Larrys Chili Recipes

LAUREN'S CINCINNATI CHILI

Steps:

• Cook the beef and onion in a large skillet over medium high heat, breaking up beef into tiny pieces, just until meat is no longer pink. Drain and place in a large Dutch oven or slow cooker. Stir in the water, garlic, cumin, cinnamon, allspice, cloves, salt, pepper, cayenne pepper, cider vinegar, Worcestershire sauce, bay leaves, tomato sauce, and chocolate. Simmer over medium low heat for 3 to 5 hours.

CHRIS' CHILI

Steps:

• Prepare soup from a packet of onion soup mix according to the package directions, and set 1 1/2 cups aside.
• Place bacon grease into a large stainless steel soup pot over medium-high heat, and cook and stir the cubed round and sirloin steak meat in the bacon fat until well browned, about 10 minutes. Pour in the reserved onion soup, bring to a boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the pot.
• Stir in salt, chili powder, cumin, black pepper, kidney beans, tomato paste, and tomato sauce. Bring the mixture to a boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Stir in the cocoa powder, cola, and hot sauce, and simmer for 20 more minutes. Serve hot.

LARRY'S CARNE ASADA TACOS

Steps:

• Slice the meat into 1/4-inch-thick-strips. The shape of the pieces doesn't matter but larger ones will be easier to grill.
• Remove seeds from chilies and toast the seeds in a dry skillet until lightly colored. Put the seeds onto a plate and cool them completely. In a spice grinder or coffee mill, grind the seeds to a fine consistency. Place meat in a large bowl and add ground chili seeds, garlic, crumbled bay leaf, and enough olive oil to coat the meat. Let rest at cool room temperature for 3 to 4 hours.
• Prepare a hot charcoal fire. Season the meat with salt. Grill on both sides until done to your taste. Set the meat aside while you grill the tortillas quickly on both sides to warm them. Tuck slices of meat into each tortilla and garnish with lettuce, onion and salsa.
• In a large skillet lined with aluminum foil, toast the chiles over moderate heat for about 5 minutes, until they almost smoke, stirring often.
• Bring 2 cups of salted water to a boil. Add the toasted chiles, garlic, and oregano. Simmer about 10 minutes, or until the chiles are soft.
• Pour into a blender. Blend on low speed for several seconds, then increase to high speed for about 1 minute or until smooth. Add water to thin out sauce if you prefer.

LARRY'S CHILI

Steps:

• Fry the meat, drain, and set aside.
• Saute garlic in oil until brown. Add the onions.
• Add the peppers; saute briefly. Then remove from pan and set aside.
• Saute the spices in the same pan (add a few tsps of oil if necessary).
• After 1 min, add half the can of beef broth and mix.
• Combine all ingredients, including the ones sauteed in a large crockpot and mix thoroughly.
• Add tomato paste or broth to thicken to your liking.
• Simmer until heated through (about an hour), stirring occasionally.

LARRY'S KICK-IN-THE-PANTS CHILI

Steps:

• Fry bacon in a large skillet until crisp.
• Add onions and cook until tender.
• Transfer bacon/onion mixture to a large 6-8 quart pot.
• Cut beef and pork into 1/2 inch cubes.
• Heat oil in skillet.
• Brown beef and pork in batches.
• Add beef and pork to pot with bacon/onion mixture.
• Add remaining ingredients except lime juice to pot.
• Over high heat, bring to a boil.
• Reduce heat and simmer uncovered 2 - 2 1/2 hours until tender, stirring occasionally and skimming off fat.
• Remove from heat and stir in lime juice.
• Serve with warm, soft tortillas.