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rare on the inside and nicely crisp on the outside. Set them aside to
cool.
3. Lightly roast the bell pepper, green chiles and jalapeno (if
fresh) over the fire. Prepare parched red or green chiles according
to succeeding recipe, then finely chop all the peppers.
4. Crumble the hamburgers into a large skillet or Dutch oven and add
the peppers and the remaining ingredients to the meat. Simmer over the
fire for at least 30 minutes. Stir occasionally. Taste and adjust
seasonings.
Coonmart Chili
Yield: 15 Servings
5 lb lean beef,Ground
6 onions,Chopped
6 ga cloves,minced
3 8-oz cans tomato sauce
3 6-oz cans tomato paste
3 quarts tomato juice
9 T chili powder
4 T vinegar
4 T brown sugar
4 T cumin,Ground
2 t each,majorum,coriander
1 pepper,Ground
4 bay leaves
1 dash,cinnamon,cayenne
1 pepper,hot sauce, ms. dash
1 white wine & spagh sauce
In very large pot, brown beef, onions and garlic; drain off fat.
Add remainder of ingredients and bring to boil. Reduce heat, cover, and
simmer for several hours, stirring occasionally.
Corn & Cheese Chili
Yield: 8 Servings
1/2 lb bacon
32 oz corn
16 oz light red kidney beans
16 oz dark red kidney beans
28 oz tomatoes,canned
1 onions,chopped
1 bell peppers,chopped
1 T chili powder
1 t cumin
1/2 t salt
1 c cheese,cheddar, shredded
Cut bacon into 1/2" strips and fry until crisp. Drain. Place the
bacon fat in a heavy pot. Drain the corn, light and dark kidney
beans, and tomatoes, reserving the liquid.
Put the vegetable liquids, onion, and green pepper in the bacon fat,
cook until the liquid is reduced by half. Add the corn, beans,
tomatoes, chili powder, cumin, and salt. Heat to quite hot. Stir in
the grated cheese and cooked bacon and serve.
Corny Good Chili
Yield: 1 Servings
1 lb beef,Ground
1 md onion,chopped
1/4 c celery,Chopped
1 cn (16 ounces) pork and beans
-undrain,ed
1 cn (15-1/2 ounces) kidney
-beans,rinse,d and drained
1 cn (12 ounces) whole kernel
-corn,undr,ained
1 cn (10-3/4 ounces) condensed
-tomato so,up, undiluted
1 cn (10-3/4 ounces) condensed
-vegetable,soup, undiluted
1/4 c water
1/4 c packed brown sugar,optional
1 T vinegar
2 to 3 tablespoons chili
-powder
In a Dutch oven, brown ground beef, onion and celery; cook until
tender. Drain. Add remaining ingredients; simmer until heated
through. Yield: about 6-8 servings.
Count Gregor's Celtic Chili
Yield: 1 Servings
3 lb chuck,Ground
1 lb venison
60 tomato sauce,(plain)
4 garlic,Minced
8 oz worchestershire sauce
8 oz mild green chiles,chopped
20 md fresh jalapenos,* see note
8 oz datil hellish relish
8 oz hot relish,(old elpaso)
5 lg vidallia onions,minced
2 t garlic salt
1 t seasoned salt
1/2 t oregano
4 cn kidney beans,(15 oz. each)
15 oz pinto beans
* chopped in rings then quartered.
Brown meat in skillet with worchestershire sauce, the oregano, garlic
salt and seasoned salt. Put tomato sauce, minced garlic green chilis,
jalapenos, hellish relish, kidney beans, pinto beans, onions, and old
elpaso hot relish and heat on medium high til near boiling. When meat
is browned add juice and all to the rest and cook for 1 and 1/2 hours
over low heat.
Country Chili
Yield: 6 Servings
1 lg onion,chopped
1 cl garlic,chopped
1 T margarine,reduced-calorie
-melted
1 t salt
1 t whole basil,dried
1 t chili powder
1/2 t whole oregano,dried
1/2 t whole thyme,dried
1/4 t pepper
16 oz (1 cn) tomatoes,undrained
-and chop,ped
8 oz red kidney beans,undrained
Saute onion and garlic in margarine in a large saucepan until tender.
Add salt, basil, chili powder, oregaro, thyme, and pepper, stirring
well. Stir in tomatoes and beans. Simmer, uncovered, 10 to 15
minutes. Serve hot.
Cowpoke Chili
Yield: 1 Servings
1 lb slab bacon
2 lb dry pinto beans (or dry
-navy)
1 large onion,cliced
4 cl garlic,Sliced
2 ancho peppers (or 1
-tablespoo)
3 qt water
2 1/2 t salt
1 one-pound can tomatoes
12 canned serrano peppers,seed
1 or 12 tiny green hot pickled
1 finely,Chopped
1 t coriander seeds,crushed
Remove the rind from the bacon and cut rind into 1/2 inch squares.
Cut bacon into small pieces; set aside. Put the rind, beans, onions,
grarlic and Ancho peppers into a large heavy kettle. Add water and
bring to a boil. Lower the flame, cover the kettle and let the beans
cook gently about 1 1/2 hours. Add salt and cook uncovered for 15
minutes. In a separate pan, fry diced bacon until slightly crisp. Add
tomatoes and remaining ingredients to bacon. Cook this mixture over
medium flame for about 10 minutes. Skim off excess fat. Add bacon ant
tomato mixture to beans and continue cooking uncovered, over a low
flame for 1 hour or until beans are very tender.
Coyote's Paprika-Chicken Chili
Yield: 4 Servings
1/2 white onion,Diced
1/2 purple onion,Diced
4 cloves of garlic,Minced
1 lg red bell pepper,Diced
1 red jalapeno and,Sliced
1 diced
1 & 1/2 lbs chicken breast
1 (without skins),Cubed
1 T cumin
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