Free Recipe Typical California Chili
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Ingredients for Typical California Chili Recipe
Dolcemascolo
10 c Lean chuck – or clod roast
To-3/8-inch cubes – (about
4 To 5 pounds
1-1/2 tb Garlic – minced
10 tb Oil – or kidney suet
3-1/2 c Onions – finely diced
3 oz Bottle chili powder
3-1/2 tb Ground cumin
3 tb Oregano – chopped
1 tb Brown sugar – packed
1-1/2 ts Salt
1-1/2 ts Black pepper
4 oz Can whole green chiles –
Seeded and finely ch
15 oz Can beef broth
15 oz Can tomato sauce
1/2 ts Cayenne pepper – to 1t
12 oz Can beer – or
1-1/2 c -water
Typical California Chili Preparation
This chili recipe is a little more time consuming than the Claiborne I posted for you, but it is great. It was in an article in the 10/19/86 issue of the LA Times Magazine prior to the 20th Annual World Championship Chili Cookoff. It was written by Betsy Balsley. She wrote- In preparation [for the cookoff], you might try your hand at creating a bit of true Americana for dinner. You can > dress our California-style chili with chopped onions and cheese, but do honor the basic rules of real chili-making and skip the beans. Genuine chiliheads never add them. I guess Mr. Claiborne would beg to differ with Ms. Balsley. :) :) So for purists Saute meat with half of garlic in 5 tablespoons oil until browned. Saute onions separately with remaining garlic in remaining 5 tablespoons oil until tender but not browned. Add onions to meat; then add chili powder, cumin, oregano, brown sugar, salt and pepper. Simmer 10 minutes. Add green chiles, beef broth, tomato sauce, cayenne to taste and beer. Cover and simmer over low heat 1 1/2 to 2 1/2 hours until meat is very tender. Chili will be soupy at first, then will thicken as it cooks. Uncover last half hour. Stir >> frequently and do not allow chili to stick to pot or become too thick. Add more beer or water if needed. Skim off any excess fat. Makes 1 gallon, or 12 to 16 servings. Betsy Balsley Los Angeles Times Magazine Oct. 19, 1986 Gert, if you make this, you might have to brown the meat in batches. Don”t know if it will be enough to feed your crowd- you might have to double up! Posted on PRODIGY, December 1993; formatted by Elaine Radis; PRODIGY BGMB90B; GEnie, E.RADIS Recipe By : From: Cuponquen@aol.Com Date: Sun, 12 Nov 1995 21:45:56 -0500
Cooking Temperature:
Recipe Serves: 12
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