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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Second Best Chilli Con Carne In Glasgow   
    Categories: Chili, Pork   
         Yield: 1 Batch   
       
       700 g  Pork ribs (1-1/2 lb)   
       700 g  Oxtail (1-1/2 lb)   
       500 g  Chuck steak (1 lb)   
         2    Red onions   
         1    Garlic head   
              Fresh ginger (1-1/2")   
         4    Jalapenos   
         3 tb Sugar   
         2    Rich beef stock pots   
         3 pt Water   
         2    Cans Guinness   
         2    Cans cherry tomatoes   
         2 ts Mustard seeds   
         1 ts Cumin   
         1 ts Coriander   
         4    Allspice berries   
              Oregano   
              Smoked paprika   
              Lime juice   
         1    Pkg baby sweet peppers   
         1    Pkg dried ancho chiles   
         1 tb Honey   
         1 tb Tomato puree   
         1    Cinnamon stick   
       
     This excellent recipe came second in a local competition. It's quite   
     involved so it's worth keeping for a special occasion.   
        
     Add the ancho chiles, cinnamon stick, 2 ts paprika, 1 tb sugar, pork   
     ribs, Guinness, 1 pint water, a rich beef stock pot, and salt to an   
     oven-safe pot with a lid.   
        
     Put in the oven at 200?C (400?F) for 2-1/2 hours until fluid has   
     reduced by half and meat is falling off the bone.   
        
     In a pot, put the two onions finely diced with sunflower oil, then   
     add the jalapenos cut small. Once soft add the allspice berries   
     (crushed) all the garlic and the ginger chopped finely.   
        
     Whilst that is cooking, dry fry the cumin, mustard seeds and   
     coriander in a pot for a few minutes to release flavour, then crush   
     with a pestle and mortar and add to the pot with about 2 ts paprika   
     and the peppers (chopped). Allow to cook for around 10 minutes.   
        
     After 10 minutes add the other Guinness and stock pot, plus 2 pints   
     water, the steak, and oxtail. Cover and allow to boil for   
       1-1/2    hours.   
        
     After 1-1/2 hours add the two cans of tomatoes and lime juice and let   
     boil for a further 1 hour so the meat breaks down, and the oxtail   
     meat falls off the bone.   
        
     Remove the bones and the cinnamon stick from the pot in the oven then   
     transfer the contents into your pot on the stove. At this point add   
     the honey oregano, the remaining sugar, and some lime and tomato   
     puree to taste.   
        
     Cover and cook 1 hour more, then uncover and cook for a further 30 to   
     45 minutes reducing the fluid and salting as required.   
        
     Recipe FROM:    
       
   MMMMM   
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