-=> Janis Kracht wrote to Dave Drum <=-

 > line picked up a bowl of my chilli and immediately dumped half a bottle of
 > ketchup into it without tasting first.

 JK> I would bring a small inconspicuous gun for that type LOL

It'd be inconspicuous until the bang and then the thud of the body hitting the 
floor. And the police sirens would just spoil the whole mood of the event.  
BvP=

   8B

 > To tell the truth I have used ketchup in my chilli from time to time. Not
 > often, and not a lot. But, sometimes one needs something to "wake up" a
 > batch that's gone wrong

 JK> For most chili I make, I use a couple of bottles of tomatoes (28oz.
 JK> bottles).. Bionature strained tomatoes are my favorite.  Those guys and
 JK> a couple cans of beans make the best chili to me.. with of course a
 JK> really good chili powder or if I have them, chilis.

I generally use Red Gold tomato juice for the cooking liquid. A lot of recipes 
call for tomato sauce or puree. It's also possible to make a perfectly 
acceptable chilli with NO tomatoes. I did that at a chilli cook-off in 
Taylorville, IL one time and a couple of former world champion chilli cooks 
said it was excellent. But, every judge's sheet questioned the lack of tomato 
in the comments section.

 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 > Title: Texas Lava Chilli
 > Categories: Chilli, Stews, Chilies
 > Yield: 12 Servings

 > 4 lb Sirloin; boneless roast
 > 2 lb Venison; boneless
 > 2 c  Lone Star beer
 > 1/2 c  Coca-Cola; not diet
 > 4 md Onions; chopped coarse
 > 5 cl Garlic; minced
 > 2 c  Tomato sauce
 > 1 c  Sour mash whiskey
 > 1 c  Green Bell pepper; chopped
 > 1 c  Red Bell pepper; chopped
 > 6 lg Ancho chilies; dried,
 > - chopped
 > 6 lg Jalapenos; seeded & diced
 > 2 ts Salt
 > 2 tb Tabasco sauce
 > 1 1/2 c  Tomato paste
 > 1 tb Cayenne flakes
 > 1 ts All Spice
 > 4 tb Cumin; fresh ground
 > 2 tb Cilantro; fresh chopped
 > 2 tb Peanut oil

 JK> wow.. sounds great.. That looks like such a great recipe :)

The recipe reads well - but, the one time I had his chilli it was most 
definitely NOT made from that recipe.

I have used this recipe (or very close) at home, picnics, and at chilli 
cook-offs. Usually well-received.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alabama Picnic Chilli
 Categories: Chilli, Vegetables, Herbs, Chilies, Stews
      Yield: 12 Servings
 
      5 lb Coarse-ground beef
      1 lg Onion; diced fairly fine
    1/2 c  Green bell pepper; diced
      2 tb GFS or Minor's beef base
      1 ts Cocoa (Nestle or Hershey) *
      5 ts Powdered garlic granules
      1 tb Ground cumin
     48 oz Can tomato juice
      5 tb + (3 ts) chilli spice
    1/2 ts Fresh black pepper
 
  * NOT the hot chocolate drink mix with sugar and other
  nasties that don't go well in my chilli.
  
  Here is one of mine that is a good starting point for
  experimenting. I use my own chilli mix... but Gebhardt's,
  Mexene or Chilli Man will work pretty well. Ray's Chilli
  owner says he is bringing out a line of chilli mix as soon
  as he finds a spice company to mix and package to his
  recipe. Apparently it has different requirements from using
  spices to can chilli.
  
  Combine the beef base, tomato juice, chopped veggies, cocoa
  and 4 tespoons of powdered garlic in a dutch oven over a low
  (simmer) flame.
  
  Divide the hamburger into three more-or-less equal batches
  and brown it in a separate skillet. Add 1 teaspoon of chilli
  spice per batch. When browned and crumbled drain excess fat
  and add to dutch oven. Repeat until all ground beef is in
  the chilli pot. Add the black pepper to the chilli pot.
  
  Stir in 1 tablespoon per pound of meat of the chilli powder
  (5 Tb for this batch). Cover pot and let simmer, stirring
  once in a while. When the onions and peppers are cooked
  (about 1 1/2 hr) taste the pot.
  
  You will probably find that you'll need to add the remaining
  tablespoon of garlic powder and the teaspoon of ground
  cumin. You may also want to add an additional tablespoon of
  chilli powder at this time. Trust me on the garlic and
  cumin. It adds the final kick.
  
  For those desiring a hotter product add cayenne until your
  lips turn numb and your sinuses drain if you like. I made
  this batch extra-mild in deference to picnic attendees who
  don't handle heat real well. Sadly, Maya Houston thought it
  was still too hot after she tasted a spoonful.
  
  As noted - this recipe starts extra mild as a base line in
  deference to the non chile heads for whom I made it. Add
  heat or chipotles to suit yourself. Black or pinto beans
  will work - add them AFTER the chilli is cooked.
  
  From: Uncle Dirty Dave's Kitchen
  Posted By: Dave Drum, xrated@cityscape.net
  Post Date: Sun, 19 Sep 1999
  
  From: http://www.pepperfool.com
 
MMMMM

... Jumbo shrimp?  Let us examine this concept more closely.
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