The Red Hot Chili Paper

Send us some "foodback" gourmet@chef.net

Texas
Bad Attitude
Michael's
Tailgate
Chili Marinade
Señor Sam's
Black Bean
Rosco's Red
Sweet Cincinati
Championship Red
Johnnys'
Steves Sacreligious
True Texas Red
Katy's Chili Rellenos
Cathy's
Jim's Wild
Betty's Best
Atky's Dynamite
Mean Jean's Bowl
Randall's
Tomatoless
Tongue Burnin' Good
Big Daddy's Bowl
Crested Butte
Bob's PSP
BEV's simple but HOT
High Performance
Joan's
Just Chili
Best Bowl
Hell Mud
Steven's
Betty's Winning
Tex-Mex
Hugh's Heartwarmer
Bean's 'N Sausage
Twin Pete's
Hotter Than Texas
Harry K's Kinder
Colleen's Granny's
Harold's
Gallup Green
Aztec
Daddy's
Damn That's Hot
Corpus Christi
Down-Home
Teri's Terrific Texas
Fire in the Hole
Hanks' Ornery
Nasty
Hotter Than West Texas Chili

    Ingredients:

      2 ½ lb. meat
      2 ½ teaspoons chili powder
      2 ½ tablespoons
      4 cups water
      4 teaspoons ground cumin 
      ¼ cup diced onion
      ¼ teaspoon ground oregano
      1/3 teaspoon red pepper
      2 teaspoon garlic powder
      3 bay leafs, crushed (1/8 teaspoon)
      1 teaspoon salt
      3 beef bouillon cubes     
      1/3 teaspoon red pepper
      1 (8 ounce) can tomato sauce
      4 whole jalapenos      

    Directions:

    Brown meat in dutch oven.  Add water and onion, 1 teaspoon garlic powder, salt, red pepper, and jalapenos.  Bring to boil and simmer uncovered 1 hour (add water to keep liquid, ½ inch above meat.)Remove peppers and strain liquid, discard peppers.  Add pepper liquid,  chili powder, 2 teaspoons cumin, oregano, bay leafs, bouillon cubes, and tomato sauce. Stir well and simmer uncovered for 1 ¾ hours. Add the remaining four ingredients (2 ½ tablespoons chili powder, 2 teaspoons ground cumin, 1/3 teaspoon red pepper, & 1 teaspoon garlic powder) and simmer 15 minutes. 

These pages designed and maintained by:
 
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the
WebMaster