ray's Chilli
  owner says he is bringing out a line of chilli mix as soon
  as he finds a spice company to mix and package to his
  recipe. Apparently it has different requirements from using
  spices to can chilli.
  
  Combine the beef base, tomato juice, chopped veggies, cocoa
  and 4 teaspoons of powdered garlic in a dutch oven over a low
  (simmer) flame.
  
  Divide the hamburger into three more-or-less equal batches
  and brown it in a separate skillet. Add 1 teaspoon of chilli
  spice per batch. When browned and crumbled drain excess fat
  and add to dutch oven. Repeat until all ground beef is in
  the chilli pot. Add the black pepper to the chilli pot.
  
  Stir in 1 tablespoon per pound of meat of the chilli powder
  (5 Tb for this batch). Cover pot and let simmer, stirring
  once in a while. When the onions and peppers are cooked
  (about 1 1/2 hr) taste the pot.
  
  You will probably find that you'll need to add the remaining
  tablespoon of garlic powder and the tablespoon of ground
  cumin. You may also want to add an additional tablespoon of
  chilli powder at this time. Trust me on the garlic and
  cumin. It adds the final kick.
  
  For those desiring a hotter product add cayenne until your
  lips turn numb and your sinuses drain if you like. I made
  this batch extra-mild in deference to picnic attendees who
  don't handle heat real well. Sadly, Maya Houston thought it
  was still too hot after she tasted a spoonful.
  
  As noted - this recipe starts extra mild as a base line in
  deference to the non chile heads for whom I made it. Add
  heat or chipotles to suit yourself. Black or pinto beans
  will work - add them AFTER the chilli is cooked.
  
  From: Uncle Dirty Dave's Kitchen
  Posted By: Dave Drum, xrated@cityscape.net
  Post Date: Sun, 19 Sep 1999
  
  From: http://www.pepperfool.com
 
MMMMM

.... "A cheapskate won't tip a waitress. I'm just careful with my money." -- UDD
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