Text 39178, 122 rader
Skriven 2010-06-19 19:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Chilies
===============
-=> Quoting Dave Drum to Ruth Haffly <=-


 DD> I'm not sure what the smoky flavour of the chipotle would do to a pot
 DD> of my chilli though.

I like a smoky element in my chili whether it comes from bacon,
chipotles or BBQ meat. Goes without sayin' though, not liquid smoke.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: North Texas Red Chili
 Categories: Tex-mex, Chili, Beef, Chilies, Beer
      Yield: 50 Servings
 
      1 pt Tequila
     10 md Jalapeno peppers
     15 md Ancho chili peppers
      3 md Chipotle peppers
     10 md Japanese peppers
     30    Cloves garlic; minced
     30 lb Stew meat; lean
      1 c  Flour
      4 c  Chili powder
      6 c  Beef bouillon
      3 qt Beer; light
      4 tb Coriander; ground
      6 tb Cumin
      4 tb Oregano
      1 tb Sugar
      2 tb Salt
      5 tb Masa harina
 
  "The main event is based on the bible of the chili culture, Frank
  X. Tolbert's "A Bowl of Red". Any food nor prepared his way may
  taste good, but it's not chili. End of debate."
  
  Have a big hit of tequila to establish a chili perspective. Pace
  yourself, though: serious chili cookery requires less
  concentration than brain surgery, but you'll still need your wits.
  
  Discard seeds and veins from dried peppers. Cover peppers with
  water and boil for fifteen minutes, then cover pot and let sit.
  
  Chop seeded and deveined jalapenos into small bits. Set aside.

  Take another belt of tequila. Move on to Phase II.
  
  Lightly saute garlic in bacon drippings (or cooking oil) over
  medium heat. Do not brown. Transfer to kettle.
  
  Brown meat a handful at a time in the pan used for the garlic.
  Turn frequently with a spatula. Do not crowd, or meat will steam.
  Transfer to kettle. (NOTE: This is boring and messy. Wear an apron
  and be prepared to clean up a lot of spatters.)
  
  Sift flour and chili powder together. Combine with meat. Stir with
  a large wooden spoon (or small boat paddle) until meat is lightly
  coated.
  
  Remove cooked chili peppers from liquid and mash into a paste.
  Save liquid. Add all peppers (including the jalapenos) to kettle.
  
  Add beef broth, chili cooking liquid, and two and a half quarts of
  the beer to the kettle. Bring to a boil over medium heat. Stir
  frequently to avoid sticking. Liquid should be at least two or
  three inches above meat. Add more beer (or even water) if
  necessary.
  
  More tequila; chase with remaining beer.
  
  Reduce heat to a strong simmer, then add other seasonings. Rub
  cumin seeds, oregano, and coriander between your hands over the
  kettle. This may cause them to blend into the broth quicker, and
  it certainly feels good.
  
  Cook over low heat, partially covered, until meat just begins to
  fall apart. This should take two and a half to three hours. Stir
  frequently. Taste from time to time to appreciate what a fine brew
  you have. Adjust spices. Relax, but don't collapse.
  
  Tequila.
  
  Optional: Make a roux with the masa harina and a cup or so of the
  cooking liquid. Add to the kettle for the last fifteen minutes of
  cooking. Do this if the chili needs to be thickened a bit or if
  you're partial to the tortilla bite that masa imparts.
  
  Finish the tequila, if you haven't already.
  
  Cool the chili, refrigerate overnight, and skim the grease off the
  top of the kettle the next morning. Leave it out of the
  refrigerator for a couple of hours before starting to heat it up.
  Warm S-L-O-W-L-Y over a very low fire before serving. Stir a lot
  to make sure it doesn't stick. Don't blow it all after this much
  work!
  
  Serves 35-40 chiliheads or 55-60 polite eaters. I prefer it
  straight, but some people like it "going to the prom" (that is,
  topped with grated cheddar and chopped onions and maybe some
  chopped jalapenos, or a dollop of hot sauce).
  
  A note on hotness: First-timers may want to cut back on the number
  of peppers in this recipe, at least during the early stages of
  cooking. Serious chili is a rich, tasty nectar with a sharp bite,
  but it shouldn't be so hot you can't eat it. On the other hand, it
  should make your forehead sweat!
  
  Recipe By: Frank X. Tolbert
 
MMMMM

Cheers

YK Jim


... 7-11 nachos with extra fake cheese & chili only taste good drunk.

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