-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Title: Albuquerque Chilli
 DD> 6 lg Carrots; chopped (opt)
 DD> 1    (1" cube) fresh ginger root;
 DD> allspice and cinnamon
 DD> mint and/or fresh dill
 DD> Meat is optional
 DD> chopped turkey
 DD> drain all the fat off in a colander and wash it down with hot water

 JW> Now you just trolling us!

 DD> Not really. I know several well-respected (and prize-winning) chilli
 DD> cooks who rinse their meat.

 JW> Take a look at the whole list. Cinnamon and dill together? How many
 JW> of those things would you do to your chili?  And what does New Mexico
 JW> have to say about this?

I have done those. Not allspice unless making Cincinnati style "chilli".
Keeping in mind that "5-Way" (which is the only 'right' way to eat the
stuff) takes it out of the chilli category and places it in "marinara".

Not turkey (or chicken) in a pot of red. Chile verde is a different 
kettle of soup.
 
I have no idea what New Mexico has to say about the subject. It's a fly-
over/drive-through state AFAIAC.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cincinnati Chilli (Like Empress Chilli Parlor)
 Categories: Spices, Herbs, Chilli, Stews
      Yield: 6 Servings
 
      3 lg Onions; chopped
      6 cl Garlic; minced
      4 lb Ground beef
    1/3 c  Chilli spice; your choice
      2 tb Sweet paprika
      2 ts Ground cumin
      1 ts Ground coriander
      1 ts Ground allspice
      1 ts Greek oregano; crumbled
      1 pn Cinnamon
    1/4 ts Ground cloves
    1/4 ts Ground mace
      1    California bay leaf
      3 c  Water
     16 oz Can tomato sauce
      2 tb Red wine vinegar
      2 tb Molasses
           Spaghetti; cooked
           Cooked, drained kidney beans
           Chopped onion
           Grated Cheddar cheese
           Oyster crackers
 
  In a large heavy kettle, cook the onions and the garlic in
  a little oil over moderate heat, stirring, until the onions
  are softened, add the beef, and cook the mixture, stirring
  and breaking up the lumps, until the beef is no longer pink.
  
  Add the chilli powder, paprika, cumin, coriander, allspice,
  oregano, cinnamon, cloves and mace. Cook the mixture,
  stirring, for 1 minute.
  
  Add bay leaf, water, tomato sauce, vinegar, and molasses and
  simmer the mixture, uncovered, stirring occasionally and
  adding more water if necessary to keep the beef barely
  covered, for 2 hours. Or until it is thickened but still
  soupy enough to be ladled.
  
  Discard the bay leaf and season the chilli with salt &
  pepper.
  
  Serve the chilli as is or in the tradition Cincinnati 5-way:
  Ladle the chilli over the spaghetti and top it with beans,
  onion, Cheddar, and oyster crackers. (Also over hot dogs.)
  
  Makes about 8 cups, serving 6.
  
  Recipe By: Gourmet Magazine
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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