Are you a chili lover? If you are, then you'll love to be able to have a lot of chili recipes for the palate.
Below are 3 chili recipes that you prepare yourself at home:
1. "Los Venganza Del Almo" Chili
Yield: 4 servings
Ingredients:
- 1 T oregano
- 2 T paprika
- 2 T msg (MSG)
- 11 T Gebhardt Chili Powder
- 4 T cumin
- 4 T beef broth
- 1 (instant, crushed)
- 36 ouncesOld Milwaukee Beer
- 2 kg pork, cubed (thick
- 1 butterfly pork chops)
- Cutting 2 kg feed beef into cubes
- 6 kg Hull, Ground
- 4 large onions
- 1 finely chopped
- 10 cloves garlic
- 1 finely chopped
- 1 / 2 c wesson oil (sebum or kidney disease)
- 1 t mole (powdered)
- 1 as mole poblano
- 1 T sugar
- 2 t coriander seed (from Chinese
- 1 parsley, coriander)
- 1 t Louisiana Red Hot Sauce
- 1 (Durkee's)
- 8 ounces tomato sauce
- 1 d masaharina flour
- 1 Salt to taste
Directions:
- Pour into a large pot, pepper, oregano, MSG, chili powder, cumin, beef broth, beer, and 2 cups of water. Let simmer.
- In a separate pan, brown meat in 1 kg or 1 1 / 2 kg batches with Wesson oil or lard.
- Drain and bubbling in the spices. Continue until all meat is cooked.
- Saute chopped onion and garlic in 1 T. oil or lard.
- Add to spices and meat mixture.
- Add water as needed. Simmer 2Hours.
- Add mole, sugar, coriander seed, hot sauce and tomato sauce.
- Simmer for 45 minutes.
- Solves masa harina flour in warm water to a paste.
- In the chili seasoning. Salt. Simmer 30 minutes.
- Add additional Louisiana Hot Sauce for hotter taste.
Makes 1 pot.
2. "My Evil Twin" Habanero Salsa
Yield: 8 servings
Ingredients:
- 2 tablespoons olive oil
- 1 md onion - chopped
- 1 green bell pepper
- 1 chopped
- 1Pepper - Chopped
- 1 Anaheim chili pepper --
- 1 chopped
- 1 / 2 c chicken broth
- 4 habanero chile - minced
- 6 md Tomatoes - Skin &
- 1 dice
- 2 cn Tomatoes - diced
- 2 T lime juice
- 2 tablespoons lemon juice
- 1 t coriander, dried
- 1 t oregano
- 1 T sugar (or honey - optional)
- 1 salt and pepper - Press
- 1 / 4 c fresh parsley - chopped
Directions:
- Saute the onions, bell peppers and Anaheim in theOil for a few minutes, then add the chicken broth and cook until the broth is about gone.
- Add the habaneros (I roasted my first), diced tomatoes
(okay, I added the extra two doses, the heat slightly cut down, so that if
You want it super hot, you can eliminate some of the cans or
habanero flavor), lime and lemon juice, coriander, oregano, sugar, salt and pepper.
- Add Simmer for 20 or 30 minutes and parsley and simmer a few minutes.
3. "Puppy BreathChili "
Yield: 1 servings
Ingredients:
- 3 kg tri-tip beef, or other
- 1 hard / delicious sliced
- 1 into small pieces (or gross)
- 1 Floor
- 2 t oil
- 1 sm yellow onion
- 14 1 / 2 ounce can beef broth
- 3 1 / 2 T cumin, ground
- 1 / 2 teaspoon oregano
- 6 cl garlic, finely chopped
- 3 T Gebhardt Chili Powder
- 1 T New Mexico mild chili
- 1 Powder
- 6 T chili powder california
- 8 ounces tomato sauce
- 1 new mexicoChili, dried
- 1 red pepper, cooked and mashed
- 3 California chiles, dried
- 1 red pepper, cooked and mashed
- 14 1 / 2 ounces can chicken broth
- 1 t Tabasco pepper sauce
- 1 t brown sugar
- 1 lime, juice of 1 ds msg
- 1, Salt to taste
Directions:
- Brown meat in oil over medium heat.
- Add onion and enough beef broth to cover meat.
- Bring to boil and boil min for 15 min.
- Add 1 Tb cumin and 1 / 2 ts oregano.
- Reduce the heat to light boiland add 1 / 2 of garlic.
- Add 1 / 2 the chili powder and cook min for 10th
- Tomato paste with the pulp from the dried peppers and remaining garlic.
- Add all the remaining chicken broth and beef broth to desired consistency.
- Cook for 1 hour over medium heat, stirring occasionally.
- The remaining chili powder and cumin.
- Simmer for 25 minutes on medium-low, stirring occasionally there.
- Turn heat to medium and add the remaining ingredients. Simmer untilready.
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