PUPPY’S BREATH CHILLI CON CARNE
3 pounds sirloin cut in small pieces or minced
2 teaspoons cooking oil
1 small yellow onion
14 ½ ounces beef stock
3 ½ tablespoons ground cumin
½ teaspoon oregano
6 cloves of garlic finely chopped
6 tablespoons chilli con Carne powder
8 ounces can tomato sauce
4 dried red chilli boiled and pureed
14 ½ ounces can chicken broth
1 teaspoon hot pepper sauce
1 teaspoon brown sugar
1 lime
salt to taste
Brown meat in oil for about 30 minutes over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 minutes. Add 1 tablespoon cumin and ½ teaspoon oregano. Reduce heat to light boil and add ½ of the garlic add half of chilli powder and cook for 10 minutes. Add tomato sauce and reconstituted peppers and remaining garlic add remaining beef stock and chicken stock for desired consistency. Cook for 1 hour on medium heat, stirring occasionally add remaining chilli powders and cumin simmer for 25 minutes on low to medium heat, stirring occasionally turn heat to light boil and add hot pepper sauce, salt, brown sugar and juice from lime simmer on medium heat.
WHAT YO PROBLEM? CHILLI
½ cup chopped onion
¼ cup chopped green pepper
1 pound lean minced beef
1 can (1 pound) tomato sauce
1 can (1 pound) stewed tomatoes
1 can (1pound) drained kidney beans
1 ½ teaspoons salt
2 ½ teaspoons chili con carne powder
¼ teaspoon ground black pepper
½ teaspoon of dry mustard
Place plastic colander in a 4 pint microwave safe casserole. Combine onion, green pepper, and crumbled minced beef in colander. Microwave (high or 100% power) for 6 minutes, stirring once halfway through cooking. Remove colander and pour off drippings. Turn meat mixture into casserole. Add tomato sauce, tomatoes, beans, salt, chilli powder, black pepper, and mustard. Cover. Microwave (high or 100% power) for 10-12 minutes, stirring halfway through cooking. Rest, covered, for 5 minutes.
WHO SAYS I CAN’T MAKE CHILLI
1 tablespoon vegetable oil
1 ½ cups chopped onion
1 cup chopped green pepper
1 ¼ pounds ground veal beef pork
1 ½ tablespoons minced garlic
3 tablespoons chilli powder
1 teaspoon ground cumin
1 teaspoon oregano
bay leaf
½ teaspoon black pepper
4 cups canned tomatoes
1 tablespoon red wine vinegar
¼ teaspoon red hot pepper flake
Heat oil in heavy based frying pan, add onion and green pepper. Cook until wilted. Add the meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps. Sprinkle the meat with garlic, chilli powder, cumin and oregano. Stir to blend. Add the bay leaf, pepper, tomatoes, vinegar and crushed hot pepper. Bring to a boil and cook for 1 hour, stirring occasionally.