- Featured
-
Featured
-
Featured
-
Featured
-
- Articles by Category
- Press Release
- Shop
- News
- Books
- Authors
Select Page
So seriously that I’m working on a new cookbook dedicated to my all-time favorite dish! It will feature over 100 amazing chili recipes by people from all walks of life, from award-winning chefs and celebrity favorites to family, friends, and fans showcasing their own delicious, down-home chili recipes.
My goal is for Seriously Good Chili Cookbook to become a best seller and the ultimate cookbook for chili enthusiasts around the world to find amazing and creative recipes for all occasions, all seasons, and in all their favorite chili categories. And there’s no better way to achieve this goal than by inviting you to submit your favorite recipe for consideration!
Below is a guide to the main categories we will feature with a description to better understand what makes a true-blue Texas Chili versus a mouthwatering Chili Verde.
Chili Category Descriptions
1. Brown meat in Wesson Oil or kidney suet, adding black pepper to taste.
2. Drain meat and add chili powder, cumin, MSG, garlic, and chopped onions.
3. Cook 30-45 minutes using as little liquid as possible; add water only as necessary.
4. Stir often.
5. Remove skins from boiled pods, mash pulp, and add to meat mixture (or add 3 ozs of New
Mexico chili powder), strained oregano and beer mixture, paprika, vinegar, 2 cups of beef
broth, Ortega green chiles, Hunts stewed tomatoes, and Tabasco sauce.
6. Simmer 30-45 minutes.
7. Stir often.
8. Dissolve masa flour into remaining beef broth, pour into chili.
9. Simmer 30 minutes.
10. Stir often.
Reno Red
Recipe by Joe & Shirley Stewart
Joe and Shirley Stewart took home the first-place trophy for this award-winning chili dish in
1979 during the Sierra, Nevada regional cook-off.
Serves 4 to 6
Ingredients
· 3 pounds round steak, coarsely ground
· 3 pounds chuck steak, coarsely ground
· 1 cup Wesson Oil or kidney suet
· 1 3-oz bottle of Gebhardt Chili Powder
· 6 tablespoons cumin
· 2 tablespoons MSG
· 6 small cloves garlic, minced
· 2 medium onions, chopped
· 6 dried chili pods, remove stems and seeds and boil 30 minutes in water OR 3-oz bottle
· New Mexico chili pepper
· 1 tablespoon oregano, brewed in 1/2 cup Budweiser beer (like tea)
· 2 tablespoons paprika
· 2 tablespoons cider vinegar
· 3 cups beef broth
· 1 4-oz can diced Ortega green chilies
· 1/2 of a 14 1/2-oz can Hunts Stewed Tomatoes (or to taste)
· Dash of Tabasco sauce