Post by JJ Judkins on Apr 4, 2010 3:18:23 GMT -6
* Exported from MasterCook *
Nuclear Chili
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Chili
Recipe Forum
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 dried New Mexico chiles -- (6 to 8)
4 dried ancho chiles
4 dried pasilla chiles
3 dried Anaheim chile
2 dried cascabel chiles
2 dried chipotle chiles
1 habanero chili
2 cloves garlic
2 teaspoon cumin
1 bottle beer
salt
oregano
2 lbs meat -- ground or cut up into small pieces
1 green pepper -- chopped
1 red pepper -- chopped
1 onion -- chopped
3 cloves garlic
4 tablespoons bacon fat
16 oz corn or beans
Add 8 cups boiling water to New Mexico, Ancho, Pasilla, Anaheim,
and Cascabel Chiles. Let soak 30 minutes. Place in blender with
1/2 of soaking water plus fresh water and beer. Add 2 cloves of
garlic and blend for 3 minutes.
Strain the resulting puree into a pot. Add cumin, salt, oregano,
Chipotle and habanero chiles. Simmer.
Add garlic, peppers, onion to bacon fat and cook 2 minutes. Add
meat, and brown. Add chili sauce. Simmer for a few hours. Add corn
or beans about 1 hour before serving. Skim fat before serving.
Notes: You may use a different variety of chiles. Be creative
and experiment.
The Habanero Chili is VERY HOT. If you want a milder chili, do not
add habaneros.
Source:
"Imported to Master Cook by JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 763 Calories; 54g Fat (70.5% calories from fat); 6g Protein; 45g Carbohydrate; 8g Dietary Fiber; 54mg Cholesterol; 321mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 10 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Nuclear Chili
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Chili
Recipe Forum
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 dried New Mexico chiles -- (6 to 8)
4 dried ancho chiles
4 dried pasilla chiles
3 dried Anaheim chile
2 dried cascabel chiles
2 dried chipotle chiles
1 habanero chili
2 cloves garlic
2 teaspoon cumin
1 bottle beer
salt
oregano
2 lbs meat -- ground or cut up into small pieces
1 green pepper -- chopped
1 red pepper -- chopped
1 onion -- chopped
3 cloves garlic
4 tablespoons bacon fat
16 oz corn or beans
Add 8 cups boiling water to New Mexico, Ancho, Pasilla, Anaheim,
and Cascabel Chiles. Let soak 30 minutes. Place in blender with
1/2 of soaking water plus fresh water and beer. Add 2 cloves of
garlic and blend for 3 minutes.
Strain the resulting puree into a pot. Add cumin, salt, oregano,
Chipotle and habanero chiles. Simmer.
Add garlic, peppers, onion to bacon fat and cook 2 minutes. Add
meat, and brown. Add chili sauce. Simmer for a few hours. Add corn
or beans about 1 hour before serving. Skim fat before serving.
Notes: You may use a different variety of chiles. Be creative
and experiment.
The Habanero Chili is VERY HOT. If you want a milder chili, do not
add habaneros.
Source:
"Imported to Master Cook by JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 763 Calories; 54g Fat (70.5% calories from fat); 6g Protein; 45g Carbohydrate; 8g Dietary Fiber; 54mg Cholesterol; 321mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 10 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0