Texas Camp Out Chili Aka Mexican Goop Recipes

DEL MONTE'S TEXAS CHILI

Steps:

• In a Dutch oven, brown pork and beef; drain.
• Add remaining ingredients.
• Cover and simmer for 30 minutes.

TEXAS CAMP-OUT CHILI (AKA MEXICAN GOOP)

Steps:

• Saute the chopped onion in oil until translucent. Add the ground meat and cook until meat is browned.
• Add chili mix packet, Rotel Tomatoes with Green Chiles, and Ranch Style Beans (undrained). Cook over medium to medium-low heat.
• Stir to mix, then add cubed Velveeta cheese, stirring until the cheese is melted.
• Add Half & Half, and heat through.
• Serve over Fritoes or Dorito chips.

NICK'S PRESSURE COOKER "BOWL OF RED" - TRADITIONAL TEXAS CHILI

Steps:

• Steps:.
• Break off stems of the chiles and remove the seeds.
• Place chiles in pressure cooker.
• Add beef stock, chicken stock and enough water to cover.
• Cover the cooker securely, place the weight on the port and pressure cook for 10 minutes.
• While this is cooking, dice your meat and measure out your spices.
• Release pressure by running under cold tap water until safe to open cooker. After the pressure has been released, put the chiles into a blender with a small amount of the liquid and puree to make a smooth, thin paste. Reserve the remaining liquid.
• Add shortening to pressure cooker pan and brown meat.
• Sprinkle the flour over the meat and stir. The meat will release some moisture during browning and the flour will absorb the oil and help to thicken the juice.
• Stir in the chile puree.
• Add enough of the reserved liquid so that the meat is covered to a depth of about 2 inches. Reserve any remaining liquid to use if you want to thin down the chili after it is cooked.
• Add the tomato sauce, paprika, onion powder, garlic powder, chili powder, black pepper, white pepper, cayenne, oregano, and cumin.
• Bring mixture to a boil and cover the pressure cooker.
• Cover and pressure cook for 30 minutes.
• Release the pressure, taste, adjust seasoning and add the masa harina (this will give it a slight tamale flavor and will also thicken the chile).
• Return to a boil. Serve hot over cornbread, on chili dogs, omelets, hamburgers, fries, or chips.
• The pressure cooker will meld the flavors and tenderize the meat. Refrigerate any remaining servings.

CALDO DE HONGOS Y HUITLACOCHE - MUSHROOM-HUITLACOCHE SOUP

Steps:

• Clean mushrooms.
• Cut and discard the stem of each mushroom, slice caps in half lengthwise, and finely slice halves.
• In large stockpot, heat olive oil, and sauté onion 2 minutes.
• Add garlic, sauté for a few seconds.
• Add jalapeños, sliced mushrooms and huitlacoche.
• Cover pot, reduce heat to low and let vegetables cook for about ten minutes, or until soft.
• Add water or broth, season with salt, bring to boil, add chopped epazote or cilantro, and serve immediately.

TORTILLAS WITH MEXICAN CORN TRUFFLES - CHALUPAS DE HUITLACOCHE

Steps:

• To make tortillas: Combine tortilla flour and water in a large bowl and knead with your hands until a uniform dough forms, about 1 minute.
• Pinch off enough dough to form a 3/4" ball. (Dough should be moist but not sticky when formed into a ball. If necessary, knead a little more tortilla flour or water into dough.)
• Form remaining dough into 3/4-inch balls, transfer to a plate, and cover with plastic wrap until needed to prevent drying out.
• Very lightly oil comal (griddle or pizza pan), then heat over medium-high heat until hot, about 2 minutes.
• Press 1 ball of dough between plastic squares in tortilla press to form a 3-inch tortilla (about 1/16 inch thick).
• Peel off 1 plastic square, then, holding tortilla in your palm, carefully peel off other square and gently transfer tortilla to comal/griddle.
• Cook until edges just loosen from comal and small brown spots appear on underside, 30 to 45 seconds.
• Turn over and cook, pressing flat with a metal spatula if necessary, until brown spots appear on underside, about 45 seconds.
• Turn over again and cook, pressing down with spatula, until tortilla inflates slightly (this may not always happen), 10 to 15 seconds.
• Wrap tortilla in folded tea towel to keep warm and moist.
• Make more tortillas, stacking them in the tea towel.
• Make topping: Heat lard in a large skillet; cook garlic, chili, and 1/2 cup onion until softened, about 3 minutes.
• Add huitlacoche and 1/4 teaspoon salt; cook, stirring frequently, until heated through (about 5 minutes).
• Assemble chalupas in batches just before serving: Warm remaining 2 tablespoons lard (if using) to liquefy.
• Heat comal/griddle (or pizza pan) over medium heat until hot; heat 8 mini tortillas, brushing tops lightly with some of lard (about 3/4 teaspoon each).
• While heating tortillas (1 to 2 minutes total), top each with about 1/2 teaspoon salsa, a sprinkling of reserved raw onion, and a rounded teaspoon huitlacoche mixture.
• Transfer chalupas to a platter, then sprinkle with queso fresco and serve immediately.
• Keep griddle warm and repeat procedure when ready to serve the next batch of chalupas.

HUITLACOCHE - MEXICAN CORN TRUFFLE

Steps:

• Heat the oil in a frying pan.
• Add the onion and garlic and fry gently until translucent - about 3 minutes.
• Add the poblano strips and fry for an additional minute.
• Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes.
• The fungus should be tender, retaining some moisture, but not soft and mushy.
• Stir in the epazote and cook uncovered for another 2 minutes.
• NOTE: If the huitlacoche is too dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce liquid over higher heat.

HAMBURGER SIZE (AKA CHILI SIZE)

Steps:

• Spread butter on the open faces of the buns, sprinkle them with garlic powder and black pepper, then fry them on a griddle if you have one, or in a skillet, until toasty brown.
• Mold the meat into patties then cook them thoroughly.
• Heat the chili.
• I use a microwave.
• Depending on your taste,you might wish to muscle up the chili a bit with some hot sauce.
• Plate it up by placing the buns, face up, on the plate.
• Put the meat patty on the bun, smother it with a generous amount of chili, sprinkle some cheese over the chili, scatter onions and nacho slices on top of everything.
• Dig in!