Jailhouse Chili Recipes

Steps:

• Brown the meat and onions and garlic in the oil in a stockpot.
• Add all but cornmeal, lime, cheese, chopped onions, and sour cream.
• Simmer over low for 3-6 hours, stirring occasionally.
• Take off heat and refrigerate without eating.
• In morning, scrape fat off top and put back on stove.
• Sprinkle on the cornmeal; stir.
• Add in lime.
• Allow to simmer and thicken slightly.
• Serve with a cold beer.
• Use the cheddar, onino, and sour cream for garnish.
• Serve.

Steps:

• In dutch oven, heat oil.
• add onions and saute until start to brown.
• add chili meat and cook until brown.
• drain fat.
• add remaining ingredients and heat to boiling.
• reduce and simmer uncovered 2 hours.
• serve with chopped onions, cheese, etc.

Steps:

• If using dried chilies, soak for at least two hours in hot water and save one cup of water. Remove most of the fat and cut the meat into small cubes. Sear the meat using two tablespoons of olive oil. Place seared meat in stock pot or large cooking pot on medium heat. Add chilies and tomato sauce. Rinse tomato sauce can with warm water and add. Sauté onions, celery and garlic until clear and add to the pot. Combine spices in jar with a lid. Add one cup warm water, shake well and pour into pot. Rinse jar with grapefruit juice and pour into pot. Reduce heat, cook for two hours making sure chili continues bubbling slightly. Stir occasionally. After the two hours check for salt taste. Combine the cornmeal and one cup of warm water in a jar with the lid. Shake well and stir into pot. Cook 30 minutes more. Stir in lime juice to taste immediately before serving. (Note: You can skip this and serve chili with lime quarters.)