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archive:food:chili
                         CHILI LIST
                     Table of Contents:
                  ARCADIAN EIGHT BEAN CHILI
        BILL PFEIFFER'S "LOS VENGANZA DEL ALMO" CHILI
                      BLACK BEAN CHILI
                 "CAPITOL PUNISHMENT" CHILI
                        CHASING CHILI
                      CHILI POBLANO PIE
               CHILI WITH LAMB AND BLACK BEANS
             C.V. WOODS WORLD CHAMPIONSHIP CHILI
                  DYNAMITE CHILI WITH BEANS
          FRED DREXEL'S  1981 WINNING RECIPE CHILI
                    GREEN CHILI WITH PORK
           JAY PENNINGTON'S JUST PLAIN GOOD CHILI
               KATHY HIRDLER'S FIRE CAMP CHILI
                    MARGO KNUDSON'S CHILI
                NEVADA ANNIE'S CHAMPION CHILI
                      NEW MEXICAN CHILI
                      NUMERO UNO CHILI
                  OAKWOOD FEED STORE CHILI
                       RENO RED CHILI
               ROAST BOAR AND BLACK BEAN CHILI
                        SEAFOOD CHILI
             SEN. BARRY GOLDWATER'S EXPERT CHILI
           SEN. JOSEPH MONTOYA'S NEW MEXICAN CHILI
                      TEXAS BEEF CHILI
                    TEXAS CHILI CON CARNE
                        VENISON CHILI
     1981 WORLD CHAMPIONSHIP BUTTERFIELD STAGELINE CHILI

Anne Rosensweig's

                  ARCADIAN EIGHT BEAN CHILI

1/4 lb each of the following dried beans: kidney, white, pink,

      black, red, pinto, cranberry, and navy

1 lb bacon 5 large onions, peeled and chopped 2/3 C minced garlic 1/4 C toasted coriander seeds, ground 1/4 C ground cinnamon 1/4 C paprika 1/4 C cayenne pepper, or to taste for the timid of tongue 1/2 C ground dried Poblano chili peppers 108 oz (#10 can) Italian plum tomatoes, with juice 12 oz beer 5 lb lean ground beef

      salt to taste

In a large pot, soak the beans together overnight in water to cover.

Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender.

While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour.

In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture.

When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid.

Serves 25

KEYWORDS: chili, spicy, make ahead, Arcadia, hearty, entertain

Bill Pfeiffer, 1982 World Champion Chili

                "LOS VENGANZA DEL ALMO" CHILI

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 ground rump 4 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 2 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp 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.

Makes 1 pot.

KEYWORDS: chili, spicy, winner, 1982, make ahead

                        BLACK BEAN CHILI

4 C Dried black beans, sorted and rinsed 2 T Cumin seed 2 T dried oregano, preferably Mexican 1/2 C Olive oil 2 large onions, chopped 1 1/2 C finely diced green bell peppers 3 T minced garlic 4 1/2 tsp Hungarian paprika 1 tsp cayenne pepper 1 tsp salt 3 C crushed tomatoes in puree 4 fresh Jalapeno peppers, seeded and deveined, finely chopped 1 large Red bell pepper 6 oz Goat cheese, crumbled

        Sour cream
        warm flour tortillas

Place beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours.

Drain beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until beans are tender but not mushy, about 2 hours. Add water as necessary.

Drain beans, reserving 3 cups liquid. Return beans to pot along with 1 cup of the cooking liquid.

Meanwhile, preheat the oven to 325 degrees. Place cumin and oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes.

Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add cumin and oregano mixture, paprika, cayenne, and salt. Cook until onions are soft, about 10 minutes. Mix in tomatoes and jalapenos. Bring to a boil. Gently stir into the beans. If necessary, thin with reserved liquid.

Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz goat cheese in each bowl. Top with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately.

Serves 6 or more.

KEYWORDS: meatless, vegetarian, spicy, hearty, make ahead


Bill Pfeiffer's 1980 World Champ. Chili

                   "CAPITOL PUNISHMENT" CHILI

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 extra lean chuck, chili grind 2 lb extra lean pork, chili grind 1 lb extra lean chuck, cut into 1/4" cubes 2 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 1 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp 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.

Makes 1 pot.

KEYWORDS: chili, spicy, winner, 1980, make ahead Great Chili

                        Chasing Chili

1 lb ground lean pork 2 1/2 lbs ground chuck 1 1/2 lbs onions, chopped 1 lb green peppers, chopped 5 c tomatoes,chopped 1/2 lb pinto beans 1 1/2 T oil 2 cloves garlic 1/2 c chopped parsley 1/2 c butter 1/3 c chili powder 2 T salt 1 1/2 t pepper 1 1/2 t cumin seeds 1 1/2 t MSG water

Soak beans in water to cover overnight. Drain, cover with cold water and simmer until beans are tender, about 1 hour. Add tomatoes ans simmer 5 min longer.

Saute green peppers in oil until tender, add onions and cook until tender. Stir frequently. Add garlic and parsley.

In another skillet, melt butter and add chuck and pork. Brown 15 min until crumbly.. Add to onion mixture and stir in chili powder. Cook 10 min and add mixture to beans.

Season with salt, pepper, cumin seeds and MSG. Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top.

Serves 10

KEY WORDS: chili, entertain kids, leftovers, main dish, make ahead, outdoors, spicy, meat , beef, cold weather, freezes well

                        CHILI POBLANO PIE

12 large fresh Poblano chilies 1/2 lb Monterey Jack or Chihuahua cheese, cubed 1/4 small yellow onion, coarsely chopped 1 large garlic clove, halved 6 eggs 3/4 tsp salt

                          Crema Fresca:

1 1/2 Cups whipping cream 3 T. sour cream

Make the Crema Fresca ahead of time: mix cream and sour cream together. Cover and let stand at room temp. until thickened, 8 hours or overnight. Chill until ready to use.

Char the chili peppers over a gas flame until blackened on all sides. Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and core the chilies. Remove seeds, rinse and pat dry.

Preheat oven to 350 F. Generously butter a 9" pie pan (preferably porcelain or stoneware with 2" sides). Open up chili peppers and arrange around sides of pan skin side down, point toward center of pan, extending about 1/2" above rim. Cover bottom of pan with chilies.

Finely grate cheese with onion and garlic in a processor using on/off pulses, about 30 seconds. Add eggs and salt. Process until smooth, stopping to scrape down the sides, about 15 seconds. Mix in the Crema Fresca (the Mexican equivalent of creme fraiche). Pour this filling over the chilies. Curl the edges of the chilies over the filling.

Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes. Cover chili edges with foil to prevent burning, if necessary. Cool for 5 minutes before cutting. Serve hot or at room temperature.

Serves 6 main course servings.

KEYWORDS: custard, quiche, light Mexican, main dish, spicy, baked

               CHILI WITH LAMB AND BLACK BEANS

1 3/4 C Black beans, sorted and rinsed 2 Qt Water, or more as needed 2 lb. Lamb bones 4 Thyme sprigs | 4 parsley sprigs | bouquet garni 1 Bay leaf | 3 Garlic clove, crushed 6 T. Olive oil 2 large yellow onions, chopped 1 1/2 lb Lamb shoulder, ground 2 T. chili powder 2 T. fresh minced ginger 2 T. fresh Thyme, minced OR 2 tsp Dried Thyme, crumbled 1 T. red hot chilie, seeded and deveined (Jalapeno) 1 1/4 tsp Dried Marjoram, crumbled 3/4 tsp fresh ground white pepper 3/4 tsp fresh ground black pepper 3/4 tsp cayenne pepper 3/4 tsp allspice 2 lb Italian plum tomatoes, coarsely chopped 1 1/4 C. light Zinfandel wine

         salt as needed

FOR BEANS: Soak beans overnight in 2 qt. water. In a large saucepan, bring beans to a boil. Add lamb bones and bouquet garni and 1 crushed garlic clove. Reduce heat and simmer till beans are tender but not mushy. Skim occasionally and add more water if necessary to keep beans submerged. 2 hrs.

FOR CHILI: Heat 3 T. oil in large heavy saucepan over moderate heat. Add onions and cook until soft, about 10 minutes. Add 2 cloves garlic, minced, and stir about 3 minutes. Transfer onion and garlic mixture to a plate, using a slotted spoon. Add remaining oil to pan. Increase heat to med. high. Add lamb and cook until no longer pink, breaking up with spoon, about 6 min. Return onion mixture to pan; add chili powder, ginger, thyme, red chili, marjoram, peppers and allspice. Stir 5 minutes. Add tomatoes ( and half of their liquid, if canned). Bring to a boil then reduce heat and simmer for another 5 minutes. Add 3/4 Cup of Zinfandel. Simmer, skimming occasionally, for 30 minutes.

Drain beans and reserve the cooking liquid. Discard the bones and garni. Add beans and remaining Zinfandel to chili mixture. Salt and season as necessary. Simmer 30 minutes, adding bean cooking liquid as needed to keep chili moist (or soupy, as you like it). This chili is best made ahead and allowed to season in the refrigerator for 24 hours. Reheat before serving.

Serves 8.

KEYWORDS: spicy, main dish,


C.V. Woods World Championship Chili

1(3 lb) chicken 1 1/2 qt water 1/2 lb beef suet 1/4 c finely chopped celery 7 c peeled, chopper tomatoes 2 t sugar 5 lbs ctr cut pork chops , thin 4 lbs flank steak 3 medium onions, cut in 1/2 inch pieces 3 green peppers, cut in 3/8 inch pieces 1 lb jack cheese, shredded 6 long green chiles 1 t oregano 1 T ground cumin 1/2 t MSG 1 T pepper 4 t salt 5 T chili powder 1 t cilantro 1 t thyme 1 c beer 2 cloves garlic, finely chopped

       juice of lime

Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth.

In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2 hours.

Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares.

Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add tomato mixture, chiles, beer mixture and garlic to chicken broth.

Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 min.

Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours.

Reheat chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon. Serves 12

KEY WORDS: chili, entertain, kids, main dish, outdoor, leftovers, make ahead, spicy, meat, beef, freezes well Food & Wine 2/82

                  DYNAMITE CHILI WITH BEANS

2 C water 1/2 C dried pinto beans, soaked overnight then drained 1 T oil or bacon drippings 1 onion, sliced 1/2 green bell pepper, cored, seeded and chopped 1 garlic clove, minced 2/3 lb boneless pork, cut into 1/2" cubes 1/3 lb beef stew meat, cut into 1/2" cubes 16 oz canned whole tomatoes, drained 2 T chili powder 1 diced green chile, Jalapeno or Serrano 1 tsp dried oregano, preferably Mexican, crumbled 2 tsp cumin 1/3 C dry red wine

      salt and fresh ground black pepper to taste

2 T prepared tortilla flour or masa harina, mixed with water

      to form a paste (optional)

Combine water and beans in medium saucepan and bring to boil over medium high heat. Reduce heat and simmer until tender, about 1 hour.

Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. Saute until tender. Transfer to Dutch Oven and set aside.

Add pork and beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add wine and cook, uncovered, 30 minutes.

Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken.

Serves 4

KEYWORDS: chili, hearty, spicy


Fred Drexel, 1981 World Champion Chili

            FRED DREXEL'S  1981 WINNING RECIPE CHILI

2 1/2 lb beef brisket, cut into 1" cubes 1 lb lean pork, ground 1 large onion, chopped finely 2 T Wesson oil

       salt and pepper to taste

3 cloves garlic, minced 2 T diced green chilies 8 oz tomato sauce 1 beef bouillon cube 12 oz Budweiser beer 1 1/4 C water 4 T chili powder (or 6 T if desired) 2 1/2 T ground cumin 1/8 tsp dry mustard 1/8 tsp brown sugar 1 pinch of oregano

In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally.

Serves 4

KEYWORDS: chili, spicy, winner, 1981, make ahead Manhattan Chili Co., NYC

                      GREEN CHILI WITH PORK

1/2 C olive oil 2 large yellow onions, chopped, about 4 cups 8 medium garlic cloves, peeled and chopped 8 fresh Jalapeno peppers, stemmed and minced 3 carrots, peeled and sliced crosswise into 1/2" pieces 1 1/2 T dried oregano, preferably Mexican 3 lb boneless pork shoulder, cut into 1/2" cubes 5 C chicken stock or canned broth

      salt

28 oz crushed Italian plum tomatoes, drained 1 potato, peeled and grated (1= 8 oz) 12 large Poblano chilies (1 1/2 lb), roasted and peeled *OR* 28 oz can whole roasted mild green chilies, drained

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the oil over medium heat. Add onions, garlic, Jalapenos, and carrots. Cook,stirring once or twice, for 10 minutes. Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20 minutes. Stir occasionally.

Stir in the chicken stock, 1 tsp of salt, crushed tomatoes and the grated potato. Bring to a boil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally.

Cut the Poblano into 1/2" strips. Add them to the chili and cook , stirring often, for another 30 to 45 minutes or until the pork is tender and the chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot.

NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred. Wrap chilies in a paper bag after you roast them. When cool, rinse under cold running water, rubbing off the burned skin. Pat dry and de-stem chilies.

Serves 6 generously.

KEYWORDS: chili, spicy, hearty, main dish, make ahead, freezes well


             Jay Pennington's Just Plain Good Chili

oil 3 medium onions, finely chopped 2 medium green peppers, finely chopped 3 stalks celery, finely chopped 8 lbs coarsely ground beef 1 can (6oz) tomato paste 2 can (1lb-13oz) cans stewed tomatoes 2 can (1lb) tomato sauce 1 can (7oz) chile salsa 3 cloves garlic, finely chopped 2 jar (3oz) chili powder 1 medium jalapeno chili, seeded and chopped 2 T salt

       Oregano
       garlic salt
       coarsely ground pepper

Thinly cover bottom of heavy 2 gal pot with oil. Saute onions, green peppers and celery 10 min.. Add meat and cook 10 min or until brown. Stir in tomatopaste, stewed tomatoes and tomato sauce.

Add chopped garlic, chili powder, salt, dash oregano, chile salsa and jalapeno. Cook 30 min, season to taste with garlic salt and pepper, then simmer2 1/2 hours. Stir every 10-15 min.

Serves 16

KEY WORDS: chili, entertain, freezes well, kids, leftovers, main dish, make ahead, outdoor, spicy, meat, ground beef, beef,


                 KATHY HIRDLER'S FIRE CAMP CHILI

100 lb pinto beans 48 large onions, chopped 4 C jalapeno chilies with juice 40 lb meat (ham, sausage, pork, bacon ends, ground beef, etc) 4 C chili powder

      salt to taste

Soak beans overnight, then raise to a boil on high heat.

Add all ingredients and simmer until tender (about 6 hours).

Add water as necessary. Stir occasionally. Makes 60 gallons.

Serves 1200 approximately.

KEYWORDS: chili, feeds large number of hungry firefighters, party, entertain, crowd, stew


Winner, 1987 World Championship

                    MARGO KNUDSON'S CHILI

2 medium onions, chopped 6 cloves garlic, approximately 2 T kidney suet or lard (caudal fat???) 2 oz Gebhardt's Chili Powder 1/2 oz regular dark chili powder 3 lb cubed or coarsely ground prime beef

      white pepper to taste

1 C beef broth 3 oz bulk pork sausage 1 medium green chili pepper, minced 1/2 tsp hot New Mexico chili powder 1/2 oz cumin 1/2 tsp coriander (optional) 6 oz tomato sauce 1/2 C oregano tea (1 T. oregano steeped in hot water 30 min.) 1/2 oz salt 1/4 tsp cayenne pepper (if needed) dash Tabasco Sauce

Saute onions and minced garlic in suet about 3 minutes. Add Gebhardt's and regular chili powder. Mix well.

Brown beef in another pan, a pound at a time, adding white pepper while browning. Add meat to onions and spices, using a little broth to keep from sticking.

Saute sausage and green chili pepper together 2 minutes. Add to the pot along with meat and onions. Cook 15 minutes.

Add New Mexico chili powder, cumin, coriander, tomato sauce and remaining broth. Mix well and cook for 30 minutes.

Add oregano tea (strained). Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally.

During the last 20 or 30 minutes add salt, cayenne pepper and Tabasco, if needed.

Serves 6

KEYWORDS: chili, spicy, make ahead, main dish, hot


LaVerne Harris, aka Nevada Annie, Winner 1978

                NEVADA ANNIE'S CHAMPION CHILI

3 medium onions 2 medium green peppers 2 large stalks celery 2 cloves garlic 1 small Jalapeno pepper, fresh, seeded & diced 8 lb lean chuck, coarsely ground 7 oz diced green chiles 28 oz stewed tomatoes 15 oz tomato sauce 6 oz tomato paste 6 oz chili powder 2 T cumin

      Tabasco sauce to taste

12 oz beer, divided into two portions 12 oz mineral water 3 bay leaves

      garlic, salt and pepper to taste

Dice and saute the first five ingredients. Add the meat and brown it.

Add the remaining ingredients, including half the beer (Annie sez to drink the remainder!). Add water just to cover the top of the mixture.

Cook about 3 hours on low heat, stirring often.

Serves 24

KEYWORDS: chili, make ahead, winner, 1978, spicy .pa Food & Wine Mag., March 85

                      NEW MEXICAN CHILI

1/3 C corn oil 3 large onions, chopped 6 large garlic cloves, minced 5 T mild ground chiles, preferably New Mexican 1 tsp HOT ground chiles or Cayenne pepper (more for hotter) 2 T ground cumin 1 lb lean pork, ground 5 lb boneless beef chuck, trimmed of fat, cubed 1/2"-3/4" 2 tsp oregano 2 1/2 t salt 1/2 tsp fresh ground black pepper 28 oz Italian plum tomatoes, canned, with juice 24 oz good amber beer (New Amsterdam, Dos Equis) 13 oz beef broth 2 bay leaves 34 oz kidney beans

In a large flame-proof casserole or stockpot, heat the oil. Add the onions. Cover and cook over moderate heat for 5 minutes. Uncover, increase heat to moderately high and cook, stirring frequently, until the onions begin to brown, 5 to 10 minutes.

Add the garlic and cook another 1 or 2 minutes, until fragrant. Add the chiles and cumin. Cook, stirring, 1 minute then add the pork, mashing and stirring, until the meat browns and begins to separate.

Add the beef, oregano, salt and pepper. Increase heat to high and cook, stirring frequently, until the meat loses most of its redness, about 10 - 15 minutes.

Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring to a boil, partially cover and reduce heat to moderate. Cook until the beef is very tender and the sauce is reduced to a chili-like consistency, about 1 1/2 to 2 hours.

In a medium saucepan, heat the beans in the liquid from the cans. Drain when hot and either add to the chili or serve on the side along with other accompaniments such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, onions, or chips.

Serves 10

KEYWORDS: chili, spicy, meat stew, make ahead, New Mexico


Manhattan Chili Co., NYC

                      NUMERO UNO CHILI

1/4 C olive oil 2 large yellow onions, chopped, about 4 cups 2 lb coarsely ground beef (shank, shoulder or chuck) 2 lb coarsely ground pork

        salt

1/3 C mild, unseasoned chile powder 3 T ground cumin, from toasted seeds, if possible 3 T dried oregano, preferably Mexican 3 T unsweetened cocoa powder (NOT DUTCH PROCESS!) 2 T ground cinnamon 1 1/2 tsp cayenne pepper, or to taste 4 C tomato juice 3 C beef stock or canned broth 8 medium garlic cloves, peeled and minced 2 T yellow cornmeal as optional thickener (more as needed) 32 oz dark red kidney beans (drained and rinsed)

In a large skillet, over medium heat, warm the oil. Add onions and cook, stirring occasionally, until tender, about 20 minutes.

Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over medium heat, combine beef and pork. Season with 2 T salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes.

Scrape onions into casserole with meats. Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir in tomato juice and beef stock. Bring to a boil then lower heat and simmer, uncovered, for 1 hour.

Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking. Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal. Stir in the beans and simmer another 5 minutes.

Serves 6 or more.

KEYWORDS: chili, spicy but mild, main dish, make ahead, freezes well


*NEW PAGE*

Winner of the 1985 NY State Chili Cook-Off

                  OAKWOOD FEED STORE CHILI

1 lb Bacon, chopped 3 lb lean beef chuck roast, cubed 1 1/2 lb regular hamburger, preferably chuck 2 lb Pork roast,coarsley ground (Boston butt) 4 T prepared garlic in oil 3 large onions 4 oz canned chopped chilies (El Paso brand) 6 fresh Jalapeno chilies, chopped 5 T freshly ground DRY Mexican chilies, Anaheim if possible 2 T freshly ground DRY Ancho chilies 2 T good quality chili pepper 1 1/2 T Hungarian paprika 4 T fresh ground cumin seed 1 T fresh ground black pepper 2 T MSG or Accent (optional) 1 T Tabasco sauce 2 T Worchestershire sauce 1 pt beef stock 1 pt canned tomatoes

Fry bacon in a heavy pot till crisp and the fat is rendered. Remove and reserve bacon. Pour off most of the bacon fat into a heavy cast iron skillet, leaving s small amount in the pot. Brown the meat and garlic in the skillet.

Saute onions in the fat remaining in the pot until soft. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and tomatoes. Simmer for two hours.

Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.

For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or sharp Cheddar cheese, and saltines.

Serves 8 generously.

KEYWORDS: spicy, jalapeno, chilies


Joe & Shirley Stewart's Championship Chili, 1979

                       RENO RED CHILI

3 lb round steak, coarsely ground 3 lb chuck steak, " " 1 C Wesson oil or suet

      black pepper to taste

3 oz Gebhardt's Chili powder 6 T cumin 2 T MSG 6 small cloves garlic, minced 2 medium onions, chopped 6 ea. dried chili pods, boiled 30 minutes in water,

      (seeded & de-stemmed)  **OR**

3 oz bottle of New Mexico pepper (???) 1 T oregano, brewed in….. 1/2 C Budweiser beer, like tea 2 T paprika 2 T cider vinegar 3 C beef broth 4 oz diced green chilies (Ortega brand) 14 oz stewed tomatoes (or to taste) 1 tsp Tabasco sauce, or to taste 2 T masa harina flour

Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onion. Cook for 30 - 45 minutes using as little liquid as possible. Add water only as necessary. Stir often.

Remove skins from boiled chile pods. Mash the pulp and add to meat mixture. Strain oregano tea, then add to meat mixture along with paprika, vinegar, 2/3 of the beef broth, green chiles, stewed tomatoes and Tabasco sauce. Simmer 30 - 45 minutes. Stir often.

Dissolve masa flour into remaining beef broth then pour into chili. Simmer another 30 minutes, stirring often.

Makes 1 potful.

KEYWORDS: chili, winner 1979, spicy, make ahead .pa

                 ROAST BOAR AND BLACK BEAN CHILI

1/4 C bacon drippings 2 garlic cloves, crushed 3 T chili powder 1/8 t ground cumin seeds 1/4 t black pepper 4 lb saddle of wild boar (OR loin of pork with bone in) 1 lb black turtle beans 2 T olive oil 1/2 C diced salt pork 2 onions, chopped 3 cloves garlic, minced 1 Jalapeno pepper, seeded, deveined and minced 1 C cooked, smoked ham, diced (1 cup = 5 oz) 2 C beef broth 1 bay leaf 1 tsp chopped fresh oregano (or half that if dried) 1 tsp red wine vinegar 2 T dark rum 4 scallions, thinly sliced 2 eggs, hard cooked, sieved

In a medium bowl, combine the bacon drippings with the crushed garlic, two tablespoons of the chili powder, the cumin, and freshly ground pepper. Spread over the wild boar and let stand while preparing the beans.

In a large pot, cover the beans with cold water. Heat to boiling and boil for two minutes. Turn off the heat and let stand one hour. Drain. Wipe out the pot and return beans, cover with cold water and heat to boiling. Reduce heat and simmer for 30 minutes. Drain.

Preheat the oven to 325 degrees. Cook the salt pork in boiling water for five minutes. Drain and pat dry. Heat the oil in a heavy, deep casserole. Stir in the salt pork and cook over medium heat until golden, about 3 min. Stir in the onion, minced garlic, and Jalapeno pepper. Cook 1 minute. Stir in the ham and cook two more minutes.

Stir the remaining chili powder into the onion mixture. Add the beans, broth, bay leaf, oregano, vinegar and rum. Mix well. Place the saddle of boar on top of the beans, cover and place in the middle of the oven. Cook for 1 1/2 to 2 hours or until internal meat thermometer reads 170 degrees. Turn the meat twice and stir the beans. Add more broth if dry.

Remove the meat and allow it to stand, covered, for 10 to 15 minutes. Meanwhile, skim the fat from the chili. Cut the meat from the bone and into thin slices. Layer it over the beans. If desired, stew, covered, to tenderize the meat. Serve with hot rice and a sprinkling of scallions and sieved eggs.

Serves 6 generously.

KEYWORDS: chili, game, boar, spicy, party, entertain


                          SEAFOOD CHILI

1/4 C Olive oil 2 C chopped onions 2 Leeks, white part only, trimmed and chopped 1 large celery stalk, chopped 8 garlic cloves, minced 5 tsp dried oregano, preferably Mexican 35 oz Italian plum tomatoes, undrained if canned 16 oz Clam juice 2 C dry red wine 1/2 C "Santa Cruz Red Chili Paste" 5 tsp freshly toasted cumin seed 1 T. salt 1 tsp cayenne pepper 2 red Bell peppers,seeded, deveined, cut into 1/2 inch dice 12 Littleneck clams 12 mussels, scrubbed and debearded 1 1/2 lb Scrod or other lean white fish, cut into 1 inch pieces 12 large shrimp, peeled and deveined 3/4 lb Bay scallops 1/2 C minced fresh cilantro (Chinese parsley, coriander)

Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and celery. Cover and cook until tender, about 15 minutes. Add garlic and oregano, cook another 10 minutes then add tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt and cayenne. Bring to a boil, skimming occasionally. Reduce heat and simmer, partially covered, for about 1 hour, skimming. Mix in bell peppers. Simmer uncovered for 20 minutes. Cool. Refrigerate overnight.

Bring chili to a boil. Adjust heat so that liquid simmers briskly. Skim well and adjust seasonings. Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes. Discard any that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute. Add scallops, cover and simmer until fish is just opaque, about 2 minutes.

Ladle chili into bowls. Top with cilantro.

"Santa Cruz Red Chili Paste" is available from The Santa Cruz Chili and Spice Co., P.O. Box 177, Tumacacori, AZ 65640.

Serves 6 generously.

KEYWORDS: Spicy, meatless, make ahead, main dish


Great Chili

             Sen. Barry Goldwater's Expert Chili

1 lb coarsely ground beef 1 lb dried pinto beans 1 can (6oz) tomato paste 2 c chopped onions 3 T hot unspiced chili powder 1 T ground cumin salt water

Soak beans in water , covered overnight. In a large Dutch oven, cook beef until browned, stirring to keep crumbly, Drain off drippings, if needed.

Add tomato paste, onions and drained beans.

Mix chili powder, cumin and season to taste with salt.Stir into mixture. Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours.

Serves 6

KEY WORDS: chili, entertain, kids, main dish, make ahead, outdoors, spicy, meat, beef, freezes well


Great Chili

             Sen. Joseph Montoya's New Mexican Chili

1 1/2 lbs round steak, cut in 1/4 cubes 2 cloves garlic, minced 2 T oil 1 1/2 t flour 3 T unspiced chili powder 2 c water 1 t salt

Heat oil in saucepan of Dutch oven, add meat and cook and stir 10 min. add garlic when meat is partially browned. Sprinkle with flour and stir 1 min longer. Add chili powder, water and salt. Cover and simmer 45 min.

Serves 4

KEY WORDS: chili, entertain, kids, leftovers, main dish, outdoor, spicy, meat, beef, freezes well


                        TEXAS BEEF CHILI

2 lb beef chuck or shin, in 1/2" cubes 8 T olive oil 5 T med-hot chili powder 1 lb Spanish chorizo sausage, sliced 1/4" thick 3 medium onions, chopped 8 garlic cloves 1 T oregano, preferably Mexican, crumbled 2 tsp cumin, ground 2 tsp salt 1 tsp Fresh ground pepper 4 lb canned Italian plum tomatoes, drained and chopped 24 oz beer, Dos Equis or other Mexican beer 6 oz tomato paste

Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum bowl. Let stand in refrigerator overnight.

Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the meat in batches (do not crowd) on all sides, about 5 minutes. Transfer to a large pot, using slotted spoon. Add chorizo to skillet and brown well. Transfer to pot using slotted spoon. Reduce heat to med-lo. Add more oil to skillet, if necessary. Add onions and cook until translucent, about 10 minutes. Add garlic, chili powder, oregano, cumin, salt and pepper. Stir 3 minutes then transfer to pot. Stir in tomatoes, beer and tomato paste. Bring to a boil then reduce heat. Cover and simmer until meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if necessary to thicken liquid into sauce.

Some good accompaniments are pinto beans and salsa as side dishes.

Serves 6 generously.

KEYWORDS: chili, spicy, Texas, make ahead


                      TEXAS CHILI CON CARNE

6 pequin chilies (small but very hot chilies!) 6 ancho chilies (large dried chilies) 2 lb stewing beef, cut up into 1/2" cubes 1 T olive oil 2 bay leaves 1 T cumin, ground 2 cloves garlic, peeled 2 tsp oregano, preferably Mexican 2 T paprika 1 tsp sugar

      coarse salt
      fresh ground black pepper

Tear the chilies in strips and pour two cups boiling water over them. Let soak for 30 minutes. Drain, reserving the liquid, and set aside.

Heat the oil in a heavy casserole and brown the beef cubes. Add the chilie soaking liquid and bring to a boil. Add the bay leaves, turn down the heat and let simmer for an hour. Meanwhile, puree the rest of the ingredients, including the chilies, with a half cup of water, or more if needed, in a blender or processor. Add the puree to the meat and let simmer for 30 minutes more, adding water as necessary.

Serves 4

KEYWORDS: chili, spicy, Texas, main dish


                          VENISON CHILI

3 T vegetable oil 1 large onion, finely chopped 2 large cloves garlic, minced 1 small hot green chilie pepper, minced (optional) 1 1/4 lb venison, cut into 1/2" cubes 3/4 lb ground venison (or ground pork) 28 oz can of crushed tomatoes 3 T red wine vinegar 3 T ground chili powder 2 T ground cumin 2 T Worchestershire sauce 1/2 tsp cayenne pepper, plus a pinch 1 large green bell pepper, seeded and chopped 2 tsp salt or to taste

        freshly ground black pepper to taste

10 oz can of red kidney beans, drained 3 T Masa Harina (or fine cornmeal) mixed with a little water

        into a smooth paste for thickening chili

Heat the oil in a very large skillet. Stir in the onion, garlic, and chile pepper. Saute over med-hi heat until the onion is just tender, about 5 minutes.

Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and the masa harina (or cornmeal). Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick.

Stir in the kidney beans and the masa harina and heat through. Taste and adjust the seasonings.

Makes 6 cups.

KEYWORDS: chili, venison, game, make ahead, main dish, stew, hearty, spicy, easy, entertain


Great Chili

       1981 WORLD CHAMPIONSHIP BUTTERFIELD STAGELINE CHILI

4 medium onions, minced 10 lbs lean beef brisket, finely chopped 1/4 c oil 1 1/2 cloves garlic, minced 2 lbs ground pork 1 can (7oz) whole green chiles, minced 1 can (15oz) tomato sauce 1 lb whole tomatoes, finely chopped 1 T cumin 1 t salt 1 t oregano 1 T dry mustard 1 oz tequila 1 can beer 2 jar (3oz) 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.

Serves 25

KEY WORDS: chili, entertain, freezes well, kids, main dish, make ahead, outdoor, spicy, meat, beef.


ted potato. Bring to a boil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally.

Cut the Poblano into 1/2" strips. Add them to the chili and cook , stirring often, for another 30 to 45 minutes or until the pork is tender.

/data/webs/external/dokuwiki/data/pages/archive/food/chili.txt · Last modified: 1999/08/01 17:51 by 127.0.0.1

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