Dale Shipp wrote to Dave Drum <=-

I'm fortunate in still having most of the parts I was born with - less
the gall bladder. Heck, I've even still got my appendix. Bv)=

I am also without my gall bladder -- never knew it was a problem until
my primary care doc called me on a Saturday and told me to get to the
ER. Seems that a routine blood work had shown that my white blood cell count was about 10 times what it ought to be. After 12 hours in ER,
they decided that my gall bladder had died and needed to be removed.

Mine was full of rocks. And passing a gall stone (if it's small enough
to oass) can be very painful. They tried using hydroshock to break up
the big stones. That was less than successful. So my doctor told me that
they would remove the gall bladder laproscopically. However, when I came
out of the anaesthetic fog I found that I had a nice scar on my upper
abdomen. According to the surgeon my gall bladder was so swollen and
inflamed that it eould not be possible to remove it through the tiny
holes use for laproscopic surgary, Wheeeeee. I'm glad that sucker is
gone.

I'd heard all the horror stories about things "you won't be able to eat
withut your gall bladder" and I was a bit worried. Still haven't found anything my body can't handle ibn my diet.

The conventional "wisdom" was no grease, no spicy foods. HAH! Boy am I
glad that wasn't correct advice. Bv)= I can still do a bowl (or two) of
good old greasy tavern chilli.

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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