Text 23747, 132 rader
Skriven 2015-02-07 08:10:48 av Dave Drum (1:261/38.0)
  Kommentar till text 23703 av Michael Loo (1:123/140)
Ärende: Winning chilli
======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I found it interesting that in the years that Con-Agra was a sponsor
 DD> of the ICS World's Championship Chil(l)i Cook-off that a cook I know
 DD> and have cooked at the same cook-off with listed Wesson Oil in his
 DD> "winning" recipe for that year. I know for an observed fact that he
 DD> uses suet - not Wesson, canola, or olive oil.

 DD> Use of suet in chilli is a long established Springfield tradition ...

 ML> H'm ... it shouldn't matter unless you have to submit
 ML> the recipe before cooking it. Does he specify brand
 ML> names for his spices and tomatoes as well?

What do you think? "$30,000 to Doug Wilkey for winning the red chili cookoff
with his recipe, ôDog Breath Chili.ö  ConAgra Foods contributed $5,000 of the
award because WilkeyÆs winning recipe included HuntÆsR tomatoes, Ro*TelR diced
tomatoes & green chilies, GebhardtR chili powder and WessonR oil, all quality
products from ConAgra Foods." http://www.chilicookoff.com/Winner/WC_2005.asp

 DD> Lawson's, owned by Lawson Straights, opened in 1949 in the spot that
 DD> had been a chilli parlor named Schienle's. Before that, it was the
 DD> Clover Leaf Tavern.

 DD> In those days, chilli was served in every restaurant, diner and bar in
 DD> the city, and each one had its own "secret recipe.""

 ML> Those were the days.

 DD> Title: Smitty's Famous Lawson's Tavern Chilli
 DD> cooking until suet looks like oil. Cracklings can be left
 DD> in, if desired. If they taste strong, they should be
 DD> omitted. Let oil cool until meat does not splatter when
 DD> added.

 ML> If they taste strong, leave them in anyway!

If you're making it - suit yourself. This was for customers from the general
public.

 DD> Add meat, breaking up with a potato masher or large spoon,
 DD> while cooking. Always stir constantly. Cook until med-well
 DD> done, but not crisp.

 ML> In which case ground beef should be fine (anyhow one shouldn't
 ML> worry about the concern described in the recipe). Mouth texture
 ML> I can't speak for - I like it most ways, ground, "chili grind,"
 ML> fine chop.

 DD> * BEANS: Beans, which are very important

 ML> Beans just don't belong.

B. S. Elliot. Try buying chilli with no beans. It's (in cans) >U$3 for a 7 oz
can. With beans I can often get 10 15 oz cans (of various brands) for U$10
(U$1/can) In a restaurant it's two to three times the price of a bowl of chilli
con frijoles. Beef is expensive. Beans are not. And most people are habituated
to beans in their chilli.

 DD> From: http://www.patriotledger.com

 ML> ?!

A newspaper - what did you think it was?

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dog Breath Chilli
 Categories: Pork, Beef, Chilies, Vegetables, Stews
      Yield: 3 quarts

      6 oz Regular breakfast sausage
      2 ts Wesson Oil
      3 lb Tri-tip beef; in sm pieces
           - or coarse ground
      1 md Onion; fine chopped
 14 1/2 oz Can Swanson's beef broth
    1/4 ts Oregano
      3 tb Ground cumin
      7 cl Gilroy garlic
      2 tb Gebhardt chilli spice
      1 tb Hot chile powder
      1 tb Mild chile power
      5 tb Red chile powder
      8 oz Can HuntÆs Tomato Sauce
     10 oz Can Ro*TelR Diced Tomatoes
           - and Green Chilies
      3    Dried California chilies;
           - boiled & pureed
      1    Dried New Mexico chile;
           - boiled & pureed
      5    Dried Cascabel chilies;
           - boiled & pureed
    1/2 ts Ground cayenne
 14 1/2 oz Can Swanson's chicken broth
      1 ts Tabasco Pepper Sauce
      1 ts Brown sugar
           Juice of one lime
           Salt

  2005 winning recipe - $30,000 - Omaha, Nebraska

  Brown the sausage, dry, and set aside. Heat oil in a pot,
  and brown the beef. Add the cooked sausage to the pot. Add
  the onion and beef broth to cover the meat. Boil for 15
  minutes. Add oregano and half of the cumin.

  Reduce heat to a light boil, and then add the garlic.
  Combine the chile powders into a mixture, then add half of
  that mixture, and cook 15 minutes.

  Add the tomato sauce and Ro*Tel with the puree from the
  dried peppers. Add the chicken broth for the desired
  consistency.

  Cook for one hour, stirring often. Add the remaining chile
  powder mixture and the remaining cumin, and simmer for
  another 25 minutes on low to medium heat.

  Turn up the heat to a light boil, and add the TabascoR,
  cayenne pepper, brown sugar, lime juice and salt.

  From: http://www.chilicookoff.com

  Uncle Dirty Dave's Archives

MMMMM

... Those who forget the pasta are condemned to re-heat it. Anonymous

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