Rescipe for Chile

[sexy debbie]

Looking for a good receipe for Chille.Thanking you in advance!!

[grandma2]

Re: Rescipe for Chile

hey sexy how yu doin girl, long time nuh see

i have a favorite that i use, maybe not really authentic but we like it....a step up from sloppy joes DWL

Chilli Con Carne

2 mediun onions chopped
2 cloves garlic minced
1 jalapeno pepper chopped (i leave the seeds in)
1 lb ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chilli powder
1 tablespoon parika
1 large can tomatoes chopped
2 cans kidney beans
2 tablespoon cooking oil

saute onions garli an pepperin oil for about 5 mins. remove and brown meat throughly add seasonings and return onion and garlic to pan. add tomatoes cover an simmer gently for 45 mins. add kidney beans and simmer for 10 mins longer.

SERVE WITH CRUSTY ROLLS OR CRACKERS.

[n.c.rootswoman]

Re: Rescipe for Chile

Good recipe G2 [img]/forums/images/graemlins/wink.gif[/img] Browning wanna go a likkle different direction use G's recipe, but leave out the can of tomatoes, and the last 20 min add 1/2 head of cut up cabbage. Oh Baby [img]/forums/images/graemlins/cool.gif[/img]

[Nanook]

Re: Rescipe for Chile

Here is another recipe that won the annual Chili Cook-off up here. It was submitted by my workplace, and is very good!

FIRE ROASTED CHILI

1 Lb ground beef (course ground)
1/2 Lb Italian sausage
1t. salt
1t. fresh ground pepper
1 large onion
2 large peppers
1 T crushed garlic
2 16 oz. cans diced tomatoes
2 16 os. cans tomato sauce
2 T chili powder
1 T ground cumin
1 t. ground chipote powder
1 16 oz can beef stock
1 16 os can kidney beans
q 16 oz can chili beans
1 16 oz can black beans
1 16 oz can white beans
1 T cocoa
1 T coriander
Tabasco sauce
1/4 Cup brown sugar

Preparation:

Chop peppers, onions...saute'

Brown meat using oil, salt and pepper

Add rest of ingredients, except for beans and chopped peppers. Cook 60 minutes

Add beans and chopped peppers. Simmer over low heat 15 minutes.

Quantity: One gallon

[RichD]

Re: Rescipe for Chile

got to add alot more chilli powder than 1 ot 2 table spoons..i like to add about 4 or 5 [img]/forums/images/graemlins/laugh.gif[/img]

[vaj001]

Re: Rescipe for Chile

Queso

1 cup shredded Asadero cheese
4 oz. Jalapeno OR Poblano peppers - seeded, minced fine
1/4 cup half and half
2 Tablespoon minced onion
2 teaspoon ground cumin
1/2 teaspoon salt

Heat all ingredients over low heat, stirring constantly, until the cheese is melted.

Serve warm with corn tortilla chips. Serves 5. NOTES : If this is made with poblano peppers, it's called "queso con rajas de chile".

24 Karat Chili

2-1/2 lbs Cubed Beef Roast
2 cans Beef Broth
2 cups Water
2 cans Hunts Tomato Sauce
Oil

1st Spices:
1 teaspoon MSG
2 Tablespoon onion powder
2 teaspoon Beef granules
1 teaspoon Chicken granules
1 teaspoon garlic powder
1/4 teaspoon season salt
1 Tablespoon paprika
1 Tablespoon Texas chili powder
1 Tablespoon ground chili pepper

2nd Spices:
1 teaspoon MSG
2 teaspoon Cumin
1 teaspoon garlic powder
1/4 teaspoon season salt
1 Tablespoon Texas chili powder
1 Tablespoon Gebhardt chili powder

3rd Spices:
1-1/2 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 Tablespoon Gebhardt chili powder
1 Tablespoon Texas chili powder

4th Spices:
1-1/2 teaspoon cumin
1 Tablespoon Texas chili powder
1/2 teaspoon garlic powder

Brown beef in 2 teaspoon Wesson Oil. Add 2 cans beef broth, 2 cups water, 1 can Hunts Tomato Sauce and 1st spices. Bring to a boil; cover and cook at medium boil until beef is almost tender (approx 2-1/2 hr). 30 minutes before turn in add 2nd spices and 2nd can of Hunts tomato sauce. 20 minutes before turn in add 3rd spices. 10 minutes before turn in add 4th spices. Adjust to taste for salt and for heat add Tabasco Sauce.

Road Meat Chili

Phase I:
3lbs. Beef
8 oz. Ground Pork
1 T. Flour
1 T. Wesson Oil
1/3 Cup Onions
1/2 T. Granulated Garlic
1 can Beef Stock
2 cans Chicken Stock
8 oz. can Hunts Tomato Sauce
1/2 T. Cumin
1-4 oz. can mild green chilies
1 Jalapeño Pepper
1 t. Black Pepper
3 T. Gebhardt Chili Powder

Phase 2:
4 oz. Hunts Tomato Sauce
4 T. Gebhardt Chili Powder
2 T. Mild New Mexico Chili Powder
2 T. Cumin
1 t. Granulated Garlic
1 t. Tabasco
1/2 T. Brown Sugar

Sauté meat in Hunts Wesson Oil, drain and add to a 4 quart cooking pot. Add all other ingredients and simmer covered 1-½ hours.

Uncover, add all ingredients in Phase II and simmer 45 minutes.

Vegetarian Chili

3 tablespoons olive oil
1 large onion, diced (about 2 cups)
1 large green pepper, diced
2 stalks celery, sliced
4 large cloves garlic, minced
2 (14 1/2-ounce) cans diced tomatoes
1 (16-ounce) jar TABASCO brand 7 Spice Chili Recipe
1 cup water
1/2 cup raisins
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can great northern beans, drained
1 cup frozen corn kernels
1/2 cup salted cashews
1/2 teaspoon salt

Heat olive oil in a large pot over medium-high heat. Add onion, bell pepper, celery and garlic and cook 5 minutes. Stir in tomatoes, TABASCO® brand 7 Spice Chili Recipe, water and raisins and bring to a boil; reduce heat and simmer 5 minutes. Add beans, corn, cashews and salt and mix well. Simmer 10 minutes longer or until flavors are blended and chili reaches desired consistency, stirring occasionally. Makes 6 to 8 servings.

Espresso Bean Chili

1/2 pound (about 1-1/3 cups) black beans
1 bay leaf
3 (or more!) medium cloves garlic, peeled and minced
1 medium onion, peeled and finely chopped
4 teaspoons instant espresso powder (Medaglia D'Oro is widely available)
1-1/2 Tablespoons chili powder (more to taste)
2 teaspoons ground cumin
2 teaspoons dried oregano leaves, crushed
1 28-ounce can crushed tomatoes
1/4 teaspoon salt
2 Tablespoons minced cilantro
Optional:
1/2 cup plain nonfat yogurt
1 Tablespoon lime juice

Put the beans in a large bowl and cover with lots of water. Cover and let soak overnight. (Or place the beans in a saucepan, cover with water and bring to a boil. Boil 1 minute. Let sit 1 hour.) Drain the beans and place in a large pan. Add 3 cups water and the bay leaf. Bring to a simmer.

In a (non-stick) skillet cook the garlic and onions over medium heat for 10 minutes. Add the espresso powder, chili powder, cumin, oregano, and tomatoes. Simmer 15 minutes. Stir the tomato mixture into the beans. Simmer the chili 1-1/2 - 2 hours, until *very* thick and beans are *very* tender. Stir often during the end of the cooking time to prevent sticking. Stir the salt and cilantro into the chili. Combine the yogurt and lime juice, if using, and spoon a little on top of each serving of chili.

Atomic Canuck Chili

2 pounds lean ground beef
1/2 large onion, diced
1 tablespoon crushed red pepper
3 tablespoons garlic powder
1 tablespoon seasoned pepper
2 (4 ounce) cans mushroom pieces, drained
1 (28 ounce) can baked beans
2 (15.25 ounce) cans kidney beans with liquid
2 (6 ounce) cans tomato paste
1/4 cup white sugar
3 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapeno chile peppers, diced
1/4 cup Canadian beer
2 tablespoons crushed red pepper
hot sauce
1/4 cup barbeque sauce

In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain off the fat, and place the mixture into a slow cooker.

Stir mushrooms, baked beans, and kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce into the slow cooker. Season with hot sauce and more crushed red pepper.

Cover, and cook on Low for 4 to 5 hours. Serves 10

Chicken and Corn Chili

4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans

Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.

About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.

Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Pueblo Green Chili Stew

1 1/2 pounds boned lamb, cut into 1" cubes
Flour
2 tablespoons lard or oil
1/2 teaspoon freshly ground pepper
3 dried juniper berries, crushed
1 medium-sized onion, peeled and chopped
2 1/2 cups canned hominy, drained
1 1/2 tablespoons ground red chili
1/2 teaspoon salt
1 clove garlic, peeled and mashed
1 teaspoon Mexican oregano
3 green chili peppers, peeled, seeded, and chopped
1 pint water

Coat lamb lightly with flour: Brown lamb slowly on all sides in oil in a large heavy saucepan. While meat browns, add black pepper and juniper berries. Transfer meat to a plate. Sauté onion in pan until slightly wilted. Return meat to pan. Add remaining ingredients and simmer, covered, for 1 1/2 hours, stirring occasionally.

Pueblo Indian Fry Bread

2 lbs lard or 2 quarts oil
3 cups sifted flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup warm water

Melt lard in 5 quart deep pot. Combine flour, baking powder, and salt in a large mixing bowl. Add warm water in small amounts and knead dough until soft but not sticky. Sometimes more flour or water will be needed. Cover bowl and let stand for about 15 minutes. Pull off large egg-sized balls of dough and roll out into rounds about 1/4 inch thick. Punch hole in center of each round, piercing several times with fork, to allow dough to puff. In a heavy skillet fry rounds in lard or other shortening until bubbles appear on dough, turn over and fry on other side until golden

Pumpkin Chili Mexicana

2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell peppers
1 clove garlic
1 pound ground turkey
2 (14.5 ounce) cans canned peeled and diced tomatoes
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (15 ounce) can canned tomato sauce
1 (15.25 ounce) can canned
kidney beans, drained
1 (4 ounce) can ORTEGA®
Diced Green Chiles
1/2 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper

HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
2 ADD tomatoes with juice, pumpkin, tomato sauce, beans, chilies, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes. Serves 4.

Lentil Chili

2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 cup dry lentils
1 cup dry bulgur wheat
3 cups low fat, low sodium chicken broth
2 cups canned whole tomatoes, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
salt and pepper to taste

In a large pot over medium high heat, combine the oil, onion and garlic and sauté for 5 minutes. Stir in the lentils and bulgur wheat. Add the broth, tomatoes, chili powder, cumin and salt and pepper to taste. Bring to a boil, reduce heat to low and simmer for 30 minutes, or until lentils are tender. Serves 6.

Black and White Chili

Nonstick cooking spray
1 pound chicken tenders, cut into 3/4-inch pieces
1 cup coarsely chopped onion
1 can (15-1/2 ounces) Great Northern beans, drained
1 can (15 ounces) black beans, drained
1 can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained
2 tablespoons Texas-style chili powder seasoning mix

Slow Cooker Directions:
Spray large saucepan with cooking spray; heat over medium heat until hot. Add chicken and onion; cook and stir 5 minutes or until chicken is browned.

Combine cooked chicken, onion, beans, tomatoes and chili seasoning in slow cooker. Cover and cook on LOW 4 to 4-1/2 hours.

Serving Suggestion: For a change of pace, this delicious chili is excellent served over cooked rice or pasta.

Oh Dear, It’s Chili Beer

10 pounds Klages Malt
1 pound crystal malt
1.5 ounces Kent Goldings (in boil)
1/2 ounce Kent Goldings (finishing hops)
3/4 pound jalapeño peppers (seeded)
1 teaspoon Irish Moss (final 10-15 minutes)
Wyeast European Ale Yeast
3/4 cup priming sugar (or other malt/primer)

Do standard step mash with a 60 minute boil. Steam peppers for 20 minutes or so to sanitize them. Add peppers to primary fermenter for duration of fermentation (rack within 2 weeks or so).

[sexy debbie]

Re: Rescipe for Chile

Thanks to all for your replys i will try and let you know how it turned out.Respect!!

[SweetLips]

Re: Rescipe for Chile

I'm vegetarian and this is one of my favorites!

Vegetarian Chili

Ingredients:
1 28oz can crushed tomatoes
4 ripened juicy tomatoes
2 15.5 oz cans black beans or kidney beans or combination
3/4 cup Textured Vegetable Protein granules (Hydrate with Veg Broth)
1 med red bell pepper
1 large yellow onion, chopped
3 large cloves garlic, minced
2 tablespoon oil
3 teaspoon chili powder
2 teaspoon cumin
Chopped red onion and cheddar cheese to sprinkle on top
Cayenne pepper, salt, and chopped jalepenos to taste
Directions:

Prepare textured veg protein according to directions. On medium heat, heat up can of crushed tomatoes in large pot until bubbly. Add textured veg protein and continue to heat for 10 minutes. Stir frequently. Meanwhile, saute yellow onion and garlic in oil until onions are soft and clear. Add this to tomato mixture and let cook for 5 minutes. Continue to stir.

Chop tomatoes and bell pepper and add to pot. Also, add chili powder, cayenne pepper, salt, and jalapenos (more peppers, the better). Continue to cook for 15 minutes, allowing the liquid from fresh tomatoes to come out into the chili. Stir frequently. Then, drain and rinse beans in lukewarm water and add to chili. Cook on medium heat for 10 minutes and then cover pot and simmer on low for 20-25 minutes, stirring frequently.

Serve piping hot and sprinkle lots of chopped red onion and shredded cheese on top. Enjoy.