Arrrgh! I accidentally deleted my
Chili recipe. I'll try to recover it from my files. I hate it when that happens.
Fortunately, I printed it out, so now all I have to do is retype it.
Cactus Clyde's Dragon's Breath Chili
Ingredients:
2 lbs. lean Chuck or Sirloin, ground
1/2 lb. lean Pork, ground or Italian Sausage or
Chorizo
2 Garlic cloves, finely chopped
or minced
1/2 cup finely chopped Yellow Onion
1/2 Green Bell Pepper, chopped
1/2 Red Bell Pepper, chopped
1/2 Yellow Bell Pepper, chopped
1 green Chili Pepper, seeded and chopped
2 stalks Celery, chopped
1-1/2 teaspoons Worcestershire Sauce
2 teaspoons Bacon Bits
1/2 cup strong Coffee
1 can (15 oz.) Chili Beans
1 can (15 oz.) Pinto Beans
1 can (15 oz.) Kidney Beans
1 can (28 oz.) Diced Tomatoes w/ juice
1 can (15 oz.) Stewed whole Tomatoes, plain or seasoned
1 can (8 oz). Tomato Sauce
1 can (6 oz.) Tomato Paste
8 oz. jar diced pimentos, drained
1 can Beer (12 oz.)
1 Tablespoon Chili Powder
1 Teaspoon instant Beef Bouillon (or 1 cube)
1 Tablespoon Cumin, ground
1/2 teaspoon Dried Basil
1 teaspoon Paprika
1 teaspoon Oregano leaves
1 teaspoon Sugar
1/2 teaspoon Coriander, ground
1 teaspoon Unsweetened Cocoa
1/2 teaspoon Louisiana Hot Sauce
1 teaspoon Cornmeal
1 teaspoon Flour
1 teaspoon warm Water
1 bag corn chips such as Fritos® or Tostados
1 (8 ounce) package shredded Cheddar cheese and Monterey Jack
1 8 oz. jar Sour Cream
2 Limes, quartered
Corn Bread if desired
Directions:
1. Heat a large stock pot over medium-high
heat. Crumble the ground chuck and sausage into the hot pan, and cook until
evenly browned. Drain off excess grease
2. Remove meat (the beef and
the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the
fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the
other half of the meat and the tomato sauce, coffee, beer, chili powder,
bouillon, cumin, paprika, oregano, coriander, cocoa, cinnamon and hot sauce. Mix
well.
5. Pour in the chili beans,
spicy or other beans, diced tomatoes and tomato paste. Add the onion, celery,
green and red bell peppers, chile peppers, bacon bits, bouillon, and beer.
Season to taste with chili powder, Worcestershire sauce, garlic, oregano, cumin,
hot pepper sauce, basil, pepper, cayenne, paprika, and pimentos. Stir to blend.
6. Bring to a boil
then reduce heat and simmer, covered , for 2 hours, stirring occasionally.
7.
In a small bowl, stir together the cornmeal and flour, then add the warm water
and mix well.
8. Stir into chili and cook, covered, for an additional 20
minutes.
9. Taste, and adjust salt, pepper,
and chili powder if necessary. The longer the chili simmers, the better it will
taste. Remove from heat and serve, or refrigerate, and serve the next
day.
10. To serve, ladle into bowls, and top with
corn chips and shredded Cheddar and Monterey Jack cheeses, Sour Cream and a
squeeze of Lime.
Ingredients:
- 1 cup yellow cornmeal
- 1 cup sifted all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup whole milk or buttermilk
- 1/3 cup sour cream
- 1/4 cup vegetable oil
- 2 tablespoons chopped jalapenos, or to
taste
Directions:
Preheat oven to 425
degrees F.
Grease an 8-inch square pan, cast iron skillet, or cornbread
mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt.
To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until
smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.
* Note:
