Original San Antone Chili Recipe
Ingredients:
1 c of suet
1 lb of pork shoulder (lean); cubed to 1/2 inch
2 lbs of beef shoulder (lean); cubed to 1/2 inch
3/4 c of flour; sifted
1/2 tsp of pepper (black)
1 tsp of salt
3 pcs of onions (large); chopped
6 pcs of garlic cloves; minced
6 c of stock (beef, or canned broth)
4 pcs of dried peppers (Ancho); rinsed, stemmed and seeded
1 pc of dried pepper (Pastilla); rinsed, stemmed and seeded
1 pc of dried pepper (Casbel); rinsed, stemmed and seeded
1 Tbsp of cumin (ground)
Instructions:
Fry the suet inside a kettle; discard the suet. Combine salt, pepper, and flour inside a paper bag then add the meat; shake well, make it coat evenly and save the left flour. Cook or sear the coated meat then add garlic and onion; stir till the onions become limp.
Add the stock and let it boil. Once boiling, reduce the heat and let it simmer gently. Place the peppers inside a saucepan, cover them with clean water; let it boil, about 5 mins. Steep for 10 mins then take out the peppers; puree them, add its liquid if necessary.
Add the pureed peppers to the cooking meat; simmer for 2 to 3 hrs or till meat becomes tender, covered. Add ground cumin and salt; stir thoroughly. Mix the saved flour with one cup of (cold) water then add onto the cooking mixture and continue to cook for 3-5 mins until thickened, stir constantly.
>> Original San Antone Chili Recipe
Chili Sauce (Sugar Free) Recipe
Ingredients:
3 qts of peeled tomatoes; chopped
2 c of medium onions; chopped
3/4 tsp of cinnamon
2 c of vinegar
2 c of medium green-peppers; chopped
2 tsps of salt
3 Tbsps of liquid sweetener
3/4 tsp of cloves
Instructions:
Blend all of the ingredients then pour into large sauce-pot. Let it simmer for 3-4 hrs.
Once mixture achieves desired consistency, pour carefully into heated jars at least 1/4-inch away the cover, seal tightly. Place in rapidly boiling water-bath for 15 mins.
>> Chili Sauce (Sugar Free) Recipe
Pickled Chilies Recipe
Ingredients:
Vegetable oil
2 c of peppers (jalapeno); rinsed and dried
1/4 c of sliced carrots
1 pc of onion (medium); sliced
Salt (to taste)
Peeled garlic cloves
1 c of vinegar
1 c of water
Olive oil
Instructions:
Pour 2 tablespoons of oil on a large skillet. Add chilies then cook till skins have blistered. Take out the chilies then add onion then carrots; saute till crisp/tender.
Peel then pack the chiles inside a hot sterilized (canning) jars; season salt on each of the jars and stir.
Add two garlic cloves, 2 slices of onions, and 4 to 6 slices of carrots (on each jar). Heat (equal parts) water and vinegar; pour onto the chilies, leave an inched space on top and ensure no bubbles are inside.
Add (olive) oil, leave half-inched space on top. Cover the jars and process on hot (water) bath, about 15 mins.
Remove the jars then pat dry. Let them stand for 30 to 45 mins till lids are completely sealed.
>> Pickled Chilies Recipe
Chicken Enchiladas With Pasilla Chili Sauce Recipe
Ingredients:
2 Tbsps of oil (peanut)
1 pack of pasilla (dried, 2 ozs)
Chilies; seeded, stemmed and torn to 1″ pieces each
1/2 c of almonds (whole); blanched and chopped coarsely
4 halves of chicken breast
6 c of stock (chicken) or broth (canned low-salt)
1/2 tsp of cumin seeds
1/2 pc of an onion; quartered
4 pcs of tomatoes (plum); cored and quartered
4 cloves of garlic; peeled
1 tsp of salt (coarse)
2 Tbsps of sugar (golden brown, firmly packed)
Peanut oil (deep frying purposes)
16 pcs of tortillas (corn)
2.5 c of cheese (Montery Jack); grated
1 c of sour cream or creme fraiche
1 pc of avocado; seeded, peeled and sliced
Sprigs of cilantro (fresh)
Instructions:
Heat peanut oil into pot on high flame then add almonds and chilies. Saute for two minutes ’til chilies become dark and the almonds become golden. Transfer using spoons with holes then reduce flame into moderate setting.
Drizzle pepper as well as salt in order to season the chicken. Brown chicken on both sides using the used pot then pour stock into it then simmer (20 minutes) ’til chicken cooks through. Lift chicken off pot and allow to cool; set the stock aside.
Have the seeds of cumin toasted on moderately-low flame for a minute ’til aromatic. Mince them and add them into stock together with sugar, garlic, onion (quartered), tomatoes and chili mix. Simmer (45 minutes) ’til mixture is soft.
Puree the mixture using blender and put back into pot to boil again for 20 mins, stirring often, ’til it lowers into four cups. Season using pepper and salt.
Remove bones as well as skin off chicken then shred meat. Put into bowl, combining 1/2 c of sauce. Reserve this filling. Grease two 13″ x 9″ glass dishes for baking and preheat the oven (350 degrees F).
Pour 1/2″ of oil into skillet then heat (375 degrees F). One by one, fry the tortillas ’til softened for approximately five seconds each side. Drain on papertowels.
Pour 1 Tbsp of sauce on tortilla and sprinkle 2 Tbsps of cheese as well as 1 Tbsp of chopped onion. Push 1/3 c of chicken into middle of tortilla then seal by rolling the tortillas. Make sure to have the seam portion of tortilla down into the dishes (for baking).
Pour the rest of the sauce on enchiladas and sprinkle the rest of the cheese. Then bake 20 mins ’til heated all throughout. Garnish with cilantro, creme fraiche and avocado.
>> Chicken Enchiladas With Pasilla Chili Sauce Recipe
Chili With White Beans Recipe
Ingredients:
3 pounds of beef (ground)
Bay leaf
2 tsps of salt
1/2 tsp of cayenne
1 tsp of powdered cumin
1 tsp of sugar (brown)
6 c of water
60 pcs garlic; minced
1 tsp of oregano
2 Tbsps of paprika
1/2 pound of dried beans (navy)
1 Tbsp of chili seasoning
Instructions:
Cook meat ’til thoroughly browned. Blend in remaining ingredients then cook for four hours over mow heat. Add extra water into your mixture if it becomes very thick.
>> Chili With White Beans Recipe
River Chili Recipe
Ingredients:
4 lbs of chili meat
1 pc of onion (large); chopped coarsely
2 cloves of garlic; minced finely
1 tsp of oregano
1 tsp of cumin seed
2 c of water (hot)
6 tsps of chili (powdered)
1.5 c of tomato (whole & canned)
2 dashes of hot sauce (liquid, pepper)
Salt (to taste)
Instructions:
Put onion, garlic and meat in (Dutch) oven or heavy large skillet. Cook ’til light in color then add salt, hot sauce to taste, tomatoes, powdered chili, water, cumin and oregano. Let boil then reduce heat to simmer 1 hour, skimming fat off in the process.
>> River Chili Recipe
Chili Rellenos Recipe
Ingredients:
4 oz of chilies (green, canned); drained and seeded
1 lb of cubed cheese (Monterey Jack)
4 pcs of eggs (separate the whites and yolks)
1/4 c of flour
1/16 tsp of salt (sea)
1/2 c of oil
Instructions:
Wrap cheese with the chili and secure with a toothpicks. Do the same for all. Beat the egg whites till stiff and beat the yolks till smooth. Fold the whites onto the yolks.
Heat the oil on a skillet (for deep fry). Dip the chilies into the prepared batter and cook till puffy and golden. Drain off excess oil on a paper towel. Serve at once.
>> Chili Rellenos Recipe
Beef & Bean Chili Recipe
Ingredients:
1 pc of onion; diced
1 pc of green bell pepper; diced
1lb of beef (extra lean); ground or turkey; ground
1/2 lb of pinto beans
2-3 cl of garlic; chopped finely
2 tsps of cumin
1 Tbsp of chili (powder)
2 tsps of cayenne pepper (optional)
6 ozs of tomato sauce in can
28 ozs of tomatoes in can; drained
Instructions:
Saute onion, garlic, pepper and meat ’til beef is no longer pink. Add in tomatoes and allow to simmer for 5-7 minutes. Mix in cumin, chili and cayenne pepper.
Add in pinto beans and allow to simmer for 30 mins or ’til beans are tender. Best when served warm.
>> Beef & Bean Chili Recipe
Red Chili Recipe
Ingredients:
1 pound of lean hamburger meat
3 pcs of jalapeno (large); seeds removed & diced
1/2 pound of hot sausage
1 c of onion; chopped
3/4 c of bell peppers; chopped
2/3 c of celery; chopped
A can of kidney beans (New Orleans)
3 Tbsps of chili powder
2 Tbsp of jalapeno juice
1 tsp of salt
1/2 pound of stew meat
3 cl of minced garlic (large)
1 c of onion soup (French)
1 ca n of green chilies; chopped
A can of whole tomatoes
2 cans of tomato sauce
1 Tbsp of cayenne
1/2 tsp of sugar
1/2 tsp of cumin
1 tsp of oregano
1/4 tsp of powdered garlic
3/4 tsp of hot sauce (Tabasco)
1/2 tsp of powdered onion
Instructions:
Mix juice of jalapeno, powdered onion, powdered garlic with (stew) meat. Set aside to marinate inside refrigerator for one whole day. Saute hamburger, cumin, garlic, bell peppers and onion ’til meat is brown in color.
Saute hot sausage and combine hamburger, (stew) meat and sausage together. Mix in tomato sauce, beans, tomatoes, Tabasco, sugar, salt, peppers, celery, oregano, cayenne, chili and jalapeno. Allow to cook on medium-heat for 1 couple of hours.
>> Mexican Red Chili Recipe
Chili Gourmet Style Recipe
Ingredients:
6 Tbsps of soured cream
3 pcs of peppers (green); cut in two
1 can of beans (kidney, 19 ozs); drained
3 Tbsps of cider vinegar
1 c of chicken broth
2 cans of tomato sauce (8 ozs)
2 Laurel leaves
4 tsps of flaked peppers (hot); dried
1 Tbsp of oregano
2 Tbsps of paprika
2 Tbsps of cocoa; unsweetened
1/4 c of cumin
1/4 c of chili (powder form)
2 lbs of grounded turkey
3 lbs of beef (chuck)
2 Tbsps of garlic; minced
1/4 c of vegetable oil
3 c of onions; minced
Instructions:
Saute onions until they become tender and clear. Add garlic then the beef. Cook on medium fire, stirring frequently in order to dissolve up clumps and beef is nicely dark in color.
Season with chili, add your cocoa, cumin, oregano, chili powder, Laurel leaves and flaked pepper. Continue cooking for a minute then add your (tomato) sauce, chicken broth then cider.
Bring broth to boil then simmer, lid on, for an hour and fifteen minutes ’till meat becomes tender. Mix in the beans, black pepper, green pepper then salt. Simmer ’till the peppers become soft.
Remove (bay) leaves. Scoop chili onto bowls and top with onions and soured cream.
>> Chili Gourmet Style Recipe
Meatballs In Chili Sauce Recipe
Ingredients:
3 pcs of tortillas (corn)
1/2 c of milk
1/4 tsp of pepper
1/2 pound of beef; ground
1/2 pound of pork; ground
1/2 pound of ham (smoked, cooked); ground
1/2 c of chopped onion (small)
1 cl of minced garlic
1 tsp of dried oregano leaves
1/2 tsp of salt
1 c of red sauce
1 c of beef broth
Instructions:
Combine milk and tortillas in a large-sized bowl. Set it aside for fifteen minutes. Add in pepper, beef, pork, ham, onion, garlic and oregano leaves.
Shape mixture into 1 inch balls. In a 10 inch skillet, heat broth and sauce then let it boil.
Slowly add in balls and allow to simmer ’til done with cover for 15-20 minutes. Good for 8 persons.
>> Meatballs In Chili Sauce Recipe
Lady April’s Renaissance Chili Recipe
Ingredients:
1 can of tomato sauce (15 oz.)
12 c of water
2 c of beans (pinto); dried
2 c of tvp
1.5 c of beef (Heartline Meatless Meat, Mexican style)
2.5 Tbsp of chili powder
2 Tbsp of tomato paste (heaping)
4 tsp of salt
4 tsp of sugar
2 tsp of cocoa
1 tsp of pepper
1/2 tsp of pepper (red); crushed
2 pcs of Jalapenos; chopped
2 pcs of tomatoes; chopped
1 pc of onion; chopped
Instructions:
Rinse the beans with water and boil into 12 c of water, douse the flame and leave the beans soaked for an hour. Put in the meat as well as Jalapenos; cook ’til the beans become tender. Drop in the remaining ingredients, simmer for about 30 mins more.
Produces three quarts. Serves 12.
>> Lady April’s Renaissance Chili Recipe
Chili Beans & Beef Recipe
Ingredients:
2 Tbsps of butter
1 pc of onion (medium); chopped
1 pc of pepper (green); chopped
2 c of beef (ground); crumbled
2 c of tomato sauce (canned)
2 c of tomatoes (whole, canned); drained
2 c of kidney beans (canned); drained
1-1/2 tsps of salt
1/4 tsp of pepper (black)
1/4 tsp of cumin (ground)
2 Tbsps of chili powder
Instructions:
Heat the dish for 4 mins with the butter. Saute pepper and onion for 2-3 mins. Add beef and place inside the microwave; heat for 6 mins at high. Stir at every 2 mins.
Transfer mixture onto a saucepan then add tomatoes, tomato sauce, beans, cumin, chili, salt, and pepper. Cover then cook above high heat for 10-12 mins.
>> Chili Beans & Beef Recipe
New Mexican Chili Pork Recipe
Ingredients:
3 lbs of pork shoulder; cubed to 1/2 inch
2 pcs of garlic cloves
1 tsp of salt
8 Tbsps of mild chile (red, ground)
1/2 tsp of oregano (dried, Mexican)
3 c of broth (chicken)
4 c of beans (pinto)
Instructions:
Melt (pork) fat on a skillet above moderately high heat. Gradually add cubed porks, stirring constantly to even out the browning. Add garlic and salt; stir thoroughly and take out from heat. Add oregano and chile; stir to coat the porks evenly and add chicken broth, just enough amount, stir thoroughly.
Heat again and add chicken broth; stir thoroughly and continue adding broth gradually, while stirring continuously till chili has smoothened. Reduce heat then let it simmer for an hour, uncovered.
Taste to adjust the seasonings. Serve with freshly (stewed) beans.
>> New Mexican Chili Pork Recipe