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

Title: Uncle Dirty Dave's Chilli #6
Categories: Beef, Pork, Chilies, Stews
Yield: 12 Servings

5 lb Round steak; in small cubes
2 lb Pork loin; in small cubes
3 lg White onions; peeled,
- quartered
2 Red bell peppers; stemmed,
- cored, seeded, diced fine
6 Ancho chilies; stemmed,
- cored, seeded
7 Red chilies; whole
4 ts Beef base or bouillon
2 md Bay leaf
4 oz Can green chilies; chopped
1 lg Tomato; blanched, peeled,
- seeded, diced fine
8 oz Vegetable juice (V8)
4 tb Cilantro
4 tb Garlic granules (not powder)
1/4 c Cumin
1 c Strong coffee
1 tb Cocoa
1 Rib celery w/leaves; base
- removed, in 3" pieces
Hot water or chicken broth
1/8 ts (or less) cinnamon; optional
2 c Gebhardt's chilli spice
Cayenne; ground

Put the vegetable juice, coffee, bay leaves, beef base or
bouillon, garlic, cumin and chilli spice into a large cast
iron Dutch oven. Bring to a boil. Reduce heat to a simmer.
Stir in the cocoa. Continue to simmer.

Brown the beef and pork in a large, heavy skillet. Add the
pieces of meat to the Dutch oven as they are browned. Let
the mixture continue to simmer. Crumble the ancho chilies
into the blender. Add enough of the onion and celery to
fill the blender loosely. Add only enough hot water or
broth to permit the blender to work easily. Blend until
the ingredients are chopped fine. Add to the mixture in
the Dutch oven. Repeat with the remaining onion and
celery. Add the chopped green chilies and whole red
chilies. Stir to mix thoroughly. Continue to simmer,
stirring only enough to prevent sticking or burning. Add
the bell pepper and tomato to the mixture. Simmer for at
least 30 minutes. Add vegetable juice or chicken stock or
broth if the mixture starts to get too thick. Adjust the
"heat" of the mixture with cayenne, waiting several mins
after each addition before rechecking the balance.

Continue to cook to taste. Stir in the cinnamon at that
point. Let simmer for four or five minutes. Remove the
bay leaves and whole chilies. Serve hot.

Meal Master Format by Dave Drum; 17 February 1999

Uncle Dirty Dave's Kitchen

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