El Zorros Chili Recipes

EL CID CHILI

Steps:

• Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with a slotted spoon. Add ground beef, chorizo and onions to the pot and brown. Make sure to break up the meat. Return sirloin to the pot. Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat, simmer for 2 hours. Stir occasionally, breaking up tomatoes. Before serving, discard cinnamon stick, bay leaves and jalapenos. Garnish, if desired.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

THE ULTIMATE SLOW COOKED CHILI

Steps:

• Heat 1 tablespoon olive oil large skillet over medium-high heat; cook and stir beef, onion, and garlic in the hot oil until browned and crumbly, about 10 minutes; drain and discard grease. Season beef mixture with salt and pepper.
• Mix ground beef mixture, remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, green bell pepper, celery, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar together in a slow cooker.
• Cook on High for 4 hours; stir in red wine and continue cooking for 2 more hours. (Cook on Low for 8 hours.)

ENCHILADA CHILI

Steps:

• In 4-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain.
• Stir tomatoes, enchilada sauce and corn into beef. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
• Stir in beans. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Sprinkle individual servings with corn chips.

ROBERT'S CHILI

Steps:

• 1. Cut meat into bite size pieces and braise in deep pot with 2 Tbsp. oil. Add kidney beans, undrained, salt, pepper, chili powder, chopped tomatoes, tomato paste, ground sage, thyme, basil leaves and marjoram leaves
• 2. Mix and cook over low heat. Cut bacon into 1/2 inch pieces and fry in skillet til crisp. Remove and put in pot. Saute onion, mushrooms and garlic cloves in 3 Tbsp. bacon grease til onions start to brown. Add to pot. When pot starts steaming, add wine. Add water, if needed to cover solid ingredients.
• 3. Cover pot, increase heat, bring to boil. Reduce heat and simmer about an hour til meat is tender stirring occasionally. Serve hot. Flavor is enhanced if chili is cooled and reheated at a simmer. Serves 8

AMERICA'S FAVORITE CHILI

Steps:

• Heat a large pot over medium heat and add oil. Add beef and sprinkle with baking powder. Brown beef, stirring to break up into smaller chunks, until no longer pink, 5 to 10 minutes. Using a slotted spoon, remove beef to a bowl.
• Add onions to pot and turn heat down to low. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in chile powder, cumin, smoked paprika, cayenne and oregano and cook for another 2 minutes to bloom. Add garlic and saute for 30 more seconds. Add beef stock, demi-glace, tomatoes and beans. Add beef back in along with any reserved juices and simmer, partially covered and stirring frequently, for 2 hours. Season to taste with salt and pepper.
• Garnish with scallions, cilantro, sour cream, pickled jalapenos and aged Cheddar.

EL CID CHILI

Steps:

• Place oil in a large heavy pot over medium heat.
• Brown the sirloin in batches.
• Remove to a bowl with a slotted spoon.
• Add ground beef, chorizo, and onions to the pot to brown.
• Break up the ground beef.
• Return sirloin to the pot.
• Stire in remaining ingredients, except for garnishes.
• Bring to a boil.
• Reduce heat, simmer for 2 hours.
• Before serving discard cinnamon stick bay leaves and jalapenos.
• Serve garnished with grated cheese and sour cream.

EL CID CHILI

Steps:

• 1. Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with a slotted spoon. Add ground beef, chorizo, and onions to the pot to brown, breaking up the meat. Return sirloin to the pot.
• 2. Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat; simmer for 2 hours. Stir occasionally, breaking up tomatoes.
• 3. Before serving, discard cinnamon stick, bay leaves, and jalapeños. Serve garnished with grated cheese and a dollop of sour cream, if desired.

CHILE COLORADO/CON CARNE - TUCSON'S EL CHARRO

Steps:

• Cut the meat into 3/4" pieces. Put a handful at a time into a bag containing the flour, salt and pepper. Shake well. Repeat with the remaining meat.
• Heat the oil in a large skillet. Add a batch of meat at a time into the hot oil, not overcrowding. Brown slowly.
• Add the Enchilada Sauce, garlic puree and oregano.
• Cook over low heat at least one hour, or until the meat is very tender, stirring frequently to prevent scorching. AAdd water if necessary.
• I put a lid on my pan, and cook the dish for several hours over the lowest possible heat. The meat must be tender!

CHILES RELLENOS - TUCSON'S EL CHARRO

Steps:

• Stuff each chile with cheese, and set aside.
• Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper.
• Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point.
• To serve immediately, arrange on platter or individual plates and pour warm Taco Sauce over each chile. Garnish with more cheese and run under broiler to melt cheese, if desired.
• May be made in advance up to the point of topping with cheese, and reheated in a 400-degree oven about 10 minutes.

EL ZORRO'S CHILI

Steps:

• 1. Break up meat while while frying in skillet over medium heat. Add the chopped onions, and minced garlic. Saute til onions are soft and meat is brown. Drain off fat and set aside.
• 2. Put the tomato sauce, water, chopped tomatoes, chopped parsley, chili powder, oregano, ground cumin, canned kidney or pinto beans and salt and pepper and the meat mixture in a pot. mix well, bring to a boil.Reduce heat simmer uncovered 1 hour til thick but still moist. Stir occasionally. Sprinkle on shredded cheddar cheese and chopped onions for added flavor;. Try over white rice or on hot dogs.