Text 9992, 144 rader
Skriven 2014-02-17 05:56:00 av Dave Drum (1:18/200.0)
   Kommentar till text 9984 av Ruth Haffly (1:396/45.28)
Ärende: Chilli
==============
Ruth Haffly Said to Dave Drum about Chilli

RH> RH> RH> Drum would accept the competition style but would put the
RH> RH> RH> family friendly in the non chili category--it has beans in
RH> RH> RH> it.

RH> RH>  DD> Beg to differ - I eat chilli with beans in it. I make
RH> RH>  DD> chilli with beans in it.

RH> RH> Do you call it chili? I know it doesn't go into the chili
RH> RH> category for competition.

RH>  DD> Of course. Absolutely. That's what it is. Chilies con carne y
RH>  DD> frijoles. (Chilies with meat and beans)

RH> But that's plural, I asked if you eat chili, singular. (G)

Good thing you put the (G) there - else I'd have accused you of being 
disingenuous.   Bv)=

RH>  DD> There is now a category in ICS competitions for chilli w/beans
RH>  DD> (and other stuff) called "Homestyle".

RH>  DD> From the ICS web site (I had to dig for this) "The Rules and
RH>  DD> Regulations for cooks at the World's Championship, State,
RH>  DD> Regional and District
RH>  DD> Cookoffs are as follows:

RH> I went on the ICS web site and looked it up too. Just to see what
RH> I'd be getting into if I wanted to go that route.

It can be a lot of fun - but it can also be pricey. There is a $50/year 
membership, travel expenses, food/material/cooking rig expenses, etc.

Cooking in local, non-sanctioned cook-offs is much less costly as you 
usually can prepare the chilli in your home kitchen (unless the local 
health Nazis are exceptionally anal) and bring it with.

RH> RH>  DD> I don't cook in chilli competitions any longer so
RH> RH>  DD> beans/no-beans is moot. I don't, however, put corn, nor
RH> RH>  DD> carrots, etc. in my chilli.

RH> RH> I'll use corn (started when Steve said his mom put it in; my
RH> RH> family friendly is a mix of his & my mom's with my own twists to
RH> RH> it). I don't use carrots however.

RH>  DD> Your chilli, your choice. Chilli is in the mouth of the taster
RH>  DD> - so saith Uncle Dirty Dave.

RH> Yes, and I've tasted some "interesting" ones. My sister uses carrots
RH> in hers, I forget what else but it was nowhere near the chili I make
RH> (either version).

RH> RH> If I use beans, they get slow cooked with the other stuff.

RH>  DD> My experience has been that it's tough to cook the beans (from
RH>  DD> dry) in with the chilli without ruining both. I do sometimes
RH>  DD> get frisky and make my own chilli beans ... which are pretty
RH>  DD> good in their own right.

RH> I either use canned beans or dry beans that I've soaked and pre
RH> cooked before adding them. Depends on what's on hand, my lead time
RH> (do I have the time to shop or cook beans or what?), etc.

RH>  DD>       Title: Dave's Chilli Beans
RH>  DD>  Categories: Beans, Chilies
RH>  DD>       Yield: 4 Servings

RH> Looks pretty good, I need to get some chili spice tho as all I have
RH> is powders of various chili peppers.

My default bean for adding to chilli is Brooks Chili Hot Beans - which 
are fairly close to what I make with my recipe - except mine are hotter 
and Brooks' gravy is thicker.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dynamite Chilli w/Beans
 Categories: Beef, Stews, Chilli, Beans, Pork
      Yield: 4 Servings
 
      2 c  Water
    1/2 c  Dried pinto beans; soaked
           - overnight, drained
      1 tb Bacon dripping
      1 lg Onion; sliced
    1/2 lg Bell pepper; cored, seeded,
           - chopped
      1 cl Garlic; minced
    2/3 lb Boneless pork; 1/2" cubes
    1/3 lb Beef stew meat; 1/2" cubes
     16 oz Can whole tomatoes; drained
      2 tb Chilli spice
      1 lg Diced NuMex chile
      1    Jalapeno or Serrano chile;
           - seeded, diced fine
      1 ts Dried oregano; crumbled
      2 ts Cumin
    1/3 c  Dry red wine
           Salt & black pepper
      2 tb Prepared tortilla flour
           +=OR=+
      2 tb Masa harina
           +=MIXED WITH=+
           Water to form a paste (opt)
 
  Combine water and beans in medium saucepan and bring
  to boil over medium high heat. Reduce heat and simmer
  until tender, about 1 hour.
  
  Heat oil in large skillet over med-high heat. Add
  onion, green pepper, and garlic. Saute until tender.
  Transfer to Dutch Oven and set aside.
  
  Add pork and beef to same skillet. Brown well.
  Stir into vegetables in Dutch Oven. Add beans and
  their liquid along with tomatoes and seasonings.  Mix
  well, cover and simmer 1 hour. Add wine and cook,
  uncovered, 30 minutes.
  
  Season with salt and pepper.  If mixture is too
  liquid, stir in some of the tortilla flour paste to
  thicken.
  
  Serves 4
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

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

X CMPQwk 1.42 16554 X
... "A time to weep, and a time to laugh." -- Ecclesiastes 3:1



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