2:12 AM 3/3/98
rfr
Texas Jail Chili 
Adapted from an article in the Saturday Evening Post in 1963. 

1/2 lb. Ground Beef Suet
2 lb. Diced or coarsley ground beef
3 ea. Garlic cloves
1 1/2 T. Paprika
3 T. Chili powder or 3 diced chili pepper pods
1 T. Cumin seed
1 T. Salt
1 t. White pepper
1 1/2 T. Diced Sweet Pepper pods
3 cups Water

Fry out the suet in a heavy kettle, then add meat, garlic and other
seasonings.  Cook under cover slowly for four hours, stirring occasionally.
Then add water and cook for 1 more hour.


Reno Red Chili

3 lb. round steak, cubed 
3 lbs. ground chuck 
Black pepper to taste 
8 Tbsp. chili powder 
3 Tbsp. cumin seeds, crushed 
2 Tbsp. Accent 
6 cloves, garlic, minced 
3 onions, chopped 
1 can stewed tomatoes, pureed 
6 dried red chili peppers, stemmed, seeded, boiled 30 minutes in 3 cups water 
1 Tbsp. oregano, brewed in 1/2 cup beer 
2 Tbsp. paprika 
2 Tbsp. cider vinegar 
2 (10 1/2 ounce) cans beef broth 
2 Tbsp. masa harina 

Brown meat in rendered beef fat. Add black pepper to taste. Drain. Add next 4
ingredients. cook 45 minutes, using a little liquid as possible, adding
cooking water from peppers as necessary. Remove skins from chilies, mash
pulps and add to meat mixture. Add onion, oregano and meat mixture,
paprika, vinegar, 1 can broth, stir in and simmer for at least 30 minutes.
Adjust spices to taste.


San Antone Chili

1/2 lb. suet 
2 lb. lean beef shoulder, cut in 1/2 inch cubes 
1 lb. lean pork shoulder, cut in 1/2 inch cubes 
3/4 cup flour 
1 tsp. salt 
1/2 tsp. pepper 
3 onions, chopped 
6 cloves garlic, minced 
1 1/2 quart beef stock 
4 dried Ancho peppers 
1 dried Patilla pepper 
1 dried Casbel pepper 
1 Tbsp. ground cumin 

Render suet in a skillet and discard rind, reserving fat. Shake meat in a
paper bag with flour, salt and pepper till meat is coated. Reserve remaining
flour mixture. Sear floured meat in suet fat, stirring to prevent sticking.
Add onions and garlic, stir till soft. Put all into your chili pot. Add beef
stock and bring to a boil. Reduce heat and simmer slowly.
Wash peppers under cold running water. Remove stems and seeds. Put into a
saucepan, cover with water and boil for 5 minutes. Let step 10 minutes. Lift
out peppers an puree, adding 1 1/2 cups water. Add to meat, cover and simmer
for 3 hours or until meat is tender. Add cumin and salt to taste. Mix
reserved flour with the cold water and add paste to chili. Stir and cook 5
minutes. Note: If peppers cannot be located, use at least 8 tablespoons of
good chili powder.
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Title: Cincinnati chili
 Categories: Soups/stews, Meats, Chili, Microwave
    Yield: 6 servings
 
    1 qt Beef broth
    2 lb Ground beef
    4 tb Chili powder
    1    Clove minced garlic
  1/4 c  Onion flakes
    1 ts Ground cinnamon
    1 ts Groun cumin
  1/2 ts Salt
  1/4 ts Ground cloves
  1/4 ts Ground allspice
         Dash of cayenne pepper
    1    Bay leaf
    2 tb Vinegar
  1/2 oz (1/2 square) unsweetened
         -chocolate
 
In large saucepan bring beef broth to boil. Gradually add ground beef to
broth, separating meat into small pieces. Cover, simmer, for 30 minutes.
Then mix in chili powder, garlic, onion flakes, spices, and tomato sauce,
vinegar, and chocolate and bring to boil. Simmer,covered, 1 hour, stirring
occasionally.  Refrigerate overnight and skim off fat. Reheat and serve. 
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
    Title: Cincinnati 5-way chili
 Categories: Soups/stews, Chili
    Yield: 10 servings
 
    2 tb Butter
    2 lb Ground beef
    6    Bay leaves
    1 lg Onion; finely chopped
    6 md Garlic cloves
         - finely chopped
    1 ts Cinnamon
    2 ts Allspice
    4 ts Vinegar
    1 ts Dried whole red pepper
         -(crushed)
1 1/2 ts Salt
    2 ts Pure ground red chile
    1 ts Ground cumin
  1/2 ts Dried oregano
         -(preferably Mexican)
    6 oz Tomato paste
    6 c  Water
   16 oz Kidney beans; drained
  1/2 lb Vermicelli; cooked
  1/2 c  Cheddar cheese, grated
    1 sm Onion; finely chopped
 
HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat. Add the
meat to the skillet. Break up any lumps with a fork and cook, stirring
occasionally, until the meat is evenly browned. Stir in all the remaining
ingredients up through the water. Taste and adjust seasonings. If the
flavor is too sweet, add a small amount of vinegar; if not spicy enough,
add a small amount of ground chile.  Bring the mixture to a boil, then
lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney
beans to the mixture 1/2 hour before serving. Place a small amount of the
cooked vermicelli in individual bowls. Spoon on a generous amount of
chili. Top with grated cheese and raw onion or pass in individual bowls. 


