Bill's Recipes
Chili, Basic American 1
3-22 ounce cans whole tomatoes
1 pound dried red kidney beans
3 pounds ground sirloin or 2 pounds lean sirloin, cut up into small
pieces, or a combination
6 Italian green peppers or 3 green bell peppers
2 to 4 fresh jalapeño peppers or 1 teaspoon dried hot pepper flakes
2 cups beef broth, or red wine
14 cloves garlic, chopped or crushed
2 medium onions
3 tablespoons paprika
1 tablespoons sugar
3 teaspoons cumin
1 teaspoons cayenne (red pepper)
2 teaspoons oregano
2 teaspoons salt
(optional) 1 teaspoon cayenne
Soak the beans for 8 hours, then put them in boiling water, 4 parts
water to one part beans. Cook for three minutes, cover and let soak for
two hours. Then discard the water. Add water to cover, heat and simmer for
15-30 minutes, until tender.
If you are using beef, cut it into small pieces, and brown in a pan.
Mix with the broth and simmer for about 1 hour. For ground beef, break it
into small pieces and fry it until cooked.
Drain the canned tomatoes; the juice from the tomatoes can be boiled
down and saved for later use with sauces. Cut the tomatoes into pieces.
Put the tomatoes, meat, broth, vegetables and spices in a large pot.
Heat to simmer. Simmer for an hour or two. This makes a chili that is
fairly hot. If you like it milder, skip cayenne. The beans can be added at
this time, or served separately.
Chili, Basic American 2
2 large yellow onion, chopped
2 pounds ground round
6 cloves garlic, diced
2 green bell peppers
2 tablespoon cumin seed
4 tablespoon chili powder
2 tablespoon worschester sauce
2 large cans tomato purée
2 cups dry red wine
1 teaspoons black pepper
2 teaspoon salt
2 pounds dried kidney beans
Put the beans in a pot covered with water. bring to a boil, let sit for
1 hour.
Fry the meat, onions and garlic. Put in a pot with the rest of the
ingredients. Simmer for one hour.
Serve alone, over pasta, with chopped raw onions on top, or with grated
cheese on top.
Variation: Use black beans.
Chicken Chili
1 pound ground chicken or turkey (original recipe called for½ turkey
breast and ½ turkey thigh), or, preferred, lean chicken or turkey
chopped into small pieces.
1 onion, diced
1 tablespoon olive oil
2-15 ounce cans white kidney beans
2 cups chicken stock
2 cups corn, frozen
1 tablespoon ground cumin
1 tablespoon ground coriander
4 ounce japapeños peppers, chopped
salsa, mild or medium
chopped cilantro, for garnish
salt and pepper to taste
tabasco sauce to taste
Sauté the onion and the chicken (or turkey) in the olive oil for about
10 minutes under medium heat till mostly done. Drain and rinse the beans.
Mash½ of them with a potato masher.
Add the stock, beans, corn, japapeños and spices to the pot. Add
tobasco, salt and pepper to taste. Bring back to a boil and simmer for 15
minutes. Serve with salsa and sprinkle with chopped cilantro.
Chicken Chili (2)
1 pound ground chicken or turkey, or boneless chicken, chopped very
small
1 can Bush's "Chili Magic" (chili starter)
1 15 oz can diced tomatoes
1 small onion, diced
1 tablespoon olive oil
1 teaspoon ground cumin
1 cups corn, frozen (optional)
½ red or green pepper, sautéed (optional)
Sauté the onion and the chicken (or turkey) separately in the olive oil
for about 10 minutes under medium heat till mostly done. Add chili
starter, can tomatoes, corn, spices. Bring to a boil, simmer 10 minutes.
Chili, Classical
6 large dried chilies with seeds removed and diced
2 cloves garlic, diced
1 tablespoon oregano
3 pounds of lean pork or beef, diced
Boil the dried chilies. Mix in a blender with 1 pint of hot water and
the spices. Fry the meat, pour the sauce over it, soak overnight. Can be
served over beans.
|