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Recipes Box
Fall, 2003
A Chill In the Air? Time For Chili!
When the wind starts to blow and the temperatures start to drop,
bring out your big soup pot and get cooking! Most chili recipes are
not complicated, although some do cook for long periods. The
wonderful smell in the house when you’re cooking chili is sure to
draw your family in, and when they taste the results, you’ll be glad
you spent the time to make such a tasty, comforting meal.
The
International Chili Society holds cookoffs that culminate in an
annual championship cookoff, here’s one of the past winners.
1988 World
Championship Chili Cookoff Winner “25 Karat Chili”
by Kathy LeGear, Dallas TX
(From the Denver, CO
Highlands Ranch Herald, 10/21/1999)
2 1/2 pounds cubed beef roast
2 cans beef broth
1 cup water
2 cans Hunts tomato sauce
Wesson oil
For 1st Spices:
1 teaspoon monosodium glutamate
2 tablespoons onion powder
teaspoons beef granules
1 teaspoon chicken granules
1 teaspoon garlic powder
1/4 teaspoon seasoned salt
1 tablespoon paprika
1 tablespoon Texas chili powder
1 tablespoon ground chili pepper
For 2nd Spices:
1 teaspoon monosodium glutamate
2 teaspoons cumin
1 teaspoon garlic powder
1/4 teaspoon seasoned salt
1 tablespoons Texas chili powder
1 tablespoons Gebhardt chili powder
For 3rd Spices:
1 1/2 teaspoons cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon Gebhardt chili powder
1 tablespoon Texas chili powder
For 4th Spices: 1 1/2
teaspoons cumin 1
tablespoon Texas chili powder 1/2
teaspoon garlic powder
2 frying chickens with skin, each cut into 6 pieces
Brown beef in 2 teaspoons Wesson oil. Add 2 cans beef
broth, 2 cups water, 1 can Hunts tomato sauce and 1st
spices. Bring to a boil, cover and cook at medium boil
until beef is almost tender (about 2 hours). Stir in 2nd
spices and 2nd can of tomato sauce and cook another 10
minutes, then stir in 3rd spices, cook another 10
minutes and add 4th spices. Adjust to taste for salt. If
more “heat” needed, add Tabasco sauce. Total cook time
about 2 1/2 hours.
The
following recipe was the winner of the Great New York State Chili
Championship 2000, and was created by Dan Bauer.
Cowboy Chili Too
(From the Sayre, PA Times, 8/10/2000)
In a skillet, brown 3 – 3 1/2 pounds beef chuck, diced,
in two batches, using about a tablespoon of bacon grease
for each batch. As meat browns, sprinkle it lightly with
any brand of Cajun seasoning and a few dashes of
Worcestershire sauce.
As meat is browned, put it into a heavy guage cooking
pot, 4 quart or lager.
Add a can of chicken broth,
1 small can tomato sauce,
1 1/2 tablespoons onion powder,
1/2 tablespoon garlic powder,
2 tablespoons pure ground chili powder,
1/2 tablespoon ground coriander and
1 teaspoon monosodium glutamate.
When meat is done to desired tenderness, add the
following ingredients:
1/2 teaspoon monosodium glutamate
6 tablespoons commercial chili powder
1 tablespoon ground cumin
1 teaspoon ground oregano
1/2 teaspoon ground white pepper
1/4 teaspoon ground red jalapeno pepper
1/4 teaspoon cayenne pepper
1 teaspoon seasonal seasoning blend
1 tablespoon paprika
1 tablespoon chicken extract, liquid or crystal
1 scant teaspoon red hot sauce
1 scant teaspoon green hot sauce
4 ounces tomato sauce
1 can beef broth
Bring pot to boil and cook gently until meat is only
slightly chewy, one to two hours, checking often to
assure that there is sufficient liquid to prevent meat
from burning. Add a little broth or water if needed, but
do not make it too soupy.
Bring the pot back to a boil. Turn off heat, cover and
let rest for 30 minutes to an hour. Bring back to a boil
and cook another 15 minutes. Add 1/2 tablespoon garlic
powder, 1 tablespoon ground cumin and 1 tablespoon red
paprika. Add more salt if needed. Add two pinches of
brown sugar. Cook gently for 15 more minutes. Just
before serving, add the juice of half a
lime.
1
tablespoon oregano
2 tablespoons paprika
2 tablespoons monosodium glutamate
9 tablespoons chili powder, light
4 tablespoons cumin
4 tablespoons beef bouillon (instant, crushed)
24 ounces beer
2 cups water
4 pounds extra lean chuck, chili grind
2 pounds extra lean pork, chili grind
1 pound extra lean chuck, in 1/4-inch cubes
2 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 cup Wesson oil
1
teaspoon mole (powdered) also called mole
poblano
1
tablespoon sugar
1
teaspoon coriander seed
1
teaspoon Louisiana Red Hot Sauce (Durkee’s)
8
ounces tomato sauce
1
tablespoon masa harina flour
salt to taste
In a large pot, add paprika, oregano, monosodium
glutamate, chili powder, cumin, beef bouillon, beer and
two cups water. Let simmer.
In a separate skillet, brown meat in one pound or one
and a half-pound batches with Wesson oil. Drain and add
to simmering spices. Continue until all meat is done.
Sauté chopped onion and garlic in one tablespoon oil.,
Add to spices and meat mixture.
Add water as needed; simmer two hours. Add mole, sugar,
coriander, hot sauce and tomato sauce. Simmer 45
minutes.
Dissolve masa harina in warm water to form a paste. Add
to chili. Add salt to taste. Simmer for 30 minutes and
add additional Louisiana Hot Sauce for hotter taste.
This recipe
one Cathy Wilkey of Seattle
a prize in 1993.
Puppy’s Breath Chili
(From the Ogden, UT Standard-Examiner, 7/25/2000)
3 pounds tri-tip beef or sirloin tip, cut in small
pieces
2 teaspoon soil
1 small yellow onion, chopped
14-ounce can beef broth
2 tablespoons ground cumin
1/2 teaspoon oregano
6 cloves garlic, finely chopped
3 tablespoons Gebhardt chili powder
1 tablespoon New Mexico mild chili powder
5 – 6 tablespoons California chili powder
8-ounce can tomato sauce
1 dried new Mexico chili pepper, boiled and pureed
5 dried California chili peppers, boiled and pureed
14-ounce can chicken broth
1 teaspoon Tabasco sauce
1 teaspoon brown sugar
1 lime
Dash monosodium glutamate
Salt to taste
Brown meat in oil about 1/2 hour over medium heat. Add
onion and enough beef broth to cover meat. Bring to a
boil and cook 15 minutes. Add cumin and oregano. Reduce
heat to light boil and add half of the garlic. Add half
of the chili powders and cook 10 minutes. Add tomato
sauce wit the pup from the dried peppers and remaining
garlic.
Add remaining beef broth and chicken broth to desired
consistency. Cook for one hour on medium heat, stirring
occasionally. Add remaining chili powders and cumin.
Simmer for 25 minutes on low to medium heat, stirring
occasionally. Turn up heat to light boil and add Tabasco
sauce, brown sugar, juice of lime and salt to taste.
Simmer on medium heat until serving time.
It’s
said that Elizabeth Taylor was so fond of this chili from the now
defunct Chasen’s of Hollywood that she would have it shipped,
frozen, to wherever she was acting on location. This recipe is
adapted from “American Century Cookbook” by Jean Anderson
(Clarkson Potter, 1997).
Chasen’s Famous Chili
(From the Newark, NJ Star-Ledger, 2/16/2000)
1/2 pound dried pinto beans, picked over and washed
5 cups canned crushed tomatoes
3 medium green bell peppers, cored, seeded and chopped
1 1/2 tablespoons vegetable oil
4 medium yellow onions, peeled and chopped
2 cloves garlic, minced
1/2 cup finely chopped fresh parsley
1/2 cup butter (1 stick)
2 1/2 pounds ground lean beef chuck
1 pound ground lean pork shoulder
1/3 cup chili powder
2 tablespoons salt
1 1/2 teaspoon black pepper
1 1/2 teaspoon ground cumin
1 1/2 teaspoons monosodium glutamate
1. Soak beans overnight in a large heavy kettle in cold
water to cover by 2 inches.
2. Next day, cover and simmer beans in soaking water
until tender—about 1 hour. Add tomatoes and simmer 5
minu7tes longer.
3. Stir fry green peppers in oil in a large heavy
skillet over moderate heat until limp—about 5 minutes.
Add onions and stir fry until glassy—5-8 minutes. Stir
in garlic and parsley and set aside.
4. In a second large, heavy skillet, melt butter over
moderately high heat. Add beef and pork and sauté,
stirring often, 15 minutes. Add meat to onion mixture,
blend in chili powder and cook, stirring occasionally,
10 minutes.
5. Add meat mixture to beans, along with salt, black
pepper, cumin and monosodium glutamate. Bring to
boiling, adjust heat to chili bubbles gently, cover and
simmer 1 hour. Remove cover and cook, stirring now and
then, 30 minutes longer.
6. Skim as much fat from chili as possible, ladle into
heated soup bowls, and serve.
