3 pounds Cubed top round
2 medium Onions -- grated
2 large Garlic cloves -- minced
2 cans (10 oz) chicken broth
1 can (6 oz) hunt's tomato paste
7 tablespoons Gebhardt chili powder
2 tablespoons Ground cumin
2 teaspoons Tabasco pepper sauce
1 cup Water
Saute beef in
skillet and put in your favorite
chili pot; simmer, covered, with onion,
garlic, water and broth for 1 hour
and 30 minutes; add tomato paste,
chili powder, cumin and
Tabasco pepper sauce; stir and
let cook on low for about another hour;
add HOT water as needed;
after three hours from when you started,
serve with another
dash of Tabasco pepper sauce to taste.
Tarantula Jack Montana State Champion
4 Medium onions -- minced
10 pounds Lean beef brisket -- finely ch
1/4 cup Oil
1 1/2 Cloves garlic -- minced
2 pounds Ground pork
7 ounces Whole green chiles -- minced
15 ounces Tomato sauce
1 pound Whole tomatoes -- finely chopp
1 tablespoon Cumin
1 teaspoon Salt
1 teaspoon Oregano
1 tablespoon Dry mustard
1 ounce Tequila
1 can Beer
3 ounces Chili powder
2 Beef bouillon cubes
Brown onions, and beef in oil.
Stir in garlic, pork, chiles, cumin,
oregano, salt, dry mustard, tomato sauce, tomatoes,
tequila, beer, chili powder and bouillon cubes.
Bring to boil then reduce heat and
simmer 2-3 hours. Stir occasionally.
Do not stir the last 30 min before serving.
8 pounds beef chuck -- diced
or coarsely ground is best
2 pounds pork, cut the same -- as beef
2 large onions -- diced
1 head garlic -- chopped
3 Tablespoons salt
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1 Tablespoon comino (cumin) powder
6 bay leaves
1 Tablespoon cayenne
Place all ingredients in 12 c. pot.
Fill the pot half full with water,
and put on a low fire.
In a large frying pan, make a
very dark roux of: 2 cups corn oil 2 cups flour
When very dark, add: 3 12oz cans tomato paste,
or 6 6 oz cans
Cook very slowly until oil starts coming up again.
Now add: 20 Tablespoons chili powder
Stir and cook, making a thick paste,
being careful not to burn.
Add the roux mixture to the meat pot.
Simmer, stirring often,
for at least 1 1/2 hours, or longer.
Allow to sit until grease rises,
and skim. Reheat to serve.
3 medium Onions -- diced
2 medium Green peppers -- diced
2 large Stalks celery -- diced
2 small Cloves garlic -- minced
1/2 small Fresh jalapeno peppers
8 pounds Lean chuck -- ground coarsely
1 can 7 oz diced green chilies
14 1/2 ounces Can stewed tomatoes
15 ounces Can tomato sauce
6 ounces Can tomato paste
6 ounces Chili powder
Tabasco sauce to taste
12 ounces Beer
12 ounces Mineral water -- bottled
3 Bay leaves -- or 2 your choice
Garlic salt to taste
Salt/pepper to taste
Dice and saute first 5 ingredients.
Add meat and brown. Add everything else,
including 1/2 can beer.
(Drink the remainder, according to Annie).
Add water JUST TO COVER TOP.
Cook about 3 hours on low heat.
Stir often. Remove bay leaves.
Couple of notes: Better the 2nd day,
if you can wait that long. Also, those I substitute
pure New Mexico ground red chili.
Whatever you use make sure it's pure chili powder,
no additional seasonings added.
2 1/2 pounds Lean ground chuck
1 pound Lean ground pork
1 cup Finely chopped onion
4 Garlic cloves -- finely chpd.
1 can Budweiser beer (12 oz.)
8 ounces Hunt's tomato sauce
1 cup Water
3 tablespoons Chili powder
2 tablespoons Ground cumin
2 tablespoons Wyler's beef-flavor instant
-- bouillon (or 6 cubes
2 teaspoons Oregano leaves
2 teaspoons Paprika
2 teaspoons Sugar
1 teaspoon Unsweetened cocoa
1/2 teaspoon Ground coriander
1/2 teaspoon Louisiana hot sauce -- to taste
1 teaspoon Flour
1 teaspoon Cornmeal
1 tablespoon Warm water
In large saucepan or Dutch oven,
brown half the meat; pour off fat.
Remove meat. Brown remaining meat;
pour off all fat except 2 Tbsps.
Add onion, garlic; cook and stir until tender.
Add meat and remaining ingredients except flour,
cornmeal and warm water.
Mix well. Bring to boil; reduce heat
and simmer covered 2 hours.
Stir together flour and cornmeal;
add warm water. Mix well.
Stir into chili mixture. Cook covered 20
minutes longer. Serve hot. Makes 2 quarts.
1 pound Ground beef
1 package Chili-o seasoning mix
1/2 cup Water
1 can (14-1/2oz) whole tomatoes -- cut up
1 can (16oz) Kidney beans -- drained
1 tablespoon Cayenne pepper sauce
1 Red pepper, chopped -- optional
1 Green onion, chopped -- optional
1 Shredded cheddar cheese -- optional
In a Dutch oven brown ground beef; drain.
Stir in seasoning mix, water, tomatoes, beans
and cayenne pepper sauce.
Bring to a boil; reduce heat and simmer,
cover, 10 minutes.
Garnish with chopped red pepper,
green onion and cheese, if desired.
