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Jeff's Firehouse Chili
(AKA St. Albans Chili)

1 qt. water

2lbs lean hamburger

1 tsp. cinnamon

1 tsp. ground cumin

2 Lg. chopped onions. Can sub a generous sprinkle onion flakes

1 tsp. Worcesteshire Sauce

1 toe garlic. Can sub generous sprinkle of garlic powder

2 tbsp. chili powder

1 tsp. black pepper

1/2 tsp. crushed red pepper or chili pepper

1 tbsp. salt

1 1/2 tsp. Allspice

1-6oz. can tomato paste

1 1/2 tbsp. cider vinegar

3 large bay leaves

Crumble raw hamburger into water. Add all ingredients. Bring to a boil, then simmer for 3 hours. During last hour you may add 1-2 cans red kidney beans if desired. Remove garlic toe if used, and bay leaves. You may cut cook time to 1 hour and 15 mins if you brown hamburger first and drain fat. I think it loses some taste if short cook time is used but some folks want it quicker and without the fat.

 

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Yo West Virginny Paramedic !!!!

Is it OK if I add my family recipe for Chili? If it isn't OK, hit the back button and don't read what follows!

AUNT JOYCE'S BODACIOUS CHILI
a secret Mellen/Bystrom recipe passed down from generation to generation, some items have modernized names now...this recipe will use those names.

Large saucepot with lid
Ground Sirloin - 2 1/2 lbs.
Sugar - 1 tablespoon
Chili Powder - your choice of how much
Joan of Arc Red Kidney Beans - 2 large cans
(NOT CHILI BEANS!)
Hunt’s Chopped Tomatos - 2 or 3 large cans.
(amount depends on how full the saucepot is, you must leave room for chili to simmer)
Hunt’s Tomato Sauce - 1 medium size can
1 large or 2 medium onions chopped
Salt - 2 teaspoons
Pepper - to taste
Stick of butter (1/4 lb.)

1. Add just a drop or more of olive oil to the saucepot as it slowly heats .
2. In the meantime, sprinkle the sugar over the meat, work well with fingers.
3. Simmer ground meat
SLOWLY, stirring frequently. Do NOT brown.
4. Stir meat frequently and at the first sound of sizzling, remove pan from burner immediately.
5. POUR ALL FAT OUT OF PAN. I always tilt pan into metal colander that’s in sink and let fat drain off.
Return drained meat to pan, but not to burner.
6. ADD AND STIR IN:
Chili Powder - your choice of how much
I always over-did and added 2 tablespoons of Chili Powder,
but I never had complaints
7. ADD AND STIR IN:
Joan of Arc Red Kidney Beans - 2 large cans
Don’t let anyone talk you into the so-called “chili beans”...they just don’t cut it in chili!
Return pot to burner.
8. ADD AND STIR IN:
Hunt’s Chopped Tomatos - 2 or 3 large cans. (remembering to leave room in saucepot for chili to simmer)
Hunt’s Tomato Sauce - 1 medium size can
Chopped onions
Salt - 2 teaspoons
Pepper - to taste
9. Adjust heat for a low simmer, DO NOT BOIL!
Simmer for at least 1 hour.
10. First half hour simmer with lid off.
Second half hour simmer with lid on.

11. WHEN CHILI IS READY SHUT OFF HEAT
Remove from burner
Add Butter or margarine - 1 stick
Without stirring, lay stick on top of chili, replace lid. This adds a nice flavor to the chili.
Let chili rest with lid on

Be sure to have Saltines on hand, or whatever chili cracker you prefer.

 

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Maybe we should have a "Chili-Off" Jeff!
 

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Chili cookoff????

Aunt Joyce said:
Maybe we should have a "Chili-Off" Jeff!
I'm in, although I usually enter the Chile Verde event making a more New Mexican style chili. Here is my recipe which was selected as one of the top ten recipes submitted to Firey Foods and Barbeque magazine. My good friends Dave Hughes of Texas and Risa Golding of NJ also had winners. You can view all ten winners at: http://www.fiery-foods.com/dave/chiliconcarne12.asphttp://www.fiery-foods.com/dave/chiliconcarne12.asp#Emerald City Chile Verde

Emerald City Chile Verde

Yes, we are not in Kansas anymore! This recipe for Chile Verde utilizes ideas from some of the award winning recipes from the International Chili Society’s annual competitions. It is my current version for competition. â€"Dave Hendricks

  • 2 24-ounce cans poblano chiles, drained and chopped
  • 1 24-ounce cans green chiles, drained and chopped
  • 1 15-ounce can tomatillo enchilada sauce
  • 1½ pounds green tomatillos, husked and chopped
  • 1 pint chicken stock
  • 2 12-ounce bottles amber beer
  • 2½ pounds pork sirloin, cut in ½ inch cubes
  • ½ pound andouille sausage, cut in ½ inch cubes
  • Olive oil
  • 1 large sweet onion, diced
  • 4 cloves garlic, minced
  • 3 teaspoons cumin powder
  • 1 teaspoon jalapeño powder
  • 1 teaspoon oregano
  • Salt and freshly ground black pepper, to taste
  • ½ bunch fresh cilantro, chopped
  • 1/4 cup lime juice
In a large pot, 8 to 12 quart, combine the chopped poblanos, green chiles, tomatillo enchilada sauce, chopped tomatillos, chicken stock, and beer. Heat until almost at a boil, then reduce to a simmer.

In a large skillet, brown the pork and sausage in some olive oil. Do this in small batches and do not crowd the pan with the meats. When browned, add the meat to the pot containing the chili mixture. In the same skillet, saute the onions and garlic in some olive oil until soft and translucent. Add these to the chili mixture, along with the cumin, jalapeño powder, and oregano. Add salt and pepper to taste. Simmer, uncovered, for about 2 hours or until the pork is very tender.

About 15 minutes before serving, add the cilantro and lime juice and simmer.

Serve with generous amounts of corn bread.

Yield: 8 servings

Heat Scale: Medium-hot

Dave
 
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