Text 24768, 72 rader
Skriven 2012-05-13 06:33:52 av Dave Drum (1:261/38)
Ärende: Chile 383
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Andy Beals' Chilli
 Categories: Beef, Crockpot, Chilies, Beans, Beer
      Yield: 12 Cups

      5 c  Beans; canned, drained
      6 c  Tomatoes; stewed
      2 lb Beef; in bite-size pieces,
           - browned (don't use ground
           - beef)
      2 cl Garlic; chopped
      3 md Jalapenos; chopped
      2 lg Bell peppers; diced
      2 md Onions; diced
     12 oz Beer; NOT LITE
      2 tb Cumin
      2 ts Paprika
      1 ts Cayenne

  Saute the meat and onions. You may do it in the same pan
  that you are going to put the chilli in. The meat should
  be brown on the outside, but you don't have to cook it
  much at this time. Drain the fat from the beef.

  Put everything in a big pot over low heat (a slow cooker
  is handy) and stir together. Wait half an hour to an hour
  and check the flavor of the soupy base. Adjust as you see
  fit. Perhaps add more beer, hot peppers, or spices. Repeat
  as necessary. Wait as long as you can, stirring
  occasionally. You may eat it when the beans and beef are
  soft. Serve with bread, fresh-baked biscuits or cornbread.

  This is best if it has cooked at least overnight.
  Generally it's ready for consumption after about three
  hours. If you can't turn your stove down to a very low
  heat, you're bound to burn the bottom of the chilli a
  little, but as long as you don't scrape it off, it will
  taste okay. Slow-cookers are great in this regard!

  At the three hour mark, the chilli is somewhat soupy. If
  you want it to thicken up, turn up the heat a bit and let
  it boil off the excess water. While doing this, stir every
  few minutes or you may burn the bottom!

  NOTES: Andy's own recipe for meat/bean chilli; This is the
  descendant of the chilli that I've been making since 1974.

  I change the proportions of ingredients (double the beef,
  drop the beans, add LOTS more cumin) all the time; this
  recipe is just a general guideline. The amount of garlic
  given in the recipe is very conservative. Garbanzo beans
  (chick peas) are nice, but they take a lot longer to cook.
  Making it with lamb or Italian sausage instead of beef is
  also interesting. Cherry peppers instead of jalapeno
  peppers are very nice also.

  Do not use LITE American beer! I have found that Moosehead
  adds a good flavor, and I bet that Anchor Steam will too.

  Andrew Scott Beals

  Copyright (C) 1986 USENET Community Trust

  Uncle Dirty Dave's Archives

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