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2 tbsp peanut oil 1 lb lean pork, coarsely ground 1 lb hamburger 4 yellow onions, peeled and chopped 6 cloves garlic, peeled and finely chopped 1 tbsp whole cumin seeds 4 tbsp 'hot' chili powder 3 whole bay leaves 2 tsp cinnamon 2 tsp allspice 2 tsp Tabasco 4 tbsp cocoa powder 2 tbsp Worcestershire 4 tbsp white vinegar 1 can (28 oz) tomatoes, pureed 1 tbsp oregano 2 lb kidney beans, soaked and cooked till tender salt to taste Heat a 12-quart heavy stockpot and add the oil. Saute the pork, hamburger, onions, garlic, cumin seeds, chili powder, and bay leaves until the meat is barely browned and the onions clear. Drain the fat and discard. Add the remaining ingredients, including the beans, and bring to a simmer. Cook, covered, for 1 1/2 hrs or until the beans are very tender. You may need to add water to this dish as it cooks. Serving methods: "two way"= seved on spaghetti "three way"= the above plus grated Cheddar cheese "four way"= same but also add chopped yellow onions. |
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25 lbs coarsely ground beef 1/2 lb cumin 1/4 lb chili powder 1/8 lb paprika 2 handfuls of crushed dried red chili peppers 1/2 lb finely chopped garlic Put this all in a big pot with water to cover, closed tight. Cook 15 minutes on high before stirring. Then stir and simmer 30-40 minutes. "Prison cooks never add water, although they 'correct the seasoning to desired strength' in the final 30 minutes of simmering and put in 2 handfuls of monosodium glutamate 'for the desired taste balance'." |
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2.5 oz ground beef 15 oz spanish onions 2 oz celery 2 oz green peppers 6 oz kidney beans 6 oz diced tomatoes 3 oz tomato puree 6 oz tomato juice 2.5 oz diced sweet red peppers 3/4 oz chili powder 1/8 oz fresh garlic 3/4 oz bbq sauce 1/4 oz soy sauce 1/4 oz cumin 1/4 oz season salt 1/4 oz brown sugar 1/2 oz granulated sugar 1/2 oz celery salt 1/2 oz granulated garlic 1/2 oz kosher salt 1/2 oz worcestershire sauce 1/8 oz black pepper 1/8 oz tobasco 1/8 oz bacon fat 1/2 oz bay leaf 1. Preheat saucepan and add bacon fat, onions, garlic and meat. 2. Saute until meat is brown and onions tender. Drain excess fat. 3. Place all other ingredients in pan with meat mixture. Bring to a boil and simmer until thick. |
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2 tbsp vegetable oil 2 large onions, peeled and chopped 3 cloves garlic, finely chopped 1 large green-pepper, chopped 2 lbs lean ground beef 3 1-lb cans tomatoes, plus liquid from the cans 2 6-oz cans tomato paste 3 1-lb cans red kidney beans, drained 2 cups water 1 1/2 tsp salt 3-4 tbsp chili powder tabasco or other hot sauce salt and pepper to taste grated cheddar or monterey jack cheese sour cream Heat the oil in a large pot. Add the onions, garlic, and green-pepper, and cook over medium heat, stirring frequently and taking care that the garlic does not brown. Crumble the ground beef into the pot and continue to cook, stirring frequently, until the meat is well browned. Add the tomatoes, tomatoe paste, beans, water, salt, and 2 tbsp of the chili powder. Bring the mixture to a boil, then reduce the heat to a low simmer. Cook uncovered, for at least one hour (the longer the better.), stirring occasionally ot make sure the bottom is not burning. Season with additional chili powder if desired, tabasco, and salt and pepper. Garnish with grated cheese and a dab of sour cream on each serving. Serves 10. Freezes great. |
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10 lb chili ground meat (coarse) 1 cup chili powder (hot) 1 cup chili powder (mild) 3/4 cup paprika 1/2 cup cumin 1/4 cup garlic powder 1/4 cup salt 1/8 cup crushed red chili 1 lb suet 3 qts water 1/4 cup sugar (twenty min before pullin' it off the fire) Add fat first, then meant and seasonings to fat. Add water after it cooks 2 hours. Cook a total of 3 hours, stirring occasionally. |
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In the food processor, chop: 1 lb carrots 1 lb zucchini 1 lb onions Heat 1/4 cup vegetable oil in a 6 quart pot. Add vegetables. Cook over medium-high heat 15-20 minutes, stirring 3 or 4 times until almost tender. Put 3 lbs ground turkey or beef and 1 tbsp minced garlic in a 8 quart pot. Cook, breaking up meat, until it is no longer pink. Stir in the vegetables, four 28-oz cans crushed tomatoes in puree ( drain some of the juice or it might be too watery), a 15 oz can of tomatoe sauce and 2 tsp salt. Bring to a boil; reduce heat to medium-low. Simmer 15 - 20 minutes for flavors to develop. You will have about 22 cups of meat sauce. You can use the sauce as is for spaghetti suace or feeze some for future chili. With 7 cups of the meat sauce, add 38-oz of kidney beans and 2 or more tablespoons chili powder. Top with shredded cheese and onions. Refrigerate for up to 5 days. Freeze up to 4 months. |
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2 tsp oil 1 tsp butter 1 lb ground beef 2 med onions, finely chopped 1/2 cup celery, chopped 10-oz canned tomatoes 10-oz canned red kidney beans salt and pepper 1 tbs prepared mustard 2 tsp chili powder 1 tsp paprika 1 tsp garlic salt In a large skillet, heat oil, melt butter and cook ground beef, onions and celery over low heat. Add other ingredients. Simmer over low heat for 25-30 minutes. |
