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Gringo Chili
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2 t Lard,butter,or bacon dripins
1/2 Onion,med,coarsely chopped
1 lb Beef round,coarse grind
2 T Red chile,hot,ground
1 T Red chile,mild,ground
1/4 t Oregano,dried, pref. Mexican |
1/4 t Cumin,ground
2 Garlic cloves,med,fine chop
2 can Tomato soup(10-1/2oz ea)
1 can Onion soup(10-1/2oz ea)
2 can Kidney beans(16oz ea)
(Pinto Beans are much better)
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1.
Melt the lard, butter or drippings in a large heavy pot over medium heat.
Add the onion and cook until it is translucent.~ 2. Combine the meat with
the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture
to the pot. Break up and lumps with a fork and cook, stirring occcasionally,
until the meat is evenly browned.~ 3. Stir in the tomato soup, onion soup,
and beans. Bring to a boil, then lower the heat and simmer, uncovered, for
1/2 hour until the liquids cook down and the mixture
thickens. Taste and adjust seasonings. About 4 servings.
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Cookout Chili
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1 lb Beef chuck,hamburger grind
1 Bell pepper(s)
4 Chiles,green,fresh whole
1 Jalapeno pepper,pickled
2 Scallions,coarsely chopped
1 can Tomato sauce(16oz)
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1/2 t Oregano,dried,pref. Mexican
1/2 t Cumin,ground
1 t Red chile,hot,ground
1 t Chile caribe
1 can Pinto beans(16oz)
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1. Form the meat into three or four hamburger patties. 2. Over a grill, charcoal
broil the hamburgers until they are medium rare on the inside and nicely
crisp on the outside. Set them aside to cool. 3. Lightly roast the bell pepper,
green chiles and jalapeno (if fresh) over the fire. Prepare parched red or
green chiles according to succeeding recipe, then finely chop all the peppers.
4. Crumble the hamburgers into a large skillet or Dutch oven and add the
peppers and the remaining ingredients to the meat.
Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings. Serves 2-3.
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Two Finger Chili
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2 T Oil,vegetable
3 lb Beef,coarse grind
2 Garlic cloves
5 T Red chile,mild,ground
1 T Cumin
1 1/2 t Cayenne pepper
1 T Oregano,dried,pref. Mexican
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1 T Salt
2 c Tequila
6 c Water
1/2 c Corn flour(masa harina)
2 T Chile caribe
1 t Hot pepper sauce,liquid
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1.
Heat the oil in a large heavy pot over medium-high heat. Add the meat to
the pot. Break up any lumps with a fork and cook, stirring occasionally,
until the meat is evenly browned. 2. Stir in the garlic, ground chile, cumin,
cayenne pepper, oregano, salt, tequila, water, and corn flour(masa harina).
Bring to a boil, then lower the heat and simmer, uncovered, for about 1 1/2
hours. 3. Taste and adjust seasonings. If desired, add the crushed chile
pepper and the optional hot pepper sauce and simmer,
uncovered, for 1/2 hour longer. Serves 6.
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Buzzard's Breath Chili
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3 T Lard,butter, or bacon dripins
2 Onions,lg,coarsely chopped
8 lb Beef chuck, chili grind or
8 lb Beef round, chili grind
5 Garlic cloves,finely chopped
5 1/3 T Red chile, hot, ground*
5 1/3 T Red chile,mild,ground*
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1 T Cumin
1 t Oregano,dried, Mexican**
3 can Tomato sauce (8 oz ea)
3 c Water
2 T Salt
Parsley(optional)
1 c Corn flour(masa harina)
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1.
Melt the lard, butter, or bacon drippings in a large heavy pot over medium
heat. Add the onions and cook until they are translucent. 2. Combine the
beef with the garlic, ground chile, cumin, and oregano. Add this meat-and-spice
mixture to the pot with the onions. Break up any lumps with a fork and cook,
stirring occasionally about 1/2 hour, until the meat is evenly browned. 3.
Add the tomato sauce, water, salt, and optional
parsley. Bring to a boil, then lower the heat and simmer, uncovered, for
1 hour. 4. Stir in the corn flour(masa harina) to achieve the desired consistency.
5. Cook 10 minutes longer, stirring. Taste and adjust seasonings. Serves
16.
* This is pure gound chili, not the "Chili Powder blends" commonly sold.
** If you use regular Oregano, you will be making Spaghetti Sauce, not Chili.
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Dallas Chili
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6 lb Beef brisket,coarse grind
4 T Red chile,hot,ground
1 T Red chile,mild,ground
1/2 T Chile caribe
1 t Cayenne pepper
2 T Oregano,dried,pref, Mexican
8 Garlic cloves,crushed
4 Bay leaves
1 t Gumbo file(ground sassafras)
3 T Cumin,ground
3 T Woodruff or
2 oz Chocolate,unsweetened
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1 t Paprika
1 T Salt
1/3 c Bacon drippings
2 T Lemon juice
2 T Lime juice
1 T Dijon mustard
2 T Corn flour(masa harina)
4 can Beer(12oz ea)
1 T Worcestershire sauce
1 T Sugar
1 T Chicken fat(opt)
Hot pepper sauce,liquid(opt)
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1.Combine
the beef with the ground chile, caribe, cayenne pepper, oregano, garlic,
bay leaves, gumbo file, cumin, woodruff(if used), paprika, and salt. 2. Heat
the bacon drippings in a large heavy pot over medium heat. Add the meat-and-spice
mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally,
until the meat is evenly browned. 3. Stir in the remaining ingredients(including
the chocolate, if used, and the optional chicken fat and liquid hot pepper
sauce). Bring to a boil, then
lower the heat and simmer, uncovered, for 2 hours. Taste and adjust seasonings.
4. Simmer, uncovered, for 10 hours longer, adding more beer or water and
stirring as needed. Skim off fat before serving. Serves 12.
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Georgia Chain-Gang Chili
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1 c Burgundy,dry
1/2 t Thyme,dried
2 Bay leaves
4 Garlic cloves,med,fine chop
1/2 t Black pepper,freshly ground
6 lb Beef,coarse grind
2 Chicken breasts,large
Water
2 t Salt
2 T Oil,vegetable
2 Onions
3 Pork chops,coarse grind
10 T Red chile,mild,ground
1 t Cayenne pepper
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1 t Oregano,dried,pref. Mexican
1/2 t Cumin
Rosemary
1/2 c Tomatoes,Italian-style
16 oz Tomato sauce
8 oz Tomato sauce,Mexican hot
1 cn Chiles,green,mild,whole
1 cn Jalapeno peppers,pickled
2 T Hot pepper sauce,liquid
1 T Butter
3 Chiles,fresh whole green
1/2 c Mushrooms
1/2 c Sauterne
12 oz Beer
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1.
In a large non-aluminum (preferably glass or glazed cast iron) bowl make
a marinade by combining the burgundy, thyme, bay leaves, garlic, and black
pepper. Place all the beef in the bowl and mix lightly to coat the meat well.
Cover and refrigerate overnight. (If time is short marinate for 2 hours
at room temperature.) 2. Place the chicken breasts in a saucepan with
enough water to cover. Add 1 teaspoon salt and simmer over low heat
for 1/2 hour. Remove the chicken reserving the liquid. Chop the chicken breasts
fine and reserve. 3. Meal the oil in a large heavy pot. Add the onions and
cook until they are translucent. 4. Meanwhile, drain the beef,
straining and reserving the marinade. Mix the beef and pork together, then
combine the meats with the ground chile, cayenne pepper, oregano, cumin,
rosemary, and the rest of the salt. Add this meat-and-spice mixture to the
pot with the onions. Break up any lumps with a fork and cook, stirring occasionally,
until the meat is evenly browned. 5. Add half the marinade, the reserved
chicken, tomatoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid
hot pepper sauce to the pot. 6. Melt the butter in a
heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a small
amount of the Sauterne and cook for 3 minutes. Add this to the pot.7. Bring
to a boil and simmer, uncovered, for at least 3 hours. When the chili is
cooking, from time to time stir in the remaining marinade, the remaining
Sauterne, and beer. If more liquid is needed, stir in the water the chicken
was cooked in. Taste and adjust seasonings.
Serves 20.
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Red Chili Nightmare
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1 c Pinto beans,dried
5 c Water
2 T Lard
1 T Bacon drippings
1 Onion
12 oz Pork sausage,country-style
1 lb Beef,coarse grind
4 Garlic cloves
1 t Anise
1/2 t Coriander seeds
1/2 t Fennel seeds
1/2 t Cloves,ground
1 Cinnamon stick,ground,1"
1 t Black pepper,freshly ground
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1 t Paprika
1 Nutmeg,ground,whole
1 t Cumin
2 t Oregano,dried,pref. Mexican
4 T Sesame seeds
1 c Almonds,blanched,skins remov
12 Red chiles,whole dried or
1 1/2 c Chile caribe
1 1/2 oz Milk chocolate,small pieces
1 cn Tomato paste(6oz ea)
2 T Vinegar
3 t Lemon juice
1 Soft tortilla,chopped
Salt
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1.
Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight.
Check the beans occasionally and add water as necessary to keep them moist.
2. Pour the beans and the water in which they were soaked into a heavy saucepan
and add 2 to 3 more cups of water. Bring to a boil over medium-high heat,
then lower heat and simmer, partially covered, for about 45 minutes, until
the beans are cooked but still firm. Check occasionally and add water if
necessary. Drain the beans, reserving the cooking liquid. 3. Melt the lard
in a heavy skillet over medium heat. Add the beans and
lightly fry them in the lard. Set aside. 4. Melt the drippings in a large
heavy pot over medium heat. Add the onion and cook until it is translucent.
5. Combine the sausage and the beef with all the spices up through the oregano.
Add this meat-and-spice mixture to the pot with the onion. Break up any lumps
with a fork and cook, stirring occasionally, until the meat is very well
browned. 6. Add the reserved bean-cooking
liquid to the pot. Stir in all the remaining ingredients. Bring to a boil,
then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally.
Add water only if necessary to maintain the consistency of a chunky soup.
7. Taste when curiosity becomes unbearable and courage is strong. Adjust
seasonings. Serves 4
Note: Chile Caribe-Chiles,dried- 1. Rinse, dry, and remove the stems, then
crush or tear the dried chiles with your hands into little pieces (approximately
1/2 inch). Chile caribe can contain a portion of the seeds of the pepper.
Red pepper flakes, sold
in most supermarkets, have the look of chile caribe but are usually
the Italian type pepper and impart a different flavor.
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Texas Border Chili
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3 Tomatoes,med
1 Onion,Burmuda,lg, fine chop
1/4 t Oregano,dried,pref. Mexican
2 t Paprika
5 Garlic cloves,lg,fine chop
4 lb Beef shank,coarse grind
1 T Lard,butter,or bacon dripins
4 Scallions,in bunches,chopped
5 Bell pepper(s)
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5 Serrano chiles,fresh
1 lb Chorizo sausage or
1 lb Sausage,hot,non-Italian
4 Garlic cloves,med,fine chop
2 t Salt
4 T Red chile,hot,ground
4 T Red chile,mild,ground
3 T Cumin seeds
Beer* or Water
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1.
Puree the first four ingredients plus one clove of the garlic in a blender
or food processor (using the steel blade). Scrape the mixture into a large
heavy pot and add the beef. 2. Melt the lard, butter, or bacon drippings
in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano
chiles, sausage, and the remaining garlic, and cook until the onions are
translucent and the sausage is browned. 3. Place the cumin
seeds in a 300' oven for a few minutes until lightly browned. Remove
seeds from the oven and crush them with a mallet. Stir the vegetables into
the beef and tomato mixture. Add the salt ground chile, cumin, and enough
water or beer to cover. Bring to a boil over medium-high heat, then lower
the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.
Serves 12
* If using beer, I recommend at least 2 12 oz containers to start. It is
best to use 1/3 to 1/2 of the 1st container to test the quality of beer being
used. If more beer is required for the pot of Red, then you Must 'test' the
2nd container for consistency of quality. DO NOT allow anyone else to do this
'testing' as you, and you alone, are responsible for this pot of "Red".
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Vegetarian Chili
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2 1/2 c Kidney beans,dried,soaked
3 t Salt
1 c Tomato juice
1 c Bulghur,raw
2 T Olive oil
2 Onions,med,coarsely chopped
4 Garlic cloves,medium,crushed
3 Celery stalks,coarse chopped
3 Carrots,coarsely chopped
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4 Tomatoes,coarsely chopped
1 T Lemon juice,fresh
2 T Red chile,hot,ground
3 T Red chile,mild,ground
1 t Cumin,ground
1/2 t Oregano,dried,pref. Mexican
1 t Basil,dried
Black pepper,freshly ground
1 1/2 Bell pepper(s)
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1.
Transfer the kidney beans and the water in which they were soaked to a large
heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high
heat. Lower the heat and continue boiling the beans, partially covered, until
tender, about 1 hour. Watch the water level and add more, if necessary, to
keep the beans from scorching. 2. Meanwhile, place the tomato juice in another
saucepan and bring to a boil over medium heat. Remove from the heat immediately
and add the bulghur to the juice. Cover and let stand for 15 minutes. It
should be slightly crunchy. Set aside. 3.
Heat the olive oil in a large heavy pot over medium heat. Add the onions
and garlic and cook until the onions are translucent. Add the celery, carrots,
tomatoes, lemon juice, and all the spices - including the remaining salt
- to the onions and cook, covered, until the vegetables are nearly tender,
about 10 to 15 minutes. Add the bell peppers and continue cooking another
10 minutes. 4. Add the kidney beans, the water in which
they cooked, and the bulghur to the vegetables in the large pot. Stir the
mixture thoroughly and simmer for 30 minutes over low heat. The chili may
be thick - add water as necessary and stir occasionally making sure the bulghur
does not stick to the bottom of the pot. Taste and adjust seasonings.
Serves 8
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White Bean Chili
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1 c Onion; Chopped, 1 Large
1 Clove Garlic; Finely Chopped
1/4 c Margarine Or Butter
4 c Chicken; Cooked, 1/2 inch cubes
3 c Chicken Broth
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2 T Cilantro; Fresh, Snipped
1 T Basil Leaves; Dried
2 t Red Chiles; Ground
1/4 t Cloves; Ground
32 oz Great Northern Beans; 2 Cans
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Cook
and stir onion and garlic in margarine in 4-quart Dutch oven until onion
is tender. Stir in remaining ingredients except chopped tomato and
tortilla chips. Heat to boiling; reduce heat. Cover and simmer
for 1 hour, stirring occasionally. Sterve with chopped tomato and Blue
Or Yellow Corn Tortilla Chips as a garnish. Serves 6
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Diet Chili
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1 T Oil,vegetable
2 Onions,finely chopped
2 lb Beef,coarse grind
2 T Red chile,hot,ground
3 T Red chile,mild,ground
1 Garlic clove
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1 t Oregano,dried,pref. Mexican
1 1/2 t Cumin
1/2 t Salt
5 Tomatoes,coarsely chopped
12 oz Green chiles,whole
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1.
Heat the oil in a medium-sized heavy saucepan over medium heat. Add the onions
and cook until they are translucent. 2. Combine the meat with the ground
chile, garlic, oregano, cumin, and salt. Add this meat-and-spice mixture
to the pan. Break up any lumps with a fork and cook, stirring occasionally,
about 15 minutes until the meat is evenly browned. 3. Add the tomatoes and
green chiles with their liquid. Bring to a boil, then lower the heat and
simmer, uncovered, for 1 hour. Stir occasionally, adding
water if necessary. Taste and adjust seasonings. 4. Allow to cool,
then refrigerate. When fat has risen and congealed, skim it off, than reheat
chili. Serves 8
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