Chocolate Chili – Southern Recipe
Ingredients:
1 lb of pork (lean, ground)
1 lb of beef (lean, ground)
3/16 c of oil (olive)
3 & 1/3 c of onion (medium); chopped
2 & 1/3 c of of juice (tomato)
3 c of water
3 & 1/3 Tbsps of powder (chili)
2 Tbsps of cumin (ground)
2 Tbsps of oregano
2 Tbsps of cocoa (unsweetened)
2 Tbsps of cinnamon
2/3 Tbsps of salt
1 & 1/3 Tbsps of garlic; chopped
2 Tbsps of Masa Harina
1 & 1/3 lb of beans (pinto, optional)
Instructions:
Stir meat in skillet (large) for around 20 mins. ’til gray in color and not brown. Put aside.
Pour olive oil into skillet then saute onions ’til tender as well as translucent (10-20 mins).
Add meat to onions then pour in water, tomato (juice), salt, cinnamon, cocoa, oregano, cumin and powdered chili. Mix then set the flame high ’til mixture boils. Turn down heat, uncover and let mixture simmer for an hour, stirring from time to time. Taste and put in additional powdered chili when desired.
Cook for another 30 mins then add garlic. Makes 4 serving.
>> Chocolate Chili – Southern Recipe
Chili Grits Recipe
Ingredients:
1/2 tsp of salt
1 can soup (cream of chicken)
3 whole eggs; whisked
2 Tbsps of peppers (jalapeno); finely diced
2 c of cheddar; grated
1/2 c of butter
6 c of hot water
1 1/2 tsp of salt
1 1/2 c of very fine grits
Instructions:
Preset oven, 325 degrees F.
Cook the quick grits using boiling hot water seasoned with salt for eight minutes. Mix in the butter, peppers, cheese, chicken soup, beaten eggs. Season with salt.
Stir everything thoroughly and decant onto a greashed baking pan. Pop in the oven for an hour and a half covered with aluminun foil for forty five minutes. Take cover off and bake until nicely charred on top.
>> Chili Grits Recipe
Chili Recipe
Ingredients:
2 lbs of beef (ground)
2 pcs of onions; chopped
2 cans of tomatoes (crushed, 28 oz)
2 cans of beans (pinto, 15 oz)
12 oz of tomato paste (canned)
5 Tbsps of chili powder
Garlic powder (to taste)
Ingredients:
Brown the beef then drain the fat. Saute onions till limp and translucent then add enough amount of (garlic) powder, crushed tomatoes, pinto beans, tomato paste, and chili powder. Simmer for two hours while stirring frequently.
>> Chili Recipe
Caribou Chili Recipe
Ingredients:
4 lbs caribou chunks (or ground)
1 pc onion, large; diced
2 cloves garlic; chopped finely
1 tsp oregano (dried and crumbled)
1 tsp cumin
1 c of either wine (red), broth (beef) or beer
6 tsp powdered chili
1 1/2 c tomatoes (canned including juice)
2 tsp pepper sauce (Tabasco)
Instructions:
Using a stockpot (large), saute, onion, garlic then add meat. Add spices including tomatoes (with juice or tomato paste) and increase heat to boil.
Reduce heat then allow to simmer 1 hour. You may also thicken the soup with some masa harina paste.
>> Caribou Chili Recipe
Serendipity’s Southern Chili Recipe
Ingredients:
4 Tbsps of butter
1 pc of onion (large); chopped coarsely
4 lbs of beef hamburger (lean, ground)
8 Tbsps of red hot chile (ground)
4 Tbsps of red mild chile (ground)
3 Tbsps of cumin (ground)
3 pcs of garlic cloves (medium); crushed
1 Tbsp of pepper (black, freshly ground)
1 Tbsp of salt
1 Tbsp of sugar (refined)
12 oz of tomatoes (whole, canned)
8 c of beans (kidney, canned, w/ liquid)
Instructions:
Melt butter on a pot above moderate heat. When melted, add onion; cook till translucent. Combine meat, ground chiles, garlic, pepper, and cumin; add onto pot. Cook while stirring constantly, to crumble meat, till browned.
Add salt, sugar, tomatoes, and beans; let it boil. Once boiling, reduce heat; simmer for 4-8 hours, uncovered. Stir frequently. Adjust the seasonings if necessary.
>> Serendipity’s Southern Chili Recipe
Chili Pheasant Recipe
Ingredients:
8 pcs of pheasant breasts; deboned
10-1/2 oz of chilies (green, canned); chopped
8 oz of cheese (Monterey Jack); cut to 8 strips
1/4 c of breadcrumbs
1/4 c of cheese (Parmesan)
1 Tbsp of chili powder
1/2 tsp of salt
1/4 tsp of cumin (ground)
10 Tbsps of butter; melted
15 oz of tomato sauce (canned)
1/2 tsp of cumin (ground)
1/3 c of onion; sliced
Hot sauce (pepper, to taste)
Instructions:
Flatten the meat using a (meat) mallet. Place a tablespoon of chilies on top and (one strip) Monterey cheese. Roll, enclosing its filling then secure with toothpick. Do the same for all.
Combine breadcrumbs, chili, Parmesan, pepper, salt, and a teaspoon of ground cumin; mix thoroughly. Dip rolled meats in melted butter; coat them with the mixture of breadcrumbs. Place on an ovenproof dish then refrigerate for four hours (or more).
Drizzle over the rest of the butter onto the rolls. Bake inside the oven at 400 degrees F for 20-30 mins or until they become brown. Serve with the sauce.
To make the sauce, combine tomato sauce, cumin, onion, and hot sauce inside a medium saucepan until heated thoroughly. Spoon hot mixture over the rolls. Serve while hot.
>> Chili Pheasant Recipe
Texas Chili – Southern Recipe
Ingredients:
3 lbs of beef (ground)
1 lb of pork (ground)
1/2 Tbsp of bacon fat (or 5 pcs of precooked bacon strips then crushed)
1/16 c of sugar (white)
1/8 c of sugar (dark brown)
1 Tbsp of soup base (beef)
1/2 tsp of coffee (instant or real)
1 c of celery; chopped
2 tsps of salt
1 tsp of thyme
1 tsp of cumin seed
1 tsp of garlic (powder or minced)
1 Tbsp of cocoa powder
2 pcs of bay leaves
1 tsp of cilantro
1/2 Tbsp of oregano (Mexican)
1 tsp of hot sauce (Tabasco)
or
1 tsp of ground pepper (cayenne)
3/8 c of chili blend
2 Tbsps of paprika
48 oz of juice (V-8)
1 c of onion; chopped
1/2 c of peppers (green or red); chopped
16 oz of stewed tomatoes (canned)
Instructions:
Brown beef together with pork then drain excess fat; place inside a crockpot. Add bacon fat, sugars, soup base, coffee, celery, salt, thyme, cumin, garlic, cocoa, bay leaves, cilantro, oregano, hot sauce, cayenne, chili blend, paprika, juice, onion, peppers, and stewed tomatoes. Cover; continue to cook 4-6 hours at high or 8-12 hours for low.
To Cook Using The Stove:
Brown beef together with pork then add onions till they turn translucent; set aside. Cook bacon fat, sugars, soup base, coffee, celery, salt, thyme, cumin, garlic, cocoa, bay leaves, cilantro, oregano, hot sauce, cayenne, chili blend, paprika, juice, peppers, and stewed tomatoes; mix them well.
Cook for five mins. Add the browned meat; cover. Slowly cook above gentle heat for four hours or more, stirring every 10-15 mins.
>> Texas Chili – Southern Recipe
Original Sin Chili – Southern Recipe
Ingredients;
4 c of stock (beef)
Onion soup mix (Campbell’s)
2 lbs of beef (ground)
2 lbs of steak; cut to 1/2 inch cubes
1/2 c of onions (dried)
2 pcs of celery ribs (fresh); chopped
1 pc of peppers (green); chopped
1 pc of banana peppers (pickled)
1/4 c of juice (banana pepper)
1 tsp of garlic; chopped
1 pc of bay leaf
1/4 c of chili powder
2 tsps of cumin (ground)
1 tsp of oregano (ground)
1 tsp of onion powder (McCormick)
1 tsp of paprika (McCormick)
1 tsp of instant boullion (beef)
1 tsp of salt
1/4 c of barbecue sauce
1/4 c of khup
1/8 tsp of pepper (red); crushed
1/8 tsp of basil
1/8 tsp of thyme
1/2 tsp of pepper (black)
1/4 c of hot sauce (Tabasco)
Instructions:
Brown the cubed and cubed beef inside a (large) pot; drain excess fat. Add sock, soup mix, onions, celery, peppers, pickled pepper, pepper juice, garlic, bay leaf, chili powder, cumin, oregano, onion powder, paprika, boullion, salt, barbecue sauce, khup, red pepper, basil, thyme, black pepper, and hot sauce; stir thoroughly. Let it simmer, about two hours.
Adjust the seasonings. Continue to simmer, about another hour more.
>> Original Sin Chili – Southern Recipe
Chili Tostados Recipe
Ingredients:
8 flour tortillas
2 c of cowboy-chili
1 lettuce; shredded
1 tomato; chopped
Shortening
1 c of Texas-red
1 guacamole recipe
Instructions:
Heat shortening quickly in frying pan. Fry the tortillas ’til crisp.
You spread at least 1/4 c of warmed cowboy chili above each tortilla. Scoop 2 tablespoonful of warmed Texas-red then spread on tortilla top.
Garnish w/ lettuce. Scoop 1/4 c of guacamole then sprinkle all over tortillas w/ tomatoes.
>> Chili Tostados Recipe