Text 10435, 48 rader
Skriven 2014-03-03 10:13:18 av Dave Drum (1:261/38)
Ärende: Chile 5612
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: North Texas Red Chilli - Pt 2
 Categories: Chilies, Beef, Vegetables, Herbs, Beer
      Yield: 50 Servings

           CONTINUED

  Tequila.

  Optional: Make a roux with the masa harina and a cup or so
  of the cooking liquid. Add to the kettle for the last
  fifteen minutes of cooking. Do this if the chili needs to
  be thickened a bit or if you're partial to the tortilla
  bite that masa imparts.

  Finish the tequila, if you haven't already.

  Cool the chili, refrigerate overnight, and skim the grease
  off the top of the kettle the next morning. Leave it out
  of the refrigerator for a couple of hours before starting
  to heat it up. Warm S-L-O-W-L-Y over a very low fire
  before serving. Stir a lot to make sure it doesn't stick.
  Don't blow it all after this much work!

  Serves 35-40 chileheads or 55-60 polite eaters. I prefer
  it straight, but some people like it "going to the prom"
  (that is, topped with grated cheddar and chopped onions
  and maybe some chopped jalapenos, or a dollop of hot
  sauce).

  A note on hotness: First-timers may want to cut back on
  the number of peppers in this recipe, at least during the
  early stages of cooking. Serious chili is a rich, tasty
  nectar with a sharp bite, but it shouldn't be so hot you
  can't eat it. On the other hand, it should make your
  forehead sweat!

  Recipe By: Frank X. Tolbert

  Uncle Dirty Dave's Archives

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... Feast and your halls are crowded; fast and the world goes by. E. W. Wilcox

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)