Down And Dirty Garlic Chili Food

DOWN AND DIRTY GARLIC CHILI

Steps:

• Heat a large saucepan or Dutch oven over medium heat. Add ground beef, and cook until evenly browned. Stir occasionally to crumble. Season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well.
• Pour in the tomatoes, chili beans, and tomato sauce. Reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. Season to taste with salt and pepper.

DOWN & DIRTY CHILI

Steps:

• 1. In a large pot, preferably cast iron, cook the diced bacon over medium-high heat, until the fat begins to render.
• 2. Add the onions, and continue to cook, until the onions soften, about 6 minutes.
• 3. Add the ground sirloin, and cook until browned.
• 4. Add the chili powder, ground cumin, garlic, and cayenne pepper, and stir until the spices begin to bloom, about 2 minutes.
• 5. Chef's Note: I really, really, really, like Mexene Chile Powder... It's really got great flavor.
• 6. Add the canned tomatoes, tomato sauce, beans, and water. Stir to combine.
• 7. Allow to simmer, uncovered for about an hour... two if you have the time.
• 8. Chef's Note: If you want to thicken up the sauce a bit, and add some flavor... Take a tablespoon or two of masa (ground corn) about thirty minutes into the simmer...
• 9. Serve with sour cream, cheese, and some crackers, or homemade bread.
• 10. It's down... It's dirty... But it tastes great on a cold Autumn's evening.

DOWN AND DIRTY GARLIC CHILI

Steps:

• Heat a large saucepan or Dutch oven over medium heat. Add ground beef, and cook until evenly browned. Stir occasionally to crumble. Season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well.
• Pour in the tomatoes, chili beans, and tomato sauce. Reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. Season to taste with salt and pepper.

PICKLED GARLIC WITH CHILI AND HERBS

Steps:

• Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cold water, drain and peel cloves.
• In a large stainless steel saucepan, combine vinegar, pickling salt, mustard seeds, peppercorns, sugar and oregano, rosemary, thyme.
• Bring to a boil; boil gently 1 minute; remove from heat.
• Add peeled garlic cloves and chili's to hot vinegar mixture. Stir constantly 1 minute.
• Pack garlic and 1 whole chili pepper into a hot jar to within 3/4-inch of top rim. Add hot liquid to cover garlic to 1/2-inch of top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Center and place lids on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining garlic and liquid.
• Cover canner; return water to a boil. Process -- boil filled jars -- 10 minutes. Remove lid and leave jars till bubbles subside about 5 minutes.
• Remove jars. Cool undisturbed 24 hours in a draft free spot.
• Check jars seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.
• Label and store in a cool, dark place.
• It takes anywhere from 2-4 weeks to pickle garlic so that it has a good rich spicy taste.
• Note: At elevations higher than (1,000 ft) increase processing time. Add 5 minutes at (1,000-3,000 ft); add 10 minutes at (3,001-6,000 ft); add 15 minutes at elevations higher than (6,0001 ft).
• FYI: This recipe was specially formulated to allow home canners to preserve a low acid food -- garlic -- in a commonly available boiling water canner. Please do not deviate from the recipe ingredients; quantities, jar size and processing method and time. Any change could affect the safety of the end product.

DIRTY CAJUN PASTA

Steps:

• Cook pasta and drain;set aside.
• Saute chicken livers in olive oil until cooked through; allow to cool and mince.
• In a very large skillet, saute ground beef, smoked sausage, onion, celery, green pepper, garlic, cajun spice, paprika, salt, and pepper until very nicely browned.
• Add chicken livers back to pan, tthen stir in wine and let it cook off.
• Add tomato sauce, instant chicken bouillon, hot pepper sauce, and soy sauce and stir to blend.
• Stir in half and half and let thicken just a little bit, then combine sauce with cooked rotini.
• Serve garnished with parmesan cheese.