Text 20419, 98 rader
Skriven 2012-01-25 18:44:08 av Dave Drum (1:18/200.0)
  Kommentar till text 20383 av Dale Shipp (1:261/1466.0)
Ärende: Tamales
===============
-=> Dale Shipp wrote to Dave Drum <=-

 DS> OTOH, I have always liked Hormel tamales in a can.  They are wrapped in
 DS> paper, have less than 1/4 inch of masa around a tasty meat filling --
 DS> plus have a nice chili gravy.

 DD> I'll have to give them a try. Apparently Hormel has re-introduced
 DD> taste to their canned goods. Clean Dave speaks fairly well of their
 DD> chilli. Now you recommend their tamales ... both of which I have
 DD> avoided due to previous experience with their canned "chili".

 DS> I haven't had them for a while, so I hope that you find them as good as
 DS> I remember:-}}   I agree that their canned chili is decent -- but not
 DS> in the same league as the chilis that we make from recipes you have
 DS> posted over the years.  There are times when you just want to open up a
 DS> can instead of going through the process of a recipe.  Some of the
 DS> varieties of canned chili make pretty good additions on top of hot
 DS> dogs.

Chilli Man, while it isn't as good as when Milnot was canning it is still
pretty good - if you can find it. Ray's is better -- but, probably impossible
for you to find. (http://rayschilli.com/index.html)

But, a pleasant surprise was ALDI's Brookdale Chili. Right tasty.

Chilli No Beans makes really good sauce for hot dogs. But, the best is still
Ray's Coney Sauce (follow the link above).

Probably the easiest chilli recipe I have posted here over the years is still
the Alabama Picnic Chilli which I made at the first echo picnic I attended at
Pat Stockett's place in Hayneville, AL.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alabama Picnic Chilli
 Categories: Chilli, Vegetables, Herbs, Chilies, Stews
      Yield: 12 Servings
 
      5 lb Coarse-ground beef
      1 lg Onion; diced fairly fine
    1/2 c  Green bell pepper; diced
      2 tb Beef base
      1 tb Cocoa (Nestle or Hershey)
      5 ts Powdered garlic granules
      1 tb Ground cumin
     48 oz Can tomato juice
      5 tb + (3 ts) chilli spice
    1/2 ts Fresh black pepper
 
  Here is one of mine that is a good starting point for
  experimenting. I use my own chilli mix... but Gebhardt's,
  Mexene or Ray's will work pretty well.
  
  Combine the beef base, tomato juice, chopped veggies, cocoa
  and 4 teaspoons of garlic granules in a dutch oven over a
  low (simmer) flame.
  
  Divide the beef into three more-or-less equal batches and
  brown it in a separate skillet. Add 1 teaspoon of chilli
  spice per batch. When browned and crumbled drain excess fat
  and add to dutch oven. Repeat until all ground beef is in
  the chilli pot. Add the black pepper to the chilli pot.
  
  Stir in 1 tablespoon per pound of meat of the chilli spice
  (5 Tb for this batch). Cover pot and let simmer, stirring
  once in a while. When the onions and peppers are cooked
  (about 1 1/2 hr) taste the pot.
  
  You will probably find that you'll need to add the remaining
  tablespoon of garlic powder and the teaspoon of ground
  cumin. You may also want to add an additional tablespoon of
  chilli spice at this time. Trust me on the garlic and
  cumin. It adds the final kick. Simmer for an additional 10
  to 15 minutes and serve.
  
  For those desiring a hotter product add cayenne until your
  lips turn numb and your sinuses drain if you like. I made
  this batch extra-mild in deference to picnic attendees who
  don't handle heat real well. Sadly, Maya Houston thought it
  was still too hot after she tasted a spoonful.
  
  As noted - this recipe starts extra mild as a base line in
  deference to the non chile heads for whom I made it. Add
  heat or chipotles to suit yourself. If you want beans in
  your chilli use a #10 can of Brooks Chili Hot Beans - add
  them AFTER the chilli is cooked.
  
  From: Uncle Dirty Dave's Kitchen
  Posted By: Dave Drum, xrated@cityscape.net
  Post Date: Sun, 19 Sep 1999
  
  From: http://www.pepperfool.com
 
MMMMM

... The gods give the nuts, but they do not crack them. - Franz Kafka
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