Subj : Chilli was: Trash To : Ben Collver From : Dave Drum Date : Fri Jun 20 2025 05:27:00 -=> Ben Collver wrote to Dave Drum <=- DD> I do like trashy recipes ..... sure got quiet in here whilst you DD> were on "walkabout" and Ruth was on driveabout duty. BC> Ah, the summertime lull in a quiet "neighborhood." BC> Aye aye aye aye, down south they never grow chilli BC> So sing me a verse that's worse than the first BC> And make it plenty silly And in China thy may "do it for chilli" but not this chilli. Thre is just too much wrong withb it. BC> MMMMM----- Recipe via Meal-Master (tm) v8.06 BC> Title: Very Spicy Toxic Waste Chili BC> Categories: Chili, Pork BC> Yield: 3 Gallons BC> 2 lb Bacon BC> 3 lb Stew meat BC> 2 lb Hot Italian sausage BC> 1 lb Jimmy Dean sausage BC> 3 lb 80/20 burger That's a lot of meat - gonna b expnsive. BC> 14 Jalapenos; diced BC> 10 Habenaros; diced BC> 3 Bell peppers; diced BC> 3 lg Onions; diced BC> 2 qt V-8 juice BC> 2 qt Crushed tomatoes BC> 36 oz Bud beer (3 cans) BC> 4 oz Box Carroll Shelby BC> - chili mix Lesse - Shelby's chilli spice is decent (if not my favourite) and can be had from Pendry's if not available locally. But th "rul-of- thumb" is 1 tablespoon of chilli spice mix per pound of meat. There are just 4 tb in the Shelby package (1 TB = 1 oz) to season 11 lb. of meat. BC> 4 c Fresh mushrooms; chopped BC> 3 ts Ground cumin BC> 1/2 c Chili powder; to taste What chile are you gringing to a powdr her? Enquiring minds want to know. BC> 2 ts Salt; to taste BC> 2 ts Pepper; to taste BC> 16 oz Shredded cheese; for serving BC> Preparation time: 2 hours BC> Total time: 10 hours BC> In a huge skillet, brown all meat and keep the drippings. Add onions BC> and peppers and cook until softened, about 5 minutes. Really???? Take 5 minutes just to get the pot hot enough to do busiinss. BC> Now add V-8 juice, tomatoes, mushrooms, beer, and seasonings. Let it BC> all simmer in a large soup pot over low heat for several hours, BC> stirring once in a while, and taste for seasoning. BC> When done, a knife should stand up in it. Serve with some cheese. Chilli s'posed to be a stew (or thivk soup) not a meat patty. BC> Tip: A heavy pot like a old pressure cooker works the best. BC> Recipe by Matthew Cook BC> Recipe FROM: very-spicy-toxic-waste-chili> The spicy comes from all of the Habanero/Scotch Bonnet chilis called for in the ingredients list. They will light up your life whilst not adding much to the flavour profile. Bv)= My prsonal tak on this recipeis that it's someone's idea of a joke. And that's sacrilege. Chilli is serious eats. Bv)= Here is my Go-To chilli recipe. I've quit competitive cooking but I still make the basic chilli - less the neans and freeze it in "meal sized" portions for future refernce (or supplying my brother). MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chilli Supper: The Recipe Categories: Stews, Chilies, Beef, Poultry Yield: 32 Servings 5 lb Chilli grind beef chuck 8 oz Suet 3 Ribs celery; w/leaves 1 ts Jalapeno powder; + more to - taste +=OR=+ 1 Fresh jalapeno; stemmed 46 oz Can Red Gold tomato juice 46 oz Can chicken broth 1 tb Minor's or GFS beef base +=IN=+ 16 oz Boiling water 4 oz Baron's # 5640 chilli spice - mix (chilli powder) 1 1/2 oz Ground cumin 1 1/2 tb Brown sugar 1 1/2 tb Onion granules 1 tb Garlic granules 3/4 tb Salt 1/2 ts Oregano; crumbled 1/2 ts White pepper 1/2 ts Worcestershire powder 1 1/2 ts Vinegar 1/2 ts Prune juice; opt Cayenne pepper; opt Finely diced bell pepper; - opt MMMMM---------------------------KICKER-------------------------------- 2 1/2 tb Mexene chilli mix * 1/2 tb Ground cumin 1/2 tb Garlic granules 1/2 ts Salt; more to taste 96 oz Brooks Chilli Hot beans ** * Or Ray's Chilli Mix ** Not at an ICS cook-off unless entering the new "Home- style" category. At your home - or restaurant: beans are fine if you like them. (but NOT kidney beans) This should produce 2+ gallons of chilli sauce. Prepare the basic recipe - down to the kicker section. Render the suet and cook the chuck in it until all the pink disappears. While the meat is cooking place the celery, jalapeno, and tomato juice in a blender and puree. Make sure all lumps of beef have been broken up. Place the meat and the celery/chile/tomato juice in an 8 quart heavy-bottom pot. Add balance of ingredients to the pot, stirring to mix. Add in the chicken broth and beef base/water simmering on a low flame. Stir often enough to keep the chilli from scorching or sticking. Taste often and adjust seasonings (especially salt and garlic) as you go - to your taste. When sauce is cooked, in your estimation, remove from heat, and refrigerate overnight. The next day, re-heat the chilli sauce on a low flame until heated through and at a nice low simmer. Add the "kicker" ingredients and cook for at least 15 minutes to allow flavours to marry and blend. Add the beans and stir to combine. With the addition of the beans, there should be 2 1/2 gallons of chilli. This should serve: 32 Ten-ounce bowls Recipe adapted from Les Eastep's chilli supper recipe. I have used this recipe in ICS chilli cook-offs and have placed higher (ironically) than its originator in those contests more than once. MM Format by Dave Drum - 02 February 2004 Uncle Dirty Dave's Kitchen MMMMM .... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .