Text 6670, 69 rader
Skriven 2008-05-07 23:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JIM WHITE
Ärende: chili and beans
=======================
-=> Quoting Jim White to Fred A Ball <=-

 JW> Ohhhhhhhhhhh!!!  The Chili affectionados that say beans CAN'T be part
 JW> of the chili.  This is the only way I have ever sen it.

Beanless chili is the norm in Texas and at most professional
cookoffs. Chili with beans is pretty much the norm everywhere else.
I've tried both ways and in the end I prefer chili cooked without
beans (don't want the bean juice in the meat) but beans mixed with
chili in the bowl.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bear Chili V 1.1
 Categories: Chili, Bear, Tnt, Jw, Bacon
      Yield: 8 Servings
 
      4 lb Black bear roast, chopped
           -into 1/4" dice
    1/2 lb Bacon
      2 tb Reserved bacon grease
      2 md Onions, coarse chopped
      2 cl Garlic cloves, minced
      1    Anaheim pepper,
           -seeded & chopped
      4 tb Chili powder
      2 ts Oregano, dried
      1 tb Cumin, ground
           [opt'l, hot sauce to taste]
      1 cn Beer
    1/2 cn Tomatoes & juice (14 oz)
      1 ts Brown sugar
           Masa Harina [optional
           -enough to thicken]
 
  Partially freeze the bear roast to make the chopping/dicing easier.
  Carefully remove any and all visible fat as it gives any dish an
  unpleasant flavor. In a large bowl, sprinkle the diced meat with
  the chili powder, oregano, optional cayenne and cumin, stirring to
  mix thoroughly. Cover and refrigerate for a few hours to allow the
  chili spices to marinade the meat.
  
  Fry the bacon. Drain it on paper towels and cut into 1/2" pieces
  and reserve.  Heat two tablespoons of the reserved bacon fat in a
  large heavy pot over medium heat. Add the onions, garlic and
  pepper and cook until the onions are translucent. Add the diced
  and spiced bear meat to the pot. Cook, stirring occasionally,
  until the meat is evenly browned. Add the beer, tomatoes, optional
  hot sauce and reserved bacon to the pot. Bring to a boil, then
  lower the heat and simmer, uncovered, for 1 1/2 hours. Add more
  beer [or tomato juice or beef stock] if necessary to prevent
  sticking and scorching. Taste, adjust seasonings, and simmer for 2
  hours longer. Add the brown sugar [and a little masa if the chili
  is too thin] and simmer for 15 minutes more.
  
  An "original" chili variation from Jim Weller
 
MMMMM



Cheers

YK Jim


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