Real Mccoy Chili Recipes

Steps:

• Saute meat,onion celery, with the garlic. Drain. In a large sauce pan combine all ingredients. Simmer for at leat two hours. I put in crock pot and simmer on low for 6 hours.

Steps:

• In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add paprika, cumin, oregano, cayenne, salt, pepper, and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.
• Stir in 3 cups water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chili. Serve hot, garnished with desired toppings.

Steps:

• Grind the meat through the coarse blade of a meat grinder.
• In a large skillet over medium-high heat, brown the meat in small batches in the bacon drippings.
• Using a slotted spoon, transfer the cooked meat to a second large heavy skillet. Set aside.
• Wash the ancho peppers in cold water. Discard the stems and seeds, and tear the peppers into 2 inch pieces.
• Place the pieces of pepper in a small sauce pan with 2 cups of cold water. Bring to a boil. Reduce the heat. Cover and simmer for 20 minutes.
• Drain the peppers, reserving the cooking water. Peel the skin from the peppers and place the peppers in the bowl of a food processor. Add the reserved water. Puree with short pulses.
• Mix the pureed pepper into the beef. Add 3 cups water. Bring mixture to a boil over high heat. Reduce heat to a slow simmer and cover. Simmer for 30 minutes.
• Stir in oregano, cumin, salt, cayenne, and garlic. Simmer, covered, for 45 minutes.
• Mix in the masa harina. Cover. Reduce heat to low and cook for 30 minutes, stirring occasionally to prevent the mixture from sticking.
• If the mixtures is too thick, thin it with a small amount of boiling water.
• Taste and adjust seasonings.
• Serve with hunks of smokin' hot cornbread and a tall iced tea.

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Coat beef and chicken livers with 2 tablespoons of corn oil, then spread livers on a baking sheet. Broil in the preheated oven until brown on the top, 8 to 10 minutes. Flip the livers and continue to broil until the livers are no longer pink in the center and juices run clear, about 5 minutes. Place livers in a bowl and chill in the refrigerator.
• Heat 2 tablespoons of chicken fat and 2 tablespoons corn oil in a large skillet over medium-high heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Place onion in a bowl; cover and refrigerate until chilled.
• Finely chop the chilled beef and chicken livers, chilled onions, and hardboiled eggs together, then place in a bowl. Stir in the remaining 1 tablespoon of chicken fat. Season with salt and pepper. Refrigerate until ready to serve.