Great american recipe chili

BBQ 4a Our Rich Heritage

Barbequed Spareribs
4a Our Rich Heritage

McCall’s Great American Recipe Card Collection

4 lb spareribs, cracked in half, lengthwise

1 onion, peeled and quartered

2 teaspoons salt

¼ teaspoon pepper

3 quarts water

Sauce

½ cup cider vinegar

½ cup light brown sugar, packed

½ cup catsup

¼ cup chili sauce

¼ cup Worcestershire sauce

2 tablespoons chopped onion

1 tablespoon lemon juice

½ teaspoon dry mustard

1 clove garlic, crushed

Dash cayenne

In large kettle place ribs, onion, salt, pepper and water. Bring to a boil, reduce heat and simmer, covered 1-½ hours or till very tender. Drain

Meanwhile make the sauce. In a medium saucepan combine all of the sauce ingredients and simmer uncovered for 1 hour. Stir occasionally.

Arrange ribs on rack in a broiler pan. Baste with sauce. Broil 5 inches from heat, basting frequently with sauce 10 minutes on each side.

Serves 6.

Recipe Source:

Great Beef Dishes

from Great American Recipes

Beef & Veal

Recipe File

Serving Size: Makes 4 to 6 servings

Recipe Source:

Recipe Card from Great American Recipes

Chili Pot Roast

Amount Ingredient

3 pounds chuck roast

1 tablespoon all-purpose flour

1 teaspoon salt

1 teaspoon cumin seed

2 teaspoons chili powder

2 tablespoons vegetable oil

1 cup tomato juice or beef broth

1 medium head cauliflower, trimmed

1 medium head broccoli, trimmed, stalks separated

2 tablespoons all-purpose flour

2 tablespoons water

Salt, to taste

Freshly ground pepper, to taste

Fresh coriander or parsley, chopped, optional

Preparation Instructions:

1. Rub beef with mixture of flour, salt, cumin and chili powder.

2. Heat oil in deep, heavy non-stick Dutch oven. Add beef. Brown over medium heat on all sides, about 10 minutes.

3. Pour off any excess fat.

4. Turn heat to lowest setting. Add tomato juice or broth. Cover.

5. Cook slowly for 1 hour, adding water if liquid boils down too dry.

6. Place whole cauliflower on top of beef. Cover. Cook over lowest heat 30 minutes.

7. Add broccoli to the pot. cook 30 minutes longer. At the end of this time, the cauliflower and broccoli will be slowly steamed to tender
   crispness. If vegetables cook too quickly (your range may keep a higher heat than others, even at lowest setting), remove them and reheat to
   serve.

8. Remove meat and vegetables to serving platter. Keep warm.

9. Mix flour and water. Stir into the pot drippings. Cook, whisking, until smooth and thickened. Strain if necessary. Add salt and pepper.

10. Spoon sauce over meat. Garnish with coriander or parsley, if used.

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Recipe Source:

Recipe Card from Great American Recipes

Barbecued Boneless Pork Chops

Amount Ingredient

4 (1 3/4 pounds) thick boneless pork chops

2 tablespoons butter or margarine

2 tablespoons finely chopped parsley

1 tablespoon chopped onion

1/2 teaspoon ground ginger

1 teaspoon coarsely ground black pepper

dash salt

1 red pepper, sliced

1 green pepper, sliced

Preparation Tips:

1. Rinse pork chops. Pat dry.

2. Make a pocket horizontally in each chop with a sharp knife.

3. Combine butter, parsley, onion, ginger, pepper and salt.

4. Stuff pork chops with mixture, dividing evenly among chops.

5. Press cut ends together and secure with a few wooden toothpicks.

6. Place chops in preheated barbecue/broiler.

7. Grill chops, basting with melted butter once on each side. Grilling time is about 10 minutes per side. Chops should be nicely brown and cooked to juiciness, but not over-cooked.

8. Serve immediately with a mixture of sliced red and yellow pepper, cooked on the barbecue for 4 to 5 minutes alongside chops.

Good served with a green salad and sliced fresh pineapple, if desired.

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Chili
Recipe courtesy Cid Prevost

Prep Time: 30 min

Inactive Prep Time: 0 min Cook Time: 2 hr 30 min Level:

Serves:

8 servings Ingredients

2 tablespoons olive oil

2 pounds sirloin steak, cut into 1-inch cubes

1/2 pound ground beef

12 ounces chorizo sausage, casing removed, cut into 1/2 cubes

1 large yellow onion, coarsely chopped

1/4 cup chili powder

1 tablespoon garlic salt

2 teaspoons cumin

1 teaspoon dried basil

2 (14.5-ounce) cans beef broth

2 (14.5-ounce) cans whole tomatoes, drained

1 cup cilantro, chopped

1 cinnamon stick

3 bay leaves

2 green jalapenos, slit lengthwise 3 times each

1 tablespoon yellow cornmeal

Salt and pepper, to taste

Garnish with Cheddar and sour cream, if desired.

Directions

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.

Great American Recipe Cards
Beef and Sausage Chili
Great Beef Dishes Card # 91 Grp 6

For 5 to 6 servings:

1/2 lb chorizo sausage, removed from casing

1 Tblsp vegetable oil

1 1/2 lbs boneless chuck, cut into inch cubes, pat
dry

1 medium sz chopped green bell pepper

1 cup chopped onion

1 large clove garlic, minced

1 cup beef or chicken broth

1 cup chopped canned tomatoes

1 1/2 Tablsp chili powder

1/2 teasp cumin,salt,crushed red pepper

1/4 teasp black pepper

**1 Tblsp chopped jalapeno, or chilies for hot
chili lovers

1 can chili beans, optional

**Any spicy sausage can be used, in place of the chorizo

Preparation:

1. Cook chorizo in a large heavy saucepan, stir often. After 10 mins, drain off the fat. Remove from sausage.

2. In same pan, heat oil. Add beef, a few pieces T
   at a time. Saute until well browned. Remove. Repeat till all meat is browned.

3. To the sauce pan add the onions, pepper and
   cook briefly until softened. Stir in garlic.

4. Return chorizo and beef to the pot. Add broth, tomatoes, chili powder, cumin, salt, crushed red pepper, jalapeno.

5. Bring to a simmer. Cover. Either cook on top of stove or in a oven 1 1/2 hours.

6. Add chili beans, if used. Cook another 30 mins, uncovered.
   Serve piping hot.

Great American Recipes Cards
Cold Weather Chili
Great Beef Dishes Card # 27 Grp 6

For 5 to 6 servings:

1. 1 1/2 lbs lean ground cuck, cut in 1/2 in pieces or cubes.

2 Tlbsp oil

2 Tlbsp all-purpose flour

1 medium chopped green or red

1 cup chopped onions

1 Tlbsp minced garlic

1 1/2 cups beef broth

1/2 teasp each dried oregano leaves, and cumin

1 Tlbsp chili powder, hot or mild

1/2 teasp salt

1 cup tomato sauce

1/2 ounce unsweetened chocolate coarsley, chopped

Preparation:

1. Heat oil in a Dutch oven or large heavy duty skillet.

2. Sprinkle the meat with flour, and brown
   meat in oil.

3. Add a little extra olive oil to the browned meat. If need to finish. Stir in the onions, green peppers, and garlic. Cook till set.

4. Stir in the beef broth, oregano, cumin, chili powder and salt.

5. Bring to a boil and reduce heat, then reduce heat and simmer, uncovered to for 45 mins.

6. Stir in tomato sauce and chocolate. Simmer, uncovered 25 to 30 mins, until thick.

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Thanks!!