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chili recipes

May 12, 2004

Chile and Herb Salt Substitute

Dave DeWitt, publisher of Fiery Foods & Barbecue Business magazine, suggests using this salt substitute on baked potatoes, pasta and vegetables - especially corn on the cob.

4 tablespoons dried parsley

4 tablespoons dried basil

2 teaspoons dried rosemary

1 tablespoon dried tarragon or pineapple sage

2 tablespoons dried thyme

1 tablespoon dried dill weed

2 tablespoons paprika

1 teaspoon celery seed

1 teaspoon crushed, dried red chilies, such as piquins, or 2 teaspoons New Mexican red chili powder.


Place all ingredients in a miniature food processor and blend for about 10 seconds. Put the mixture into a shaker jar and cover tightly until ready to use.

Makes 1/2 cup.

Heat scale: mild to medium

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Salsa Fresca

3 serrano or jalapeo chilies, stems and seeds removed, minced (See cook's note.)

2 yellow wax chilies, stems and seeds removed, minced (See cook's note.)

2 large tomatoes, finely diced

1 medium purple onion, finely diced

2 cloves garlic, minced

2 tablespoons vegetable oil

2 tablespoons fresh lime juice or cider vinegar

1/4 cup chopped fresh cilantro or parsley

1 large avocado, diced

Cook's note: Vary the flavor of the salsa by using different chilies as they become available.

Combine all the ingredients except the cilantro and avocado. Let the salsa sit for at least one hour to blend the flavors. Mix in the cilantro and avocado before serving.

Makes 2 cups.

Heat scale: medium

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Chef Heywood's Chili

This chili recipe is from Chef Jim Heywood of the Culinary Institute of America, a guest chef at the National Fiery-Foods & Barbecue Shows and a multiple chili cook-off champion.

5 pounds lean beef (chuck or round), diced in 1/2-inch pieces

1/2 cup vegetable oil

1 1/2 pounds onions, diced

6 cloves garlic, minced

2 cups dark beer

2 cups beef broth

1 (6-ounce) can tomato paste

1 1/2 cups diced New Mexican green chilies that have been roasted and peeled

2 to 3 jalapeos, stems and seeds removed, minced very fine

3/4 cup chili powder

3 tablespoons freshly ground cumin seed

1 1/2 tablespoons dried oregano

Salt and pepper to taste

In a large pot, brown the beef in oil. Remove and reserve the beef, leaving oil in the pan. Saut the onions and the garlic in the remaining oil until soft. Add the beer, reserved beef and tomato paste, and bring to a boil. Reduce heat and simmer for 1 hour, stirring frequently. Add the remaining ingredients, and simmer for another hour, stirring frequently.

Serves 12 to 14.

Heat scale: hot

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