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Buzzard's Breath Chili

    8 pounds beef (US Choice boneless chuck)
    3 (8 ounce) cans tomato sauce
    2 large onions, chopped
    5 cloves garlic, crushed and chopped
    2 jalapeno peppers
    Chili powder (about twice the label amount)
    2 teaspoons ground cumin
    1/4 to 1/2 teaspoon oregano
    Salt to taste
    1 to 2 teaspoons paprika
    Cayenne pepper to taste
    Masa Harina (as needed)
    1 quart beef stock
   

    Take meat and chop into 3/8-inch cubes, removing all gristle and visible fat.
    Brown in an iron skillet, about 2 pounds at a time. Place in a large cast-iron
    chili pot, adding tomato sauce and equal amounts of water. Add chopped
    onion, garlic, jalapeno peppers (wrapped in cheesecloth) and chili powder.
    Simmer for 20 minutes, then add the cumin, oregano, salt and cayenne
    pepper to taste. As moisture is required, add homemade beef stock until
    amount is used, then add water if needed. Simmer, covered, until meat is
    tender (about 2 hours), stirring occasionally. Then add the Masa Harina to
    thicken if needed. Add paprika for color. Cook 10 additional minutes;
    correct the seasoning. Discard the jalapenos and serve.

    A small additional amount of cumin enhances aroma when added in the last
    ten minutes.

    Recipe by  Tom Griffin


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