Carol's Mom's Green Chili Recipe

  
      Yield: 1 Servings
 
      1 md beef roast
     10 lg green chiles
      1 lg onion
      1 md whole stewed tomatoes
      1    garlic salt
      1 pn cumin
      2    beef gravy

1. Roast green chiles over grill until all skin is almost black

2. Soak roasted green chiles (submerged) in bowl of cold water for ten
minutes. Peel skin off.

3. Dice chili into small, small pieces or mashed.

4. Cut up meat into bite size pieces.

5. Sautee meat with white onion about 10 minutes or just barely
brown.

6. Add tomatoes, garlic salt, cumino and gravy and simmer about 1/2
hour.

Carols Favorite Vegetarian Chili
 
      Yield: 6 Servings
 
      1 lg onion,chopped
      3    garlic clove,crushed &
           -pressed
      2 T  oil
      1    celery rib,diced
  1 1/2 t  chili powder
      1 t  cumin
    1/2 t  cayenne pepper
      1 c  tomato,chopped
      2 T  tomato paste
      4 c  beans,kidney, black, pinto
           -and/or,garbanzo, cooked
    1/2 lb tofu,crumbled (opt)
  1 1/2 t  salt
      1 t  oregano

Saute onion and garlic in oil until onion is soft. Add celery and
spices. Saute another 2-3 minutes. Add tomato and paste. Mash 2 cups
of the beans and add beans and tofu to the pot along with the salt
and oregano. Simmer 30 minutes.

To cook raw beans:

Soak beans in water overnight, OR boil for 2 minutes and let sit,
covered, for 1 hour.  Bring to a boil in same water and simmer about
1 hour or until tender. (beans approximately double in volume, i.e.,
two cups raw = 4 cups cooked)

Carroll Shelby's Chili
 
      Yield: 4 Servings
 
    1/2 lb suet or
    1/2 c  oil,cooking
      1 lb beef round,coarse grind
      1 lb beef chuck,coarse grind
      1 cn tomato sauce(8oz ea)
      1 cn beer(12oz ea)
    1/4 c  red chile,hot,ground
      2    garlic cloves,finely chopped
      1    onion,small,finely chopped
  1 1/4 t  oregano,dried,pref. mexican
    1/2 t  paprika
  1 1/2 t  cumin,ground
  1 1/4 t  salt
      1    cayenne pepper
    3/4 lb monterey jack cheese,grated

1. Melt the suet or heat the oil in a heavy 3-quart (or larger) pot
over medium-high heat. Remove the unrendered suet and add the meat to
the pot. Break up any lumps with a fork and cook, stirring
occasionally, until the meat is evenly browned.

2. Add the tomato sauce, beer, ground chile, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir
occasionally.

3. Taste and adjust seasonings, ading the cayenne pepper. Simmer, uncovered, 1 hour longer.

4. Stir in the cheese and the remaining 1/2 teaspoon of the cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning.