Subj : Chilli was:Pasta Fazool To : Ruth Haffly From : Dave Drum Date : Fri Jan 19 2024 06:57:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> Title: Pasta E Fagioli Con Carne DD> Categories: Beans, Pork, Vegetables, Cheese DD> Yield: 6 Servings RH> Quite the production there. I use short cuts like tomato paste and RH> sauce, canned beans, no meat and a somewhat different spicing but I RH> guess there are as many versions as there are Italian mamas. DD> Or chilli recipes. Bv)= RH> True, glancing at some of the ones you posted, just today, the name RH> leaves a wide open field. That's why I called them "Chilli Chumps" Only a few are what I would call chilli. The rest, especially the vegetarian ones get away with the "Chilli" title only because the editorial staff at Taste of Home doesn't seem to know the definition of chilli. According to Serious Eats "Chilli was invented in San Antonio is said to be a bowl of "red": tender, individual stewed chunks of beef swaddled in a spicy, cumin-spiked sauce made from red chiles, which lend the dish an appealing russet hue." The International Chili Society (a subsidiary of World Food Championships) says of "competition chilli "Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chile peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden. No garnish is allowed." Until we get to their "Homestyle" competition - "Homestyle Chili is any kind of meat, or combination of meats, and/or vegetables cooked with beans, chile peppers, various spices and other ingredients. Homestyle chili may be any color. Beans are required and should be visible in every spoonful. Preference is not given to either cut, ground, shredded or cubed meat." Or Chile Verde - "Chile Verde is any kind of meat, or combination of meats, cooked with green chile peppers, various spices and other ingredients. Beans and non-vegetable fillers such as rice and pasta are not allowed. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat." Traditional meats in ICS chile verde are pork or chicken. Personally I like verde made with lamb - if I get a "deal" on the meat. Lamb is pretty 'spensive around here. Only if I find a really good sale do I use it to make chile verde. DD> Not as big a deal as it might seem. Good for a lazy Sunday afternoon DD> (I'm not a football fan) as I use all the shortcuts I can without any DD> compromising taste or texture. DD> Here's the recipe I use most often (twice ot thrice a year) w/no meat DD> and lotsa shortcuts. And it crockpots nicely once the onions are done DD> in the skillet. DD> MMMMM----- Recipe via Meal-Master (tm) v8.06 DD> Title: Pasta Fagioli DD> Categories: Pasta, Vegetables, Herbs, Beans, Soups DD> Yield: 4 Servings RH> Looks pretty good but I'll stay with my version. We're not into RH> football (except my checking how certain teams--NOT the Panthers--did RH> the day before. Sunday afternoons I usually read the paper (on the RH> tablet) and Steve usually works on either computers or radios. The only sports I follow these days are motor-sports. Actually only the Formula One and/or motorcycles. The rest of the overly hyped marketing platforms can go suck rocks so far as I am concerned. Bv)= Here's a favourite verde recipe using sheep meat: MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Navajo Chile Verde (Lamb/Goat) Categories: Lamb/mutton, Chilies, Pork, Vegetables Yield: 6 Servings 3 lb Lamb or goat shoulder 2 c Stewed tomatoes 3 tb Bacon grease 6 oz Can tomato paste 1/3 c Flour 3 c Water (or chicken broth) 3 md Onions; chopped 2 1/2 ts Salt 6 cl Garlic; minced or pressed 1/2 ts Dried, ground oregano 32 oz (2 cans) whole green chilies Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag and shake the meat with the flour to coat meat. Add the meat to the bacon grease a little at a time and brown well & evenly. Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the skillet and saute until translucent. Add these to the pork in the pot. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling lower heat to low & simmer for 45 minutes. Taste, adjust seasonings as per personal taste, and cook for 30 mins. This recipe comes to us from the Native Americans we call the Navajo. They call themselves the Di-neh. It is a great stew and deserves your attention! Enjoy! Source: Mary R. Neh, Economist, Navajo Cultural Center File Meal Master Format by Dave Drum - 02 November 1996 Uncle Dirty Dave's Kitchen MMMMM .... I won't eat any cereal that doesn't turn the milk purple. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .