Pumpkin Chili

by Bob
Categories: Crazy Chili
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Published on: September 19, 2013
Pumpkin Chili
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Ingredients
  1. 2 cups Fresh or Canned Pumpkin
  2. 3 lbs Lean Ground Beef
  3. 2 cans Red Kidney Beans
  4. 2 Medium Onions- chopped
  5. 3 cans Cut Tomatoes , 15 ounce
  6. 2 tbs Chili Powder
  7. 1/4 tsp Red Pepper(Optional)
  8. 2 tbs Sugar
  9. 1 tsp Salt
  10. 2 Bay Leaves
  11. 1 cup Mushrooms(optional)
Instructions
  1. Brown ground beef and drain off excess fat.
  2. Put ground beef into a large pot.
  3. Add each ingredient into the pot.
  4. Cook on low for one to two hours.
Notes
  1. Serve with crackers.
Chilicooks http://chilicooks.com/


New England Seafood Chili

by Bob
Categories: Crazy Chili
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Published on: September 19, 2013
New England Seafood Chili
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Ingredients
  1. 1 medium onion
  2. 2 jalapeno peppers
  3. 2 red peppers
  4. 1 green pepper
  5. 12 garlic cloves
  6. 2 tbsp. Salt
  7. 2 tbsp. Chili powder
  8. 1 tsp. Ground black pepper
  9. 1 tsp. Crushed red pepper
  10. 3 bay leaves
  11. 1 tsp. Ground allspice
  12. 3 oz. Can tomato puree
  13. 28 ozs. Can crushed tomato
  14. 15 oz. Kidney beans
  15. 4 oz. Semi-Sweet chocolate
  16. 1/2 cup chopped cilantro
  17. 1/2 cup chopped parsley
  18. 1 1/2 lbs. Bay scallops
  19. 1 1/2 lbs. Bay shrimp
  20. 1 6-8 oz. Piece of cod filet
  21. Hot sauce to taste
Instructions
  1. Saute vegetables for 2-3 minutes in olive oil.
  2. Now put in the tomato paste and spices, cook slowly for 2 minutes.
  3. Stir in tomatoes and bring to a simmer.
  4. Next the herbs, chocolate and fish.
  5. Toss scallops and shrimp in about 5 minues before serving.
Chilicooks http://chilicooks.com/


Bob’s Meat and Chili

by Bob
Categories: Crazy Chili
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Published on: September 19, 2013
Bob's Meat and Chili
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Ingredients
  1. 2 large yellow onion chopped
  2. 2 green peppers chopped
  3. 4 cloves garlic minced
  4. 2 lbs ground beef
  5. 2 lbs steak cubed
  6. 2 lbs boneless chicken breast cubed
  7. 1 lb ground pork
  8. 2 28-oz cans of chopped tomatoes
  9. 8 jalapeno peppers sliced
  10. 2 haberno peppers diced
  11. 2 cups green chilis chopped
  12. 2 cups Mole Sauce
  13. Beans (optional) - 2 16-oz cans dark red kidney beans and 2 16-oz cans pinto beans
  14. 1 small can tomato paste
  15. 1 cup masa flour
  16. 2 Tbs vegetable oil
  17. 5 Tbs chili powder
  18. 1 Tbs cayenne pepper
  19. 1 cup fresh cilantro chopped
  20. 1 Tbs cumin
  21. 1 12-pack beer
  22. Salt
  23. Pepper
Instructions
  1. Lightly saute garlic, onions, peppers, and 3 sliced jalapenos in vegetable oil in a large stock pot.
  2. In a large skillet, brown all the meat (each type separately) and add to onion and peppers in stock pot.
  3. Add chili powder, cayenne, cumin, cilantro, salt and pepper to taste and mix thoroughly. Add tomatoes and remaining jalapenos. Next add mole sauce. Now add either 24 ounces of beer OR 24 ounces of water. Bring mixture to a boil, reduce heat and simmer for 4 hours stirring occasionally. Keep an eye on the liquid content and add more as necessary (to your own desired consistency). Remember though, we\'re going to thicken it a little later. After about 3 1/2 hours, add masa flour to 2 cups of water and mix thoroughly. Add flour mixture to chili while stirring constantly. You can adjust this to achieve your own desired thickness. If adding beans to the chili, now would be a good time. Salt and pepper to taste and let simmer another 30 minutes. Makes about 12 good size servings. Oh, the other 10 beers are for drinking.
Chilicooks http://chilicooks.com/


Carrot and Olive Chili

by Bob
Categories: Crazy Chili
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Published on: September 19, 2013
Carrot and Olive Chili
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Ingredients
  1. 2 Cups Prepared Pinto Beans
  2. 2 Cups Prepared Kidney Beans
  3. 1 16 oz. can Diced Tomatoes
  4. 1 16 oz. can Tomato Sauce
  5. 1/3 cup sliced ripe olives
  6. 1/2 Cup Sliced Mushrooms
  7. 1/2 Cup Chopped Onion
  8. 1/2 Cup Chopped Celery
  9. 1/4 Cup Chopped Green Pepper
  10. 1/3 cup Shredded Carrot
  11. 2 tablespoon Cooking Oil
  12. 11/2 Teaspoon Salt
  13. 2 Teaspoons Spicy Chili Powder
  14. 1/4 Teaspoon Ground Pepper
  15. 1/2 Teaspoon Dry mustard
  16. 1 Clove Minced Garlic
  17. 6-8 dashes Tabasco Sauce
Instructions
  1. In medium saucepan, heat cooking oil. Saute onion, celery, green pepper and carrot until tender. Add tomato sauce, tomatoes, beans, olives, mushrooms, salt, chili powder, pepper, mustard, garlic and Tobasco Sauce.
  2. Bring to boil. Reduce heat and simmer for 1 hour. Add corn, simmer 1/2 hour longer.
Chilicooks http://chilicooks.com/


Chilli Spaghetti

by Bob
Categories: Chile Peppers
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Published on: September 19, 2013
Chilli Spaghetti
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Ingredients
  1. 0-100g dried spaghetti per person
  2. 1/2 teaspoon of dried red chillies
  3. 1/4 teaspoon of dried parsley or dried mixed herbs
  4. olive oil to serve
Instructions
  1. Put the dried chilli and dried herbs in a pan of boiling water. No need to add any salt. Cook the spaghetti as per the pack instructions. Drain and drizzle over some olive oil before serving. Can also be topped with chopped black olives, chopped artichokes in olive oil and sun dried tomatoes for extra taste.
Chilicooks http://chilicooks.com/


Pork Green Chili

by Bob
Categories: Chile Peppers
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Published on: September 19, 2013
Pork Green Chili
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Ingredients
  1. # 3 pounds boneless pork, cubed
  2. # 1 tablespoon oil
  3. # 1 onion, chopped
  4. # 1 teaspoon ground cumin
  5. # 1 teaspoon oregano
  6. # 1 cup chicken broth
  7. # 4 ounces chopped green chiles
  8. # 16 ounces stewed tomatoes
  9. # 2 cloves garlic, minced
  10. # salt and pepper, to taste
Instructions
  1. In a large skillet over med-high heat, brown the pork in oil. Stir in onions and cook until soft. Drain off most juices and fat.
  2. Place pork and onions in crockpot. Stir in remaining ingredients. Cover; cook on low for 8-10 hours.
Chilicooks http://chilicooks.com/


Chile Cheese Fondue

by Bob
Categories: Chile Peppers
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Published on: September 19, 2013
Chile Cheese Fondue
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Ingredients
  1. 24 Anaheim chiles, seeded, cut in half
  2. 1lb Velveeta cheese
  3. 1/2lb jack Cheese
  4. 1 cup heavy cream
  5. 4 cups red onion
  6. 2 cups chopped tomatoes
  7. 6 cloves garlic, chopped
Instructions
  1. Place chiles on foil lined baking sheet and flatten. Broil until skin is mostly black. Remove from heat and cover tightly for 10 minutes. Then, remove skins and chop. Set aside.
  2. Over low heat, melt cheeses. Make sure to stir constantly. Once completely melt, stir in cream and continue to cook until smooth, then add the rest of the stuff.
Chilicooks http://chilicooks.com/


Robb’s Homemade Salsa

by Bob
Categories: Chile Peppers
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Published on: September 19, 2013
Robb's Homemade Salsa
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Ingredients
  1. 3 fresh jalapeno peppers
  2. 1 fresh habenero pepper
  3. 5 fresh mirasol peppers
  4. 1 large onion
  5. 8 large, plum tomatoes
  6. 8 cloves of garlic
  7. 2 dried poblano peppers
  8. salt to taste (1 to 2 tsp.)
Instructions
  1. Remove the stems from the peppers. Roast fresh peppers and garlic in a high heat oven until slightly blackened. While this is happening soak the dried peppers in water for 30 minutes. Once done, chop in a food processor until course. Scald the tomatoes in boiling water then remove the skin, chop and add to pepper mixture, chill and serve with chips!
Adapted from Robb's Homemade Salsa
Chilicooks http://chilicooks.com/


Chili for 50

by Bob
Categories: Texas Style Chili
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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.
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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: ,
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Published on: September 19, 2013
Jalapeno/Chipotle Chili
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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/


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