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White Lightning Chili
1 pound dried navy beans4 (14 1/2 ounce) cans chicken broth, divided
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon ground white pepper
1 tablespoon Mexican oregano
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground cloves
5 cups chopped cooked chicken
2 (4 ounce) cans chopped green chiles
1 cup water
1 jalape?o pepper, seeded and chopped
8 (8-inch) flour tortillas
Shredded Monterey jack cheese
Salsa
Sour creamSort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans. Soak 8 hours.Drain beans and return them to Dutch oven. Discard liquid. Add 3 cans chicken broth and next 7 ingredients; bring mixture to a boil. Reduce heat and simmer, covered, 2 hours or until beans are tender, stirring occasionally.Add remaining can of chicken broth, chicken and next 3 ingredients. Cover and simmer 1 hour, stirring occasionally.With kitchen shears, make 4 cuts in each tortilla toward, but not through, center. Line serving bowls with tortillas, overlapping cut edges of tortillas. Spoon in chili, and top with cheese, salsa and sour cream. Serve immediately.Yields 12 cups.
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Green garlic chili
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Green Garlic Chili3 pounds fresh pork, cubed in small pieces or coarsely ground 1/2 cup olive oil 3 cloves fresh garlicSalt and white pepper to taste 1 large onion 6 to 8 fresh New Mexico green chiles or 2 to 4 small cans whole green chiles, chop (Upload by user)
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Chili verde
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Chili Verde1 pound pork or beefOil or lard4 green chiles, toasted, peeled and chopped2 cloves garlic, crushed1 medium onion, chopped1 medium tomato, chopped1 cup boiling waterSaltPepperCut pork into small cubes. Saut? in oil until well browned. Drai (Upload by user)
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Mogollon mountain chili
Mogollon Mountain ChiliSource: Christopher Creek Landmark Cafe, Payson, Arizona2 pounds ground beef2 onions, chopped2 small cans diced green chiles3 bouillon cubes1 (15 ounce) can stewed tomatoes2 cans kidney beans4 tablespoons chili powder1 tablespoon (Upload by user)
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New mexican red chili
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New mexico chili con carne
New Mexico Chili con Carne1 pound lean beef, coarsely ground1 pound pork, coarsely ground1/4 cup olive or peanut oil1 onion, chopped coarsely3 cloves garlic, crushed1 (28 ounce) can tomatoes, run through a food processor1 teaspoon cumin1 teaspoon cilantro1 (Upload by user)
New Mexico Chili con Carne1 pound lean beef, coarsely ground1 pound pork, coarsely ground1/4 cup olive or peanut oil1 onion, chopped coarsely3 cloves garlic, crushed1 (28 ounce) can tomatoes, run through a food processor1 teaspoon cumin1 teaspoon cilantro1 (Upload by user)
Old buffalo breath chili
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Pedernales river chili
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Rattlesnake chili
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Rattlesnake Chili3/4 cup chopped onion3 tablespoons oil2 1/2 cups parboiled rattlesnake meat2 cups cooked tomatoes2 cups cooked pinto beans2 1/2 teaspoons chili powder1/2 teaspoon hot red pepper flakes1 teaspoon saltIn a large skillet, saut? onion in ho (Upload by user)
All-Beef Texas Chili
1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet. 2. Reduce heat to moderately low. Add onio (Upload by user)
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1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet. 2. Reduce heat to moderately low. Add onio (Upload by user)
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ALMOST LIKE EMPRESS CHILI
Combine all of the above ingredients. 4 red peppers (I use ground peppers) 5 or 6 bay leaves 3 to 5 whole allspice Cook on simmer for about 3 hours. This is hot. (Upload by user)
Combine all of the above ingredients. 4 red peppers (I use ground peppers) 5 or 6 bay leaves 3 to 5 whole allspice Cook on simmer for about 3 hours. This is hot. (Upload by user)
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Arizona Desert Chili
1. Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Saute until soft, about 5-7 minutes. 2. Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount, however. (Upload by user)
1. Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Saute until soft, about 5-7 minutes. 2. Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount, however. (Upload by user)
AWARD-WINNING NEW YORK BOWL OF RED
In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes; grind in a spice mill or a mortar; heat a large enameled cast-iron casserole; season the brisket with salt and pepper; working in batches, add the meat to the casserole and coo (Upload by user)
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In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes; grind in a spice mill or a mortar; heat a large enameled cast-iron casserole; season the brisket with salt and pepper; working in batches, add the meat to the casserole and coo (Upload by user)
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Beef And Bean Chili
Add pinto beans to a 1-quart saucepan and cover them with water. Cook over medium heat 1 hour or until tender. Simmer onion and green pepper in 1/4 cup water in a large nonstick skillet until onion is translucent. Add ground beef and cook over medium heat until browned. Drain excess fat from pan (Upload by user)
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Add pinto beans to a 1-quart saucepan and cover them with water. Cook over medium heat 1 hour or until tender. Simmer onion and green pepper in 1/4 cup water in a large nonstick skillet until onion is translucent. Add ground beef and cook over medium heat until browned. Drain excess fat from pan (Upload by user)
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BEST EVER CHILI
In Dutch oven, cook beef, onion, green pepper and celery until meat is brown and vegetables are tender. Drain kidney beans, reserving liquid. Add beans and remaining ingredients. Cover; simmer 1-1 1/2 hours. If desired, stir in some reserved bean liquid. (Upload by user)
In Dutch oven, cook beef, onion, green pepper and celery until meat is brown and vegetables are tender. Drain kidney beans, reserving liquid. Add beans and remaining ingredients. Cover; simmer 1-1 1/2 hours. If desired, stir in some reserved bean liquid. (Upload by user)
BIG BOWL CHILI
Place oil in large heavy casserole over low heat, wilt the onions, red peppers and garlic for 5 minutes, stirring occasionally. Remove vegetables with a slotted spoon; set aside. Raise heat to medium and brown meat in small batches. Then add meat back to casserole, along with onions, peppers and (Upload by user)
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Place oil in large heavy casserole over low heat, wilt the onions, red peppers and garlic for 5 minutes, stirring occasionally. Remove vegetables with a slotted spoon; set aside. Raise heat to medium and brown meat in small batches. Then add meat back to casserole, along with onions, peppers and (Upload by user)
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