Text 23293, 82 rader
Skriven 2007-11-22 12:45:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Chilli?
===============
On 11-21-07 JIM WELLER Scribbled to MICHAEL LOO about Chili?

JW> DD> OK. Chilli is defined as a mixture of meat and spices - clams is
JW>meat.

JW>Clams is seafood. Meat has four legs.

JW> ML> Chili to me has a more strict definition. It is beef

JW>You would allow other red meats like venison and buffalo? (I just
JW>knew you would.)

JW> ML> maybe pigmeat,
JW> ML> and chiles and cumin and oregano and maybe thyme, onions,
JW> ML> garlic, and tomato. Not much else.

You can make pretty good chilli sans tomatoes. Just like you can make a 
decent chowder without them. Both are also good WITH tomatoes.

JW>Even the oregano is optional but not the onions and garlic!

JW>And chili powder is good in so many things besides chili.

Chilli powder as opposed to chile powder then. To avoid confusion I had 
taken to calling it chilli spice, or chilli mix. And when giving a 
recipe that I have made (even if it's not mine) specifying the brand and 
type of chilli spice ... it really does make a difference.

As it does in recipes calling for "curry powder". There is a wide range 
in both.    Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ann's Texas Chilli
 Categories: Beef, Tex-mex, Chilli, Stews
      Yield: 8 Servings
 
      3 lb Boneless chuck; cubed
      2 tb Vegetable oil
      3 cl Garlic; chopped
      2 ts Cumin
      3 tb Flour
      1 tb Oregano
      2    Cans beef broth (15 oz ea)
      1 ts Salt
    1/4 ts Pepper
      4 tb Chilli powder; or more *
 
  * Gebhardt's or Mexene Chilli Spice
  
  Heat oil in a 4 qt. pot, add beef, stirring frequently until
  meat loses color - DO NOT brown! Lower heat, stir in garlic,
  chilli mixture, stirring until beef is evenly coated. Crumble
  oregano over meat. Add 1 1/2 cans broth and stir til liquid
  is well blended. Add salt & pepper, bring to a boil, stirring
  occasionally.
  
  Reduce heat; simmer partially covered over low heat for 1 1/2
  hours, stirring occasionally. Add remaining broth, cook 30
  minutes more. Cool thoroughly. Cover & refrigerate overnight.
  
  Reheat chilli very gently.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

ENJOY!!!
--------
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