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| Welcome to the Chilli page some are hot and some are not. |
| Tornado Chilli you will need; 2 lbs of beef chuck cut into 1/2-inch pieces 3 tbsp. olive oil 4 jalapeno peppers 1 medium onion , choppped 2 garlic cloves, minced 1/2 green pepper chopped 8 tomatillos 1 8-ounce can tomato sauce 1 can of beef brothe 1 tbsp paprika 1 tbsp cumin 1 tsp of salt 1/4 tsp of crackled pepper <optional> Sour cream, diced red fresno peppers and diced tomaltillos optional Brown meat in hot oil in a large heavy kettle. Dice jalapenos peppers, dicarding seed and membrane. Add to beef with onion, garlic and green pepper. Husk tomatillos, was and chop. There should be about 1 1/2 cup; add to beef mix. Ass tomato sauce, beef broth , paprika , cumin, and seasonings; bring to boil. Reduce heat and simmer for about 2 hrs, or until beef is very tender, Top with sour cream , fresno peppers or tomatillo, if desire 4-5 servings |
| Hot Chilli you will need; 1 lb. ground pork 2 tblsp hot or regular chilli powder 1sp cayenne pepper or crushed red hot pepper flakes 1 tsp of salt 1 1/2 cup of chopped onion 1 fresh jalapeno or serrano chilli pepper minced 1 tbsp minced garlic 14 1/2 -ounce can of mexican-style tomatoes 1 cup of salsa, preffer chipotle salsa 1 tsp. hot sauce or jalapeno pepper sauce 1 15 -16 ounce can chilli beans on spicy sauce 1 cup shredded papper jack cheese chopped scotch bonnet peppers. optional cook meat in large sauce pan over medium heat until no longer pink, breaking into pieces with wooden spoon. pour off drippings. Add chilli powder, cayenne pepper and salt; cook 1 minute. Add onion jalapeno pepper and garlic; cook 3 minutes, stirring occasionally. Adda tomatoes, salsa and hot sauce; bring to a boil. Reduce heat; cover and simmer for 10 minutes stir in beans cover and simmer for addtional 10 minutes Ladle into bowls; top with cheese and if desire bonnet peppers |
| Cajun chilli you will need; 12 ounces anddouille sausage cut into 1/4 inch slices 1 1/2 cup chopped onion 1 green bell pepper, diced 1/2 cup of celery 1 tbsp minced garlic 28-ounce can of diced or plun tomatoes 2 tsp of chilli powder 2 tsp of creole , cajin or blackened seasoning mix 1 tsp of hot sauce 1lb peeled devained large shrimp uncooked thawed if frozen 1 15-16 ounce can of red beans 3 cups of hot cooked rice(white) 1/4 cup chopped parsley or celery tops combine sausage , onion , bell pepper , celery and garlic in a large sauce pan. Cook over medium heat heat for 10 minutes, stirring occasionally Add tomatoes, chilli powder ,creole seasoning and hot sauce; bring to a boil. Reduce heat; simmer uncovered for 10 minutes Stir in shrimp and bearns; return to a simmer for 5 minutes until shrimp opaque. Ladle into bowls' top with rice, parsley serve with addional hot sauce if desire |
| Border Chilli 1 lb of groung pork or beef 2 tsp cumin 2 tsp of chilli powder 1 tsp of garlic salt 1/4 tsp of cinnamon 1 cup of salsa 1 14 1/2 ounce of mexican or regular stewed tomatoes 1/3 cup of raisins or golden raisins 1 16 ounce cans dark red kidney beans drained 1/4 cup of almonds , toasted* 3 green onions thinly sliced chopped cilantro optional cook meat in a large sauce pan over medium heat until no longer pink. breaking into pieces with a wooden spoon. Pour off drippings. Add cumin, chilli powder, garlic salt; cook and stir 1 minute. Add salsa ,tomatoes and raisins; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add beans; simmer 5 minutes. Remove from heat; stir in almonds and green onion. Ladle into bowls top as desire. Makes 4-6 servings *to toast almonds, bake in a 350 degree over or toaster oven for 8 minutes till golden brown |
| You can print these recipes just by double click on the check box and select print!!! Besure that the whole recipe is highlighted |
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