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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chilli Supper: The Recipe   
    Categories: Stews, Chilies, Beef, Poultry   
         Yield: 32 Servings   
       
         5 lb Chilli grind beef chuck   
         8 oz Suet   
         3    Ribs celery; w/leaves   
         1 ts Jalapeno powder; + more to   
              - taste   
              +=OR=+   
         1    Fresh jalapeno; stemmed   
        46 oz Can Red Gold tomato juice   
        46 oz Can chicken broth   
         1 tb Minor's or GFS beef base   
              +=IN=+   
        16 oz Boiling water   
         4 oz Baron's # 5640 chilli spice   
              - mix (chilli powder)   
     1 1/2 oz Ground cumin   
     1 1/2 tb Brown sugar   
     1 1/2 tb Onion granules   
         1 tb Garlic granules   
       3/4 tb Salt   
       1/2 ts Oregano; crumbled   
       1/2 ts White pepper   
       1/2 ts Worcestershire powder   
     1 1/2 ts Vinegar   
       1/2 ts Prune juice; opt   
              Cayenne pepper; opt   
              Finely diced bell pepper;   
              - opt   
      
   MMMMM---------------------------KICKER--------------------------------   
     2 1/2 tb Mexene chilli mix *   
       1/2 tb Ground cumin   
       1/2 tb Garlic granules   
       1/2 ts Salt; more to taste   
        96 oz Brooks Chilli Hot beans **   
       
     * Or Ray's Chilli Mix   
        
     ** Not at an ICS cook-off unless entering the new "Home-   
     style" category. At your home - or restaurant: beans are   
     fine if you like them. (but NOT kidney beans)   
        
     This should produce 2+ gallons of chilli sauce.   
        
     Prepare the basic recipe - down to the kicker section.   
        
     Render the suet and cook the chuck in it until all the   
     pink disappears.   
        
     While the meat is cooking place the celery, jalapeno,   
     and tomato juice in a blender and puree.   
        
     Make sure all lumps of beef have been broken up. Place   
     the meat and the celery/chile/tomato juice in an 8 quart   
     heavy-bottom pot.   
        
     Add balance of ingredients to the pot, stirring to mix.   
     Add in the chicken broth and beef base/water simmering   
     on a low flame. Stir often enough to keep the chilli   
     from scorching or sticking.   
        
     Taste often and adjust seasonings (especially salt and   
     garlic) as you go - to your taste.   
        
     When sauce is cooked, in your estimation, remove from   
     heat, and refrigerate overnight.   
        
     The next day, re-heat the chilli sauce on a low flame   
     until heated through and at a nice low simmer. Add the   
     "kicker" ingredients and cook for at least 15 minutes   
     to allow flavours to marry and blend. Add the beans and   
     stir to combine.   
        
     With the addition of the beans, there should be 2 1/2   
     gallons of chilli.   
        
     This should serve: 32 Ten-ounce bowls   
        
     Recipe adapted from Les Eastep's chilli supper recipe.   
     I have used this recipe in ICS chilli cook-offs and   
     have placed higher (ironically) than its originator   
     in those contests more than once.   
        
     MM Format by Dave Drum - 02 February 2004   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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