Larrys Kick In The Pants Chili Food

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LARRY'S CHILI



Larry's Chili image

My mom received this recipe from her friend Larry..the real name is Koyaanisqatsi Chili. Spiciness can be adjusted according to taste. Prep time is approximate, as I've never done it all in one sitting.

Provided by Nicole Can Cook

Categories     Low Cholesterol

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 21

2 lbs ground beef
6 garlic cloves
1 (28 ounce) can crushed tomatoes
1 (10 ounce) can beef broth
8 ounces ketchup
1 tablespoon hot sauce
3 teaspoons salt
4 teaspoons black pepper
7 teaspoons chili powder
3 teaspoons cumin
2 cups green peppers, chopped
1/4 cup cooking oil
4 cups onions, chopped
1 (6 ounce) can tomato paste
12 ounces malt vinegar (use Malta Goya if you can find it) or 12 ounces malt syrup (use Malta Goya if you can find it)
4 ounces salsa
3 (19 ounce) cans kidney beans
4 teaspoons ground cayenne pepper
1 teaspoon coriander
1 teaspoon basil
1 teaspoon oregano

Steps:

  • Fry the meat, drain, and set aside.
  • Saute garlic in oil until brown. Add the onions.
  • Add the peppers; saute briefly. Then remove from pan and set aside.
  • Saute the spices in the same pan (add a few tsps of oil if necessary).
  • After 1 min, add half the can of beef broth and mix.
  • Combine all ingredients, including the ones sauteed in a large crockpot and mix thoroughly.
  • Add tomato paste or broth to thicken to your liking.
  • Simmer until heated through (about an hour), stirring occasionally.

Nutrition Facts : Calories 246.2, Fat 10.7, SaturatedFat 3.2, Cholesterol 31, Sodium 1075.8, Carbohydrate 24.5, Fiber 5.8, Sugar 8.7, Protein 14.7

KICKIN' CHILI



Kickin' Chili image

This is a fantastic chili recipe if you like a little kick and a little spice. It's great right off the stove top and even better the next day. My husband can't get enough of it!

Provided by NolansMom

Categories     Beans

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs ground beef
3 garlic cloves, minced
3 stalks celery, cut fine
1 large onion, cut fine
1 (1 lb) can tomatoes
3 (8 ounce) cans tomato sauce
1 tablespoon salt
1/2 teaspoon fresh ground pepper
2 bay leaves
2 tablespoons chili powder
1 (4 ounce) can green chili peppers
1 teaspoon oregano
1/4 teaspoon cumin
6 whole cloves allspice
3 tablespoons sugar
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) kidney beans, undrained

Steps:

  • In a large, heavy pan brown meat well.
  • Add garlic, celery, and onions and sauté for 10 minutes.
  • Add tomatoes, tomato sauce, spices, seasonings, chili peppers, sugar, and the beans.
  • Bring to a boil, then reduce heat and simmer, uncovered for 1 1/2 hours.
  • Stir often to prevent sticking.

72 MARKET STREET KICK-ASS CHILI



72 Market Street Kick-Ass Chili image

If you like your chili with a kick, this meaty, spicy one has it. The recipe calls for "chili-grind" meat, a cut you can ask your butcher to grind. The restaurant uses Bass ale but feel free to use any ale you like. This is the chili that I make for pot-lucks, in part because it is requested, but also I can be pretty sure it will be consumed before the party is over. The recipe was developed by chef Leonard Schwartz at the 72 Market Street Restaurant in the Venice community of Los Angeles, California. The restaurant is no longer there but many of their recipes live on in print. For example, you can find the restaurant's meat loaf recipe in the New Basics Cookbook by Rosso and Lukins. This chili recipe was published in the Los Angeles Times.

Provided by lynnski LA

Categories     Meat

Time 2h

Yield 5 serving(s)

Number Of Ingredients 18

1/4 lb bacon, diced
3 lbs beef stew meat, chili grind
1 1/2 lbs pork butt, chili grind
2 tablespoons peanut oil
1 2/3 cups white onions, chopped
2 jalapenos, diced
1 3/4 teaspoons oregano
1 teaspoon cumin
2 1/2 tablespoons fresh chili peppers, minced, such as New Mexico serranos or 2 1/2 tablespoons california green chilies
2 1/2 tablespoons ground pastilla chilies
1 1/4 tablespoons cayenne
1 1/2 tablespoons garlic, chopped
salt (to taste)
1 (16 ounce) can tomato paste
1 lb plum tomato, diced
6 tablespoons water
1 1/4 cups ale
3/4 tablespoon lemon juice

Steps:

  • Cook bacon in a skillet until crisp; strain and reserve drippings for another use, set bacon aside.
  • Saute beef and pork in a hot skillet with peanut oil until brown; add onions and jalapenos, cook until onions are tender.
  • Add oregano, cumin, New Mexico and pastilla chiles, cayenne, garlic and salt to taste; stir then add tomato puree, tomatoes, water and ale.
  • Bring to a boil, then reduce heat to a simmer, simmer until the meat is tender, about one hour.
  • Add bacon and sprinkle with lemon juice just before serving.

Nutrition Facts : Calories 1547.2, Fat 108, SaturatedFat 39.8, Cholesterol 388.5, Sodium 1179.6, Carbohydrate 31.4, Fiber 6.7, Sugar 16.5, Protein 106.6

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