Chili Barbecue Sauce Recipe

Ingredients:

1/2 c of chili sauce (bottled)
2 Tbsps of vegetable oil (or canola oil)
2 Tbsps of juice (orange)
1 Tbsp of sugar (brown)
1/16 tsp of hot sauce (Tabasco)

Instructions:

Combine chili sauce, oil, juice, sugar, and Tabasco inside a bowl; blend thoroughly. Used for marinades or for basting.

>> Chili Barbecue Sauce Recipe

Chili Enchiladas Recipe

Ingredients:

1/4 c of water (cold)
2 Tbsps of cornstarch
3 Tbsps of chili (powder form)
3 c of water
24 ozs of sauce (tomato)
2 cloves of garlic; crushed
1 pc of onion (yellow); minced
1 sauce (enchilada)
2 tsps of chili (powder form)
3 tsps of onion (powder form)
3 Tbsps of peanut-butter
3 Tbsps of sauce (tomato, less sodium)
1/3 c of sauce (soy, less sodium)
20 pcs of tortillas
42 ozs of tofu (firm)

Instructions:

Cut tofu to small pieces. Blend together, soy and tomato sauce, peanut butter, onion then chili powder. Decant marinade to tofu.

Cook tofu together with marinade over moderate heat ’till tofu are nicely brown in color. Remove from heat and set it aside.

Saute garlic and onions until onions are clear. Add your enchilada sauce, remaining tomato sauce, water, cornstarch and chili powder then stir everything until mixture runs thick. Preset oven,350 degrees F.

Decant one cup of sauce onto a baking pan. Scoop ample amounts of tofu onto tortillas, roll and layer inside your baking pan. Do the same with the rest of your tortillas. Decant any remaining sauce onto your baking pan prior to baking for thirty minutes.

As a variation, you can top the dish with olives and cheese. Good for ten persons.

>> Chili Enchiladas Recipe

Caltex Chili Powder Recipe

Ingredients:

1/4 c cumin (seeds); ground & toasted
2 Tbsps coriander (seeds); ground & toasted
1 Tbsp ground black peppercorns (Tellicherry)
2 Tbsps paprika
2 1/4 tsp ground chipotle chili
3/4 tsp cascabels (with seeds); ground & dried
1 1/2 tsp pequin chili (with seeds); ground
1/2 tsp ground ginger
1 tsp ground cloves

Instructions:

Combine all ingredients thoroughly, sift then keep in well-sealed container.

>> Caltex Chili Powder Recipe

Chilies Rellenos Stuffed With Herbed Chevre Recipe

Ingredients:

6 pcs of chilies (Anaheim or Poblano)
1 Tbsp of oil (olive)
1 Tbsp of shallots; minced
2 tsps of garlic; minced
2 Tbsps of basil (fresh); chopped
1 tsp of thyme (fresh); chopped
1 tsp of rosemary (fresh); chopped
2 Tbsps of parsley; chopped
1/2 tsp of salt
1 pinch of pepper (white)
1/4 lb of cheese (goat, mild); crumbled
1/4 lb of cheese (Mozzarella); grated
Oil/shortening (deep frying purposes)
1 pc of egg
2 Tbsps of milk
Flour (for dredging)
Salsa (fresh tomato)

Instructions:

Fry peppers with oil then submerge into iced water. Remove skins carefully, retaining the flesh and cap as whole. Create slit on a side then slowly remove seeds. Afterward, rinse peppers with water (cold) then drain in towels (paper).

Heat oil (olive) using skillet on moderate flame then add garlic as well as shallots while stirring often for around three minutes. Transfer mixture to bowl then drop Mozzarella, goat cheese, pepper, salt, parsley, rosemary, thyme and basil, mixing well then forming into six cylinders as big as peppers. Stuff peppers with formed cylinders then seal them with wooden picks. Chill an hour.

Let oil be heated, reaching 375 degrees F. Beat milk with egg then dip stuffed peppers into it. Next, roll into flour then fry ’til brown. Turn gently.

When done, remove stuffed peppers from oil then drain. Serve as soon as possible, alongside salsa when preferred.

>> Chilies Rellenos Stuffed With Herbed Chevre Recipe

Chili-Garlic Mustard Greens Recipe

Ingredients:

1 lb of mustard greens (purple or green); dried, washed & sliced to make strips
2 Tbsps of oil (sesame seed)
2 Tbsps of olive oil
2 Tbsps of vinegar (white)
1 Tbsp of garlic; finely chopped
1 Tbsp of chili pepper; finely chopped
1 Tbsp of ginger; finely chopped
1 tsp of sugar
Black pepper and salt (to taste)

Instructions:

Mix the olive and sesame oils in large pan and put it over a high flame ’til it becomes hot (not smoking). Drop in greens then vigorously stir for a minute ’til its color turned bright-green. Add in the ginger, chili as well as garlic; continue cooking, constantly stir for about 30 secs.

Add in the sugar and vinegar, then take it off from the heat then mix. Sprinkle with pepper as well as salt. This recipe creates 4 serving portions.

>> Chili-Garlic Mustard Greens Recipe

Chilied Mushroom & Cashew Pate Recipe

Ingredients:

4 Tbsps of butter (whole, unsweetened)
1 lb of mushrooms; sliced
1/2 pc of onion (large); minced finely
2 pcs of garlic cloves; minced finely
1.5 tsp of chile (powdered)
1 tsp of sea salt
1 tsp of coriander
1/4 tsp of cumin
1 c of cashews (roasted)
2 Tbsps of oil (vegetable)
Parsley (fresh, for garnish); chopped
Pepper (black, to taste); freshly ground

Instructions:

Melt butter in skillet on high fire then saute mushrooms for 3-4 mins. Put onion and cook ’til it becomes translucent. Put garlic as well as spices. Continue cooking ’til mixture becomes dry.

Take out from fire and let it cool. Finely chop cashews in food processing machine or in blender, slowly adding oil in order to create paste. Drop mushroom then continue processing ’til mixture becomes smooth.

Pour more salt or powdered chile if you like. Serve in bowl garnished with parsley. Makes 3.5 cups.

>> Chilied Mushroom & Cashew Pate Recipe

Gang Chili Recipe

Ingredients:

1 c of burgundy (dry0
1/2 tsp of thyme (dried)
2 pcs of bay leaves
1/2 tsp of pepper (black); ground freshly
4 cloves of garlic (medium); chopped finely
6 lbs of beef; ground coarsely
2 pcs of chicken breasts (large)
2 tsps of salt
Water
2 Tbsps of oil (vegetable)
3 pcs of pork chops; ground coarsely
2 pcs of onions
10 Tbsps of chile (red, mild & ground)
1 tsp of pepper (Cayenne)
1 tsp of oregano (dried, preferably Mexican)
1 pc of rosemary
1/2 tsp of cumin
16 ozs of tomato (sauce)
1.5 c of tomatoes (Italian-style)
8 ozs of tomato (sauce, Mexican hot)
1 can chiles (green, mild & whole)
1 can of peppers (Jalapeno); pickled
2 Tbsps of hot sauce (pepper)
1 Tbsp of butter
3 pcs of chiles (fresh whole green)
1/2 c of mushrooms
1/2 c of sauterne
12 ozs of beer

Instructions:

Create marinade out of black pepper, garlic, bay leaves, thyme and burgundy in non-aluminum bowl. Mix beef into marinade and cover then refrigerate the whole night. You may also marinate beef for two hours in room temp if you’re in hurry.

Put chicken in saucepan and submerge with sufficient quantity of water. Pour a tsp of salt then simmer for 30 minutes. Lift chicken out of pan then reserve cooking liquid. Finely chop chicken then set it aside.

Heat oil then cook onions ’til translucent. Drain marinated beef, passing liquid through strainer. Reserve marinade. Combine pork and beef then mix to rosemary, cumin, oregano, cayenne, chile ground and of what remains of salt.

Combine mixture to cooking onions in pot and break lumps using fork. Continue cooking while stirring occasionally ’til meat browns evenly. Add 1/2 mounts of marinade, 1 Tbsp of hot sauce, Jalapenos, tomatoes, tomato sauces and chicken.

Heat butter on skillet on moderate flame and drop chiles (fresh), little amount Sauterne as well as mushrooms then cook three minutes. Pour mixture into cooking meats.

Allow meats to boil then reduce heat in order to simmer them for three hours, uncovered. Once chili becomes cooked, pour what remains of Sauterne, marinade as well as beer occasionally. When more fluids are required, use chicken stock that has been reserved. Seasoning to taste.

>> Gang Chili Recipe

Lamb & Artichoke Chili Recipe

Ingredients:

1/2 recipe of chili base
1 pc of lemon
1 lb of shoulder of lamb (boneless); sliced 1/2″ strips
4 pcs of artichokes (large)
2 Tbsps of garlic; minced finely
1/4 c of lime juice (fresh)
1 c of stock (chicken) or broth (low-sodium)
Salt (as desired)
Bunch of cilantro leaves; coarsely chopped
1 c of cream (sour)
12 pcs of tortillas (corn)

Instructions:

Defrost or prepare chili base. Mix water with juice from single lemon into pot. Reserve and use lemon to rub on cut portions of artichokes later on. Slice stems of artichokes away, trim tops to leave a 1.5″ deep base and to expose middle area of artichoke as well as remove dark-green exterior of artichokes.

Put the bottom part of artichokes into water every after trimming. Once done, boil 20 mins on high flame ’til bottoms become tender. Lift pan off heat then artichokes off water.

When cooled, take out then discard center artichokes. When not to be used immediately, place back into liquid that has been used for cooking and store inside refrigerator.

Using oven-proof skillet or Dutch oven, heat oil on high flame above stove. Saute lamb in it for five minutes while stirring. Lower the flame then add garlic as well as artichokes. Cook five more minutes.

Drop stock, chili base and juice (lime) into mixture. Cover then place inside oven in an hour. Season with salt.

Place chili into covered serving dish (or in individual bowls) then sprinkle cilantro on top. Serve alongside tortillas (warm) and cream (sour).

>> Lamb & Artichoke Chili Recipe

Chili Oil Recipe

Ingredients:

2/3 c of oil (preferably peanut oil)
1 Tbsp of dried chiles (red); chopped
2 tsps of peppercorns (Sichuan, unroasted)

Instructions:

Heat skillet above moderately-high heat then add oil. Once oil is almost smoking, take the skillet out from heat then add peppercorns and chiles.

Let it cool completely, without disturbing, and pour on a clean jar then cover. Let them stand for two days and strain its oil. This can be kept indefinitely.

>> Chili Oil Recipe

Chili Barbeque Sauce Recipe

Ingredients:

2-1/2 c of apricot jam (or preserves)
1 c of chili sauce
1 pc of garlic clove; chopped finely
2 tsps of distilled vinegar (white)
1 Tbsp of Worcestershire
1/4 tsp of ginger (ground)
3-1/2 Tbsps of chili powder
1/2 tsp of hot sauce (Tabasco)

Instructions:

Combine jam or preserves, chili sauce, garlic, vinegar, Worcestershire, chili powder, ground ginger, and Tabasco inside a large skillet above (high) heat. Let it boil then reduce the heat and let it simmer for ten mins. Let it cool before placing inside the refrigerator.

>> Chili Barbeque Sauce Recipe

Chilies Rellenos Recipe

Ingredients:

1/2 lb of cheese (Cheddar)
1 can of chili pepper (4 ozs)
6 c of oil (peanut)
1/4 c of flour (for dredging)
1/4 tsp of salt
1 tbsp of flour
2 pcs of eggs; whites and yolks separated

Instructions:

Put the oil into the electric fryer and preheat 25 mins, 425 degrees F. In the meantime, drain the peppers, remove the seeds then slice them into strips. Slice cheese to create 12 pieces of cubes.

Enclose each cheese cube into a strip of chili, then soak it in the flour then set it aside. Proceed with the rest of the chili strips. Batter the whites of eggs to their maximum softness. Then, beat the yolks together with the salt and flour ’til it becomes smooth; fill in the whites of eggs.

Wrap every cube using the mixture (egg) and then fry it in oil ’til it turns gold-brown in color. Scope some oil (hot) on top of the chilies. Take them out from oil and drain them.

Serve it on a platter garnished with hot sauce (red chili) or you may try relleno sauce. Good for 4 servings.

>> Chilies Rellenos Recipe

Chilies Jalapenos En Escabeche Recipe

Ingredients:

1 lb of peppers (jalapeno); washed and cut into 1/4″ long
3 c of vinegar
1/4 tsp of oregano
2 pcs of cloves (whole)
1 stick of cinnamon (small)
1/4 tsp of ginger
1 pc of onion (medium)
1/2 c of oil
8 ozs of carrots; sliced
4 pcs of bay leaves
1 head of garlic cloves; separated & peeled
Salt
Water

Instructions:

Slice a single slit per chili then place in combination of 2 Tbsps of salt and 3 c of water. Allow to stand 4-5 days, changing liquid mixture 2-3 times per day. During the last day of soaking, drain Jalapenos then rinse.

Mix then boil vinegar, cinnamon, thyme, oregano and cloves for ten minutes ’til equal in terms of color. Bring oil to heat and add bay leaves, cloves, carrots and onions then cooking ’til carrots and onion become tender.

Using sterilized and hot 1-quart food jar, put onions mix in bottom, layered with chilies. Continue layering alternately ’til full. Start and end with the onion mix. Pour vinegar (boiling) into jar then seal.

Allow mixture to stand for two weeks in cool area prior to using.

>> Chilies Jalapenos En Escabeche Recipe

Green Chilies Rellenos (Stuffed Green Chili) Recipe

Ingredients:

10 pcs of chilies (green); roasted and peeled
10 ozs of cheese (jack or longhorn)

For the batter:
1 c of flour (all-purpose)
2 pcs of eggs; beaten slightly
1 tsp of baking powder
3/4 c of cornmeal
1/2 tsp of salt
1 c of milk

Instructions:

Slice cheese (1/2″ thick) and same length as chili. Slice narrow cut on chili where cheese will be inserted. If preferred, onion slivers can be inserted into chili. In a separate bowl, prepare batter by combining cornmeal, salt, baking (powder) and flour.

Beat eggs and milk together then add to the flour mixture. Pour in additional milk when needed to create a batter (smooth).

Dip the stuffed chilis into batter then fry with heated oil ’til chilies turn golden-brown. Drain then serve. Makes 5 serving.

>> Green Chilies Rellenos (Stuffed Green Chili) Recipe

Butternut Squash & Ancho Chili Puree Recipe

Ingredients:

1 pc chili (ancho)
1 medium-sized squash (butternut); diced
1/4 tsp cumin (ground)
1 Tbsp of table salt
1 dash cayenne

Instructions:

Boil chili (ancho) in saucepan for ten minutes until it becomes tender. Take it out and let it cool. Cut off the stem, cut open then scrape off seeds.

Put squash on a medium-sized saucepan with some water in it. Let it boil on medium heat. Lower the temperature and let it simmer for ten minutes or until squash becomes tender.

Drain it and put it on a blender or processor, adding in chili then cumin. Process it until you reach a smooth texture. Season it with a dash of salt a pinch of cayenne to taste.

>> Butternut Squash & Ancho Chili Puree Recipe

Red Chili Sauce Recipe

Ingredients:

16 pcs of chili pods (red, dried); opened, rinsed, stemmed, seeded, deveined
Water (hot)
2 pcs of garlic cloves
Salt (to taste)

Instructions:

Rinse chili with (cold) water then soak onto (hot) water, about one hr till softened. Place inside the blender, cover just enough amount of water then blend till smooth, about 2 to 3 mins.

Add water if necessary then add two garlic cloves then blend thoroughly. Season with salt.

>> Red Chili Sauce Recipe

Mom’s Chili Sauce Recipe

Ingredients:

12 pcs of tomatoes (large)
2 pcs of bell peppers (green); chopped
2 pcs of peppers (red); chopped
1 c of celery; chopped
4 c of onions; chopped coarsely
1 pc of garlic clove; minced
2 pcs of bay leaves
1 c of sugar (dark brown)
1-1/2 c of vinegar (cider)
1 tsp of cinnamon (ground)
1/2 tsp of cloves (ground)
1/2 tsp of ginger (ground)
1 tsp of mustard (dry)
1/16 tsp of pepper (cayenne)
1/4 tsp of pepper (black, freshly ground)
Salt (to taste)

Instructions:

Blanch the large tomatoes; peel, core, then chop them. Combine tomatoes, celery, peppers, onion, bay leaves, garlic, vinegar, and sugar inside a non-corrosive (soup) kettle. Let it simmer above gentle heat, about one hour, stirring frequently.

Add cinnamon, ginger, cloves, cayenne, and mustard; stir thoroughly. Continue simmering above gentle heat, about two hours.

To avoid scorching, stir from time to time. Season salt and pepper then discard bay leaves.

Let it cool; ladle onto clean jars (leaving half inch of space). Seal then process on (water) bath, about 10 mins.

>> Mom’s Chili Sauce Recipe