RENO RED CHILI CON CARNE
Make and share this Reno Red Chili Con Carne recipe from Food.com.
Provided by Mahlon Meier
Categories Tex Mex
Time 2h30m
Yield 1 potful
Number Of Ingredients 19
Steps:
- Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onion.
- Cook for 30 - 45 minutes using as little liquid as possible. Add water only as necessary.
- Stir often.
- Remove skins from boiled chile pods.
- Mash the pulp and add to meat mixture. Strain oregano tea, then add to meat mixture along with paprika, vinegar, 2/3 of the beef broth, green chiles, stewed tomatoes and Tabasco sauce. Simmer 30 - 45 minutes.
- Stir often.
- Dissolve masa flour into remaining beef broth then pour into chili.
- Simmer another 30 minutes, stirring often.
- Makes 1 potful.
RENO RED CHILI
From the International Chili Society. This is the chili recipe that virtually won the west, changing the way chili was judged in competition. In 1978, this Texas style chili recipe recipe won a regional chili cookoff held in Reno Nevada. This is the same recipe that has won four world championships (over 100,000.00 in prize money) and numerous regional chili cookoffs.
Provided by Molly53
Categories Peppers
Time 1h50m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Remove stems, membrane and seeds from chili pods, cover with water and simmer for 30 minutes.
- Remove pods and blend into paste.
- Reserve the chili water.
- Chop onions.
- Crack cumin with rolling pin or grind with mortar and pestle.
- Brew 1 teaspoon oregano leaves in 1 cup of water.
- Brown meat in several batches, add black pepper while browning.
- Brown onions with meat then remove with slotted spoon and reserve.
- Combine browned meat and onion with the following: cumin, 8 heaping tablespoons of commercial chili powder, 3 cloves garlic (pressed) and MSG.
- Cook ten minutes, using just enough pepper water to keep from burning.
- Stir constantly.
- This cooks the spices into the meat.
- Add chili paste and half of oregano water.
- Cook slowly, adding pepper water as necessary to prevent scorching.
- Add additional oregano to taste, salt to taste.
- The meat should be tender in around 1-1/2 hours.
- Cooking Variations:.
- Add 1 to 2 cans 8 ounce cans of tomato sauce.
- Hand cut meat to about the size of a navy bean.
- (A lot of contestants now use half chili grind and half hand cut).
- Add 2 tablespoons of vinegar 10 minutes before serving.
- Use white pepper instead of black pepper.
- Use masa/corn flour (not cornstarch) to thicken (mix flour with cold water and whisk until smooth, then pour into hot chili while stirring constantly until thickened).
HABANERO HELLFIRE CHILI
Tasty chili whose name says it all! Note: Whole Anaheim peppers are not widely available; this ingredient is optional, and you can use hot pepper sauce instead.
Provided by EDD RYAN
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h
Yield 8
Number Of Ingredients 20
Steps:
- Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
- Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
- Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.
Nutrition Facts : Calories 595 calories, Carbohydrate 47.9 g, Cholesterol 90.9 mg, Fat 31.9 g, Fiber 11.6 g, Protein 34.9 g, SaturatedFat 10.9 g, Sodium 1575.1 mg, Sugar 13 g
AUTHENTIC MEXICAN CHILI RELLENOS
This is an authentic Mexican recipe that has been handed down for generations in my family.
Provided by Kentucky Guera
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
- Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
- Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
- Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g
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