headquarters chili

Headquarters Chili

Source: Marlboro Country Cookin Brochure 1992

3 pounds lean coarsely ground beef
2 small green peppers, chopped
2 medium onions, thinly sliced
2 cloves garlic, crushed
1/4 cup cooking oil
3 (1 pound) cans tomatoes
3 tablespoons chili powder
2 teaspoons crushed cumin seeds or ground cumin
1/4 teaspoon Tabasco sauce
1 cup water
3 (15 ounce) cans pinto or kidney beans

Cook beef, green peppers, onions and garlic in oil in a cast iron kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer for 45 minutes.

Stir in undrained beans; cover and simmer for 25 minutes.

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beef burritos

Beef Burritos

2 tablespoons olive oil
1 medium yellow onion, chopped
1 pound lean ground beef
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon salt
1 potato, peeled, cooked and diced
2 New Mexico green chiles, roasted,
    peeled, seeded and chopped
4 to 8 flour tortillas
Shredded lettuce
Sour cream
Salsa

Heat oil in a frying pan, then saute onion for 3 to 4 minutes. Add ground beef, garlic, cumin, pepper and salt. Cook, stirring with a fork, until brown. Stir in the potato and green chiles and continue cooking until the potato and chiles are warmed through.

In a nonstick frying pan, heat each tortilla until just warm. Remove from pan, spoon a little of the beef mixture into the center of each tortilla and roll up. Top with shredded lettuce, a tablespoon of sour cream and/or your favorite salsa. Serve with refried beans on the side.

Serves 4 to 8.

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burritos

Burritos

1 1/2 pounds lean ground beef
1 medium onion, coarsely chopped
1 (7 ounce) can green chili salsa
1 (7 ounce) can green chiles, seeded and diced
1 (14 1/2 ounce) can stewed tomatoes
1 (17 ounce) can refried beans
Salt, to taste
Freshly ground pepper, to taste
2 dozen large flour tortillas
2 cups Longhorn cheese, grated
1 cup sour cream

Preheat oven to 350 degrees F.

Brown the beef in a skillet, crumbling with a fork as it cooks. Drain off the fat. Add onion, green chile salsa, chiles, tomatoes and beans. Season with salt and pepper. Cook and stir mixture for 5 minutes or until most of the moisture has cooked away.

Place tortillas on center rack of the oven and heat until just hot, not crisp or stiff. Remove one at a time to plates and quickly place some meat mixture in the center of each one. Top with 2 tablespoons of the cheese and 1 tablespoon of sour cream. Roll tortillas around filling and serve immediately. The burritos may be cooled, wrapped in foil, and refrigerated or frozen for later use.

What is it about possessing things Why do we feel the need to own what we love, and why do we become jerks when we do Weve all been there– you want something, to possess it. By possessing something you lose it. You finally win the girl of your dreams, the first thing you do is change her. The little things she does with her hair, the way she wears her clothes or the way she chews her gum. Pretty soon what you like, what you changed, what you don like, blends together like a watercolor in the rain. — Jeff Melvoin

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red chili nightmare

Red Chili Nightmare

Yield: 4 servings

1 cup dried pinto beans
5 cups water
2 tablespoons lard
1 tablespoon bacon drippings
1 onion
12 ounces country-style pork sausage
1 pound beef, coarse grind
4 garlic cloves
1 teaspoon anise
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon ground cloves
1 (1-inch) cinnamon stick, ground
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 whole nutmeg, ground
1 teaspoon cumin
2 teaspoons dried Mexican oregano
4 tablespoons sesame seeds
1 cup blanched almonds, skins removed
12 whole dried red chiles or 1 1/2 cup chile Caribe
1 1/2 ounces milk chocolate, small pieces
1 (6 ounce) can tomato paste
2 tablespoons vinegar
3 teaspoons lemon juice
1 soft tortilla, chopped
Salt

Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist.

Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.

Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside.

Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.

Combine the sausage and the beef with all the spices up through the oregano. Add this meat and spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.

Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.

Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.

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skillet meat loaf

Skillet Meat Loaf

1 egg
1 cup milk
3 slices bread, cut into 1/4-inch cubes
1/2 teaspoon dried savory leaves
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon celery salt
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil
1/2 cup finely chopped onion
1 pound lean ground pork

Glaze
1/2 cup bottled chili sauce
2 tablespoons brown sugar
1/3 teaspoon dry mustard

Preheat oven to 350 degrees F.

Put egg into a large bowl and beat slightly with a fork. Stir in milk, bread cubes, savory leaves, salt, pepper, dry mustard, celery salt and Worcestershire sauce. Mix well.

In a small skillet, heat oil; add onion and cook until soft.

Add ground beef, pork and onions to the seasoned bread-egg mixture. Mix well. Turn meat into a lightly greased heavy 8 1/2-inch cast iron skillet. Pat meat to fit skillet, mounding in the center. Bake for 60 minutes.

Combine Glaze ingredients and mix well. Remove meat from oven; drain off excess fat. Top meat loaf with Glaze. Return to oven and bake an additional 15 minutes.

Serves 8.

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turkey chili

Turkey Chili

1/4 cup olive oil
3 pounds raw ground turkey
Water
6 tablespoons chili powder
3 teaspoons salt, or to taste
10 cloves garlic, peeled and minced
1 1/2 teaspoons ground cumin
1 teaspoon ground marjoram
1 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1 tablespoon granulated sugar
1 tablespoon unsweetened cocoa powder
3 tablespoons ground paprika
4 tablespoons all-purpose flour
7 tablespoons cornmeal
Cooked pinto or kidney beans (optional)

Heat olive oil in a 6-quart pot. Add ground turkey; sear over high heat. Stir until meat is gray, not brown. Add 1 quart water. Bring to a boil and simmer for 1 hour; skim off fat. Add chili powder, salt, garlic, cumin, marjoram, red pepper, black pepper, sugar, cocoa powder and paprika. Simmer 30 minutes.

In a small bowl, combine flour, cornmeal and 3/4 cup cold water. Stir into turkey mixture; stir for 5 minutes. Mixture will be very thick. Let cool and store in refrigerator.

To serve, add water to make chili of desired consistency. Reheat to simmering; serve hot. Cooked pinto or kidney beans can be added to chili, if desired.

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chicken chili

Chicken Chili

1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
3/4 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 (15 ounce) can garbanzo, white or red kidney beans, drained
1 (14 1/2 ounce) can diced tomatoes
1 cup chicken broth
1/2 cup tomato catsup
1 tablespoon chili powder
1/8 teaspoon crushed red pepper
Sour cream (optional)
Shredded cheese (optional)
Tortilla chips (optional)

In medium skillet coated with nonstick cooking spray, cook chicken, onion, pepper and garlic over medium-high heat until chicken is no longer pink, stirring constantly. Add beans, tomatoes, broth, catsup, chili powder and red pepper. Cover; simmer 10 minutes.

Serve with sour cream, shredded cheese and tortilla chips if desired.

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