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covered, with onions, garlic, and broth for 1-1/2 hours.
Add the tomato sauce, chili powder, and cumin. Stir; simmer on low for
another hour. Add water if needed. Stir occasionally.
 Tavern Chili
Yield: 6 Servings
1 lb beef,Ground
2 T chili powder
1 clove garlic,minced
1 pouch soup mix *
3/4 c beer (or water)
1 cn tomatoes **
1 cn kidney beans,drained ***
1 cheddar cheese,shredded
1 sour cream
Crumble beef into 2 qt microwave-safe casserole; stir in chili powder
and garlic. Cover with lid; microwave on HIGH 5 mins or until beef is
no longer pink, stirring once during cooking to break up meat. Spoon
off fat. Stir in soup mix beer or water, tomatoes with their liquid
and beans. Cover; microwave on HIGH 3 mins or until hot and bubbling.
Stir again. Reduce power to 50%. Cover; microwave 10 mins or until
flavors ar well blended, stirring once during cooking. Let stand,
covered, 5 mins. Garnish with cheese and sour cream.
 Tempeh And Vegetable Chili
Yield: 4 Servings
1 c kidney (or pinto beans)
1 c white (or blue corn),Dried
-kernels
1 pk tempeh (8oz)
1 T olive oil
1 md onion,finely chopped
1 md red bell pepper,seeded and
-finely,Chopped
1 md green bell pepper,seeded
-and finely,Chopped
2 cl garlic,minced
4 lg tomatoes,peeled and stewed
-then br
2 T chili powder (or paste from)
-2-3 chil,ies
1/2 t oregano
1/2 t cumin
1/4 t paprika
1/4 t tabasco style pepper sauce
4 c water (or tomato juice)
Soak the beans and corn overnight, then cook until done. Cut the
tempeh into small cubes and brown with the onions in oil.
(Alternately you can grate the tempeh) Add bell peppers and garlic
and saute 5 to 10 minutes. Stir in the tomatoes, beans, corn, and
herbs and spices. Add water or tomato juice. Bring to a boil, then
reduce the heat and simmer for an hour., stirring often to prevent
sticking and burning. Serve with lime wedges squeezed over each
serving or with grated vegan cheese.
 Tempeh Chili
Yield: 4 Servings
8 oz tempeh
2 T soy-sauce,tamari
2 T water
1/4 t garlic powder
1/4 t onion powder
1 T soy (or sesame oil)
6 T olive oil
1/2 t oregano
1 t mustard powder,(or seed)
1 t cumin
1 T chili powder
1 green pepper,chopped
1 onion,chopped
1 t salt
1/4 t black pepper
2 T soy sauce,tamari
1 tomato,fresh,chopped
28 oz canned tomatoes,peeled and
-chopped,+ juice
15 oz kidney beans plus,Canned
-juice & wa,ter to make 1
Marinate Tempeh with next 5 ingredients for one hour (turning after
30 minutes) Grate Tempeh and set aside with marinade. Heat next 5
ingredients in a large saucepan. Add green pepper, onion and Tempeh (
with marinade) and saute. Combine all ingredients, bring to boil and
simmer 30 minutes.
 Tennessee Chili
Yield: 2 Servings
2 t butter (or margarine)
3 lb beef chuck,cut into 1/2
-inch piece,s
1 lg onion
1 green pepper,chopped
1 garlic clove,crushed
4 to 6 tbsp. chili powder
2 bay leaves
2 t each,oregano & sugar
1 t each,cumin & salt
1/2 t pepper,Freshly Ground
1 (16 oz.) can stewed tomatoes
1 (14 1/2 oz.) can beef broth
1 (16 oz.) can red kidney
-beans,drai,ned & rinsed
1 (8 oz.) can tomato sauce
1 c water
1 T cornmeal
In Dutch oven melt butter or margarine over high heat. Add beef and
brown. Drain excess fat. Stir in onion, green pepper and garlic;
saute until vegetables are softened, 3 minutes. Stir in next 7
ingredients; cook 2 minutes. Add remaining ingredients. Bring to a
boil; reduce heat, cover and simmer 1 hour. Simmer uncovered 1 to 1
1/2 hours more. Discard garlic and bay leaves.
 Tex-Mex Turkey Chili
Yield: 4 Servings
2 turkey thighs
1 c water,Boiling
28 oz tomatoes with liquid
2 large onions,chopped
3 green peppers
-seeded/chopped
2 garlic cloves,minced
2 t chili powder,or more
1 1/2 t cumin
1/2 t oregano,Dried
1 salt & fresh-ground pepper
1/4 c extra sharp cheese,Shredded
- cheddar,jack, optional
Put turkey thighs on a chopping board; slice meat away from the
bones. Cut meat in 1-inch cubes, discard skin. Spray a non-stick pot
(or pressure cooker) with cooking spray for no-fat frying. Add cubed
meat. Brown over moderate heat in its own melted fat (no added oil
needed). Remove from flame and stir boiling water into juices in pot.
Pour liquid into a cup, set aside until fat rises to surface. With a
bulb-type baster, skim off and discard surface fat. Return
fat-skimmed liquid to pot. (Bones may be added for flavor and removed
before serving.) Add all remaining ingredients except cheese. Cover,
simmer over low heat until tender, about 1 hour in conventional pot,
or 20 minutes in pressure cooker. Uncover, continue to simmer until
most of the liquid evaporates and chili is thick. Spoon into serving
dish.
 Texas "Lava" Chili No. 3064
Yield: 1 Servings
4 lb boneless sirloin roast
2 lb boneless venison roast
2 c lone star beer
1/2 c regular coca cola
4 md onions,chopped coarse
5 cloves garlic,minced
2 c tomato sauce
1 c sour mash bourbon [ Pobierz całość w formacie PDF ]