chili600

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boil over high heat. Lower the heat and continue boiling the beans,
partially covered, until tender, about 1 hour. Watch the water level
and add more, if necessary, to keep the beans from scorching.
2. Meanwhile, place the tomato juice in another saucepan and bring to a
boil over medium heat. Remove from the heat immediately and add the
bulghur to the juice. Cover and let stand for 15 minutes. It should
be slightly crunchy. Set aside.
3. Heat the olive oil in a large heavy pot over medium heat. Add the
onions and garlic and cook until the onions are translucent. Add the
celery, carrots, tomatoes, lemon juice, and all the spices - including
the remaining salt - to the onions and cook, covered, until the
vegetables are nearly tender, about 10 to 15 minutes. Add the bell
peppers and continue cooking another 10 minutes.
4. Add the kidney beans, the water in which they cooked, and the
bulghur to the vegetables in the large pot. Stir the mixture thoroughly
and simmer for 30 minutes over low heat. The chili may be thick - add
water as necessary and stir occasionally making sure the bulghur does
not stick to the bottom of the pot. Taste and adjust seasonings.
Vegetarian Chili Texas Style
Yield: 6 Servings
2 c granule burger
2 c water,Boiling
1/4 c salad oil
1 c onions,Chopped
1 1/2 md green pepper,Diced
2 garlic cloves,Crushed
1 28-oz can whole tomatoes
2 15-oz can kidney,Cooked
-beans
3 8-oz can tomato paste/sauce
1 c water
1 T chili powder
1/2 t cumin powder
4 T sugar
2 t salt
1 t oregano leaves
Good slow pot recipe. Longer cooking enhances the flavor.
Soak granule burger in boiling water for 10 minutes or more.
Place oil in heavy saucepan. Combine onions, green pepper,
garlic and saute in oil. Add the granule burger to the sauteed
vegetables, cook for 5 minutes. Add the rest of the
ingredients. Simmer at least 1 hour.
Veggie (No-Fat) Chili Recipe
Yield: 1 Servings
2 md onions,chopped
5 cloves garlic,minced
2 stalks celery,chopped
1 green pepper,chopped
1 red pepper,chopped
2 md potatoes - peeled and,Diced
1 (or 2 med sweet potatoes)
5 md (15oz) cans beans in mild
1 chili gravy (brooks)
1 sm can tomato paste (no salt)
1 8 oz can tomato sause (no
1 salt)
1 14.5 can tomatoes,Chopped
1 pk corn,Frozen
3 c water
1 add
1/8 t salt
1/4 t pepper
1 T cayenne pepper sauce
1 T worchestershire sause
2 T chili powder
1 t sugar
1/2 t cumin
1/2 t red pepper,Crushed
1 T parsley (or cilantro)
1/4 t corriander
Mix well.
Bring to a boil over medium-high heat. Reduce heat and simmer for
30-45 minutes or until potatoes are tender.
Adjust chili powder, cayenne pepper, crushed red pepper, cayenne
pepper sauce to taste. Amounts listed above make a medium hot chili.
Veggie Chili
Yield: 1 Servings
1 md onion
1 green bell pepper
1 red bell pepper
4 jalapenos
3 cloves garlic
3 T chili powder
1 t cumin
1 salt,pepper, other spices
1 to taste
1 cn whole plum tomatos
1 cn tomato paste
2 c veggie broth (bullion)
1 cn red kidney beans
2 T oil
Saute onions and garlic in oil until slightly soft. Cut peppers
into 1" cubes, mince jalapenos and add to onions. Cook until slightly
soft. Add veggie bullion, tomatos (mushed up) with juice, 1/2 can
tomato paste & chili powder. Let it boil down for about 30-45
minutes, adding additional tomato paste if needed. When almost thick
enough to eat, add kidney beans and cook for another 10-15 minutes.
Serve with cornbread, tortilla chips & shredded Jack cheese.
Venison Chili
Yield: 6 Servings
3 T vegetable oil
1 large onion,finely choped
2 large garlic,minced
1 small hot green chili
1 pepper,minced (optional)
1 1/4 lb venison,cut into 1/2 cubes
3/4 lb venison (or pork),Ground
28 oz can of tomatoes,Crushed
3 T red wine vinegar
3 T chili powder,Ground
2 T cumin,Ground
2 T worchestershire sauce
1/2 t cayenne pepper,plus a pinch
1 large green bell pepper
1 seeded and,Chopped
2 t salt (or),To Taste
1 black pepper,Freshly Ground
10 oz can of red kidney beans,dra
3 T masa harina (or fine cornmea
1 mixed with a little water
1 into a smooth paste for thic
Heat the oil in a very large skillet. Stir in the onion, garlic,
and chile pepper. Saute over med-hi heat until the onion is just
tender, about 5 minutes.
Add the cubed and the ground venison and continue cooking for about
four to five minutes, stirring with a wooden spoon, until the ground
meat is no longer red. Add all the remaining ingredients except the
beans and the masa harina (or cornmeal). Bring the mixture to a boil
then reduce heat to medium and cook uncovered for 30 minutes,
stirring occasionally. The stew should be fairly thick.
Stir in the kidney beans and the masa harina and heat through.
Taste and adjust the seasonings.
Venison Chili Ala Fred
Yield: 4 Servings
1 lb venson [ground]
1/2 c onions [chopped]
1/2 t salt
1/4 t pepper
4 c tomatoes [canned &],Chopped
3/4 c catsup
1 cn (15� oz) kidney beans [ Pobierz całość w formacie PDF ]

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