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

Title: Uncle Dirty Dave's Prize Winning Chilli
Categories: Beef, Chilies, Stews, Mine
Yield: 6 Servings

4 lb Chilli grind chuck
4 ts Garlic granules *
1 lg Onion; chopped fine
1 ts Cocoa powder; unsweetened
3 tb Minor's (GFS) Beef Base
48 oz V8 (straight or picante)
1 ts Cayenne pepper
8 tb Mexene Chilli spice
4 ts Cumin
14 oz Can Red Gold diced tomatoes
- w/Chilies
+=Or=+
1 lg Tomato; diced w/juice
+=AND=+
4 oz Can of green chilies ***
1/2 ts Brown sugar; opt
1/8 ts (scant) cinnamon; highly opt

* I use garlic powder (or granules) because they are
pretty consistent as to taste and strength. I like fresh
as much as the anyone. But, it's nice using ingredients
that are the same from batch to batch.

** Apropos of fresh ingredients - you can substitute
Anaheim (aka New Mexico) chiles for the canned chilies.
Processed New Mexican chiles are what is in the can
anyway. The fresh chiles are fairly mild (low heat)
and quite flavourful.

Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli
grind into the pot and start browning it. Add 1 tsp.
of garlic powder per pound of meat. While meat is
browning chop a large onion reasonably fine. When
ground chuck no longer shows pink add the diced onion
and cocoa.

Stir in 3 Tb. of Minor's/GFS Beef Base. If using super
market (Kraft or whatever) beef base - watch the salt.
Most beef bases are mostly salt. Minor's is mostly beef.

Add a 48 oz. can of V8 (straight or picante') juice and
1 ts. of cayenne pepper. Continue to simmer and stir.
When onions are clear toss in 2 Tbs chilli spice per
pound of meat. (I use Baron's, Mexene, or Gebhardt's)
and 1 tsp cumin per pound of meat. Add the Red Gold
diced tomatoes with chilies or a 4 oz. can green chilies
(chop and seed if you grabbed whole peppers by mistake).
Add the diced tomato and its juices.

Continue to simmer and stir until onions are tender and
completely transparent adding V8 juice as necessary. If
you run out of V8 use either unsalted 'mater juice or
chicken broth to add liquid. Total cooking time about 90
minutes.

If you're cooking at home you can serve this batch at
this point. See below for longer schedules and the
"kicker".

If you're on a 3 hour schedule - most cook offs are -
turn off stove and let your pot marinate for about an
hour. About 30 minutes before turn-in time relight the
stove and bring the chilli back to a simmer. Taste
carefully and critically.

This is final adjustment time. If it's too salty try
adding about 1/2 tsp of brown sugar. If the chilli has
died or gone flat add 1 tsp chilli spice and 1/2 tsp
cumin per pound of meat and simmer right up to time to
put in judging cups.

As evidence that any receipe is a living, breathing
organism this one was revised and updated immediately
after the Mount Auburn Volunteer Fire Department cook-
off. Second place isn't anything to sneeze at. It beats
kissing your old maid aunt on the lips.

Meal Master Format by Dave Drum - 07 September 1999

Uncle Dirty Dave's Kitchen

MMMMM

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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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