{"product_id":"2940013945913","title":"600 Chili Recipes","description":"\"Capitol Punishment\" Chili\u003cbr\u003eYield: 4 Servings\u003cbr\u003e1 T oregano\u003cbr\u003e2 T paprika\u003cbr\u003e2 T msg (monosodium glutamate)\u003cbr\u003e9 T chili powder,light\u003cbr\u003e4 T cumin\u003cbr\u003e4 T beef bouillon\u003cbr\u003e1 (instant,crushed)\u003cbr\u003e24 oz old milwaukee beer\u003cbr\u003e2 c water\u003cbr\u003e4 lb chuck,Extra Lean\u003cbr\u003e1 chili grind\u003cbr\u003e2 lb pork,Extra Lean\u003cbr\u003e1 chili grind\u003cbr\u003e1 lb chuck,Extra Lean\u003cbr\u003e1 cut into 1\/4 cubes\u003cbr\u003e2 large onions,finely chopped\u003cbr\u003e10 cloves garlic\u003cbr\u003e1 finely,Chopped\u003cbr\u003e1\/2 c wesson oil (or kidney suet)\u003cbr\u003e1 t mole (powdered)\u003cbr\u003e1 also called mole poblano\u003cbr\u003e1 T sugar\u003cbr\u003e1 t coriander seed (from chinese\u003cbr\u003e1 parsley,cilantro)\u003cbr\u003e1 t louisiana red hot sauce\u003cbr\u003e1 (durkee's)\u003cbr\u003e8 oz tomato sauce\u003cbr\u003e1 T masa harina flour\u003cbr\u003e1 salt,To Taste\u003cbr\u003eIn a large pot, add paprika, oregano, MSG, chili powder, cumin, beef\u003cbr\u003ebouillon, beer and 2 cups water. Let simmer.\u003cbr\u003eIn a separate skillet, brown meat in 1 lb. or 1 1\/2 lb. batches with\u003cbr\u003eWesson oil or suet. Drain and add to simmering spices. Continue\u003cbr\u003euntil all meat is done.\u003cbr\u003eSaute chopped onion and garlic in 1 T. oil or suet. Add to spices\u003cbr\u003eand meat mixture. Add water as needed. Simmer 2 hours. Add mole,\u003cbr\u003esugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.\u003cbr\u003eDissolve masa harina flour in warm water to form a paste. Add to\u003cbr\u003echili. Add salt to taste. Simmer for 30 minutes. Add additional\u003cbr\u003eLouisiana Hot Sauce for hotter taste.\u003cbr\u003eMakes 1 pot.\u003cbr\u003e\"Los Venganza Del Almo\" Chili\u003cbr\u003eYield: 4 Servings\u003cbr\u003e1 T oregano\u003cbr\u003e2 T paprika\u003cbr\u003e2 T msg (monosodium glutamate)\u003cbr\u003e11 T gebhardt's chili powder\u003cbr\u003e4 T cumin\u003cbr\u003e4 T beef bouillon\u003cbr\u003e1 (instant,crushed)\u003cbr\u003e36 oz old milwaukee beer\u003cbr\u003e2 lb pork,cubed (thick\u003cbr\u003e1 butterfly pork chops)\u003cbr\u003e2 lb chuck beef,cut into cubes\u003cbr\u003e6 lb rump,Ground\u003cbr\u003e4 large onions\u003cbr\u003e1 finely,Chopped\u003cbr\u003e10 cloves garlic\u003cbr\u003e1 finely,Chopped\u003cbr\u003e1\/2 c wesson oil (or kidney suet)\u003cbr\u003e1 t mole (powdered)\u003cbr\u003e1 also called mole poblano\u003cbr\u003e1 T sugar\u003cbr\u003e2 t coriander seed (from chinese\u003cbr\u003e1 parsley,cilantro)\u003cbr\u003e1 t louisiana red hot sauce\u003cbr\u003e1 (durkee's)\u003cbr\u003e8 oz tomato sauce\u003cbr\u003e1 T masa harina flour\u003cbr\u003e1 salt,To Taste\u003cbr\u003eIn a large pot, add paprika, oregano, MSG, chili powder, cumin, beef\u003cbr\u003ebouillon, beer and 2 cups water. Let simmer.\u003cbr\u003eIn a separate skillet, brown meat in 1 lb. or 1 1\/2 lb. batches with\u003cbr\u003eWesson oil or suet. Drain and add to simmering spices. Continue\u003cbr\u003euntil all meat is done.\u003cbr\u003eSaute chopped onion and garlic in 1 T. oil or suet. Add to spices\u003cbr\u003eand meat mixture. Add water as needed. Simmer 2 hours. Add mole,\u003cbr\u003esugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.\u003cbr\u003eDissolve masa harina flour in warm water to form a paste. Add to\u003cbr\u003echili. Add salt to taste. Simmer for 30 minutes. Add additional\u003cbr\u003eLouisiana Hot Sauce for hotter taste.\u003cbr\u003eMakes 1 pot.\u003cbr\u003e\"My Evil Twin\" Habanero Salsa\u003cbr\u003eYield: 8 Servings\u003cbr\u003e2 T olive oil\u003cbr\u003e1 md onion --,Chopped\u003cbr\u003e1 green bell pepper --\u003cbr\u003e1 chopped\u003cbr\u003e1 red bell pepper --,Chopped\u003cbr\u003e1 anaheim chili pepper --\u003cbr\u003e1 chopped\u003cbr\u003e1\/2 c chicken broth\u003cbr\u003e4 chiles habanero --,Minced\u003cbr\u003e6 md tomatoes -- skinned \u0026amp;\u003cbr\u003e1 diced\u003cbr\u003e2 cn tomatoes --,Diced\u003cbr\u003e2 T lime juice\u003cbr\u003e2 T lemon juice\u003cbr\u003e1 t coriander leaf,Dried\u003cbr\u003e1 t oregano\u003cbr\u003e1 T sugar (or honey -- optional)\u003cbr\u003e1 salt and pepper --,To Taste\u003cbr\u003e1\/4 c fresh parsley --,Chopped\u003cbr\u003eSaute the onions, bell peppers, and anaheims in the oil for a few\u003cbr\u003eminutes then add the chicken broth and saute until the broth is about\u003cbr\u003egone. Add the habaneros (I roasted mine first), the diced tomatoes\u003cbr\u003e(okay, I added the extra two cans to cut the heat down a bit, so if\u003cbr\u003eyou want it super hot you can eliminate the cans or a couple of the\u003cbr\u003ehabaneros), lime and lemon juices, coriander, oregano, sugar, salt\u003cbr\u003eand pepper. Simmer for 20 or 30 minutes and add the parsley and\u003cbr\u003esimmer a few more minutes.\u003cbr\u003e\"Puppy's Breath Chili\"\u003cbr\u003eYield: 1 Servings\u003cbr\u003e3 lb tri-tip beef,or other\u003cbr\u003e1 tough\/tasty cut\u003cbr\u003e1 in small pieces (or coarse)\u003cbr\u003e1 ground\u003cbr\u003e2 t oil\u003cbr\u003e1 sm yellow onion\u003cbr\u003e14 1\/2 oz can beef broth\u003cbr\u003e3 1\/2 T cumin,Ground\u003cbr\u003e1\/2 t oregano\u003cbr\u003e6 cl garlic,finely chopped\u003cbr\u003e3 T gebhardt chili powder\u003cbr\u003e1 T new mexico mild chili\u003cbr\u003e1 powder\u003cbr\u003e6 T california chili powder\u003cbr\u003e8 oz tomato sauce\u003cbr\u003e1 new mexico chili,Dried\u003cbr\u003e1 pepper,boiled and pureed\u003cbr\u003e3 california chili,Dried\u003cbr\u003e1 peppers,boiled and pureed\u003cbr\u003e14 1\/2 oz can chicken broth\u003cbr\u003e1 t brown sugar\u003cbr\u003e1 lime,juice of\u003cbr\u003e1 ds msg\u003cbr\u003e1 ,salt to taste\u003cbr\u003eBrown meat in oil over medium heat. Add onion and enough beef broth\u003cbr\u003eto cover meat. Bring to a boil and cook for 15 min.\u003cbr\u003eAdd 1 Tb cumin and 1\/2 ts oregano.\u003cbr\u003eReduce heat to light boil and add 1\/2 of the garlic.\u003cbr\u003eAdd 1\/2 of the chili powder and cook for 10 min.\u003cbr\u003eAdd tomato sauce with the pulp from the dried peppers and remaining\u003cbr\u003egarlic.\u003cbr\u003eAdd any remaining beef broth and chicken broth for desired...","brand":"99 \u0026cent; store, save a lot more","offers":[{"title":"Default Title","offer_id":47069104308464,"sku":"2940013945913","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940013945913_p0.jpg?v=1763597634","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940013945913","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}