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-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Chili Con Carne
Keywords: chili
Here is the Chili Con Carne Recipe.
INGREDIENTS
3 Lb. Lean Ground Beef
1 Tablespoon Salt
5 1/2 Teaspoons Fresh Minced Garlic
1 1/2 Teaspoons Crushed Leaf Oregano
1/2 Teaspoon Black Pepper
1/2 Teaspoon Marjoram
1 Teaspoon Cuminos (Cumin)
2 Tablespoons HOT Ground Red Chili Powder
3 Cups of Pre Cooked Pinto Beans
Water as needed
DIRECTIONS
Select a cooking pan large enough to accommodate a finished
product of 10 cup yield. Place the pan on one of the large burners on
the range top, place the heat on HIGH, add the Lean Ground Beef to the
pan and start the ground beef cooking, lowering the heat as things
start to cook and begin to stick. I use a "potato masher" shaped like
several "S'es" to stir and break up the hamburger into small pieces.
As the meat is cooking, add Salt, Black Pepper, Minced Garlic, Oregano,
Marjoram and Cumin. As the mixture begins to get dry, add a cup of
water to maintain a soupy consistency.
Continue cooking on MED LOW heat for 30 to 40 minutes. Add the
Chili Powder and place the heat on LOW, continuing to stir and adding
water as need to keep the mixture in a soupy consistency, cooking for
an additional 30 minutes. At this point in time the aroma in the
kitchen will have you drooling. Add the pre cooked Pinto Beans and
continue to simmer for an additional 30 minutes.
A word of CAUTION: Do not be tempted to add onions, tomato
concoctions or other adulterous items to this gourmet recipe. The
wrath of some unknown heretofore creature out of your past will descend
upon you with a vengeance and wreck havoc upon thy head. Try the
recipe as is first. Then add your own special garnishment if you feel
that it is necessary. This recipe is designed for taste, not "fire and
brimstone" so those of you with sensitive taste buds do not need to
worry about never being able to taste anything again due to having your
throat cauterized. For the "fire lovers" I would recommend Territorial
House Salsa (HOT - MED - MILD, your choice) that can be added for extra
"fire" if so desired.
The yield is 10 cups. Left overs, which I doubt there will be,
can be placed in large styrofoam cups with lids, frozen, and made ready
for a quick lunch in the microwave on a cold snappy day.
Enjoy - John P. Nicholson
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Capitol Lunch Chili Sauce
Keywords: chili
Subject: Re: Cappy's Special Sauce
---------------------------------------------------------------
CAPITOL LUNCH CHILI SAUCE
1 lb. hamburger
4 green peppers (chopped)
4 onions (chopped)
3 celery stalks (chopped)
3 pcs. chopped garlic
Mix hamburger and chopped ingredients in a saucepan. Add app. 3 cups
of water. Cook slowly until mixture begins to thicken.
When it thickens, add 3 tablespoons of chili powder, then add salt
and pepper to suit your taste.
The secret of this sauce is that you must cook it S-L-O-W-L-Y (3-4
hrs.), stirring often.
When finished cooking, add 3 tablespoons of dried mustard and stir
in well. For best results, use hot dogs with the "skin" on them
(Capitol Lunches the Martin Rosol's brand). Put the hot dog on a
FRESH roll, spread on some fresh mustard, fresh chopped onion,
spread on the sauce, and ENJOY!
(Note: This recipe makes a LOT of sauce, as you can imagine, since
the quantities are for use in a restaurant. Use smaller amounts of
all ingredients to suit your needs.)
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Turkey Chili
Keywords: chili
Turkey Chili
2 lbs Ground Turkey
4 cups Pinto's (uncooked)
1/2 cup AND 1/4 cup Chili powder.
1 tbsp Cayenne
1 tbsp AND 1 tsp Cumin
1 tsp oregano
1 tbsp Cocoa
6-8 oz can Tomato paste.
Water
First soak the beans in cold clean water, overnight. First thing in
the morning put the beans on medium high heat. After the beans have
come to a boil (slow roll) add 1/2 cup of Chile Powder and 1 tbsp
cumin. (and a dash of salt) (I use VERY LITTLE salt) Put the beans
on a back burner on low heat and let them cook for the rest of the
day - stirring occasionally. (rarely)
Take the ground turkey and fry it in about 3 tbsp of corn oil in a
wide frying pan. After the meat is about 1/2 done, Add 1/4 cup of
Chili powder and the remaining 1 tsp cumin. (I may occasionally put
in a dash of Garlic powder and MSG - depends)
Stir this till it's completely mixed (about 5 minutes longer) and
remove from heat.
Combine remaining ingredients, Paste, oregano, Cocoa and Cayenne
into the pot with the beans, stir in the meat from the frying pan
(There is very little oil from frying the Turkey - so you don't need
to drain it first)
Let it simmer on low for 2-3 hours.
Be warned, if you sample this before it's done, it may taste bland.
Be real careful about adding more spice. I have found that the
spices blend after about the 2nd to 3rd hour of simmer... (I've
made the mistake -whew)
If you do like other spices... I recommend you add them when you mix
everything together.
This serves about 10 people generously.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Red Chili Sauce
Keywords: chili
Title: Red Chili Sauce
Categories: Mexican Sauces
Servings: 12
16 ea Dried red chili pods
1 ea Hot Water
2 ea Cloves garlic
1 ea Salt to taste
Open each dried red chili pod. Wash well inside and out and remove
blemishes. Remove stems, seeds and veins from the pods. For hotter
chili leave some veins. Rinse with cold water and soak in hot
water for one hour or until soft. Place the pods in an electric
blender (or food processor) and add enough water to almost cover
them, leaving about two inches headspace. Blend until smooth and
skins disappear, about 2-3 minutes. If sauce seems to be too
thick, add more water and blend for another 1 minute or until
skins disappear. Add 2 cloves garlic and process until well
blended. Salt to taste.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Enchiladas (Red Chili)
Keywords: chili
Title: Enchiladas (Red Chili)
Categories: Mexican Main dish
Servings: 6
18 ea Corn tortillas
1 qt Red chili sauce
1 lb Grated cheddar
1 ea Large onion chopped
6 x Fried eggs (optional)
Fry corn tortillas in deep fat to soften. Immerse in chili sauce and
place on a warm oven-proof plate. Sprinkle with grated cheese and
chopped onion. Cover with red chili sauce and place another
tortilla on top. Repeat the process then pour enough chili sauce
over them to cover tortillas. Three tortillas make one serving. A
fried egg is traditional on top of each enchilada.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Green Chili Sauce
Keywords: chili
Green Chile Sauce
Servings: 4
2 T Oil or lard
1 ea Clove garlic (optional)
1/2 c Minced onion (optional)
1 T Flour
1 c Water
1 c Diced green chili
1 ea Salt to taste
In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with
wooden spoon. Add water and green chili. Bring to a boil and simmer,
stirring frequently, for 5 minutes.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Enchiladas Verdes (Green Enchiladas)
Keywords: chili
Enchiladas Verdes (Green Enchiladas)
Servings: 4
12 ea Corn tortillas
4 T Oil or lard
1 ea Clove garlic
1 T Flour
4 c Green chili sauce
1 ea Salt to taste
2 c Grated cheddar or jack chees
1/4 c Minced onion
Fry tortillas in fat to soften. Heat garlic in oil then discard garlic.
Blend flour into oil. Stir in green chili sauce and heat thoroughly. If
mixture is too thick, add water. Add salt to taste. Layer tortillas with
sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on
top. Use 3 tortillas for each serving. Place in oven to allow cheese to
melt. NOTE: For a real New Mexican touch place a poached or fried egg
on top. The egg seems to help meld the flavors.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Green Chili Salsa
Keywords: chili, appetiser
Green Chili Salsa
1 16-ounce can whole tomatoes, drained
2 medium green onions, cut in to 1-inch pieces
1 garlic clove, coarsely chopped
1 4-ounce can chopped green chilies
1/2 can jalapeno pepper
1/2 tsp salt
Combine all ingredients in blender container or food processor.
Cover and blend about 15 seconds until chopped but not pur`eed.
The sauce should retain some texture. (Can be prepared ahead
to this point. Cover and refrigerate up to 24 hours.) Makes
about 2 cups.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Chili Con Queso Dip
Keywords: chili, appetiser
Quick Chili Con Queso Dip
--------------------------
1 electric slow cooker
2lb. velveeta cheese log
1 can (#2 ?) ROTEL chopped chilies
Put cheese log in cooker. Dump in ROTEL. Heat. Stir chilies
into melted cheese. Serve with 'crunchies' such as chips and
veggie sticks, etc. .
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Quick Veal Chili For Two
Keywords: chili
Quick Veal Chili For Two
2 t Vegetable Oil
1/2 c Onion; Chopped
1/2 c Green Bell Pepper; Chopped
1 t Garlic; Fresh, Minced OR
1/4 t Garlic Powder
10 oz Veal; Ground
1 1/2 t Chili Powder
1/2 t Oregano Leaves
1/2 t Cumin; Ground
1 x Salt; Dash of
1 x Hot Pepper Sauce; Dash Of
1/2 c Tomatoes; Crushed, Canned
1 T Tomato Paste; PLUS
1 t Tomato Paste
3 oz Pinto Beans; Drained, Canned
In medium saucepan heat oil; add onion, green pepper, and
garlic or garlic powder; saute until onion is translucent,
about 5 minutes. Add veal, chili powder, oregano, cumin, salt,
and hot sauce; stirring constantly to break up the veal, cook
until veal loses its pink color, about 5 minutes. Add crushed
tomatoes and tomato paste, cook, stirring occasionally, about 5
minutes longer. Stir in beans and cook until heated, about 5
minutes.
Each serving is equivalent to 1 serving fats; 1 cup limited
vegetables, 1 serving of vegetables, 3 oz veal, 1 serving of
extras, 1 1/2 oz legumes.
Per serving: 330 Calories, 28 g protein, 17 g fat, 18 g
Carbohydrate, 302 mg sodium (estimated).
Men-- Add 1/2 oz pinto beans to each portion of quick veal
chili. Change equilivalent listing to 2 oz legumes.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Veal Chili
Keywords: chili
Veal Chili
1 T Vegetable Oil; PLUS
1 t Vegetable Oil
1 c Onion; Minced
4 ea Garlic; Cloves
1 1/2 lb Veal; Ground
1 c Celery; Minced
1 c Green Bell Peppers; Minced
1 c Tomatoes; Crushed, Canned
1 c Vegetable Juice; Mixed
2 t Chili Powder; Or To Taste
1 t Cumin; Ground
1/2 t Salt
1/2 t Hot Sauce; Or To Taste
1/4 t Pepper
12 oz Red Kidney Beans; *
* Red Kidney beans should be canned. Drain and rinse them.
In a 4-quart saucepan, heat vegetable oil; add onions and
garlic and saute until onions are translucent, about 5 minutes.
Add ground veal and saute until browned, stirring constantly to
break up veal. Stir in remaining ingredients except kidney
beans and bring to a boil. Reduce heat, cover, and simmer for
30 minutes. Stir kidney beans into veal mixture and cook until
heated, about 5 minutes. While beans are heating, warm 4 soup
bowls. Serve chili in heated bowls.
Each serving is equivalent to: 1 serving Fats; 1/4 cup Limited
Vegetables; 4 oz Veal; 1 1/2 servings Vegetables; 1/4 serving
Bonus; 1 serving Bread Substitutes.
Per Serving: 447 calories, 39 g protein, 20 g fat, 27 g
carbohydrate, 869 mg sodium (estimated).
Variation: Beef Chili--Substitute 1 pound cooked ground beef
(rare) for the ground veal.
Per Serving: 486 calories, 39 g protein, 25 g fat, 27 g
carbohydrate, 889 mg sodium (estimated).
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Arcadian Eight Bean Chili
Keywords: chili
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 tomato 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
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: "Los Venganza Del Almo" Chili
Keywords: chili
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.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Black Bean Chili
Keywords: chili
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.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: "Capitol Punishment" Chili
Keywords: chili
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, suawr, 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.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Chasing Chili
Keywords: 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 and 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
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Chili Poblano Pie
Keywords: chili
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 average 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
---------------------------------------------------------------
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Chili with Lamb and Black Beans
Keywords: chili
CHILI WITH LAMB AND BLACK BEAN
------------------------------
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 mincaw ginger
2 T. fresh Thyme, minced OR
2 tsp Dried Thyme, crumbled
1 T. red hot chili, 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. Re-heat before serving.
Serves 8.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: C.V. Woods World Championship Chili
Keywords: chili
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 chili
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 simmer
1 1/2 hours.
Boil chili 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, chili, 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.
Re-heat chili before serving. About 5 minutes before
serving time, add cheese. Just before serving, add lime juice
and stir with wooden spoon. Serves 12
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Dynamite Chili with Beans
Keywords: chili
DYNAMITE CHILI WITH BEANS
-------------------------
2 C water
1 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
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Fred Drexel's 1981 Winning Chili Recipe
Keywords: chili
Fred Drexel, 1981 World Champion 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
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Title: Jay Pennington's Just Plain Good Chili
Keywords: chili
Jay Pennington's Just Plain Good Chili
--------------------------------------
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 tomato paste, 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
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Title: Nevada Annie's Champion Chili
Keywords: chili
NEVADA ANNIE'S CHAMPION CHILI
-----------------------------
LaVerne Harris, aka Nevada Annie, Winner 1978
3 medium onions
2 medium green peppers
2 large stalks celery
2 ea cloves garlic
1 small Jalapeno pepper, fresh, seeded & diced
8 lb lean chuck, coarsely ground
7 oz diced green chili
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
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Title: New Mexico Chili
Keywords: chili
NEW MEXICAN CHILI
-----------------
Food & Wine Mag., March 85
1/3 C corn oil
3 large onions, chopped
6 large garlic cloves, minced
5 T mild ground chili, preferably New Mexican
1 tsp HOT ground chili 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 crockpot, 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 chili 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
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Title: Numero Uno Chili
Keywords: chili
NUMERO UNO CHIL
---------------
Manhattan Chili Co., NYC
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 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.
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Title: Oakwood Feed Store Chili
Keywords: chili
OAKWOOD FEED STORE CHILI
------------------------
Winner of the 1985 NY State Chili Cook-Off
1 lb Bacon, chopped
3 lb lean beef chuck roast, cubed
1 1/2 lb regular hamburger, preferably chuck
2 lb Pork roast,coarsely 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
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.
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Title: Reno Red Chili
Keywords: chili
RENO RED CHILI
--------------
Joe & Shirley Stewart's Championship Chili, 1979
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
chili, 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 potfull.
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Title: Roast Boar and Black Bean Chili
Keywords: chili
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.
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Title: Seafood Chili
Keywords: seafood, chili
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, diced
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.
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Title: Sen. Barry Goldwater's Expert Chili
Keywords: 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
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Title: Sen. Joseph Montoya's New Mexican Chili
Keywords: 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
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Title: Texas Beef Chili
Keywords: chili
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.
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Title: Texas Chili Con Carne
Keywords: chili
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 chili 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
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Title: Venison Chili
Keywords: chili
VENISON CHILI
-------------
3 T vegetable oil
1 large onion, finely chopped
2 large cloves garlic, minced
1 small hot green chili 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.
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Title: 1981 World Championship Butterfield Stageline Chili
Keywords: 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 chili, 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, chili,
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
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Title: Green Chili with Pork
Keywords: chili
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.
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Title: Kathy Hirdler's Fire Camp Chili
Keywords: chili
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.
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Title: Margo Knudson's Chili
Keywords: chili
MARGO KNUDSON'S CHIL
--------------------
Winner, 1987 World Championship
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
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Title: Coney Island Chili
Keywords: chili
Coney Island Chili
Servings: 4
3.00 T Oil
1.50 lb Ground round
2.00 ea 12 oz Heinz brown gravy
1.00 pk (envelope) onion soup mix
2.00 cn 15 oz. red kidney beans
1.00 T Chili powder
1.00 T Cumin powder
0.25 c Bottled Italian dressing
12.00 oz V-8 Juice
4.00 t Sugar (or 3 pkts. of Equal
In 2-qt saucepan, heat 3 tablespoons oil on med-high & brown
ground round in this, crumbling with fork till pink color
disappears and beef is mashed to size of rice. Stir in Heinz
brown gravy, onion soup mix, red kidney beans, chili powder,
cumin powder, italian dressing v-8 juice, sugar. Stir well and
often - low heat till piping hot. Serves 4.
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Title: Coney Sauce
Keywords: chili
Coney Sauce
Servings: 4
4.00 T Oil
2.00 lb Hamburger
2.00 pk Onion soup mix
2.00 c Black coffee
6.00 oz Can tomato paste
1.00 T Chili powder
1.00 T Cumin powder
0.13 t Ground allspice
In large skillet brown ground beef in oil, stirring with fork
till pink color disappears. Stir in remaining ingredients.
Heat on lowest possible heat, stirring often, almost 2 hours or
till reduced to thick sauce. Serve in split buns. Serves 4 to
6.
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Title: Meatless Tamale Pie
Keywords: chili
MEATLESS TAMALE PIE
1/3 cup chopped onion
2 cloves minced garlic
1 cup finely chopped green peppers
1 Tablespoon oil
2 Tablespoon tomato paste
1 teaspoon chili powder
1/2 cup water
3 cups cooked, mashed kidney or pinto beans
1/4 cup sliced w/wo pimiento green olives
3 Tablespoos minced fresh parsley
1 recipe (see next recipe) Tamale Pie Crust
1/2 cup grated cheddar cheese
1. Saute the onions, garlic and green pepper in the oil in a
large, nonstick skillet until the vegetables are softened.
2. Stir in the tomato paste and chili powder, then add the
water, beans, olives, parsley and pepper. Simmer the mixture,
stirring it, until it is heated through.
3. Grease an 8-inch baking dish and spred the bean mixture in
it evenly.
4. Prepare 1 recipe of the Tamale Pie Crust (recipe follows).
5. Spread the batter over the bean mixture, top with the
cheese, and bake the pie, uncovered at 400 F for 20 minutes, or
until the dough rises and is golden brown.
TAMALE PIE CRUST
1 cup yellow stone ground cornmeal
1 Tablespoon flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 lightly beaten egg
1/2 cup skim or low fat milk
2 Tablespoos oil
2 Tablespoon chopped green chilies
1. In a medium bowl, combine the corn meal, flour, salt and
baking powder. Add the egg, milk, oil and green chilies, and
stir the mixture just to combine the ingredients. Top the
Meatless Tamale Pie with the crust, and bake at 400 F for 20
minutes.
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Title: Tamale Pie
Keywords: chili
Tamale Pie
Servings: 6
1 lb Ground Beef
1 ea Chopped Onion
1 c Cream of Tomato Soup
1 c Water
1/4 t Black peppper
1 t Salt
1 T Chili powder
1 c Whole-Kernel corn
1/2 c Chopped Green Pepper, seeded
3/4 c Cornmeal
1 T Flour
1 T Sugar
1/2 t Salt
1 1/2 t Double-Acting Baking Powder
1 ea Beaten egg
1/3 c Milk
1 T Vegetable oil
1. Saute beef and onion in greased skillet
2. When meat is browned and onion translucent, add soup,
water, Pepper, 1 t salt, Chili powder, corn, and green pepper.
Simmer the mixture for 15 min.
3. Preheat oven to 425.
4. Sift together cornmeal, flour, sugar, 1/2 t salt, baking
powder.
5. Mosten with egg and milk.
6. Mix and stir in oil.
7. Place entire mixture in 2 qt casserole dish and cover with
the cornbread topping. The toppping will dissapear into the
meaty mixture, DONT WORRY, It will rise during baking and form
a layer of bread. Bake about 20-25 minutes or unitl golden
brown.
From that age-old favorite: Joy of Cooking
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Title: Tamale Pie #2
Keywords: chili
Tamale Pie #2
Servings: 6
2/3 c Polenta
1 c Milk
1 lb Ground beef
1 ea Green pepper, chopped
1 ea Medium onion
1 cn Tomato sauce
1 cn Creamed Corn
1/4 t Cayenne
1 t Salt & Pepper
1 lb Lenguisa
1 cn Pitted olives
1. Soak Polenta in milk while preparing.
2. Saute beef, Green pepper, onion.
3. Mix in bowl with meal & milk; tomato sauce, creamed corn,
meat mixture, Cayenne, Salt & Pepper.
4. Place sliced Lenguisa and pitted olives into a 12x9x2
casserole dish.
5. Pour mixture on top.
6. Bake in 350 ooven for 45-60 min.
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Title: Salsa Dip (Rich Harper)
Keywords: chili, appetiser
4 tomatoes (chopped/drained)
2 pk green onions (chopped)
1 can black olives (chopped)
1 can green chilies (chopped)
1 Tbsp olive oil
1 Tbsp vinegar
1 Tbsp garlic salt
Mix; refrigerate at least 1 hour (better overnight). Serve
with tortilla chips.
Serves 4
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Title: Green Enchiladas - Pork or Chicken
Keywords: chili
Green Enchiladas - Pork or Chicken
20 small tortillas
1 cooked chicken breast OR
1 1/2 c. pork, cut in small strips
1 1/2 doz. green tomatoes
3 small green chilies
1/2 pt. sour cream
1 sprig coriander
1 c. grated aged cheese (cheddar)
1 clove garlic
Peel and wash tomatoes; cook with chilies in a small amount of
water.
Grind tomatoes, onion, garlic and coriander. Pour into
saucepan with about 2 tablespoons of hot oil and let boil until
thickened. Add broth from meat and salt. Dip tortillas in hot
oil for 1 minute and then into sauce. Fold tortillas in half
with few pieces of meat and place in baking dish. Pour
remaining green sauce over and spread with sour cream.
Sprinkle with grated cheese and bit of chopped onion. Keep hot
in low oven until serving time. To vary, use 4 or 5 red
tomatoes.
"Talk About Good" Published by the Junior League of Lafayette,
LA
Submitted by Mrs. John Clendenen, Jr.
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Title: Enchiladas Verdes (Green Chili Enchiladas)
Keywords: chili
ENCHILADAS VERDES
1 Doz. tortillas
1 can green chilies (mild), chopped
1 ctn. sour cream
8 oz. white jalapeno cheese OR
sharp yellow cheese, grated
1 large onion, chopped fine
Fry each tortilla quickly in butter. In a casserole, layer in
this order; tortilas, grated cheese, then chilies and onion.
Top with sour cream. Bake in 350 degree oven for 20 minutes.
Serves 4.
"Talk About Good" Published by the Junior League of Lafayette,
LA
Submitted by Mrs. David J. Fitzgerald.
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Title: Nuoc Cham (Vietnamese Chili Sauce for dipping)
Keywords: chili
Nuoc Cham (Vietnamese Chili Sauce for dipping)
2 Dried red chilies
2 Cloves garlic
1/2 t Sugar
2 T Fish sauce
1 T Vinegar
1 T Lemon juice
Mince chilies and garlic finely and place in a mortar. Mash
with the heel of a cleaver or pestle. Add sugar and stir until
it dissolves. Add fish sauce, vinegar and lemon juice, stirring
between each addition. This makes enough for 2-4 people. I
almost always double the recipe just to make sure there's
enough. I've kept it for long periods of time but unless you
freeze it, it's past it's prime after a few days.
This is a basic chili sauce used for a dip for chicken or
whatever. Variations of this are found in Cambodia, Thailand
and other Southeast Asian countries. You can fiddle with it
endlessly. This is a good starting point. The proportions shown
here produce what I consider a mildly warm dip. I generally use
two to six times as many chilies, depending on their strength
and how hot I want it.
Variations: use green serrano chilies instead of dried red
ones, lime juice instead of the lemon juice or palm sugar
instead of granulated. If you make it in a food processor,
don't over process. It should have small chunks of each
ingredient rather than being a homogeneous liquid.
The taste is sour and hot, very puckery. It's great with
poached or steamed chicken, duck or game hens. Much better with
basically bland dishes rather than something like curry which
has it's own blend of spices. Good with Chinese white-cut
chicken or Steamed Ginger Chicken with Black Bean sauce. It's
truly addictive and I often serve it with meals that are not
Oriental in origin. Should be good with a firm-fleshed white
fish or boiled shrimp or crab.
Fish sauce is a liquid made with anchovies and salt. It's not
really fishy tasting. Look for it in the oriental section of
supermarkets or at markets catering to Asian clientele. Tiparos
is a good brand made in the Philippines. I prefer Thai or
Vietnamese fish sauce, but they'll probably be harder to find.
Another trick is to combine large quantities of the liquid
ingredients and store them in the fridge. Then, when you want
some Nuoc Cham, just chop up the chilies and garlic, pound them
with the sugar and add them to the liquid.
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Title: Old Style Enchiladas
Keywords: chili
Servings: 4
2 lb hamburger
16 oz Can tomatoes
2 ea Lg. onions, chopped separately
16 oz Can kidney beans, drained
4 T Chili powder (adjust to taste)
1 t Sugar
1 t Salt and pepper to taste
1-2 c Oil for cooking corn tortillas
1 ea Pkg. corn tortillas
1 lb Cheese, grated
Brown hamburger and 1 chopped onion (add 2 cloves garlic,
chopped, if desired) and drain.
Add tomatoes, crushed, kidney beans and spices. Simmer.
Heat oil, and cook tortillas to desired degree. (Soft seems to
work best) Drain on paper towels. Put 1 tortilla on plate,
spoon "sauce" over it and sprinkle some of raw onion and cheese
on sauce. Put on another tortilla and repeat until large enough
for you. Stop with layer of onion and cheese.
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Title: Texas Cheese Enchiladas
Keywords: chili
Servings: 4
12 ea corn tortillas
2 T Shortening (lard best)
4 T Cooking oil
2 T Flour
2 ea Yellow onions, large, chopped
2 T Chile powder or ground chiles pasillas
4 c Grated cheese-Longhorn or Asadero but *never* Monterey
3 c Warm water
salt to taste
Allow 3 enchiladas per person. Use a Pyrex utility pan (13-
1/2" x 8-3/4") to cook them. Lightly grease the utility pan
(for authenticity use lard). Preheat the oven to 400.
Chop onions and grate cheese. Saute the onions lightly in 2
T. oil. Melt lard in a skillet; stir in the flour and make a
light roux. Add ground chiles or chile powder, water and
salt, and cook until thick.
Of commercial chile powders, Gebhardt's from San Antonio is
best, but not as good as ground *chiles pasillas*.
Heat the remaining oil in a skillet. Using kitchen tongs,
dip each tortilla in hot oil until well softened (about 15
seconds). Hold tortilla up and allow oil to drip back into
the skillet. Using the tongs, dip tortillas in chili gravy.
Place the tortilla in the Pyrex pan, put a good-sized pinch of
cheese and onions in the middle, and roll the tortilla,
placing the flap side down. Continue filling and rolling
tortillas until the pan is full. Pour more chili gravy on top
of the enchiladas, sprinkle the top generously with more
grated cheese, and pop into preheated oven. Cook only
until the cheese begins to bubble (about 10 minutes). Serve
immediately.
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Title: Chiles Rellenos Casserole
Keywords: chili
Servings: 10
2 cn Whole green chili peppers*
3 c Sharp Cheddar cheese**
4 ea Green onions, sliced
3 c Shredded mozzarella cheese
6 ea Eggs
4 c Milk
3/4 c All-purpose flour
1/4 t Salt
2 cn Green chili salsa
* 7 oz. cans
** shredded (approx. 12 oz.)
Split chili peppers lengthwise and remove seeds and pith.
Spread chilies in a single layer in a greased 9x13-inch baking
dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of
the mozzarella cheese over chilies.
In a bowl, beat eggs, milk, flour, and salt together until
smooth. Pour over chilies and cheese. Bake in a 325 degrees
oven for 50 minutes or until a knife inserted in custard comes
out clean.
Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella
cheese. Sprinkle over casserole and return to oven for 10
minutes or until cheese melts. Let stand for 5 minutes before
serving.
Per Serving: 33 grams protein, 22 grams carbohydrate, 271
milligrams cholesterol, 490 calories.
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Title: Chili Cheese Dip
Keywords: appetizer, chili
Servings: 1
1 lb hamburger, browned and drained
1 lb sharp cheese, diced or grated
1 t chili powder, or more to taste
1 cn 8oz tomatoes & green chilies*
2 t worchestershire sauce
1 x Salt and pepper to taste
* found in the Mexican food section in food store (may use 10
oz can)
Cook in crock pot on high for 1 hour to melt cheese. Goes
great with crackers like saltines, triscuts or town house.
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Title: Cincinnati Chili (1955)
Keywords: chili
Cincinnati Chili (1955)
This chili recipe was served in the dining room for management
employees of Proctor and Gamble in Ivorydale, OH.
15 lbs lean ground hamburger
3 lbs white suet
3 lbs chopped onions
1/2 lb chopped bell pepper
3/4 cup salt
1/2 cup sugar
1 tbsp black pepper
1/2 tsp cayenne pepper
1/2 cup chili pepper
2 tbsp ground cumin
2 #10 cans tomato puree
1 gal. beef stock
4 #10 cans red kidney beans
Saute meat, suet, and seasonings. Add spices, puree, and stock
and simmer for 1-1/2 hours with cover. Add beans and thicken
to desired consistency with flour or cracker meal. Adjust salt
and pepper. Usually served with chopped raw onions and
shredded Cheddar cheese on the side.
Serves about 100
TEXAS CHILI POWDER:
76 ozs. ground dried chili peppers
13 ozs. ground cumin
4 ozs. garlic powder
2 ozs. onion powder
3 ozs. ground oregano
1/2 oz. cayenne pepper
1-1/2 ozs. black pepper
1/2 oz. ground coriander
Blend well. Makes 100 ounces.
ABILENE CHILI (1958):
This recipe comes from a leading restaurant in West Texas where
chili is taken very seriously.
30 lbs. ground chuck and cow round
2 qts. chopped onion
1 oz. garlic powder
1/2 cup salt
1 lb. Morton's chili powder
1 gal. water
1 gal. tomato juice
1/2 oz. cayenne pepper
equal parts of flour, cracker meal, and corn masa
(about 1-1/4 lbs. total)
Brown meat with onions and seasonings. Add water and tomato
juice and simmer 2-1/2 hours with cover. Then thicken with
flour, cracker meal and corn masa mix to desired thickness.
Boiled pinto beans are usually served on the side.
Serves about 55.
All of these Warren Leruth recipes come from Phil Johnson's New
Orleans Chefs Cookbook.
I have never tried any of these recipes myself, but I have
found the recipes I've tried from this book to be very
successful.
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Title: Chicken Enchiladas with Sour Cream
Keywords: chili, chicken
Chicken Enchiladas with Sour Cream
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups chicken broth
1 8 ounce carton sour cream
2 canned jalapeno peppers(seeded and chopped)
1 dozen corn tortillas
vegetable oil
1 whole chicken breast, cooked and chopped
2 cups shredded cheese, divided(use Monterey Jack)
3/4 cup chopped onion
Chopped fresh parsley
Picante Sauce(get a thick kind)(try Pace brand)
Using a heavy saucepan, melt butter over low heat. Add flour
and stir until smooth and consistant. Cook for about a minute
while stirring constantly. Gradually add chicken broth; cook
over medium heat, stirring constantly, until misture is
thickend and bubbling. Stir in the sour cream and chopped
peppers. Pour half of sour cream sauce into a lightly greased
12 x 8 x 2 inch baking dish; set aside dish and remaining sour
cream sauce.
Fry your tortillas in w tablespoons of oil in a medium sized
skillet for 5 seconds on each side or just until tortillas are
softened; add additional oil when necessary. Drain well(use
paper toweling).
Place about 1 tablespoon of each of chicken, chease and onion
on each tortilla. Roll the tortillaa up and place seam side
ddown in reserved baking dish. Pour remaining sour cream sauce
over the top. Now bake at 425 for 20 minutes. Sprikle
remaining cheese on top, bake an additional 5 minutes to melt
the cheese. Garnish with parsley and pour on the Picante
Sauce. Serves 6.
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