Text 32163, 162 rader
Skriven 2015-10-19 08:06:16 av Dave Drum (1:261/38.0)
  Kommentar till text 32111 av Michael Loo (1:123/140)
Ärende: property 352
====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 >  ML> Sad truth there. To misquote that eminent philosopher,
 >  ML> kids are the darndest things.

 > Art Linklitter?

 ML> Sumpin like that.

A Canuckian as a philosopher. Who knew, eh?

 >  ML> Their town is small enough that they actually seem to have
 >  ML> taken care of it.

 > IOW the bureaucraps aren't anonymous.   Bv)=  Makes a difference the world
 > over.

 ML> When they're not too far removed from their constituency,
 ML> governmentals don't have to be too awful.

Not to mention that everyone it the area knows who they are and what they do.
And they live cheek by jowl with the poeple they are supposed to serve. So,
serve them, they'd better.

 ML> Relatively healthful chili
 ML> cat: mine, not too awful
 ML> yield: 1 1/2 qt

 ML> 1 lb ground chuck
 ML> 1 lb ground turkey

Y not pork?

 ML> 1 lg onion
 ML> 1 Tb crushed chiles japones

I get more of these in my Kung Pao (whatever) down the Tai Pan restaurant than
I have ever had in my chilli. I submit that chilies de arbol would be more
chilli-ish and easier to find. And chilies ancho *much* more authentic -- if
not nearly so zippy.

 ML> 1 ts oregano
 ML> 2 Tb chopped garlic

More

 ML> 2 c beef stock
 ML> 2 c crushed tomatoes
 ML> 1 pk Brooks chili seasoning
 ML> 2 Tb cumin

More

 ML> 1 Tb Dave's Insanity Sauce - opt

Only if you enjoy the burnt cat hair undertone it will impart.

 ML> salt, pepper, cayenne
 ML> 1/2 c quick-cooking oatmeal - opt

Yuk. If you wanna thicken things - arrowroot slurry or bean juice from a couple
cans of Brooks Chilli Beans will do the trick nicely.

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

      Title: Uncle Dirty Dave Drum's Prize Winning Chilli
 Categories: Beef, Chilies, Stews, Mine
      Yield: 6 servings

      4 lb Chilli grind chuck
      4 ts Garlic powder *
      1 lg Onion; chopped fine
      1 ts Cocoa
    1/2 ts Ground coriander (opt) **
      3 tb Kraft Beef Base
     48 oz V8 (straight or picante)
      1 ts Cayenne pepper
      8 tb Mexene Chilli spice
      4 ts Cumin
     16 oz Can Red Gold diced tomatoes
           - w/Chilies
           +=Or=+
      1 lg Tomato; diced w/juice
           +=AND=+
      4 oz Can of green chilies ***
           Strong coffee; opt
    1/2 ts Brown sugar; opt
    1/8 ts (scant) cinnamon; highly opt

  * I use garlic powder (or granules) because they are pretty
  consistent as to taste and strength. I like fresh as much
  as the next guy. But, it's nice to use ingredients that
  are the same from batch to batch.

  ** This used to be 2 teaspoons of ground coriander but I
  was getting "strange taste" comments on judge's sheets
  until I cut this ingredient waaaay back. Now I win prizes
  with this receipe once again.

  *** Apropos of fresh ingredients - you can substitute
  Anaheim (aka New Mexico) chiles for the canned chilies.
  Processed New Mexican chiles are what is in the can
  anyway. The fresh chiles are fairly mild (low heat)
  and quite flavourful.

  Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli
  grind into the pot and start browning it. Add 1 tsp.
  of garlic powder per pound of meat. While meat is
  browning chop a large onion reasonably fine. When
  ground chuck no longer shows pink add the diced onion
  and cocoa. Toss in ground coriander if using.

  Stir in 3 Tb. of Kraft Beef Base. (note: this is pretty
  salty - watch it)

  Add a 48 oz. can of V8 (straight or picante') juice and 1
  tsp. of cayenne pepper. Continue to simmer and stir. When
  onions are clear toss in 2 Tbs chilli powder per pound of
  meat. (I use Chilli Man, Mexene, or Gebhardt's) and 1 tsp
  cumin per pound of meat. Add the Red Gold diced tomatoes
  with chilies or a 4 oz. can green chilies (chop and seed
  if you grabbed the whole peppers by mistake). Add the
  diced tomato and its juices.

  Continue to simmer and stir until onions are tender and
  completely transparent adding V8 juice as necessary. If
  you run out of V8 use either unsalted 'mater juice or
  strong coffee to add liquid. Total cooking time about 90
  minutes.

  If you're cooking at home you can serve this batch at
  this point. See below for longer schedules and the
  "kicker".

  If you're on a 3 hour schedule - most cook offs are -
  turn off stove and let your pot marinate for about an
  hour. About 30 minutes before turn-in time relight the
  stove and bring the chilli back to a simmer. Taste
  carefully and critically.

  This is final adjustment time. If it's too salty try adding
  about 1/2 tsp of brown sugar. If the chilli has died or
  gone flat add 1 tsp chilli powder and 1/2 tsp cumin per
  pound of meat and simmer right up to time to put in judging
  cups.

  As evidence that any receipe is a living, breathing
  organism this one was revised and updated immediately
  after the Mount Auburn Volunteer Fire Department cook-off.
  Second place isn't anything to sneeze at. It beats kissing
  your old maid aunt on the lips.

  Meal Master Format by Dave Drum - 07 September 1999

  Uncle Dirty Dave's Kitchen

MMMMM

... Music is the only language in which you can't say a mean or sarcastic thing

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)