Junior Burger
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  • Location: Scottsdale, AZ
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2004/08/29 22:47:41 (permalink)


Hi. I am looking for recipes for "Springfield chilli" I love the Mexican food of Arizona, but miss Illinois chili/chilli.

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    Filet Mignon
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    • Joined: 2004/07/03 13:19:00
    • Location: San Francisco, CA
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    RE: chilli 2004/08/30 00:26:43 (permalink)
    Springfield Chilli (Yield: 6 Servings)

    2 bacon slices, chopped fine
    1 can tomato sauce - (8 oz)
    1 large onion, chopped
    1 cup beer
    2 large garlic cloves, minced
    1 Tsp Worcestershire sauce
    1 1/2 LB beef, ground
    1 can red kidney beans - (16 oz), undrained
    3 Tbl chili powder
    1 can tomatoes with juice - (14 to 16 oz)
    Salt, to taste

    Saute bacon in large saucepan over medium heat until brown but not crisp. Stir in onion, cover, and let onion sweat 3 minutes, until translucent and just tender. Uncover pan and mix in garlic, cooking another minute.
    Raise heat to medium-high and add ground beef. Cook until it loses its raw color, about 5 minutes. Stir in chili powder, then pour in tomatoes and juice, tomato sauce, beer and Worcestershire sauce and reduce heat to medium-low. Cook chili until thickened but still soupy, about 30 minutes.
    Stir in the beans and salt to taste. Cook an additional 10 minutes. Serve immediately, or let cool and refrigerate, covered, for reheating.
    This recipe yields 6 to 8 servings.

    Filet Mignon
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    RE: chilli 2004/08/30 00:35:24 (permalink)
    Uncle Dirty Dave's Red Pork Chili

    3 lb Fresh picnic shoulder Cubed in 1/2" cubes
    1 cn Red Gold diced tomatoes W/chiles (or Ro-Tel)
    1/2 c Water
    1/4 ts Ground coriander
    1/4 ts Garlic Granules
    1 cn (4 Oz.) Old El Paso Chopped green chiles
    Salt and Pepper
    2 md Bell peppers - cut into Strips or diced coarse
    1 lg Onion - chopped
    2 ts Chilli powder
    1/2 ts Cumin

    In a 10 or 12 inch, well seasoned cast iron skillet heat the salt, pepper and garlic. Add the meat and stir around until all sides of the cubes are gray. Add 1/2 cup of water and continue to stir until all water is absorbed or cooked away. Let the meat fry in its own fat until it starts to brown. Add chopped onion and cook a few minutes longer. Add tomato sauce, chiles, pepper, coriander, cumin, chilli powder and more salt if needed. Reduce heat to simmer and cook covered 30 minutes or until meat is tender, stirring occasionally. Serve with Spanish rice or Cajun rice.
    Serves 4 to 6

    Developed, tested and enthusiastically approved at Uncle Dirty Dave's Kitchen, Springfield, IL. It be GOOOOOOD stuff, Maynard.

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