Text 32968, 66 rader
Skriven 2015-11-11 00:46:21 av Sean Dennis (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: a little hi 441
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Have you compared with the real thing? I had Skyline in
 ML> airports and train stations, and even though it was supposed
 ML> to be the real stuff trucked in (and you and I know that old
 ML> chili is good or at least better chili) it didn't hold a
 ML> candle to the echt.

I was at Walmart today and I happened down an aisle with the canned meat in
it.  I saw that there was a 12-ounce can of Skyline Chili...nearly $5 for
the can!  No thank you.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oakwood Feed Store Chili
 Categories: Chili, Beef, Pork, Chilies, Bacon
      Yield: 8 Servings
 
      1 lb Bacon, chopped
      3 lb Lean beef chuck roast, cubed
  1 1/2 lb Regular hamburger,
           Preferably chuck
      2 lb Pork roast, coarsely ground
           (Boston butt)
      4 tb Prepared garlic in oil
      3    Large onions
      4 oz Canned chopped chilies
           (El Paso brand)
      6    Fresh Jalapeno chilies,
           Chopped
      5 tb Freshly ground DRY Mexican
           Chilies, Anaheim if possible
      2 tb Freshly ground DRY Ancho
           Chilies
      2 tb Good quality chili pepper
  1 1/2 tb Hungarian paprika
      4 tb Fresh ground cumin seed
      1 tb Fresh ground black pepper
      2 tb MSG or Accent (optional)
      1 tb Tabasco sauce
      2 tb Worchestershire sauce
      1 pt Beef stock
      1 pt Canned tomatoes
 
  Fry bacon in a heavy pot till crisp and the fat is rendered. Remove
  and reserve bacon.  Pour off most of the bacon fat into a heavy cast
  iron skillet, leaving s small amount in the pot.  Brown the meat and
  garlic in the skillet.
  
  Saute onions in the fat remaining in the pot until soft.  Add the
  meat, bacon, ground chilies, dried spices, the sauces, green chilies,
  Jalapenos, stock and tomatoes.  Simmer for two hours.
  
  Allow the chili to sit in the refrigerator for 24 hours to give the
  spices a chance to intensify.
  
  For garnishes, serve fresh chopped Jalapenos, chopped raw onions,
  shredded Monterey or sharp Cheddar cheese, and saltines.
 
MMMMM
 
--Sean

 
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