Wednesday, April 15, 2009

A Very Tasty Chili Recipe

3 Dried Red New Mex Chiles
2 Chipotles
1 Habanero
4 Cloves Garlic
1 teaspoon Ground Cumin
1 teaspoon Dried Origano
1 tablespoon Vegetable Oil
1 large Onion -- chopped
1/2 pound Minced Beef
15 ounces Can Tomatoes Kidney Beans

Cut the tops off the dried chiles. Toast them in a hot frying pan for a few minutes until fragrant and then soak them in hot water for 20 minutes.Liquidise them with some of the soaking water. Roughly chop the habanero and the garlic and add them to the liquidiser along with the cumin and origano. Puree some more.
Heat the oil in a saucepan and fry the onion until softened. Add the meat and cook until browned. Add the chile puree, tomatoes and beans. Cover and simmer for at least half an hour. Uncover, raise the heat a little and allow the excess liquid to evaporate (about 10 minutes).
Serve it any way you fancy.

A Red Chili Nightmare

1 cup Pinto beans -- dried
5 cups Water
2 tablespoons Lard
1 tablespoon Bacon drippings
1 Onion
12 ounces Pork sausage -- country-style
1 pound Beef -- coarse grind
4 Garlic cloves
1 teaspoon Anise
1/2 teaspoon Coriander seeds
1/2 teaspoon Fennel seeds
1/2 teaspoon Cloves -- ground
1 Cinnamon stick,ground -- 1"
1 teaspoon Black pepper -- freshly ground
1 teaspoon Paprika
1 Nutmeg,ground -- whole
1 teaspoon Cumin
2 teaspoons Oregano,dried -- pref. Mexican
4 tablespoons Sesame seeds
1 cup Almonds,blanched -- skins remov
12 Red chiles -- whole dried or 1 1/2 cups Chile caribe
1 1/2 ounces Milk chocolate -- small pieces
1 can Tomato paste(6oz ea)
2 tablespoons Vinegar
3 teaspoons Lemon juice
1 Soft tortilla -- chopped

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.~

30 Minute Chunky Beef and Corn Chili

1 pound beef steak -- lean, cubed
2 teaspoons vegetable oil
4 1/2 teaspoons Spicy Seasoning Mix -- divided
1 onion -- chopped
28 ounces canned tomatoes -- undrained Italian
2 cups frozen kernel corn

Heat oil in Dutch oven over medium heat 5 minutes. Meanwhile cut each beef steak lengthwise into 1-inch wide strips; cut crosswise into 1-inch pieces. sprinkle beef with 2 teaspoons Spicy Seasoning Mix. Stir-fry beef and onion 2 to 3 minutes. Season with salt, if desired. Add tomatoes (break up with back of spoon), corn and remaining 2 1/2 teaspoons Spicy Seasoning Mix. Bring to a boil, reduce heat to medium-low and simmer, uncovered, 18 to 20 minutes. Note: 1 can (15 ounces) kidney, pinto or black beans, drained and rinsed, or 2 cups cooked cubed potatoes may be substituted for corn.

30 Minute Chili

1 pound Ground chuck or lean ground -- beef
1 Onion, large -- chopped
1 can Kidney beans (12 oz)
1 can Tomato soup -- undiluted
1 teaspoon Salt
1 tablespoon Chili powder (or to taste)
Hot pepper sauce -- to taste

Brown the meat in a little butter and cook until the meat is brown - about 10 minutes. Add all other ingredients and let simmer for 30 minutes. Your choice of hot sauce may be added to taste.

21 Alarm Chile --Lowfat

1 pound Extra-lean ground beef
1 medium Onion -- chopped fine
30 milliliters Garlic -- finely chopped
1 large Green pepper -- cut into 1/2"
2 cans 28oz Crushed Tomatoes
2 teaspoons Oregano
2 teaspoons Cumin
3 tablespoons Chili powder
2 tablespoons Unsweetened cocoa powder
2 teaspoons Sugar
1 teaspoon Crushed hot pepper
1 teaspoon Tabasco sauce
1 can 15oz kidney beans -- rinsed a strainer

In a 2 1/2 quart saucepan cook the meat over medium heat until it is well done, about 6-8 minutes, stirring frequently to crumble the meat. Pour off the fat. With a slotted spoon transfer meat to paper towels to absorb extra fat and wipe the remaining fat residue from the saucepan. In the same pot, saute the onion, garlic, and green pepper with 1/2 cup of the crushed tomatoes for 3 minutes. Add the oregano, cumin, chili powder, cocoa powder, sugar, hot pepper, and Tabasco sauce, and continue cooking for 3 minutes more. Add the beans, meat, and the remaining crushed tomatoes, and cook together for 25 minutes over low heat. YIELD: Makes 8 1-cup servings Each serving: 252 calories, 21.4gm protein, 8.3gm total fat, 26.3gm carbo, 49mg chol, 9.2gm fiber, 358mg


3 pounds Cubed top round
2 medium Onions -- grated
2 large Garlic cloves -- minced
2 cans (10 oz) chicken broth
1 can (6 oz) hunt's tomato paste
7 tablespoons Gebhardt chili powder
2 tablespoons Ground cumin
2 teaspoons Tabasco pepper sauce
1 cup Water

Recipe by: HBWK07A Chuck Ozburn Saute beef in skillet and put in your favorite chili pot; simmer, covered, with onion, garlic, water and broth for 1 hour and 30 minutes; add tomato paste, chili powder, cumin and Tabasco pepper sauce; stir and let cook on low for about another hour; add HOT water as needed; after three hours from when you started, serve with another dash of Tabasco pepper sauce to taste.Tarantula Jack Montana State Champion


4 Medium onions -- minced
10 pounds Lean beef brisket -- finely ch
1/4 cup Oil
1 1/2 Cloves garlic -- minced
2 pounds Ground pork
7 ounces Whole green chiles -- minced
15 ounces Tomato sauce
1 pound Whole tomatoes -- finely chopp
1 tablespoon Cumin
1 teaspoon Salt
1 teaspoon Oregano
1 tablespoon Dry mustard
1 ounce Tequila
1 can Beer
3 ounces Chili powder
2 Beef bouillon cubes

Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving.

12 Quarts Chili

8 pounds beef chuck -- diced or coarsely ground is best
2 pounds pork, cut the same -- as beef
2 large onions -- diced
1 head garlic -- chopped
3 Tablespoons salt
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1 Tablespoon comino (cumin) powder
6 bay leaves
1 Tablespoon cayenne

Place all ingredients in 12 c. pot. Fill the pot half full with water, and put on a low fire. In a large frying pan, make a very dark roux of: 2 cups corn oil 2 cups flourWhen very dark, add: 3 12oz cans tomato paste, or 6 6 oz cansCook very slowly until oil starts coming up again. Now add: 20 Tablespoons chili powderStir and cook, making a thick paste, being careful not to burn. Add the roux mixture to the meat pot. Simmer, stirring often, for at least 1 1/2 hours, or longer. Allow to sit until grease rises, and skim. Reheat to serve.

$25,000 Chili

3 medium Onions -- diced
2 medium Green peppers -- diced
2 large Stalks celery -- diced
2 small Cloves garlic -- minced
1/2 small Fresh jalapeno peppers
8 pounds Lean chuck -- ground coarsely
1 can 7 oz diced green chilies
14 1/2 ounces Can stewed tomatoes
15 ounces Can tomato sauce
6 ounces Can tomato paste
6 ounces Chili powder
Tabasco sauce to taste
12 ounces Beer
12 ounces Mineral water -- bottled
3 Bay leaves -- or 2 your choice
Garlic salt to taste
Salt/pepper to taste

Dice and saute first 5 ingredients. Add meat and brown. Add everything else, including 1/2 can beer.(Drink the remainder, according to Annie). Add water JUST TO COVER TOP. Cook about 3 hours on low heat.Stir often. Remove bay leaves. Couple of notes: Better the 2nd day, if you can wait that long. Also, those I substitute pure New Mexico ground red chili. Whatever you use make sure it's pure chili powder, no additional seasonings added.

$20,000 Prize-Winning Chili

2 1/2 pounds Lean ground chuck
1 pound Lean ground pork
1 cup Finely chopped onion
4 Garlic cloves -- finely chpd.
1 can Budweiser beer (12 oz.)
8 ounces Hunt's tomato sauce
1 cup Water
3 tablespoons Chili powder
2 tablespoons Ground cumin
2 tablespoons Wyler's beef-flavor instant -- bouillon (or 6 cubes)
2 teaspoons Oregano leaves
2 teaspoons Paprika
2 teaspoons Sugar
1 teaspoon Unsweetened cocoa
1/2 teaspoon Ground coriander
1/2 teaspoon Louisiana hot sauce -- to taste
1 teaspoon Flour
1 teaspoon Cornmeal
1 tablespoon Warm water

In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps. Add onion, garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot.
Makes 2 quarts.

"To The Moon" Chili

1 pound Ground beef
1 package Chili-o seasoning mix
1/2 cup Water
1 can (14-1/2oz) whole tomatoes -- cut up
1 can (16oz) Kidney beans -- drained
1 tablespoon Cayenne pepper sauce
1 Red pepper, chopped -- optional
1 Green onion, chopped -- optional
1 Shredded cheddar cheese -- optional

In a Dutch oven brown ground beef; drain. Stir in seasoning mix, water, tomatoes, beans and cayenne pepper sauce. Bring to a boil; reduce heat and simmer, cover, 10 minutes. Garnish with chopped red pepper, green onion and cheese, if desired.