Chili Topping For Navajo Tacos Recipe
Ingredients:
2 c of cooked beans (kidney)
1/3 c of chopped onion
1 c of canned tomatoes; drained
1 tsp of chili seasoning
1 tsp of salt
1/2 pound of ground pork, beef or chicken
1 c of whole corn kernel
1 c of tomato-sauce
1/2 tsp of cumin (ground)
1/8 tsp of chili (ground)
Instructions:
In skillet, cook meat ’til browned. Drain excess oil. Add in onions then cook ’til softened.
Add in corn, beans, tomato-sauce, tomatoes, chili seasoning, chili, salt & cumin. Heat well ’til bubbly. Sprinkle w/ cheese.
>> Chili Topping For Navajo Tacos Recipe
Australian Dinkum Chili Recipe
Ingredients:
1/2 pound packed bacon
2 meium onions; chopped coarsely
1 bellpepper
1 pound beef burger grind
3 Tablespoons of mild red chili (ground)
2 cloves garlic; finely chopped
1 teaspoon of ground cumin
1 can of whole tomatoes (14 & 1/2 ounces)
Boomerang (optional)
2 Tablespoons of vegetable oil
1 stalk of celery; chopped coarsely
2 pounds top beef-sirloin; cubed
1 pound pork burger grind
3 Tablespoons of hot red chili (ground)
1 Tablespoon of dried Mexican oregano
2 cans of Australian beer (12 ounces each)
3 teaspoon of sugar (brown)
Instructions:
In skillet placed over mid-heat, fry bacon. Drain excess fat on paper-towels. Cut bacon into half-inch dice then set aside.
Heat oil in large thick pot placed over mid-heat. You add celery, green-pepper and onions, cook ’til onions turn translucent.
You mix all pork & beef w/ chile, cumin, oregano & garlic, add into pot. Stir occasionally ’til meat becomes evenly-browned.
Add in tomatoes, beer, and bacon. Allow to boil; lower heat & simmer without cover for one and a half hour. Taste & add beer and seasonings as desired; continue simmering for two and one-half hours more.
Add sugar then simmer it for fifteen additional minutes.
>> Australian Dinkum Chili Recipe
Blue-Ribbon Chili (Dottie’s Winner) Recipe
Ingredients:
5 1/2 lbs beef (brisket), cut & trimmed (3/4 cubes)
1 1/2 tsp cumin seeds
Salt & black pepper (ground) to taste
6 cloves of garlic; chopped finely
4 mg of minced jalapenos (more for extra hot)
2 onions (medium sized); minced
1/2 c powdered chili
3 Tbsps mild powdered chili (pure & red)
1 1/2 tsp coriander; ground
1 can of beer (12 oz)
6 c beef broth (stock or canned)
42 oz can of tomatoes (peeled, Italian); chopped & with the liquid
1/2 tsp crumbled oregano
1/2 lb beef (chuck); ground coarsely
2 white & tender (green parts) scallions; slice thinly
Instructions:
Brown cumin seeds using a dry and small skillet, constantly stirring over low heat for two minutes ’til fragrant. Grind using mortar & pestle or use a mill.
Add ground pepper and salt on beef (brisket). Cook at medium high temperature in small batches until brown on all sides (about eight minutes), transferring the batches into a larger plate.
Place beef (brisket) on a larger pan adjusting to moderately higher temperature, add garlic, onions and jalapenos. Stir occasionally for about four minutes when it shall have softened.
Dash the 3 Tbsps mild powdered chili (pure & red), coriander & 1/2 the toasted cumin seeds and boil for another two minutes.
Using a bigger pot, place cooked beef (brisket) pouring the broth in (beef, stock or canned), beer, chopped tomatoes (with the liquid) and crumbled oregano. Increase temperature and allow to boil for three hours.
Pour in coarsely ground beef chuck, adding salt to taste and allow to cook ’til beef (brisket) is softand tender, with the soup stock, thickened. This should take another hour. When done, add scallions to garnish and it’s ready to be served.
>> Blue-Ribbon Chili (Dottie’s Winner) Recipe
Chili Stack Recipe
Ingredients:
1 pound of ground beef
1 finely chopped onion
2 Tbsps of shortening
A centiliter of finely chopped garlic
1 chopped green bellpepper
2 Tbsps of flour
1 Tbsp of chili seasoning
1 tsp of salt
A dash pepper
2 & 1/2 cans tomatoes
1/2 c of sharp cheese (Cheddar); grated
Instructions:
Heat the shortening in skillet place over mid-heat. Once it browns, add your meat then cook ’til crumbly. Add flour in and the rest of the ingredients excluding the cheese.
Adjust heat then simmer for 30 mins. Add cheese in prior to serving. Best when served w/ toast.
>> Chili Stack Recipe
Texas/Two Fingers Chili Recipe
Ingredients:
2 Tbsps of vegetable oil
3 lbs of beef; ground coarsely
2 pcs of garlic cloves
5 Tbsps of red mild chile (ground)
1 Tbsp of cumin
1-1/2 tsps of cayenne
1 Tbsp of oregano (dried, Mexican)
1 Tbsp of salt
2 c of tequila
6 c of water
1/2 c of corn flour (masa harina)
2 Tbsps of chile (Caribe)
1 tsp of hot sauce (Tabasco, pepper)
Instructions:
Heat oil inside a pot above moderately high heat then add meat; stir constantly to crumble till browned. Add ground chiles, garlic, cumin, oregano, cayenne, salt, water, tequila, and flour; let it boil. Once boiling, reduce heat.
Let it simmer for 1-1/2 hrs, uncovered. Adjust the seasonings when necessary.
>> Texas/Two Fingers Chili Recipe
Nevada Annie’s Cowboy Chili Recipe
Ingredients:
1/2 c of lard
3 pcs of onions (medium); chopped coarsely
2 pcs of bell peppers
2 pcs of celery stalks; chopped coarsely
1 Tbsp of pickled peppers (jalapeno)
8 lbs of chuck (beef); ground coarsely
30 oz of stewed tomatoes (canned)
15 oz of tomato sauce (canned)
6 oz of tomato paste (canned)
8 Tbsps of hot chile (ground, red)
4 Tbsps of mild chile (ground, red)
2 tsps of cumin (ground)
3 pcs of bay leaves
1 Tbsp of hot sauce (Tabasco)
Garlic salt (to taste)
Onion salt (to taste)
Salt (to taste)
Freshly ground pepper (to taste)
4 oz of beer
Water
Instructions:
Heat lard on a pot above moderately high heat then add onions, celery, jalapenos, and peppers. Cook till onions become translucent, stirring constantly. Add meat and stir constantly to crumble; cook till browned.
Add stewed tomatoes, tomato sauce, tomato paste, chilies, cumin, bay leaves, hot sauce, salts, pepper, and beer; stir and cover enough amount of water. Let it boil and reduce heat; simmer for three hours, uncovered, while stirring frequently.
>> Nevada Annie’s Cowboy Chili Recipe