Subj : Chilli was:Pasta Fazool
To : Ruth Haffly
From : Dave Drum
Date : Fri Jan 19 2024 06:57:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Title: Pasta E Fagioli Con Carne
DD> Categories: Beans, Pork, Vegetables, Cheese
DD> Yield: 6 Servings
RH> Quite the production there. I use short cuts like tomato paste and
RH> sauce, canned beans, no meat and a somewhat different spicing but I
RH> guess there are as many versions as there are Italian mamas.
DD> Or chilli recipes. Bv)=
RH> True, glancing at some of the ones you posted, just today, the name
RH> leaves a wide open field.
That's why I called them "Chilli Chumps" Only a few are what I would
call chilli. The rest, especially the vegetarian ones get away with the
"Chilli" title only because the editorial staff at Taste of Home doesn't
seem to know the definition of chilli.
According to Serious Eats "Chilli was invented in San Antonio is said
to be a bowl of "red": tender, individual stewed chunks of beef swaddled
in a spicy, cumin-spiked sauce made from red chiles, which lend the dish
an appealing russet hue."
The International Chili Society (a subsidiary of World Food Championships)
says of "competition chilli "Traditional Red Chili is defined by the
International Chili Society as any kind of meat or combination of meats,
cooked with red chile peppers, various spices and other ingredients,
with the exception of BEANS and PASTA which are strictly forbidden.
No garnish is allowed."
Until we get to their "Homestyle" competition - "Homestyle Chili is
any kind of meat, or combination of meats, and/or vegetables cooked
with beans, chile peppers, various spices and other ingredients.
Homestyle chili may be any color. Beans are required and should be
visible in every spoonful. Preference is not given to either cut,
ground, shredded or cubed meat."
Or Chile Verde - "Chile Verde is any kind of meat, or combination of
meats, cooked with green chile peppers, various spices and other
ingredients. Beans and non-vegetable fillers such as rice and pasta
are not allowed. Preference is not given to either cut meat, ground
meat, shredded meat or cubed meat."
Traditional meats in ICS chile verde are pork or chicken. Personally
I like verde made with lamb - if I get a "deal" on the meat. Lamb is
pretty 'spensive around here. Only if I find a really good sale do I
use it to make chile verde.
DD> Not as big a deal as it might seem. Good for a lazy Sunday afternoon
DD> (I'm not a football fan) as I use all the shortcuts I can without any
DD> compromising taste or texture.
DD> Here's the recipe I use most often (twice ot thrice a year) w/no meat
DD> and lotsa shortcuts. And it crockpots nicely once the onions are done
DD> in the skillet.
RH> Looks pretty good but I'll stay with my version. We're not into
RH> football (except my checking how certain teams--NOT the Panthers--did
RH> the day before. Sunday afternoons I usually read the paper (on the
RH> tablet) and Steve usually works on either computers or radios.
The only sports I follow these days are motor-sports. Actually only the
Formula One and/or motorcycles. The rest of the overly hyped marketing
platforms can go suck rocks so far as I am concerned. Bv)=
3 lb Lamb or goat shoulder
2 c Stewed tomatoes
3 tb Bacon grease
6 oz Can tomato paste
1/3 c Flour
3 c Water (or chicken broth)
3 md Onions; chopped
2 1/2 ts Salt
6 cl Garlic; minced or pressed
1/2 ts Dried, ground oregano
32 oz (2 cans) whole green chilies
Melt bacon grease in a skillet over med-high heat. Put
flour into a paper bag and shake the meat with the flour
to coat meat. Add the meat to the bacon grease a little
at a time and brown well & evenly. Remove the meat to a
5 qt. Dutch oven. Add the onions & garlic to the skillet
and saute until translucent. Add these to the pork in
the pot. Stir in the remaining ingredients, bring pot to
a boil, and keep stirring every 2-3 minutes. When boiling
lower heat to low & simmer for 45 minutes. Taste, adjust
seasonings as per personal taste, and cook for 30 mins.
This recipe comes to us from the Native Americans we call
the Navajo. They call themselves the Di-neh. It is a great
stew and deserves your attention!
Enjoy!
Source: Mary R. Neh, Economist, Navajo Cultural Center File
Meal Master Format by Dave Drum - 02 November 1996
Uncle Dirty Dave's Kitchen
MMMMM
... I won't eat any cereal that doesn't turn the milk purple.
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