Recipes

Chili Seasoning Mix Recipe

Chili Seasoning Mix Recipe

Ingredients:

1 Tbsp of flour (unbleached)
1/2 tsp of dry red-pepper’ crushed
2 Tbsps of instant-minced onion
1/2 tsp of instant-minced garlic
1 1/2 tsp of chili seasoning
1/2 tsp of sugar
1 tsp of seasoned-salt
1/2 tsp of cumin (ground)

Instructions:

Blend all of the ingredients and place in mixing bowl, mix well. Scoop mixture carefully into 6″ aluminum-foil square then fold and seal well. Store your chili-seasoning mix on dry, cool place then use w/n six months.

Chili Seasoning Mix Recipe

Mom’s Chili Sauce Recipe

Mom’s Chili Sauce Recipe

Ingredients:

12 pcs of tomatoes (large)
2 pcs of bell peppers (green); chopped
2 pcs of peppers (red); chopped
1 c of celery; chopped
4 c of onions; chopped coarsely
1 pc of garlic clove; minced
2 pcs of bay leaves
1 c of sugar (dark brown)
1-1/2 c of vinegar (cider)
1 tsp of cinnamon (ground)
1/2 tsp of cloves (ground)
1/2 tsp of ginger (ground)
1 tsp of mustard (dry)
1/16 tsp of pepper (cayenne)
1/4 tsp of pepper (black, freshly ground)
Salt (to taste)

Instructions:

Blanch the large tomatoes; peel, core, then chop them. Combine tomatoes, celery, peppers, onion, bay leaves, garlic, vinegar, and sugar inside a non-corrosive (soup) kettle. Let it simmer above gentle heat, about one hour, stirring frequently.

Add cinnamon, ginger, cloves, cayenne, and mustard; stir thoroughly. Continue simmering above gentle heat, about two hours.

To avoid scorching, stir from time to time. Season salt and pepper then discard bay leaves.

Let it cool; ladle onto clean jars (leaving half inch of space). Seal then process on (water) bath, about 10 mins.

Mom’s Chili Sauce Recipe

Chili Beef Tacos Recipe

Chili Beef Tacos Recipe

Ingredients:

1/4 c of chili powder
6 pcs of garlic cloves; crushed
5 Tbsps of juice (fresh lime); strained
6 Tbsps of olive oil
1 Tbsp of cumin (ground)
2-1/2 lbs of beef (stewing); cut to half-inch
3-1/2 c of tomatoes (plum, Italian); drained then crushed
2 c of broth (beef)
1-1/2 c of dark beer (bottled)
1 pc of onion (large); chopped
2 pcs of chilies (jalapeno); minced
1-1/4 c of corn (frozen); thawed then drained
25 pcs of olives (green, pimento-stuffed)
1/2 c of pimentos (canned); drained then chopped
Salt pepper
20 pcs of taco shells
1-1/2 c of sharp cheese (Cheddar); shredded
1/2 of lettuce bunch (Romaine); chopped
4 pcs of tomatoes; seeded then chopped
Salsa (hot or mild)
1 c of sour cream

Instructions:

Mix garlic, chili, (lime) juice, cumin, and 3 tablespoons of oil inside a bowl; make it to paste and add beef then mix until coated well. Place inside the refrigerator for twenty-four hours, stir frequently. Preheat the oven, 350 degrees F.

Combine (marinated) beef, tomatoes, beer, and broth inside a (Dutch) oven; let it boil with heat on high. Once boiling, cover then transfer inside the oven; bake at about forty-five mins.

Remove the cover then continue to bake till beef has softened, about another forty-five mins. Let it cool then shred the cooked beef; return inside the liquid and place inside the refrigerator, covered, for over a night.

Heat three tablespoons of oil inside a skillet above moderately gentle heat. Saute jalapenos and onion, covered, while stirring frequently for fifteen mins till slightly brown. Strain the liquid from beef then add onto the skillet; let it boil.

Once boiling, reduce the heat then let it simmer, without the cover, while stirring frequently till sauce has reduced into half cup and thickened or about fifty mins.

Add shredded beef, corn, pimientos, and olives; stir above moderate heat till heated thoroughly, about five mins. Season salt pepper.

Fill the shells with mixture of beef. Add lettuce, tomatoes, and cheese. Serve at once with sour cream and salsa on the side.

Chili Beef Tacos Recipe

Margo Knudson’s Chili Recipe

Margo Knudson’s Chili Recipe

Ingredients:

2 pcs of chopped onions (medium)
6 cl of garlic
2 Tbsps of lard or kidney suet
2 ozs of chili powder (Gebhardt’s)
1/2 ozs of chili powder (regular, dark)
3 lbs of prime beef; coarsely cut or cubed
White pepper (to taste)
3 ozs of pork sausage
1/2 ounce of cumin
1 pc of green chili (medium)
1/2 tsp of chili powder (New Mexico)
1/2 tsp of coriander (as desired)
6 ozs of tomato sauce
1/4 tsp of cayenne
1/2 c of oregano tea (one Tbsp of oregano mixed w/ boiling water for half an hour)
1/2 ounce of salt
A dash of Hot sauce (Tabasco)
1 c of broth (beef)

Instructions:

Saute garlic with onions in lard for 3-4 minutes. Mix in dark chili and Gebhardt’s. Stir well. In a separate pan, brown the beef by batches. Season with white pepper as you cook.

Mix the meat with the sauteed onions, pouring broth in to avoid sticking. Cook green chili and sausage together for 2-3 minutes. Transfer to pot with the beef and sauteed onions.

Let it cook about 15-20 minutes. Mix in the remaining ingredients except salt, Tabasco and cayenne. Stir well. Allow to cook about half an hour.

Add in the strained tea and cover. Cook chili on low-heat for two hours ’til meat becomes tender. Stir chili frequently.

On the remaining 20-30 minutes, season chili with Tabasco, cayenne and salt as desired. Good for 6 persons.

Margo Knudson’s Chili Recipe

Out-Of-The-Ordinary Chili Recipe

Out-Of-The-Ordinary Chili Recipe

Ingredients:

1-1/2 lbs of beef ( can also use turkey or chicken)
2 c of water
1 Tbsp of chili powder (McCormick)
1 Tbsp of curry powder (McCormick)
3 pcs of tomatoes (large); cut to dices
4 c of cooked beans (kidney)
1 pc of onion (large); chopped
1 pc of scallion bunch; sliced
1-1/2 c of cheese (natural sharp); grated

Instructions:

Brown the meat inside a pan; drain excess fat. Add chili, curry, and water; simmer for 5 mins. Add beans and tomatoes; cook till heated thoroughly. Add the onions; stir thoroughly.

Ladle onto bowls; sprinkle cheese on top.

Out-Of-The-Ordinary Chili Recipe

Pedernales River Chili Recipe

Pedernales River Chili Recipe

Ingredients:

3 Tbsps of lard
4 lbs of beef; ground coarsely
1 pc of onion; chopped
2 pcs of garlic cloves; chopped
3 tsps of salt
1 tsp of oregano (dried, Mexican)
1 tsp of cumin (ground)
2 c of water
32 oz of tomatoes (whole)
4 Tbsps of hot chile (red, ground)
2 Tbsps of mild chile (red, ground)

Instructions:

Melt lard inside a large saucepan above moderate heat then add meat; stir constantly to crumble the cooking meat. Cook till meat becomes brown. Add garlic then onions; cook till onions become translucent.

Add salt, cumin, oregano, tomatoes, and water; stir thoroughly. Slowly add ground chilies till you get the desired hotness to your preference. Let it boil.

Once boiling, reduce the heat. Let it simmer for one hour, uncovered. Stir from time to time.

Pedernales River Chili Recipe

Chili Tostados Recipe

Chili Tostados Recipe

Ingredients:

8 flour tortillas
2 c of cowboy-chili
1 lettuce; shredded
1 tomato; chopped
Shortening
1 c of Texas-red
1 guacamole recipe

Instructions:

Heat shortening quickly in frying pan. Fry the tortillas ’til crisp.

You spread at least 1/4 c of warmed cowboy chili above each tortilla. Scoop 2 tablespoonful of warmed Texas-red then spread on tortilla top.

Garnish w/ lettuce. Scoop 1/4 c of guacamole then sprinkle all over tortillas w/ tomatoes.

Chili Tostados Recipe

Chili Con Queso Dip Recipe

Chili Con Queso Dip Recipe

Ingredients:

1 Tbsp of cilantro; chopped
1/4 tsp of pepper
3 ozs of cream cheese
1 tsp of garlic; minced
1/2 lb of cheese (Monterey Jack); grated
1/2 c of onion; minced
1 c of tomatoes (canned); diced
4 ozs of chilies (green); diced
1/2 tsp of cumin
1 Tbsp of butter

Instructions:

Place butter in a bowl and microwave for thirty seconds using high heat. Add the chilies, onions, cilantro, cream cheese then garlic and cover using cling wrap (leave a vent) then microwave once more for two minutes.

Next include the tomatoes, then heat again for two more minutes. Lastly, top the mixture with cheese. Stir then cook for a minute more.

Serve alongside tortillas. Good for two persons.

Chili Con Queso Dip Recipe

Brown Bag Gourmet Chili Recipe

Brown Bag Gourmet Chili Recipe

Ingredients:

2 pounds meat (beef)
1 medium-sized onion
1 medium-sized bell pepper
1 can of tomato sauce (8 oz)
1 can of beer (16 oz)
1 pack of brown bag mix
Dough Flour (enough to thicken sauce)
4 Tbsps hot sauce (Tabasco)

Instructions:

Brown meat in a heated pan and set aside. Saute onion (diced) and chopped (bell) pepper. Pour in meat, (tomato) sauce, beer and pack of brown bag mix.

Simmer for thirty to sixty minutes and stir the mix frequently. Slowly blend dough flour (masa harina) to thicken soup. Sprinkle with the 4 tablespoons of hot sauce (Tabasco).

Brown Bag Gourmet Chili Recipe

Latigo Chili Recipe

Latigo Chili Recipe

Ingredients:

5 lbs of beef brisket (coarsely ground)
5 lbs of venison (fatless, coarsely ground)
2 lbs of pork (lean, coarsely ground)24 oz of beer (Budweiser)
3 ozs of tequila
3 c o tomato sauce
3 c of tomatoes; stewed coarsely chopped
1 c of tomato paste
5 Tbsps of cumin (freshly ground)
5 Tbsps of corn or peanut oil
3 Tbsps of honey
3 Tbsps of pepper flakes (Cayenne)
2 Tbsps of salt
2 Tbsps of Tabasco sauce
1 Tbsp of all-spice
1 Tbsp of vinegar (Cider)
8 pcs of chili peppers (green); coarsely chopped
4 pcs of chili pepper (Anchos); dried minced
3 pcs of onion; coarsely chopped
6 cloves of garlic; minced

Instructions:

First, heat oil in a pot then put the peppers, garlic, onions and meat. Cook vegetable and meat ’til the colors turned brown. Pour in tequila and beer, then boil.

Put in flaked pepper, tomato, tomato (sauce), all-spice, 3 Tbsp of cumin, vinegar, pepper and salt; leave it to simmer in an hour. Put honey, paste of tomato, Tabasco and 1 Tbsp of cumin and simmer another hour before adding the 1 Tbsp of cumin remaining. Cook 10 mins. over a Medium High flame, frequently stirred.You may serve it cold or hot.

Good for 20 servings.

Latigo Chili Recipe