Post by Okwes on Mar 7, 2006 12:35:01 GMT -5
Comanche Firewater Chilli
2 pounds chuck steak, elk or buffalo meat, cut into small cubes
1 pound ground chuck
1/4 cup olive oil
2 (14 1/2 oz) cans of peeled whole tomatoes (hand crushed with juice
added)
2 medium chopped yellow onions
4 cloves fresh minced garlic
2 ears of corn - kernels scraped off or 1 box frozen white corn
2 cans chopped green chiles-medium
1 can of red kidney beans
Seasonings:
2 tablespoons molasses
2 tablespoons garlic salt
2 tablespoons chili powder
2 tablespoons brown sugar
1 teaspoon ground cumin
Firewater:
(can be purred in a blender or added straight to the pot if you chop
the jalapeno and poblano chiles)
1 1/2 cups water
1 cup of whiskey
1 can poblano chiles in adobo sauce
3 fresh jalapenos
1 tablespoon ground black pepper
Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and
1/2 of meat. Brown on all sides remove or push to side, then add
remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and
cook for 2-3 minutes.
Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat
till meat is tender, stirring occasionally.
I recommend for thicker Chili add a slurry of masa harina (2
tablespoons of masa harina mixed with 1/4 cold water, or 2
tablespoons cornstarch with 1/4 cold water), and turn heat up, cook
and stir till chili is thickened - a few minutes.
2 pounds chuck steak, elk or buffalo meat, cut into small cubes
1 pound ground chuck
1/4 cup olive oil
2 (14 1/2 oz) cans of peeled whole tomatoes (hand crushed with juice
added)
2 medium chopped yellow onions
4 cloves fresh minced garlic
2 ears of corn - kernels scraped off or 1 box frozen white corn
2 cans chopped green chiles-medium
1 can of red kidney beans
Seasonings:
2 tablespoons molasses
2 tablespoons garlic salt
2 tablespoons chili powder
2 tablespoons brown sugar
1 teaspoon ground cumin
Firewater:
(can be purred in a blender or added straight to the pot if you chop
the jalapeno and poblano chiles)
1 1/2 cups water
1 cup of whiskey
1 can poblano chiles in adobo sauce
3 fresh jalapenos
1 tablespoon ground black pepper
Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and
1/2 of meat. Brown on all sides remove or push to side, then add
remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and
cook for 2-3 minutes.
Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat
till meat is tender, stirring occasionally.
I recommend for thicker Chili add a slurry of masa harina (2
tablespoons of masa harina mixed with 1/4 cold water, or 2
tablespoons cornstarch with 1/4 cold water), and turn heat up, cook
and stir till chili is thickened - a few minutes.