Arcadian Eight Bean Chili Recipe
Yield: 25 Servings
1/4 lb each,beans: kidney, white,
1/4 c paprika
1 lb bacon
5 onions,lg, peeled chopped
2/3 c garlic,minced
1/4 c coriander seed,toasted grnd
1/4 c cinnamon,ground
1 red,pinto, navy, cranberry
1/4 c pepper,cayenne,or to taste
1/2 c peppers,grnd dried poblano
108 oz tomatoes,italian plum, with
12 oz beer
5 lb beef,lean ground
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.
Arjay's Sand Springs Chili - Southern
Yield: 4 Servings
2 lb beef,Coarse Ground
1/2 lb flank steak 1/4 cubs
1/2 lb reg. beef,Ground
15 oz tomato sauce
12 oz beer
12 oz tomato paste
1 T yellow cornmeal
1 T red wine vinegar
1/4 c minced onion,Instant
1/4 c chili powder
1 t red pepper,Crushed
1 t cumin,Ground
1/4 t basil leaves
1/4 t caraway seeds
1/4 t coriander
1/4 t marjoram
1/4 t red pepper,Ground
1/3 t ginger
1/3 t tarragon
1/3 t dill seed
1/3 t paprika
1/3 t tumeric,Ground
1/3 t caramon,Ground
1 ds curry
1 ds dill weed
1 ds rosemary
1 ds saffron
1 ds thyme
1 bay leaf,crushed
1 cinnamon stick
1 1/2 t garlic,Minced
1 1/2 t salt
1 T orgeano leaves
2 T salad oil
In a large saucepan, heat oil until hot. Add beef cubes; brown on
all sides, remove and set aside. Add ground beef, both grinds, brown ,
stirring to crumble. Add tomato sauce, tomato paste, one cup of
water, vinegar and all the other dry ingredients listed. (Mix the
cornmeal, onions, all the spices in a bowl then add them after the
meat has been cooked). Also add the browned beef cubes, stir well,
then add the beer and stir some more until all the ingredients are
mixed well. Simmer, covered, strring occasionally, for at least 2
hours. This can be prepared early in the day and kept on low heat to
let spices blend togather. Add more water if needed. Remove cinnamon
stick before serving.
Aurora Chili
Yield: 18 Servings
1/2 c veg oil
6 lb muskox,ground
2 onions,fine dice
8 cl garlic,minced
2 T paprika
12 T chili pepper
2 T cumin
2 t cajun spice mix
2 t oregano,Dried
1 t cinnamon
1/4 t black pepper
1 c tomato paste
1 T honey
2 c tomatoes,Canned
2 red bell peppers,fine dice
2 t salt
2 c beef broth
1/2 c jalapeno pepper,Chopped
1 hot sauce,optional
Heat the oil in a large pan and saute the meat intil browned. Drain
off the fat. Add the onion and then the garlic and cook until
translucent. Add the spices and cook lightly. Add the tomato paste
and honey. Add the tomatoes, broth and diced red peppers and
jalapenos. Simmer for three hours. Correct seasonings and add hot
sauce if desired during the last hour.
Austin Chili
Yield: 6 Servings
4 lb grd round
28 oz stewed tomatoes
2 large onions
4 garlic cloves
1/2 c flour
2 cn ranch beans
1/2 c chili powder
12 oz beer
2 T oregano
2 T cumin
1 T cayenne
2 t salt
Saute onions and garlic in oil. Brown meat and add ingredients,
except for beans. Simmer for two hours and then add beans before
serving.
Australian Dinkum Chili
Yield: 8 Servings
1/2 lb bacon,packaged
2 T oil,vegetable
2 onions,med,coarsely chopped
1 celery stalk,coarse chopped
1 bell pepper(s)
2 lb top beef sirloin,1 cubes
1 lb beef,hamburger grind
1 lb pork,hamburger grind
4 T red chile,hot,ground
3 T red chile,mild,ground
2 garlic cloves,med,fine chop
1 T oregano,dried,pref. mexican
1 t cumin,ground
2 cn beer,pref. aus.(12oz ea)
1 cn tomatoes,whole(14 1/2oz ea)
3 t brown sugar
1. Fry the bacon in a skillet over medium heat. Drain the strips on
paper toweling and cut into 1/2" dice and reserve. 2. Heat the oil in
a large heavy pot over medium heat. Add the onions, celery, and green
pepper and cook until the onions are translucent. 3. Combine all the
beef and pork with the ground chile, garlic, oregano, and cumin. Add
this meat-and-spice mixture to the pot. Break up any lumps with a
fork and cook, stirring occasionally, until the meat is evenly
browned. 4. Add the beer, tomatoes, and reserved bacon to the pot.
Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2
hours. Wave a boomerang over the pot 14 times each hour from this
point on. (This is definitely optional adding no noticeable flavor,
just a touch of authenticity and humor.) Stir for 3 minutes. Taste,
adjust seasonings, and add more beer if desired. Simmer for 2 1/2
hours longer. 5. Add the brown sugar and simmer for 15 minutes
longer.
Authentic Texas Border Chili
Yield: 12 Servings
3 tomatoes,med
1 onion,burmuda,lg,fine chop
1/4 t oregano,dried,pref. mexican
2 t paprika
5 garlic cloves,lg,fine chop
4 lb beef shank,coarse grind
1 T lard,butter,or bacon dripins
4 scallions,in bunches,chopped
5 bell pepper(s)
5 serrano chiles,fresh
1 lb chorizo sausage or
1 lb sausage,hot,non-italian
4 garlic cloves,med,fine chop
2 t salt
4 T red chile,hot,ground
4 T red chile,mild,ground
3 T cumin seeds
1 beer
1 water
1. Puree the first four ingredients plus one clove of the garlic in
a
blender or food processor (using the steel blade). Scrape the mixture
into a large heavy pot and add the beef. 2. Melt the lard, butter,
or bacon drippings in a heavy skillet over medium heat. Add the
scallions, bell peppers, serrano chiles, sausage, and the remaining
garlic, and cook until the onions are translucent and the sausage is
browned. 3. Place the cumin seeds in a 300' oven for a few minutes
until lightly browned. Remove seeds from the oven and crush them with
a mallet. Stir the vegetables into the beef and tomato mixture. Add
the salt ground chile, cumin, and enough water or beer to cover.
Bring to a boil over medium-high heat, then lower the heat and
simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.
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