Peanut Shrimp Chili Recipe
Ingredients:
1 pc of onion (large); chopped finely
2 Tbsps of peanut oil
1/2 tsp of oregano (dried)
1/2 tsp of ginger (ground)
2 lbs of shrimp (cleaned)
1/4 c of water (at room temperature)
1 c of cooked beans (kidney, white)
1/4 c of peanut butter
3 pcs of garlic cloves; minced
1 tsp of cumin (ground)
1 tsp of dill (dried)
2 Tbsps of chili powder
1 c of juice (clam)
2 tsps of tomato paste
Salt & Pepper (to taste)
Instructions:
Cook the onion with oil till it becomes translucent and soft; add garlic then cook for 1 min, stirring constantly to avoid burning. Add dill, cumin, oregano, chili, and ginger; stirring constantly, cook for 2 mins. Add shrimp then immediately add juice, paste, and water; stir thoroughly.
Add beans and season pepper and salt if necessary. Increase heat to let it boil. Once boiling, turn off heat; add peanut butter; whisk thoroughly.
Adjust the season if necessary. Serve above warm rice.
>> Peanut Shrimp Chili Recipe
Chili Pickled Cabbage – Kim Chee Recipe
Ingredients:
2 lbs of cabbage (Chinese); chopped
1 Tbsp of salt
2 Tbsps of onion (green); chopped
2 tsps of garlic; crushed
1 Tbsp of powdered chili
2 tsps of ginger (fresh); chopped finely
1/2 c of soy sauce (light)
1/2 c of vinegar (white)
2 tsps of sugar (or more to taste)
Sesame oil
Instructions:
Place the chopped cabbages on a (glass) dish then sprinkle salt; let it rest for 3-4 hours till they wilt or . Press or mash them with your fingers till the cabbages are softer. Drain the liquid then squeeze them. Add onion, garlic, chili, ginger, soy sauce, vinegar, and sugar; mix thoroughly.
Transfer onto a clean jar and seal tight. Let it sit for twenty-four hrs before eating or using. Store inside refrigerator for one week maximum. Serve with (sesame) oil.
>> Chili Pickled Cabbage – Kim Chee Recipe
Chili (Crockpot) Recipe
Ingredients:
6 c of beans (kidney, canned); drained
4 c of tomatoes (canned); cut up
4 c of beef (ground); browned then drained
2 pcs of onions (medium); chopped coarsely
1 c of celery; diced
1 pc of garlic cloves; minced
6 Tbsps of chili powder
1 tsp of cumin (ground)
Salt & pepper (to taste)
Instructions:
Place the beans inside the crockpot. Add tomatoes on top, then beef, onions, celery, chili powder, cumin, salt, and pepper. Stir only once then cover. Cook above gentle heat for 10-12 hours (or above high heat for 5-6 hours).
>> Chili (Crockpot) Recipe
Chili N’awlins Recipe
Ingredients:
2 lbs of round beef (ground)
1 lb of pork (ground)
5 c of onions; chopped
1-1/2 Tbsps of garlic; chopped
7 Tbsps of chili powder
2 cans of chili pepper (green); chopped
48 oz of tomatoes (canned); crushed
3 Tbsps of tomato paste
1 Tbsp of salt
4 pcs of bay leaves; crushed
1 Tbsp of oregano (dried)
1 Tbsp of wine vinegar (red)
1 Tbsp of sugar (brown)
32 oz of red beans (kidney, canned)
1 pkg of chips (corn)
1 pc of lettuce head; shredded
1-1/2 c of sharp cheese (Cheddar); shredded
Instructions:
Brown meat along with garlic and onions inside the large pot. Drain fat; add powdered chili, chili pepper, tomatoes, paste, salt, bay leaves, oregano, sugar, and vinegar. Cover then cook above gentle heat for two hours.
Add the beans; continue cooking for another half an hour, uncovered. Discard bay leaves. To serve, place the chips on a platter, top with lettuce then Cheddar. Place chili meat on the side.
>> Chili N’awlins Recipe
Mescalero Chili Recipe
Ingredients:
3 lbs of beef; ground
2 lbs of pork; ground
2 pcs of chopped onions (medium)
5 cl of minced garlic
2 Tbsps of soy sauce
1 Tbsp of Tabasco sauce
1/2 c of tomato paste
2 c of tomato sauce
12 ozs of water
1/2 c of chopped green bell pepper
1/2 c of chopped red bell pepper
5 pcs of whole jalapeno
6 Tbsps of flour (Masa harina)
12 ozs of beer
3 Tbsps of cumin; ground
1 Tbsp of honey
Instructions:
Combine water and beer in a large-sized pot. Let it boil then mix in salt, soy and tomato sauce. Fry the beef and pork then mix it to the pot.
Using meat oil, saute peppers and onions. Add this to the pot. Mix in paste garlic, Tabasco, jalapeno, flour, cumin and honey.
Cook chili for 45-50 minutes. Stir chili often. Good for 8 persons.
>> Mescalero Chili Recipe