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Comment by Phil Foreman on August 17, 2010 at 9:00am

Here is another of my recipes I know for certain you will like. This one was constructed for flavor rather than heat but it is not a snow cone! {*< {)

Paw's Chile con Carne With Frijoles
« Thread Started on Feb 24, 2007, 3:45pm »

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Pawclaws Own Chile Con Carne Con Frijoles
Ingredients:
1 pound veal in 1/2 inch cubes
1 pound pork loin cut in 1/2 inch cubes
16 Roasted pablano peppers seeded and finely diced
8 Roasted habanero peppers seeded and finely diced
2 medium yellow onions finely diced
7 Cups of chicken stock
1 Cup precooked Anastazi beans
1 Cup precooked Pinto beans
1 Cup precooked light red Kidney Beans
1 cup tomatillos, peeled, seeded and diced
1 cup Italian or plumb tomatoes peeled, seeded and diced.
1/2 cup finely chopped cilantro
6 heads garlic finely minced
4 Tbsp flour
2 Tbsp Olive oil
1 Tbsp Chile powder
2 teaspoon garlic powder
2 teaspoon cumin
1/2 teaspoon fresh ground pepper
1 teaspoon powdered onion
1 teaspoon dried parsley
1/8 teaspoon cocoa powder

Directions:
In olive oil, saute onion to clear and add meat cubes and continue cooking until browned. Add garlic and other spices except cilantro and parsley. Combine well. Sprinkle flour over mixture lightly and combine. Add tomatoes, peppers, and tomatillos and stir once more. Slowly while stirring add chicken stock. Just enough to obtain the consistency of a somewhat thickened soup. Continue cooking covered for about 45 minutes stirring occasionally and adding more broth to prevent scorching. At end of cooking add beans cilantro, parsley and remaining chicken stock. Test for seasoning and adjust as required.

Comment by Phil Foreman on August 17, 2010 at 8:54am

Comment by Phil Foreman 1 second ago Delete Comment http://ohiocampcooks.proboards.com/index.cgi?board=recipe&actio...

This will take you to my recipe box on Ohio Camp Cooks forums. This particular chili is a 2nd place prize winner; my own recipe.

Comment by Phil Foreman on August 17, 2010 at 6:57am

The season for the sauce is upon us! I have two recipes I'll share with you guys. Both have won local competitions. Understand that we chili lovers here in
Southeastern Ohio think chili needs meat and beans! {8< {)

Comment by john hamill on April 2, 2010 at 5:29pm

red and/or green chili with grilled vegs always works for me. especially like the depth of flavor the food gets from grilling everything possible. I usually incorporate as many different peppers as possible.

Comment by 30458 Grill Masters on January 16, 2010 at 10:10am

I have posted a "How To" on my page on the 30458 Grill Masters Chili

Comment by H.L. "Hobby" Neely on August 10, 2009 at 12:23pm

You pros probably know this already...but I had wonderful success with my latest pot of chili. I grilled poblano peppers, red bell peppers, and onions the night before and then I blended them all together to make the base for my chili sauce.

It had friends and family asking for the recipe

Comment by Philip LaMarche on July 27, 2009 at 9:42am

6 chili championships in Dallas. Grande Southwest. Recipe on site. Also use it on Taco's etc. Absolutely wonderful on ribs. Best though with Chile. Take a look and order. Instant Gourmet
www.instantgourmetspices

Comment by Michael D. McDermott on July 19, 2009 at 8:20am

Heya, love chile and glad to be a part of this group. Was in one chile cookoff in Canyon Country, CA a few years back. Didn't win but had a lot of fun. Hopefully now joining this group, I can win one of these days.