Austins Chili Recipes

Steps:

• In a large saucepan coated with cooking spray, saute onion until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.

Steps:

• Over medium heat brown the bacon & the onion together. When the onions are carmelized add the balsamic vinegar & worchestershire sauce. Mix well, as you are mixing add in the brown sugar, dry mustard, & paprika. Then the jalapenos, carrot, ancho pepper, the granny smith apple, & the green pepper. Stir often don't let it burn.When everything is cooked pull from heat & set aside.
• In large pot (8 quarts or larger) brown the grnd beef, sausage & venison. Use a spatula if you need to, but break the meat into small chunks. When completely browned, drain the grease in a colander & return the meat to the pot. Then blend in the mixture you created earlier. When blended add in the chili beans, tomato puree, sauce & paste. Blend well and return to medium heat for about 35 minutes to an hour. Don't let it burn on the bottom of the pot so stir often.
• When cooked to your satisfaction this can be used over pasta, as taco filling, or placed in large flour tortillas with shredded cheese to make burritos or by it's self. If it isn't spicy enough use your favorite hot sauce to crank up the heat. I found one that I like called Tapatio Salsa Picante.

Steps:

• Cut Anaheim, and poblano chiles in half, remove the seeds , char and peel.
• In a large skillet, heat the olive oil and saute the onion until translucent. Add the garlic, jalapeno chiles, cumin and oregano, and saute for several minutes. Add the chicken stock and bring to a simmer.
• Then add the potatoes and cook until just tender. With a slotted spoon, remove 1 cup of potatoes and reserve. Add the diced chicken and poach gently in the onion/chili/potato mixture until chicken is cooked through.
• Remove from the heat immediatly, transfer to a bowl, reserving 1/2 cup of the liquid in a small bowl. Refrigerate the remainder to keep the chicken from overcooking.
• In a blender, puree the reserved potatoes, half the Anaheim and half the poblano chilies, and the cilantro with the reserved half cup of liquid. When the chicken mixture is no longer warm, add the puree.
• Dice the remaining half of the Anaheim and poblano chilies in 1/2" cubes and add to the mixture. Season with salt. Reheat just before serving to retain the fresh green color and flavor of the soup.