-=> Ben Collver wrote to Dave Drum <=-

 BC> Wow, i did not realize chili cookoffs were so lucrative.

 BC> Thanks for this chile verde recipe.  :-)

Only if you win the world's contest. Between entry fees (usually U$25
or more) supplies (meat, spices, etc.) and transport/lodging (if it's
a distant event) it more of an expense than a profit potential. 

First place at a regional or state cook-off generally pays about U$1000
(State) or U$500 (regional).

When I cooked in competitions I had about U$1200 in my cooking rig - the
camping stove, an easily portable canopy (my Kwik-Cover 10' X 10' w/side
panels cost U$400 25years ago), fold-up 6" X 30" table, cooking pots and 
pans, and utensils. 

Meat and other consumables would set you back an average of U$30 per
cookoff then.  No doubt much more now.

But you get to hang out with a group of like-minded folks and swap
tales with each other. And pick up cooking tips, etc. I quit cooking
in competition 15 years ago and became a judge. The expenses are less
and I still get to hang out with the same crowd.  Bv)=  Plus I get to
try some of the best chilli examples ever to cross my lips.

This wouldn't win any prizes in an ICS Cook-Off but it looks good for
what it is. I make a similar thing when Jonesing for a plate of good ol'
Empress 5-Way.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cincinnati Chilli
 Categories: Beef, Herbs, Chilies, Chocolate, Vegetables
      Yield: 8 servings
 
      2 lb Ground beef
      2 md Onions; chopped
      2 c  Water
      8 oz Can tomato sauce
      6 oz Can tomato paste
      3 tb Chilli spice mix
    1/2 oz Unsweetened chocolate;
           - chopped
      4 cl Garlic; minced
      2 tb Cider vinegar
      2 ts Worcestershire sauce
      1    Bay leaf
      1 ts Salt
      1 ts Ground cumin
      1 ts Ground cinnamon
    1/2 ts Ground allspice
    1/4 ts Ground cloves
    1/4 ts Cayenne pepper

MMMMM--------------------------OPTIONS-------------------------------
           Hot cooked spaghetti
           Shredded cheddar cheese
           Additional chopped onion
           Rinsed, drained kidney
           - beans
           Oyster crackers
 
  In a Dutch oven over medium heat, cook the beef and
  onion until the meat is no longer pink and the onion is
  tender, about 10 to 12 minutes. While cooking, break the
  meat into the smallest crumbles possible; this is not
  chunky chilli. When cooked through, drain some of the fat
  off the meat.
  
  To the pot with the meat and onions, add the water,
  tomato sauce and paste, chilli powder, chocolate, garlic,
  cider vinegar, Worcestershire sauce, bay leaf and
  spices. Bring everything to a boil, then reduce the heat
  and simmer, uncovered, for about 1 to 2 hours. The
  consistency should be more soupy than a thick stew.
  
  Discard the bay leaf and serve, if desired, on top of
  cooked spaghetti with any variation of cheese,
  additional chopped onion, kidney beans and oyster
  crackers.
  
  First, never eat Cincinnati chilli with a spoon. This is
  a fork food, at least that's what the locals will tell
  you. As mentioned, one of the most popular ways to eat
  this chilli is on top of spaghetti with various toppings.
  It's also super popular on hot dogs, which are called
  coneys - maybe an homage to New York's Coney Island, but
  more likely the Coney Island amusement park built in
  Cincinnati in the late 1800s. Whether it's served on
  spaghetti or as a Cincinnati chilli dog, get it with a
  mountain of cheese and onions.
  
  There is a method to the madness, however. To order
  Cincinnati chilli like a true Cincinnatian, you'll want
  to use the proper lingo. There are a few different
  *ways* to order your ideal bowl with confidence:
  
  2 way: chilli + spaghetti
  3 way: chilli + spaghetti + cheese
  4 way: chilli + spaghetti + cheese + onions or beans
  5 way: chilli + spaghetti + cheese + onions + beans
  
  A proper coney can be a simple bun, hot dog and chilli,
  or one topped with chilli, mustard, onion and cheese.
  
  Ceara "Kiwi" Milligan, Milwaukee, Wisconsin
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "The curve is flattening so we can start lifting restrictions now"
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