MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli: The Recipe
 Categories: Beef, Chilies, Stews, Udd
      Yield: 6 Quarts
 
    115 g  Kidney Suet (4 oz)
      5 lb "Chilli-grind" beef chuck
      3    Celery ribs; in 2" chunks
      1 lg Brown onion; peeled, chopped
     16 oz Can chicken broth
     48 oz Can tomato juice; Red Gold
  1 1/2 tb Vinegar
    1/2 tb Prune juice
      1 tb Arrowroot; in: (optional)
      2 tb Tap water (optional)

MMMMM-------------------------FIRST-DUMP------------------------------
     10 g  Jalapeno; powdered *
     35 g  Beef soup base (GFS/Minor's)
    115 g  Chilli spice mix **
     65 g  Cumin
     20 g  Brown sugar
     15 g  Granulated onion
     15 g  Granulated garlic
     25 g  Salt
      5 g  Oregano; dried, crumbled
      5 g  White pepper
     10 g  Worcestershire powder ***

MMMMM------------------------SECOND DUMP-----------------------------
     25 g  Chilliman chilli mix +
     10 g  Cumin (1 heaping ts)
      2 g  Salt (1/2 ts)

MMMMM--------------------------OPTIONAL-------------------------------
      3 cn (48 oz) Brooks Chilli Beans
 
  * Or use two FAT jalapeno chilies, diced fine, no seeds. Adjust this
  according to your taste for heat. This recipe sometimes gets me
  marked off by some judges for "too hot".
  
  ** Baron's #5640 (aka Spicecraft) is a 5# container. It is also
  available as #5610 in a 1# container.
  
  *** Or 6 tb of Lea & Perrins Worcestershire sauce.
  
  + Since Chilliman was sold their chilli mix is not the same so I have
  been using Mexene (Bruce Foods) as a very nice replacement.
  
  Chop the celery & onion and blenderise with the chicken broth until
  the chunks are pureed. Transfer to a container.
  
  Measure and weigh out the dry spice ingredients and mix together in a
  container (a baggie will do).
  
  Render the suet in the chilli pot and add ground chuck. Cook meat
  stirring often to break up clumps until all the pink is gone from the
  meat.
  
  Add the beef soup base, tomato juice and the pureed veggies in chicken
  broth that you fixed the night previously. Bring to a nice boil.
  
  Add your first dump of spices and reduce heat to a medium simmer. Stir
  often and cook until the fat begins to render from the meat. Add the
  vinegar and the prune juice and continue to cook and stir.
  
  After an hour and a half turn off your stove and let the chilli rest
  for an hour. You may use this time to contemplate your navel or to
  skim off the rendered oil (reserving it to pop popcorn in at home -
  or to add back to the chilli after the judges get done with it) or
  other necessary cook-off activities such as washing up your utensils
  and/or skulking around and spying on the other cooks.
  
  About thirty minutes before turn-in time - fire up your stove and
  bring the chilli back to a nice simmer. Add the second spice dump.
  Continue to cook and stir and taste. Make any final adjustments.
  
  You can put the chilli in the ice box overnight if cooking this
  recipe at home. It works even better that way. But, we must make some
  compromises to keep to a schedule at a cook-off.
  
  Remember that optional stuff we mentioned in the ingredients???
  
  If you feel that the chilli is too "thin" use that optional 1 tb of
  arrowroot mixed in the 2 tb of water, stirring it in at least 15
  minutes before turn in to give it a chance to thicken things up.
  
  Beans are permissible at home - but, not at a chilli cook off. Leave
  out the suet at a chilli cook-off. However, it makes an excellent pot
  of chilli truly wonderful.
  
  A couple of notes here - this recipe is now one I consider to be my
  own. However, like almost all recipes is is based on experience,
  observation and the work of others. I started out with a chilli
  supper recipe developed by my friend Les Eastep.
  
  MM Format by Dave Drum - 17 January 2005
  
  Uncle Dirty Dave's Kitchen
 
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