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Are you a chili lover? If you are, then you are going to love to be able to have a lot of chili recipes for your taste buds. Below are 3 chili recipes you can prepare at home: 1. "Los Venganza Del Almo" Chili Yield: 4 Servings Ingredients: - 1 T oregano
- 2 T paprika
- 2 T msg (monosodium glutamate)
- 11 T gebhardt's chili powder
- 4 T cumin
- 4 T beef bouillon
- 1 (instant,crushed)
- 36 oz old milwaukee beer
- 2 lb pork,cubed (thick
- 1 butterfly pork chops)
- 2 lb chuck beef,cut into cubes
- 6 lb rump,Ground
- 4 large onions
- 1 finely,Chopped
- 10 cloves garlic
- 1 finely,Chopped
- 1/2 c wesson oil (or kidney suet)
- 1 t mole (powdered)
- 1 also called mole poblano
- 1 T sugar
- 2 t coriander seed (from chinese
- 1 parsley,cilantro)
- 1 t louisiana red hot sauce
- 1 (durkee's)
- 8 oz tomato sauce
- 1 T masa harina flour
- 1 salt,To Taste Directions: - 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. Makes 1 pot. 2."My Evil Twin" Habanero Salsa Yield: 8 Servings Ingredients: - 2 T olive oil
- 1 md onion - Chopped
- 1 green bell pepper
- 1 chopped
- 1 red bell pepper - Chopped
- 1 anaheim chili pepper --
- 1 chopped
- 1/2 c chicken broth
- 4 chiles habanero - Minced
- 6 md tomatoes - skinned &
- 1 diced
- 2 cn tomatoes - Diced
- 2 T lime juice
- 2 T lemon juice
- 1 t coriander leaf, Dried
- 1 t oregano
- 1 T sugar (or honey -- optional)
- 1 salt and pepper - To Taste
- 1/4 c fresh parsley - Chopped Directions: - Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone. - Add the habaneros (I roasted mine first), the diced tomatoes
(okay, I added the extra two cans to cut the heat down a bit, so if
you want it super hot you can eliminate the cans or a couple of the
habaneros), lime and lemon juices, coriander, oregano, sugar, salt and pepper. - Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes. 3. "Puppy's Breath Chili" Yield: 1 Servings Ingredients: - 3 lb tri-tip beef, or other
- 1 tough/tasty cut
- 1 in small pieces (or coarse)
- 1 ground
- 2 t oil
- 1 sm yellow onion
- 14 1/2 oz can beef broth
- 3 1/2 T cumin, Ground
- 1/2 t oregano
- 6 cl garlic,finely chopped
- 3 T gebhardt chili powder
- 1 T new mexico mild chili
- 1 powder
- 6 T california chili powder
- 8 oz tomato sauce
- 1 new mexico chili,Dried
- 1 pepper,boiled and pureed
- 3 california chili,Dried
- 1 peppers,boiled and pureed
- 14 1/2 oz can chicken broth
- 1 t tabasco pepper sauce
- 1 t brown sugar
- 1 lime, juice of 1 ds msg
- 1, salt to taste Directions: - Brown meat in oil over medium heat.
- Add onion and enough beef broth to cover meat.
- Bring to a boil and cook for 15 min.
- Add 1 Tb cumin and 1/2 ts oregano.
- Reduce heat to light boil and add 1/2 of the garlic.
- Add 1/2 of the chili powder and cook for 10 min.
- Add tomato sauce with the pulp from the dried peppers and remaining garlic.
- Add any remaining beef broth and chicken broth for desired consistency.
- Cook for 1 hr on medium heat stirring occasionally.
- Add remaining chili powders and cumin.
- Simmer for 25 min on medium-low, stirring occasionally.
- Turn up heat to medium and add remaining ingredients. Simmer until ready.
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