Text 26603, 68 rader
Skriven 2012-06-28 05:57:12 av Dave Drum (1:261/38)
Ärende: Chile 848
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: History of Chilli, w/Original Recipe
 Categories: Beef, Chilies
      Yield: 6 Servings

      3 lb Ground or cubed chuck
    1/4 c  Oil
      1 qt Water
      1 ts Salt; to taste
     10 cl Garlic; chopped
      3 oz Chile spice mix
      1 ts Ground cumin
      1 ts Oregano
      1 ts Cayene pepper
    1/2 ts Black pepper
      1 tb Sugar
      3 tb Paprika
      3 tb Flour
      6 tb Masa (fine ground corn meal)

  The first "chilli" recipes appeared in West Texas at the
  turn of the century. They may have had their origin from
  old Mexican recipes, but since most cowboys couldn't
  read...or for that matter, cook very good, chilli most
  probably got it's start due to the availability of spices
  and other ingredients available in the area. A lot of
  ingredients available to us now were just not available
  then. Most chilli consisted of beef, cumin, pepper, sugar,
  paprika, garlic, and masa to thicken. Tomatoes were
  seasonal and usually not available. Chilli spice mix was
  not manufactured at the time. They used dried chilies.
  Most west texas cowboys were Mexican.

  Most of the original chilli did not have beans due to the
  time required to soak and cook them...chuck wagons did not
  appear til later in history and even then, on most
  ranches, the cowboy was on his own and didn't have time to
  watch beans all day.

  The following recipe is based on the original recipes...

  CHILLI

  In a large skillet, saute meat in oil until browned. Add
  water and simmer 1 1/2 to 2 hours. In a small bowl, mix
  chilli powder, salt, garlic, cumin, oregano, cayene
  pepper, black pepper, sugar and paprika. Add to skillet.
  Simmer 30 minutes. Cooking longer will cause spices to
  lose flavor. In a small bowl mix flour and masa. Wisk
  flour masa mixture into chilli, stirring constantly to
  prevent sticking. Bring mixture back to simmer until
  thickened. Remove from heat. Serve over beans, rice, hot
  dogs, enchiladas, burritos, or eat plain. Cheese (cheddar,
  longhorn, queso blanco,etc.) goes well on top.

  Note lack of tomatoes and beans... Give it a try.....KF

  From: Bobbi Zee

  Uncle Dirty Dave's Archives

MMMMM

... I'm a light eater. When it gets light, I start eating. - Tommy John

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