Georgiachili Recipes
GEORGIA CHILI
I have tried many chili recipes, trying to find one that suits our family's taste. This is it! I found this in my 1970 Southern Living cookbook. My family doesn't like spicey chili, so I only add 2 teaspoons of chili powder. I have noted my other changes in the ingredients. I leave out the shortening to cut the fat and we aren't big on a lot of celery in our food, so I cut it down to one stalk. This is the only chili that I make now. Prep time is approximate. Servings are generous, so you may be able to serve more than six with this recipe. I freeze leftovers.
Provided by keen5
Categories Beans
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Season ground beef with salt and pepper to taste.
- Brown beef and onion, mixed with 1 tablespoon chili powder, in the shortening.
- Add tomato juice, celery, green pepper, and remaining 2 tablespoons chili powder.
- Simmer slowly for 45 minutes, or until vegetables are tender.
- (If mixture cooks down, add more tomato juice or water).
- Add tomatoes and simmer 15 minutes longer; then add kidney beans and simmer a few minutes more or until beans are tender.
GEORGIA CHAIN-GANG CHILI
I love chili. This one is certainly not traditional but sounds very interesting. Al most like a kicked up Brunswick stew. I plan to half it when I first make it. I also will use whatever chicken parts I have on hand. Received in an email from gourmet-recipes-from-around-the-world. Thanks, D M! There is a minimum 2 hour marinade time for the ground beef - can be done the day before & refrigerated.
Provided by Busters friend
Categories Chicken Breast
Time 3h25m
Yield 20 serving(s)
Number Of Ingredients 28
Steps:
- In a large non-aluminum (preferably glass or glazed cast iron) bowl make a marinade by combining the burgundy, thyme, bay leaves, garlic, and black pepper. Place all the beef in the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight. (If time is short marinate for 2 hours at room temperature. ).
- Place the chicken breasts in a saucepan with enough water to cover. Add 1 teaspoon salt and simmer over low heat for 1/2 hour. Remove the chicken reserving the liquid. Chop the chicken breasts fine and reserve.
- Meal the oil in a large heavy pot. Add the onions and cook until they are translucent.
- Meanwhile, drain the beef, straining and reserving the marinade. Mix the beef and pork together, then combine the meats with the ground chile, cayenne pepper, oregano, cumin, rosemary, and the rest of the salt. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
- Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot.
- Melt the butter in a heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 minutes.
- Add this to the pot. Bring to a boil and simmer, uncovered, for at least 3 hours. When the chili is cooking, from time to time stir in the remaining marinade, the remaining Sauterne, and beer. If more liquid is needed, stir in the water the chicken was cooked inches Taste and adjust seasonings.
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