Bill Decker's Chili Recipe
Yield: 1 Servings
3 lb chili meat (coarse,Ground
1 beef and pork- 50-50 mix)
1 qt water
8 dry chile pods,rinsed and
1 (red new mexico,Crushed
1 ancho,pasilla, cascabel,
1 etc ) or
6 T chili powder
3 t salt
2 t cominos (cumin)
1 t red pepper (cayenne),Ground
1 T sugar
1/4 c olive oil
10 cloves of garlic
1 t oregano
1/2 t black pepper
3 T paprika
8 T masa harina (corn meal will
1 do pinch),In A
Sear the meat in hot oil, stir until gray, not brown. Add water and
cook covered for 1 1/2 hours. Then add all ingredients except masa
and cook another 30 minutes (bubbling simmer). Mix the thickening
with enough cold water to make a thick liquid and add it to to the
chili, stiring to prevent the thickener from lumping. Cook another
five minutes to see if you need more water, stirring to prevent
sticking.
Bill Pfeiffer's "Los Venganza Del Almo" Chili
Yield: 25 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 (instant
-crushed)
36 oz old milwaukee beer
2 lb pork,cubed (thick butterfly
- pork c,hops)
2 lb chuck beef,cut into cubes
6 lb rump,Ground
4 lg onions,finely chopped
10 cl garlic,finely chopped
1/2 c wesson oil (or kidney suet)
1 t mole (powdered),also called
- mole p,oblano
1 T sugar
2 t coriander seed (from chinese
- parsle,y, cilantro)
1 t louisiana red hot sauce
-(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.
Black Bean & Cashew Chili
Yield: 1 Servings
1 sm onion,diced coarse
3 cloves garlic,minced
1 jalapeno,seeded and diced
1 anaheim chile,seeded and
1 diced
3 roma tomatoes,cut into
1 eighths
1 15 oz can black beans (or
1 prepare from),Dried
1/4 c cashews
1/4 c corn,Frozen
1 t cumin
1 t chili powder
1/2 t cinnamon
1/4 t cayenne
1/4 t red pepper flakes
1/2 cn beer (something with flavor
1 not coors light dry clear)
2 T olive oil
Saute the onions and garlic in olive oil over a medium-low heat
until the onions turn translucent. Add the jalapeno and anaheim chiles and saute a few more minutes. Add the beans with the liquid, tomatoes,
cashews, spices, and beer, and bring to a low boil. Keep it boiling,
stirring frequently, until most of the liquid has evaoprated (about
30-40 minutes). About 10 minutes before it is ready, add the corn.
Black Bean And Chicken Chili
Yield: 10 Servings
6 boneless skinless chicken
1 breast halves -- cut into 1
1 pieces
2 md red peppers --,Chopped
1 1/2 md onions --,Chopped
4 garlic cloves --,Minced
3 T olive oil
1/4 c chili powder
2 t cumin,Ground
1 t coriander,Ground
1 cn black beans and,Rinsed
1 -- (15 to 19 oz.),Drained
1 28 oz. can
1 c beer
10 1/2 oz pckg
1 italian plum tomatoes -- cut
1 up
1 medium-sharp cold pack
1 cheese
Saute chicken, red peppers, onions, and garlic in oil in a Dutch
oven
about 5 minutes or until chicken is almost cooked. Add chili powder,
cumin, and coriander; cook 3 minutes. Stir in beans, tomatoes (with
their liquid), and beer. Bring to a boil. Simmer 15 minutes,
uncovered, stirring frequently. Reduce heat to low. Stir in cheese;
continue cooking until cheese is melted and chili is thoroughly
heated.
Black Bean And Corn Chili With Polenta
Yield: 1 Servings
2 1/4 c water
3/4 c yellow cornmeal
3/4 c cold water
1/4 t salt
1 md onion,chopped
2 cl garlic,minced
3 fresh jalapeno peppers
-seeded and,chopped
1 T vegetable oil
1 t oregano,Dried
3/4 t cumin
14 oz can mexican style stewed
-tomatoes
8 oz tomato sauce
1/2 c beer
15 1/2 oz can black beans,rinsed and
-drained
1 c whole kernal corn,Frozen
1 black pepper
To cook polenta, bring 2 1/4c water to a boil in a saucepan.
Combine cornmeal, 3/4c cold water and salt in a small bowl. Slowly add the boiling water, stirring constantly. Cook and stir until the mixture
returns to a boil. Reduce heat to very low. Cover and simmer 15
mins, stirring occasionally. Pour hot mixture into a greased 8x8x2
baking pan. Cool for 1 hour. Cover with plastic wrap and chill for
several hours or overnight until firm.
Cook onion, garlic and fresh jalapenos in hot oil in a saucepan over
medium heat until tender but not brown. Stir in oregano and cumin;
cook for 1 minute more. Drain stewed tomatoes, reserving liquid. Set
tomatoes aside. Add tomato liquid, tomato sauce and beer to onion
mixture and bring to a boil. Reduce heat and simmer, uncovered for 5
mins.
Coarsely chop the stewed tomatoes. Add tomatoes, black beans, corn
and black pepper to taste to onion mixture. Simmer, uncovered, for
15 to 20 minutes or until most of the liquid is absorbed and the
mixture thickens.
Meanwhile, remove polenta from pan and cut into 4 squares, then cut
each square in half diagonally. Place on greased baking dish and
bake, covered with foil, in a 400 oven for 10-12 mins or until heated
thru. To serve, place 2 polenta triangles on a plate. Spoon chili
over polenta.
Black Bean And Quinoa Chili
Yield: 8 Servings
1 c quinoa,rinsed and drained
2 c water
1 T vegetable oil
1 lg onion,diced
1 green bell pepper,seeded an
1 c celery,chopped
1 jalapeno pepper,seeded and
2 tomatoes,cored and diced
1 c carrots,diced
32 oz black beans,canned,drained
28 oz crushed tomatoes,Canned
1 T chili powder
1 T parsley,Dried
1 T oregano,Dried
2 t cumin,Ground
1/2 t black pepper
1/2 t salt
4 green onions,chopped
Combine quinoa and water in saucepan, cover and bring to a simmer
over medi heat. Cook until liquid is absorbed, about 15 to 20
minutes. Remove from he and let stand about 10 minutes.
Meanwhile, heat oil in a saucepan; add onion, bell pepper, celery and
jalapeno. Saute 7 minutes over medium heat. Stir in fresh tomatoes and
carrots; saute 3 to 4 minutes. Stir in beans, crushed tomatoes, and
seasonings; cook about 25 minutes over low heat.
Ladle chili into bowls and top with green onions if desired. Makes 8
servings.
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