Name: Chili Con Carne
Total time: 20 min
Yield: 6 people
Ingredients: 2 pounds top round sirloin (ground); 3 T oil; 1 large red onion (finely chopped); 1 green pepper (chopped); 2 T oregano; 1 T salt; 2 T cumin; 6 cloves Garlic (finely minced); 1 cup coffee; 2 bay leaves; 28 ounce cans beef broth; 1 T black peppercorns; 128 ounce can tomato sauce; 2 T cider vinegar; 1 tsp granulated sugar; 1 T dijon mustard; 8 T chili powder; 3 fresh jalapeno peppers (finely chopped); 2 in jalapeno peppers (in adobo sauce); 1/2 tsp Mexican cinnamon; 1 bottle beer

This texas-style chili con carne recipe was adapted from the Arkansas Razor Back chili team and provided to me by Nancy and Wes Fetzer. It is rich and spicy without the beans.

After making your chili con carne, try a “slinger”: two cheeseburger patties, hash browns, and two eggs, all smothered in chili. Other great chili combos: french fries and chili, hot dogs and chili, baked potatoes smothered in chili and cheese

Chili Con Carne

A rich and spicy chili con carne that's perfect for a cold, rainy day or any football game.

Course

Main Dish

Cuisine

American

Prep Time

20 minutes

Servings

people

Ingredients

2 pounds top round sirloin ground
3 T oil
1 large red onion finely chopped
1 green pepper chopped
2 T oregano
1 T salt
2 T cumin
6 cloves garlic finely minced
1 cup coffee
2 bay leaves
28 ounce cans beef broth
1 T black peppercorns
128 ounce can tomato sauce
2 T cider vinegar
1 tsp granulated sugar
1 T dijon mustard
8 T chili powder
3 fresh jalapeno peppers finely chopped
2 in Jalapeno Peppers in adobo sauce
1/2 tsp Mexican cinnamon
1 bottle beer

Course

Main Dish

Cuisine

American

Prep Time

20 minutes

Servings

people

Ingredients

2 pounds top round sirloin ground
3 T oil
1 large red onion finely chopped
1 green pepper chopped
2 T oregano
1 T salt
2 T cumin
6 cloves garlic finely minced
1 cup coffee
2 bay leaves
28 ounce cans beef broth
1 T black peppercorns
128 ounce can tomato sauce
2 T cider vinegar
1 tsp granulated sugar
1 T dijon mustard
8 T chili powder
3 fresh jalapeno peppers finely chopped
2 in Jalapeno Peppers in adobo sauce
1/2 tsp Mexican cinnamon
1 bottle beer

Instructions

Brown the meat in the oil. Add onions and green peppers and sauté until translucent. Add other ingredients and simmer on low, uncovered, for a minimum of 2 hours add more beer if necessary.

Recipe Notes

For a great party, keep the chili warm on low in a crock pot. Provide some or all of the following accoutrements along side your chili: chopped scallions, shredded cheddar cheese, sour cream, guacamole, corn chips, tortilla chips, chopped cilantro, or corn bread. Let all the guests help themselves and garnish their chili to their liking. © Galley Chef All Rights Reserved

Crudités with Green Goddess Dressing

Crunchy, cold, and refreshing, this salad is perfect for a summer lunch.

Course

Appetizers, Salads

Cuisine

English

Prep Time

30 minutes

Servings

Ingredients

For the dressing

1 cup flat leaf parsley
1/2 European cucumber halved lengthwise, seeded and chopped
1/2 avocado
1 shallot chopped
2 T sour cream
1 T chives
1 clove garlic
2 tsp cider vinegar
1 T Worcestershire Sauce
3 T olive oil
kosher salt
fresh ground pepper

For the crudité

1/2 tsp finely grated lemon zest
2 T Fresh Lemon Juice
2 T olive oil
1 T chived finely chopped
1 T parsley finely chopped
1/2 in small rutabaga peeled and cut2 inch batons
1/2 inch head cauliflower cut into onebites
2 inch kohlrabi bulbs peeled and cut into 2batons
1 Granny Smith apple halved, cored and thinly sliced
1/2 cup Pecorino Romano cheese shaved
2 T slivered almonds toasted
salt
pepper
1 head Bibb lettuce leaves cleaned and separated

Course

Appetizers, Salads

Cuisine

English

Prep Time

30 minutes

Servings

Ingredients

For the dressing

1 cup flat leaf parsley
1/2 European cucumber halved lengthwise, seeded and chopped
1/2 avocado
1 shallot chopped
2 T sour cream
1 T chives
1 clove garlic
2 tsp cider vinegar
1 T Worcestershire Sauce
3 T olive oil
kosher salt
fresh ground pepper

For the crudité

1/2 tsp finely grated lemon zest
2 T Fresh Lemon Juice
2 T olive oil
1 T chived finely chopped
1 T parsley finely chopped
1/2 in small rutabaga peeled and cut2 inch batons
1/2 inch head cauliflower cut into onebites
2 inch kohlrabi bulbs peeled and cut into 2batons
1 Granny Smith apple halved, cored and thinly sliced
1/2 cup Pecorino Romano cheese shaved
2 T slivered almonds toasted
salt
pepper
1 head Bibb lettuce leaves cleaned and separated

Instructions

For the dressing

In a food processor, combine all of the ingredients except the olive oil, salt and pepper. Pulse until very finely chopped. With the machine on, drizzle in the olive oil and process until the dressing is nearly smooth. Season with salt and pepper. Scrape the dressing into a bowl, cover and refrigerate until chilled, 30 minutes.

For the crudité

In a large bowl, whisk the lemon zest and juice with the olive oil, chives and parsley. Add the rutabaga, cauliflower, kohlrabi, apple, Pecorino and almonds and toss well. Season with salt and pepper. Serve the crudités in the lettuce cups with the Green Goddess dressing on the side.

Recipe Notes

Galley Chef

Archives

chili con carne texas-style without beans

This texas-style chili con carne recipe was adapted from the Arkansas Razor Back chili team and provided to me by Nancy and Wes Fetzer. It is rich and spicy without the beans.

CRUDITÉS WITH GREEN GODDESS DRESSING

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