Who Wants Some Texas Chili?

[lordsmurf]

As shown in today's Dallas Morning News:

quoteORENE RITCHEY'S 5-R CHILI

Four-time CASI winner: 1986, 1990, 1992, 1997

2 pounds cubed or coarsely ground beef, chuck or shoulder arm

1 tablespoon vegetable shortening

Hot sauce to taste

8 ounces (1 cup) tomato sauce

2 beef bouillon cubes

2 jalapeños, skin slit (divided use)

6 tablespoons chili powder (or to taste)

4 teaspoons ground cumin

1 tablespoon onion powder

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon white pepper

3/8 teaspoon cayenne powder

¼ teaspoon oregano

1/8 teaspoon crushed bay leaf

Cook meat over medium heat in melted shortening until meat is gray. Add hot sauce, tomato sauce, bouillon cubes, 1 jalapeño and water to cover.

Simmer, covered, 40 to 60 minutes, stirring occasionally. Add water if needed. When jalapeño is soft, squeeze in the juice and discard pulp and seeds.

Mix together the chili powder, cumin, onion powder, garlic powder, salt, white pepper, cayenne, oregano and bay leaf; divide into 3 portions.

Add one portion spice mixture and remaining jalapeño to chili. Continue to cook, covered, for 1 hour, adding water as needed. Remove jalapeño, squeeze juice into chili and discard pulp and seeds.

Add second portion of spice mixture. Continue cooking for another 30 minutes, adding water if needed.

Add the remaining spice mixture and cook 15 minutes more. (Chili should be kept thick during cooking. Adding too much water keeps the spices from permeating the meat.)

Makes 4 large servings.

PER SERVING: Calories 681 (67% fat) Fat 51 g (19 g sat) Cholesterol 161 mg Sodium 1,206 mg Fiber 5 g Carbohydrates 14 g Protein 42 g
ROGER FOLTZ'S CHILI

quote:Winner 2004 CASI cook-off and second in Behind the Store cook-off

2 ½ pounds diced or coarsely ground beef

1 tablespoon vegetable shortening such as Crisco

1 (14-ounce) can beef broth

1 (14-ounce) can chicken broth, as needed

Spice Dump 1 (recipe follows)

Spice Dump 2 (recipe follows)

Spice Dump 3 (recipe follows)

Spice Dump 4 (recipe follows)

Brown meat in shortening and put into chili pot with the beef broth; the chicken broth is only added as needed, and water may be substituted.

Add Spice Dump 1 and cook for 30 minutes.

Add Spice Dump 2 and cook for 30 more minutes.

Add Spice Dump 3, cook for 10 more minutes, then remove chili from heat.

Thirty minutes before serving, return chili to heat and simmer 20 minutes. Add Spice Dump 4 and simmer 10 minutes more, or until heated. Taste for salt before serving. Makes 4 to 6 servings.

Spice Dump 1: Combine 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon beef bouillon and 1 tablespoon chicken bouillon.

Spice Dump 2: Combine 1/2 teaspoon salt, 1/4 teaspoon jalapeño powder, 1/2 teaspoon brown sugar and 1 packet Goya Sazón (any flavor; available in Hispanic markets and the Hispanic aisle of some supermarkets).

Spice Dump 3: Combine 1 tablespoon paprika, 1/8 teaspoon ancho powder, 1/8 teaspoon habanero powder, 1 tablespoon light chili powder, 1/4 teaspoon white pepper, 1/8 teaspoon red pepper and 2 tablespoons dark chili powder. (If you can't find light and dark chili powders, use whatever type you have.)

Spice Dump 4: Combine 2 tablespoons dark chili powder, 1 teaspoon paprika, 1 tablespoon light chili powder, 1 tablespoon cumin, 1/4 teaspoon brown sugar and 1 teaspoon monosodium glutamate (MSG).

PER SERVING: Calories 697 (67% fat) Fat 51 g (19 g sat) Cholesterol 162 mg Sodium 2,292 mg Fiber 4 g Carbohydrates 12 g Protein 46 g
BOB PLAGER'S POOLS BREW CHILI

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