The Red Hot Chili Paper

Send us some "foodback"

Bad Attitude
Chili Marinade
Seņor Sam's
Black Bean
Rosco's Red
Sweet Cincinati
Championship Red
Steves Sacreligious
True Texas Red
Katy's Chili Rellenos
Jim's Wild
Betty's Best
Atky's Dynamite
Mean Jean's Bowl
Tongue Burnin' Good
Big Daddy's Bowl
Crested Butte
Bob's PSP
BEV's simple but HOT
High Performance
Just Chili
Best Bowl
Hell Mud
Betty's Winning
Hugh's Heartwarmer
Bean's 'N Sausage
Twin Pete's
Hotter Than Texas
Harry K's Kinder
Colleen's Granny's
Gallup Green
Damn That's Hot
Corpus Christi
Teri's Terrific Texas
Fire in the Hole
Hanks' Ornery
Atky's Dynamite Chili

Recipe by: Paul Atkinson


      3 tablespoons of Short Fuse spice mix (recipe below)
      4 tablespoons vegetable oil
      3 pounds of round steak cut into 1" or cubes or smaller
      2 cups of chopped onion
      3 tablespoons of chopped garlic
      2 bay leaves
      1 12 ounce bottle of beer
      1 13-3/4 can of beef broth
      2 tablespoons of cornmeal
      1 can of kidney beans (drained)
      1 large can of stewed tomatoes


    Short Fuse spice mix:

    Stir together 1 tablespoon each of chili powder and paprika, 1/2 tablespoon each of cayenne pepper and ground cumin. 1 teaspoon each dried oregano, salt and ground black pepper. This yields about 4 tablespoons.

    One or more days before serving: Make spice mix. Heat oil in high sided skillet or dutch oven until almost smoking. Brown meat in two or three batches. Spoon each batch into a bowl and reserve. Do not drain off fat. Lower heat and add onions cook until soft but not brown. Add 3 tablespoons of the spice mixture (reserving remainder) and garlic and bay leaves and stir for about one minute. Pour in beer and beef broth and 1/2 a cup of water. Return meat to skillet. At this time you may choose to add the optional ingredients. Bring liquid to a boil, scrape the bottom of the skillet with a wooden spoon to loosen bits of meat from the surface. Turn down heat so liquid barely bubbles and cover partially with lid. Stir from time to time, checking to be sure chili isn't boiling. If it is, lower heat. Cook for 1-1/2 to 2 hours. Remove, let cool, and refrigerate.

    The day of serving:
    Remove from refrigerator and lift off any congealed surface fat with a spoon. Prepare
    condiments (suggestions below). Reheat chili, stirring occasionally. Shortly before serving, sprinkle on cornmeal, stir in and cook for 5 minutes.

    Condiment suggestions:
    Green Peppers
    Tabasco sauce
    Louisiana Hot sauce
    Grated cheddar cheese
    Sour cream
    Resturant style nacho chips

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the