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

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... Bacon cheese burger with an egg and ham? Level = genius.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Uncle Dirty Dave Drum'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
Salt; if needed
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 granules because they are 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) chilies for the canned chilies.
Processed New Mexican chilies are what is in the can
anyway. The fresh chilies 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

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... If that's such a good deal, why are you offering it to me?
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