Korean Job Discussion Forums

[Pligganease]

[stevemcgarrett]

caniff:

I can't see your point; if MD had reserved his recipe tactic to a single posting in any given thread of mine, I would snicker and ignore it. But multiple postings of the same recipe, or repeated posting in the thread of same is obviously an attempt to subvert the thread. And if you've had the misfortune to follow MD, he's had an obsession with me ever since I made a defamatory remark about the inordinate number of liberals in his homestate of Oregon.

Rest assured, I can and do often laugh at myself.

cerulean again blathered:

[caniff]

Fair enough, Steve. That recipe posting stuff was only funny the first time. Maybe if I cooked I would feel differently.

I have been guilty of slinging dirt. My point, however, was that you would be able to make YOUR point more effectively without calling people butt-buddies and stuff like that.

Save it for the general forum.

[Milwaukiedave]

Ziti with Honey Mustard Salmon Recipe
Source: Quick from Scratch - Pasta

Serves 4











The salmon here is roasted with a thin coat of honey and a sprinkling of pepper and then tossed with the pasta and a subtle mustard cream sauce. For a more intense mustard flavor, add an additional teaspoon to the sauce.

WINE RECOMMENDATION:
With the sweetness of the honey and the heat and acidity of the mustard, a fruity red wine such as a slightly chilled California pinot noir would be an excellent choice.


RECIPE INGREDIENTS


1 pound salmon fillet

1 tablespoon honey

1/2 teaspoon fresh-ground black pepper

1 tablespoon cooking oil

1 onion, chopped

1/3 cup dry white wine

1 teaspoon grainy or Dijon mustard

3/4 cup heavy cream

1 1/4 teaspoons salt

2 tablespoons chopped fresh parsley

3/4 pound ziti





RECIPE METHOD


Heat the oven to 400 degrees F. Lightly oil a small roasting pan. Put the salmon in the pan, skin side down. Spread the honey over the salmon and then sprinkle with 1/4 teaspoon of the pepper. Roast the salmon until just barely done, about 12 minutes, depending upon the thickness of the fillet. Remove from the oven.


In a medium saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine and simmer until about 1 tablespoon remains, about 2 minutes. Whisk in the mustard, cream, salt, and the remaining 1/4 teaspoon pepper. Turn off the heat. Flake the salmon and stir it and the parsley into the sauce.


In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Drain the pasta and toss with the sauce.

[Milwaukiedave]

Baked Western Diamondback Rattlesnake
Thanks to Jason Hunter for passing along this recipe.



Cream Sauce
~ 1 tbs butter
~ 1 tbs flour
~ 1/4 tsp salt
~ 1/8 tsp black pepper
~ 1 cup half & half or whole milk

Melt the butter in a medium size non-stick skillet over low heat. Add the flour, salt and pepper. Cook until combined.

Add cream and increase heat to medium and stir until bubbly. Remove from heat.


Entree
~ 1 24" to 30" skinned & cleaned western diamondback rattlesnake
~ 1 cream sauce
~ 4 oz. fresh mushrooms, sliced
~ 1 lime thinly sliced
~ 1 tsp white pepper
~ 1 tsp dried basil
~ 1 tsp rosemary


Cut snake into 3" pieces. Place snake in a casserole dish and top with the cream sauce. Top with remaining ingredients.

Cover and bake at 300 degrees for 1 hour or until tender.

Serves 2 - 3.

[Milwaukiedave]

Ingredients for Salami Snake
1 Loaf French bread Mayonnaise
14 Salami slices Carrot strips
14 Provolone or American cheese Broccoli florets
Lettuce Radish
Sliced tomato Red pepper



Directions for Salami Snake
Make a large salami and cheese sandwich with lettuce, tomato, and mayonnaise on the bread, reserving the bread heels for later use. Cut the sandwich into 2-inch pieces. Arrange these in a snake curve on a platter. For the head, halve one heel and open it to make the snakes mouth. Wedge 2 carrot strip "fangs" into the mouth to hold it open. Cut a piece of red pepper into a tongue shape and set it between the fangs. Add broccoli florets for eyes and radish slices for eyebrows. Use the remaining heel at the tip for a tail. Yield: 8 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9224 Converted by MM_Buster v2.0l.

[Milwaukiedave]

Butchered Snake Bits With Barbecue Sauce Recipe

1 package (10oz) rigatoni pasta
2 cans squirtable cheese spread
1 small jar barbecue sauce
16 to 20 whole black peppercorns
1 carrot

Cook pasta according to directions on package. Rinse the pasta in cold water. To make snakes: Covering one end of the rigatoni with your finger (to prevent leakage), carefully fill each piece of pasta with cheese spread. Place six to eight cheese-filled rigatonis end to end on a serving platter, in a realistically curvy snake shape. Using a toothpick, spread lines of barbecue sauce along the top of each snake for markings. To form heads, use barbecue sauce to glue two black peppercorn eyes onto the end opposite the tail of each snake. Wash, dry and carefully peel skin off carrot. When completely clean of skin,make one more peeling for each snake you have formed. At the narrow end of each peel, carefully cut out a long, thin triangle. These are your snakes forked tongues. Position tongues.

[Milwaukiedave]

Snake gourd

Ingredients:
2 medium snake gourd(each about 10"-12" long), cut into rings
OR
1 pkt frozen, cut snake gourd*
2 tsp ground black pepper
1 tsp turmeric powder
salt to taste

for tempering:
1 Tbsp canola oil
1 tsp mustard seeds,
1/2 tsp urad dal

*I prefer the frozen ones as they are readily available in indian stores locally, and so far have not been bitter at all; fresh snake gourd can sometimes turn out to be incredibly bitter; even salting and draining sometimes does not remove all the bitterness.

Preparation:

if using fresh snake gourd, cut them in half, scoop out the spongy insides, cut them into rings, salt them and let them sit for a while then rinse in fresh water and pat them dry

heat the oil in a pan; add the urad dal and mustard seeds; ural dal will turn nice golden brown and release nutty aroma; mustard seeds will spatter (have a screen lid handy) and die down

add the turmeric powder, frozen (no need to thaw) or fresh cut snake gourd, and salt to taste; cover and let it cook till tender but firm

if not using frozen, check and add a few Tbsp of water as needed to cook the snake gourd till it is fork-tender, but not mushy and still holds shape
stir in the black pepper powder, adjust to taste; serve warm as a side with rice or roti

[Milwaukiedave]

Snake Calzones

by the Editors of Easy Home Cooking Magazine


Snake CalzoneYield: Each snake makes 12 to 14 servingsIngredients: 2loaves (16 ounces each) frozen white bread dough, thawed
4tablespoons mustard, divided
2tablespoons sun-dried tomato pesto, divided
2teaspoons Italian seasoning, divided
10ounces thinly sliced ham, divided
10ounces thinly sliced salami, divided
1-1/2cups (6 ounces) shredded provolone cheese, divided
1-1/2cups (6 ounces) shredded mozzarella cheese, divided
2egg yolks, divided
2teaspoons water, divided
Red and yellow liquid food coloring


Preparation: 1.Line 2 baking sheets with parchment paper; spray with nonstick cooking spray. Roll out 1 loaf of dough into 24X6-inch rectangle on lightly floured work surface. Spread 2 tablespoons mustard and 1 tablespoon pesto over dough, leaving 1-inch border; sprinkle with 1 teaspoon Italian seasoning.
2.Layer half of ham and salami over dough. Sprinkle 3/4 cup of each cheese over meats. Brush edges of dough with water. Beginning at long side, tightly roll up dough. Pinch edges to seal. Transfer roll to prepared baking sheet, seam side down; shape into S-shaped snake or coiled snake (leave 1 end unattached to form head on coil). Repeat with remaining ingredients.
3.Combine 1 egg yolk, 1 teaspoon water and red food coloring in small bowl. Combine remaining egg yolk, remaining teaspoon water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern.
4.Preheat oven to 375�F. Let dough rise, uncovered, in warm place 30 minutes. (Let rise 40 minutes if using a coil shape.) After rising, taper one end of each roll to form head and one end to form tail. Score tail end to form rattlers, if desired.
5.Bake snakes 25 to 30 minutes. Cool slightly. Use olives for eyes and pepper strips for tongues. Slice and serve warm.

Tip: Snake can be decorated further by using olives for eyes and a salami or red pepper strip for tongue.

[Milwaukiedave]

Snake Alley Noodles SUBMITTED BY: Kikkoman

"Pork and shrimp are stir-fried in a spicy sauce then served over spaghetti noodles. This makes quick work for a weeknight dinner."

SERVINGS & SCALING
Original recipe yield: 6 servings
US METRIC

About scaling and conversions

INGREDIENTS
3/4 pound uncooked spaghetti
1/4 cup Kikkoman Soy Sauce
2 tablespoons dry sherry
4 teaspoons cornstarch
1 pound ground pork
1 tablespoon minced fresh ginger root
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
3/4 cup chopped green onions and tops
1/2 pound cooked baby shrimp, rinsed and drained


READ REVIEWS (3)

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DIRECTIONS
Cook spaghetti according to package directions, omitting salt; drain and keep warm.
Meanwhile, combine soy sauce, sherry, cornstarch and 1 cup water.
Stir-fry pork with ginger, garlic and red pepper in hot wok or large skillet over medium heat, until pork is cooked.
Add green onions; stir-fry 1 minute. Add soy sauce mixture; cook and stir until mixture boils and thickens slightly. Stir in shrimp and heat through.
Pour over noodles and toss to combine.

[Milwaukiedave]

ARCADIAN EIGHT BEAN CHILI
=========================
(Serves 25)

Ingredients:
------------
1/4 lb each of the following dried beans: kidney, white, pink, black,
red, pinto, cranberry, and navy
1 lb bacon
5 large onions, peeled and chopped
2/3 cup minced garlic
1/4 cup toasted coriander seeds, ground
1/4 cup ground cinnamon
1/4 cup paprika
1/4 cup cayenne pepper, or to taste for the timid of tongue
1/2 cup ground dried Poblano chili peppers
108 oz (#10 can) Italian plum tomatoes, with juice
12 oz beer
5 lb lean ground beef
salt to taste

Instructions:
-------------
In a large pot, soak the beans together overnight in water to cover.

Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or
until beans are just tender.

While the beans are simmering, heat a large skillet. Mince the bacon
and cook it until it begins to crisp. Add the onions and garlic and
cook over medium heat for 5 minutes. Add all the spices and the ground
Poblanos and cook another 5 minutes. Add the tomatoes with their juice
and the beer. Simmer for half an hour.

In another pan, cook the beef until the pink color disappears. Drain
and add it to tomatoe mixture.

When the beans are fully cooked, drain them, reserving the liquid, and
add the beans to the meat/tomato mixture. Salt to taste and let the
mixture simmer for about 1 hour. If it is too dry, add some of the bean
liquid.

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*
From: [email protected] (Darin Wilkins)

Source: Sunset magazine, January 1993

BLACK BEAN CHILI WITH ORANGES
=============================
(serves 6-7)

Ingredients + Instructions:
---------------------------
In a 5- to 6-quart pan (with lid), combine:

2 large (about 1 pound, total) onions, chopped
2 cloves garlic, pressed or minced
1 tblsp salad oil.

Place over high heat. Stir often until onions are tinged with brown,
about 8 minutes.

Add:
----
2 quarts regular-strength chicken broth
1 pound (about 2 1/2 C) dried black beans, sorted for debris and rinsed
1 tblsp coriander seed
1 tsp whole allspice
1 tsp dried oregano leaves
3/4 tsp crushed dried hot red chilies
6 cardamom pods, hulls removed (1/4 tsp seed).

Bring to a boil over high heat. Reduce heat to simmer. Cover and
simmer until beans are tender to bite, about 1 1/2 to 2 hours.

While the beans simmer, prepare the fruit as follows:
-----------------------------------------------------
Remove 2 teaspoons zest from:

2 1/2 pounds (approximately) oranges, mandarins (tangerines),
tangelos, or tangelolos. (Tangelolos, a cross between grapefruit
and tangelos, are a fairly recent development and aren't widely
available.)

Ream enough fruit to produce:
-----------------------------
1/2 C juice.

Remove the peel and white membrane from the remaining fruit.
Thinly slice fruit crosswise. Remove any seeds.

After the beans become tender, raise heat to high, uncover, and boil
until most of the liquid evaporates, about 10 - 15 minutes. (Reduce
the heat and stir occasionally as mixture thickens.)

Remove beans from heat and stir in:
-----------------------------------
1 tsp zest
the 1/2 C juice.

Ladle beans into serving bowls.
Place the sliced fruit equally on top of the beans in each bowl.

Add to taste:
-------------
sour cream
fresh cilantro (coriander) sprigs
salt.

Garnish with the remaining 1 tsp zest.

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*
From: [email protected] (Richard Darsie)

CASHEW CHILI
============

Ingredients:
------------
2-3 cups kidney beans
4 medium onions
2 bell peppers
2 stalks celery
3 cloves garlic
1 tsp basil
1 tsp oregano
1 tblsp chili powder
1 tsp cumin
2 cans tomatoes
1/2 - 1 cup cashews
1 tsp salt
1/4 cup cider vinegar (this is really much more than is needed)
handful raisins
black pepper, bay leaf

Instructions:
-------------
Saute onions, bell peppers, celery, garlic. Add spices, fry with onion
mix, stirring constantly. Add tomatoes, pepper, bay leaf, cashews,
salt, raisins, wine. Add beans, simmer covered for 30 min. Add water
if necessary. Add vinegar when chili is almost ready. For variety, add
carrots or green beans (may need to cook longer until they are tender).

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*
From: [email protected] (Carol Sharp)

CHILI
=====

Ingredients:
------------
1 lb. ground beef, browned and drained
1 medium onion, diced
1 small or 1/2 large green pepper diced
1 1# can diced tomatoes
1 1# can chili beans (Brooks Hot Chili beans are my favorite)
1 small can tomato paste
1/2 cup red wine
1 pkg chili seasoning mix
1 tblsp chili powder

Instructions:
-------------
Mix everything together in the crockpot and cook on low 6 or more hours.
This is really good with some cheese stirred in just before serving and a
dab of sour cream on top.

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*
From: [email protected] (Chuck Morford)

CHILI
=====

Ingredients:
------------
2 lb Ground Beef (The leaner the better)
1 15oz Can Kidney Beans (I tried it starting from scratch with
dried beans but it wasn't worth the effort)
1 15oz can Black Turtle Beans (Progresso makes good ones)
1 8oz can tomato sauce (I don't like a lot of tomato in my chili)
1 large Yellow Onion (Chopped)
5-6 cloves of garlic (or about 2 teaspoons of garlic in oil)
12 Large Jalapeno peppers (Take the seeds out before using)
1 tblsp Paprika
1 tblsp Cumin
1 tblsp Garlic Powder
1 tblsp Oregano
1 tsp Cayenne (I told ya I liked it hot)
1/2 tsp Black Pepper
Salt to taste
Enough Olive oil to saute the onions,garlic and jalapenos

Instructions:
-------------
Chop the onions, peppers and garlic. Saute them in olive oil until the
onions are browned. Throw in the Beef and continue cooking until the
beef is browned. When done, throw the mixture along with all of the
other ingredients, into a crock pot or stewing pot. In the crock pot
cook for 6 to 10 hours. In the stew pot cook covered for about an hour
and a half. If more liquid is needed I like to add beer, but red wine
is great too.

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*
From: [email protected] (Erik. A Speckman)

CHILI
=====

Ingredients:
------------
bay leaf
2-3 cups soaked beans (black or red)
4 tsp cumin
4 tsp oregano
4 tsp paprika
1/2 tsp cayenne
ground "New Mexico" chili powder (however much looks good, few tsp.?)
Gebhardt's chili powder (however much looks good, few tsp.?)
1 chili negro or ancho
peanut oil
2 large onions, chopped
4-6 cloves garlic, minced
salt
ca. 4 cups tomatoes, chopped (fresh/peeled or canned)
1-2 tsp chopped chipotle chili
1/4 cup red wine
1-2 Tblsp vinegar (wine, cider, rice)

Instructions:
-------------
Cover beans and bay leaf with 2 inches of fresh water, bring to boil.
Lower heat and simmer. Toast cumin and oregano over med. heat,
stirring so they don't burn. When they're fragrant, add paprika,
cayenne, and chili powders--toast a few seconds. Remove from heat.
Then grind with mortar and pestle. Dry the chili negro or ancho in a
hot oven (400) for a few minutes. Cool and remove stem, seeds, veins.
Shred it and then grind in food processor, blender, etc. Saute onion in
oil till soft, add garlic, salt, ground herbs and chili, cook 5 min.
Add tomato, juice, 1 tsp. chipotle, and some red wine, cook about 20
min. Add to the beans and add more water to cover beans by 1 inch.
Cook till beans are soft (1 hr.) Taste chili, add vinegar to taste.
Adjust seasoning (cumin, oregano, salt, chili powder, chipotle,
vinegar.)

If you can wait, it's best to serve it a day later. Very good with
cornbread.

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*
From: [email protected] (Mike Van Pelt)

CHILI
=====

Ingredients:
------------
3 cups dried beans, 1/2 pinto, 1/2 black beans
1 can S&W salsa
1 bulb garlic (6-8 cloves for the garlic-tolerance-impaired)
1/3 cup chili powder (I used 1/2 cup, it was maybe a bit much.)
1 tblsp cumin
1.5 lb ground beef ("chili grind", or braising tips cut into 1/4" cubes.)
1/4 tsp oregano
3 Chipotle peppers (or 4 or 5...)
1 large onion.

Instructions:
-------------
Soak the beans overnight. Brown the ground beef, and drain off the fat.
If the chipotles are dried, soak them for 5 minutes in hot water, then
pulverize them with the onion and garlic in a blender. Add onion,
oregano, chili powder, cumin, beef, garlic, and beans to crock pot, with
"enough" water. Let simmer for about 12 hours. About an hour before
it's done, add the can of salsa.

The "chili powder" is bulk powdered "chili powder" chilies, New Mexico
chilies, I think. NOT the mixture with all kinds of other spices in it
that is more common in grocery stores. I like my chili heavier on the
chili powder, lighter on the tomatoes.

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*
From: [email protected] (Sandy Stempien)

CHILI
=====
(Serves 4)

Ingredients:
------------
1 small can tomatoe paste
3 (15 oz.) cans tomatoe sauce
1 large can stewed tomatoes
1 green pepper (diced)
1 onion (diced)
3 jalepeno peppers (diced)
1 lb ground beef or sliced steak
2 tsp chilli powder(approximate)
chayenne pepper (to taste)
1 can kidney or red beans

Instructions:
-------------
Brown beef, peppers, and onion. Drain off any grease. Stir in the rest
of the ingredients. Add the beans last.

Bring to a boil, and reduce heat to VERY low. cook with the lid off an
Hour. Then cook 1 hour with the lid on. Cook on VERY low!

For a milder chilli take out the cheyenne pepper and the jalopenos.

Its best with grated chedder cheese on top and corn bread on the side!

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*
From: [email protected] (Kate Connally)

CINCINNATI CHILI
================

Ingredients:
------------
1 qt beef broth
2 lb ground beef
1/4 cup onion flakes
4 tblsp chili powder
1 tsp ground cinnamon
1 tsp ground cumin
3/4 tsp instant minced onions
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cloves
1/16 tsp ground red pepper (cayenne)
1 bay leaf
15 oz can tomato sauce
2 tblsp cider or white vinegar
1/2 oz unsweetened chocolate

Instructions:
-------------
Boil beef broth in a 4-qt. saucepan. Slowly add beef to broth until
meat separates into small pieces. Cover and simmer 30 minutes. Add
remaining ingredients and mix well. Bring to boil. Reduce heat,
simmer, covered, 1 hour, stirring occasionally. Refrigerate overnight.
Skim off fat and reheat. Serves 6.

I don't know about you but I think the first one sounds so much better
that the second one. That's why I never tried the second one.

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*
From: [email protected] (Shel Talmy)

C.V. WOODS WORLD CHAMPIONSHIP CHILI
===================================
(Serves 12)

Ingredients:
------------
1 (3 lb) chicken
1 1/2 qt water
1/2 lb beef suet
1/4 cup finely chopped celery
7 cup peeled, chopper tomatoes
2 tsp sugar
5 lbs ctr cut pork chops , thin
4 lbs flank steak
3 medium onions, cut in 1/2 inch pieces
3 green peppers, cut in 3/8 inch pieces
1 lb jack cheese, shredded
6 long green chiles
1 tsp oregano
1 tblsp ground cumin
1/2 tsp MSG
1 tblsp pepper
4 tsp salt
5 tblsp chili powder
1 tsp cilantro
1 tsp thyme
1 cup beer
2 cloves garlic, finely chopped
juice of lime

Instructions:
-------------
Cut chicken into pieces and combine with water in large saucepan.
Simmer 2 hours then strain off broth.

In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2
hours.

Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares.

Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme
with beer until all lumps are dissolved. Add tomato mixture, chiles,
beer mixture and garlic to chicken broth.

Melt suet to make 6-8 tblspdroppings.Pour 1/3 of suet drippings into
skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops.
Add pork to broth mixture and cook slowly 30 min.

Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak
in remaining drippings about 1/3 at a time. Add to pork mixture.
Return to simmer and cook slowly about 1 hour. Add onions and green
peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20
min. Cool 1 hour then refrigerate 24 hours.

Reheat chili before serving. About 5 minutes before serving time, add
cheese. Just before serving, add lime juice and stir with wooden spoon.

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*
From: [email protected] (Shel Talmy)

Source: Food & Wine 2/82

DYNAMITE CHILI WITH BEANS
=========================
(Serves 4)

Ingredients:
------------
2 cup water
1/2 cup dried pinto beans, soaked overnight then drained
1 tblsp oil or bacon drippings
1 onion, sliced
1/2 green bell pepper, cored, seeded and chopped
1 garlic clove, minced
2/3 lb boneless pork, cut into 1/2" cubes
1/3 lb beef stew meat, cut into 1/2" cubes
16 oz canned whole tomatoes, drained
2 tblsp chili powder
1 diced green chile, Jalapeno or Serrano
1 tsp dried oregano, preferably Mexican, crumbled
2 tsp cumin
1/3 cup dry red wine
salt and fresh ground black pepper to taste
2 tblsp prepared tortilla flour or masa harina, mixed with water
to form a paste (optional)

Instructions:
-------------
Combine water and beans in medium saucepan and bring to boil over medium
high heat. Reduce heat and simmer until tender, about 1 hour.

Heat oil in large skillet over med-high heat. Add onion, green pepper,
and garlic. Saute until tender. Transfer to Dutch Oven and set aside.

Add pork and beef to same skillet. Brown well. Stir into vegetables in
Dutch Oven. Add beans and their liquid along with tomatoes and
seasonings. Mix well, cover and simmer 1 hour. Add wine and cook,
uncovered, 30 minutes.

Season with salt and pepper. If mixture is too liquid, stir in some of
the tortilla flour paste to thicken.

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*
From: [email protected] (Vanisa Yuthasastrakdsol)

FAST 2-ALARM CHILI
==================

Ingredients:
------------
1 lb medium ground beef
1 large onion, finely chopped
2 garlic cloves, crushed
1 tblsp chili powder
1 tsp leaf oregano
1 tsp cumin
1/4 tsp cayenne pepper
1 large green pepper, finely chopped
1 19oz can tomatoes, including juice
1 19oz can kidney beans, well-drained

Instructions:
-------------
Place ground beef, onion and garlic in large frying pan. Cook uncovered
over medium heat, stirring often with a fork, about 10 minutes.

As soon as meat is no longer pink, drain off fat. Sprinkle meat with
the seasonings.

Add remaining ingredients and increase heat to medium high. Break up
tomatoes with a fork. As soon as the mixture comes to a boil, reduce
the heat to medium low. Boil gently covered, stirring occasionally for
about 10 minutes to develop the flavours.

Makes approximately 4 servings.

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*
From: [email protected] (Shel Talmy)

FRED DREXEL'S 1981 WINNING RECIPE CHILI
=======================================
(Serves 4)

Ingredients:
------------
2 1/2 lb beef brisket, cut into 1" cubes
1 lb lean pork, ground
1 large onion, chopped finely
2 tblsp Wesson oil
salt and pepper to taste
3 cloves garlic, minced
2 tblsp diced green chilies
8 oz tomato sauce
1 beef bouillon cube
12 oz Budweiser beer
1 1/4 cup water
4 tblsp chili powder (or 6 tblspif desired)
2 1/2 tblsp ground cumin
1/8 tsp dry mustard
1/8 tsp brown sugar
1 pinch of oregano

Instructions:
-------------
In a large kettle or Dutch oven, brown the beef, pork and onions in hot
Wesson oil. Add salt and pepper to taste. Add remaining ingredients.
Stir well. Cover and simmer 3 to 4 hours, until meat is tender and
chili is thick and bubbly. Stir occasionally.

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*
From: [email protected] (Scott Fisher)

GREEN-CHILE STEW
================

Ingredients:
------------
6 - 8 fresh long green chiles, roasted, peeled, seeds removed
and cut into coarse chunks (note 1)
1 medium onion, chopped fine
3 to 5 cloves of garlic, minced
1 tsp oregano
1 tsp cumin
1 lb lean pork, cut into 1" cubes
Juice of 1/2 lime
Up to 1-1/2 cups chicken stock
Salt, black pepper, and hot green chiles to taste (see note 2)
1 tblsp olive oil

Instructions:
-------------
Heat Dutch oven or medium saucepan over high. Saute onion, garlic,
oregano and cumin until onion is clear. Add green chiles, saute and
stir. Add pork cubes and stir to seize all sides of the pork; add lime
juice and mix.

Now add chicken stock, stopping when most of the pork cubes are covered
with liquid. Stir well, reduce the heat to a simmer, cover and set the
timer for 30 minutes. Check occasionally to make sure the stuff isn't
scorching on the bottom. When the timer goes off, check the consistency
and either add more stock if it's gotten thicker/drier than you like it,
or raise the heat and cook uncovered to thicken if it's too runny. Add
salt and black pepper now.

Serve with fresh corn tortillas, a pepper-garlic-onion garnish I'll
describe shortly, and lots of cold beer, horchata, or jamaica. You can
also serve this with sour cream, which is nice.

Garnish:
--------
I've taken to chopping up fresh chiles to make my own food hotter, since
the kids max out at Anaheim chiles. My base mild mix is to cut up an
ancho or poblano chile (the dark green glossy ones, triangular and
medium-pungent) into 1/4" dice, as well as about a quarter of an onion
and a clove of garlic. Add a little olive oil and some dried oregano,
stir well and salt to taste. Sprinkle this on the chile verde, roll it
up in your tortillas, use it in omelettes or even on Texas-style chili.

Notes:
------
1. Long green chiles: if you can't find them fresh, you can use canned
but the taste will be slightly different; the canned variety add lots of
citric acid as a preservative. You might want to cut down on the lime
in that event. I used fresh Anaheim chiles from my garden last year,
and will do so again this year as the Anaheim is producing earliest
(four chiles!) but I'm anxious for my New Mexico varieties to get going.
The original poster is in the center of the universe for this stuff,
though, and frankly you'd probably get better recipes asking your
co-workers, fellow students, or the janitorial staff there than the net;
if you do, please post it!

2. Hot chiles: The Anaheims are pretty mild. Some people like to add
jalapenos to this, but I preferred the serranos when we had the pepper
garden last year. I liked six Anaheims and six serranos when it was
just for me and Kim, but the girls wouldn't touch it, which is why I
started making the garnish. You can also garnish with chopped fresh
cilantro or epazote if you can find it; we're growing that and I love it
so far, it's like a cross between cilantro and sorrel in flavor.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

*
From: [email protected] (Garry Howard)

GREEN CHILI - TRIPLE HHH (HOWARD'S HOTTER'N HELL)
=================================================
(Servings: 10)

Ingredients:
------------
1 tblsp Oil
2 lb Chicken breasts boneless - or Pork Shoulder Roast
2 Onions
2 tsp Minced garlic
1 tsp Oregano
1 tsp Cumin powder
2 tsp Ground red chili
1 tblsp Red chili flakes
1 Tomato
1 can Tomatillos
4 lb Green chilis
4 cup Wyler's chicken boullion
3 tblsp Cornstarch

Instructions:
-------------
Preferably use fresh roasted, peeled, and seeded New Mexican green
chilis. Since these are not available in most parts of the country
outside the Southwest, dried, frozen, or canned chilis may be
substituted, in that order of desirability. Dried chilis are the next
best thing to fresh. Frozen new mexican chilis under the brand name
"Bueno" are available in some parts of the country and are good quality.
Canned chilis are the least desirable but can be used if you are
desperate. If possible use a mixture of canned and fresh or dried.
Dried green chilis, and a large assortment of other dried chilis,
spices, and Mexican food ingredients are available through mail order
from Old Southwest Trading Company, P.O. Box 7545, Albuquerque, NM
87194. Call 1-800-748-2861 for a catalog. In August and September they
will ship fresh green chili.

Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop
chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron,
skillet and brown chicken over high heat. It is best to do it in two or
three small batches. Remove to large saucepan. Add onions and garlic
to leftover oil and brown until onions are soft. Add oregano, cumin,
and red chili, and cook for two or three minutes. Transfer from skillet
to saucepan with chicken. Add tomato, tomatillos, chilis, and chicken
broth. Bring to a boil and simmer for 3 - 4 hours. Add water as
necessary to maintain the desired consistency. Add 3 - 4 tablespoon
cornstarch mixed with water prior to serving to thicken as desired.

Eat from a bowl accompanied with a warm flour tortilla or use it as a
sauce over chili rellenos, eggs, enchiladas, or just about anything.
One of my favorite meals is to grill a steak until nice and juicy,
smother with green chili, sprinkle some grated cheese on top and serve
with Mexican rice.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

*
From: [email protected] (Shel Talmy)

JAY PENNINGTON'S JUST PLAIN GOOD CHILI
======================================
(Serves 16)

Ingredients:
------------
oil
3 medium onions, finely chopped
2 medium green peppers, finely chopped
3 stalks celery, finely chopped
8 lbs coarsely ground beef
1 can (6oz) tomato paste
2 can (1lb-13oz) cans stewed tomatoes
2 can (1lb) tomato sauce
1 can (7oz) chile salsa
3 cloves garlic, finely chopped
2 jar (3oz) chili powder
1 medium jalapeno chili, seeded and chopped
2 tblsp salt
Oregano
garlic salt
coarsely ground pepper

Instructions:
-------------
Thinly cover bottom of heavy 2 gal pot with oil. Saute onions, green
peppers and celery 10 min. Add meat and cook 10 min or until brown.
Stir in tomato paste, stewed tomatoes and tomato sauce.

Add chopped garlic, chili powder, salt, dash oregano, chile salsa and
jalapeno. Cook 30 min, season to taste with garlic salt and pepper,
then simmer 2 1/2 hours. Stir every 10-15 min.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

*
From: [email protected] (Shel Talmy)

Source: Mike Donohue. Contributed by Dave Zurschmeide Cooks Online

JUDICIAL MISCONDUCT BEEF, PORK, SAUSAGE CHILI
=============================================
(Serves 20)

3 tblsp Oil rendered from suet (or bacon drippings)
3 lbs Ground beef, the leanest, chili grind
2 lbs Round steak, extra lean (or flank steak), cubed
1 lb Pork shoulder, extra lean, chili grind or cubed
1 lb Linguica or andouille sausage, chopped fine
3 Purple onions, large, chopped small
3 Walla Walla Sweet Onions, or other sweet onion
6 Garlic cloves, finely minced
2 cup Green Chiles, chopped (Ortega or other good brand)
2 Green peppers, chopped small
2 Red peppers, chopped small
2 Celery ribs, minced
1/4 cup parsley, minced
8 tblsp Chili powder (GebhardtUs or other good brand)
2 tblsp Cumin, ground
2 tblsp Spanish sweet paprika
2 tblsp Oregano, dried (preferably the Greek variety)
4 Red peppers, dried (or 2 tblsp crushed)
2 tsp Black pepper, freshly ground
1 tsp MSG (Accent)
2 tsp Salt
1 tsp Coriander (crushed or ground)
2 tblsp Maggi Seasoning
1/4 cup Tiger Sauce
16 oz Beef broth
2 cup Tomato sauce (15 oz. Each)
1 cup Tomato paste (12 oz)
1 cup Italian plum tomatoes, whole, diced
2 tblsp Masa Harina (or flour)
1 lb Black beans (optional), soaked overnight
1 Beer from a good microbrewery like Ballard Bitters
Walla Walla sweets, diced, for garnish
Monterey Jack cheese, shredded, for garnish

Instructions:
-------------
Wash beans carefully and soak in enough salted water overnight to cover
them by 2 inches of water. Bring to a boil and simmer the next day
until tender (usually 2-3 hours).

In the meantime, heat 2 tblsp of oil in a large, heavy skillet. Add
garlic, onions, bell peppers, and celery. Cook until the onions are
clear. Remove and reserve.

Mix ground meats. Add 1 T. Oil to skillet and saute meat, cooking on
high heat until thoroughly browned. Drain fat. Remove ground meat and
reserve. Brown cubed meat, drain, and reserve. Place reserved
vegetables and meats in chili pot along with linguica (or Andouille).
Add all remaining vegetables, spices and liquids (except the beer, Masa
Harina, or beans), a little at a time, stirring and mixing thoroughly
between additions. Carefully bring temperature up to a simmer.

Cook covered on very low heat approximately 5 hours. Adjust the
consistency after 3 hours. If too thin, uncover and reduce by turning
up heat (carefully) slightly. If it is still not the desired
consistency, add masa harina (or flour) to thicken, beer to thin, as
needed. Taste and adjust for spices carefully (the flavor will develop
as the chili cooks). It should be hot enough to be memorable, but not
so hot it takes the skin off the roof of your mouth. ItUs better to
sneak up on hot. You canUt take it out. If it cries out to be hotter,
add just enough Louisiana hot sauce.

Finally, and only if you absolutely must, add the beans. A chili purist
would jettison them without a second thought. If you canUt bring
yourself to do it, but want to serve the chili beanless as God intended,
serve the beans on the side and let people indulge their own leguminous
perversions.

Serve topped with chopped Walla Walla sweets, shredded Monterey Jack
cheese, and a pinch of parsley.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

*
From: [email protected] (Shel Talmy)

KATHY HIRDLER'S FIRE CAMP CHILI
===============================
(Serves 1200 approximately)

Ingredients:
------------
100 lb pinto beans
48 large onions, chopped
4 cup jalapeno chilies with juice
40 lb meat (ham, sausage, pork, bacon ends, ground beef, etc)
4 cup chili powder
salt to taste

Instructions:
-------------
Soak beans overnight, then raise to a boil on high heat.
Add all ingredients and simmer until tender (about 6 hours).
Add water as necessary. Stir occasionally. Makes 60 gallons.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

*
From: [email protected] (Shel Talmy)

Source: Bill Pfeiffer, 1982 World Champion Chili

LOS VENGANZA DEL ALMO CHILI
===========================
(Makes 1 pot)

Ingredients:
------------
1 tblsp oregano
2 tblsp paprika
2 tblsp MSG (monosodium glutamate)
11 tblsp Gebhardt's Chili powder
4 tblsp cumin
4 tblsp beef bouillon (instant, crushed)
36 oz Old Milwaukee beer
2 lb pork, cubed (thick butterfly pork chops)
2 lb chuck beef, cut into cubes
6 lb ground rump
4 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 cup Wesson oil or kidney suet
1 tsp mole (powdered), also called mole poblano
1 tblsp sugar
2 tsp coriander seed (from Chinese parsley, cilantro)
1 tsp Louisiana Red Hot Sauce (Durkee's)
8 oz tomato sauce
1 tblsp Masa Harina flour
salt to taste

Instructions:
-------------
In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water. Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet. Drain and add to simmering spices. Continue until
all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and
meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar,
coriander seed, hot sauce and tomato sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste. Add to chili.
Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot
Sauce for hotter taste.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

*
From: [email protected] (Martin Drabik)

MARTIN'S TURKEY CHILI
=====================

Ingredients:
------------
1 cup black beans
3 tblsp olive oil
1 turkey breast (half breast), skinned
4 medium yellow onions, chopped
4 cloves garlic, minced
3 ribs celery, sliced
1 small green pepper, chopped
1 28-oz can crushed tomatoes
1/2 cup water
4 tblsp chili powder
1/2 tsp cayenne pepper
1 tsp whole cumin seed

Toppings:
---------
Shredded sharp cheddar cheese and sour cream OR
Chopped ripe avocado

Instructions:
-------------
1. Soak the beans overnight in water to cover generously. Drain and
rinse briefly.

2. Heat the oil in a large, heavy bottom pot over medium high heat.
When hot, brown the turkey breast well on all sides. Remove and set
aside.

3. Add the onions, garlic, celery, and green pepper. Saute, stirring
frequently, until the vegetables are soft, 5-7 minutes.

4. Add the beans, tomatoes, water, chili powder, cayenne, and the
turkey breast. Heat until the pot starts bubbling, then reduce heat to
a slow simmer, partially cover, and simmer for 1 1/2 hour. Stir
occasionally, watching carefully that the bottom does not start to
stick.

5. Remove the turkey breast, remove the bone, and coarsely shred the
meat with two forks (hold the meat with one fork, tear with the grain
with the other.) Return the meat to the pot.

6. Heat a heavy bottom skillet over low heat. Add the whole cumin seed
and toast 2-3 minutes, shaking the pan occasionally, until lightly brown
and aromatic. Remove from heat. Coarsely crush the cumin in a mortar
and pestle or with a rolling pin. Add to the pot.

7. Cook an additional one hour, or until the beans are tender.

8. For the traditional approach, top with the cheese and sour cream;
for the modern/healthy approach, top with the avocado.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

*
From: [email protected] (Kate Connally)

QUEEN OF CHILIS (Cincinnati-style)
===============

Ingredients:
------------
3 onions
1 lb ground chuck
2 garlic cloves, minced
1 cup barbeque sauce (I think I used K.C. Masterpiece)
1 cup water
1 tblsp chili powder
1 tsp black pepper
1/2 oz unsweetened chocolate, grated
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 tsp ground cardamom
1 tsp salt
tomato juice, as needed
9 oz spaghetti, cooked and buttered
1 16-oz. can kidney beans, heated
1 lb Cheddar cheese, shredded
oyster crackers

Instructions:
-------------
Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a
large skillet. Turn heat to medium and add meat, finely chopped onion,
and garlic. Break up meat with fork and cook until it is browned.
Drain fat.

Add barbeque sauce and water. Bring to a boil. Add remaining
seasonings.

Cover and simmer over very low heat 30 minutes, stirring and tasting
occasionally, adding tomato juice if mixture is getting too dry. Chili
is best when allowed to age overnight in refrigerator and reheated.

To construct the plate of 5-way chili, layer spaghetti on a plate (a
small oval plate is traditional), top it with hot chili, then with a
sparse layer of beans, then chopped onions. Pat on plenty of cheese
while chili is still hot and serve immediately, with oyster crackers on
the side. Serves 4.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

*
From: Sandy Kaplan (made meatless by Richard Darsie)

SANDY'S CHILI
=============

Ingredients:
------------
1/3 cup oil
3 medium onions, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 bell pepper, chopped
1 jalapeno pepper, minced
2 lbs. tofu chunks
2 tblsp each ground red chilis, cumin, oregano
1 bay leaf
2 cups water
2 28 oz. cans tomatos
6 oz. can tomato paste
2 cans kidney beans
salt to taste

Instructions:
-------------
Saute first five ingredients in oil until limp. Add tofu and saute
until browned. Mix the spices together in a bowl and sprinkle into the
pot. Mix thoroughly. Add water, tomatoes and tomato paste. Stir.
Bring to a boil. Reduce heat and simmer for 2 hours, stirring
occasionally. If desired, at this point, add the kidney beans. Taste
and correct seasoning. The addition of 1 tsp to 1 tblsp of cayenne
pepper can make this gradually more spicy. As the recipe reads, itUs
fairly tame. NOTE: The ground chilis are NOT chili powder. Most chili
powder is made up of a combination of chilis, oregano, cumin, salt and
garlic. If chili powder is all you can find, then you will have to
readjust the cumin and oregano amounts.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

*
From: [email protected] (Stephanie da Silva)

TEN CHILE CHILI
===============
(Tho I can only count nine)

Ingredients:
------------
1/3 cup cumin seeds
2 tblsp coriander seeds
2 ancho chiles
2 mulato chiles
4 pasilla chiles
6 lb trimmed beef chuck, cut into 1 1/2 by 1/4 inch strips
1/2 lb thickly sliced lean bacon, cut crosswise into thin matchsticks
3/4 lb ham, finely diced
1 1/2 tblsp corn oil
3 lb large yellow Spanish onions, finely diced
3/4 cup diced celery
1 cup ground ancho chile powder
1/2 tsp cayenne pepper
5 bay leaves
1 pequin chile (optional)
3 jalapeno peppers, seeded and minced
3 serrano peppers, seeded and minced
1/2 can (3 1/2 ounces) chipotle chiles in adobo sauce, coarsely chopped
1 smoked ham hock
2 cans (24 ounces each) Italian peeled tomatoes, drained
1/2 cup golden tequila
2 cups beef stock
1/2 tsp rosemary
1 tsp crumbled sage
1 tsp oregano

Instructions:
-------------
Preheat the oven to 500F. In a medium skillet, toast the cumin and
coriander seeds over moderate heat until fragrant, 1 to 2 minutes.
Immediately remove from heat. Grind to a powder in a spice grinder or
food processor.

Place the ancho, mulato and pasilla chiles on a baking sheet and toast
them in the oven until fragrant and puffed up, about 2 minutes. Remove
the stems and seeds and grind the chiles in a spice grinder or food
processor until powdered.

In a stockpot, combine the beef, bacon, ham and corn oil. Cook over
moderate heat until the fat is rendered and the bacon is golden, about
20 minutes.

Add the celery, ground chiles and ancho chile powder. Cook, stirring
frequently, until the celery is softened and the chile powder is
fragrant, about 10 minutes.

Add the cayenne, bay leaves, pequin chile, jalapeno and serrono peppers,
chipotle chiles, ham hock, tomatoes, tequila, stock, rosemary, sage and
oregano. Simmer uncovered over low heat, stirring occasionally, for 4
hours.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

*
From: [email protected] (Marie-Louise "Emmelle")

VEGETARIAN GREEN CHILE
======================

I serve this sauce over enchiladas, burritos, eggs, beans, using fresh
New Mexico green chiles. Do not use canned chiles for this recipe.
(They just don't taste like green chiles to me.)

Amounts are approximate. I usually just dump ingredients, esp. chile
and garlic, until it looks "right". This is a very forgiving recipe and
very basic. I so much appreciate the taste of fresh, unadulterated
green chile and garlic, that I rarely add any other seasonings.

Ingredients:
------------
1 onion chopped
3-4 garlic cloves, smashed or chopped (I use more!!)
1 Tbsp olive oil
6 cups vegetable stock or vegetable bouillon
~12 roasted, peeled, chopped green chile (adjust according to
heat of the chile)
2 Tbsp flour or cornstarch
salt & pepper to taste

Procedure:
----------
Saute onion, garlic in olive oil. Add chile, stock. Add salt and
pepper. Dissolve flour or cornstarch in a cup of hot water and add,
stirring to prevent lumps. Simmer for 45 minutes.

Optional ingredients:
---------------------
1-2 potatos diced (1/2" or so)
1-2 chopped tomatos
1-2 whatever else
cilantro, cumin, oregano

Add with the chile and stock. Potatos help thicken the chile,
especially after it has been frozen since they tend to disintegrate in
the freezer. Add the cilantro after it has simmered to retain the fresh
cilantro flavor.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

*
From: [email protected] (Brian Rush)

Source: 7/20/93 issue of women's day magazine.

ZESTY CHILI
===========

Ingredients:
------------
1 lb carrots
1 lb zucchini
1 lb onions
1/4 cup vegetable oil
3 lb ground turkey (or beef)
1 tblsp minced garlic
4 28-oz cans crushed tomatoes
1 15-oz can of tomato sauce
2 tsp salt

Instructions:
-------------
Chop carrots, zucchini and onions in the food processor.

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 tomato sauce
and 2 tsp. salt. Bring to a boil; reduce heat to medium-low. Simmer
15 to 20 minutes for flavors to develop.

You will have about 22 cups of meat sauce. You can use the sauce as is
for spaghetti sauce or freeze some for future chili.

(or you can decrease proportions and make less to begin with).

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 up to 5 days. Freeze up to 4 months.

[Milwaukiedave]

A Bowl Of Red




Recipe Categories: Chili Recipes | Soups and Stews
Average Rating: (2 votes)
Yield: 8 servings
A vegetarian chili featuring soy as a base.


Ingredients

6 chilies (or as many as 12)
3 c Cold water
1 pk Soy or textured vegetable protein (12oz)
2 tb Oil
1 md Onion; chopped
1 cl Garlic; minced
1 tb Cumin
1/2 ts Red pepper
1 tb Paprika
12 c Water




Instructions

1. Wash, stem and remoeve seeds from the chilies. Put chiliesin 3 cups cold water and bring to a boil. After about 45 minutes to an hour the skins should slip off easily. Mash the pulp into a paste. If this seems too difficult, you can substitute chili powder at the ratio of 1 tablespoon chili powder to a pod of chili. Read the instructions on the soy or TVP package to see if the product was soaked beforehand. If not, use some of the water to prepare this ingredient. Saute the onions in the olive oil until translucent. Add the garlic and spices , then the 12 cups of water. Bring to a boil, then add the nuggets. Reduce to a simmer, cook for 30 minutes to an hour. If this seems too runny, you can thicken with masa, the cornmeal flour used in tortillas. When made in bulk, this chili can readily be frozen

[Milwaukiedave]

Ambush Chili




Recipe Categories: Chili Recipes | Meat Dishes
Average Rating: (32 votes)
Yield: 8 servings
This is the recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is retired from competition. The new recipe is called Ambush-2 Chili and has been entered now, in some 12 cook-offs and has placed each time including 3 1st's


Ingredients

3 lb Lean rough grnd chuck steak
1 lb Lean pork shoulder
3 Medium onions chopped
1 Green Bell pepper chopped
1 Red Bell pepper chopped
8 Fresh Jalapeno peppers (2 seeded & chopped) balance gashed
2 tb Fresh ground cumin
1 ts All Spice
1 tb Blackstarp molasses
12 oz beer(1 can, not Lite)
2 oz Sour mash whiskey
1 oz Vietnamese hot sauce or Tabasco sauce
5 Cloves garlic crushed
3 tb * masa harina (fine yellow corn meal)
1 tb Soy sauce
3 Bay leaves
2 c Stewed tomatos chopped
1 c Tomato sauce
1 c Tomato paste




Instructions

1. Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat & cook until browned.


2. Add other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often.


3. After cooking for 10 minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin.


4. Cook for 15 minutes more and serve!


"CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!"

[caniff]

Now you're just making people feel hungry. That isn't cool.

[Adventurer]

I am not sure I get the point of the post. So there were some Canadian soldiers who tortured. The British have also received such accusations in Iraq. It is bad to torture, it is a warcrime. However, in the case of the US Guantanamo's detention of people is a violation of the UN Charter and is sanctioned by the U.S. Government. I think that is somehow worse.
I am sure there have been Canadian and British soldiers who committed warcrimes. I am sure Canadians also committed warcrimes during World War II. Americans, Canadians, and British personnel are human. People should be made accountable for these actions. It seems like many people in command in Iraq were trying to cover up what was going on. Perhaps, if Canadians were in the place of Americans, the same could occur. I didn't bring up the torture things.... I do think Cheney and Bush have encouraged the use of torture.

Is it so strange, Steve, that a Canadian can commit a crime? No. The crime rate in the US is much, much higher than that of Canada or Japan, but it doesn't mean either place hasn't violent people. Canadians aren't angels. Native Americans have been killed by RCMP people in cold blood in the past just as American police have done so to natives...