Every Memorial Day, millions of Americans grill tons of great food as both a celebration and as a remembrance of those who’ve died in US military service. If you’ve planned your grilling session properly, you’ve made too much food for everyone.
Armadillo’s Breath chili team, from Central’s original series on chili.
Ingredients
- 4 lbs beef short ribs
- 2 tbspn vegetable oil
- 1 each large diced onion chopped
- 1 each green bell pepper seeds removed, chopped
- 2 cloves garlic chopped
- 2 cups homemade beef stock
- 2 tbspn ajà p-p chile powder, or substitute hot red chile powder, such as cayenne or New Mexican Chimayó
- 1 can stewed tomatoes crushed
- 1 cup New Mexican green chile chopped
- 1/2 tsp dried Mexican oregano
- 2 cans black beans, drained
- 1 can whole kernel corn
Servings: people
Instructions
- Trim any excess fat from the short ribs. Heat the oil in a large pot and brown the ribs over high heat.
- Add the onion, bell pepper, and the garlic and saute for one minute. Add the beef stock to deglaze the pot and stir well.
- Add the remaining ingredients–except the beans and corn–and bring to a boil. Reduce the heat to a simmer. Cover and cook for 2 ½ hours, stirring occasionally.
- Just before serving, add the drained corn and the drained beans and heat through. Remove the ribs from the pot, trim the meat off the bones, coarsely chop the meat, return it to the pot, and stir well. Heat everything through and serve. Heat Level: Medium
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Ingredients
- 3 each chicken breasts cut into 1-inch pieces
- 1/3 cup white wine vinegar
- 2 tbsp soy sauce
- 4 cloves garlic minced
- 2 each bay leaves
- 1/2 tsp ground red pepper
- 1/4 cup water
- 1 can Hormel Chili with beans (just try it, you purist)
- 1/4 cup cheddar cheese shredded
Servings: people
Instructions
- Place the chicken in a large, shallow dish. Combine the vinegar, soy sauce, garlic, bay leaves and ground red pepper in a bowl and pour it over the chicken, tossing to coat. Cover and refrigerate for 4 hours, stirring occasionally.
- Transfer the chicken to a heavy skillet; add the water and bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally.
- Remove the chicken with a slotted spoon and set aside. Bring the liquid to a boil and boil, uncovered until reduced to about ½ cup. Stir in the chili and chicken. Simmer 1 or 2 minutes or until thoroughly heated.
- Serve in bowls with the shredded cheese on top. Heat Scale: Mild
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Ingredients
- 2 lbs boneless pork cut into 1-inch pieces
- 2 tbsp vegetable oil
- 1 each large onion diced
- 4 cloves garlic minced
- 3-4 each serrano chiles stems and seeds removed, chopped
- 2 each 12-ounce bottles dark beer
- 1 can tomatillos
- 1 can peeled tomatoes liquid included
- 4-6 each green New Mexican chiles stems and seeds removed, chopped
- 1 tsp dried oregano Mexican preferred
- 1/2 tsp cumin seeds
- 1 can pinto beans including the liquid
- salt to taste
Servings: people
Instructions
- Heat some of the oil in a heavy skillet over medium high heat. Brown the pork, remove and put in a large kettle or stockpot.
- Add the remaining oil to the skillet and saute the onions until soft. Add the garlic and serrano chile and cook for an additional couple of minutes. Remove and add to the pork.
- Pour one of the bottles of beer into the skillet, raise the heat and deglaze the pan scraping up all the bits and pieces. Add the liquid to the pork.
- Add the remaining beer, tomatillos, tomatoes, green chiles, oregano, and cumin to the stockpot. Bring the mixture to just below boiling, reduce the heat and simmer for 45 minutes.
- Add the pinto beans, adjust the seasonings and simmer for an addition 30 minutes. Heat Scale: Medium Hot
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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