JIM WELLER wrote to DAVE DRUM <=-
"Jan 25, 2019 - Masala Mart is a brand new grocery store
Good for springfield! I bet their bulk pulses and spices are both
cheaper and fresher than anywhere else.
As I am out (or nearly so) of cumin I plan to check them out today as I am rounding up the necessary for a pot of red.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: The Recipe
Categories: Beef, Chilli, Stews, Udd
Yield: 6 Quarts
115 g Kidney Suet (4 oz)
5 lb "Chilli-grind" beef chuck
3 Ribs celery; 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 (opt)
+=IN=+
2 tb Tap water (opt)
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 20 g
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 10 g
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 tablespoons 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 w/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 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
MMMMM
... Good food is very often, even most often, simple food.
--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)