POOLS BREW RED CHILI RECIPE - (4.6/5)
Provided by á-3145
Number Of Ingredients 29
Steps:
- Melt the shortening in a large wide pot over medium heat. Working in batches, add the beef and cook until browned on all sides, about 5 minutes. Transfer to a colander to drain, then rinse with water and return to the pot. Add the beef broth, chicken broth, tomato sauce, prunes, 10 cups water and Spice Group 1 to the pot. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the meat is tender, about 2 1/2 hours. Stir in Spice Group 2 and cook 15 minutes, then stir in Spice Group 3 and cook 15 more minutes. Season with salt and add Tabasco sauce to taste.
RED-HOT CHILI
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside.
- Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro and cook for 5 more minutes, until heated through.
- Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.
BOWL OF RED ( TEXAS CHILI CON CARNE )
Make and share this Bowl of Red ( Texas Chili Con Carne ) recipe from Food.com.
Provided by Miss Erin C.
Categories One Dish Meal
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large dutch oven, heat the oil and cook the onion over medium heat until it is soft.
- Add the garlic and cook until it's transparent.
- Add the meat in several batches along with the chili, cumin, oregano and paprika.
- Remove each batch to a large bowl as it's cooked.
- Stir and cook until the meat is browned, then put all the meat back in the pot and add the vinegar, coffee and enough water just to cover the meat.
- Add the salt and cayenne and stir well.
- cover the pot and cook over low heat for 2 hours, stirring from time to time.
- Remove the lid and simmer the final hour.
- Skim off any fat on the surface.
- Add the cornmeal and stir in well.
- Cook for 15 more minutes and serve hot in deep bowls.
- Garnish with sour cream, chopped cilantro and shredded cheese.
RED SHREDDED CHICKEN CHILI
A good old, stay-warm shredded chicken chili to have on a chilly winter day! I used red pepper flakes to spice things up a bit. Top with cheese and sour cream and serve with corn muffins.
Provided by Autumn Pumpkin
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is soft, about 5 minutes. Add tomatoes, kidney beans, cumin, chili powder, and oregano. Let simmer for 15 minutes.
- Stir in chicken and simmer for 10 minutes. Serve hot.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 22.5 g, Cholesterol 52.5 mg, Fat 10.7 g, Fiber 7.3 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 370.9 mg, Sugar 0.7 g
RENO RED CHILI
From the International Chili Society. This is the chili recipe that virtually won the west, changing the way chili was judged in competition. In 1978, this Texas style chili recipe recipe won a regional chili cookoff held in Reno Nevada. This is the same recipe that has won four world championships (over 100,000.00 in prize money) and numerous regional chili cookoffs.
Provided by Molly53
Categories Peppers
Time 1h50m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Remove stems, membrane and seeds from chili pods, cover with water and simmer for 30 minutes.
- Remove pods and blend into paste.
- Reserve the chili water.
- Chop onions.
- Crack cumin with rolling pin or grind with mortar and pestle.
- Brew 1 teaspoon oregano leaves in 1 cup of water.
- Brown meat in several batches, add black pepper while browning.
- Brown onions with meat then remove with slotted spoon and reserve.
- Combine browned meat and onion with the following: cumin, 8 heaping tablespoons of commercial chili powder, 3 cloves garlic (pressed) and MSG.
- Cook ten minutes, using just enough pepper water to keep from burning.
- Stir constantly.
- This cooks the spices into the meat.
- Add chili paste and half of oregano water.
- Cook slowly, adding pepper water as necessary to prevent scorching.
- Add additional oregano to taste, salt to taste.
- The meat should be tender in around 1-1/2 hours.
- Cooking Variations:.
- Add 1 to 2 cans 8 ounce cans of tomato sauce.
- Hand cut meat to about the size of a navy bean.
- (A lot of contestants now use half chili grind and half hand cut).
- Add 2 tablespoons of vinegar 10 minutes before serving.
- Use white pepper instead of black pepper.
- Use masa/corn flour (not cornstarch) to thicken (mix flour with cold water and whisk until smooth, then pour into hot chili while stirring constantly until thickened).
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