Bert Greene's Peppered Chili Recipe
Yield: 6 Servings
7 T butter
2 garlic cloves,med,fine chop
4 onions,finely chopped
1 bell pepper(s)
1 1/4 lb beef round,hamburger grind
1 T oil,vegetable
1 1/2 lb beef shoulder,2x1/2 strips
3 T red chile,mild,ground
3 tomatoes,lg,chopped
1 t sugar
1 bay leaves
4 basil leaves,fresh,chopped
1 thyme,dried
1/2 t paprika
1/2 t cayenne pepper
1/2 t allspice
2 T chile caribe
1 t soy sauce
1/2 t hot pepper sauce,liquid
6 serrano chiles,frsh,fin chop
1/2 c red wine,dry
3/4 c beef broth
1 t salt
1/2 t black pepper,freshly ground
3 c kidney beans,cooked,drained
1. Melt 3 tablespoons of the butter in a large heavy skillet over
medium heat. Add half the garlic, half the onions, and all the green
pepper and cook for 5 minutes. 2. Make a large well in the center of
the vegetables and place the ground beef in the center. Raise the
heat and cook, stirring and scraping the skillet with a metal
spatula. Gradually stir in the surrounding vegetables and cook until
the meat is evenly browned. Transfer this mixture to a Dutch oven.
3. Heat the vegetable oil and 1 tablespoon of the butter in the
skillet. Saute the beef shoulder, a few strips at a time, over high
heat until it is well browned. Transfer the strips to a plate as they
are done. Lower the heat, then wipe out the skillet with paper
toweling. Return beef strips to the skillet. Stir in the ground chile
and cook 3 minutes over low heat. Transfer to the Dutch oven. 4.
Melt the remaining butter in the skillet over medium heat. Add the
remaining onions and garlic and cook for 3 minutes. Stir in the
tomatoes, sugar, and bay leaf and cook for 10 minutes. Transfer the
mixture to the Dutch oven. 5. Stir all the remaining ingredients
except the beans into the Dutch oven. Bake, covered, in a 300' oven
for 3 hours. 6. Stir in the beans; bake 1/2 hour longer.
Best "Texas" Chili - Weight Watchers Favorite
Yield: 8 Servings
4 t oil,olive
2 c onions,chopped
1 c celery,finely chopped
3 garlic cloves
1 lb beef,ground, lean,broiled
2 c tomatoes,plum italian
-(canned,res,erve liquid)
2 c tomato sauce
12 oz beans,kidney red cooked
-and drain,ed
12 oz beans,pinto cooked
2 T sugar,granulated
3 bay leaves
3 allspice,whole
1 T chili powder
1 t oregano,dried
1/2 t pepper,black freshly ground
1/4 t cumin,ground
1/4 t pepper,red ground
In medium nonstick skillet, heat oil, add onions, celery, and
garlic; cook over medium heat until softened, about 2 minutes.
Place vegetables and remaining ingredients in slow-cooker; stir
to combine. Cook on low setting 4 hours.
Bexar Chili
Yield: 1 Servings
2 lb meat,Ground
1 T oil
3 T chili powder
15 oz can tomato sauce
1 qt water
1/4 t salt
Brown the meat slowly in the oil. Add the tomato sauce and water,
and simmer for one hour. Add the chili powder and salt and simmer for a
half hour. Serve in bowls.
Big Ed's Whup Yo' Ass Chili
Yield: 10 Servings
1 lg onion,chopped
6 garlic cloves,chopped
2 c rendered beef kidney suet
2 1/2 lb extra lean chuck beef,cubed
1 lb ham,cubed
2 c water
1 t cumin,ground
2 t oregano
1 c red chili pulp *or*
6 T chili powder
1 T salt,To Taste
Cook onion and garlic in rendered beef suet until onion is limp and
yellow. Add beef and ham and cook, stirring often, until it is a
uniform gray color. Add water, mix well, simmer one to one and a half
hours. Add cumin, oregano, chili pulp or powder, and salt to meat
mixture. Stirring frequently to prevent sticking, simmer for an
additional hour.
Big Mike's Chili
Yield: 12 Servings
9 new mexico peppers *
9 california red peppers*
1 lb bacon -- in fp fine
4 md onions --,Chopped
8 cloves garlic --,Chopped
1 fine
1 louisiana hot sauce
1 salt & pepper
2 lb pork sausage
5 lb beef**
4 c beef broth (fresh is best
8 oz tomato sauce
2 T white vinegar
6 T cumin,Ground
2 T new mexico chili powder
1 t cayenne pepper
1 T sugar
2 T paprika
2 T regular chili powder
1 T msg
1 beer
Oregano Tea (bring 2 c water to boil; add 2 T dried oregano leaves. Brew like tea; strain, reserving liquid) Remove the stems, seeds, and veins from peppers; add to boiling water 30 minutes. Use a knife and strip meat off peppers, discard skins; put into food processor with enough beer to make the consistency of tomato sauce. Divide the bacon, garlic, onions, sausage and beef into thirds. We are going to fry up the
mixture 1/3 a time. Fry up the bacon (mostly for grease) until just
about crisp. Add garlic, and after 30 seconds, add onions, hot sauce
to taste, salt and pepper. When the onions are translucent, add the
sausage. When about half cooked, add beef. When the mixture is about
medium, drain the grease and refry until well done (this sears the
meat and keeps the flavor in). When done, put into pot. Repeat for
next 1/3 and last 1/3. Stir in the pepper paste (from above), broth,
and tomato sauce. Cook over low heat. Then add remaining ingredients, one at a time, slowly. Add enough beer to keep the consistency to your liking.
Big Time Chili
Yield: 4 Servings
1 1/2 lb lean beef,cut 1/8 cubes
6 T chili powder
1 bottle dos equis beer (or
-any)
- other,kind of beer
1 T salt
1 lg onion,minced
2 T garlic,Minced
4 c brown stock
Combine the chili powder and salt in a bowl, pour beer over mix, and
set aside. Heat 1/4 cup of olive oil in a sufficiently-sized saute
pan until it smokes. Add beef, using a fork to break up any pieces
which stick together. Cook, strring occasionally, over high heat
until meat is well sered (but not burnt). Add onions and garlic,
reduce heat, cook until onions are translucent. If meat has been
seared in small batches, add all meat, onions and garlic to a
stockpot. Add beer/spice mixture to pot. Cook until liquid is well
reduced (be careful not to scorch). After liquid has reduced, add 2
cups of stock. Bring to a boil, reduce heat, and simmer uncovered for
2 hours. Use remaining stock to adjust consistency during cooking.
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