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
Cookout Chili Recipe
Ingredients:
1 lb of bee chuck, hamburger grind
1 can of tomato sauce (16 oz)1 can of beans (kidney, 16 oz)
1 tsp of chile (red, hot & ground)
1 tsp of chile (Caribe)
1/2 tsp of oregano (preferable Mexican); dried
1/2 tsp of cumin (ground)
4 pcs of chilies (green, fresh, whole)
2 pcs of scallions; chopped coarsely
1 pc of bell pepper
1 pc of jalapeno pepper (pickled)
Instructions:
Shape meat forming 3 or 4 patties. Roast patties ’til it is crisp outside and medium-rare inside. Set aside in order to be cooled. Roast the jalapeno, if fresh, green chilies and pepper (bell) lightly.
Then roast green or red chilies and chop peppers finely. Break the patties into skillet, then add in the rest of the ingredients and peppers into meat. Cook for about 30 mins, the least; occasionally stir.
Season based on your desired taste. Serves 2.
>> Cookout Chili Recipe
Sweet Spicy Chili Sauce Recipe
Ingredients:
1 pc of garlic clove
1 pc of onion (Spanish); quartered
2 pcs of fresh chilies (green); seeded
2 Tbsps of corn oil
1/2 tsp of ginger (ground)
1 c of tomatoes (canned, with juice)
1/3 c of raisins (seedless)
1 Tbsp of juice (lemon)
1 Tbsp of soy sauce (dark)
2 Tbsps of sugar (light brown)
Salt (to taste)
Black pepper (freshly ground, to taste)
Sprigs of parsley (fresh)
Instructions:
Place chilies and onion inside the processor; process till finely chopped. Saute the processed mixture with ginger on a medium saucepan; gently cook for 3 mins. Add the tomatoes; stir constantly to break them up then add raisins, juice, sugar, water, and soy sauce.
Let it boil then reduce the heat. Simmer for 15 mins, uncovered. Pour onto the processor; process to the preferred consistency. Heat again then season pepper and salt. Garnish parsley.
>> Sweet Spicy Chili Sauce Recipe
Buffalo Snort Red Chili With Armadillo Meat Recipe
Ingredients:
1/2 lb of bacon (with fat)
10 oz steak (T-bone); finely chopped
5 lbs beef (chuck); coarsely ground
12 oz beef (Lone Star)
1 lb of armadillo meat (fresh)
2 lbs finely chopped onions (spanish)
5 Tbsps red powdered chili (New Mexican)
2 Tbsps powdered cayenne
1/2 c green chili (New Mexican)
4 pcs Jalapenos (stems and seeds)
1 pod of red chili (New Mexico)
1/2 tsp of tabasco (sauce)
1 tsp paprika (hot, Hungarian)
1 lb of Italian spicy sausage
3 lbs crushed tomatoes (plum)
1 Tbsp oregano (Mexican)
1 1/2 c of water
1 1/2 c diced bell pepper
1 Tbsp of brown sugar
1 Tbsp chopped garlic (in oil)
2 tsps of salt
2 Tbsps Worcestershire sauce
5 Tbsps cumin (ground)
Instructions:
Pre-heat stockpot and fry bacon. Add onions and cook til tender. Gradually add in the other ingredients, starting with the meats (T-bone steak, beef chuck, Lone Star beef and armadillo), spices then sauces. Increase heat until it boils, then reduce temperature. Simmer in about two hours. Serve while hot.
>> Buffalo Snort Red Chili With Armadillo Meat Recipe
Chili Iii Recipe
Ingredients:
1 c of water
3 Tbsps of flour
6 Tbsps of corn-meal
3 Tbsps of paprika
1 Tbsps of pepper (red)
1 Tbsps of cumin (ground)
6 Tbsps of hot powder (chili) OR 8 pcs pods of chili
1/4 c of shortening (liquid form)
1 Tbsp of sugar
1 tsp of marjoram
5 cloves of garlic; diced finely
3 tsps of salt
1 quart of water
3 lb of beef (lean); chopped
Instructions:
Over very intense heat and using a skillet, sear beaf in oil. Mix beef cubes frequently until you get a grey color (not brown). Mix in water then cover. Simmer on low heat for an hour and a half. Add the herbs, sugar and seasonings and continue to cook for thirty minutes more.
Make the thickening agents. Mix together the six tablespoons of corn meal, three tablespoons of flour and one cup of water. Add this to the chili and cook for five more minutes. Make sure to stir frequentlhy to avoid sticking.
You may increase the amount of water added to reach your consistency of choice. For a milder texture, you can halve the amount of chili and red pepper but double the amount of paprika to enhance color.
Good for one person.
>> Chili Iii Recipe
Caldillo (New Mexican Green Chili Stew) Recipe
Ingredients:
2 lbs meat (lean beef or pork)
2 Tbsps oil
1/2 c of sliced onion
3 potatoes (medium); diced
1 clove of garlic (large); minced
6 pcs of chili (green)
2 tsps of salt
Instructions:
Cut meat in cubes and add a dash of salt. Fry til brown. Add in water of just the right amount, covering the meat along with the rest of the ingredients.
Bring to a boil, simmer, adding in water as needed until your preferred soup texture is achieved.
>> Caldillo (New Mexican Green Chili Stew) Recipe
Bobbie’s Chili Sauce Recipe
Ingredients:
12 c tomatoes; chopped and peeled
2 c onions; sliced and diced
3 c chopped celery
1 c chopped pepper (green)
1/4 c table salt
2 c sugar (refined)
1/4 c coarse sugar (brown)
1 1/2 tsp pepper; ground
1 1/2 tsp pickling spice (mixed)
1 c vinegar (white)
Instructions:
Mix the tomatoes, onions, celery, green pepper and salt in a bowl and leave overnight. Put in a colander and drain without pressing.
Place the pickling spice inside a cheesecloth, combine with the sugar (both refined and brown), pepper and vinegarand boil in high heat.
Reduce temperature and allow to simmer fifteen minutes. Allow to cool for ten minutes and put in prepared containers.
>> Bobbie’s Chili Sauce Recipe