Text 5365, 135 rader
Skriven 2006-09-10 19:19:20 av Dave Drum (1:18/200)
     Kommentar till en text av Dave Sacerdote
Ärende: Canned Chili
====================
On 09-08-06 DAVE SACERDOTE Scribbled to DAVE DRUM about Canned Chili

DS>DD> right coast. Last week at our Thursday Chilli Lunch, Jay 
DS>DD> Nichole, the owner of Ray's told us that he had just signed
DS>DD> a deal with a grocery distributor in Pennsylvania - his 
DS>DD> first such east of Ohio.

DS>No Bush's in jars here.  No Aldi's.  And our grocery distributors
DS>are in Maine, Boston, and Windsor Locks CT, so no Ray's.

Ewwwwwww ... not even Bush's? I was sure that they are a national brand. 
I druther do Campbell's Chunky Cat Barf Chilli than Slaggs. Ray's may 
take a few years to get there - if it ever does.

DS>I wasn't kidding when I said we really don't have a good canned
DS>chili here.  Hormel, occasionally Armour, Staggs, Ken-L-Ration [g]
DS>and that's about it.

Making your own is best anyway.

Chill mix (powder) may be obtained from: 

Bruce Foods Corporation (Mexene Chilli Mix)
P. O. Drawer 1030
New Iberia, LA 70562-1030 USA

Mild Bills Spices, etc., LLC  (Gebhardt's Chilli Mix)
P.O. Box 142
Bulverde, TX 78163
830-980-4124
mildbills@satx.rr.com

Ray's Brand Products, Inc. (Ray's Chilli Seasoning)
PO Box 793
Decatur, IL 62525
Phone: 217-422-6153
Fax: 217-422-7354
E-mail: raysbrand@aol.com
On the web: http://www.rayschilli.com/

Baron Spices & Seasonings (Baron's 5640 dark chilli mix)
1440 Kentucky Avenue, 
St. Louis, MO 63110
314.535.9020 (fax)
info@baronspices.com
314.535.7227
(Baron's is what I use in my competition recipe - which I have published 
here many times.)

I used to recommend Chilli Man Chilli Mix and eat Chilli Man in the can. 
Since the company was sold to Faribault Foods and moved to the wilds of 
Minnesota it must have become contaminated with Lutefisk - because it 
damned sure isn't Chilli Man any more ... except on the label. The last 
can of current production Chilli Man I sampled would rate below Armour. 
Gag a maggot off a three week corpse, it would.

I used a Chilli Man clone to make the Alabama Picnic Chilli - and the 
Chilli I made at the last Lobsterfest that G and I came to. I can still 
mix it myself - but, I have been working lately with Baron's and Mexene.

Mexene will work VERY well in this recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alabama Picnic Chilli
 Categories: Chilli, Tested, Beef
      Yield: 10 Servings
 
      5 lb Coarse-ground beef
      1 lg Onion, diced fairly fine
    1/2 c  Green bell pepper, diced
      2 tb Beef base *
      1 tb Cocoa (Nestle or Hershey)
      5 ts Powdered garlic granules
      1 ts Ground cumin
     48 oz Can tomato juice
      5 tb Plus 3 ts chilli powder
    1/2 ts Fresh black pepper
 
  * Kraft beef soup/gravy base. You can sub bouillon cubes (3
  of them) but your chilli will be awfully salty. You can also
  skip this ingredient altogether.
  
  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
  powder per batch of meat.
  
  When browned and crumbled drain excess fat and add meat 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 of the chilli powder per pound of meat
  (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 teaspoon 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. Neysa tasted before and after and could not believe
  how much difference it made.
  
  Simmer for an additional 10 to 15 minutes and serve.
  
  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. &^(=
  
  Format and receive by Dave Drum - 18 August 98
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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