Text 24664, 71 rader
Skriven 2012-05-10 06:43:36 av Dave Drum (1:261/38)
Ärende: Chile 357
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Genuine Texas Red Chilli (Rio Llano Variety)
 Categories: Beer, Stews, Chilies, Game
      Yield: 5 Servings

  1 1/3 kg Venison; coarse ground
170 1/8 g  Pearl or Lone Star beer *
      2 c  Water
     85 g  Tomato paste
 29 2/3 ml Ground cumin seeds
 14 3/4 ml Ground oregano leaves
      3 md Cloves garlic; crushed
      1 md Onion; fine chopped
 14 3/4 ml Salt
      6    Long red chile pods

  In a large stew pot, put meat, beer, and 2 cups water.
  Simmer meat until light grey in color, and add tomato
  paste. Stir and simmer for a few minutes, then add spices
  (which have been ground in perfectly dry blender at high
  speed), garlic, onion and salt. Stir thoroughly and remove
  from heat.

  Remove stems and seeds from chile pods and boil in covered
  saucepan with 3 cups water for 15 minutes. Remove peppers
  and water to blender and blend into thick sauce. Add sauce
  to meat and simmer 2 hours.

  Serves 4 to 6.

  If chilli needs thickening, up to 15 Ml of Masa Harina
  (corn flour) may be added. This adds a unique Mexican
  flavor. If chilli is too thick, additional water may be
  added, but add slowly and cautiously.

  If additional "caliente" is needed, while chilli is
  simmering, add ground cayenne pepper or hot pepper sauce.

  * Pearl & Lone Star are Texas beers; half a bottle of
  Foster's would probably work just as well (I'm assuming
  you're calling from Oz). (UDD note: Foster's is no more
  Australian for beer than Corona is Mexican for beer - try
  Cooper's or Victoria Bitter)

  A word about chilies; chile peppers are the real secret to
  good chilli, can be found in many varieties, all rich in
  vitamins A and C. Long Red Anaheims are mildly hot, and
  the many Mexican varieties or Anchos, are usually deeper
  in color and more pungent. Chili Pisado is a very mild
  pepper usually found in dried form which provides almost
  no heat, but is rich in flavor and color. They may be used
  in combination with the small red very pungent Japone
  Chilies. A combination of mild and hot peppers may be
  necessary to get the desired red color and hotness.

  Fresh or dried pods may be used, as well as ground chile
  or chilli powder (not to be confused with commercial
  chilli spice mix, many of which are blends containing
  additional spices; check ingredients on label). Use chile
  powder only when nothing else is available since the
  powdering process seems to leave a slight bitter taste.

  Uncle Dirty Dave's Archives

MMMMM

... Stoop and you'll be stepped on; stand tall and you'll be shot at.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)