All Beef Texas Chili Recipe
Yield: 12 Servings
1/3 c (approximately) corn oil
6 lb beef chuck -- in 1/2-inch
1 cubes
1 c onion,Minced
1/3 c garlic,Minced
3 c (approximately) beef broth
3 c flat beer
1 1/2 c water
1/4 c high-quality chili powder
1 or more --,To Taste
6 lb tomatoes (three 2 lb. cans)
1 drained and,Chopped
1/3 c tomato paste
1 1/2 T fresh oregano,Minced
3 T cumin seed
1 salt --,To Taste
1 cayenne pepper --,To Taste
1 masa harina (or cornmeal --)
1. In a large heavy skillet over moderately high heat, warm 3
tablespoons of the oil. Brown beef in batches, adding more oil as
necessary and transferring meat with a slotted spoon to a large
stockpot when well browned. Do not crowd skillet.
2. Reduce heat to moderately low. Add onion and garlic and saute until
softened (about 10 minutes). Add to stockpot along with broth, beer,
the water, chili powder, tomato, tomato paste, and oregano.
3. In a small skillet over low heat, toast cumin seed until fragrant;
do not allow to burn. Grind in an electric minichopper or with a
mortar and pestle. Add to stockpot.
4. Over high heat bring mixture to a simmer. Add salt, cayenne, and
more chili powder to taste. Reduce heat to maintain a simmer and
cook, partially covered, until beef is tender (about 1-1/2 hours).
Check occasionally and add more broth if mixture seems dry. If chili
is too thin when meat is tender, stir in up to 2 tablespoons masa
harina. Cook an additional 5 minutes to thicken. Serve chili hot.
Amarillo Chili
Yield: 4 Servings
4 bacon,slices,1/2 pieces
2 onion(s)
1 garlic clove
1/2 lb pork shoulder,coarse grind
1 lb beef round,1/2 strips
1/2 lb beef chuck,coarse grind
4 cn green chiles,whole
1 T red chile,hot,ground
2 T red chile,mild,ground
1 t oregano,dried,pref. mexican
1 1/2 t cumin
1 1/2 t salt
12 oz tomato paste
3 c water
16 oz pinto beans
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.
Ambush Chili
Yield: 8 Servings
3 lb rough grnd chuck steak,Lean
1 lb pork shoulder,Lean
3 medium onions,Chopped
1 green bell pepper,Chopped
1 red bell pepper,Chopped
8 fresh jalapeno peppers (2
-seeded &,chopped) balance
2 T cumin,Fresh Ground
1 t all spice
1 T blackstarp molasses
12 oz (1 can) beer(not lite)
2 oz sour mash whiskey
1 oz vietnamese hot sauce or
-tabasco sa,uce
5 cloves garlic,Crushed
3 T * masa harina (fine yellow
-corn mea,l)
1 T soy sauce
3 bay leaves
2 c stewed tomatos,Chopped
1 c tomato sauce
1 c tomato paste
Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut
oil or bacon grease. Add the meat & cook until browned. Add other
ingredients except the cumin. Stir constantly until it reaches a
boil. Boil for 3-5 minutes then lower heat and cook, stirring often.
After 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!
Amigos Chili
Yield: 6 Servings
2 lb beef,Ground
1 c onion --,Chopped
1 T garlic --,Minced
1/4 c chili powder
1 T cumin,Ground
28 oz tomatoes,crushed w/puree --
1 (28 ounce can)
1 with added puree
1 1/2 c beef stock -- (or),Canned
1 broth
2 c corn kernels -- fresh or
1 frozen
15 1/4 oz kidney beans --,Canned
1 drained
1/4 c fresh cilantro,Chopped
Cook beef in heavy large pot or Dutch oven over medium heat until
brown, crumbling with fork, about 10 minutes. Add onion, garlic,
chili powder and cumin and cook 5 minutes, stirring frequently. Mix
in crushed tomatoes, beef stock, corn and kidney beans annd bring to
boil. Reduce heat and simmer until thickened, stirring occasionally,
about 30 minutes. (Can be made 1 day ahead. Cover and chill. Bring
to simmer before serving, stirring frequently.) Mix in cilantro.
Amy's Chili
Yield: 4 Servings
28 oz can tomato,Crushed
2 cn pinto beans
1 cn garbonzo beans
1 cn hominy
4 1/2 oz tomato paste
1 sm can green chili peppers
2 onions,Chopped
2 zucchini,Chopped
1 1/2 T chili powder
1 t cumin
1 few cloves af garlic
1 t molasses
Mix it all together in a large pot and cook until done anywhere between all heated through and the zucchini are about to fall apart.
Andromeda Vegetarian Chili
Yield: 2 Servings
1/4 c vegetable oil
1 md onion,chopped
1 jalapeno pepper,finely
1 chopped,remove seeds
2 T chili powder
1 T masa harina (or corn flour)
2 t paprika
1 t cumin powder
1 t oregano
1/8 t cayenne pepper
6 dried apricots,chopped
2 cloves garlic,minced
1 T brown sugar
1 t yellow salad mustard
15 oz hunt's tomato sauce w/bits
1 1/2 c water
1 c heartline meatless meat
1 (ground beef style)
1/4 c heartline meatless meat
1 (beef fillet style)
1/2 c beer
1 T tomato paste
Heat oil in large cast iron skillet. Add onions and jalapeno pepper
and cook until the onion is transparent. Add chili powder, Masa
Harina, paprika, cumin powder, oregano and cayenne pepper. Stir until
seasonings are slightly toasted. Stir in apricots, garlic, brown
sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer
and tomato paste. Cook over medium heat for 15 to 20 minutes,
stirring often.
Then cover and simmer over medium-low heat for 30 minutes to help
combine the flavors.
Makes about 1 qt.
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