Re: Bad Attitude Chili--MasterCook format [was RE: [CH] Aromatic Chicken Stewed with Sweet and Hot Peppers]
=Mark (mstevens@exit109.com)
Wed, 30 Jul 2008 11:32:06 -0400
Yes, but without the narrative it's just not the same ("how many angels can do
the Cotton Eyed Joe on the head of a pin?").
On Tue, 29 Jul 2008 14:37:38 -0700, Riley J. McIntire wrote
> 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
--
=Mark
http://www.exit109.com/~mstevens