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Great Wall of Texas Chili

    2 pounds boneless trimmed beef (shoulder arm, chuck or
       chuck tender) cut in cubes or a coarse chili grind.
    1 tablespoon crisco
    1 1/2 teaspoons hot sauce
    8 ounces tomato sauce
    2 beef bouillon cubes
    2 fresh jalapeno peppers

    Cook meat over medium heat in melted shortening until gray.
    Add hot sauce, tomato sauce, bouillon cubes and enough water
    to cover the ingredients. Add one pepper, first slitting the skin
    to prevent breakage. Cover and simmer 40-60 minutes. Stir
    occasionally and add water as needed Remove pepper when soft
    and squeeze in juice. Discard pulp and seeds.


    Mix the following together and divide into three equal portions:

    6 tablespoons chili powder
    4 teaspoons cumin
    1 tablespoon granulated onion
    1 teaspoon granulated garlic
    1 teaspoon MSG (optional)
    1/2 teaspoon salt
    1/2 teaspoon white pepper
    3/8 teaspoon cayenne pepper
    1/4 teaspoon oregano
    1/8 teaspoon ground bay leaf

    During the last hour of cooking time, add one-third of the chili
    powder and spices and the second pepper. Continue cooking, adding
    water as needed. During the last half-hour, remove the second pepper,
    squeeze in juice and discard pulp and seed. Add additional one-third
    chili powder and spices. Continue cooking, adding water as needed.
    During the last 15 minutes, add remaining one-third chili powder and
    spices, continue cooking. During the last five minutes, taste for
    seasoning. Adjust chili powder, cumin and salt.

    Recipe by Kenny Bob Parsons


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