WILD GAME CHILI
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes. Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.
- Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher. Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile. Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer. Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.
- Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil. Cut the tomatoes in half and set cut-side down on the prepared baking sheet. Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
- Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours. Season with salt.
POSSUM CHILI (1995 CA. DEPT. OF FISH & GAME CHILI CONTEST)
Make and share this Possum Chili (1995 Ca. Dept. of Fish & Game Chili Contest) recipe from Food.com.
Provided by Chef TraceyMae
Categories Pork
Time P1DT30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Soak and cook the beans.
- Boil the roast all day or a long time, whatever shreds it first. NOTE: Save the water.
- Mash the meat with a potato masher by hand.
- Fry linguica, hamburger, diced pork chops, and onion.
- Add all ingredient together; add meat water or tomato sauce, depending on whether you want your chili soupy or thick.
- Lasty, add chopped jalapenos and juice to taste. Be careful!
- Add other seasonings or anything else that looks good - like that road kill 'possum that you've been wondering what to do with.
JIM'S AWARD-WINNING CHILI
I started this recipe a lot of years ago, and have changed and improved it (I hope) a lot of times. My mother recently made a batch with this recipe and entered it in a contest where it won (in Yuma, and I think they KNOW their chili down there!) What makes this great, I believe, is the use of almost all fresh ingredients, keeping canned items to a minimum. Using FRESH vegetables, I believe, is the real key, especially if they are certified organic! Depending on the specific jalapenos, it will be mild to medium spicy.
Provided by Jim N.
Categories Beans
Time 2h30m
Yield 32 cups, 32 serving(s)
Number Of Ingredients 15
Steps:
- Brown the beef with the garlic.
- While the beef is browning, in an 8-quart pot add the beans, water, sugar, salt, black pepper, chili powder, and cumin, and set on stove at medium temp, stirring every few minutes to blend.
- Dice the tomatoes, green and red peppers, green onions, sweet onion, and add to the 8-quart pot, again, stirring frequently.
- Cut the jalapeno peppers into slices, add to about a cup of water and purée it, add to 8-quart pot, and continue to stir frequently.
- When the beef is coooked thoroughly and browned completely, add to the 8-quart pot.
- Bring to just short of a boil, then simmer for at LEAST 2 hours. Makes 8 Quarts.
HEALTHY FISH CHILI
I love to cook healthy. Low salt, low fat, but without knowing it. I spend a lot of time experimenting with different ideas. This one, I must say, turned out amazing!
Provided by Kimberly Seiwert
Categories Fish Soups
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Dry fish. Spray lightly with olive oil spray. Coat fish generously with 1/2 pkg. of chili seasoning. Bake in the oven @ 350 for 30 min.
- 2. While the fish is cooking, dice the peppers and onion. Put all other ingredients into a pot and cook on med. heat. When the fish is done, remove from the oven and dice into bite size pieces and add to the other ingredients. Let cook another 45 min. on low heat.
- 3. This recipe serves 3. Can be doubled to serve more. Very healthy and delicious chili. (I use no salt added beans and check the sodium content on the chili seasoning).
CALIFORNIA CHILI
This is a wonderful tasting all meat, no bean chili. The flavor of this is enhanced if it is made 24 hours in advance. For the best results use a dutch oven. A large pot also works. It may also work in a crockpot but I haven't tried that yet.
Provided by Engrossed
Categories Steak
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a medium saucepan simmer the tomatoes, water, 1 large onion, celery, 1/2 tsp salt and pepper for 30 minutes covered and another 30 minutes uncovered. Set aside.
- In the meantime, in a large dutch oven over medium heat, saute the medium onion, green pepper, and garlic in the lard for 3-5 minutes. With a slotted spoon remove the vegetables from the pan and set aside.
- Add the meats to the dutch oven and brown over medium-high heat for 5-8 minutes. Add more lard if necessary. Add the flour to the browned meats, stirring well. Simmer for 2 minutes.
- Return the vegetable mixture to the dutch oven with the meats. Add the chili powder, bay leaves, 1 tbsp salt, brown sugar, oregano, and vinegar. Add the tomato sauce. Stir. Cover and simmer over low heat for 2 hours. Add more water if necessary (It should be thick).
- Add the olives and cheese and simmer covered for an additional 45 minutes, stirring occasionally.
- Remove bay leaves.
- Serve in bowls with finely chopped onions and more cheese if desired.
- Good with a tossed salad and corn bread.
Nutrition Facts : Calories 417, Fat 21.1, SaturatedFat 8.3, Cholesterol 116.7, Sodium 1389.7, Carbohydrate 13.4, Fiber 4, Sugar 5.6, Protein 43.4
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