MSGID: 1:229/452 4A159093
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> in a tiny, rational political sub-division of USA, chilli is
 DD> spelled correctly as defined by an act of the Illinois
 DD> Legislature.

 JW> You are so easily triggered!  [g]

Only because my spelling agrees with the majority of the world except
Canukistan and Muraka outside of Illinois.  Bv)=
 
 JW> I chose this for title; I do NOT recommend actually making it!

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: "Chill Out" Chili
 JW>  Categories: Pork, Chili, Beans, Corn
 JW>       Yield: 6 Servings

I *DO* recommend making this one ....

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

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