Text 12311, 118 rader
Skriven 2011-06-17 05:48:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Tomatoes in chilli
==========================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Most times I use a can of Red Gold (not from concentrate) Tomato Juice
 DD> for  the base liquid in my chilli. If more liquid is needed I'll
 DD> use chicken broth. I know cooks who make most excellent
 DD> chilli using tomato sauce, tomato paste, tomato puree, etc.

 DS> We use small cans of V8.  I think that we got that from one of your
 DS> recipes:-}}

Quite likely that you may have. I have used V8 in past as it gives both tomato
and vegetable components. But, lately, other than celery (for bulk and a bit of
flavour) I have been sticking with granulated dried onion and garlic for the
vegetable components - when cooking for others. When cooking just for my own
consumption I will use diced tomatoes, diced onion, diced bell pepper, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli Supper: The Recipe
 Categories: Stews, Chilies, Beef, Poultry
      Yield: 32 servings
 
      5 lb Chilli grind chuck *
      8 oz Suet
      3    Ribs celery; w/leaves
      1 ts Jalapeno powder; + more to
           - taste
     48 oz Can Red Gold tomato juice
     48 oz Can chicken broth; low sodium
    1/2 tb Minor's beef base 
           +=IN=+
     16 oz Boiling water 
      4 oz Baron's # 5640 chilli powder
  1 1/2 oz Ground cumin
  1 1/2 tb Brown sugar
  1 1/2 tb Onion granules
      1 tb Garlic granules
    3/4 tb Salt
    1/2 ts Oregano; crumbled
    1/2 ts White pepper
    1/2 ts Worcestershire powder
  1 1/2 ts Vinegar
    1/2 ts Prune juice; opt
           Cayenne pepper; opt

MMMMM-------------------------KICKER--------------------------------
  2 1/2 tb Mexene chilli mix *
    1/2 tb Ground cumin
    1/2 tb Garlic granules
    1/2 ts Salt; more to taste
     96 oz Brooks Chilli Hot beans

  * Or Ray's Chilli Mix

  This should produce 3 + gallons of chilli sauce.

  Prepare the basic recipe - down to the kicker section.

  Render the suet and cook the chuck in it until all the 
  pink disappears.

  While the meat is cooking place the celery, ground jalapeno,
  and tomato juice in a blender and puree.

  Drain beef and place it with the celery/chile/tomato juice
  in an 8 quart heavy-bottom pot.

  Add balance of ingredients to the pot, stirring to mix. Add
  in the chicken broth and beef base/water simmering on a low
  flame. Stir often enough to keep the chilli from scorching 
  or sticking.

  Taste often and adjust seasonings (especially salt and
  garlic) as you go - to your taste.

  When sauce is cooked, in your estimation, remove from heat,
  and refrigerate overnight. 

  The next day, re-heat the chilli sauce on a low flame until 
  heated through and at a nice low simmer. Add the "kicker"
  ingredients and cook for at least 15 minutes to allow 
  flavours to marry and blend. Add the beans and stir to
  combine. 

  With the addition of the beans, there should be 2 1/2
  gallons of chilli.

  This should serve: 32 Ten-ounce bowls

  Recipe adapted from Les Eastep's chilli supper recipe.
  I have used this recipe in ICS chilli cook-offs and have
  placed higher (ironically) than its originator in those
  contests more than once.

  MM Format by Dave Drum - 02 February 2004

  Uncle Dirty Dave's Kitchen

MMMMM

Nutritional Analysis provided by: 
http://caloriecount.about.com/cc/recipe_analysis.php

Calories - 473 Calories from Fat - 66:

% Daily Value * 
Total Fat - 7.3g/11%; Saturated Fat - 1.0g/10% Trans Fat - 0.0g; Cholesterol -
63mg/21%; Sodium - 472mg/20%; Total Carbohydrates - 59.4g/20%;
Dietary Fiber - 13.5g/54%; Sugars - 4.0g; Protein - 41.5g; Vitamin A 4%;
Vitamin C 22%; Calcium 12%; Iron 44%
Nutrition Grade A

* Based on a 2000 calorie diet

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