Re: [CH] Typical "Chili" recipe needed
danceswithcarp (dcombs@bloomington.in.us)
Tue, 09 Oct 2001 19:30:29 -0500
At 10:06 PM 10/8/2001 -0400, Dan Hirschi wrote:
>At 06:59 PM 10/5/01 +0100, you wrote:
>
>>I need a typical recipe for "texas" chili to serve about 25 people.
Slow simmer the ground beef or whatever meat, chopped sirloin, ground
turkey, anything except sausage for an hour or so until it just
crumbles. Add small amounts of water if you have to, or bacon grease or
lard (best of all--meat should be cooked in a meat fat). While simmering
stir in fresh ground cumin and shredded garlic cloves to taste. Maybe
about one heaping tablespoon per pound of cumin, same-same shredded garlic
or garlic powder.
(for 25 people it'd be around 8-10 lbs of meats)
Cook the desired amount of pinto or cranberry beans (5 lbs?) for two hours
or so until the juice gets thick; use the recipe on the bag.
Cook up cornbread.
Cut up onions, green peppers, hot chiles of various ilk, pickles and
whatever else and set them off to the side. Add shredded cheese to a bowl
and set it off to the side too.
Then the formula is "Biscuit, beans, beef." Or cornbread on the bottom,
beans over that, then meat over that. Then add the relishes of your choice.
That's the only Texas chili I know of.
carp
carp