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Recipes

RcpCardDeluxe Camp Chili with Jerky
RcpCardDiet Chili
RcpCardDynamite Chili with Beans
RcpCardEast Texas Red Chili
RcpCardEastern Establishment Chili
RcpCardFavorite Chili
RcpCardFire Alarm Chili
RcpCardFire Camp Chili
RcpCardFireside Chili
RcpCardFirst Alert Chili
RcpCardFred Drexel's 1981 Winning Recipe Chili
RcpCardFuzzy's Fantastic South Texas Road Meat Chili
RcpCardGarden Harvest Chili
RcpCardGene Bartz World Famous Chili
RcpCardGreen Chili
RcpCardGreen Chili 2
RcpCardGringo Chili
RcpCardGround Turkey and Black-Bean Chili
RcpCardGuadalajara Mexican Chili
RcpCardHalf-Hour Chili
RcpCardHam Flannagan's Virginia Champ Chili
RcpCardHarrods Creek Vegetarian Chili
RcpCardHeadquarters Chili
RcpCardNo-Salt Chili Con Carne
RcpCardSinfully Good Chili

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Deluxe Camp Chili with Jerky

1 servings

6 ounces Jerky
3 tablespoons oil
1 teaspoon Whole cumin seed
4 tablespoons chili powder
1 teaspoon onion flakes
1 teaspoon oregano
1/2 teaspoon cumin, (powdered)
1/4 teaspoon garlic powder
Water as needed
Flour for thickening

Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy pot, simmer jerky and cumin seeds gently in moderately hot fat/oil for one to two minutes, stirring steadily to prevent burning. Add chili powder and continue to stir until well mixed.(Amount of chili powder will depend on the hotness of the jerky and your taste.)Add onion flakes, oregano, powdered cumin, garlic powder, and enough water to cover generously. Stir. Simmer one to two hours, adding water as the jerky takes it up. Allow chili to cool, and reheat before serving. If a thicker chili is prefered, add a little flour mixed to a paste with hot liquid from the pot and cook to desired consistency, stirring frequently

Nutrition Facts
Amount Per Serving: Calories 487 - Calories from Fat 408
Percent Total Calories From: Fat 84%, Protein 3%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 3g, Cholesterol 0mg, Sodium 245mg, Total Carbohydrate 16g, Dietary Fiber 6g, Sugars 0g, Protein 4g, Vitamin A 8499 units, Vitamin C 16 units, Calcium 0 units, Iron 5 units

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Diet Chili

8 servings

1 tablespoon Oil -- vegetable
2 Onions -- finely chopped
2 pounds Beef -- coarse grind
2 tablespoons Red chile, ot -- ground
3 tablespoons Red chile, ild -- ground
1 garlic clove
1 teaspoon oregano, ried -- pref. Mexican
1 1/2 teaspoons cumin
1/2 teaspoon salt
5 Tomatoes -- coarsely chopped
12 ounces Green chiles -- whole

1. Heat the oil in a medium-sized heavy saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Combine the meat with the ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice mixture to the pan. Break up any lumps with a fork and cook, stirring occasionally, about 15 minutes until the meat is evenly browned.~ 3. Add the tomatoes and green chiles with their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding water if necessary.Taste and adjust seasonings.~ 4. Allow to cool, then refrigerate. When fat has risen and congealed, skim it off, than reheat chili.

Nutrition Facts
Amount Per Serving: Calories 3 - Calories from Fat 1
Percent Total Calories From: Fat 31%, Protein 15%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 146mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 18 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Dynamite Chili with Beans

4 servings

1/2 cup Soaked pinto beans -- drained
1 tablespoon Oil or bacon drippings
1 large Sliced onion
1/2 medium Chopped green pepper
1 Minced garlic clove
2/3 pound Boneless pork cut into -- 1/2 inch cubes
1/3 pound Stew meat cubed
16 to 1 ounce Ca whole tomatoes
2 tablespoons chili powder
1 Diced Jalapeno pepper OR
serrano pepper
1 teaspoon Dried Mexican oregano
2 teaspoons cumin
1/3 cup dry red wine
Salt to taste
Fresh ground pepper to taste
2 tablespoons Tortilla flour mixed in
Water to form a paste

Combine water and beans in medium saucepan and bring to boil over medium high heat. Reduce heat and simmer until tender, about 1 hour. Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. Saute until tender. Transfer to Dutch Oven and set aside. Add pork and beef to same skillet.Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add wine and cook, uncovered, 30 min. Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken

Nutrition Facts
Amount Per Serving: Calories 24 - Calories from Fat 7
Percent Total Calories From: Fat 28%, Protein 14%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 34mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 2270 units, Vitamin C 29 units, Calcium 0 units, Iron 1 units

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East Texas Red Chili

10 servings

2 tablespoons oil
2 pounds Chili meat
2 Large onions -- finely chopped
1 teaspoon garlic powder
1 tablespoon Leaf oregano
4 tablespoons paprika
1/2 teaspoon cumin
1 teaspoon salt
28 to 1 ounce Ca tomato sauce
28 to 1 ounce Ca whole tomatoes
3 cups Water -- divided
6 Dried ancho chili peppers -- s
1 milk chocolate cand, (4.5 oz)

Place oil in a 5 to 6 quart pan with meat and onions.Saute, stirring frequently. Add garlic powder, oregano, paprika, cumin, salt and tomato sauce. Chop the whole tomatoes into large pieces, then add to mixture. Heat 2 cups water to boiling and add ancho peppers. Stir occasionally, until peppers are soft.
Drain and puree in blender. Add peppers to the meat mixture. Rinse blender with the remaining cup of water and add to the meat mixture. Add the chocolate candy bar and allow to simmer for approximately 1 hour

Nutrition Facts
Amount Per Serving: Calories 37 - Calories from Fat 28
Percent Total Calories From: Fat 76%, Protein 5%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 234mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 1674 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

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Eastern Establishment Chili

10 servings

2 cups kidney beans
1/3 cup olive oil
5 pounds Beef brisket -- cut 1/2" cubes
2 large Onions -- coarsely chopped
6 large Garlic cloves -- fine chop
2 Bell pepper
2 tablespoons dried basil
1 Bay leaves
2 tablespoons Ground Red mild chili
1 tablespoon cayenne pepper
1 tablespoon Chile caribe
2 tablespoons ground cumin
2 tablespoons Corn flour, (masa harina)
6 cups Canned tomatoes -- chopped
1/2 cup Freshly brewed coffee
salt
Freshly ground black pepper

Place the beans in a bowl, cover with water and soak overnight. Pour the beans and the water in which they were soaked into a heavy saucepan. Bring to a boil over high heat, then lower the heat and simmer, covered, for about 1 hour or until tender. Stir occasionally. Heat the oil or melt the lard in a large heavy casserole over medium heat. Pat the brisket dry and add it to the casserole. Stir the beef until it is quite brown on all sides. Remove it from the casserole and set aside. Add more oil or lard to the casserole if needed, then add the onions and garlic and cook until the onions are translucent. Stir in the green peppers, basil, bay leaf, ground chile, cayenne pepper, caribe, and cumin. Cook for about 1 minute, then add the corn flour (masa harina) and cook 1 or 2 minutes longer. Return the brisket to the casserole and add the tomatoes and their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally. Stir in the salt and blac!k pepper. Taste and adjust seasonings. Add the coffee and simmer, uncovered, for 1 hour longer. Add the kidney beans to the chili. Simmer, uncovered, for another 1/2 hour

Nutrition Facts
Amount Per Serving: Calories 210 - Calories from Fat 79
Percent Total Calories From: Fat 37%, Protein 18%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 123mg, Total Carbohydrate 23g, Dietary Fiber 3g, Sugars 0g, Protein 9g, Vitamin A 323 units, Vitamin C 3 units, Calcium 0 units, Iron 5 units

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Favorite Chili

6 servings

2 pounds Ground beef
1 cup Chopped onion
1 Chopped green pepper
10 milliliters Garlic -- minced
1 can tomato sauce, (15-oz)
1 can beer, (12-oz)
1 cup Shredded sharp cheddar
cheese
1 package Carrol Shelby Texas brand
Chili mix

Brown meat; drain. Add onions, pepper and garlic; cook until vegetables are tender. Add tomato sauce and 1 cup beer. Add large spice packet, salt and cayenne pepper to taste; mix well. Bring to a boil; reduce heat. Simmer 15 minutes. Gradually add remaining beer to masa flour packet, stirring until well blended. Add to meat mixture, simmer 5 minutes. Serve with cheese

Nutrition Facts
Amount Per Serving: Calories 1 - Calories from Fat 0
Percent Total Calories From: Fat 74%, Protein 25%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 2 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Fire Alarm Chili

6 servings

2 tablespoons margarine
2 pounds Ground beef
4 dashes Worcestershire sauce
4 tablespoons chili powder
1 teaspoon sugar
2 Onion -- Chopped
2 cans Tomatoes, (#2 cans)
1 can Chili beans, (#300)
Salt and pepper to taste

Melt the margarine in a large skillet. Crumble and brown the beef, adding salt and pepper to taste.Skim off excess fat. Add the worcestershire sauce, chili powder, sugar, onions and continue cooking until onions are almost done. Chop the tomatoes and add them along with the beans. Bring the mixutre to a boil then lower heat to simmer for about 1 hour before serving

Nutrition Facts
Amount Per Serving: Calories 54 - Calories from Fat 40
Percent Total Calories From: Fat 74%, Protein 4%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 86mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1554 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units

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Fire Camp Chili

120 servings

100 pounds pinto beans
4 cups Jalapeno chiles with juice
bacon, ground beef -- etc)
Salt to taste
onion, large -- chopped
40 pounds Meat, (ham, sausage, pork
4 cups chili powder

Soak Beans overnight, then raise to a bOil on high heat. Add all ingredients and simmer until tender (about 6 hours). Add Water as necessary. Stir occasionally. Makes 60 gallons

Nutrition Facts
Amount Per Serving: Calories 315 - Calories from Fat 16
Percent Total Calories From: Fat 5%, Protein 22%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1609mg, Total Carbohydrate 57g, Dietary Fiber 5g, Sugars 0g, Protein 18g, Vitamin A 1121 units, Vitamin C 5 units, Calcium 0 units, Iron 7 units

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Fireside Chili

8 servings

2 pounds Chili meat
1 pound Ground beef
2 tablespoons Bacon drippings
1 pint hot water
1 can Tomato puree, (10 1/2 oz)
1 teaspoon Tabasco
1 Chili pepper pod or more to
2 Large onions -- finely chopped
2 cloves garlic -- finely choppe
3 tablespoons chili powder, (heaping)
1 tablespoon oregano
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon Ground mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt

Brown meats; add bacon drippings and cook 5 minutes.Add hot water, tomato puree, Tabasco, pepper, onion and garlic; simmer 30 minutes. Add rest of the ingredients and simmer slowly for 1 to 2 hours. Serve with crackers, raw onion, grated sharp Cheddar cheese and plenty of cold beer

Nutrition Facts
Amount Per Serving: Calories 16 - Calories from Fat 6
Percent Total Calories From: Fat 36%, Protein 13%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 315mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1031 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

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First Alert Chili

12 servings

1/4 cup olive oil
4 whole onions, chopped
1 whole red pepper, medium, chopped
1 clove garlic, minced
2 stalks celery, chopped
4 Ground beef
1 tablespoon oregano
1/2 tablespoon red pepper, GROUND
1 1/2 tablespoons cumin
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon celery seed
1 whole ITALIAN PLUM TOMATO, diced
1 12 ounce beer
2 16 oz. cans red kidney beans

USE BOTTLES HOT SAUCE TO TASTE.IN A LARGE SKILLET, HEAT 1/8 CUP OF OLIVE OIL OVER MED-HIGH HEAT AND COOK THE ONIONS, RED PEPPER, GARLIC AND CELERY FOR 5 MINUTES, STIRRING. IN A LARGE, HEAVY POT, HEAT THE REMAINING 1/8 CUP OF OIL AND BROWN THE MEAT, STIRRING TO BREAK UP THE LUMPS AND TO PRODUCE A SMOOTH, UNIFORM MIXTURE. STIR IN ONION MIXTURE TO MEAT MIXTURE. ADD THE OREGANO, RED PEPPER, CUMIN, PAPRIKA, CHILI POWDER, CELERY SEEDS, SALT, PEPPER, TOMATOES WITH LIQUID AND BEER OR GINGER ALE. BLEND WELL. SIMMER 1 HOUR, UNCOVERED, STIRRING OCCASIONALLY TO THE MIXTURE DOESN'T STICK TO THE BOTTOM AND SCORCH. ADD KIDNEY BEANS AND THEIR LIQUID, BLEND AND SIMMER 30 MINUTES, STIRRING OCCASIONALLY. ADD HOT SAUCE TO TASTE IF DESIRED. TASTE FOR SEASONING

Nutrition Facts
Amount Per Serving: Calories 193 - Calories from Fat 56
Percent Total Calories From: Fat 29%, Protein 13%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 401mg, Total Carbohydrate 26g, Dietary Fiber 3g, Sugars 0g, Protein 6g, Vitamin A 1128 units, Vitamin C 29 units, Calcium 0 units, Iron 3 units

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Fred Drexel's 1981 Winning Recipe Chili

4 servings

2 1/2 pounds Beef brisket cut into -- 1inch cubes
1 pound Ground lean pork
1 large Chopped onion
2 tablespoons Wesson oil
Salt to taste
Pepper to taste
3 Minced garlic clove
2 tablespoons Diced green chilies
8 ounces tomato sauce
1 Beef boullion cube
12 ounces beer
1 1/4 cups water
4 tablespoons chili powder
2 1/2 tablespoons ground cumin
1/8 teaspoon dry mustard
1/8 teaspoon brown sugar
1 pinch(s) Oregano

In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally

Nutrition Facts
Amount Per Serving: Calories 98 - Calories from Fat 18
Percent Total Calories From: Fat 18%, Protein 10%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 415mg, Total Carbohydrate 12g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 2700 units, Vitamin C 12 units, Calcium 0 units, Iron 4 units

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Fuzzy's Fantastic South Texas Road Meat Chili

12 servings

3 medium Bell peppers -- chopped
3 medium Onions -- chopped
2 Fresh Jalapenos -- deveined &
Seeded
4 garlic cloves
4 pounds Chuck -- coarsely ground
5 pounds Venison -- coarsely ground
6 Drops Tabasco
7 ounces Green chiles -- diced
28 ounces Stewed tomatoes
water
Salt and pepper to taste

Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the vegetables in the oil a little, then add meat and brown. Stir in the remaining ingredients, and cover with about one inch of water. Season to taste with salt and pepper. Let it bubble slowly three to four hours. Skim the grease after it's cooked two hours and taste again to adjust the seasoning

Nutrition Facts
Amount Per Serving: Calories 2 - Calories from Fat 0
Percent Total Calories From: Fat 3%, Protein 16%, Carbohydrate 82%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Garden Harvest Chili

6 servings

2 tablespoons cooking oil
2 cloves garlic -- minced
1 Med. Sweet Red Pepper -- chopped
1 Med. Green Pepper -- chopped
1 1/2 cups Fresh mushrooms -- sliced
1/2 cup Onion -- Chopped
1 28 oz. can Whole Tomatoes -- cut-up, undrained
15 to 1 ounce Can Tomato Sauce
2 tablespoons chili powder
2 teaspoons sugar
1 teaspoon ground cumin
1 16 oz. can Kidney Beans -- rinsed and drained
2 cups Sliced Zucchini
10 to 1 ounce Packag Frozen Sweet -- Corn, defrosted
1 1/2 cups Cheddar Cheese -- shredded, (6
(optional)

Cheddar In a skillet, heat oil over medium-high. Saute garlic, peppers, mushrooms and onion until tender. Add tomatoes with liquid, tomato sauce, chili powder, sugar and cumin; heat to boiling. Reduce heat to low; add beans, zucchini and corn. Simmer, uncovered, about 10 minutes or until zucchini is tender. Spoon into bowls; sprinkle with cheese if desired. Yield: 6 Servings (2-1/2 Qts) Diabetic Exchanges: One serving (prepared with low-salt tomato sauce and no cheese) equals 2 starch, 2 vegetable, 1 fat; also, 252 calories, 675 mg sodium, 0 mg cholesterol, 44 gm carbohydrate, 10 gm protein, 7 gm fat

Nutrition Facts
Amount Per Serving: Calories 56 - Calories from Fat 45
Percent Total Calories From: Fat 79%, Protein 2%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 21mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 703 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

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Gene Bartz World Famous Chili

12 servings

2 pounds Hamburger
2 16 oz. cans Red kidney beans --, (med cans)
2 16 oz. cans tomato soup
2 teaspoons chili powder
1 can Ketchup --, (bean can size)


Mix all ingredients and cook in crockpot on low for 8-10 hours

Nutrition Facts
Amount Per Serving: Calories 57 - Calories from Fat 11
Percent Total Calories From: Fat 19%, Protein 9%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 530mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 537 units, Vitamin C 40 units, Calcium 0 units, Iron 1 units

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Green Chili

1 servings

1/2 pound Ground beef
1/2 pound Roast beef -- cubed
1/2 pound ground pork
1 medium Onion -- finely chopped
1/3 bn Cilantro -- chopped
1 teaspoon Leaf oregano
1 teaspoon Powdered onion
1 teaspoon dried parsley
2 tablespoons flour
1 Mexican beer
1 Tomato -- diced
3 tablespoons butter
1 clove garlic -- minced
2 teaspoons Tabasco
2 teaspoons Granulated garlic
2 teaspoons cumin powder
1/2 teaspoon black pepper
3 cups Chicken or beef stock
1 Green chiles; diced -- peeled
-- FOR ROUX
4 tablespoons butter
4 tablespoons flour

Saute beef, pork and roast beef in butter, chopped onion and minced garlic until brown. Mix in cilantro, tabasco, oregano, granulated garlic, powdered onion, cumin, parsley, pepper and flour. Cook over low heat for a few minutes. Add the chicken or beef stock, beer, green chiles and tomato. Bring to a simmer.Thicken with the roux. The chili should be the consistency of a stew. Let simmer for at least 45 minutes to one hour. Best when reheated. ROUX: 4 tablespoons butter; 4 tablespoons flour Melt the butter in a saucepan over medium heat. Whisk in the flour one tablespoon at a time and cook for about 4 to 5 minutes, whisking constantly until the roux is thick and forms a ball. Remove from heat and incorporate immediately into the chile

Nutrition Facts
Amount Per Serving: Calories 1379 - Calories from Fat 1036
Percent Total Calories From: Fat 75%, Protein 14%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 115g, Saturated Fat 63g, Cholesterol 367mg, Sodium 948mg, Total Carbohydrate 39g, Dietary Fiber 1g, Sugars 0g, Protein 47g, Vitamin A 3207 units, Vitamin C 2 units, Calcium 0 units, Iron 6 units

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Green Chili 2

6 servings

2 1/2 pounds pork roasts, (fresh shoulder -- preferred)
1 pound Pork soup bones
44 ounces canned tomatoes
23 ounces tomato sauce
28 ounces hot water
21 ounces Diced green chili strips
3/4 ounce diced hot peppers --, (3/4 to 1)
1 tablespoon sugar
1 1/2 tablespoons salt
1 tablespoon garlic

Cut pork into 1/2-inch squares and with the pork bones, fry over low heat until brown and the meat is slightly dry. If pork is very fat, pour off all but 4 or 5 tablespoons of the grease. Using a colander, strain tomatoes into an 8-quart saucepan and coarsely chop tomatoes. Combine tomatoes, tomato sauce, hot water and cooked pork and pork bones in the same saucepan. Bring to a rapid boil and continue boiling for 20 minutes. Add spices, hot peppers, and chili strips. Continue boiling for another 20 minutes.Finish by cooking on medium heat until desired thickness, usually another 20 minutes. Remove bones and serve over enchiladas, burritos, or by the bowlful

Nutrition Facts
Amount Per Serving: Calories 375 - Calories from Fat 129
Percent Total Calories From: Fat 34%, Protein 45%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 5g, Cholesterol 114mg, Sodium 2826mg, Total Carbohydrate 20g, Dietary Fiber 2g, Sugars 0g, Protein 42g, Vitamin A 2333 units, Vitamin C 47 units, Calcium 0 units, Iron 4 units

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Gringo Chili

4 servings

2 teaspoons lard, utter -- or bacon dripins
1/2 onion, ed -- coarsely chopped
1 pound Beef round -- coarse grind
2 tablespoons Red chile, ot -- ground
1 tablespoon Red chile, ild -- ground
1/4 teaspoon oregano, ried -- pref. Mexican
1/4 teaspoon Cumin -- ground
2 garlic cloves, ed -- fine chop
2 16 oz. cans tomato soup, (10-1/2oz ea)
1 can Onion soup, (10-1/2oz ea)
2 16 oz. cans kidney beans, (16oz ea)

1. Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.~ 2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up and lumps with a fork and cook, stirring occcasionally, until the meat is evenly browned.~ 3. Stir in the tomato soup, onion soup, and beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour until the liquids cook down and the mixture thickens.Taste and adjust seasonings.

Nutrition Facts
Amount Per Serving: Calories 969 - Calories from Fat 56
Percent Total Calories From: Fat 6%, Protein 25%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 2mg, Sodium 1605mg, Total Carbohydrate 169g, Dietary Fiber 15g, Sugars 0g, Protein 59g, Vitamin A 1286 units, Vitamin C 133 units, Calcium 0 units, Iron 25 units

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Ground Turkey and Black-Bean Chili

6 servings

1 tablespoon oil
2 cups Finely chopped red pepper
1 cup Chopped onion
1/2 cup Finely chopped carrot
2 large Garlic cloves -- minced
4 teaspoons chili powder
2 teaspoons ground cumin
1 pound Ground turkey breast
15 to 2 ounces cans black beans -- rinced & drained
3 cups canned chicken broth
1 tablespoon tomato paste

Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, carrot and garlic; saute until tender, about 12 min. Add chili powder and cumin; stir to blend. Increase heat to med high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 min. Add beans, broth and tomato paste and bring to boil. Reduce heat and simmer chili until liquid thickens, stirring occasionally, about 1 hour. Season with salt & pepper. 260 calories; 10 g fat

Nutrition Facts
Amount Per Serving: Calories 42 - Calories from Fat 29
Percent Total Calories From: Fat 69%, Protein 10%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 746mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 555 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

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Guadalajara Mexican Chili

6 servings

1/4 cup oil
4 pounds Top round steak -- trimmed
Into 1/4-inch cubes
6 cups water
6 to 5 ounces cans tomato paste
1/2 cup instant minced onion
2 1/2 tablespoons celery salt
3 tablespoons chili powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon Coriander seed -- ground
1/2 teaspoon Cumin seed -- ground
1/2 teaspoon ground ginger
1/2 teaspoon Marjoram leaves -- crushed
1/2 teaspoon Oregano leaves -- crushed
1/2 teaspoon paprika
1/2 teaspoon Thyme leaves -- crushed
1/2 teaspoon Sage leaves -- crushed
1 pinch(s) red pepper -- ground
27 to 1 ounce Ca whole green chiles
drained, seeded -- & chopped
4 to 1 ounce Bar milk chocolate -- broken
Up

Heat 2 T oil in a large saucepan until hot. Add 1 lb beef and brown on all sides. Remove with a slotted spoon and set aside. Repeat until all beef is browned.Use additional oil as needed. Return all beef to saucepan. Add 4 cups of water, tomato paste, onions, celery salt, spices, herbs and green chiles; mix well.
Boil, then reduce heat to simmer, covered, for 90 minutes, stirring occasionally. Add remaining water.
Mix in chocolate; simmer, covered for 30 minutes, stirring often

Nutrition Facts
Amount Per Serving: Calories 131 - Calories from Fat 87
Percent Total Calories From: Fat 67%, Protein 4%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1973mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1167 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units

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Half-Hour Chili

4 servings

1 tablespoon vegetable oil
3 Onions -- chopped
1 Carrot -- chopped
1 tablespoon Minced jalapeno peppers
2 cloves garlic -- minced
3 teaspoons chili powder
1 teaspoon ground cumin
1 28 oz. can tomatoes* -- choppe
1 14 oz. can tomatoes* -- choppe
1 teaspoon brown sugar
15 to 2 ounces cans red kidney beans
1/3 cup Fine-or medium-grain bulgur
1/2 cup Ow-fat yogurt
1/3 cup Hopped scallions
1/4 cup Hopped fresh cilantro

In a Dutch oven or a large saucepan, heat oil over medium heat. Add onions, carrots, jalapenos, garlic, chili powder and cumin. Saute for 5 to 7 minutes, or until the onions and carrots are soft. Add tomatoes with their juice and the sugar; cook for 5 minutes over high heat. Stir in beans and bulgur, and reduce heat to low. Simmer the chili, uncovered, for 15 minutes, or until thckened. Serve with yogurt, scallions and cilantro or parsley on the side. Serves 4. *with their juice +drained and rinse

Nutrition Facts
Amount Per Serving: Calories 42 - Calories from Fat 35
Percent Total Calories From: Fat 82%, Protein 3%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 16mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 530 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

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Ham Flannagan's Virginia Champ Chili

6 servings

3 tablespoons butter
2 jalepeno peppers -- chped, (2 to 3)
2 cloves garlic -- crushed, (2 to 4)
2 large onions -- sliced, (2 to 3)
3 pounds diced sirloin or --, (3 to 4)
1 Fillet steak
1 pinch(s) Oregano
Olive or peanut oil
1 1/2 ounces chili powder --, (1 1/2 to 2)
28 to 1 ounce Ca tomatoes
3 1/2 cups water -- added as, (3 1/2 to 4
1/2
Needed
Cayenne to taste
-----SECRET INGREDIENTS-----
A dollop of sherry wine
Blackstrap molasses -- corn
Meal mush made into a paste
With water.
Salt/pepper to taste
cumin powder
Worchestershire sauce

Saute peppers, garlic, and onion in butter. Add worchestershire sauce and cumin to taste. In Dutch oven or large skillet, brown meat chunks along with oregano and chili powder. Add first mixture (onions, etc), tomatoes, chili and water as needed. Bring to a boil rapidly, while stirring constantly. Reduce heat to very low while stirring, and add secret ingredients to taste. Add corn paste or arrowroot to thicken if desired. Stir constantly and taste often

Nutrition Facts
Amount Per Serving: Calories 53 - Calories from Fat 52
Percent Total Calories From: Fat 99%, Protein 1%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 59mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 219 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Harrods Creek Vegetarian Chili

8 servings

3 cups tomato juice
3/4 cup bulgur wheat
2 tablespoons safflower oil
1 Onion -- diced
3 Stalks celery -- chopped
3 Carrots -- chopped
1 can whole tomatoes -- mashed, (28 oz)
1 tablespoon lemon juice
1 tablespoon salt
1 tablespoon pepper
5 tablespoons chili powder
1/2 teaspoon oregano
1 teaspoon cumin
1 teaspoon Sweet basil leaf
4 medium Clove garlic -- pressed
1 1/2 Green bell peppers -- diced
1 can dark red kidney -- beans, (30 oz)
1 1/2 cups canned garbanzo beans

Place 1 cup tomato juice in a saucepan and bring to a boil over medium heat. Remove from heat immediately and add bulgur wheat. Cover and let stand for 15 minutes. Heat safflower oil in a heavy pot over medium heat. Add onion, cook until translucent. Add celery, carrots, tomatoes, lemon juice, and spices. Cook until vegetables are tender, about 10-15 minutes. Add diced green pepper and cook another ten minutes. Add kidney beans, garbanzo beans, bulgur wheat mixture and rest of tomato juice to pot. Stir thoroughly and simmer for 30 minutes over low heat. If too thick, add water as needed and stir occasionally so the bulgur doesn't stick

Nutrition Facts
Amount Per Serving: Calories 172 - Calories from Fat 44
Percent Total Calories From: Fat 26%, Protein 12%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1372mg, Total Carbohydrate 27g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 1833 units, Vitamin C 21 units, Calcium 0 units, Iron 2 units

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Headquarters Chili

8 servings

3 pounds Lean coursely ground beef
2 Small green peppers -- chopped
2 Medium onions -- thinly sliced
2 cloves garlic -- crushed
1/4 cup cooking oil
3 16 oz. cans Tomatoes - 1 lb cans
3 tablespoons chili powder
2 teaspoons Crushed cumin seeds or
ground cumin
1/4 teaspoon tabasco sauce
1 cup water
3 16 oz. cans Pinto beans - 15 oz cans
Or canned kidney beans

Cook beef, green peppers, onions, and garlic in oil in cast-iron kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir in undrained beans; cover and simmer 25 minutes

Nutrition Facts
Amount Per Serving: Calories 71 - Calories from Fat 65
Percent Total Calories From: Fat 91%, Protein 2%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 0g, Cholesterol 0mg, Sodium 23mg, Total Carbohydrate 1g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 787 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

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No-Salt Chili Con Carne

2 servings

1 tablespoon Oil -- vegetable
3 onions
1 pepper
1 1/4 pounds Beef -- coarse grind
2 cloves garlic
2 tablespoons Red chile, ot -- ground
1 tablespoon Red chile, ild -- ground
1 teaspoon cumin
1 teaspoon oregano, ried -- pref. Mexican
1 Bay leaves
1/2 teaspoon pepper
4 cups Tomatoes
1 tablespoon red wine vinegar
1/4 teaspoon Chile caribe

1. Heat the oil in a deep skillet over medium heat.Add the onions and green pepper and saute until the onions are translucent, about 3 minutes.~ 2. Sprinkle the meat with the garlic, ground chile, cumin, and oregano. Stir to blend. Add the meat to the skillet.
Break up any lumps with a fork, stirring occasionally until the meat is evenly browned.~ 3. Add the bay leaf, pepper, tomatoes, vinegar, and caribe. Bring to a boil, lower the heat and simmer 1 hour, stirring occasionally. Taste and adjust seasoning.

Nutrition Facts
Amount Per Serving: Calories 143 - Calories from Fat 7
Percent Total Calories From: Fat 5%, Protein 11%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 12mg, Total Carbohydrate 29g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 66 units, Vitamin C 20 units, Calcium 0 units, Iron 2 units

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Sinfully Good Chili

1 servings

1 1/2 teaspoons salt
1 pound ground chuck
2 Onions -- finely chopped
2 cloves garlic -- minced
1 cup tomato sauce
2 tablespoons catsup
1 cup water
1 tablespoon Red-wine vinegar
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon Tumeric
1/2 teaspoon Majoram
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon mace
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/2 Bayleaf
1 teaspoon honey
1/2 ounce Unsweetened chocolate -- grate
Tomato juice as needed
9 to 1 ounce Thi spaghetti;cook -- butter
16 ounces Canned kidney beans -- heated
drained
2 Onions -- chopped
3/4 pound Cheddar cheese -- grated

1. Sprinkle 1/2 teaspoon salt in a large skillet. Heat to medium and add the meat, the first two chopped onions that appear first in the recipe,the garlic.Cook until Meat is browned but still soft. 2. Add tomato sauce, catsup, water and vinegar. When mixture boils, add the rest of the salt,the remaining spices and herbs, the honey and chocolate. Adjust seasonings, adding more salt if it needs perking up, more cumin for a more strident chili flavor, more cinnamon and mace if you want it more aromatic, more cardamom for more band and more chocolate for more body. 3. Cover and simmer on very low heat for about 1 hour, stirring and tasting occasionally, adding tomato juice if it is getting too dry. It should be a thick sauce. Discard bay leaf. 4. For 5 way chili(use small oval plate if available), layer spaghetti on the plate, top it with chili, then with a sparse layer of kidney beans & then chopped, raw onions. Pat on the cheese while the chili is still hot and serve immediately, with oyster crackers on the side. You may, if desired, omit either the beans or onions, or both, for 3-way chili or 4-way chili. Serves

Nutrition Facts
Amount Per Serving: Calories 1133 - Calories from Fat 597
Percent Total Calories From: Fat 53%, Protein 32%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 66g, Saturated Fat 25g, Cholesterol 296mg, Sodium 5628mg, Total Carbohydrate 44g, Dietary Fiber 6g, Sugars 0g, Protein 90g, Vitamin A 8966 units, Vitamin C 47 units, Calcium 0 units, Iron 14 units


This page last updated on 28 May 2001.
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