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   -=> 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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