pemmican chili

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paul and louise
Cheeseburger
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2003/11/28 14:42:26 (permalink)

pemmican chili

has anybody had the pemmican chili?
i have recipe and made it for super bowl party several years back
very good
very well recieved
very labor intensive
fairly expensive
is it served in restaurant setting?
#1

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    Michael Hoffman
    Double-chop Porterhouse
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    RE: pemmican chili 2003/11/28 17:22:52 (permalink)
    quote:
    Originally posted by paul and louise

    has anybody had the pemmican chili?
    i have recipe and made it for super bowl party several years back
    very good
    very well recieved
    very labor intensive
    fairly expensive
    is it served in restaurant setting?


    I must admit I'm curious as to why anyone would make chili using pemmican. I mean, pemmican is made with dried meat (venison, moose, bear, etc.), dried berries and fat.
    #2
    paul and louise
    Cheeseburger
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    RE: pemmican chili 2003/11/28 21:16:38 (permalink)
    yep
    that's it
    actually, the recipe called for 1 lb beef[or whatever]jerky
    pounded until the fibers seperate and it becomes stringy and fluffy
    very laborious-it's called machaca
    then render 1 lb of beef suet, or tallow
    then mix in chilis
    i browned the machaca slighly in tallow and added pepper relish to season---then mixed all this up by hand and squeezed out excess fat
    then made a corn muffin batter with a little pepper relish added
    i used this to make little corn dumplings cooked in the beef fat
    added the dumplings on the side and watched it all go
    it was the only chili eaten by all and all of it was eaten
    very involved to make, tho it got rave reviews
    i can give credit to the book i got this from if it is appropriate to do so---many chili concepts discussed
    #3
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