MSGID: 1:229/452 4A4D8B91
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> I certainly would not put either turmeric or cloves
 JW> in my chili con carne.

 DD> The little dab of clove is much like a bit of cinnamon - it helps the
 DD> flavours come together. And the turmeric is ginger-like enough that
 DD> it's not out of place.

 JW> Roslind once added a mere pinch of cinnamon to her pot of red and
 JW> it was OK but I'll give ginger a pass in chili con carne and reserve
 JW> it for my curries.

Damned poor cook what can't suit hisself.   Bv)=

But, lots of chillies/chilli spice mixes have ginger. Have you tried
or tasted chilli made w/garlic? 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cal-Tex Chilli Spice
 Categories: Chilies, Herbs
      Yield: 1 Cup
 
    1/4 c  Toasted cumin seed; ground
      2 tb Toasted coriander seed;
           - ground
      2 tb Paprika
      1 tb Toasted teicherry black
           - peppercorns; ground
  2 1/4 ts Chipotle chilies; ground
  1 1/2 ts Pequin chilies w/seeds;
           - ground
    3/4 ts Dried cascabels w/seeds;
           - ground
    1/2 ts Ginger; ground
      1 ts Cloves; ground
 
  Sift all the ingredients together and store in a tightly
  sealed jar.
  
  From: Western Mexican Cookbook
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Albuquerque Chilli
 Categories: Chilies, Vegetables, Beer
      Yield: 1 Servings
 
      1 lg Onion; chopped
      3 lg Tomatoes; peeled, chopped
      3    Fresh anaheims; chopped
      2 lg Red bell peppers; chopped
      6 lg Carrots; chopped (opt)
      1 tb Oil
      2 oz Dried anchos; stemmed,
           - seeded
      2 oz Dried passillas; stemmed
           - seeded
      4    (to 12) dried japones;
           - stemmed, seeded (adjust
           - heat level to your liking)
      1    (to 4) habaneros; stemmed
     12 cl Garlic; (I like LOTS of
           - garlic in this recipe)
      1    (1" cube) fresh ginger root;
           - chopped
     12 oz Bottle brown ale or dark
           - beer
 
  Put the first five ingredients in a large pot with a
  tablespoon or two of oil. Cook until browning just begins.
  
  Pour beer into blender and start a high speed vortex
  going. Keep it covered as you drop in first the ginger and
  garlic and get them good and liquefied, then add the
  peppers. Add more beer (or some of the juices from the
  vegetables you're cooking) if it gets too thick.
  
  When it's all nicely liquefied, pour it into the pot.
  
  Simmer an hour or so and give it a taste test. You might
  want to add a can of tomato paste, maybe a tsp of Kitchen
  Bouguet, or some herbs. I usually find myself tossing in a
  bit of allspice and cinnamon, maybe half a tsp of each,
  and sometimes some herbs (rosemary, sage, oregano, dill,
  even a little mint and/or fresh dill. I've also sliced
  scallions crosswise into little circles and added them
  late so they stay crisp and flavorful.
  
  Meat is optional. When I add meat I use about a half pound
  each of chopped sirloin and chopped turkey cooked together
  in a separate pot until well cooked, then I drain all the
  fat off in a colander and wash it down with hot water
  before adding it to the mix. Keeps the whole thing fairly
  low in fat.
  
  Another variation is to pour off and reserve the juices
  from the original pot of veggies before adding the blended
  chiles and use it for a soup starter.
  
  Let it simmer at least another two to three hours.
  
  Note; no salt! Be good to your cardiovascular system! If
  there's something missing, try a little cumin or coriander
  or a bit more allspice and/or cinnamon!
  
  I use this as a spaghetti sauce or a topping for nachos.
  It lasts forever (I've kept it as long as three weeks) in
  the bottom of the fridge in tight tupperware containers
  and gets better with age.
  
  Alan L. Edwards
  
  From the Chile-Heads Recipe Collection
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I don't exercise on purpose. Rather be comfortable even if I die sooner.

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