• National Chilli Week - 2

    From Dave Drum@1:3634/12 to All on Sat Sep 30 15:51:00 2023
    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 GFS or Minor's beef base
    1 ts Cocoa (Nestle or Hershey) *
    5 ts 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 tablespoon 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.

    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


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