600 Recipes For Chili Lovers
Are you a chili lover? If you are, then you are going to love 600 Recipes For Chili Lovers! Inside you’ll find every imaginable version of chili. There’s chilies with beans and without, with meat and without, vegetarian chilies, and low-fat variations on the classic dish that so many Americans love. If you compete in ,,then you probably don’t need a chili cookbook, if you don’t then you need at least one good chili cookbook. 600 Recipes For Chili Lovers is a good one to have.
With over 600 chili recipes, there is a wide variety of selections to be found in 600 Recipes For Chili Lovers. Everything from classic recipes, to the latest restaurant and chili cook-off winners. You will find recipes for chilis that use wild game such as venison, concoctions that use seafood, beanless varieties (as any Texan will tell you is the only way to make chili and those with beans. Quick chilis and slow cooking thick chilis (my favorites) will also be found.
This is the perfect book for the everyone from the cautious beginner who wants to be sure of their success by following a good recipe to the more adventurous cook who will be inspired by all the recipes in 600 Recipes For Chili Lovers and will create their own unique variety of a classic “Bowl Of Red”.
“Capitol Punishment” Chili Yield: 4 Servings
1 T oregano 2 T paprika 2 T msg (monosodium glutamate) 9 T chili powder,light 4 T cumin 4 T beef bouillon 1 (instant,crushed) 24 oz old milwaukee beer 2 c water 4 lb chuck,Extra Lean 1 chili grind 2 lb pork,Extra Lean 1 chili grind 1 lb chuck,Extra Lean 1 cut into 1/4 cubes 2 large onions,finely chopped 10 cloves garlic 1 finely,Chopped 1/2 c wesson oil (or kidney suet) 1 t mole (powdered) 1 also called mole poblano 1 T sugar 1 t coriander seed (from chinese 1 parsley,cilantro) 1 t louisiana red hot sauce 1 (durkee’s) 8 oz tomato sauce 1 T masa harina flour 1 salt,To Taste In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. Makes 1 pot.
“Los Venganza Del Almo” Chili