Rods Chili Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 3/4 lbs: Chili Grind Meat,
3 slice: Bacon,
1 tbsp: Cumin seed, roasted and ground
1 tbsp: New mexican chili powder, plain
1 tbsp: Ancho chili powder, plain
1 tbsp: California chili powder, plain
1 tsp: Mexican oregano, crushed
1/4 tsp: Thyme,
1/4 tsp: Allspice,
1/4 tsp: Dried cilantro,
1 large: Onion, chopped fine
2 Stalks: celery, chopped fine
1 can: El Paso green chiles, mild
3: Jalapeno chilies, seeded chopped fine
1: Habanero chili, seeded chopped fine
1 large: Clove garlic,
2: 15 oz cn stewed tomatoes, pureed in a blender
1: 12 oz can beer,
1 tsp: Beef base,
3 tsp: Paprika, sweet
1 tsp: Coriander powder,
1/4 tsp: Cayenne pepper,
1: Shot Jim Beam Bourbon whisky,
2 tbsp: Olive oil Masa Harisa, Corn Flour for Thickening
Directions:
Cook bacon and reserve grease for sauting onions and garlic. In a
large chili pot, saute onion and garlic. Remove onions and garlic and
set aside. Add olive oil and cook meat until grey in color, but not
browned. Add onion and garlic back to chili pot.
Add dry spices and cook while stirring for 3 or 4 minutes. Add stewed
tomatoes, bacon bits, chiles, beer, celery, whiskey, beef base. Bring
to a boil and then simmer until done. 3 to 4 hours. From: Barry
Weinstein Date: Sat, 02-2
Source from luhu.jp
large chili pot, saute onion and garlic. Remove onions and garlic and
set aside. Add olive oil and cook meat until grey in color, but not
browned. Add onion and garlic back to chili pot.
Add dry spices and cook while stirring for 3 or 4 minutes. Add stewed
tomatoes, bacon bits, chiles, beer, celery, whiskey, beef base. Bring
to a boil and then simmer until done. 3 to 4 hours. From: Barry
Weinstein Date: Sat, 02-2
Source from luhu.jp
Tags
Chili