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Bolner Family Deluxe Chili
5 Tablespoons cooking oil, total
2 lb. chili meat
4 cloves fresh garlic (peeled and minced) or one tablespoon Bolner’s Fiesta Garlic in Oil
1 medium onion (peeled and minced) or 2 Tablespoons Bolner’s Fiesta Instant Chopped Onion
1 can tomato sauce or diced tomato (approx. 15 oz)
1 quart of chicken or beef broth
6 tablespoons Flour
1 ½ oz Bolner’s Fiesta Chili Ancho (3 or 4 pods)
1 Tablespoon Bolner’s Fiesta Whole or Ground Comino
1/2 teaspoon Bolner’s Fiesta Ground Black Pepper
2 teaspoons Bolner’s Fiesta Fajita Seasoning (optional or to taste)
Remove the stems and seeds from the chilies. Place in small pot and cover with cold water. Bring to a boil and simmer for 10 minutes. Let cool 30 minutes. Reserve the chili gravy. Grind the cooked chili pods in a blender or food processor until completely smooth and set aside.
Brown the meat in 1 tablespoon of oil. Add the garlic, onion and comino and sauté for 10 minutes. Add the tomato, the broth, the remainder of the seasonings, the reserved chili pulp and reserved chili gravy. Simmer one hour.
In a small frying pan, heat the 4 tablespoons of oil over medium heat. Add the flour to the hot oil and stir until flour is medium brown. Add this roux to the chili to thicken.
The fun of using the dry chilies is that you can experiment with different combinations until you find your favorite flavor.
Chili always tastes better the next day!
Menudo
1 ½ oz Chili Ancho (3 or 4 pods)
3 lbs. menudo (tripe)
water
10 cloves fresh garlic, (peeled and chopped) or 2 Tablespoons Bolner’s Fiesta Garlic in Oil
1 large onion, chopped or 2 Tablespoons Bolner’s Fiesta Instant Chopped Onions
1 Tablespoon Bolner’s Fiesta Whole or Ground Comino
1 Tablespoon Bolner’s Fiesta Fajita Seasoning
1 28 oz. can white hominy
Lemon or lime, and chopped onion for Garnish
Corn or flour tortillas
Remove the stems and seeds from the chilies. Place in a small pot and cover with water. Bring to a boil and simmer 10 minutes. Let cool 30 minutes. Reserve the gravy. Grind the chili until smooth in a blender or food processor and set aside.
Put the tripe in a heavy pot with the reserved chili pod juice and enough water to cover by 1”. Add ½ of the garlic, ½ of the onion and the comino. Bring to a boil, lower heat, cover and simmer for 3 hours. Add the remainder of the garlic and onion, the ground chili pods, the Fajita Seasoning and the hominy. Simmer 1 more hour until the menudo is tender. Taste for salt, and add more Fajita Seasoning as needed. Serve in bowls garnished with fresh chopped onions and lemon juice, with hot tortillas on the side.
San Antonio Enchiladas
1 ½ oz Chili Ancho (3 or 4 pods)
2 cloves fresh garlic or 1 teaspoon Bolner Fiesta Garlic in Oil
1/4 teaspoon Bolner’s Fiesta Whole or Ground Comino
1/2 cup flour
3 ounces cooking oil
1 quart chicken broth
2 teaspoons Bolner’s Fiesta Fajita Seasoning
two dozen corn tortillas
12 oz. cheddar cheese
12 oz. Monterey jack cheese
1 medium onion (chopped)
cooking oil to lightly fry tortillas
Remove the stems and seeds from the chilies. Put in small pot of water and simmer 10 minutes. Let stand 30 minutes. Remove from the water. Grind the cooked chili pods in blender or food processor until completely smooth. Set aside.
Heat the 3 ounces of cooking oil in a heavy pot. Add the flour and cook until it starts to brown.
Add the garlic and comino and fry one minute. Add the ground chili pulp and the
chicken broth and simmer until the sauce thickens.
To prepare the enchiladas, heat 1/4 inch of oil in a pan. With tongs, dip the tortillas in the hot oil one at a time, briefly, until they are soft. Put one tablespoon of sauce in a tortilla and stuff with cheese and onions, roll up, and place in a baking or microwave pan. Sprinkle with cheese and onions and cover with sauce. Bake in 425 degree oven or microwave until the cheese is melted.
For hotter sauce, substitute one Cascavel or New Mexico Chili for one of the anchos. Try different combinations until you find the one you like best.
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