Text 26696, 116 rader
Skriven 2009-07-28 23:03:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Chilli Pizza
========================
 -=> On 07-28-09  06:39,  Dave Drum <=-
 -=> spoke to Dale Shipp about Chilli Pizza <=-

 DS>       Title: Wesley's Chili Pizza  V 4.0
 DS>   **  NO BEANS IN THE CHILI!  If you must use canned, I recommend a 15
 DS>   :     oz. can of Wolf Brand Chili.  This will work very nicely.

 DD> Two problems here ... 

 DD> #1 - Wolf Brand tastes to me as if it has been through the wolf at
 DD> least once. 

TTTT, I have never had it so don't know.  Blame that on the author:-}}

 DD> #2

And what was #2?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chili Texas-Style
 Categories: Soup, Tex mex, Meat, Peppers
      Yield: 1 Pot
 
      3 lb Very lean meat (beef, veni-
           -son, or beef/pork mixture
      2    Slices salt pork, diced
      1 lg White onion, diced
      2 lg Cloves garlic, minced
      1 sm Can Ortega diced green
           -chiles
      1 cn RoTel diced tomatoes and
           -green chiles (either mild
           -or extra hot)
    1/4 c  (more or less to taste)
           -unsalted chili powder
           Additional cumin, ground
           -coriander to taste if
           -needed
      1 cn (12-ounce) beer
           Additional beef broth as
           -needed.  Use regular
           -strength broth or bouillon,
           -do NOT use a heavy stock
    1/4 c  Masa or cornmeal, dissolved
           -in 1/4 cup water
 
  Cut meat into slices 1/4 inch thick.  Trim off all visible fat,
  sinews, etc.  Cut slices of meat into 1/4-inch dice.  (Alternately,
  run meat through large blade of meat grinder, but chopping yields a
  better result).
  
  Cook salt pork over medium-low until all fat is rendered.  Skim out
  cracklins and discard.
  
  Add diced meat and cook, stirring frequently, until half done.  Add
  onions, garlic and chili powder, and cook, stirring until onions are
  transparent and chili develops a fragrance.
  
  Add green chiles, tomatoes, beer, and enough broth to cover mixture to
  depth of 1-inch.
  
  Cover pot, reduce heat to low and simmer, stirring frequently for 2
  hours.
   Add additional broth as needed to keep liquid level fairly constant.
  
  After 2 hours, taste, correct seasonings, salt if necessary (it
  probably won't need any).
  
  Continue simmering at least another 2 hours, adding liquid as needed.
  
  At this point, if possible, remove chili from heat and refrigerate
  overnight.  Skim off any congealed fat before re-heating.
  
  If chili is to be served that day, skim off as much visible fat as
  possible.  Stir in masa or cornmeal slurry, and simmer another 30-45
  minutes.
  
  Serve chili with fresh tortillas and lime wedges for garnish.
  
  If you feel, either from personal preference or regional imperitive,
  you must serve beans with the chili; cook ip a pot of your favorite
  black beans or pintos (NOT kidney beans, NEVER kidney beans).  Allow
  diners to stir beans in to the finished dish.
  
  VARIATIONS:  Chili Pie - (a good quick leftover dish)
                 Place a layer of Fritos in a bowl.  Cover with leftover
                 warmed chili.  Garnish with grated cheese and chopped
                  onion.
  
                 Tamale Pie - Make chili according to recipe except cut
                 meat
                 into 1/2-inch dice.  Before adding masa, stir in 1 cup
                 drained canned or frozen corn, 10-12 whole pitted black
                 olives.
                 Pour mixture into a cassarole, top with a layer of
  cooked
                 cornmeal mush.  Brush with melted butter and bake in a
                 preheated 350F. oven until golden.
                                            Kathy Pitts
                                            College Station, Texas
                                            19 June 1997
  MM Format by John Hartman
  Indianapolis, IN
  Cro-Magnon@juno.com
  From: Cro-Magnon@juno.Com             Date: Sat, 28 Jun 1997 06:22:02
  ~0500
 
MMMMM


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