Text 6714, 139 rader
Skriven 2008-05-08 20:09:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WHITE
Ärende: Chilli
==============
-=> JIM WHITE wrote to FRED A BALL <=-

 FAB>>>       Title: Elk Meat Chili
 JW*>> Having used ground venison in chili many years ago, it sounds great
 FAB> to me!

 FAB> Jim It is not the Elk that would raise the eyebrows of the chili=heads
 FAB> in this echo.  It is the beans......

 FAB> Real chili is not cooked with beans in it.  It can be served over beans
 FAB> but not cooked with them....

 JW> Ohhhhhhhhhhh!!!  The Chili affectionados that say beans CAN'T be part
 JW> of the chili.  This is the only way I have ever sen it.  Something else
 JW> to look forward to at the picnic!!

Trying to start the chilli warz again??? As a competition chilli cook lemme
'splain something here. You can't have beenz in competition chilli. And if you
try to cook beenz in your chilli from scratch either the beans won't get done
or the chilli will be ruint.

Adding beenz cooked separately to the chilli pot before serving is often done.
And often done at ICS cook-offs - to stretch the amount of chilli that can be
handed out as samples to the general public.

Around here most commercial places do a double dip process - ladling the beenz
into the chilli vessel then ladling in the meat sauce. Some do a triple dip
using rendered chilli flaovured suet to add additional oil to the chilli. As
you may have geussed - those who eat triple dip chilli do not spend much on
Serutan, Ex-Lax or Sal Hepatica.

Oh, and BTW, this is, by fiat of the gummint hereabouts the "Chilli Capitol of
the Civilised Universe!".

MMMMM----- Recipe via Meal Master (tm) v8.06

     Title: The Recipe
Categories: Beef, Chilli, Stews
     Yield: 6 Quarts

115 g Kidney Suet (4 oz)
5 lb Ground chuck
3 Ribs celery
16 oz Can chicken broth
48 oz Can tomato juice; Red Gold
1 1/2 tb vinegar
1/2 tb Prune juice
1 tb Arrowroot (opt) -=IN=-
2 tb Tap water (opt)

MMMMM------------------------FIRST-DUMP------------------------------
10 g Jalapeno; powdered *
35 g Beef base
115 g Chilli powder **
65 g Cumin
20 g Brown sugar 20 g
15 g Onion powder (granules)
15 g garlic powder (granules)
25 g Salt
5 g Oregano; dried, crumbled
5 g White pepper
10 g Worcestershire powder ***

MMMMM------------------------SECOND DUMP-----------------------------
25 g Chilliman chilli mix +
10 g Cumin 10 g
2 g Salt (1/2 ts)

MMMMM-------------------------OPTIONAL-------------------------------
3 48 oz Cn Brooks Chilli Beans

  * Or use two FAT jalapeno chilies, diced fine, no seeds.
  Adjust this according to your taste for heat. This recipe
  sometimes gets me marked off by the judges for "too hot".

  ** Baron's #5640 (aka Spicecraft) is a 5# container. It is
  also available as #5610 in a 1# container.

  *** 6 tablespoons of liquid Lea & Perrins Worcestershire.

  + Since Chilliman was sold their chilli mix is not the same
  so I have been using Mexene (Bruce Foods) as a very nice
  replacement

  Chop the celery and blenderise it with the can of chicken
  broth until the chunks are pureed. Transfer to a jar.

  Measure and weigh out the dry spice ingredients and mix
  together in a container (a baggie will do).

  Render the suet in the chilli pot and add ground chuck.
  Cook meat stirring often to break up clumps until all the
  pink is gone from the meat.

  Add the beef base, tomato juice and the pureed celery in
  chicken broth that you fixed the night previously. Bring
  to a nice boil.

  Add your first dump of spices and reduce heat to a medium
  simmer. Stir often and cook until the fat begins to render
  from the meat. Add the vinegar and the prune juice and
  continue to cook and stir.

  After an hour and a half turn off your stove and let the
  chilli rest for an hour. You may use this time to
  contemplate your navel or to skim off the rendered oil
  (reserving it to pop popcorn in at home - or to add back
  to the chilli after the judges get done with it) or other
  necessary cook-off activities such as washing up your
  utensils and/or skulking around and spying on the other
  cooks.

  About thirty minutes before turn-in time - fire up your
  stove and bring the chilli back to a nice simmer. Add the
  second spice dump. Continue to cook and stir and taste.
  Make any final adjustments.

  You can put the chilli in the ice box overnight if cooking
  this recipe at home. It works even better that way. But,
  we must make some compromises to keep to a schedule at a
  cook-off.

  Remember that optional stuff we mentioned in the
  ingredients??? If you feel that the chilli is too "thin"
  use that optional TB of arrowroot mixed in the 2 TB of
  water, stirring it in at least 15 minutes before turn in
  to give it a chance to thicken things up.

  Beans are permissible at home - but, not at a chilli cook
  off. Leave out the suet at a chilli cook-off. However, it
  makes an excellent pot of chilli truly wonderful.

  MM Format by Dave Drum - 17 January 2005

MMMMM

... "And don't forget to turn me off when you leave." The Doctor
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