BARBARA'S FAMOUS CHILI
This is a 2ND PLACE WINNER. I won second place in a chili cook-off as well as a 2 foot trophy for my chili recipe. I hope you enjoy :) For a special treat top with grated cheese, onion and a dollop of sour cream.
Provided by Queen uh Cuisine
Categories One Dish Meal
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In large pot, sauté onion and garlic in hot oil until soft.
- Add bell pepper and set aside.
- In large skillet, cook sausage and stew meat until light brown.
- Add meat mixture to pot and simmer a few minutes to blend flavors.
- Add chili powder and tomatoes and let simmer uncovered for two hours.
- Add water if necessary.
- Add kidney beans and juice until heated all the way through.
- Serve hot.
Nutrition Facts : Calories 630.3, Fat 33.5, SaturatedFat 11.4, Cholesterol 76.7, Sodium 1720.7, Carbohydrate 48.8, Fiber 17.2, Sugar 8.3, Protein 36
BARBARA'S CHILI
My family is from Texas and loves tex-mex food. This is a family favorite. I usually double the recipe as it freezes well for another time. This is also good made with vinison. Use half beef and half vinisonl
Provided by Barbara Galli
Categories Chili
Time 3h
Number Of Ingredients 11
Steps:
- 1. Brown meat with onions and garlic. DRAIN and put in large pot. Add all dry ingredients. Stir well. Add liquids and after initially heating to boil,reduce heat and cook very slowly 2=3 hours. Cook with lid off.
BARBACOA
A simple barbacoa, slow cooked and seasoned with chiles and spices. Serve on tortillas with salsa, rice, beans or other accoutrements.
Provided by Patrick Selley
Categories World Cuisine Recipes Latin American Mexican
Time 16h40m
Yield 24
Number Of Ingredients 13
Steps:
- Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
- Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
- Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
- Preheat an oven to 325 degrees F (165 degrees C).
- Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 1.2 g, Cholesterol 51.6 mg, Fat 12.5 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 5 g, Sodium 33.5 mg, Sugar 0.3 g
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