From a1hotfood@HOT.rr.com Thu Aug 1 15:27:51 2002 Date: Thu, 25 Jul 2002 18:05:18 GMT From: A1 Hot Food Group Newsgroups: alt.food.mexican-cooking Subject: Re: Anyone give me a recipe please Chili Collection of (3) ----------------------------------------------------------------------- Buffalo-Beef Chili This can feed 50 people if sufficient hot chili is prepared. 5 lbs. Chuck Buffalo (Cut into small cubes) 5 lbs. Chuck Beef (cut into small cubes) 9 cloves garlic , chopped or mashed fine Olive Oil 15 jalapeno peppers(seeded and chopped) 25 chili pequine peppers (mashed) 10 red habanero peppers (seeded and Chopped) 8 Tbls. ground cominos (cumin) 6 Tbls. ground oregano 4 Tbls. ground coriander 4 tsp. cayenne pepper 1/2 tsp. salt 3 Tbls. Habanero sauce 8 Tbls. Paprika 4 oz tomato paste 1/2 Tbls. masa harina or less, to thicken the chili if it is too thin(must be added last) Boil the peppers in 2 cups water and strain; save the water. Combine the oil, garlic and meat, cook till just brown. Add the peppers to the meat mixture. Add 2 cups water, plus the boiled pepper water. Add more water as necessary, But don't let it get to thin. Add your spices and let simmer slowly in the pot for about 1 1/2 hours. Now let your chili settle and let the grease rise. You now skim the grease off. Cook 10 more minutes Serves: 50 ------------------------------------------------------------------------ BEEF CHILI WITH CHIPOTLE CHILIES AND CILANTRO 2 pounds lean ground beef 2 cups chopped onions 3 tablespoons ground cumin 3 tablespoons chili powder 1 1/2 tablespoons garlic powder 1 tablespoon chopped canned chipotle chilies in adobo sauce* 2 1/2 cups (or more) water 1 cup finely chopped fresh cilantro Grated cheddar cheese Sour cream Additional chopped onion *Canned chipotle chilies are available at Latin American markets, specialty foods stores and some supermarkets. Sauté beef and 2 cups chopped onions in large Dutch oven over high heat until beef is cooked through, stirring often and breaking up beef with back of spoon, about 10 minutes. Add cumin, chili powder, garlic powder and chipotle chilies; sauté 3 minutes. Mix in 2 1/2 cups water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Mix remaining 1/2 cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately. Serves 4. ----------------------------------------------------------------------- Great Bowls of Fire Chili 2 pounds ground chuck or turkey One 32 ounce can Calido's bloody mary mix One 14-1/2 ounce can stewed tomatoes One 14-1/2 ounce can mexican stewed tomatoes One 12 ounce can tomato paste 1/4 cup Calido's salsa fresco meltdown 2 tablespoons Calido's 99% meltdown habinero paste One 10 ounce can extra hot rotel 1/4 cup ground cumin 1/4 cup chili powder 1 bunch green onions, chopped 1 medium or 2 small white onions, chopped 1 small green pepper, diced 1 small garlic clove, chopped 1 tablespoon salt 1 tablespoon black pepper 1 tablespoon ground red pepper 1 tablespoon Calido's besos de fuegos Brown meat and drain. Add remaining ingredients and let simmer 2-3 hours. Have lots of water standing by! "Steve" wrote in message news:ah72an$ol9$1@news8.svr.pol.co.uk... > for chilli. I've got the usual ones with chilli, garlic, kidney beans. > > Has anyone tried any unusual things which have added to flavour, eg i tried > lee and perrins but > not struck on that. > > And i had some enchiladas once. Delicious. > > Ta > > Mr Steve > > > >