CHILI
Cajun Chili
Mark Guidry

FOR ROUX:
3/4 cup flour
1/3 cup oil
FOR CHILI:
1 cup each finely chopped onions, bell peppers, celery, green onions
3 - 8 oz. cans tomato sauce
1 lb. hot bulk pork sausage
2 lbs. course ground meat
3 tbsp. chili powder (or to taste)
1 tsp. salt
1 tsp. cumin
1 tsp. garlic powder
˝ tbsp. Cajun seasoning
Tabasco sauce (red, green or both)
water or beer as needed
ROUX:
*In one 10" Dutch oven or 10" skillet, heat oil; add flour; stir continuously. When roux is a dark golden color, add all vegetables to saute in the roux. Continue to stir until it is a light chocolate brown. Remove from fire and place roux and vegetable mixture in a separate metal container. Be careful! It will be VERY HOT! (Do not burn roux. If roux has a burnt smell, throw it away and start over.)
In one 12" deep preheated Dutch oven, begin frying pork sausage, stirring occasionally. When sausage is about half done, add ground meat, stirring occasionally. When meat is browned, pour in roux, tomato sauce, seasonings and water or beer as needed. Adjust seasonings.** Cook for approximately 1 ˝ hours. Can be eaten as is or served over cooked rice. Add longhorn or cheddar cheese and tortilla chips as a topping if you wish.
*Can be cooked using a Volcano Stove, burner, or stove top as well as a campfire.
**Amount and type of seasoning and hot sauce may be changed to suit taste. This is a Cajun dish, so you can do anything with it!


Chili Verde
John Lapic

2 lbs. pork cubes
1 cup flour
1 tsp. salt
1/4 tsp. pepper
olive oil
2 large onions, diced
2-16 oz. cans tomatoes
2-7 oz. cans diced green chillies, drain excess oil
1 bay leaf
1 tbs. oregano

Mix flour with salt and pepper and coat the pork cubes in the flour. Heat a small amount of olive oil (1/8 cup) in the bottom of a 12 inch Dutch oven, and brown the pork. Remove the pork and set aside. Heat more olive oil, add the onions and cook till clear. Return the pork to the oven, add the tomatoes, chillies, bay leaf and oregano and stir to combine. Cook at 300 degrees (10 coals on top, 8 on bottom) for 2 hours. You will need to replace coals about half way through. The longer the chilli cooks the hotter it gets.



Combine:

2 Pounds steak (Cut into bite size chunks)
3 Tablespoons Chili Powder
2 Cloves Garlic (Crushed)
1 Tablespoon Freshly Grated Black Pepper
1 Teaspoon Salt
1 Teaspoon Oregano
1 Medium Yellow Onion (Chopped)
1/2 Cup Water

Let it sit in your fridge overnight (I put it in a zip lock baggie).
Brown all of the above over 18 coals bottom heat in a 12 inch Dutch Oven. Then add all of the following including any liquid from the cans:
3 - 28 ounce cans of Kidney beans (You can use pinto beans if preferred)
1 - 28 ounce can crushed Tomatoes
1 6 ounce can Tomato Paste
3 - 7 ounce cans Diced Green Chili
Bring to a simmer, and let simmer for at least 1 hour stirring regularly (It is better if it simmers for 2 hours).
For added spice you can add a can or two of Jalapeno peppers. For a twist you can add a 8 ounce can of crushed pineapple.


Sweet Chili
Byron Bills

1 lb. lean ground beef
(2) #2 1/2 cans stewed tomatoes
6 cups dry red or pinto beans
1-2 cups honey (to taste)
2 large yellow onions; diced
2 tsp. cinnamon
8 cloves garlic; minced
1 tsp. cloves
1 lb. bacon; cubed
1 tsp. allspice
2 tsp. salt
2 Tbs. chili powder
1 1/2 tsp. ground black pepper
1-2 tsp. Tabasco (optional)
HOT water to cover beans

Brown ground beef in a well oiled 12" deep Dutch oven using 18-20 briquettes bottom. Add beans, onion, garlic, uncooked bacon, salt, pepper, and enough hot water to cover beans. Cover and simmer using 14-16 briquettes bottom and 10-12 briquettes top for 1-2 hours or until beans are tender adding additional water as necessary.
Stir in tomatoes, honey, and remaining seasonings. Cover and continue to simmer for 1 hour.
Serves: 10-12



3 lb pork shoulder, cubed
2 cups stewed tomatoes
1 cup tomato paste
3 cups water
2 1/2 tsp salt
2 16oz cans whole green chilies
1/2 tsp oregano
3 tbs bacon grease
1/3 cups flour
3 onions, chopped
6 cloves garlic, minced

Melt bacon grease in large skillet. Put flour in gallon zip-lock bag and add 1/2 of pork. Shake well to coat and brown in skillet. Coat other 1/2 pork and add to skillet to brown. Remove meat and place in Dutch oven. Add onions and garlic to skillet and cook until clear. Add to Dutch oven. Stir in remaining ingredients and bring to boil. Lower heat and simmer 45 minutes.



3 lbs ground chuck
2 lbs chuck roast, cubed
2 large onions, diced
1 green pepper, diced
1 can green chilies
2 small fresh jalapenos
2 cloves garlic, minced
4 cups water
1 can tomato sauce
1 can tomato paste
7 tbs chili powder
2 bay leaves
3 tbs cumin
1 tsp oregano
1/4 tsp coriander
1/2 tsp beau monde spice
1/2 tsp hot pepper sauce
1 tsp cayenne pepper
1 tbs honey
1/2 tsp mole paste
1 tsp beef bouillon
1 tsp paprika
1/4 tsp white pepper
1 tsp salt
1/2 tsp black pepper
2 tsp corn starch

Heat 1/2 cups olive oil in Dutch oven. Add onions, green pepper, jalapenos, green chilies, and garlic. Sauté until soft. Remove from oven and reserve. Add another 1/2 cups olive oil to oven and heat to very hot. Add meat and brown. Add onion mixture and stir well. Add 3 cups water, tomato sauce, tomato paste, and chili powder. Stir well and bring to boil. Lower heat and simmer for 20 minutes. Add remaining ingredients except for corn starch. Mix corn starch with remaining water, bring chili to boil and add slowly while stirring well. Lower *heat, cover oven and slow simmer for 2 hours.



1 tbs oregano
2 tsp paprika
11 tbs Gebhardt's chili powder
4 tbs cumin
4 tbs instant beef bouillon
3 cans beer
2 lb pork steak, cubed
2 lb chuck roast, cubed
6 lb ground chuck
4 large onions, chopped
10 cloves garlic, minced
1/2 olive oil
1 tbs dried red pepper
1/4 cups jalapenos, sliced
2 tsp coriander
1 tbs sugar
1 tsp Tobasco sauce
2 tsp Louisiana Red Hot Sauce
1 cup tomato sauce
1 tbs corn starch

In a #14 Dutch oven, add paprika, oregano, chili powder, beef bouillon, n/a beer, and 2 cups water. Let simmer. In a large skillet, brown meat in batches with olive oil. Use slotted spoon to add each batch to Dutch oven. Stir after each batch. Continue until all meat is done. Sauté onion, garlic, and jalapenos in remaining drippings. Add to Dutch oven. Add water as needed. Add dried red pepper, sugar, coriander, Tobasco, red hot sauce, and tomato sauce. Simmer 45 minutes. Dissolve corn starch in 1/4 cups warm water and add to mixture. Stir well and simmer another 30 minutes. Serve.



1 tbs oregano
2 tbs paprika
9 tbs chili powder
4 tbs cumin
4 tbs instant beef bouillon
2 cans non-alcohol beer
2 cups water
4 lb ground chuck
2 lb hot pork sausage
1 lb chuck roast, cubed
2 large onions, chopped
10 cloves garlic, minced
1/2 cups olive oil
1 tbs crushed dried habenero peppers
1 tbs sugar
1 tsp coriander
1 tbs Louisiana Red Hot Sauce
1/4 cups jalapenos, sliced
1 cup tomato sauce
salt to taste
2 large cans hot chili beans with gravy

In a #14 Dutch oven, add paprika, oregano, cumin, chili powder, beef bouillon, n/a beer, and 2 cups water. Let simmer. In a large skillet, heat olive oil and brown meat in batches until all meat is done. Add each batch to Dutch oven with slotted spoon and stir after each batch. Sauté onion, garlic, and jalapenos in drippings until onion is clear. Add to Dutch oven and stir. Simmer 2 hours. Add rest of ingredients and simmer 1 hour. Add
water as necessary.



2 lb round steak, cubed
1/8 lb beef suet
8 dried chili pods
1 tbs instant beef bouillon
2 cloves garlic, minced
1 tsp oregano 1 tsp salt
1/2 tbs cayenne pepper
1/2 tbs chili powder
1 tbs paprika
1 tbs cumin
1 tsp vanilla extract
2 tsp white vinegar
2 squares baking chocolate
3 tbs corn starch
1 large can chili beans in gravy

Pour a little olive oil in Dutch oven and sear meat until gray in color. Cook beef suet in medium pot over low heat for 40 minutes. Discard pieces of fat that are left over and add rendered suet to Dutch oven. Wash chili pods and remove stems and seeds. Chop into small pieces and put into small pot with 2 cups water and boil for 30 minutes. Be careful not to touch eyes with hands until you can wash hands very well. Add boiled chilies to meat, stir and add rest of ingredients. Stir well. Simmer 2 hours. Dissolve corn starch in 1/4 cups water and stir into chili. Keep stirring until thickened. Serve.




1/2 cups olive oil
2 large onions, chopped
8 garlic cloves, minced
8 jalapeno peppers, minced
3 carrots, peeled and cut crosswise into 1/2in pieces
1 1/2 tbs oregano
3 lb boneless pork shoulder, cut into 1/2in cubes
2 cans chicken broth
1 large can Italian plum tomatoes drained
1 potato, peeled and grated
4 cans mild green chilies, chopped
1 large can hot chili beans with gravy

In a Dutch oven, heat olive oil and add onions, garlic, jalapenos, and carrots. Sauté for 10 minutes. Stir in oregano and pork cubes. Cook or 20minutes, stirring occasionally. Stir in chicken stock, 1 tsp salt, tomatoes, and potatoes. Bring to boil, then lower and simmer 1 1/2 hours. Stir occasionally. Add green chilies and beans to mixture and simmer another 30-45 minutes. Serve.


Chili Verde Con Carne
Rosa & Marisela Sanchez

6 Lbs Pork Roast, cut into bite size pieces
1/2 Large Onion, chopped
2 Fresh Jalapeno Peppers
1/4 Cup Green Onion, finely chopped
2 TBS Salt, or to taste
1/4 Cup Flour
16 Fresh Anaheim Chilies
3 Ribs Celery, finely chopped
4 Cups Water, or as necessary
1 TBS Oil

Preheat oven, add pork. Cover with lid and steam until moisture is gone and pork is light brown. Add chopped onion and celery, stir and cook for 5 minutes. Move meat to the side. Add oil and flour and cook until roux is light brown. Mix roux with meat and vegetable mixture. Add water, stirring until thickened. Add salt and green chilis 10 minutes before the meat is done. Serve with flour tortillas and Spanish rice.