Judys Chili Recipes

JUDY'S FAMOUS S STREET CHILI

Steps:

• Chop veggies.
• Saute onions in olive oil , then add celery, peppers. Cook till tender, but not limp. In separate skillet brown ground beef,
• if there is excess oil drain well .
• (Sometimes I just add veggies to the browned meat)
• In Large covered pot, combine crushed tomatoes, tomato paste, chili powder, ground red pepper Lawry's seasoned pepper & cumin and chopped or pressed garlic. Add sauteed veggies, and browned ground beef . Stir in chicken broth.
• Simmer , covered for 45 minutes to 1 hr just until peppers are succulent and not soggy. Stir often, makes aprox. 14 cups Serving = 1 cup
• Top with extra sharp cheddar cheese(no fat if you're counting calories)
• I like my Chili Hawaiian style over rice, however I use brown rice instead of white now ;-)

RUDY'S TEXAS CHILI

Steps:

• Heat a large pot over medium heat and add the olive oil. Add the onions and garlic and cook, stirring occasionally, until translucent. Add the dark, light and California chili powders, cumin, oregano and cayenne and cook, stirring, until fragrant, about 2 minutes.
• Add the tomato sauce, green chiles, beef and chicken broths, chipotles, lime juice, molasses and hot sauce. Bring to a boil, then reduce the heat to a simmer. Add the diced tomatoes and dried California and New Mexico chiles and let simmer for 15 minutes.
• With an immersion blender, puree the sauce until smooth. Simmer for 1 hour, adding cheap beer if the sauce thickens too much. Stir in the beef and heat through. Taste for seasoning.

JUST LIKE WENDY'S® CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
• Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
• Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.

JUDY'S CHILI

Steps:

• Saute onion, garlic, and chiles; add ground beef and continue cooking over medium heat until beef is cooked.
• Drain off fat.
• Add remaining ingredients except pinto beans and Monterey Jack Cheese.
• Heat to boiling and reduce heat to slow simmer.
• Cover and simmer (stirring occasionally) 45 minutes, stir in beans and continue to simmer until beans are heated.
• Place in bowls and sprinkle Monterey Jack cheese on top.
• We serve with crusty bread rolls.

JOHN'S CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. Cook until tender. Place pork and beef in the pot, and cook until evenly brown. Drain grease.
• Mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and beer into the pot. Season with chili powder, salt, and pepper. Bring to a boil. Reduce heat to medium-low, and simmer 5 hours.

JUDY'S MEAT BALL RECIPE

Steps:

• Mix first 8 ingredients and shape into balls. The meatballs should be a smidge smaller than a golf ball, just a little bigger than bite size.
• Put in a 3 Quart baking dish, heaped on top of each other (or a crock pot will be just fine too. ) Set aside, do not cook yet.
• In a medium sauce pan, cook one can jellied cranberry sauce and 1 bottle chili sauce. Add brown sugar and lemon juice .
• Cook over low heat until cranberry sauce dissolves.
• Pour over the meat balls
• Bake at 350 for 45 to 60 minutes.

JUDY'S WHITE BEAN SOUP WITH CHILLI OIL

Steps:

• Put all the butter beans in a large bowl and cover with plenty of cold water so they have room to swell up. Leave to soak overnight.
• Drain the beans. Shuck off and discard the skins by pinching the beans between finger and thumb - it's a laborious job, but worth it. Put the beans in a colander, rinse and shake off the excess water.
• Heat the oil in a pan and fry the onion and garlic for 1-2 minutes. Tip in the carrots and celery and fry gently for 2-3 minutes. Add the beans, stock, bay and thyme with some pepper, and bring to the boil. Reduce the heat, cover and simmer for 20-25 minutes, skimming off any scum, until the beans are soft. Cool for 10 minutes, discard the bay and thyme, then whizz the soup in a food processor until smooth. (You will probably have to do this in batches.)
• Return the soup to the rinsed pan and bring to the boil. Check for seasoning, then serve with a drizzle of chilli oil and a sprinkling of thyme leaves.