Southern Chili Georgia Style

Southern Chili Georgia Style

3 lb chuck,cut in chunks
3 t oil
1 1/2 c beef broth
1 1/2 c chicken broth
4 1/2 T ca chile powder
4 T gebhardt chili powder
1/2 T nm hot chile powder
1/2 T chimayo chile powder
1/2 T pasilla powder
3 1/2 T cumin
1 T granulated garlic
4 t onion powder
1/2 T brown sugar
1 t tabasco
8 oz tomato sauce
1/2 c green chiles,Canned

Brown meat and add to chili pot along with broths, tomato sauce, and
green chiles. Add 2/3 of the spices. Cook for 2 hr. Add remaining
spices. Cook 1 hr or until meat is tender. Add salt to taste.

Beef And Tequila Stew

Beef And Tequila Stew

2 pounds Meat -- *
1/4 cup Unbleached Flour
1/4 cup Vegetable Oil
1/2 cup Onion; Chopped -- 1 Medium
2 each Bacon; Slices -- Cut Up
1/4 cup Carrot -- Chopped
1/4 cup Celery -- Chopped
1/4 cup Tequila
3/4 cup Tomato Juice
2 tablespoons Cilantro; Fresh -- Snipped
1 1/2 teaspoons Salt
15 ounces Garbanzo Beans -- 1 Can
4 cups Tomatoes; Chopped -- 4 Medium
2 each Cloves Garlic -- Finely Chopped

* Meat should be beef boneless chuck, tip or round, cut into 1-inch

Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and
stir beef in oil over medium heat until brown. Remove beef with slotted
spoon and drain. Cook and stir onion and bacon in same skillet until
bacon is crisp. Stir in beef and remaining ingredients. heat to
boiling; reduce heat. Cover and simmer until beef is tender, about 1
hour.

Woodie's Homestyle Chili

Woodie's Homestyle Chili

Yield: 8 Servings

2 T oil,cooking
5 onions
4 lb beef chuck,coarse grind
5 garlic cloves
4 T oregano,dried,pref. mexican
1 T red chile,hot,ground
1 t cayenne pepper
2 T paprika
3 T cumin
2 t chipenos(pequin chiles)
4 ds hot pepper sauce,liquid
30 oz tomato sauce
6 oz tomato paste
1 water
4 T corn flour(masa harina)

1. Heat the oil in a large heavy skillet over medium heat. Add the
onions. Season with salt and pepper and cook, stirring, until the
onions are translucent. Remove to a large heavy pot.

2. Add the meat to the skillet, pouring in more oil if necessary. Add
garlic and 1 tablespoon of the oregano. Break up any lumps with a fork
and cook over medium-high heat, stirring occasionally, until the meat is
evenly browned. Add this mixture to the pot

3. In a small plastic or paper bag, shake together the remaining 3
tablespoons of oregano, ground chile, cayenne pepper,
paprika, cumin, and the chipenos. Add the blended spices to the pot as
well as the liquid hot pepper sauce, tomato sauce, and tomato paste.

4. Add enough water to cover. Bring to a boil, then lower the heat and
simmer, uncovered, for at least 2 hours. Taste and adjust seasonings.

5. Cool the chili and refrigerate it overnight. The next day, skin off
the excess fat. Reheat the chili to the boiling point and stir in a
paste made of the masa harina and a little water. Stir constantly to
prevent sticking and scorching, adding water as necessary for the desired texture.