Carol's Mom's Green Chili
1 md beef roast
10 lg green chiles
1 lg onion
1 md whole stewed tomatoes
1 garlic salt
1 pn cumin
2 beef gravy
Roast green chiles over grill until all skin is almost black. Soak roasted green chiles (submerged) in bowl of cold water for ten minutes. Peel skin off. Dice chili into small, small pieces or mashed. Cut up meat into bite size pieces. Sautee meat with white onion about 10 minutes or just barely brown. Add tomatoes, garlic salt, cumino and gravy and simmer about 1/2 hour.
Yield: 1 Serving
Carol's Favorite Vegetarian Chili
1 lg onion, chopped
3 garlic clove, crushed and pressed
2 T oil
1 celery rib, diced
1 1/2 t chili powder
1 t cumin
1/2 t cayenne pepper
1 c tomato, chopped
2 T tomato paste
4 c beans, kidney, black, pinto and/or,garbanzo, cooked
1/2 lb tofu, crumbled (opt)
1 1/2 t salt
1 t oregano
Saute onion and garlic in oil until onion is soft. Add celery and spices. Saute another 2-3 minutes. Add tomato and paste. Mash 2 cups of the beans and add beans and tofu to the pot along with the salt and oregano. Simmer 30 minutes.
To cook raw beans:
Soak beans in water overnight, OR boil for 2 minutes and let sit, covered, for 1 hour. Bring to a boil in same water and simmer about 1 hour or until tender. (beans approximately double in volume, i.e., two cups raw = 4 cups cooked)
Yield: 6 Servings
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