RH> It actually looks quite easy, if you have an instant pot or equivalent.
RH> We have the equivalent, one for in the house and one for the camper.
DD> I gave my "Instant Pot" to my sister-in-law who has much more counter/
DD> cabinet space than I weill ever have unless I move. But, I have an old
DD> (from my mother) Mary Dunbar pressure cooker - so I can "fake it" with
DD> what I have on hand.
RH> I've also got my 8 qt pressure cooker (used to have a 22 qt one but
RH> sold it when Steve went into the Army) that gets plenty of use. Will
RH> pull out the water bath canner next week tho, to proccess fig
RH> preserves.
I have an old pressure cooker in that size range (5+ gallons) that I've
never used as a pressure cooker. I grabbed it at Goodwill's Op-Shop to
be used in making chilli for chilli suppers. The lid is held on with
turnbuckles and it has a pressure relief and a 2" face pressure gauge
on the lid. But no gasket and I've no idea where to get one should I
ever need to use it as a pressure cooket. Bv)=
DD> And truth ti ttell many/most "Instant Pot" recipes cross over to using
DD> a crockpot/slow cooker quite handily. And I do have a selection of
DD> those from the baby 1 quart to the big counter hog - the "casserole"
DD> crocktpot.
RH> I've got the baby, a 4qt and a 6 qt crock pot; they all have their uses
RH> but probably use the first and 3rd more than the middle one.
DD> The big boy is quite handy for one-pot meals. To wit:
RH> Lots of left overs, unless making it for a group. Do the left overs
RH> freeze well?
I only make it when having company over - or when taking it with - to
a family event. There are seldom any significant leftovers. And I am
currently dog sitting three mooch-a-pooch mutts belonging to my house
mate's kid.
This is a pared down version of the original chilli-supper recipe (which
makes 4 gallons of chilli).
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
... "Chilli dawgs always bark at night." -- Lewis Grizzard
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