Chili Recipes

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1 c lentils
3 T tomato soup powder
2 T masa (or corn flour)
1 T chili powder
1 T onion flakes
1 T cumin
1 t oregano
1 t salt
1 clove garlic
4 c water

Combine all the ingredients and simmer 30 – 45 Min.

Yield: 4 Servings

3 lb chicken, cut up and browned
3 T olive oil
4 garlic clove, sliced
3 onion, peeled and chopped
1 t cumin seeds, whole
2 jalapeno pepper, seeded and chopped
2 c chili sauce, prepared
4 tomato, chopped
2 green bell pepper, seeded and chopped
1 T Worcestershire sauce
1 c red wine
salt

Brown the chicken. Heat a large frying pan and add the oil. Saute the garlic, onions, cumin seeds and jalapeno peppers until the onions are clear. Add all to a heavy pot and bring to a simmer. Cook for 1 hour.

Yield: 4 Servings

1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
9 T chili powder,light
4 T cumin
4 T beef bouillon (instant,crushed)
24 oz old Milwaukee beer
2 c  water
4 lb chuck, extra lean
1 chili grind
2 lb pork, extra lean
1 chili grind
1 lb chuck, extra lean
1 cut into 1/4 cubes
2 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 c Wesson oil (or kidney suet)
1 t mole, powdered (also called mole Poblano)
1 T sugar
1 t coriander seed (from Chinese parsley, cilantro)
1 t Louisiana red hot sauce (Durkee’s)
8 oz tomato sauce
1 T masa harina flour
salt to taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water.  Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet.  Drain and add to simmering spices. Continue until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet.  Add to spices and meat mixture.  Add water as needed.  Simmer 2 hours.  Add mole, sugar, coriander seed, hot sauce and tomato sauce.  Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste.  Add to chili. Add salt to taste.  Simmer for 30 minutes.  Add additional Louisiana Hot Sauce for hotter taste.

Yield: 4 Servings

Makes 1 pot.

1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
11 T Gebhardt’s chili powder
4 T cumin
4 T beef bouillon (instant,crushed)
36 oz old Milwaukee beer
2 lb pork, cubed (thick butterfly pork chops)
2 lb chuck beef, cut into cubes
6 lb rump,  ground
4 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 c wesson oil (or kidney suet)
1 t mole, powdered (also called mole Poblano)
1 T sugar
2 t coriander seed (from Chinese parsley,cilantro)
1 t Louisiana red hot sauce (Durkee’s)
8 oz tomato sauce
1 T masa harina flour
salt to taste

4 lb caribou, chunked preferred or ground
1 lg onion, chopped
2 garlic cloves, minced
1 t oregano
2 t cumin
1 c red wine, beef broth or beer
6 t chili powder
1 1/2 c  tomatoes and juice or small canned tomato paste
2 t liquid hot pepper sauce or 1/2 t  cayenne
pepper and salt to taste

Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Optionally, the sauce may be thickened with a little (1-2 tb.) masa or cornmeal.

Yield: 8 Servings

1 md beef roast
10 lg green chiles
1 lg onion
1 md whole stewed tomatoes
1 garlic salt
1 pn cumin
2 beef gravy

Roast green chiles over grill until all skin is almost black. Soak roasted green chiles (submerged) in bowl of cold water for ten minutes. Peel skin off. Dice chili into small, small pieces or mashed. Cut up meat into bite size pieces. Sautee meat with white onion about 10 minutes or just barely brown. Add tomatoes, garlic salt, cumino and gravy and simmer about 1/2 hour.

Yield: 1 Serving

1 lg onion, chopped
3 garlic clove, crushed and pressed
2 T oil
1 celery rib, diced
1 1/2 t chili powder
1 t cumin
1/2 t cayenne pepper
1 c tomato, chopped
2 T tomato paste
4 c beans, kidney, black, pinto and/or,garbanzo, cooked
1/2 lb tofu, crumbled (opt)
1 1/2 t  salt
1 t  oregano

Saute onion and garlic in oil until onion is soft. Add celery and spices. Saute another 2-3 minutes. Add tomato and paste. Mash 2 cups of the beans and add beans and tofu to the pot along with the salt and oregano. Simmer 30 minutes.

To cook raw beans:
Soak beans in water overnight, OR boil for 2 minutes and let sit, covered, for 1 hour.  Bring to a boil in same water and simmer about 1 hour or until tender. (beans approximately double in volume, i.e., two cups raw = 4 cups cooked)

Yield: 6 Servings

1/2 lb suet or 1/2 c cooking oil
1 lb beef round, coarse grind
1 lb beef chuck, coarse grind
1 cn tomato sauce (8oz)
1 cn beer (12oz)
1/4 c red chile, hot, ground
2 garlic cloves, finely chopped
1 small onion, finely chopped
1 1/4 t oregano, dried, pref. Mexican
1/2 t paprika
1 1/2 t cumin, ground
1 1/4 t salt
cayenne pepper
3/4 lb monterey jack cheese, grated

Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat. Remove the unrendered suet and add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the tomato sauce, beer,  ground chile, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally. Taste and adjust seasonings, ading the cayenne pepper. Simmer, uncovered, 1 hour longer. Stir in the cheese and the remaining 1/2 teaspoon of the cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning.

Yield: 4 Servings

4 jalapeno chiles stems and deveined, halved
4 T chili powder
1 T paprika
2 lb beef chuck
1 md onion, chopped
2 T kidney suet, chopped, substitute vegeta
8 oz tomato sauce
12 oz beer
2 c beef stock
3 t cumin, ground
2 t garlic powder
1 t pepper, black
1/4 c  masa harina (finely, ground maize flour)

Cut beef into 1-1/2″ cubes.  Brown the meat and onions in oil or fat. Add the tomato sauce, beer, beef stock, chiles, cumin, garlic, black pepper, and 2 tablespoons of the Chili Powder. Simmer the chili over a low head for 2 hours until the meat is tender.

To thicken, make a thin paste of the masa and water. Quickly stir this into the chili — if done too slowly it will lump.

Add the remaining Chili Powder and Paprika.  Simmer for an additional 15 minutes.  Remove the Jalapenos and serve.

Yield: 6 Servings

3 lb boneless beef stew meat , chuck or ground
6 oz beef suet, cut in pieces
3 (or 4) garlic cloves, crushed
2 t salt
1 t black pepper, fresh  ground
4 T (to 6) chili powder or to taste
8 T masa harina (corn flour)
6 c hot water
2 T vinegar
2 t beef bouillon or 2 cubes, instant
red chilies, crushed or dried and chopped, to taste

Remove gristle and most of fat from meat; cut into 1/2-inch or smaller cubes (some of the beef should be chipped or flaked). Place suet in large skillet or heavy kettle and render it (cook until fat melts). Discard the residue.

Add meat to hot fat and saute until lightly browned. Add garlic, salt, black pepper and chili powder. Mix well and let seasonings permeate meat a few minutes. Sprinkle in masa harina and mix, stirring rapidly until smooth. Add water, vinegar, bouillon and chilies. Reduce heat and simmer until meat is very tender; some of the meat should virtually dissolve into the chili.

If chili becomes too dry while cooking, add a little water from time to time. Correct seasonings. When done, skim fat from surface (you can refrigerate overnight and scrape hardened fat off before reheating).

Yield: 6 Servings