[net.misc] "mealy" chili: a recipe

jeff@rtech.UUCP (Jeff Lichtman) (11/07/85)

> ... a specific query: they had a kind
> of chili that was unlike any other my friend had ever eaten. It had a
> thick, almost "mealy" quality to it. He had read chili recipes that
> called for cornmeal as an ingredient, and thought that this *might* be
> the reason for this quality in that restaurant's chili, but was not sure.
> 
> If anyone out there has eaten such chili, maybe at home or from family
> or friends or commercially, and recognizes the quality I'm describing,
> let me know any info about this that you can. Would something other than
> cornmeal produce this "mealy" texture in the liquid part of the chili? 
> 
> Regards,
> Will Martin

This recipe appeared in the July 1984 issue of Bon Appetit.  It uses instant
masa mix (the stuff used to make corn tortillas).  It has a slightly mealy
texture.

	Sam's Chili

Makes 6-8 servings

1 1/2 lbs. beef chuck roast, coarsely ground
1 1/2 lbs. pork shoulder, cut into 1 1/2 inch cubes
1 large onion, chopped
3 large garlic cloves, minced
3 cups beer or water
1 cup Special Tomatoes (see following recipe)
1 8 oz. can tomato sauce
1/2 cup chili powder
1 Tbsp salt
1 Tbsp cumin
1 1/2 tsp paprika
2 Tbsp instant masa mix combined with 3 Tbsp water
	(make sure you use corn masa, not wheat flour masa)

Stir both meats, onion, and garlic in a heavy large saucepan over medium heat
until meat is no longer pink.  Mix in beer, then all remaining ingredients
except masa.  Cover and simmer until chili is reduced to 12 cups, stirring
occasionally, about 3 hours.  Degrease chili.  Stir dissolved masa into chili.
Cover and simmer 30 minutes.  Refrigerate overnight to blend flavors.

	Special Tomatoes

Makes about 1 cup

1 1/2 lbs tomatoes, peeled and coarsely chopped
1 serrano or jalapeno chili, minced
3/4 tsp salt
1/4 tsp freshly ground pepper

Combine all ingredients in a heavy small saucepan over medium heat.  Cook 10
minutes, stirring occasionally.
-- 
Jeff Lichtman at rtech (Relational Technology, Inc.)
"Saints should always be judged guilty until they are proved innocent..."

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