Subj : Re: Beef & Cabbage Stew
To   : Ben Collver
From : Dave Drum
Date : Thu May 11 2023 05:51:00

-=> Ben Collver wrote to Dave Drum <=-

 DD> You may want to edit that recipe. A stalk of celery is a *LOT* of celery.

 DD> A rib of celery, on the other hand, (or two) is a more reasonalbr amount
 DD> for the recipe.

 DD> It's a (pretty much) one-man pedantic campaign to set right an
 DD> unintentional wrong in the recipe wrold.  Bv)=

 BC> I looked it up and usda.gov agrees with you.  :-)  I didn't make this
 BC> recipe, but i changed it from "stalk" to "rib".  Changing the world one
 BC> recipe at a time...

Oh, crud! If the gummint agrees with me ......  Bv)=

I've edited recipes as I enter them for so long it's almost second nature 
to me to make that change. In my own recipes I designate between root,
rib, and/or celery "heart" which is a different colour and texture and
has a subtly different flavour. I use celery in many things as a "bulk"
agent ... like my chilli. It adds a vegetable thickener without resorting
to flour (roux) or cornstarch/arrowroot slurry.

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

.... "It was such a lovely day I thought it a pity to get up."W. Somerset
augham
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