Chili Warms the Soul!
about 1 lb at a time, removing after each lb. is browned. After all beef is browned, put onions and garlic in pan and cook until soft. Place beef and onions in large pot. Add peppers, tomatillos, tomato paste, beef stock, coriander, cumin, salt and pepper. Cover and simmer about 2-1/2 hrs. Makes about 2-1/2 qts.
*If using fresh tomatillos, increase beef stock or broth to 3 cups.
Super-Good Chili
from Tabasco
6 servings ·
- 1 tablespoon vegetable oil
- 1 pounds ground beef chuck
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 2 cans (16 ounces each) pinto beans, drained and rinsed
- 1 can (16 ounces) red kidney beans, drained and rinsed
- 1 can (12 ounces) diced tomatoes
- 1 can or bottle (12 ounces) beer
- 1 can (4 ounces) chopped green chilies
- 1 tablespoon Tabasco brand hot pepper sauce
- 1 teaspoons salt
- Shredded cheddar or Monterey jack cheese, optional
Heat oil in 5-quart Dutch oven or heavy saucepot over medium heat. Add beef and cook until well browned on all sides. Remove to bowl, using a slotted spoon. Add onion and garlic to drippings in skillet; cook until tender, about 5 minutes. Return meat to Dutch oven; stir in cumin; cook 1 minute. Stir in pinto beans, kidney beans, diced tomatoes, beer, green chilies, pepper sauce and salt. Bring to a boil over high heat, reduce heat to low, cover and simmer 20 minutes to blend flavors, stirring occasionally. Serve with shredded cheese, if desired.
Judy's Redeye Chili
Here is a great chili recipe that I concocted. It gets its name from the "secret ingredient", coffee, which is a key ingredient in Redeye Gravy.
- 2 Tbs. oil
- 2 onions, chopped
- 1-1/2 lbs. ground chuck or round
- 1/4 lb. ground breakfast sausage
- 3 garlic cloves, minced
- 1 (15 oz.) can tomatoes, drained and chopped
- 1 (6 oz.) can tomato paste
- 1 can beer
- 1/2 cup strong black coffee
- 1 can beef bullion
- 3-4 Tbs. chili powder*
- 1 Tbsp. cumin seed, toasted
- 1 Tbs. cocoa powder
- 1 tsp. oregano
- 1 tsp. red pepper or to taste
- 1 tsp. coriander
- salt to taste
- 1 can pinto beans, 1 can black beans
*I use home-grown powdered chiles, Ancho, NM, etc.
In a small skillet brown sausage. Drain and reserve. Pour oil into a large stockpot and sauté onion, ground beef and garlic. Cook until meat is lightly browned. Drain grease. Add rest of ingredients except jalapenos. Cook for 1-1/2 hr. and then add beans and salt to taste. Simmer for 30 minutes more. Thicken with masa harina mixed with a little water if necessary.
Serve with chopped onions, shredded Monterey Jack cheese,
Latest Articles