Chili Con Pavo Recipe
Ingredients:
Cilantro; chopped
Cheddar; grated
Corn chips
1 cup of yogurt (unflavored)
1 pc of lemon wedge
1/8 tsp of cloves; crushed
2 cans of beans (kidney, 15 ozs each)
28 ozs of canned tomatoes
7 ozs of canned chilies (green); minced
3 Tbsps of chili (powder form)
1 Tbsp of oil (salad)
1 pc of pepper (jalapeno); stems removed, seeded & diced
1 pc of onion (large); minced
1 lb of grounded turkey or turkey sausage
1/2 c of olives (green, Spanish style)
Instructions:
Slice up the olives. Inside a medium sized kitchen pot, saute turkey, peppers, onions. Mix well ’till turkey is no longer pink and crumbly. Cook for twenty minutes.
Season with chili powder and add the tomatoes, juices, the beans with its liquid, the cloves then the olives. Continue to cook gently lid off, for about fifteen minutes. Mix frequently to enhance in flavors.
You can serve with cheese, yogurt, cilantro, lime wedges and chips on the side.
>> Chili Con Pavo Recipe
Branding Iron Chili Recipe
Ingredients:
2 lb coarsely ground pork
3 lb coarsely ground sirloin
2 Tbsps oil (corn or peanut)
4 c tomatoes; stewed
3 pcs chopped onions
4 pcs jalapeno pepper (seeds removed); minced
5 cloves of minced garlic
5 Tbsps cumin
3 Tbsps hot sauce (Tabasco)
2 oz whiskey (sour mash)
1 can beer (16 oz)
2 tsps salt
1/2 tsp allspice
1 c (tomato) paste
3 c tomato sauce
Instructions:
Heat oil (corn or peanut) using a skillet (cast iron is preferred). Saute the garlic, onions and add meats in (pork and sirloin), then cook until they’re brown (the onions done also be transluscent).
Using a larger pot, add beer, whiskey and allow to boil. Pour in the cooked meats with the sauce then add tomato sauce, paste, allspice, and minced jalapeno pepper.
Turn down the temperature, put on the cover, then allow to simmer one hour. Stir every now and then.
Take the cover off , then allow to simmer another thirty minutes, still stirring occasionally. Just before serving, sprinkle the cumin to taste.
>> Branding Iron Chili Recipe
Chili Con Carne With Chili Cheddar Shortcakes Recipe
Ingredients:
2 pcs of peppers (green, bell); diced
1 can of beans (kidney); drained & rinsed
3 Tbsps of vinegar (cider)
1 1/4 c of broth (beef)
16 ozs of sauce (tomato)
1 Tbsp of red pepper; flaked
1 Tbsp of oregano (dried); crumbled
2 Tbsps of paprika
1 tsp of cumin; ground
1/4 c of chili (powder form)
3 lbs of beef (chuck)
2 pcs of carrots; julienned
1 Tbsp of garlic; minced
1/4 c of vegetable oil
2 pcs of onions (large); minced
1 c of soured cream
4 pcs of jalapeno peppers; seeded & minced
1/4 lb of cheddar; shredded
1 Tbsp of butter (cold & unsalted)
1/2 tsp of salt
1/2 tsp of bicarbonate of soda
2 tsps of baking powder (double acting)
1 1/2 c of flour (all purpose)
Instructions:
For the short cake; sift flour together with baking powder, bicarbonate of soda, butter and salt. Mix everything together until mixture is crumbly.
Fold the cheese in together with your chilies, soured cream then mix together ’till you form dough that is soft. Knead gently six times then flatten dough to about half an inch thickness.
Using a three inch diameter biscuit cutter, shape out six pieces of shortcakes. Bake for fifteen minutes, 425 degrees F ’till nicely gold in color.
For your chili; saute onions until soft. Add carrots then garlic then cook mixing for one minute. Mix in your beef in and continue to cook over medium heat until beef is nicely dark in color and juices have run. Season with chili powder, paprika, cumin, flaked pepper, oregano then continue to cook for a minute more.
Add your tomato sauce, vinegar and beef stock. Cover and let it simmer for an hour. When beef if soft add beans, bell pepper then season with pepper then salt. Cook lid off for fifteen minutes.
Transfer biscuits on serving platters. Split along the center. Scoop chili on bottom part of biscuit then top with the other half.
>> Chili Con Carne With Chili Cheddar Shortcakes Recipe
Chili Con Carne (P/C) Recipe
Ingredients:
1 small pc of garlic; minced
2 tsps of chili (powder)
1 tsp of sugar
1/2 tsp of pepper
2 tsps of salt
2 1/2 cans of tomatoes
1 c of celery; minced
2 c of beans (kidney, in can)
1/4 c of bacon fat OR drippings
1/2 c of pepper (green); minced
1 c of onion; minced
1 1/2 lb of grounded beef
Instructions:
Saute beef in fat. Drain off excess fat. Add the pepper then onions cook until onions are clear.
Mush up a cup of the beans then mix in the beef mixture together with another cup of beans, the tomatoes, sugar, celery, chili powder and salt. Transfer mixture to a pressure cooker and cook on fifteen pounds of pressure fifteen minutes.
Lower down heat and pressure at once. Allow the mixture to simmer (do not pressure cook) ’till meat and beans are tender and flavor has been absorbed. Good for six persons.
>> Chili Con Carne (P/C) Recipe
Chili Con Carne B&M Recipe
Ingredients:
1/4 tsp of chili (powder form)
1 tsp of salt
1 pc of onion; minced
1 can of soup (tomato)
1 Tbsp of butter
2 lbs of grounded beef
1 tin of B&M beans (red kidney)
Instructions:
Saute beef using butter. Mix in the onions and cook until onions are clear and beef is no longer pink.
Stir the beans in and bring to boil. Add the soup, chili and salt. Lower down heat and simmer for fifteen minutes.
Perfect on top of hot cooked rice. Good for one person.
>> Chili Con Carne B&M Recipe
Chili Con Carrot Recipe
Ingredients:
2 Tbsps of parsley (fresh); chopped
1 Tbsp of chili (powder form)
1 Tbsp of mustard (Dijon)
2 tsps of parsley (dried); crushed
1 tsp of cumin; ground
1/2 c of onions; minced
2 c of soured cream
1/2 c of carrot; chopped finely
Instructions:
Mix together carrots, onions, cumin, parsley, chili powder and mustard. Mix well. Place in an airtight container and refrigerate.
Can be used as a dip for chips, bread, salami and (Brussels) sprouts.
>> Chili Con Carrot Recipe
Chili Con Elote Recipe
Ingredients:
1 1/2 tsp of salt
1 tsp of oregano
4 c of beans (kidney, black or pinto)
1 c of corn; drained
1 c of tomatoes; minced
1 tsp of cumin
1 tsp of chili (powder form)
1 pc of pepper (green); diced
1 Tbsp of oil
1 clove of garlic; minced
1 pc of onion; minced
Instructions:
Saute onions and the garlic ’till onions are soft. When heated through, add the peppers then continue to cook for three more minutes.
Mix in the corn and tomatoes. Mush up two cups of beans then together with the rest of your beans add these to the onion mixture.
Season with oregano and salt. Continue to cook gently for half an hour. Add a few more cayenne or chili as desired. Good for two persons.
>> Chili Con Elote Recipe
Chili Con Carne Recipe 1
Ingredients:
6 pcs of Ancho chiles (dried)
1.5 c of water
2 Tbsps of vegetable oil
1.5 tsp of cumin, oregano, salt, paprika
2 lbs of lean (stew meat-cut)
3 pcs of onions (red and large); chopped
1/4 tsp of cayenne (to taste)
2 cloves of garlic (large); pressed
Hot peppers (fresh or pickled)
Jalapenos (fresh or pickled)
1/2 c of dry wine (red, you can also use beef broth)
1/4 c of masa mixed with 1/2 c of water
2 cans of kidney or pinto beans
Instructions:
Wash and rinse the chiles then throw away the stems before breaking them into several pieces. Then place into pan containing water then boil.
Afterward, reduce the flame then simmer for 30 minutes ’til chiles become soft. Puree the chiles with liquid then set them aside.
Cook meat by batches in pot with heated oil on moderate flame, stirring if needed, ’til meat becomes browned then lift chicken off pot and put meat aside. Lower flame into moderate and add garlic as well as onions into the pan then cook about 10 minutes while stirring ’til onions become soft.
Put meat back into pan together with chile mixture, wine or broth, jalapenos, peppers, cumin, oregano salt and paprika. Boil on high flame, then reduce to simmer 1-2 hours while covered ’til meat becomes tender. Add masa mix and continue cooking about 15 minutes while uncovered this time, stirring often, ’til mixture becomes thick. Add beans ’til heated through.
>> Chili Con Carne Recipe 1
Chili Con Carne Winchester Recipe
Ingredients:
1 can of vegetable broth (16 oz)
2 cans of beans (kidney, 15 ozs); drained
1 can of tomatoes (stewed, 1 lb)
1 clove of garlic; minced
1 lb of grounded beef
1/3 c of onions; minced
1/3 c of pepper (green); minced
2 Tbsps of vegetable oil
Instructions:
Saute onions and pepper until onions are clear. Add the garlic, beef and tomatoes. Simmer gently and then add the beans.
Boil the mixture then lower down heat then continue to cook gently for half an hour. Mix in the vegetable broth and continue to cook for ten more minutes.
Good for six persons.
>> Chili Con Carne Winchester Recipe
Chili Con Carne Recipe 38
Ingredients:
1 Tbsp of chili (powder form)
1 1/2 tsp of pepper
1/4 tsp of cumin; ground
1/4 tsp of sage; dried
1/4 tsp of oregano; dried
1 Tbsp of cornstarch OR 2 Tbsps of cornmeal
2 tsps of salt
3 c of sauce (tomato) OR 5 c of tomatoes; skins off, de-seed & dice
2 tbsps of oil
1 small clove of garlic; minced
2 pcs of onions (large); diced
2 pcs of Laurel leaves
2 lbs of beef (lean); cut into bite size pieces
2 c of beans (pinto or red); dried
Instructions:
Soak beef and beans in ample amounts of tap water in a kitchen pot then bring both to boiling. Mix in onions, garlic then Laurel leaves then simmer over medium high heat ’till beans become tender. This would take about an hour or two.
In a large skillet, saute the tomatoes, cornstarch and add salt, seasonings and herbs. Mix well then simmer it for 5 minutes. Transfer tomato mixture to your bean mixture then simmer it for an hour more.
Good for eight persons.
>> Chili Con Carne Recipe 38
Chili Con Carne Recipe
Ingredients:
Dash of cayenne
Dash of paprika
1 medium can beans (kidney)
1 tsp of salt
2 tsps of chili (powder form)
1 clove of garlic; diced
2 c of canned tomatoes
1 c of pepper (green); minced
1 c of onion; diced
1 lb of grounded beef
Instructions:
Saute meat, onions and pepper ’till beef is no longer pink in color. Drain off excess fat. MIx in the tomatoes, garlic, chili powder and season with cayenne and paprika.
Bring mixture to boil then lower down heat. Simmer for about an hour. Stir the beans in and continue to cook until beans are tender.
As a variation, if using dried beans, clean and soak in boiling water then cook in boiling water for two minutes. Take the pot off from fire and set it aside. Let the beans soak in the water for an hour and then heat again to boiling. Simmer beans until they are soft.
Good for five people.
>> Chili Con Carne Recipe
Black Bean Chili Con Carne With Cilantro Pesto Recipe
Ingredients:
2 lbs of beef roast (boneless)
4 Tbsps of olive oil
1/2 lb of pork; ground
4 Tbsps of red chilies (mild); ground
2 pcs of red onions (medium); sliced thinly
2 pcs of carrots; peeled
2 pcs of celery stalks
1 pc of re pepper; cored
3 cl of garlic; chopped finely
1/2 c of red wine (dry)
32 ozs of canned crushed tomatoes
2 cups of water
4 Tbsps of molasses
2 Tbsps of sage (fresh); chopped
2.5 tsp of cumin; ground
6 c of black beans (cooked)
Salt to taste
Instructions:
Slice celery, peppers and carrots into 1.5 inch long. Cut vegetables into julienne. Grate cheese in long motions.
Saute meat ’til browned and crispy. Cut meat thinly to strips 2 inches thick. Brown meat in batches with oil on medium-heat into a large-sized skillet.
Cook pork ’til brown. Drain excess fat off and return meat into frying pan. Let it cook ’til beef is crisp. Season using salt and chili.
Cook for about a min; frequently stirring. Turn off heat. Set it aside.
Saute onions on medium-heat for 5-6 minutes. Mix in pepper, carrots and celery for 5-6 minutes. Mix in garlic then cook for one minute.
Reduce flame and transfer meat to onions. Heat meat on medium to high-heat then add in wine. Using a spoon, scrape bits from pan and let it reduce.
Pour to meat then mix tomatoes, cumin, sage, molasses and water into pot. Allow to simmer with cover for 1.5 hours. Mix in beans.
Season chili using salt as needed. Let it cook for 15-20 minutes. Serve with a cilantro-pesto.
You may also garnish chili with sour cream, chopped onion, cheese and chopped avocado. Good for 10 persons.
>> Black Bean Chili Con Carne With Cilantro Pesto Recipe
Chili Con Carne Recipe
Ingredients:
2 lbs of round steak or beef chuck (lean); ground
2 cl of crushed garlic
Hot sauce (Tabasco)
2 c of water
1 tsp of cumin seeds
1 tsp of oregano; ground
2 Tbsps of chili powder
1 pc of onion (large); chopped
2 cans of tomatoes (whole, 14.5 ozs per can)
2 vans of kidney beans (14.5 ozs per can)
Instructions:
Saute meat, garlic and onion into a large-sized skillet ’til browned lightly. Add in Tabasco to taste, water, cumin, oregano, chili powder, onion, tomatoes and kidney beans.
Let it boil. Lower heat then cover. Allow to simmer for 1.5 hours.
Occasionally stir chili and skim fat off as chili cooks. Good for 8-10 persons.
>> Chili Con Carne Recipe
Chili Con Carne – Mexican Style Recipe
Ingredients:
1 large can of beans (kidney)
1 pint of olives (black)
1 1/2 Tbsps of sugar (brown)
1 Tbsp of vinegar (red wine)
1 Tbsp of oregano
3 pcs of Laurel leaves
1 large can of tomatoes
1 Tbsp of flour
1 Tbsp of cumin
4 Tbsps of chili (powder form)
4 cloves of garlic; minced
3 pcs of small onions; minced
3 Tbsps of fat (from bacon) OR oil
3 lbs of grounded beef
Instructions:
Saute garlic and onions until onions are clear but garlic is not fully browned. Remove from heat but leave the oil in the pan. Transfer chili to heated oil.
Add a teaspoon of flour. Mix thoroughly.
You can add more oil or fat as needed. Next add the beef then cook until nicely dark in color. Add the tomatoes then simmer for twenty minutes.
Season with the Laurel leaves, vinegar, sugar and oregano. Continue cooking for twenty minutes more. Stir the beans in then cook for two more hours.
Add the olives and season with pepper and salt as needed. Good for three persons.
>> Chili Con Carne – Mexican Style Recipe