El Cid Chili Recipes

Steps:

• Place oil in a large heavy pot over medium heat.
• Brown the sirloin in batches.
• Remove to a bowl with a slotted spoon.
• Add ground beef, chorizo, and onions to the pot to brown.
• Break up the ground beef.
• Return sirloin to the pot.
• Stire in remaining ingredients, except for garnishes.
• Bring to a boil.
• Reduce heat, simmer for 2 hours.
• Before serving discard cinnamon stick bay leaves and jalapenos.
• Serve garnished with grated cheese and sour cream.

Steps:

• 1. Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with a slotted spoon. Add ground beef, chorizo, and onions to the pot to brown, breaking up the meat. Return sirloin to the pot.
• 2. Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat; simmer for 2 hours. Stir occasionally, breaking up tomatoes.
• 3. Before serving, discard cinnamon stick, bay leaves, and jalapeños. Serve garnished with grated cheese and a dollop of sour cream, if desired.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Steps:

• 1. Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with slotted spoon. Add ground beef, chorizo and onions to the pot and brown. Crumble meat. Return sirloin to pot. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer for 2 hours, stirring occasionally.
• 2. Before serving, discard cinnamon stick, bay leaves and jalapenos. Garnish with sour cream and shredded cheese, if desired.

Steps:

• Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
• Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato puree, water, green chile peppers, chili powder, salt, cumin, and black pepper.
• Cook on Low until flavors combine, 4 to 6 hours.