carolina chili

Carolina Chili

Source: Desperation Entertaining! by Beverly Mills and Alicia Ross

Makes 1 quart

1 1/4 pounds extra-lean ground beef (see note)
1 large onion (about 1 cup chopped)
1 (6 ounce) can tomato paste
1/2 cup ketchup
1 tablespoon chili powder
2 teaspoons Worcestershire sauce
1 teaspoon cider vinegar or distilled white vinegar
1 teaspoon salt
1/4 teaspoon black pepper (optional)

Place the beef and 2 cups of water in a 4 1/2-quart Dutch oven or soup pot over high heat. Bring the water to a boil while peeling and coarsely chopping the onion. Add the chopped onion to the beef. When the water boils, reduce the heat to medium. Stir to begin breaking up the meat.

Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt and pepper, if using. Stir well until the tomato paste has dissolved and the meat is mostly broken up.

Continue to cook the chili at a slow boil, stirring about every 5 minutes or so, until the mixture is thick, about 15 minutes. As the mixture thickens, you may need to reduce the heat to medium-low or low to prevent sticking. Serve on hot dogs (see notes).

NOTE: To avoid greasy chili, choose a very lean ground beef since the beef is not browned and drained in this recipe.

Many Southerners prefer chili that is finely ground (roughly the consistency of cooked oatmeal) because its easier to spread on a hot dog and easier to eat as well. To try it this way, place the chili (cooled at least 20 minutes) in a blender or food processor and blend on high until finely ground, 30 to 45 seconds.

Do ahead: The chili can be refrigerated, covered, for up to 2 days or it can be frozen for up to 2 months. If the chili has been frozen, thaw it in a microwave oven on the defrost setting, following the manufacturers directions and stirring after each 1-minute interval, then reheat.

To reheat, place the chili in a microwave-safe container, cover with a paper towel and microwave on HIGH until heated through, 2 to 3 minutes for 1 cup, stopping once halfway through to stir.

Carolina Chili Dogs

Makes 8 servings

1 cup Carolina Chili
8 hot dogs
8 hot dog buns
Your choice of additional condiments, such as mustard,
    ketchup, diced onions, pickle relish and/or a
    Southern-style creamy coleslaw

Begin making Carolina Chili. While the chili simmers and about 12 to 15 minutes before you plan to serve the chili dogs, turn on a gas grill to medium-high.

Place the hot dogs on the hot grill and cook until heated through and just beginning to brown all over, about 5 minutes. Heat the buns on the grill, if desired. To serve, place a hot dog in a bun. Pass the chili and other condiments separately.

Cry Havoc, and let slip the dogs of war. — William Shakespeare

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cocoa chili

Cocoa Chili

4 cups water
1 (28 ounce) can whole tomatoes, undrained and cut up
1/2 cup tomato juice
5 tablespoons shortening
4 pounds lean ground beef
2 cups coarsely chopped onion
2 garlic cloves, minced
4 bay leaves
4 tablespoons chili powder
3 tablespoons Hershey?s cocoa
2 teaspoons oregano
2 teaspoons ground cumin
2 teaspoons granulated sugar
1 1/2 to 2 teaspoons salt
1/2 teaspoon cayenne
2 tablespoons chopped fresh cilantro
4 to 5 tablespoons all-purpose flour
1/3 cup cold water

In a 2-gallon kettle, combine water, undrained tomatoes and tomato juice. Begin cooking over medium heat. Meanwhile, in skillet, melt shortening; add beef and onion-tomato mixture. Add garlic, bay leaves, chili powder, cocoa, oregano, cumin, sugar, salt and cayenne. Heat to boiling. Reduce heat; simmer 2 1/2 to 3 hours. Add additional water if chili gets too thick during cooking.

About 30 minutes before chili is done, add cilantro. Mix flour with 1/3 cup water; add to chili. Continue to cook, stirring constantly, until chili is thickened.

Yields 3 to 4 quarts.

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coors spicy chili

Coors? Spicy Chili

2 strips bacon
2 pounds beef chuck, diced
2 (12 ounce) cans Coors Beer
2 tablespoons chili powder
1 tablespoon dried oregano, crushed
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
1 tablespoon cornmeal or Masa Harina?
Cooked pinto beans

Cook bacon until crisp; drain, reserving drippings in pan. Crumble bacon; set aside.

In drippings, brown meat. Add next 6 ingredients and 1 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 45 minutes.

Combine cornmeal and 1/4 cup water. Stir into hot mixture; add crumbled bacon. Return to boiling. Reduce heat; simmer, covered, 15 minutes. Serve with beans.

Serves 8.

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gringo chili

Gringo Chili

Yield: 4 servings

2 teaspoons lard, butter or bacon drippings
1/2 medium onion, coarsely chopped
1 pound beef round, coarse grind
2 tablespoons ground hot red chile
1 tablespoon ground mild red chile
1/4 teaspoon dried Mexican oregano
1/4 teaspoon ground cumin
2 medium garlic cloves, finely chopped
2 cans tomato soup
1 can onion soup
2 (16 ounce) cans kidney beans

Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.

Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up and lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

Stir in the tomato soup, onion soup, and beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour until the liquids cook down and the mixture thickens. Taste and adjust seasonings.

Any change, even a change for the better, is always accompanied by drawbacks and discomforts. — Arnold Bennett

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old-fashioned brick chili

Old-Fashioned Brick Chili

5 pounds lean chili meat
1 pound suet, ground
4 medium onions, chopped
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 1/2 tablespoons cumin powder
1/2 tablespoon red pepper
4 or 5 chile peppers, parboiled, skinned and finely chopped
3 large tablespoons chili powder

Put suet in pan, let melt, then add onions. Add chili meat and cook until meat stands apart, about 15 to 20 minutes.

Add remaining ingredients except chili powder; turn to low and cook slowly until tender, about 2 1/2 to 3 hours.

About 15 minutes before meat is done, add chili powder and simmer. Pour into rectangular bowls in refrigerator to thicken. This will keep for weeks.

Ah the clock is always slow It is later than you think. — Robert Service

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white chicken chili

White Chicken Chili

1 large onion, chopped (about 1 cup)
1 clove garlic, finely chopped
1/4 cup butter or margarine
4 cups chicken breast, 1/2-inch cubes
3 cups chicken broth
2 tablespoons snipped cilantro or parsley
1 tablespoon dried basil leaves
2 teaspoons ground red chiles
1/4 teaspoon ground cloves
2 (16 ounce) cans great northern beans
1 can white shoe peg corn, drained

Saut? onion and garlic in butter over low heat, stirring until lightly browned. Stir in remaining ingredients. Heat to a boil. Reduce heat and simmer 1 hour, stirring occasionally.

Serve topped with fresh chopped tomatoes, sour cream and tortilla chips.

Makes 6 servings (1 1/2 cups each).

Sometimes on the way to our dreams, We get lost and find an even better one — Unknown

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ostrich chili

Ostrich Chili

2 pounds ground ostrich
1 cup chopped onions
1 palmful chili powder
1 (20 ounce) can crushed tomatoes
1/4 cup soy sauce
1 cup diced green bell peppers
2 cans kidney beans
2 teaspoons beef base
Salt and pepper, to taste

Brown the meat with onions. Add chili powder, pepper sauce, salt and pepper. Finish browning the meat. Add remaining ingredients. Stir slowly; cover and simmer for 20 minutes.

Serve with corn bread, French bread or tortilla chips with melted Cheddar cheese and a green salad.

Bad mind, bad heart. — Anacharsis Cloots

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esquire fortnightlys eastern establishment chili

Esquire Fortnightlys Eastern Establishment Chili

Yield: 10 servings

2 cups dry kidney beans
1/3 cup olive oil or 1/3 cup lard
1 (5 pound) beef brisket, cut into 1/2-inch cubes
2 large onions, coarsely chopped
6 large garlic cloves, finely chopped
2 green bell peppers
2 tablespoons dried basil
1 bay leaf
2 tablespoons ground mild red chile
1 tablespoon cayenne pepper
1 tablespoon Chile Caribe
2 tablespoons ground cumin
2 tablespoons Masa Harina
6 cups canned tomatoes, chopped
1/2 cup freshly brewed coffee
Salt
Black pepper, freshly ground

Place the beans in a bowl, cover with water and soak overnight.

Pour the beans and the water in which they were soaked into a heavy saucepan. Bring to a boil over high heat, then lower the heat and simmer, covered, for about 1 hour or until tender. Stir occasionally.

Heat the oil or melt the lard in a large heavy casserole over medium heat. Pat the brisket dry and add it to the casserole. Stir the beef until it is quite brown on all sides. Remove it from the casserole and set aside.

Add more oil or lard to the casserole if needed, then add the onions and garlic and cook until the onions are translucent. Stir in the green peppers, basil, bay leaf, ground chile, cayenne pepper, Caribe and cumin. Cook for about 1 minute, then add the Masa Harina and cook 1 or 2 minutes longer.

Return the brisket to the casserole and add the tomatoes and their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally.

Stir in the salt and black pepper. Taste and adjust seasonings. Add the coffee and simmer, uncovered, for 1 hour longer.

Add the kidney beans to the chili. Simmer, uncovered, for another 1/2 hour.

The degradation which characterizes the state into which you plunge him by punishing him pleases, amuses, and delights him. Deep down he enjoys having gone so far as to deserve being treated in such a way. — Marquis de Sade

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mescalero chili

Mescalero Chili

Yield: 8 servings

3 pounds rough ground beef
2 pounds rough ground pork
2 medium onions, chopped
5 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Tabasco sauce
2 cups tomato sauce
1/2 cup tomato paste
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
5 whole jalapeno peppers
6 tablespoons Masa Harina
1 (12 ounce) can beer
12 ounces water
3 tablespoons ground cumin
1 teaspoon honey

Put beer and water into a large pot and bring to a boil. Add tomato sauce, soy sauce, and salt to taste. Fry meat and then add to pot.

Saut? the onions and bell peppers in the meat grease and add to pot. Add tomato paste and all other ingredients.

Cook for 45 minutes, stirring often.

If you believe everything you read, better not read. — Japanese Proverb

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memphis barbecue shrimp chili

Memphis Barbecue Shrimp Chili

Source: Chili Nation by Jane and Michael Stern

1 1/2 pounds medium shrimp
4 tablespoons unsalted butter
3 tablespoons olive oil
5 garlic cloves, coarsely chopped
1 1/2 cups barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (Tabasco or similar brand)
1 teaspoon liquid smoke
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons salt
1 teaspoon freshly ground coarse black pepper
1 tablespoon chili powder
1/2 cup chopped fresh parsley
1 lemon, sliced very thin
White rice and /or French bread

Peel and clean the shrimp. Melt the butter and oil in a large, heavy skillet. Add the garlic and saut? until soft.

Add the shrimp and cook until pink. Add the barbecue, Worcestershire, and hot sauces, the liquid smoke, red pepper flakes, salt, black pepper and chili powder. Simmer 10 minutes.

Add the parsley and lemon slices. Simmer 5 to 7 minutes longer.

This makes a soupy, saucy chili. Serve on white rice to absorb the gravy or with chunks of French bread for dipping.

Be positive in addressing the envelope to your future, For enclosed are your efforts from the past. Be certain of the postage and double check what class. — Unknown

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