Chili Cooks Texas Style Chili with Vension

by Bob
Categories: Texas Style Chili
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Published on: January 18, 2015
Chili Cooks Texas Style Chili with Venison
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Ingredients
  1. 2 1/2 lbs Venison , cut up
  2. 1 lb sausage
  3. 4 Tablespoons chili Powder
  4. 1 Tablespoon Spanish Paprika
  5. 1 Tablespoon Oregano
  6. 1 Tablespoon Nutmeg
  7. 1 10oz cans Rotel diced tomatoes + green chilies
  8. 2 large onions, diced
  9. 4 gloves garlic, minced
  10. Some Jalapeno peppers, diced
  11. 1 red bell pepper
  12. 2 14.5oz cans diced tomatoes
  13. 2 Tablespoons lime juice
  14. 3 tablespoons brown sugar
  15. 1 14oz can Beef Broth
  16. 1/2 cup corn meal
Instructions
  1. Begin by browning the meat in a large pot with 1 tablespoons chili powder. Drain the fat (leave a little for flavor) add the beef broth, the rest of the chili powder, oregano, paprika, and nutmeg. Bring to a slow boil, than turn down to a simmer and add onion, garlic, chipotle, jalapeno, red pepper, tomatoes, lime juice, Rotel and some Sea salt. Simmer for about 1 1/2 hours.
  2. Add sugar, whisk together corn meal and water, bring to a boil and stir in water/corn meal mix.Turn down to a simmer and stir until it thickens. You can adjust the amount of water/corn meal to make the way you like and also you can add your favorite hot sauce to kick it up a little.
Chilicooks http://chilicooks.com/


Sirloin Tip Chili

by Bob
Categories: Texas Style Chili
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Published on: January 11, 2014
Sirloin Tip Chili
A good meaty chili, good anytime.
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Ingredients
  1. 1 1/2 lb sirloin tip (cut into small pieces)
  2. 1 lb ground sausage
  3. 3 tablespoon chili powder
  4. 1 teaspoon paprika
  5. 1 teaspoon oregano
  6. 1 teaspoon nutmeg
  7. 1 10oz can Rotel diced tomatoes + green chilies
  8. 1 onion
  9. 3 cloves garlic (chopped)
  10. 3 oz Chipotle peppers in adobo sauce (diced)
  11. 2 Jalapeno peppers (diced)
  12. 1 bell pepper (chopped)
  13. 1 14.5oz can diced tomatoes
  14. 1 tablespoon lime juice
  15. 2 tablespoons brown sugar
  16. 12oz beef broth
  17. 1/4 cup corn meal
  18. water
Instructions
  1. Brown the meat in a large pot with 1 tablespoon chili powder. Drain the fat and add all the ingredients EXCEPT the brown sugar, corn meal and water.
  2. Bring to a slow boil then reduce to a simmer, simmer for about 1 1/2 to 2 hours.
  3. Add brown sugar.
  4. Mix corn meal and equal amount of water, stir in and simmer until it thickens.
Notes
  1. Serve with sour cream or salsa, or what ever you like.
  2. ENJOY
Chilicooks http://chilicooks.com/


Mushroom Chili

by Bob
Categories: Crazy Chili
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Published on: September 29, 2013
Mushroom Chili
Anyone who likes meat and mushrooms will love this chili.
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Ingredients
  1. 1 lb ground Italian sausage
  2. 1 lb ground beef
  3. 1 cup onion (chopped)
  4. 1 lb mushrooms (sliced)
  5. 1 can (46oz) tomato juice
  6. 1 can (6oz) tomato paste
  7. 1 teaspoon brown sugar
  8. 1 teaspoon sea salt
  9. 1 teaspoon oregano
  10. 1 teaspoon Worcestershire sauce
  11. 1/2 teaspoon pepper
Instructions
  1. In a large saucepan brown the sausage and beef, and onions, drain the fat.
  2. Stir in the mushrooms, tomato juice, tomato paste, and seasoning.
  3. Bring to a boil.
  4. Reduce heat, cover and simmer for about 1 hour.
Notes
  1. serve with sour cream, and crackers.
  2. Enjoy.
Chilicooks http://chilicooks.com/


Contact Us

by Bob
Categories: Site Pages
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Published on: September 19, 2013
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Fix-It Chili

by Bob
Categories: Traditional Chili
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Published on: September 19, 2013
Fix-It Chili
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Ingredients
  1. 1 28oz can crushed tomatoes
  2. 4 ripened tomatoes
  3. 2 15.5 oz cans black beans or kidney beans or combination
  4. 1 lbs cubed beef
  5. 1/4 cup soaked cracked wheat
  6. 1 med red bell pepper
  7. 1 large yellow onion, chopped
  8. 3 large cloves garlic, minced
  9. 2 tablespoon oil
  10. 3 teaspoon chili powder
  11. Chopped red onion and cheddar cheese to sprinkle on top
  12. Cayenne pepper, salt, and chopped jalepenos to taste
Instructions
  1. Chop tomatoes and bell pepper and add to pot. Also, add chili powder, cayenne pepper, salt, and jalapenos (more peppers, the better). Continue to cook for 15 minutes, allowing the liquid from fresh tomatoes to come out into the chili. Stir frequently. Then, drain and rinse beans in lukewarm water and add to chili. Cook on medium heat for 10 minutes and then cover pot and simmer on low for 20-25 minutes, stirring frequently.
Chilicooks http://chilicooks.com/


Hot Dog Chili

by Bob
Categories: Traditional Chili
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Published on: September 19, 2013
Hot Dog Chili
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Ingredients
  1. 1 lb. hamburger meat
  2. 4 medium onions, diced/chopped
  3. 4 T. yellow mustard
  4. 3 t. sugar
  5. 2 t. apple cider vinegar
  6. 2 t. chili powder
  7. 1 C. catsup
  8. salt, to taste
Instructions
  1. Break up the hamburger meat and put into a 4-qt. pan. Add enough hot water to make a thick mix. Stir until smooth. Add the remaining ingredients. Cook slowly for 1 hour. Can be thinned as needed with water or beer.
Chilicooks http://chilicooks.com/


Robb’s Christmas Chili

by Bob
Categories: Traditional Chili
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Published on: September 19, 2013
Robb's Christmas Chili
With the cold time of the year, you sometimes need to heat things up a little bit. This will warm you up and has plenty of festiv colors for you.
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Ingredients
  1. 1 small can tomato paste
  2. 3 (15 oz.) cans tomato sauce
  3. 1 large can stewed tomatoes
  4. 2 green pepper, cut into large pieces
  5. 1 (or 2) red pepper, cut into large pieces
  6. 1 onion (diced)
  7. 3 jalepeno peppers (diced)
  8. 1 lb ground beef
  9. 2 tsp chilli powder
  10. cayenne pepper (to taste)
  11. shredded orange cheddar and white american.
Instructions
  1. Brown beef, peppers, and onion. Drain off any grease. Stir in the rest of the ingredients.
  2. Bring to a boil, and reduce heat to VERY low. cook with the lid off an Hour. Then cook 1 hour with the lid on. Cook on VERY low! Serve with cheese on top.
Chilicooks http://chilicooks.com/


Lamb and Bean Chili

by Bob
Categories: Traditional Chili
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Published on: September 19, 2013
Lamb and bean chili
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Ingredients
  1. 1 1/2 pounds lean ground lamb
  2. 1 cup chopped onion
  3. 2 cloves garlic, minced
  4. 2 (14 1/2 ounce) cans tomatoes, undrained and chopped
  5. 1 cup dry red wine
  6. 1 tablespoon chili powder
  7. 1 1/2 teaspoons ground cumin
  8. 1 1/2 teaspoons dried whole oregano
  9. 1 teaspoon sugar
  10. 1/8 teaspoon salt
  11. 3 (15 ounce) cans black beans, drained
  12. 1/4 teaspoon Hot Sauce
Instructions
  1. Combine first 3 ingredients in a Dutch oven; cook over medium heat until browned, stirring to crumble. Drain in a colander; pat dry with paper towels. Wipe drippings from pan with a paper towel; return mixture to pan. Add tomatoes and next 6 ingredients; bring to a boil. Cover , reduce heat, and simmer 2 hours; stir occasionally. Stir in beans and hot sauce. cover; simmer 30 minutes. Spoon into bowls; garnish with cilantro, if desired.
Chilicooks http://chilicooks.com/


(Everything but the) Kitchen Sink Chili

by Bob
Categories: Traditional Chili
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Published on: September 19, 2013
(Everything but the) Kitchen Sink Chili
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Ingredients
  1. 1 lb boneless pork stew meat, lightly grilled and shredded
  2. 1 lb chicken thighs, lightly grilled and shredded
  3. ½ lb hot Italian sausage, grilled and diced
  4. 28 oz. whole peeled tomatoes
  5. 1 red pepper, lightly grilled and chopped
  6. 1 green pepper, lightly grilled and chopped
  7. 1 habanero pepper, lightly grilled and chopped
  8. 3 tomatillos, diced
  9. 5 gloves garlic, crushed
  10. 1/3 cup jalapeno peppers, chopped
  11. 3 oz. green chilies, chopped
  12. 1 medium yellow onion, chopped
  13. 1 tbsp cider vinegar
  14. 1 tsp Worcestershire sauce
  15. 1 small zucchini, peeled and diced
  16. 9 oz. tomato paste
  17. 1 tbsp garlic powder
  18. ½ cup Guinness Stout beer
  19. ½ tsp cumin
  20. 1 and ½ tsp chili powder
  21. ¼ cup light brown sugar
  22. 1/8 cup molasses
  23. 1/8 tsp thai red curry paste
  24. 1 tsp Tabasco pepper sauce
  25. 1 tsp Tabasco chipotle pepper sauce
  26. 1 tsp Tabasco jalapeno pepper sauce
  27. 15.5 oz can of red kidney beans, drained and rinsed
  28. 1 tbsp Hershey Cocoa powder
  29. Salt and pepper to taste
Instructions
  1. Grill or roast meats and whole peppers. Lightly shred meats and continue to re-shred while simmering. Chop peppers, tomatillos, zucchini and whole tomatoes. Combine all ingredients in a large oven-capable skillet or Crock-Pot®. Simmer at 275F or on ‘low’ setting for at least 8 hours, stirring occasionally. Serve hot with garnishes of your choice, but recommend chopped green or white onions, chopped green jalapeno peppers, shredded Italian cheese, fresh chopped cilantro, white corn chips, sour cream and additional hot pepper sauces. Enjoy the remaining beer for your hard work. Garnish with chopped green onions and fresh cilantro
Chilicooks http://chilicooks.com/


Cumin Chili

by Bob
Categories: Traditional Chili
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Published on: September 19, 2013
Cumin Chili
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Ingredients
  1. 3 T cooking oil
  2. 3 onions, chopped
  3. 2 green bell peppers, chopped
  4. 8 cloves garlic, minced
  5. 3 lbs ground beef
  6. 3 28 oz. cans crushed tomatoes
  7. 1 small can tomatoe paste
  8. 3 T ground cumin
  9. 3 t oregano
  10. 3 t salt
  11. 2 t fresh ground black pepper
  12. 1 lb pinto or kidney beans (cooked and drained)
Instructions
  1. In a large pot, heat the oil over medium low heat. Add the onions, bell peppers, and garlic and cook, stirring until they begin to soften, about 10-15 mins. Increase heat to medium. Add the ground beef and cook, stirring until meat is no longer pink. Drain, and then return to the pot. Stir in the tomatoes, tomato paste, cumin, oregano, salt, and black pepper and bring to a boil. Reduce heat and simmer, partially covered for 10 mins. Add the beans and simmer, partially covered, until the vegetables are tender and the chili is thickened, 30-45 mins.
Notes
  1. *If you like spicy chili then add cayenne to taste.*
Chilicooks http://chilicooks.com/


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