Monday, June 26, 2006

Green Chili Chili


Yield: 4 Servings

1 lb pork shoulder, cut in 1/4 c
2 Tbsp flour
2 Tbsp lard, --or -- other fat
1/2 cup onions, Chopped
1 cloves garlic, minced
16 oz tomatoes, coarsely chopped
28 oz green chiles, diced
1/4 tsp oregano
2 1/2 tsp salt
2 cup water

Dredge meat in flour. In a deep skillet or heavy pot, brown meat in
lard. Add onion and garlic. Cook 5 minutes more or until onions are
tender but not browned. Add remaining ingredients. Simmer, uncovered,
5 to 10 minutes more or until desired consistency.

Serves 4-6.

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Sunday, June 25, 2006

Genuine Texas Chili


Yield: 10 Servings

3 lb chuck roast, trimmed of all
2 lb lean beef, Ground
2 large onions, coarsely chopped
5 cloves garlic, finely chopped
3 Tbsp cumin seed
1 Tbsp salt
2 tsp black pepper, Fresh Ground
1/2 tsp cayenne, --or--
1/2 tsp red pepper, Ground
3 Tbsp chili powder
2 28 oz. can s tomatoes, peeled
2 15 oz. can s tomato sauce
14 oz red enchilada sauce
1 1/2 cup water

Grind beef with coarse blade of grinder or cit into small pieces,
larger than regular ground beef. Combine meats, onions and garlic in
large kettle or Dutch oven. Brown, stirring occasionally, about 10
minutes. Add seasonings, stirring to mix well. Shred tomatoes by hand
so that both tomatoes and juices will fall into pot. Stir in tomato
and enchilada sauce. Bring to a boil. Reduce heat and simmer over low
heat 1 1/2 hours. Add water and cook 1 1/2 hours longer. Cool. Skim
grease. Adjust seasonings, if necessary.




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Saturday, June 24, 2006

Bon Appetit Vegetarian Chili With Chipotle Chilies


Yield: 1 Servings

1 cup carrots, Chopped
1 cup red (or green bell), Chopped
-pepper
1 cup onion, Chopped
3 lg garlic cloves, minced
1 Tbsp chili powder
2 tsp cumin, Ground
1 28 oz. can italian plum
-tomatoes wi, th juice, chop
1 15 oz. can red kidney beans
- draine, d
1 15 oz. can can nellini
-beans, drain, ed
1 15 oz. can black beans
-drained
2 Tbsp chopped chipotle, Canned
-chilies in, adobo sauce

Cook for 30 minutes, stirring, and add salt and pepper.


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