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Permalink Reply by Ed Berman on April 20, 2010 at 8:13am

New Mexico Chili


3 Tbsp dried, ground New Mexican Chili (chili powder)
1 7 oz. can diced green New Mexican chili
2 tsp ground cayenne
2 lbs Beef, sirloin; ground or cubed
2 Tbsp oil
2 med onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 16 oz. can tomato, chopped
1 Tbsp ground cumin
1 tsp ground oregano


Brown the beef in oil. Add the onions, celery, and garlic and sauté until soft. Add the remaining ingredients and enough water to cover and simmer for about 2 to 3 hours or until meat is tender. Add more water if necessary.

Serves: 6 to 8

Permalink Reply by Ed Berman on April 20, 2010 at 8:15am

Texas Chili


4 Jalapeno Chilies, stems and seeds removed, sliced in half
4 Tbsp Chili powder
1 Tbsp Paprika
2 lbs Beef, chuck; cut into 1 ½” cubes
1 med onion, chopped
1 Tbsp olive oil
1 8oz. can tomato sauce
1 12 oz. can beer
2 Cups beef stock
3 tsp ground cumin
2 tsp garlic powder
1 tsp freshly ground black pepper
¼ Cup masa flour

Brown the meat and onions in the oil. Add the tomato sauce, beer, beef stock, chilies, cumin, garlic, black pepper, and 2 Tbsp chili powder. Simmer the chili over a low heat for 2 hours until the meat is tender.
To thicken, make a thin paste of the masa and water. Quickly stir this into the chili – if done too slowly, it will lump.
Add the remaining chili powder and paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.

Serves: 6

Permalink Reply by Two Tales on June 17, 2010 at 9:01am

Rodeo or Round Up Chili…

3# chopped venison or beef
3 large onions chopped
3# cooked beans (red, pintos anything but kidney)
3# tomatoes, chopped and seeded
3 tbls Cummin
3 tsp red pepper (more or less as you like)
3 tbls Paprika (I use the hot Hungarian)
3 cloves garlic/# of meat smashed or minced
3 tbls olive oil
3 Jalapeno peppers chopped
3 Serrano peppers chopped
3 red Chilies chopped
3 cubanelli peppers chopped
3 Pablano peppers Chopped
1-2 cup beef broth or homemade venison stock
8 oz tomato paste
Salt and pepper to taste (it’s actually better if you do use fresh ground black pepper)

Heat a Cast Iron pot to very hot add oil and then meat, brown meat, add onions cook 5 min the add garlic..turn down heat to med…add peppers (all of them) and allow to cook for 10 min, stir occasionally..add 2 tbls of the cumin, the red pepper and the paprika…add the chopped tomatoes and some stock and tomato paste, the beans then cover and cook for 3 hours on low keep an eye on it, stir it every so often so it doesn’t stick or scorch…add the remaining cumin and simmer for 1 more hour…season with s&p if needed.

this stuff will make your eyeballs sweat so if ya’ll aint used to “spicy” use extreme caution

Disclaimer: Death or hospitalization resulting from the use of this recipe is the sole responsibility of the cook and user.