• 2/23 Nat'l Chilli Day - 5

    From Dave Drum@1:18/200 to All on Tue Feb 22 11:20:07 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ray's Truckstop Chilli
    Categories: Beef, Pork, Chilies, Vegetables, Herbs
    Yield: 10 Servings

    3 lb Ground beef
    1/2 lb Chorizo
    1 lg White onion; diced
    6 sm Bell peppers; seeded, diced
    2 lg Jalapeño; stemmed, seeded,
    - diced
    1 cl Garlic; diced ???*
    1 c Water
    20 oz (2 cans) Ro*Tel tomatoes
    - w/green chilies
    2 c Tomato sauce
    14 oz Can whole kernel corn; drain
    14 oz Can black beans; drained
    3 3/4 oz (3 pkt) Ray's chilli spice
    3 tb Cumin powder
    1/2 c Rough chopped cilantro
    Black pepper & onion salt
    Shredded cheddar cheese
    Sour cream

    * That's nowhere near enough garlic. -- UDD

    As always, prep your ingredients before you do anything.

    Brown the ground beef and chorizo. Barely. I say barely
    because you want to just get it started cooking. There
    should be a lot of pink still left in it.

    Drain all fat. (You want to release the rest of the fat
    in the next step)

    After draining the fat, add all diced ingredients,
    black pepper and onion salt to the beef, continue until
    the beef is completely browned. (We're sautéing the
    veggies a bit in the fat as we're finishing browning the
    beef)

    Transfer your beef mixture into a large pot. Add the
    Ro*Tel tomatoes, tomato sauce and water. Heat until it
    starts bubbling.

    After the mix is heated well add your corn and black
    beans. Heat through again. Now add the rest of the
    ingredients except the cheese and sour cream. Heat until
    bubbling again while stirring.

    The hard part is over! Lower heat almost all the way and
    cover. Wait about 10-15 minutes and check it. It should
    be bubbling very gingerly. You don't want a boil but you
    also want some sort of movement. (a 5 bubble simmer is
    perfect - UDD)

    Let sit on stove like that about 2 hours, stirring about
    every 15 minutes or so.

    Remove from heat. Serve in a large bowl with some
    shredded cheddar cheese and a dollop of thick sour cream
    and enjoy!

    This stuff actually seems to taste even better reheated
    as leftovers!

    RECIPE FROM: https://cookpad.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I sold my soul to the Devil. He gave it back.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:3634/12 to All on Tue Feb 21 14:39:00 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
    +=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

    ... Maybe broccoli doesn't like you either.
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    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)