Love Making Tips - Soups and stuff | Chili - [1]

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1981 World Champ Butterfield Stageline Chili

Brown onions, and beef in oil.
Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes.
Bring to boil then reduce heat and simmer 2-3 hours.
Stir occasionally.
Do not stir the last 30 min before serving.

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A Red Chili Nightmare

1.
Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight.
Check the beans occasionally and add water as necessary to keep them moist.
~ 2.
Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.
Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm.
Check occasionally and add water if necessary.
Drain the beans, reserving the cooking liquid.
~ 3.
Melt the lard in a heavy skillet over medium heat.
Add the beans and lightly fry them in the lard.
Set aside.
~ 4.
Melt the drippings in a large heavy pot over medium heat.
Add the onion and cook until it is translucent.
~ 5.
Combine the sausage and the beef with all the spices up through the oregano.
Add this meat and spice mixture to the pot with the onion.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.
~ 6.
Add the reserved bean-cooking liquid to the pot.
Stir in all the remaining ingredients.
Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer.
Stir occasionally.
Add water only if necessary to maintain the consistency of a chunky soup.
~ 7.
Taste when curiosity becomes unbearable and courage is strong.
Adjust seasonings.

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Abilene Chili

Mix equal parts of flour, cracker meal and masa harina to achieve 1-1/4 pounds total.
Brown meat with onions and seasonings.
Add water and tomato juice and simmer 2-1/2 hours with cover.
Thicken with flour, cracker meal and masa harina mix to desired thickness.
Boiled pinto beans are usually served on the side.
Typed by Syd Bigger.

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Amarillo Chili

1.Fry bacon in a large, deep heavy pot over medium heat.
When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve.
2.Add the onions and garlic to the bacon fat and cook until the onions are translucent.
3.Add the pork and beef to the pot.
Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.
4.Stir in the remaining ingredients except the beans and the bacon.
Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours.
Stir occasionally.
5.Taste and adjust seasonings.
Stir in the beans and the bacon, and simmer for 1/2 hour longer.

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Ambush Chili

Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease.
Add the meat and cook until browned.
Add all other ingredients except the cumin.
Stir constantly until it reaches a boil.
Boil for 3-5 minutes then lower heat and cook, stirring often.
Afet cooking for 10 minutes add 1 Tblspn of cumin and stir it in.
Cook for 1 hour on simmer then add the remnaining cumin.
Cook for 15 minutes more and serve! Serves 4-8 if used as main dish and more if used as side dish! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT AN INGREDIENT OF CHILI!"

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Anco Chili Devil s Food Cupcakes With Roasted Macadamias

Blended with the cocoa and coffee, the chili powder is only mildly hot and adds something approximating a fruit flavor.
] 1.
Heat oven to 375 degrees.
Butter a 9" square cake pan, line the bottom with parchment or waxed paper and butter the paper.
Measure out cake flour, cocoa, chili powder, baking soda, salt, baking powder, and cayenne.
Sift them together 3 times.
2.
Using an electric mixer with a large bowl, beat the butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, and continue beating until mixture is light, fluffy and almost tripled in volume.
3.
Fold 1/3 dry mixture into the butter-egg mixture, then add 1/2 the buttermilk and 1/2 the coffee.
Fold in another 1/3 of the dry mixture then the remaining buttermilk and coffee.
Finish with the remaining dry dry mixture and the vanilla extract.
4.
Spread the batter in the prepared pan.
Bake until cake springs back when touched lightly (30 - 35 min.
).
Then turn out of pan and leave on the rack until completely cool.
5.
Use a 2-1/2 inch cookie cutter to cut rounds from the cake.
Place the rounds in paper cupcake liners.
6.
Make the topping: If the macadamias are raw, roast them in a 350 degree oven, turning once, until they just begin to color.
Place the chopped chocolate in a bowl, beat the whipping cream until and pour it over the chocolate.
Let cool to warm then drizzle it over the cupcakes.
Top with macadamia nuts.
[Note: Ancho chili powder can be made by stemming and seeding whole ancho chilies and pulverizing them in an electric spice mill or coffee grinder.

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Arcadian Eight Bean Chili

In a large pot, soak the beans together overnight in water to cover.
Drain and add fresh water to cover.
Cook at a simmer for 1 1/2 hours or until beans are just tender.
While the beans are simmering, heat a large skillet.
Mince the bacon and cook it until it begins to crisp.
Add the onions and garlic and cook over medium heat for 5 minutes.
Add all the spices and the ground Poblanos and cook another 5 minutes.
Add the Tomatoes with their juice and the Beer.
Simmer for half an hour.
In another pan, cook the beef until the pink color disappears.
Drain and add it to tomatoe mixture.
When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture.
Salt to taste and let the mixture simmer for about 1 hour.
If it is too dry, add some of the bean liquid.

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Armadillo Chili

In 5 quart 1Dutch oven, combine bacon and oil.
Cook until bacon has rendered its fat, add meat, cook about 25 minutes on medium heat (stirring).
Add onions, garlic, chili powder, cumin, oregano, cayenne pepper, and chilis.
Bring to a boil and add chicken stock.
Lower heat and simmer for 1 1/2 to 2 hours.
Add salt, if needed.
If chili is to thick, add some water.
If its too thick, add the cornmeal (your call).
Cook for an additional 30 to 45 minutes.

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Australian Dinkum Chili

1.Fry the bacon in a skillet over medium heat.
Drain the strips on paper toweling and cut into 1/2" dice and reserve.
2.Heat the oil in a large heavy pot over medium heat.
Add the onions, celery, and green pepper and cook until the onions are translucent.
3.Combine all the beef and pork with the ground chile, garlic, oregano, and cumin.
Add this meat and spice mixture to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
4.Add the beer, tomatoes, and reserved bacon to the pot.
Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours.
Wave a boomerang over the pot 14 times each hour from this point on.
(This is definitely optional adding no noticeable flavor, just a touch of authenticity and humor.) Stir for 3 minutes.
Taste, adjust seasonings, and add more beer if desired.
Simmer for 2 1/2 hours longer.
5.Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.

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Australian Dinkum Chili (original Recipe)

1.Fry the bacon in a skillet over medium heat.
Drain the strips on paper toweling and cut into 10cm dice and reserve.
2.Heat the oil in a large heavy pot over medium heat.
Add the onions, celery, and green pepper and cook until the onions are translucent.
3.Combine all the Kangaroo meat & Emu ham with the ground chile, garlic, oregano, and cumin.
Add this meat and spice mixture to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
4.Add the beer, tomatoes, and reserved bacon to the pot.
Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours.
Wave a boomerang over the pot 14 times each hour from this point on.
Stir for 3 minutes.
Taste, adjust seasonings, and adds -!-

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Authentic Texas Border Chili

1.Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade).
Scrape the mixture into a large heavy pot and add the beef.
2.Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat.
Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.
3.Place the cumin seeds in a 300' oven for a few minutes until lightly browned.
Remove seeds from the oven and crush them with a mallet.
Stir the vegetables into the beef and tomato mixture.
Add the salt ground chile, cumin, and enough water or beer to cover.
Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours.
Taste and adjust seasonings.

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Basic Chili

Brown beef in oil.
Break meat into tiny rice size pieces.
Place onion soup and half of the cooked beef in a blender and process on high speed until it resembles cement mortar.
Place with unblended beef into 2-1/2 quart saucepan.
Add remaining ingredients and simmer until flavors are blended.
This chili is not too spicy.

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Bean Chili

Saute garlic, onion, green pepper and spices in a heavy skillet over med.high heat, stirring frequently.
Cook until onion is soft, then add remaining ingredients.
Bring to a slow boil.
Cover and reduce heat.
Simmer the chili for 45 minutes, stirring frequently.
Variations: To make the chili hotter, add cayenne pepper or Tabasco sauce.
For a thicker sauce and fuller flavour add masa (corn flour).
To deepen the flavour, let the chili simmer longer.
Chili often tastes even better the second day after its ingredients have had a chance to blend overnight.
Beanless chili: Follow the basic recipe, omitting the beans.
Use 2 lb.of lean ground beef and 3/4 t.of salt.

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Beef and Macaroni Chili

Cook macaroni about 7 minutes.
Brown meat in largest saucepan and drain off all fat.
Add garlic, chili powder, salt and pepper.
Mix well and cook on low about 5 minutes.
Add cooked macaroni and tomato soup.
Heat thoroughly.
Just before serving add grated cheese.
Cover and heat until cheese melts.
Estimated 3 protein, 1 1/2 starch, 1 fruit & veg.


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Beef And Bean Chili

Top this chili with a few dollops of nonfat yogurt, a sprinkling of freshly grated low-fat cheese, or some chopped onions.
Add pinto beans to a 1-quart saucepan and cover them with water.
Cook over medium heat 1 hour or until tender.
Simmer onion and green pepper in 1/4 cup water in a large nonstick skillet until onion is translucent.
Add ground beef and cook over medium heat until browned.
Drain excess fat from pan.
Stir in garlic, chili powder, cumin and cayenne (for spicier taste).
Add drained tomatoes, tomato sauce and beans to chili mixture.
Stir well and simmer, uncovered, for 15 minutes.
Cover and cook for 1/2 hour over low heat.
One Serving = 1 cup Calories: 311 Protein: 23 g Fat: 11 g Carbohydrate: 33 g Fiber: 4.
8 g Cholesterol: 47 mg Sodium: 443 mg* Potassium: 1065 mg Exchange: 2 Starch/Bread 3 Lean Meat * High in sodium

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Beef And Macaroni Chili

Cook macaroni about 7 minutes.
Brown meat in largest saucepan and drain off all fat.
Add garlic, chili powder, salt and pepper.
Mix well and cook on low about 5 minutes.
Add cooked macaroni and tomato soup.
Heat thoroughly.
Just before serving add grated cheese.
Cover and heat until cheese melts.
3 protein 1 1/2 starch 1 fruit & veg.
Leftovers are good reheated the next day and can be frozen.

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Beef And Pork Chili

* 1 T Oregano steeped in hot Water 30 min.
Saute Onions and Garlic, Minced in suet about 3 minutes.
Add Gebhardt's and regular Chili powder.
Mix well.
Brown Beef in another pan, a pound at a time, adding white Pepper while browning.
Add meat to Onions and spices, using a little broth to keep from sticking.
Saute sausage and Green Chili Pepper together 2 minutes.
Add to the pot along with meat and Onions.
Cook 15 minutes.
Add New Mexico Chili powder, Cumin, Coriander, Tomato Sauce and remaining broth.
Mix well and cook for 30 minutes.
Add Oregano tea (strained).
Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally.
During the last 20 or 30 minutes add Salt, Pepper, Cayenne and Tabasco, if needed

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Beef Chili With Navy Beans

Remove any stones from the beans and wash them thoroughly in a sieve.
Place the beans in a pot with beef, onions, garlic, chili powder, salt, tomato paste, tomato and add 6 c of water.
Bring to a boil, reduce the heat to very low and simmer 2 to 2 1/2 hours.

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Bert Greene s Peppered Chili

1.Melt 3 tablespoons of the butter in a large heavy skillet over medium heat.
Add half the garlic, half the onions, and all the green pepper and cook for 5 minutes.
2.Make a large well in the center of the vegetables and place the ground beef in the center.
Raise the heat and cook, stirring and scraping the skillet with a metal spatula.
Gradually stir in the surrounding vegetables and cook until the meat is evenly browned.
Transfer this mixture to a Dutch oven.
3.Heat the vegetable oil and 1 tablespoon of the butter in the skillet.
Saute the beef shoulder, a few strips at a time, over high heat until it is well browned.
Transfer the strips to a plate as they are done.
Lower the heat, then wipe out the skillet with paper toweling.
Return beef strips to the skillet.
Stir in the ground chile and cook 3 minutes over low heat.
Transfer to the Dutch oven.
4.Melt the remaining butter in the skillet over medium heat.
Add the remaining onions and garlic and cook for 3 minutes.
Stir in the tomatoes, sugar, and bay leaf and cook for 10 minutes.
Transfer the mixture to the Dutch oven.
5.Stir all the remaining ingredients except the beans into the Dutch oven.
Bake, covered, in a 300' oven for 3 hours.
6.Stir in the beans; bake 1/2 hour longer

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Black Bean Chili

Place Beans in large pot and cover with cold water.
Bring to a boil.
Remove from heat and let stand 2 hours.
Drain Beans and return to pot.
Add enough cold water to cover by two inches.
Cover and bring to a boil.
Reduce heat and simmer until Beans are tender but not mushy, about 2 hours.
Add water as necessary.
Drain Beans, reserving 3 cups liquid.
Return Beans to pot along with 1 cup of the cooking liquid.
Meanwhile, preheat the oven to 325 degrees.
Place Cumin and Oregano in small baking pan.
Roast until fragrant, shaking occasionally, about 10 minutes.
Heat oil in heavy skillet.
Add onions, green pepper and garlic.
Stir over medium high heat for 3 minutes.
Add Cumin and Oregano mixture, Paprika, cayenne, and Salt.
Cook until onions are soft, about 10 minutes.
Mix in Tomatoes and jalapenos.
Bring to a boil.
Gently stir into the Beans.
If necessary, thin with reserved liquid.
Char and peel the red bell pepper.
Dice into 1/4 pieces.
Place 1 oz goat cheese in ea ch bowl.
Top with chili.
Garnish with sour cream and diced red bell pepper.
Pass warm tortillas separately.

Ingredients   |   Category: Chili
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