[ Pobierz całość w formacie PDF ]
which stick together. Cook, stirring occasionally, over high heat
until meat is well sered (but not burnt). Add onions and garlic,
reduce heat, cook until onions are translucent. If meat has been
seared in small batches, add all meat, onions and garlic to a
stockpot. Add beer/spice mixture to pot. Cook until liquid is well
reduced (be careful not to scorch). After liquid has reduced, add 2
cups of stock. Bring to a boil, reduce heat, and simmer uncovered for
2 hours. Use remaining stock to adjust consistency during cooking.
Midwestern Chili
Yield: 10 Servings
4 md yellow onions &,Peeled
-coarsely cho,pped
3 garlic cloves and,Peeled
-crushed
1/4 c olive (or other cooking oil)
1 t oregano
2 bay leaves,crumbled
2 lb beef,Ground
1/4 c chili powder
1 cn tomatoes (1-lb,12-oz) (do
-not dra,in)
3 cn red kidney beans(1-lb,4-oz)
- (do n,ot drain)
2 t salt
3 T cider vinegar
1/8 t crushd hot red chile peppers
- (or m,ore to taste)
SAUTE ONIONS AND GARLIC in the oil in a large, heavy kettle over
moderate heat, stirring occasionally, 10 minutes until golden. Add
oregano, bay leaves and beef and saute, breaking up meat, 10 minutes
until beef is no longer pink. Add 2 tablespoons chili powder,
tomatoes, 2 cans kidney beans and simmer, uncovered, over low heat,
stirring occasionally, 1 1/2 hours. Add remaining chili powder and
kidney beans along with salt, vinegar and red peppers. Simmer,
stirring now and then, 15 minutes longer. Serve hot, or cool and
freeze for future use. Makes 10 to 12 Servings
Mike's Modified Tucson Jailhouse Chili
Yield: 6 Servings
1 lb sweet italian sausage
1 lb cheap beef roast,Cubed
1 lg onion -,Diced
6 cloves garlic -,Diced
1 cn 4 oz green chiles,Diced
1/2 4 oz can jalepenos,Diced
1 cn 16 oz tomato sauce
1 cn 16 oz tomatoes,Diced
1 cn tomato paste - 6 oz
1 cn beer
2 T chili powder
1 T cumin,Ground
1 T cider vinegar
2 T brown sugar
2 cn 16 oz kidney (or pinto
-beans)
-drained
1 salt and pepper,To Taste
Dice onions and garlic. Saute beef and sausage. When starting to
turn color, add the onion and garlic and saute till meat is brown.
Add the rest of the ingredients, simmer for a couple of hours. If the
beef is real cheap and tough, longer simmer for tender. If you used
good stuff a couple of hours to let the flavors blend will do it.
Adjust seasoning to taste.
Mike's Texas Chili - Southern
Yield: 4 Servings
3 lb beef,Ground
1 lb pork,Ground
1/2 T bacon fat or
5 strips of bacon,Precooked
1 crushed
1/16 c sugar
1/8 c dark brown sugar
1 T beef soup base
1/2 t coffee (or real),Instant
-coffee
1 c celery,Chopped
1 t thyme
2 t salt
1 t cummin seed
1 t garlic,powder or minced
1 T cocoa
2 bay leaves
1 t cilantro
1/2 T mexican oregano
1 t tabasco or
1 t cayenne pepper (+/-to taste)
3/8 c chili blend
2 T paprika
1 cn v-8 juice,(48 oz. ea)
1 c onion,Chopped
1/2 c green and red peppers
1 chopped
1 cn stewed tomatoes (16 oz. ea)
Brown pork and beef, and drain very well. Add all ingredients to
large crock pot and cover. Cook on high for 4 - 6 hours or low for 8 -
12 hours. The longer it cooks, the thicker it gets. Cubed roast or steak
may be substituted for the ground meat.
Mikes Three Meat Texas Red Chili - Southern
Yield: 8 Servings
2 lb pork,cubed 1/2
2 lb beef,cubed 1/2
2 lb veal,cubed 1/2
1/2 c chili powder (mix)
2 T cumin
2 T garlic,chopped
1 c onion,chopped
1/2 c green pepper,chopped
2 T oregano
1 c corn meal (fine)
4 c water
1 t salt
1/4 c sugar
Brown meat, pork first then beef and veal. Remove from pan and drain.
Place meat into a large pot. Pour off most of the oil used to brown
meat. Saute onions and green peppers, add to the meat. Add remaining
ingredients except corn meal and water. Simmer for 3 hours. Mix corn
meal with water and add to pot for thickening. Cook until desired
consistency. NOTE: this can be cooked in a crockpot on low for 8 to
10 hours. If you use a pressure cooker, cook at 15 lbs. pressure for
45 minutes to 1 hour. Serve with grated cheddar cheese and chopped
raw onions on top, or sour cream. 4
Mikes Champion Chili
Yield: 24 Servings
3 md onions
2 md green peppers
2 lg stalks celery
2 cloves garlic
1 sm jalapeno pepper,fresh,
-seeded & di,ced
8 lb lean chuck,coarsely ground
-or hand,cut into 1/2 cubes
7 oz green chiles,Diced
28 oz stewed tomatoes
15 oz tomato sauce
6 oz tomato paste
6 oz chili powder,dark
2 T cumin,toasted and ground
-tabasco s,auce to taste
12 oz beer,divided into two
-portions
12 oz mineral water,or beer
3 bay leaves salt and pepper
-to taste
Dice and saute the first five ingredients. Add the meat and brown
it. Add the remaining ingredients, including half the beer (Mike sez to
drink the remainder!). Add water just to cover the top of the
mixture. Cook about 3 hours on low heat, stirring often.
Mom's Chili
Yield: 4 Servings
1 lb beef,Ground
2 lg yellow onions,chopped
1 lb kidney beans
1/2 lb tomato paste
6 oz water [ Pobierz całość w formacie PDF ]
zanotowane.pl doc.pisz.pl pdf.pisz.pl wyciskamy.pev.pl
which stick together. Cook, stirring occasionally, over high heat
until meat is well sered (but not burnt). Add onions and garlic,
reduce heat, cook until onions are translucent. If meat has been
seared in small batches, add all meat, onions and garlic to a
stockpot. Add beer/spice mixture to pot. Cook until liquid is well
reduced (be careful not to scorch). After liquid has reduced, add 2
cups of stock. Bring to a boil, reduce heat, and simmer uncovered for
2 hours. Use remaining stock to adjust consistency during cooking.
Midwestern Chili
Yield: 10 Servings
4 md yellow onions &,Peeled
-coarsely cho,pped
3 garlic cloves and,Peeled
-crushed
1/4 c olive (or other cooking oil)
1 t oregano
2 bay leaves,crumbled
2 lb beef,Ground
1/4 c chili powder
1 cn tomatoes (1-lb,12-oz) (do
-not dra,in)
3 cn red kidney beans(1-lb,4-oz)
- (do n,ot drain)
2 t salt
3 T cider vinegar
1/8 t crushd hot red chile peppers
- (or m,ore to taste)
SAUTE ONIONS AND GARLIC in the oil in a large, heavy kettle over
moderate heat, stirring occasionally, 10 minutes until golden. Add
oregano, bay leaves and beef and saute, breaking up meat, 10 minutes
until beef is no longer pink. Add 2 tablespoons chili powder,
tomatoes, 2 cans kidney beans and simmer, uncovered, over low heat,
stirring occasionally, 1 1/2 hours. Add remaining chili powder and
kidney beans along with salt, vinegar and red peppers. Simmer,
stirring now and then, 15 minutes longer. Serve hot, or cool and
freeze for future use. Makes 10 to 12 Servings
Mike's Modified Tucson Jailhouse Chili
Yield: 6 Servings
1 lb sweet italian sausage
1 lb cheap beef roast,Cubed
1 lg onion -,Diced
6 cloves garlic -,Diced
1 cn 4 oz green chiles,Diced
1/2 4 oz can jalepenos,Diced
1 cn 16 oz tomato sauce
1 cn 16 oz tomatoes,Diced
1 cn tomato paste - 6 oz
1 cn beer
2 T chili powder
1 T cumin,Ground
1 T cider vinegar
2 T brown sugar
2 cn 16 oz kidney (or pinto
-beans)
-drained
1 salt and pepper,To Taste
Dice onions and garlic. Saute beef and sausage. When starting to
turn color, add the onion and garlic and saute till meat is brown.
Add the rest of the ingredients, simmer for a couple of hours. If the
beef is real cheap and tough, longer simmer for tender. If you used
good stuff a couple of hours to let the flavors blend will do it.
Adjust seasoning to taste.
Mike's Texas Chili - Southern
Yield: 4 Servings
3 lb beef,Ground
1 lb pork,Ground
1/2 T bacon fat or
5 strips of bacon,Precooked
1 crushed
1/16 c sugar
1/8 c dark brown sugar
1 T beef soup base
1/2 t coffee (or real),Instant
-coffee
1 c celery,Chopped
1 t thyme
2 t salt
1 t cummin seed
1 t garlic,powder or minced
1 T cocoa
2 bay leaves
1 t cilantro
1/2 T mexican oregano
1 t tabasco or
1 t cayenne pepper (+/-to taste)
3/8 c chili blend
2 T paprika
1 cn v-8 juice,(48 oz. ea)
1 c onion,Chopped
1/2 c green and red peppers
1 chopped
1 cn stewed tomatoes (16 oz. ea)
Brown pork and beef, and drain very well. Add all ingredients to
large crock pot and cover. Cook on high for 4 - 6 hours or low for 8 -
12 hours. The longer it cooks, the thicker it gets. Cubed roast or steak
may be substituted for the ground meat.
Mikes Three Meat Texas Red Chili - Southern
Yield: 8 Servings
2 lb pork,cubed 1/2
2 lb beef,cubed 1/2
2 lb veal,cubed 1/2
1/2 c chili powder (mix)
2 T cumin
2 T garlic,chopped
1 c onion,chopped
1/2 c green pepper,chopped
2 T oregano
1 c corn meal (fine)
4 c water
1 t salt
1/4 c sugar
Brown meat, pork first then beef and veal. Remove from pan and drain.
Place meat into a large pot. Pour off most of the oil used to brown
meat. Saute onions and green peppers, add to the meat. Add remaining
ingredients except corn meal and water. Simmer for 3 hours. Mix corn
meal with water and add to pot for thickening. Cook until desired
consistency. NOTE: this can be cooked in a crockpot on low for 8 to
10 hours. If you use a pressure cooker, cook at 15 lbs. pressure for
45 minutes to 1 hour. Serve with grated cheddar cheese and chopped
raw onions on top, or sour cream. 4
Mikes Champion Chili
Yield: 24 Servings
3 md onions
2 md green peppers
2 lg stalks celery
2 cloves garlic
1 sm jalapeno pepper,fresh,
-seeded & di,ced
8 lb lean chuck,coarsely ground
-or hand,cut into 1/2 cubes
7 oz green chiles,Diced
28 oz stewed tomatoes
15 oz tomato sauce
6 oz tomato paste
6 oz chili powder,dark
2 T cumin,toasted and ground
-tabasco s,auce to taste
12 oz beer,divided into two
-portions
12 oz mineral water,or beer
3 bay leaves salt and pepper
-to taste
Dice and saute the first five ingredients. Add the meat and brown
it. Add the remaining ingredients, including half the beer (Mike sez to
drink the remainder!). Add water just to cover the top of the
mixture. Cook about 3 hours on low heat, stirring often.
Mom's Chili
Yield: 4 Servings
1 lb beef,Ground
2 lg yellow onions,chopped
1 lb kidney beans
1/2 lb tomato paste
6 oz water [ Pobierz całość w formacie PDF ]