User:Chupon/Recipes

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Contents 1 Chili 2 $100 Chili 3 Baked Mostaccioli 4 Steak Soup 5 Type A Rub 6 Chicken Noodle Soup 7 Pozole 7.1 Main Ingredients 7.2 Garnishes 8 Tinga 9 Chicken Cordon Bleu

[edit] Chili

3 lbs ground beef

2 cans diced tomatoes

2 cans spicy chilli beans

1 can black beans

1 can garbanzo beans

Chilli powder

Crushed Red Pepper

[edit] $100 Chili

1 lb Chorizo, removed from casing

1 lb Hot Italian Sausage, removed from casing

1 lb Chuck, cut into bite-size pieces

2 lb Hickory-smoked bacon

10 Habanero peppers

5 Scotch bonnet peppers

10 Jalapeño peppers

4 Poblano peppers

4 Banana peppers

4 Anaheim peppers

2 cans chipotle peppers in adobo sauce

2 large onions

10 cloves of garlic

2 bottles Negro Mordelo

2 cups Jose Cuervo 1800

2 cups Wild Turkey

2 large cans tomato paste

1 large can tomato sauce

2 cans Rotelle Extra Hot diced tomatoes

2 cans kidney beans

1 can black beans

1 can pinto beans

1 can navy bean/great northern bean

1 can garbanzo

1 bar dark bakers' chocolate

1/4 cup chili powder

1/4 cup cumin

1/4 cup basil

1/4 cup oregano

Salt and pepper to taste

Add the spices and the liquid ingredients (beer, tequila, whiskey, tomato paste and sauce) to an 8 quart pot. Slowly bring to a boil.

Dice the bacon and fry until softened and the fat begins to render. Add the bacon and the bacon fat to the pot. Brown the Chorizo, sausage and chuck in a large pan, drain and add to the pot. Slowly bring to a boil again.

For the peppers, remove the caps and ends, halve lengthwise and slice about 1/4 inch thick. Peal and crush the garlic cloves. Drain the beans. Dice the onions, then add the peppers, garlic, beans and onion to the pot. Reduce the heat, bring to a slow boil, with the lid only partially convering the pot.

Taste adjust salt and pepper if neccessary.

After about an hour, in a double boiler, melt the chocolate then add to the pot. Again, bring to a slow boil. This time, reduce to head to a simmer and let cook for another 3 hours.

[edit] Baked Mostaccioli

1b Ground Beef

24-48oz Spaghetti Sauce

Box of Mostaccioli/Penne

Add one bag of cheese of your choice (Mozzarella or Parmesan are good)

Mix into a baking pan. Top the mix with a second bag of cheese

[edit] Steak Soup

2 cans of beef consume

1 stick (8tbsp) of butter

1/2 cup flour

2 cups water

1 lb Steak

2 Beef Boullion cubes

2 bags of Frozen Veggies (10oz) (corn, green beans, potatos)

1 can of diced tomatoes

[edit] Type A Rub

2 TB mustard

2 TB onion

2 TB paprika

2 TB salt

1 TB garlic

1 TB coriander

1 TB cumin

1 TB black pepper

[edit] Chicken Noodle Soup

Noodles

Boneless Thighs

Fresh Veggies: Carrots and Celery

Chicken Broth

Pepper

Salt

Paprika

[edit] Pozole

[edit] Main Ingredients

4 lbs Pork

6 cups Hominy

10 Garlic cloves

10 cups Water

1 tbsp Salt

[edit] Garnishes

Cabbage or iceberg lettuce

Onion

Radishes

Limes

Avocado

Oregano

Chile piquín

Basic Steps: Simmer → Shred → Simmer → Garnish

1. Add pork, hominy, garlic, stock or water and salt to a large pot. Bring to a boil, reduce heat and simmer 1 1/2 to 2 hours until meat is very tender.
2. (Optional) Remove pot from heat, remove meat from pot and cool. Remove meat from bones and shred with your hands. Add meat back to the pot and simmer another 10-15 minutes. Adjust seasoning.
3. Serve pozole with little bowls of your choice of garnishes so each dinner can garnish his or her own serving.

[edit] Tinga

Chicken breast

2 cans chipotle in adobo sauce

2 large cans tomato sauce

onion

garlic

tostada

cabbage

vegetable oil

1. Place chicken breast, chopped onions, 10 gloves garlic in pot
2. Boil until chicken is cooked, drain, shred chicken
3. sautee onions in vegetable oil
4. Add sauteed onions, chicken, sauce and chipotles
5. eat tinga on tostada, use cabbage if desired

[edit] Chicken Cordon Bleu

Chicken Breast

Cheese

Ham

Shake and Bake

1. Preheat oven to 350
2. Tenderize chicken breasts
3. Place cheese and ham on top of chicken
4. Roll up chicken and stab toothpicks in them
5. Cover with shake and bake
6. Bake for 30-35 minutes