ard someone won a chili championship with the recipe, including that addition
FOR THE THAI CHILI AND MARINADE AND GLAZE: Place
ieces.
Put on water for spaghetti.
In heavy frying
ll the remaining ingredients except for the bell pepper and the
small bowl, combine the chili powder, salt, and cayenne. Rub
ot coated with Teflon this chili eats Teflon!
While browning
Place all ingredients in a covered jar or ziploc bag and shake to evenly blend.
Rub on pork chops, pork tenderloin, or chicken legs or thighs. I find this a little too rich for beef but if you feel adventurous, go for it!
This recipe makes enough for two small whole pork tenderloins or 6-8 chops.
Rub meat with blended spices and allow at least two hours to marinate before grilling or broiling.
Brown beef in two batches in a thick-bottomed
nd add Chipoltle chili powder to taste, regular chili powder, and onions
reased cookie sheet.
Bake for 9-11 minutes or until
br>Add beef and brown for two minutes.
Add onions and
remember this will marry up for one hour).
Add the
ough (The following directions are for those of you who don
e jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin,
Diced chicken breast lightly coated with potato starch.
Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
* Add spices to taste.
eat and saute the onions for a few minutes, until softened
FOR THE CRUST:.
Combine oil
alt. Set aside.
Green Chili Crema:.
In a medium
harred black, approximately one to two minute per side.
Turn
For the dry mix: Combine all