ON PATROL CHILI
Source of Recipe
the web
List of Ingredients
2 LBS lean ground beef
1 green pepper, chopped
1 medium onion, chopped
1 tbs garlic flakes
2 16 OZ cans tomatoes
2 tbs chili powder
1 1/2 tsp salt
1/2 tsp oregano
1/2 tsp cumin
3 dashes Tobasco
1 cup hot water
2 15 0z cans chili hot beans
1 15 oz can whole kernel corn
Cook beef, green pepper, onion, and garlic in Dutch oven until beef is
slightly browned. Drain off excess grease. Add all ingredients except corn
and beans. Simmer uncovered 1 hour. Stir in undrained beans and corn. Simmer
30 minutes longer. Serve. For the brave, Jalapeno pepper may be substituted
for the green pepper or added. Or you may add additional Tobasco sauce.
ROAST PORK AND BLACK BEAN CHILI
1/4 cup bacon drippings
2 cloves garlic, minced
3 tbs chili powder 1/8 tsp cumin
4 LB pork loin with bone in
1 lb. dry black beans
2 tbs olive oil .
1/2 cup diced salt pork
2 onions, chopped
3 cloves garlic, minced
1 jalapeno pepper, minced
6 0z package cooked ham, diced
2 can beef broth
1 bay leaf
1 tsp oregano
1 tsp red wine vinegar
2 tbs rum flavoring
4 cans mild green chilies, chopped
1 large can hot chili beans with gravy
Recipe
In a Dutch oven, heat olive oil and add onions, garlic, jalapenos, and carrots. Saute for 10 minutes. Stir in oregano and pork cubes. Cook for 20 minutes, stirring occasionally. Stir in chicken stock, 1 tsp salt, tomatoes, and potatoes. Bring to boil, then lower and simmer 1 1/2 hours. Stir occasionally. Add green chilies and beans to mixture and simmer another 30-45 minutes. Serve
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