For chili:
Place a large stockpot
Brown meat in a dutch oven.
Add remaining ingredients for chili.
Simmer for 30 minutes.
Combine ingredients for thickening agent and add to chili.
Cook until thickened.
passing remaining sauce separately.
For Chili Hollandaise:.
Combine yolks and
Mix ingredients thoroughly and store in tightly covered container.
Use 3 tablespoons with 1/2 cup water to every pound of meat.
Use for chili or tacos.
For the salmon cakes, boil or
ix.
cover and simmer for 15 min to 30 min
Grind roast for chili meat and sear in olive oil until gray, not brown.
Stir in chopped onion and one quart water. Bring to a bubbling simmer and let simmer 1 1/2 hours.
Add all other ingredients except flour, cornmeal and water. let simmer for 3 hours.
Mix flour and cornmeal in 1/2 cup water and add to pot. Let simmer 30 more minutes. taste to see if more water or salt is needed.
Works beautifully in a crockpot as well.
ve Chasen stopped making the chili himself) is a quarter cup
ater.
Simmer beef mixture for 1 hour on medium low
METHOD FOR DRESSING:.
In a small
eeds from chili pods, cover with water and simmer for 30 minutes
Place ground chuck in skillet.
Combine chopped onion, chopped garlic, salt and chili powder.
Cook on medium high, stirring occasionally until meat is browned.;
Drain off grease.
Combine browned seasoned meat with the remainder of ingredients in a large soup kettle.
Cook on low to medium low heat.
After chili starts to bubble, allow it to simmer for at least 30 minutes before serving.
This will taste even better on the second day.
eed chiles, roast at 250 for 3- 4 minutes.
Add
ook at a bubbly simmer for 1 1/2 to 2
Brown meat, onion and garlic.
Drain well. Add the rest of the ingredients. Add about 3 cups of water and simmer for several hours.
Brown ground beef with onions and green peppers.
Combine all ingredients in 3 to 4-quart saucepan and simmer on stove for 1 to 1 1/2 hours until beans are hot.
Serve as a chili spread for chili dogs or on crisp tostadas, filler for burritos and just plain chili.
This tastes even better the next day!!
onions, garlic, 1/4 cup chili powder, 2 tablespoons hot paprika
In a large dutch oven, or 16 quart stock pan, combine all of the ingredients except the beef.
Stir well, until all of the spices are well mixed.
Turn heat on to medium, and add the beef, and stir.
Turn the heat to low, and let simmer for approximately 30 minutes, stirring occasionally to keep from sticking to the pan.
Chili will thicken as it stands.
Serve with cheddar cheese on top, and with cornbread.
Also great on hot dogs for chili dogs, or with Frito Pie.
nion, the 3 pkgs of chili seasoning and cumin to the
Preheat oven 400. Lightly oil a 9x13 pan.
In a large saucepan saute the onions and peppers in oil until the onions are translucent. Add remaining chili ingredients and simmer 5-10 minutes.
While chili is cooking mix 'milk' and vinegar. In a separate bowl mix the flour, cornmeal, sugar, baking powder and salt.
Add the oil and milk mixture, stirring until just mixed.
Transfer chili to baking pan and spoon the cornmeal batter on to the top.
Bake uncovered for 15-20 minutes.