Subj : Chilliman was: Salad was:
To : Sean Dennis
From : Dave Drum
Date : Tue Aug 12 2025 07:00 am
-=> Sean Dennis wrote to Dave Drum <=-
DD> A FURTHER NOTE: You can believe that this is the actual
DD> recipe if you like. But, no chilli cook *ever* gives out
DD> the exact recipe that he used. And the original chilli
DD> spice mix that Joe probably did use is no longer
DD> available - so, use Gebhardt or Mexene or whatever your
DD> favourite is. - UDD
SD> Is this the seasoning?
SD>
https://www.chilliman.com/
SD> You can get it all over the place online, including Amazon.
It's *alleged* to be the same. But, the bean bean counters have changed
the mix. When Joe dold to Milnot they followed his spice recipe faithfully.
But when Milnot sold to Faribasult Foods their money people went looking
for less expen$ive ingredients for their chilli spive. It is no longer
what it was. Fortunately I bought 10# of the original spice mix and put
it in vacuum sealed portions in my freezer. AS I am 83 that supply will
outlast me. Bv)=
Chilli Man chilli is still one of the best chilli-in-a-can brands even
if not as good as it used to was. And Ray's Chilli is a close second.
The current owner of Ray's, Jay Nicole, gifted me with a 1# bag of Ray's
Chilli spice. Ray DeFrates was Joe's uncle. The Ray's spice is decent,
better than Mexene or McCormicks.
https://www.youtube.com/watch?v=UHWHcZcllLU is worth watching. Keep in
my the Two Bald Guys are eating/tasting the chilli straight from the
can and cold.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Uncle Dirty Dave's Red Pork Chilli
Categories: Pork, Chilies, Stews
Yield: 5 Servings
3 lb Fresh picnic shoulder; diced
- in 1/2" cubes
14 oz Can Red Gold diced tomatoes
- w/Chilies (or Ro-Tel)
8 oz Can El Pato tomato sauce *
1/2 c Water
1/4 ts Ground coriander **
1/2 ts Garlic Granules (not powder)
4 oz Can chopped green chilies
Salt & Pepper
2 md Bell peppers; in strips or
- diced coarse
1 lg Onion; chopped
2 ts Chilli spice mix **
1/2 ts Cumin **
* Or other spicy Mexican-style tomato sauce. El Pato is
the bee's knees, however.
** If the spices are old or stale heat them in the
skillet until they become aromatic. There will be a
noticable difference in the flavour of the finished
product.
In a 10" or 12", well seasoned cast iron skillet heat
the salt, pepper and garlic. Add the meat and stir
around until all sides of the cubes are gray. Add 1/2
cup of water and continue to stir until all water is
absorbed or cooked away. Let the meat fry in its own
fat until it starts to brown.
Add chopped onion and cook a few minutes longer. Add
tomato sauce, chilies, pepper, coriander, cumin, chilli
spice and more salt if needed. Reduce heat to simmer
and cook covered thirty minutes or until meat is tender,
stirring occasionally.
Serve with Spanish rice or Cajun rice.
Serves 4 to 6
Developed from a Kroger recipe card, tested and
enthusiastically approved @ Uncle Dirty Dave's Kitchen.
MM Format by Dave Drum; 06 June 1997
MMMMM
... If your outgo exceeds your income then your upkeep will be your downfall
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