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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Alabama Picnic Chilli   
    Categories: Chilli, Vegetables, Herbs, Chilies, 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 + (3 ts) chilli spice   
       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 veggies, cocoa   
     and 4 teaspoons of 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 teaspoon of 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 tablespoon 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 hr) taste the pot.   
        
     You will probably find that you'll need to add the remaining   
     tablespoon of garlic powder and the tablespoon of ground   
     cumin. You may also want to add an additional tablespoon of   
     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.   
        
     From: Uncle Dirty Dave's Kitchen   
     Posted By: Dave Drum, xrated@cityscape.net   
     Post Date: Sun, 19 Sep 1999   
        
     From: http://www.pepperfool.com   
       
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