Text 29076, 124 rader
Skriven 2009-09-25 14:06:40 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Chilli
==============
-=> JIM WELLER wrote to DAVE DRUM <=-

JW> Cinci Greek Chili.
JW> What were they thinking of?

DD> I sometimes add cinnamon (in TINY quantity) to chilli to blend
DD> and round off rough edges.

JW> I used 1/8 of what some recipes called for. That was still WAY to
JW> much. I can see letting a cinnamon stick swim in it briefly but not
JW> a 1/8 tsp let alone a whole tsp of powdered in a small 2 pound
JW> batch.

I usually make a five pound batch of chilli - nearly all my recipes are
geared toward that quantity. I use a scant 1/8 ts (max) - and sometimes
just a generous pinch of cinnamon. It literally gets subsumed in all
the other spices and is undetectable. But, if I leave it out - at least
in the recipes that call for it - the taste difference is noticeable.
It really does act to blend and round off the other flavours.   Bv)=

Same with adding a ts of cocoa to the mix ... a friend (and competitor
on the chilli cooking circuit) used to call my chilli "Hershey's Best"
... until I had him taste a sample I made purposely without the cocoa,
and my regular chilli w/cocoa. He couldn't taste the chocolate in the
regular ... and preferred it to the chilli without the cocoa. Oddly, I
have noticed a small container of Nestle's in his paraphernalia of
late.

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

      Title: Uncle Dirty Dave Drum's Prize Winning Chilli
 Categories: Chilli, Beef, Chilies, Stews, Udd
      Yield: 6 servings

      4 lb Chilli grind chuck
      4 ts Garlic powder *
      1 lg Onion; chopped fine
      1 ts Cocoa powder
    1/2 ts Ground coriander (opt) **
      3 tb Kraft Beef Base
     48 oz V8 (straight or picante)
      1 ts Cayenne pepper
      8 tb Mexene Chilli powder
      4 ts Cumin
     16 oz Can Red Gold diced tomatoes
           - w/Chilies
           +=Or=+
      1 lg Tomato; diced w/juice
           +=AND=+
      4 oz Can of green chilies ***
           Strong coffee; opt
    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 next
  guy. But, it's nice to use ingredients that are the same from batch
  to batch.

  ** This used to be 2 teaspoons of ground coriander but I was getting
  "strange taste" comments on judge's sheets until I cut this ingredient
  waaaay back. Now I win prizes with this recipe once again.

  *** Apropos of fresh ingredients - you can substitute Anaheim (aka New
  Mexico) chilies for the canned chilies. Processed New Mexican chilies
  are what is in the can anyway. The fresh chilies 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 round no longer shows pink add the diced onion and cocoa. Toss
  in ground coriander if using.

  Stir in 3 Tb. of Kraft Beef Base. (note: this is pretty salty -
  watch it)

  Add a 48 oz. can of V8 (straight or picante') juice and 1 tsp. of
  cayenne pepper. Continue to simmer and stir. When onions are clear
  toss in 2 Tbs chilli powder per pound of meat. (I use Chilli Man,
  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 the 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 strong coffee 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 powder and 1/2 tsp cumin per pound of meat and simmer right up
  to time to put in judging cups.

  As evidence that any recipe 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

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider



... A waist is a terrible thing to mind. - Jane Caminos
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