Gina Pfeiffers Chili Recipes

Steps:

• Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the green pepper, onion, jalapeno, garlic and celery. Cook, stirring occasionally, until tender, about 8 minutes. Transfer to a bowl.
• In the pan used to cook the vegetables, heat the remaining oil over high heat. Add 1/4 of the combined meat to the oil and brown it on all sides for about 6 minutes. Remove with a slotted spoon and brown the remaining three batches of meat. (Use a little more oil if needed.)
• Pour the stock into the pan and bring to a boil, stirring to dissolve the brown bits in the pan. Set aside. In a stockpot, combine the meat and the vegetables. Add the salsa, cumin, oregano, chili powder, coriander, cayenne pepper, reserved stock and beer to the pot and bring to a simmer. Cover and simmer for 2 hours, stirring occasionally.
• Uncover and simmer 30 minutes to 1 hour to thicken the chili. The meat should be tender but not falling apart. Add salt and pepper to taste. Serve over rice.

Steps:

• 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 minute.
• 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.