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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Uncle Dirty Dave Drum's Prize Winning Chilli   
    Categories: Beef, Chilies, Stews, Mine   
         Yield: 6 Servings   
       
         4 lb Chilli grind chuck   
         4 ts Garlic granules *   
         1 lg Onion; chopped fine   
         1 ts Cocoa powder; unsweetened   
         3 tb Minor's (GFS) Beef Base   
              Salt; if needed   
        48 oz V8 (straight or picante)   
         1 ts Cayenne pepper   
         8 tb Mexene Chilli spice   
         4 ts Cumin   
        14 oz Can Red Gold diced tomatoes   
              - w/chilies   
              +=Or=+   
         1 lg Tomato; diced w/juice   
              +=AND=+   
         4 oz Can of green chilies **   
       1/2 ts Brown sugar; opt   
       1/8 ts (scant) cinnamon; highly opt   
       
     * I use garlic granules because they are  consistent as   
     to taste and strength. I like fresh as much as the   
     anyone. But, it's nice using ingredients that are the   
     same from batch to batch.   
        
     ** Apropos of fresh ingredients - you can substitute   
     Anaheim (aka New Mexico) chilies for the canned chilies.   
     Processed New Mexican chilies are what is in the can   
     anyway. The fresh chilies are fairly mild (low heat)   
     and quite flavourful.   
        
     Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli   
     grind into the pot and start browning it. Add 1 tsp.   
     of garlic granules per pound of meat. While meat is   
     browning chop a large onion reasonably fine. When   
     ground chuck no longer shows pink add the diced onion   
     and cocoa.   
        
     Stir in 3 Tb. of Minor's/GFS Beef Base. If using super   
     market (Kraft or whatever) beef base - watch the salt.   
     Most beef bases are mostly salt. Minor's is mostly beef.   
        
     Add a 48 oz. can of V8 (straight or picante') juice and   
     1 ts. of cayenne pepper. Continue to simmer and stir.   
     When onions are clear toss in 2 Tbs chilli spice per   
     pound of meat. (I use Baron's, Mexene, or Gebhardt's)   
     and 1 tsp cumin per pound of meat. Add the Red Gold   
     diced tomatoes with chilies or a 4 oz. can green chilies   
     (chop and seed if you grabbed whole peppers by mistake).   
     Add the diced tomato and its juices.   
        
     Continue to simmer and stir until onions are tender and   
     completely transparent adding V8 juice as necessary. If   
     you run out of V8 use either unsalted 'mater juice or   
     chicken broth to add liquid. Total cooking time about 90   
     minutes.   
        
     If you're cooking at home you can serve this batch at   
     this point. See below for longer schedules and the   
     "kicker".   
        
     If you're on a 3 hour schedule - most cook offs are -   
     turn off stove and let your pot marinate for about an   
     hour. About 30 minutes before turn-in time relight the   
     stove and bring the chilli back to a simmer. Taste   
     carefully and critically.   
        
     This is final adjustment time. If it's too salty try   
     adding about 1/2 tsp of brown sugar. If the chilli has   
     died or gone flat add 1 tsp chilli spice and 1/2 tsp   
     cumin per pound of meat and simmer right up to time to   
     put in judging cups.   
        
     As evidence that any receipe is a living, breathing   
     organism this one was revised and updated immediately   
     after the Mount Auburn Volunteer Fire Department cook-   
     off. Second place isn't anything to sneeze at. It beats   
     kissing your old maid aunt on the lips.   
        
     Meal Master Format by Dave Drum - 07 September 1999   
        
     Uncle Dirty Dave's Kitchen   
       
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