Subj : Re: Keyboards was: Alive? [2]
To : Ruth Haffly
From : Dave Drum
Date : Sat Jan 07 2023 07:06:17
-=> Ruth Haffly wrote to Dave Drum <=-
>> CONTINUED FROM PREVIOUS MESSAGE <<
DD> Yield: 32 Servings
DD> MMMMM---------------------------KICKER--------------------------------
DD> 2 1/2 tb Mexene chilli mix *
DD> 1/2 tb Ground cumin
DD> 1/2 tb Garlic granules
DD> 1/2 ts Salt; more to taste
DD> 96 oz Brooks Chilli Hot beans **
RH> Lots of work but if split up, should go quickly.
Prepping for a chilli supper is a social occasion. Everyone has a good
time and it shows in the result.
DD> * Or Ray's Chilli Mix
DD> ** Not at an ICS cook-off unless entering the new "Home-
DD> style" category. At your home - or restaurant: beans are
DD> fine if you like them. (but NOT kidney beans)
DD> This should produce 2+ gallons of chilli sauce.
RH> Around here, people like beans in their chili. That should increase the
RH> yield.
People in this area like beans (except kidney beans) in their red chilli.
Chile Verde (green) not so much.
DD> Recipe adapted from Les Eastep's chilli supper recipe.
DD> I have used this recipe in ICS chilli cook-offs and
DD> have placed higher (ironically) than its originator
DD> in those contests more than once.
RH> Have to think about giving this one a try--when my hands are working
RH> right. (G)
1 1/2 lb Boneless pork (or chicken);
- diced to 1/4" cubes
2 c Chicken broth
1 c Green chile sauce (Herdez)
2 c Tomatillos; husked, coarse
- chopped
2 lg Roasted green chilies; seed,
- dice (Anaheim or Poblano)
4 cl Garlic; peeled, diced
1 md Onion; diced
1 lg Russet potato; peeled, diced
1/4 ts Black pepper
1/2 ts Salt
1/2 ts Cumin
1/2 ts Sugar *
3 tb Fat
2 c Drinking water
A warm, hearty stew that will leave you full and
satisfied. If fresh roasted chilies aren't available
you can use canned.
* Omit the sugar for a lower-carb version.
Brown the chicken or pork in a small amount of lard
or oil, over high heat.
Place the browned chicken or pork, chile sauce and
tomatillos into a crock pot set on low, or a large,
covered pot over low heat. Simmer for 2 hours. Add
remaining ingredients and simmer for an additional 2
hours. Check very 30 minutes, add water as necessary.
Serve hot.
From: Mark Hurt @ Forsyth Chilli Cook-off
MM by Dave Drum - 20 January 2008
Uncle Dirty Dave's Kitchen
MMMMM
... Smaller plates discourage gluttony. But so does dining with dwarves
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
