-=> Denis Mosko wrote to Dan Richter <=-

 DR> I really don't have any on the computer to post... I could tell you my
 DR> recipe for chili, but it's never the same twice...

 DM> Please! :-)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Firehouse HOT Chilli Spice
 Categories: Chilli, Herbs, Chilies
      Yield: 5 1/2 ounces
 
      6 tb Hot Hungarian or Spanish
           - Paprika
      2 tb Turmeric
      1 tb Dried Ancho chilies
      1 tb Cumin
      1 ts Oregano
    1/2 ts Cayenne
      1 tb Garlic granules
    1/2 ts Salt
    1/4 ts Ground cloves
 
  Mix all ingredients and grind to a fine powder using a
  mortar and pestle, or food processor or blender. Spice
  will keep 6 months or so on the pantry shelf. *
  
  This powder is somewhat more pungent and fresher tasting
  than a packaged brand, so use a bit less.
  
  UDD notes: I have increased the cumin and garlic in this
  from the original. You can use an R2D2 coffee grinder to
  grind the chilies and other spices together.
  
  * If you can survive that long without a bowl of red.
  
  YIELD: 5 1/2 OZ (156g)
  
  Meal Master Format by Dave Drum - 12 July 1996
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Uncle Dirty Dave's Red Pork Chilli
 Categories: Pork, Chilies, Stews
      Yield: 5 Servings
 
      3 lb Fresh picnic shoulder; cubed
           - in 1/2" cubes
     14 oz Can Red Gold diced tomatoes
           - w/Chilies (or Ro-Tel)
      8 oz Can El Pato tomato sauce *
    1/2 c  Water
    1/4 ts Ground coriander **
    1/2 ts Garlic Granules (not powder)
      4 oz Can chopped green chilies
           Salt & Pepper
      2 md Bell peppers; in strips or
           - diced coarse
      1 lg Onion; chopped
      2 ts Chilli spice mix **
    1/2 ts Cumin **
 
  * Or other spicy Mexican-style tomato sauce. El Pato is
  the bee's knees, however.
  
  ** If the spices are old or stale heat them in the
  skillet until they become aromatic. There will be a
  noticable difference in thr flavour of the finished
  product.
  
  In a 10" or 12", well seasoned cast iron skillet heat
  the salt, pepper and garlic. Add the meat and stir
  around until all sides of the cubes are gray. Add 1/2
  cup of water and continue to stir until all water is
  absorbed or cooked away. Let the meat fry in its own
  fat until it starts to brown.
  
  Add chopped onion and cook a few minutes longer. Add
  tomato sauce, chilies, pepper, coriander, cumin, chilli
  spice and more salt if needed. Reduce heat to simmer
  and cook covered thirty minutes or until meat is tender,
  stirring occasionally.
  
  Serve with Spanish rice or Cajun rice.
  
  Serves 4 to 6
  
  Developed, tested and enthusiastically approved @ Uncle
  Dirty Dave's Kitchen.
  
  MM Format by Dave Drum; 06 June 1997
 
MMMMM

 
... Those who like milder chilies are no less chileheads than hot freaks.

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