Subj : Re: Line Camp Chili
To : Ben Collver
From : Dave Drum
Date : Mon Mar 17 2025 06:44:27
-=> Ben Collver wrote to Dave Drum <=-
DD> They got the ratios right. I'm surprised to see a recipe claiing Texas
DD> roots with a call for beans.
BC> I've seen you mention that before, and i did think about it when i
BC> posted that recipe. I guess Texas is a big state inhabited by all
BC> types. Here's a recipe i found while attempting to research the
BC> cookbook author.
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Award Winning Three Bean Chili Deluxe
BC> Categories: Chili
BC> Yield: 1 Batch
That would not fly in any sanctioned cook-off ... The ICS defines
raditional Red Chili as "any kind of meat, or combination of meats,
cooked with red chili peppers, various spices, and other ingredients.
Beans and non-vegetable fillers such as rice and pasta are not allowed."
OFFICAL CASI RULES:
CHILI COOKED ON SITE - All chili must be cooked from scratch on site
the day of the cookoff. All chili must be prepared in the open (no
cooking in motorhomes, etc.).
CHILI COOKED FROM SCRATCH - "Scratch" is defined as starting with raw
meat. No marinating is allowed. Commercial chili powder is permissible,
but complete commercial chili mixes ("just add meat" mixes that contain
premeasured spices) are not permitted.
NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar
ingredients are not permitted. a. Onions, peppers, tomatoes, garlic,
etc., are permitted in chili as long as these ingredients are of
consistent size and are distributed evenly throughout the judging cup.
https://www.casichili.net/uploads/3/7/7/2/37727781/rules_2024-2027_r1.pdf
That being said - ICS has a "homestyle" category which does allow the
addition of beenz, etc.
Don't let's get started on vhile verde
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Chicken Chile Verde (Temple)
Categories: Poultry, Chilies, Citrus, Herbs
Yield: 7 Servings
2 lb Tomatillos; husked, washed,
- dried, halved
10 md Anaheim chilies; stemmed,
- halved, seeded
1 Jalapeno chile
1 c Diced onion
4 cl Garlic
2 c Rough chopped cilantro
1 tb Cumin
1 ts Paprika
Zest and juice of 1 lime
1/2 ts Sugar
1/2 ts Salt
1/2 ts Black pepper
2 c Chicken broth
2 lb Chicken; skinned, boned
+=OR=+
2 lb Ground chicken or turkey
MMMMM-----------------------ACCOMPANIMENTS----------------------------
Tortillas
Beans
Rice
Set oven @ 450ºF/232ºC.
In a skillet cook the ground meat until it no longer
clumps together. Don't worry about getting it "done"
as that will be taken care of in the crockpot.
Place tomatillos and Anaheim peppers on two large greased
baking sheets. Roast until tomatillos are golden brown
about 5-7 minutes, and until peppers are charred.
Place peppers in a brown paper bag to sweat for about
ten minutes. Remove the peppers from the bag and peel.
In a blender or food processor, combine 6 peppers (12
pepper halves), tomatillos, jalapeños, onion, garlic,
cilantro, cumin, paprika, lime zest and juice, sugar,
and salt & pepper to taste. Blend until smooth.
Dice the remaining Anaheim peppers. Pour salsa verde,
chicken broth, diced Anaheim peppers, and meat into the
slow cooker. Add salt and pepper.
Cook on high for 3-4 hours or on low for 6-8 hours.
Serve warm with tortillas, beans, and rice.
Or serve spooned over breakfast eggs. (and potatoes)
YIELD: SERVES 6-8 as a dish. Many more as a topping.
RECIPE ADAPTED FROM:
http://www.twopeasandtheirpod.com
By Les Eastep
Uncle Dirty Dave's Kitchen
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Chicken Chile Verde (Temple)
Categories: Poultry, Chilies, Citrus, Herbs
Yield: 7 Servings
2 lb Tomatillos; husked, washed,
- dried, halved
10 md Anaheim chilies; stemmed,
- halved, seeded
1 Jalapeno chile
1 c Diced onion
4 cl Garlic
2 c Rough chopped cilantro
1 tb Cumin
1 ts Paprika
Zest and juice of 1 lime
1/2 ts Sugar
1/2 ts Salt
1/2 ts Black pepper
2 c Chicken broth
2 lb Chicken; skinned, boned
+=OR=+
2 lb Ground chicken or turkey
MMMMM-----------------------ACCOMPANIMENTS----------------------------
Tortillas
Beans
Rice
Set oven @ 450ºF/232ºC.
In a skillet cook the ground meat until it no longer
clumps together. Don't worry about getting it "done"
as that will be taken care of in the crockpot.
Place tomatillos and Anaheim peppers on two large greased
baking sheets. Roast until tomatillos are golden brown
about 5-7 minutes, and until peppers are charred.
Place peppers in a brown paper bag to sweat for about
ten minutes. Remove the peppers from the bag and peel.
In a blender or food processor, combine 6 peppers (12
pepper halves), tomatillos, jalapeños, onion, garlic,
cilantro, cumin, paprika, lime zest and juice, sugar,
and salt & pepper to taste. Blend until smooth.
Dice the remaining Anaheim peppers. Pour salsa verde,
chicken broth, diced Anaheim peppers, and meat into the
slow cooker. Add salt and pepper.
Cook on high for 3-4 hours or on low for 6-8 hours.
Serve warm with tortillas, beans, and rice.
Or serve spooned over breakfast eggs. (and potatoes)
YIELD: SERVES 6-8 as a dish. Many more as a topping.
RECIPE ADAPTED FROM:
http://www.twopeasandtheirpod.com
By Les Eastep
Uncle Dirty Dave's Kitchen
MMMMM
... I hate Matryoshka dolls. They are so full of themselves.
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