Red Chili Sauce
Enchiladas (red Chili)
Green Chilies Rellenos
(stuffed Green Chili)

(Mexican Green Chili Stew)

Chili Bean Soup
Navajo Green Chili
New Mexican Chili Pork
Old Style Enchiladas
Yam Chili

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Red Chili Sauce
16    Dried red chili pods
  1    Hot Water
2    Cloves garlic
      Salt to taste
  Open each dried red chili pod. Wash well inside and out and remove blemishes. Remove stems, seeds and veins from the pods. For hotter chili leave some veins. Rinse with cold water and soak in hot water for one hour or until soft. Place the pods in an electric blender (or food processor) and add enough of the hot water to almost cover them, leaving about two inches headspace. Blend until smooth and skins disappear, about 2-3 minutes. If sauce seems to be too thick, add more water and blend for another 1 minute or until skins disappear. Add 2 cloves garlic and process until well blended. Salt to taste.        Serves 12
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Enchiladas (red Chili)
18    Corn tortillas
 1qt  Red chili sauce
 1 lb Grated cheddar
1    Large onion chopped
6    Fried eggs (optional)
  Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion. Cover with red chili sauce and place another tortilla on top. Repeat the process then pour enough chili sauce over them to cover tortillas. Three tortillas make one serving. A fried egg is traditional on top of each enchilada.   Serves 6
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Green Chilies Rellenos (stuffed Green Chili)
10      Green chilies roast&peel
10 oz  Longhorn or Jack cheese
   1 c  All-purpose flour
   1 t  Baking powder
1/2 t  Salt
3/4 c  Cornmeal
   1 c  Milk
   2    Eggs, slightly beaten
To make batter, combine flour, baking powder, salt and cornmeal. Blen milk with egg;then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter. Using a spoon, dip stuffed chilies in batter.
  Cut cheese into slices 1/2" thick and the length of the chili. Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point). Dip in batter and fry in hot oil or lard until golder brown. Drain and serve. May be garnished with green chili sauce if desired.  Serves 5
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Caldillo (Mexican Green Chili Stew)
  2 lb Lean beef round or pork
  2 T  Oil
  3    Medium potatoes, diced
1/2 c  Onion, sliced
1    Large garlic clove, minced
2 t  Salt
6    Green chilies
  Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency. Simmer until potatoes are done.
Serves 4.
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Chili Bean Soup
  1 lb Pinto beans
  8 c  Boiling water
  1 t  Garlic salt
  1 t  Onion salt
1/4 t  Thyme
 1/4 t  Marjoram
10 1/2 oz Can beef broth
  16 oz Can tomatoes
   1 pk (1-5/8 oz)chili seasoning mx
   1 c  Hot water
  Rinse, sort and soak beans overnight. drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. (Don't let beans boil dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors.
Serves 5.
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Navajo Green Chili *
  3 lb Pork shoulder, trimmed of fat
  2 c  Stewed tomatos
  3 tb Bacon grease
  1    6oz. can tomato paste
1/3 c  Flour
  3 c  Water
  3    Medium onions chopped
2 1/2 ts Salt
  4    6 cloves of garlic, minced
1/2 ts Dried, ground Mexican oregano
  2    16 oz. cans of whole green chiles
  Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag and shake the meat with the flour to coat meat. Add the meat to the bacon grease a little at a time and brown well & evenly. Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the skillet and saute until transluscent. Add these to the pork in the pot. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling lower heat to low & simmer for 45 minutes. Taste, adjust seasonings as per personal taste, & cook for 30 mins. more. Serves 6
 This recipe comes to us from the Native Americans we call the Navajo. They call themselves the Di-neh. It is a great chili and deserves your attention! Enjoy! *Source: Mary R. Neh, Home Economist, Navajo Cultural Center.
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 Mexican Chili Pork
 3 lb Pork shoulder,1/2" cubes
 1 t  Salt
 2    Garlic cloves
 8 T  Red chile,mild,ground
1/2 t  Oregano,dried,pref. Mexican
 3 c  Chicken broth
 4 c  Pinto beans
  1. Melt the pork fat in a heavy skillet over medium-high heat. Add the pork cubes a few at a time, stirring to brown evenly. 2. Add the salt and garlic, stirring well. Remove from the heat and stir in the ground chile and oregano, coating the meat evenly with the spices. (If you are using a combination of mild and hot chile, do not add the hot spice yet.) Add a small amount of broth and stir well. 3. Return to the heat, add a bit more
broth and stir. Continue to add broth, a little at a time, stirring, until the chili is smooth, then reduce the heat and simmer, uncovered, for about 1hour. 4. Taste and adjust seasonings adding the ground hot chile to taste at this point. To add, remove the pot from the heat, sprinkle the chile over the top, and stir well. 5. Serve the chili with a bowl of freshly stewed pinto beans on the side.   Serves 8
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Old Style Enchiladas
 2 lb Hamburger
16 oz Can tomatoes
 2    Lg. onions, chopped separate
16 oz Can kidney beans, drained
 4 tb Chili powder (adjust to taste)
1 t  Sugar
1 t  Salt and pepper to taste
1    Pkg. corn tortillas
1 lb Cheese, grated
1-2 c Oil for cooking corn tortillas
  Brown hamburger and 1 chopped onion (add 2 cloves garlic, chopped, if desired) and drain. Add tomatoes, crushed, kidney beans and spices. Simmer. Heat oil, and cook tortillas to desired degree. (Soft seems to work best) Drain on paper towels. Put 1
tortilla on plate, spoon "sauce" over it and sprinkle some of raw onion and cheese on sauce. Put on another tortilla and repeat untill large enough for you. Stop with layer of onion and cheese. Serves 4, depending on stake sizes.  
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Yam Chili
1 40-oz can yams/sweet potatoes
 1 29-oz can tomato puree
 1-2 cup dried pinto beans
 1/4 cup barbecue sauce
 1 medium onion, coarsely chopped
 1 tsp Black Pepper
 3 Tbs. pure ground Chili powder (*)
 1 Tbles Cumin powder
 1/2 tsp Cinnamon
Cook up the beans normally (soak, boil, simmer).
   Pour yams into pot, including liquid.  Smash lightly.  Add tomato puree, stir through.  Add spices and onion, stir throughly.  Add cooked beans, stir throughly.
 Simmer 30-45 mins. for flavors to mellow out.
This can also be tried using fresh yams and tomaotes.
* I prefer New Mexico Hot.
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                             Updated 2-8-05

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