Rods Chili Iii Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 3/4 lbs: Chili Grind Meat,
-chopped fine,
3 slice: Bacon,
1 each: Habanero chili, seeded
1 T: Cumin seed, roasted and
-chopped fine,
-ground,
1 large: Clove garlic,
1 T: Chili powder, New Mexican
2 each: 15 oz cn stewed tomatoes,
1 T: Ancho chili powder,
-, pureed in a blender
1 T: California chili powder,
1 each: 12 oz can beer,
1 t: Mexican oregano,
1 t: Beef base,
1/4 t: Thyme,
3 t: Paprika, sweet
1/4 t: Allspice,
1 t: Coriander powder,
1/4 t: Dried cilantro,
1/4 t: Cayenne pepper,
1 large: Onion, chopped fine
1 each: Shot Jim Beam Bourbon whisky,
2 each: Stalks celery, chopped fine
2 T: Olive oil,
1 can: El Paso green chiles, mild
Masa Harisa, (Corn Flour for
3 each: Jalapeno chilies, seeded
-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.
Submitted By RODNEY RIPLINGER On 01-01-95
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.
Submitted By RODNEY RIPLINGER On 01-01-95
Source from luhu.jp