dallas chili
dallas chili
Dallas Chili
Yield: 12 servings
6 pounds beef brisket, coarse grind
4 tablespoons ground hot red chile
1 tablespoon ground mild red chile
1/2 tablespoon chile Caribe
1 teaspoon cayenne pepper
2 tablespoons dried Mexican oregano
8 garlic cloves, crushed
4 bay leaves
1 teaspoon gumbo file (ground sassafras)
3 tablespoons ground cumin
3 tablespoons Woodruff or 2 ounces unsweetened chocolate
1 teaspoon paprika
1 tablespoon salt
1/3 cup bacon drippings
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon Dijon mustard
2 tablespoons Masa Harina
4 (12 ounce) cans beer
1 tablespoon Worcestershire sauce
1 tablespoon granulated sugar
1 tablespoon chicken fat (optional)
Hot pepper sauce (optional)
Combine the beef with the ground chile, caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff (if used), paprika and salt.
Heat the bacon drippings in a large heavy pot over medium heat. Add the meat and spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
Stir in the remaining ingredients (including the chocolate, if used) and the optional chicken fat and hot pepper sauce. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Taste and adjust seasonings.
Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed. Skim off fat before serving.
I think Superman should go on the Larry King show and announce that he would come back to life if people in all 50 states wanted him to. — Dave Barry
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beef | Comments Offtaco seasoning mix
taco seasoning mix
Taco Seasoning Mix
2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1 teaspoon ground cumin
1/2 teaspoon instant minced garlic
1/2 teaspoon crushed, dried red pepper
1/4 teaspoon dried oregano
1/2 teaspoon dried, minced onion
Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight or store in a jar with a tight-fitting lid. Label. Store in a cool, dry place. Use within 6 months. Makes 1 package (about 2 tablespoons).
To make taco filling, brown 1 pound ground beef in a skillet over medium-high heat. Drain excess grease. Add 1/2 cup water and 1 package Taco Seasoning Mix. Reduce heat and simmer for 10 minutes, stirring occasionally.
Makes filling for 8 to 10 tacos.
I will veto again and again until spending is brought under control. — Ronald Reagan
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beef | Comments Offpuppys breath chili
puppys breath chili
Puppys Breath Chili
Source: Country World - Thursday, October 21, 1993
This recipe (by Cathy Wilkey of Seattle) took the first place $25,000 prize at the 1993, 27th Worlds Chili Championship in Reno, Nevada.
1 (3 pound) tri-tip beef or sirloin tip, cut into
small pieces or coarsely ground
2 teaspoons cooking oil
1 small yellow onion
1 (14 1/2 ounce) can beef broth
3 1/2 tablespoons ground cumin
1/2 teaspoon oregano
6 cloves garlic, finely chopped
3 tablespoons Gebhardt chili powder
1 tablespoon New Mexico mild chili powder
5 to 6 tablespoons California chili powder
1 (8 ounce) can tomato sauce
1 dried New Mexico chile pepper, boiled and pureed
3 dried California chile peppers
1 (14 1/2 ounce) can chicken broth
1 teaspoon Tabasco pepper sauce
1 teaspoon brown sugar
1 lime
Dash of MSG
Salt to taste
Brown meat in oil for about 30 minutes over medium heat. Add onion and enough beef broth to cover meat. Bring to boil and cook for 15 minutes. Add 1 tablespoon cumin and 1/2 teaspoon oregano.
Reduce heat to light boil and add half of the garlic. Add half of the chili powder, and cook for 10 minutes.
Add tomato sauce and pulp from the dried peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency.
Cook for one hour on medium heat stirring occasionally. Add remaining chili powders and cumin. Simmer for 25 minutes on low to medium heat, stirring occasionally.
Turn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown sugar and juice of lime. Simmer over medium heat.
One forgives to the degree that one loves. — La Rochefoucauld
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beef | Comments Offmouth of hell chili
mouth of hell chili
Mouth of Hell Chili
Yield: 6 servings
1 large onion, chopped
2 tablespoons peanut oil
2 pounds rough ground beef brisket
2 cups stewed tomatoes
1 1/2 cups tomato sauce
1 teaspoon molasses
1 tablespoon ground cumin
2 teaspoons paprika
1 cup (12 ounces) beer
3 cloves garlic crushed
5 tablespoons HOT chili powder
1 teaspoon salt
2 tablespoons cayenne flakes
2 tablespoons Masa Harina
1 ounce 150-proof tequila
Saut? the onion and garlic in the oil. Add the meat and saut? meat is browned. Add all remaining ingredients except the tequila and cook for 1 hour 15 minutes.
Pour the tequila over the top of the chili in the bowl when serving.
Anthropology provides a scientific basis for dealing with the crucial dilemma of the world today how can peoples of different appearance, mutually unintelligible languages, and dissimilar ways of life get along peaceably together — Clyde Kluckhohn
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beef | Comments Offmescalero chili
mescalero chili
Mescalero Chili
Yield: 8 servings
3 pounds rough ground beef
2 pounds rough ground pork
2 medium onions, chopped
5 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Tabasco sauce
2 cups tomato sauce
1/2 cup tomato paste
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
5 whole jalapeno peppers
6 tablespoons Masa Harina
1 (12 ounce) can beer
12 ounces water
3 tablespoons ground cumin
1 teaspoon honey
Put beer and water into a large pot and bring to a boil. Add tomato sauce, soy sauce, and salt to taste. Fry meat and then add to pot.
Saut? the onions and bell peppers in the meat grease and add to pot. Add tomato paste and all other ingredients.
Cook for 45 minutes, stirring often.
Of all the varieties of virtues, liberalism is the most beloved. — Aristotle
