MSGID: 1:229/452 49A59C9D
-=> Denis Mosko wrote to Dave Drum <=-

 DM> //Hello Dave, //

 DM> Yes! This is Russian recipe from our JIM.

 DD> cherry       1    Garlic head       1 c  Water       1 ts Cinnamon
 DD> 1 ts Coriander       1 bn Cilantro       1 bn Dill            Hot red
 DD> pepper            Salt

 DM> Tkemali is a sauce and every Russian woman makes it in her own way and
 DM> has her small secrets.

Any iconic dish is like that, it seems. There are as many chilli recipes
as there are chilli cooks. And every cook has his/her little things that
don't get written down or included with the recipe.

I once told a person to whom I was giving a copy of my chilli recipe,
"You can make my recipe. But you can't make *my* chilli." Meaning s/he
doesn't know my tweaks and tricks to enhance/emphasize things.

Several years ago I was helping my friend, Les, make chilli for a fund-
raiser. I remarked "This would make a good chilli for a cook-off." So,
he gave me a copy of his recipe and said "Knock yourself out!"

At the next chilli-cooking competition I finished in 2nd place and he
finished in 5th. We had some good laughs over him being beaten by his 
own recipe.   Bv)=

 DM> Thanx to All!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mitch Murdock's Now That's Chilli
 Categories: Beef, Vegetables, Beer, Chilies, Stews
      Yield: 11 Servings
 
      3 lb Center cut chuck; coarse
           - ground
      2 lb Center cut chuck; diced
      1 c  Vegetable oil
      2 lg White onions; diced
    1/4    Bell pepper; diced
      4 oz Can diced green chilies;
           - drained
      2 sm Fresh jalapenos; diced
      2 cl Garlic; fine minced
      4 c  Water; pref bottled
      6 oz Warm beer
      8 oz Can tomato sauce
      6 oz Can tomato paste
      7 tb Chilli spice mix
      2    Bay leaves
      3 tb Ground cumin
      1 ts Ground oregano
    1/4 ts Ground coriander
    1/2 ts Beau Monde spice mix
    1/2 ts Hot pepper sauce
      1 ts Cayenne pepper
      1 tb Honey
      1 ts M.S.G.; very optional
    1/2 ts Mole paste
      1 ts Beef bouillon granules
      1 ts Paprika
    1/4 ts White pepper
      1 ts Salt
    1/2 ts Coarse black pepper
      2 ts Masa harina (corn Flour)
      1    #10 can Brooks Chilli Hot
           - Beans; optional
 
  Heat 1/2 cup of oil in a large pot. Add the onions,
  green pepper, Jalapenos and green chilies and garlic;
  saute until soft. Remove from pot and reserve.
  
  Heat the remaining 1/2 cup oil. When very hot, add the
  meat, cooking it in batches to prevent crowding, and
  brown thoughly.
  
  Drain off the Oil and fat and add the vegetables to
  the meat. Add 3 cups of water, beer, tomato sauce,
  tomato paste and chilli spice. Stir well as liquid
  comes to a boil, then lower heat and simmer for 20
  minutes.
  
  Add remaining ingredients except for masa harina.
  Mix masa with remaining cup of water while bringing
  liquid to a boil again.
  
  Slowly stir masa mixture into liquid. Lower heat,
  partly cover pot and allow chilli to simmer for 2
  hours, stirring often.
  
  Add beans, if using, and heat, stirring to combine
  until the beans are as hot as the chilli.
  
  Serves 10 to 12
  
  Recipe by Mitch Murdock; Rochester, IL - 1986 Illinois
  State Chilli Champion
  
  From: http://www.masterstech-home.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... You are far too smart to be the only thing standing in your way.

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