Chile Grande With Beans

Ingredients

1 parker c. folse, jr. 4 tbsp bacon drippings 1 large spanish onion, chopped 2 stalks celery, chopped 1 lb lean stew meat, finely chopped 1 lb rind of cooked ham, ground fine 1 water 2 cl garlic, chopped 2 tbsp oregano 1 tbsp cayenne pepper 1 tbsp chili powder 2 tbsp cumino 1 tbsp salt 1 cup red wine 1 lb dried pinto beans	Advertisements

Preparation
 
Melt bacon fat in a heavy pan. Brown chopped onion and celery in it.
add meat and brown it. Add ham rind and cover well with water. Add
all other ingredients and bring to a boil. Add dried beans, lower
heat, cook slowly until beans are done. Add water as needed. Remove
some of the cooked beans, mash them, and return to chili to "tighten"
it. Stir to smooth the consistency. Serve it really hot. Margaret
Garland

Source: Prize Winning Recipes for the State Fair of Texas, 1976. v

 

 
Servings:
4

 

Chile Head Chicken Fingers
Remove silver skin from chicken tenders and plce in a deep bowl. add Harissa sauce and buttermilk to cover. Let marinate for 1 hour. shake excess liquid off chicken and dredge in corn flour. Fry in 350x iol ill golden brown and crispy. Serve w/ Col. Hogan s Chick n Dippin Sauce (Upload by user)

Chile Heat Scale
Approximate Rating Scoville Units Chile Varieties : 10 100,000 300,000 Habanero, Scotch bonnet : 9 50,000 100,000 : Chiltepin : 8 30,000 50,000 Piquin, Cayenne : 7 15,000 30,000 : de Arbol : 6 5,000 15,000 : Serrano : 5 2,500 5,000 Jalape¤o, Chipotle, (Upload by user)

Chile Lime Potatoes
Heat oil in skillet over moderately high heat. Fry onion a minute or two, until soft. Add garlic, chilies, and tomato. Continue cooking another couple of minutes, stirring often to prevent scorching, then add lime juice, water, potatoes, salt, pepper, and oregano. Reduce heat to (Upload by user)

Chile Oil
Heat chile and cumin together in a saute pan until barely smoking. Whisk in oil. Transfer to glass jar and let stand overnight for proper separation. Recipe By : Chef du Jour From: [email protected] (Louise M Mccartndate: Wed, 23 Oct 1996 14:31:26 Pst   (Upload by user)

Chile Pablano With Verde Sauce
* Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let the number of hot chiles depend on the hotness of the chile.     strongServings:2/strong   (Upload by user)

Chile Paste
"Chile pastes are very popular throughout Southeast Asia and are used to add heat to a dish. The pastes can be added during cooking or can be used as a condiment or relish on the table. Vary the amount of garlic to suit individual tastes." Combine all the ingredie (Upload by user)

Chile Pepper Jamaican Jerk Marinade
Roast the pimento berries in a dry skillet until they are fragrant, about 2 minutes. Remove and crush them to a powder in a mortar or spice mill. Place all the ingredients in a blender or food processor and puree to make a sauce. Store in the refrigerator; it will keep for a mon (Upload by user)

Chile Pepper Jelly
Combine the chiles and pepper with the vinegar in a food processor. Process 3 minutes until pureed. Put the puree and sugar in a saucepan. Bring to a boil over medium high heat, stirring constantly. Remove from the heat, skim the foam from the top, discard, and add the pect (Upload by user)

Chile Peppers In Spicy Cream Sauce
Saute the onions and ginger in the oil until the onions are browned. Add cayenne, coriander, mustard, cumin, cinnamon, turmeric, and cloves. Heat for another minute. Add the chiles to the pan along with the coconut milk. Simmer for 10 minutes, stirring constantly, until the (Upload by user)

Chile Peppers
To roast chile peppers: Cut a slit near the stem of each chile pepper. Skewer chile peppers and sear over an open flame, 6" to 10" from heat. Turn chilies, until blistered all over (if not removing skin) or until slightly burned, but not blackened (if removing skin), (Upload by user)
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Chile Piquin Sauce
Heat oil unti hot and remove from heat, pour chile to fry about 2 min in hot oil, then drain on paper towels. Put chile, tomato sauce, cumin, and garlic in blender and mix, add salt to your taste     strongServings:1/strong   (Upload by user)
TAG: chile, sauce, ,

Chile Poblano With Verde Sauce
* Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let the number of hot chiles depend on the hotness of the chile. VERDE SAUCE: Boil tomatillos for approximately 15 20 minutes. Drain. Cool with cold water. Peel outer brown skin off. In a blender, blend all ingred (Upload by user)
TAG: chiles, chile, sauce, verde, chicken, cheese, minutes, ,

Chile Relleno Casserole
Rinse chiles, open flat and remove seeds. Drain on paper towels. Brown meat with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs chili powder and salt. Stir. In a greased 9x13" pan, layer chiles, beef and additional chiles. Combine cheeses and sprinkle over chiles. Beat (Upload by user)
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Chile Relleno Torta
Preheat oven to 375. Mix grated cheeses and spread evenly in buttered 10" pie plate. Beat eggs, add flour slowly, and the nbeat in half and half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chiles over the surface, then spoon (Upload by user)

Chile Rellenos 1
Beat eggs until foamy, add baking powder, flour, and salt. Set batter aside. Slit each chile open lengthwise below stem and insert cheese. Dip stuffed chiles in batter and fry in oil in cast iron skillet until golden brown. Drain on paper towels. (For heavier batter add 1/4 cup (Upload by user)
TAG: chile, batter, rellenos, ,

Chile Rellenos Stuffed Chiles
Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0 06 012344 3 This dish consists of large chiles or bell peppers stuffed with meat or cheese, coated with a light batter, and fried. They are served in a light tomato broth. There is alays an exclamation of pleasure an (Upload by user)
TAG: broth, chiles, flame, minutes, rellenos, mixture, little, chile, tomato, stirring, stuffed, large, onion, garlic, ,