I have received a quite a few PM and emails for these, so here goes:
Title: $20,000 PRIZE-WINNING CHILI
2 1/2 lb Lean ground chuck
1 lb Lean ground pork
1 c Finely chopped onion
4 Garlic cloves; finely chpd.
1 cn Budweiser beer (12 oz.)
8 oz Hunt's tomato sauce
1 c Water
3 tb Chili powder
2 tb Ground cumin
2 tb Wyler's beef-flavor instant
-bouillon (or 6 cubes)
2 ts Oregano leaves
2 ts Paprika
2 ts Sugar
1 ts Unsweetened cocoa
1/2 ts Ground coriander
1/2 ts Louisiana hot sauce,to taste
1 ts Flour
1 ts Cornmeal
1 tb Warm water
In large saucepan or Dutch oven, brown half the meat;
pour off fat. Remove meat. Brown remaining meat; pour
off all fat except 2 Tbsps. Add onion, garlic; cook
and stir until tender. Add meat and remaining
ingredients except flour, cornmeal and warm water. Mix
well. Bring to boil; reduce heat and simmer covered 2
hours. Stir together flour and cornmeal; add warm
water. Mix well. Stir into chili mixture. Cook covered
20 minutes longer. Serve hot. Makes 2 quarts.
*** I feel the chili powder is in far too low an amount for me, if your ok with it while you are taste-testing it at the end, great, but add more 2 T at a time and stir and cover for 10 mins on low until the next taste-test, repeat until you like it.
**** I also put Jalepenos in mine…adjust to taste if you also include the seeds
***** If you like it HOT…use cayenne pepper to taste
---------------------------------------------------------------------------------------------
Party Salsa
Ingredients
1 14 1/2-to 16-ounce can stewed tomatoes, well drained
1 medium onion, quartered
10 large garlic cloves
3 jalapeño chilies, stemmed, (seeded…leave IN if you like it hotter)
1 bunch cilantro, stems trimmed (I leave the stems IN)
4 large tomatoes, seeded, quartered
1 4-ounce can diced green chilies
6 large green onions, chopped
1 tablespoon ground cumin
3 tablespoons fresh lemon juice
4 teaspoons fresh lime juice
Tortilla chips
preparation
Process stewed tomatoes, onion, garlic cloves, jalapeños and half of cilantro in processor to chunky puree. Transfer mixture to large bowl. Place fresh tomatoes, diced green chilies and remaining cilantro in processor and blend until tomatoes are finely chopped. Add to mixture in large bowl. Mix in green onions, cumin, and lemon and lime juices. Season salsa to taste with salt and pepper. Cover and chill until cold, at least 1 hour and up to 4 hours. Serve with tortilla chips.
*** I make a double batch at a time
*** Careful on the cilantro…many folks do not like that much (I DO!)
*** Use cayenne to make salsa hotter…1 T at a time to your taste
*** I use double the lime juice in mine
*** I also put sugar in, (to taste)
****ALWAYS tastes better the next day
---------------------------------------------------------------------------------------
God luck, Aces High PEPPERHEADS!
68ROX, Peppermeister
