Subj : Re: Beef & Cabbage Stew
To : Ben Collver
From : Dave Drum
Date : Thu May 11 2023 05:51:00
-=> Ben Collver wrote to Dave Drum <=-
DD> You may want to edit that recipe. A stalk of celery is a *LOT* of celery.
DD> A rib of celery, on the other hand, (or two) is a more reasonalbr amount
DD> for the recipe.
DD> It's a (pretty much) one-man pedantic campaign to set right an
DD> unintentional wrong in the recipe wrold. Bv)=
BC> I looked it up and usda.gov agrees with you. :-) I didn't make this
BC> recipe, but i changed it from "stalk" to "rib". Changing the world one
BC> recipe at a time...
Oh, crud! If the gummint agrees with me ...... Bv)=
I've edited recipes as I enter them for so long it's almost second nature
to me to make that change. In my own recipes I designate between root,
rib, and/or celery "heart" which is a different colour and texture and
has a subtly different flavour. I use celery in many things as a "bulk"
agent ... like my chilli. It adds a vegetable thickener without resorting
to flour (roux) or cornstarch/arrowroot slurry.
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
... "It was such a lovely day I thought it a pity to get up."W. Somerset
augham
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