Date: Thu, 9 Sep 93 11:14:07 +0200
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From: talmy@rand.org (Shel Talmy)
ARCADIAN EIGHT BEAN CHILI
=========================
(Serves 25)
Ingredients:
------------
1/4 lb each of the following dried beans: kidney, white, pink, black,
red, pinto, cranberry, and navy
1 lb bacon
5 large onions, peeled and chopped
2/3 cup minced garlic
1/4 cup toasted coriander seeds, ground
1/4 cup ground cinnamon
1/4 cup paprika
1/4 cup cayenne pepper, or to taste for the timid of tongue
1/2 cup ground dried Poblano chili peppers
108 oz (#10 can) Italian plum tomatoes, with juice
12 oz beer
5 lb lean ground beef
salt to taste
Instructions:
-------------
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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From: wilkins@scubed.com (Darin Wilkins)
Source: Sunset magazine, January 1993
BLACK BEAN CHILI WITH ORANGES
=============================
(serves 6-7)
Ingredients + Instructions:
---------------------------
In a 5- to 6-quart pan (with lid), combine:
2 large (about 1 pound, total) onions, chopped
2 cloves garlic, pressed or minced
1 tblsp salad oil.
Place over high heat. Stir often until onions are tinged with brown,
about 8 minutes.
Add:
----
2 quarts regular-strength chicken broth
1 pound (about 2 1/2 C) dried black beans, sorted for debris and rinsed
1 tblsp coriander seed
1 tsp whole allspice
1 tsp dried oregano leaves
3/4 tsp crushed dried hot red chilies
6 cardamom pods, hulls removed (1/4 tsp seed).
Bring to a boil over high heat. Reduce heat to simmer. Cover and
simmer until beans are tender to bite, about 1 1/2 to 2 hours.
While the beans simmer, prepare the fruit as follows:
-----------------------------------------------------
Remove 2 teaspoons zest from:
2 1/2 pounds (approximately) oranges, mandarins (tangerines),
tangelos, or tangelolos. (Tangelolos, a cross between grapefruit
and tangelos, are a fairly recent development and aren't widely
available.)
Ream enough fruit to produce:
-----------------------------
1/2 C juice.
Remove the peel and white membrane from the remaining fruit.
Thinly slice fruit crosswise. Remove any seeds.
After the beans become tender, raise heat to high, uncover, and boil
until most of the liquid evaporates, about 10 - 15 minutes. (Reduce
the heat and stir occasionally as mixture thickens.)
Remove beans from heat and stir in:
-----------------------------------
1 tsp zest
the 1/2 C juice.
Ladle beans into serving bowls.
Place the sliced fruit equally on top of the beans in each bowl.
Add to taste:
-------------
sour cream
fresh cilantro (coriander) sprigs
salt.
Garnish with the remaining 1 tsp zest.
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*From: darsie@eecs.ucdavis.edu (Richard Darsie) CASHEW CHILI ============ Ingredients: ------------ 2-3 cups kidney beans 4 medium onions 2 bell peppers 2 stalks celery 3 cloves garlic 1 tsp basil 1 tsp oregano 1 tblsp chili powder 1 tsp cumin 2 cans tomatoes 1/2 - 1 cup cashews 1 tsp salt 1/4 cup cider vinegar (this is really much more than is needed) handful raisins black pepper, bay leaf Instructions: ------------- Saute onions, bell peppers, celery, garlic. Add spices, fry with onion mix, stirring constantly. Add tomatoes, pepper, bay leaf, cashews, salt, raisins, wine. Add beans, simmer covered for 30 min. Add water if necessary. Add vinegar when chili is almost ready. For variety, add carrots or green beans (may need to cook longer until they are tender). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: prkenne@lims02.lerc.nasa.gov (Carol Sharp) CHILI ===== Ingredients: ------------ 1 lb. ground beef, browned and drained 1 medium onion, diced 1 small or 1/2 large green pepper diced 1 1# can diced tomatoes 1 1# can chili beans (Brooks Hot Chili beans are my favorite) 1 small can tomato paste 1/2 cup red wine 1 pkg chili seasoning mix 1 tblsp chili powder Instructions: ------------- Mix everything together in the crockpot and cook on low 6 or more hours. This is really good with some cheese stirred in just before serving and a dab of sour cream on top. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: cmorford@umbio.med.miami.edu (Chuck Morford)
CHILI
=====
Ingredients:
------------
2 lb Ground Beef (The leaner the better)
1 15oz Can Kidney Beans (I tried it starting from scratch with
dried beans but it wasn't worth the effort)
1 15oz can Black Turtle Beans (Progresso makes good ones)
1 8oz can tomato sauce (I don't like a lot of tomato in my chili)
1 large Yellow Onion (Chopped)
5-6 cloves of garlic (or about 2 teaspoons of garlic in oil)
12 Large Jalapeno peppers (Take the seeds out before using)
1 tblsp Paprika
1 tblsp Cumin
1 tblsp Garlic Powder
1 tblsp Oregano
1 tsp Cayenne (I told ya I liked it hot)
1/2 tsp Black Pepper
Salt to taste
Enough Olive oil to saute the onions,garlic and jalapenos
Instructions:
-------------
Chop the onions, peppers and garlic. Saute them in olive oil until the
onions are browned. Throw in the Beef and continue cooking until the
beef is browned. When done, throw the mixture along with all of the
other ingredients, into a crock pot or stewing pot. In the crock pot
cook for 6 to 10 hours. In the stew pot cook covered for about an hour
and a half. If more liquid is needed I like to add beer, but red wine
is great too.
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*From: especkma@reed.edu (Erik. A Speckman) CHILI ===== Ingredients: ------------ bay leaf 2-3 cups soaked beans (black or red) 4 tsp cumin 4 tsp oregano 4 tsp paprika 1/2 tsp cayenne ground "New Mexico" chili powder (however much looks good, few tsp.?) Gebhardt's chili powder (however much looks good, few tsp.?) 1 chili negro or ancho peanut oil 2 large onions, chopped 4-6 cloves garlic, minced salt ca. 4 cups tomatoes, chopped (fresh/peeled or canned) 1-2 tsp chopped chipotle chili 1/4 cup red wine 1-2 Tblsp vinegar (wine, cider, rice) Instructions: ------------- Cover beans and bay leaf with 2 inches of fresh water, bring to boil. Lower heat and simmer. Toast cumin and oregano over med. heat, stirring so they don't burn. When they're fragrant, add paprika, cayenne, and chili powders--toast a few seconds. Remove from heat. Then grind with mortar and pestle. Dry the chili negro or ancho in a hot oven (400) for a few minutes. Cool and remove stem, seeds, veins. Shred it and then grind in food processor, blender, etc. Saute onion in oil till soft, add garlic, salt, ground herbs and chili, cook 5 min. Add tomato, juice, 1 tsp. chipotle, and some red wine, cook about 20 min. Add to the beans and add more water to cover beans by 1 inch. Cook till beans are soft (1 hr.) Taste chili, add vinegar to taste. Adjust seasoning (cumin, oregano, salt, chili powder, chipotle, vinegar.) If you can wait, it's best to serve it a day later. Very good with cornbread. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: mvp@netcom.com (Mike Van Pelt)
CHILI
=====
Ingredients:
------------
3 cups dried beans, 1/2 pinto, 1/2 black beans
1 can S&W salsa
1 bulb garlic (6-8 cloves for the garlic-tolerance-impaired)
1/3 cup chili powder (I used 1/2 cup, it was maybe a bit much.)
1 tblsp cumin
1.5 lb ground beef ("chili grind", or braising tips cut into 1/4" cubes.)
1/4 tsp oregano
3 Chipotle peppers (or 4 or 5...)
1 large onion.
Instructions:
-------------
Soak the beans overnight. Brown the ground beef, and drain off the fat.
If the chipotles are dried, soak them for 5 minutes in hot water, then
pulverize them with the onion and garlic in a blender. Add onion,
oregano, chili powder, cumin, beef, garlic, and beans to crock pot, with
"enough" water. Let simmer for about 12 hours. About an hour before
it's done, add the can of salsa.
The "chili powder" is bulk powdered "chili powder" chilies, New Mexico
chilies, I think. NOT the mixture with all kinds of other spices in it
that is more common in grocery stores. I like my chili heavier on the
chili powder, lighter on the tomatoes.
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*From: sstempie@sol.cs.wmich.edu (Sandy Stempien) CHILI ===== (Serves 4) Ingredients: ------------ 1 small can tomatoe paste 3 (15 oz.) cans tomatoe sauce 1 large can stewed tomatoes 1 green pepper (diced) 1 onion (diced) 3 jalepeno peppers (diced) 1 lb ground beef or sliced steak 2 tsp chilli powder(approximate) chayenne pepper (to taste) 1 can kidney or red beans Instructions: ------------- Brown beef, peppers, and onion. Drain off any grease. Stir in the rest of the ingredients. Add the beans last. Bring to a boil, and reduce heat to VERY low. cook with the lid off an Hour. Then cook 1 hour with the lid on. Cook on VERY low! For a milder chilli take out the cheyenne pepper and the jalopenos. Its best with grated chedder cheese on top and corn bread on the side! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: connally@vms.cis.pitt.edu (Kate Connally) CINCINNATI CHILI ================ Ingredients: ------------ 1 qt beef broth 2 lb ground beef 1/4 cup onion flakes 4 tblsp chili powder 1 tsp ground cinnamon 1 tsp ground cumin 3/4 tsp instant minced onions 1/2 tsp salt 1/4 tsp ground allspice 1/4 tsp ground cloves 1/16 tsp ground red pepper (cayenne) 1 bay leaf 15 oz can tomato sauce 2 tblsp cider or white vinegar 1/2 oz unsweetened chocolate Instructions: ------------- Boil beef broth in a 4-qt. saucepan. Slowly add beef to broth until meat separates into small pieces. Cover and simmer 30 minutes. Add remaining ingredients and mix well. Bring to boil. Reduce heat, simmer, covered, 1 hour, stirring occasionally. Refrigerate overnight. Skim off fat and reheat. Serves 6. I don't know about you but I think the first one sounds so much better that the second one. That's why I never tried the second one. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: talmy@rand.org (Shel Talmy) C.V. WOODS WORLD CHAMPIONSHIP CHILI =================================== (Serves 12) Ingredients: ------------ 1 (3 lb) chicken 1 1/2 qt water 1/2 lb beef suet 1/4 cup finely chopped celery 7 cup peeled, chopper tomatoes 2 tsp sugar 5 lbs ctr cut pork chops , thin 4 lbs flank steak 3 medium onions, cut in 1/2 inch pieces 3 green peppers, cut in 3/8 inch pieces 1 lb jack cheese, shredded 6 long green chiles 1 tsp oregano 1 tblsp ground cumin 1/2 tsp MSG 1 tblsp pepper 4 tsp salt 5 tblsp chili powder 1 tsp cilantro 1 tsp thyme 1 cup beer 2 cloves garlic, finely chopped juice of lime Instructions: ------------- Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2 hours. Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add tomato mixture, chiles, beer mixture and garlic to chicken broth. Melt suet to make 6-8 tblspdroppings.Pour 1/3 of suet drippings into skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: talmy@rand.org (Shel Talmy)
Source: Food & Wine 2/82
DYNAMITE CHILI WITH BEANS
=========================
(Serves 4)
Ingredients:
------------
2 cup water
1/2 cup dried pinto beans, soaked overnight then drained
1 tblsp oil or bacon drippings
1 onion, sliced
1/2 green bell pepper, cored, seeded and chopped
1 garlic clove, minced
2/3 lb boneless pork, cut into 1/2" cubes
1/3 lb beef stew meat, cut into 1/2" cubes
16 oz canned whole tomatoes, drained
2 tblsp chili powder
1 diced green chile, Jalapeno or Serrano
1 tsp dried oregano, preferably Mexican, crumbled
2 tsp cumin
1/3 cup dry red wine
salt and fresh ground black pepper to taste
2 tblsp prepared tortilla flour or masa harina, mixed with water
to form a paste (optional)
Instructions:
-------------
Combine water and beans in medium saucepan and bring to boil over medium
high heat. Reduce heat and simmer until tender, about 1 hour.
Heat oil in large skillet over med-high heat. Add onion, green pepper,
and garlic. Saute until tender. Transfer to Dutch Oven and set aside.
Add pork and beef to same skillet. Brown well. Stir into vegetables in
Dutch Oven. Add beans and their liquid along with tomatoes and
seasonings. Mix well, cover and simmer 1 hour. Add wine and cook,
uncovered, 30 minutes.
Season with salt and pepper. If mixture is too liquid, stir in some of
the tortilla flour paste to thicken.
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*From: yuthasas@plains.NoDak.edu (Vanisa Yuthasastrakdsol) FAST 2-ALARM CHILI ================== Ingredients: ------------ 1 lb medium ground beef 1 large onion, finely chopped 2 garlic cloves, crushed 1 tblsp chili powder 1 tsp leaf oregano 1 tsp cumin 1/4 tsp cayenne pepper 1 large green pepper, finely chopped 1 19oz can tomatoes, including juice 1 19oz can kidney beans, well-drained Instructions: ------------- Place ground beef, onion and garlic in large frying pan. Cook uncovered over medium heat, stirring often with a fork, about 10 minutes. As soon as meat is no longer pink, drain off fat. Sprinkle meat with the seasonings. Add remaining ingredients and increase heat to medium high. Break up tomatoes with a fork. As soon as the mixture comes to a boil, reduce the heat to medium low. Boil gently covered, stirring occasionally for about 10 minutes to develop the flavours. Makes approximately 4 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: talmy@rand.org (Shel Talmy) FRED DREXEL'S 1981 WINNING RECIPE CHILI ======================================= (Serves 4) Ingredients: ------------ 2 1/2 lb beef brisket, cut into 1" cubes 1 lb lean pork, ground 1 large onion, chopped finely 2 tblsp Wesson oil salt and pepper to taste 3 cloves garlic, minced 2 tblsp diced green chilies 8 oz tomato sauce 1 beef bouillon cube 12 oz Budweiser beer 1 1/4 cup water 4 tblsp chili powder (or 6 tblspif desired) 2 1/2 tblsp ground cumin 1/8 tsp dry mustard 1/8 tsp brown sugar 1 pinch of oregano Instructions: ------------- In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: sfisher@megatest.com (Scott Fisher)
GREEN-CHILE STEW
================
Ingredients:
------------
6 - 8 fresh long green chiles, roasted, peeled, seeds removed
and cut into coarse chunks (note 1)
1 medium onion, chopped fine
3 to 5 cloves of garlic, minced
1 tsp oregano
1 tsp cumin
1 lb lean pork, cut into 1" cubes
Juice of 1/2 lime
Up to 1-1/2 cups chicken stock
Salt, black pepper, and hot green chiles to taste (see note 2)
1 tblsp olive oil
Instructions:
-------------
Heat Dutch oven or medium saucepan over high. Saute onion, garlic,
oregano and cumin until onion is clear. Add green chiles, saute and
stir. Add pork cubes and stir to seize all sides of the pork; add lime
juice and mix.
Now add chicken stock, stopping when most of the pork cubes are covered
with liquid. Stir well, reduce the heat to a simmer, cover and set the
timer for 30 minutes. Check occasionally to make sure the stuff isn't
scorching on the bottom. When the timer goes off, check the consistency
and either add more stock if it's gotten thicker/drier than you like it,
or raise the heat and cook uncovered to thicken if it's too runny. Add
salt and black pepper now.
Serve with fresh corn tortillas, a pepper-garlic-onion garnish I'll
describe shortly, and lots of cold beer, horchata, or jamaica. You can
also serve this with sour cream, which is nice.
Garnish:
--------
I've taken to chopping up fresh chiles to make my own food hotter, since
the kids max out at Anaheim chiles. My base mild mix is to cut up an
ancho or poblano chile (the dark green glossy ones, triangular and
medium-pungent) into 1/4" dice, as well as about a quarter of an onion
and a clove of garlic. Add a little olive oil and some dried oregano,
stir well and salt to taste. Sprinkle this on the chile verde, roll it
up in your tortillas, use it in omelettes or even on Texas-style chili.
Notes:
------
1. Long green chiles: if you can't find them fresh, you can use canned
but the taste will be slightly different; the canned variety add lots of
citric acid as a preservative. You might want to cut down on the lime
in that event. I used fresh Anaheim chiles from my garden last year,
and will do so again this year as the Anaheim is producing earliest
(four chiles!) but I'm anxious for my New Mexico varieties to get going.
The original poster is in the center of the universe for this stuff,
though, and frankly you'd probably get better recipes asking your
co-workers, fellow students, or the janitorial staff there than the net;
if you do, please post it! :-)
2. Hot chiles: The Anaheims are pretty mild. Some people like to add
jalapenos to this, but I preferred the serranos when we had the pepper
garden last year. I liked six Anaheims and six serranos when it was
just for me and Kim, but the girls wouldn't touch it, which is why I
started making the garnish. You can also garnish with chopped fresh
cilantro or epazote if you can find it; we're growing that and I love it
so far, it's like a cross between cilantro and sorrel in flavor.
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*From: garhow@hpubmaa.esr.hp.com (Garry Howard) GREEN CHILI - TRIPLE HHH (HOWARD'S HOTTER'N HELL) ================================================= (Servings: 10) Ingredients: ------------ 1 tblsp Oil 2 lb Chicken breasts boneless - or Pork Shoulder Roast 2 Onions 2 tsp Minced garlic 1 tsp Oregano 1 tsp Cumin powder 2 tsp Ground red chili 1 tblsp Red chili flakes 1 Tomato 1 can Tomatillos 4 lb Green chilis 4 cup Wyler's chicken boullion 3 tblsp Cornstarch Instructions: ------------- Preferably use fresh roasted, peeled, and seeded New Mexican green chilis. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or canned chilis may be substituted, in that order of desirability. Dried chilis are the next best thing to fresh. Frozen new mexican chilis under the brand name "Bueno" are available in some parts of the country and are good quality. Canned chilis are the least desirable but can be used if you are desperate. If possible use a mixture of canned and fresh or dried. Dried green chilis, and a large assortment of other dried chilis, spices, and Mexican food ingredients are available through mail order from Old Southwest Trading Company, P.O. Box 7545, Albuquerque, NM 87194. Call 1-800-748-2861 for a catalog. In August and September they will ship fresh green chili. Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chili, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chilis, and chicken broth. Bring to a boil and simmer for 3 - 4 hours. Add water as necessary to maintain the desired consistency. Add 3 - 4 tablespoon cornstarch mixed with water prior to serving to thicken as desired. Eat from a bowl accompanied with a warm flour tortilla or use it as a sauce over chili rellenos, eggs, enchiladas, or just about anything. One of my favorite meals is to grill a steak until nice and juicy, smother with green chili, sprinkle some grated cheese on top and serve with Mexican rice. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: talmy@rand.org (Shel Talmy) JAY PENNINGTON'S JUST PLAIN GOOD CHILI ====================================== (Serves 16) Ingredients: ------------ oil 3 medium onions, finely chopped 2 medium green peppers, finely chopped 3 stalks celery, finely chopped 8 lbs coarsely ground beef 1 can (6oz) tomato paste 2 can (1lb-13oz) cans stewed tomatoes 2 can (1lb) tomato sauce 1 can (7oz) chile salsa 3 cloves garlic, finely chopped 2 jar (3oz) chili powder 1 medium jalapeno chili, seeded and chopped 2 tblsp salt Oregano garlic salt coarsely ground pepper Instructions: ------------- Thinly cover bottom of heavy 2 gal pot with oil. Saute onions, green peppers and celery 10 min. Add meat and cook 10 min or until brown. Stir in tomato paste, stewed tomatoes and tomato sauce. Add chopped garlic, chili powder, salt, dash oregano, chile salsa and jalapeno. Cook 30 min, season to taste with garlic salt and pepper, then simmer 2 1/2 hours. Stir every 10-15 min. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: talmy@rand.org (Shel Talmy) Source: Mike Donohue. Contributed by Dave Zurschmeide Cooks Online JUDICIAL MISCONDUCT BEEF, PORK, SAUSAGE CHILI ============================================= (Serves 20) 3 tblsp Oil rendered from suet (or bacon drippings) 3 lbs Ground beef, the leanest, chili grind 2 lbs Round steak, extra lean (or flank steak), cubed 1 lb Pork shoulder, extra lean, chili grind or cubed 1 lb Linguica or andouille sausage, chopped fine 3 Purple onions, large, chopped small 3 Walla Walla Sweet Onions, or other sweet onion 6 Garlic cloves, finely minced 2 cup Green Chiles, chopped (Ortega or other good brand) 2 Green peppers, chopped small 2 Red peppers, chopped small 2 Celery ribs, minced 1/4 cup parsley, minced 8 tblsp Chili powder (GebhardtUs or other good brand) 2 tblsp Cumin, ground 2 tblsp Spanish sweet paprika 2 tblsp Oregano, dried (preferably the Greek variety) 4 Red peppers, dried (or 2 tblsp crushed) 2 tsp Black pepper, freshly ground 1 tsp MSG (Accent) 2 tsp Salt 1 tsp Coriander (crushed or ground) 2 tblsp Maggi Seasoning 1/4 cup Tiger Sauce 16 oz Beef broth 2 cup Tomato sauce (15 oz. Each) 1 cup Tomato paste (12 oz) 1 cup Italian plum tomatoes, whole, diced 2 tblsp Masa Harina (or flour) 1 lb Black beans (optional), soaked overnight 1 Beer from a good microbrewery like Ballard Bitters Walla Walla sweets, diced, for garnish Monterey Jack cheese, shredded, for garnish Instructions: ------------- Wash beans carefully and soak in enough salted water overnight to cover them by 2 inches of water. Bring to a boil and simmer the next day until tender (usually 2-3 hours). In the meantime, heat 2 tblsp of oil in a large, heavy skillet. Add garlic, onions, bell peppers, and celery. Cook until the onions are clear. Remove and reserve. Mix ground meats. Add 1 T. Oil to skillet and saute meat, cooking on high heat until thoroughly browned. Drain fat. Remove ground meat and reserve. Brown cubed meat, drain, and reserve. Place reserved vegetables and meats in chili pot along with linguica (or Andouille). Add all remaining vegetables, spices and liquids (except the beer, Masa Harina, or beans), a little at a time, stirring and mixing thoroughly between additions. Carefully bring temperature up to a simmer. Cook covered on very low heat approximately 5 hours. Adjust the consistency after 3 hours. If too thin, uncover and reduce by turning up heat (carefully) slightly. If it is still not the desired consistency, add masa harina (or flour) to thicken, beer to thin, as needed. Taste and adjust for spices carefully (the flavor will develop as the chili cooks). It should be hot enough to be memorable, but not so hot it takes the skin off the roof of your mouth. ItUs better to sneak up on hot. You canUt take it out. If it cries out to be hotter, add just enough Louisiana hot sauce. Finally, and only if you absolutely must, add the beans. A chili purist would jettison them without a second thought. If you canUt bring yourself to do it, but want to serve the chili beanless as God intended, serve the beans on the side and let people indulge their own leguminous perversions. Serve topped with chopped Walla Walla sweets, shredded Monterey Jack cheese, and a pinch of parsley. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: talmy@rand.org (Shel Talmy) KATHY HIRDLER'S FIRE CAMP CHILI =============================== (Serves 1200 approximately) Ingredients: ------------ 100 lb pinto beans 48 large onions, chopped 4 cup jalapeno chilies with juice 40 lb meat (ham, sausage, pork, bacon ends, ground beef, etc) 4 cup chili powder salt to taste Instructions: ------------- Soak beans overnight, then raise to a boil on high heat. Add all ingredients and simmer until tender (about 6 hours). Add water as necessary. Stir occasionally. Makes 60 gallons. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: talmy@rand.org (Shel Talmy) Source: Bill Pfeiffer, 1982 World Champion Chili LOS VENGANZA DEL ALMO CHILI =========================== (Makes 1 pot) Ingredients: ------------ 1 tblsp oregano 2 tblsp paprika 2 tblsp MSG (monosodium glutamate) 11 tblsp Gebhardt's Chili powder 4 tblsp cumin 4 tblsp beef bouillon (instant, crushed) 36 oz Old Milwaukee beer 2 lb pork, cubed (thick butterfly pork chops) 2 lb chuck beef, cut into cubes 6 lb ground rump 4 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 cup Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 tblsp sugar 2 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 tblsp Masa Harina flour salt to taste Instructions: ------------- In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: mdrabik@bio.ri.ccf.org (Martin Drabik) MARTIN'S TURKEY CHILI ===================== Ingredients: ------------ 1 cup black beans 3 tblsp olive oil 1 turkey breast (half breast), skinned 4 medium yellow onions, chopped 4 cloves garlic, minced 3 ribs celery, sliced 1 small green pepper, chopped 1 28-oz can crushed tomatoes 1/2 cup water 4 tblsp chili powder 1/2 tsp cayenne pepper 1 tsp whole cumin seed Toppings: --------- Shredded sharp cheddar cheese and sour cream OR Chopped ripe avocado Instructions: ------------- 1. Soak the beans overnight in water to cover generously. Drain and rinse briefly. 2. Heat the oil in a large, heavy bottom pot over medium high heat. When hot, brown the turkey breast well on all sides. Remove and set aside. 3. Add the onions, garlic, celery, and green pepper. Saute, stirring frequently, until the vegetables are soft, 5-7 minutes. 4. Add the beans, tomatoes, water, chili powder, cayenne, and the turkey breast. Heat until the pot starts bubbling, then reduce heat to a slow simmer, partially cover, and simmer for 1 1/2 hour. Stir occasionally, watching carefully that the bottom does not start to stick. 5. Remove the turkey breast, remove the bone, and coarsely shred the meat with two forks (hold the meat with one fork, tear with the grain with the other.) Return the meat to the pot. 6. Heat a heavy bottom skillet over low heat. Add the whole cumin seed and toast 2-3 minutes, shaking the pan occasionally, until lightly brown and aromatic. Remove from heat. Coarsely crush the cumin in a mortar and pestle or with a rolling pin. Add to the pot. 7. Cook an additional one hour, or until the beans are tender. 8. For the traditional approach, top with the cheese and sour cream; for the modern/healthy approach, top with the avocado. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: connally@vms.cis.pitt.edu (Kate Connally) QUEEN OF CHILIS (Cincinnati-style) =============== Ingredients: ------------ 3 onions 1 lb ground chuck 2 garlic cloves, minced 1 cup barbeque sauce (I think I used K.C. Masterpiece) 1 cup water 1 tblsp chili powder 1 tsp black pepper 1/2 oz unsweetened chocolate, grated 1/2 tsp ground cumin 1/2 tsp turmeric 1/2 tsp allspice 1/2 tsp cinnamon 1/4 tsp ground cloves 1/4 tsp ground coriander 1/4 tsp ground cardamom 1 tsp salt tomato juice, as needed 9 oz spaghetti, cooked and buttered 1 16-oz. can kidney beans, heated 1 lb Cheddar cheese, shredded oyster crackers Instructions: ------------- Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a large skillet. Turn heat to medium and add meat, finely chopped onion, and garlic. Break up meat with fork and cook until it is browned. Drain fat. Add barbeque sauce and water. Bring to a boil. Add remaining seasonings. Cover and simmer over very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if mixture is getting too dry. Chili is best when allowed to age overnight in refrigerator and reheated. To construct the plate of 5-way chili, layer spaghetti on a plate (a small oval plate is traditional), top it with hot chili, then with a sparse layer of beans, then chopped onions. Pat on plenty of cheese while chili is still hot and serve immediately, with oyster crackers on the side. Serves 4. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: Sandy Kaplan (made meatless by Richard Darsie) SANDY'S CHILI ============= Ingredients: ------------ 1/3 cup oil 3 medium onions, chopped 2 stalks celery, chopped 4 cloves garlic, minced 1 bell pepper, chopped 1 jalapeno pepper, minced 2 lbs. tofu chunks 2 tblsp each ground red chilis, cumin, oregano 1 bay leaf 2 cups water 2 28 oz. cans tomatos 6 oz. can tomato paste 2 cans kidney beans salt to taste Instructions: ------------- Saute first five ingredients in oil until limp. Add tofu and saute until browned. Mix the spices together in a bowl and sprinkle into the pot. Mix thoroughly. Add water, tomatoes and tomato paste. Stir. Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally. If desired, at this point, add the kidney beans. Taste and correct seasoning. The addition of 1 tsp to 1 tblsp of cayenne pepper can make this gradually more spicy. As the recipe reads, itUs fairly tame. NOTE: The ground chilis are NOT chili powder. Most chili powder is made up of a combination of chilis, oregano, cumin, salt and garlic. If chili powder is all you can find, then you will have to readjust the cumin and oregano amounts. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) TEN CHILE CHILI =============== (Tho I can only count nine) Ingredients: ------------ 1/3 cup cumin seeds 2 tblsp coriander seeds 2 ancho chiles 2 mulato chiles 4 pasilla chiles 6 lb trimmed beef chuck, cut into 1 1/2 by 1/4 inch strips 1/2 lb thickly sliced lean bacon, cut crosswise into thin matchsticks 3/4 lb ham, finely diced 1 1/2 tblsp corn oil 3 lb large yellow Spanish onions, finely diced 3/4 cup diced celery 1 cup ground ancho chile powder 1/2 tsp cayenne pepper 5 bay leaves 1 pequin chile (optional) 3 jalapeno peppers, seeded and minced 3 serrano peppers, seeded and minced 1/2 can (3 1/2 ounces) chipotle chiles in adobo sauce, coarsely chopped 1 smoked ham hock 2 cans (24 ounces each) Italian peeled tomatoes, drained 1/2 cup golden tequila 2 cups beef stock 1/2 tsp rosemary 1 tsp crumbled sage 1 tsp oregano Instructions: ------------- Preheat the oven to 500F. In a medium skillet, toast the cumin and coriander seeds over moderate heat until fragrant, 1 to 2 minutes. Immediately remove from heat. Grind to a powder in a spice grinder or food processor. Place the ancho, mulato and pasilla chiles on a baking sheet and toast them in the oven until fragrant and puffed up, about 2 minutes. Remove the stems and seeds and grind the chiles in a spice grinder or food processor until powdered. In a stockpot, combine the beef, bacon, ham and corn oil. Cook over moderate heat until the fat is rendered and the bacon is golden, about 20 minutes. Add the celery, ground chiles and ancho chile powder. Cook, stirring frequently, until the celery is softened and the chile powder is fragrant, about 10 minutes. Add the cayenne, bay leaves, pequin chile, jalapeno and serrono peppers, chipotle chiles, ham hock, tomatoes, tequila, stock, rosemary, sage and oregano. Simmer uncovered over low heat, stirring occasionally, for 4 hours. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: mlj@beta.lanl.gov (Marie-Louise "Emmelle")
VEGETARIAN GREEN CHILE
======================
I serve this sauce over enchiladas, burritos, eggs, beans, using fresh
New Mexico green chiles. Do not use canned chiles for this recipe.
(They just don't taste like green chiles to me.)
Amounts are approximate. I usually just dump ingredients, esp. chile
and garlic, until it looks "right". This is a very forgiving recipe and
very basic. I so much appreciate the taste of fresh, unadulterated
green chile and garlic, that I rarely add any other seasonings.
Ingredients:
------------
1 onion chopped
3-4 garlic cloves, smashed or chopped (I use more!!)
1 Tbsp olive oil
6 cups vegetable stock or vegetable bouillon
~12 roasted, peeled, chopped green chile (adjust according to
heat of the chile)
2 Tbsp flour or cornstarch
salt & pepper to taste
Procedure:
----------
Saute onion, garlic in olive oil. Add chile, stock. Add salt and
pepper. Dissolve flour or cornstarch in a cup of hot water and add,
stirring to prevent lumps. Simmer for 45 minutes.
Optional ingredients:
---------------------
1-2 potatos diced (1/2" or so)
1-2 chopped tomatos
1-2 whatever else
cilantro, cumin, oregano
Add with the chile and stock. Potatos help thicken the chile,
especially after it has been frozen since they tend to disintegrate in
the freezer. Add the cilantro after it has simmered to retain the fresh
cilantro flavor.
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*From: rush@eggneb.astro.ucla.edu (Brian Rush) Source: 7/20/93 issue of women's day magazine. ZESTY CHILI =========== Ingredients: ------------ 1 lb carrots 1 lb zucchini 1 lb onions 1/4 cup vegetable oil 3 lb ground turkey (or beef) 1 tblsp minced garlic 4 28-oz cans crushed tomatoes 1 15-oz can of tomato sauce 2 tsp salt Instructions: ------------- Chop carrots, zucchini and onions in the food processor. Heat 1/4 cup vegetable oil in a 6 quart pot. Add vegetables. Cook over medium-high heat 15-20 minutes, stirring 3 or 4 times until almost tender. Put 3 lbs. ground turkey (or beef) and 1 tbsp. minced garlic in a 8 quart pot. Cook, breaking up meat, until it is no longer pink. Stir in the vegetables, four 28-oz. cans crushed tomatoes in puree (drain some of the juice or it might be too watery), a 15 oz. can of tomato sauce and 2 tsp. salt. Bring to a boil; reduce heat to medium-low. Simmer 15 to 20 minutes for flavors to develop. You will have about 22 cups of meat sauce. You can use the sauce as is for spaghetti sauce or freeze some for future chili. (or you can decrease proportions and make less to begin with). With 7 cups of the meat sauce, add 38-oz. of kidney beans and 2 or more tablespoons chili powder. Top with shredded cheese and onions. Refrigerate up to 5 days. Freeze up to 4 months. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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