L.js Chili Con Cae Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
3 lbs of stewing beef 3 cans of red kidney beans (14oz) 2 can of brown
beans (14 oz) 1 can of Hunts tomato paste (large) 1 cup of ketchup 2
large green peppers 2 large red peppers 2 teaspoons black pepper
salt to taste 1/2 cup of chili powder 1 cup of mashed potatoes
(cooked) 1/4 mashed banana 1 tablespoon lemon juice 1 large can
tomatoes (quart) prefer home canned 1 tablespoon crushed chillis (to
suit more or less) 1 tablespoon black mollases 1 teaspoon Cumin 1
teaspoon Oregano 2 large Spanish onions (you haveta shed tears when
slicing these) 3 cans of mushrooms (8 oz.cans)
Cutbef nt 1 inch chunks or thereabouts. etbef soak in a bowl with the
tomatoes and juice, lemon juice, mushrooms, blak pepper, crushed
chilis and onions over night. Brown the meat in a skillet. In large
pot throw in the tomatoes and crushed chillis, onions, meat, paste,
everything except the beans and peppers and slow cook for three
hours. Next chop your green and red peppers into long slivers or if
you prefer diced. Also stir in your beans and cook slowly for one
more hour. With the thick "soupy" ring around the pot; stir back into
the simmering chili.
You might like the chili hotter or maybe milder, depends on your
taste. What ever you do, dont ruin the chili by making it hotter
with hot sauces, this has a tendency to make the chili into
"superficial" body heat not a deep solid heat. To accompany the chili
try and get your hands on some "Agua Dente" (fire water) 80% alcohol
(national drink in Colombia). I guarantee you will see God!
Title: L.JS CHILI CON CARNE Y JUDIA
Categories: Chili, Main dish, Mexican
Yield: 10 Servings
4 lb Stewing beef
2 lb Pork
3 cn Red kidney beans (14oz)
1 cn Pinto beans (14oz)
2 cn White kidney beans (14oz)
3 cn Brown beans (14oz)
1 cn Hunts tomato paste (large)
1 c Ketchup
2 lg Green peppers
2 lg Red peppers
1 tb Black pepper
1 tb Salt, more or less
1/2 c Chili powder
1 c Potatoes, mashed *
1/4 Banana, mashed *
1 tb Lemon juice
1 qt Tomatoes (canned, peeled)
1 tb Crushed clilies,more or less
2 tb Black mollasas
2 ts Cumin seed, ground
1 ts Corriander seed
1 ts Paprika, Hungarian
1 ts Oregano
1 ts Cayenne pepper
3 lg Spanish onions
3 cn Mushrooms, button (8 oz ea.)
* If plantains are available, dont use the potato or banana...slice
the plantain into 1/4 inch pieces
Cut meat into 1 inch chunks or thereabouts. Let meat soak in a bowl
with the tomatoes and juice, lemon juice, mushrooms, black pepper,
crushed chilis, diced peppers and onions over night. Remove the meat
and brown in a skillet. Takes a while but worth it. In large pot
place put all the ingredients except the beans including the above
marinade and slow cook for three hours. Next stir in your beans and
cook slowly for one more hour. Do not cook with the lid on the pot as
the chili will not "thicken". If chili is not thick enough you can
add flour (corn) mixed with water. With the thick "soupy" ring around
the pot; stir back into the simmering chili.
You might like the chili hotter or maybe milder, depends on your
taste. What ever you do, dont ruin the chili by making it hotter
with hot sauces, this has a tendency to make the chili into
"superficial" body heat not a deep solid heat.
Source from luhu.jp
beans (14 oz) 1 can of Hunts tomato paste (large) 1 cup of ketchup 2
large green peppers 2 large red peppers 2 teaspoons black pepper
salt to taste 1/2 cup of chili powder 1 cup of mashed potatoes
(cooked) 1/4 mashed banana 1 tablespoon lemon juice 1 large can
tomatoes (quart) prefer home canned 1 tablespoon crushed chillis (to
suit more or less) 1 tablespoon black mollases 1 teaspoon Cumin 1
teaspoon Oregano 2 large Spanish onions (you haveta shed tears when
slicing these) 3 cans of mushrooms (8 oz.cans)
Cutbef nt 1 inch chunks or thereabouts. etbef soak in a bowl with the
tomatoes and juice, lemon juice, mushrooms, blak pepper, crushed
chilis and onions over night. Brown the meat in a skillet. In large
pot throw in the tomatoes and crushed chillis, onions, meat, paste,
everything except the beans and peppers and slow cook for three
hours. Next chop your green and red peppers into long slivers or if
you prefer diced. Also stir in your beans and cook slowly for one
more hour. With the thick "soupy" ring around the pot; stir back into
the simmering chili.
You might like the chili hotter or maybe milder, depends on your
taste. What ever you do, dont ruin the chili by making it hotter
with hot sauces, this has a tendency to make the chili into
"superficial" body heat not a deep solid heat. To accompany the chili
try and get your hands on some "Agua Dente" (fire water) 80% alcohol
(national drink in Colombia). I guarantee you will see God!
Title: L.JS CHILI CON CARNE Y JUDIA
Categories: Chili, Main dish, Mexican
Yield: 10 Servings
4 lb Stewing beef
2 lb Pork
3 cn Red kidney beans (14oz)
1 cn Pinto beans (14oz)
2 cn White kidney beans (14oz)
3 cn Brown beans (14oz)
1 cn Hunts tomato paste (large)
1 c Ketchup
2 lg Green peppers
2 lg Red peppers
1 tb Black pepper
1 tb Salt, more or less
1/2 c Chili powder
1 c Potatoes, mashed *
1/4 Banana, mashed *
1 tb Lemon juice
1 qt Tomatoes (canned, peeled)
1 tb Crushed clilies,more or less
2 tb Black mollasas
2 ts Cumin seed, ground
1 ts Corriander seed
1 ts Paprika, Hungarian
1 ts Oregano
1 ts Cayenne pepper
3 lg Spanish onions
3 cn Mushrooms, button (8 oz ea.)
* If plantains are available, dont use the potato or banana...slice
the plantain into 1/4 inch pieces
Cut meat into 1 inch chunks or thereabouts. Let meat soak in a bowl
with the tomatoes and juice, lemon juice, mushrooms, black pepper,
crushed chilis, diced peppers and onions over night. Remove the meat
and brown in a skillet. Takes a while but worth it. In large pot
place put all the ingredients except the beans including the above
marinade and slow cook for three hours. Next stir in your beans and
cook slowly for one more hour. Do not cook with the lid on the pot as
the chili will not "thicken". If chili is not thick enough you can
add flour (corn) mixed with water. With the thick "soupy" ring around
the pot; stir back into the simmering chili.
You might like the chili hotter or maybe milder, depends on your
taste. What ever you do, dont ruin the chili by making it hotter
with hot sauces, this has a tendency to make the chili into
"superficial" body heat not a deep solid heat.
Source from luhu.jp