Hard Rock N Roll Chili Recipes

Steps:

• In a large saucepan, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Seed and chop 10 hot banana peppers (refrigerate remaining peppers for another use). Add the hot peppers, tomatoes, tomato paste, beans, chilies, jalapeno and seasonings to beef mixture., Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Uncover; simmer until chili reaches desired thickness. Garnish with additional banana peppers if desired.

Steps:

• In 5 quart saucepan, stir together ground beef, onion, and minced garlic, and cook until meat is browned.
• In small bowl, combine tomato paste, worchestershire, barbeque sauce, chili powder, brown sugar, soy sauce, cumin, salt, minced onion, pepper, and celery salt.
• Drain fat from beef, then stir in seasoning mixture.
• Bring to simmer over medium high heat, and cook, stirring, 5 minutes.
• Add tomatoes, chili beans, green pepper, and celery.
• Reduce heat to low, and cook, covered 1 hour, stirring occasionally.

Steps:

• In large stock pot over high heat, add butter and bacon grease. Cook bell pepper, jalapeno, chiles and onion about 5 minutes. Add garlic and saute a minute longer.
• Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes.
• Add in granulated onions, granulated garlic, chili powder, paprika, cumin, cayenne, oregano, cinnamon, cocoa powder, salt, and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours.
• Serve with cornbread and love.
• *Notes - an alternative to the 2 jalapenos would be 1 seeded serrano chili (never thought I'd be hard pressed to find jalapenos in Texas, but it's happened to me, and the green grocer had this recommendation)
• What we do for the beef is to use a 2 lb chuck roast and cube half of it, and grind the other half ourselves. Cheaper than ground beef, and tastier, too!

Steps:

• The Starter:
• Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.
• Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine, until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough. Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
• Turn the dough out onto a lightly greased or floured work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers on an unfloured work surface. Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they've doubled in size. Refrigerate them for several hours, or overnight.
• Remove the rolls from the refrigerator, and brush them with a wash made of 1/2 cup water mixed with 1 tablespoon egg white (you won't use up all the wash). Slash a 1/4-inch deep cut across the top of each roll, and bake them in a preheated 425°F (220°C) oven for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a wire rack. For an extra-crisp crust, allow them to cool in the turned-off, door-propped-open oven.
• Yield: 12 rolls.