Heathers Hot Mama Chili Food

HEATHER'S TEXAS RED CHILI

Steps:

• Place guajillos in a large bowl, cover with boiling water, and weight with a small plate to keep submerged. Let sit until pliable, 15 minutes. Reserve 1 cup soaking liquid. Drain guajillos; discard stems and seeds. In a blender, blend guajillos, chipotle chile and sauce, and soaking liquid until smooth, about 2 minutes, scraping down side as needed. Pour mixture through a fine-mesh sieve set over a medium bowl, pressing on solids; discard solids. Set chile puree aside.
• Heat a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and pepper and cook until browned, about 5 minutes. With a slotted spoon, transfer to a medium bowl. Add oil to pot, season beef chuck with salt and pepper, and cook until browned, about 5 minutes (do not crowd pot; work in batches if necessary). Transfer to bowl with short ribs.
• Reduce heat to medium and add onion, garlic, and 1/2 cup water. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 3 minutes. Add cumin, oregano, and cornmeal and cook until fragrant, 1 minute. Add meat, broth, chile puree, and just enough water to cover meat, if necessary; bring to a boil over high. Partially cover, reduce heat, and simmer 1 hour. Uncover and cook until meat is tender and chili is slightly thickened, 30 to 45 minutes. Add vinegar to taste.

HEATHER'S "HOT MAMA" CHILI

Steps:

• 1. Brown and drain stew meat and hamburger meat separately and add to stock pot.
• 2. Add minced garlic to meats while hot to infuse the garlic flavor.
• 3. Next, add two cans of chili beans(not drained), tomato sauce plus 2 cans of water, onion, dry seasonings and stir into mixture. Cook on low heat for 2 hours or....transfer mixture to crock pot and slow cook for 6-8 hours. Make sure to keep checking liquid level and add water as necessary.
• 4. Serve with options of cheese, crackers, and sour cream.

MAMA'S CHILI

Steps:

• Place the tomatoes in a large pot and squash them with your hands. Add the beans, onion, banana chile pepper, sugar, garlic powder and chili powder and simmer for about 20 minutes.
• Meanwhile, in a separate large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned and crumbly. Drain the fat and add the beef to the simmering pot. Stir in the cheese, if desired. Allow to simmer for 1 more hour.

HOT MAMA CHILI

Steps:

• 1. Start by roasting your habanero pepper making sure it's charred all over. You can do this in a hot oven, a griddle or open burner. Once roasted, place on a plate and cover with saran wrap for a few minutes. This will ensure easier peeling off of the skin but will retain the amazing roasted flavor!!
• 2. In a stockpot, add your olive oil and saute your ground pork. Brown till no longer pink, remove to plate and set aside. Add your ground beef, and saute as well. When meat is no longer pink, add your onions. Saute till onions are starting to soften. Add the pork back to the pot. Finally add your chopped chorizo sausage.
• 3. Add your beans that have been drained and rinsed.
• 4. Add your tomatoes (not drained, juices and all) and all your spices. Finally add your diced pepper and roasted habanero pepper.
• 5. Add your water and let simmer for 45-60 minutes on low till all flavors have married. *optional* - top with shredded cheese and sour cream if desired.

HEATHER'S HOT & COOL TEXAS CAVIAR

Steps:

• Boil corn on cob, remove kernals with a knife or use a 15 oz can of mexicorn, drained.
• In a large bowl, add beans, tomatoes, veggies, spices, and salad dressing. Mix well and refrigerate overnight.

MAMA T'S CROCK POT OR STOVE TOP CHILI

Steps:

• Put all ingredients into pot and cook on high until bubbling, reduce heat and simmer for 1 hour.
• You can also put this in the crock pot on low for 10 hours or high for 6.