Capitol Punishment (Chili) Recipe

Capitol Punishment (Chili) Recipe

Ingredients:

4 lbs chuck (extra lean); ground
1 lb chuck (extra lean); cubed to 1/4″ sizes
1 Tbsp oregano; crumbled
2 lbs pork (extra lean); ground
2 Tbsp paprika
2 Tbsp monosodium glutamate
2 large onions; minced
9 Tbsps powdered chili (mildly hot)
10 cloves of garlic; minced
4 Tbsps cumin
4 Tbsps of beef bouillon; instant crushed
1/2 c of oil (Wesson)
1 tsp powdered Mole
1 Tbsp sugar
1 tsp coriander (seeds)
8 oz tomato sauce
2 c of water
24 oz beer (Old Milwaukee)
1 tsp hot sauce (Louisiana Red)
1 Tbsp corn flour (masa harina)
A dash of salt

Instructions:

On a stockpot, put in water then mix (beef) bouillon, cumin, powdered chili, oregano, paprika and beer together. Season with MSG and let it simmer.

On a skillet, fry meat by batches until golden brown, using kidney suet or oil (Wesson). Drain cooked pieces, then add them to the spices simmering on the stockpot.

Continue process til all the meat are on the stockpot with the spices. Saute onion with garlic then add it to the simmering meat and spices.

Put more water if needed, then cook for about two hours. Gradually the Mole, coriander (seeds), hot sauce, sugar along with the tomato sauce and cook for forty-five minutes.

In lukewarm water, dissolve the corn flour, adding in chili and season with salt, in order to create a chili paste.

Capitol Punishment (Chili) Recipe

Chili A La Franey Recipe

Chili A La Franey Recipe

Ingredients:

1 Tbsp of olive oil
1 lb of beef (very lean, ground coarsely)
1 lb of pork (very lean, ground coarsely)
3 pcs of onions (large); chopped finely
Bell pepper(s)
2 pcs of celery stalks; chopped finely
1 Tbsp of garlic; chopped finely
1 Tbsp of dried oregano (Mexican)
2 pcs of bay leaves
2 tsps of cumin (ground)
3 c of tomatoes (with tomato paste)
1 c of broth (beef)
1 c of water
Salt
Black pepper (freshly ground)
1/2 tsp of chile caribe
2 Tbsps of ground chile (red, mild-hot)
2 c of beans (kidney); cooked then drained

Instructions:

Combine the ground meat. Heat oil on large pot above moderate heat then add meat; stir constantly to crumble. Cook till meat turns brown,

Add onions, pepper, garlic, celery, oregano, cumin, and bay leaves; mix thoroughly. Add tomatoes, water, broth, black pepper, salt, chile, and caribe; let it boil. Once boiling, reduce the heat then let it simmer, at about twenty mins, uncovered, while stirring frequently.

Add beans; simmer, at about another 10 mins. Taste then adjust with the seasonings.

Chili A La Franey Recipe

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

Texas Chili – Southern Recipe

Texas Chili – Southern Recipe

Ingredients:

3 lbs of beef (ground)
1 lb of pork (ground)
1/2 Tbsp of bacon fat (or 5 pcs of precooked bacon strips then crushed)
1/16 c of sugar (white)
1/8 c of sugar (dark brown)
1 Tbsp of soup base (beef)
1/2 tsp of coffee (instant or real)
1 c of celery; chopped
2 tsps of salt
1 tsp of thyme
1 tsp of cumin seed
1 tsp of garlic (powder or minced)
1 Tbsp of cocoa powder
2 pcs of bay leaves
1 tsp of cilantro
1/2 Tbsp of oregano (Mexican)
1 tsp of hot sauce (Tabasco)
or
1 tsp of ground pepper (cayenne)
3/8 c of chili blend
2 Tbsps of paprika
48 oz of juice (V-8)
1 c of onion; chopped
1/2 c of peppers (green or red); chopped
16 oz of stewed tomatoes (canned)

Instructions:

Brown beef together with pork then drain excess fat; place inside a crockpot. Add bacon fat, sugars, soup base, coffee, celery, salt, thyme, cumin, garlic, cocoa, bay leaves, cilantro, oregano, hot sauce, cayenne, chili blend, paprika, juice, onion, peppers, and stewed tomatoes. Cover; continue to cook 4-6 hours at high or 8-12 hours for low.

To Cook Using The Stove:
Brown beef together with pork then add onions till they turn translucent; set aside. Cook bacon fat, sugars, soup base, coffee, celery, salt, thyme, cumin, garlic, cocoa, bay leaves, cilantro, oregano, hot sauce, cayenne, chili blend, paprika, juice, peppers, and stewed tomatoes; mix them well.

Cook for five mins. Add the browned meat; cover. Slowly cook above gentle heat for four hours or more, stirring every 10-15 mins.

Texas Chili – Southern Recipe

Bullard’s Best Yet Chili Recipe

Bullard’s Best Yet Chili Recipe

Ingredients:

8 oz of beans (Pinto)
1 can of tomatoes (14 oz stewed)
12 oz of chopped onion
8 oz bell pepper (green); diced
2 cloves of garlic
1 Tbsp olive oil
1/4 cup cilantro
20 oz deer meat (venison)
1/2 lb pork
1/2 stick of butter
1/4 cup of powdered chili
1 tsp of black pepper
1 Tbsp of salt
1 tsp of cumin (seeds)

Instructions:

Soak beans in clear water (water level should be two inches above the beans) overnight. Bring to boil in a stockpot until well done. Put in tomatoes then let it simmer.

Heat oil and stir fry for five minutes the green pepper, then add the onions, occasionally stirring while adding cilantro and garlic.

In a large frying pan, brown meat in melted butter for about fifteen minutes. Combine this with the green pepper and onions, sprinkle the powdered chili and allow to simmer another ten minutes.

Pour this meat and spices to the stockpot of beans then cook for another hour with the lid on. Remove lid then let simmer another thirty minutes.

Bullard’s Best Yet Chili Recipe

Numero Uno Chili Recipe

Numero Uno Chili Recipe

Ingredients:

1/4 c of olive oil
2 pcs of onions (yellow, large); chopped
2 lbs of beef (ground coarsely)
Meat (shoulder, chuck, or shank)
2 lbs of pork (ground coarsely)
Salt
1/3 c of chili powder (mild, unseasoned)
3 Tbsps of cumin (ground)
3 Tbsps of oregano (dried)
3 Tbsps of cocoa powder (unsweetened)
2 Tbsps of cinnamon (ground)
1-1/2 tsps of cayenne pepper
4 c of juice (tomato)
3 c of stock (beef or canned broth)
8 pcs of garlic cloves (medium); peeled then chopped finely
2 Tbsps of cornmeal (yellow)
32 oz of beans (kidney, dark red); drained then rinsed

Instructions:

Heat oil on a skillet above moderate heat. Add the onions; cook till tender, stirring frequently, at about twenty mins. Combine ground pork and ground beef inside a (Dutch) oven above moderate heat. Season 2 tablespoons of salt; cook till meat is browned and crumbled, at about twenty mins, stir frequently.

Add chili, cumin, cocoa, oregano, cayenne, and cinnamon; cook for 5 mins, stir frequently. Add stock and juice; let it boil. Once boiling, reduce the heat then let it simmer for one hour, uncovered.

Taste and adjust the seasonings as preferred. Add the garlic; stir thoroughly then add cornmeal, if desired, to make it thicker. Add beans; simmer for another five mins.

Numero Uno Chili Recipe