South Hollow Cooking

Recipes from South Hollow Road

The Magic of Three Chilies December 27, 2007

Filed under: Chile/Soup/Stew,vegetarian — southhollow @ 5:08 pm

Yes, three chilies in one evening! It is a fun way to feed a lot of people and who doesn’t love chili? We set up a toppings bar with sour cream, shredded cheese, chopped onion and hot sauce and people just served themselves.


This recipe is adapted from our friends Bruce and Diane’s recipe for Pedernales River Chili




  • 3 cups chopped onioin
  • 2 cloves garlic, finely minced
  • 1/2 chopped bacon
  • 4 lbs stew beef, in 1-inch cubes
  • 1 tsp oregano
  • 2 tsp ground cumin
  • 1 tsp cheyenne pepper
  • 1/3 cup ancho chili powder
  • 2 35oz cans of diced tomatoes
  • 2 cups hot beef stock or boiling water
  • 1/3 cup masa harina
  • salt to taste



  1. Saute onions until tender & translucent (10 min), add garlic ad cook until fragrant, one minute more
  2. Add meat. Saute, stirring often, until lightly cooked – no red showing
  3. Sprinkle in oregano, crushed cumin and chili powder and cheyenne pepper
  4. Add tomatoes, salt, and hot beef stock or water. Stir in masa harina.
  5. Bring to boil, cover, and let simmer, stirring frequently, about 3 hours.
Serves 10


Spicy Vegetarian Chili




  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 carrots, sliced into thin coins
  • 1 green bell pepper, coarsely chopped
  • 2 each small zucchini and small yellow squash, cut into 1/2-inch
  • dice
  • 1 can (28 ounces) crushed tomatoes
  • 2 cans (15 1/2 ounces each) dark red kidney beans, drained and
  • rinsed
  • 1 can (15 1/4 ounces) corn, with liquid
  • 6 ounces tomato paste
  • 1 can (4 ounces) chopped green chiles
  • 6 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 tablespoons sugar
  • 1 to 2 teaspoons salt, to taste
  • 1/2 teaspoon pepper
  • Sour cream (for garnish), optional
  • Grated Cheddar cheese (for garnish), optional



  1. Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.
  2. Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.

Serves 6

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 pounds ground turkey
  • 2 (4 ounce) cans canned green chile peppers, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground oregano
  • 1 teaspoon ground cinamon
  • ground cayenne pepper to taste
  • ground black pepper to taste
  • 3 (15 ounce) cans cannellini beans
  • 5 cups chicken broth
  • 2 cups shredded monterey jack cheese
  • 1(15 ounce) can of corn
  • chopped jalapenos
  • 1 bag of your favorite tortilla chip
  1. In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper and black pepper to taste and saute for 5  more minutes.
  2. Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes
  3. Put a handful of tortilla chips in the bottom of bowl and pour a serving over the tortilla chips. Garnish with cheese and sour cream.

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