Pendleside Festive Dingbats. Cd 6/1/25
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We've used this one for years:
North of the Border Chili
1/4 Cup olive oil
2 large yellow onions, chopped, about 4 cups
2 lb coarsely ground beef (shank, shoulder or chuck)
2 lb coarsely ground pork
salt
1/3 Cup mild, unseasoned chile powder
3 Tablespoons ground cumin, from toasted seeds, if possible
3 Tablespoons dried oregano, preferably Mexican
3 Tablespoons unsweetened cocoa powder (Yep, try it you'll like it)
2 Tablespoons ground cinnamon
1 1/2 tsp cayenne pepper, or to taste
4 Cup tomato juice
3 Cup beef stock or canned broth
8 medium garlic cloves, peeled and minced
2 Tablespoons yellow cornmeal as optional thickener (more as needed)
32 oz dark red kidney beans (drained and rinsed)
In a large skillet, over medium heat, warm the oil. Add onions and
cook, stirring occasionally, until tender, about 20 minutes.
Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over medium heat, combine beef and pork. Season with 2 T salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes.
Scrape onions into casserole with meats. Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir in tomato juice and beef stock. Bring to a boil
then lower heat and simmer, uncovered, for 1 hour.
Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking. Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal.
Stir in the beans and simmer another 5 minutes.
Serves 6 or more. (We throw in a small hanful of crumbled chili peppers, but be careful)
North of the Border Chili
1/4 Cup olive oil
2 large yellow onions, chopped, about 4 cups
2 lb coarsely ground beef (shank, shoulder or chuck)
2 lb coarsely ground pork
salt
1/3 Cup mild, unseasoned chile powder
3 Tablespoons ground cumin, from toasted seeds, if possible
3 Tablespoons dried oregano, preferably Mexican
3 Tablespoons unsweetened cocoa powder (Yep, try it you'll like it)
2 Tablespoons ground cinnamon
1 1/2 tsp cayenne pepper, or to taste
4 Cup tomato juice
3 Cup beef stock or canned broth
8 medium garlic cloves, peeled and minced
2 Tablespoons yellow cornmeal as optional thickener (more as needed)
32 oz dark red kidney beans (drained and rinsed)
In a large skillet, over medium heat, warm the oil. Add onions and
cook, stirring occasionally, until tender, about 20 minutes.
Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over medium heat, combine beef and pork. Season with 2 T salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes.
Scrape onions into casserole with meats. Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir in tomato juice and beef stock. Bring to a boil
then lower heat and simmer, uncovered, for 1 hour.
Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking. Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal.
Stir in the beans and simmer another 5 minutes.
Serves 6 or more. (We throw in a small hanful of crumbled chili peppers, but be careful)
Chili
Can be made on the stove or in the slow cooker.
910 g lean ground beef (minced beef)
1 l tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
240 g chopped onion
35 g chopped green bell pepper
0.2 g ground cayenne pepper
2 g white sugar
0.8 g dried oregano
1 g ground black pepper
6 g salt
3 g ground cumin
30 g chili powder
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
Can be made on the stove or in the slow cooker.
910 g lean ground beef (minced beef)
1 l tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
240 g chopped onion
35 g chopped green bell pepper
0.2 g ground cayenne pepper
2 g white sugar
0.8 g dried oregano
1 g ground black pepper
6 g salt
3 g ground cumin
30 g chili powder
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
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