* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Big Mikes Chili
 Categories: Pork, Beef
      Yield: 12 Servings
 
      9    New Mexico Peppers *
      9    California Red Peppers*
      1 lb Bacon -- in FP fine
      4 md Onions -- chopped
      8    Cloves garlic -- chopped
           Fine
           Louisiana Hot Sauce
           Salt & Pepper
      2 lb Pork Sausage
      5 lb Beef**
      4 c  Beef broth (fresh is best
      8 oz Tomato sauce
      2 tb White vinegar
      6 tb Ground cumin
      2 tb New Mexico Chili Powder
      1 ts Cayenne pepper
      1 tb Sugar
      2 tb Paprika
      2 tb Regular chili powder
      1 tb MSG
           Beer
 
  *Dried **(use a real good cut like a cross rib roast and have your
  butcher grind it in "chili grind" dried Rule #1 in Chili Cookoffs: If
  you know beans about chili, you know chili ain't got no beans! This
  recipe is a lot of work, but well worth it! Oregano Tea (bring 2 c
  water to boil; add 2 T dried oregano leaves. Brew like tea; stain,
  reserving liquid) Remove the stems, seeds, and veins from peppers;
  add to boiling water 30 minutes. Use a knife and strip meat off
  peppers, discard skins; put into food processor with enough beer to
  make the consistency of tomato sauce. Divide the bacon, garlic,
  onions, sausage and beef into thirds. We are going to fry up the
  mixture 1/3 a time. Fry up the bacon (mostly for grease) until just
  about crisp. Add garlic, and after 30 seconds, add onions, hot sauce
  to taste, salt and pepper. When the onions are translucent, add the
  sausage. When about half cooked, add beef. When the mixture is about
  medium, drain the grease and refry until well done (this sears the
  meat and keeps the flavor in). When done, put into pot. Repeat for
  next 1/3 and last 1/3. Stir in the pepper paste (from above), broth,
  and tomato sauce. Take your time--over low heat. Then add the
  remaining ingredients, one at a time, slowly. Add enough beer to keep
  the consistency to your liking. Now adjust the spices like a real
  expert! Cook over low heat 2+ hours, and you'll have one fine bowl of
  red! Enjoy! 
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Big Time Chili
 Categories: Meats, Chili
      Yield: 4 Servings
 
  1 1/2 lb Lean beef, cut 1/8" cubes
      6 tb Chili powder
      1    Bottle Dos Equis beer or
           -any other kind of beer
      1 tb Salt
      1 lg Onion, minced
      2 tb Minced garlic
      4 c  Brown stock
 
  Combine the chili powder and salt in a bowl, pour beer over mix, and
  set aside. Heat 1/4 cup of olive oil in a sufficiently-sized saute
  pan until it smokes. Add beef, using a fork to break up any pieces
  which stick together. Cook, strring occasionally, over high heat
  until meat is well sered (but not burnt). Add onions and garlic,
  reduce heat, cook until onions are translucent. If meat has been
  seared in small batches, add all meat, onions and garlic to a
  stockpot. Add beer/spice mixture to pot. Cook until liquid is well
  reduced (be careful not to scorch). After liquid has reduced, add 2
  cups of stock. Bring to a boil, reduce heat, and simmer uncovered for
  2 hours. Use remaining stock to adjust consistency during cooking.
 
MMMMM
 
... Sincerely yours Gigi
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