Best 3 Possum Chili 1995 Ca Dept Of Fish Game Chili Contest Recipes
**Unveil the Enigmatic Possum Chili: A Culinary Adventure for the Daring**
In the culinary realm, there exists a dish that has captivated the curious and challenged the palates of adventurous diners—possum chili. This unique creation, born from the depths of the 1995 California Department of Fish and Game Chili Contest, has garnered both intrigue and apprehension. However, those willing to embark on this gastronomic expedition are often rewarded with a surprisingly delightful and flavorful experience.
Within this article, you'll find a treasure trove of possum chili recipes, each offering a distinct take on this enigmatic dish. From the classic chili recipe, which forms the foundation of this culinary adventure, to daring variations that incorporate unique ingredients and cooking techniques, there's a recipe here to suit every level of culinary curiosity. Whether you're a seasoned chili aficionado or a culinary explorer seeking new horizons, these recipes will guide you on an unforgettable journey into the world of possum chili.
So, gather your courage, ignite your culinary curiosity, and prepare to embark on a taste sensation like no other. Let the possum chili recipes within this article be your compass, leading you to a culinary destination that's both intriguing and utterly delicious.
POSSUM CHILI (1995 CA. DEPT. OF FISH & GAME CHILI CONTEST)
Make and share this Possum Chili (1995 Ca. Dept. of Fish & Game Chili Contest) recipe from Food.com.
Provided by Chef TraceyMae
Categories Pork
Time P1DT30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Soak and cook the beans.
- Boil the roast all day or a long time, whatever shreds it first. NOTE: Save the water.
- Mash the meat with a potato masher by hand.
- Fry linguica, hamburger, diced pork chops, and onion.
- Add all ingredient together; add meat water or tomato sauce, depending on whether you want your chili soupy or thick.
- Lasty, add chopped jalapenos and juice to taste. Be careful!
- Add other seasonings or anything else that looks good - like that road kill 'possum that you've been wondering what to do with.
SEAFOOD CHILI
A twist on classic chili with fresh veggies and lots of seafood, seasoned with chili and lime and lots of garlic.
Provided by Jay
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 2h5m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
- Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
- Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
- Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.
Nutrition Facts : Calories 258 calories, Carbohydrate 19 g, Cholesterol 136.7 mg, Fat 8 g, Fiber 7.2 g, Protein 28.5 g, SaturatedFat 4 g, Sodium 816.5 mg, Sugar 5.6 g
HEALTHY FISH CHILI
I love to cook healthy. Low salt, low fat, but without knowing it. I spend a lot of time experimenting with different ideas. This one, I must say, turned out amazing!
Provided by Kimberly Seiwert
Categories Fish Soups
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Dry fish. Spray lightly with olive oil spray. Coat fish generously with 1/2 pkg. of chili seasoning. Bake in the oven @ 350 for 30 min.
- 2. While the fish is cooking, dice the peppers and onion. Put all other ingredients into a pot and cook on med. heat. When the fish is done, remove from the oven and dice into bite size pieces and add to the other ingredients. Let cook another 45 min. on low heat.
- 3. This recipe serves 3. Can be doubled to serve more. Very healthy and delicious chili. (I use no salt added beans and check the sodium content on the chili seasoning).
Tips:
- Use a variety of dried chiles to create a complex and flavorful chili. Ancho, guajillo, and pasilla chiles are all good choices.
- Toast the dried chiles before using to enhance their flavor. You can do this in a dry skillet over medium heat or in a toaster oven.
- Soak the dried chiles in hot water for at least 30 minutes before adding them to the chili. This will help to soften them and extract their flavor.
- Use a combination of fresh and canned tomatoes to create a rich and flavorful chili. Fresh tomatoes will add a bright acidity, while canned tomatoes will add a deep, concentrated flavor.
- Add a variety of spices to the chili to taste. Cumin, oregano, and chili powder are all good choices.
- Simmer the chili for at least 30 minutes, or up to several hours, to allow the flavors to meld.
- Serve the chili with your favorite toppings, such as shredded cheese, sour cream, and chopped cilantro.
Conclusion:
Possum chili is a unique and flavorful dish that is sure to please your taste buds. With its combination of dried chiles, fresh and canned tomatoes, and a variety of spices, this chili is sure to be a hit at your next party or gathering. So next time you're looking for a new chili recipe to try, give possum chili a try. You won't be disappointed!
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