Granny’s Country Chili
- 8 oz blackeyed peas, dried
- 1 lb sausage
- 3 can tomatoes
- 2 cup water
- 1 T black pepper
- 2 T garlic salt
- 2 T chili powder
- Cover the blackeyed peas in water and soak overnight. Drain.
- Saute sausage meat until done.
- Add tomatoes, water, spices. Simmer one hour.
Yield: 4-6 Serving
- 1 1/2 c dry pinto beans
- 2 qt water
- 1/2 lb pure beef suet, ground
- 1 lg sweet onion, finely chopped
- 2 lb lean beef, coarse ground 1/4 cube
- 6 T chili powder or to taste
- 8 t cumin powder or 1 1/2 tbsp.
- 8 t paprika
- 1 t white pepper
- 1 t salt or to taste
- 6 cloves garlic, crushed to powder
- 1 t cayenne pepper or to taste
- 2 T unsweetened cocoa powder
- 4 oz can green chilies, chopped
- 1 c tomato juice, optional
- sour cream
- Soak dry beans in water to cover overnight; drain.Add 2 quarts water; simmer, covered, for 1 1/2 to 2 hours or until done. Drain, reserving 1 cup of cooking liquid; set aside.
- In large 3 quart Dutch oven or heavy kettle, melt suet. Add onion; saute over medium heat until transparent. Add meat and brown, stirring often. Drain all but 2 Tbsp. of drippings; add seasonings, cocoa and chilies. Cover; simmer for 1 1/2 hours, stirring often.
- Add tomato juice to keep chili to a medium consistency. If a thinner chili is desired, use reserved bean juice.
- To serve, add warm pinto beans to chili or serve as a side dish. Add a dollop of sour cream on each bowl.
Yield: 6 Servings
Good Fer What Ails Ya Chili
- 1/3 cup olive oil
- 3 lb lean steak, ground
- 2 onions, peeled and finely chopped
- 3 cloves garlic, peeled and finely chopped
- salt to taste
- 4 c water, boiling
- 1 tspn caraway seeds
- 2 tspn sesame seeds
- 1/2 tspn oregano
- 4 Tbls chili powder
- 1 cup green olives, pitted
- 2 cans kidney beans (1 lb cans), drained and well rinsed
- Chop the steak into 1 inch cubes.
- Heat the oil and beef a few cubes at a time, turning to brown on all sides.
- Add the chopped onions and saute over medium heat for 2 or 3 minutes
- Add the garlic.
- Season with salt to taste.
- Add the boiling water, caraway and sesame seeds and oregano.
- Reduce heat, cover and simmer for 1 hour.
- Gradually stir in the chili powder, testing frequently until you achieve the degree of flavor and hotness desired.
- Add olives, cover and simmer for another hour.
- Taste, and adjust seasonings as desiredd.
- Mix in kidney beans and heat through.
Here’s another great chili recipe for you to try.
Gold Country Chili
- 3 1/3 lb chuck, cubed
- 8 oz beer
- 1 1/3 medium onions, chopped
- 1 1/3 Tbl cumin
- 5 1/3 oz tomato sauce
- 1 1/3 tspn salt
- 2/3 cup hot water
- 1 tspn pepper
- 1 1/3 Tbl paprika
- 3/16 tspn cayenne
- 6 2/3 Tbl chili powder
- In skillet, brown meat with rendered fat until grey.
- Place meat with juices in a Dutch oven.
- Saute onions until translucent, add to oven.
- Add the remaining ingredients, NOT THE CHILI POWDER,
- Simmer over low heat for 2 hours or until meat is tender. Stir frequently.
- Now add the chili powder and stir in well.
- Turn off for at least 1 hour so that all the flavor of the spices is absorbed.
- After 1 hour turn heat on and cook for 30 minutes to 1 hour.
Yield: 6-8 Servings
2 T bacon grease
1 medium onion, coarsely chopped
2 lb lean chuck, coarse ground
2 T red pepper flakes, dried
2 T chili powder
1 t ground oregano, dried
2 T cumin, ground
5 cloves of garlic, crushed
410 1/2 oz cans tomato soup
210 1/2 oz cans of onion soup
2 T masa harina (available in Mexican grocery; cornmeal can be substituted)
Melt the bacon grease in a large pot over medium heat and add the onions and sautee until the onion becomes transparent. Combaine the oregano, red pepper flakes, and 1 1/2 Tblspn of the cumin. Add this to and cook until the meat is browned. Stir-in the soups and bring to a boil. Add the masa harina at this point and reduce heat to simmer. Cook for 30 minutes, stirring frequently. Add the remaining cumin at this point and simmer for 5 more minutes.
Yield: 8 Servings
Green Chili Chili
- 1 lb pork shoulder, cut in 1/4 cube
- 2 T flour
- 2 T lard or other fat
- 1/2 c onions, chopped
- 1 clove garlic, minced
- 16 oz tomatoes, coarsely chopped
- 28 oz green chiles, diced
- 1/4 t oregano
- 2 1/2 t salt
- 2 c water
- Dredge meat in flour.
- In a deep skillet or heavy pot, brown meat in lard.
- Add onion and garlic. Cook 5 minutes more or until onions are tender but not browned.
- Add remaining ingredients.
- Simmer, uncovered, 5 to 10 minutes more or until desired consistency.
It’s going to be a cold time here in KC as our Chiefs meet the Seatle Seahawks in Arrowhead on Sunday. What better weather could there be to kick off Chii Week at the Kansas City Tailgater? That’s right, we’re going to bring you a whole week’s worth of chili recipes to warm your tailgate, and the rest of ya, too. Continue reading It’s Chili Week 2014 at KCTailgater!
Here’s something to tickle your funny bone.
Tailgate parties are more than a pastime to fans of spectator sports virtually everywhere in the country. From college to professional sports, tailgating adds additional entertainment to an already entertaining event. Tailgating is the hardcore fan’s pre-game parking lot ritual.
Tailgate parties have been around for decades. People have been gathering in parking lots before baseball and football games for years. Grilling and eating hot dogs and hamburgers, and drinking as much beer as possible before the game starts, has been going on since at least the 70’s.
In the last few years, however, an evolution in tailgate parties has occurred. A whole new industry has sprung up from the popularity of tailgating. Tailgating supplies no longer consist of a portable grill and a couple of lawn chairs. You still see quite a bit of these items in parking lots before games, but these days there are products made specifically for tailgate parties.
Here are just a few of the tailgating supplies available that are bringing a whole new aspect to tailgating parties:
1. Barbecue grills made specifically for tailgating – With portability always kept in mind; manufacturers are designing grills that can connect directly to the trailer hitch on your pickup or car. Your hitch acts as a support stand when grilling. After the tailgate party is over, the grill folds up for easy storage.
Other tailgate grills are mounted on trailers. These are not the large grill trailers used by barbecue caterers, but instead, are smaller grills that are light enough to be moved and positioned by hand.
2. One very innovative idea grew from the fact that there is generally no electricity hookup for appliances, etc. in a stadium parking lot. Buying a generator may not be a desirable option. Manufacturers now make drink blenders and food choppers that are gas powered. The engine that powers these small appliances is similar to the 2-stroke engine you find on a gas weed trimmer or edger. Just pull the cord and mix up a batch of frozen drinks to beat that parking lot heat.
3. Speaking of beating the heat, there are many kinds of coverings and awnings made today that pop up easily and quickly, providing much-needed shade from the hot sun. Some even come with your favorite team’s logo printed on them.
4. Large flags with team logos are very popular at tailgate parties. They can be attached to flag poles that will extend up to 25′ and higher. Of course, the flagpoles are easily folded up after the party for quick transport and storage.
5. Tailgate party decorating is considered a necessity. Full lines of glassware, plates, tablecloths, and various party decorating items with team colors and logos imprinted on them can be purchased and many tailgating supplies stores.
These are just a few of the supplies to consider for your next tailgate party. As new innovations and ideas keep appearing every sports season. With this growing and still new industry thriving expect tailgate parties to continue to get better and add more fun to sporting events for many years to come.