Debbie Rogers White Lightning Texas Chili Recipes

Steps:

• Heat the oil in the pan over medium heat.
• Add the onion and saute 5-6 minutes.
• While sauteeing, add a pinch of kosher salt and a little fresh cracked pepper (just to give the onions a little chance.).
• Add the garlic and saute 1 minute.
• Add chicken broth, the navy beans, the pepper, the oregano, the cumin, and the chipotle chili powder.
• Mash the can of pinto beans with a potato masher.
• Stir into the soup.
• Stir in chicken and chilis.
• Simmer 5 minutes or until thoroughly heated.
• Garnish, and serve.

Steps:

• Saute onion and garlic in hot oil in large Dutch oven over medium high heat for 5 minutes or until onion is tender.
• Stir in chicken, chicken broth, green chilies and seasoning mix with 2 cans beans.
• Coarsely mash remaining can of beans and add to chicken mixture.
• Bring to boil, stirring often.
• Cover and reduce heat to medium low and simmer, stirring occasionally for 10 minutes.

Steps:

• 1. wash and soak beans overnight in water that is 2 inches above beans. drain and add 3 cans of broth and spices. 2. bring to a boil and reduce heat. simmer 2 hours or till tender. stir occasionally. 3. add last can of broth and rest of ingredients. cover and simmer another hour until nice and stewlike (takes more than 1 hour usually). 4. top with toppings.

Steps:

• 1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
• 2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
• 3. Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.
• 4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
• 5. Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
• 6. Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.

Steps:

• Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
• In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
• Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

Steps:

• In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
• Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.