Some comments - needs garlic - either a couple cloves mashed or a tea
spoon of garlic granule. And more cumin. And please, please, please
ditch the kidley beenz in favour of pinto beans - or Brooks Chilli Hot
beans or Bush's Chilli Beans.
4 lb Chilli grind chuck
4 ts Garlic granules *
1 lg Onion; chopped fine
1 ts Cocoa powder; unsweetened
3 tb Minor's (GFS) Beef Base
48 oz V8 (straight or picante)
1 ts Cayenne pepper
8 tb Mexene Chilli spice
4 ts Cumin
14 oz Can Red Gold diced tomatoes
- w/Chilies
+=Or=+
1 lg Tomato; diced w/juice
+=AND=+
4 oz Can of green chilies ***
1/2 ts Brown sugar; opt
1/8 ts (scant) cinnamon; highly opt
* I use garlic powder (or granules) because they are
pretty consistent as to taste and strength. I like fresh
as much as the anyone. But, it's nice using ingredients
that are the same from batch to batch.
** Apropos of fresh ingredients - you can substitute
Anaheim (aka New Mexico) chilies for the canned chilies.
Processed New Mexican chilies are what is in the can
anyway. The fresh chilies are fairly mild (low heat)
and quite flavourful.
Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli
grind into the pot and start browning it. Add 1 tsp.
of garlic powder per pound of meat. While meat is
browning chop a large onion reasonably fine. When
ground chuck no longer shows pink add the diced onion
and cocoa.
Stir in 3 Tb. of Minor's/GFS Beef Base. If using super
market (Kraft or whatever) beef base - watch the salt.
Most beef bases are mostly salt. Minor's is mostly beef.
Add a 48 oz. can of V8 (straight or picante') juice and
1 ts. of cayenne pepper. Continue to simmer and stir.
When onions are clear toss in 2 Tbs chilli spice per
pound of meat. (I use Baron's, Mexene, or Gebhardt's)
and 1 tsp cumin per pound of meat. Add the Red Gold
diced tomatoes with chilies or a 4 oz. can green chilies
(chop and seed if you grabbed whole peppers by mistake).
Add the diced tomato and its juices.
Continue to simmer and stir until onions are tender and
completely transparent adding V8 juice as necessary. If
you run out of V8 use either unsalted 'mater juice or
chicken broth to add liquid. Total cooking time about 90
minutes.
If you're cooking at home you can serve this batch at
this point. See below for longer schedules and the
"kicker".
If you're on a 3 hour schedule - most cook offs are -
turn off stove and let your pot marinate for about an
hour. About 30 minutes before turn-in time relight the
stove and bring the chilli back to a simmer. Taste
carefully and critically.
This is final adjustment time. If it's too salty try
adding about 1/2 tsp of brown sugar. If the chilli has
died or gone flat add 1 tsp chilli spice and 1/2 tsp
cumin per pound of meat and simmer right up to time to
put in judging cups.
As evidence that any receipe is a living, breathing
organism this one was revised and updated immediately
after the Mount Auburn Volunteer Fire Department cook-
off. Second place isn't anything to sneeze at. It beats
kissing your old maid aunt on the lips.
Meal Master Format by Dave Drum - 07 September 1999
Uncle Dirty Dave's Kitchen
MMMMM
... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
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