• 8/19 Nat Hot & Spicy - 09

    From Dave Drum@1:229/452 to All on Fri Aug 18 17:50:16 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chilli Supper: The Recipe
    Categories: Stews, Chilies, Beef, Poultry
    Yield: 32 Servings

    5 lb Chilli grind beef chuck
    8 oz Suet
    3 Ribs celery; w/leaves
    1 ts Jalapeno powder; + more to
    - taste
    1 Fresh jalapeno; stemmed
    46 oz Can Red Gold tomato juice
    46 oz Can chicken broth
    1 tb Minor's or GFS beef base
    16 oz Boiling water
    4 oz Baron's # 5640 chilli spice
    - mix (chilli powder)
    1 1/2 oz Ground cumin
    1 1/2 tb Brown sugar
    1 1/2 tb Onion granules
    1 tb Garlic granules
    3/4 tb Salt
    1/2 ts Oregano; crumbled
    1/2 ts White pepper
    1/2 ts Worcestershire powder
    1 1/2 ts Vinegar
    1/2 ts Prune juice; opt
    Cayenne pepper; opt
    Finely diced bell pepper;
    - opt

    2 1/2 tb Mexene chilli mix *
    1/2 tb Ground cumin
    1/2 tb Garlic granules
    1/2 ts Salt; more to taste
    96 oz Brooks Chilli Hot beans **

    * Or Ray's Chilli Mix

    ** Not at an ICS cook-off unless entering the new "Home-
    style" category. At your home - or restaurant: beans are
    fine if you like them. (but NOT kidney beans)

    This should produce 2+ gallons of chilli sauce.

    Prepare the basic recipe - down to the kicker section.

    Render the suet and cook the chuck in it until all the
    pink disappears.

    While the meat is cooking place the celery, jalapeno,
    and tomato juice in a blender and puree.

    Make sure all lumps of beef have been broken up. Place
    the meat and the celery/chile/tomato juice in an 8 quart
    heavy-bottom pot.

    Add balance of ingredients to the pot, stirring to mix.
    Add in the chicken broth and beef base/water simmering
    on a low flame. Stir often enough to keep the chilli
    from scorching or sticking.

    Taste often and adjust seasonings (especially salt and
    garlic) as you go - to your taste.

    When sauce is cooked, in your estimation, remove from
    heat, and refrigerate overnight.

    The next day, re-heat the chilli sauce on a low flame
    until heated through and at a nice low simmer. Add the
    "kicker" ingredients and cook for at least 15 minutes
    to allow flavours to marry and blend. Add the beans and
    stir to combine.

    With the addition of the beans, there should be 2 1/2
    gallons of chilli.

    This should serve: 32 Ten-ounce bowls

    Recipe adapted from Les Eastep's chilli supper recipe.
    I have used this recipe in ICS chilli cook-offs and
    have placed higher (ironically) than its originator
    in those contests more than once.

    MM Format by Dave Drum - 02 February 2004

    Uncle Dirty Dave's Kitchen


    ... I don't trust their taste buds. They're computer geeks.

    --- Talisman v0.47-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)