-=> JIM WELLER wrote to DALE SHIPP <=-

 DS> They can like a dish, but should not give it the same name as the
 DS> authentic version.

 JW> Agreed.

 DS> Title: Jinney's Chili
 DS> I think that none of us would give it high marks as chili for many
 DS> reasons, and might even object to the name.

 JW> According to my definition in the last post this does indeed qualify as
 JW> chili. My biggest criticism would be the tomato soup, not the beans.

I object to the tomato soup and the kidney beenz. The texture is all
wrong. Pintos or brown beans are much more acceptable.

 JW> Canadians often add mushrooms to their mild, extra tomatoey chili
 JW> con carne y frijoles. (I'm not endorsing this recipe, just using it
 JW> for illustrative purposes.)

I'd have to pass on 'shrooms in my chilli. 
 
This is my go-to chilli recipe - it freezes well (without the beans)
and serves me for a considerable period of time at my house.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli Supper: The Recipe
 Categories: Stews, Chilies, Beef, Poultry
      Yield: 32 servings
 
      5 lb Chilli grind chuck *
      8 oz Suet
      3    Ribs celery; w/leaves
      1 ts Jalapeno powder; + more to
           - taste
     48 oz Can Red Gold tomato juice
     48 oz Can chicken broth; low sodium
    1/2 tb Minor's beef base 
           +=IN=+
     16 oz Boiling water 
      4 oz Baron's Chilli mix
  1 1/2 oz Ground cumin
  1 1/2 tb Brown sugar
  1 1/2 tb Onion granules
      1 tb Garlic granules
    3/4 tb Salt
    1/2 ts Oregano; crumbled
    1/2 ts White pepper
    1/2 ts Worcestershire powder
  1 1/2 ts Vinegar
           Cayenne pepper; opt

MMMMM-------------------------KICKER--------------------------------
  2 1/2 tb Mexene chilli mix *
    1/2 tb Ground cumin
    1/2 tb Garlic granules
    1/2 ts Salt; more to taste
     96 oz Brooks Chilli Hot beans

  * Or Ray's Chilli Mix

  This should produce 3 + gallons of chilli sauce.

  Prepare the basic recipe - down to the kicker section.

  Render the suet and cook the chuck in it until all the 
  pink disappears.

  While the meat is cooking place the celery, ground jalapeno,
  and tomato juice in a blender and puree.

  Drain beef and place it with the celery/chile/tomato juice
  in an 8 quart heavy-bottom pot.

  Add balance of ingredients to the pot, stirring to mix. Add
  in the chicken broth and beef base/water simmering on a low
  flame. Stir often enough to keep the chilli from scorching 
  or sticking.

  Taste often and adjust seasonings (especially salt and
  garlic) as you go - to your taste.

  When sauce is cooked, in your estimation, remove from heat,
  and refrigerate overnight. 

  The next day, re-heat the chilli sauce on a low flame until 
  heated through and at a nice low simmer. Add the "kicker"
  ingredients and cook for at least 15 minutes to allow 
  flavours to marry and blend. Add the beans and stir to
  combine. 

  With the addition of the beans, there should be 2 1/2
  gallons of chilli.

  This should serve: 32 Ten-ounce bowls

  MM Format by Dave Drum - 02 February 2004

  Uncle Dirty Dave's Kitchen

MMMMM

... News Headline: Ants Take A Long Time To Cook In Microwave.
--- MultiMail/Win