Sear meat, onion and garlic in large, heavy boiler or skillet until light brown.
Add seasonings, tomatoes and hot water.
Bring to a boil.
Lower heat and simmer about 1 hour.
As chili cooks, skim off fat.
Place meat, onion and garlic in large heavy frypan or Dutch oven.
Cook until light colored.
Add oregano, cumin seed, chili powder, tomatoes, hot pepper sauce, salt and hot water.
Bring to boil.
Lower heat and simmer about 1 hour.
Skim off fat during cooking.
Place chili meat, onion, garlic and bacon drippings in a heavy or Dutch pan.
Cook until light colored.
Add oregano, cumin seed, chili powder, tomatoes, beans, hot sauce, dried mushrooms, salt and hot water.
Bring to boil, lower heat and simmer for 1 hour.
Skim off fat during cooking.
*Chili meat is coarsely ground round steak or well-trimmed chuck.
If specially ground, ask butcher to use 3/4-inch plate for coarse grind.
Place meat, onion and garlic in large pan.
Cook until light colored.
Add oregano, comino seed, chili powder, tomatoes, hot pepper sauce (Tabasco), salt and hot water.
Bring to boil.
Lower heat and simmer about 1 hour.
Sear meat, onions and garlic in large, heavy skillet until lightly browned.
Add seasonings, tomatoes and hot water.
Bring to a boil.
Lower heat and simmer about 1 hour.
As chili cooks, skim off fat.
Place meat, onion and garlic in a large, heavy frying pan or Dutch oven; cook unti light coloured.
Add remaining ingredients.
Bring to a boil, lower heat, and simmer for about 1 hour; skim off fat during cooking.
Sear meat in a large, dry skillet until lightly browned.
(You can use Pam if meat sticks too much.)
Add onion and garlic and saute.
Add seasonings, tomatoes, water and hot pepper sauce. Bring mixture to a boil.
Reduce heat and simmer about 1 hour. Skim off any fat that accumulates.
nd add Chipoltle chili powder to taste, regular chili powder, and onions
small bowl, combine the chili powder, salt, and cayenne. Rub
Put meat, onion and garlic in a large heavy skillet.
Sear until light colored.
Add oregano, cumin, chili powder, Ro-Tel and hot water.
Bring to a boil, lower heat and simmer about 1 hour; as fat cooks out, skim.
This can be served as a dip, alone or over rice, or add chili beans for a chili con carne.
Place meat, onion and garlic in large, heavy fry pan. Cook over medium heat until the meat is lightly browned. Add oregano, comino seed, chili powder, tomatoes, hot pepper sauce, salt and hot water. Bring to a boil, lower heat and simmer about 1 hour.
Combine the beef, onion and garlic in a skillet and sear until the meat is lightly browned.
Transfer this mixture to a large pot; add the remaining ingredients and bring to a boil.
Reduce the heat and simmer for one hour.
When done, transfer the chili to a bowl and place it in the refrigerator.
When the fat has congealed on top, remove with spoon.
Reheat the chili and serve.
nion mixture and stir in chili powder.
Cook 10 minutes
ve Chasen stopped making the chili himself) is a quarter
Brown ground beef, onions and celery in a large pan.
Drain off fat.
Add canned ingredients and chili powder.
Cook on low 1 1/2 hours.
he jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin, oregano
ith a copy of this recipe: http://www.guardian.co.uk
ore minutes.
Add the Chili 3000, stirring until the spices
Day 1:
Make my chili, recipe #50732, refrigerate or set aside