• 2/23 Nat'l Chilli Day - 3

    From Dave Drum@1:18/200 to All on Tuesday, February 22, 2022 11:17:42
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Uncle Dirty Dave's Prize Winning Chilli
    Categories: Beef, Chilies, Stews, Mine
    Yield: 6 Servings

    4 lb Chilli grind chuck
    4 ts Garlic granules *
    1 lg Onion; chopped fine
    1 ts Cocoa powder; unsweetened
    3 tb Minor's (GFS) Beef Base
    48 oz V8 (straight or picante)
    1 ts Cayenne pepper
    8 tb Mexene Chilli spice
    4 ts Cumin
    14 oz Can Red Gold diced tomatoes
    - w/Chilies
    +=Or=+
    1 lg Tomato; diced w/juice
    +=AND=+
    4 oz Can of green chilies ***
    1/2 ts Brown sugar; opt
    1/8 ts (scant) cinnamon; highly opt

    * I use garlic powder (or granules) because they are
    pretty consistent as to taste and strength. I like fresh
    as much as the anyone. But, it's nice using ingredients
    that are the same from batch to batch.

    ** Apropos of fresh ingredients - you can substitute
    Anaheim (aka New Mexico) chiles for the canned chilies.
    Processed New Mexican chiles are what is in the can
    anyway. The fresh chiles are fairly mild (low heat)
    and quite flavourful.

    Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli
    grind into the pot and start browning it. Add 1 tsp.
    of garlic powder per pound of meat. While meat is
    browning chop a large onion reasonably fine. When
    ground chuck no longer shows pink add the diced onion
    and cocoa.

    Stir in 3 Tb. of Minor's/GFS Beef Base. If using super
    market (Kraft or whatever) beef base - watch the salt.
    Most beef bases are mostly salt. Minor's is mostly beef.

    Add a 48 oz. can of V8 (straight or picante') juice and
    1 ts. of cayenne pepper. Continue to simmer and stir.
    When onions are clear toss in 2 Tbs chilli spice per
    pound of meat. (I use Baron's, Mexene, or Gebhardt's)
    and 1 tsp cumin per pound of meat. Add the Red Gold
    diced tomatoes with chilies or a 4 oz. can green chilies
    (chop and seed if you grabbed whole peppers by mistake).
    Add the diced tomato and its juices.

    Continue to simmer and stir until onions are tender and
    completely transparent adding V8 juice as necessary. If
    you run out of V8 use either unsalted 'mater juice or
    chicken broth to add liquid. Total cooking time about 90
    minutes.

    If you're cooking at home you can serve this batch at
    this point. See below for longer schedules and the
    "kicker".

    If you're on a 3 hour schedule - most cook offs are -
    turn off stove and let your pot marinate for about an
    hour. About 30 minutes before turn-in time relight the
    stove and bring the chilli back to a simmer. Taste
    carefully and critically.

    This is final adjustment time. If it's too salty try
    adding about 1/2 tsp of brown sugar. If the chilli has
    died or gone flat add 1 tsp chilli spice and 1/2 tsp
    cumin per pound of meat and simmer right up to time to
    put in judging cups.

    As evidence that any receipe is a living, breathing
    organism this one was revised and updated immediately
    after the Mount Auburn Volunteer Fire Department cook-
    off. Second place isn't anything to sneeze at. It beats
    kissing your old maid aunt on the lips.

    Meal Master Format by Dave Drum - 07 September 1999

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Fireball? Real men like whisky flavoured whisky.
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:3634/12 to All on Tuesday, February 21, 2023 14:31:00
    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 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

    ... "Digestif" is French for "excuse for a boozy after-dinner shot".
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