The Red Hot Chili Paper

Send us some "foodback"

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


    Brown 1lb ground chuck and 1lb course ground chili meat. Add one large chopped sweet onion. Cook until onions are soft. Add one tsp garlic powder or about 5 chopped fresh garlic cloves. Add 1tsp oregano and 1tbsp cumin. Add 3 tbsps chili powder. Mix well and cook on high heat for about 5 minutes. Chop 3 pickled mild jalapenos and add to meat mixture. Add 1tbsp Louisiana Hot Sauce. Mix well. Add 1 large can of tomatoe sauce and enough good water (I use RO water) to cover the meat. Cook on high heat until the mixture begins to boil then turn heat down to simmer and simmer for about 1 hour. Just before you are ready to serve, in a measuring cup, mix about a half cup of flour to a half cup of good water. Mix well. Slowly add to pot while you stir. The liquid will soon become thick. Turn the fire off and let sit until cool enough to put into the refrigerator. Refrigerate overnight. When you take it out of the refrigerator, peel off the grease that has accumulated on the top. Reheat the chili and serve with shredded cheese and chopped onions. This recipe makes GREAT enchiladas and TERRIFIC chili pie. Its good over hotdogs too.

Notice: don't add salt until you are ready to serve - add salt to taste - This chili is not a HOT chili - you can add more jalapenos to make it hotter.


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