Subj : National Chilli Week - 2
To   : All
From : Dave Drum
Date : Sat Oct 01 2022 15:32:22

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
     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

.... I'm out of bed and dressed, what more do you want?
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