• 2/23 Nat'l Chilli Day - 4

    From Dave Drum@1:18/200 to All on Tuesday, February 22, 2022 11:18:23
    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

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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 14:32:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Smitty's Famous Lawson's Tavern Chilli
    Categories: Beef, Herbs, Chilies
    Yield: 1 Pot

    4 1/2 lb (to 5 lb) ground suet
    4 lb Coarse ground beef; this is
    - sometimes called chilli
    - chuck. Hamburger does not
    - work very well; it tends
    - to get too crisp.
    4 3/8 oz (3/4 cup) chilli spice mix
    2 tb Salt; more to taste
    3/4 tb Garlic powder
    1 ts Ground oregano
    2 ts Red pepper
    1 tb Ground cumin; more to taste
    Beans *

    Use a 9 to 10 quart iron kettle. Render the suet first.
    Put in a cup of water to get it started to melt and
    prevent sticking. Keep it boiling and stir constantly.
    When mixture stops foaming, skim off all foam. Continue
    cooking until suet looks like oil. Cracklings can be
    left in, if desired. If they taste strong, they should
    be omitted. Let oil cool until meat does not splatter
    when added.

    Add meat, breaking up with a potato masher or large
    spoon, while cooking. Always stir constantly. Cook until
    med/well done, but not crisp. Mix powdered ingredients
    and add them a few minutes before meat is done. Keep
    stirring. Don't let it stick to the bottom of the kettle.

    * BEANS: Beans, which are very important, are cooked
    separately from the meat. Small red beans (although hard
    to find) are best to use. Don't use kidney beans. Brooks
    hot chilli beans are the next best choice.

    Cooked beans are better if prepared at least 24 hours
    prior to serving. They will provide their own juice
    during cooking.

    SERVING: Place heated beans in bowl first. Top with 3
    to 4 tablespoons of chilli meat. Let the consumer do the
    mixing. Serve with crackers, etc.

    STORING CHILLI MEAT: Strain meat from oil; pour oil into
    small cake pans. Divide meat mixture into cake pans. Let
    cool until solid. Place pans in refrigerator or freezer
    for a few hours or a day. They can be removed easily by
    heating in a little hot water or moving pan over hot
    flame.

    Remove bricks from pans; seal tightly with butcher paper
    or plastic wrap. Do not use aluminum foil or leave in
    pan, as spices can eat through aluminum.

    These bricks can be stored in refrigerator for a couple
    of weeks or for a year in a freezer (if well wrapped).
    Slice off only the amount of brick you want to use;
    rewrap and refrigerate.

    NOTE: This chilli meat makes super Coney Island hot
    dogs.

    From: http://www.patriotledger.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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