Coonmart Chili Recipe
"Capitol Punishment" Chili
Yield: 4 Servings
1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
9 T chili powder,light
4 T cumin
4 T beef bouillon
1 (instant,crushed)
24 oz old milwaukee beer
2 c water
4 lb chuck,Extra Lean
1 chili grind
2 lb pork,Extra Lean
1 chili grind
1 lb chuck,Extra Lean
1 cut into 1/4 cubes
2 large onions,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
1 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
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.
"Los Venganza Del Almo" Chili
Yield: 4 Servings
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
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.
"My Evil Twin" Habanero Salsa
Yield: 8 Servings
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
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.
"Puppy's Breath Chili"
Yield: 1 Servings
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
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.
"Southern Chili Georgia Style"
Yield: 1 Servings
3 lb chuck,cut in chunks
3 t oil
1 1/2 c beef broth
1 1/2 c chicken broth
4 1/2 T ca chile powder
4 T gebhardt chili powder
1/2 T nm hot chile powder
1/2 T chimayo chile powder
1/2 T pasilla powder
3 1/2 T cumin
1 T granulated garlic
4 t onion powder
1/2 T brown sugar
1 t tabasco
8 oz tomato sauce
1/2 c green chiles,Canned
1 chopped
Brown meat and add to chili pot along with broths, tomato sauce, and
green chiles. Add 2/3 of the spices. Cook for 2 hr. Add remaining
spices. Cook 1 hr or until meat is tender. Add salt to taste.
"To The Moon" Chili
Yield: 6 Servings
1 lb beef,Ground
1 pk chili-o seasoning mix
1/2 c water
1 cn (14-1/2oz) whole tomatoes
-cut up
1 cn (16oz) kidney beans,drained
1 T cayenne pepper sauce
1 red pepper,chopped,
-optional
1 green onion,chopped,
-optional
1 cheddar cheese,Shredded
-optional
In a Dutch oven brown ground beef; drain. Stir in seasoning mix,
water, tomatoes, beans and cayenne pepper sauce. Bring to a boil;
reduce heat and simmer, cover, 10 minutes. Garnish with chopped red
pepper, green onion and cheese, if desired.