Mags Chili

Mags Chili

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1/4 cup olive oil

3/4 lb. yellow onion , chopped

1 lb. Italian sweet sausage

2 lbs. ground beef

1 tablespoon black pepper

1 -8 oz can tomato paste

1 1/2 Tablespoon garlic, minced

1 oz toasted cumin seed, ground

2 oz. chili powder

1/4 cup Dijon mustard

2 tablespoons salt

2 tablespoons basil

2 tablespoons oregano

2 1/2 lbs. canned Italian plum tomatoes

1/4 cup red wine

2 tablespoons lemon juice

3 tablespoons fresh dill, chopped

1- 16 oz. dark kidney beans, drained and rinsed

1- 5 1/2 oz. pitted,  sliced olives

Heat olive oil in large soup pot. Add onions, cover and cook about 10 minutes on low heat. Add sausage and ground beef and cook over medium heat stirring often until browned. Spoon out as much excess fat as possible. Over low heat, stir in next 9 ingredients and mix well. Then add the next 5 ingredients. Stir well and simmer uncovered for 20 minutes. Add olives and simmer uncovered for 5 minutes.

Pork with Chili Apricot Glaze

Pork with Chili Apricot Glaze

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1/4 cup apricot preserves

Thai chili paste to taste

1 tablespoon sweet hot- mustard

1 tablespoon water

1 inch thick pork filets, 1 1/2 lbs total

Combine apricot preserves, water, mustard and chili paste and heat until heated through. Trim away any fat from the pork and place on a broiler pan. Broil for 8 minutes. Turn pork and brush glaze and return to broiler another 8-12 minutes until pork is slightly pink in the center and juices run clear. Spoon any remaining glaze onto pork.

Crud Killer Chili

Crud Killer Chili

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6 tablespoons vegetable oil

6 lbs. beef stew meat, cut in 1-2 inch cubes

salt and pepper

2 large yellow onions, chopped

1 yellow bell pepper

1 small head garlic, about 8-10 cloves , chopped

2 jalapeno’s or to taste, finely diced

3 stalks celery, diced

2-(28 oz.) cans fire roasted diced tomatoes

1 1/2 cups salsa

6 tablespoons chili powder

4 tsp. dried Mexican oregano

3 tsp. cumin

3 tablespoons cilantro, chopped

2 cans black beans,rinsed (optional)

sour cream, shredded cheese, guacamole (optional)

Brown in small batches the beef and remove . Once all meat is browned, add the onions, celery and saute until translucent, add garlic and cook until fragrant. Stir in the remaining ingredients except beans and bring to a boil; reduce to simmer. Simmer for 2-3 hours until meat is tender. Stir in beans if used and chopped cilantro. Serve with sour cream, cheese and guacamole.

Black Bean and Potato Chili

Black Bean and Potato Chili

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2 lbs. lean ground beef

1 tablespoon vegetable oil

1 1/2 cups, diced onion

6 gloves garlic, minced

3 stalks celery, chopped

2 cups sliced , peeled , carrots

1 (15-1/4 oz.) Hominy, drained

2 cups corn

4 medium potatoes, peeled and cubed

2(16 oz. ) cans black beans , rinsed and drained

1(4.5 oz.) can diced green chilies

1(29 oz.) can fire roasted diced tomatoes

1 (12 oz.) bottle light beer

2 tablespoons Ancho chile powder

2 tsp. crushed red pepper flakes or to taste

1 1/2 tsp cumin

2 tsp. ground coriander

1/4 cup cilantro, for garnish

Shredded cheese, for garnish

In a large pot, brown the ground beef with the vegetable oil. Add the onions and saute until fragrant. Stir in the beer and scrape the bottom of the pan loosening the browned bits. Add the spices, garlic, green chilies, carrots, celery and potatoes. Simmer for about 1 hour or until the potatoes are tender. Stir in the beans, hominy and corn, simmer for 30 minutes longer.

Serve with cilantro and shredded cheese.