Beef & Macaroni Chili Recipe

Beef Macaroni Chili Recipe

Ingredients:

1 c of raw macaroni
Half a lb of beef; ground
1 tsp of chili (powder)
A pinch of salt
A pinch of freshly ground black pepper
A can of tomato soup
1/2 tsp of garlic (powder)
An oz of cheese (Mozzarella, 15%PRCTG% mf)

Instructions:

Cook the macaroni for 7-10 minutes ’til al dente. Saute beef in a large-sized pan and remove excess fat off the pan. Add the salt, pepper, chili, and garlic powder.

Stir well over low heat for 5-7 minutes. Mix in tomato soup and macaroni. Allow to heat completely.

Add with shredded Mozzarella before you serve. Cover pan and allow heat to melt cheese.

You can reheat left overs. Good for 4 persons.

Beef Macaroni Chili Recipe

Chili Recipe 20

Chili Recipe 20

Ingredients:

3 lbs of beef (lean); diced
1 qt or water
1/4 c of shortening (liquid)3 Tbsp of paprika
1 Tbsp of sugar
3 tsp of salt
1 tsp of marjoram
1 tsp of cumin (ground)
1 tsp of pepper (red)
5 cloves of garlic; finely chopped
8 pods of chili or 6 Tbsp of chili (powdered)

For the Thickening:
6 Tbsp of corn meal
1 c of water
3 Tbsp of flour

Instructions:

Cook meat in oil over a high flame. Constantly stir, ’til the meat turns gray (not brown) in color. Pour in with water then cover it, let it cook for about 1.5 hours over a low heat. Put in the rest of the ingredients except for the thickening then let it simmer for 30 minutes.

Combine the ingredients for the thickening then pour it in the chili mix, then cook it for 30 minutes, constantly stirring in order to keep it from sticking. (You may pour water for your desired consistency). If the meat’s fatty, skim the fat off prior to putting in the thickening.

If you want milder flavors, trim the red pepper and powdered chili into half and drop 2 Tbsps more of paprika. Good for one serving

Chili Recipe 20

Buzzard’s Breath Chili Recipe

Buzzard’s Breath Chili Recipe

Ingredients:

3 Tbsps oil (butter, lard or bacon oil)
2 large-sized onions; diced
8 lbs coarse ground beef (chuck)
8 lbs coarse ground beef (round)
5 cloves of garlic; minced
5 1/3 Tbsps of chili powder (redhot)
5 1/3 Tbsps of chili powder (mildly hot)
1 Tbsp ground cumin
1 tsp crumbled oregano
3 cans tomato sauce (8 oz each)
3 c of water
2 Tbsps salt
1 pc parsley
1 c masa harina (corn flour)

Instructions:

Heat oil (butter, lard or bacon) on a stockpot over moderate temperature. Put in onions then stir until translucent.

Pour in ground beef (both chuck and round already spiced) and stir occasionally for about 30 minutes or until brown. Add tomato sauce, then water, parsley (if preferred) and salt.

Increase heat til boiling then reduce heat, then simmer without the lid for one hour. Add masa harina to thicken, then cook for another ten minutes while stirring

Buzzard’s Breath Chili Recipe

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

Chili Con Carne Recipe 38

Chili Con Carne Recipe 38

Ingredients:

1 Tbsp of chili (powder form)
1 1/2 tsp of pepper
1/4 tsp of cumin; ground
1/4 tsp of sage; dried
1/4 tsp of oregano; dried
1 Tbsp of cornstarch OR 2 Tbsps of cornmeal
2 tsps of salt
3 c of sauce (tomato) OR 5 c of tomatoes; skins off, de-seed dice
2 tbsps of oil
1 small clove of garlic; minced
2 pcs of onions (large); diced
2 pcs of Laurel leaves
2 lbs of beef (lean); cut into bite size pieces
2 c of beans (pinto or red); dried

Instructions:

Soak beef and beans in ample amounts of tap water in a kitchen pot then bring both to boiling. Mix in onions, garlic then Laurel leaves then simmer over medium high heat ’till beans become tender. This would take about an hour or two.

In a large skillet, saute the tomatoes, cornstarch and add salt, seasonings and herbs. Mix well then simmer it for 5 minutes. Transfer tomato mixture to your bean mixture then simmer it for an hour more.

Good for eight persons.

Chili Con Carne Recipe 38

Portuguese Chili Beans Recipe

Portuguese Chili Beans Recipe

Ingredients:

2 c of beans (kidney); rinsed and dried
1 tsp of cooking oil (or bacon drippings)
1 pc of onion (medium); chopped
3 pcs of garlic cloves; crushed
1-1/2 lbs of chuck (or linguesa, ground)
8 oz of tomato sauce (or tomato paste, canned)
1/8 tsp of cloves (ground)
1 Tbsp of chili powder
2 tsps of salt
2 tsps of pepper (black)
Parsley (fresh or bell pepper); chopped
Hot pepper (red, small)

Instructions:

Soak the beans for over a night; cook till soft. Saute garlic and onion on oil then add chuck. Cook till slightly browned. Add cloves, tomato sauce, powdered chili, pepper, salt, (red) pepper, and parsley.

Let it boil, about 10 to 15 mins. Add the beans then continue to cook, about 25 more mins. Serve along with (Portuguese) bread.

Portuguese Chili Beans Recipe

Mexican Smoked Chili Marinade Recipe

Mexican Smoked Chili Marinade Recipe

Ingredients:

Fresh juice (from 3 pcs of oranges)
Fresh juice (from 3 pcs of lime)
2 pcs of chiles (chipotle, canned); chopped
2 tsps of oregano; crushed
3 pcs of garlic cloves; chopped finely
1 tsp of cumin seeds
1 tsp of pepper (black)
2 Tbsps of wine vinegar
1 tsp of salt

Instructions:

Combine the juices, garlic, chiles, oregano, pepper, cumin, salt, and vinegar inside a blender; blend till smoothened. Mixture is enough to marinate 3 cups or 4 cups of meat.

Mexican Smoked Chili Marinade 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

Lentejas En Adobo (Lentils With Chilies Pork) Recipe

Lentejas En Adobo (Lentils With Chilies Pork) Recipe

Ingredients:

1/2 lb of lentils (1 heaping cup, brown in color if available);
1/2 pc of onion (white, small)
Sea salt (to taste)

For the Meat:
1 lb of pork (for stewing, boneless); sliced into 1″ cubes
Sea salt (to taste)

For Final Cooking Seasoning:
5 pcs of ancho chilies (small); deveined, deseeded and toasted lightly
1/4 lb of tomatoes; broiled
1 love of garlic; peeled chopped roughly
1/4 tsp of oregano (dried)
1 pc of clove (whole)
1 stick of cinnamon (1.5-inch)
1 Tbsp of lard (melted) or oil (safflower)
1 pc of plantain (medium, about 8 ozs); peeled sliced into 1/4″ cubes
2 slices of pineapple (thick); peeled, cored sliced to form triangular small wedges

Instructions:

Ensure no foreign matter is in lentils by running hands through them. Wash three times and place in pan. Put salt, onion as well as sufficient water in order to reach 2″ above lentils’ surface. Quickly simmer on moderate heat.

Allow to further simmer ’til lentils become soft (approximately three hours but depends on age). Stock water that is in near-boiling temperature by your side.

Place pork in pan and place salt as desired. Pour water, immersing pork. Simmer (fast) ’til pork becomes tender yet not too soft. Drain then strain. Reserve broth then set aside meat.

Submerge chilies (dried) in water (boiling) for 15 mins or ’til they are soft and fleshy. Pour out liquid. Blend ’til smooth with a cup of reserved broth, cinnamon, clove, oregano, garlic and tomatoes.

Melt lard on pan (for frying) ’til heated through. Put blended items then fry on moderate heat while stirring, about four minutes. Pour mixture into lentils then add pineapple, plantain, pork and the rest of broth.

Simmer for half an hour, adjusting taste with salt or water. Cook ’til mixture is like soup (thick). This recipe creates 4 serving portions.

Lentejas En Adobo (Lentils With Chilies Pork) Recipe

Antic Ancho Chili Recipe

Antic Ancho Chili Recipe

Ingredients:

3 dry ancho chili
1 Tbsp of olive oil
1 onion (large); chopped
1 Tbsp of tomato paste
1 tsp of cumin
1/4 tsp of blackpepper
1/2 c of dry wine (white)
4 ounces of crumbled goat cheese
1 Tbsp of butter (unsalted)
2 1/2 pound stew meat
2 Tbsps of garlic; minced
1/4 tsp of oregano
1/2 tsp of salt
1 1/4 c of beef broth
1 1/2 tsp of cilantro; chopped

Instructions:

Remove chili stems and cut lengthwise; remove seeds. Put in large saucepan then add in water. Boil reduce the heat at once. Let it simmer ’til tender for 15 mins.

Heat the oil w/ butter in large thick pot placed over mid-heat. Saute meat ’til browned then set it aside. You add chopped onions into the pot cook it for a minute.

You add in garlic, let it cook for 2 mins on high-heat then you reduce the heat let it cook for four more minutes.

You drain your chilies, setting aside 1/2 c of liquid. Combine peppers w/ reserved fluid. Pour into onions.

Put meat back into pot add in rest of the ingredients. Boil then you reduce the heat, cover cook under low-heat for 1-2 hrs. Cover w/ cheese.

Antic Ancho Chili Recipe