Popular Recipes: Appetizers/Snacks | Beef/Pork | Beverages | Bisque/Etouffee/Gumbo/Jambalaya | Bread/Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken/Turkey/Cornish  Hens | Condiments/Dips/Relish | Desserts | Fish/Seafood | Holiday's | New Orleans  Restaurant | Pasta/Sauce/Rice/Beans | Preserves/Jams/Jelly | Salad/Dressing | Sandwiches/Po' Boys | Seasoning/Sauce/Rub/Roux | Side Dishes/Gravy/Dressing | Soup/Stew/Chili | Wild Game

Print Recipe

Buzzard's Breath Chili

Ingredients:

8 pounds beef chuck or beef round, ground coarsely
3 tablespoon Lard, butter or bacon drippings
2 large onions, chopped
5 Garlic cloves, finely chopped
5 1/3 T Red chilies, hot, ground
5 1/3 TB Red chilies, mild, ground
1 TB Cumin
1 tsp. Oregano, dried, pref. Mexican
3 cans Tomato sauce (8oz ea.)
3 cups Water
2 TB Salt
1 cup Corn flour (masa harina)
Parsley (optional)

Directions:

Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.

Combine the beef with the garlic, ground chilies, cumin, and oregano. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned.

Add the tomato sauce, water, salt, and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.

Stir in the corn flour (masa harina) to achieve the desired consistency.

Cook 10 minutes longer, stirring. Taste and adjust seasonings.

Page 1

Links

Contact

We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.


Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com