Loris Chili Recipes

Steps:

• Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
• Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
• Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.

Steps:

• 1. Brown meat with onions, pepper, and celery. Drain. I put it in a dutch oven at this point.
• 2. Add all other ingredients. Allow to simmer until the flavors marry. About 30 minutes-1 hour.

Steps:

• Heat olive oil in medium stock pot, when hot add spinach and chopped garlic. Cook until fully wilted, then add chicken broth and reduce. Season with salt and pepper.
• Garnish with the Parmesan and serve immediately.

Steps:

• In a skillet, cook the bacon until done but soft, not crisp. Add the tomatoes, peppers, onions, garlic, cumin, salt and pepper. Bring the mixture to a boil. Reduce the heat to simmer, cover and cook for 10 minutes.
• Remove from the heat and serve hot over your morning eggs (huevos rancheros), tamales, beans (frijoles) or potatoes (papas). Serve cold with tortilla chips.

Steps:

• Brown hamburger and onion.
• Drain grease.
• In large soup pot, put browned ground beef and all the other ingredients.
• Add enough chili powder to make it hot to your taste.
• Cook until celery is tender, about 30- 40 minutes.
• Serve with cornbread or oyster crackers.
• I like to also use jalapeno or other types of peppers depending on what I may have on hand.
• Some people like to add diced carrots to their chili too.

Steps:

• Prepare shrimp.
• In a saucepan combine the reserved shells, water, garlic, chiles, rosemary and fennel seeds.
• Bring to a boil. Reduce. Simmer 30 minutes.
• Strain. Return to saucepan.
• Return to a boil. Reduce to 1 1/2 cups (about 10 minutes).
• Add sherry. Bring to a boil. Reduce to 2 tablespoons (about 30 minutes).
• Add bell pepper. Cook 2 minutes.
• Add shrimp, onions, butter, salt and pepper. Heat until shrimp are just pink. Serve.