Post by tchaik on Dec 31, 2023 18:37:16 GMT -5
CHILI RECIPE (has won multiple contests):
INGREDIENTS:
• 4 chopped white onions
• 2 to 3 teaspoons pureed garlic
• 3 pounds coarse ground meat (1# lean beef or lean pork and 2# venison is best, but sirloin or top round can be substituted)
• ½ teaspoon oregano
• ½ teaspoon sage
• ½ teaspoon cayenne pepper (omit for less heat)
• 3 heaping teaspoons cumin seed
• 1 rounded teaspoon red Indian chili powder (omit or reduce for less heat)
• 2 tablespoons Adams chili powder (again, omit or reduce for less heat)
• 2 whole bay leaves
• 1 package (one pouch) of dehydrated onion soup mix
• 1 regular sized can chopped Rotel tomatoes
• 30 ounces of tomato sauce
• 1 ½ cups of beef broth
• 1 ½ cups of red wine
COOKING INSTRUCTIONS:
Sauté the onions and garlic - cook until the onions are clear & soft.
Add the meat to the onions & garlic and cook until browned - drain fat if needed.
Add all other ingredients and simmer for 3 to 4 hours.
SERVING INSTRUCTIONS:
Serve with (in order of preference) cornbread or plain saltine crackers or rice.
Can alternately serve over Fritos or tortilla chips.
Top with chopped onions and/or shallots (green onions) and/or hard scrambled eggs and/or Colby or cheddar cheese.
Collard, turnip, or mustard greens make good side dishes.
SEASONING NOTE FOR GREENS OR BEANS:
Chop & fry 1/4 pound of seasoned, smoked sausage for every pound or two of greens or beans. Drain the fat. Use a food processor to purée the cooked sausage and add it to your greens or beans. Don't use too much sausage - it will make your greens or beans significantly more salty. But the purée will spread the smoked sausage flavor throughout the pot!
Ed' Chili
In a Dutch oven or heavy pot:
Brown 1 pound ground chuck & 1 pound Mexican Chorizo. Drain excess fat. May try other combinations of meat (ground pork, ground sausage, venison, or buffalo, etc.)
Add 1 to 2 chopped yellow onions, 1 green pepper (and/or poblano pepper), 1 red pepper, and 2 to 3 jalapeño peppers (or serrano peppers). Brown and additional 7 minutes until onions turn translucent.
In a separate bowl add 3 to 4 total tablespoons of :
Mexican hot red chile (molido)
ancho chile
chipotle chile
chile arbor molido (or cayenne)
Green and/or red New Mexican chile
(I always use one tablespoon hot red molido and one tablespoon ancho and mix up the rest for a total of 3 to 4 tablespoons)
Add to bowl:
1 TBS red pepper flakes
1 TBS paprika
1 TBS ground cumin
2 teaspoons dried Mexican oregano
1 teaspoon salt
2 TBS minced fresh garlic
Dump and mix all spices into pot with meat, onions, & peppers. Cook for additional 2 to 3 minutes.
Add 1 can black beans and 1 can red kidney beans (drained and rinsed)
Add 2 cans fire roasted diced tomatoes
Add 1 can tomato sauce
Add 1 can beef stock
Add 1 good 12 ounce beer/ale of choice
(All cans about 15 1/2 ounces)
Simmer for a minimum of 45 to 60 minutes to cook down liquids and to let flavors meld.
Good with cheddar and/or Mexican blend cheeses, Sour cream, etc.
Try with corn bread, tortilla chips, oyster crackers, or rice.
THANKS GUYS, I AM GONNA TRY THESE SOME TIME THIS WINTER.
tchaik.......