Butterfield Stageline Chili Recipe
Yield: 25 Servings
4 medium onions,minced
10 lb beef brisket,Lean
1 finely,Chopped
1/4 c oil
1 1/2 cloves garlic,minced
2 lb pork,Ground
1 cn (7oz) whole green chiles
1 minced
1 cn (15oz) tomato sauce
1 lb whole tomatoes
1 finely,Chopped
1 T cumin
1 t salt
1 t oregano
1 T dry mustard
1 oz tequila
1 can beer
2 cn (3 oz) chili powder
2 beef bouillon cubes
Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin,
oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer,
chili powder and bouillon cubes.
Bring to boil, then reduce heat and simmer 2-3 hours. Stir
occasionally. Do not stir the last 30 min before serving.
30 Minute Chili
Yield: 6 Servings
1 lb ground chuck (or lean)
-Ground
1 beef
1 onion -- large,chopped
1 cn kidney beans (12 oz)
1 cn tomato soup --,Undiluted
1 t salt
1 T chili powder (or),To Taste
Brown the meat in a little butter and cook until the meat is brown -
about 10 minutes. Add all other ingredients and let simmer for 30
minutes. Your choice of hot sauce may be added to taste.
4-Way Cincinnati Chili
Yield: 6 Servings
1 vegetable cooking spray
3 1/2 c onion -- divided,Chopped
1 c green bell pepper,Chopped
2 cloves garlic --,Minced
1 lb ground round
2 t cinnamon,Ground
2 t paprika
1 t chili powder
1 t cumin,Ground
1/2 t allspice,Ground
1/2 t whole marjoram,Dried
1/4 t nutmeg,Ground
1 stick cinnamon -- 3-inch
3/4 t salt
1/4 t pepper
29 oz no-salt-added whole tomatoes
1 (2 cans)
1 undrained and,Chopped
4 1/2 c hot spaghetti --,Cooked
1 without salt,Cooked
3/4 c reduced-fat cheddar,Shredded
1 cheese -- (3 ounces)
36 oyster crackers
Coat a large Dutch oven with cooking spray; place over medium-high
heat until hot. Add 2 cups onion and next 3 ingredients; cook until
meat is browned, stirring to crumble. Add ground cinnamon and next 7
ingredients; cook 1 minute. Add salt, pepper, and tomatoes; simmer,
uncovered, 20 minutes. Yield: 6 cups (serving size: 3/4 cup
spaghetti, 1 cup chili, 2 tablespoons cheese, 1/4 cup onion, and 6
crackers).
4th Street Social Club Black Bean Chili
Yield: 8 Servings
1/2 c olive oil,or other low
-cholesterol,oil
4 c black beans
2 T cumin seed
2 T oregano
2 lg yellow onions,finely
1 -- (or to taste),Chopped
1 1/2 c green bell peppers -- finely
1 chopped
2 cloves garlic --,Minced
1 t salt
3 c tomatoes,whole canned --
1 crushed
8 sprig cilantro -- fresh
3/4 c jalapeno chiles,finely
1 -- (or to taste),Chopped
Sort and clean beans. Rinse well. Place beans in large pot and cover
with several inches of water. Cover and bring to boil. Reduce heat
and cook for 1 3/4 hours or until beans are tender. Add more water as
needed to keep beans covered. Reserve 1 cup cooking water, then
strain beans. Set aside. Place cumin seed and oregano in a small pan
and bake in a 325 F oven for 10 to 12 mins until fragrance is toasty.
Saute onions, green peppers, and garlic in oil along with the cumin,
oregano, and salt for 10 mins or until onions are soft. Add tomatoes,
cilantro, and chiles to the beans along with sauteed onion mixture.
Simmer for 15 mins to blend flavors. Serve portions of 1 1/4 cups hot
chili in a preheated bowl. Garnish with grated cheese and/or diced
onions and fresh chopped cilantro to taste. This recipe freezes well.
Makes 8 generous servings.
A Red Chili Nightmare
Yield: 4 Servings
1 c pinto beans,dried
5 c water
2 T lard
1 T bacon drippings
1 onion
12 oz pork sausage,country-style
1 lb beef,coarse grind
4 garlic cloves
1 t anise
1/2 t coriander seeds
1/2 t fennel seeds
1/2 t cloves,ground
1 cinnamon stick,ground,1
1 t black pepper,freshly ground
1 t paprika
1 nutmeg,ground,whole
1 t cumin
2 t oregano,dried,pref. mexican
4 T sesame seeds
1 c almonds,blanched, skins
-removed
12 red chiles,whole dried or
1 1/2 c chile caribe
1 1/2 oz milk chocolate,small pieces
1 cn tomato paste(6 oz ea)
2 T vinegar
3 t lemon juice
1 soft tortilla,chopped
1 salt
Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak
overnight. Check the beans occasionally and add water as necessary to
keep them moist.
Pour the beans and the water in which they were soaked into a heavy
saucepan and add 2 to 3 more cups of water. Bring to a boil over
medium-high heat, then lower heat and simmer, partially covered, for
about 45 minutes, until the beans are cooked but still firm. Check
occasionally and add water if necessary. Drain the beans, reserving
the cooking liquid.
Melt the lard in a heavy skillet over medium heat. Add the beans and
lightly fry them in the lard. Set aside.
Melt the drippings in a large heavy pot over medium heat. Add the
onion and cook until it is translucent.
Combine the sausage and the beef with all the spices up through the
oregano. Add this meat-and-spice mixture to the pot with the onion.
Break up any lumps with a fork and cook, stirring occasionally, until
the meat is very well browned.
Add the reserved bean-cooking liquid to the pot. Stir in all the
remaining ingredients. Bring to a boil, then lower the heat and cook,
uncovered, for 1/2 hour longer. Stir occasionally. Add water only if
necessary to maintain the consistency of a chunky soup.
A Very Tasty Chili
Yield: 1 Servings
3 red new mex chiles,Dried
2 chipotles
1 habanero
4 cloves garlic
1 t cumin,Ground
1 t origano,Dried
1 T vegetable oil
1 lg onion,chopped
1/2 lb beef,Minced
1 15oz can tomatoes
1 15oz can kidney beans
Cut the tops off the dried chiles. Toast them in a hot frying pan
for a few minutes until fragrant and then soak them in hot water for
20 minutes. Liquidise them with some of the soaking water. Roughly
chop the habanero and the garlic and add them to the liquidiser along
with the cumin and origano. Puree some more.
Heat the oil in a saucepan and fry the onion until softened. Add the
meat and cook until browned. Add the chile puree, tomatoes and beans.
Cover and simmer for at least half an hour. Uncover, raise the heat a
little and allow the excess liquid to evaporate (about 10 minutes).
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