MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quick Chili
Categories: Camping, Chili
Yield: 4 Servings

1 cn Kidney beans
1 cn Tomato paste
1 cn Garbanzo beans
1 c Dry rice; (white or brown)
1 c Onions; sliced; (canned or
-fresh)
1 tb Chili powder
1 ts Cumin
1 ts Black pepper
1 ts Garlic
3 1/2 c Water

If you are touring in a remote area, there might be days when you
will have no choice but to buy food at a small general store that has
a very limited supply of staples and canned foods. [In other words,
you may have to cross a food desert.] But, alas, think positively,
and remember the hiker's and cyclist's creed:

Anything tastes good when you're really hungry!

So control your craving for fresh vegetables, fruits, cheese,
granola, and tofu (there is always tomorrow) and fix yourself a total
desperation dinner.

Sauté onions in butter. Add water and tomato paste, bring to a boil
and add rice. Simmer ingredients until rice is cooked. Add beans and
spices. Simmer 5 minutes.

Recipe by Cycle Food by Lauren Hefferon

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quick Chili
Categories: Camping, Chili
Yield: 4 Servings

1 cn Kidney beans
1 cn Tomato paste
1 cn Garbanzo beans
1 c Dry rice; (white or brown)
1 c Onions; sliced; (canned or
-fresh)
1 tb Chili powder
1 ts Cumin
1 ts Black pepper
1 ts Garlic
3 1/2 c Water

Two things wrong with theis recipe - no meat is the first and worst.
Kidney beans have no place is a decent bowl of chilli. Use pintos or
red/black beans instead. Or if doing canned you can buy chilli beans
by Brooks or Bush's. Bv)=

This isn't a camping/back packing recipe but it's some good if I do
say so. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Recipe
Categories: Beef, Chilies, Stews, Udd
Yield: 6 Quarts

115 g Kidney Suet (4 oz)
5 lb "Chilli-grind" beef chuck
3 Ribs celery; in 2" chunks
1 lg Brown onion; peeled, chopped
16 oz Can chicken broth
48 oz Can tomato juice; Red Gold
1 1/2 tb Vinegar
1/2 tb Prune juice
1 tb Arrowroot (opt)
+=IN=+
2 tb Tap water (opt)

MMMMM-------------------------FIRST-DUMP------------------------------
10 g Jalapeno; powdered *
35 g Beef soup base (GFS/Minor's)
115 g Chilli spice mix **
65 g Cumin
20 g Brown sugar 20 g
15 g Granulated onion
15 g Granulated garlic
25 g Salt
5 g Oregano; dried, crumbled
5 g White pepper
10 g Worcestershire powder ***

MMMMM------------------------SECOND DUMP-----------------------------
25 g Chilliman chilli mix +
10 g Cumin (1 heaping ts)
2 g Salt (1/2 ts)

MMMMM--------------------------OPTIONAL-------------------------------
3 cn (48 oz) Brooks Chilli Beans

* Or use two FAT jalapeno chilies, diced fine, no seeds. Adjust this
according to your taste for heat. This recipe sometimes gets me
marked off by some judges for "too hot".

** Baron's #5640 (aka Spicecraft) is a 5# container. It is also
available as #5610 in a 1# container.

*** Or 6 tablespoons of Lea & Perrins Worcestershire sauce.

+ Since Chilliman was sold their chilli mix is not the same so I have
been using Mexene (Bruce Foods) as a very nice replacement.

Chop the celery & onion and blenderise w/the chicken broth until the
chunks are pureed. Transfer to a container.

Measure and weigh out the dry spice ingredients and mix together in a
container (a baggie will do).

Render the suet in the chilli pot and add ground chuck. Cook meat
stirring often to break up clumps until all the pink is gone from the
meat.

Add the beef soup base, tomato juice and the pureed veggies in chicken
broth that you fixed the night previously. Bring to a nice boil.

Add your first dump of spices and reduce heat to a medium simmer. Stir
often and cook until the fat begins to render from the meat. Add the
vinegar and the prune juice and continue to cook and stir.

After an hour and a half turn off your stove and let the chilli rest
for an hour. You may use this time to contemplate your navel or to
skim off the rendered oil (reserving it to pop popcorn in at home -
or to add back to the chilli after the judges get done with it) or
other necessary cook-off activities such as washing up your utensils
and/or skulking around and spying on the other cooks.

About thirty minutes before turn-in time - fire up your stove and
bring the chilli back to a nice simmer. Add the second spice dump.
Continue to cook and stir and taste. Make any final adjustments.

You can put the chilli in the ice box overnight if cooking this
recipe at home. It works even better that way. But, we must make some
compromises to keep to a schedule at a cook-off.

Remember that optional stuff we mentioned in the ingredients???

If you feel that the chilli is too "thin" use that optional TB of
arrowroot mixed in the 2 TB of water, stirring it in at least 15
minutes before turn in to give it a chance to thicken things up.

Beans are permissible at home - but, not at a chilli cook off. Leave
out the suet at a chilli cook-off. However, it makes an excellent pot
of chilli truly wonderful.

A couple of notes here - this recipe is now one I consider to be my
own. However, like almost all recipes is is based on experience,
observation and the work of others. I started out with a chilli
supper recipe developed by my friend Les Eastep.

MM Format by Dave Drum - 17 January 2005

Uncle Dirty Dave's Kitchen

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Re: Re: Quick Chili
By: Dave Drum to Ben Collver on Sat Mar 09 2024 07:19 am

Thanks for the chilli critique and suggestions.

Your recipe "The Recipe" looks similar but not identical to another
recipe of yours, "Chilli Supper: The Recipe". They both refer to
your friend Les Eastep.
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Ben Collver wrote to Dave Drum <=-

Thanks for the chilli critique and suggestions.

Your recipe "The Recipe" looks similar but not identical to another
recipe of yours, "Chilli Supper: The Recipe". They both refer to
your friend Les Eastep.

That's because I developed "The Recipe" from Les' "Chilli Supper: The
Recipe". I dunno if you were on the echo last time I told the story -
but a good yarn bears repition. Bv)=

For several years I helped Les prepare the chilli for fund-raising
functions. Doing so has provided me with many good memories, some really
decent tag-lines and anecdotes. We were making chilli one fine Saturday morningn in the basement of St. Patrick's church for a benifit event to
aid the Boys & Girls Club when I commented, after tasting the product,
"This would probably win a chilli cook-off if you left the beans out."

Les went over to his notebook and retrieved a sheet of paper and saud
"Here y'go. Knock yourself out."

At the very next chilli cook-off I tied for 1st place using that recipe
as a base and Les took fifth place - which is still nothing to sneeze
at with 60+ cooks competing. His comment? "Damn. Beat by my own recipe!"

Here's a chilli recipe from my very first echo picnic in 1998.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alabama Picnic Chilli
Categories: Chilli, Vegetables, Herbs, Chilies, Stews
Yield: 12 Servings

5 lb Coarse-ground beef
1 lg Onion; diced fairly fine
1/2 c Green bell pepper; diced
2 tb GFS or Minor's beef base
1 ts Cocoa (Nestle or Hershey) *
5 ts Garlic granules
1 tb Ground cumin
48 oz Can tomato juice
5 tb + (3 ts) chilli spice
1/2 ts Fresh black pepper

* NOT the hot chocolate drink mix with sugar and other
nasties that don't go well in my chilli.

Here is one of mine that is a good starting point for
experimenting. I use my own chilli mix... but Gebhardt's,
Mexene or Chilli Man will work pretty well. Ray's Chilli
owner says he is bringing out a line of chilli mix as soon
as he finds a spice company to mix and package to his
recipe. Apparently it has different requirements from using
spices to can chilli.

Combine the beef base, tomato juice, chopped veggies, cocoa
and 4 teaspoons of powdered garlic in a dutch oven over a low
(simmer) flame.

Divide the hamburger into three more-or-less equal batches
and brown it in a separate skillet. Add 1 teaspoon of chilli
spice per batch. When browned and crumbled drain excess fat
and add to dutch oven. Repeat until all ground beef is in
the chilli pot. Add the black pepper to the chilli pot.

Stir in 1 tablespoon per pound of meat of the chilli powder
(5 Tb for this batch). Cover pot and let simmer, stirring
once in a while. When the onions and peppers are cooked
(about 1 1/2 hr) taste the pot.

You will probably find that you'll need to add the remaining
tablespoon of garlic powder and the tablespoon of ground
cumin. You may also want to add an additional tablespoon of
chilli powder at this time. Trust me on the garlic and
cumin. It adds the final kick.

For those desiring a hotter product add cayenne until your
lips turn numb and your sinuses drain if you like. I made
this batch extra-mild in deference to picnic attendees who
don't handle heat real well. Sadly, Maya Houston thought it
was still too hot after she tasted a spoonful.

As noted - this recipe starts extra mild as a base line in
deference to the non chile heads for whom I made it. Add
heat or chipotles to suit yourself. Black or pinto beans
will work - add them AFTER the chilli is cooked.

From: Uncle Dirty Dave's Kitchen
Posted By: Dave Drum, xrated@cityscape.net
Post Date: Sun, 19 Sep 1999

From: http://www.pepperfool.com

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Re: Re: Quick Chili
By: Dave Drum to Ben Collver on Sun Mar 10 2024 06:00:00

I enjoyed reading your yarn, thanks for sharing it!

Beat by his own recipe *grin*
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Ben Collver wrote to Dave Drum <=-

I enjoyed reading your yarn, thanks for sharing it!

Beat by his own recipe *grin*

Considering Les is a "Grand Master" chilli cook, having competed in
the ICS World Championship Chilli Cook-Off more than 20 times. (You
have to win a "qualfier" to go to the World Championship. He's never
won, but his brother Larrry took 1st place last fall in the Chile Verde competition (and a $25,000 cheque).

Here's one of my favourite chile verde recipes:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mark Hurt's Chile Verde
Categories: Pork, Poultry, Chilies, Vegetables
Yield: 8 Servings

1 1/2 lb Boneless pork (or chicken);
- diced to 1/4" cubes
2 c Chicken broth
1 c Green chile sauce (Herdez)
2 c Tomatillos; husked, coarse
- chopped
2 lg Roasted green chilies; seed,
- dice (Anaheim or Poblano)
4 cl Garlic; peeled, diced
1 md Onion; diced
1 lg Russet potato; peeled, diced
1/4 ts Black pepper
1/2 ts Salt
1/2 ts Cumin
1/2 ts Sugar *
3 tb Fat
2 c Drinking water

A warm, hearty stew that will leave you full and
satisfied. If fresh roasted chiles aren't available,
you can use canned.

* Omit the sugar for a lower-carb version.

Brown the chicken or pork in a small amount of lard
or oil, over high heat.

Place the browned chicken or pork, chile sauce and
tomatillos into a crock pot set on low, or a large,
covered pot over low heat. Simmer for 2 hours. Add
remaining ingredients and simmer for an additional 2
hours. Check very 30 minutes, add water as necessary.

Serve hot.

From: Mark Hurt @ Forsyth Chilli Cook-off

MM by Dave Drum - 20 January 2008

Uncle Dirty Dave's Kitchen

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Re: Re: Quick Chili
By: Dave Drum to Ben Collver on Sun Mar 10 2024 14:21:00

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

Thanks for this chile verde recipe. :-)
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Ben Collver wrote to Dave Drum <=-

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

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

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Re: Re: Quick Chili
By: Dave Drum to Ben Collver on Tue Mar 12 2024 05:53:42

Thanks for my continued education on chili. Now i know what a 5-way is.

By the way, this is not the first Cincinati Chili recipe you have posted
from Taste of Home. The other one was by Edith Joyce, Parkman, Ohio,
and it is similar but not identical.

I participated in a chili cook-off once at scout camp. It was an older,
less mobile adult who represented our troop. Several adults in this
troop were combat veterans. I remember him using beans, beer, coffee,
ground beef, onions, and tomatoes. I am sure he put chile, cumin, and
other spices in there, but i don't remember specifically which.

I was recently given a large bag of masa flour. It's not my favorite
kind of flour, but i found a recipe that i like to use it in. The
recipe title is Upside Down Chili Pie, but i think of it as a tamale
pie. I usually bake it an extra 10 or 15 minutes and serve it with
fresh lime wedges, chopped cilantro, sliced radishes, and yogurt.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Upside-Down Chili Pie
Categories: Beans & leg, Casseroles, Tex-mex, Main dishes
Yield: 4 Servings

2 ts Vegetable oil
1/2 ts Cumin
1/2 c Onion; chopped
1 md Green bell pepper; chopped
1 1/2 c Tomatoes; chopped
8 oz Kidney beans; cooked and
-drained
1 ts Chili powder
3/4 c Yellow corn meal
1/2 ts Salt

Preheat oven to 375°F. Spray 8" square pan with nonstick cooking
spray.

To prepare chili, place large nonstick skillet over medium-high
heat 30 seconds. Add oil; heat 30 seconds more. Add cumin and cook,
stirring constantly, just until fragrant, about 30 seconds (do not
burn).

Stir in onion and green bell pepper; cook, stirring often, until
tender, 4 to 5 minutes. Stir in tomatoes, beans and chili powder;
cook 5 minutes. Spread mixture evenly into prepared pan and set
aside. (May be done ahead up to this point.)

To prepare corn meal topping, bring 2 cups water to a boil.
Gradually add corn meal in a thin stream, whisking constantly to
prevent lumps. When all corn meal is added, stir in salt; continue
cooking, whisking constantly, until thickened to the consistency of
mashed potatoes, about 3 minutes. Immediately spread mixture evenly
over chili in pan and bake until chili mixture bubbles, about
15 minutes.

Serving size: 4" square

Exchanges: 1/2 fat, 1-1/2 veg, 1 pro, 1-1/2 bread

Recipe by Weight Watchers Magazine, March 1996

Recipe FROM: recipesource.com

MMMMM
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Ben Collver wrote to Dave Drum <=-

Thanks for my continued education on chili. Now i know what a 5-way
is.

By the way, this is not the first Cincinati Chili recipe you have
posted from Taste of Home. The other one was by Edith Joyce, Parkman, Ohio, and it is similar but not identical.

All chilli cooks have likely devloped their own version, tailored to
their own tastes.

I participated in a chili cook-off once at scout camp. It was an
older, less mobile adult who represented our troop. Several adults in this troop were combat veterans. I remember him using beans, beer, coffee, ground beef, onions, and tomatoes. I am sure he put chile,
cumin, and other spices in there, but i don't remember specifically
which.

That's why we write down recipes. Bv)=

I was recently given a large bag of masa flour. It's not my favorite
kind of flour, but i found a recipe that i like to use it in. The
recipe title is Upside Down Chili Pie, but i think of it as a tamale
pie. I usually bake it an extra 10 or 15 minutes and serve it with
fresh lime wedges, chopped cilantro, sliced radishes, and yogurt.

Not my favourite either but it's needed for authenticity's sake in many
"South of The Border" recipes. Tamales and some tortillas are made with
masa flour.

If you're cooking for vegan with celiac disease you can use this one.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: G.F. Tamale Pie
Categories: Squash, Vegetables, Beans, Herbs
Yield: 6 Servings

MMMMM--------------------------FILLING-------------------------------
1 1/2 c Diced zucchini
1/2 c Diced onion
1 tb Oil
15 oz Can pinto beans, drained
14 1/2 oz Can diced tomatoes; unsalted
- undrained
1 c Loose packed kale; destemmed
- fine chopped
4 lg Cloves garlic; minced or
- pressed
2 tb Brown rice flour
2 ts Dried oregano
1 ts Fresh lemon juice
3/4 ts Salt

MMMMM-----------------------CORNMEAL CRUST----------------------------
1 c Bow & Arrow Brand yellow
- cornmeal
3 c Water
1 ts Salt

In a large skillet, place the zucchini, onion, and oil
over medium-high heat. Stir-fry for five minutes, or
until the vegetables are lightly browned. Add the
remaining filling ingredients to the zucchini onion
mixture. Reduce heat to medium and stir-fry for ten
minutes, or until thickened and no liquid remains. Remove
from heat and place the mixture in a round pie pan,
smoothing out the top. Set aside.

TO MAKE THE CRUST: Place the cornmeal, water, and one
teaspoon salt in a medium pot over high heat. Whisk as
you bring to a boil. Once the mixture boils, reduce heat
to very low. Continue to whisk often over low heat until
the mixture is very thick, about ten minutes. Remove from
heat and set aside for ten minutes.

Set your oven to 400ºF/205ºC.

Stir the cornmeal again (it should be very thick and hard
to whisk). Gently spread it evenly onto the filling in
the pie pan to form a top "crust" (using your hands or a
spoon). Smooth out the cornmeal crust and bake for about
20 minutes, or until the top is lightly browned. Allow to
cool for five minutes, then cut and serve.

Serves 6

RECIPE FROM: http://www.bowandarrowfoods.com

Uncle Dirty Dave's Archives

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Re: Re: Quick Chili
By: Dave Drum to Ben Collver on Wed Mar 13 2024 07:04:00

Thanks for the vegan GF tamale pie recipe. I'll try it out soon!
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Re: Re: Quick Chili
By: Dave Drum to Ben Collver on Wed Mar 13 2024 07:04:00

I made this tamale pie a few days ago and i was happy with how it turned
out. I used dried pinto beans i cooked in the crockpot and i stuck to
the recipe 100%. I topped it with homemade hot sauce and enjoyed it.
Without the hot sauce, i think the recipe would have needed cumin and
chiles.

Oh yeah, both this and my other tamale pie recipe instruct you to pour
corn meal into boiling water. I was using masa flour and this almost
instantly clumped into masa lumps. I vaguely recall reading somewhere
that it will stir into cold water more easily. So the next time i
make it, i will try stirring the flour into the water first and THEN
bringing it to a boil.
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Ben Collver wrote to Dave Drum <=-

I made this tamale pie a few days ago and i was happy with how it
turned out. I used dried pinto beans i cooked in the crockpot and i
stuck to the recipe 100%. I topped it with homemade hot sauce and
enjoyed it. Without the hot sauce, i think the recipe would have needed cumin and chiles.

Did you forget to c & P the recipe? Bv)=

Oh yeah, both this and my other tamale pie recipe instruct you to pour corn meal into boiling water. I was using masa flour and this almost instantly clumped into masa lumps. I vaguely recall reading somewhere that it will stir into cold water more easily. So the next time i
make it, i will try stirring the flour into the water first and THEN bringing it to a boil.

If you did, that's OK. I am not muchof a fan of tamales as I do not care
for masa unless it's crisped up considerably - like for tortillas used
in tacos or empanadas.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Empanadas De Chipilin
Categories: Greens, Beans, Cheese, Breads
Yield: 10 servings

1 lb Medium or fine-grind fresh
- corn masa for tortillas
1/3 c Chopped fresh chipilin or
- mature spinach, swiss
- chard or Tuscan kale
1 ts Kosher salt
1 1/4 c Refried black beans
2 oz Queso Cotija or queso
- fresco; crumbled, more to
- serve
3 c Oil; for frying
Crema and pico de gallo, to
- serve

In a large bowl, knead the masa, chipilín, salt and 2
tablespoons water with your hands until the ingredients
are well incorporated and the mixture is soft and
pliable but doesn't stick to your hands, 3 to 5 minutes.
If it's still dry or crumbly or if it sticks to your
hands, add another tablespoon or 2 of water and continue
to mix. Cover the bowl with plastic wrap, and let the
masa rest for 30 minutes.

Cut and remove the zip-top from a 1-gallon freezer bag.
Cut the sides of the bag, so that you have 2 square
pieces of plastic. If you have a tortilla press, use it
here and trim the sides of the bag to fit the flat
surface of the press.

Divide the dough into 10 balls about (1 1/2" in diameter
and about 50 grams apiece). Arrange on a sheet pan and
keep covered with a damp kitchen towel while you press
and fill the empanadas.

Fill a Dutch oven or other heavy deep pot with oil so
that it comes up about 3/4" up the sides. Heat on high
until the oil reaches a temperature of 400 degrees. (You
may need to adjust the heat to maintain the temperature
as you fry the empanadas.)

Line the tortilla press, if using, with the cut plastic
(or use a smooth, flat-bottomed skillet), and working
with a ball at a time, press each portion of masa into a
6 1/2" round and remove the top sheet of plastic.
Arrange 2 tablespoons of beans (if using canned, use
heaping tablespoons to use the whole can) in a line down
the center of the masa, leaving about 1/2" of space
between the edge of the masa and the filling. Top with a
teaspoon of queso. Using the bottom piece of plastic to
help you, fold the plastic in half so that the two sides
of the masa close over the filling. Pinch the plastic
just outside of where the edges of the masa come
together to seal the empanada. Peel off the plastic and
transfer empanada to a sheet pan. Repeat with remaining
masa and filling.

Using a metal spatula, lower a single empanada into the
hot oil. Spoon hot oil over the top for about 15
seconds, to seal the top side. Continue cooking until
the empanada is golden brown and crispy, about 90
seconds per side. Transfer to a wire rack and repeat
with the remaining empanadas.

Top warm empanadas with a drizzle of crema and a
sprinkle of queso. Serve with pico de gallo alongside.

By: Rick A. Martinez

Yield: 10 empanadas

RECIPE FROM: https://cooking.nytimes.com

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MMMMM

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//Hello Ben,//

I made pizza-pie without chili.

And I made this pizza-pie a few days ago + I was happy with how it turned out. I cooked out of the crockpot. I topped it with homemade hot sauce and enjoyed it too. Without the hot sauce, Ii think the recipe would have needed chiles.

Oh yeah, other pizza-pie recipe instruct to pour corn meal into boiling water. Use masa flour and this almost instantly clumped into masa lumps, Ben! Vaguely recall reading somewhere that it will stir into cold water more easily. So the next time You make it, You will try stirring the flour into the water 1st and THEN bringing it to a boil.
Is this correct?

Regards,
Denis Mosko
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I enjoyed reading about your fruit trees and garden preparation.
The plum trees have finished blooming here and the cherry tree
is out in full force for almost a week now. My own body is
finally feeling the spring rush. More energy, less aches.

Mom grew anaheims when i was a kid. Different plants in the
same group produced peppers with varying amounts of heat. Some
where mild and others where whoo hah! Chile roulette. I liked
the hotter ones best.
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Ben Collver wrote to Carol Shenkenberger <=-

I enjoyed reading about your fruit trees and garden preparation.
The plum trees have finished blooming here and the cherry tree
is out in full force for almost a week now. My own body is
finally feeling the spring rush. More energy, less aches.

Mom grew anaheims when i was a kid. Different plants in the
same group produced peppers with varying amounts of heat. Some
where mild and others where whoo hah! Chile roulette. I liked
the hotter ones best.

Anaheim/NumMx chilies range from 250 - 2500 SHU. My favourite is the
"Big Jim" which goes "above and beyone" the typical NuMex range and
into jalapeno territory. The NuMex Big Jim matures on the vine following
the typical green to red chile coloration pattern, with the green chilies being less heat and more bright in flavor and the mature red version being hotter and slightly sweeter. It has thick walls and a decent size cavity (great for stuffing). It's comparable to an Anaheim chili and it can
easily be used as a bell pepper substitute given its size, flavor, and
overall meatiness.

If you are growing your own I suggest NuMex Heritage Big Jims. You can
get seeds from Dr. Paul Bosland's Chile Pepper Institute @ New Mexico
State University. They are the zippiest of that range of cultivars.

Here's a recipe I use with my own home grown chilies:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings

10 lg Green chilies; NuMex, Big
- Jim or Anaheim, roasted,
- peeled, stems on
10 oz Longhorn (yellow) or Jack
- (white) cheese
1 lg Onion; peeled, in thin
- slivers, opt

MMMMM---------------------------BATTER--------------------------------
1 c All-purpose flour
1 ts Baking powder
1/2 ts Salt
3/4 c Cornmeal
1 c Milk
2 lg Eggs; slightly beaten

To make batter, combine flour, baking powder, salt and
cornmeal. Blend milk with egg;then combine milk and egg
mixture with dry ingredients. Add more milk if necessary
for a smooth batter.

Cut cheese into slices or batons 1/4" thick and the length
of the chile pods. Make a small slit in roasted chile just
big enough to insert cheese (you can also poke in some of
the slivers of onion at this point).

Heat a deep fryer or skillet w/an inch or so of oil to a
temperature of 375oF/190oC.

Using a spoon, dip stuffed chilies in batter then fry in the
hot oil or lard until golden brown. Drain and serve. May be
garnished with green chile sauce if desired.

Uncle Dirty Dave's Kitchen

MMMMM

... Immortality gets boring after a few millennia.
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Re: Re: Quick Chili
By: Ben Collver to Dave Drum on Sun Mar 31 2024 09:06 pm

Re: Re: Quick Chili
By: Dave Drum to Ben Collver on Wed Mar 13 2024 07:04:00

I made this tamale pie a few days ago and i was happy with how it turned out. I used dried pinto beans i cooked in the crockpot and i stuck to
the recipe 100%. I topped it with homemade hot sauce and enjoyed it. Without the hot sauce, i think the recipe would have needed cumin and chiles.

Oh yeah, both this and my other tamale pie recipe instruct you to pour
corn meal into boiling water. I was using masa flour and this almost instantly clumped into masa lumps. I vaguely recall reading somewhere
that it will stir into cold water more easily. So the next time i
make it, i will try stirring the flour into the water first and THEN bringing it to a boil.

Don and I remain chile wimps but we found Cbanelles our speed so have 1 1/2 seedling trays going. I also decided to try Anaheim seeds so have a tray of that going.

Outdoor planting here starts 9 April. The beans go in the containers as is (wax and green this year). I have 9 tomato plants of different types waining to go in happy in the greenhouse for now. Total of 12 trays setup.

Don's still clearing container garden (they mostly rootballed over this year which happens so dirt is replaced and rotty parts get broken up and fill dips).

We've got 2 eating cherry trees in full bloom and the 2 apple trees showing off for each other.

Should be a good haul this year!

xxcarol
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Re: Pizza-pie. Was: Quick Chili
By: Denis Mosko to Ben Collver on Mon Apr 01 2024 08:46 am

//Hello Ben,//

I made pizza-pie without chili.

And I made this pizza-pie a few days ago + I was happy with how it turned out. I cooked out of the crockpot. I topped it with homemade hot sauce and enjoyed it too. Without the hot sauce, Ii think the recipe would have needed chiles.

Oh yeah, other pizza-pie recipe instruct to pour corn meal into boiling water. Use masa flour and this almost instantly clumped into masa lumps, Ben Vaguely recall reading somewhere that it will stir into cold water more easi So the next time You make it, You will try stirring the flour into the water 1st and THEN bringing it to a boil.
Is this correct?

Regards,
Denis Mosko

Yes, masa flour is sprinkled into colder water then stirred to mix then add more, just a bit at a time. A whisk is used to stir it and keep it from lumping up.

BTW, that isn't pizza. I'm not sure what it was.

xxcarol
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Re: Quick Chili
By: Ben Collver to Carol Shenkenberger on Tue Apr 02 2024 08:27 am

I enjoyed reading about your fruit trees and garden preparation.
The plum trees have finished blooming here and the cherry tree
is out in full force for almost a week now. My own body is
finally feeling the spring rush. More energy, less aches.

Mom grew anaheims when i was a kid. Different plants in the
same group produced peppers with varying amounts of heat. Some
where mild and others where whoo hah! Chile roulette. I liked
the hotter ones best.

I read that about anaheims. Mine are going in parial shade and picked early seems to tame them? We may grow a hot pepper for a friend who doesn't garden at all. I want to try shishido (sp). It's a mild Japan type. I'm just curious about them. I'm waking with the spring and limbering a bit. Just short stints but it feels good.

Most years we have some garden fails so we plant fairly heavy to ensure 'some work'. I decided to buy the green bell peppers and squash this year as starter plants and doubtless something interesting will come along.

Don's older and no longer has much heat tolerance and mine has never been high except oddly kimchee hence you see milder sets. Hence you see milder options here.

My oregano and sage just came in (I was missing them) and a second type of parsley plus rosemary. I'll save the extra basil for next year. I'm pending spearmint (rats hate it). I'll plant more lavendar and marigolds (also rat deterrent) to protect the crops. Sadly, it's needed in this big city.

Lets see, probably add some zucchini starter plants.

The garden has 22+ 3.5ft x9"w x 9"d containers. Some things don't container grow well but my selections do.

xxcarol
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Re: Quick Chili
By: Carol Shenkenberger to Ben Collver on Tue Apr 02 2024 16:05:18

I've heard that rats hate cats too. ;)

Fun to read about your garden.

We've planted garlic and dinosaur kale next to each other.

Last year we got a huge crop of sweet potatoes, and i anticipate we
will plant those soon.
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