MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alabama Picnic Chilli
Categories: Chilli, Vegetables, Herbs, Chiles, Stews
Yield: 12 Servings

5 lb Coarse-ground beef
1 lg Onion; diced fairly fine
1/2 c Green bell pepper; diced
2 tb GFS or Minor's beef base
1 ts Cocoa (Nestle or Hershey) *
5 ts Garlic granules
1 tb Ground cumin
48 oz Can tomato juice
5 tb Chilli spice; +3 ts
1/2 ts Fresh black pepper

* Not the hot chocolate drink mix with sugar and other nasties that
don't go well in my chilli.

Here is one of mine that is a good starting point for
experimenting. I use my own chilli mix... but Gebhardt's, Mexene or
Chilli Man will work pretty well. Ray's Chilli owner says he is
bringing out a line of chilli mix as soon as he finds a spice
company to mix and package to his recipe. Apparently it has
different requirements from using spices to can chilli.

Combine the beef base, tomato juice, chopped vegetables, cocoa, and
4 ts powdered garlic in a dutch oven over a low (simmer) flame.

Divide the hamburger into three more-or-less equal batches and
brown it in a separate skillet. Add 1 ts chilli spice per batch.
When browned and crumbled drain excess fat and add to dutch oven.
Repeat until all ground beef is in the chilli pot. Add the black
pepper to the chilli pot.

Stir in 1 tb per pound of meat of the chilli powder (5 tb for this
batch). Cover pot and let simmer, stirring once in a while. When
the onions and peppers are cooked (about 1-1/2 hours) taste the
pot.

You will probably find that you'll need to add the remaining 1 tb
garlic powder and the 1 tb ground cumin. You may also want to add
an additional 1 tb chilli powder at this time. Trust me on the
garlic and cumin. It adds the final kick.

For those desiring a hotter product add cayenne until your lips
turn numb and your sinuses drain if you like. I made this batch
extra-mild in deference to picnic attendees who don't handle heat
real well. Sadly, Maya Houston thought it was still too hot after
she tasted a spoonful.

As noted--this recipe starts extra mild as a base line in deference
to the non chile heads for whom I made it. Add heat or chipotles to
suit yourself. Black or pinto beans will work--add them after the
chilli is cooked.

Uncle Dirty Dave's Kitchen

Posted By: Dave Drum <xrated@cityscape.net>, Sep 19, 1999

Recipe FROM: http://www.pepperfool.com

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