Casi Style Chili Recipes

CASI STYLE CHILI

Casi Style Chili image

(Chili Appreciation Society International) CASI chili-cookoff winners tend to use blended chili powder and also Jalapeno chiles, which are usually removed before serving. The beef is cubed, and masa, which is a flour made from ground dried corn, is used to thicken the chili. This recipe is from "The Whole Chile Pepper Book". If you like it "hot", this is it. There are no beans, but you can always add some (but don't tell anybody that I said that) lol. The heat scale rating is 4, on a scale of 1 to 5. I gave it a 5. (Maybe I'm a whimp). Caution: I once made a huge amount of this chili, I scraped the seeds from the jalapenos with my thunbnail. Don't ever do that, I burned the skin under my nail, OOOOOOOOOOOOuch!!!!

Provided by Imagenie

Categories < 4 Hours

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

4 jalapeno chiles, stems and seeds removed, sliced in half
4 tablespoons chili powder
1 tablespoon paprika, ground
2 lbs beef chuck, cut into 1-1/2 inch cubes
1 medium onion, chopped
2 tablespoons vegetable oil
1 (8 ounce) can tomato sauce
1 (12 ounce) can beer
2 cups beef broth
3 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon black pepper, freshly ground
1/4 cup masa harina flour

Steps:

Brown the meat and onions in the oil.
Add the tomato sauce, beer, beef broth, chiles, cumin, garlic, black pepper, and 2 tablespoons of the Chili Powder. .
Simmer the chili over a low heat for 2 hours until the meat is tender.
To thicken, make a thin paste of the masa and water. Quickly stir this into the chili. (If done too slowly it will lump).
Add the remaining chili powder and paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.

Nutrition Facts : Calories 522.6, Fat 36, SaturatedFat 12.8, Cholesterol 104.6, Sodium 536.1, Carbohydrate 15.7, Fiber 4, Sugar 3.5, Protein 31.1

RANCH STYLE CHILI

Ranch Style Chili image

I found this recipe in Texas Cookbook about 6 months ago. This is the best chili I have ever made. It tends to be on the mild side, just add some hot peppers of your choice to kick it up a notch.

Provided by Cookin in Texas

Categories Meat

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb lean ground beef
1 small green bell pepper, chopped
3 tablespoons flour
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons instant minced onion
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon instant minced garlic
1/2 teaspoon sugar
1 (16 ounce) can whole tomatoes, cut up
1/2-1 cup water
1/2-1 lb pinto beans, cooked

Steps:

Brown beef in skillet, drain off excess fat. Transfer to a 3-quart cooking pot. Blend in flour, paprika, salt, pepper, onion flakes, chili powder, cumin, garlic, and sugar. Add green bell pepper and mix well.
Stir in tomatoes with juice, 1/2 cup water and beans. Bring to boil.
Reduce heat; cover and simmer for 20 to 30 minutes.
Check consistency of chili, if you like it on the soupy side add another 1/2 cup water; cover and simmer for another 10 minutes.

Nutrition Facts : Calories 346.1, Fat 12.4, SaturatedFat 4.8, Cholesterol 73.7, Sodium 675.4, Carbohydrate 29, Fiber 8, Sugar 5.5, Protein 30.2

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