Jailhouse Chili Food

JAILHOUSE CHILI

Jailhouse Chili image

Make and share this Jailhouse Chili recipe from Food.com.

Provided by paula giles

Categories One Dish Meal

Time 2h20m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons oil
2 lbs chili-style ground beef
1 (4 ounce) can chopped green chilies
3 tablespoons chili powder
1 teaspoon sugar
1/4 teaspoon cayenne
3 cups chopped onions
2 cans tomatoes, drained
1 (6 ounce) can tomato paste
1 tablespoon salt
2 teaspoons ground cumin

Steps:

In dutch oven, heat oil.
add onions and saute until start to brown.
add chili meat and cook until brown.
drain fat.
add remaining ingredients and heat to boiling.
reduce and simmer uncovered 2 hours.
serve with chopped onions, cheese, etc.

JAILHOUSE ROCKS

Jailhouse Rocks image

A rich cookie generously stuffed with candy coated chocolates. A fellow student gave me this recipe.

Provided by Tony Zahn

Categories Desserts Cookies Drop Cookie Recipes

Time 26m

Yield 18

Number Of Ingredients 8

Ingredients

1 cup butter
2 ½ cups white sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon vanilla extract
¼ cup water
3 cups candy-coated chocolate pieces

Steps:

Preheat oven to 365 degrees F (185 degrees C).
In a medium bowl, cream together the margarine and sugar. Stir in the eggs one at a time then stir in the water and vanilla. Add the flour and baking soda, mix until just combined. Finally stir in the candy coated chocolates.
Drop by heaping spoonfuls onto an unprepared cookie sheet. Bake for 8 to 11 minutes in the preheated oven. Cool on wire racks.

Nutrition Facts : Calories 458.3 calories, Carbohydrate 68.5 g, Cholesterol 63 mg, Fat 18.6 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 11.3 g, Sodium 175.9 mg, Sugar 50 g

JAILHOUSE CHILI

JAILHOUSE CHILI image

Categories Soup/Stew Beef

Yield 8 bowls

Number Of Ingredients 17

Ingredients

2 1/2 pounds chuck roast
1 1/2 pounds pork chops, center-cut
3 cups onion, chopped
2 cups celery, chopped
1 whole garlic bulb, peeled and crushed
4 Dehydrated green chilies (or 2 small cans diced green chilies)
1 16-oz. can tomato sauce Warm water
Olive oil
2 tablespoons salt
1 tablespoon freshly ground black pepper
1 tablespoon freshly ground coriander seeds
1 tablespoon paprika
1 tablespoon ground cumin
4 tablespoons chili powder -- or up to 6 tablespoons. Use good quality
1 cup grapefruit juice
4 to 6 tablespoons Blue cornmeal
Juice of lime

Steps:

If using dried chilies, soak for at least two hours in hot water and save one cup of water. Remove most of the fat and cut the meat into small cubes. Sear the meat using two tablespoons of olive oil. Place seared meat in stock pot or large cooking pot on medium heat. Add chilies and tomato sauce. Rinse tomato sauce can with warm water and add. Sauté onions, celery and garlic until clear and add to the pot. Combine spices in jar with a lid. Add one cup warm water, shake well and pour into pot. Rinse jar with grapefruit juice and pour into pot. Reduce heat, cook for two hours making sure chili continues bubbling slightly. Stir occasionally. After the two hours check for salt taste. Combine the cornmeal and one cup of warm water in a jar with the lid. Shake well and stir into pot. Cook 30 minutes more. Stir in lime juice to taste immediately before serving. (Note: You can skip this and serve chili with lime quarters.)

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