Subj : Re: Cook's Country
To : Shawn Highfield
From : Dave Drum
Date : Mon Jul 25 2022 06:28:00
-=> Shawn Highfield wrote to Dave Drum <=-
DD> My other pet peeve is chilli recipes that call for kidney beans. Aside
DD> from the fact that I don't care for kidney beans - it's a texture
DD> thing.
SH> I don't mind kidnet beans, but they are not my favorite. We switched
SH> to pinto and once black eyed peas as that was all we had. Turned out
SH> okay!
'tis a poor cook who can't suit himself. Bv)=
DD> I got my start in this echo arguing about chilli. Beans or no beans. I
DD> like beans in my chilli. And if most Texans would tell the truth - so
DD> do they. But finding a truthful Texan may take a very detailed search.
SH> My uncle "Tex" was a Taxan, and he always said beans didn't belong in
SH> chilli. Having said that, I also never once saw him eat chilli.
I once had a Texan declaim to me that "Beans don't belong in chilli!"
while spooning chilli beans into his bowl of red. Chilli cook-offs
prohibit beans in contest chilli .... but allow them in samples given
out to the public. And ICS has introduced a "homestyle" category that
is pretty much "anything goes" ... including beenz.
3 lb Fresh picnic shoulder; cubed
- in 1/2" cubes
14 oz Can Red Gold diced tomatoes
- w/Chilies (or Ro-Tel)
8 oz Can El Pato tomato sauce *
1/2 c Water
1/4 ts Ground coriander **
1/2 ts Garlic Granules (not powder)
4 oz Can chopped green chilies
Salt & Pepper
2 md Bell peppers; in strips or
- diced coarse
1 lg Onion; chopped
2 ts Chilli spice mix **
1/2 ts Cumin **
* Or other spicy Mexican-style tomato sauce. El Pato is
the bee's knees, however.
** If the spices are old or stale heat them in the
skillet until they become aromatic. There will be a
noticable difference in thr flavour of the finished
product.
In a 10" or 12", well seasoned cast iron skillet heat
the salt, pepper and garlic. Add the meat and stir
around until all sides of the cubes are gray. Add 1/2
cup of water and continue to stir until all water is
absorbed or cooked away. Let the meat fry in its own
fat until it starts to brown.
Add chopped onion and cook a few minutes longer. Add
tomato sauce, chilies, pepper, coriander, cumin, chilli
spice and more salt if needed. Reduce heat to simmer
and cook covered thirty minutes or until meat is tender,
stirring occasionally.
Serve with Spanish rice or Cajun rice.
Serves 4 to 6
Developed, tested and enthusiastically approved @ Uncle
Dirty Dave's Kitchen.
MM Format by Dave Drum; 06 June 1997
MMMMM
... "It's the moment you think you can't that you realise you can" Celine Dion
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