From: email@example.com (Brian B. Rodenborn) Newsgroups: alt.fan.tom-servo Subject: Re: The Big Chili Cookoff Date: 12 Dec 2000 16:37:49 -0600 Organization: Washington University, St. Louis MO Message-ID: <firstname.lastname@example.org> In article <email@example.com>, Lori <firstname.lastname@example.org> wrote: >email@example.com (Brian B. Rodenborn) wrote: > >>We had the charity cookoff here at work, finishing up an hour or so back. >>Well, I don't know if I should be pissed off or not. I did win a prize, in >>the category "Most Likely To Injure". Apparently the judges, and most of >>the eaters, found my entry to be very hot. > > >I definitely want the recipe then. Yes Milady. This was posted to rec.food.cooking a short while ago. Ingredients: 3lb. chuck roast 6 dried ancho chiles 6 dried chipotle chiles 1 15oz can diced tomatoes 1 can beef broth 1lb package small red beans 1 bulb garlic ground black pepper ground red pepper ground cumin ground coriander Vegetable oil Directions (actual steps I followed): 1. Coat the chuck roast with black pepper and salt on both sides. Slow smoke for about 4 hours (I used offset cooking in the weber with oak chips). Keep an eye on it out the window while watching the SLU/Mizzou game (sports event optional) refreshing wood chips as needed. 2. Bring in the chuck roast, and immediately eat several pieces, because it tastes really good. Wrap the rest and put it in the refrigerator to cool. 3. Next day, take the roast out of the fridge. Eat a few more chunks, because it's good cold too. Trim the bigger pieces of fat, and chop those small. Cut the rest into 3/4 inch pieces. 4. Heat a heavy dutch oven, and puddle in some oil. Throw in the minced fat, and render that down. Add in the rest of the meat, and brown it up a bit. Unwrap all those damn garlic cloves, chop them in the minichopper, then add to meat and cook for a bit. 5. Add tomatoes and broth, bring to a boil. Throw in some salt, black pepper, cumin, red pepper. Simmer for a few hours. Let cool, then put in the reefer. 6. Next day, reconsitute the dried chiles with boiling water. Let sit while watching Raymond and Becker (TV shows optional). 7. Stem and seed the chiles. Using some of the water, puree the chiles. Add the puree to the meat mixture, bring back to a simmer. Cook uncovered until the chili thickens up nicely. 8. Soak beans according to package directions. Drain, and cook ATPD, using the remaining chile water as part of the cooking liquid. 9. Add beans to chili. Freshen up all the spices, including ground coriander this time (I didn't have much left, so it only went in the last go round). Eat a bunch while "testing". When satisfied, cook a very low heat while watching Letterman (Koppel is ok, if you're inclined to watch Leno skip this recipe and just make canned chili). 10. Back into the refrigerator for another 10 hours of curing. 11. Take to work. Marvel at the wimps who can't handle it.  Yes, I know some of the purists don't like tomatoes in chili.  Yeah, yeah, I've heard from you no-bean fanatics. This is the midwest, we put beans in chili. Deal with it. -- Next we can discuss what type of person puts their hate mail in their .SIG file for everyone to see. That could get interesting. - RATBoy (to me on rec.arts.tv)
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