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Bowl of Red - Chili Con Carne 2 pounds lean coarsely ground beef or venison 1 medium onion, chopped 3 large cloves garlic, minced 1 (15-ounce) can tomato sauce 2 cups water or beer 2 tablespoons chili powder 1 1/2 tablespoons cumin seeds or ground cumin 1 teaspoon salt 1 teaspoon dried oregano leaves, crushed 1 tablespoon TABASCO® brand Habanero Sauce 2 tablespoons TABASCO® brand Green JalapeƱo Pepper Sauce Cook meat in a large skillet or Dutch oven over medium-high heat until brown, about 10 minutes, stirring to break up chunks. Pour off excess drippings, if any. Add onion and garlic and cook 5 minutes or until onion is tender. Stir in tomato sauce, water, seasonings, TABASCO® Habanero Sauce, and TABASCO® Green Sauce. Bring to a boil; reduce heat to low, cover, and simmer 1 hour or until meat is tender and flavorings are blended, stirring occasionally and adding more water, if needed. Makes 6 to 8 servings. Chili - Beefy Baked Stuffed Chiles 1-1/2 cups coarsely crushed nacho cheese tortilla chips 2 cans (4 ounces each) whole green chiles 1 package (3 ounces) cream cheese 1-1/2 pounds ground chuck Salt and pepper, optional 1 pound pasteurized prepared cheese product 1 can (10 ounces) diced tomatoes and green chiles In a blender or by hand, crush tortilla chips, place in a large flat bowl or tray and set aside. Drain green chiles, place on a paper towel and pat dry. Cut cream cheese into 6 lengthwise strips. Stuff 1 strip of cream cheese into each whole green chile. Divide ground chuck into 6 equal portions. On a piece of wax paper, pat out the beef portions into thin wedge shapes. Sprinkle beef wedges with desired amount of salt and pepper. Place a stuffed green chile on each beef wedge. Roll beef around chile and roll to seal edges and top. Roll each beef roll in the ground tortilla chips until thoroughly coated. Place beef rolls in glass casserole dish and bake in 450-degree oven for at least 25 minutes or until beef is completely done. While beef rolls are cooking, prepare a double boiler with water and bring to boiling. Cut processed cheese into cubes and add the canned tomatoes and chiles in pan. Melt cheese, stirring frequently. Remove beef rolls to a serving plate and pour the cheese mixture over the top. Sprinkle remaining crushed chips over the top. Serves 6. Chili Recipe - BLACK AND WHITE BEAN CHILI Made with black and white beans, this chili is uniquely accented in ulavor and color with wine-dried tomatoes. 4 servings (about 11/4 cups each) 1/4 cup sun-dried tomatoes (not in oil) 1/2 cup boiling water Garlic-flavored vegetable cooking spray 12 ounces 95% lean ground beef 1 cup chopped onion 1/2 cup chopped green bell pepper 1 medium jalapeno chili, finely chopped 2 teaspoons minced garlic 2-3 tablespoons chili powder 1-11/2 teaspoons ground cumin 1 teaspoon dried oregano leaves 1 bay leaf 2 cans (16 ounces each) reduced-sodium whole tomatoes, undrained, coarsely chopped 1 can (151/ 2 ounces) Great Northern beans, rinsed, drained 1 can (15 ounces) black beans, rinsed, drained Salt and pepper, to taste 4 tablespoons finely chopped cilantro 1. Cover sun-dried tomatoes with boiling water in small bowl; let stand until softened, about 10 minutes. Drain; reserve liquid. Chop tomatoes. 2. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook ground beef, onion, bell pepper, jalapeno chili, and garlic until beef is browned and vegetables are tender, 8 to 10 minutes. Stir in chili powder and herbs; cook 1 to 2 minutes longer. 3 . Stir in sun-dried tomatoes and reserved liquid, and remain­ ing ingredients, except salt, pepper, and cilantro. Heat to boiling; reduce heat and simmer, covered, 30 minutes. Discard bay leaf; season to taste with salt and pepper. Stir in cilantro.

Wednesday, May 6, 2009

Thursday, April 23, 2009

Wednesday, April 15, 2009

Monday, February 16, 2009

Great Chili

Deer or Elk Chili
Championship Deer or Elk Chili

Ingredients:3 lbs. of choice-cut, bite-size venison or Elk cutlets

3 to 4 spoons of chili powder

4 spoons of bacon grease

One can of beef stock

One-third cup of diced garlic

One yellow onion, diced finely

Two spoons of diced cumin

One spoon of ground oregano

Two spoons of salt

One-half cup of paprika

Five finely chopped cilantro sprigs

One can of tomato paste

Instructions:Fry six pieces of bacon in a large skillet and set the bacon aside. Brown half of the venison in the bacon grease (eight minutes, until the pink is gone) and transfer all content into a large pot, adding all of the chili powder. Set to simmer. Repeat this bacon grease browning process with the rest of the Venison or Elk. With all the meat now in the pot simmering, add the can of beef stock plus just enough water to cover the meat. Bring to a boil. Reduce from boil to simmer. Simmer for 30 minutes uncovered before adding all of the rest of the ingredients, including the crumbled bacon. Simmer uncovered until the meat is tender, stirring occasionally to keep the bottom of the pot clear. Fat on the surface is low with lean Venison or Elk, but skim out what there is. Continue to simmer for 30 minutes past the point of tender meat. This serves about eight with shredded cheese on top. It is a true Texas Red chili, which does not call for beans mixed into it. The dish is a slight variation of one of Frank Tolbert's chilies. Frank is credited with helping found the World Championship Texas Chili Cook-Off in Terlingua, Texas. Eat it with warm, buttered tortillas. Serves 8-10