Texas Cheese Enchiladas

Servings: 4
Ingredients:

12    Corn tortillas
2 x  Hortening (lard best)
4 tb Cooking oil
2 x  Lour
2    Yellow onions, large, choppe
2 x  Hile powder or ground
4 c  Grated cheese---either Longh

Allow 3 enchiladas per person. Use a Pyrex utility pan (13-1/2′ x 8-3/4′)
to cook them. Lightly grease the utility pan (for authenticity use lard).
Preheat the oven to 400. Chop onions and grate cheese. Saute the onions
lightly in 2 T. oil. Melt lard in a skillet; stir in the flour and make a
light roux. Add ground chiles or chile powder, water and salt, and cook
until thick. Of commercial chile powders, Gebhardt’s from San Antonio is
best, but not as good as ground *chiles pasillas*. Heat the remaining oil
in a skillet. Using kitchen tongs, dip each tortilla in hot oil until well
softened (about 15 seconds). Hold tortilla up and allow oil to drip back
into the skillet. Using the tongs, dip tortillas in chili gravy. Place the
tortilla in the Pyrex pan, put a good-sized pinch of cheese and onions in
the middle, and roll the tortilla, placing the flap side down. Continue
filling and rolling tortillas until the pan is full. Pour more chili gravy
on top of the enchiladas, sprinkle the top generously with more grated
cheese, and pop into preheated oven. Cook only until the cheese begins to
bubble (about 10 minutes). Serve immediately.

Old Style Enchiladas

Servings: 4
Ingredients:

2 lb Hamburger
16 oz Can tomatoes
2    Lg. onions, chopped separate
16 oz Can kidney beans, drained
4 tb Chili powder (adjust to tast
1 t  Sugar
1 t  Salt and pepper to taste
1    Pkg. corn tortillas
1 lb Cheese, grated

1-2 c Oil for cooking corn tortillas Brown hamburger and 1 chopped onion
(add 2 cloves garlic, chopped, if desired) and drain. Add tomatoes,
crushed, kidney beans and spices. Simmer. Heat oil, and cook tortillas to
desired degree. (Soft seems to work best) Drain on paper towels. Put 1
tortilla on plate, spoon ’sauce’ over it and sprinkle some of raw onion and
cheese on sauce. Put on another tortilla and repeat untill large enough for
you. Stop with layer of onion and cheese.

Hearty Meatless Chili

Servings: 4
Ingredients:

1    Env. Soup Mix *
4 c  Water
16 oz (1 can) Chick Peas **
16 oz (1 can) Red Kidney Beans ***
14 1/2 oz (1 can) Tomatoes ****
1 c  Lentils, Rinsed and Drained
1    Large Stalk Celery *****
1 tb Chili Powder
2 t  Ground Cumin
1    Med. Clove Garlic Fine Chop
1/4 t  Crushed Red Pepper

* One of the following soup mixes can be used. Onion, Onion-Mushroom,~ **
Use either chick peas or garbanzos, rinsed and drained.~ *** Rinse and
drain the Kidney beans.~ **** Tomatoes should be whole peeled tomatoes
UNdrained and chopped.~ ***** Celery stalk should be coarsely chopped.~ ~
In large saucepan or stockpot, combine all ingredients. Bring to a boil,
then simmer, covered, stirring occasionally, 20 minutes or until lentils
are almost tender. Remove cover and simmer, stirring occasionally, an
additional 30 minutes or until liquid is almost absorded and lentils are
tender. Serve, if desired, over hot cooked brown or white rice and top with
shredded cheddar cheese. Makes about 4 (2 cup) servings.

Texas Red Chili

Servings: 6
Ingredients:

3 lb Beef Boneless Round Steak; *
1 c  Onion; Finely Chopped, 1 lg
4    Cloves Garlic;Finely Chopped
1/4 c  Vegetable Oil
2 c  Tomato Puree
2 T  Red Chiles; Ground, To Taste
1 t  Cumin Seed; Ground
1 t  Coriander; Ground
4    Anaheim Chiles; **
4    Jalapeno Chiles; **
Cheddar Cheese; Shredded
Flour Tortillas
Pinto Beans; Cooked

* Round Steak should be cut into 1-inch cubes. ** Peppers should be
seeded and chopped.
~————————————————————————-
Cook and stir beef, onion and garlic in 4-quart Dutch oven until beef is
brown. Stir in remaining ingredients except cheese, tortillas and beans.
Heat to boiling; reduce heat. Cover and simmer, stirring occasionally,
until beef is tender, about 2 hours. Serve with cheese, tortillas, and
beans.

White Bean Chili

Servings: 6
Ingredients:

1 c  Onion; Chopped, 1 Large
1    Clove Garlic; Finely Chopped
1/4 c  Margarine Or Butter
4 c  Chicken; Cooked, *
3 c  Chicken Broth
2 T  Cilantro; Fresh, Snipped
1 T  Basil Leaves; Dried
2 t  Red Chiles; Ground
1/4 t  Cloves; Ground
32 oz Great Northern Beans; 2 Cans
3/4 c  Tomato; Chopped, 1 Medium
Blue Or Yellow Corn Tortilla
Chips.

* Chicken should be cut into 1/2-inch Cubes.
~————————————————————————-
Cook and stir onion and garlic in margarine in 4-quart Dutch oven until
onion is tender. Stir in remaining ingredients except chopped tomato and
tortilla chips. Heat to boiling; reduce heat. Cover and simmer for 1
hour, stirring occasionally. Sterve with tomato and tortilla chips.

chile caribe

 


Servings: 1
Ingredients:

Chiles,dried

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A Red Chili Nightmare

Servings: 4
Ingredients:

1 c  Pinto beans,dried
5 c  Water
2 T  Lard
1 T  Bacon drippings
1    Onion
12 oz Pork sausage,country-style
1 lb Beef,coarse grind
4    Garlic cloves
1 t  Anise
1/2 t  Coriander seeds
1/2 t  Fennel seeds
1/2 t  Cloves,ground
1    Cinnamon stick,ground,1'
1 t  Black pepper,freshly ground
1 t  Paprika
1    Nutmeg,ground,whole
1 t  Cumin
2 t  Oregano,dried,pref. Mexican
4 T  Sesame seeds
1 c  Almonds,blanched,skins remov
12    Red chiles,whole dried or
1 1/2 c  Chile caribe
1 1/2 oz Milk chocolate,small pieces
1 cn Tomato paste(6oz ea)
2 T  Vinegar
3 t  Lemon juice
1    Soft tortilla,chopped
Salt

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak
overnight. Check the beans occasionally and add water as necessary to keep
them moist.~ 2. Pour the beans and the water in which they were soaked into
a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over
medium-high heat, then lower heat and simmer, partially covered, for about
45 minutes, until the beans are cooked but still firm. Check occasionally
and add water if necessary. Drain the beans, reserving the cooking liquid.~
3. Melt the lard in a heavy skillet over medium heat. Add the beans and
lightly fry them in the lard. Set aside.~ 4. Melt the drippings in a large
heavy pot over medium heat. Add the onion and cook until it is
translucent.~ 5. Combine the sausage and the beef with all the spices up
through the oregano. Add this meat-and-spice mixture to the pot with the
onion. Break up any lumps with a fork and cook, stirring occasionally,
until the meat is very well browned.~ 6. Add the reserved bean-cooking
liquid to the pot. Stir in all the remaining ingredients. Bring to a boil,
then lower the heat and cook, uncovered, for 1/2 hour longer. Stir
occasionally. Add water only if necessary to maintain the consistency of a
chunky soup.~ 7. Taste when curiosity becomes unbearable and courage is
strong. Adjust seasonings.~

Australian Dinkum Chili (Original Recipe)

Servings: 8
Ingredients:

500 g  Walleroo bacon
2 T  Oil,vegetable
1    Brown onion,medium,chopped
1    White onion,chopped
2    Celery stalks,chopped
1    Green pepper,diced
1 kg Kangaroo shank,red,coarse ch
500 g  Kangaroo shank,gry,coarse ch
500 g  Emu ham,ground
2    Garlic cloves
31 1/2 g  Tasmanian light red chile
31 1/2 g  Wooroorooka chile
26 1/2 g  Mount Isa dark red chile
140 g  Oregano
1 g  Cumin(fluid measure)
Australian beer(740ml btl)
1 cn Tomatoes,whole(4l ea)
Brown sugar(3 fluid drams)
1    Boomerang

1. Fry the bacon in a skillet over medium heat. Drain the strips on paper
toweling and cut into 10cm dice and reserve.~ 2. Heat the oil in a large
heavy pot over medium heat. Add the onions, celery, and green pepper and
cook until the onions are translucent.~ 3. Combine all the Kangaroo meat and
Emu ham with the ground chile, garlic, oregano, and cumin. Add this
meat-and-spice mixture to the pot. Break up any lumps with a fork and cook,
stirring occasionally, until the meat is evenly browned.~ 4. Add the beer,
tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the
heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot
14 times each hour from this point on. Stir for 3 minutes. Taste, adjust
seasonings, and add -!- GEcho 1.00/beta
! Origin: Old Pueblo BBS - Tucson Computer Society 602-744-2314 (1:300/2)

ĠArea: Cooking
ĄĄĄĄĄĄĄĄĄĄĄĄĄĄĄĄĄĄĄĄĄĄĄĄĄĄĄĄĄĄĄ Msg#: 54
Date: 02-03-93 05:49 From: Michael Orchekowski Read: Yes Replied: No
To: Kelley Werner Mark: Subj: CHILI 14 of
16

Australian Dinkum Chili

Servings: 8
Ingredients:

1/2 lb Bacon,packaged
2 T  Oil,vegetable
2    Onions,med,coarsely chopped
1    Celery stalk,coarse chopped
1    Bell pepper(s)
2 lb Top beef sirloin,1' cubes
1 lb Beef,hamburger grind
1 lb Pork,hamburger grind
4 T  Red chile,hot,ground
3 T  Red chile,mild,ground
2    Garlic cloves,med,fine chop
1 T  Oregano,dried,pref. Mexican
1 t  Cumin,ground
2 cn Beer,pref. Aus.(12oz ea)
1 cn Tomatoes,whole(14 1/2oz ea)
3 t  Brown sugar
1    Boomerang(opt but authentic)

1. Fry the bacon in a skillet over medium heat. Drain the strips on paper
toweling and cut into 1/2′ dice and reserve.~ 2. Heat the oil in a large
heavy pot over medium heat. Add the onions, celery, and green pepper and
cook until the onions are translucent.~ 3. Combine all the beef and pork
with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice
mixture to the pot. Break up any lumps with a fork and cook, stirring
occasionally, until the meat is evenly browned.~ 4. Add the beer, tomatoes,
and reserved bacon to the pot. Bring to a boil, then lower the heat and
simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times
each hour from this point on. (This is definitely optional adding no
noticeable flavor, just a touch of authenticity and humor.) Stir for 3
minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for
2 1/2 hours longer.~ 5. Add the brown sugar and simmer for 15 minutes
longer, vigorously waving the boomerang over the pot.~

Bert Greene’s Peppered Chili

Servings: 6
Ingredients:

7 T  Butter
2    Garlic cloves,med,fine chop
4    Onions,finely chopped
1    Bell pepper(s)
1 1/4 lb Beef round,hamburger grind
1 T  Oil,vegetable
1 1/2 lb Beef shoulder,2'x1/2' strips
3 T  Red chile,mild,ground
3    Tomatoes,lg,chopped
1 t  Sugar
1    Bay leaves
4    Basil leaves,fresh,chopped
Thyme,dried
1/2 t  Paprika
1/2 t  Cayenne pepper
1/2 t  Allspice
2 T  Chile caribe
1 t  Soy sauce
1/2 t  Hot pepper sauce,liquid
6    Serrano chiles,frsh,fin chop
1/2 c  Red wine,dry
3/4 c  Beef broth
1 t  Salt
1/2 t  Black pepper,freshly ground
3 c  Kidney beans,cooked,drained

1. Melt 3 tablespoons of the butter in a large heavy skillet over medium
heat. Add half the garlic, half the onions, and all the green pepper and
cook for 5 minutes.~ 2. Make a large well in the center of the vegetables
and place the ground beef in the center. Raise the heat and cook, stirring
and scraping the skillet with a metal spatula. Gradually stir in the
surrounding vegetables and cook until the meat is evenly browned. Transfer
this mixture to a Dutch oven.~ 3. Heat the vegetable oil and 1 tablespoon
of the butter in the skillet. Saute the beef shoulder, a few strips at a
time, over high heat until it is well browned. Transfer the strips to a
plate as they are done. Lower the heat, then wipe out the skillet with
paper toweling. Return beef strips to the skillet. Stir in the ground chile
and cook 3 minutes over low heat. Transfer to the Dutch oven.~ 4. Melt the
remaining butter in the skillet over medium heat. Add the remaining onions
and garlic and cook for 3 minutes. Stir in the tomatoes, sugar, and bay
leaf and cook for 10 minutes. Transfer the mixture to the Dutch oven.~ 5.
Stir all the remaining ingredients except the beans into the Dutch oven.
Bake, covered, in a 300′ oven for 3 hours.~ 6. Stir in the beans; bake 1/2
hour longer.~