Text 26085, 70 rader
Skriven 2012-06-14 20:35:00 av DAVE DRUM (1:261/1381)
Ärende: Chile 712
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Big Mike's Chilli
 Categories: Pork, Beef, Chilies, Beer
      Yield: 12 Servings
 
      9    New Mexico Chilies *
      9    California Red Chilies *
      1 lb Bacon; in FP fine
      4 md Onions; chopped
      8 cl Garlic; chopped fine
           Louisiana Hot Sauce
           Salt & Pepper
      2 lb Pork Sausage
      5 lb Beef **
      4 c  Beef broth
      8 oz Tomato sauce
      2 tb White vinegar
      6 tb Ground cumin
      2 tb New Mexico Chile Powder
      1 ts Cayenne pepper
      1 tb Sugar
      2 tb Paprika
      2 tb Regular chilli spice mix
      1 tb MSG
           Beer
 
  * Dried
  
  ** use a real good cut like a cross rib roast and have
  your butcher grind it in "chilli grind"
  
  This recipe is a lot of work, but well worth it!
  
  Oregano Tea - bring 2 c water to boil; add 2 T dried
  oregano leaves. Brew like tea; strain, reserving liquid.
  
  Remove the stems, seeds, and veins from peppers; add to
  boiling water 30 minutes. Use a knife and strip meat off
  peppers, discard skins; put into food processor with
  enough beer to make the consistency of tomato sauce.
  
  Divide the bacon, garlic, onions, sausage and beef into
  thirds. We are going to fry up the mixture 1/3 a time. Fry
  up the bacon (mostly for grease) until just about crisp.
  Add garlic, and after 30 seconds, add onions, hot sauce to
  taste, salt and pepper. When the onions are translucent,
  add the sausage. When about half cooked, add beef. When
  the mixture is about medium, drain the grease and refry
  until well done (this sears the meat and keeps the flavor
  in). When done, put into pot.
  
  Repeat for next 1/3 and last 1/3.
  
  Stir in the pepper paste (from above), broth, and tomato
  sauce. Take your time--over low heat. Then add the
  remaining ingredients, one at a time, slowly. Add enough
  beer to keep the consistency to your liking. Now adjust
  the spices like a real expert! Cook over low heat 2+
  hours, and you'll have one fine bowl of red!
  
  FROM: Mike Crouch
  
  Uncle Dirty Dave's Archives
 
MMMMM

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