Chili Recipes

2 lb chuck cubed, or chili grind
8 oz tomato sauce
14 oz beef broth
4 md serranos (optional)
1 t paprika
1 t cayenne pepper
2 T onion powder
1 T cumin
1 T garlic powder
1 t white pepper
1 pk sazon
5 T chili powder

Coat a 4-quart pot with cooking oil and sear meat. Add 16 oz water, tomato sauce and beef broth. Remove stems from serranos and make small slit with knife and add. In a separate container, blend the paprika, cayenne, onion powder,cumin,garlic powder,white pepper,Sazon and chili powder. Add half of the spice mixture to the chili pot. Simmer chili, covered, 1 1/2 to 2 hours. Remove serranos after one hour and save. Add remaining spice mixture. Cook 30 minutes or until meat is tender. (Using chili grind meat will shorten cooking time.) Taste,add salt and/or juice pressed from serranos as needed.

Note if chili gets too thick,add small amounts of water.

Yield: 6 Servings

275 Comments »
Filed under: beef

1/4 c chili powder
4 t cumin, ground
2 t pure chili, ground
1 1/2 t  salt
1/4 c vegetable oil
1 lb spicy smoked sausage such as Andouille
2 whole chicken breasts, boned, skinned, split
2 lg white onions, diced
3 cloves garlic, minced
6 lg tomatillos, husked, diced
4 Anaheim or Poblano chili peppers or 2 green peppers , diced
2 sm red bell peppers, diced
2 jalapeno chili peppers, minced
2 cn (28 oz each) tomatoes, chopped
1 c to 2 cups beef or chicken broth
1/3 c tomato paste
4 cn (16 oz each) beans, preferably a mix of pinto, black and navy beans , rinsed

Combine chili powder, cumin,  ground chili and salt in a small dish; set aside.

Heat oil in a large Dutch oven.  Add sausage and chicken; cook until chicken is no longer pink; remove with a slotted spoon and set aside. Add onion, garlic and half of reserved seasoning mixture. Cook over medium heat until onions begin to soften, about 5 minutes. Add tomatillos, peppers, jalapeno, tomatoes and their liquid, 1 cup of broth and tomato paste; heat to a boil. Reduce heat and add chicken, sausage and beans. Cook gently, partially covered, for 30 minutes. Add remaining spice mixture; cook 5 more minutes, adding additional broth as needed.

Yield: 12 Servings

98 Comments »
Filed under: chicken, Pork

4 lb beef, ground
3 lg onions, diced
1/2 c green pepper, diced
6 garlic cloves, pressed
2 lb tomatoes, crushed (use standard canned tomatoes)
1 lb tomatoes, whole, cut up (canned or fresh)
6 oz tomato paste
2 1/2 lb kidney beans (light red), undrained
2 T brown sugar
3 T sugar,white
4 T chili powder
2 t msg (monosodium glutamate)
2 t red pepper (cayenne), crushed
1 t black pepper, ground
1 t salt
3 T bacon grease
water (or beer), as needed
garlic powder, as needed

In a large microwave container, brown meat, onions, green pepper and garlic for 15 minutes on full power. Drain off and reserve a cup or two of liquid. Break up any remaining large chunks of meat. Add remaining ingredients except tomato paste and cook on full power for 30 minutes covered.  Stir and taste. Cook for 1 hour at 70 percent power, uncovered.  Stir and taste at half hour intervals. Add water as necessary. Add tomato paste and reserved meat liquid.  Cook 30 minutes at 60 percent power, uncovered.  Stir and taste. The chili is done and can be served directly or decanted into a crock pot to simmer.

Serve with shredded cheddar cheese, tabasco sauce, diced onions, hot chili oil, red pepper flakes and hot dogs with rolls.

Yield: 8 Servings

56 Comments »
Filed under: beef

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

107 Comments »
Filed under: chicken

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

248 Comments »
Filed under: beef, Pork