The Red Hot Chili Paper

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Steven's Chili

Recipe from: Steven A. Lee

Here is my favorite. It has developed over the years. I have taken 2nd and 3rd place ribbons at various chili cookoffs in California and Colorado I have tied for first only once,( still trying though). I've included two recipes with and without beans, depending on your purist or non purist  views on chili ... at any rate, here goes...

     Ingredients:

      1 can (8oz) Beer
      1 shot Tequila
      1 shot Jack Daniel's
      2 can (4oz) Green Chili (diced)
      5 lbs. Round Steak (Cubed)
      3 lbs. Chuck Steak (Coarse ground)
      3 lbs. Pork Chops (center Cut)
      4 tbsp. Wesson Oil
      2 Red Onions (chopped)
      1 can (15oz) Stewed Tomatoes
      2 cans (16oz) Tomato sauce
      Black Pepper to taste
      3 oz. Chili Powder
      6 Tbsp. Cumin
      1 Tbsp. Accent
      1 1/2 tsp. Brown Sugar
      1/4 tsp. Dry Mustard
      6 cloves Garlic (minced)
      5 Tbsp. Paprika
      1 tsp. Tabasco
      2 Tbsp. Flour
      1 LB Beef Chorizo
      2 Tbsp. Cider Vinegar
      6 Tbsp. Chili Powder
      1 Tbsp. Oregano
      1 Can Kidney Beans
      1 Can Pinto Beans
      1 Can Northern White Beans
      1 Can Chili Beans
      1 Can Pearl Onions
       

    Directions:

    Brown meat in oil, adding black pepper to taste and 2 Tbsp. of Chili powder Also  add 1 shot of Jack Daniel's and 1/2 Tsp. of Brown Sugar, Red Onions, Cumin, Oregano, Drain  meat and add remaining ingredients Except Beans.Simmer 45 minutes, stirring often. Drain  Beans and add to chili. Simmer 30 minutes more. (Serves 12-15)

    (It's important to keep the chili thick during cooking, so that it's almost dry.  If too much water is added, the spices will be soaked off the meat, and no amount of  cooking to reduce the liquid will correct this.)

Also, Here is the other version for the Chili Cookoffs that I use

    Ingredients:

      3 lbs. Round Steak (Cubed)
      3 lbs. Chuck Steak (Coarse ground)
      3 lbs. Pork Chops (center Cut)
      1 cup Wesson Oil
      Black Pepper to taste
      3 oz. Chili Powder
      6 Tbsp. Cumin
      1 Tbsp. Accent
      6 cloves Garlic (minced)
      2 Onions (chopped)
      2 Tbsp. Cider Vinegar
      1 Tbsp. Oregano (brewed in 1/2 cup Beer, like tea)
      3 Cups Beef Broth
      1 can (4oz) Green Chili (diced)
      1 can (15oz) Stewed Tomatoes
      1 tsp. Tabasco
      2 Tbsp. Flour
      2 Tbsp. Paprika
      6 Dried Chili Pods (Remove stems and seeds and boil 30 min. in water.)
       

    Directions:

    Brown meat in oil, adding black pepper to taste. Drain meat and add chili powder,  cumin, Accent, garlic and chopped onions. Cook 30 - 35 minutes, using as little liquid as  possible. Add water only as necessary. Stir often. Remove skins from boiled chili pods.  Mash pulp and add to meat mixture (or add chili pepper), Strain oregano and beer mixture,  paprika, vinegar, 2 cups beef broth, diced green chili, stewed tomatoes and Tabasco sauce.  Simmer 30-45 minutes, stirring often. Dissolve Flour into remaining beef broth and pour  into chili. Simmer 30 minutes more, stirring often. (Serves 12-15) (It's important to keep  the chili thick during cooking, so that it's almost  dry. If too much water is added,  the spices will be soaked off the meat, and no amount of cooking to reduce the liquid will  correct this.) 

 

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