Our half price,two-day Chile sale on our Mild and Hot pure, ground Chiles got over- looked.  Perhaps, it is because I placed the sale information towards the end of the blog.  Anyhow, I decided to call your attention to this great two-day offer as it is approaching Chile and Barbecue cookoff time as well as cookout time.

Our pure chiles add great flavor and keeping quality to any dish you use them in. Yesterday's recipes are fun too.  I am placing our favorite chili and barbecue sauce recipes here to entice you!

And, we do have the great special on any days of our week-long class next week.  (Call us at 505-243-2622 to register, if interested in scheduling at our specially low price.)  The next day class, April 25 at 5 PM is our Taco Party,  which I am repeating.  We had so many special requests to do so. I hope this date works for you all.

BOWL O’ RED 

The influence behind this recipe came from my maternal grandfather, who was in charge of the line extensions going west from Topeka, Kansas.  While working with the Santa Fe Railroad, he was stationed a long time in Dodge City, KS which was the end of trail for the cattle drives.  He developed this recipe after commiserating with lots of “cookies,” or trail cooks who cooked for the cowboys bringing cattle up from Texas and Northern Mexico.  It has won numerous chili cook-offs and is one of the really true original chilis. I like to gussy it up with side dishes of Fixin’s ‘n Mixin’s of chopped onion, pickled jalapenos, mixed grated cheddar and Jack cheeses, sour cream garnished with lime wedges edged in powdered mild red chile and a bowl of pequin quebrado minced Habeneros for those who like it red hot! 

Yield:  6 to 8 servings 

• 2 Tablespoons lard, butter, bacon drippings, or rendered beef fat
• 1 large onion, coarsely chopped
• 3 pounds lean beef, cut into ½-inch cubes
• 3 medium-sized garlic cloves, finely chopped
• 1/4 cup pure ground hot chile or to taste
• 1/4 cup pure ground mild chile
• 1 Tablespoon ground cumin, divided
• About 3 cups water
• 1-1/2 teaspoons salt 

1. Melt the lard in a large heavy pot with a flat bottom and straight sides over medium heat.  Add onion and cook until softened.  Remove from heat. 

2. Add meat, garlic, ground chiles and ½ the cumin to the pot.  Break up any lumps.  Stir in the water and salt.  Return to heat.  Bring to a boil, then reduce the heat and simmer, uncovered, 2-1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended. NEVER COVER.  Placing a lid on a stew such as this will steam the meat, toughening it, rather than allowing it to break down and become quite tender.   Add more water if necessary.  Taste and adjust seasonings, adding remaining cumin. Serve with fixin’s ‘n mixin’s as noted above.

BOWL O’ RED 

The influence behind this recipe came from my maternal grandfather, who was in charge of the line extensions going west from Topeka, Kansas.  While working with the Santa Fe Railroad, he was stationed a long time in Dodge City, KS which was the end of trail for the cattle drives.  He developed this recipe after commiserating with lots of “cookies,” or trail cooks who cooked for the cowboys bringing cattle up from Texas and Northern Mexico.  It has won numerous chili cook-offs and is one of the really true original chilis. I like to gussy it up with side dishes of Fixin’s ‘n Mixin’s of chopped onion, pickled jalapenos, mixed grated cheddar and Jack cheeses, sour cream garnished with lime wedges edged in powdered mild red chile and a bowl of pequin quebrado minced Habeneros for those who like it red hot! 

Yield:  6 to 8 servings 

• 2 Tablespoons lard, butter, bacon drippings, or rendered beef fat
• 1 large onion, coarsely chopped
• 3 pounds lean beef, cut into ½-inch cubes
• 3 medium-sized garlic cloves, finely chopped
• 1/4 cup pure ground hot chile or to taste
• 1/4 cup pure ground mild chile
• 1 Tablespoon ground cumin, divided
• About 3 cups water
• 1-1/2 teaspoons salt 

1. Melt the lard in a large heavy pot with a flat bottom and straight sides over medium heat.  Add onion and cook until softened.  Remove from heat. 

2. Add meat, garlic, ground chiles and ½ the cumin to the pot.  Break up any lumps.  Stir in the water and salt.  Return to heat.  Bring to a boil, then reduce the heat and simmer, uncovered, 2-1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended. NEVER COVER.  Placing a lid on a stew such as this will steam the meat, toughening it, rather than allowing it to break down and become quite tender.   Add more water if necessary.  Taste and adjust seasonings, adding remaining cumin. Serve with fixin’s ‘n mixin’s as noted above.

JANE'S BEST BARBECUE SAUCE

Yield: approximately 1 ½ cups

2 Tablespoons bacon drippings or butter
1 medium sized onion, finely chopped
1 clove garlic, minced
12-ounce bottle ketchup
6 Tablespoons Worcestershire sauce
2 Tablespoons cider vinegar
¼ cup dry white wine
1 teaspoon dark brown sugar, packed
1 to 2 Tablespoons pure ground hot red chile, or to taste
1 to 2 Tablespoons pure ground mild red chile or to taste
¼ teaspoon pequin or cayenne pepper
¾ teaspoon ground cumin
¼ teaspoon ground coriander seed
1 teaspoon liquid smoke
4 to 6 pounds baby back pork ribs, in uncut racks

To Prepare the Sauce

1. Melt the bacon drippings in a two quart saucepan over medium heat, then add the onion and garlic and sauté until the onion is transparent.

2. Add the remaining ingredients through the liquid smoke, reduce heat to low, and simmer, uncovered for 15 minutes, stirring occasionally. Set the sauce aside until you are ready to use it.

Reprinted with permission from the Finger Lickin Good BBQ Cookbook