Ricks Favorite Chili Recipes

RICK'S FAVORITE CHILI

Steps:

• Heat oil, add onion and cook until soft.
• Add ground beef and brown.
• Add everything else ,except beans.
• Cook on simmer for 30 minute.
• Drain beans and add to chili. Warm up and enjoy.

CHILI RICK'S

Steps:

• In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.
• In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the pot.
• In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot.
• In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.
• Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve.

WICK FOWLER'S CHILI - RICK'S VERSION

Steps:

• Brown hamburger meat and drain off fat.
• Return to heat, add onion and garlic, cook until onion is softened.
• Add tomato sauce, tomatoes, and water.
• Stir in dry ingredients except masa harina.
• Cover and simmer for 30 minutes or longer for spicier flavor.
• Add masa harina dissolved in water.
• Stir in pinto beans.
• Simmer another 20 minutes.

RICK BAYLESS'S CHILE COLORADO

Steps:

• Wash the pork, remove excess fat, cube and set aside.
• Take the New Mexico chilies (or use dried California chilies which are also mild) and remove the stems, veins, and seeds. Break the chilies into big pieces.
• Heat a nonstick fryng pan over medium heat. When hot, add 1/3 of the chilies and cook just until they start to change color, pressing down occasionally with a spachula. Flip over the chilies and repeat on the second side. Remove. Repeat with the last two batches of the chilies.
• Put the toasted chilies into a pie plate, fill part-way full with water and top with a salad or other smallish plate. Let the chilies soak for 30-45 minutes.
• Once the dried chilies are done soaking, put them into a food processor or blender along with the onion, garlic, oregano and cumin. Add some of the soaking liquid (at least one cup or more) and puree. Strain through a wire mesh. Set the red chili sauce aside.
• Meanwhile, in the same nonstick frying pan, heat it over medium-high heat. When the pan is hot add 1/4 cup oi and when the oil is warm, add half of the meat cubes. Use a spachula to turn over the meat as it cooks. When the meat gets brown spots, remove the first batch, and repeat with the remaining meat cubes.
• Readd all of the meat back into the frying pan. Add the red chili sauce and cook until the sauce has thickened.
• Next, put the meat and sauce into a medium-largish size saucepan. Add 1 1/2 - 2 cups water.
• Bring the liquid to a boil, cover, reduce heat to medium-low and cook about one hour or until the meat is very tender and the sauce is thick.
• Add salt and pepper to taste.
• If the sauce is too runny because there is too much liquid, increase heat to high and boil away the liquid unti the sauce thickens. You can also add 1-2 Table. masa to the sauce to thicken it as it boils.
• If desired, you can reduce the amount of meat to 1 - 1 1/2 lbs. and add one 16 oz. can drained pinto beans the last 15 minutes of cooking.