sattie
02-20-2008, 02:10 PM
As requested, here is my chili recipe. If anyone tries it, you will have to let me know what you think.
SHEEP DIP
(Chili Recipe Inspired by my Father, Carl Lamb)
1 lb ground pork
1 lb stew meat – cut small
Brown pork and set aside. Pour small amount of chili oil in pan and brown stew meat and set aside. Both pork and stew meat should be seasoned with Nature’s Seasoning during browning.
4 garlic cloves - minced
1/2 large yellow onion - minced or diced... I don't like big chunks of onion!
Brown garlic and onion in same pot until nicely browned. Add meat to pot when the garlic and onions are done. Stir.
Add the following ingredients to pot:
2 8oz cans of tomato sauce
2 8oz cans of water
1 can or Rotel Chili Fixins
3 tblsp chili powder
2 tblsp ground cumin
1 tblsp ground oregano
1 tsp paprika
1 tsp red pepper
1 tsp garlic powder
generous dash of Nature’s Seasoning
1 jalapeno slitted
1 serrano pepper slitted
Stir to mix well, cover and simmer 1 ½ to 2 hours.
¼ cup of masa flour
warm water
1 can kidney or pinto beans
½ Sol beer (Sol is a great mexican beer, but use any beer you like!)
cilantro
Mix masa and enough warm water to make flowable mixture. Add to chili. Also add 1 to 2 cans of pinto or kidney beans, ½ beer, and cilantro at this time as well. Simmer 10 more minutes.
Remove slitted peppers and discard... or if you really want your butt to burn, mash em up and mix them in!
Server with your favorite corn bread and/or rice.
SHEEP DIP
(Chili Recipe Inspired by my Father, Carl Lamb)
1 lb ground pork
1 lb stew meat – cut small
Brown pork and set aside. Pour small amount of chili oil in pan and brown stew meat and set aside. Both pork and stew meat should be seasoned with Nature’s Seasoning during browning.
4 garlic cloves - minced
1/2 large yellow onion - minced or diced... I don't like big chunks of onion!
Brown garlic and onion in same pot until nicely browned. Add meat to pot when the garlic and onions are done. Stir.
Add the following ingredients to pot:
2 8oz cans of tomato sauce
2 8oz cans of water
1 can or Rotel Chili Fixins
3 tblsp chili powder
2 tblsp ground cumin
1 tblsp ground oregano
1 tsp paprika
1 tsp red pepper
1 tsp garlic powder
generous dash of Nature’s Seasoning
1 jalapeno slitted
1 serrano pepper slitted
Stir to mix well, cover and simmer 1 ½ to 2 hours.
¼ cup of masa flour
warm water
1 can kidney or pinto beans
½ Sol beer (Sol is a great mexican beer, but use any beer you like!)
cilantro
Mix masa and enough warm water to make flowable mixture. Add to chili. Also add 1 to 2 cans of pinto or kidney beans, ½ beer, and cilantro at this time as well. Simmer 10 more minutes.
Remove slitted peppers and discard... or if you really want your butt to burn, mash em up and mix them in!
Server with your favorite corn bread and/or rice.