Arcadian 8 Bean Chili Recipe

Arcadian 8 Bean Chili Recipe

Ingredients:

1 piece Anne rosenweig
1/4 pound dried kidney beans
1/4 pound of pinto beans
1/4 pound of white beans
1/4 pound of pink beans
1/4 pound of black beans
1.4 pound of red beans
1/4 pound of cranberry beans
1/4 pound of navy beans
1 pound of bacon
2/3 cup of garlic; minced
1/4 cup of powdered cinnamon
1/4 cup of cayenne-pepper
108 ounces of tomato plum (Italian) w/ juice
12 ounces of beer
1 onion (large); peeled and chopped
1/4 cup of coriander seed; toasted
1/4 cup of paprika
Salt

Instructions:

Soak all beans in large-sized pot overnight. Drain the next day then add in fresh clean water, enough to have all beans covered. Simmer it for 90 mins or ’til beans turn tender.

Mince your bacon then cook in skillet ’til it starts to be crispy. Add garlic onions. Place over mid-heat cook for five minutes. You add in all spices Poblanos then cook for five minutes more.

Add in beer tomatoes w/ juice. Simmer it for 30 mins then cook your beef in separate pan ’til no longer pink. Let it drain then add into tomato mixture.

Once your beans are cooked, have them drained, reserve liquid then have beans added to tomato-meat mixture. Season w/ salt then simmer mixture for 60 mins. Add more liquid if mixture becomes dry.

Arcadian 8 Bean Chili Recipe

C.V. Woods World Championship Chili Recipe 2

C.V. Woods World Championship Chili Recipe 2

Ingredients:

3 lbs dressed chicken
1 tsp crumbled oregano
4 c of water
1 Tbsp ground cumin
1/2 lb of suet (beef)
1/2 tsp monosodium glutamate
1/2 c celery; chop finely
7 c tomatoes; peel chop
2 tsps of refined sugar
5 lbs of pork chop; cut thinly in center
1 tsp of cilantro
4 lbs of beef (flank steak)
1 tsp of thyme
3 medium-sized onions; sliced in half
3 peppers (green); diced
2 cloves of garlic; minced
1 c beer
1 lb of shredded cheese (jack)
Juice from one lime
6 pcs long green chili

Instructions:

Chop chicken to small pieces, add water and simmer for two hours in a saucepan. Remove chicken pieces then set aside broth.

Combine tomatoes, sugar, celery and then simmer for an hour and a half in a two quart saucepan.

Boil chilies for fifteen minutes until soft. Allow to cool and then slice in quarter squares after removing seeds.

Thoroughly mix all spices in beer til dissolved. Pour in previously cooked tomatoes then add chilies. Add garlic and mix with chicken (broth) that has been set aside.

Prepare six to eight Tbsps of melted suet. Pour one third to a skillet and use to brown half of the pork chop. Do the same for the rest of the pork chop; add these to the broth and slowly cook for thirty minutes.

Trim off fat in the flank steak then cut in cubes (3/8″). Brown this in melted suet by batches and when all is done add these to the pork and chicken (broth) mixture.

Simmer again for about an hour adding the onions, then diced peppers (green). Simmer again for two to three hours more, stirring every fifteen to 20 minutes. Set aside to cool for an hour and place in refrigerator overnight.

When ready to serve, reheat the soup. Sprinkle shredded cheese and then lime squeezed juice before meal is served.

C.V. Woods World Championship Chili Recipe 2

Dallas Chili Recipe

Dallas Chili Recipe

Ingredients:

6 lbs of beef (brisket); ground coarsely
4 Tbsps of hot chile (red); ground
1 Tbsp of mild chile (red); ground
1/2 Tbsps of chile (Caribe)
1 tsp of pepper (Cayenne)
2 Tbsps of oregano (dried)
8 cloves of garlic; crushed
4 pcs of bay leaves
1 tsp of gumbo file (ground sassafras)
3 Tbsps of cumin (ground)
3 Tbsps of woodruff
1 tsp of paprika
1 Tbsp of salt
1/3 c of drippings (bacon)
2 Tbsps of lemon (juice)
2 Tbsps of lime (juice)
1 Tbsp of mustard (Dijon)
2 Tbsps of corn flour
4 cans of beer (12 ozs)
1 Tbsp of Worcestershire sauce
1 Tbsp of sugar
1 Tbsp of fat (chicken, optional)
Hot sauce (pepper, optional)

Instructions:

Mix beef together with salt, paprika, woodruff, cumin, gumbo, bay leaves, garlic, oregano, cayenne, Caribe and chile. Heat drippings on moderate flame and add meat mixture on pot.

Then break lumps and continue cooking, stirring from time to time, ’til meat becomes brown. Add rest of the ingredients including optional ingredients when used.

Boil mixture then reduce flame to simmer for two hours while uncovered. Season to taste when necessary then simmer 10 more minutes, still uncovered.

Add beer/water when necessary. Skim fat off prior to serving.

Dallas Chili Recipe