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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Uncle Dirty Dave's Chilli #6   
    Categories: Beef, Pork, Chilies, Stews   
         Yield: 12 Servings   
       
         5 lb Round steak; in small cubes   
         2 lb Pork loin; in small cubes   
         3 lg White onions; peeled,   
              - quartered   
         2    Red bell peppers; stemmed,   
              - cored, seeded, diced fine   
         6    Ancho chilies; stemmed,   
              - cored, seeded   
         7    Red chilies; whole   
         4 ts Beef base or bouillon   
         2 md Bay leaf   
         4 oz Can green chilies; chopped   
         1 lg Tomato; blanched, peeled,   
              - seeded, diced fine   
         8 oz Vegetable juice (V8)   
         4 tb Cilantro   
         4 tb Garlic granules (not powder)   
       1/4 c  Cumin   
         1 c  Strong coffee   
         1 tb Cocoa   
         1    Rib celery w/leaves; base   
              - removed, in 3" pieces   
              Hot water or chicken broth   
       1/8 ts (or less) cinnamon; optional   
         2 c  Gebhardt's chilli spice   
              Cayenne; ground   
       
     Put the vegetable juice, coffee, bay leaves, beef base or   
     bouillon, garlic, cumin and chilli spice into a large cast   
     iron Dutch oven. Bring to a boil. Reduce heat to a simmer.   
     Stir in the cocoa. Continue to simmer.   
        
     Brown the beef and pork in a large, heavy skillet. Add the   
     pieces of meat to the Dutch oven as they are browned. Let   
     the mixture continue to simmer. Crumble the ancho chilies   
     into the blender. Add enough of the onion and celery to   
     fill the blender loosely. Add only enough hot water or   
     broth to permit the blender to work easily. Blend until   
     the ingredients are chopped fine. Add to the mixture in   
     the Dutch oven. Repeat with the remaining onion and   
     celery. Add the chopped green chilies and whole red   
     chilies. Stir to mix thoroughly. Continue to simmer,   
     stirring only enough to prevent sticking or burning. Add   
     the bell pepper and tomato to the mixture. Simmer for at   
     least 30 minutes. Add vegetable juice or chicken stock or   
     broth if the mixture starts to get too thick. Adjust the   
     "heat" of the mixture with cayenne, waiting several mins   
     after each addition before rechecking the balance.   
        
     Continue to cook to taste. Stir in the cinnamon at that   
     point. Let simmer for four or five minutes. Remove the   
     bay leaves and whole chilies. Serve hot.   
        
     Meal Master Format by Dave Drum; 17 February 1999   
        
     Uncle Dirty Dave's Kitchen   
       
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