More Chile Good Stuff!!

[pawclaws]

Here is one of mine:

Pawclaws Own Chile Con Carne Con Frijoles
Ingredients:
1 pound veal in 1/2 inch cubes
1 pound pork loin cut in 1/2 inch cubes
16 Roasted pablano peppers seeded and finely diced
8 Roasted habanero peppers seeded and finely diced
2 medium yellow onions finely diced
7 Cups of chicken stock
1 Cup precooked Anastazi beans
1 Cup precooked Pinto beans
1 Cup precooked light red Kidney Beans
1 cup tomatillos, peeled, seeded and diced
1 cup Italian or plumb tomatoes peeled, seeded and diced.
1/2 cup finely chopped cilantro
6 heads garlic finely minced
4 TBsp flour
2 TBsp Olive oil
1 TBsp Chile powder
2 teaspoon garlic powder
2 teaspoon cumin
1/2 teaspoon fresh ground pepper
1 teaspoon powdered onion
1 teaspoon dried parsley
1/8 teaspoon cocoa powder

Directions:
In olive oil, saute onion to clear and add meat cubes and continue cooking until browned. Add garlic and other spices except cilantro and parsley. Combine well. Sprinkle flour over mixture lightly and combine. Add tomatoes, peppers, and tomatillos and stir once more. Slowly while stirring add chicken stock. Just enough to obtain the consistency of a somewhat thickened soup. Continue cooking covered for about 45 minutes stirring occasionally and adding more broth to prevent scorching. At end of cooking add beans cilantro, parsley and remaining chicken stock. Test for seasoning and adjust as required.

This recipe and 25 other Pawclaws original recipes are available in Deer Camp Dan's Cookbook available at Bass Pro shops for $19.95 with half of all proceeds going to Hunters Helping Hunters!

 

[pawclaws]

Best "Texas" Chili - Weight Watchers Favorite

4 teaspoons Oil, olive
2 cups Onions, chopped
1 cup Celery, finely chopped
3 Garlic cloves
1 pound Beef, ground, lean, broiled
2 cups Tomatoes, plum Italian
reserve liquid), chopped
2 cups Tomato sauce
12 ounces Beans, Kidney red
cooked and drained
12 ounces Beans, Pinto
cooked
2 tablespoons Sugar, granulated
3 Bay leaves
3 Allspice, whole
1 tablespoon Chili Powder
1 teaspoon Oregano, dried
1/2 teaspoon Pepper, black
ground
1/4 teaspoon Cumin, ground
1/4 teaspoon Pepper, red ground

In medium nonstick skillet, heat oil, add onions, celery, and garlic; cook over medium heat until softened, about 2 minutes. Place vegetables and remaining ingredients in slow-cooker; stir to combine. Cook on low setting 4 hours. Each serving provides: 1/2 fat; 2 proteins; 2 1/4 vegetables 1 1/2 breads; 15 optional calories Per serving: calories: 354 | Protein: 23 grams Calcium: 89 milligrams | Fat: 14 grams Sodium: 536 milligrams | Carbohydrate: 36 grams Cholesterol: 49 milligrams | Dietary Fiber: 6 grams Selected from a 1991 collection of winning recipes; submitted by Cheryl Penner, Fresno, California. "Weight Watcher Favorite Homestyle Recipes" NAL Books, Penguin Books Ltd, Harmondsworth, Middlesex England Weight Watchers International, Inc. 1993 ISBN 0-453-01029-6 typed 6/18/94 by Dorothy Hair

 

[Elkhunter]

Why do they call it Chili if it is hot?

 

[Gunner46]

JEEEEEZZZZEEE PAWS, what do want us ta do? Tote a shopping cart out to te field with us? Will all that fit into my truck bed?

 

[Gunner46]

Give up EH, what?

 

[pawclaws]

Gunner ya cook it then put it into a glass jar and take the jar with you!

(It'll eat through metal!!

 

[pawclaws]

Pawclaws Own Blazin Saddles Chile with Spaghetti:

1 1/2 cups dry pinto beans
2 Tablespoons cooking oil
1 clove garlic
1/2 cup chopped onion
1/2 cup chopped green pepper
1 pound ground beef
8 ounces (1/2 package) spaghetti(broken into thirds)
1 46 ounce can tomato juice
1 Tablespoon chile powder
1 Tablespoon PLUS 1 teaspoon salt (divided)
1 teaspoon oregano
1 teaspoon paprika

Rinse and clean beans. Cover with water at least 2 inches over and soak overnight. Drain, rinse and add six cups of salted (1 Tablespoon) water. Cook over medium heat slowly for about an hour and a half with the lid on and partially cracked. Drain the beans when tender and reserve the liquid. Brown meat, onions, peppers, and garlic in hot oil. Add the tomato juice and spices to the meat mixture, cover and simmer for about another hour. Add additional liquid from the bean cooking water as needed. Add the beans and broken spaghetti pieces. Continue cooking until the spaghetti is tender and the dish is heated completely through and begins to thicken.

<FONT COLOR="#800080" SIZE="1">[ 02-02-2004 05:04: Message edited by: pawclaws ]</font>

 

[pawclaws]

Californicators Style!

C.V. Woods World Championship Chili

1 (3 lb) chicken
1-1/2 Quart Water
1/2 Pound Beef suet
1/4 Cup Finely chopped celery
7 Cup Peeled, chopper tomatoes
2 Teaspoon Sugar
5 Pound Ctr cut pork chops , thin
4 Pound Flank steak
3 Medium onions,
Cut in 1/2 inch pieces
3 Green peppers,
Cut in 3/8 inch pieces
1 Pound Jack cheese, shredded
6 Long green chiles
1 Teaspoon Oregano
1 Tablespoon Ground cumin
1/2 Teaspoon MSG
1 Tablespoon Pepper
4 Teaspoon Salt
5 Tablespoon Chili powder
1 Teaspoon Cilantro
1 Teaspoon Thyme
1 Cup Beer
2 Cloves garlic,
Finely chopped
Juice of lime

Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth.

In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2 hours.

Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares.

Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add tomato mixture, chiles, beer mixture and garlic to chicken broth.

Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 min.

Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours.

Reheat chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon.

 

[pawclaws]

3 pounds Sirloin rough ground
2 pounds Pork rough ground
4 cups Stewed tomatos
3 Onions chopped
4 Jalapenos seeded &, chopped
5 tablespoons Cumin
Branding Iron Chile

3 tablespoons Tabasco sauce
2 ounces Sour mash whiskey
16 ounces Beer
2 teaspoons Salt
1 cup Tomato paste
1/2 teaspoon All spice
5 Garlic cloves minced
2 Bell peppers chopped
3 cups Tomato sauce
2 tablespoons Corn oil or peanut oil


Heat the oil in a large, cast iron skillet. Cook the meats, onions, garlic and Bell peppers until meat is browned and the onions are transluscent. In a large pot bring the beer and whiskey to a slow boil. Add the meat mixture, tomato sauce, tomato paste, and all spices except 1 T of cumin. Reduce the heat, cover and simmer for 1 hour stirring frequently. Remove the lid and cook for 30 minutes more continuing to stir frequently. Add the remaining cumin and serve. Origin: Pat Kilgore, Chili cook and a great lady! circa 1989

 

[pawclaws]

Beef And Macaroni Chili

1 Cup Macaroni, raw
1/2 Pound Ground beef
1/2 Teaspoon Garlic powder
1 Teaspoon Chili powder
1 Pinch Salt
1 Pinch Pepper, freshly ground
1 Can Tomato soup
1 Ounce Mozzarella cheese

Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving add grated cheese. Cover and heat until cheese melts.

Estimated 3 protein, 1 1/2 starch, 1 fruit & veg. Source: Eat Light and Love It!

Leftovers are good reheated the next day and can be frozen. Favorite quick recipe of Elizabeth Rodier and family.

 

[dgibson]

dgibson's Own Kentucky-Style Number One Red-Hot Smack-Your-Mama Dang-That's-Good You-Can't-Handle-The-Truth Chili

Ingredients:
1 can of chili sauce from grocery store (brand doesn't matter)
1 pound ground beef, browned & drained
hot sauce (add to taste--brand doesn't matter)

Directions:
Combine, heat, and serve.

NOW THAT'S GOOD EATIN'!

 

[pawclaws]

"2003 World Championship Chile Cook Off First Prize Winner"

"Bronco Bob's"
1 cup onion, chopped
1 canned green Hatch chile, chopped
1 tablespoon minced garlic
1/2 cup El Pato tomato sauce
1 tablespoon tomato paste
1 can chicken broth
8 tablespoons California chili powder*, divided
2 teaspoons salt
1 1/2 teaspoons Accent, divided
1 teaspoon Tabasco sauce
2 1/2 pounds Tri Tip beef, cubed
4 ounces pork sausage
2 tablespoons New Mexico chili powder*
3 tablespoons of cumin, cumin
1 tablespoon hot New Mexico chili powder*
2 teaspoons of lime juice

1. In chili pot, combine onion, green chili, garlic, tomato sauce, tomato paste, chicken broth, 6 tablespoons California chili powder, salt, 1 teaspoon Accent, and Tabasco sauce. Bring to a simmer. Cook 1 hour.
2. Brown beef and sausage and set aside.
3. Add the remaining 2 tablespoons of California chili powder to the chili pot.
4. Add the beef and sausage. Simmer for 30 minutes, adding more chicken broth as needed.
5. Add the New Mexico chili powder and 2 tablespoons cumin to the chili pot and simmer another 45 minutes.
6. Add the remaining Accent, cumin, hot chili powder and lime juice to chili pot. Cook for 30 minutes, adding chicken broth as needed. Salt to taste. *Winner Bob Wetzel orders his spices from Sespe Creek Chili Potters, run by former ICS champion Jim Beaty. Spices from Penderys, Gebhardt, or your favorite manufacturer can be substituted. Bob also adds 1/2 of a boneless pork chop to the chili pot while simmering and removes its 30 minutes before it's finished.

 

[IcyHot]

Paws,
I have found that glass jars and hunting are generally not good terms to use together. Unless you are hunting from a camp that is accessible from a fairly smooth road you may end up with chilli and glass all over the truck. If you are packing in glass is really heavy also. As for us we pack the horses in to our camp so we pack in tupperware or ziplock bags packed in a narrow cooler. Was just a thought if you are going to be packing anything for a long distance.

 

[pawclaws]

You just have to drive careful, packe careful, and make sure the mason jar doesn't touch the portable TV in the backpack!

 

[IcyHot]

We drive as careful as we can with a trailer full of horses, but our roads are not all the best in the world. Most of the roads we drive down (when we use roads)to hunt without the horses are definitly not going to be good for glass no matter how careful you pack it. Also like I said we dont stay on the roads much so it is to heavy to pack. Tvs are definitly not an option...lol. we pack light because either us or the horses have got to carry it for several hours. I would much rather save the extra weight for the meat I am bringing back.

 

[pawclaws]

See what you can carry when you get somebody else to carry it!

1. Shelters:

3 Room Dome Tent . (14x18x7) Sleeps 8
3 Room Dome Tent (9x14x6) Sleeps 6
*3 Room Wing Tent Sleeps 12
*1 Room Dome Tent (7x9x5) Sleep 2 to 4 (4 each)
One man pup tent (2 each)
12 x 12 Screen Tent
12 x 12 Dining Fly
Privacy shelter/shower stall
10 x 10 tarps (3 each)

2. Cooking/Kitchen Gear

*2 Burner Coleman Propane Stoves (3 each)
*2 burner coleman white gas stove(2 each)
1 burner butane stove (3 each)
1 burner backpack butane stove
1 burner backpack propane stove
1 burner backpack sterno stove
1 burner backpack hexamine stove
1 burner backpack alcohol stove
Coleman stove top oven
coleman stove top toaster
Campfire stand alone grill grates (2 each)
14 inch cast iron skillet w/lid
10 inch cast iron skillets (2)
10 inch cast iron sillet with lid
10 inch cast iron fat free skillet
10 inch cast iron griddle
10 inch stainless steel skillet
12 inch non-stick skillets (Beaten to death)(2)
8 inch cast iron skillet
3 compartment cast iron breakfast (bacon and egg) skillet
nonstick pancake griddle (2)
Cast Iron 4 IN 1 double skillet/Dutch oven
Cast iron oval roaster Number 7
14 inch Chuck Wagon
12 inch Chuck Wagon (2)
2 quart Dutch oven
14 inch Dutch Oven (2)
10 inch Dutch Oven (5)
14 quart aluminum pots w/lids (2)
12 quart stainless steel lobster pots w/strainers/steamer (2)
32 quart food preparation/storage bowl
14 quart food preparation bowls (2)
10 quart food preparation bowls (2)
Cutting boards (4)
knife sets (3)
kitchen utensil set (100 items)
serving plates with utensils (12 settings)
10x10 baking pans (4)
Cast Iron corn Stick Pan
9" pie pan (3)
Deep Dish Pizza Pan for Cobblers
Roasting/Serving pans 11 1/2 inch by 15 1/4 inch(3 each)
Four man Aluminum Cooking kits (2)
1 man aluminum/ stainless steel cooking/mess kits (5)
Plastic Dish pans (4), sponges, towels, cleaning products
Sanitation kit
Garbage Collection Bags
8 cup percolator
12 cup percolator
12 cup percolator/boiler
manual coffee grinder
3x5 steel food preparation table
2 x 5 dining table
3 x 6 dining table
54 quart ice chest (6)
6 pack size cooler (4)
8 pack size DC refrigerator
Coleman Hi Stand
Dry Goods/spice Chuck Box (3 Gallon)(3 each)
Fuels Chuck Box (3 Gallon) (2 each)
Canned Goods Chuck Box (3 Gallon) (3 each)
Utensil Chuck Box (3 Gallon) (2 each)

******* Civil War Re-Enactment Gear******
mid nineteenth century water dipper/ladel
mid nineteenth century coffee boiler (45 cup)
mid nineteenth century enamel dish pan
mid nineteenth century enamel pan
mid nineteenth century evamel drinking cup
mid nineteenth century Spyder fry pan
mid nineteenth century galvanized wash tub
mid nineteenth century pitchers (2)
mid nineteenth century corked bottles (8)
mid nineteenth century corked clay jug
mid nineteenth century crock bowls (4)
mid nineteenth century wicker baskets (8)
mid nineteenth century butcher knives (4)
hand made bull horn handle and brass Bowie knife
mid nineteenth century tea service(4)
mid nineteenth century silver plate service (for 12)
Wooden forks and spoons (8 each)
galvanized spatula
pot skimmer
mortise and pestel
ceramic water pitcher and wash basin
rustic cherry wood cutting board

3. Heating/Lighting
5000 BTU Propane Catalytic Heater
3000 BTU Propane Catalytic Heater
55,000 BTU Kerosene Torpedo
15,000 BTU Kerosene Heater/Stove
10,000 BTU Kerosene Heater/Stove
*Propane Lanterns (3)
*White gas lanterns(2)
*Battery Powered Lanterns (2)
*Hi Beam Spot Lights (3)
Kerosene Lamps (3)
Kerosene lanterns (4)
*Four Cell Mag Lites (3)
*Mini Mag lites (6)
Streaming LED Lights with color filters (2)
snake light
*Tap Lights (6)
Battery Table Lamps (2)
Candle lanterns (2)

4. Miscellaneous
Folding recliners (2)
folding chairs (8)
Stack Chairs (4)
Pack Cots (2)
Folding Oversize Camp Cot w/matress
Sleeping bags, adult (4)
Sleeping bag, child (4)
ground pads (2)
shower and stall
3 gallon water containers (6)
Boom Box with CD player
DC black and white 5inch television (2 each)
Set Up Chuck Box (3 Gallon)
*Rods and reels (10)
Fanny and belt pack (15 pound capacity)
Day Pack (20 pound capacity)
Long Range Back Pack (75 pound capacity) 4 (two with frames)
Well stocked first aid kit
fire extinguishers (4)
Hand axe (2)
back pack saws (2)
Bow saws (2)
folding shovels (2)
Multi channel radios (2)

Pre-Pack Bucket Inventory: (White plastic watertight multi-purpose buckets)
(These may be used for seats, table legs, shelf supports, or any purpose intended for a bucket as well as to pre-pack and organize gear.)
K-1 Herbs and Spices (Large variety plus boullion and tea).
K-2 Fuel for Cook Stoves, Lanterns, and Heaters Propane. Butane, and Sterno
(This nomenclature may be composed of several buckets, ergo K-2P (Propane) K-2B (Butane) K-2C (Charcoal) K-2S (Sterno) K-2K (Kerosene) K-2WG (White Gas))
K-3 Staple Dry Goods (Coffee Service includes pot and cups sugar and creamer)
K-4 Staple Dry Goods (Dry provisions flour, sugar. sweetener corn meal, dry milk, baking powder, baking soda, etc.
K-5 Staple Dry Goods Grains (Rice and beans 6 to eight pounds each)
K-6 Dehydrated Foods for Back Packing or General Use
K-7 Canned Meats
K-8 Dry Beans (50 lbs)
K-9 Staple Canned Goods
K-10 Recipe Bucket(K-10M Monday, K10-T Tuesday, etc. pre-packed for recipes minus cold storage or found) One bucket for one or more days.
K-11 Staple Dry Goods Fresh Foods Storeable As Is (Potato, Onion,Other Root Vegetable, etc.
BP-1 Back Packing Gear (Individual Mess Kits)
BP-2 Emergency Standard Items (First Aide through Radio)

.
Well actually this is just a list of my acquired camping out gear andx tomorrow I'm going to a two day auction that has more 1800s goodies!

[ 04-15-2004, 08:44: Message edited by: pawclaws ]

 

[ELKCHSR]

Those look to be good reciepts and a lot of stuff for a camp, I am going to try one tonight to see how it works..Thanks Paws....

 

[Calif. Hunter]

Tomato soup in chili? Canned tomatoes in chili? Diced green peppers in chili? Chicken in chili? Why don't you just call it spicy spaghetti sauce?


Ridiculous.

Beef
Cumin
Chili powder
Oregano (just a pinch)
Water
Masa (corn) flour
Salt
A little can of tomato sauce, if you must.

If you like it hot, add cayenne pepper. If you want gas, add beans.

Brown meat (in a little olive oil if you are not using ground beef with fat in it), add a cup or two of water, add flour mixed with water into a paste. Add spices to taste and simmer for an hour. Add tomato sauce and beans while simmering if desired.

 

[pawclaws]

Hey Cali; if you check the record you will discover that it were you Californians and New Mexicans what messed up chile with all the extra stuff turning it into "Chile stew!" (Still tastes good though!)

 

[Calif. Hunter]

What record was that? Tiajuana Brass? Bay City Rollers? Three Dog Night?