Acadian Eight Bean Chili Recipe
Yield: 25 Servings
1/4 lb each of the following beans
1 kidney,white, pink, black,
1 red,pinto, cranberry, navy.
1 lb bacon
5 lg onions,peeled and chopped
2/3 c garlic,minced
1/4 c coriander seeds,toasted
1 and,Ground
1/4 c cinnamon
1/4 c paprika
1/4 c cayenne pepper (or),To Taste
1 for the timid tongue
1/2 c poblano chili peppers,Dried
1 ground
1 cn 108 oz italian tomatoes
1 w/juice
12 oz beer
5 lb lean beef,Ground
1 salt,To Taste
Pick over and wash beans. Put in large pot and cover with 4 qts.
cold water. Soak over night. Wash and drain. Cover with water, bring to a bowl over high heat, lower heat and simmer for 2 hours or until
tender. Cook bacon in a large skillet, drain and crumble. Put next 7
ingredients in skillet and saute for 5 minutes. Add tomatoes and
beer, simmer. In another skillet saute ground beef until no longer
pink. When beans are tender drain, reserving liquid. Add meat, bacon
and vegetables to beans. Simmer over low heat until hot, adding bean
liquid if necessary.
Adobo Marinade (Mexican Smoked Chili)
Yield: 1 Servings
3 oranges
1 lime
2 chipotle chilies,Canned
1 t garlic powder
1/2 t cumin
2 t oregano
1/2 t black pepper
2 T wine vinegar
1/2 t salt
JUICE THE LIME AND ORANGE. FINELY CHOP THE CHILIES. PLACE JUICE,
GARLIC, CHILIES AND REMAINING INGREDIENTS IN BLENDER. PUREE UNTIL
SMOOTH. MAKES ENOUGH MARINADE FOR ABOUT 2 LBS. BEEF, PORK, CHICKEN.
Aimee's Chili
Yield: 1 Servings
3 1/2 lb chuck,Ground
1 lg onion
5 8oz cans tomato sauce
1 lg bell pepper,Diced
1 1/2 T corn meal
1 salt and pepper
1 tobasco sauce
2 T chili powder
1 water
Brown meat; add onion and saute well. Add tomato sauce, seasonings,
bell pepper, and chilli powder, salt, and pepper to taste. Add water
until sauce is of desired thickness. Simmer 15-30 minutes. During
last 15 minutes of cooking, sprinkle in corn meal and stir.
Alamo Chili
Yield: 4 Servings
2 lb stew meat
1 md onion
1 cn tomato sauce
2 cloves garlic
2 T of chili powder
2 jalapeno chili's
1 salt and pepper,To Taste
Trim fat from the stew meat, cut into bite sized chunks and brown. Chop the onion and the jalapeno chili. Smash the garlic. Throw every thing into a pot, add water and simmer until meat is tender.
Albuquerque Chili
Yield: 1 Servings
1 lg onion,chopped
3 fresh tomatoes,peeled and
1 chopped
3 fresh anaheims,chopped
2 fresh red bell peppers
1 chopped
6 carrots,chopped (optional)
1 T oil
2 oz dried anchos,stems and
1 seeds removed
2 oz dried passillas,stems and
1 seeds removed
4 to 12 dried japones,stems
1 removed (adjust heat level
1 to your liking)
1 to 4 fresh habaneros,stems
1 removed
2 to 12 cloves of garlic (i
1 like lots of garlic in this
1 recipe)
1 cubic inch fresh ginger root
1 chopped
1 bottle brown ale (or dark)
1 beer
Put the first five ingredients in a large pot with a tablespoon or
two of oil. Cook until browning just begins.
Pour beer into blender and start a high speed vortex going. Keep it
covered as you drop in first the ginger and garlic and get them good
and liquefied, then add the peppers. Add more beer (or some of the
juices from the vegetables you're cooking) if it gets too thick.
When it's all liquefied, pour it into the pot.
Simmer an hour or so and taste test.
All-American Chili
Yield: 4 Servings
1 lb beef (or turkey),Ground
8 oz tomato sauce
15 oz red kidney beans,undrained
1 pk chili seasoning
1 cheddar cheese,Shredded
1 onion,Chopped
Cook ground beef in 2 to 3-quart saucepan over medium-high heat
until no longer pink, stirring often; drain.
Stir in tomato sauce, beans and spice blend. Bring to a boil, cover
and simmer 10 minutes.
Stir chili before serving. Top with cheese and onion.
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