Text 9972, 91 rader
Skriven 2014-02-16 07:03:00 av Dave Drum (73555.cooking)
   Kommentar till text 9933 av JIM WELLER (1:123/140)
Ärende: Chilli
==============
JIM WELLER Said to DAVE DRUM about Chilli

JW>  DD> 1.  Traditional Red Chili is defined by the International Chili
JW>  DD> Society  as any kind of meat or combination of meats, cooked
JW>  DD> with red chili peppers, various spices and other ingredients,
JW>  DD> with the exception of BEANS and PASTA which are strictly
JW>  DD> forbidden.

JW>  DD> 4. Homestyle Chili is defined by the International Chili
JW>  DD> Society as the cook's favorite combination of ingredients
JW>  DD> resulting in a dish seasoned with chili peppers and spices."

JW> Nicely parsed.

Those are cut and pasted from the ICS site. One *could* add corn niblets 
to competition chilli - but, I've never seen it done.

OTOH - there are some who claim that potatoes have no place in green 
chile. But, they are not prohibited by the ICS rules. And I have placed 
some green chilies with potatoes as an ingredient in first place on my 
judging sheets at more than one cook-off.

"Chili Verde is defined by the International Chili Society as any kind 
of meat or combination of meats, cooked with green chili peppers, 
various spices and other ingredients, with the exception of BEANS and 
PASTA which are strictly forbidden."

I suppose that one could also have spuds in their pot of red - which I 
have done in past to absorb some over-saltiness. But, I fished out the 
potato before turn in.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mark Hurt's Chile Verde
 Categories: Pork, Poultry, Chilies, Vegetables
      Yield: 8 Servings
 
  1 1/2 lb Boneless pork (or chicken);
           Diced to 1/4" cubes
      2 c  Chicken broth
      1 c  Green chile sauce (Herdez)
      2 c  Tomatillos; husked, coarse
           - chopped
      2 lg Roasted green chilies; seed,
           - dice (Anaheim or Poblano)
      4 cl Garlic; peeled, diced
      1 md Onion; diced
      1 lg Russet potato; peeled, diced
    1/4 ts Black pepper
    1/2 ts Salt
    1/2 ts Cumin
    1/2 ts Sugar *
      3 tb Fat
      2 c  Drinking water
 
  A warm, hearty stew that will leave you full and
  satisfied. If fresh roasted chiles aren't available,
  you can use canned.
  
  * Omit the sugar for a lower-carb version.
  
  Brown the chicken or pork in a small amount of lard
  or oil, over high heat.
  
  Place the browned chicken or pork, chile sauce and
  tomatillos into a crock pot set on low, or a large,
  covered pot over low heat. Simmer for 2 hours. Add
  remaining ingredients and simmer for an additional 2
  hours. Check very 30 minutes, add water as necessary.
  
  Serve hot.
  
  From: Mark Hurt @ Forsyth (IL) Chilli Cook-off
  
  MM by Dave Drum - 20 January 2008
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

þ CMPQwk 1.42 16554 þ
... Man invented language to satisfy his deep need to complain. - Lily Tomlin


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