Text 10434, 95 rader
Skriven 2014-03-03 10:13:18 av Dave Drum (1:261/38)
Ärende: Chile 5611
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: North Texas Red Chilli - Pt 1
 Categories: Chilies, Beef, Vegetables, Herbs, Beer
      Yield: 50 Servings

      1 pt Tequila
     10 md Jalapenos
     15 md Ancho chilies
      3 md Chipotles
     10 md Japanese chilies (japones)
     30 cl Garlic; minced
     30 lb Stew meat
      1 c  Flour
      4 c  Chilli spice mix
      6 c  Beef bouillon
      3 qt Beer
      4 tb Coriander; ground
      6 tb Cumin
      4 tb Oregano
      1 tb Sugar
      2 tb Salt
      5 tb Masa harina

  "The main event is based on the bible of the chilli
  culture, Frank X. Tolbert's "A Bowl of Red". Any food not
  prepared his way may taste good, but it's not chilli. End
  of debate." (BS sez UDD. Chilli is in the mouth of the
  taster!!!)

  Have a big hit of tequila to establish a chili
  perspective. Pace yourself, though: serious chili cookery
  requires less concentration than brain surgery, but you'll
  still need your wits.

  Discard seeds and veins from dried peppers. Cover peppers
  with water and boil for fifteen minutes, then cover pot
  and let sit.

  Chop seeded and deveined jalapenos into small bits. Set
  aside. (CAUTION: Peppers burn! Beware of cooking fumes
  when boiling peppers; wash hands thoroughly after working
  with them. Be careful where you put your fingers for a
  couple of days.)

  Take another belt of tequila. Move on to Phase II.

  Lightly saute garlic in bacon drippings (or cooking oil)
  over medium heat. Do not brown. Transfer to kettle.

  Brown meat a handful at a time in the pan used for the
  garlic. Turn frequently with a spatula. Do not crowd, or
  meat will steam. Transfer to kettle. (NOTE: This is boring
  and messy. Wear an apron and be prepared to clean up a lot
  of spatters.)

  Sift flour and chilli spice mix together. Combine with
  meat. Stir with a large wooden spoon (or small boat
  paddle) until meat is lightly coated.

  Remove cooked chile peppers from liquid and mash into a
  paste. Save liquid. Add all peppers (including the
  jalapenos) to kettle.

  Add beef broth, chili cooking liquid, and two and a half
  quarts of the beer to the kettle. Bring to a boil over
  medium heat. Stir frequently to avoid sticking. Liquid
  should be at least two or three inches above meat. Add
  more beer (or even water) if necessary.

  More tequila; chase with remaining beer.

  Reduce heat to a strong simmer, then add other seasonings.
  Rub cumin seeds, oregano, and coriander between your hands
  over the kettle. This may cause them to blend into the
  broth quicker, and it certainly feels good.

  Cook over low heat, partially covered, until meat just
  begins to fall apart. This should take two and a half to
  three hours. Stir frequently. Taste from time to time to
  appreciate what a fine brew you have. Adjust spices.
  Relax, but don't collapse.

  CONTINUED IN PART 2

  Recipe By: Frank X. Tolbert

  Uncle Dirty Dave's Archives

MMMMM

... Food, love, career & mothers. The 4 major guilt groups. - Cathy Guisewhite

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