chili verde
chili verde
Chili Verde
1 pound pork or beef
Oil or lard
4 green chiles, toasted, peeled and chopped
2 cloves garlic, crushed
1 medium onion, chopped
1 medium tomato, chopped
1 cup boiling water
Salt
Pepper
Cut pork into small cubes. Saut? in oil until well browned. Drain off all but 1 tablespoon fat. Add chopped chiles, garlic, onion, tomato and water and season to taste with salt and pepper. If desired, you may also add 1 potato, peeled and diced, at this time. Cover tightly and simmer for 1 hour.
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crock pot | Comments Offblack bean chili
black bean chili
Black Bean Chili
Posted by Tiffany at recipegoldmine.com 11/30/2001 11:49 am
Source: Santa Fe Lite & Spicy Recipes by Joan Stromquist
1/4 cup olive oil
1 large onion, diced medium
2 tablespoons fresh garlic, minced
1 tablespoon red chili powder
2 teaspoons ground coriander
2 1/2 teaspoons cayenne pepper
2 1/2 teaspoons paprika
1 tablespoon dried oregano
2 1/2 teaspoons ground cumin
1 1/2 pounds frozen green chile peppers,
defrosted and chopped
4 cups tomatoes, chopped
4 1/2 cups tomato juice
1/4 cup molasses
1 1/2 pounds black beans, washed, cooked and
drained (reserve the cooking liquid)
1/8 cup fresh cilantro, minced
1 tablespoon salt, or to taste
1 cup Monterey jack cheese, grated, optional
1/2 cup sour cream, optional
In a large stockpot, heat the olive oil over medium-high heat until it is hot. Add the onion and saut? until translucent, about 6 to 8 minutes.
Add the garlic, red chili powder, coriander, cayenne pepper, paprika, dried oregano and cumin, and stir well.
Add the green chile peppers, tomatoes, tomato juice and molasses and stir again. Cover the pot and bring the liquid to a simmer.
In a food processor, puree one-third of the cooked black beans and a small amount of the reserved cooking liquid until a smooth liquid forms. (Add more cooking liquid as needed.)
To the stockpot, add the pureed beans, the rest of the cooked beans, the cilantro and the salt and stir well. Simmer the soup for 10 minutes or until everything is hot.
To serve, place 1/8 cup of Monterey jack cheese in the bottom of each of eight soup bowls. Pour the soup on top. Garnish with a dollop of sour cream.
Makes 8 servings.
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condiments | Comments Offmogollon mountain chili
mogollon mountain chili
Mogollon Mountain Chili
Source: Christopher Creek Landmark Cafe, Payson, Arizona
2 pounds ground beef
2 onions, chopped
2 small cans diced green chiles
3 bouillon cubes
1 (15 ounce) can stewed tomatoes
2 cans kidney beans
4 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon Mexican oregano
1 teaspoon celery salt
1 teaspoon crushed red pepper
2 tablespoons granulated sugar
Brown ground beef and drain off fat. Add onions, chiles and bouillon cubes and cook until onions are translucent. Add remaining ingredients. Simmer 1 hour.
Serve in a bowl with Cheddar cheese on top and a dollop of sour cream placed in the center. Diced yellow onions complete the garnish.
Your life is the sum result of all the choices you make, both consciously and unconsciously. If you can control the process of choosing, you can take control of all aspects of your life. You can find the freedom that comes from being in charge of yourself. — Robert F. Bennett
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condiments | Comments Offroadhouse chili
roadhouse chili
Roadhouse Chili
4 pounds ground beef
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, crushed
1 jalape?o, sliced
2 1/2 tablespoons butter
3 tablespoons chili powder
1/2 cup water
1 teaspoon Worcestershire sauce
2 (16 ounce) cans tomatoes, undrained
Salt, to taste
Pepper, to taste
3 cans kidney beans, undrained
Brown ground beef in a heavy skillet with onions, green peppers, jalape?o, garlic and butter. Drain.
Add remaining ingredients except the beans. Simmer for 45 minutes, adding more water as needed.
Add beans and simmer an additional 20 minutes. Spoon chili into bowls and serve.
Yields 8 servings.
Put duties aside at least an hour before bed and perform soothing, quiet activities that will help you relax. — Dianne Hales
