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#1 Original San Antonio Chili


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#1 Original San Antonio Chili


2 lbs beef shoulder, cut into ½-inch cubes

1 lb pork shoulder, cut into ½-inch cubes

¼ cup suet

¼ cup pork fat

3 medium-sized onions, chopped

6 garlic cloves, minced

1-quart water

4 acho chiles

1 serrano chile

6 dried red chiles

1 Tablespoon comino seeds, freshly ground

2 tablespoons Mexican oregano

Salt to taste


Place lightly floured beef and pork cubes in with suet and pork fat in heavy chili pot and cook quickly, stirring often. Add onions and garlic and cook until they are tender and limp. Add water to mixture and simmer slowly while preparing chiles.


Remove stems and seeds from chile and chop very finely. Grind chiles in molcajete and add oregano with salt to mixture.

Simmer another 2 hours.

Remove suet casing and skim off some fat.


Never cook frijoles with chilies and meat.


Serve as separate dish.

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Chiles Rellenos


Put each chili on the stove (above the burner) and let the skin burn, one by one — each bell pepper. Then take it off the flame, and once you are done with all of them — make, for example, six of them — clean them under running water. Once you put them on the flame, the skin comes off easily under water. Have hamburger meat and potatoes mixed and cooked.


Make a slit in each of the peppers. Then put maybe two tablespoons of the meat mixture inside each one. Separate some eggs and beat the yolks and whites separately.


Then fold the yolks gently into the beaten whites. Dredge each stuffed pepper in flour.


Then dip each pepper in the beaten egg mixture. Fry them in hot oil until they are done.

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  • 2 weeks later...

Bulgarian Fried Peppers with Feta Cheese

· Prep Time: 40 min Cooking Time: 30 min Serves: 2

Ingredients List

· 10-12 peppers (can be red, green or yellow but personally, I think red taste best)

· 100g plain flour

· 1 egg

· olive oil for shallow frying

· 100g plain flour

· For the filling:

· 2 eggs, beaten

· 150g feta cheese finely crumbled

· For the sauce:

· 1 clove garlic, minced

· 3 tbsp olive oil

· 5 whole tomatoes, skin removed (alternatively you can use 1 14.5 ounce can whole tomatoes)

· 1/2 teaspoon salt

· pinch of sugar


1. Preheat oven to 400 degrees F.
Wash the peppers and slit them open. Scoop out seeds, core and stem, but leave the peppers in one piece.

Place the peppers in the oven and cook turning occasionally until the skin is charred and blackened on all sides.

Once the peppers are done, take them out of the oven, place in heat-proof bowl and cover them up. Leave for 15 min. This would help peel the skin more easily.

2. In the meantime, prepare the sauce. Heat the olive oil and roast the garlic. Once the garlic is roasted, place the tomatoes in the pan, add the salt and sugar, and cook over low heat stirring frequently.
3. Prepare the filling by mixing the feta with the egg.
4. Once the peppers are cooled peel off their skin.
5. Fill each pepper with the feta-egg mix.
6. Dip peppers in the flour, then the egg, then the flour again.
7. Fry the peppers in olive oil for 6-8 minutes, turning once, until they are golden brown and the filling has set.

8. Serve warm and the tomato sauce on the side.Scissors-32x32.png


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