Bad Attitude Chili--MasterCook format [was RE: [CH] Aromatic Chicken Stewed with Sweet and Hot Peppers]

Riley J. McIntire (Riley@ChileGarden.com)
Tue, 29 Jul 2008 14:37:38 -0700 

For the record, =Mark [mstevens@exit109.com] did write, on Tuesday, July 29,
2008 7:35 AM:

> Since we are dusting off old stuff, here is a recipe that goes back a
> decade or two...
>
> http://www.exit109.com/~mstevens/bad_attitude_chili_recipe.shtml
>

That recipe has been around--I put it (as have others, but I like mine best)
in MasterCook format for those interested.

Riley
--
"To be interested in the changing seasons is a
happier state of mind than to be hopelessly in
love with spring." —George Santayana


* Exported from MasterCook *

                            Bad Attitude Chili

Recipe By     :Kit Anderson
Serving Size  : 8     Preparation Time :0:00
Categories    : Beans                           Beef
                Chiles                          Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             Pounds  Pork Roast -- cut in 1" cubes
  2             Pounds  Ground Beef -- (You'll need the fat. This isn't
health food.)
     1/2           cup  Chile Powder -- (Your local supermarket brand tastes
like cardboard.)
  1              Large  Onion -- HUGE--roughly chopped
  1               head  garlic -- minced
  8                     New Mexico Green Chile -- roasted
  1         Tablespoon  Hot Paprika -- Hungarian (This is legal. Paprika is
a chile.)
  1         Tablespoon  ground cumin
  4                     Beef Bouillon Cubes
  1        (28 Oz) Can  Crushed Tomatoes -- (Don't worry. You won't even
know they are there.)
  1             bottle  Beer -- amber Mexican beer  (Dos Equiis, Noche
Buena, or any Oktoberfest will do.)
     1/4           cup  bourbon -- (This is one of those things that just
happened.)
  2            squares  Baking Chocolate Squares -- bitter. (Not as weird as
it sounds.)
                        salt to taste

Sautee 1/4 of the garlic and onions until translucent. Add 1/4 of the meat,
chile powder and brown. Salt the meat while cooking. Put into your chili
pot. Cast iron is best. Repeat until all the meat is done.

Put the rest of the ingredients in you chili pot and simmer for for a hour.

As in any recipe, the amount of ingredients is variable. Add more of
anything you want, especially chiles.

Source:
  "http://chile.netrelief.com/recipes/bad_attitude_chili_recipe.shtml"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 716 Calories; 47g Fat (58.9% calories
from fat); 43g Protein; 31g Carbohydrate; 7g Dietary Fiber; 153mg
Cholesterol; 582mg Sodium.  Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 4 1/2
Vegetable; 6 Fat.

Serving Ideas : See "Chili Beenz" for a side of beans.

NOTES : [Kit Anderson] This recipe comes from years of Friday afternoons
dedicated to cards-beer-blow-off-steam sessions while at dental school in
south Texas. We used venison and pork, but any vertabrate is fine.
(Armadillo is not allowed in Texas as it is the Official State Critter and
has been granted asylum from the chili pot.) Vegetarian chili? Is that like
jumbo shrimp? Military intelligence? Legal ethics? Painless dentist?

Chili is not supposed to be blow your head off hot. I have two criteria for
proper heat:

   1. I should sweat under my eyes.
   2. I should be able to eat the whole bowl without stopping to cool off.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0