Hey Der Uff Da Chili Recipes

Steps:

• Thaw dough.
• Smear with 1 Tablespoon oil.
• Let rise,covered with a breathable cloth,in a warm place until double its size.
• Punch dough down and cut into 4 equal portions.
• Heat oil as hot as you can make it.
• Pat dough into a circle about 1/4 inch thick.
• Fry in the hot oil, turning so that both sides are nicely browned.
• Drain on paper towels.
• Top with taco toppings, OR sprinkle with cinnamon/sugar or powdered sugar for elephant ears.

Steps:

• Melt the bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.
• Combine the beef with the garlic, ground chile, chili powder and cumin. Add this meat-and-spices to the onions in the pot. Break up any meat that sticks together as you cook, stirring occasionally, about 30 minutes, until meat is evenly browned (very browned, not just gray). Sprinkle in Hungarian paprika and oregano.
• Pour in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. NOTE: True Texans DO NOT add beans to their chili, but my husband loves them, so this is the point where you can add as many cans of drained and rinsed pinto beans as you wish (I add 2 cans, but shhhhhh don't tell my Daddy!!!).
• During cooking you may squeeze the jalapeno as it softens against the sides of the pot to release more heat if desired.
• Mix in the masa harina, and cook while stirring for 30 minutes longer, or until desired consistency is achieved. Taste and adjust seasonings.

Steps:

• 1. Heat the half the oil (3 tablespoons) in a large frying pan over medium heat. Add the onions and peppers and season with salt and cook, stirring occasionally until softened, about 10 minutes. 2. Add the garlic, chili powder, and cumin. Stir together with the vegetables and cook, about 5 minutes. Transfer to slow cooker. 3. Return large frying pan to stove and heat with remaining oil (3 tablespoons). Add bratwurst and cook, breaking the meat into small pieces, until the meat is no longer pink, about 10 minutes. Drain a portion of the liquid if desired. Transfer to slow cooker. 4. Return large frying pan to stove and heat. Add the bacon and cook until done. Drain. 5. Transfer to slow cooker; add the diced tomatoes and its juice, tomato sauce, and beans. Stir to combine. Add wedge of Gouda cheese. Cover and cook about 8 hours on low or 6 hours on high mixing occasionally.

Steps:

• 1. Heat the half the oil (3 tablespoons) in a large frying pan over medium heat. Add the onions and peppers and season with salt and cook, stirring occasionally until softened, about 10 minutes.
• 2. Add the garlic, chili powder, and cumin. Stir together with the vegetables and cook, about 5 minutes. Transfer to slow cooker.
• 3. Return large frying pan to stove and heat with remaining oil (3 tablespoons). Add bratwurst and cook, breaking the meat into small pieces, until the meat is no longer pink, about 10 minutes. Drain a portion of the liquid if desired. Transfer to slow cooker.
• 4. Return large frying pan to stove and heat. Add the bacon and cook until done. Drain.
• 5. Transfer to slow cooker; add the diced tomatoes and its juice, tomato sauce, and beans. Stir to combine. Add wedge of Gouda cheese. Cover and cook about 8 hours on low or 6 hours on high mixing occasionally.