Chet’s “Last Riders On Rt. 66” Chili Recipe

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Chet’s “Last Riders On Rt. 66” Chili Recipe

This is an award-winning recipe that won the Winfield (KS) Bluegrass Festival Chili Cook Off
in 1972. It also won the Malibu Festival Chili Cook Off in 1998. In between, it has won several
other chili-cook-offs. 
 
The Ingredients:
 
To start, please be advised, buy the freshest and best meats and produce.
This recipe makes a large amount. Freeze what you don’t eat. I avoid using
brand names in the recipe, since they vary.
 
You will need:
1 Large pot
1 Large skillet (Big ole cast iron thang)
1 Six-pack of beer (can be non-alcoholic): two for the chili, save the others
1 Bottle of Tequila and the Chet Nichols CD, “Modern Progress” for atmosphere
1 Bottle of fine red Cabernet wine
1 Bag of corn chips and dip to munch on while you cook
1 Spice grinder (I like a good mortar and pestle)
1 Garlic press
1 Assistant to help slice and dice
 
Slice and dice the following into generous, bite-sized chunks:
1 Pound of your favorite cut of boneless beef (Delmonico, NY Strip or Filet)
1 pound of center-cut boneless pork (pork tenderloin suggested)
1 pound of think-cut smoked bacon or smoked turkey bacon
1 pound of VERY lean ground beef
3 large onions per your taste
2 LARGE green peppers
5 large celery stalks
3 LARGE tomatoes
4 Large cloves of garlic
1 Stick of butter
2 Cans of red kidney beans
1 Can of Pinto Beans
2 Cans of black beans
1 LARGE can of tomato paste
3 Large cans of tomato sauce
1 can of tomato puree
1 Large jar of red salsa –to your taste (Chet likes it HOT)
1 Large jar of green salsa – to your taste (Chet likes it HOT)
1 jar of hot sport peppers
1 fresh bottle of cumin seeds
1 bottle of garlic powder and salt
1 bottle of onion powder and salt
1 bunch of fresh cilantro
1 bottle of celery seed and salt
1 bottle of  whole nutmeg
1 bottle of course ground black pepper or fresh ground pepper
1 bottle of hot chili powder
1 bottle of medium chili powder
1 bunch fresh red chili peppers
1 bunch of fresh green chili peppers
 
The Recipe:
1.    First open the tomato paste, the tomato sauce, one bottle of beer and all the cans of beans and empty them into the large pots. Stir them together. Put the pot on the stove and turn the heat to LOW.
2.    Begin to heat your large skillet at a MEDIUM heat. Add the bacon and cook it all till it’s nice and crispy. This will help to season the pan. Lay the bacon out and dab with a paper towel to remove excess grease and let it cool. Break the bacon up and add it to the pot. Drain the bacon grease into a bowl and set it aside.
3.    Turn the heat to HIGH under your skillet and add: ¼ stick of butter, one finely chopped onion and one green pepper. Add 2 OZ. of tequila to the skillet, ½ of a shaved nutmeg nut, add two tablespoons of fresh-ground celery seed and sauté until braised. Cook slowly for 10 minutes and add this mixture to the pot and stir.
4.    At HIGH heat, now add to your skillet, ¼ stick of butter, the chunks of steak, the four cloves of pressed garlic and a fist full of chopped onions. Braise the mixture, turning it often. Add 1 tablespoon of onion salt, two tablespoons of hot chili powder, a half fist of chopped cilantro, and two tablespoons of celery salt. Once the beef is browned, add one cup of red wine and cook it slowly over MEDIUM heat. Gradually, mix in one jar of red “hot” salsa. Cook slowly for 10 minutes then add this mixture to the pot.
5.    At HIGH heat add to your skillet ¼ stick of butter, the chunks of center-cut pork (tenderloin), three tablespoons of bacon grease, the second green pepper, some sliced onion, three tablespoons of fresh-crushed cumin seeds, and sauté until nicely browned. Add two tablespoons of garlic powder or garlic salt, pour in ½ of a bottle of beer, add one jar of green “hot” salsa and cook slowly. Then add this mixture with three tablespoons of fresh ground course black pepper to the large pot.
6.    At HIGH heat add ¼ stick of butter, one tablespoon of bacon grease, the finely chopped celery sticks and the one pound of ground beef. Sauté until browned. Add the chopped, fresh tomatoes, the tomato puree, ½ bottle of beer and add 1/3 cup of chopped “sport peppers”. Cook slowly, adding three tablespoons of medium chili powder and two tablespoons of ground cumin seeds for 10 minutes and then add to the pot.
7.    Now, cook Chester’s “Last Riders On Route 66 Chili” slowly over a LOW heat for 45 minutes. Per your tastes, add more spices and the fresh chopped chili peppers. Stir often.
 
Serve with oyster crackers, sour cream, fresh-grated cheddar cheese, and minced onions, if you like. A shot of tequila and a cold beer are also suggested.
 
Chester’s “Last Riders On Route 66 Chili” is great the next day with eggs. Freeze what you don’t eat in small ziplock bags.
 
Copyright and Production Rights by Chet Nichols 1997. All Rights Reserved.

Contact Us:  MagicGarageMusic@gmail.com

Website Designed and Produced by Chet Nichols for Magic Garage Productions and Zero Axis Creative Labs.
All Rights Reserved.
 
 

Chet's "Last Riders On Rt. 66" Margarita Recipe

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Chet's "Last Riders On Rt. 66" Margarita Recipe
 
First of all, what is the difference between good liquor and bad liquor?

Well, it is YOUR LIVER. SO, when making these Margaritas, use the best liquor you can.
 
Ingredients you will need for one drink:
1 citrus juicer to squeeze the lemons
1 bottle of your favorite “Gold” tequila (Patron, Sauza, Cuervo…etc)
1 bottle of Grand Marnier, Contreau or Triple Sac
1 juicy lemon (look for lemons that are pliable and have a shiny sheen)
1 juicy lime cut in quarters (look for limes that are pliable and shiny)
Salt - Himalayan Salt is best (optional - I’m salt restricted)
 
The Background and Theory behind the recipe:
There is an art to constructing a FINE margarita. Chet has done a lot of trial and error and studied drink recipes, before arriving at what he’s been told is, “The Best Margarita In the World”.
 
Like “CHET’S CHILI RECIPE”, use only the finest spirits you can
afford. Also, you will see that Chet does NOT use any mixes. ONLY
fresh lemons and limes are used. If you don’t intend to do
this pour the ingredients down the drain.
 
Chet recommends making “CHET’S MARGARITAS” – one at a time,
in large glasses that flair outward. It is imperative that you DO NOT
stir or shake the drink. You are attempting to LAYER the different
elements of this cocktail on top of each other with a “SWIRL” of
ingredients running through the center. Be patient, practice, it will pay off.
 
The Recipe:
Step #1…..Take a glass and fill it with ice. Gently add INGREDIENTS
pouring them slowly against the inside of the glass, in this order…
Step #2…..3 ounces of tequila
Step #3…..1 ½ ounce Grand Marnier (or equivalent)
Step #4….The juice of one whole juicy lemon and the pulp (sans the seeds).
Step #5….Next, take a spoon and plunge it into the middle of the glass twice and remove the spoon. Remember, you want to try and keep the
various ingredients in different levels.
Step #6….Top the drink with two tablespoons of water.
Step #7….Take a quarter lime and squeeze it thoroughly on top of the Margarita. Wipe the rim of the glass with the lime and drop it in the middle of the drink.
Step #8 ....Finally, toast to Chet’s good health, your good health, your friend’s good health and everyone’s good fortune.
 
NOTE: Chet's “Last Riders On Route 66” Margarita  goes best with Chet’s Route 66 CD, “Modern Progress” …..get a copy and pay Chet back for the free recipe. Then settle back and read Chet's novel, "The Last Riders On Route 66"....available at Amazon.com. Click Here.
 
Copyright 1997 by Chet Nichols. All Rights reserved.


Contact Us:   MagicGarageMusic@gmail.com

Website Designed and Produced by Chet Nichols for Magic Garage Productions and Zero Axis Creative Labs.
All Rights Reserved.