Text 15748, 82 rader
Skriven 2008-10-28 08:02:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Getting Stuff
=========================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Sometimes it's enough so that the cook pot or pan needs a reseasoning
 RH> after tomato stuff has been cooked in it.

Never had to re-season my chilli pot.

 RH> It ain't true chili without tomato. (G) The judges were right to
 RH> comment on that.

 DD> You can make most excellent chilli with no tomato in it. But, if you
 DD> plan to win cook-off prizes you'd better have at least some tomato in
 DD> your pot of red.

I'll let the recipe be my comment. I have made and enjoyed this recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Frank X. Tolbert's Original Texas Chilli
 Categories: Beef, Chilies, Stews
      Yield: 6 Servings

      4    Ancho chilies 
      8 sm Dried red chilies
           +=OR=+ 
      4 tb chilli powder (spice mix)
      4 tb Oil
      3 lb lean beef chuck; bite-size
           - pieces
      1 c  (to 2) beef stock
    1/3 c  Fine chopped garlic
      1 lg yellow onion; fine chopped
      2 tb Ground cumin
      1 tb Ground oregano
           Salt
    1/2 c  Hungarian sweet paprika
      2    Fresh cilantro sprigs

  If using chilies, trim the stems and remove seeds. Place 
  in a small saucepan and add water to barely cover. Bring
  to a boil, remove from the heat, cover and let stand for
  15 minutes. Transfer the chilies and their soaking water
  to a blender or a food processor fitted with metal blade.
  Purée until smooth. Set aside.

  Brown half of the meat in a large skillet in the oil over
  high heat for 6 to 8 minutes. Transfer the meat and juices
  to a heavy pot and add the puréed chilies or chilli spice.
  Place over low heat and bring to a simmer. Meanwhile, brown
  the remaining beef in the same manner, then transfer it and
  the juices to the pot. Add enough stock or to just cover
  the meat. Bring to a boil, reduce the heat to low and
  simmer, uncovered, for 30 minutes.

  Add the garlic, onion, cumin, oregano, salt, paprika and
  cilantro and continue to simmer, uncovered, stirring
  occasionally, until the meat is very tender, another 30
  minutes. Add a little liquid if the mixture begins to
  stick or looks too dry. When the chilli is ready, using
  a large kitchen spoon, skim any fat from the surface.

  Ladle into bowls and serve.

  Makes 4 to 6 servings.

  Note: There is an easy way to remove excess fat from this
  or any dish, but you have to make it ahead of time. Let
  the chilli cool, then refrigerate it for several hours or
  overnight. The excess fat will harden on the surface and
  be easy to remove. Then, reheat to serving temperature. 

  FROM: www.texascooking.com

  Meal Master Format by Dave Drum - 19 April 1998

  Uncle Dirty Dave's Archives

MMMMM

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