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Genuine Texas Red Chili II

    3 lb Lean venison
    6 oz Pearl or Lone Star beer
    3 oz Tomato paste
    2 tb Freshly ground cumin seeds
    3 ts Freshly gr. oregano leaves
    3 Med. cloves garlic, crushed
    1 Med. onion, finely chopped
    3 ts Salt
    6 Long red chili pods

    In a large stew pot, put meat, beer, and 2 cups water. Simmer meat until
    light grey in color, and add tomato paste. Stir and simmer for a few
    minutes, then add spices (which have been ground in perfectly dry blender
    at high speed), garlic, onion and salt. Stir thoroughly and remove from
    heat.

    Remove stems and seeds from chili pods and boil in covered saucepan with 3
    cups water for 15 minutes. Remove peppers and water to blender and blend
    into thick sauce. Add sauce to meat and simmer 2 hours. Serves 4 to 6.

    If chili needs thickening, up to 4 ts of Masa Harina (corn flour) may be
    added. This adds a unique Mexican flavor. If chili is too thick,
    additional water may be added, but add slowly and cautiously.

    For low calorie or greaseless chile, use very lean meat and never add suet.

    If additional "caliente" is needed, while chili is simmering, add ground
    cayenne pepper or Tabasco sauce.

    Makes 6 servings


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