Text 7284, 136 rader
Skriven 2011-02-16 07:19:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Prep work
=================
Ruth Haffly Said to RUTH HANSCHKA about Prep work

RH> -> We had leftover chili and pasta fagoile for lunch, Italian
RH> -> restaurant for supper. The chili had increased in heat while
RH> -> plugged in at church, then sitting in the fridge for a few days.

RH>  RH> It had time to evaporate a little, concentrate a little, and
RH>  RH> make itself more at home.  The stuff I made benefited greatly
RH>  RH> from a good shot of hot sauce too.

RH> No extra hot sauce was needed with this chili. I understand the
RH> winner had let his chili cook overnight; mine just went about 8
RH> hours. Oh well, we have as much fun in the pre and post cook off
RH> time as the actual competition.

Some things I have learned from cooking chilli in competitions - 

1. Don't make it *too* hot. But, do give it enough bite so that taster 
will know it's not beef soup or spaghetti sauce.

2. Chop all your vegetables as fine as possible. Your diners want the 
flavour of tomato, bell pepper, etc. But, they do not want big chunks 
floating in their bowl of red. Use powders or granules for the onion and 
garlic wherever possible.

3. Your chilli can be done in 90 minutes and ready to serve at that 
time.

4. Your chilli will improve if allowed to "rest" overnight and then be 
re-heated and have the spices "adjusted".

5. You _CAN_ cook the spices and flavour right out of your chilli by 
over-cooking. This is why most cooks taste their chilli just before 
serving/judging time and add a final "kicker" of chilli spice, cumin, 
and/or garlic and/or salt.

6. Make your chilli the best you know how to do. Do *NOT* try to "chase 
the judges". Else you will get so far from "your" recipe as to make an 
unrecognisable bowl of red.

I made up a recipe for one of my co-workers to cook for his church cook-
off. And I admonished him fairly stoutly about Dave's Rule #1. But, he 
did not listen to carefully to that or to #2.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli For Nick
 Categories: Stews, Chilies, Beef, Poultry
      Yield: 32 servings
 
      3 lb Chilli grind chuck *
      4 oz Suet
      2    Ribs celery; w/leaves
      1 ts Jalapeño powder; + more to
           - taste
     48 oz Can Red Gold tomato juice
     15 oz Can chicken broth
     15 oz Can beef broth
      3 oz Mexene Chilli mix
      1 oz Ground cumin
      1 tb Brown sugar
      1 tb Onion granules
      1 tb Garlic granules
    1/2 tb Salt
    1/4 ts Oregano; crumbled
    1/4 ts White pepper
      1 tb Worcestershire sauce
      1 ts Vinegar
           Cayenne pepper; opt

MMMMM-------------------------KICKER--------------------------------
      2 tb Mexene chilli mix **
    1/2 tb Ground cumin
    1/2 tb Garlic granules
    1/2 ts Salt; more to taste
     32 oz (to 48) Brooks Chilli Hot
           - beans

  * Or regular 80/20 chuck. But, chilli grind is best for
  texture. You can get chilli grind at County Market - you
  may have to ring the bell and as the white suited robot 
  for it. Or you can get it at Humphrey's Market where you
  ALWAYS deal with a real, live human butcher at the meat
  counter. 

  ** Or Ray's Chilli Mix

  Prepare the basic recipe - down to the kicker section.

  Render the suet and cook the chuck in it until all the 
  pink disappears.

  While the meat is cooking place the celery and tomato
  juice in a blender and puree.

  Drain beef and place it with the celery/tomato juice
  in a heavy-bottom pot.

  Add balance of ingredients to the pot, stirring to mix. Add
  in the chicken and beef broth simmering on a low flame. Stir
  often enough to keep the chilli from scorching or sticking.

  Taste often and adjust seasonings (especially salt and
  garlic) as you go - to your taste.

  When sauce is cooked, in your estimation, remove from heat,
  and refrigerate overnight. 

  You can serve the chilli, after adding the beans and
  bringing the sauce back to temperature, at this point.

  But, it makes a better pot of chilli, if ....

  The next day, re-heat the chilli sauce on a low flame until 
  heated through and at a nice low simmer. Add the "kicker"
  ingredients and cook for at least 15 minutes to allow 
  flavours to marry and blend. Add the beans and stir to
  combine. 

  MM Format by Dave Drum - 02 February 2004

  Revised 05 January 2011

  Uncle Dirty Dave's Kitchen

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

þ CMPQwk 1.42 16554 þ
... You can only be young once. But, you can always be immature. - Dave Barry
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