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Champion Hoot Owl Chili Recipe

 


  
      Yield: 6 Servings
 
      2 lb chuck cubed,or chili grind
      8 oz tomato sauce
     14 oz beef broth
      4 md serranos,optional
      1 t  paprika
      1 t  cayenne pepper
      2 T  onion powder
      1 T  cumin
      1 T  garlic powder
      1 t  white pepper
      1 pk sazon
      5 T  chili powder

Coat a 4-quart pot with cooking oil and sear meat. Add 16 oz water,
tomato sauce and beef broth. Remove stems from serranos and make
small slit with knife and add. In a separate container, blend the
paprika, cayenne, onion powder,cumin,garlic powder,white pepper,Sazon
and chili powder. Add half of the spice mixture to the chili pot.
Simmer chili, covered, 1 1/2 to 2 hours. Remove serranos after one
hour and save. Add remaining spice mixture. Cook 30 minutes or until
meat is tender. (Using chili grind meat will shorten cooking time.)
Taste,add salt and/or juice pressed from serranos as needed.

Note if chili gets too thick,add small amounts of water.

Chanterelle & Shiitake Black Bean Chili W. Sour Cherries
 
      Yield: 4 Servings
 
      2 lb chanterelles -- &,Cleaned
      1    halved
      2 lb shiitake -- & stems,Cleaned
      1    removed
      3 c  tomato juice
      3 c  orange juice
      1 bn fresh thyme -- plus
  1 1/2 T  fresh thyme
      2 c  black beans,Dried
    1/4 c  peanut oil --,Divided
      2 lg onions --,Diced
      8    cloves garlic --,Minced
      2 lg sweet green peppers --
      1    diced
      2    ancho chiles --,Minced
      1    chipotle chile --,Minced
      1    pasilla chili --,Minced
    1/2    habanero chile --,Minced
     15    plum tomatoes -- seeded &
      1    quartered
      2 c  fresh corn kernels
      1 bn scallions --,Diced
      3 T  oregano
      3 T  cumin seeds --,Toasted
      1    ground
      2 c  sour cherries

Set mushrooms aside.

Boil tomato & orange  juices, then add the bunch of  thyme and the
beans. Simmer covered 1 1/2 hours.

Heat 1/2 of the peanut oil (1/8 cup), add onion and garlic and brown.
Add pepper, chiles, tomatoes and simmer 20 minutes; add com,
scallion, oregano, the  remaining 1 1/2 tablespoons thyme and the
cumin and simmer 20 minutes; add beans and simmer.

While beans simmer heat remaining 1/8 C. peanut oil in a saute pan
until smoking hot. Add mushrooms and saute 5 minutes. Add to
chile-bean mixture, stir well and simmer 20 minutes. Add cherries and
serve.

 

 

 

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