-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I rarely buy mixes for anything like that. Usually do my own home
 RH> made for a lot of things, just tastes better to us in the long run.

 DD> I have made my own. But, I've tried enough "short-cuts" over the years
 DD> to know what works and what doesn't. And the advantage of using a mix
 DD> fro a supplier is *repeatability*. Same reason I spec garlic granules
 DD> rather than cloves of garlic. Known flavour profile.  Bv)=

 RH> I've never entered serious competitions, and like the DIY flavoring.
 RH> Most often I'll use an assortment (rarely exactly the same assortment)
 RH> of fresh peppers, powdered peppers and other spicing. Makes life
 RH> interesting. (G)

 DD> As I said the repeatability is 'portant. And I sample as I go - so
 DD> if I need to tweak things, BINGO. A little trick I learned is to
 DD> add a small amount of cinnamon. Not a lot or you'll get accused of
 DD> being from  Cincy. But, often a pinch or two (never more than 1/8
 DD> teaspoon in 5# meat) will help the flavours wake-up and blend.

 RH> We've done that, or sometimes a bit of dark (at least 70%) chocolate.

I use Hershey's cocoa powder - not the drink mix. And I'm careful to keep
The chcoclate flavour as an undertone. I mis-measured as a cook-off once
and the judges sheets gigged me pretty hard for it.

 DD> This is on the agenda for tomorrow night.

 DD>       Title: Uncle Dirty Dave's Red Pork Chilli
 DD>  Categories: Pork, Chilies, Stews
 DD>       Yield: 5 Servings

I'm making that again tonight using some pork steak that was on sale @
U$1.49 per pound.

 RH> Looks good. Steve had to cook for the VFW last night. Since he had his
 RH> first cataract surgery on Monday and we're still getting resettled from
 RH> the trip, we let "Uncle Sam" do the cooking. We got chicken pot pies,
 RH> Caesar salads, fruit trays and a big cookie tray. He came home with
 RH> just a bit of pot pie (we'd bought 3) that will be tonight's supper, 2
 RH> (of 6) bags of salad, one (of 2) fruit trays and about 18 (of 84)
 RH> cookies. Overall, guess-timated quite well, and the left overs will be
 RH> incorporated into our meals.

I'm not eligible for either VFW or American Legion as my tour in Uncle 
Sugar's Yacht Club was during a period of no wars - although Castro was
getting ready to do his thing just south of Florida. My brother Phil, on
the other paw is Past Commander of American Legion Post 32. Which, by
the by, has a most excellent restaurant. They are well-known in the area
for their Thursday night fried chicken. I like their Tuesday 20% discount
on your food check for veterans. I *AM* eligible for that if not for 
membership.   Bv)=

Here's one of my chilli recipes that uses both cocoa and cinnamon. You've
probably aleady seen it - but it does make a nice pot of red.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Uncle Dirty Dave Drum's Prize Winning Chilli
 Categories: Beef, Chilies, Stews, Mine
      Yield: 6 Servings
 
      4 lb Chilli grind chuck
      4 ts Garlic granules *
      1 lg Onion; chopped fine
      1 ts Cocoa powder; unsweetened
      3 tb Minor's (GFS) Beef Base
           Salt; if needed
     48 oz V8 (straight or picante)
      1 ts Cayenne pepper
      8 tb Mexene Chilli spice
      4 ts Cumin
     14 oz Can Red Gold diced tomatoes
           - w/chilies
           +=Or=+
      1 lg Tomato; diced w/juice
           +=AND=+
      4 oz Can of green chilies **
    1/2 ts Brown sugar; opt
    1/8 ts (scant) cinnamon; highly opt
 
  * I use garlic granules because they are  consistent as
  to taste and strength. I like fresh as much as the
  anyone. But, it's nice using ingredients that are the
  same from batch to batch.
  
  ** Apropos of fresh ingredients - you can substitute
  Anaheim (aka New Mexico) chilies for the canned chilies.
  Processed New Mexican chilies are what is in the can
  anyway. The fresh chilies are fairly mild (low heat)
  and quite flavourful.
  
  Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli
  grind into the pot and start browning it. Add 1 tsp.
  of garlic powder per pound of meat. While meat is
  browning chop a large onion reasonably fine. When
  ground chuck no longer shows pink add the diced onion
  and cocoa.
  
  Stir in 3 Tb. of Minor's/GFS Beef Base. If using super
  market (Kraft or whatever) beef base - watch the salt.
  Most beef bases are mostly salt. Minor's is mostly beef.
  
  Add a 48 oz. can of V8 (straight or picante') juice and
  1 ts. of cayenne pepper. Continue to simmer and stir.
  When onions are clear toss in 2 Tbs chilli spice per
  pound of meat. (I use Baron's, Mexene, or Gebhardt's)
  and 1 tsp cumin per pound of meat. Add the Red Gold
  diced tomatoes with chilies or a 4 oz. can green chilies
  (chop and seed if you grabbed whole peppers by mistake).
  Add the diced tomato and its juices.
  
  Continue to simmer and stir until onions are tender and
  completely transparent adding V8 juice as necessary. If
  you run out of V8 use either unsalted 'mater juice or
  chicken broth to add liquid. Total cooking time about 90
  minutes.
  
  If you're cooking at home you can serve this batch at
  this point. See below for longer schedules and the
  "kicker".
  
  If you're on a 3 hour schedule - most cook offs are -
  turn off stove and let your pot marinate for about an
  hour. About 30 minutes before turn-in time relight the
  stove and bring the chilli back to a simmer. Taste
  carefully and critically.
  
  This is final adjustment time. If it's too salty try
  adding about 1/2 tsp of brown sugar. If the chilli has
  died or gone flat add 1 tsp chilli spice and 1/2 tsp
  cumin per pound of meat and simmer right up to time to
  put in judging cups.
  
  As evidence that any receipe is a living, breathing
  organism this one was revised and updated immediately
  after the Mount Auburn Volunteer Fire Department cook-
  off. Second place isn't anything to sneeze at. It beats
  kissing your old maid aunt on the lips.
  
  Meal Master Format by Dave Drum - 07 September 1999
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
... January 20, 2021 - The end of an error!
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