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Recipe: Chili With Triple Sec (orange Flavored Liquor)
Similar Categories: Chili, Triple, Sec, Orange, Flavored, Liquor
CHILI
2 T bacon drippings (vegatable oil may be substituted, but the flavor
will not be as rich)
2 cloves garlic, minced
1 large sweet onion, chopped
1 T freshly granted orange rind (I don't remember this in my original
recipe)
2# beef chuck roast, cut into 1" cubes (I used ground beef originally)
3 T ground mild red chile
1 tsp ground hot chile
1 T ground cumin
1 T Mexican oregano
1 tsp salt
1/2 tsp freshly gound pepper
4 C beef broth (I do not remember this either)
1/4 C orange-flavored liqueur (such as Triple Sec or Curacao)
1 T Mexican chipotle hot sauce (this is new too!!--of course I do not
remember hearing the term "chipotle" back in the 70s or 80s!!!)
Prep:
Melt bacon drippings in a large, heavy pot. Add galic, onions & orange
rind. Cook in drippings until onions are translucent. Add beef & brown
on all sides. Stir in both mild & hot chili, cumin, oregano, salt,
pepper & broth. Bring to a boil, reduce heat & simmer uncovered, 3 to
4 hours (add more beef stock if necessary).
Fifteen minutes before serving, add liqueur & hot sauce. Taste &
adjust seasonings if desired.
Makes 4 main-dish serving, 6 to 8 first-course servings.
I served my chili on rice with a dollop of sour cream and grated
cheddar. I also think that you could add kidney beans to the recipe.
2 T bacon drippings (vegatable oil may be substituted, but the flavor
will not be as rich)
2 cloves garlic, minced
1 large sweet onion, chopped
1 T freshly granted orange rind (I don't remember this in my original
recipe)
2# beef chuck roast, cut into 1" cubes (I used ground beef originally)
3 T ground mild red chile
1 tsp ground hot chile
1 T ground cumin
1 T Mexican oregano
1 tsp salt
1/2 tsp freshly gound pepper
4 C beef broth (I do not remember this either)
1/4 C orange-flavored liqueur (such as Triple Sec or Curacao)
1 T Mexican chipotle hot sauce (this is new too!!--of course I do not
remember hearing the term "chipotle" back in the 70s or 80s!!!)
Prep:
Melt bacon drippings in a large, heavy pot. Add galic, onions & orange
rind. Cook in drippings until onions are translucent. Add beef & brown
on all sides. Stir in both mild & hot chili, cumin, oregano, salt,
pepper & broth. Bring to a boil, reduce heat & simmer uncovered, 3 to
4 hours (add more beef stock if necessary).
Fifteen minutes before serving, add liqueur & hot sauce. Taste &
adjust seasonings if desired.
Makes 4 main-dish serving, 6 to 8 first-course servings.
I served my chili on rice with a dollop of sour cream and grated
cheddar. I also think that you could add kidney beans to the recipe.
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