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Awful Good Texas Chili

    BACON: 3 strips, thick
    BEEF: 3 pounds lean, coarse ground
    ONION: 1 medium, chopped fine
    GARLIC: 3 medium cloves, minced
    TOMATO PASTE: 6-ounce can
    CUMIN: 3 tablespoons, ground
    OREGANO: 1 tablespoon, ground
    SALT: 1 tablespoon
    PEPPER: 1 tablespoon, ground black
    BEER*: 12-ounce bottle
    CHILE PODS: 6-9 dried, red
    WATER: 3 cups

    In a large, cast-iron kettle, fry bacon crisp. Remove and discard bacon saving
    the grease. Add meat, onion and garlic and saute in bacon grease until meat
    is gray. Stir in tomato paste, then add spices and mix well through the meat.
    Pour in beer. Stir thoroughly and remove from heat.

    Remove stems and seeds from dried chili pods. Boil in a covered saucepan
    with water for 15 minutes. Put peppers and water into blender and blend into
    thick sauce; pour sauce into kettle with meat; stir and simmer for 2 hours.
    Check after 1 1/2 hours. If chili needs thickening, add a tablespoon of masa
    harina. If chili is too thick, add water sparingly. For hotter chili, add cayenne
    pepper or Tabasco sauce -- sparingly.


    Makes 8 servings

    Recipe by Golden West Publishers


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