20000 Prize Winning Chili Con Carne Recipes

Steps:

• Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
• Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
• Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
• In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

Steps:

• In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat.
• Brown remaining meat; pour off all fat except 2 Tbsps.
• Add onion, garlic; cook and stir until tender.
• Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well.
• Bring to boil; reduce heat and simmer covered 2 hours.
• Stir together flour and cornmeal; add warm water. Mix well.
• Stir into chili mixture. Cook covered 20 minutes longer.
• Serve hot.

Steps:

• Simmer chicken pieces in water for 2 hours.
• Strain broth and reserve.
• In 2 qt saucepan combine celery, tomatoes and sugar and simmer 1 1/2 hours.
• Boil chilies 15 min until tender, remove seeds and cut in 1/4" in squares.
• Combine oregano, cumin, MSG, pepper, salt, chili powder, cilantro, and thyme with beer and whisk until all lumps are dissolved.
• Add tomato mixture, chilies, beer mixture, and garlic to chicken broth.
• Render suet.
• Brown 1/2 of cubed pork chops in 1/3 of suet drippings. Repeat for other 1/2 of cubed pork chops.
• Add browned pork to broth mixture and cook slowly 30 minutes.
• Brown flank steak cubes in remaining 1/3 of suet drippings about 1/3 at a time.
• Add to pork mixture.
• Return to boil and simmer slowly about 1 hour.
• Add onions and green peppers.
• Simmer 2 1/2 hours longer, stirring with wooden spoon every 15-20 minute.
• Cool 1 hour then refrigerate 24 hours.
• Reheat chili before serving.
• About 5 minutes before serving time, add cheese.
• Immediately before serving, add lime juice and stir with wooden spoon.

Steps:

• Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
• Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
• Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
• In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.