Text 4600, 121 rader
Skriven 2013-09-13 06:56:00 av Dave Drum (70366.cooking)
   Kommentar till text 4561 av JIM WELLER (1:123/140)
Ärende: Chilli con Carnage
==========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> My chili is usually chili con carne

 DD> Depending on the intended diners I make my chilli with or
 DD> without beans.

 DD> Many people around here complain if there are no beans in the
 DD> chilli.

 JW> Canadian chili almost always has beans (except at my house) and
 JW> usually extraneous vegetables too, such as green bell peppers,
 JW> celery, mushrooms and copious amounts of canned tomatoes. It also
 JW> tends to be both mild and soupy.

Bell pepper and celery are *NOT* extraneous. And while I can make a pretty good
chilli without 'maters (and have) if I do so at a competition over half of the
judge's comments on the judging ballots will be something along the lines of
"no tomatoes". But, celery now. Celery adds a layer of flavour and lots of bulk
to a pot of red. The secret I use is to take a can (46 oz) and use it as the
liquid to blenderize 2 big, peeled onions and 3 (or more) ribs of celery until
there is a thickish tomato-veggie slurry. I have won some competitions doing
o.

Bell pepper is optional - as is added chopped green chilies and/or diced
tomatoes. But, I like the #2 diesel undertone that teases the taste buds.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli Cook-Off: The Recipe
 Categories: Stews, Chilies, Beef, Poultry
      Yield: 32 servings
 
      5 lb Chilli grind chuck *
      8 oz Suet
      3    Ribs celery; w/leaves
      1 ts Jalapeno powder; + more to
           - taste
     46 oz Can Red Gold tomato juice
     46 oz Can chicken broth; low sodium
    1/2 tb Minor's beef base 
           +=IN=+
     16 oz Boiling water 
      4 oz Baron's # 5640 chilli powder
  1 1/2 oz Ground cumin
  1 1/2 tb Brown sugar
  1 1/2 tb Onion granules
      1 tb Garlic granules
    3/4 tb Salt
    1/2 ts Oregano; crumbled
    1/2 ts White pepper
    1/2 ts Worcestershire powder
  1 1/2 ts Vinegar
    1/2 ts Prune juice; opt
           Cayenne pepper; opt
           Finely diced bell pepper;
           - opt

MMMMM-------------------------KICKER--------------------------------
  2 1/2 tb Mexene chilli mix *
    1/2 tb Ground cumin
    1/2 tb Garlic granules
    1/2 ts Salt; more to taste
     96 oz Brooks Chilli Hot beans **

  * Or Ray's Chilli Mix

  ** Not at an ICS cook-off unless entering the new "Home-
  style" category. At your home - or restaurant: beans are
  fine if you like them. (but NOT kidney beans)
  
  This should produce 2+ gallons of chilli sauce.

  Prepare the basic recipe - down to the kicker section.

  Render the suet and cook the chuck in it until all the 
  pink disappears.

  While the meat is cooking place the celery, ground jalapeno,
  and tomato juice in a blender and puree.

  Drain beef and place it with the celery/chile/tomato juice
  in an 8 quart heavy-bottom pot.

  Add balance of ingredients to the pot, stirring to mix. Add
  in the chicken broth and beef base/water simmering on a low
  flame. Stir often enough to keep the chilli from scorching 
  or sticking.

  Taste often and adjust seasonings (especially salt and
  garlic) as you go - to your taste.

  When sauce is cooked, in your estimation, remove from heat,
  and refrigerate overnight. 

  The next day, re-heat the chilli sauce on a low flame until 
  heated through and at a nice low simmer. Add the "kicker"
  ingredients and cook for at least 15 minutes to allow 
  flavours to marry and blend. Add the beans and stir to
  combine. 

  With the addition of the beans, there should be 2 1/2
  gallons of chilli.

  This should serve: 32 Ten-ounce bowls

  Recipe adapted from Les Eastep's chilli supper recipe.
  I have used this recipe in ICS chilli cook-offs and have
  placed higher (ironically) than its originator in those
  contests more than once.

  MM Format by Dave Drum - 02 February 2004

  Uncle Dirty Dave's Kitchen

MMMMM

... Reality is something you rise above -- Liza Minelli
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