Chili Warms the Soul!

While chiles are simmering, heat 1 tablespoon of the oil in a skillet and sauté the onions 5 minutes, then add the garlic and sauté 1 minute more. Remove onions from the pan, heat the remaining tablespoon of oil, and cook the beef, stirring frequently, until the beef is lightly browned. Put the beef and onions in a large pot or Dutch oven with the beef broth. Bring to a boil, reduce heat and simmer.

Put the chiles and cooking liquid in a blender or food processor. If using canned chipotle chiles, remove the stems and add chipotles to the blender. Puree until a thick red sauce forms. Push the sauce through a sieve to remove the bits of skin, then add sauce to the simmering meat. Stir in seasonings and sugar. Continue to simmer for at least 1 hour, until meat is tender, adding beer, beef broth, or water if needed. Add salt, adjust seasonings to taste.

Notes: This is a serious chili recipe for people who are serious about their chili.

Texas Red Chili
Chili Recipes from Marlboro Country

• 1/4 lb. suet, bacon drippings, or vegetable oil
• 6 lbs. lean beef, coarsely cubed
• 1 cup chili powder (about 4 1/2 oz)
• 2 Tbsp crushed cumin seeds or ground cumin
• 2 Tbsp oregano
• 2 Tbsp salt
• 1 - 2 Tbsp cayenne pepper
• 4 cloves garlic, minced
• 2 qts. beef stock or canned beef broth
• 1/2 cup masa harina or cornmeal
• 1/2 cup cold water

Fry suet until crisp. Then add beef, about 1 lb at a time, and brown, stirring as it cooks. Remove each pound after browning. When all meat is browned, return it to kettle and add seasonings and beef stock or broth. Cover and simmer 2 hrs. Skim off fat. Combine masa or cornmeal and water and stir thoroughly into chili. Simmer 30 min. Makes about 3-3/4 qts.

Desperado Chili
adapted by Judy from a Marlboro Country Chili recipe
This sounds strange but it is excellent!

• 1/3 cup lard or vegetable oil
• 4 lbs. beef chuck, cut into 1/2" cubes
• 1 large onion, chopped
• 3 cloves garlic, finely chopped
• 2 cans (4 oz.) whole green chiles cut into strips
• 8 canned or fresh Serrano or Jalapeno peppers, seeded and chopped
• 2 (10 oz) cans tomatillos or 3 cups of cut-up fresh tomatillos (about 10)
• 1 (6 oz) can tomato paste
• 1-1/2 cups beef stock or canned beef broth*
• 1/3 cup chopped fresh coriander or 1-1/2 tsp ground coriander
• 5 tsp. crushed cumin seeds or ground cumin
• 1-1/2 tsp. salt
• 1/2 tsp ground black pepper

Heat lard in skillet. Add meat about

Go To Page: 1 2 3 4

Articles in this Topic    Discussions in this Topic