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8 oz can of tomatoe sauce
1 1/2 t salt
3 T black pepper
1 1/2 t italian flakes
4 green onions
3 T galtic
1 or 2 16 oz. of ranch style
-beans
2 1/2 T chilli powder
Brown hamburger; drain any fat. add onions and all seasons; When
onions are soft add the ranch style beans. Save the Chilli powder for
when you put the beans in. Add about 5 to 6 cups of water with the
beans. then add the tomatoe sauce. This is going to be very hot. If
you can not handle it hot cut back on the peppers and pepper powder.
Let this cook about 1 1/2 hours on low. You will have to add more
water as it cooks but when it has cook this long don't add any more
water it should be thick but not real thick.
Calico Chili
Yield: 8 Servings
1 t safflower oil
1/3 c red wine (or vegetable
-stock)
3 lg onions,diced
3 c white mushrooms,sliced
2 c italian plum tomatoes
-choped
4 garlic coves,minced
1 c celery,chopped
1 c carrots,chopped
1 t cumin,Ground
5 c vegetable stock
2 T chili powder (or),To Taste
1 c garbanzo beans,soaked and
-drained
1 c kidney beans,soaked and
-drained
1 c pinto beans,soaked and
-drained
1/4 c canned green chilies,diced
3 T low-sodium tomato paste
1 t basil,Dried
In a large heavy pot overmedium-high heat, combine oil and wine or
stock. Heat to simemring. Add onions and saute for 8 to 10 minutes.
Add mushrooms and saute 5 minutes more, stirring frequently. Add
tomatoes, garlic,celery, carrots and cumin. Saute 5 to 8 minutes, or
until carrots soften.
Add 5 cups stock and remaining ingredients. Bring to a boil. Lower
heat and simmer, covered, until beans are soft and liquid is
absorbed, abourt 3 hours. Taste for seasoning, and add more chili
powder if desired. Serve hot. Serves 6 to 8.
California Chili
Yield: 4 Servings
3 lb chicken,cut up and browned
3 T olive oil
4 garlic clove,sliced
3 onion,peeled and chopped
1 t cumin seeds,whole
2 jalapeno pepper,seeded and
-chopped
2 c chili sauce,prepared
4 tomato,chopped
2 green bell pepper,seeded
-and,Chopped
1 T worcestershire sauce
1 c red wine
1 salt
Brown the chicken. Heat a large frying pan and add the oil. Saute
the garlic, onions, cumin seeds and jalapeno peppers until the onions
are clear. Add all to a heavy pot and bring to a simmer.
Cook for 1 hour.
Camp Chili
Yield: 4 Servings
1 c lentils
3 T tomato soup powder
2 T masa (or corn flour)
1 T chili powder
1 T onion flakes
1 T cumin
1 t oregano
1 t salt
1 clove garlic
4 c water
Combine all the ingredients and simmer 30 - 45 Min.
Caribbean Chili
Yield: 1 Servings
2 c diced ham,Cooked
1 T brown sugar
1 t allspice
1/4 c orange marmalade
2 T fresh lemon juice
2 (15 oz.) cans black beans
1 drained,rinsed
1 (14 5 to 16 oz.) can whole
1 tomatoes,cut up, undrained
1 (4 5 oz.) can green,Chopped
1 chilies
1 topping
1 banana,sliced
1 t fresh lemon juice
1 T cilantro,Chopped
In a large saucepan combine all chili ingredients. Cook over
medium-high heat for 10 to 12 minutes or until chili is thoroughly
heated and flavors are blended, stirring occasionally. In a small
bowl, combine banana slices with lemon juice; toss to coat. Top each
serving of chili with banana slices and cilantro. 4 (1-1/2 cup)
servings.
Caribou Chili
Yield: 8 Servings
4 lb caribou,chunked preferred
-or groun,d
1 lg onion,chopped
2 garlic cloves,minced
1 t oregano
2 t cumin
1 c red wine,beef broth or beer
6 t chili powder
1 1/2 c tomatoes and juice or,Canned
- small,can tomato paste
2 t liquid hot pepper sauce or
1/2 t cayenne pepper salt,To Taste
Place meat, onion and garlic in a large heavy skillet or Dutch oven.
Cook until light colored. Add oregano, cumin, water, chili powder,
tomatoes, hot pepper sauce (more or less to taste), and salt. Bring
to a boil, lowering heat, and simmer for one hour. Optionally, the
sauce may be thickened with a little (1-2 tb.) Masa or Corn meal.
Carol's Mom's Green Chili
Yield: 1 Servings
1 md beef roast
10 lg green chiles
1 lg onion
1 md whole stewed tomatoes
1 garlic salt
1 pn cumin
2 beef gravy
1. Roast green chiles over grill until all skin is almost black
2. Soak roasted green chiles (submerged) in bowl of cold water for ten
minutes. Peel skin off.
3. Dice chili into small, small pieces or mashed.
4. Cut up meat into bite size pieces.
5. Sautee meat with white onion about 10 minutes or just barely
brown.
6. Add tomatoes, garlic salt, cumino and gravy and simmer about 1/2
hour.
Carols Favorite Vegetarian Chili
Yield: 6 Servings
1 lg onion,chopped
3 garlic clove,crushed &
-pressed
2 T oil
1 celery rib,diced
1 1/2 t chili powder
1 t cumin
1/2 t cayenne pepper
1 c tomato,chopped
2 T tomato paste
4 c beans,kidney, black, pinto
-and/or,garbanzo, cooked
1/2 lb tofu,crumbled (opt)
1 1/2 t salt
1 t oregano
Saute onion and garlic in oil until onion is soft. Add celery and
spices. Saute another 2-3 minutes. Add tomato and paste. Mash 2 cups [ Pobierz całość w formacie PDF ]
zanotowane.pl doc.pisz.pl pdf.pisz.pl fopke.keep.pl
8 oz can of tomatoe sauce
1 1/2 t salt
3 T black pepper
1 1/2 t italian flakes
4 green onions
3 T galtic
1 or 2 16 oz. of ranch style
-beans
2 1/2 T chilli powder
Brown hamburger; drain any fat. add onions and all seasons; When
onions are soft add the ranch style beans. Save the Chilli powder for
when you put the beans in. Add about 5 to 6 cups of water with the
beans. then add the tomatoe sauce. This is going to be very hot. If
you can not handle it hot cut back on the peppers and pepper powder.
Let this cook about 1 1/2 hours on low. You will have to add more
water as it cooks but when it has cook this long don't add any more
water it should be thick but not real thick.
Calico Chili
Yield: 8 Servings
1 t safflower oil
1/3 c red wine (or vegetable
-stock)
3 lg onions,diced
3 c white mushrooms,sliced
2 c italian plum tomatoes
-choped
4 garlic coves,minced
1 c celery,chopped
1 c carrots,chopped
1 t cumin,Ground
5 c vegetable stock
2 T chili powder (or),To Taste
1 c garbanzo beans,soaked and
-drained
1 c kidney beans,soaked and
-drained
1 c pinto beans,soaked and
-drained
1/4 c canned green chilies,diced
3 T low-sodium tomato paste
1 t basil,Dried
In a large heavy pot overmedium-high heat, combine oil and wine or
stock. Heat to simemring. Add onions and saute for 8 to 10 minutes.
Add mushrooms and saute 5 minutes more, stirring frequently. Add
tomatoes, garlic,celery, carrots and cumin. Saute 5 to 8 minutes, or
until carrots soften.
Add 5 cups stock and remaining ingredients. Bring to a boil. Lower
heat and simmer, covered, until beans are soft and liquid is
absorbed, abourt 3 hours. Taste for seasoning, and add more chili
powder if desired. Serve hot. Serves 6 to 8.
California Chili
Yield: 4 Servings
3 lb chicken,cut up and browned
3 T olive oil
4 garlic clove,sliced
3 onion,peeled and chopped
1 t cumin seeds,whole
2 jalapeno pepper,seeded and
-chopped
2 c chili sauce,prepared
4 tomato,chopped
2 green bell pepper,seeded
-and,Chopped
1 T worcestershire sauce
1 c red wine
1 salt
Brown the chicken. Heat a large frying pan and add the oil. Saute
the garlic, onions, cumin seeds and jalapeno peppers until the onions
are clear. Add all to a heavy pot and bring to a simmer.
Cook for 1 hour.
Camp Chili
Yield: 4 Servings
1 c lentils
3 T tomato soup powder
2 T masa (or corn flour)
1 T chili powder
1 T onion flakes
1 T cumin
1 t oregano
1 t salt
1 clove garlic
4 c water
Combine all the ingredients and simmer 30 - 45 Min.
Caribbean Chili
Yield: 1 Servings
2 c diced ham,Cooked
1 T brown sugar
1 t allspice
1/4 c orange marmalade
2 T fresh lemon juice
2 (15 oz.) cans black beans
1 drained,rinsed
1 (14 5 to 16 oz.) can whole
1 tomatoes,cut up, undrained
1 (4 5 oz.) can green,Chopped
1 chilies
1 topping
1 banana,sliced
1 t fresh lemon juice
1 T cilantro,Chopped
In a large saucepan combine all chili ingredients. Cook over
medium-high heat for 10 to 12 minutes or until chili is thoroughly
heated and flavors are blended, stirring occasionally. In a small
bowl, combine banana slices with lemon juice; toss to coat. Top each
serving of chili with banana slices and cilantro. 4 (1-1/2 cup)
servings.
Caribou Chili
Yield: 8 Servings
4 lb caribou,chunked preferred
-or groun,d
1 lg onion,chopped
2 garlic cloves,minced
1 t oregano
2 t cumin
1 c red wine,beef broth or beer
6 t chili powder
1 1/2 c tomatoes and juice or,Canned
- small,can tomato paste
2 t liquid hot pepper sauce or
1/2 t cayenne pepper salt,To Taste
Place meat, onion and garlic in a large heavy skillet or Dutch oven.
Cook until light colored. Add oregano, cumin, water, chili powder,
tomatoes, hot pepper sauce (more or less to taste), and salt. Bring
to a boil, lowering heat, and simmer for one hour. Optionally, the
sauce may be thickened with a little (1-2 tb.) Masa or Corn meal.
Carol's Mom's Green Chili
Yield: 1 Servings
1 md beef roast
10 lg green chiles
1 lg onion
1 md whole stewed tomatoes
1 garlic salt
1 pn cumin
2 beef gravy
1. Roast green chiles over grill until all skin is almost black
2. Soak roasted green chiles (submerged) in bowl of cold water for ten
minutes. Peel skin off.
3. Dice chili into small, small pieces or mashed.
4. Cut up meat into bite size pieces.
5. Sautee meat with white onion about 10 minutes or just barely
brown.
6. Add tomatoes, garlic salt, cumino and gravy and simmer about 1/2
hour.
Carols Favorite Vegetarian Chili
Yield: 6 Servings
1 lg onion,chopped
3 garlic clove,crushed &
-pressed
2 T oil
1 celery rib,diced
1 1/2 t chili powder
1 t cumin
1/2 t cayenne pepper
1 c tomato,chopped
2 T tomato paste
4 c beans,kidney, black, pinto
-and/or,garbanzo, cooked
1/2 lb tofu,crumbled (opt)
1 1/2 t salt
1 t oregano
Saute onion and garlic in oil until onion is soft. Add celery and
spices. Saute another 2-3 minutes. Add tomato and paste. Mash 2 cups [ Pobierz całość w formacie PDF ]