• Nat'l Chilli Month - 3

    From Dave Drum@1:3634/12 to All on Fri Oct 28 14:39:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Uncle Dirty Dave Drum'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

    ... Tuna may be Chicken of the Sea but alligator is Chicken of the Swamp.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)