Roberts Chili Recipes

Steps:

• 1. Cut meat into bite size pieces and braise in deep pot with 2 Tbsp. oil. Add kidney beans, undrained, salt, pepper, chili powder, chopped tomatoes, tomato paste, ground sage, thyme, basil leaves and marjoram leaves
• 2. Mix and cook over low heat. Cut bacon into 1/2 inch pieces and fry in skillet til crisp. Remove and put in pot. Saute onion, mushrooms and garlic cloves in 3 Tbsp. bacon grease til onions start to brown. Add to pot. When pot starts steaming, add wine. Add water, if needed to cover solid ingredients.
• 3. Cover pot, increase heat, bring to boil. Reduce heat and simmer about an hour til meat is tender stirring occasionally. Serve hot. Flavor is enhanced if chili is cooled and reheated at a simmer. Serves 8

Steps:

• Heat oil in a skillet and saute onions until translucent. Add garlic and saute until it begins to turn golden brown, being careful not to burn it. Stir in hot peppers and cook until they begin to soften. Add ground beef and cook until browned. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add tomato paste, hot sauce, beans, tomatoes, parsley and cilantro and simmer 30 minutes.
• While chili is simmering, bring consomme to a boil in a large saucepan. Stir in rice and butter and return to a boil. Reduce heat to low, cover and simmer 20 minutes without removing lid. Remove from heat and let sit 5 minutes.
• Spoon rice onto serving plate and top with chili and garnish with parsley and cilantro.

Steps:

• Heat oil in a skillet and saute onions until translucent. Add garlic and saute until it begins to turn golden brown, being careful not to burn it. Add sausage and ground beef and cook until the meats are brown. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add beans and tomatoes and simmer 30 minutes.