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

Title: Dave's Quick Chilli Mac
Categories: Five, Beef, Pasta, Cheese, Chilies
Yield: 2 Servings

15 oz Can of your favourite chilli
6 oz Elbow macaroni from a box of
- macaroni & cheese
Salt & pepper
Shredded chedder or Parmesan
Diced (1/8") onion; opt

Boil the pasta in salted water according to package
directions. Drain, reserving a half-cup od the pasta
water.

Open the can of chilli and spread over the cooked
pasta, stirring it in. Pour the reserved pasta water
into the can to get the last of the goodness from
the can to the bowl. Stir again.

Divide the result between two bowls/plates and serve.
Pass shredded cheese and diced onion.

ENJOY!!!

Uncle Dirty Dave's Kitchen

MMMMM

... Bars ask me to come in when they're short rent money.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker White Chicken Chilli
Categories: Poultry, Herbs, Beans, Chilies, Vegetables
Yield: 7 Servings

3 tb Unsalted butter
1 lg Onion; fine chopped
Salt
10 cl Garlic; fine chopped
+=OR=+
1 tb (heaping) garlic granules
1 Jalapeno; seeded, minced
12 oz (3 cans) chopped green
- chilies
2 ts Ground cumin; more to taste
2 ts Onion powder
1 ts Dried oregano
1/2 ts Ground cayenne;more to taste
2 lb Boned, skinned chicken
- thighs
3 c Chicken stock
28 oz (2 cans) great Northern
- beans; drained, rinsed
1 1/2 c Frozen corn
1 c Fine chopped fresh cilantro;
- optional
1 Lime; juiced
Pickled jalapeno slices,
- sliced scallion, cubed
- avocado and sour cream,
- for serving

In a large Dutch oven, melt the butter over medium heat.
Add the onion, season with salt and cook, stirring
occasionally, until the onion is softened & translucent,
about 8 minutes. Add the garlic and jalapeno and cook
until fragrant, about 1 minute. Add the chopped green
chilies, cumin, onion powder, oregano and cayenne and
stir until fragrant, 1 to 2 minutes.

Transfer the mixture into a 5 to 8 quart slow cooker.
Generously season the chicken thighs with salt and add
them to the pot. Stir in 3 cups chicken stock and the
beans. Cover and cook on low until chicken is tender,
4 to 6 hours.

Shred the chicken using two forks. (You can do this
directly in the pot, or remove the chicken to a bowl,
shred it, then return it to the pot.) Stir in the frozen
corn, cover and cook until warmed through, about 10
minutes. Stir in the cilantro, if using, and lime juice.
Season to taste with salt.

Serve in bowls and pass the toppings at the table.

UDD NOTE: I used garlic granules instead of chopped
garlic cloves. I may increase the amount next go.

By Sarah DiGregorio

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... The joy in pursuing trout is they live in such beautiful places!
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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
+=OR=+
1 Fresh jalapeno; stemmed
46 oz Can Red Gold tomato juice
46 oz Can chicken broth
1 tb Minor's or GFS beef base
+=IN=+
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

MMMMM---------------------------KICKER--------------------------------
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

MMMMM

... 10 pounds of flour makes a big bun!
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