Chili
1 1/2 lbs dried pinto beans
2 lbs coarse grind chili meat (or hamburger)
2 medium onions diced
1 green pepper diced
4 jalapeno peppers diced
2 habenero peppers diced
1 large can stewed tomatoes diced
4 Tablespoons chili powder
2 Tablespoons cumin
3 teaspoons garlic powder
1 Tablespoon Worcestershire Sauce
salt & pepper (to taste)
TO TASTE FOR ADDED HEAT:
red pepper flakes
cayene pepper
tabasco sauce
Let pinto beans soak overnight and discard soaking
water.
Cook beans until soft and ready to eat.
About 2 hours.
Meanwhile brown meat and discard as much fat
as possible.
Sweat onions, peppers until just soft (do not
brown).
Add the pinto beans, meat, onions, peppers and
tomatoes to a
large stockpot. Add enough bean cooking
water to make a soupy mix.
Then add the spices and stir well. Bring
to a boil and simmer
uncovered for 2 to 3 hours, adding water as necessary.
Stir and taste often. Adjust seasonings
for your taste.
This chili tastes best when aged in the refrigerator
for at least 24 hours.
Allows all the flavors to blend.
from the kitchen of Terry "Doc" Belcher
True Texas chili has no beans and no tomato.
Honky-Tonk Style Texas Chili
10 lbs coarse ground chili meat
1 cup chili powder (hot)
1 cup chili powder (mild)
3/4 cup paprika
1/2 cup comino (cumin)
1/4 cup garlic powder
1/4 cup salt
1/8 c crushed red chili
1 lb suet
3 quarts water
1/4 cup sugar (twenty min before pullin' it off the fire)
Add fat first, then meat and seasonings to fat.
Add water after it cooks 2 hours.
Cook 3 hours total.
Stir occasionally.
Now that's Texas Chili! This is real good with raw chopped onion on
top.
from the kitchen of Terry "Doc" Belcher
Saute in small amount of oil in Dutch oven:
1 lb ground turkey breast
1 medium onion --- chopped
Minced garlic --- to taste
6-7 stalks celery --- chopped
1 medium green pepper --- chopped
remove from pan but reserve liquid
Add:
3 cups water
4 chicken bouillon cubes (or substitute chicken broth for all or part
water)
Bring to boil
Add 7-10 oz macaroni --- cook 10 minutes
Add:
1 can Rotel tomatoes
3 cans tomato sauce
1 can pinto beans
6 T. Parmesan
Parsley
Chile powder
2 T. vinegar
