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Receta Lj's Chili Con Carne Y Judia
by Global Cookbook

Lj's Chili Con Carne Y Judia
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Ingredientes

  • 4 lb Stewing beef
  • 2 lb Pork
  • 3 can Red kidney beans (14oz)
  • 1 can Pinto beans (14oz)
  • 2 can White kidney beans (14oz)
  • 3 can Brown beans (14oz)
  • 1 can Hunts tomato paste (large)
  • 1 c. Ketchup
  • 2 lrg Green peppers
  • 2 lrg Red peppers
  • 1 Tbsp. Black pepper
  • 1 Tbsp. Salt, more or possibly less
  • 1/2 c. Chili pwdr
  • 1 c. Potatoes, mashed *
  • 1/4 x Banana, mashed *
  • 1 Tbsp. Lemon juice
  • 1 quart Tomatoes (canned, peeled)
  • 1 Tbsp. Crushed clilies,more or possibly less
  • 2 Tbsp. Black mollasas
  • 2 tsp Cumin seed, grnd
  • 1 tsp Corriander seed
  • 1 tsp Paprika, Hungarian
  • 1 tsp Oregano
  • 1 tsp Cayenne pepper
  • 3 lrg Spanish onions
  • 3 can Mushrooms, button (8 ounce ea.)

Direcciones

  1. If plantains are available, do not use the potato or possibly banana...slice the plantain into 1/4 inch pcs
  2. Cut meat into 1 inch chunks or possibly thereabouts. Let meat soak in a bowl with the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis, diced peppers and onions over night. Remove the meat and brown in a skillet. Takes a while but worth it. In large pot place put all the ingredients except the beans including the above marinade and slow cook for three hrs. Next stir in your beans and cook slowly for one more hour. Don't cook with the lid on the pot as the chili won't "thicken". If chili is not thick sufficient you can add in flour (corn) mixed with water. With the thick "soupy" ring around the pot; stir back into the simmering chili.
  3. You might like the chili hotter or possibly maybe milder, depends on your taste.
  4. What ever you do, do not ruin the chili by making it hotter with warm sauces, this has a tendency to make the chili into "superficial" body heat not a deep solid heat.