Subj : Chilli was: Trash
To : Ben Collver
From : Dave Drum
Date : Fri Jun 20 2025 05:27 am
-=> Ben Collver wrote to Dave Drum <=-
DD> I do like trashy recipes ..... sure got quiet in here whilst you
DD> were on "walkabout" and Ruth was on driveabout duty.
BC> Ah, the summertime lull in a quiet "neighborhood."
BC> Aye aye aye aye, down south they never grow chilli
BC> So sing me a verse that's worse than the first
BC> And make it plenty silly
And in China thy may "do it for chilli" but not this chilli. Thre is
just too much wrong withb it.
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Very Spicy Toxic Waste Chili
BC> Categories: Chili, Pork
BC> Yield: 3 Gallons
BC> 2 lb Bacon
BC> 3 lb Stew meat
BC> 2 lb Hot Italian sausage
BC> 1 lb Jimmy Dean sausage
BC> 3 lb 80/20 burger
That's a lot of meat - gonna b expnsive.
BC> 14 Jalapenos; diced
BC> 10 Habenaros; diced
BC> 3 Bell peppers; diced
BC> 3 lg Onions; diced
BC> 2 qt V-8 juice
BC> 2 qt Crushed tomatoes
BC> 36 oz Bud beer (3 cans)
BC> 4 oz Box Carroll Shelby
BC> - chili mix
Lesse - Shelby's chilli spice is decent (if not my favourite) and
can be had from Pendry's if not available locally. But th "rul-of-
thumb" is 1 tablespoon of chilli spice mix per pound of meat. There
are just 4 tb in the Shelby package (1 TB = 1 oz) to season 11 lb.
of meat.
BC> 4 c Fresh mushrooms; chopped
BC> 3 ts Ground cumin
BC> 1/2 c Chili powder; to taste
What chile are you gringing to a powdr her? Enquiring minds want to
know.
BC> 2 ts Salt; to taste
BC> 2 ts Pepper; to taste
BC> 16 oz Shredded cheese; for serving
BC> Preparation time: 2 hours
BC> Total time: 10 hours
BC> In a huge skillet, brown all meat and keep the drippings. Add onions
BC> and peppers and cook until softened, about 5 minutes.
Really???? Take 5 minutes just to get the pot hot enough to do busiinss.
BC> Now add V-8 juice, tomatoes, mushrooms, beer, and seasonings. Let it
BC> all simmer in a large soup pot over low heat for several hours,
BC> stirring once in a while, and taste for seasoning.
BC> When done, a knife should stand up in it. Serve with some cheese.
Chilli s'posed to be a stew (or thivk soup) not a meat patty.
BC> Tip: A heavy pot like a old pressure cooker works the best.
BC> Recipe by Matthew Cook
BC> Recipe FROM: <
https://thesmartcookiecook.com/recipes/
BC> very-spicy-toxic-waste-chili>
The spicy comes from all of the Habanero/Scotch Bonnet chilis called
for in the ingredients list. They will light up your life whilst not
adding much to the flavour profile. Bv)=
My prsonal tak on this recipeis that it's someone's idea of a joke.
And that's sacrilege. Chilli is serious eats. Bv)=
Here is my Go-To chilli recipe. I've quit competitive cooking but I
still make the basic chilli - less the neans and freeze it in "meal
sized" portions for future refernce (or supplying my brother).
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
... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
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