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

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

Baked Shrimp With Chili-Garlic Butter Recipe

Baked Shrimp With Chili-Garlic Butter Recipe

Ingredients:

1 1/2 pounds of shrimp (raw) w/ shells
1/4 c of oil (vegetable)
1-3 dried chilies (de arbol); crumbled coarsely
1 green-onion top; silvered
1/2 c of butter
8 garlic cloves; finely chopped
1 Tbsp of fresh lime-juice
Salt

Instructions:

Have the seeds of some chilies removed for a rather mild flavor.

Prepare the oven. Heat it to 400 degrees F. Have shrimps shelled and deveined, but not removing tails. Rinse drain very well.

Heat oil and butter ins skillet placed over mid-heat ’til butter melts. Add in chilies, garlic, salt and juice. Cook while stirring for 1 min, then remove skillet from the heat.

You arrange the shrimps in layers inside a shallow two-quart bake dish. Then pour heated butter mix into shrimps. Let it bake for 10-12 mins ’til shrimps are opaque in color, stir once. Avoid overcooking, garnish w/ onion tops as you please.

Baked Shrimp With Chili-Garlic Butter Recipe