{"id":12278,"date":"2017-01-24T17:44:23","date_gmt":"2017-01-24T17:44:23","guid":{"rendered":"http:\/\/www.rocksushi.org\/rocksushi\/?p=12278"},"modified":"2017-01-24T17:44:23","modified_gmt":"2017-01-24T17:44:23","slug":"border-style-chili","status":"publish","type":"post","link":"https:\/\/rocksushi.org\/rocksushi\/border-style-chili\/","title":{"rendered":"<a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=218\">  Border-style Chili<\/a>"},"content":{"rendered":"<p><a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=218\"><br \/>\nBorder-style Chili<br \/>\n218<br \/>\nIngredients<\/p>\n<p>2 tablespoons (30ml) lard or vegetable oil<br \/>\n2 pounds ground chuckcoarse chili grind<br \/>\n2 cups finely chopped white onion<br \/>\n1 or 2 dried de arbol or japones chili&#8217;s<br \/>\n2 gloves garlic minced<br \/>\n1\/2 cup tequila or water<br \/>\n1\/4 cup tomato paste<br \/>\n1 tablespoon grated orange rind<br \/>\nlime wedges<br \/>\n1 to 1 1\/2 teaspoons salt<br \/>\n1 teaspoon ground cumin<br \/>\n1\/4 teaspoon ground cloves<br \/>\n1 can whole peeled tomatoes<br \/>\nundrained and coarsely chopped<br \/>\n1\/2 cup fresh orange juice<\/p>\n<p>Great Chili Dish!<br \/>\nHeat lard in deep 12-inch (30-cm) skillet over medium heat untill hot. Crumble beef into skillet cook stirring frequently untill beef is no longer red,6 to 8 minutes.Add onion; saute over medium heat untill onion is soft, about 5 minutes. Crush chili&#8217;s into fine flakes in mortar with pestle. Add chili&#8217;s, garlic, chopped parsley,salt, cumin and cloves to skillet.Cook and stir 30 seconds. <\/p>\n<p>STEP 2<br \/>\nAdd tomatoes, orange juice, tequila, tomato paste and orange rind to skillet;mix well. Heat over high heat to low. Simmer covered stirring occasionally 11\/2 hours Uncover skillet.Cook chili stirring frequently,over medium-low heat untill slightly thickened,10 to 15 minutes. Serve, garnished with lime wedges and coriander. sprigs.<br \/>\nServe over white rice topped with a little sour cream.Looks good,tastes even better.<\/p>\n<p>&#8220;Senorita..Once more, por favor..!&#8221;<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Border-style Chili 218 Ingredients 2 tablespoons (30ml) lard or vegetable oil 2 pounds ground chuckcoarse chili grind 2 cups finely chopped white onion 1 or<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12278"}],"collection":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/comments?post=12278"}],"version-history":[{"count":0,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12278\/revisions"}],"wp:attachment":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/media?parent=12278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/categories?post=12278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/tags?post=12278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}