3's Red Chili
1/3 pound bacon
1/3 cup bacon grease (from cooking the bacon)
3 pounds lean red meat, cubed (1/2-3/4 inch)
3 cups tomato salsa/picante sauce (your favorite)
3 cups beef broth (or 3 cups water and 3 beef bullion cubes)
3 tablespoons (or more) chili powder
3 teaspoons tomato paste
3 teaspoons tequila (optional, but recommended)
3 tablespoons corn chips, crushed very fine
3 cups canned kidney, black or pinto beans, drained and rinsed (optional)
Water based hot sauce (Tabasco, etc.) to taste
Salt, as desired
Fry, bake or microwave the bacon until crispy. Place bacon on a plate to cool. Pour off and save the bacon grease. In a fry pan, brown the meat in 2-3 batches in some bacon grease. The meat does not need to be fully cooked only well browned. Place the meat in a large cooking pot/Dutch oven. De-glaze the fry pan between each batch of meat with 4-6 oz of beef broth and pour the liquid into the pot. Pour any remaining broth into the pot. Chop the bacon fine. Add the bacon, salsa, chili powder, tomato paste and tequila to the pot, stir. Bring to a fast boil. Then reduce the heat to a slow simmer, cover but leave a small gap, stir occasionally. Add more broth or water, 2 oz at a time, if the chili becomes too thick. Add the chips (and beans, if you have to) after 2 1/2 hours. Cook until the meat is tender, about 3 hours. Adjust seasonings, add hot sauce and salt as desired, stir. Serves 4-5, with beans, 7-8.
For the camp:
Camp Red Chili (modified from a recipe by BCR)
¼ pound bacon
2 ½-3 pounds of lean red meat, cubed (1/2-3/4 inch)
1 8 oz can tomato sauce
18 oz water
2 beef flavored bouillon cubes (optional but recommended)
1 tablespoon dry minced garlic
3 tablespoons dry minced onions
1 teaspoon oregano (Mexican preferred)
3 teaspoons cumin
1 teaspoon paprika (Mexican preferred)
½ teaspoon cayenne pepper powder
5-7 tablespoons chili powder (heat varies with brand and quantity, find what you like)
1 27 oz can Kidney beans, drained and rinsed (optional)
2 tablespoons masa harina (corn flour) or 4-5 corn chips, crushed fine
4+ tablespoons water
½ -1 teaspoon cayenne or chipotle pepper powder (optional)
In a heavy pot, fry the bacon until crisp. Remove bacon from the pot, set aside to cool. With 2-4 tablespoons of the bacon grease in the pot, sear the meat on high heat. Turn heat to medium, add tomato sauce, water, and bouillon cubes. Bring to a boil. Stir and scrape to deglaze the pot. Chop the bacon into fine pieces. In a bowl, mix garlic, onions, oregano, cumin, paprika, cayenne, bacon and chili powder. Dump mixture into the meat pot, stir. Cover and let simmer, stirring occasionally, until the meat is tender, 3-4 hours. Add some water if the chili becomes too thick, 2 oz at a time. Add beans, if you have to, after the third hour. In a bowl, make a thin paste with the masa/chips and water, add to the chili when the meat is tender, stir. Add the additional cayenne/chipotle powder, stir. Let simmer for an additional 20-30 minutes depending on how much corn taste you want. Adjust seasonings (salt & cayenne/chipotle), stir. Serves 4-5.
Or:
1/3 pound bacon
1/3 cup bacon grease (from cooking the bacon)
3 pounds lean red meat, cubed (1/2-3/4 inch)
3 cups tomato salsa/picante sauce (your favorite)
3 cups beef broth (or 3 cups water and 3 beef bullion cubes)
3 tablespoons (or more) chili powder
3 teaspoons tomato paste
3 teaspoons tequila (optional, but recommended)
3 tablespoons corn chips, crushed very fine
3 cups canned kidney, black or pinto beans, drained and rinsed (optional)
Water based hot sauce (Tabasco, etc.) to taste
Salt, as desired
Fry, bake or microwave the bacon until crispy. Place bacon on a plate to cool. Pour off and save the bacon grease. In a fry pan, brown the meat in 2-3 batches in some bacon grease. The meat does not need to be fully cooked only well browned. Place the meat in a large cooking pot/Dutch oven. De-glaze the fry pan between each batch of meat with 4-6 oz of beef broth and pour the liquid into the pot. Pour any remaining broth into the pot. Chop the bacon fine. Add the bacon, salsa, chili powder, tomato paste and tequila to the pot, stir. Bring to a fast boil. Then reduce the heat to a slow simmer, cover but leave a small gap, stir occasionally. Add more broth or water, 2 oz at a time, if the chili becomes too thick. Add the chips (and beans, if you have to) after 2 1/2 hours. Cook until the meat is tender, about 3 hours. Adjust seasonings, add hot sauce and salt as desired, stir. Serves 4-5, with beans, 7-8.
For the camp:
Camp Red Chili (modified from a recipe by BCR)
¼ pound bacon
2 ½-3 pounds of lean red meat, cubed (1/2-3/4 inch)
1 8 oz can tomato sauce
18 oz water
2 beef flavored bouillon cubes (optional but recommended)
1 tablespoon dry minced garlic
3 tablespoons dry minced onions
1 teaspoon oregano (Mexican preferred)
3 teaspoons cumin
1 teaspoon paprika (Mexican preferred)
½ teaspoon cayenne pepper powder
5-7 tablespoons chili powder (heat varies with brand and quantity, find what you like)
1 27 oz can Kidney beans, drained and rinsed (optional)
2 tablespoons masa harina (corn flour) or 4-5 corn chips, crushed fine
4+ tablespoons water
½ -1 teaspoon cayenne or chipotle pepper powder (optional)
In a heavy pot, fry the bacon until crisp. Remove bacon from the pot, set aside to cool. With 2-4 tablespoons of the bacon grease in the pot, sear the meat on high heat. Turn heat to medium, add tomato sauce, water, and bouillon cubes. Bring to a boil. Stir and scrape to deglaze the pot. Chop the bacon into fine pieces. In a bowl, mix garlic, onions, oregano, cumin, paprika, cayenne, bacon and chili powder. Dump mixture into the meat pot, stir. Cover and let simmer, stirring occasionally, until the meat is tender, 3-4 hours. Add some water if the chili becomes too thick, 2 oz at a time. Add beans, if you have to, after the third hour. In a bowl, make a thin paste with the masa/chips and water, add to the chili when the meat is tender, stir. Add the additional cayenne/chipotle powder, stir. Let simmer for an additional 20-30 minutes depending on how much corn taste you want. Adjust seasonings (salt & cayenne/chipotle), stir. Serves 4-5.
Or:
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