Pauls Gringo Chili Food

PAUL'S CHILI

Steps:

• In a large dutch oven cook ground turkey and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained beans (except for the black beans, which are drained), tomatoes and green chili peppers.
• Add chili powder, oregano, ground red pepper and pepper. Bring to a boil, reduce heat and simmer, uncovered about 1-2 hours or till desired consistency; stir occasionally.

GRINGO CHILI

Steps:

• In a large skillet, cook turkey, onion and garlic over medium heat until turkey loses its pink color. Drain off excess fat.
• Stir in remaining ingredients; bring to a boil. Cover, reduce heat and simmer 15 - 20 minutes.
• Serve hot.

GRINGO GREEN CHILI

Steps:

• In 250 degree roaster oven cook the roast for 3 hours. remove roast cool and shred. reserve 1/3 of the drippings in roaster. add shredded meat back to roaster. chop tomatillos onions and green chiles. add the salt, pepper and cumin. add the chicken broth and water stir well. cook at 250 degrees for 1 hour stirring occasionally.

PAUL'S GRINGO CHILI

Steps:

• Saute in oil ground beef, onion, green pepper, and garlic. Add remaining ingredients and bring to boil. Reduce heat and simmer 30 mins. Serve with shredded cheddar cheese, finely chopped sweet onions, and oyster crackers,

GRINGO CHILE CON QUESO

Steps:

• Place cubes of velveeta in a microwave safe dish.
• Pour can of tomatoes and chile on top of cheese cubes (do not drain).
• Microwave on high for 3 minutes and stir.
• Microwave for 2 additional minutes.
• You are done!
• Note sauce will thicken in about 10-15 minutes after it begins to cool.

REALLY OLD-FASHIONED CHILI WITH SALSA CRUDA

Steps:

• In a large skillet over med-high heat, cook the ground sirloin, onion, bell pepper, and garlic until the meat is browned, breaking up any clumps; drain.
• Transfer mixture to a slow cooker; add in the kidney beans, tomatoes, sauce, broth, chili powder, oregano, and cumin; stir to mix well.
• Cover and cook on LOW for 8-9 hours, stirring occasionally.
• Season with salt to taste during the last hour of cooking.
• To make the salsa cruda: combine all the ingredients in a bowl; refrigerate until ready to serve; if you must make the salsa the night before, add the cilantro and lime juice at the last minute.
• Serve the chili in bowls topped with salsa, cheese, and avocado slices.

PAUL'S VEGETARIAN CHILI

Steps:

• In a large, heavy pot, heat the oil over medium-high heat. Add onions, bell peppers, and garlic, and Serrano (or jalapeño) peppers, and cook, stirring, until soft (about 3 minutes).
• Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown (about 6 minutes),
• Add chili powder, cumin, salt, and cayenne and cook until fragrant (about 30 sec).
• Add the tomatoes and stir well.
• Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil.
• Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
• Remove from heat and stir in cilantro.
• Serve over brown rice and top with sour cream and avocado.