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and set aside.
Increase heat to high. Add beef and pork; sprinkle with salt and
pepper. Cook until browned, stirring frequently, about 10 minutes.
Return vegetables to pot. Add tomatoes, ale, chili powder chilies,
cayenne and cumin. Reduce heat, cover partially and simmer 2 hours,
adding reserved tomato liquid if chili appears dry. Taste and adjust
seasoning with salt and pepper. Uncover and simmer until thickened
and meat is tender, 2 more hours.
Season chili with hot pepper sauce. Serve with green onions, cheddar
cheese, avocado and sour cream.
 Down Home Vegetable Chili
Yield: 8 Servings
1 T oil
1 can (13 3/4 oz) beef broth
4 lg cloves garlic,minced
1 1/2 c to 2 cups water
1 lg spanish onion,minced
2 T brown sugar
2 md carrots,chopped
2 T chili powder
1 md zucchini,chopped
2 t cumin,Ground
1 can (15 1/2 oz) red kidney
1 t oregano beans,Dried
-drained,rinsed
1 t salt coarsely,Chopped
1/2 c bulgur wheat
1 can (28 oz) whole tomatoes
1/2 c fresh (or corn kernels)
-Frozen
- liqui,d reserved, tomato
1 light sour cream or
-coarsely chopp,ed low-fat
1 can (6 oz) low-salt
1 thin green onions,Sliced
-tomato pa,ste
1 thin cilantro leaves,Sliced
1. Heat oil in 3-quart non-aluminum saucepan over medium-high heat.
Add garlic, onion, carrots and 1/2 cup of the zucchini. Cook,
stirring often, until onion is softened, about 4 minutes. Add kidney
beans, tomatoes and their liquid, tomato paste, beef broth, 1 1/2
cups water, brown sugar, chili powder, cumin, oregano and salt. Stir
until combined. Simmer, covered, stirring occasionally, 40 minutes.
2. Add remaining zucchini, bulgur wheat and corn kernels. Simmer 10
minutes more. Add remaining 1/2 cup water as necessary. Taste and
adjust seasoning. Serve hot. Pass light sour cream or low-fat yogurt,
sliced green onions and cilantro leaves separately. Note: This is a
highly flavorful, crunchy and substantial chili. As with most chilis,
it's best made at least a day ahead so the flavors fully develop. Can
be made up to 3 days ahead and refrigerated or frozen as long as 3
months. Reheat gently, adjusting water and seasoning as needed.
 Dr.Randy Jouno's Champ Chili
Yield: 6 Servings
1/4 c oil
4 lb top round steak,trimmed
1 into 1/4-inch cubes
6 c water
5 6oz cans tomato paste
1/2 c minced onion,Instant
2 1/2 T celery salt
3 T chili powder
1/2 t allspice,Ground
1/2 t cinnamon,Ground
1/2 t curry powder
1/2 t garlic powder
1/2 t coriander seed,ground
1/2 t cumin seed,ground
1/2 t ginger,Ground
1/2 t marjoram leaves,crushed
1/2 t oregano leaves,crushed
1/2 t paprika
1/2 t thyme leaves,crushed
1/2 t sage leaves,crushed
1 pinch red pepper,ground
27 oz can whole green chiles
1 drained,seeded,& chopped
4 oz bar milk chocolate,broken
Heat 2 T oil in a large saucepan until hot. Add 1 lb beef and
brown on all sides. Remove with a slotted spoon and set aside. Repeat
until all beef is browned. Use additional oil as needed. Return all
beef to saucepan. Add 4 cups of water, tomato paste, onions, celery
salt, spices, herbs and green chiles; mix well. Boil, then reduce heat
to simmer, covered, for 90 minutes, stirring occasionally. Add remaining
water. Mix in chocolate; simmer, covered for 30 minutes, stirring
often.
 Dynamite Chili With Beans
Yield: 4 Servings
2 c water
1/2 c pinto beans,Dried
1 soaked overnight then draine
1 T oil (or bacon drippings)
1 onion,sliced
1/2 green bell pepper
1 cored,seeded and chopped
1 garlic clove,minced
2/3 lb boneless pork,1/2 cubes
1/3 lb beef stew meat,1/2 cubes
16 oz canned whole tomatoes,drain
2 T chili powder
1 green chile,Diced
1 jalapeno (or serrano)
1 t dried oregano,crumbled, mex
2 t cumin
1/3 c dry red wine
1 salt,To Taste
1 black pepper to,Fresh Ground
2 T prepared tortilla flour or
1 masa harina,mixed with wate
1 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
 E. Degolyer's Chili
Yield: 10 Servings
1 lg onion,chopped
6 garlic cloves,chopped
2 c rendered beef kidney suet
2 1/2 lb extra lean chuck beef,cubed
1 lb ham,cubed
2 c water
1 t cumin,ground
2 t oregano
1 c red chili pulp *or*
6 T chili powder
1 T salt,To Taste
Cook onion and garlic in rendered beef suet until onion is limp and
yellow. Add beef and ham and cook, stirring often, until it is a [ Pobierz całość w formacie PDF ]