Buster has placed a total of 17 MasterCook recipes in this file: Al Smith's First Place Chili At The National Cookoff In Tex Al Smith's First Place Chili At The National Cookoff In Texa Authentic Cowboy Chili Bad Attitude Chili Belly's Texas Chili Billy Bob's Texas Chili Bull's-Eye Bbq Chili Sandwich C.v. Woods' World Championship Chili - Circa 1972 Glen's Championship Chili Grand Prize Chili Jill's Green Hornet Chili Ken Haycook's Award Winning Chili - Aka Garden Fresh Chili Old Buffalo Breath Chili (1985) Real Texas Chili Tarantuala Jack's Thundering Herd Buffalo Tail Chile Terry's Backflash White Chili Wick Fowlers 2 To 3 Alarm Chili ----------------------------------------------------------- * Exported from MasterCook Buster * Al Smith's First Place Chili At The National Cookoff In Tex Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds course-ground chopped sirloin or -- tenderloin olive oil or butter 1 small cans tomato paste with water -- up to 2 cans OR fresh tomatoes -- finely chopped OR canned tomatoes pressed -- through a colander 3 1/2 medium onions -- chopped 1 bell pepper -- chopped 6 centiliters garlic -- minced 1 tablespoon oregano 1/2 teaspoon sweet basil 1 tablespoon cumin seed or ground cumin salt and pepper to taste 3 tablespoons chili power -- (or more) OR some chili pods In a 4-quart pot, brown meat in oil or butter or in a blend of the two. Add the remaining ingredients, Simmer 2-3 hours with the lid on. Posted to the BBQ List on July 04, 1998 by Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Al Smith's First Place Chili At The National Cookoff In Texa Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds course-ground chopped sirloin or -- tenderloin olive oil or butter 1 small cans tomato paste -- with water, up to 2 OR fresh tomatoes -- finely chopped OR canned tomatoes pressed through a -- colander 3 1/2 medium onions -- chopped 1 bell pepper -- chopped 6 centiliters garlic -- minced 1 tablespoon oregano 1/2 teaspoon sweet basil 1 tablespoon cumin seed or ground cumin salt and pepper to taste 3 tablespoons chili power -- (or more) OR some chili pods In a 4-quart pot, brown meat in oil or butter or in a blend of the two. Add the remaining ingredients, Simmer 2-3 hours with the lid on. Posted to the BBQ list on July 04, 1998 by Karl E. Moser (KE3NF) The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Authentic Cowboy Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef 1 medium onion 1 centiliter garlic 3 8 oz cans tomato sauce 2 tablespoons -- ¥ 1 " Gebhardt" Chili Powder 2 tablespoons ground cumin 1 teaspoon salt Brown beef with onion & garlic. Drain fat. Add remaining ingredients and simmer 20 minutes. (3 or 4 hours is not too long, the longer you simmer the better, however, it smells so good, you can't wait any longer) Stir occasionally. Gebhardts is the ORIGINAL recipe used by the Texas cowhands. Others have tried to duplicate it, to no avail. You can taste the difference. Note: there are NO beans & NO HOT peppers added. If it's authentic you want - this it IT!!!!!!!!!!!!!!!!!! It can be served with chopped onions, cheddar cheese, crackers, tostados, bread, etc. Just think, what would have been available on a cattle drive in the middle of the plains. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bad Attitude Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds pork roast -- cut into 1" pieces 2 pounds cheap ground beef -- (you'll need the fat this isn't health food.) 1/2 cup good chile powder -- (your local -- supermarket brand -- tastes like -- cardboard) 1 big onion -- roughly chopped 1 he garlic -- minced 8 New Mexican green chiles -- roasted, peeled, -- seeded, chopped. 1 tablespoon hot Hungarian paprika -- (this is legal. -- paprika is a -- chile.) 1 tablespoon ground cumin 4 beef bouillon cubes 1 28 oz can crushed tomatoes *** -- (don't worry. you -- won't even kno they -- are there.) 1 bottle amber Mexican beer -- (Dos Equiis, Noche -- Buena, or any -- Oktoberfest will d 1/4 cup bourbon -- (this is one of -- those thi just -- happened.) 1 square bitter baker's chocolate -- (not as weird as it -- sounds.) salt to taste Saut‚ 1/4 of the garlic and onions until translucent. Add 1/4 of the meat, chile powder and brown. Salt the meat while cooking. Put into your chili pot. Cast iron is best. Repeat until all the meat is done. Put the rest of the ingredients in you chili pot and simmer for a hour. As in any recipe, the amount of ingredients is variable. Add more of anything you want, especially chiles. Serves 6-8 ***I no longer use the tomatoes. Garry Howard said he could taste them I couldn't stand for that. Posted to the BBQ list on July 27, 1998 by Kit Andersen The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Belly's Texas Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Bacon Grease 3 pounds Beef Brisket or Lean Roast -- Ground Coarse. 1 onion -- chopped fine. 3 centiliters Garlic -- Minced. 1 1 oz can Tomato Paste. -- (1 to 6) 3 tablespoons Cumin. 1 tablespoon Oregano 1 tablespoon Salt. 1 tablespoon Black Pepper 1 1 ounce bott Dark Mexican Beer. -- up to 12 8 po red dried Chiles -- (more if you want -- it HOT HOT) 3 cups Water.. 1 tablespoon Masa Harina. -- (1 to 2) 1 tablespoon Cayenne pepper.. In Large Cast Iron Kettle, Heat bacon Grease, add meat,onion,garlic and saute till meat is gray,Stir in Tomato paste,add Cumin,Oregano and stir into meat well, add Beer, stir well and remove from heat and let set while you fix the rest. Remove stems and seeds from dried chili pods, boil in a covered saucepan with 3 cups of water for 15 minutes, put peppers and wayter into blender and blend into a thick sauce, add salt pepper and cayenne pepper to sauce, stir well into meat, simmer over low heat 2 or 3 hours add masa harina last 15 minutes, taste and adjust seasoning as need, add more beer or water if it too thick, serve with Cornbread, Chopped Green onion and grated Cheddar Cheese......A Dark Mexican Beer is good too, but unsweet Tea or a Dr Pepper will do....... Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Billy Bob's Texas Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds chili ground meat -- coarse ground 1 cup chili powder -- hot 1 cup chili powder -- mild 3/4 cup paprika 1/2 cup cumin 1/4 cup garlic powder 1/4 cup salt 1/8 cup red chilies -- crushed 1 pound beef suet -- (hard white animal -- fat) 3 quarts water 1/4 cup sugar Add fat first, then meat and everything except the water and sugar to fat. Add water after it cooks 2 hours. Add sugar after another 30 minutes. Cook 3 hours total. Stir occasionally. You can substitute Shiner Bock for some of the water! Real good with chopped onion on top (and of course saltine crackers). Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bull's-Eye Bbq Chili Sandwich Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Po Ground Beef 1 Bo Barbecue Sauce -- Bull's Eye 1 Ca Tomato Sauce 1 Cu Water Salt -- to taste Cayenne Pepper -- to taste 1 Pa Chili Mix -- 4 oz. Hamburger Buns Brown beef in large skillet or Dutch oven; drain. Stir in barbecue sauce, tomato sauce and water. Add Large Spice Packet; season with salt and cayenne pepper to taste. Cover; simmer 30 minutes or until desired thickness, stirring occasionally. For thicker meat mixture, stir in Masa Flour Packet mixed with 1/3 cup water during last 15 minutes of cooking. Fill buns with meat mixture. VARIATIONS: Substitute coarsely chopped cooked turkey, chicken or roast beef for ground beef. Substitute ground turkey or fresh ground pork for ground beef. NOTES : Carrol Shelby's Original Texas Brand Chili Mix Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * C.v. Woods' World Championship Chili - Circa 1972 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3 lb chicken 1 1/2 quarts water 1/2 pound beef kidney suet -- rendered to oil - -- or 4 oz cooking oil 2 st celery - chopped fine 6 la ripe tomatoes -- (to make 7 cups) 2 teaspoons white sugar 5 pounds center-cut pork chops - thin -- (or pork tenderloin -- diced) 4 pounds beef flank steak -- fat removed - cut -- to 3/8" cubes 6 green chiles - Anaheim green or New (or 2 4-oz cans Ortega diced green 3 medium Spanish onions - cut into 1/2" piec 2 green bell peppers - cut into 3/8" 2 centiliters garlic - chopped very fine 3 teaspoons ground oregano 3 teaspoons ground cumin 1/2 teaspoon msg 3 teaspoons fine black pepper 4 teaspoons salt 5 tablespoons chili powder - use a fresh unblende -- powder 1 teaspoon cilantro -- (coriander leaf) 1 teaspoon thyme 8 ounces light beer -- (preferably -- Mexicali) 1 pound Monteray jack cheese - grated 1 juice of lime Cut chicken into pieces and combine with water in an 8 qt pot. Simmer 2 hours then strain off broth. Make chicken salad with chicken. In 2 qt saucepan, combine chopped celery, tomatoes and sugar. Simmer 2 hours (or use 3 10-oz Tomato Sauce) Roast chiles over open fire, remove skins & boil 15 min or until tender. Remove seeds and cut chiles in 1/4" squares. Mix oregano, cumin, MSG, pepper, salt, chili powder, cilantro and thyme with BEER and stir until all lumps are dissolved. Chop garlic very fine. Add tomato (sauce) mixture, roasted chiles, beer mixture and chopped garlic to chicken broth. Melt suet to make 6-8 T of oil. Pour 1/3 of suet oil into skillet, add 1/2 pork chops and brown (don't overcook). Repeat for remaining pork chops. Add pork to broth mixture and simmer 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining oil about 1/3 at a time. Add to pork mixture. Return to simmer and simmer about 1 hour. Chop 3 onions (1/4" pieces) and bell peppers (3/8" pieces) and to beef & pork mixture. Simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. You don't want the meat to break down too much, but it should become very tender. Remove from heat and cool 1 hour. Refrigerate 24 hours. After 24 hours, reheat chili to serve or you can freeze it. About 5 minutes before serving time, add 1/4 # grated cheese per quart of chili and stir till dissolved. Just before serving, add lime juice and stir with wooden spoon. Serve with small round soup crackers only. Posted to the BBQ-List by Jack Chambles on 21 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Glen's Championship Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MEAT AND LIQUIDS*** 2 1/2 pounds cubed chuck roast 1 14 1/2 ounces Swanson beef broth 1 8 ounce can hunt's tomato sauce ***FIRST SEASONINGS*** 2 tablespoons paprika 1 tablespoon beef bouillon crystals 1 tablespoon Pendery's fort worth light chili po 1 tablespoon granulated onion 1 teaspoon chicken bouillon crystals 1 teaspoon ground cayenne pepper 1/2 teaspoon jalapeno pepper powder 1/2 teaspoon salt ***SECOND SEASONINGS*** 2 tablespoons Gebhardt's chili powder 2 tablespoons Pendery's fort worth light chili powder 2 tablespoons R. T. chili powder 1 tablespoon ground cumin 1 tablespoon powdered garlic 1/2 teaspoon white pepper Brown meat in a heavy pot and drain off fat. Simmer meat in beef broth and tomato sauce for 40 minutes. Combine first set of seasonings, stir into meat and cook over medium heat until meat is tender. Total cooking time needed to tenderize meat should be approximately an hour to an hour and a half. A half-hour before serving, combine second set of seasonings and add to the pot. Simmer 30 minutes and serve. Glen Dickey of Arlington, Texas, walked away with the trophy in 1997 from the International Chili Competition with this recipe. His secret -- the use of the first and second seasoning technique. Posted to the BBQ-List by Jeff D. Wheeler on 27 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grand Prize Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable oil 3 pounds chili ground meat 1 single onion -- peeled and chopped 1 tablespoon hungarian paprika 4 centiliters garlic -- finely chopped 1 teaspoon dried oregano 6 tablespoons chili powder 1 tablespoon cumin 1 can tomato sauce -- (8 ounce) 1 teaspoon salt 1 cup water -- , (or more as -- needed) 1 single habanero pepper -- , (or to taste) In a covered saucepan or Dutch oven, heat the oil over medium-high heat and cook beef until evenly browned and no pink shows. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add paprika, chili powder, cumin and oregano and stir for 3 minutes to cook the spices. Add tomato sauce, salt, and water, stirring to combine. Add the Habanero pepper if you want HOT chili (or you can just use a little cayenne powder). Bring to a boil and simmer, covered, over low heat for 2 hours, stirring occasionally and adding more water as needed, up to 1 cup depending on the rate of simmer. Serve over pinto beans with cheese and onion to garnish. Also good for chili dogs. Chili can be made up to 3 days in advance, and freezes extremely well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jill's Green Hornet Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds pork -- cut in cubes flour garlic salt 2 cans roasted -- peeled green -- chilies 2 pounds fresh roasted -- peeled green -- chilies 1 large onion 1 can ground tomatoes 4 centiliters garlic 1/2 cup lime juice 1/2 cup chopped cilantro some tomatillos Dredge pork in flour and garlic salt and brown in heavy pot (add oil or pork fat as necessary to keep from burning). Add chilies, onion, tomato, garlic. Cook for hours. Before serving add lime juice, cilantro and tomatillos. Watch out for the S-T-I-N-G! NOTES : Someone asked about green chili. The big difference from red is cubed pork and no chile powder. All the recipes I've seen are remarkably similar. Here is one from Garry's page. I've done this using smoked shoulder. I added some cumin as well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ken Haycook's Award Winning Chili - Aka Garden Fresh Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds smoked beef brisket -- diced 2 centiliters garlic -- minced 1 teaspoon black pepper 2 tablespoons cumin 1 teaspoon ginger 1 tablespoon red pepper flakes 1 small can tomato paste 1 1/2 cups boiling water 1 medium tomato 4 ounces can v8 juice 3/4 cup onion -- diced 1 tablespoon salt 3 tablespoons chili powder 1 tablespoon paprika 1 tablespoon dry mustard 1 teaspoon oregano 1 large can tomato sauce 1/2 can cheap beer 1 each jalapeno Only use Smoked Brisket. Do not use ground beef. Heat the brisket with a little oil. Drain and remove meat. Saut‚ onion and garlic in the left over oil. Add all the spices and let everything roast awhile in the pot. Add the beef back to the pot and add the tomato paste, tomato sauce, water, V8 juice, tomato, Jalapeno, and beer. Cover and simmer for 1 hr. Add more beer if chili gets too dry. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Old Buffalo Breath Chili (1985) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds chuck roast 8 centiliters garlic -- crushed 1/4 cup olive oil 2 tablespoons Mexican oregano 1 tablespoon cumin seeds -- toasted and ground 1 lime -- juice of 2 tablespoons mild chile 2 tablespoons hot chile beef broth masa harina small whole dried piquin chilies salt -- to taste This writer's own. On the Texas range, firewood meant mesquite. Not only did the trail cook use it for his own pit cooking, but the ranch cook used it to fire his wood stove. Until it was replaced with gas and electric, mesquite-flavored grilling dominated rural Texas cooking with its distinctive sweet savor. The meat of this chili is seared over charcoal where mesquite chips have been set to flame (the taste of mesquite charcoal is indistinguishable from that of any other hardwood charcoal), which gives the resulting chili a haunting hint of smoke -- and without tasting a bit like barbecue, since there is no onion or tomato in it, none at all. For the fire: mesquite wood chips and hardwood charcoal. For the Rub: 2 or 3 cloves of garlic and chili powder. The chuck roast should be as lean as possible and cut at least three inches thick. Two or three hours before you plan to make the chili, rub the meat all over with a mash of crushed garlic and salt then sprinkle it with chili powder to coat it lightly. Loosely cover it with plastic and set it aside. Fire up enough hardwood charcoal to sear the meat in an outdoor grill, preferably one with a cover. At the same time, soak a few handfuls of the mesquite chips in the water. When the coals are covered with gray ash, spread them out evenly, and scatter the soaked mesquite chips over them. Then immediately set the meat on a grill over the smoke, about an inch from the coals. Cover the grill and adjust the dampers to maintain a slow, steady heat. Let meat sear for about 12 minutes (this is meant to flavor, not to cook the meat) and turn over to sear the other side for the same amount of time. Remove it from the heat, saving any juices on its surface, and transfer to the refrigerator. Let it cool thoroughly, about one hour. After the meat has cooled, trim away any surface fat or cartilage. With a sharp knife, cube the meat into the smallest pieces you have patience for, saving all juices. Heat the olive oil in a large, heavy pot over moderate heat. Stir in the garlic and saut‚ until it turns translucent. Stir in the meat and all reserved meat juices, adding just enough beef broth to cover, or about one cup. Pour in the lime juice and sprinkle in the rest of the seasonings, stirring and tasting as you go. Crumble in a few piquins or other fiery chilies to bring the heat up to taste. However, do not try to adjust the seasoning to perfection right now; it's easy to ruin a chili by correcting the flavors too soon -- the long cooking will smooth and sweeten it. Lower the heat to as low as possible. If the pot is left to boil, the meat will toughen. Every half hour or so after the first hour, taste for seasoning, adjusting and thickening with the masa harina a teaspoonful at a time. The chili should be about ready to eat in three hours, although it will benefit from a night's aging in the refrigerator. Serve it simmering in large, heavy bowls with an ample supply of soda crackers and a side of beans, but not much else except, maybe, hot, black coffee or quart-sized glasses of iced tea or a few frosty bottles of your favorite beer. And, after a good long while, push things aside, lean back in your chair, and start arguing. From the article "Just Another Bowl of Texas Red" by John Thorne in the September/October 1990 issue of Chile Pepper Magazine. -------------- Posted to the BBQ List by Carey Starzinger on Jul 29, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Real Texas Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds boneless beef stew meat or 6 ounces beef suet -- (hard white animal -- fat), cut into 1 pi -- (see note) 3 centiliters garlic -- crushed, (3 to 4) 2 teaspoons salt 1 teaspoon black pepper -- freshly ground to -- tas 4 tablespoons chili powder -- , (or to taste), up -- to 6 8 tablespoons masa harina -- (corn flour) 6 cups hot water 2 tablespoons vinegar 2 teaspoons instant beef bouilion -- , (or 2 cubes) 1 single red chilies -- crushed or drie -- chop Remove gristle and most of fat from meat; cut into 1/2 inch or smaller cubes (some of the beef should be chipped or flaked). Place suet in large skiller or heavy kettle and render it (cook until fat melts). Discard the residue. Add meat to hot fat and saute until lightly browned. Add garlic, salt, black pepper and chili powder. Mix well a let seasonings permeate meat a few minutes. Sprinkle in masa harina and mix, stirring rapidly until smooth. Add water, vinegar, bouillon and chilies. Reduce heat and simmer until meat is very tender; some of the meat should virtually dissolve into the chili. If chile becomes too dry while cooking, add a little water from time to time. Correct seasonings. When done, skim fat from surface (you can refrigerate overnight and scrape hardened fat off before reheating). Note: Because of health concerns, many chili cooks substitute a small amount of vegetable oil or shortening for rendered beef suet, which is a highly saturated fat. Present with pinto beans and chopped onion on the side to mix in as desired. Serve with crackers, tortilla chips, warmed flour tortillas or corn bread. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tarantuala Jack's Thundering Herd Buffalo Tail Chile Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds cubed beef 2 medium onions -- chopped 3 la garlic -- minced 2 cans chicken broth -- (14oz) 2 cans plain tomato sauce -- (12oz) 7 tablespoons good chili powder 2 tablespoons ground cumin 1 teaspoon hot sauce Brown meat in a skillet, and then put it in a good sized pot. Simmer with onions and garlic and chicken broth for 1.5 hours covered. Don't open the lid! Add the tomato sauce, chili powder, and cumin (and anything else you've decided to throw in). Stir. Put the cover back on, and simmer for another 15-60 minutes (timing is not crucial). But take the lid off 15 minutes before serving so the aroma fills the kitchen! Serve with crusty bread. Or no bread. Chili's one of those things that refuses to be destroyed. Posted to the BBQ List by Jeff Lipsitt on Oct 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Terry's Backflash White Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR THE BEANS*** 1 pound white navy beans 1 small red bell pepper -- diced 1 small green bell pepper -- diced 1 medium Spanish onion -- diced 2 tablespoons olive oil 7 cups chicken stock 2 centiliters garlic 3 teaspoons cumin 3 teaspoons chile powder 3 plum tomatoes -- chopped salt and pepper ***FOR THE CHICKEN*** 3 wh bone-in chicken breasts 2 tablespoons olive oil 1 teaspoon chili powder 1 teaspoon cumin 1 tablespoon garlic -- diced 2 tablespoons fresh cilantro -- chopped BEANS Soak overnight in water to cover. Drain. Over low heat, stir peppers and onion in olive oil for one minute. Add beans and saut‚ over medium heat for 5 minutes, stirring constantly. Add stock, garlic, cumin and chili powder. Simmer, uncovered until beans are soft, about 1 1/2 hour adding more broth as necessary. Stir in tomatoes about 20 minutes before beans are done and season to taste with salt and pepper. CHICKEN Crack the breast bones to flatten. Rub breasts with oil and season with remaining ingredients. Then roast in a preheated 350f oven about 30 minutes being sure not to overcook. Cool slightly and remove meat from bones. (If boneless breasts are used, grilling is preferable since they would dry out quickly if roasted). Serving Place a generous portion of beans in large flat soup bowl. Slice chicken thinly, keeping skin on and place on top of the beans. Garnish with salsa, sour cream, cilantro, and a warm quesadilla. Make quesadillas by topping a soft flour tortilla with about 1/4 cup grated cheddar cheese, 2 tablespoons sour cream, and hot peppers to taste. Fold each into quarters and warm through in a 350F oven. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Wick Fowlers 2 To 3 Alarm Chili Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds chili meat 1/4 cup oil 1 onion -- chopped 2 centiliters garlic -- chopped 16 ounces tomato sauce 1 teaspoon paprika 1 1/2 teaspoons cayenne pepper 2 cups water 1/3 cup chili powder 2 teaspoons salt 2 teaspoons ground oregano 1 teaspoon cumin 2 teaspoons masa corn flour Brown meat in oil. Drain and set aside. Saut‚ onion and garlic in same oil; and add beef and all ingredients *except masa*. Cook until tender (1 1/2 hrs.) If not from Texas, or do not have a bunch of kids and need to s-t-r-e-a-c-h your budget, add 4 cups canned kidney beans. Beans will tend to tighten the chili and give it some body. If you do not add beans, then... Add some water to masa to make loose paste and add to mix while stirring. This will *draw* chili tighter. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -