Quiltin' Cookin' and NDN

                Texas Chili

 

 

4                 Jalapeno Chilies, stems and seeds removed, sliced in half

4 Tbsp         Chili powder

1 Tbsp         Paprika

2 lbs            Beef, chuck; cut into 1 ½” cubes

1 med                   onion, chopped

1 Tbsp         olive oil

1 8oz. can    tomato sauce

1 12 oz. can beer

2 Cups         beef stock

3 tsp            ground cumin

2 tsp            garlic powder

1 tsp            freshly ground black pepper

¼ Cup         masa flour

 

Brown the meat and onions in the oil.  Add the tomato sauce, beer, beef stock, chilies, cumin, garlic, black pepper, and 2 Tbsp chili powder.       Simmer the chili over a low heat for 2 hours until the meat is tender.

          To thicken, make a thin paste of the masa and water.  Quickly stir this into the chili – if done too slowly, it will lump.

           Add the remaining chili powder and paprika.  Simmer for an additional 15 minutes.  Remove the Jalapenos and serve.

 

Serves:         6

 

New Mexico Chili

 

 

3 Tbsp         dried, ground New Mexican Chili (chili powder)

1 7 oz. can   diced green New Mexican chili

2 tsp            ground cayenne

2 lbs            Beef, sirloin; ground or cubed

2 Tbsp         oil

2 med                   onion, chopped

2 stalks        celery, chopped

3 cloves       garlic, minced

1 16 oz. can tomato, chopped

1 Tbsp         ground cumin

1 tsp            ground oregano

 

 

Brown the beef in oil.  Add the onions, celery, and garlic and sauté until soft.  Add the remaining ingredients and enough water to cover and simmer for about 2 to 3 hours or until meat is tender.  Add more water if necessary.

 

Serves:         6 to 8

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