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Recipe: 10 75 Chili
Similar Categories: Chili
10-75 Chili
Yield: 10 Servings
2.00 lb Ground round
1.00 lb Bulk Italian sausage
4.00 c "Basic Brown Soup Stock"
-or canned beef broth
1.00 ts Saffron threads
3.00 tb Olive oil
2.00 c Shallots; chopped coarse
2.00 tb Garlic; chopped fine
1.00 cn (10-oz) green chiles;
-chopped fine
1.00 ts Oregano
1.00 ts Whole cumin seeds
0.50 ts Cayenne pepper
2.00 tb Chili powder
1.00 ts Salt
Fresh ground black pepper to
-taste
1.00 cn (6-oz) tomato paste
1.00 cn (30-oz) red kidney beans
-drained
SERVES 10-12
In a large, heavy skillet, brown ground meat and sausage. Transfer
to a 4-quart pot. In the same skillet add beef stock and bring to a
boil. Remove stock from heat. Crumble saffron and add to the stock.
Set this aside in a separate bowl. Add olive oil to the skillet and
cook the shallots and garlic for 5 minutes, stirring frequently.
Remove from heat. Add canned chiles, oregano, cumin seeds, cayenne
pepper, chili powder, salt, and a few grindings of black pepper. Stir
together, then add tomato paste and beef stock. Mix together
thoroughly. Add this to the meat and bring to a boil. Stir. Reduce
heat and simmer in half-covered pot for 1-1/2 hours. Add beans
10 minutes before completion.
Yield: 10 Servings
2.00 lb Ground round
1.00 lb Bulk Italian sausage
4.00 c "Basic Brown Soup Stock"
-or canned beef broth
1.00 ts Saffron threads
3.00 tb Olive oil
2.00 c Shallots; chopped coarse
2.00 tb Garlic; chopped fine
1.00 cn (10-oz) green chiles;
-chopped fine
1.00 ts Oregano
1.00 ts Whole cumin seeds
0.50 ts Cayenne pepper
2.00 tb Chili powder
1.00 ts Salt
Fresh ground black pepper to
-taste
1.00 cn (6-oz) tomato paste
1.00 cn (30-oz) red kidney beans
-drained
SERVES 10-12
In a large, heavy skillet, brown ground meat and sausage. Transfer
to a 4-quart pot. In the same skillet add beef stock and bring to a
boil. Remove stock from heat. Crumble saffron and add to the stock.
Set this aside in a separate bowl. Add olive oil to the skillet and
cook the shallots and garlic for 5 minutes, stirring frequently.
Remove from heat. Add canned chiles, oregano, cumin seeds, cayenne
pepper, chili powder, salt, and a few grindings of black pepper. Stir
together, then add tomato paste and beef stock. Mix together
thoroughly. Add this to the meat and bring to a boil. Stir. Reduce
heat and simmer in half-covered pot for 1-1/2 hours. Add beans
10 minutes before completion.
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