Yairi D45

Grootna's Chili of the Now

from catalysts to cosmic rocket fuel 

Yairi D45

Grootna likes his chili, and shares it, fiery or mellow, with all comers.
Whenever he feels like it, he puts a different recipe in this spot.
If this one looks good to you, get it now - later it may be gone.



*  Exported from  MasterCook II  *

Independence Day Chili


Recipe By     : Grootna
Serving Size  : 12   Preparation Time : 3:30
Categories    : Main Dish                        Chili
                Mexican                          Stew


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2   lb            venison backstrap -- ground
  2       lb            ground venison
  1       lb            ground buffalo
  1       lb            ground elk
  1 1/2   lb            chili-grind rib eye
    1/2   lb            chili-grind chuck
  14      oz            crushed tomatoes
  1       large         minced onion
  1       head          garlic
  2       Tbsp          minced fresh oregano
  1                     dry ancho chili
  3       Tbsp          NM red chile powder
  1       Tbsp          poblano powder
  1       Tbsp          NM green chile powder
  1       Tbsp          paprika
  1       tsp           smoked paprika
  1       Tbsp          salt
  1       Tbsp          ground cumin
  2       C             beef broth
  1       C             chicken broth
  1       can           busch (cheap nondescript) beer


Directions:

You'll want a large dutch oven for this.

Brown meat, pour off and reserve juices

Place chicken and beef broth, tomatoes, 4 cloves minced garlic, 
1/2 onion, prepared ancho chili, 1 tsp paprika, 1 Tbsp NM red, 
1 tsp poblano, and 1 tsp NM green in pot.  
Add meat, bring to boil, reduce to simmer, cook 1 hour.

Add meat juices, 1/2 beer, 1 Tbsp oregano, 2 cloves garlic, 
1/2 onion, 2 tsp cumin, 2 tsp paprika, 1 Tbsp NM red, 
2 tsp poblano, 2 tsp NM green, and 1 tsp salt.  
Bring to low boil, reduce to simmer, cook 1 hour.

Add 1/2 beer, 1 Tbsp oregano, 1 clove garlic, 1 tsp smoked paprika, 
1 tsp cumin, 1 Tbsp NM red, and 1 tsp salt.  
Stir well, simmer 1/2 hour.

Check seasonings, add salt and NM red to taste.  
Return to simmer for another 30 minutes, then keep warm til served.

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