Subscibe to DEAL OF THE DAY

This is the time of year with the chili lovers come out to
play. there is quite a bit of controversy over what makes
up the best chili and I say it is all a personal choice. Some
people just like to see how much heat they can take but
that's not for me. I like a little heat with lots of flavor.
Here's a great recipe for JAMMIN' RED CHILI that holds it's
own and you can always make it hotter if you like. A word of
caution though...always let it simmer for another half hour
before you add additional spices because it gets hotter as it
simmers. This is for real!


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3 lbs Course Ground or Cubed Beef Roast
1 teaspoon vegetable oil
1 cup Onion
5 cloves of Garlic
2 whole Chili Peppers
1 can Chicken Broth
1 can Beef Broth
1 can Tomato Sauce
10 Tbsp Chili Powder
2 Tablespoons ground cumin
1 Tablespoon Hot New Mexico Chili Powder

Sautee meat, onions and garlic in vegetable oil until browned.
Add the broths and simmer 1 hour. Add tomato sauce, Chili
peppers, chili powders and cumin. Simmer at least 1 more hour.
* have chopped onions, shredded cheese and oyster crackers
on the side for toppings

Category: Soups & Stews, Main Dishes


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Need to cooling off? if the chili's too hot for you, or you
just need a little break from the heat, you can use ice cream,
sherbet, or ice cold milk for immediate relief. Keep some
frosted mugs of milk nearby.

Using Dried Chiles vs. Chile Powder - Some recipes here call
for preparing dried chiles such as ancho or New Mexico varieties.
You can substitute a chile powder for these, but it is hard to
know what an accurate equivalent would be. Try one tablespoon
of powder per pound of meat for starters. As with the blended
chile sauces, add half of the total amount of powder initially,
gradually adding more until it's right for you.

Note: Chile powder is not the same as chili powder. The former
is pure powdered chiles, while the later is chile powder plus a
bunch of other spices (like "instant chili").