Text 26135, 62 rader
Skriven 2012-06-16 06:02:28 av Dave Drum (1:261/38)
Ärende: Chile 722
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Uncle Dirty Dave's Chilli - Part Two
 Categories: Beef, Pork, Chilies, Udd
      Yield: 2 Servings

           Recipe continues

  Cook chilli until you think it's done. 5 minutes before
  you remove it from the fire stir in the 1/8 tsp. of
  cinnamon. The cinnamon will blend the flavors in the
  chilli and smooth off any rough edges. It will *not* add a
  cinnamon flavor to your pot... unless you get to much. 1/8
  tsp is safe.

  If you must have beans with your chilli heat them in a
  separate pot and mix them in the serving bowls. I
  recommend Brooks Chili Hot, Bush's HOT Chili, or Lady Lee
  Chili Beans. These brands will not alter substantially the
  flavor of your pot of chilli. Kidney beans on the other
  hand will chill things out and add a "different" flavor.

  NOTES: About the meat - sometimes I use ground meat...
  "Chef's Grind" or coarse ground if I can get it. Sometimes
  I get frisky and dice the meat by hand to 1/4" cubes. If
  you are ambitious and dice the meat do a partial freeze on
  it first. This will stiffen the meat and make it much
  easier to work with.

  About the fat - when cooking this at home I skim the
  excess fat from the pot and reserve it in a separate
  container. Later I clarify the fat in a 225øF/105øC oven
  and save it to pop popcorn or cook Buffalo wings. BTW -
  Buffalo wings cooked in chilli fat need nothing else added
  to the mixture. When cooking away from home at chilli
  cook-offs or at a friend's home I strain the meat as it
  comes from the frying pan. This removes the excess fat
  whilst leaving enough to carry the flavors. If you use
  round or sirloin steak and/or pork loin well trimmed for
  your meat you may not need to strain or skim.

  BTW - the pork is not essential. It's just that I happen
  to like it. If, for whatever reason (dietary restrictions,
  allergies, etc.) you choose not to use anything but beef,
  increase the amount of beef by the amount of pork left
  out. Also, you can use baker's chocolate or a Hershey or
  Nestle' bar in place of the cocoa. This will give you a
  sweet batch of chilli. I prefer not to sweeten my chilli
  so I use cocoa powder.

  Developed, tested, and served by Uncle Dirty Dave's
  Kitchen. Prizes won, too. Try it, unless you're wierd,
  you'll like it.

  Uncle Dirty Dave's Kitchen

MMMMM

... I think that I shall never hear, A poem lovelier than beer ... Mad Magazine

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