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

Title: Chilli Dog
Categories: Beef, Chilli, Cheese, Chilies, Pork
Yield: 18 Servings

1/2 lb Bacon; in small pieces
1 lg Onion, chopped
2 lb Ground beef
4 cl Chopped garlic
16 oz Can tomato sauce
1 c Beef broth
2 tb Molasses or honey
2 tb Sweet paprika
1 tb Ground cumin
2 tb Chilli spice
1 ts Cayenne
Salt
Hot dogs
Buns
Chopped onion; garnish
Shredded cheddar or jack
- cheese; garnish

The chilli recipe makes enough chilli for 16-20 hot dogs,
which may seem like a lot, but you're just getting a
large spoonful with each dog. So, if you have fewer
people to cook for, just use the leftover chilli as a
stand-alone-dish for later.

If you're feeding more, just double the chilli recipe.
You'll be happy you made a big batch. A note on the hot
dogs, get the best quality hot dog you can, I/we tend to
look for kosher dogs. The hot dogs themselves only need
to be grilled enough to be heated; they are already
cooked when you take them out of the package.

Make the chilli first. Fry the bacon over medium heat
until it begins to get crispy, then add the onions and
fry over high heat, stirring often, until they begin to
brown.

Add in the ground beef and stir in well. Cook this,
still over high heat and stirring occasionally, until
the beef is no longer pink. This will take a few minutes.
When the beef is about halfway cooked, toss in the garlic
and mix well.

Once the beef is well browned, add the tomato sauce,
molasses and beef broth. Add all the spices except the
cayenne and stir well. Bring to a simmer and taste. Add
salt or more cayenne if it needs it. You can of course
add much more cayenne or chilli powder if you like things
really zippy, but taste first and then add more if you
like.

Let the chilli cook on a gentle simmer for at least 30
minutes before you start grilling the hot dogs. You can
cook it several hours if you want to, adding a little
more beef or chicken broth here and there if the chilli
gets too dry.

Grill your hot dogs over medium heat until they get a
light char/grill marks. Grill the hot dog buns briefly
if you want - no more than a minute, as they will burn
fast. You can also paint the buns with vegetable oil or
butter before grilling if you'd like.

Dog goes in bun, chilli goes on top, sprinkle on chopped
onion and shredded cheese, and have at it!

From: http://simplyrecipes.com/recipes

Uncle Dirty Dave's Kitchen

MMMMM

... How many Fahrenheits are in a cup?
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smitty's Famous Lawson's Tavern Chilli
Categories: Beef, Herbs, Chilies
Yield: 1 Pot

4 1/2 lb (to 5 lb) ground suet
4 lb Coarse ground beef; this is
- sometimes called chilli
- chuck. Hamburger does not
- work very well; it tends
- to get too crisp.
4 3/8 oz (3/4 cup) chilli spice mix
2 tb Salt; more to taste
3/4 tb Garlic powder
1 ts Ground oregano
2 ts Red pepper
1 tb Ground cumin; more to taste
Beans *

Use a 9 to 10 quart iron kettle. Render the suet first.
Put in a cup of water to get it started to melt and
prevent sticking. Keep it boiling and stir constantly.
When mixture stops foaming, skim off all foam. Continue
cooking until suet looks like oil. Cracklings can be
left in, if desired. If they taste strong, they should
be omitted. Let oil cool until meat does not splatter
when added.

Add meat, breaking up with a potato masher or large
spoon, while cooking. Always stir constantly. Cook until
med/well done, but not crisp. Mix powdered ingredients
and add them a few minutes before meat is done. Keep
stirring. Don't let it stick to the bottom of the kettle.

* BEANS: Beans, which are very important, are cooked
separately from the meat. Small red beans (although hard
to find) are best to use. Don't use kidney beans. Brooks
hot chilli beans are the next best choice.

Cooked beans are better if prepared at least 24 hours
prior to serving. They will provide their own juice
during cooking.

SERVING: Place heated beans in bowl first. Top with 3
to 4 tablespoons of chilli meat. Let the consumer do the
mixing. Serve with crackers, etc.

STORING CHILLI MEAT: Strain meat from oil; pour oil into
small cake pans. Divide meat mixture into cake pans. Let
cool until solid. Place pans in refrigerator or freezer
for a few hours or a day. They can be removed easily by
heating in a little hot water or moving pan over hot
flame.

Remove bricks from pans; seal tightly with butcher paper
or plastic wrap. Do not use aluminum foil or leave in
pan, as spices can eat through aluminum.

These bricks can be stored in refrigerator for a couple
of weeks or for a year in a freezer (if well wrapped).
Slice off only the amount of brick you want to use;
rewrap and refrigerate.

NOTE: This chilli meat makes super Coney Island hot
dogs.

From: http://www.patriotledger.com

Uncle Dirty Dave's Kitchen

MMMMM

... Bacon cheese burger with an egg and ham? Level = genius.
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