Selected recipes for our blends..........recipes on this page have been chosen to compliment the chile peppers that we use to makeup the blend.  The peppers that have been selected for the mix compliment the particular meat, poultry or veggie blend for that recipe.  Anyone of the blends can be used with either of the recipes with the exception of our Green Chili blend.  The green chili blend is a stand alone classic.  The bottle recipes as noted below are our recommendations for tasting comparisons.  Although each blend has distinct character it can be used with any type of meat, poultry, fish or veggie mix to suit your personal tasting preference.  Use these select blends of great chile peppers to enhance other recipes.  Personalize  our recipe by adding your favorite ingredients, they will work great.
 

Recipe Glossary
Floating Peppers - We float peppers to get the essential oils from the pepper to add heat without changing the flavor of the blend.  Pierce the pepper with a small knife or a toothpick and then put the whole pepper in the chili pot.  After about an hour or so of cooking in the pot, gently squeeze the pepper on the side of the pot or in a ladle to release the oil and capsicums, then remove the pepper.  This adds great flavor and heat to the dish.  Don't over cook or break the pepper when you are getting it out.  Don't get the seeds in the chili.  Clean the seeds from the peppers, dice the pepper and use it as a garnish and for extra heat.

 Roasted Peppers - When we call for roasted peppers we use fresh peppers and either roast them on the grill or on the stove top.  The flames will turn the skin black while cooking the pepper and bring out the flavor.  Just get the skin black don't overcook them or they will get soft and become hard to peel.  Once the skin is completely black put the pepper in a paper bag and close the bag for a few minutes or so.  Steaming the peppers in the bag will loosen the skin for removal.  Open the bag, remove the pepper and begin cleaning the black skin off the pepper.   When the skin is removed slice the pepper open and remove the stem and seeds.  Slice the peppers for your use.

 Water - We call for 3-6 ounces of water in the recipes and that is to enable the cook to maintain their desired consistency.  Sometimes the mix may seem too thick and adding water little by little lets you maintain the consistency you desire.  On the other hand if the chili liquid is to watery continue cooking with the lid cracked open so the moisture can escape.  The chili will then thicken up.

Cubed meat - In three of our recipes we call for the meat to be ¼” cubed.  For those who don't want to cut meat or prefer ground meat our mixes work equally well.  For a number of years cubed meat was the preferred cut for championship competition.  It takes a bit longer to cook cubed meat just right.  The intent is to maintain the cubed shape but for the meat to break at a gentle touch in your mouth.  Ground meat also needs to cook long enough so it is not chewy so cook it until it becomes just the perfect tenderness.  Mixing cubed and ground meats equally creates another great dish.

Season to taste -Two of our recipes are salt free.  All of our chili's are low in salt (10 mg) but depending on the tomato sauce and stocks used the salt content will increase.  With our salt free mixes you can purchase tomato sauce, broths and stocks with no salt added .  Our salt free blends have big flavors and are great dishes of chili with little or no salt.   We have created a great flavor with our blends and we leave the addition of salt in your control to your taste.

Beans - When we call for beans in our recipes we are referencing canned beans.  We find canned beans are excellent and work well with our recipes.  We note to rinse the beans so to remove any liquid the beans are packed in.  The liquid in the can will change the flavor of the chili.  To rinse the beans gentle place them in a strainer and run water over them until all the can liquid is washed off.  Let them sit to drain and then add them to the chili pot.  Now, some will say dry beans are better but they take a bit of time and an understanding of how to best soften and prepare them.  If you know how to prepare dry beans then use them they will be great.  If you never used dry beans remember the beans need to cook longer than the chili times noted.  Using dry beans will extend the overall cooking time of the chili.  Very important; never put dry beans in chili expecting they will soften up because they will never soften.  No one likes crunchy chili.

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Our Recipes
The recipes below are taken directly from our bottle labels.
Please print out the recipe and/or add it to your recipe favorites list.





Green Chili Blend
This blend is a New Mexico and Colorado classic.
It is widely used as a sauce over your favorite burrito, omelet, enchiladas and tacos.
It will bring great Southwestern flair to your dips, soups and hearty pork stews.
It is also great as a bowl of chili.

 
     

"Original" Tree Huggin' Hippie Chili Blend
This blend is a traditional Texas chili recipe that could compete with the best chili  chefs in the world.
With that said, the golden rule of making Texas chili;
 never put beans or any other vegetable that you can distinguish in your chili.

"Original" blend is created for big flavor with any type of meat, but for competition, beef is the meat of choice.
  Now if you have a favorite chili recipe that has made you famous and are looking to stay one step ahead of the competition or simply want to hear greater praise for your already legendary chili, try your recipe with our blend, that will bring your chili to a new level.        

Heat oil in 8 quart sauce pan over medium heat, brown meat and drain fat.  Add onion; cook until tender.   Add 3 tablespoons of THHC powder.  Stir into meat.  Stir in chicken broth and bay leaves.  Boil for 20 minutes.  Stir in tomato sauce, beef broth and float peppers.  Stir in 3 table spoons of THHC powder.  Simmer covered for 45 minutes.  Add water for desired consistency.  Stir in remaining THHC powder.  Cook until cubed meat is tender.  Season to taste with salt and pepper.  Gently squeeze and remove peppers and bay leaves.
  Makes about 14 to 16 servings.
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Petaluma Veggie' Blend
This is a big bold chili full of character that makes other vegetarian chili's wilt when compared.  It is a blend that will enhance the varying consistency of fresh produce.
  It works well with fresh onions, garlic and tomatoes blended with select beans.
This recipe is a Petaluma favorite certified by our awards from the
  Great Petaluma Chili Cook Off.
This is a vegetarian chili you will call your own. 

 
New Mexaluma Blend
In the tradition of New Mexico with the influence of California this recipe is perfect with broiled chicken or shredded pork.  It is a brilliant earthy red in color blend of specially selected peppers that generate a sauce that captures the essence of New Mexico combined with the free range spirit of California.
This chili is great served on small heated soft corn tortilla topped with diced roasted poblano chile's and cheese.  

Heat oil in 8 quart sauce pan over medium heat.  Add onion; cook until tender.   Add peppers and 3 tablespoons of THHC powder.  Stir in 15 oz chicken broth and bay leaves.  Bring to a boil.  Reduce heat to low, cover and cook 10 minutes.  Stir in tomato sauce and remaining chicken broth.  Stir in meat, beans and 3 tablespoons of THHC powder.  Simmer covered for 45 minutes.  Add water for desired consistency.  Stir in remaining THHC powder.  Cook, covered 10 minutes.  Season to taste with salt and pepper.  Remove bay leaves. 
Makes about 14 to 16 servings.
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Natural Big Red Blend
 This bold red organic chile pepper has been given an extended roast time to offer distinct great flavor with a deep burgundy color.  We have added organic spices to compliment this salt free blend.  Try this recipe with ground turkey, red kidney beans, chopped onions and diced roasted poblano chile's and cheese
 Our unique blend enables you to control the level of salt to your taste.  Try using no salt added tomatoes and stock products.
   See our FAQ page for Organic certification requirement definition.  

  
Tree Huggin' Hippie Chili
Petaluma, California
94954
info@treehugginhippiechili.com