About Best Chili Recipe Winner
Source (google.com.pk)
Ingredients
2 lbs. of coarsely ground meat
1 8 oz. can of “El Pato” tomato sauce
1 15 oz. can of beef broth
Mix the following spices for dump 1:
1 Tbsp onion powder*
2 tsp garlic powder*
2 tsp beef crystals
1 tsp of chicken crystals
1 Tbsp of Pacific Beauty Paprika*
1 Tbsp of Mexene Chili Powder
1/2 tsp cayenne*
1/4 tsp black pepper*
1 package Sazon Goya*
Mix the following spices for dump 2:
1 Tbsp of Mexene Chili Powder
1 Tbsp of Hatch Mild Chili Powder*
2 Tbsp Cowtown Light chili powder*
1 Tbsp Mild Bills dark chili powder*
1 tsp cumin*
1/4 tsp white pepper*
Mix the following spices for dump 3:
1 tsp onion powder*
1 tsp garlic salt
1/4 tsp cayenne*
3/4 Tbsp Cowtown Light Chili Powder*
1 Tbsp cumin*
Instructions
1. Gray the meat and drain grease. 2. Slow boil meat in beef broth and 1 equal can of distilled water. 3. Add dump 1 and medium boil for 60 minutes. 4. Add dump 2 and medium boil for 45 minutes. 5. Add dump 3 and medium boil for 15 minutes. In last five minutes taste for heat — adjust as required.
* These spices available from Mild Bill’s Spices, etc.
Chili Ingredients:
1 lb large white beans, soaked overnight in water, drained
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 Tbsp olive oil
2 4-ounce cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced cooked chicken
3 cups grated Monterey Jack cheese
1 jalapeno or serrano pepper, chopped (optional)
Cooking Instructions:
Combine chicken broth, garlic, beans and half the onions in a large pot and bring to a boil. Reduce the heat and let simmer until the beans are very soft. This will take 3 hours or more. Add additional water (or watered-down broth), as necessary.
In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.
Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.
Chili Ingredients:
1 pound boneless skinless chicken breast, cut in 1-inch cubes
1 tablespoon vegetable oil
1 medium onion, chopped
1 medium green bell pepper, chopped
4 teaspoons McCormick® Chili Powder
2 teaspoons McCormick® Cumin, Ground
1 teaspoon McCormick® Garlic Powder
1/2 cup dry red wine
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) great Northern beans, undrained
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (8 3/4 ounces) whole kernel corn, drained
1/2 teaspoon salt
Cooking Instructions:
Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 7 to 8 minutes or until lightly browned.
Heat small nonstick skillet on medium heat 2 minutes. Add chili powder, cumin and garlic; toast 30 seconds or until aromatic, stirring constantly. Add to chicken mixture.
Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
Serving Info:
Makes 8 (1-cup) servings.
Prep Time: 15 minutes
Cook Time: 30 minutes
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