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

Share on Facebook

Food & Wine Mag., March 85

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

Share on Facebook

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,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.

Share on Facebook

Ingredients

1> 2 LB. of CHILI MEAT or ROUND STEAK

2> 1/8 LB. RENDERED, BEEF KIDNEY SUET (not codfech) note: ask a good butcher
for some. it’s hard to find it in the supermarkets, their beef kidneys
come without the suet. THIS Ingredient MAKES OR BRAKES THE CHILI…
—————————————–
3> 8 CHILI PODS (USE SUN-DRIED *ANCHOS*) try and pick ones with a reddish
hue, it gives the chili much of it’s color. yellow, greenish, and
purplish ones are ok too. note: use 4 pods per lb. of meat. and boil in
1 cup of water per pod. note: Ancho is the dried form of Poblano Pepper.

4> 1 TABLESPOON BEEF BOUILLON

5> 2 GARLIC CLOVES (smashed and chopped)

6> 1 Tablespoon DRIED OREGANO (preferably Mexican)

7> 1 TEASPOONS SALT

8> 1/2 Tablespoon CAYENNE PEPPER POWDER

9> 1/2 Tablespoon CHILI POWDER

10> 1 Tablespoon Paprika POWDER (you can add more if you want a more Rosie
color, and it will not affect taste.)

11> 1 Tablespoon GROUND CUMIN SEED (Comino in Spanish)

12> 1 TEASPOON VANILLA EXTRACT

13> 2 TEASPOONS WHITE VINEGAR

14> 1 Tablespoon Semi-Sweet BAKING CHOCOLATE

15> 1 CUP OF WATER (reserved from the water used to boil chili pods. also
save a little more for mixing the masa, and to add the next day.)

16> 3 Tablespoons MASA HARINA (masa harina is yellow corn flour made by
Quaker oats for the Mexican government.) note: all purpose flour may
be used instead.

*** PREPARATION ***

1> LEAN BEEF IS THE MAIN VEHICLE FOR CHILI, THE KIND MADE BY THE OLD CHUCK
WAGON COOKS. STEWING MEAT IS EXCELLENT,IF IT IS FAT FREE. BUT NEVER,
NEVER, USE PRIME BEEF, FOR IT WILL TURN INTO MUSH. MOST STORES SELL
CHILI MEAT. AND ROUND STEAK WORKS VERY WELL.

2> SEAR MEAT UNTIL IT IS GRAY IN COLOR, A Little COOKING OIL MAY BE USED.
note: (bacon grease and bits are excellent for added flavor, instead of
cooking oil.)

3> DRAIN GREASE AND PUT IN CROCK-POT. note: iron Dutch ovens work well too.

4> RENDER OUT THE SUET. to render liquid fat from beef kidney suet, cook
in a heavy saucepan over low heat, about 40 minutes or more. discard
pieces of fat that are left over, POUR CLEAR LIQUID IN WITH THE MEAT.

5> WASH CHILI PODS AND REMOVE STEMS AND SEEDS, TAKE CARE TO NOT TOUCH EYES,
WITH YOUR HANDS DURING THIS OPERATION AND WASH YOUR HANDS THOROUGHLY
AFTERWARDS.

6> BOIL PODS FOR 1/2 HOUR, OR UNTIL THE SKINS CAN BE EASILY REMOVED. THEN
MASH, DICE, GRIND, OR USE A FOOD PROCESSOR. THEN ADD IN WITH MEAT.

7> ADD ALL Remaining Ingredients TO THE MEAT, AND SOME OF THE PEPPERY
WATER USED TO BOIL THE PODS, BUT DO NOT ADDED THE MASA AT THIS TIME.

8> COOK IN A CROCK POT ON LOW 8-10 HOURS, or 4-5 ON HIGH. ABOUT 1/2 HOUR
BEFORE CHILI IS Finished, ADD THE MASA. MIX THE MASA WELL WITH THE
CHILI PEPPER WATER WITH A FORK, UNTIL ITS SMOOTH AND THERE ARE NO
LUMPS, THEN ADD TO THE CHILI.

9> PUT CHILI IN REFRIGERATOR FOR 8 TO 12 HOURS. CHILI THICKENS AND THE
SPICES SET DURING IT’S STAY IN THE ICEBOX. THE GREASE WILL RISE TO THE
TOP TOO. Finally REHEAT AND SERVE.. note: Old Timer’s didn’t skim the
grease. some chili pepper water may be added to the mixture to make it
smooth again.

*** Notes ****

This Recipe is a Variation of the Old Chili Recipe Dished out by the
Famed San Antonio Chili Queens, of the Late 1800’s, and Researched by the
Late Texas Chili King, Frank X.Tolbert. I have to Admit the Chocolate,
Vinegar and Vanilla Extract are My Own Variation in this Dish. The Vinegar
Brings out the Flavor in the Chili Peppers, as well as the Vanilla Extract,
when used Sparingly. The Chocolate Add’s a Richness to the Dish, but you
Can Not Taste the Chocolate, and It Will Not Taste The Same Without It..
Tolbert’s Recipe is Still a Closely Guarded Family Secret….

——————–

Chili Made in Northern Mexico is Made Much the Same Way, they Omit the
Kidney Suet, and Add Chopped Onion. The Peppers they use are, 5 Dried
California Chiles, and one New Mexico Chile, for 2 Pounds of Meat. The
Old Texas Chili Didn’t Contain Any Onions or Tomato’s, as They Thought it
would turn their Beloved Meat Dish into STEW, by Adding any Vegetable’s….

——————–

Share on Facebook

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.

Share on Facebook

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 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.

Share on Facebook

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.

Share on Facebook

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

Share on Facebook

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.

Share on Facebook

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.

Share on Facebook

Bill Pfeiffer, 1982 World Champion 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.

Share on Facebook

Who would have thought that taking a couple of bananas and some chicken woudl make such a great recipe. The New Zaland chef that told me about this recipe says it was by chance that he tryed it when he was a studen, There were a few Food Recipes around his flat and a couple of ripe bananas. he thought soem Free Range Chicken breast a couple of bananas, that recipe he saw and a few tweaks he had a killer New Zealand food recipe.

Ingredients:

4 halved skinless chicken breasts
1 can corn kernels (drained)
2 bananas (peeled)
2 tablespoons butter
8 bacon strips
1 1/2 cups cream
Salt and pepper to taste

Instructions:

Preheat the oven to 350F (180C, Gas Mark 4). Lightly butter a baking dish and spread the corn out evenly over the bottom.

Cut a small pocket into each chicken breast, slicing into the side as if you were dividing it into two thinner pieces. Press half a banana into each pocket, mashing the banana if you wish to make it easier). Close the chicken breasts over the banana and sprinkle with salt and pepper if using.

Place the stuffed chicken breasts carefully on top of the corn, and drizzle with the cream.

Cut the butter into small knobs and place evenly in the baking dish. Top each chicken breast with two bacon slices.

Bake in the preheated oven for approximately 30 to 40 minutes or until the bacon is crisp and the chicken is cooked through.

Share on Facebook

This rustic quiche has been simplified by making it straight on the baking tray without using a tart tin

Read more

Share on Facebook

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.

Share on Facebook

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

Share on Facebook

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.

Share on Facebook

Steve Strattman’s Winning Chili

3 pounds beef chuck tender
2 tablespoons onion powder
2 tablespoons paprika
1 1/2 teaspoons cayenne pepper
2 cubes beef bouillon
1/2 cup canned beef broth
3 ounces tomato sauce
1 tablespoon juice from cooked jalapeno (see note)
1 quart water
6 1/2 tablespoons chili powder
1 tablespoon cumin
1 1/2 teaspoons garlic powder
1/2 teaspoon white pepper
3/8 teaspoon salt

Cut meat in cubes, brown in a large, heavy dutch oven. Add
onion powder, paprika, cayenne, bouillon, beef broth, tomato
sauce, jalapeno juice and water.
Cook over low heat for about 2 hours, adding more water as
needed, until meat is tender.
Add chili powder, cumin, garlic powder and pepper, cook for
20 to 30 minutes more. Add salt just before serving.

Makes 6 servings.

note: To make jalapeno juice, chop pepper coarsely and boil in
small amount of water, reduce slightly, then strain out pepper
and seeds.

Share on Facebook

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

Share on Facebook