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 pemmican chili

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paul and louise

  • Total Posts: 116
  • Joined: 11/28/2002
  • Location: ,
pemmican chili Fri, 11/28/03 2:42 PM (permalink)
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
    Michael Hoffman

    • Total Posts: 17850
    • Joined: 7/1/2000
    • Location: Gahanna, OH
    RE: pemmican chili Fri, 11/28/03 5:22 PM (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

      • Total Posts: 116
      • Joined: 11/28/2002
      • Location: ,
      RE: pemmican chili Fri, 11/28/03 9:16 PM (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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