Judy's Redeye Chili
Here is a great chili recipe that I concocted. It gets its name from the "secret ingredient",
coffee, which is a key ingredient in Redeye Gravy. Placed 2nd in local chili cookoff!
- 2 Tbs. oil
- 2 onions, chopped
- 1-1/2 lbs. ground chuck or round
- 1/4 lb. ground breakfast sausage
- 3 garlic cloves, minced
- 1 (15 oz.) can tomatoes, drained and chopped
- 1 (6 oz.) can tomato paste
- 1 can beer
- 1/2 cup strong black coffee
- 1 can beef bullion
- 3-4 Tbs. chili powder*
- 1 Tbsp. cumin seed, toasted
- 1 Tbs. cocoa powder
- 1 tsp. oregano
- 1 tsp. red pepper or to taste
- 1 tsp. coriander
- salt to taste
- 3 cans kidney or pinto beans
- chopped Jalapeno peppers
- accompaniments
*I use home-grown powdered chiles, Ancho, NM, etc.
In a small skillet brown sausage. Drain and reserve. Pour oil into a large stockpot
and sauté onion, ground beef and garlic. Cook until meat is lightly browned.
Drain grease. Add rest of ingredients except jalapenos. Cook for 1-1/2 hr.
and then add beans and salt to taste. Simmer for 30 minutes more. Thicken
with masa harina mixed with a little water if necessary.Serve with chopped onions, shredded Monterey Jack cheese,
chopped Jalapeno peppers, and Cowpoke Cornbread. (Recipe follows)COWPOKE CORNBREAD
- 1 cup cornmeal mix
- 1/2 cup self-rising flour
- 1/4 tsp. baking soda
- 1 cup buttermilk (nonfat is OK)
- 1 (8 oz.) can creamed yellow corn
- 2 large eggs, lightly beaten
- 1/4 cup vegetable oil
- 1 cup shredded cheddar cheese
- 2-3 chopped jalapenos (or more to taste)
- 1/4 cup chopped onions
Combine dry ingredients, including peppers and cheese;
add wet ingredients and mix just until combined. Pour into hot iron skillet
or 8" square pan. Bake at 400 degrees until golden brown, about 20 minutes. Serve warm.