"All my recipes are from west of the Mississippi. There are no Yankee recipes here! (LOL)"
Bodacious Chili®
Large Crowd - Black Bag
Bodacious Chili®
Red Bag
Bodacious Crockpot Chili w/Beans
Gold Bag
Bodacious Recipes
Bodacious Chili® Large Crowd (Black Bag)
This is the recipe that is made for a party, maybe a tailgate or Superbowl. Just gather a big pot or Dutch oven. Follow the directions and get ready to have a fandango. In the meantime, whip together some Bodacious Salsa, warm up some tortillas and a large bowl of cooked pinto beans. Maybe have some shredded cheese, chopped onions and sour crème. Get ready to do the two-step as the chili cooks away.
Equipment
- Chili Pot
- Sealable Container
Ingredients
- 4 cups chicken broth
- 2 cans beef broth 15 ounces, divided
- 1 large white onion minced
- 1 teaspoon granulated garlic
- 4 pounds beef tri-tip roast cut in small cubes or chili-grind
- 8 tablespoons Bodacious Chili® Powder
- 2 cans El Pato
- 4 tablespoons cumin
- 4 tablespoons Bodacious Chili® Powder
- 3 teaspoons Better Than Bullion Beef Base in 1 cup warm water
- 1 teaspoon Better Than Bullion Chicken Base added to beef broth
- 2 teaspoons lime juice fresh pressed
- Real Salt as needed or regular salt
- chicken broth as needed
Instructions
- In a large chili pot or Dutch oven, combine chicken and beef broth, minced onion and granulated garlic. In a skillet, using a little water, brown the tri-tip or chili-grind in batches, strain and add to the chili pot. Bring to a boil then reduce to a simmer and cook for 45 minutes. Meanwhile, start the next preparation.
- In a sealable container, combine 8-tablespoons Bodacious Chili® Powder, remaining beef broth, El Pato tomato sauce, and a little bit of chicken broth. Shake the sealable container until all powders are absorbed in the broth. Add the mixture to the chili pot. Let simmer for 45 minutes; maintain consistency with more chicken broth.
- (Note: at this point you should be about one hour and a half away from serving) Turn the stove off and let the chili rest to blend spices for 30 minutes. Meanwhile, start the preparation on the final step.
- In a sealable container, add the cumin, 4-tablespoons Bodacious Chili® Powder, Better Than Bullion mixture and lime juice, salt (as needed; I use Real Salt), chicken broth (as needed); shake the sealable container until all powders are absorbed in the broth. Add the powder/spice mix to the chili pot, stir well and let cook for 15 minutes then taste and adjust as needed.
Notes
SOURCE: Bob Wiseman
Bodacious Chili® Recipe (Red Bag)
This is just the recipe you need for your family, a few friends or the company chili cookoff. Just fry up the meat, brown the vegetables and add the broth and the Red Bag as the recipe calls for. Now make some cornbread or whatever you want to feed the hungry folks. If you have leftovers, which I doubt will happen, then refrigerate for that midnight snack. Coyote Jodi (my wife) and Burro Bob (that’s me) have won a house full of trophies with this recipe.
Equipment
- Chili Pot
- Sealable Container
Ingredients
- 15 ounces beef broth
- 1 cup chicken broth
- 1 medium white onion chopped
- 2 pounds chili grind chuck is the best
- 2 tablespoons vegetable oil
- ½ package Bodacious Chili® Powder reserve other half
- 7 ounces El Pato or small can tomato sauce
- 1 tablespoon cumin powder
- 1 teaspoon Better Than Bullion Beef Base in one cup warm water
- 1 teaspoon Better Than Bullion Chicken Base add to warm water
- ½ teaspoon lime juice fresh preferred
- 15 ounces pinto beans for non Texas-style
Instructions
- In a chili pot combine chicken and beef broth, minced onion. In a skillet, using a little oil, brown the chopped chili grind in batches; add to the chili pot, Bring to a boil then reduce to a simmer and cook for 45 minutes. Meanwhile, start the preparation of STEP TWO.
- In a sealable container, combine 1/2 packet of Bodacious Chili® Powder, El Pato tomato sauce, and a little bit of chicken broth, shake the sealed container until all the powders are absorbed in the broth. Add the mixture to the chili pot. Let simmer for 15 minutes; let rest for 30 minutes to blend all flavors. Maintain liquid consistency with more chicken broth.
- In a sealable container, add the cumin, remaining Bodacious Chili® Powder, Better Than Bullion mixture and lime juice, chicken broth (as needed); shake the sealable container until all powders are absorbed in the broth. Add the powder/spice mix to the chili pot, stir well and let cook for 15 minutes then taste and salt as needed.
- NOTE: Should you want to use beans I suggest using Bush's Ranch-style Pintos. Whatever you do don't use kidney beans or I might hunt you down and destroy your chili pot.When the Bodacious Chili® is almost done use salt as fits your personal taste. Always add extra chicken broth to keep the chili just covered. You may also use beef broth for a bolder chili.
Notes
SOURCE: Bob Wiseman
Bodacious Crockpot Chili with Beans (Gold Bag)
Darn, you are in a hurry and you don’t have time to make dinner. Take a few moments and fry up some meat and vegetables and chunk it all in a crockpot. Add the broth plus the little Gold Bag of powder and give it a good stir. Set the timer on medium and head out the door. It will cook away for 4 to 5 hours and be ready when you get home.
Equipment
- Skillet
- Pressure Cooker
Ingredients
- 1 ½ pounds hamburger, chili grind chuck preferred
- 2 tablespoons vegetable oil, or lard
- 1 small white onion chopped
- 2 cups beef broth
- 1 cup chicken broth
- 8 ounces canned tomatoes drained & chopped
- 7 ounces El Pato, or tomato sauce
- ¼ cup Bodacious Chili Powder Gold Bag is perfect size
- ½ teaspoon lime juice fresh preferred
- 1 cup cooked pinto beans
- salt as needed (I use Real Salt)
Instructions
- Prewarm crockpot on low/medium. Cover to conserve heat.
- Heat a skillet, on the stove, until a drop of water quickly sizzles away.
- Add the vegetable oil, stir to coat the bottom.
- Add the hamburger and brown for about two minutes
- Add the onion and stir until the onion is limp or somewhat clear.
- Remove from the skillet and drain off fat.
- Add meat mixture to warmed crockpot.
- Turn crockpot up to high heat.
To Crockpot
- Add beef broth and chicken broth, canned tomatoes, El Pato tomato sauce
- Stir to combine all ingredients
- Cover and let cook for 15 to 20 minutes to blend flavors.
- Add Gold Bag of Bodacious Chili Powder; stir well.
- Cook in crockpot on high for at least two hours (see Notes).
- Add lime juice; stir thoroughly.
- Taste for flavor and add Real Salt if needed (see Note).
- Use extra chicken broth if needed.
- Serve it up. I usually have cornbread and soft butter, maybe some tortilla chips and a small dish of sour cream.
Notes
Notes: If you are going to be gone for a few hours then cook on medium heat. It should be just right when you get back to the kitchen. Real Salt is available at Nellie’s Pantry.
Bodacious Color Country Salsa - Bunkhouse Size
This fresh salsa (salsa fresca) recipe has won many local, state and national salsa contests. The key to its winning is the amazing colors, crunchy taste, variety of flavors, and Bodacious Salsa Seasoning. It’s not a mild salsa, it has just enough spicey kick. This salsa will be gone in a very short time; It’s habit forming. Try it on scrambled eggs, maybe in an omelet or spread across a nice big tomahawk steak or layered in a fish taco.
Equipment
- Large Mixing Bowl
- Blender
Ingredients
- 1 cup red bell pepper diced
- 1 cup green bell pepper diced
- ½ cup yellow bell pepper diced
- ½ cup orange bell pepper diced
- 1 cup scallions minced
- 14 Roma tomatoes diced small
- ½ cup red onion diced small
- ½ cup white onion diced small
- ½ cup water chestnuts diced small
- 1 serrano chili chopped
- 4 garlic cloves minced very fine
- 1 tablespoon lemon juice fresh preferred
- ½ cup cilantro chopped
- 3 tablespoons Bodacious Salsa Seasoning
- ¼ teaspoon sea salt - I use Real Salt
Instructions
- Add all diced peppers into a large mixing bowl; blend. Add scallions and Roma tomatoes, red and white onion, water chestnuts; mix thoroughly.
- In a blender add serrano chiles, garlic, lemon juice; blend to a mush. Add the blended items to the mixing bowl. Add the cilantro, sea salt and Bodacious Salsa Seasoning; mix thoroughly.
- Refrigerate for one hour to blend flavors. Taste and adjust salt if needed.
Notes
SOURCE: Bob Wiseman
Bodacious Crock Pot Pork Pozole
Bodacious Pork Posole and a crockpot are the perfect partners for this popular Southwest dish. There’s something about the lemon flavor that always tempts me to go back for seconds. So, fry up some pork shoulder, onions and garlic, chunk it all in a crockpot, add the remaining ingredients, put the temperature at medium and head for the rodeo. It will be ready and waiting when you get back.
Equipment
- Frying Pan
- Crockpot
Ingredients
- 1 pound chopped pork shoulder, or pork loin
- 2 tablespoons canola oil, or vegetable oil
- 1 medium white onion chopped
- 2 garlic cloves minced
- 1 quart water
- 2 tablespoons chicken paste Better Than Bullion preferred
- 2 cans hominy (15 oz.) rinsed, drained
- 2 tablespoons Bodacious Verde Seasoning
- 2 tablespoons lemon juice freshly squeezed
- 2 packages Goya Sazon (cilantro & annatto)
- Condiments
- 1 avocado sliced
- lemon wedges
- tortilla chips
- Mexican white cheese crumbled
- sour cream
- cilantro fresh chopped
Instructions
- Heat a frying pan until a drop of water quickly sizzles away. Add canola oil. Fry the pork until it starts to brown. Add pork to crockpot. Sauté the onion and garlic until it is translucent; add to crockpot.
- Add water to crockpot then add the chicken paste (Better Than Bullion preferred). Add hominy, Bodacious Verde Seasoning, lemon juice. Set the crockpot to medium heat, cover and let stew for 4 to 5 hours.
- Serve with your choice of condiments. I use Mexican bolillos for sopping up the juices. As for Mexican cheeses I prefer Queso Monterey.
Notes
SOURCE: Bob Wiseman
Bodacious Tipsy Ritzy Crab Dip
It took a Superbowl party to create this tasty dip. I wanted something original other than salsa fresca, chile queso or other standard party dish. I had been working on a crab meat caldo (soup) and the formula for this recipe just popped into my mind. It went over very well and Tipsy Ritzy is famous in its own little way. It’s fun to make and having the rum handy serves another purpose.
Ingredients
- 1 cup Crab meat shredded
- ¼ cup Coconut-flavored rum
- 32 ounces Cream cheese softened
- ¼ teaspoon Real Salt fine ground or other salt
- 1 teaspoon Bodacious Salsa Seasoning
- ½ cup Kalamata olives minced
- 1 Clove garlic minced
- 1 teaspoon Jalapeno chili seeded & minced
- 2 tablespoons Cilantro chopped
- Ritz Crackers or tortilla chips
Instructions
- In a blender bowl combine all ingredients except cilantro and Ritz Crackers. Blend slowly until the mixture is slightly lumpy. Add the ingredients to a deep sauce pan; slowly heat until just simmering. Add all to a serving bowl. Garnish with cilantro and serve with Ritz Crackers or tortilla chips.
Notes
Tabasco or more minced jalapeño can be added if you like a spicier dip.
Bodacious Guacamole
Everyone loves guacamole and, like other Southwestern recipes, it has lots of variations. I like mine with a crunchy taste. In this recipe I use a wonderful root vegetable, jicama, which gives my guacamole that little extra touch. Most folks have no idea what a jicama is. jicama is a wonderful addition to salads and appetizers. Time to gather the ingredients, blend all together and enjoy my crunchy guacamole.
Equipment
- Medium-Sized Mixing Bowl
- Serving Bowl
Ingredients
- 3 avocado peeled and mashed
- ¼ cup red onion chopped fine
- 1 garlic clove minced
- 1 small serrano chili minced
- 1 small tomato chopped
- 2 tablespoons jicama minced
- ¼ teaspoon Bodacious Verde Seasoning
- 1 medium lime juiced
- ¼ cup cilantro chopped
- Real Salt Kosher Salt to taste
Instructions
- In a medium-sized mixing bowl, add all ingredients and blend to a chunky pulp. Refrigerate, covered, for at least one hour before serving.
- Spoon guacamole into a serving bowl surrounded with tortilla chips.
Let me ask you a question? Is the salt you use really pure salt or is it that white stuff that’s been bleached, refined and filled with silicates, dextrose and other chemicals? On the other hand, Real Salt means real, authentic salt. A glance at the ingredients label on most salts will surprise you. These other salts contain anti-caking agents and even dextrose (sugar). They have been heat processed and stripped of their natural trace minerals. Real Salt is different, it’s unrefined and full of natural minerals and flavor – the way salt was meant to be.