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Main Dishes/Beef


Recipe info
Category: Main Dishes/Beef
Rating: 0.00
Contributor:n/a

Uncle Dirty Dave Drum's Prize Winning Chilli







Categories: Chilli, Tex-mex, Beef
Yield: 1 Servings

4 lb Chilli grind round steak
4 ts Garlic powder *
1 lg Onion; chopped fine
4 ts Cocoa
1/2 ts Ground coriander (opt) **
3 tb Kraft Beef Base
24 oz V8 (straight or picante)
1 ts Cayenne pepper
8 tb Chilli powder
4 ts Cumin
16 oz Can Red Gold diced tomatoes
With chiles
Or-
1 lg Tomato, diced w/juice and a
4 oz Can of Old El Paso or
La Preferida green
Chiles ***
Strong coffee; opt'l
1/2 ts Brown sugar; opt'l

* I use garlic powder (or granules) because they are pretty consistent as
to taste and strength. I like fresh as much as the next guy. But, it's nice
to use ingredients that are the same from batch to batch.

** This used to be 2 teaspoons of ground coriander (soapweed) but I was
getting "strange taste" comments on judge's sheets until I cut this
ingredient waaaay back. Now I win prizes with this receipe once again.

*** Apropos of fresh ingredients - you can substitute Anaheim (aka New
Mexico) chiles for the canned chiles. Processed New Mexican chiles are what
is in the can anyway. The fresh chiles are fairly mild (low heat) and quite
flavourful.

Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli grind round steak into
the pot and start browning it. Add 1 tsp. of garlic powder per pound of
meat. While meat is browning chop a large onion reasonably fine. When
ground round no longer shows pink add the diced onion and 1 tsp cocoa
(Hershey's or Nestle') per pound of meat. Toss in 2 tsp ground coriander.
Stir in 3 Tb. of Kraft Beef Base. (note: this is pretty salty - watch it)
Add about half of a 48 oz. can of V8 (straight or picante') juice and 1
tsp. of cayenne pepper. Continue to simmer and stir. When onions are clear
toss in 2 Tbs chilli powder per pound of meat. (I use Chilli Man, Mexene,
or Gebhardt's) and 1 tsp cumin per pound of meat. Add the Red Gold diced
tomatoe with chiles or a 4 oz. can of Old El Paso or La Preferida green
chiles (chop and seed if you grabbed the whole peppers by mistake). Add the
diced tomato and its juices.

Continue to simmer and stir until onions are tender and completely
transparent adding V8 juice as necessary. If you run out of V8 use either
unsalted 'mater juice or strong coffee to add liquid. Total cooking time
about 90 minutes. If you're cooking at home you can serve this batch at
this point. See below for longer schedules and the "kicker".

If you're on a 3 hour schedule - most cook offs are - turn off stove and
let your pot marinate for about an hour. About 30 minutes before turn-in
time relight the stove and bring the chilli back to a simmer. Taste
carefully and critically. This is final adjustment time. If it's too salty
try adding about 1/2 tsp of brown sugar. If the chilli has died or gone
flat add 1 tsp chilli powder and 1/2 tsp cumin per pound of meat and simmer
right up to time to put in judging cups.

As evidence that any receipe is a living, breathing organism this one was
revised and updated immediately after the Mount Auburn Volunteer Fire
Department's Annual (1998) Chilli Cook-off. I didn't win (dammit) but
second place isn't anything to sneeze at. It beats kissing your old maid
aunt on the lips.

Developed, revised, typed by Uncle Dirty Dave FROM: Uncle Dirty Dave's
Kitchen

Posted to CHILE-HEADS DIGEST by Dave Drum on Apr 12,
1999

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