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heat to low and drain fat. Blend in spices and tomatoes. Simmer 5-10
minutes. Stir in kidney beans. In a bowl, blend a little reserved
bean liquid with corn meal to consistency of pancake batter. Mix with
chili and simmer 10-15 minutes, stirring occasionally. Spoon into
serving bowls and top generously with shredded cheese. Serves 12.
 Saddlebag Chili
Yield: 8 Servings
4 lb beef briskit (rough),Ground
3 medium onions coarsely chopp
5 cloves of garlic,Minced
6 pieces of bacon
1 12 oz. beer
2 oz sour mash whiskey
2 T lackstrap molasses
1/2 t llspice
1 t salt,To Taste
4 T round cumin
1/2 c omato paste
3 c omato sauce
1 t orcestershire sauce
1 green bell pepper,Chopped
1 red bell pepper,Chopped
2 T ayenne flkes
8 fresh whole jalapeno~ pepper
2 T basco sauce
1/4 c asa harina (fine yell,Ground
Fry bacon. Reserve the grease. Saute the onions and Bell peppers
in the bacon grease with 1/2 of the minced garlic. Fry up the
briskit. Pour the beer and the whiskey into the LARGE pot and
turn heat to medium high. Dump in the onions & peppers that you
sauteed tomato sauce, Jalapenos, 3/4 of the cumin, the Worcestershire
sauce, Cayenne flakes, & the Tabasco sauce. When it begins to boil
reduce heat to Medium and add all other ingredients except the 1
remaining Tblspn of cumin. Cook on med. low to low heat for 1 hour,
stirring frequently. Add the last of the cumin now and cook for
another 10-15 minutes on medium high.
Stir constantly during this last cooking period.
 Sally's West Coast Chili
Yield: 6 Servings
1 lb bacon,diced
2 lb beef stew meat,cut into cub
2 md onions,chopped
4 cloves garlic,minced
1 c barbecue sauce
1 c chili sauce
1/2 c honey
3 16 oz cans tomatoes,chopped
4 beef bouillon cubes
1 bay leaf
1 T chili powder
1 T unsweetened baking cocoa
1 T worcestershire sauce
1 T dijon mustard
1 1/2 t cumin,Ground
1/4 t cayenne pepper,optional
3 16 oz cans red kidney beans
1 cheddar cheese,Shredded
In a large kettle or Dutch oven, cook bacon until crisp; remove to
paper towel to drain. Drain all but 3 Tbsp. drippings. Brown stew
meat in the drippings. Add onions and garlic; cook until onions are
soft. Return bacon to kettle. Add all the remaining ingredients except
kidney beans and cheese. Bring to a boil; reduce heat. Cover and
simmer until beef is tender, about 3-4 hours. Add beans and heat
through. Top each serving with cheese.
 San Antonio Chili
Yield: 10 Servings
3 lb meat (chili,Coarsely Ground
-meat)
6 T chili powder
1 T oregano
1 T cumin
1 T salt
1/2 t cayenne pepper
2 large cloves garlic,minced
1 t tabasco
1 1/2 qt water
1/4 c white corn meal
In Dutch oven, brown ground meat; drain. Add seasoning and water;
heat to boil. Reduce heat, cover and simmer for 1 hour and 30
minutes. Skim off fat. Stir in corn meal and simmer uncovered for 30
minutes. Stir occasionally.
 Sand Springs Chili - Southern Style
Yield: 4 Servings
2 lb beef,Coarse Ground
1/2 lb flank steak 1/4 cubs
1/2 lb reg. beef,Ground
15 oz tomato sauce
12 oz beer
12 oz tomato paste
1 T yellow cornmeal
1 T red wine vinegar
1/4 c minced onion,Instant
1/4 c chili powder
1 t red pepper,Crushed
1 t cumin,Ground
1/4 t basil leaves
1/4 t caraway seeds
1/4 t coriander
1/4 t marjoram
1/4 t red pepper,Ground
1/3 t ginger
1/3 t tarragon
1/3 t dill seed
1/3 t paprika
1/3 t tumeric,Ground
1/3 t caramon,Ground
1 ds curry
1 ds dill weed
1 ds rosemary
1 ds saffron
1 ds thyme
1 bay leaf,crushed
1 cinnamon stick
1 1/2 t garlic,Minced
1 1/2 t salt
1 T orgeano leaves
2 T salad oil
In a large saucepan, heat oil until hot. Add beef cubes; brown on
all sides, remove and set aside. Add ground beef, both grinds, brown ,
stirring to crumble. Add tomato sauce, tomato paste, one cup of
water, vinegar and all the other dry ingredients listed. (Mix the
cornmeal, onions, all the spices in a bowl then add them after the
meat has been cooked). Also add the browned beef cubes, stir well,
then add the beer and stir some more until all the ingredients are
mixed well. Simmer, covered, stirring occasionally, for at least 2
hours. This can be prepared early in the day and kept on low heat to
let spices blend together. Add more water if needed. Remove cinnamon
stick before serving.
 Sandi's Chili
Yield: 6 Servings
3 lb hamburger,brown & drain
2 md onions,chopped
1 lg can tomato paste
1 t pepper
20 cloves,whole
1 bay leaf
3 T chili powder
2 lg cans tomato juice
3 lg cans chili beans w/juice
1/4 c sugar
Brown & Drain hamburger and onions. Add drained meat and onion to
a large pot along with the following: Add Tomato paste, chili
powder,and cloves. Mix well. Slowly mix in tomato juice. Add Bay leaf
and pepper; stir. Bring to a boil; reduce heat to a slow simmer.
Cook, stirring occasionally, 1 to 1 1/2 hours. Add Chili Beans and
sugar. Heat through, stirring often to keep beans from sticking.
 Sandy's Chili
Yield: 1 Servings
1/3 c oil [ Pobierz całość w formacie PDF ]