Text 18157, 152 rader
Skriven 2014-10-17 06:21:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Sean Dennis
Ärende: Something to try
========================
 * Originally in: Home_Cooking

-=> Sean Dennis wrote to All <=-

 SD> Hello, All.

 SD> I asked my mom for her chili recipe and she handed me the
 SD> label off of a can of Bush's chili beans.  So I put the
 SD> recipe in MM format and I'll post it below.

 SD> It's a very simple but tasty recipe.  Bush's Beans are
 SD> actually a local product as they're made about an hour west
 SD> of us near Knoxville.  The little town the huge plant and
 SD> the neighboring Ball canning plant are in always smells like
 SD> a fart (seriously) from all the beans...

Farts come in a variety of aromas - or none at all (all thunder, no lightning).
 
 SD> But the the results of the recipe taste and smell delicious. :)

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

 SD>       Title: Bush's Chili Beans Chili
 SD>  Categories: Main dish, Meats, Seandennis
 SD>       Yield: 6 Servings

Minor critiques interspersed below 
 
 SD>       2 t  Oil
 SD>       1 lb Ground beef
 SD>       1    Large onion (chopped)
 SD>       4    Pieces celery (chopped)
 SD>       2    Cloves garlic (minced)

I'd chop the veggies in reasonable pieces and whirl them in the blender with
liquid until they were pureed.

 SD>       2    16 oz cans Bush's chili
 SD>            --beans

Bush's is good. So are Brook's Chili Hot beans.  Bv)=

 SD>       2 c  Water

For the liquid - try some chicken broth - it really does good things for the
flavour.

 SD>       2 t  Salt
 SD>     1/2 t  Pepper
 SD>     1/2 t  Sugar
 SD>       1 t  Chili powder (or to taste)

My rule-of-thumb is 1 TB chilli spice per pound of meat ... more as needed. 1
ts per pound is just too little chilli flavour. And using 1 TB per pound you
may find that you can ditch the cayenne altogether.

 SD>     1/2 c  Ketchup

Tomato sauce works better for a repeatable recipe as ketchups vary widely in
flavour.

 SD>     1/2 t  Cayenne pepper or hot
 SD>            --pepper sauce

Where's the cumin? 
 
 SD>   Heat oil in skillet.  Cook beef until lightly browned.  Push to one
 SD>   side of pan.  Add onion, garlic, and celery.  Cook until soft.  Drain
 SD>   excess fat.  Mix in remaining ingredients.  Mix well, simmer 30 to 45
 SD>   minutes.

 SD>   Sean's notes: this is the only chili that my picky nieces will eat.
 SD>   It's really good, especially with homemade cornbread.  This is one of
 SD>   our family favorite recipes.

 SD>   From: a Bush's Chili Beans can label or http://www.bushbeans.com

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alabama Picnic Chilli
 Categories: Chilli, Vegetables, Herbs, Chilies, Stews
      Yield: 12 Servings
 
      5 lb Coarse-ground beef
      1 lg Onion; diced fairly fine
    1/2 c  Green bell pepper; diced
      2 tb Beef base
      1 tb Cocoa (Nestle or Hershey) *
      5 ts Powdered garlic granules
      1 tb Ground cumin
     48 oz Can tomato juice
      5 tb + (3 ts) chilli spice
    1/2 ts Fresh black pepper
 
  * NOT the hot chocolate drink mix with sugar and other
  nasties that don't go well in my chilli.
  
  Here is one of mine that is a good starting point for
  experimenting. I use my own chilli mix... but Gebhardt's,
  Mexene or Chilli Man will work pretty well. Ray's Chilli
  owner says he is bringing out a line of chilli mix as soon
  as he finds a spice company to mix and package to his
  recipe. Apparently it has different requirements from using
  spices to can chilli.
  
  Combine the beef base, tomato juice, chopped veggies, cocoa
  and 4 teaspoons of powdered garlic in a dutch oven over a low
  (simmer) flame.
  
  Divide the hamburger into three more-or-less equal batches
  and brown it in a separate skillet. Add 1 teaspoon of chilli
  spice per batch. When browned and crumbled drain excess fat
  and add to dutch oven. Repeat until all ground beef is in
  the chilli pot. Add the black pepper to the chilli pot.
  
  Stir in 1 tablespoon per pound of meat of the chilli powder
  (5 Tb for this batch). Cover pot and let simmer, stirring
  once in a while. When the onions and peppers are cooked
  (about 1 1/2 hr) taste the pot.
  
  You will probably find that you'll need to add the remaining
  tablespoon of garlic powder and the teaspoon of ground
  cumin. You may also want to add an additional tablespoon of
  chilli powder at this time. Trust me on the garlic and
  cumin. It adds the final kick. Neysa tasted before and after
  and could not believe how much difference it made. Simmer
  for an additional 10 to 15 minutes and serve.
  
  For those desiring a hotter product add cayenne until your
  lips turn numb and your sinuses drain if you like. I made
  this batch extra-mild in deference to picnic attendees who
  don't handle heat real well. Sadly, Maya Houston thought it
  was still too hot after she tasted a spoonful.
  
  As noted - this recipe starts extra mild as a base line in
  deference to the non chile heads for whom I made it. Add
  heat or chipotles to suit yourself. Black or pinto beans
  will work - add them AFTER the chilli is cooked.
  
  From: Uncle Dirty Dave's Kitchen
  Posted By: Dave Drum, xrated@cityscape.net
  Post Date: Sun, 19 Sep 1999
  
  From: http://www.pepperfool.com
 
MMMMM

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