Post by JJ Judkins on Jun 6, 2005 23:32:49 GMT -6
**Exported from Cookbook Wizard Recipe Software**v2.0
Recipe Name: Authentic Texas Border Chili
Cuisine: Chili
Category: Chili
Preparation: boil
Temperature:
Servings: 12
Ingredients:
3 Tomatoes,med
1 lb Chorizo sausage or
1 Onion,Burmuda,lg,fine chop
1 lb Sausage,hot,non-Italian
1/4 t Oregano,dried,pref. Mexican
4 Garlic cloves,med,fine chop
2 t Paprika
2 t Salt
5 Garlic cloves,lg,fine chop
4 T Red chile,hot,ground
4 lb Beef shank,coarse grind
4 T Red chile,mild,ground
1 T Lard,butter,or bacon dripins
3 T Cumin seeds
4 Scallions,in bunches,chopped
Beer
5 Bell pepper(s)
Water
5 Serrano chiles,fresh
Instructions:
1. Puree the first four ingredients plus one clove of the garlic in a
blender or food processor (using the steel blade). Scrape the mixture
into a large heavy pot and add the beef.~ 2. Melt the lard, butter, or
bacon drippings in a heavy skillet over medium heat. Add the
scallions, bell peppers, serrano chiles, sausage, and the remaining
garlic, and cook until the onions are translucent and the sausage is
browned.~ 3. Place the cumin seeds in a 300' oven for a few minutes
until lightly browned. Remove seeds from the oven and crush them with
a mallet. Stir the vegetables into the beef and tomato mixture. Add
the salt ground chile, cumin, and enough water or beer to cover. Bring
to a boil over medium-high heat, then lower the heat and simmer,
uncovered for 4 to 6 hours. Taste and adjust seasonings.~
-------------v2.0
Recipe Name: Authentic Texas Border Chili
Cuisine: Chili
Category: Chili
Preparation: boil
Temperature:
Servings: 12
Ingredients:
3 Tomatoes,med
1 lb Chorizo sausage or
1 Onion,Burmuda,lg,fine chop
1 lb Sausage,hot,non-Italian
1/4 t Oregano,dried,pref. Mexican
4 Garlic cloves,med,fine chop
2 t Paprika
2 t Salt
5 Garlic cloves,lg,fine chop
4 T Red chile,hot,ground
4 lb Beef shank,coarse grind
4 T Red chile,mild,ground
1 T Lard,butter,or bacon dripins
3 T Cumin seeds
4 Scallions,in bunches,chopped
Beer
5 Bell pepper(s)
Water
5 Serrano chiles,fresh
Instructions:
1. Puree the first four ingredients plus one clove of the garlic in a
blender or food processor (using the steel blade). Scrape the mixture
into a large heavy pot and add the beef.~ 2. Melt the lard, butter, or
bacon drippings in a heavy skillet over medium heat. Add the
scallions, bell peppers, serrano chiles, sausage, and the remaining
garlic, and cook until the onions are translucent and the sausage is
browned.~ 3. Place the cumin seeds in a 300' oven for a few minutes
until lightly browned. Remove seeds from the oven and crush them with
a mallet. Stir the vegetables into the beef and tomato mixture. Add
the salt ground chile, cumin, and enough water or beer to cover. Bring
to a boil over medium-high heat, then lower the heat and simmer,
uncovered for 4 to 6 hours. Taste and adjust seasonings.~
-------------v2.0