skip to main |
skip to sidebar
Ingredients:
1/3 C corn oil
3 large onions, chopped
6 large garlic cloves, minced
5 T mild ground chilies, preferably New Mexican
1 tsp HOT ground chilies 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
Directions:
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 chilies
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.
Ingredients
* 1 pound lean ground beef
* 1/2 pound bulk Italian sausage
* 1 cup chopped onion
* 1 cup chopped green sweet pepper
* 3 cloves garlic, minced
* 1 28-ounce can Italian-style tomatoes, cut up
* 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
* 1 15-ounce can light red kidney beans, rinsed and drained
* 1 cup water
* 3 tablespoons Worcestershire sauce
* 2 to 3 tablespoons chili powder
* 2 teaspoons dried basil, crushed
* 2 teaspoons dried oregano, crushed
* 1/2 teaspoon bottled hot pepper sauce (optional)
* 1/4 teaspoon salt
* Hot cooked rice
* Shredded cheddar cheese
* Dairy sour cream
Directions
1. In a large skillet, cook ground beef, sausage, onion, green pepper, and
garlic until meat is brown and vegetables are tender; drain. In a 3-1/2- or
4-quart electric crockery cooker, combine the meat mixture, undrained
tomatoes, chickpeas, beans, water, Worcestershire sauce, chili powder, basil,
oregano, bottled hot pepper sauce (if desired), and salt.
2. Cover; cook on low-heat setting for 6 to 8 hours or cook on high-heat
setting for 3 to 4 hours. Serve over hot cooked rice. Top with shredded
cheddar cheese and sour cream. Makes 6 to 8 servings.
Ingredients
* 2 lbs ground beef
* 1 lb zesty hot sausage (Bob Evans)
* 1 cup chopped onion
* 1 cup chopped green pepper
* 1 cup diced celery
* 2 (15 1/2 ounce) cans kidney beans
* 2 (16 ounce) cans tomatoes
* 1 can tomato juice
* 1 (6 ounce) can tomato paste
* 2 cloves garlic
* 2 tablespoons chili powder (or to taste)
* salt & pepper
* 1 can beer, room temp (any brand)
Directions
Cook ground beef, sausage, onion, green pepper, and celery until meat is
brown and vegetables are tender.
Drain the beans, then add the beans and remaining ingredients.
Cover and simmer 1 to 1-1/2 hours.
Last 1/2 hour of cooking add the can of beer and finish cooking.
Instructions:
Yield: 4 servings
1 cup dried pinto beans
5 cups water
2 tablespoons lard
1 tablespoon bacon drippings
1 onion
12 ounces country-style pork sausage
1 pound beef, coarse grind
4 garlic cloves
1 teaspoon anise
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon ground cloves
1 (1-inch) cinnamon stick, ground
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 whole nutmeg, ground
1 teaspoon cumin
2 teaspoons dried Mexican oregano
4 tablespoons sesame seeds
1 cup blanched almonds, skins removed
12 whole dried red chiles or 1 1/2 cup chile Caribe
1 1/2 ounces milk chocolate, small pieces
1 (6 ounce) can tomato paste
2 tablespoons vinegar
3 teaspoons lemon juice
1 soft tortilla, chopped
Salt
Directions:
Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the
beans occasionally and add water as necessary to keep them moist.
Pour the beans and the water in which they were soaked into a heavy saucepan and add 2
to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer,
partially covered, for about 45 minutes, until the beans are cooked but still firm. Check
occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.
Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the
lard. Set aside.
Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is
translucent.
Combine the sausage and the beef with all the spices up through the oregano. Add this meat
and spice mixture to the pot with the onion. Break up any lumps with a fork and cook,
stirring occasionally, until the meat is very well browned.
Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring
to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally.
Add water only if necessary to maintain the consistency of a chunky soup.
Ingredients
* 2 lbs 85% lean ground beef
* 2 medium onions (diced fine)
* 1 large red bell pepper (1/2 inch cube dice)
* 6 garlic cloves (minced or pressed)
* 1/4 cup chili powder
* 1 1/2 teaspoons ground cumin (or roughly 1 3/4 tsp whole cumin toasted
and ground)
* 1 teaspoon dried oregano
* 1/2 teaspoon red pepper flakes (to taste)
* 1/2 teaspoon cayenne pepper (to taste ( I didn't use red pepper flakes so I
used a teaspoon of cayenne)
* 3 chipotle peppers (packed in adobo, chopped)
* 2 tablespoons adobo sauce
* 28 ounces diced tomatoes, preferably Muir Glen fire roasted
* 28 ounces tomato puree or tomato sauce
* 2 (15 ounce) cans dark red kidney beans, drained and rinsed
* salt and pepper
* vegetable oil
Directions
Heat a Dutch oven over medium high heat. Add a tablespoon of vegetable oil
and brown half of the ground beef. Once the first batch of beef is browned,
remove the meat keeping the fat in the pan and add the second half and
brown the beef. Once all of the beef is browned, drain and reserve. Drain the
rendered fat from the Dutch oven reserving two tablespoons of fat in the
Dutch oven.
In the Dutch oven over medium heat, add the onions, red peppers, garlic,
chili powder, cumin, oregano, red pepper flakes, cayenne, chipotle peppers
and cook until the vegetables are soft, about 10 minutes. Add the beef,
tomatoes, tomato puree, beans, adobo sauce, and bring it up to a simmer.
Simmer with the lid ajar for an hour and a half. Remove the lid and simmer
another 30 minutes, stirring occassionally, until the chili is dark and thick. If it
starts to stick on the bottom stir in a little bit of water.
Ingredients:
1 (3 pound) pork shoulder, trimmed of fat
2 cups stewed tomatoes
3 tablespoons bacon grease
1 (6 ounce) can tomato paste
1/3 cup flour
3 cups water
3 medium onions chopped
2 1/2 teaspoons salt
4 to 6 cloves garlic, minced
1/2 teaspoon dried, ground Mexican oregano
2 (16 ounce) cans whole green chiles
Directions:
Melt bacon grease in a skillet over medium-high heat. Put flour into a paper
bag and shake the meat with the flour to coat meat. Add the meat to the bacon
grease a little at a time and brown well and evenly.
Remove the meat to a 5-quart Dutch oven. Add the onions and garlic to the
skillet and saute.
Ingredients:
1 lb. dried Great Northern Beans
5 cups chopped cooked chicken breasts (about 1 1/2 lbs.)
1 Tbl. olive oil
2 medium onions chopped
3 cups (12 oz) shredded Monterey Jack cheese, divided
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/2 tsp. salt
Dash of ground red pepper
1/2 tsp. pepper
2 (4.5 oz.) cans chopped green chilies, undrained
3/4 cup sour cream
4 garlic cloves, minced
3/4 cup salsa
6 cups chicken broth
Chopped fresh parsley, optional
Directions:
1. Sort and wash beans; place in a large ovenproof Dutch oven. Cover with
water to 2" above beans; cover and let stand 8 hours. Drain in a colander; set
beans aside.
2. Heat oil in Dutch oven over medium-high heat. Add onions; saute until
tender. Add cumin, oregano, red pepper, chilies and minced garlic; saute 2
minutes. Add beans and chicken broth; bring to a boil. Cover, reduce heat,
and simmer 2 hours or until beans are tender; stirring occasionally. Add
chicken. 1 cup cheese, salt and pepper; bring to a boil. Reduce heat and
simmer, uncovered, 10 minutes, stirring frequently.
