Heathers Hot Mama Chili Recipes

HEATHER'S TEXAS RED CHILI

Steps:

• Place guajillos in a large bowl, cover with boiling water, and weight with a small plate to keep submerged. Let sit until pliable, 15 minutes. Reserve 1 cup soaking liquid. Drain guajillos; discard stems and seeds. In a blender, blend guajillos, chipotle chile and sauce, and soaking liquid until smooth, about 2 minutes, scraping down side as needed. Pour mixture through a fine-mesh sieve set over a medium bowl, pressing on solids; discard solids. Set chile puree aside.
• Heat a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and pepper and cook until browned, about 5 minutes. With a slotted spoon, transfer to a medium bowl. Add oil to pot, season beef chuck with salt and pepper, and cook until browned, about 5 minutes (do not crowd pot; work in batches if necessary). Transfer to bowl with short ribs.
• Reduce heat to medium and add onion, garlic, and 1/2 cup water. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 3 minutes. Add cumin, oregano, and cornmeal and cook until fragrant, 1 minute. Add meat, broth, chile puree, and just enough water to cover meat, if necessary; bring to a boil over high. Partially cover, reduce heat, and simmer 1 hour. Uncover and cook until meat is tender and chili is slightly thickened, 30 to 45 minutes. Add vinegar to taste.

OLD MAMA'S FASHIONED CHILI

Steps:

• Cook and stir ground beef in a skillet over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain.
• Stir drained ground beef, black beans, kidney beans, tomatoes, green bell peppers, yellow onion, garlic, and chili seasoning together in a large pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through, 15 to 20 minutes. Season with hot sauce, salt, and ground black pepper to taste.

HEATHER'S CHILI

Steps:

• Heat oil in lg pot, add meat and sear over high heat. Stir until meat is gray. Add water and cover cooking over low heat for 2 hours. Add remaining ingredients and simmer for 30 min. Add thickening and cook 5 more minutes.

MAMA'S CHILI

Steps:

• Place the tomatoes in a large pot and squash them with your hands. Add the beans, onion, banana chile pepper, sugar, garlic powder and chili powder and simmer for about 20 minutes.
• Meanwhile, in a separate large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned and crumbly. Drain the fat and add the beef to the simmering pot. Stir in the cheese, if desired. Allow to simmer for 1 more hour.

HEATHER'S HOT & COOL TEXAS CAVIAR

Steps:

• Boil corn on cob, remove kernals with a knife or use a 15 oz can of mexicorn, drained.
• In a large bowl, add beans, tomatoes, veggies, spices, and salad dressing. Mix well and refrigerate overnight.

HOT MAMA CHILI

Steps:

• Start by roasting your habanero pepper making sure it's charred all over. You can do this in a hot oven, a griddle or open burner. Once roasted, place on a plate and cover with saran wrap for a few minutes. This will ensure easier peeling off of the skin but will retain the amazing roasted flavor!!
• In a stockpot, add your olive oil and saute your ground pork. Brown till no longer pink, remove to plate and set aside. Add your ground beef, and saute as well. When meat is no longer pink, add your onions. Saute till onions are starting to soften. Add the pork back to the pot. Finally add your chopped chorizo sausage.
• Add your beans that have been drained and rinsed.
• Add your tomatoes (not drained, juices and all) and all your spices. Finally add your diced pepper and roasted habanero pepper.
• Add your water and let simmer for 45-60 minutes on low till all flavors have married. *optional* - top with shredded cheese and sour cream if desired.