Chili Cooks Texas Style Chili with Vension

by Bob
Categories: Texas Style Chili
Tags: No Tags
Comments: 1 Comment
Published on: January 18, 2015
Chili Cooks Texas Style Chili with Venison
Print
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
Tags: No Tags
Comments: No Comments
Published on: January 11, 2014
Sirloin Tip Chili
A good meaty chili, good anytime.
Print
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/


Chili for 50

by Bob
Categories: Texas Style Chili
Tags: ,
Comments: No Comments
Published on: September 19, 2013
Chili for 50
When you are having a few friends over this will be a hit of the party. Be careful, it is HOT! Make sure you allow extra prep time when making a batch this big.
Print
Ingredients
  1. 13 LBS Tip Roast, cut into 1/2\" cubes
  2. 7 LBS ground chuck
  3. 5 LB ground Pork Sausage
  4. 5 Tablespoon oregeno
  5. 30 Tablespoons Chili powder
  6. 5 Tablespoon ground Cumin
  7. 5 Tablespoon paprika
  8. 5 10oz can Rotel Chunky Tomatoes & Green Chilies
  9. 10 large onions, diced
  10. 30 cloves garlic, minced,
  11. 5 Red bell pepper, diced
  12. 2 1/2 can chipotle peppers in adobe sauce, diced ( about 12-15 )
  13. 10 Jalapeno peppers, seeded and diced
  14. 5 15oz can diced tomatoes
  15. 10 Tablespoons brown sauger
  16. 5 Tablespoon Balsamic vinegar
  17. 120oz Beef stock
  18. Corn meal
  19. salt and pepper to taste
Instructions
  1. In a large Dutch oven brown the meat with 8 TBL chili powder. Drain the fat, but leave a little for flavor. Add beef stock ,the rest of the chili powder , oregano, cumin, paprika, and get it to start to boil. Simmer for 1 hour.
  2. Heat up a skillet and caramelize the onions. During the last few minutes add the garlic and saute. Add onion and garlic to the chili along with Chipotle, Jalapeno, red pepper, tomatoes, and rotel. Simmer another 1 1/2 to 2 hours.
  3. Add sugar and vinegar. Whisk together 1 2/3 cup corn meal and 1 2/3 cup cold water. Bring Chili to a boil and stir it until it thickens. Season to taste.
Chilicooks http://chilicooks.com/


Jalapeno/Chipotle Chili

by Bob
Categories: Texas Style Chili
Tags: ,
Comments: No Comments
Published on: September 19, 2013
Jalapeno/Chipotle Chili
Print
Ingredients
  1. 2 1/2 lbs Beef roast cut into small pieces.
  2. 1 lb ground chuck.
  3. 1 lb ground mild sausage.
  4. 6 tbl chili powder.
  5. 1 tbl oregano.
  6. 1 tbl nutmeg.
  7. 1 10oz can Rotel Mexican Festival.
  8. 2 large onions, diced.
  9. 6 cloves garlic, minced.
  10. 1 7oz can Chipotle peppers in Adobo sauce, diced.
  11. 12oz diced Jalapeno peppers.
  12. 1 4oz can diced green chiles.
  13. 1 green bell pepper.
  14. 1 28oz can diced tomatoes.
  15. 2 tbl lime juice
  16. 2 tbl brown sugar.
  17. 2 beers (Coors Lite)
  18. Sea Salt to taste.
  19. corn meal.
  20. water.
Instructions
  1. In a large pot, brown the meat with 2 tbl chili powder. Drain the fat,add 2 beers, the rest of the chili powder, oregano, and nutmeg. Bring to a boil, then simmer for about 1 hour.
  2. Heat up a skillet and caramelize the onions. In the last few minutes add the garlic and saute. Add onion and garlic to the chili,along with the chipotle,jalapeno, green chiles, green pepper, tomatoes, lime juice, Rotel and some sea salt. Simmer another 1 1/2 to 2 hours.
  3. Add sugar. Whisk together 1/3 cup corn meal and 1/3 cup water. Bring to boil and stir in corn meal mix,turn down to a simmer and stir until thickens.
Chilicooks http://chilicooks.com/


Party Chili

by Bob
Categories: Texas Style Chili
Tags: ,
Comments: No Comments
Published on: September 19, 2013
Party Chili
Part of enjoying the Chili is in making it, and I enjoy cooking for friends. This Chili is not for the meek, it is HOT
Print
Ingredients
  1. 2 1/2 LBS Tip Roast, cut into 1/2\" cubes
  2. 1 1/2 LBS ground chuck
  3. 1 LB ground Pork Sausage
  4. 1 Tablespoon oregeno
  5. 7 Tablespoons Chili powder
  6. 1 Tablespoon ground Cumin
  7. 1 Tablespoon paprika
  8. 1 10oz can Rotel Chunky Tomatoes & Green Chilies
  9. 2 large onions, diced
  10. 6 cloves garlic, minced
  11. 1 Red bell pepper, diced
  12. 1/2 can chipotle peppers in adobe sauce, diced ( about 5-6 )
  13. 2 to 3 Jalapeno peppers, seeded and diced
  14. 1 or 2 Habanero peppers, diced
  15. 2 Tablespoons hot sauce
  16. 1 4oz can diced green chiles
  17. 1 15oz can diced tomatoes
  18. 2 Tablespoons brown sauger
  19. 1 Tablespoon Balsamic vinegar
  20. 2 Beers
  21. Mesa Harina
  22. salt and pepper to taste
  23. your favorite Salsa
Instructions
  1. 1. Drink a beer and read the directions.
  2. 2. In a large Dutch oven brown the meat with 2 TBL chili powder. Drain the fat, but leave a little for flavor. Add 2 beers ,the rest of the chili powder , oregano, cumin, paprika, and get it to start to boil. Simmer for 1 hour.
  3. 3. Have a beer to reward yourself for all the hard work.
  4. 4. Heat up a skillet and caramelize the onions. During the last few minutes add the garlic and saute. Add onion and garlic to the chili along with Chipotle, Jalapeno, Hot Sauce, Habanero, green chiles, red pepper, tomatoes, and rotel. Simmer another 1 1/2 to 2 hours.
  5. 5. Have another beer and put on some 60\'s and 70\'s Rock to listen to.
  6. 6. Add sugar and vinegar. Whisk together 1/3 cup Masa and 1/3 cup cold water. Bring Chili to a boil and stir it until it thickens. Season to taste.
  7. 7. Ladle into bowls, top with Salsa.
  8. 8. Open another beer and enjoy.
Chilicooks http://chilicooks.com/


Just Plain Chili

by Bob
Categories: Texas Style Chili
Tags: , ,
Comments: No Comments
Published on: September 19, 2013
Just Plain Chili
Print
Ingredients
  1. 1 small can tomato paste
  2. 3 15oz cans tomato sauce
  3. 1 large can stewed tomatoes
  4. 1 green pepper
  5. 1 onion
  6. 3 Jalapeno peppers, diced
  7. 1 lb ground beef
  8. 2 tsp chili powder
  9. Cheyennepepper to taste
Instructions
  1. Brown beef, peppers and onion. Drain off any grease. Stir in the rest of the ingredients. 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.
Notes
  1. Cook on VERY low.
Chilicooks http://chilicooks.com/


Beer Lovers Chili

by Bob
Categories: Texas Style Chili
Tags: , , ,
Comments: No Comments
Published on: September 19, 2013
Beer Lovers Chili
A friend sent me this recipe who knows I like to cook and sometimes have a few beers. I have made it many times, always good.
Print
Ingredients
  1. 6 pack beer
  2. 2 1/2 lb tip roast, cut into small pieces
  3. 2 1/2 lb ground chuck
  4. 1/2 tablespoon oregano
  5. 7 tablespoons chili powder
  6. 1 tablespoon ground cumin
  7. 1 tablespoon paprika
  8. 2 large onions
  9. 5 gloves garlic, minced
  10. 1 red bell pepper, diced
  11. 4 or 5 chipotle peppers in adobo sauce, diced
  12. 2 Jalapeno peppers (or use haberno or both) diced
  13. 1 4oz can diced green chilies
  14. 1 15oz can crushed tomatoes
  15. 1 tablespoon brown surgar
  16. 1 tablespoon balsamic vinegar
  17. 1/3 cup corn meal
Instructions
  1. In a large dutch oven brown the beef with 2 tablespoons chili powder, drain most of the fat. Add 2 beers, the rest of the chili powder , oregano, cumin, paprika and bring to a boil, turn down and simmer for an hour.
  2. Heat up a skillet and caramelize the onions. During the last few minuted, add the garlic and saute. Add onion and garlic to the chili along with chipotles, jalapeno (haberno), green chilies, red peppers and tomato. Simmer another 1 to 2 hours.
  3. Add sugar and vinegar. Whisk wqual parts of corn meal and water. bring to a boil and stir until it thickens. Season to taste.
Chilicooks http://chilicooks.com/


Chili Cook’s Beer lovers Chili with Mango

by Bob
Categories: Texas Style Chili
Tags: , ,
Comments: 1 Comment
Published on: September 19, 2013
Chili Cook’s Beer lovers Chili with Mango
Print
Ingredients
  1. 2½ lbs beef cut into small pieces.
  2. 2 lbs Hamburg
  3. 2 lbs sausage
  4. 1 tablespoon oregano
  5. 7 tablespoons chili powder
  6. 1 tablespoon ground cumin
  7. 1 tablespoon Spanish paprika
  8. 2 large onions (diced)
  9. 5 cloves garlic, minced
  10. 1 red bell pepper (diced)
  11. 1 green bell pepper (diced)
  12. 5 or 6 chipotle peppers in adobo sauce (diced)
  13. 2 or 3 jalapeno peppers (diced)
  14. 1 haberno pepper (diced) optional
  15. 1 10oz can Rotel diced tomatoes & green chilies
  16. 2 14.5oz cans diced tomatoes
  17. 1 Mango (peeled & diced)
  18. 2 12oz cans of your favorite beer ( or 24oz beef broth )
  19. 2 tablespoons brown sugar
  20. 2 tablespoons balsamic vinegar
  21. ½ cup corn meal
  22. ½ cup water
  23. Sea Salt
Instructions
  1. 1. In your favorite chili pot brown the meat with 2 tablespoons of chili powder. After all meat is browned drain most of the fat, leave some for flavor. Add all ingredients except Mango, brown sugar, vinegar and corn meal & water & salt (will add later). Heat until it just starts to boil then turn down to simmer. Let simmer for about 1 ½ to 2 hours.
  2. 2. Add sugar and vinegar. Wisk equal parts corn meal & water. Bring to boil and stir in corn meal mix and stir until thickens, add Mango, sea salt to taste. At this point you can turn down to simmer and let thicken more if you like, do not let it burn.
Notes
  1. This can be served with salsa, sour cream, crackers, or corn bread.
Chilicooks http://chilicooks.com/


Chili with sausage

by Bob
Categories: Texas Style Chili
Tags: , ,
Comments: No Comments
Published on: September 19, 2013
Chili with sausage
Print
Ingredients
  1. 4 tablespoons olive oil, divided
  2. 1 lb lean ground beef
  3. 3/4 lb Italian sweet sausages, casing removed
  4. 1 large onions, chopped
  5. 1 large green bell peppers, chopped
  6. 2 jalapeno chili, seeded and finely chopped
  7. 2 bay leaves
  8. 6 cloves garlic, minced
  9. 2 (28 ounces) cans crushed tomatoes in puree
  10. 3 tablespoons chili powder
  11. 2 tablespoons ground cumin
  12. 2 tablespoons packed brown sugar
  13. 2 teaspoons dried oregano
  14. 2 teaspoons dried basil
  15. 1 pinch cayenne
  16. 2 tablespoons fresh lime juice
  17. hot pepper sauce
  18. grated Monterey jack cheese
  19. chopped red onions
  20. sour cream
Instructions
  1. 1. Heat 2 T.
  2. 2. oil in a large pot over high heat.
  3. 3. Add beef and sausage; cook until brown, breaking up with spoon, about 8 minutes.
  4. 4. Transfer meat mixture to bowl.
  5. 5. Reduce heat to medium high.
  6. 6. Add remaining oil to pot.
  7. 7. Add onion, bell pepper, jalapenos and bay leaves.
  8. 8. Cook until vegetables are soft, stirring frequently.
  9. 9. Add garlic; saut? 1 minute.
  10. 10. Return meat mixture to pot.
  11. 11. Mix in tomatoes and next 7 ingredients.
  12. 12. Simmer 25 minutes, stirring occasionally.
  13. 13. Mix in lime juice.
  14. 14. Season with salt.
  15. 15. Serve chili in bowls, passing hot sauce, cheese, red onion and sour cream separately.
Chilicooks http://chilicooks.com/


Head Cook Bob’s Chili

by Bob
Categories: Texas Style Chili
Tags: , , ,
Comments: No Comments
Published on: September 19, 2013
Head Cook Bob's Chili
Print
Ingredients
  1. 1 cup chopped onion
  2. 1 can green hatch chile, chopped
  3. 1 tablespoon minced garlic
  4. 1/2 tomato sauce
  5. 1 tablespoon tomato paste
  6. 2 14oz cans chicken broth
  7. 10 tablespoons chili powder
  8. 2 teaspoons salt
  9. 1 teaspoon hot pepper sauce
  10. 2 1/2 lbs beef tri tip, cubed
  11. 1/2 lb pork sausage
  12. 3 tablespoon cumin
  13. 2 teaspoons lime juice
Instructions
  1. In a chili pot, combine onion, green chile garlic, tomato sauce, tomato paste, chicken broth, 6 tablespoons chili powder, salt, 1 teaspoon adobo seasoning blend, and hot pepper sauce. Bring to a simmer over medium heat and cook for 1 hour. After chili has simmered for 1 hour, add 2 tablespoons chili powder.
  2. In a large skillet, brown beef and sausage together over medium-high heat. Add beef and sausage to chili and simmer for 30 minutes, adding more chicken broth as needed. Add the rest of the chili powder and 2 tablespoons cumin and simmer another 45 minutes. Add the remaining 1/2 teaspoon abodo seasoning blend, 1 tablespoon cumin and the lime juice. Cook for another 30 minutes, adding more chicken broth as needed. Season with salt to taste.
Chilicooks http://chilicooks.com/


«page 1 of 2
Welcome , today is Tuesday, August 22, 2017
%d bloggers like this: