I should probably stay out of the marital tiff, but I can never resist the opportunity to get new chili recipes.
Chorizo Chili Ingredients: 2 lbs Chorizo 2 lbs seasoned Pork Loin in 1 inch cubes 2 large white onions, diced 4 jalapenos, stemmed and seeded 2 serranos, stemmed and seeded 2 banana peppers, stemmed and seeded 6 cloves garlic 1 can chipotles in adobo sauce 1 can (6 oz) tomato paste 8 oz gold tequila (may substitute water) 2 quarts chicken or vegetable stock 2 quarts water 1 tbsp Salt and pepper to taste
1. Cube the pork loin, or whatever pork you have on hand. Once the pork is cubed, put it in a large Ziploc and season heavily with the rub. Put it in the refrigerator for 1 to 4 hours or overnight. 2. Brown the chorizo in a large skillet. Drain the chorizo and reserve. 3. While the chorizo is browning, combine all the fresh peppers, tomato paste, chipotles and adobo sauce, and garlic in a food processor and blend until smooth. (My wife likes her chili relatively lump free which is why I use the food processor. If you like your chili more chunky, dice all the peppers and garlic and add them when you add the onions.) 4. Brown the pork over high heat in a large pot. When the pork is browned, deglaze the pot with the tequila or water and add the onions. Turn the heat down to medium and continue cooking until almost all the liquid is gone and the onions are translucent. 5. At this point, add the chorizo, the pepper/tomato slurry, and the chicken or vegetable stock. Stir to combine with the ingredients already in the pot. 6. Once all the other ingredients are combined, add the water until the chili is slightly runnier than what you want for the final consistency and season with salt and pepper. 7. Cook over medium-low heat for 2-3 hours or until the chili is at your preferred consistency for consumption. 8. Serve hot in large bowls topped with grated sharp cheddar cheese and crumbled tortilla chips or refrigerate and serve cold as a dip.
People who say they don't "play politics" merely play politics badly. -- David Drake
In the spirit of marital compromise - here is a Fall Chili recipe for Pumpkin Chili
2 pounds ground turkey 1 large onion, diced 1 green bell pepper, diced 2 (15 ounce) cans black beans, drained 1 (46 fluid ounce) can tomato juice 1 (28 ounce) can peeled and diced tomatoes with juice 1 (15 ounce) can of pumpkin puree 1 tablespoon cumin 1 tablespoon cayenne pepper 1 tablespoon chili powder 1 tablespoon cinnamon salt & pepper
Directions In a large pot over medium heat,splash of oil and brown the ground turkey. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Add spices. Simmer 1 hour. Serve with grated monterey jack cheese.
Folk singers are always liberal pansies, but not me.....I sing for my fellow conservatives...care to hear "Shoot the Hippie out of the Redwood Tree" ?
Steak n Shake chili is one of my favorite things to eat in the world. My recipe originated as a copycat recipe that I found on the web somewhere. Not bad, but not even close. I modified it significantly from there until I had my own animal.
This is a simple, no frills chili with a mild spiciness. It's a bit on the sweet side. I prepare the whole thing in a wok. You could cook the meat in a skillet, then move it all to a crock pot if you wished.
Mr. Heel II's Red Dead Chili
2 tbsp Lard 1 1/2 lb beef (of your choosing – I use Cube Steak) 1 10oz can Old El Paso Mild Enchilada Sauce 2 15 oz cans Chili Beans, drained 1 6oz can Tomato Paste 1 cup Coca Cola 2 tsp Ground Cumin 1 tsp Unweetened Cocoa 1 tsp Garlic Salt 1/2 tsp White Pepper
Chop beef to desired texture.
Heat lard. Add beef and garlic salt. Toss and brown.
Add remaining ingredients. Heat to boil. Lower heat. Simmer 2 hours or more.