Ralph's Chili, Chowder, Irish Stew Recipes

 

Ralph best not too Hot
Mystic Chili 12/05

2 lb ounces Stew Beef, browned and drained

3 lb ounces Ground beef, browned and drained

3 lb ounces ground pork, browned and drained

4 cups yellow onion slices, chopped and blanched

5 cloves garlic, minced or pressed

1 tablespoon cumin powder

1 tablespoon marjoram

1/4 teaspoon coriander

1/2 teaspoon oregano

3 tablespoons olive oil, simmer with raw hot

peppers

1/2 teaspoon celery salt

2 sticks celery stalk, chopped

2 whole bell peppers, chopped and pitted

4 whole jalapeno chili peppers, chopped and pitted

4   15 ounce beef broth

2 cans  6 oz tomato paste

3 - 28oz cans Whole tomatoes cut in pieces

1 teaspoon cayanne pepper

6 tablespoon red chili powder pepper

1 dry chopped harbano chili

1 can kidney bean

1 big can kidney bean

brown in pan all meat and drain saute chopped onions, bell peppers (not hot peppers), celery, garlic in =

3 gallon pot for 15 minutes at medium heat add spices to pot and stir in meat and rise to high heat for adding =

liquids add beef and chicken broth to pot bring to boil add tomatoes to pot separately in pan saute jalapeno and harbano in olive oil for 5 -10 =

min medium heat then add to pot after boil contents 5 to 10 minutes simmer for 2 1/2 hours or more depending on texture of stew beef 20 

then 30 minutes before serving add kidney beans and simmer

Description:

"Chili that fits OK with Fran taste test"

Yield:"250 ounces"


Best chili  recipe to date! Wood's Undenia-Bull World Champion Chili
But it requires your simplification of these directions

3 lb stewing chicken or 40 oz can chicken broth
4 oz oil for cooking
4 pounds flank steak
5 pounds pork chops center cut
1/4 cup celery
6 large ripe tomatoes or two 28 oz can whole tomatoes
2 tsp sugar
6 green anaheim chilies
8 oz beer
3 tsp oregano
3 tsp cumin
3 tsp black pepper
4 tsp salt
5 tbsp chili powder
1 tsp thyme
3 medium onions
2 green peppers
2 cloves garlic
garnish:
1 pound jack cheese late
1 large lime later

Cut Stewing chicken into pieces simmer for several hours use broth in chili save chicken for another dish.

Dice flank steak into 3/8 cubes

Dice pork chops into 1/4 pieces

In two qt pan put celery chopped fine, chopped tomatoes, sugar, simmer 1 1/2 hours

Blister chilis remove skins boil 15 min remove seeds cut into 1/4 squares

put oregano, cumin, black pepper, salt, chili powder, cilantro, thyme, beer, stir until no lumps

chop onions into 1/4 pieces, chop peppers, chop garlic

combine chicken broth, celery tomatoes, chilis, spices, beer garlic stir.

brown pork in skillet with 1/3 oil 

add pork and chicken broth boil 30 min

with oil brown beef and add beef to chicken broth cook for one hour.

add chopped onions and peppers

cook low boil for 2-3 hours stir

remove chili from stove allow to cool for an hour.

refrigerate 24 hours for spices to permeate.

reheat use grated Jack cheese add lime juice stir

 

Ralph Family best tested - not too Hot
Chili 11/99

20 ounces Stew Beef, browned and drained

20 ounces chili beef, browned and drained

20 ounces ground pork, browned and drained

4 cups yellow onion slices, chopped and blanched

8 cloves garlic (4 large), minced or pressed

1 tablespoon cumin powder

1 tablespoon marjoram

1/4 teaspoon coriander

1/2 teaspoon oregano

3 tablespoons olive oil, simmer with raw hot

peppers

1/2 teaspoon celery salt

2 sticks celery stalk, chopped

2 whole bell peppers, chopped and pitted

4 whole jalapeno chili peppers, chopped and pitted

3   15 ounce beef broth

2- 28oz cans Whole tomatoes cut in pieces

1 teaspoon cayanne pepper

5 tablespoon red pepper

1 dry chopped harbano chili

brown in pan all meat and drain saute chopped onions, bell peppers (not hot peppers), celery, garlic in =

3 gallon pot for 15 minutes at medium heat add spices to pot and stir in meat and rise to high heat for adding =

liquids add beef and chicken broth to pot bring to boil add tomatoes to pot separately in pan saute jalapeno and harbano in olive oil for 5 -10 =

min medium heat then add to pot after boil contents 5 to 10 minutes simmer for 2 1/2 hours or more depending on texture of stew beef 20 

then 30 minutes before serving add kidney beans and simmer

Description:

"Chili that fits OK with Fran taste test"

Yield:"250 ounces"

Soup & Stew

 

CHILI RDW

 

3 TBL OLIVE OIL

1/2 LB PORK OR 6 SLICES OF BACON & 3 SLICES LEAN SAUSAGE OR ITALIAN

1 1/2 POUND CHILI GROUND BEEF

1 TEASP BEEF BOUILLON

2 MEDIUM CHOPPED ONIONS OR 1 CUP

1/2 TEASP CELLERY SALT

1 CUP CELERY DICED

1 BAY LEAF

1 TEASP DRIED CRUSHED MARJORAM

3/4 TEASP GROUND CORIANDER/CILANTRO

2 TEASP GROUND CUMIN

1 SMALL GREEN BELL PEPPER(1/2 CUP)

2 CLOVE GARLIC MINCED

4 OZ CHILI GREEN PEPPER DRAINED

3 TBLESP CHILI POWDER

1/2 TEASP CRUSHED RED CAYENNE PEPPER

1/2 TEASP SALT

1/4 TEASP DRIED OREGANO,CRUSHED

1 -28 OZ CAN WHOLE TOMATO CUT UP

2 1/2 CUP WATER

1-12 0Z CAN TOMATO PASTE

2-15 OZ CAN PINTO BEANS DRAINED

*

IN LARGE SAUCEPAN OR DUTCH OVEN COOK BACON TILL CRISP;DRAIN AND CRUMBLE. DISCARD DRIPPINGS; SET BACON ASIDE. BROWN SAUSAGE IN SAME PAN. DRAIN SAUSAGE, RESERVING 2 TABLESP DRIPPINGS; SET SAUSAGE ASIDE. IN RESERVED DRIPPINGS BROWN BEEF, ONIONS, GREEN PEPPERS, GARLIC. ADD COOKED BACON,SAUSAGE, PEPPERS, CHILI POWDER, RED PEPPER, SPICES,SALT,OREGANO. STIR IN WATER AND TOMATO PASTE. BRING TO BOILING; SIMMER, UNCOVERED FOR 1 1/2 HOURS,STIRRING. STIR IN BEANS; SIMMER COVERED 30 MIN MORE. MAKES 8 SERVINGS.

Soup & Stew

 

HOTSOUR

 

1 CUP WARM WATER

4 OZ LEAN BONELESS PORK CUT LOIN

1/2 OZ WOOD EARS

3/4 CUP BAMBOO SHOOTS

1 PIECE(12 OZ) SOFT BEAN CURD

1 WHOLE SCALLION TRIMMED

1 SPRIG CHINESE PARSLEY

4 CUPS BASIC SOUP STOCK

2 TBLESP TAPIOCA POWDER

2 TABLESP WATER

2 EGGS LIGHTLY BEATEN

SEASONINGS:2 TEASP TAPIOCA POWDER

1 TBLESP LIGHT SOY SAUCE

1/2 TEASP SUGAR

PUNGENT/HOT MIX:1 TABLESP SESAME OIL

2 TABLESP LIGHT SOY SAUCE

1 TEASP WHITE PEPPER

2 TABLESPN RED RICE VINEGAR

1 TEASP SUGAR

PREPARATION:SOAK MUSHROOMS-SAVE LIQUID

SHRED PORK

SOAK WOOD EARS SHRED AS MUSHROOMS

SHRED BAMBOO SHOOTS BLANCH IN BOILING WATER, RINSE IN COLD WATER, DRAIN.

SHRED BEAN CURD INTO PIECES SIZE 1/8,1/8, 2.DRAIN MOISTURE.

SHRED SCALLION AND PARSLEY INTO 2 INCH

MIX TOGETHER PUNGENT/HOT MIX.

COOKING:COMBINE STOCK AND MUSHROOM SOAKING IN A 3QT SAUCEPAN HIGH HEAT, BRING TO BOIL, ADD BEAN CURD, BAMBOO, WOOD, PORK. BRING TO BOIL, TURN TO MEDIUM, STIR PORK AND COOK 5 MIN. TURN TO LOW.

MIX TAPIOCA WITH WATER, ADD TO SOUP STIR CONSTANTLY, STREAM THE EGG MIX IN WHIRLING MANNER INTO SOUP, ALLOW TO SET 10 SEC, ADD SCALLION AND PARSLEY, TURN OFF.

 

Soup & Stew

 

JAILHOUSE CHILI

 

YIELD 6-8 SERVINGS

1/4 CUP RENDERED BACON FAT OR OLIVE OIL

4 CUPS YELLOW ONIONS, PEELED, COARSELY    CHOPPED

8 GARLIC CLOVES, PEELED AND MINCED

8 JALAPENOS STEMMED & MINCED(VARYS HOT)

*MEATS CAN BE BEEF, LAMB,PORK, VENISON:

1 1/2 LB BEEF CHILI GROUND

1 1/2 LB CHUCK TRIMMED, CUT INTO 1/2    CUBES(CAN USE SHANK,SHOULDER NOT FILET)

2 TSP SALT

5 TBSP CHILI POWDER UNSEASONED

2 TBSP GROUND CUMIN

2 TBSP DRIED MARJORAM

2 TSP CAYENNE PEPPER(VARYS HOT PART)

28 OZ ITALIAN PLUM TOMATOES, CRUSHED,    WELL DRAINED

4 CUPS BEEF STOCK OR BROTH

2-160Z DARK RED KIDNEY BEANS, RINSED,   DRAINED(SHOULD GO INTO POT AT VERY END   OF COOKING SO STAY FIRM)

*****WARM BACON FAT OR OIL IN LARGE SKILLET OVER MEDIUM HEAT. ADD ONIONS, GARLIC, AND JALAPENOS, LOWER HEAT, AND COOK 20 MIN OR UNTIL TENDER.

MEANWHILE, SET 4 1/2 - 5 QT HEAVY FLAMEPROOF CASSEROLE OVER MEDIUM HEAT. ADD CHILI GROUND BEEF AND CUBED CHUCK; SEASON WITH SALT, COOK STIRRING OFTEN UNTIL MEAT IS GRAY AND CRUMBLED OR 20 MIN. COMBINE ONION MIXTURE WITH BEEF. STIR IN CHILI POWDER, CUMIN, MARJORAM AND CAYENNE PEPPER; COOK STIRRING FOR 5 MIN. STIR IN TOMATOES AND BEEF STOCK AND BRING TO BOIL. LOWER HEAT AND ASIMMER, UNCOVERED FOR 1 1/2 HOURS, STIRRING OCASIONALLY. SEASON TO TASTE AND SIMMER OFTEN FOR ANOTHER 30 MIN, STIRRING UNTIL MEAT IS TENDER AND CHILI IS REDUCED AS NEEDED. STIR IN KIDNEY BEANS; SIMMER FOR 5 MORE MINUTES AND SERVE WITH BEER OR MARGARITAS OR REISLING/SPICY ZINFANDEL.

Soup & Stew

 

MINESTRONI

 

24 FREEZE AHEAD OR BASIC OVEN MEATBALLS:

            1 POUND GROUND BEEF

            1 BEATEN EGG

            1/4 CUP MILK

            1 CUP SOFT BREAD CRUMBS

            2 TABLSP CHOPPED ONION

            3/4 TEASP SALT

            ***MIX AND SHAPE INTO 24 BALLS. BAKE        375 DEG 25-30 MIN.

0NE 15 0Z CAN GEAT NORTHERN BEANS OR RED KIDNEY BEANS WITH LIQUID.

1 TABLSP INSTANT BEEF BOUUILLON GEANULES

1 TABLSP MINCED DRIED ONION

1 TEASP DREID BSIL CRUSHED

1 LARGE BAY LEAF

4 OZ OF SPAGHETTI BROKEN INTO 2 INCH

ONE 16 TO 28 OZ CAN WHOLE TOMATOES CUT

ONE CAN MIXED VEGETABLES OR FROZEN:

            1/4 CUP CORN

            1/4 CUP STRING BEANS

            1/4 CUP LIMA BEANS

            1/4 CUP PEAS

1 TEASP SUGAR

4 CUPS WATER

2 TEASP OLIVE OIL

GRATED PARMESAN GARNISH

**IN 4 QT PAN COMBINE OVEN MEATBALLS, UNDRAINED BEANS, BOUILLON,ONION, BASIL, BAY LEAF, 4 CUPS WATER.

BRING TO BOIL.

ADD SPAGHETTI. COVER; SIMMER ABOUT 20 MIN OR TIL MEATBALLS HEATED. STIR UNDRAINED TOMATOESD, MIXED VEGETABLES,, SUGAR. HEAT THROUGH. REMOVE BAY LEAF. SPRINKLE INDIVIDUAL DISH WITH PARMESAN CHEESE. SERVE WITH ROLL OR BREAD. SERVES 6 TP 8.

.

Soup & Stew

 

 

PORK STEW

 

1-1/2 POUND BONELESS PORK, CUT INTO 3/4 INCH CUBES

2 TABLESPOON COOKING OIL

1-10 OZ CAN CONDENSED BEEF BROTH

1 BAY LEAF

1 TSP PREPARED MUSTARD

1/2 TSP DRIED THYME, CRUSHED

3 MEDIUM CARROTS, CUT 1 INCH PIECES

3 MEDIUM POTATOES, PEELED AND QUARTERED

1 10 OZ PACKAGE FROZEN WHOLE KERNEL CORN

1 CUP PEARL ONIONS

2 TBSP ALL PURPOSE FLOUR

WATER

***

IN DUTCH OVEN OR DEEP PAN BROWN MEAT, HALF AT A TIME IN HOT OIL

RETURN ALL MEAT TO PAN. STIR IN NEXT FOUR INGREDIENTS, 1/2 CUP WATER, 1 TSP SALT AND 1/4 TSP PEPPER. BRING TO BOIL. COVER, SIMMER 30 MIN OR TILL MEAT IS ALMOST TENDER. ADD CARROTS AND POTATOES. COVER, SIMMER 15 MIN. ADD CORN AND ONIONS. COVER SIMMER 10 MIN OR TILL VEGETABLES ARE TENDER. BLEND 1/4 CUP COLD WATER INTO FLOUR, STIR INTO STEW. COOK AND STIR TILL BUBBLY. REMOVE BAY LEAF SERVES 6.


Soup & Stew

 

PORK CABBAGE SOUP

 

1 LB LEAN BONELESS PORK OR HAM CUT 1/2"

OPTIONAL_ 3 COOKED SLICES BACON

1 TABLSP COOKING OIL TO BROWN MEAT

1 10 OZ CAN CONDENSED TOMATOE SOUP

1 10 OZ CAN BEEF BROTH (OR BOUILLION AND   WATER, BUTTER,SALT)

2 SOUP CANS WATER

1 14 OZ CAN STEWED WHOLE/CUT TOMATOES

1 SMALL HEAD OF CABBAGE     RED/GREEN,SHREDDED 1/2 CUP

3-4 SMALL RED POTATOES OR ONE LARGE

1 MEDIUM ONION CHOPPED 1/2CUP

1/4 CUP DRY SHERRY OR WHITE WINE

1 BAY LEAF

1 TEASP SALT

1/2 TEASP PAPRIKA

DASH PEPPER

**SOUR CREAM TOPPING OPTIONAL

 

COOK POTATOES IN BOILING WATER.

IN 4 QT OVEN PAN BROWN MEAT CUBES IN HOT OIL. COOK BACON IF USED.DRAIN OFF EXCESS FAT. STIR TOMATOES AND BOTH SOUPS, WATER, SHREDDED CABBAGE, CHOPPED ONIONS, POTATOES,

SHEERY, BAY LEAF,SALT, PAPRIKA,PEPPER.

BRING MIXTURE TO BOIL

REDUCE HEAT; COVER AND SIMMER 40 MIN OR TILL MEAT IS TENDER. REMOVE BAY LEAF. SEASON TO TASTE WITH SALT AND PEPPER. TOP EACH SERVING WITH A DOLLOP OF SOUR CREAM. GARNISH WITH PARSLEY SPRIG. MAKES 5-6 SERVINGS.


Veal Stew kicked up with added Marengo Style
This Blueprint is the basis for adding enhancements with various tastes    Three recipes Michelle Urvater (Foodtv mf6609)

This is one to justify the purchase for $10 the Microplaner 40020 grater for zest from the orange.

1 (or up to 4) pounds veal shoulder cut into 1 inch cubes, patted dry
1/4 cup vegetable oil
3 tablespoons butter
2 carrots, finely cubed
1 large onion, thinly sliced
1 stalk celery finely minced
2 cloves minced garlic
1/2 cup dry white wine
Beef broth or veal stock
Bouquet garni: parsley, bay leaf and peppercorns
Optional thickening, 1 tablespoon or so of beurre manie, (paste made in equal proportions of butter and flour)

Preheat the oven to 325 or 350 degrees.
In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.

Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, spatzle, polenta or potatoes; garnish with parsley
Kicked up with added "Marengo" Style
1 tablespoon butter
8 ounces mushrooms, trimmed and caps only sliced
1/4 to 1/3 teaspoon ground orange zest (very important)
1/2 cup chopped canned plum tomatoes
1/4 cup white wine
1/2 of veal stew done above
1/2 cup pitted sliced green olives

In a saucepan saute the mushrooms in butter until soft. Add the orange zest and tomatoes and white wine. Reduce until thickened. Add the veal stew and bring to a simmer. Add olives and season to taste with salt and pepper.

Did not try this Kicked up with added "Normandy Style" 
2 tablespoons butter
1 Granny Smith apple, peeled, cored and cut into 1/2 inch dice
1/2 cup apple cider
1/2 veal stew from above
4 kirby cucumbers, seeded and diced into 3/4 inch cross pieces
1/4 cup cream, optional

Saute apple in butter until almost tender. Add the apple cider and reduce until almost entirely absorbed by the apples. Add the veal stew and cream and bring to a simmer. Set the cucumbers on the top, cover and steam for a minute or so just to heat through. Adjust the seasoning.

Chowder

Clam Chowder 3/10/01

6 pounds or 3 quart Quahogs Clams  using liquid.

two 46 oz cans harbor bank ocean clam juice

4 oz salt pork diced 1/3 inch

3 bay leaves

2 medium onions

4 tbl butter

4 garlic cloves

4 celery stlks

6 sprigs fresh thyme leaves chopped

2 scallions

2 pound potatoe 2 large

2 pt half half

grd pepper and kosher salt

optional;

2/3 cup flour

2tsp worcester sauce

4 dash tabesco

1/2 tsp oregano

2 tbl chopped parsley

1 tbl chopped chives

makes 10 cups

 

IRISH STEW

per Glens of Antrim (Liam Neeson film star)

serve with Bordeau Margaux and Van Morrison Celtic Twilight

****

1 oz butter

2 lb lamb (or beef)

1 large onion (or two medium) coarsely chopped

2 carrots

2-3 legs celery chopped

3-4 garlic cloves mashed

2 tsp flour

15 oz beef stock

2 tsp tomato puree

1/2 tsp sugar

2 potatoes cubed

1 bottle Guinness beer (plus half glass red wine)

1 bouquet garni (sprig parsley, sprig thyme, sprig rosemary, 1 bay leaf in muslin)

salt and fresh ground black pepper

Tabasco sauce 5-6 drops

garlic, celery optional

BROWN MEAT IN BUTTER, REMOVE meat, ADD to pan 2 tblsp olive oil, ONION, CARROTS, CELERY, GARLIC UNTIL SOFT.

Add back meat add flour, stir stock, puree, and sugar. Bring to boil, reduce to simmer, add potatoes, Beer, garni, salt pepper.

Cook low heat for 1 1/2 hour or until meat is tender, add tobasco.

serves 4.

 

Alternate Irish Stew

Dubliner's Irish Beef Stew with Colcannon Potatoes

combine - 2 tablespoon butter with 2 tablespoon olive oil

2 lb beef (or lamb)

1 large onion sliced

2 minced garlic cloves

2 teaspoon chopped parlsey

3 tablespoon flour

1/4 cup beef stock

1/2 cup Guinness stout

2 large carrots quartered

1 bouquet garni (1 tsp rosemary, sprig parsley, thyme, 1 bay leaf in muslin)

salt and fresh ground black pepper

BROWN MEAT IN BUTTER, REMOVE, ADD ONION, CARROTS , GARLIC UNTIL SOFT.

Add back meat add flour, stir stock, puree, and sugar. Bring to boil, reduce to simmer,  Beer, garni, salt pepper.

Cook low heat for 1 1/2 hour or until meat is tender.

Colcannon Potatoes

3 pounds potatoes

1 small head cabbage

1 cup milk

6 scallions chopped

butter

Peel boil and mash potatoes

Boil cabbage in milk and scallions

whip m,ilk, scallions and cabbage and potaotes

add salt and pepper top taste, serve with hot pats of butter on top

spoon over irish stew.

 

Corn chowder

This makes a Double batch

6 medium ears of fresh yellow corn

8 oz of salt pork

4 tblspoon Butter

2-3 medium onions cut in 1/2 diced

1 large red bell pepper 1/2 inch diced

4-6 sprigs of thyme leaves only chopped

1 tsp ground cumin

1/4 tsp turmeric

2 lbs (8) Yukon Gold potatoes peeled and cut 1/2 inch diced

6 cups (I used 3 by mistake and it was fine) Chicken stock

slat and ground pepper

4 tsp corn starch

2 cups heavy cream

husk corn and cut kernels from cob

heat 3 - 4 qt pot add diced bacon over low heat, retain meat for flavor is optional but use 1 oz fat.

add butter to fat with onion, peppers,thyme, cumin, turmec and boil for 8 minutes ster with wooden spoon

add corn, potatoes, stock turn up heat, cover and boil for 10 min. Mush some potatoes for thickening.

stir in corn starch and water and stir,,add cream cover and let cool down for 1/2 hour.

reheat for serving later. use chives as garnish.

Manhattan Red Clam Chowder

4 qts quahogs added at end no boiling just simmer 15 min

4 oz salt pork or bacon

2 tbl olive oil

3 garlic

2 medium onion

2 celery stk

1 med green bell pepper

2 med carrots

4 bay leaves

1/3 cup oregano FRESH

1 tsp red pepper flakes

boil or saute onions etc for 20 min

add potatoes boil - add tomatoes boil

6 medium yukon gold potatoes

2-48 oz whole tomatoes

2 shaws clam juice or other

qt Clam juice from quahogs

add tomatoes and clams last 5 min of boil sit on hour

CINCINNATI CHILI  

1 quart water
2 pounds lean hamburger
1 teaspoon cinnamon
1 teaspoon cumin seed or ground cumin
2 large chopped onions
1 teaspoon Worcestershire Sauce
2 toe garlic
2 tablespoons chili powder
1 teaspoon black pepper
1/2 teaspoon red pepper or chili pepper
1 tablespoon salt
1 1/2 teaspoon ground allspice
1 (6 ounce) can tomato paste
1  1/2 tablespoon cider vinegar
3 large whole bay leaves

Crumble raw (do not brown) hamburger into water, add all ingredients.
Bring to boil then simmer 3 hours.  Remove garlic toe and bay leaves.
Add whole red peppers (if desired) for spicier taste.
 Servings: 10-12

Another CINCINNATI CHILI  
1 1/2 pounds ground beef
2 medium onions, chopped
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 quart water
3 tablespoons chili powder
1 tablespoon vinegar
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon ground cumin
1/2 teaspoon marjoram
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
Dash ground cinnamon
Cayenne pepper
1 tablespoon sugar
Salt

Brown beef, onions, and garlic in large heavy pot, then spoon off
excess fat and grind mixture in food processor until mealy in
consistency.  Return to pot.

Add tomato sauce and paste, water, chili powder, vinegar, pepper,
bay leaf, cumin, marjoram, coriander, cardamom, cinnamon, cayenne,
sugar and salt to taste.  Bring to boil.  Cover and simmer 1 to 2
hours or until thick, stirring occasionally.
Serve alone or over cooked spaghetti with shredded Cheddar cheese
and chopped onions, if desired.  Makes 6 to 8 servings.

Lobster Bisque

1 to 1 1/2 lb Lobster
2 qts boiling water for lobster
1 medium onion chopped
1/2 cup chopped celery
1 carrot chopped
1 bay leaf
45 oz chicken broth
1/2 cup dry sherry
1/4 tsp paprika
1/8 tsp salt
1/8 tsp white pepper
2 tblspn butter melted
1/3 cup flour
2 cups half/half
cook lobster in 2 qt water for 3 to 8 min or lobster is pink
Drain and cool, remove meat, cut in pieces refrigerate, 
break shell into pieces and place in stock pot, with remaining ingredients

except butter, flour /half/half

Bring to boil  over medium cook uncovered 20 to 30 min stirring, strain broth discard veggies ans shells

Bring stock to boil, combine in separate bowl melted butter, flour  and 3 tbl hot stock, mix whisk flour, reduce heat cook 10 to 15 min til thickened,

just before serving stir in half and half and lobster meat, cook 5 to 10 min

serves 6