Chili, how do they make it in your area?

This recipe is in the Crockery Cooking topic but I thought I would put it here also for us chiliheads!!!!

I got this one online... it is supposed to be from a famous rock groups tour cook.... I like it!!!!

Recipe Name: ROCK & ROLL TOUR BUS CHILI
Category: CHILI
Serves: 12

1 lb. bacon
1 lb. breakfast sausage
5 / lbs. ground beef - coarse chili grind if possible
1 tables olive oil
2 medium yellow onions finely chopped
2 green bell peppers cored seeded and finely chopped
2 stalks celery finely chopped
3 medium cloves garlic finely chopped
30 oz tomato sauce
30 oz stewed tomatoes
6 oz tomato paste
1 bottle Corona beer
4 oz chile salsa
1 each 3 in can pickled jalapeno peppers finely chopped
4 tables hot chili powder
4 tables mild chili powder
4 oz can whole green chiles seeded and finely chopped
1 teaspo oregano - preferably Mexican
3 tables salt
4 tables cumin

4-1/2 quart crock pot

Cook bacon until very crispy. Drain and discard grease,
chop or crumble, add to crock pot
Brown sausage, drain and discard grease, chop or crumble,
add to crock pot
Brown ground beef, drain and discard grease, chop or
crumble, add to crock pot
Sautee onions, celery, bell peppers, and garlic in olive oil until onions
become translucent - add to crock pot.
Add all remaining ingredients. Mix well, cover, turn crock
pot on high, let simmer for six hours or so, stirring from time to time.

Makes 4-1/2 quarts

wow! Love the new chili recipes! I especially love the title and ingredients of the "Gates of Hell Chili." Good one, Shadows! question? What is masa harina? I have never heard of that.

Recipe Name: RANDAL'S "IT'S 9 O'CLOCK, I'VE BEEN READING THE CHILI RECIPES IN THIS THREAD, THERE'S NOTHING IN THE FRIDGE AND I'M HUNGRY" CHILI
Category: CHILI????
Serves: 1 (maybe)

2 Tablespoons Chili Powder
5 Ritz crackers
1 can Kroger No Bean Chili
2 Alka-Seltzer Tablets
1 Bottle Pepto-Bismol
1 Sleeping Bag

Open can of Kroger No Bean Chili and glop into bowl.
Stir in 2 T. chili powder.
Microwave for 4 minutes or until bowl is hot enough to burn your fingers.
Crumble 5 Ritz crackers into bowl. Stir.
Say Grace.
Say a prayer.
Eat.
When finished, dissolve 2 Alka-Seltzer tablets in water. While they are dissolving,
drink bottle of Pepto-Bismol. (Note: this may not help your stomach, but it will help
get the taste out of your mouth.) Take Alka-Seltzer.
Put sleeping bag on the floor in the bathroom, or as close to the bathroom as possible.

The moral of this story is: don't read chili recipes late at night when you don't have the proper ingredients to make real chili.

MASA HARINA: This powdery-looking meal, sold in many chain supermarkets and all Mexican groceries, is fresh corn masa that has been force-dried and then powdered. It is not at all the same as fine-ground corn meal, in either taste or application. It is certainly more readily available to the average cook than the quick-perishing fresh masa, but the flavor is a little different.

The Quaker Oats brand is most common, though I have had better luck with the Maseca brand, occasionally available in Mexican groceries in the United States. Stored in a dry place and wrapped well, it will last a year or so.

Masa harina for tamales is my second choice after fresh masa for tamales. The only brand I?ve seen in the States is Maseca, and it is called "masa instantánea de maiz para hacer tamales," or "instant corn masa mix for tamales." It produces a beautiful light texture, though it lacks some of the earthy sweetness and toothsome textural irregularities of fresh coarse-ground masa.

Making tamales from masa harina for tortillas works, too but the tamales will be a little less flavorful, texturally uniform and a little denser. Rest assured the tamales are still plenty acceptable, especially if the other ingredients are good.


Hope that helps !

Oh, that really helped! Thanks Shadows! Doh though, why didn't I think of that as far as tamales go? We are rich with tamales here in the southwest, so I bet I won't have any problem finding that ingredient! Thanks so much!

Another web find that I have tried:

Ambush Chili

Yield: 8 servings

3 lb Lean rough grnd chuck steak
1 lb Lean pork shoulder
3 Medium onions chopped
1 Green Bell pepper chopped
1 Red Bell pepper chopped
8 Fresh Jalapeno peppers (2 seeded & chopped) balance gashed
2 tb Fresh ground cumin
1 ts All Spice
1 tb Blackstarp molasses
12 oz (1 can) beer (not Lite)
2 oz Sour mash whiskey
1 oz Vietnamese hot sauce or Tabasco sauce
5 Cloves garlic crushed
3 tb * masa harina (fine yellow corn meal)
1 tb Soy sauce
3 Bay leaves
2 c Stewed tomatos chopped
1 c Tomato sauce
1 c Tomato paste

Saute' onions, garlic, and chopped peppers in 4
Tblspns of peanut oil or bacon grease. Add the meat &
cook until browned. Add other ingredients except the
cumin. Stir constantly until it reaches a boil. Boil
for 3-5 minutes then lower heat and cook, stirring
often. After cooking for 10 minutes add 1 Tblspn of
cumin and stir it in. Cook for 1 hour on simmer then
add the remnaining cumin. Cook for 15 minutes more and
serve!

" NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!"

Venison Chili with Chorizo and Beer
Serves 10

Ingredients:
5 pounds Venison leg or shoulder roast
1/2 cup ancho chili powder
2-1/2 pounds chorizo sausage
3-1/2 pounds chopped onion
1-1/2 cups masa flour
7-1/2 cups beer
6 pounds canned tomatoes with liquid
1 quart chicken stock
1/2 cup chopped garlic
1/4 cup dried oregano
3 tablespoons ground cumin
1-1/2 tablespoon salt
1 tablespoon pepper

Directions:
Cut venison into 1/2 inch cubes. Toss with ancho chili powder; cover and marinate 2 to 3 hours at room temperature.
Remove casings from chorizo sausage. Crumble and brown chorizo in a large braising pan. Add venison and onions; cook, stirring, until venison is browned and onions are translucent.
Mix in flour; cook, stirring constantly, about 3 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, for 2 to 3 hours until venison is tender and the sauce is thick.

Now that is quite a combination, Shadows! Venison and chorizo, together?

Try it you will like it LOL!

Oh no doubt about me liking it Shadows! I love both venison and chorizo, just never imagined them together! LOL Don't think I can get venison where I live out here in this dusty ole desert I live in. I will have to check that out. Like the sound of the beer and chorizo though!

Check out this link:

www.exoticmeats.com

They are pricey but they have it all! It is where the recipe came from... no I did not buy from them I hunt!

Oh wow! What a site! Thanks! Bear meat? I have never had bear meat, have you? I have had venison (which I love), duck, rabbit, buffalo and a few other wildlife that I can't remember the names of. I used to travel with the Indians on the powwow circuit in the southeast and many of them hunted and would bring their hunt for us to eat at dinner. It was really cool.............however, hubby won't eat any wildlife at all! Tis a shame. He doesn't know what he is missing.

So you hunt? What do you hunt mainly? I bet you bring home lots of good food!

Yes I hunt... not always succesfully . Bear is good when cooked slow , it tends to be greasy and tough if over cooked; I like it!

My family does not tend to lean towards wild meats any more ( they loved it as children )... so my hunting now is mostly for deer , squirrel and rabbit. I can fill the freezer with those and cook for myself and the wife on outings and at home when they are elsewhere!

I don't think this one is here yet, it was in my research notes on the history of chili...

U.S. Army Chili (1896-1944) from Chile Pepper Magazine

Yield: 1 Servings

Ingredients

1 beefsteak (round)
1 tb hot drippings
2 tb rice
1 c boiling water
1 flour
1 salt
1 onion -- (optional)
2 lg dried red chile pods

Instructions

Soldiers of the U.S. Army on the Western frontier had been eating
chili since the war with Mexico (1846) but not necessarily in their
messes. The first Army publication to give a recipe for chili was
published in 1896, The Manual For Army Cooks (War Department Document
#18). By World War I, the Army had added garlic and beans; by World
War II, tomatoes. This was a national pattern: Fannie Farmer did
exactly the same (see the editions for 1914, 1930, and 1941)

Chili con carne (1896) (per soldier). 1 beefsteak (round); 1 Tbs. hot
drippings; 2 Tbs. rice; 1 cup boiling water; 2 large dried red chile
pods; 1 cup boiling water; flour, salt, and onion (optional).

Cut steak in small pieces. Put in frying pan with hot drippings, cup
of hot water, and rice. Cover closely and cook slowly until tender.
Remove seeds and parts of veins from chile pods. Cover with second
cup of boiling water and let stand until cool. Then squeeze them in
the hand until the water is thick and red. If not thick enough, add a
little flour. Season with salt and a little onion, if desired. Pour
sauce over meat-rice mixture and serve very hot.

Recipe By : John Thorne Sep/Oct Chile Pepper Magazine

Darn! And I just made chili this week! Oh well next time. Thanks Shadows!