|
|
#1
06-05-2002, 06:17 PM
| ||||
| ||||
| Tex Mex Chili This is a recipe I was introduced to by a neighbor when I was pregnant. I had just eaten supper but as a kind gesture for his labor, I aggreed to a small bowl as a taste test. Well, 5 bowls later and bursting at the seams, I decided to take home the recipe. Which I did and made some the next day. I ate this stuff during my pregnancy. I think it's why my son has such a hot temper at times.  At anyrate it has a rich hearty taste and you can be as flexable as you want with the ingredients and spices. Keep it mild with 2 peppers or go for max performance with several habaneros. Doug and other Veggies -- Substitute the meat with ground tofu or veggie burgers. Tex Mex Chili 2 - 2 1/2 lbs. lean ground beef 2 cups chopped onion 2 cups chopped green pepper 2 or more chopped jalapeno peppers (I put about 5 or 6) 3 (15 oz.) cans diced or crushed tomatoes 4 (15 oz) cans tomatoe sauce 4 tsp. chili powder 2 tsp. salt 1/4 tsp cayenne pepper 1/4 tsp. paprika 2 (30 oz.) cans kidney beans (drained) Brown meat in a skillet and drain off excess fat. Add the onions and green peppers and saute' until onions are tender. In a very large cooking pot, put the sauteed mixture and add canned tomatoes, tomatoe sauce, jalapeno peppers, and spices. Simmer on low heat for 2 hours. (DO NOT add kidney beans at this time) Stir mixture occasionally. Add kidney beans about 15 to 20 minutes before serving. Makes quite a bit but can be frozen in plastic containers. Injoy! DJ Last edited by DJ Dubovsky; 06-06-2002 at 11:50 AM.  |
|
#2
06-05-2002, 07:06 PM
| ||||
| ||||
| That sounds good Deb. We had tacos tonight, and they were semi-hot. They were too hot for my wife's taste, but I added leftover hot jalapenos to mine. I think I'll try this recipe one day when she's not around, so she doesn't give me any bad mouthing about how I make it. One question --- where's the cumin?Ed |
|
#3
06-05-2002, 08:58 PM
| ||||
| ||||
| You know, I even pulled Cumin out of the cupboard with the other spices and thought the same thing. But I looked for how much and it wasn't on the recipe. Hey, throw some in. Like I said, you can be as flexable as you want. It certainly won't hurt the taste for sure. DJ |
|
#4
06-05-2002, 10:18 PM
| ||||
| ||||
| DJ, That looks like a mighty tasty recipe! I'll have to try that one out for dinner next week. It's always good to have a great chili recipe on hand! Quote:
-T |
|
#5
06-05-2002, 10:31 PM
| ||||
| ||||
| My son would never eat hot things and in middle school a friend gave him a hybrid habanero which he thought was a small fruit of some kind. He was struggling to breath after eating that thing and his eyes were watering. I think that was dangerous. But after that he eats hot stuff no problem. Remember it makes a serious amount T but like I said, you can freeze it for future quick meal. Hey T, you're flapping so hard there I can feel the breeze off your wings.  Has Rondon done his magic on you too? DJ |
|
#6
06-06-2002, 09:28 AM
| ||||
| ||||
| I love Rondon's animations, but I know how to make animations as well so I made my own....didn't want to be left out and I like my little dragonfly. I thought about making the wings flap slower DJ, but then my little insect would fall to the ground.  -T |
|
#7
06-06-2002, 11:51 AM
| ||||
| ||||
| Just a note. I made a slight correction on the recipe. For the kidney beans you need to drain them or you will have a more soupy chili. DJ T, I think it's flapping like a dragon fly is supposed to flap.  Any slower and it would be a bird. |
|
#8
06-07-2002, 11:51 AM
| |||
| |||
| looks good... and just about how I usually make it...... I go light on the cumming as well... seems to take over... by the way this is a good recipe to put a few drops of that LIQUID SMOKE" into. T Paul I'm crushed  |
 |
| Thread Tools | |
| |
