I gotta get me some Sazon Goya now.
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Terlingua Winning Chili Recipes
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Below is a chili that I have been making for a couple years now and everyone that eats it says that it is great so I thought that I would share.
KEVIN'S CHILI
6 TABLE SPOONS VEGETABLE OIL
2 LARGE YELLOW ONIONS (FINELY CHOPPED)
4 LARGE CLOVES GARLIC, (MINCED)
3 JALAPENOS VEINED AND SEEDED ( MINCED)
1-2 HABANERA PEPPERS VEINED AND SEEDED (MINCED)
2 1/2 LBS CUBED VENISION OR BEEF STEW MEET IF VENISION NOT AVALIABLE.
1 1/2 LBS GROUND VENISION OR GROUND CHILI BEEF(85/15)
2 28 OZ CANS OF CRUSHED TOMATOES
6 TABLE SPOONS RED WINE VINEGAR
6 TABLE SPOONS GROUND CHILI POWDER
4 TABLE SPOONS GROUND CUMIN
4 TABLE SPOONS WORCESTERSHIRE SAUCE
1 TEA SPOON OF CAYENNE PEPPER , PLUS A PINCH
2 LARGE GREEN BELL PEPPERS SEEDED AND CHOPPED
2 TEA SPOONS SALT OR TO TASTE
FRESHLY GROUND BLACK PEPPER TO TASTE
2 10 OZ CANS OF RED KIDNEY BEANS (DRAINED)(only as an option not a must)
6 TABLE SPOONS OF MASA HARINA (FINE CORNMEAL) MIXED WITH WATER UNTIL IT MAKES A SMOOTH PASTE (USED TO THICKEN CHILI AT THE END)
HEAT THE OIL IN A LARGE SKILLET. STIR IN ONION,GARLIC,AND HOT PEPPERS. SAUTÉ OVER MED-HI HEAT UNTIL THE ONION IS JUST TENDER(ABOUT 5 MINUTES)
ADD THE CUBED AND GROUND BEEF AND CONTINUE COOKING FOR ABOUT 5 MINUTES UNTIL MEAT IS NO LONGER RED. POOR THE SKILLET INTO A 6-7 QUART SLOW COOKER ON HIGH AND ADD ALL REMAINING INGREDIENTS (EXCEPT BEANS AND MASA/CORNMEAL). COOK ON HIGH FOR 30 MINUTES STIRRING OCCASIONALLY. STIR IN BEANS AND MASA/CORNMEAL AND REDUCE HEAT TO LOW / SIMMER FOR 5-6 HOURS.
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This is the one I always make. http://www.chili.org/dashman.html
I need to try some of the others.
And just a reminder that chili is meat and seasonings....no veggies!!!
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Originally posted by bassinking View PostHey Steven what section of the grocery store do you find this stuff
Same place you buy topo chico (mineral water).
and you can always get it on amazon
Our Cotton Bowl JFF Chili was amazing.
We floated one habanero, serrano and jalapeno pepper to kick it up just a tad in a double batch.Last edited by Legdog; 01-07-2013, 12:58 PM.
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recipes moved to: https://www.casichili.net/recipes.html
That said I usually use the seasoning dumps from this: https://www.casichili.net/1999-bob-coats.html The only thing I do different is that I use 2# of chili ground and 1# of stew meat.
It's awesome when you get all the ingredients. I usually buy the FT. Worth Light and Gunpowder Texas Red from online. I can't find them in the stores.
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