CHILI RECIPES

"To The Moon" Chili

 

Recipe By :

Serving Size : 6

Categories : Chili Ground Beef

 

Amount Measure Ingredient -- Preparation Method

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1 pound Ground beef

1 package Chili-o seasoning mix

1/2 cup Water

1 can (14-1/2oz) whole tomatoes -- cut up

1 can (16oz) Kidney beans -- drained

1 tablespoon Cayenne pepper sauce

1 Red pepper, chopped -- optional

1 Green onion, chopped -- optional

1 Shredded cheddar cheese -- optional

 

In a Dutch oven brown ground beef; drain. Stir in seasoning mix, water, tomatoes, beans and cayenne pepper sauce. Bring to a boil; reduce heat and simmer, cover, 10 minutes. Garnish with chopped red pepper, green onion and cheese, if desired. From: Michelle Bass Date: Fri, 01-2

 

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$20,000 Prize-Winning Chili

 

Recipe By :

Serving Size : 1

Categories : Tex Mex Chili

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 pounds Lean ground chuck

1 pound Lean ground pork

1 cup Finely chopped onion

4 Garlic cloves -- finely chpd.

1 can Budweiser beer (12 oz.)

8 ounces Hunt's tomato sauce

1 cup Water

3 tablespoons Chili powder

2 tablespoons Ground cumin

2 tablespoons Wyler's beef-flavor instant -- bouillon (or 6 cubes

2 teaspoons Oregano leaves

2 teaspoons Paprika

2 teaspoons Sugar

1 teaspoon Unsweetened cocoa

1/2 teaspoon Ground coriander

1/2 teaspoon Louisiana hot sauce -- to taste

1 teaspoon Flour

1 teaspoon Cornmeal

1 tablespoon Warm water

 

In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps. Add onion, garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot. Makes 2 quarts.

 

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$25,000 Chili

 

Recipe By :

Serving Size : 14

Categories : Meats Main Dish

Chili

 

Amount Measure Ingredient -- Preparation Method

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3 medium Onions -- diced

2 medium Green peppers -- diced

2 large Stalks celery -- diced

2 small Cloves garlic -- minced

1/2 small Fresh jalapeno peppers

8 pounds Lean chuck -- ground coarsely

1 can 7 oz diced green chilies

14 1/2 ounces Can stewed tomatoes

15 ounces Can tomato sauce

6 ounces Can tomato paste

6 ounces Chili powder

Tabasco sauce to taste

12 ounces Beer

12 ounces Mineral water -- bottled

3 Bay leaves -- or 2 your choice

Garlic salt to taste

Salt/pepper to taste

 

Dice and saute first 5 ingredients. Add meat and brown. Add everything else, including 1/2 can beer.

(Drink the remainder, according to Annie). Add water JUST TO COVER TOP. Cook about 3 hours on low heat.

Stir often. Remove bay leaves. Couple of notes: Better the 2nd day, if you can wait that long. Also, those I substitute pure New Mexico ground red chili. Whatever you use make sure it's pure chili powder, no additional seasonings added.

 

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12 Quarts Chili

 

Recipe By : DDMmom

Serving Size : 1

Categories : Beef Chili

Ground Beef Ground Pork

 

Amount Measure Ingredient -- Preparation Method

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8 pounds beef chuck -- diced

or coarsely ground is best

2 pounds pork, cut the same -- as beef

2 large onions -- diced

1 head garlic -- chopped

3 Tablespoons salt

1 1/2 teaspoons thyme

1 1/2 teaspoons oregano

1 Tablespoon comino (cumin) powder

6 bay leaves

1 Tablespoon cayenne

 

Place all ingredients in 12 c. pot. Fill the pot half full with water, and put on a low fire. In a large frying pan, make a very dark roux of: 2 cups corn oil 2 cups flour

When very dark, add: 3 12oz cans tomato paste, or 6 6 oz cans

Cook very slowly until oil starts coming up again. Now add: 20 Tablespoons chili powder

Stir and cook, making a thick paste, being careful not to burn. Add the roux mixture to the meat pot. Simmer, stirring often, for at least 1 1/2 hours, or longer. Allow to sit until grease rises, and skim. Reheat to serve.

 

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NOTES : NOTES: I now make this using turkey in place of all of the meat. Instead of the roux, I throw everything into the pot, including the tomato paste, add enough water to fill 3/4 of pot. After it's cooked for a few hours, 1 1/2 at least, and seems ready as far as blending of flavors go, I sprinkle and stir in about 1/2 cup cornmeal. After cooking 15 minutes, stirring so that the cornmeal doesn't lump, I decide if I want it thicker, and add more if needed. If it's too thick, add a little water. If you're insecure about dropping in the dry meal, add it to some cool water, making a thin paste, and stir it in that way. Add more cumin, etc along the way, if desired. This recipe is easily reduced by 1/2 or even 1/4. It's so nice to have it in the freezer that I always make the whole thing .

 

 

1981 WORLD CHAMP BUTTERFIELD STAGELINE CHILI

 

Recipe By :

Serving Size : 25

Categories : Meats Chili

 

Amount Measure Ingredient -- Preparation Method

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4 Medium onions -- minced

10 pounds Lean beef brisket -- finely ch

1/4 cup Oil

1 1/2 Cloves garlic -- minced

2 pounds Ground pork

7 ounces Whole green chiles -- minced

15 ounces Tomato sauce

1 pound Whole tomatoes -- finely chopp

1 tablespoon Cumin

1 teaspoon Salt

1 teaspoon Oregano

1 tablespoon Dry mustard

1 ounce Tequila

1 can Beer

3 ounces Chili powder

2 Beef bouillon cubes

 

Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving.

 

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1989 ICS WORLD CHAMPIONSHIP BOWL OF RED - A

 

Recipe By :

Serving Size : 1

Categories : Chili Beef

 

Amount Measure Ingredient -- Preparation Method

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-----CHUCK OZBURN HBWK07A-----

3 pounds Cubed top round

2 medium Onions -- grated

2 large Garlic cloves -- minced

2 cans (10 oz) chicken broth

1 can (6 oz) hunt's tomato paste

7 tablespoons Gebhardt chili powder

2 tablespoons Ground cumin

2 teaspoons Tabasco pepper sauce

1 cup Water

 

Recipe by: HBWK07A Chuck Ozburn Saute beef in skillet and put in your favorite chili pot; simmer, covered, with onion, garlic, water and broth for 1 hour and 30 minutes; add tomato paste, chili powder, cumin and Tabasco pepper sauce; stir and let cook on low for about another hour; add HOT water as needed; after three hours from when you started, serve with another dash of Tabasco pepper sauce to taste.

Tarantula Jack Montana State Champion

 

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21 Alarm Chile --Lowfat

 

Recipe By :

Serving Size : 8

Categories : Low Fat Meats

Main Dish

 

Amount Measure Ingredient -- Preparation Method

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1 pound Extra-lean ground beef

1 medium Onion -- chopped fine

30 milliliters Garlic -- finely chopped

1 large Green pepper -- cut into 1/2"

 

2 cans 28oz Crushed Tomatoes

2 teaspoons Oregano

2 teaspoons Cumin

3 tablespoons Chili powder

2 tablespoons Unsweetened cocoa powder

2 teaspoons Sugar

1 teaspoon Crushed hot pepper

1 teaspoon Tabasco sauce

1 can 15oz kidney beans -- rinsed

a strainer

 

In a 2 1/2 quart saucepan cook the meat over medium heat until it is well done, about 6-8 minutes, stirring frequently to crumble the meat. Pour off the fat. With a slotted spoon transfer meat to paper towels to absorb extra fat and wipe the remaining fat residue from the saucepan. In the same pot, saute the onion, garlic, and green pepper with 1/2 cup of the crushed tomatoes for 3 minutes. Add the oregano, cumin, chili powder, cocoa powder, sugar, hot pepper, and Tabasco sauce, and continue cooking for 3 minutes more. Add the beans, meat, and the remaining crushed tomatoes, and cook together for 25 minutes over low heat. YIELD: Makes 8 1-cup servings Each serving: 252 calories, 21.4gm protein, 8.3gm total fat, 26.3gm carbo, 49mg chol, 9.2gm fiber, 358mg

 

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30 Minute Chili

 

Recipe By :

Serving Size : 6

Categories : Main Dish Chili

 

Amount Measure Ingredient -- Preparation Method

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1 pound Ground chuck or lean ground -- beef

1 Onion, large -- chopped

1 can Kidney beans (12 oz)

1 can Tomato soup -- undiluted

1 teaspoon Salt

1 tablespoon Chili powder (or to taste)

Hot pepper sauce -- to taste

 

Brown the meat in a little butter and cook until the meat is brown - about 10 minutes. Add all other ingredients and let simmer for 30 minutes. Your choice of hot sauce may be added to taste.

 

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30 Minute Chunky Beef and Corn Chili

 

Recipe By : The Beef Industry Council

Serving Size : 4

Categories : Lunch Southwestern

Beef Dishes Dinner

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound beef steak -- lean, cubed

2 teaspoons vegetable oil

4 1/2 teaspoons Spicy Seasoning Mix -- divided

1 onion -- chopped

28 ounces canned tomatoes -- undrained Italian

2 cups frozen kernel corn

 

Heat oil in Dutch oven over medium heat 5 minutes. Meanwhile cut each beef steak lengthwise into 1-inch wide strips; cut crosswise into 1-inch pieces. sprinkle beef with 2 teaspoons Spicy Seasoning Mix. Stir-fry beef and onion 2 to 3 minutes. Season with salt, if desired. Add tomatoes (break up with back of spoon), corn and remaining 2 1/2 teaspoons Spicy Seasoning Mix. Bring to a boil, reduce heat to medium-low and simmer, uncovered, 18 to 20 minutes. Note: 1 can (15 ounces) kidney, pinto or black beans, drained and rinsed, or 2 cups cooked cubed potatoes may be substituted for corn.

 

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A Red Chili Nightmare

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Pinto beans -- dried

5 cups Water

2 tablespoons Lard

1 tablespoon Bacon drippings

1 Onion

12 ounces Pork sausage -- country-style

1 pound Beef -- coarse grind

4 Garlic cloves

1 teaspoon Anise

1/2 teaspoon Coriander seeds

1/2 teaspoon Fennel seeds

1/2 teaspoon Cloves -- ground

1 Cinnamon stick,ground -- 1"

1 teaspoon Black pepper -- freshly ground

1 teaspoon Paprika

1 Nutmeg,ground -- whole

1 teaspoon Cumin

2 teaspoons Oregano,dried -- pref. Mexican

4 tablespoons Sesame seeds

1 cup Almonds,blanched -- skins remov

12 Red chiles -- whole dried or

1 1/2 cups Chile caribe

1 1/2 ounces Milk chocolate -- small pieces

1 can Tomato paste(6oz ea)

2 tablespoons Vinegar

3 teaspoons Lemon juice

1 Soft tortilla -- chopped

Salt

 

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist.~ 2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary.

Drain the beans, reserving the cooking liquid.~ 3.

Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside.~ 4. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.~ 5. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion.

Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.~ 6.

Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.~ 7.

Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.~

 

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A Very Tasty Chili Recipe

 

Recipe By :

Serving Size : 1

Categories : Spice Mix Beef

 

Amount Measure Ingredient -- Preparation Method

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3 Dried Red New Mex Chiles

2 Chipotles

1 Habanero

4 Cloves Garlic

1 teaspoon Ground Cumin

1 teaspoon Dried Origano

1 tablespoon Vegetable Oil

1 large Onion -- chopped

1/2 pound Minced Beef

15 ounces Can

15 ounces Can

Tomatoes

Kidney Beans

 

Cut the tops off the dried chiles. Toast them in a hot frying pan for a few minutes until fragrant and then soak them in hot water for 20 minutes.

Liquidise them with some of the soaking water. Roughly chop the habanero and the garlic and add them to the liquidiser along with the cumin and origano. Puree some more.

 

Heat the oil in a saucepan and fry the onion until softened. Add the meat and cook until browned. Add the chile puree, tomatoes and beans. Cover and simmer for at least half an hour. Uncover, raise the heat a little and allow the excess liquid to evaporate (about 10 minutes).

 

Serve it any way you fancy Recipe By : Piers Thompson <pjt1@SCIGEN.CO.UK> From: Ladies Home Journal- August 1991

 

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A Working Woman's Chili

 

Recipe By :

Serving Size : 6

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

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oil

1 pound Ground round beef

1 cup Green pepper -- diced

1/2 cup Celery -- diced

1 medium Onion -- chopped

1 large Clove garlic -- minced

1/2 cup Black olives (extra large) -- chopped

1 can 15 ounce kidney beans

1 can 11 ounce stewed tomatoes

2 tablespoons Brown sugar

1 tablespoon Chili powder

1 tablespoon Cumin

1 each Chili pepper -- minced

2 tablespoons Oregano vinegar

1 cup Water

 

1. Saute ground round in a little olive oil, drain, set aside. Saute bell peppers, diced celery, onion, garlic till tender. Add remaining ingredients, except the cup of water.

 

2. Let simmer for approximately 15 minutes, add water and continue to simmer another 15 minutes. (Can adjust amount of water to whatever consistency preferred.

 

NOTE: The oregano vinegar is made by steeping fresh oregano in white vinegar for at least 10 days, longer is better.

 

NOTE: Chili Pepper; From a can of Chiles Chipotles Adobados plus 1 tablespoon sauce. From: Michelle Bass Date: Fri, 01-2

 

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A.j.foyt's 500-Mile Chili

 

Recipe By :

Serving Size : 6

Categories : Chili Meats

 

Amount Measure Ingredient -- Preparation Method

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3 pounds Stewing beef -- cubed

1 pound Chorizo(Spanish sausage)

Large onions -- diced

Cloves garlic -- minced

Jalapeno pepper -- peel+diced

3 tablespoons Olive oil

1/2 teaspoon Cayenne

3 tablespoons Chili powder

3 cans Tomato sauce (15-oz each)

1 teaspoon Salt

1 1/2 cups Water

1 can Mexican beer

 

Brown Meat, onions, garlic and jalapenos together in olive oil. While mixture is browning, add cayenne and chili powder. Stir often. Add tomatoe sauce, salt, water and beer. Cover and cook on low heat for 30 minutes, stirring often. Uncover and simmer for 2 hours. Serves 6-8.

 

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ALAMO CHILI

 

Recipe By :

Serving Size : 4

Categories : Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Stew meat

1 medium Onion

1 can Tomato sauce

2 Cloves garlic

2 tablespoons Of chili powder

2 Jalapeno chili's

2 cups Pinto beans

Salt and pepper to taste

 

Trim the fat from the stew meat, cut into bite sized chunks and brown it. Chop the onion and the jalapeno chili. Smash the garlic. Throw every thing but the beans into a pot, add water and simmer until meat is tender.

Put the beans into a pot with water and bring to a boil, turn the heat down and simmer till the beans are done.

Eat the chili and stomp the hell out of the beans.

Don't confuse this with "Rebel Chile" which also has the beans stomped out of it.

I brought this recipe back from Mexico and it was said to be the one that Mexico used when they taught Texans how to make chili at the Alamo. I understand that to this day Texans do not put beans in chili.

 

TL: If it hasn't got a bean it must be Texas.

 

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All-Beef Texas Chili

 

Recipe By :

Serving Size : 12

Categories : Beef

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup (approximately) corn oil

6 pounds Beef chuck -- in 1/2-inch

Cubes

 

c Minced onion 1/3 c Minced garlic 3 c (approximately) beef broth 3 c Flat beer 1 1/2 c Water 1/4 c High-quality chili powder, Or more -- to taste 6 lb Tomatoes (three 2 lb. cans) Drained and chopped 1/3 c Tomato paste 1 1/2 tb Minced fresh oregano 3 tb Cumin seed Salt -- to taste Cayenne pepper -- to taste Masa harina or cornmeal -- If needed 1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet.

 

2. Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste, and oregano.

 

3. In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in an electric minichopper or with a mortar and pestle. Add to stockpot.

 

4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serve chili hot.

 

Recipe By : the California Culinary Academy From: Ladies Home Journal- August 1991

 

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ALMOST LIKE EMPRESS CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

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2 pounds ground beef

1 1/2 garlic or garlic powder

1 can (15 oz.) tomato sauce

2 teaspoons cinnamon

2 dashes Worcestershire sauce

1 quart water

4 onions -- chopped

1 1/2 tablespoons vinegar

4 tablespoons chili powder

1 teaspoon cayenne powder

Salt and pepper -- to taste

 

Combine all of the above ingredients.

 

4 red peppers (I use ground peppers) 5 or 6 bay leaves 3 to 5 whole allspice Cook on simmer for about 3 hours. This is hot.

 

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AMBUSH CHILI*

 

Recipe By :

Serving Size : 8

Categories : Chili Ground Pork

Fire House

 

Amount Measure Ingredient -- Preparation Method

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3 pounds Lean rough grnd chuck steak

1 pound Lean pork shoulder

3 Medium onions chopped

1 Green Bell pepper chopped

1 Red Bell pepper chopped

8 Fresh Jalapeno peppers -- (2 seeded & chopped)

gashed

2 tablespoons Fresh ground cumin

1 teaspoon All Spice

1 tablespoon Blackstarp molasses

12 ounces (1 can) beer(not Lite)

2 ounces Sour mash whiskey

1 ounce Vietnamese hot sauce or -- Tabasco sauce

5 Cloves garlic crushed

3 tablespoons * masa harina (fine yellow -- corn meal)

1 tablespoon Soy sauce

3 Bay leaves

2 cups Stewed tomatos chopped

1 cup Tomato sauce

1 cup Tomato paste

 

Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat & cook until browned. Add other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often. After cooking for 10 minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin. Cook for 15 minutes more and serve! This the recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is retired from competition. The new recipe is called Ambush-2 Chili and has been entered now, in some 12 cook- offs and has placed each time including 3 1st's! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!" I believe this is from dandy Don Huston, down Floriday way... Reposted by Bud Cloyd

 

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ANDY'S CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

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2 pounds ground beef

1 cup water

1 can tomato puree

1 can larger tomatoes (break into pieces)

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon garlic salt

1/2 teaspoon allspice

2 small bay leaves

1 package chili powder

2 cans kidney beans

1 tablespoon vinegar

 

Simmer 2 to 2 1/2 hours before adding beans. Cook until beans are heated.

 

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Anne Rosensweig's Arcadian Eight Bean Chili

 

Recipe By :

Serving Size : 1

Categories : Chili Spicy

Vegetables Dips

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound Each of the following dried -- beans: kidney, whit

-- black, red, pinto,

and navy

1 pound Bacon

5 large Onions -- peeled and chopped

2/3 cup Minced garlic

1/4 cup Toasted coriander seeds -- ground

1/4 cup Ground cinnamon

1/4 cup Paprika

1/4 cup Cayenne pepper -- or to taste

the timid of tongue

1/2 cup Ground dried Poblano chili -- peppers

108 ounces (#10 can) Italian plum -- tomatoes, with juice

12 ounces Beer

5 pounds Lean ground beef -- salt to taste

 

In a large pot, soak the beans together overnight in water to cover.

 

Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender.

 

While the beans are simmering, heat a large skillet.

Mince the bacon and cook it until it begins to crisp.

Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour.

 

In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture.

 

When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid.

 

Serves 25 KEYWORDS: chili, spicy, make ahead, Arcadia, hearty, entertain Converted by MMCONV vers. 1.40

 

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Annie Little John's Chili

 

Recipe By :

Serving Size : 1

Categories : Main Dish Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 pounds Beef roast

2 pounds Soup bone

Water as needed

3 pounds Pinto beans -- cooked

4 ounces Mexene chili powder

1/2 teaspoon Cumin seed

Salt to taste

Cayenne to taste

Black pepper to taste

 

Cook meat and soup bone separately until tender in enough water to keep covered. Dice roast, strain stock, and add the cooked beans.Stir in the Mexene and cumin seeds. Add salt and pepper (black and red) to taste. Cook very slowly over low flame 1 to 1 1/2 hours.

 

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ANOTHER CHILI RECIPE

 

Recipe By :

Serving Size : 1

Categories : Digest Oct.

 

Amount Measure Ingredient -- Preparation Method

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1 cup TVP -- rehydrated

8 To 16 oz of tempeh -- chopped

8 To 16 oz of tofu -- crumbled

1 To 2 cans pinto beans

Rinsed

1 To 2 cans kidney beans

Rinsed

1 To 2 cans white beans

Rinsed

 

x Any other bean you like 2 To 4 large onions, chopped 10 Or more cloves garlic, Chopped 2 To 4 green peppers, chopped 1 Or more hot peppers of your Choice (jalepeno, Serrano, ..), minced 2 To 4 15 oz cans crushed Tomatoes 6 To 12 oz tomato paste 1/2 To 1 lb mushrooms, coursly Chopped 1 t Ground cayenne pepper 2 T Chili powder 2 T Worcestershire sauce 2 T Vinegar 1 Bay leaf 1 t Cinnamon 1/2 t Allspice 1 T Cumin Saute the onion, peppers, hot peppers, and garlic until the onions are translucent. Add all other ingrediants and simmer a minimum of 30 minutes (about how long corn bread takes to cook ;-). Add water if chili is too thick. Adjust seasonings during cooking to taste.

 

That's it! Last night's batch had TVP, 1 can pinto beans, 2 cans kidney beans, 1 can black eye peas, so I used double the spices and the higher amounts of the rest of the ingrediants. Very tasty last night and of course even better today for lunch.

 

Posted by Cynthia Grall <grall@la.tis.com> to the Fatfree Digest [Volume 11 Issue 13], Oct. 13, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

 

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Arizona Desert Chili

 

Recipe By : Jo Anne Merrill

Serving Size : 6 Preparation Time :1:15

Categories : Meats

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil

3 garlic cloves -- chopped

2 onions -- chopped

1 green bell peppers -- chopped

3 pounds beef

1 teaspoon ground cumin

1 teaspoon ground oregano

3 tablespoons chili powder

10 tomatoes -- peeled and chopped

2 jalapeno peppers -- optional

1 can beer

 

* Have beef chopped, not ground.

 

1. Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Saute until soft, about 5-7 minutes.

2. Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount, however.

3. Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete.

 

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Serving Ideas : Serve with cornbread or cheese biscuits.

 

NOTES : This chili can be mild or very hot depending upon the use of jalapeno peppers. Some chili lovers say you should never put beans in chili so this recipe omits them. This recipe is from a truck driver named Sparky that we met in Arizona, a firm believer in no-bean chili.

 

 

AUNT LINDA'S CHILI

 

Recipe By :

Serving Size : 25

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds hamburger & (or) sausage

1 to 2 pkgs. Chili-O seasoning mix (or other

2 (10 oz.) cans tomato soup

1 can water (more if you like it less thick)

2 (16 oz.) cans kidney beans with juice

2 cans stewed tomatoes with juice (may want to ru

1 small chopped onion

 

Brown hamburger and(or) sausage and onions. Drain. Add rest of ingredients and simmer for 2 hours.

 

To double recipe: I use 5 pounds hamburger, 3 packages of Chili-O mix, 5 cans soup and double rest of ingredients. This serves 25 to 30 people.

 

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AWARD-WINNING NEW YORK BOWL OF RED

 

Recipe By :

Serving Size : 1

Categories : Chili Beef

Pork

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----CHUCK OZBURN HBWK07A-----

1 1/2 teaspoons Cumin seed

5 pounds Trimmed beef brisket -- cut in

inch cubes

Salt and freshly ground pepp

6 Garlic cloves -- minced

4 medium Jalapenos -- finely chopped

2 medium Onions -- finely chopped

1/2 cup Commercial chili powder (see

3 tablespoons Pure red mild chile powder -- as dark new mexico *

1 1/2 teaspoons Ground coriander

4 cups Beef stock or canned broth o

1 35oz can italian peeled toma -- coarsely chopped wit

1 1/2 teaspoons Oregano crumbled

1/2 pound Coarsely ground beef chuck

2 Scallions - white and tender -- portions thinly slic

 

Recipe by: HBWK07A Chuck Ozburn In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes; grind in a spice mill or a mortar; heat a large enameled cast-iron casserole; season the brisket with salt and pepper; working in batches, add the meat to the casserole and cook over moderately high heat until well browned all over, about 8 minutes; transfer each batch to a large plate; add the garlic, jalapenos and onions to the casserole and cook over moderate heat, stirring occasionally, until softened, about 4 minutes; add the commercial chili powder, pure red chile powder, coriander and half of the ground cumin; cook, stirring, for 2 minutes; return the cooked brisket to the casserole; add the beef stock, tomatoes and the oregano; bring to a boil over moderately high heat, then lower the heat and simmer gently, stirring occasionally, for 3 hours; stir in the ground chuck, season with salt and cook until the brisket is very tender and the sauce has thickened, about 1 hour longer; stir in the remaining cumin and simmer for 15 minutes; garnish with the scallions and serve. 6 to 8 servings. Jonathan Levine Director of the New York State Chili Cook-Off and a member of the International Chili Society Advisory Board. Note:

Rather than commercial chili powder, Jonathan recommends using Reno Red Chili Mix, available by mail order from Stewart's Chili Company, P.O. Box 574, San Carlos, CA 94070. * Available at specialty food stores and Latin American markets. Chuck in Pok 03:06 pm Wednesday 05/11 C.OZBURN on GEnie

 

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Beef And Bean Chili

 

Recipe By :

Serving Size : 1

Categories : Beef Beans

Chili Chilibeef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Pinto beans

1 Green pepper -- chopped

2 3 cloves garlic -- minced

2 teaspoons Cumin

28 ounces Can tomatoes -- drained

1 Onion -- chopped

1 pound Ground turkey

1 tablespoon Chili powder

2 teaspoons Cayenne pepper

6 ounces Can tomato sauce

 

Add pinto beans to a 1-quart saucepan and cover them with water. Cook over medium heat 1 hour or until tender. Simmer onion and green pepper in 1/4 cup water in a large nonstick skillet until onion is translucent. Add ground beef and cook over medium heat until browned. Drain excess fat from pan. Stir in garlic, chili powder, cumin, and cayenne. Add drained tomatoes, tomato sauce, and beans to chili mixture.

Stir well and simmer, uncovered, for 15 minutes.

Cover and cook for 1/2 hour over low heat. From: Pat Stockett Date: Wed, 10-1

 

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BEST EVER CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds ground beef (lean)

1 cup chopped onion

1 cup chopped green pepper

1 cup sliced celery

2 (15 oz.) cans (about 4 c.) kidney beans

2 (16 oz.) cans (4 c.) tomatoes -- cut up

1 (6 oz.) can tomato paste

2 cloves garlic -- minced

1/2 tablespoon chili powder

2 teaspoons salt

 

In Dutch oven, cook beef, onion, green pepper and celery until meat is brown and vegetables are tender. Drain kidney beans, reserving liquid. Add beans and remaining ingredients. Cover; simmer 1-1 1/2 hours. If desired, stir in some reserved bean liquid. Makes 8 servings.

 

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Best "Texas" Chili - Weight Watchers Favorite

 

Recipe By :

Serving Size : 8

Categories : Chili Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Shared by Dorothy Hair 6/94 -- --------------------

4 teaspoons Oil -- olive

2 cups Onions -- chopped

1 cup Celery -- finely chopped

3 Garlic cloves

1 pound Beef, ground, lean -- broiled

2 cups Tomatoes -- plum Italian

reserve liquid) -- chopped

2 cups Tomato sauce

12 ounces Beans -- Kidney red

cooked and drained

12 ounces Beans -- Pinto

cooked

2 tablespoons Sugar -- granulated

3 Bay leaves

3 Allspice -- whole

1 tablespoon Chili Powder

1 teaspoon Oregano -- dried

1/2 teaspoon Pepper -- black

ground

1/4 teaspoon Cumin -- ground

1/4 teaspoon Pepper -- red ground

 

In medium nonstick skillet, heat oil, add onions, celery, and garlic; cook over medium heat until softened, about 2 minutes.

 

Place vegetables and remaining ingredients in slow-cooker; stir to combine. Cook on low setting 4 hours.

 

Each serving provides: 1/2 fat; 2 proteins; 2 1/4 vegetables 1 1/2 breads; 15 optional calories Per serving: calories: 354 | Protein: 23 grams Calcium: 89 milligrams | Fat: 14 grams Sodium: 536 milligrams | Carbohydrate: 36 grams Cholesterol: 49 milligrams | Dietary Fiber: 6 grams Selected from a 1991 collection of winning recipes; submitted by Cheryl Penner, Fresno, California.

 

"Weight Watcher Favorite Homestyle Recipes" NAL Books, Penguin Books Ltd, Harmondsworth, Middlesex England Weight Watchers International, Inc. 1993 ISBN 0-453-01029-6 typed 6/18/94 by Dorothy Hair

 

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BIG BOWL CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons canola oil

2 medium sized onions -- chopped

2 red bell peppers -- diced into 1/2" piec

2 tablespoons minced garlic

3 pounds chuck or sirloin beef -- cut into 1 1/2" cube

2 (28 oz.) cans plum tomatoes crushed with j

1 tablespoon tomato paste

1/2 cup dry red wine

3 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried sweet basil

1 teaspoon dried oregano

Salt & black pepper to taste

1 (16 oz.) can garbanzo beans -- drained

1/2 cup chopped flat-leaf parsley

cup cooked rice (optional)

8 scallions -- sliced thin for garn

1 cup plain yogurt for garnish (optional)

 

Place oil in large heavy casserole over low heat, wilt the onions, red peppers and garlic for 5 minutes, stirring occasionally. Remove vegetables with a slotted spoon; set aside. Raise heat to medium and brown meat in small batches. Then add meat back to casserole, along with onions, peppers and garlic.

 

Add tomatoes, tomato paste, broth, wine, chili powder, cumin, basil, oregano, salt and pepper. Cook partially covered for 1 1/2 hours.

 

Stir in beans; cook uncovered for 15 minutes. Remove casserole from heat; stir in parsley. Adjust seasonings to taste.

 

If desired, divide cooked rice equally among the bowls and ladle chili on top. Sprinkle each bowl with scallions and top with a dollop of yogurt.

 

Serves 8-10. 473 calories, 28 g fat, 77 mg. cholesterol.

 

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BIG AL'S WHISKEY CHILI

 

Recipe By :

Serving Size : 12

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds stew meat -- cut in 1/2" cubes

1 pound italian sausage -- casing removed

6 cups beef stock -- drained

26 ounces Italian plum tomatoes

1 large green pepper -- chopped

1 large red bell pepper -- chopped

1 large Spanish onions -- chopped

6 Ancho pepper -- chopped

4 jalapeno peppers -- chopped; remove seed

8 cloves fresh garlic -- chopped

4 bay leaves

2 tbls. chili powder

3 tbls. ground cumin

2 tbls. oregano

1 tbls. Creole seasoning

1 tbls. ground pepper

1 tbls. hot pepper sauce

1 tbls ginger -- fresh grated

1 tspn basil leaves -- crushed

1 tspn. cayenne pepper

1 cup whiskey

1/4 cup virgin olive oil

 

 

Cut the stew meat into 1/2 inch cubes and set aside.

Remove the casing from the sausage and cut meat into approximately 1/2 inch pieces, set

aside. In a large bowl add 1/2 of all the herbs and spices, 4 cloves of the chopped garlic cloves,

4 cups of the beef broth, and the 1 cup of whiskey. To this mixture add the beef cubes and the

sausage pieces. Stir the mixture making sure that all of the meat is covered by the liquid. Add

more beef broth if necessary. Let this mixture marinate overnight or at least 12 hours in the

refrigerator, cover tightly with foil or plastic wrap.

 

The next day, in a 5 quart stock pot add 1/4 cup of olive oil, heat. Remove from the refrigerator

the bowl containing the marinated meat. Using a slotted spoon, remove the meat and set aside,

and save the marinade. Chop the onion, red and green peppers, the Ancho peppers, and the

Jalapeno peppers (be sure to remove all of the seeds and ribs). Heat the oil in the stock pot to

medium, add the chopped peppers, onions, and the remaining cloves of chopped garlic. Cover

and sweat these ingredients for 5 minutes or until tender (stir occasionally). Next, add the

marinated meat to the pot and braise for about 10 minutes or until all the meat is browned, be

sure to stir the mixture every few minutes. Now add the saved marinade, remaining beef broth,

and the remaining herbs and spices to the meat and pepper mixture, simmer for about 15

minutes, then add the peeled tomatoes, and the drained kidney beans. Cover the pot and

simmer for 1 1/2 hours, stirring occasionally. During this cycle you may want to add more

seasoning to suit your own tastes. Remove the cover the last 15 minutes to thicken the

chili.Before serving, remove the 4 bay leaves.Serve with a warm crusty bread, and provide

generous portions of chopped red and green peppers, chopped Spanish onions, and shredded

sharp cheddar cheese. Also, provide a bowl of oyster crackers.Also, serve a hearty red wine

such as a Zinfandel, Cabernet Sauvigon, or a quality Chianti. Cold beer is also great with this

chili

 

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NOTES : You can double or triple this recipe with equal success.If you want a milder chili, eliminate the Jalapeno peppers and the cayenne pepper.

 

 

BIG BOY CHILI AND BEANS

 

Recipe By : Cooking Live Show #CL8806

Serving Size : 1

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil or bacon fat

1 1/2 pounds onions -- coarsely chopped

3 large garlic cloves -- minced or crushed

through a press

2 pounds lean ground beef -- sirloin, or chuck

2 pounds lean ground pork

3/4 cup chili powder -- preferably a mix of

half ancho and half pasilla, but

any will do

3 tablespoons unsweetened cocoa powder

2 tablespoons sugar -- (2 to 3)

1 tablespoon plus 1 teaspoon ground cumin

1 tablespoon plus 1 teaspoon dried oregano -- crumbled

2 teaspoons fennel seeds (optional)

2 teaspoons salt

1/2 teaspoon cayenne pepper (optional)

3 bay leaves

1 can whole tomatoes -- (28 ounces)

undrained and roughly chopped

1 can tomato sauce -- (8 ounces)

3 bottles dark or medium beer -- (12 ounces each)

such as Mexican Dos Equis,

Heineken -- or Beck's

Beans:

6 slices hickory-smoked bacon -- finely chopped

1 pound dried small pink beans -- soaked and still in

their soaking liquid

1 large garlic clove -- minced or crushed

through a press

2 teaspoons salt

 

Spoon the oil into a large, heavy casserole or Dutch oven set over moderate

heat. Add the onions and saute until softened and lightly colored, about 10

minutes. Add the garlic and saute for 2 minutes. Reserve.

 

Return the pot to moderate heat and crumble in the beef and pork. Increase

the heat to high and brown well, without stirring, for 5 minutes. Reduce

the heat to moderately high and brown, stirring occasionally, for 15

minutes longer.

 

Return the onions to the pot and stir in 1/2 cup of the chili powder, 2

tablespoons of the cocoa, 2 tablespoons of the sugar, 1 tablespoon of the

cumin, 1 tablespoon of the oregano, fennel seeds, salt, cayenne, and bay

leaves. Add the tomatoes and their juices, the tomato sauce, 2 bottles of

the beer and 4 cups of water. Bring the mixture to a boil over moderate

heat. Reduce the heat to low and simmer, uncovered, for 3 hours. Stir

gently every 30 minutes, but do not stir during the last 15 to 20 minutes

so all of the fat will rise to the top.

 

Meanwhile, prepare the beans. Put the bacon in a large, heavy saucepan set

over moderate heat. Cook, stirring frequently, until crisp and deep golden

brown. Spoon off all but 1 tablespoon of the fat.

 

Drain the beans (no matter which soaking technique you have used) and

measure the liquid. Add water to make 6 cups. Add the beans and liquid to

the bacon in the pan and bring to a boil, stirring frequently, over

moderate heat. Reduce the heat to low, partially cover, and simmer for 1

hour. Add the garlic and salt, partially cover, and simmer until the beans

are tender, about 1 hour longer. Remove from the heat and set aside.

 

When the chili has cooked for 3 hours, degrease it, skimming off most of

the fat. Place a paper towel flat on the surface to soak up any remaining

fat repeat, if necessary. Stir in the remaining 1/4 cup chili powder, 1

tablespoon cocoa, 1 teaspoon cumin, and 1 teaspoon oregano. Taste for

balance of acidity to sweetness and stir in the remaining 1 tablespoon

sugar, if needed. Add the beans and their cooking liquid. Set the chili

aside to cool to room temperature. If making ahead, cover and refrigerate

overnight.

 

Pre-heat the oven to 300 degrees. Stir the remaining 1 bottle of beer into

the chili. Bake, uncovered, for 2 hours, stirring once in a while. Serve

hot.

 

Yield: 12 servings (20 cups)

 

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NOTES : Cooking Live

 

 

Bill Pfeiffer, 1982 World Champion Chili

 

Recipe By :

Serving Size : 1

Categories : Chili Spicy

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

VENGANZA DEL ALMO" -- CHILI

1 tablespoon oregano 2 T paprika 2 T M

 

 

glutamate) 11 T Gebhardt's Chili powder 4 T cumin 4 T beef bouillon (instant, crushed) 36 oz Old Milwaukee beer 2 lb pork, cubed (thick butterfly pork chops) 2 lb chuck beef, cut into cubes 6 lb ground rump 4 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 2 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water.

Let simmer.

 

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.

 

Saute chopped onion and garlic in 1 T. oil or suet.

Add to spices and meat mixture. Add water as needed.

Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

 

Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste.

 

Makes 1 pot.

 

KEYWORDS: chili, spicy, winner, 1982, make ahead Converted by MMCONV vers. 1.40

 

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Black Bean Chili

 

Recipe By : Andre Prost, Inc.

Serving Size : 6

Categories : Cheese Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil

1 tablespoon oregano

2 whole onion -- diced small

2 whole green bell pepper -- diced small

5 cloves garlic -- minced

3 tablespoons panang curry base

3 14 oz. cans black beans

2 14 oz. cans crushed tomatoes

1/2 cup Garlic Chili Pepper Sauce

1 bunch fresh cilantro

1 pound sharp cheddar cheese -- shredded

2 cups sour cream

4 each scallion -- chopped

 

1. In stockpot, heat oil to medium high heat.

2. Add oregano, onion, green bell pepper and garlic.

3. Saute until onion begins to brown.

4. Add panang curry base and mix together well.

5. Add black beans, tomatoes and garlic chili pepper sauce.

6. Continue cooking on medium heat for 20 minutes.

7. Serve in crocks garnished with cilantro.

8. Serve sharp cheddar cheese, sour cream and scallions on side.

 

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Blue Ribbon Chili 1993 Puppy's Breath Chili

 

Recipe By :

Serving Size : 1

Categories : Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Tri-tip beef or sirloin tip

Cut in small pieces

2 teaspoons Wesson Oil

1 small Yellow onion

1 14 oz can beef broth

3 tablespoons Ground cumin

1 teaspoon Oregano

6 Cloves garlic (finely --

Chopped)

3 tablespoons Gebhardt chili powder

1 tablespoon New Mexico Mild chili --

Powder

5 -6 Tbsp California Chili --

Powder

1 8 oz can Hunts tomato sauce

1 Dried New Mexico chili --

Pepper -- boiled and p

3 Dried California chili --

Peppers -- boiled and

1 14 oz can of chicken broth

1 teaspoon TABASCO sauce

1 teaspoon Brown sugar

1 Lime

1 dash MSG to taste

 

Brown meat in Wesson Oil for about an hour over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 minutes.

Add 1 Tbsp cumin and tsp of Oregano. Reduce heat to light boil and add half of the garlic. Add half of the chili powder and cook for 10 minutes.

Add Hunts tomato sauce with the pulp from the dried peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency. Cook for one hour on medium heat stirring occasionally. Add remaining chili powders and cumin. Simmer for 25 minutes on low to medium heat, stirring occasionally. Turn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown sugar and juice of lime. Simmer on medium heat until you are ready to enter this championship recipe at your next cookoff or to a group of hungry chili lovers. Be sure to have plenty of Gaviscon available for those with weak stomachs. KEEP YOUR POT HOT!! Kathy Wilkey, Seatle, Washington Message 103 Tue Nov 30, 1993 A.JANSSEN [ART/KAREN J] MM by Cuz Recipe By :

 

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Bowl of Compassion Vegetarian Chili

 

Recipe By :

Serving Size : 6

Categories : Vegetarian Main Dish

Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup Olive oil

2 medium Onions -- chopped

4 Cloves garlic -- minced

2 Jalapeno peppers -- chopped

1 Mild pepper -- chopped

1 Red pepper -- chopped

1 Green pepper -- chopped

2 large Tomatoes -- diced

8 ounces Tomato sauce

2 cans Rotel Tomatoes and Chilis

2 15-oz cans dark red kidney

Beans

3 cups Water

4 tablespoons Chili powder

2 tablespoons Cumin

1 tablespoon Paprika

1 tablespoon Oregano

1 tablespoon Lemon juice

Salt -- pepper to taste

Tabasco to taste

1 cup Textured Vegetable Protein

 

Saute onions, garlic, and peppers in oil until onions are translucent. Add spices and simmer for two minutes. Stir in remaining ingredients, adding the TVP last. You can adjust the amount of TVP to obtain the desired texture and consistency. You can substitute beer for the water for a more unique flavor. One jalapeno makes a mild chili (two were used for the cookoff). Simmer from four to six hours. It's even better the next day.

 

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Branding Iron Chili

 

Recipe By :

Serving Size : 12

Categories : Chili Ground Pork

Fire House

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Sirloin rough ground

2 pounds Pork rough ground

4 cups Stewed tomatos

3 Onions chopped

4 Jalapenos seeded & -- chopped

5 tablespoons Cumin

3 tablespoons Tabasco sauce

2 ounces Sour mash whiskey

16 ounces Beer

2 teaspoons Salt

1 cup Tomato paste

1/2 teaspoon All spice

5 Garlic cloves minced

2 Bell peppers chopped

3 cups Tomato sauce

2 tablespoons Corn oil or peanut oil

 

Heat the oil in a large, cast iron skillet. Cook the meats, onions, garlic and Bell peppers until meat is browned and the onions are transluscent. In a large pot bring the beer and whiskey to a slow boil. Add the meat mixture, tomato sauce, tomato paste, and all spices except 1 T of cumin. Reduce the heat, cover and simmer for 1 hour stirring frequently. Remove the lid and cook for 30 minutes more continuing to stir frequently. Add the remaining cumin and serve. Origin:

Pat Kilgore, Chili cook and a great lady! circa 1989

 

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Brown Bag Gourmet Chili

 

Recipe By :

Serving Size : 8

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Beef

Onion -- medium

Pepper, bell -- medium

8 ounces Tomato sauce

16 ounces Beer

1 package Brown Bag Mix

4 tablespoons Tabasco sauce

 

Saute diced onion and bell pepper. Add to browned meat along with tomato sauce and beer. Mix thoroughly and add seasonings. Continue to cook for 30-60 minutes, stirring frequently. Add Masa flour paste slowly. Add cayenne pepper. Add tabasco sauce.

 

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Buckskin Chili*

 

Recipe By :

Serving Size : 8

Categories : Fire House Chili

Ground Pork

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 pounds Venison -- boneless

1/2 pound Bacon

2 cups Beaujolis red wine

1 teaspoon Angostura Bitters

4 tablespoons Cumin (fresh ground)

3 tablespoons Tabasco sauce

3 Garlic cloves (minced)

2 1/2 cups Tomato sauce

1/2 cup Tomato paste

2 1/2 cups Stewed tomatos chopped

3 Jalapeno peppers minced

2 Med. onions chopped

1/2 cup Mushrooms chopped

3 tablespoons Dried red pepper flakes

1/2 teaspoon Allspice

1 teaspoon Mexican oregano(optional)

2 tablespoons Dried crushed anchos

1 1/2 teaspoons Salt

5 tablespoons Chili powder

 

Fry bacon in a large, heavy pot. Remove bacon when done and set aside. Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease. Fry the venison til done and remove from the pot. Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled. Bring wine to a boil, add the Jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red pepper flakes, and mushrooms. Reduce heat after cooking for 3 minutes, add tomato paste and chili powder then and cook for 1 1/2 hours. Stir often or as needed. Add the remaining cumin, cook for 15 minutes more and serve.

Origin: The chili pot of Don Houston

 

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Buzzard's Breath Chili

 

Recipe By :

Serving Size : 16

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Lard,butter -- or bacon dripins

2 Onions,lg -- coarsely chopped

8 pounds Beef chuck -- coarse grind or

8 pounds Beef round -- coarse grind

5 Garlic cloves -- finely chopped

5 1/3 tablespoons Red chile,hot -- ground

5 1/3 tablespoons Red chile,mild -- ground

1 tablespoon Cumin

1 teaspoon Oregano,dried -- pref. Mexican

3 cans Tomato sauce(8oz ea)

3 cups Water

2 tablespoons Salt

Parsley(optional)

1 cup Corn flour(masa harina)

 

1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.~ 2. Combine the beef with the garlic, ground chile, cumin, and oregano. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned.~ 3. Add the tomato sauce, water, salt, and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.~ 4.

Stir in the corn flour(masa harina) to achieve the desired consistency.~ 5. Cook 10 minutes longer, stirring. Taste and adjust seasonings.~

 

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CAJUN CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound ground beef (suggest 2/3 round and 1/3 chu

2 large onions (puree 1 and dice the other and kee

4 ribs celery -- pureed

2 cans tomatoes -- drain liquid

1/2 can tomato paste

4 cans tomato sauce

1 tablespoon chili powder

1 tablespoon cayenne (red) pepper

1 tablespoon Tabasco sauce

1 tablespoon salt

1/2 teaspoon sugar (to reduce acidity)

1/4 cup cooking oil

 

Saute 1 large onion and 4 ribs of celery in 1/4 cup oil. (If pureed, cook for about 10 minutes, stirring frequently.) Add ground beef and stir to brown in loose pieces.

 

In the meantime, thoroughly mix the tomato paste, sauce and all chili powder, red pepper, Tabasco sauce, salt and sugar. Pour this mixture into the onions-celery-beef and continue cooking for 1 hour.

 

In the meantime, drain tomatoes from their own juice and crush into spoon-size pieces. (You can use the drained juice for some of the tomato sauce and increase the tomato paste or simply save the juice to make soup at another time.) Saute the second onion which should be minced in pieces that can be seen in the final dish. Put both the second onion and the crushed tomatoes into the mixture, stir well and cook for an additional 20 minutes.

 

SUGGESTIONS: If the mixture is too spicy for your taste, cook with only 1/2 teaspoon cayenne pepper and no Tabasco sauce; then place the Tabasco sauce on the table for your family members who like theirs hotter.

 

Add a can of kidney or red beans to the completed mixture to use as bowl chili and serve with crackers; or cook macaroni and mix it with the chili for a delicious spicy chili-mac dish.

 

This chili also tastes wonderful "as-is" on a hot dog, as a sloppy joe, or on an Italian or smoked sausage served on a hard roll.

 

For a larger crowd, cook 5 pounds of meat with 3 pounds onions (divided in half as above) and a whole stalk of celery (save the heart for salad).

Enjoy! Second place winner in the first annual chili contest at Hansen's in Hart, Michigan.

 

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Cajun Style Chili

 

Recipe By :

Serving Size : 1

Categories : Chili Cajun

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Hambuger meat

3 tablespoons Red pepper

3 tablespoons Parsley

1/2 An Onion

1 Galtic Clove

4 Whole Jalapeno Peppers

8 ounces Can of tomatoe sauce

1 1/2 teaspoons Salt

3 tablespoons Black Pepper

1 1/2 teaspoons Italian flakes

4 Green Onions

3 tablespoons Galtic

1 Or 2 16 oz. of Ranch Style -- Beans

2 1/2 tablespoons Chilli powder

 

Brown hamburger; drain any fat. add onions and all seasons; When onions are soft add the ranch style beans. Save the Chilli powder for when you put the beans in. Add about 5 to 6 cups of water with the beans. then add the tomatoe sauce. This is going to be very hot. If you can not handle it hot cut back on the peppers and pepper powder. Let this cook about 1 1/2 hours on low. You will have to add more water as it cooks but when it has cook this long don't add any more water it should be thick but not real thick.

From: Pat Stockett Date: Tue, 10-0

 

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Caldillo (New Mexican Green Chili Stew)

 

Recipe By :

Serving Size : 4

Categories : Beef Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Lean beef round

3 medium Potatoes -- diced

1 large Garlic clove -- minced

6 Green chilies

2 tablespoons Oil

1/2 cup Onion -- sliced

2 teaspoons Salt

 

Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency.

 

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CALIFORNIA CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili Ground Pork

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Chicken -- cut up and browned

3 tablespoons Olive oil

4 Garlic clove -- sliced

3 Onion -- peeled and chopped

1 teaspoon Cumin seeds -- whole

2 Jalapeno pepper -- seeded and

 

2 cups Chili sauce -- prepared

4 Tomato -- chopped

2 Green bell pepper -- seeded

chopped

1 tablespoon Worcestershire sauce

1 cup Red wine

Salt

 

Brown the chicken. Heat a large frying pan and add the oil. Saute the garlic, onions, cumin seeds and jalapeno peppers until the onions are clear. Add all to a heavy pot and bring to a simmer. Cook for 1 hour.

This one has to be different. If it came from California it is expected to be unusual. Try this. No avocado, but chicken and a very mild chili sauce from a jar. It is really a great dish, although one should not confuse it with the old-line chili cookers' product. By Jeff Smith The Frugal Gourmet From the 12/04/1991 issue - The Springfield Union-News Meal-Mastered by Joe Comiskey 09/12/1992

 

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CAPITOL PUNISHMENT CHILI

 

Recipe By :

Serving Size : 25

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Oregano

1 pound Chuck -- extra-lean

2 tablespoons Paprika

into about

2 tablespoons MSG

cubes)

9 tablespoons Chili powder (light)

2 large Onions -- finely chopped

4 tablespoons Cumin

1/2 C Oil or kidney suet

4 tablespoons Beef bouillon

1 teaspoon Mole -- powdered

crushed) 1

1 tablespoon Sugar

4 tablespoons Cumin

1 teaspoon Coriander

Beer (2 cans)

1 teaspoon Durkee's Louisiana

2 C Water

Hot sauce

4 pounds Chuck -- extra-lean

8 ounces Tomato sauce (1 can) -- (ground for chili)

2 pounds Pork -- extra-lean

Salt -- to taste

for chili)

 

In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and two cups of water. Let simmer.

 

In a separate skillet brown about 1 1/2 lb meat with about 1 T oil or kidney suet until meat is light brown. Drain and add to simmering spices.

Continue until all meat has been added.

 

Saute finely chopped onions and garlic in about 1 T oil or kidney suet. Add to spices and meat mixture. Add water as needed. Simmer two hours. Add mole, sugar, coriander, Louisiana Red Hot sauce and tomato sauce. Simmer 45 minutes.

 

Dissolve Masa Harina in warm water and add to chili. Add salt to taste.

Simmer 30 minutes.

 

NOTES:

 

* World champion Texas red chili -- This recipe comes from Bill Pfeiffer.

He won the 1980 and 1982 World Chili Cookoff and took first place in the International Chili Society's 14th annual World Championship Chili Cookoff with it.

 

Pfeiffer calls this recipe "Capitol Punishment Chili" because he won his first attempt at a chili cookoff in Washington, DC. Texas red chili has no beans...

 

* Probably your favorite brand of beer is ok. Pfeiffer's ICS winning recipe uses Budweiser because they sponsored the contest. For hotter chili, add additional Louisiana Red Hot sauce to taste.

 

* This chili is a great dish if you have a LOT of time. Note well the amount of time called for in each simmering step.

 

: Difficulty: moderate.

: Time: 4-5 hours.

: Precision: approximate measurement OK.

 

: Bob Devine : ViaNetix Inc., Boulder, Colorado : {ihnp4, decvax}!stcvax!nbires!vianet!devine : Copyright (C) 1986 USENET Community Trust

 

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Champion Chili #1

 

Recipe By :

Serving Size : 10

Categories : Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Vegetable oil

2 medium Onions -- diced

1 medium Green pepper -- diced

1 large Celery stalk -- diced

2 Garlic cloves -- minced

4 pounds Ground beef -- lean

1 can Green chilies (4 oz can) -- di

1 can Tomatoes -- stewed (14.5 oz ca

1 can Tomato sauce (8 oz)

1 can Tomato paste (6 oz)

2/3 cup Chili powder (3oz bottle)

1 tablespoon Cumin

1/2 teaspoon Red pepper sauce -- to taste

6 ounces Beer or na beer of your choi

1 1/2 cups Club soda or mineral water

2 Bay leaves

2 teaspoons Garlic salt

1/2 teaspoon Black pepper

 

Recipe by: South Florida Chili Cook-Off Preparation Time: 3:30 Heat oil in a large pot and saute onions, green pepper and celery just unti Yields: about 13 cups, or 10 servings.

 

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Championship Chili

 

Recipe By : TJ Hill - Appetites Catered

Serving Size : 8

Categories : Beef Dishes Cheese Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon corn oil

2 cups onion -- minced

1/4 cup garlic -- minced

1 tablespoon jalapeno chile -- seeded, minced

3 pounds boneless beef chuck -- chili ground

1 teaspoon cumin seed

2 tablespoons oregano

3 cups tomato concasse

3 cups water

2 teaspoons instant masa harina

2 cups cheddar cheese -- grated

1 cup scallions -- minced

 

Heat oil in a dutch oven, over a medium flame. Add onions, heat and stir for 2 minutes. Add garlic and minced chiles, heat and stir for 4-5 minutes add ground beef, cumin, and oregano. Heat and stir to brown beef. Add chile powder, tomato concasse, and water. Bring to a boil, reduce heat, and simmer for 2-1/2 to 3 hours, stirring often. Combine instant masa and 2 tablespoons water-mix well. Add to chili mixture, heat and stir until thickened slightly remove from heat. Garnish with grated cheese and minced scallions. Serve hot.

 

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Cheap Chili

 

Recipe By :

Serving Size : 9

Categories : Main Dish Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 CAN OF TOMATO JUICE

2 CANS OF KIDNEY BEANS

2 CANS OF FR. CUT GR. BEANS

1 CAN OF CORN

1 pound GR. BEEF OR TURKEY

CHILI SEASONING OF YOUR CHOI

 

DUMP IT ALL TOGETHER, HEAT TO BOILING, SERVE WITH CORNBREAD, CRACKERS, OR ROLLS. THIS FEEDS ABOUT 9 HUNGRY PEOPLE.

 

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Chernobyl Chili

 

Recipe By :

Serving Size : 8

Categories : Chili Main Dish

Microwave

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Ground beef

3 large Onions -- diced

1/2 cup Green pepper -- diced

6 Garlic cloves -- pressed

2 pounds Crushed tomatoes

1 pound Whole tomatoes -- cut up

6 ounces Tomaot paste

2 1/2 pounds Light red kidney beans -- not drained

2 tablespoons Brown sugar

3 tablespoons Sugar

4 tablespoons Chili powder

2 teaspoons MSG

2 teaspoons Cayenne pepper

1 teaspoon Salt

3 tablespoons Bacon grease

Water or beer

Garlic powder

 

1. In a large microwave container, brown meat, onions, gren pepper, and garlic for 15 minutes on full power.

Drain off and reserve a cup of two of liquid. Break up any remianing large chunks of meat. 2. Add remianing ingredients except tomato paste and cook on full power for 30 minutes covered. Stir and taste. 3. Cook for 1 hour at 70% power, uncovered. Stir and taste at half hour intervals. Add water as necessary. 4. Add tomato paste and reseved meat liquid. Cook 30 minutes at 60% power, uncovered. Stir and taste. The chili is done and can be served directly or decanted into a crockpot to simmer. 5. Serve with shredded cheddar cheese, tabasco sauce, diced onions, hot chili oil, red pepper flakes, and hot dogs with rolls. Your guest can microwave tehri own hot dogs and top with chili and cheese!! NOTES: For TRUE CHERNOBYL- Class 20 megaton SS-19 chili, double the pepper, chili powder and MSG and add 30 minutes to the cooking in step

 

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Chicken Chili

 

Recipe By :

Serving Size : 8

Categories : Poultry Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Skinned & Boned Chicken

Breasts Cut Into 1 Inch

Cubes

2 tablespoons Corn Oil

4 medium Onions -- Chopped

2 large Green Peppers -- Coarsly

Chopped

3 large Garlic Cloves Minced

1 teaspoon Cumin

1 teaspoon Oregano

1/2 teaspoon Thyme

Salt

Pepper

1/2 pound Ground Round

2 Bay Leaves

3 tablespoons Chili Powder

3 cans Undrained Tomatoes

(1 lb ea)

1 small Avocado Cut Into 1/4 in.

Dice

1 cup Plain Lowfat Yogurt

1/3 cup Minced Fresh Cilantro OR

Italian Parsley

 

Wrap Chicken & Freeze Until Firm, But Not Solid. Grind Coarsely in Processor, Using On\Off Turns. Heat Oil in Large Dutch Oven Over Medium-High Heat. Add Onions, Green Peppers & Garlic & Cook Until Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Coriander & Thyme & Stir 2 Min. Add Chicken, Ground Round & Bay Leaves. Cook Until Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min. Add Chili Powder. Reduce Heat To Medium & Cook 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large Pieces With A Spoon. Mix in Tomato Paste, Salt & Pepper. Reduce Heat, Cover & Simmer 45 Min., Stirring Occasionally. Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring Frequently Near End & Adding Water If Necessary, To Prevent Buring. Adjust Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle Avocado With Lemon Juice.

Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in Center Of Each. Top With Diced Avocado And Minced Cilantro. Serve Hot.

 

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CHILI CON CARNE

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium onion -- sliced

1 pound ground beef

4 teaspoons chili powder

1 can tomato soup

2 (No 2) cans kidney beans

1 can whole tomatoes

Salt & pepper to taste

 

Brown onion in large skillet. Add ground beef. Cook until no longer pink.

Drain off fat. Add tomato soup and crushed tomatoes. Stir in drained kidney beans and chili powder. Cook slowly for 30 minutes, stirring occasionally.

 

'50

 

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Chili #1

 

Recipe By :

Serving Size : 1

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Chopped onion

1/4 cup Chopped green pepper

1 pound Lean ground beef

1 can (1-lb) tomato sauce

1 can (1-lb) stewed tomatos

1 can (1-lb) drained kidney beans

1 1/2 teaspoons Salt

2 1/2 teaspoons Chili powder

1/4 teaspoon Ground black pepper

1/2 teaspoon Dry mustard

 

Place plastic colander in a 2-quart microwave-safe casserole. Combine onion, green pepper, and crumbled ground beef in colander. Microwave (high or 100% power) for 6 minutes, stirring once halfway through cooking. Remove colander and pour off drippings. Turn meat mixture into casserole. Add tomato sauce, tomatos, beans, salt, chili powder, black pepper, and mustard. Cover. Microwave (high or 100% power) for 10-12 minutes, stirring halfway through cooking. Rest, covered, for 5 minutes.

 

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Chili #2

 

Recipe By :

Serving Size : 1

Categories : Chili Poultry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Ground beef, chicken -- or

Turkey

2 cups Water

1 tablespoon Chili powder

1 tablespoon Curry powder

3 Diced tomatos

4 cups Cooked kidney beans or

Pinto beans

1 Chopped onion

1 Bunch sliced green onions

1 1/2 cups Grated natural sharp

Cheese -- or mild cheddar

Cheese

 

In a frying pan, saute meat until lightly browned.

Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatos and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese.

 

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Chili #3

 

Recipe By :

Serving Size : 1

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Vegetable oil

1 1/2 cups Chopped onion

1 cup Chopped green pepper

1 1/4 pounds Ground veal, beef -- pork

1 1/2 tablespoons Minced garlic

3 tablespoons Chili powder

1 teaspoon Ground cumin

1 teaspoon Oregano

Bay leaf

1/2 teaspoon Black pepper

4 cups Canned tomatos

1 tablespoon Red wine vinegar

1/4 teaspoon Red hot pepper flake

 

Heat oil in skillet, add onion and green pepper. Cook until wilted. Add the meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and oregano. Stir to blend. Add the bay leaf, pepper, tomatos, vinegar and crushed hot pepper.

Bring to a boil and cook for 1 hour, stirring occasionally.

 

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CHILI (CROCKPOT)

 

Recipe By :

Serving Size : 8

Categories : Chili Beef

Crockpot

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 One pound cans kidney beans -- drained

2 One pound cans tomatoes - -- cut up

2 pounds Ground beef browned and -- drained

2 medium Onions coarsely chopped

1 cup Diced celery

1 Glove minced garlic

4 -6 tablespoons chili -- powder

1 teaspoon Cumin -- salt and pepper to t

 

Put all ingredients in Crockpot in order listed. Stir once.

 

Cover and cook on Low for 10 12 hours or High 5 - 6 hours. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50 From: Joan Mershon Date: Sun, 01-1

 

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Chili Capt. James McDonnell, Engine 81 *(FCMK0

 

Recipe By :

Serving Size : 8

Categories : Main Dish Tex-Mex

Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Italian sausage -- *

1 pound ground chuck

1 yellow onion -- diced

2 garlic -- cloves minced

1 1/2 tablespoons Chili powder -- to taste

6 ounces tomato paste -- can

1 1/2 cups water

1 tablespoon instant coffee

1 tablespoon sugar

1 tablespoon paprika

1 tablespoon oregano

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1 cup kidney beans -- drained

1 cup refried beans

 

*mild skinned and crumbled Brown sausage, ground meat, onion, and garlic in a pot. Add remaining ingredients except beans, bring to a boil, cover, and simmer 1 1/4 hours. After cooking time is up, add the beans and stir. Top with grated Monterey Jack Cheese and finely chopped scallions.

FROM: THOMAS BROWN (FCMK08A)

 

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Chili Con Carne

 

Recipe By : Shareware Recipes Imported from MasterCook

Serving Size : 4

Categories : Soups, Stews And Chilis

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 bouillon cube -- beef

1 12 oz. can beans -- drained, pinto or ki

8 ounces pork -- cooked, diced

1 cup canned tomatoes -- crushed

1 green bell pepper -- seeded and diced

1/2 cup tomato puree

1/4 cup onion -- diced

2 garlic clove -- minced

1 teaspoon oregano leaf

1/8 teaspoon ground cumin

 

In a small bowl combine broth mix with reserved liquid from canned beans and enough water to make 1 cup. In a large saucepan combine broth mixture and remaining ingredients; simmer, stirring occasionally, about 4 minutes or until desired consistency.

 

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Chili Con Carne 2

 

Recipe By :

Serving Size : 1

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Ground chuck

6 tablespoons Bacon fat/ shortening

3 medium Chopped onions

40 milliliters Chopped garlic

4 tablespoons Chili powder

1 tablespoon Cumin powder

1 tablespoon Flour

1 large Can tomatos

3 Bay leaves

1 teaspoon Salt

1 tablespoon Oregano

1 tablespoon Red wine vinegar

1 1/2 tablespoons Brown sugar

1 pint Ripe black olives

1 large Can red kidney beans

 

In 3-6 tb of bacon fat/shortening, lightly brown the onion and add the 4 cloves of garlic. Remove the onions and garlic with a fork or a slotted spatula.

Add to the remaining fat the chili powder that has been mixed with the 1 Tb flour. Make sure that there is enough fat in fryer. If not, add a Tb or so, so that it mixes well. Stir until the mixture is smooth.

Add the meat and stir it around until all the chili mixture is absorbed. Then brown the meat, stirring it to get it brown, but not burned. When brown, stir in the tomatos and cook gently for about 20 minutes. Then add the bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cook about another 20 minutes and then add the red kidney beans. Cook slowly for about 2 hours. Then add the ripe black olives, after cutting them into thin slices, and use the pitted ones. and cook another 30 minutes. If the mixture looks too thick, add another can of tomatos at the time you put in the kidney beans, Serve with a bowl of crackers.

 

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Chili Con Carne B&M

 

Recipe By :

Serving Size : 1

Categories : Chili Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tin B&M RED KIDNEY BEANS

2 pounds Ground beef

1 tablespoon Butter

1 small Can tomato soup

1 Chopped onion

1 teaspoon Salt

1/4 teaspoon Chili powder or dash of -- pepper

 

brown beef in skillet with onion and butter. Add beans and stir several minutes. Add tomato soup, salt, and chili powder. Simmer 15 to 25 minutes. Serve with potatoes or boiled rice.

 

B&M Pure Food Products

 

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Chili Elizabeth Taylor

 

Recipe By :

Serving Size : 4

Categories : Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----PHILLY.INQUIRER-----

1 LARGE ONION CHOPPED

1 1/2 tablespoons SUGAR

5 CLOVES GARLIC CRUSHED

1/2 teaspoon DRIED THYME

2 tablespoons VEGETABLE OIL

1/2 teaspoon DRIED BASIL

1 pound GROUND BEEF

1/4 teaspoon LIQUID HOT PEPPER SAUC

1 cup CANNED TOMATOES -- DRAIND

AND SEEDED

1/4 teaspoon GROUND BAY LEAVES

SALT AND PEPPER TO TASTE

4 tablespoons TOMATO PUREE

1 pinch OF RED CHILI PEPPER

FLAKES

2 tablespoons CHILI POWDER

1 1/2 tablespoons WORCHESTERSHIRE SAUCE

1 1/2 tablespoons RED WINE VINEGAR

 

CORNBREAD BATTER;RECIPE BELOW SAUTE ONION AND GARLIC IN OIL UNTIL SOFT AND TRASLUCENT,NOT BROWNED.ADD GROUND BEEF AND COOK UNTIL MEAT IS NO LONGER RED.STIR IN TOMATOES,TOMATO PUREE,CHILI POWDER,WORCHESTERSHIRE SAUCE,WINE VINEGAR,HOT PEPPER SAUCE,BAY LEAVES,SALT AND CHILI PEPPER FLAKES.LET SIMMER,STIRRING OCCASIONALLY,FOR O HOUR.ADJUST SEASONINGS,TO TASTE.(THE CHILI MAY BE REFRIGERATED AT THIS POI FOR LATER USE.) WHEN READY TO PROCEED,PREHEAT OVEN TO 375 DEGREES AND TRANSFER CHILI TO A TWO QUART BAKING PAN OR OVENPROOF CASSEROLE.POUR OR SPOON CORNBREAD BATT OVER TOP OF CHILI.BAKE AT 375 DRGREES FOR 20 TO 30 MINUTES,UNTIL CORNBREAD IS BAKED THROUGH.THE BAKING TIME WILL DEPEND ON THE DEPTH OF THE BATTER.IF DESIRED SERVE CHILI WITH A SIDE DISH OF BLACK BEANS.MAKES FOUR SERVINGS..

RECIPE FOR CORNBREAD NEXT

 

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Chili Gourmet Style

 

Recipe By :

Serving Size : 1

Categories : Ground Pork Poultry

Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups Chopped onions

1/4 cup Vegetable oil

2 tablespoons Minced garlic

3 pounds Boneless beef chuck -- chilli

2 pounds Ground turkey *

1/4 cup Chilli powder **

1/4 cup Ground cumin **

2 tablespoons Unsweetened cocoa powder

2 tablespoons Paprika

1 tablespoon Oregano

4 teaspoons Dried hot pepper flakes **

2 Bay leaves

2 8 oz cans tomato sauce

1 cup Chicken broth

3 tablespoons Cier vinegar

1 19 oz can kidney beans -- drai

3 Green peppers -- in 1/2"pieces

6 tablespoons Sour cream

 

In a kettle, cook the onions in oil, covered over moderately low heat, stirring occasionally, until onions are soft. Add the garlic, cook for one minute.

Add the ground beef or turkey, cook over moderate heat, stirring to break up the lumps. Cook until no longer pink. Add chilli powder, cumin, cocoa, paprika, oregano, red pepper flakes and the bay leaves. Cook the mixture stirring for one minute. Add the tomato sauce, broth and vinegar, bring the mixture to a boil.

and simmer it covered, stirring occasionally for 75 minutes or until the meat is tender Add the kidney beans, green pepper and salt and pepper to taste.

Simmer 15 minutes or until bell peppers are tender.

Discard the bay leaves. Ladle the chilli into mugs and garnish with the scallions and sour cream. Chilli may be made 3 days in advance. Chilli will improve in flavor if cooled completely uncovered and then chilled covered overnight. * Use EITHER turkey or ground meat **Add these spices gradually until it has reached the level of spiceness

 

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Chili Our Way

 

Recipe By :

Serving Size : 6

Categories : Chili Meats

Tex Mex

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Celery; trim -- dice

1/4 cup Green onions; trim -- dice

2 tablespoons Lime juice

1/8 cup Fresh parsley -- minced

1 3/4 tablespoons Cilantro -- minced

Salt and pepper

1/2 ounce Sun-dried tomatoes -- soak 1

in boiling water

10 milliliters Garlic

15 ounces Part-skim ricotta cheese

1/2 pound Part-skim mozzarella cheese -- shredded

8 ounces Pk light cream cheese -- cubed

1/2 cup Parmesan cheese -- grated

1/2 teaspoon Salt

1/4 teaspoon Ground black pepper

2/3 cup Fresh anise basil -- (if

 

Heat a griddle or cast-iron skillet over mod-high heat until it is hot. Toast the chile peppers, turning them and not allowing them to burn, for 1-2 minutes. Let chile peppers cool until they can be handled, then seed them. Combine peppers with 1 cup water in a small saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes. Puree the water and pepper in a food processor. In a large casserole, saute the chuck in 4 Tbsp beef suet over moderately high heat until it is lightly browned. Transfer meat to a bowl. Add to the casserole, the remaining suet, onions, and garlic, and cook the mixture over moderate heat, stirring, until the onions are softened. Add the cumin and cook the mixture over mod-low heat, stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and oregano, and combine the mixture well. Add water to cover barely. Bring to a boil and simmer, covered, stirring occasionally, and adding more water, if necessary, to keep the meat covered, for 2 hours longer. Add salt to taste, simmer uncovered for another hour. Discard bay leaf. Transfer the chili to a heated serving bowl and serve it with the sour cream, cheese, onion, chile peppers, beans and tortilla chips.

 

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Chili with Beans

 

Recipe By : TJ Hill - Appetites Catered

Serving Size : 24

Categories : Beef Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups onion -- minced

4 cups green bell pepper -- minced

1 tablespoon garlic -- minced

1/2 cup corn oil

5 pounds ground round

12 cups canned tomatoes

1 cup tomato paste

10 cups brown stock -- unsalted

3/4 cup mild chile powder

1 tablespoon kosher salt

1 tablespoon pepper

4 pounds canned red kidney beans -- drained

 

Heat oil in a saucepot, over a medium flame. Add onions, bell peppers, and garlic Heat and stir for 8-10 minutes, until tender. Remove from pot and set aside. Add ground beef to the saucepot and place over a moderately-high flame. Heat and stir until well browned, breaking up with a spoon as it browns. Remove from heat, drain well. Add vegetable mixture and remaining ingredients (except beans) to browned beef-mix well. Season to taste with salt and pepper. Bring to a boil, reduce heat, and simmer for 45 minutes, stirring often. Add beans and simmer another 15-20 minutes, stirring often. Ladle into individual chili bowls. Garnish as desired Serve hot.

 

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CHILI WITH FIVE KINDS OF PEPPERS

 

Recipe By :

Serving Size : 1

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Big jalapeno

2 Cuban frying peppers

1 Hot hungarian

1 Long cheese pepper

 

x And a little paprika) 1 c Dried black beans 1 c Dried pinto beans 1 c Dried kidney beans 2 Onions (white and yellow?) 3 Garlic cloves x Tomatoes (3 big beefsteak or About 8 roma) x Cumin, coriander, oregano, Salt, pepper to taste x Olive oil Soak the beans overnight, then simmer until tender (1 to 2 hours) I tend to add some seaweed while cooking (dump in a bowl so you can use the bean pot for frying) roast the cumin in a frying pan (optional, but valuable) I used about 2 to 3 tsp chop onions and garlic, saute in oil chop peppers, saute with onion & garlic add chopped tomatoes, cook a until soft Add the beans, and some bean liquid Add the spices and cook for another hour or so

 

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Chili with Pinto Beans

 

Recipe By :

Serving Size : 20

Categories : Chili Ground Pork

State Fair

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Mrs Leo Gordon

BEST OF SHOW

5 pounds Chuck -- coarsely ground

70 milliliters Garlic

1 large Sweet pepper

1 large Onion -- chopped

1 Celery stalk -- chopped

12 ounces Can tomato paste

15 ounces Can Hunt's Tomato Sauce -- Special

2 cups V-8 juice

2 teaspoons Chili peppers -- crushed

3 teaspoons Salt

1 teaspoon Black pepper

1/3 cup Chili powder

3 cups Water

4 cups Beef broth

1 tablespoon Paprika

3 teaspoons Ground cumin

-----BEANS-----

3 cups Dry pinto beans

2 quarts Water

2 teaspoons Salt

1 teaspoon Pepper

6 ounces Can tomato paste

1 Beef bouillon cube

1 tablespoon Chili powder

1 medium Onion -- chopped

2 tablespoons Honey

 

In a large skillet, brown meat, stirring often. Using blender, combine garlic, sweet pepper, onion, celery, tomato paste, tomato sauce, cocktail juice, chili pepper, chili powder, salt and pepper. Blend this mixture well ad add to browned meat. Pour in water and broth and cook slowly for 3 hours. Add paprika and cumin. Then add cooked beans.

 

BEANS: Cook beans in water over medium heat for 1 hour. Combine remaining ingredients and cook on low heat until done, about 2 hours. Add beans to chili.

Margaret Garland Source: Prize Winning Recipes from the State Fair of Texas, 1976.

 

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Chili with White Beans

 

Recipe By :

Serving Size : 6

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Ground beef

6 cups Water

1 Bay leaf

60 milliliters Garlic -- minced

2 teaspoons Salt

1 teaspoon Oregano

1/2 teaspoon Cayenne

2 tablespoons Paprika

1 teaspoon Cumin powder

1/2 pound Dry navy beans

1 teaspoon Brown sugar

1 tablespoon Chili powder

 

Brown beef thoroughly. Add all remaining ingrdients and cook over low flame for 4 hours. Add more water if mixture becomes too thick. This is a mild ,slightly sweet chili.

 

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Chill Lee's 4-K Chili

 

Recipe By :

Serving Size : 6

Categories : Soups Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 pounds Gr chuck

1 Large onion chopped

4 Garlic cloves -- finely choppd

1 Jalapeno(canned) with seeds

1 can Beer

2 tablespoons Cumin

4 tablespoons New Mex grd red chilies

1 teaspoon Paprika 1 ts Grd black peppe

 

 

enhancer 1 ts Salt 1 pk Chill Lee's chili mix Water Brown the meat. Brown onions,garlic an jalapeno together. Combine meat and onion with beer, cumin,chilies, paprika, pepper, flavor enhancer and salt; marinate for one hour. Add water to cover. Stir well. Cook chili-grind meat at least 2 hours. Hand cut meat should be cooked 3 to 4 hours. Hamburger meat, after its browned, should be ready in about 30 min. If using a fresh jalapeno, remove the seeds. Chili Lee has also been known to add a 15 ounce can of tomato sauce to his chili and substitute 2 T NW chili powder for the grd red chilies.

 

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CHINESE CHILI WITH PEPPERS

 

Recipe By :

Serving Size : 1

Categories : Chinese Lamb

Ceideburg 2

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound Ground lamb

1 tablespoon Dark soy sauce

1 tablespoon Dry sherry

1 tablespoon Hoisin sauce

1 Green bell pepper

1 Red bell pepper

1 Yellow bell pepper

1 small Yellow on1on

2 tablespoons Cornstarch

2 tablespoons Peanut oil

1 tablespoon Finely minced fresh ginger

4 Cloves garlic -- finely minced

-----SAUCE-----

1/2 cup Chicken stock

2 tablespoons Dry sherry

2 tablespoons Hoisin sauce

2 tablespoons Oyster sauce

1 tablespoon Bean sauce

1 tablespoon Oriental sesame oil

1 tablespoon Distilled white vinegar

1 1/2 teaspoons Chinese chili sauce

 

Stir-fried ground meat and diced vegetables in a spicy sauce produce an Oriental "chili" that can be mounded on steamed rice or buttered noodles to make a quick and satisfying dinner.

 

ADVANCE PREPARATION:

 

In a bowl, thoroughly combine lamb, soy sauce, sherry, and hoisin sauce. Set aside until ready to cook.

 

Seed and stem peppers, then cut into 1/2 inch cubes.

Peel and coarsely chop onion. Set peppers and onion aside.

 

In a small bowl, combine sauce ingredients; set aside.

 

LAST-MINUTE COOKING:

 

Stir cornstarch with an equal amount of cold water, then set aside. Place wok over highest heat. When wok becomes very hot, add 1 tablespoon peanut oil to center, then roll oil around sides of wok. When oil just begins to smoke, add lamb and stir-fry, pressing meat against the sides of the wok, until it loses its raw color and separates into small pieces, about 3 minutes. Transfer to a work platter.

 

Immediately return wok to highest heat and add remaining tablespoon peanut oil to center. Add ginger and garlic and saute for a few seconds. Add vegetables and stir-fry until peppers brighten and onion becomes transparent, about 2 minutes.

 

Return lamb to wok and pour in sauce. Bring sauce to a low boil, then stir in a little cornstarch mixture to lightly thicken. Reduce heat to low and simmer for 2 minutes. Turn out onto a heated platter or individual plates. Serve at once with steamed rice, noodles, or bread.

 

Serves: 2 as an entree; 6 to 8 as part of an Oriental meal.

 

MENU IDEAS: Easy dinner for 4 - Chinese Chili with Peppers (double recipe); Onion Bread (double recipe; cook before guests arrive, and reheat in oven); Steamed Corn with Chinese Herb Sauce; ice cream and coffee.

 

Notes: This dish is excellent made with ground pork, beef, or lamb, but not with ground veal, chicken, or turkey.

 

To simplify any stir-fry dish, substitute 3/4 pound ground meat (pork, beef, or lamb) for the cubed or sliced meat or seafood. This shortens the preparation time but results in an equally good dish.

 

From "Pacific Flavors, Oriental Recipes for a Contemporary Kitchen", Hugh Carpenter, Stuart, Tabori and Chang, N.Y., 1988. ISBN 1-55670-333-3.

 

Posted by Stephen Ceideberg; May 17 1993.

 

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Chunky Chicken Chili

 

Recipe By :

Serving Size : 1

Categories : Poultry Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Chicken breast meat -- cut

bite-sized pieces

1 cup Onion -- chopped

1/2 cup Celery -- sliced

1/2 cup Carrots -- sliced

2 Cloves garlic -- minced

1 cup Fresh tomato salsa -- (see following recip

28 ounces Can tomatoes

28 ounces Can water

3 teaspoons Chili powder

1/2 teaspoon Cumin

1/3 Bag garbanzo beans (soaked)

1 Green pepper -- chopped

4 Chicken boullion cubes

<<<OR>>>

2 cans Chicken broth -- salt/pepper to taste

 

Brown chicken, onions, garlic. Add all tomatoes, water, and beans and simmer 30 min. Add all other ingredients and simmer until beans and vegetables are tender.

 

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CHUNKY CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

E *****

 

 

This hearty dish is chock - full of beans and vegetables in a spicy tomato sauce.

 

'2 med. onions, chopped 2 med. green peppers, chopped 2 ribs celery, sliced 3 carrots, cut into thin slices 1 garlic clove, minced 1 tbsp. vegetable oil 1 (16 oz.) can crushed tomatoes 1 (15 oz.) can red kidney beans, drained 1 (8 oz.) can tomato sauce 2 tbsp. red wine vinegar 1 tbsp. brown sugar, firmly packed 1 tbsp. chili powder 1 tsp. dried oregano 1 tsp. ground cumin 1 tsp. salt ' In large saucepan, saute onions, peppers, celery, carrots and garlic in oil until soft, about 5 minutes. Stir in crushed tomatoes, kidney beans, tomato sauce, vinegar, brown sugar, chili powder, oregano, cumin and salt.

Bring to a boil; cover and simmer 35 minutes to blend flavors. To serve, ladle into soup bowls. Makes 6 servings.

 

Per serving: 154 calories; 6 grams protein; 3 grams fat; 28 grams carbohydrates; 1,011 milligrams sodium.

 

Preparation: 15 minutes; Cook: 40 minutes; Ready to serve in about 1 hour.

Could be made a day ahead because it's excellent the second day. Low in fat - Good for dieting.

 

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Chunky Beef Chili

 

Recipe By :

Serving Size : 8

Categories : Soups Meats

Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Oil

2 1/2 pounds Beef chuck; boneless -- cut

1/2 " pieces

1 cup Onion -- coarse chopped

1 cup Green pepper -- chopped

20 milliliters Garlic -- crushed

1 teaspoon Salt

2 cans Tomatoes -- whole peeled

14 1/2 oz ea

6 ounces Tomato paste -- can

3 tablespoons Chili powder

1 teaspoon Dried oregano leaves

1/2 teaspoon Grushed red pepper -- to taste

Shredded lettuce

Shredded cheese

Green onion -- sliced

Cilantro leaves

Black beans -- rinsed drained

Sour cream

Avocado -- diced

Jalapeno pepper -- sliced

 

Heat oil in large skillet of dutch oven over medium heat. Add beef, onion, green pepper and garlic; cook until beef is evenly browned, stirring occasionally.

Pour off drippings. Sprinkle salt over beef. Add tomatoes with juice, tomato paste, chili powder, oregano and crushed red pepper. Cover tightly; reduce heat to low to medium-low; simmer 1 1/2 hours until beef is tender. Serve with choice of toppings. Makes 8 cups

 

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Cincinnati 5 Way Chili

 

Recipe By :

Serving Size : 10

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Butter

2 pounds Ground beef

6 Bay leaves

1 large Onion -- finely chopped

6 medium Garlic cloves -- finely chopped

1 teaspoon Cinnamon

2 teaspoons Allspice

4 teaspoons Vinegar

1 teaspoon Dried whole red pepper -- (crushed)

1 1/2 teaspoons Salt

2 teaspoons Pure ground red chile

1 teaspoon Ground cumin

1/2 teaspoon Dried oregano -- (preferably Mexican)

6 ounces Tomato paste

6 cups Water

16 ounces Kidney beans -- drained

1/2 pound Vermicelli -- cooked

1/2 cup Cheddar cheese -- grated

1 small Onion -- finely chopped

 

HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in all the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture 1/2 hour before serving. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls.

 

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

 

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CINCINNATI CHILI (L.A. TIMES)

 

Recipe By :

Serving Size : 6

Categories : Chili Times

Ground Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Ground beef

2 medium Onions -- chopped

20 milliliters Garlic -- minced

1 can (8 oz) tomato sauce

1 can (6 oz) tomato paste

1 quart Water

3 tablespoons Chili powder

1 tablespoon Vinegar

1/2 teaspoon Black pepper

1 Bay leaf

1 teaspoon Ground cumin

1/2 teaspoon Marjoram

1/2 teaspoon Ground coriander

1/2 teaspoon Ground cardamom

 

ds Ground cinnamon Cayenne pepper 1 tb Sygar Salt Brown beef, onions and garlic in large heavy pot.

Spoon off excess fat and grind mixture in food processor until meaty in consistency. Return to pot.

Add tomato sauce and paste, water, chili powder, vinegar, pepper, bay leaf, cumin, marjoram, coriander, cardamom, cinnamon and cayenne, sugar and salt to taste. Bring to boil. Cover and simmer 1 to 2 hours or until thick, stirring occasionally.

Serve alone or over cooked spaghetti with shredded cheddar cheese and chopped onions, if desired. Makes 6 to 8 servings.

Each of 6 servings contains about: 287 calories; 382 mg sodium; 64 mg cholesterol; 18 grams fat; 14 grams carbohydrates; 17 grams protein; 1.67 grams fiber.

Presented by: Rose Rosti, L.A. Times, Culinary SOS

 

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Cincinnati Skyline Chili

 

Recipe By :

Serving Size : 1

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Ground beef

1 can Tomato sauce (15 oz)

2 Bay leaves

1 teaspoon Ground cinnamon

1 1/2 teaspoons Salt

1 1/2 teaspoons Vinegar

1 1/2 teaspoons Ground allspice

3 cups Water

1/4 teaspoon Garlic power

1 Onion -- chopped

1 teaspoon Worcestershire sauce

2 teaspoons Cumin

1 tablespoon Chili powder

1/2 teaspoon Crushed red pepper

 

Mix ground beef and water until soupy. Mix in other ingredients. Simmer, uncovered 3 hours. Stir occasionally. "Makes 8 servings." Note: Top with grated Cheddar, onions, chili beans or use as sauce over noodles or spaghetti. From: Pat Stockett Date: Mon, 10-1

 

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COMPANY CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds ground beef

1/2 cup chopped green pepper

1 1/2 cups chopped onion

1 cup chopped celery

1 (6 oz.) can tomato paste

2 (20 oz.) cans tomatoes

2 (20 oz.) cans Brooks Hot & Spicy Chili Bea

2 cloves garlic -- pressed

3 bay leaves -- crushed

1 1/2 teaspoons cumin

1 tablespoon sugar

2 teaspoons salt

1 teaspoon oregano

1 teaspoon black pepper

1 1/2 teaspoons parsley flakes

1 1/2 teaspoons paprika

1 tablespoon or more chili powder to taste

 

Brown beef, onion, celery and green pepper. Add remaining ingredients and cook slowly.

Thin if needed with water or tomato juice. Makes 4 to 5 quarts. About 12 servings.

 

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Coney Island Chili

 

Recipe By :

Serving Size : 1

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-- Coney Island Chili

 

3.00 T Oil 1.50 lb Ground round 2.00 ea 12 oz Heinz brown gravy 1.00 pk (envelope) onion soup mix 2.00 cn 15 oz. red kidney beans 1.00 T Chili powder 1.00 T Cumin powder 0.25 c Bottled Italian dressing 12.00 oz V-8 Juice 4.00 t Sugar (or 3 pkts. of Equal In 2-qt saucepan, heat 3 tablespoons oil on med-high & brown ground round in this, crumbling with fork till pink color disappears and beef is mashed to size of rice. Stir in Heinz brown gravy, onion soup mix, red kidney beans, chili powder, cumin powder, italian dressing v-8 juice, sugar. Stir well and often - low heat till piping hot. Serves 4. Converted by MMCONV vers. 1.40

 

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Confetti Bean Chili

 

Recipe By : SASSYJO

Serving Size : 12

Categories : Chili Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion -- chopped

2 cans vegetable broth (can use more -- vegetables & water

instead) Orig. recipe called -- for chicken broth

2 cloves garlic -- minced

3 tbsp chili powder

1 1/2 tsp ground cumin

1/2 tsp dried oregano

1 lb carrots -- sliced

1 lb red potatoes -- cubed

2 cans (14 1/2 oz each) diced tomatoes -- undrained OR

3 cups diced fresh tomatoes

15 oz. can black beans -- rinsed/drained

15 oz. can kidney beans -- rinsed/drained

15 oz. can garbanzo beans -- rinsed/drained

2 1/2 cups water

 

In a Dutch oven, simmer onion in broth for 5 minutes. Add next six

ingredients: bring to a boil. Reduce heat. Cover, simmer 10 minutes. Add

remaining ingredients. Cover simmer 20 minutes.

 

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NOTES : Yield: 12 servings. Here's a recipe I am using today that takes advantage of canned beans and fresh vegetables. It came to me via my husband's boss, but originated with

Kathleen Drott of Pineville, Louisiana.

 

 

COWPOKE CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound ground beef

2/3 cup onion -- chopped

1 garlic clove -- minced

1 (8 oz.) can tomato sauce

1 (6 oz.) can tomato paste

1 (10 3/4 oz.) can beef broth

1 (15 oz.) can chili beans

1 teaspoon chili powder

1/2 teaspoon celery salt

1/4 teaspoon crushed oregano

Dash of cumin

Dash of crushed red pepper

2 to 4 drops hot pepper sauce

 

Brown ground beef with onion and garlic; drain. Stir in remaining ingredients.

Cover and simmer about 30 minutes, stirring occasionally. Makes 6 cups.

 

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CROCK POT CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds ground chuck

1 can tomatoes or tomato sauce

1 1/2 teaspoons salt

2 teaspoons cumin

1/4 cup chili powder

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

 

 

Brown meat in skillet. Drain fat. Put in crock pot with other ingredients.

Add water just to cover meat. Cook on low for about 4 hours. Stir in 1/4 cup cornmeal. Add gradually so it won't make lumps. Cook about 10 more minutes.

 

*If you need to leave cooking as long as 8 hours, add a little more water.

 

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CROCK POT CHILI

 

Recipe By :

Serving Size : 6

Categories : Ground Pork Chili

Holiday Regional

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Dry pinto or kidney beans -- *OR* 2 16-oz cans

2 cans Tomatoes (14.5oz ea)

2 pounds Chuck; browned -- *

2 Medium onions -- coarsely

chopped -- **

1 Green pepper -- chopped

2 Garlic cloves -- crushed

2 tablespoons Chili powder

1 teaspoon Pepper

1 teaspoon Cumin

Salt to taste

4 1/2 cups Water

 

* I buy extra lean and don't brown 1st. ** This works well with red. Stir this once, cover and cook on low for 10 to 12 hours or on high, for 5 to 6 hours.

 

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CROCKPOT TEX MEX CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound ground beef or pork sausage

2 cloves garlic -- minced

3 or 4 tsp. chili powder

1/2 teaspoon ground cumin

1 (15 1/2 oz.) can red kidney beans drained

1 cup chopped celery

1 cup chopped onion

1/2 cup chopped green pepper

1 (16 oz.) can tomatoes -- cut up

1 10 can Rotel tomatoes and chilies

1 cup V8 juice or tomato juice

1 (6 oz.) can tomato paste

1/4 teaspoon salt

Shredded Cheddar cheese

Sour cream

 

In skillet brown meat and garlic. Drain. Stir in chili powder and cumin; cook 2 minutes more. Meanwhile in 3 1/2-, 4, 5, 6 - quart crockery cooker combine beans, celery, onions, green pepper. Add undrained tomatoes, tomatoes and chilies, vegetable juice, tomato paste and salt. Stir in cooked meat.

Cover cook over low heat setting for 10-12 hours or on high 4-5 hours.

 

Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili.

Serves 4 to 6.

 

(Hosterman)

 

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Crockpot Chili con Carne

 

Recipe By :

Serving Size : 10

Categories : Beef American

Casseroles

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Ground beef

3 tablespoons Shortening

2 cups Chopped onion

2 Garlic cloves -- crushed

4 tablespoons Chili powder

3 Beef bouillon cubes -- crushed

1 1/2 teaspoons Paprika

1 teaspoon Oregano

1 teaspoon Ground cumin

1/2 teaspoon Cayenne pepper

1/2 cup Beef stock

1 can Tomatoes -- 28 ozs.

1 can Tomato paste -- 8 oz.

4 cans Red kidney beans -- 1 lb cans

 

Heat shortening in skillet and brown beef, discard fat, Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours.

 

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CROCKPOT CHILI VERDE

 

Recipe By :

Serving Size : 6

Categories : Pork Crockpot

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Onion -- coarsely chopped

1 Bell pepper, green -- coarsely

 

4 Garlic clove -- minced

1 tablespoon Olive oil

4 ounces Green chile -- canned diced

1 Jalape#o -- diced (opt)

7 Tomatillo

2 pounds Pork, lean -- trimmed & cubed

2 teaspoons Oregano

2 teaspoons Sage

1 teaspoon Cumin

1 teaspoon Red pepper flakes

1/2 cup Beer

 

First, saute one onion and one green pepper, coarsely chopped, with three or four cloves of garlic, minced, in olive oil. Throw into the crockpot. Also throw in a small can of diced green chiles. Depending on your propensity for spicy food, you may add from one to three jalapenos, sliced. Then, throw some tomatillos in the pot. How many? Well, when I got fresh ones in San Diego, I'd get seven or eight. Peel off the husk and coarsely chop. Now that I've moved to Pittsburgh (don't ask me why), I've had to use canned ones on occasion. How many? Well, I don't really remember, it was one medium sized can, I think. Pay attention: I mean tomatillos, not green tomatoes. The Frugal Gourmet substituted celery and tomatoes. I haven't forgiven him yet.

 

Take about 2 pounds of lean pork (I trim off all the excess fat I can), cubed, and brown in the pan that you sauteed the onion, etc. in. Into the pot. Now, the seasoning mixture. I prefer to grind up in my mortar oregano, some dried red chile peppers, sage, and cumin seed. Perhaps also some black pepper. I almost never put salt in anything, so I probably wouldn't here either, but you may want to. How much? Well, about 2 tsp each of the oregano and the sage. 1 tsp each of the cumin seed and dried red peppers.

Salt and pepper to taste. I probably will add a dash of beer (about 1/2 cup) for obscure reasons.

 

This crockpots all day, or could be simmered for probably about 2 hours.

 

Traditionally, this is served in bowls, with hot flour tortillas, salsa, and cilantro. You can also have sour cream, grated cheese, olives, and pickled carrots and jalapenos around. Of course, you wrap all this up in the tortillas, making killer burritos.

 

I throw one twist into this, a technique that comes from carnitas. After cooking, I separate the meat from the broth, crisp the meat under the broiler, and reduce the sauce in the pan. This adds a great texture to the meat, and keeps the burritos from being too soggy. This is not what the original requester would want to do.

 

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DAVE'S FIVE PEPPER HEART ATTACK CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 to 6 lbs. onions

3 to 4 stalks celery

1 bunch green onions

1 bell pepper (green pepper to you Yankees)

1 (10 oz.) can green chilies -- peeled

12 to 24 cloves garlic -- more or less (more i

2 (28 oz.) cans Ro-Tel tomatoes

2 quarts homemade chicken stock or 6 (10 oz.) cans

1 can beer (one for the cook too)

1 tablespoon each black pepper -- white pepper, cayenn

1/2 to 1 c. Masa Harina (this is the flour the

1 cup wine (whatever you drink)

1 heaping tbsp. coriander -- oregano & thyme

3 heaping tbsp. cumin (Cuminos)

1 to 2 tsp. liquid smoke

4 pounds ground beef -- brisket or chuck roa

3 pounds hot pork sausage -- or Boston butt, cut

5 teaspoons Delaunes season salt (if canned broth is u

-----EQUIPMENT NEEDED:-----

13 to 16 qt. heavy stock pot (gumbo pot)

12 inch heavy fry pan (Magnalite chicken fryer)

Food processor and the biggest wooden spoo

 

STEP 1: Peel and chop all the onions, put some oil in the stock pot and get it hot, dump in all the onions and cook down slow and easy.

 

STEP 2: Chop up celery, green onions, bell pepper and add to the pot as you finish chopping each one. Keep stirring, don't let it burn or we'll have to start over. Add chicken stock and bring to a slow simmer.

 

STEP 3: Take green chilies and all the garlic and put it through the food processor until pureed. I repeat DO NOT SKIMP ON THE GARLIC. Put Ro-Tel tomatoes through the food processor and add to chili.

 

STEP 4: Add beer (one for you and one for the pot), wine, coriander, oregano, thyme, cumin, and liquid smoke. Reduce heat to simmer.

 

STEP 5: Brown pork in large fryer, drain off all grease and add pork to pot. Brown beef and do the same.

 

STEP 6: Take all the different peppers and the salt, blend them all together and brown very slowly in the fry pan with enough of the beef and pork drippings to make like a roux (that's a thin paste to you Yankees) brown 2 to 3 minutes at the most.

 

STEP 7: Add half of the above paste to the pot and cook for one hour.

 

STEP 8: Taste after one hour and add the rest of the paste to make it as hot as you like. How do you tell if its hot enough?? If your mouth burns from the tip of your tongue to your adams apple and your nose runs and your eyes water its just right.

 

STEP 9: Cook over low slow fire for two to three hours stirring every 15 to 20 minutes with the wooden spoon.

 

STEP 10: One hour before chili is done, take the Masa Harina and add it slowly a couple of spoonfuls at a time, stirring constantly. This does several things: 1) It will tighten up the chili to a thicker consistency so if you like it thin don't add too much (but it won't taste as good) and 2) It adds a very subtle flavor to the chili.

 

STEP 11: Now comes the most difficult part. You should allow the chili to cool a while after cooking. In fact if you can stand it you should let it cool in the refrigerator until the next day to give the seasonings time to age and ripen. I told you this was the hard part.

 

Serve with good fresh saltine crackers or better yet the small round oyster or soup crackers. You can also top it with some Monterey Jack cheese if you like. But one word of caution, this is never to be served with BEANS in it, chili with BEANS ain't chili. Makes 7 to 8 quarts or 28 to 32 (8 ounce) servings.

 

Don't forget the ice cream for dessert!

 

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DAVID'S DURANGO TEXAS CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds browned hamburger

2 cans (28 oz.) each whole peeled tomatoes

1 can (46 oz.) tomato juice

3 medium onions -- diced

2 medium green bell peppers -- diced

45 ounces (approximately) calenti style chili beans

2 packs Franks buena vida chili powder

Pinch of salt, pepper -- seasoned salt

5 shakes of red hot sauce

 

Brown hamburger. Cut up tomatoes into chunks. Mix burger and cut tomatoes, beans, juice, onions, peppers, powder, seasoning and sauce, simmer for 1 hour. (Maybe 15 minutes more until peppers and onions are soft.) Serve.

 

Enjoy!

 

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DAWN'S CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds ground chuck

2 cups onion -- chopped

4 cloves garlic -- crushed

4 stalks celery -- chopped

1 cup green pepper -- chopped (optional)

1 tablespoon chili powder (regular)

3 (28 oz.) cans whole tomatoes or 2 cans who

1 can crushed tomatoes

Salt & pepper

1 (15 oz.) can kidney beans

1 (15 oz.) can white beans (Great Northerns)

 

Saute ground chuck. Drain off all grease. Add onions and garlic and cook gently until vegetables are tender. Add celery and green pepper and cook gently 15 minutes more. Add 3 cans tomatoes. Break up tomatoes with spoon.

Turn up heat, as soon as it starts to boil, turn down to medium and simmer for at least 30 minutes. Add red and white beans. Heat through over medium heat, then turn low and remove lid. Simmer for at least another 30 minutes, longer is better. Yields 8 servings.

 

We enjoy this with crisp carrot sticks and crusty round rolls.

 

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DEADMAN'S CHILI*

 

Recipe By :

Serving Size : 6

Categories : Veggie Ground Pork

Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds Coarse ground beef chuck -- leaner the better

1 pound Coarsely chopped & boned

Turkey

3 cups Stewed chopped tomatos

1 1/2 cups Tomato paste

4 tablespoons Chili powder

6 each Whole Jalapeno peppers

1 1/2 teaspoons Cayenne flakes

1 1/2 teaspoons Salt

1 tablespoon Blackstrap molasses

3 each Med. onions chopped

1/4 cup Green &/or red Bell pepper

2 ounces Tequila

6 each Cloves of garlic minced

12 ounces Beer (not Lite)

1/4 cup Masa harina

1 teaspoon Angostura Bitters

4 ounces Sour mash whiskey

3 each Bay leaves

4 tablespoons Ground cumin

 

Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except, 1 Tbslpsn of cumin, together and pour over meat in a large pot. Bring slowly to a boil & stir continously until boiling.

Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times.

Lower heat again to simmer & cook for 1.5 -2 hours stirring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the sides of the Jalapeno peppers & by adding more of them. This recipe when served over rice with fresh, piping hot cornbread is hard to beat! It is excellent when served over scrambled or fried eggs as well.

Serves 6-8 persons. ORIGIN: Don Houston's Chili-Pot Circa 1983

 

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Diet Chili

 

Recipe By :

Serving Size : 8

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Oil -- vegetable

2 Onions -- finely chopped

2 pounds Beef -- coarse grind

2 tablespoons Red chile,hot -- ground

3 tablespoons Red chile,mild -- ground

1 Garlic clove

1 teaspoon Oregano,dried -- pref. Mexican

1 1/2 teaspoons Cumin

1/2 teaspoon Salt

5 Tomatoes -- coarsely chopped

12 ounces Green chiles -- whole

 

1. Heat the oil in a medium-sized heavy saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Combine the meat with the ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice mixture to the pan. Break up any lumps with a fork and cook, stirring occasionally, about 15 minutes until the meat is evenly browned.~ 3. Add the tomatoes and green chiles with their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding water if necessary.

Taste and adjust seasonings.~ 4. Allow to cool, then refrigerate. When fat has risen and congealed, skim it off, than reheat chili.~

 

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DOC'S SECRET REMEDY CHILI

 

Recipe By :

Serving Size : 8

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Cooking oil

3 pounds Beef, boneless sirloin

London broil OR tri-tip

Steak -- cubed

6 ounces Bulk pork sausage

1 can (14 1/2 oz.) beef broth

1 can (8 oz.) tomato sauce

1 can (6 oz.) tomato cocktail

1 can Or bottle (12 oz.) beer

11 tablespoons Chili powder

1 tablespoon Onion powder

1 teaspoon Garlic powder

2 teaspoons Tabasco sauce

1 tablespoon Ground cumin

Salt to taste

 

Heat oil in Dutch oven over medium heat. Cook beef in oil, stirring occasionally, until beef is brown. Cook sausage in small skillet, stirring frequently, until no longer pink; drain. Stir pork, 1 cup of the beef broth, the tomato sauce, the tomato cocktail, 3/4 cup of the beer, 6 tablespoons of the chili powder, the onion powder, garlic powder and 1 teaspoon of the pepper sauce into beef.(At this point feel free to drink the remaining 6 oz. of beer. After all, cooking chili is hot work.) Heat to boiling; reduce heat.

Simmer uncovered about 1 1/2 hours, adding remaining beef broth for desired consistancy. Cook until beef is fork tender. Stir in rest of chili powder, pepper sauce and cumin. Simmer uncovered 30 minutes. Salt to taste.

 

FROM BETTY CROCKER INTERNATIONAL CHILI SOCIETY 1992 $25,000 WINNER.

 

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Don's Venison Chili

 

Recipe By :

Serving Size : 6

Categories : Veggie Chili

Game

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Boneless -- cubed venison

2 Jalapenos seeded & chopped

3 tablespoons Bacon grease

3 tablespoons Soy sauce

5 tablespoons Fresh ground cumin

1/2 cup Chopped green bell pepper

5 Garlic cloves minced

2 Onions chopped

1 1/2 Cans of beer [*not lite]

8 ounces Can tomato sauce

1/2 teaspoon Cayenne pepper

2 cups Stewed tomatos

6 Jalapenos fresh & whole

2 tablespoons Masa harina

1/2 teaspoon Salt

1 ounce Jack daniels whiskey

 

Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the Bell peppers in the bacon grease until the onions start to become transparent.

Meanwhile bring the beer & whiskey to a boil and add the meat, seasonings, except for 1 Tblpsn of cumin, & the onions/peppers to the pot. Allow to boil for 5-7 minutes. Reduce the heat to medium then add the tomatos & tomato sauce. Stir occassionally while continuing to cook for 30 minutes. reduce heat to simmer and cook for 1 hour. This is an original venison chili recipe that I had sworn never to reveal ever to anyone. My daughter has asked that I give it to you so I will do so...with many 2nd. thoughts.

Enjoy! Source: Don ? Formatted for Compu-Chef v2.01 by Jess Poling

 

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Dynamite Chili with Beans

 

Recipe By :

Serving Size : 4

Categories : Chili Ground Pork

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

by S.Grabowski

1/2 cup Soaked pinto beans -- drained

1 tablespoon Oil or bacon drippings

1 large Sliced onion

1/2 medium Chopped green pepper

1 Minced garlic clove

2/3 pound Boneless pork cut into -- 1/2 inch cubes

1/3 pound Stew meat cubed

16 ounces Can whole tomatoes

2 tablespoons Chili powder

1 Diced Jalapeno pepper OR

Serrano pepper

1 teaspoon Dried Mexican oregano

2 teaspoons Cumin

1/3 cup Dry red wine

Salt to taste

Fresh ground pepper to taste

2 tablespoons Tortilla flour mixed in

Water to form a paste

 

Combine water and beans in medium saucepan and bring to boil over medium high heat. Reduce heat and simmer until tender, about 1 hour. Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. Saute until tender. Transfer to Dutch Oven and set aside. Add pork and beef to same skillet.

Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add wine and cook, uncovered, 30 min. Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. Author unknown. Taken from local bbs file.

 

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East Texas Red Chili

 

Recipe By :

Serving Size : 10

Categories : Meats Soups

Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Oil

2 pounds Chili meat

2 Large onions -- finely chopped

1 teaspoon Garlic powder

1 tablespoon Leaf oregano

4 tablespoons Paprika

1/2 teaspoon Cumin

1 teaspoon Salt

28 ounces Can of tomato sauce

28 ounces Can of whole tomatoes

3 cups Water -- divided

6 Dried ancho chili peppers -- s

1 (4.5 oz) milk chocolate cand

 

Place oil in a 5 to 6 quart pan with meat and onions.

Saute, stirring frequently. Add garlic powder, oregano, paprika, cumin, salt and tomato sauce. Chop the whole tomatoes into large pieces, then add to mixture. Heat 2 cups water to boiling and add ancho peppers. Stir occasionally, until peppers are soft.

Drain and puree in blender. Add peppers to the meat mixture. Rinse blender with the remaining cup of water and add to the meat mixture. Add the chocolate candy bar and allow to simmer for approximately 1 hour.

 

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EASY CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cans kidney beans (do not drain)

1 (29 oz.) can stewed tomatoes

1 pound hamburger

1 onion -- cut up

1 bell pepper -- cut

1 package Chili-O seasoning

 

Saute onion and bell pepper for about 5 minutes. Add hamburger and brown.

Add rest of ingredients. Cook about 30 minutes.

 

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ELECTRONIC GOURMET'S CHILI

 

Recipe By :

Serving Size : 6

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup Olive Oil

3 pounds Lean Ground Steak

Onions -- peel & finely chop

30 milliliters Garlic -- peel & finely chop

Salt

4 cups Boiling Water

1 teaspoon Caraway Seeds

2 teaspoons Sesame Seeds

1/2 teaspoon Oregano

4 tablespoons Chili Powder

1 cup Pitted Green Olives

2 cans Kidney Beans (1 lb cans)

(drained and well rinsed)

1 Chop the steak into 1 inch c

 

 

a time, turning to brown on all sides. Add the chopped onions and saute over medium heat for 2 or 3 minutes then add the garlic.

 

2) Season with salt to taste. Add the boiling water, caraway and sesame seeds and oregano. Reduce heat, cover and simmer for 1 hour.

 

3) Gradually stir in the chili powder, testing frequently until you achieve the degree of flavour and hotness that suits you. Add olives, cover and simmer for another hour.

 

4) Taste, and correct the seasoning then mix in kidney beans and heat through.

 

Toasted french bread, tortillas or corn bread go well with this and a crisp green salad.

 

Hints: ===== Beer is the only drink that can stand up to the spiciness of the chili.

 

Cool and freeze in containers. Serving day heat over low heat.

 

Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

 

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ENEIMAN'S TEXAS WHITE CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili Low-Fat

Chicken

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----CHUCK OZBURN HBWK07A-----

1 pound White beans -- dried

1 1/2 quarts Chicken stock

1 1/2 medium Onions -- chopped

2 Garlic cloves -- chopped

1 teaspoon Salt

1 tablespoon Vegetable oil

4 ounces Green chiles -- diced

2 teaspoons Ground cumin

2 teaspoons Dried oregano -- crushed

2 teaspoons Ground coriander

1 pinch Ground cloves

1 pinch Cayenne

4 Boneless skinless chicken br

1/2 cup Monterey jack cheese -- grated

4 Green onions -- thinly sliced

 

In a large kettle, combine beans, stock, 1/2 the onions, garlic and salt; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion. Makes 4 servings.

Posted on Prodigy by Chuck Ozburn

 

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FARMER'S CHILI

 

Recipe By :

Serving Size : 8

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Oil

1 Can (13 3/4 oz) beef broth

4 large Cloves garlic -- minced

1 1/2 cups To 2 cups water

1 large Spanish onion -- minced

2 tablespoons Brown sugar

2 medium Carrots -- chopped

2 tablespoons Chili powder

1 medium Zucchini -- chopped

2 teaspoons Ground cumin

1 Can (15 1/2 oz) red kidney

1 teaspoon Dried oregano -- beans; drained, rins

1 teaspoon Salt -- coarsely chopped

1/2 cup Bulgur wheat

1 Can (28 oz) whole tomatoes

1/2 cup Fresh or frozen corn kernels -- liquid reserved; tom

Light sour cream or -- coarsely chopped

low-fat yogurt

1 Can (6 oz) low-salt

Thin sliced green onions -- tomato paste

Thin sliced cilantro leaves

 

Preparation time: 25 minutes. Cooking time: 1 hour.

Yield: 9 1/2 cups.

 

1. Heat oil in 3-quart non-aluminum saucepan over medium-high heat. Add garlic, onion, carrots and 1/2 cup of the zucchini. Cook, stirring often, until onion is softened, about 4 minutes. Add kidney beans, tomatoes and their liquid, tomato paste, beef broth, 1 1/2 cups water, brown sugar, chili powder, cumin, oregano and salt. Stir until combined. Simmer, covered, stirring occasionally, 40 minutes.

 

2. Add remaining zucchini, bulgur wheat and corn kernels. Simmer 10 minutes more. Add remaining 1/2 cup water as necessary. Taste and adjust seasoning.

Serve hot. Pass light sour cream or low-fat yogurt, sliced green onions and cilantro leaves separately.

Note: This is a highly flavorful, crunchy and substantial chili. As with most chilis, it's best made at least a day ahead so the flavors fully develop. Can be made up to 3 days ahead and refrigerated or frozen as long as 3 months. Reheat gently, adjusting water and seasoning as needed.

 

From the Chicago Tribune 10/3/93.

 

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FAST AND EASY CHILI

 

Recipe By :

Serving Size : 4

Categories : Beans Soy

Fast Food

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large Onion -- chopped medium

2 tablespoons Water

2 Hot peppers (or more to -- -taste), chopped fin

3 Garlic cloves -- chopped fine

1 can Pinto or Kidney Beans (or 2 -- -cups cooked beans)

1 can Tomato sauce (15 oz.)

1 cup TVP

1 teaspoon Chili powder

Salt to taste

 

Saute onion and peppers in water, and add garlic when nearly clear. Add beans, tomato sauce, TVP, and spices. Cook at low heat for 5 to 10 minutes until TVP is soft.

 

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FIRE AND ICE CHILI

 

Recipe By :

Serving Size : 8

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can (28 oz.) Dole pineapple chunks in syrup

1 can (28 oz.) whole tomatoes -- with juice

1 can (6 oz.) tomato paste

1 can (4 oz.) diced green chilies

3 cloves garlic -- pressed or minced

2 medium size yellow onions -- chopped

1 green bell pepper -- seeded and chopped

1/4 cup chili powder

4 teaspoons ground cumin

1 tablespoon died jalapeno chilies

2 teaspoons salt

2 tablespoons olive oil

2 pounds lean boneless pork butt -- cut into 1 inch cube

Condiments: small bowls of sliced green on

cheddar cheese -- and dairy sour cream

 

Drain pineapple, reserving syrup. Drain and chop tomatoes, reserving juice. In large bowl, combine reserved syrup, tomatoes and juice, tomato paste, green chilies, 2 cloves garlic, 1 onion, bell pepper, chili powder, cumin, jalapeno chilies, and salt.

 

Heat olive oil in Dutch oven until very hot. Brown pork on all sides in batches. (Don't overcrowd pot. Add just enough pork to cover bottom.) With all browned pork in pot, add remaining garlic and onion. Cook until onions is soft.

Add tomato mixture to pork mixture.

 

Cover and simmer 3 hours, stirring occasionally. Add pineapple for the last 30 minutes of cooking. Serve with condiments.

Serves 8 to 10. *For more fire, add 2 tablespoons jalapeno chilies.

 

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Fire Alarm Chili From College Park

 

Recipe By :

Serving Size : 6

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Margarine

2 pounds Ground beef

4 dashes Worcestershire sauce

4 tablespoons Chili powder

1 teaspoon Sugar

2 Onion -- chopped

2 cans (#2 cans) Tomatoes

1 can (#300) Chili beans

Salt and pepper to taste

 

Melt the margarine in a large skillet. Crumble and brown the beef, adding salt and pepper to taste.

Skim off excess fat. Add the worcestershire sauce, chili powder, sugar, onions and continue cooking until onions are almost done. Chop the tomatoes and add them along with the beans. Bring the mixutre to a boil then lower heat to simmer for about 1 hour before serving.

 

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Firehouse Chili

 

Recipe By : TJ Hill - Appetites Catered

Serving Size : 8

Categories : Beef Dishes Rice And Bean Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound beef suet

2 pounds ground round

3 tablespoons garlic -- minced

1/4 cup hot chile powder

2 tablespoons hot paprika

1 tablespoon kosher salt

1/2 tablespoon freshly ground white pepper

1/2 teaspoon cumin seed

1 tablespoon crushed red chiles

4 cups water

6 cups canned kidney beans -- drained

 

Heat suet in a dutch oven, over a medium-low flame. Heat and stir until partially rendered and lightly browned. Add beef, garlic, chile powder, paprika, salt, pepper, cumin, and red pepper flakes. Heat and stir for 8-10 minuted to brown beef. Reduce heat, cover, and simmer for 2 hours. Add water, cover, and simmer for 90 minutes, stirring often add beans and simmer, uncovered, for 15-30 minutes. Serve hot.

 

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FIREHOUSE SPECIAL CHILI** (JPKC26B)

 

Recipe By :

Serving Size : 6

Categories : Casseroles

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds ground round

1 onion -- diced

1 tablespoon oil

2 cans cream of chicken soup -- (10 3

1 can milk

4 ounces green chiles -- diced

24 corn tortillas

1 pound cheddar cheese -- shredded

 

Brown beef and onion in oil, stirring to crumble meat.

Combine soup and milk in saucepan and cook, stirring, over medium heat until smooth. Then add chiles. Cut torillas in 1 inch squares and make 1 layer in baking dish using half of squares. Spread with layer of half of cooked meat, then with half of soup mixture and half of cheese. Repeat layers. Bake at 325F 20 to 30 min. FROM: ANN LOFTIN (JPKC26B)

 

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First Alert Chili

 

Recipe By :

Serving Size : 1

Categories : Soups Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 OLIVE OIL;DIVIDED -- CUP

4 ONION;CHOPPED -- LARGE

1 RED PEPPER;CHOPPED -- MED

GARLIC;MINCED -- CLOVE

2 STALK CELERY;COARSE CHOPPED

4 GROUND BEEF;*SEE NOTE* -- LBS

1 tablespoon OREGANO

1/2 tablespoon RED PEPPER -- GROUND

1 1/2 tablespoons CUMIN

1 tablespoon PAPRIKA

1 tablespoon CHILI POWDER

1 tablespoon CELERY SEED

1 ITALIAN PLUM TOMATO -- * SEE NO

12 BEER -- OZ

RED KIDNEY BEANS -- * SEE NOTE*

 

****NOTES***** SMALL BEEF CHUNKS CAN BE USED INSTEAD OF GROUND BEEF.

BLEND TOMATOES IN BLENDER WITH LIQUID UNTIL SMOOTH.

PINTO BEANS CAN BE USED INSTEAD OF KIDNEY BEANS.

USE BOTTLES HOT SAUCE TO TASTE.

IN A LARGE SKILLET, HEAT 1/8 CUP OF OLIVE OIL OVER MED-HIGH HEAT AND COOK THE ONIONS, RED PEPPER, GARLIC AND CELERY FOR 5 MINUTES, STIRRING. IN A LARGE, HEAVY POT, HEAT THE REMAINING 1/8 CUP OF OIL AND BROWN THE MEAT, STIRRING TO BREAK UP THE LUMPS AND TO PRODUCE A SMOOTH, UNIFORM MIXTURE. STIR IN ONION MIXTURE TO MEAT MIXTURE. ADD THE OREGANO, RED PEPPER, CUMIN, PAPRIKA, CHILI POWDER, CELERY SEEDS, SALT, PEPPER, TOMATOES WITH LIQUID AND BEER OR GINGER ALE. BLEND WELL. SIMMER 1 HOUR, UNCOVERED, STIRRING OCCASIONALLY TO THE MIXTURE DOESN'T STICK TO THE BOTTOM AND SCORCH. ADD KIDNEY BEANS AND THEIR LIQUID, BLEND AND SIMMER 30 MINUTES, STIRRING OCCASIONALLY. ADD HOT SAUCE TO TASTE IF DESIRED. TASTE FOR SEASONING.

 

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FOURBY CHILI (BLACK BEANS BEER & BROCCOLI)

 

Recipe By :

Serving Size : 1

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Dried black beans

2 Bottles stout (Guiness Extra

Or Watney's Cream) -- or San

Miguel Dark beer.

2 cans Diced tomatoes (or fresh

Equivalent)

2 6-ounce cans tomato paste

2 Long (mild) chili peppers

Seeded and diced*

3 medium Jalapeno chili peppers

Seeded and diced*

3 Serrano chili peppers

Seeded and diced*

5 Cloves garlic -- minced

1 Onion -- chopped

1 cup Whole kernel corn (frozen or

Fresh)

2 tablespoons White vinegar

2 tablespoons Chili powder

1 teaspoon Cumin

1 tablespoon Oregano

1/2 teaspoon Black pepper

1 teaspoon Crushed red peppers*

1/4 cup Peanut butter (no -- really!)

1 teaspoon Salt

1 tablespoon Olive oil

2 Heads broccoli

 

* or more, to taste Rinse the black beans, pick out any pebbles; then cover with water and let soak overnight. Then pour off the soaking water, add 1 bottle of stout, and add fresh water to cover the beans plus about 1".

Bring to a boil, then reduce to a simmer. Cover partway (it will boil over if fully covered) and let cook for 1 1/2 hours, stirring occasionally. Add water if neccessary.

 

Heat olive oil in a pan over medium heat. Add the garlic, onions, and all chili peppers. Saute a few minutes until soft, then add to the beans. Add the vinegar and spices and the diced tomatoes; simmer for another half hour, stirring. As the liquid from the tomatoes boils off, start adding stout from the second bottle. About half of this bottle is reserved for the cook.

 

Add the corn and the peanut butter, simmer for another hour or so, keeping it moist enough (with stout and/or water) so that it doesn't crust over.

Stir occassionally.

 

Best if you let it sit overnight, and reheat it for dinner the next day.

 

To serve: cut the florets off of the broccoli, and steam until done (but crisp). I ususally do this in the microwave. Serve the chili with a sprinkle of chopped onions and grated cheddar cheese on top (for vegan, omit cheese or use tofu cheese). The broccoli can either be stirred in at the last minute, pressed on top of the chili for nice presentation, or placed along side it. Serve with spanish rice (follows) and with warmed corn tortillas! From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

 

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Gates of Hell Chili

 

Recipe By :

Serving Size : 12

Categories : Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons Olive oil

5 pounds Boneless chuck (lean)

2 pounds Pork butt (lean) *

2 Med. onions -- coarsly chopped

4 Cloves garlic** -- minced

Salt to taste

1 teaspoon Black pepper

12 ounces Beer (not lite)

1 quart Tomato sauce

4 cups Stewed/chopped tomatoes

1 Green bell pepper -- chopped

1 teaspoon Allspice

4 tablespoons Fresh ground cumin

2 1/2 tablespoons Chili powder

1 ounce Soy sauce

2 ounces Whiskey

1/4 cup Dried chili peppers

1 tablespoon Tabasco sauce

1/2 cup Tomato paste

1/3 cup Masa harina

 

*Note: The original recipe called for 2 to 2-1/2 lbs of pork. ** Additional garlic may be used also; originally: 4 to 6 cloves. Heat the olive oil in a heavy skillet. Cube the meats into 1/4 inch cubes and cook in the olive oil with the onions, the garlic, salt & black pepper. In a large stock pot bring the beer to a boil. Add the meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns cumin, chili powder, soy sauce, & whiskey.

Reduce heat to medium and cook for 10 minutes. Add the dried peppers, Tabasco sauce, tomato paste, & salt as desired. At this point stir in the masa harina slowly and cook a bit. Cover after stirring well and cook for 1 hour, stirring every 10 minutes. Add the remaining cumin & cook for 1 minute. Serve hot! This recipe makes enough for 12-20 people depending upon their appetites. It is delicious served over white rice or just by itself.

 

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GOURMET CHILI

 

Recipe By :

Serving Size : 6

Categories : Beef Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups Dry pinto beans*

2 quarts Water

1/2 pound Ground pure beef suet

1 large Sweet onion -- finely chopped

2 pounds Lean beef -- coarse ground or 1/4

6 tablespoons Chili powder or to taste

8 teaspoons Cumin powder or 1 1/2 tbsp.

8 teaspoons Paprika

1 teaspoon White pepper

1 teaspoon Salt or to taste

6 Cloves garlic -- crushed or 2

Powder

1 teaspoon Cayenne pepper or to taste

2 tablespoons Unsweetened cocoa powder

4 ounces Can chopped green chilies

1 cup Tomato juice -- optional

Sour cream

 

* = Can substitute 2 - 15 1/2 oz. cans each, pinto beans and 2 quarts water.

 

Soak dry beans in water to cover overnight; drain.

Add 2 quarts water; simmer, covered, for 1 1/2 to 2 hours or until done. Drain, reserving 1 cup of cooking liquid; set aside. In large 3 quart Dutch oven or heavy kettle, melt suet. Add onion; saute over medium heat until transparent. Add meat and brown, stirring often. Drain all but 2 Tbsp. of drippings; add seasonings, cocoa and chilies. Cover; simmer for 1 1/2 hours, stirring often. Add tomato juice to keep chili to a medium consistency. If a thinner chili is desired, use reserved bean juice. To serve, add warm pinto beans to chili or serve as a side dish. Add a dollop of sour cream on each bowl. This is a spicy, meaty chili.

 

Yields: 2 quarts From: "Prize-Winning Beef" Recipe Booklet. Posted on Prodigy by Debbie Carlson.

 

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GRANDMA'S TEXAS CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds lean chili meat

1 onion -- chopped

1 garlic clove -- chopped

Salt & pepper to taste

1 tablespoon oregano

1 tablespoon flour

Chili pepper or powder

1 small can tomato paste

 

1. Brown the meat with the onion and garlic.

 

2. Add the chili seasonings, salt and pepper, oregano during the browning.

Add enough chili seasoning until you think it's spicy enough.

 

3. Add flour to thicken after the meat is brown.

 

4. Add tomato paste to meat after it's brown.

 

5. Add enough water to make it soupy.

 

6. Let simmer on the stove over low to medium heat to let the flavor become enhanced.

 

Real Texas chili does not have beans but if you like beans you may add them when the water is added.

 

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Grandmas Ohio Farm Chili

 

Recipe By :

Serving Size : 1

Categories : Soups Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cans Tomato soup

4 cans Water

1 pound Hamburger

1 pound Hot sausage

1 Large onion (minced)

3 cans Kidney or chili beans

2 tablespoons Cumin

3 Bay leaves

3 teaspoons Tabasco

1 teaspoon Salt

 

Brown hamburger & sausage, drain off grease, then dump it all in a big pot, bring it to a boil, then simmer for 45 minutes.

 

Serve over a scoop of mashed potatoes in a large bowl.

 

Tom & Gail Heffner reposted on the Cooking Echo by Bud Cloyd

 

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Granny's Country Chili

 

Recipe By :

Serving Size : 1

Categories : Veggie Regional

Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces Dried blackeyed peas

1 pound Sausage

3 cans Tomatoes

2 cups Water

1 tablespoon Black pepper

2 tablespoons Garlic salt

2 tablespoons Chili powder

 

Cover the blackeyed peas in water and soak overnight.

Drain peas. Saute sausage meat until done. Add tomatoes, water, spices. Simmer one hour.

 

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook, November 16, 1990 and was submitted by Ms. Edith King of Blackshear, Georgia.

 

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GREEN CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds pork -- chops or roast

1/2 teaspoon minced garlic

16 ounces can tomatoes

2 tablespoons flour

2 (14 oz.) cans green chilies

1 teaspoon Mrs. Dash

 

Cover pork with water and cook until done. Cool and shred pork, saving broth. When cool, degrease. In blender mix flour, garlic, tomatoes and Mrs. Dash. Blend and add 2 cups broth in which pork was cooked. If not enough broth, add water to make 2 cups. Add shredded pork and simmer at least one hour. Serve with warm tortillas.

 

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H&L SPEAKEASY CHILI

 

Recipe By :

Serving Size : 12

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 pounds Ground round

16 ounces Can -- dark red kidney bean

16 ounces Can -- light red kidney bea

2 (16 oz) cans small red beans

1 tablespoon Vegetable oil

3 large Green peppers -- cored and

Chopped

3 Jalapeno peppers -- cored and

Chopped

1 large Red onion -- chopped

1 large Spanish onion -- chopped

1 large White or yellow onion

Chopped

8 (8-10!) cloves garlic

Finely chopped

4 (28-32 oz.) cans whole

Tomatoes

3 (64 oz) cans of tomato juice

Chili powder to taste

Salt and pepper

 

Break up and cook meat in large frying pan until browned and crumbly.

Drain thoroughly. Season with salt, pepper, and at least 1 tablespoon of chili powder. Set aside.

Saute green peppers, jalapenos, onions, and garlic in oil until limp.

Quarter the whole tomatoes and dump with juice from pan into a large pot.

Add hamburger, sauteed vegetables, and beans to pot. Add tomato juice until chili is soupy, not too thick. Season with chili powder to taste.

Simmer for 90 minutes, stirring frequently to prevent scorching. Leftover chili can be frozen.

 

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Half-Hour Chili

 

Recipe By :

Serving Size : 4

Categories : Main Dish Low Cal

Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Vegetable oil

3 Onions -- chopped

1 Carrot -- chopped

1 tablespoon Minced jalapeno peppers

2 Cloves garlic -- minced

3 teaspoons Chili powder

1 teaspoon Ground cumin

1 28-oz. can tomatoes* -- choppe

1 14-oz. can tomatoes* -- choppe

1 teaspoon Brown sugar

2 15-oz. cans red kidney beans

1/3 cup Fine-or medium-grain bulgur

1/2 cup Ow-fat yogurt

1/3 cup Hopped scallions

1/4 cup Hopped fresh cilantro or par

 

In a Dutch oven or a large saucepan, heat oil over medium heat. Add onions, carrots, jalapenos, garlic, chili powder and cumin. Saute for 5 to 7 minutes, or until the onions and carrots are soft. Add tomatoes with their juice and the sugar; cook for 5 minutes over high heat. Stir in beans and bulgur, and reduce heat to low. Simmer the chili, uncovered, for 15 minutes, or until thckened. Serve with yogurt, scallions and cilantro or parsley on the side. Serves 4. *with their juice +drained and rinsed

 

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Hearty Meatless Chili

 

Recipe By :

Serving Size : 4

Categories : Soups Main Dish

Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Env. Soup Mix *

4 cups Water

16 ounces (1 can) Chick Peas **

16 ounces (1 can) Red Kidney Beans ***

14 1/2 ounces (1 can) Tomatoes ****

1 cup Lentils -- Rinsed & Drained

1 Large Stalk Celery *****

1 tablespoon Chili Powder

2 teaspoons Ground Cumin

1 Med. Clove Garlic Fine Chop

1/4 teaspoon Crushed Red Pepper

 

* One of the following soup mixes can be used.

Onion, Onion-Mushroom, Beefy Mushroom. ** Use either chick peas or garbanzos, rinsed and drained. *** Rinse and drain the Kidney beans. **** Tomatoes should be whole peeled tomatoes UNdrained and chopped. ***** Celery stalk should be coarsely chopped. In large saucepan or stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring occasionally, 20 minutes or until lentils are almost tender. Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorded and lentils are tender. Serve, if desired, over hot cooked brown or white rice and top with shredded cheddar cheese. Makes about 4 (2 cup) servings.

 

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HOOSIER CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds extra-lean ground beef

2 cups chopped onion

3/4 cup chopped celery

1/2 cup chopped green pepper

3 garlic cloves -- minced

1 teaspoon salt (optional)

1/4 teaspoon pepper

1 tablespoon brown sugar

3 tablespoons chili powder

2 cans (16 oz. each) stewed tomatoes

1 can (46 oz.) tomato juice

1 can (10 1/2 oz.) beef broth

1/2 cup uncooked elbow macaroni

1 can (15 oz.) kidney beans -- rinsed & drained

 

In large Dutch oven or soup kettle, brown beef until no longer pink (drain fat if desired). Add onion, celery, green pepper and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients except last two, bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours, adding macaroni for last half hour of cooking time. Stir in beans and heat through. Yield: 12 servings (about 4 1/2 quarts).

 

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Hot Red Chili

 

Recipe By :

Serving Size : 10

Categories : Meats Soups

Chili No Bean

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

20 chili peppers -- dried

4 pounds ground beef -- coarsely ground

1 teaspoon Oil

1 medium onion -- chopped

5 garlic clove -- minced

1 teaspoon Oregano

1 teaspoon cumin powder

Salt and pepper to taste

10 ounces tomato sauce

3/4 cup Water

2 1/2 tablespoons corn flour

 

Remove stems and seeds from chili pods. Wash and put into a large pan and cover with water. Simmer until tender. Drain. Place peppers in food processor and puree. Put aside. Brown meat in small amount of oil.

Add onion and garlic. Simmer for 10 minutes. Then add the oregano, comino, salt and pepper. Add peppers to the chili meat. Add tomato sauce and water, then bring to a boil. Reduce heat and simmer for 3 to 4 hours.

More water may be added during cooking. When almost done, thicken with flour/water paste.

 

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Nutr. Assoc. : 0 0 0 0 620 0 0 0 0 0 0

 

 

 

Indiana Chili

 

Recipe By :

Serving Size : 4

Categories : Ground Pork Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Hamburger

1 (32 oz.) can tomato juice

2 (30 oz.) cans or 4 (15 1/2 -- oz.) cans chili bean

powder to taste -- Diced onion to taste

 

Preparation : Brown hamburger in skillet with onions.

Drain grease and add to pot of tomato juice, beans and chili powder. Simmer covered for about 30 to 45 minutes. Serve topped with chunks of colby or colby-Jack cheese to melt in, for extra flavor. From:

Tracy Schell Date: Tue, 01-0

 

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JAMES BEARD'S CHILI

 

Recipe By :

Serving Size : 2

Categories : Chili Veggie

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Vegetable oil

1 tablespoon Butter

6 Onions -- halved and sliced

3 pounds Ground beef (1.5 kg)

1/4 cup Chili powder

2 teaspoons Dried oregano

1 teaspoon Cumin

2 28oz cans tomatoes -- undrained

5 1/2 ounces Can tomato paste

1 cup Beer

1 teaspoon Salt

1/2 teaspoon Hot pepper sauce

2 12oz cans corn -- drained

Pepper

 

In large sause pan or Dutch oven heat oil and butter over medium heat; cook onions, stirring occasionally, about 10 minutes until tender, but not brown. Add beef and cook, stirring to break up, until no longer pink.

Drain off fat. Stir in chili powder, oregano and cumin; mix well. Add tomatoes, breaking up; tomatoe paste, beer, salt, and hot pepper sauce. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes.

Add corn; simmer 10 minutes longer or until thickened.

Taste; adjust seasonings with salt, pepper, and hot pepper sauce.

Makes about 10 servings.

 

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Jay's Chili

 

Recipe By :

Serving Size : 8

Categories : Meats Main Dish

Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Onions;med -- finely chopped *

1 Green bell pepper -- f/chopped*

1 Celery stalk -- finely chopped*

2 Garlic cloves -- minced *

2 teaspoons Oil

4 pounds Lean ground beef

2 Stewed tomatoes -- 14 1/2oz cns

1 Tomato sauce -- 15-oz can

1 Tomato paste -- 6-oz can

1/4 cup Green chili salsa

1 Jalapeno -- finely chopped

3/4 cup Chili powder

1 4-oz can diced green chilies

1/2 cup Water

1 teaspoon Salt

 

In Dutch oven, saute first four starred ingredients in hot oil until tender. Add meat, 1 pound at a time, stirring until meat loses redness. Drain; add water.

Add remaining ingredients, stirring after each addition. Simmer 2 1/2 to 3 hours, stirring frequently. Season to taste with garlic salt and pepper, if desired.

 

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Last Minute Chili

 

Recipe By :

Serving Size : 1

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package Chili mix

Chopped green and red pepper

2 pounds Ground beef

2 1/3 cups Cold water

1 can (8 oz) tomato sauce

Sour cream

Shredded mild cheddar cheese

 

Prepare chili as directed on package using ground beef, water and tomato sauce. To serve, spoon into individual serving bowls and top with sour cream, cheese and peppers.

 

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Lewis and Clark's White Chili

 

Recipe By :

Serving Size : 6

Categories : Vegetables Poultry

Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Great Northern beans -- canned

 

2 pounds chicken breasts without skin -- boned

1 tablespoon Olive oil

40 milliliters Garlic -- minced

2 medium Onions -- chopped

2 teaspoons Ground cumin

1/8 teaspoon Ground cloves

1/4 teaspoon Cayenne pepper

1 teaspoon Ground oregano

8 ounces chili peppers, canned -- chopped

4 cups Chicken broth

20 ounces Monterey Jack cheese -- grated

 

x Sour cream x Canned jalapenos; chopped Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15 to 20 minutes. Remove from saucepan and dice into 1/2" cubes. Using the same pan discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2 to 3 minutes.

Add chicken, beans, stock and 12 oz cheese; let simmer for 15 minutes. Laddle into large bowls and top with 1 oz chese. Serve with a side of sour cream and chopped jalapeno peppers.

 

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Lo Cal Chili Con Carne

 

Recipe By :

Serving Size : 4

Categories : Low Cal Main Dish

Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Tomato sauce

16 ounces Beans -- cooked

8 ounces Ground beef -- cooked

4 ounces Onion -- chopped

1 teaspoon Salt

2 teaspoons Chili powder

1 Bay leaf

 

Combine ingredients in a med. covered saucepan and simmer, covered, for 30 minutes. Freezes well.

 

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MALE CHAUVINIST CHILI

 

Recipe By :

Serving Size : 6

Categories : Crockpot Beef

Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

HARGRAVE-BSXB89B

1/2 pound Hot Italian link sausage -- cut into 1-inch piec

1/2 pound Ground chuck

2 medium Onions -- chopped

1 small Green pepper; seed -- chop

20 milliliters Garlic -- minced

1 Jalapeno pepper; seed -- chop

2 teaspoons Worcestershire sauce

2 teaspoons Chili powder

1/2 teaspoon Dry mustard

1/4 teaspoon Freshly ground pepper

2 cans (14-16 oz each) Italian -- style tomatoes

1 can (16 oz) pinto beans -- drain

1 can (16 oz) garbanzos or kidney -- beans; drain

 

In large skillet, brown bacon pieces until crisp.

Remove from skillet; drain well. Brown sausage and ground chuck with onions over medium heat; drain and add to crock pot. Add bacon and remaining ingredients; stir well. Cover and cook on low setting for 8 to 14 hours. Taste for seasoning. Formatted by Waldine Van Geffen VGHC42A

 

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MARIANNE'S CHILI

 

Recipe By :

Serving Size : 1

Categories : Crockpot Sausage

Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Hamburger; cooked, drained -- & chopped into small

1 pound Lingui#a; sliced thin -- cooked, & drained

1 Onion -- chopped

1 Green pepper -- chopped

1 cup Carrot; sliced -- not cooked

2 cups Potatoes; sliced -- not

 

1 can Dark kidney beans

16 ounces Tomato sauce

 

Add all ingredients to crock. Cover with sauce. Cook 3-5 hours on high or 5-7 hours on low.

 

In this recipe lingui#am a Portuguese sausage, is used. It's delicious in chili or on pizza.

 

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Martin's Turkey Chili

 

Recipe By :

Serving Size : 1

Categories : Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Black beans

3 tablespoons Olive oil

1 Turkey breast (half breast) -- skinned

4 medium Yellow onions -- chopped

4 Cloves garlic -- minced

3 Ribs celery -- sliced

1 small Green pepper -- chopped

1 28-oz can crushed tomatoes

1/2 cup Water

4 tablespoons Chili powder

1/2 teaspoon Cayenne pepper

1 teaspoon Whole cumin seed

 

Top with shredded sharp cheddar cheese and sour cream OR chopped ripe avocado 1. Soak the beans overnight in water to cover generously. Drain and rinse briefly.

 

2. Heat the oil in a large, heavy bottom pot over medium high heat. When hot, brown the turkey breast well on all sides. Remove and set aside.

 

3. Add the onions, garlic, celery, and green pepper. Saute, stirring frequently, until the vegetables are soft, 5-7 minutes.

 

4. Add the beans, tomatoes, water, chili powder, cayenne, and the turkey breast. Heat until the pot starts bubbling, then reduce heat to a slow simmer, partially cover, and simmer for 1 1/2 hour. Stir occasionally, watching carefully that the bottom does not start to stick.

 

5. Remove the turkey breast, remove the bone, and coarsely shred the meat with two forks (hold the meat with one fork, tear with the grain with the other.) Return the meat to the pot.

 

6. Heat a heavy bottom skillet over low heat. Add the whole cumin seed and toast 2-3 minutes, shaking the pan occasionally, until lightly brown and aromatic. Remove from heat. Coarsely crush the cumin in a mortar and pestle or with a rolling pin. Add to the pot.

 

7. Cook an additional one hour, or until the beans are tender.

 

8. For the traditional approach, top with the cheese and sour cream; for the modern/healthy approach, top with the avocado.

 

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Mayan Chili

 

Recipe By :

Serving Size : 6

Categories : Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Beef -- coarsely ground

1 medium Green bell pepper -- diced

4 ounces Green chiles -- drained & dice

1 1/2 tablespoons Chili powder

1 teaspoon Garlic salt

15 ounces Tomato sauce

1/4 cup Tequila -- optional

6 ounces Tomato paste

1 cup Water

16 ounces Kidney beans, canned -- undrai

8 ounces Sweet corn -- undrained

 

In large heavy kettle or saucepan brown meat. Pour off drippings.

Add green pepper, green chilis, chili powder, salt, tomato sauce, tequila, tomato paste and water, sitting to mix well.cook over low heat, stirring occasionally, 30 minutes. Add kidney beans and corn.

Continue cooking for 5 minutes, or until beans and corn are heated through.

 

Serves 6.

 

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Meatless Chili

 

Recipe By : Produce for Better Health Foundation and 5 a Day

Serving Size : 18

Categories : Bean Dishes Rice Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup celery -- chopped

4 cups onion -- chopped

3 garlic clove -- chopped

8 cups canned tomatoes -- unsalted

6 1/4 cups cooked kidney beans

1 cup fresh parsley -- chopped

1/4 cup unsalted tomato paste

1 tablespoon vegetable oil

3 teaspoons chili powder -- to taste

1 teaspoon black pepper

10 cups water

3 cups brown rice -- uncooked

 

Recipe can be halved and made in electric stockpot. Freezes well. Combine all ingredients except rice in 8-quart stockpot. Bring to a boil. Reduce to medium heat and cook partially covered for 3 to 3-1/3 hours stirring occasionally. Meanwhile, cook rice in 3-quart saucepan according to package directions. Set aside. To serve, place 1/2 cup rice in bowl and top with 1-1/2 cups chili.

Note: Fresh or frozen tomatoes may be used in place of the canned.

 

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MEXICAN RED CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound hamburger meat (lean)

3 large jalapenos (seeded and chopped)

1/2 pound hot sausage

1/2 pound stew meat

1 cup chopped onion

3/4 cup chopped bell pepper

2/3 cup chopped celery

1 can New Orleans kidney beans

3 tablespoons chili powder

1 teaspoon salt

3 large cloves garlic -- minced

1 cup French onion soup

1 can chopped green chilies

1 can tomatoes

2 cans tomato sauce

1/2 teaspoon sugar

1 tablespoon cayenne

1 teaspoon oregano

2 tablespoons jalapeno juice

1/4 teaspoon garlic powder

3/4 teaspoon Tabasco sauce

1/2 teaspoon cumin

1/2 teaspoon onion powder

 

Marinate stew meat with jalapeno juice, onion powder and garlic powder.

Refrigerate 24 hours. Brown hamburger meat with onion and garlic and bell pepper and cumin. Brown sausage; remove brown stew meat. Mix all meat.

Add soup, tomato sauce, tomatoes and beans (drained). Add jalapenos, chili powder, cayenne, oregano, celery and chili peppers, salt, sugar, Tabasco.

Cook at medium heat 2 hours.

 

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MEXICAN CHILI

 

Recipe By :

Serving Size : 1

Categories : Chili Mexican

Crockpot Main Dish

Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Ground beef

15 1/2 ounces Chili beans -- hot and spicy

15 1/2 ounces Chili beans -- hot

28 ounces Tomatoes -- cut up

1 1/2 cups Celery -- chopped

1 cup Onion -- chopped

1/2 cup Pepper, green -- chopped

4 ounces Chili peppers; drained -- seeded and chopped

2 tablespoons Sugar

1 Bay leaf

1 teaspoon Salt

1 teaspoon Marjoram, dried -- crushed

1/2 teaspoon Garlic powder

1 Pepper

 

In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, sugar, bay leaf, salt, marjoram, garlic powder and pepper. In skillet brown ground beef; drain and stir into tomato mixture. Cook on low for 8 to 10 hours.

 

Skim off excess fat. Remov bay leaf; stir before serving.

 

Posted by: Jo Merrill (ECGJ65B) - Prodigy. Reposted on GEnie's Food & Wine RT by D.CARLSON [DEBBIE] on 10/26/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN)

 

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Midwestern Chili

 

Recipe By : Shareware Recipes Imported from MasterCook

Serving Size : 10

Categories : Hamburger Dishes Bean Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 yellow onion -- peeled & coarsely ch

3 garlic clove -- peeled and crushed

1/4 cup olive oil -- or other cooking oil

1 teaspoon oregano

2 bay leaf -- crumbled

2 pounds ground beef

1/4 cup chili powder

1 12 oz. can tomato -- do not drain

3 20 oz. cans red kidney beans -- do not drain

2 teaspoons salt

3 tablespoons cider vinegar

1/8 teaspoon crushed red hot pepper -- or more to taste

 

SAUTE ONIONS AND GARLIC in the oil in a large, heavy kettle over moderate heat, stirring occasionally, 10 minutes until golden. Add oregano, bay leaves and beef and saute, breaking up meat, 10 minutes until beef is no longer pink. Add 2 tablespoons chili powder, tomatoes, 2 cans kidney beans and simmer, uncovered, over low heat, stirring occasionally, 1 1/2 hours. Add remaining chili powder and kidney beans along with salt, vinegar and red peppers. Simmer, stirring now and then, 15 minutes longer. Serve hot, or cool and freeze for future use. Makes 10 to 12 Servings

 

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Mom's Chili

 

Recipe By :

Serving Size : 4

Categories : Spice Mix Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

500 grams Ground beef

2 Large yellow onions -- chopped

500 grams Kidney beans

250 grams Tomato paste

200 milliliters Water

4 Cloves garlic (or more to ta

1 Bay leaf

30 milliliters Ketchup

15 milliliters Chili powder (or more to tas

 

Recipe by: Ed Gould mt Xinu, 2910 Seventh St., Berke 1.

Brown the meat and onions, separately if desired.

 

2. In a large, heavy pot, combine the meat and onions, and the other ingre 3. Simmer .I "at least" one hour. Six or more hours is better.

 

4. Stir in the chili powder.

 

Author's Notes:

This chili won't win any awards in Texas, but it's a nice, mild, flavor I usually use more garlic - the cloves can be left whole, and will beco Difficulty : easy. Precision : approximate measurement OK.

 

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Mom's Fast Chili

 

Recipe By :

Serving Size : 6

Categories : Easy Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Ground beef

1 medium Onion -- chopped

1/2 teaspoon Garlic powder

1 tablespoon Chili powder

2 1/2 teaspoons Ground cumin

28 ounces Crushed tomatoes with added Puree

15 ounces kidney beans, canned

6 ounces Tomato paste

 

Directions: 1. In a large 4 qt dutch oven or large saucepan, cook beef and onion over medium-high heat, stirring often to break up meat, until lightly browned, 5 to 10 minutes. Drain off any excess fat. 2.

Stir in all remaining ingredients. Heat to boiling.

Reduce heat to medium low and simmmer, uncovered for 10-15 minutes.

 

365 Easy One-Dish Meals, Harper & Row

 

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Mom's Slow Cook Chili

 

Recipe By :

Serving Size : 1

Categories : Chili Beef

Ground Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Ground chuck

3 8 oz cans of tomato sauce

1 teaspoon Chili powder

1 large Can of Hunt's Chili Beans -- onion powder, garlic

taste

3 cups Water

1/2 teaspoon Paprika

 

Brown the hamburger in a pan or at the bottom of the pressure cooker. Add salt, pepper, onion powder and garlic powder to taste. Add the tomato sauce, water, chili powder and paprika. Stir well. Mount the lid on the pressure cooker and bring to full pressure. Let the gauge rock for 10 minutes slowly. Bring pressure down immediately by immersing in water or letting water run over the top of the cooker. Remove lid and add entire can of chili beans. Place on stove at low-medium heat until mixture heats thoroughly. Makes enough for 4 people with lots of leftovers. (It tastes even better reheated the next day, we think!) Serve with crackers or biscuits. If you use a crock-pot instead: Follow basic directions, putting all ingredients except chili beans together in the pot.

Let cook about 7-8 hours. Add the chili beans in the last 2 hours or so. If you don't have time for that, you can cook it all in the pot, then transfer it to a stock pot before adding the chili beans. Heat that on the stove for a few minutes. From: Pat Stockett Date:

Tue, 10-0

 

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MOUTH OF HELL CHILI

 

Recipe By :

Serving Size : 6

Categories : Veggie Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lg. onion chopped

2 tablespoons Peanut oil

2 pounds Rough ground beef brisket

2 cups Stewed tomatos

1 1/2 cups Tomato sauce

1 teaspoon Molasses

1 tablespoon Ground cumin

2 teaspoons Paprika

1 cup (12oz.) beer

3 Cloves garlic crushed

5 tablespoons HOT chili powder

1 teaspoon Salt to taste

2 tablespoons Cayenne flakes (min. 2 Tbls

2 tablespoons Masa harina

1 ounce Tequila 150 proof

 

Saute' the onion & garlic in the oil. Add the meat and saute meat is browned. Add all remaining ingredients except the Tequila & cook for 1 hour 15 minutes. When you serve it pour the 150proof Tequila over the top of the chili in the

 

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Mrs. Dash Chili

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can Chili tomatoes (15 oz)

1 can Red kidney beans -- undrained

-14 oz)

2 tablespoons Mrs. Dash Garlic & Herb

1 tablespoon Sugar

1 teaspoon Cumin

Grated cheese (opt)

Chopped onion (opt)

 

In medium saucepan, combine all ingredients. Simmer over medium heat for 5-10 minutes. Garnish with grated cheese and onions if desired.

 

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NEW MEXICAN CHILI

 

Recipe By :

Serving Size : 10

Categories : Chili Pork

Beef Regional

Ground Pork

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup Corn oil

3 large Onions -- chopped

6 large Garlic cloves -- minced

5 tablespoons Mild ground chiles -- preferably New Mexic

1 teaspoon HOT ground chiles -- or cayenne pepper (M

 

2 tablespoons Ground cumin

1 pound Lean pork -- ground

5 pounds Boneless beef chuck -- trimmed

fat -- cubed 1/2"-3/4"

2 teaspoons Oregano

2 1/2 teaspoons Salt

1/2 teaspoon Black pepper

28 ounces Italian plum tomatoes -- canned

juice

24 ounces Good amber beer -- Dos Equis or

Amsterdam

13 ounces Beef broth

2 Bay leaves

34 ounces Kidney beans

 

In a large flame-proof casserole or stockpot, heat the oil. Add the onions. Cover and cook over moderate heat for 5 minutes. Uncover, increase heat to moderately high and cook, stirring frequently, until the onions begin to brown, 5-10 minutes Add the garlic and cook another 1-2 minutes, until fragrant. Add the chiles and cumin. Cook, stirring, 1 minute, then add the pork, mashing and stirring, until the meat browns and begins to separate.

Add the beef, oregano, salt and pepper. Increase heat to high and cook, stirring frequently, until the meat loses most of its redness, about 10-15 minutes.

Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring to a boil, partially cover and reduce heat to moderate. Cook until the beef is very tender and the sauce is reduced to a chili-like consistancy, about 1-1/2 to 2 hours.

In a medium saucepan, heat the beans in the liquid from the cans. Drain when hot and wither add to the chili or serve on the side along with other accompaniments such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, onions, or chips from Food and Wine Magazine, March 1985

 

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New Mexico Chili

 

Recipe By :

Serving Size : 1

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

MEXICAN CHILI -- --------

 

Food & Wine Mag., March 85 1/3 C corn oil 3 large onions, chopped 6 large garlic cloves, minced 5 T mild ground chili, preferably New Mexican 1 tsp HOT ground chili or Cayenne pepper (more for hotter) 2 T ground cumin 1 lb lean pork, ground 5 lb boneless beef chuck, trimmed of fat, cubed 1/2"-3/4" 2 tsp oregano 2 1/2 t salt 1/2 tsp fresh ground black pepper 28 oz Italian plum tomatoes, canned, with juice 24 oz good amber beer (New Amsterdam, Dos Equis) 13 oz beef broth 2 bay leaves 34 oz kidney beans In a large flame-proof casserole or crockpot, heat the oil. Add the onions. Cover and cook over moderate heat for 5 minutes. Uncover, increase heat to moderately high and cook, stirring frequently, until the onions begin to brown, 5 to 10 minutes.

 

Add the garlic and cook another 1 or 2 minutes, until fragrant. Add the chili and cumin. Cook, stirring, 1 minute then add the pork, mashing and stirring, until the meat browns and begins to separate.

 

Add the beef, oregano, salt and pepper. Increase heat to high and cook, stirring frequently, until the meat loses most of its redness, about 10 - 15 minutes.

 

Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring to a boil, partially cover and reduce heat to moderate. Cook until the beef is very tender and the sauce is reduced to a chili-like consistency, about 1 1/2 to 2 hours.

 

In a medium saucepan, heat the beans in the liquid from the cans.

 

Drain when hot and either add to the chili or serve on the side along with other accompaniments such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, onions, or chips.

 

Serves 10 Converted by MMCONV vers. 1.40

 

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New-Fangled Chili

 

Recipe By :

Serving Size : 1

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Zucchini -- diced

1/2 pound Ground beef -- lean

1/2 cup Green peppers -- chop

1/2 cup Chopped onions

8 ounces Tomato salsa -- mild

1/4 cup Red wine

1/4 cup Raisins

1 tablespoon Tomato paste

1/2 teaspoon Salt

1/4 teaspoon Cinnamon

1/4 teaspoon Ground allspice

15 ounces Red kidney beans, canned -- dr

Sour cream

Sliced green onion

Grated cheddar cheese

 

Place zucchini, beef, green pepper and onion in a 2-quart saucepan. Saute over medium heat 7 to 10 minutes, stirring occasionally until vegetables are tender crisp.

Stir in salsa, wine, raisins, tomato paste, salt, cinnamon and allspice. Cover and simmer 10 minutes., stirring occasionally. Stir in beans. Continue cooking 5 minutes or until heated through. Serve in bowls topped with grated Cheddar cheese, sour cream and green onion. Laura Workman

 

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NEWPORT TEXAS CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound hamburger

1 (28 oz.) can tomatoes

1 (8 oz.) tomato sauce

1 large onion -- chopped

1 tablespoon chili powder

1 teaspoon salt

1 small can mushrooms

1/2 green pepper -- chopped

1 bay leaf

1 teaspoon garlic salt

1 (16 oz.) can kidney beans -- drained

2 ounces chopped chili peppers

 

Brown hamburger and onion. Add rest of ingredients. Simmer for 1/2 hour.

Serve with shredded Cheddar cheese and a dollop of sour cream.

 

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Numero Uno Chili

 

Recipe By :

Serving Size : 6

Categories : Chili Mexican

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Olive oil

2 Lg yellow onions chpd

2 pounds Coarsely ground beef

2 pounds Coarsely ground pork

1 Salt

1/3 cup Mild -- unseasoned chile pwd

3 tablespoons Ground cumin

3 tablespoons Dried oregano

3 tablespoons Unswtnd coco pwdr*

2 tablespoons Ground cinnamon

1 1/2 teaspoons Cayenne pepper to taste

4 cups Tomato juice

3 cups Beef stock or canned broth

8 Med garlic cloves,pld -- minced

2 tablespoons Yellow cornmeal (optional)

32 ounces Dark red kidney beans

 

Servings: 6 In a lg skillet, over med heat, warm the oil. Add onions and cook, stirring occasionally, until tender, about 20 minutes.

 

Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med heat, combine beef and pork.

Season with 2 T salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes.

 

Scrape onions into casserole with meats. Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir in tomato juice and beef stock. Bring to a boil then lower heat and simmer, uncovered, for 1 hour.

 

Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking.

Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal. Stir in the beans and simmer another 5 minutes.

 

Winner of the 1985 NY State Chili Cook-Off

 

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ORIGINAL SAN ANTONE CHILI

 

Recipe By :

Serving Size : 4

Categories : Tex-Mex Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Suet

2 pounds Lean beef shoulder

1 pound Lean pork shoulder

3/4 cup Flour

1 teaspoon Salt

1/2 teaspoon Pepper

3 each Onions -- chopped

6 each Cl Garlic, minced -- or 1 tsp.

1 1/2 quarts Beef stock or canned beef br

4 each Dried ancho peppers*

1 each Dried pastilla pepper*

1 each Dried casbel pepper*

1 tablespoon Crushed cumin seeds or groun

 

Fat grams per serving: Approx. Cook Time: 4 hrs Fry suet in a large heavy kettle. Remove suet and discard. Cut meat into 1/2 inch cubes.

Combine flour, salt and pepper in brown papper bag.

Add meat and shake to coat. save remaining flour. Sear floured meat in hot fat, stirring to prevent sticking.

Add onions and garlic; cook and stir until soft. Add beef stock or broth and bring to a boil; then reduce heat aand simmer slowly while preparing peppers Wash peppers under cold running water; remove stems and seeds. Put in a sauce pan; cover with water and boil for 5 minutes. Let steep 10 minutes. Lift out peppers and grind or puree, adding 1 ´ cups water in which peppers were cooked. Add to meat, cover and simmer 2-3 hours or until meat is tender. Grind cumin seeds in a mortar and pestle or a heavy spoon in a cup; add to chili. Add salt to taste. Mix flour saved from browning meat (about ¨ cup) with cold water; add to chili and cook 3 to 5 minutes to thicken. Makes about 2 ´ quarts. *If these peppers are unavailable, substitute 4 to 6 Tbsp.s of chili powder.

Chuck wagon cooks from around San Antone were mighty proud of their chili and mighty set in their ways of puttin' peppers in and leavin' beans out. But San Antone Chili sure stuck to your ribs, and even if you liked beans, you didn't complain. At least not where the cook could hear you. From "Famous Chili Recipes From Marlboro Country".

 

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ORIGINAL SIN CHILI - SOUTHERN

 

Recipe By :

Serving Size : 8

Categories : Ethnic Chili

Holiday Veggie

Ground Pork

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 quarts Beef stock

1 package Onion soup mix

2 pounds Ground beef

2 pounds Steak -- cut 1/2" square

1/2 cup Dried onions

2 Celery ribs -- chopped

1 Green peppers -- chopped

1 Pickled banana peppers

1/4 cup Banana pepper juice

1 teaspoon Chopped garlic

1 Bay leaf

2 ounces Chili powder

2 teaspoons Cumin

1 teaspoon Oregano

1 teaspoon Onion powder

1 teaspoon Paprika

1 teaspoon Instant beef boullion

1 teaspoon Salt

1/4 cup Bbq. sauce

1/4 cup Ketchup

1 pinch Crushed red pepper

1 pinch Basil

1 pinch Thyme

1/2 teaspoon Black pepper

1/4 cup Tabasco

 

Peppers should be mild banana peppers, seeded and chopped. Brown both the ground beef and beef cubes.

Drain most of the fat. Combine all ingredients in a large pot. Simmer for 2 hours. Correct seasonings and simmer for 1 more hour. Lisa Hlavaty *P FDGN81A 1/22/92 7:37pm

 

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Out-Of-The-Ordinary Chili

 

Recipe By :

Serving Size : 6

Categories : Meats Poultry

Main Dish Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Beef, chicken -- or turkey

2 cups Water

1 tablespoon Chili powder

1 tablespoon Curry powder

3 Tomatoes -- diced

4 cups Cooked kidney beans

1 Onion -- chopped

1 Bunch green onions -- sliced

1 1/2 cups Grated natural sharp cheese

 

In a frying pan, saute meat until lightly browned.

Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese.

 

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OVERNIGHT CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound ground round

2 pounds round steak -- diced

4 onions -- chopped

1 small stalk celery -- chopped

2 large bell peppers -- chopped

1 can whole tomatoes -- chopped

1 can tomato sauce

6 tablespoons chili powder

Salt to taste

 

Cover meat with about 2 inches water. Bring to a boil and cook 15 minutes.

Refrigerate overnight. Remove hardened fat the next day. Add onions, green peppers, celery, whole tomatoes and tomato sauce, the chili powder and garlic powder. Cook until somewhat thickened. Salt to taste, then continue cooking until of desired consistency.

 

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Pam's Heaven N' Hell Chili

 

Recipe By :

Serving Size : 4

Categories : Chili Chunky

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----PAM COOMBES RNCM95A-----

1 pound Hot turkey Sausage -- cut in

Bite size pieces

1 can Pinto beans -- undrained

1 medium Onion -- chopped

1 medium Green pepper -- chopped

30 milliliters Garlic -- minced

1 package Mickey Gilley's Chili

Seasoning mix

2 tablespoons Chili Sauce

2 tablespoons Catalina Dressing(lo-cal)

1 tablespoon Cinnamon

1 tablespoon Sugar

2 tablespoons Red wine

2 tablespoons Cornstarch mixed with 2 T

Water

 

Saute sausage, onion, green pepper and garlic in large pot. Add remaining ingredients except red wine and cornstarch-water mixture. Bring to a boil and simmer about 1/2 hour. Add red wine; Add cornstarch-water mixture to desired thickness. Simmer and serve. This is very hot and spicy.

03/23 09:01 am Have a Great Day! Pam FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 03/24 1:46 PM TO: CHUCK OZBURN (HBWK07A) FROM: JUDI PHELPS (BNVX05A) SUBJECT: BEAN FEASTS

 

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PAULS' CAMPER CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 (16 oz.) cans red kidney beans

2 (16 oz.) cans stewed tomatoes

1 pound ground turkey

1 small onion -- chopped

1 small green pepper -- chopped

1 tablespoon cooking oil

1 teaspoon chili powder or to taste

 

Brown onion in oil. Add meat. Brown and cook until almost done. Drain, if necessary. Add remaining ingredients. Cook on low until hot through.

Taste and adjust chili powder if needed.

 

by Diana Devereaux

 

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Pecos River Bowl of Chili

 

Recipe By :

Serving Size : 6

Categories : Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Bacon drippings -- or butter o

1 large Onion -- coarsely chopped

3 pounds Lean beef -- coarsely ground

3 medium Garlic cloves -- finely choppe

4 tablespoons Ground chili peppers -- (hot)

2 tablespoons Ground chili peppers -- (mild)

2 teaspoons Ground cumin

3 cups Water

1 1/2 teaspoons Salt

 

Recipe by: "Chili Madness" by Jane Butel (Queen of Chili) Melt lard, butter, or drippings in a large heavy pot over medium heat. Add the onions and cook until transparent but not browned, about 5 minutes. Combine meat with garlic, ground chilis and cumin.

Add this meat-spice mixture with a fork and cook, stirring occasionally, until meat is evenly browned. Stir in water and salt.

Bring to a boil, then lower heat and simmer, uncovered, for about 2 1/2 to 3 hours, stirring occasionally, until meat is very tender and flavors are well blended. Add more water if necessary. Taste and adjust seasonings.

 

Serves 6.

 

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Peter's Red Hot Chili

 

Recipe By : Best of the Best from New England

Serving Size : 4

Categories : Beans Beef

Nov95

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons oil

2 pounds stew meat -- beef

5 cups water

1 green pepper -- diced

1 onion -- diced

1 tomato -- diced

1 1/2 tablespoons salt

2 teaspoons cayenne pepper

1 tablespoon granulated garlic

1/4 cup chili powder

2 tablespoons cumin

1 1/2 cups water

1/3 cup cornmeal

1 6 oz can tomato paste

Monterey jack cheese -- grated

 

Brown beef in oil. Add next 9 ingredients and simmer for 2 hours. In a small bowl mix the water, cornmeal, and tomato paste. Stir cornmeal mixture into chili to thicken. Simmer another 20 minutes. Garnish with sliced raw onions and grated Monterey Jack cheese.

Typed by Diana Rattray

 

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QUICK EASY CHILI

 

Recipe By :

Serving Size : 4

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 to 1 1/2 lbs. ground beef

1 cup chopped onion

1 cup green bell pepper

1 cup water

1 beef bouillon cube

2 (8 oz.) cans tomato sauce

1 (6 oz.) can tomato paste

2 to 3 (15 1/2 oz.) cans dark red kidney bea

2 teaspoons chili powder

1/4 teaspoon hot red pepper sauce or dry pepper

2 tablespoons Worcestershire sauce

1 tablespoon olive oil

 

In large skillet, brown beef with onions and green pepper; drain. Stir in water, bouillon cube, tomato sauce, tomato paste. Add kidney beans and season. Bring to boil. Reduce heat, simmer 15 to 20 minutes, stir occasionally.

 

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Quick and Easy Vegetarian Chili

 

Recipe By :

Serving Size : 4

Categories : Chili Kidney Bean

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium Onion -- chopped

1 Stalk celery -- chopped

2 tablespoons Vegetable oil

4 cups Cooked -- drained kidney beans

1/2 cup Tomato sauce

3 tablespoons Vinegar

2 teaspoons Molasses

1 teaspoon Basil

1 teaspoon Oregano

2 tablespoons To 3 tb chili powder

 

Saute onion and celery in oil until soft. Add remaining ingredients and simmer over low heat for 20 minutes. Serve or chill several hours and reheat to serve.

 

Makes 4 servings Source: Let's Live magazine August 1990 From The Cookie Lady's Files

 

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Quick and Simple Skillet Chili

 

Recipe By :

Serving Size : 6

Categories : Meats Vegetables

Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cans Red beans

2 cans Tomato sauce (8 oz. ea)

1 teaspoon Garlic salt

1 teaspoon Chili powder -- or to taste

1 1/2 pounds Ground chuck -- lean

1 can Mushrooms -- chopped

1 Green pepper -- chopped

1 teaspoon Sugar

 

Saute onion and green pepper in butter until onion is soft. Add ground chuck and brown. Add tomato sauce, mushrooms and seasonings, cover and simmer about 30 minutes. Add beans and continue cooking until heated through.

 

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Quick Chili

 

Recipe By :

Serving Size : 4

Categories : Main Dish Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Salad oil

1 Med. onion -- chopped

1 can 12 oz. luncheon meat -- cubed

1 can Kidney beans (1 lb)

1 teaspoon Salt

1 teaspoon Chili powder

 

Heat oil in a heavy saucepan. Add onion and meat.

Cook over medium heat until onion is tender. Add remaining ingredients. Mix well. Cover and simmer for 30 minutes. Makes 4-6 servings

 

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RED CHILI NIGHTMARE

 

Recipe By :

Serving Size : 4

Categories : None

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Pinto beans -- dried

5 cups Water

2 tablespoons Lard

1 tablespoon Bacon drippings

1 Onion

12 ounces Pork sausage -- country-style

1 pound Beef -- coarse grind

4 Garlic cloves

1 teaspoon Anise

1/2 teaspoon Coriander seeds

1/2 teaspoon Fennel seeds

1/2 teaspoon Cloves -- ground

1 Cinnamon stick,ground -- 1"

1 teaspoon Black pepper -- freshly ground

1 teaspoon Paprika

1 Nutmeg,ground -- whole

1 teaspoon Cumin

2 teaspoons Oregano,dried -- pref. Mexican

4 tablespoons Sesame seeds

1 cup Almonds,blanched -- skins remov

12 Red chiles -- whole dried or

1 1/2 cups Chile caribe

1 1/2 ounces Milk chocolate -- small pieces

1 can Tomato paste(6oz ea)

2 tablespoons Vinegar

3 teaspoons Lemon juice

1 Soft tortilla -- chopped

Salt

 

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist.

2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm.

Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.

3. Melt the lard in a heavy skillet over medium heat.

Add the beans and lightly fry them in the lard. Set aside.

4. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.

5. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.

6. Add the reserved bean-cooking liquid to the pot.

Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.

7. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.

 

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REMEMBER THE ALAMO CHILI

 

Recipe By :

Serving Size : 4

Categories : Holiday Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Lean ground beef

1 large Onion -- chopped

16 ounces Can of tomato sauce

26 ounces Can tomato puree

6 tablespoons Powdered chili pepper

(not chili powder)

3 Garlic cloves -- minced

1 tablespoon Sweet paprika

1 tablespoon Mexican oregano

1/2 teaspoon Cumin

1/4 teaspoon Red pepper

1/2 teaspoon Salt

1 pint Sour cream

Water as needed

-----OPTIONAL-----

30 ounces Light red kidney beans

 

Break up and fry beef, drain off any grease. Place the meat in a 4-guart pot with tomato sauce. Fry the chopped onions until soft, but not brown, and add to pot. Coarsely chop the tomatoes and add them to pot, togeather with tomato puree, the garlic and spices.

Bring the mixture to a boil, and then simmer it, uncovered, uncovered, for at least 30 minutes, adding water if necessary. Add beans, (if you must) and simmer for additional 15 minutes. Serve with a spoonful of sour cream on top. Seth Briliant from N.J.

FROM: Eatin'Chili Red, Hot, and You September 1993 Volume 1, Number 2

 

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ROUTE 66 CHILI

 

Recipe By :

Serving Size : 12

Categories : Chili Times

Beef Veggie

Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----LARRY LUTTROPP FVKC70A-----

-----L.A. TIMES FOOD SECTION 2/92-----

1/2 pound Dry red beans

1 pound Top sirloin

1 pound Chili-grind beef

2 large Spanish onions -- diced

3 pounds Tomatoes -- cubed

1 can (16 oz) tomato puree

50 milliliters Garlic -- minced

1 12 oz bottle stale Mexican

Beer

2 teaspoons Ground cumin

2 teaspoons Ground coriander

2 teaspoons Mexican oregano

3 teaspoons Chili powder

3 Bay leaves

Salt

White pepper

 

Rinse and cook beans in water to cover until just tender, about 1 1/2 hours or according to package directions. Set aside.

Trim fat from sirloin. Cut into 1/2-inch cubes and saute in dry pan until browned. Remove beef cubes and add ground beef. Saute until browned and crumbly.

Drain off excess fat. Return sirloin cubes to pan and add onions, tomatoes, tomato puree, garlic and beer.

Add cumin, coriander, oregano, chili powder and bay leaves. Season to taste with salt and white pepper.

Bring to boil. Reduce heat, cover and simmer 1 1/2 to 2 hours. Add beans to chili mixture and simmer until reheated or serve beans on side. Discard bay leaves and correct seasonings, if necessary.

Each serving contains about: 293 calories; 95 mg sodium; 54 mg cholesterol; 14 grams fat; 21 grams carbohydrates; 20 grams protein; 2 grams fiber; 43% calories from fat.

Source: A truck stop outside Albuqurque, in Pecos, on the new U.S. Highway 40. Now also served at the Whole Enchilada Restaurant in Beverly Hills by Alan Philips, owner.

Presented by: Rose Dosti, L.A. Times article, "One for the Road", Chef's Secrets, 2/20/92, page H24.

 

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SADDLEBAG CHILI*

 

Recipe By :

Serving Size : 8

Categories : Chili Main Dish

Tex-Mex Meats

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Beef briskit (rough ground)

3 Medium onions coarsely chopp

5 Cloves of garlic minced

6 Pieces of bacon

1 12 oz. beer

2 ounces Sour mash whiskey

2 tablespoons Lackstrap molasses

1/2 teaspoon Llspice

1 teaspoon Salt to taste

4 tablespoons Round cumin

1/2 cup Omato paste

3 cups Omato sauce

1 teaspoon Orcestershire sauce

1 Green Bell pepper chopped

1 Red Bell pepper chopped

2 tablespoons Ayenne flkes

8 Fresh whole Jalapeno~ pepper

2 tablespoons Basco sauce

1/4 cup Asa harina (fine ground yell

 

Fry bacon. Reserve the grease. Eat the bacon! Saute the onions and Bell peppers in the bacon grease with 1/2 of the minced garlic. Fry up the briskit. Pour the beer and the whiskey into the LARGE pot and turn heat to medium high. Dump in the onions & peppers that you sauteed tomato sauce, Jalapenos, 3/4 of the cumin, the Worcestershire sauce, Cayenne flakes, & the Tabasco sauce. When it begins to boil reduce heat to Medium and add all other ingredients except the 1 remaining Tblspn of cumin. Cook on med. low to low heat for 1 hour, stirring frequently. Add the last of the cumin now and cook for another 10-15 minutes on medium high.

Stir constantly during this last cooking period.

 

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San Antonio Chili

 

Recipe By :

Serving Size : 10

Categories : Soups Ethnic

Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Coarsely ground meat (chili

6 tablespoons Chili powder

1 tablespoon Oregano

1 tablespoon Cumin

1 tablespoon Salt

1/2 teaspoon Cayenne pepper

2 Large cloves garlic -- minced

1 teaspoon Tabasco

1 1/2 quarts Water

1/4 cup White corn meal

 

In Dutch oven, brown ground meat; drain. Add seasoning and water; heat to boil. Reduce heat, cover and simmer for 1 hour and 30 minutes. Skim off fat. Stir in corn meal and simmer uncovered for 30 minutes. Stir occasionally. Variation: Try part ground beef, pork and venison as a substitute for the chili meat for a wonderfull flavor variation.

 

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SANTA FE RED

 

Recipe By :

Serving Size : 6

Categories : Main Dish Meats

Tex-Mex Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Pork shoulder coarse ground

1 teaspoon Salt

8 tablespoons Chili powder

1 teaspoon Cayenne flakes

1/2 teaspoon Ground Mexican oregano

3 tablespoons Ground cumin

1 12oz can. beer (not lite)

3 cups Stewed tomatos

1 cup Tomato paste

2 Med. onions coarsely choppe

1 cup Chicken broth

1/2 teaspoon Allspice

 

3-4 ea medium cloves of garlic minced Pour beer, chicken broth, stewed tomatos, and tomatos paste into a large mixing bowl. Mix throughly and set aside. Into a large cast iron pot melt 2 Tblspns bacon grease.

Saute' the meat with the onions and 1/2 of the garlic.

When the meat is fairly well done, pour mixture in the bowl, into the pot and stir well. Add the rest of the garlic, 2 Tblspns of cumin, the pepper flakes, salt, & the oregano as it cooks. Bring to a medium boil for 5-8 minutes, then reduce heat to Simmer for 1 - 1 1/2 hrs. stirring frequently. 5 minutes before taking off of the heat add the remianing cumin & stir well. You may water by the 1/2 cup if necessary to make this less thick or masa harina (fine ground yellow cornmeal) by the 1/4 cup to thicken it. **NOTE** Very good on hot dogs! ENJOY!!!

 

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Satan's Fantasy Chili

 

Recipe By :

Serving Size : 12

Categories : Chili Ethnic

Chunky Fire House

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Sirloin -- coarsely ground

2 pounds Lamb -- coarsely ground

2 each Onions -- chopped coarsely

3 each Garlic cloves -- diced fine

1 1/2 tablespoons Salt

2 cups Green Bell peppers -- chopped

3 each Jalapenos, cored, seeded -- &

diced

1 tablespoon Cayenne pepper flakes

2 cups Tomatos -- stewed & chopped

1 1/2 cups Tomato sauce

3/4 cup Tomato paste

2 tablespoons Corn oil

3 tablespoons Cumin freshly ground

1 teaspoon Sesame oil

1 tablespoon Mexican oregano

 

Heat oil in a large heavy pot or cast iron Dutch oven.

Add meat, onions, garlic, and Bell peppers. Cook until onions are transluscent. Add the beer, tomatos, tomato sauce, spices, peppers, and sesame oil. Cook for 2 hours on Low heat, stirring frequently. Add the tomato paste and cook on Simmer for 30 minutes more. Serve hot! Origin: Mike Halloran, Chili Cook-Off Afficianado & Cook, RIP 1994

 

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Sen Barry Goldwater's Expert Chili

 

Recipe By :

Serving Size : 6

Categories : Meats Main Dish

Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Ground beef -- coarsely ground

1 pound Pinto beans -- dried

1 can 6 oz Tomato Paste

2 cups Onions -- chopped

3 tablespoons Hot unspiced chili powder

1 tablespoon Ground cumin -- salt

 

 

Soak beans in water, covered overnight. In large Dutch oven, cook beef until browned, stirring to keep crumbly; drain off drippings, if needed. Add tomato paste, onions and drained beans. Mix chili powder, cumin and season to taste with salt. Stir into mixture. Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours. Serve 6.

 

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Sen. Joseph Montoya's New Mexican Chili

 

Recipe By :

Serving Size : 4

Categories : Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Round steak

Cut in 1/4 cubes

2 Cloves garlic -- minced

2 tablespoons Oil

1 1/2 teaspoons Flour

3 tablespoons Unspiced chili powder

2 cups Water

1 teaspoon Salt

 

Heat oil in saucepan of Dutch oven, add meat and cook and stir 10 min. add garlic when meat is partially browned. Sprinkle with flour and stir 1 min longer. Add chili powder, water and salt. Cover and simmer 45 min.

 

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SERIOUS CHILI

 

Recipe By :

Serving Size : 4

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound ground beef (or ground turkey)

1 onion -- chopped

2 cloves garlic -- minced

1 green pepper -- chopped

1 (28 oz.) can crushed tomatoes

1 (16 oz.) can chili beans

1 (16 oz.) can dark red kidney beans

2 bay leaves

1 teaspoon garlic salt

1/2 teaspoon pepper

3 tablespoons chili powder

Dash Cajun Sunshine sauce (or Tabasco sauc

2 teaspoons oregano

1 pickled jalapeno pepper -- sliced

1 tablespoon liquid from pickled jalapeno peppers

 

Brown first four ingredients. Drain fat. Add remaining ingredients and a little water if chili seems too thick. Cover and simmer 30 minutes.

Makes 2 quarts.

 

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SINFULLY GOOD CHILI

 

Recipe By :

Serving Size : 1

Categories : Veggie Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 teaspoons Salt

1 pound Ground chuck

2 Onions -- finely chopped

2 Cloves garlic -- minced

1 cup Tomato sauce

2 tablespoons Catsup

1 cup Water

1 tablespoon Red-wine vinegar

1 tablespoon Chili powder

1 tablespoon Paprika

1 teaspoon Black pepper

1/2 teaspoon Ground cumin

1/2 teaspoon Tumeric

1/2 teaspoon Majoram

1/2 teaspoon Allspice

1/4 teaspoon Nutmeg

1/2 teaspoon Cinnamon

1/4 teaspoon Ground cloves

1/4 teaspoon Mace

1/4 teaspoon Ground coriander

1/4 teaspoon Ground cardamom

1/2 Bayleaf

1 teaspoon Honey

1/2 ounce Unsweetened chocolate -- grate

Tomato juice as needed

9 ounces Thick spaghetti;cook -- butter

16 ounces Canned kidney beans -- heated

drained

2 Onions -- chopped

3/4 pound Cheddar cheese -- grated

 

1. Sprinkle 1/2 teaspoon salt in a large sillet. Heat to medium and add the meat, the first two chopped onions that appear first in the recipe,the garlic.

Cook until Meat is browned but still soft. 2. Add tomato sauce, catsup, water and vinegar. When mixture boils, add the rest of the salt,the remaining spices and herbs, the honey and chocolate. Adjust seasonings, adding more salt if it needs perking up, more cumin for a more strident chili flavor, more cinnamon and mace if you want it more aromatic, more cardamom for more band and more chocolate for more body. 3. Cover and simmer on very low heat for about 1 hour, stirring and tasting occasionaly, adding tomato juice if it is getting too dry. It should be a thick sauce. Discard bay leaf. 4. For 5 way chili(use small oval plate if available), layer spaghetti on the plate, top it with chili, then with a sparse layer of kidney beans & then choped, raw onions. Pat on the cheese while the chili is still hot and serve immediately, with oyster crackers on the side. You may, if desired, omit either the beans or onions, or both, for 3-way chili or 4-way chili. Serves 4 MMNorma Wrenn NPXR56B

 

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Skyline Chili

 

Recipe By :

Serving Size : 4

Categories : Chili Cincinnati

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Ground beef

1 tablespoon Vinegar

1 teaspoon L&P sauce

12 ounces Toma juice

1 tablespoon Chili powder

1 each Garlic - chopped

1/2 teaspoon Allspice

1/8 teaspoon Pepper

1 each Onion - chopped

1 can Toma sauce

1 each Bay leaves

12 ounces Water

1/2 teaspoon Cinnamon

1/8 teaspoon Red pepper

1/3 tablespoon Salt

 

. Brown gr beef and onion. Drain fat. Add remaining ingredients, stirring well after each addition. Simmer 2 hrs or til liquid is sufficiently reduced. Serve over spaghetti. Top with chopped onions and grated Colby or Cheddar cheese. Oyster crackers on side.

From: Linda Davis Date: Mon, 08-2

 

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Smokehouse Chili

 

Recipe By :

Serving Size : 12

Categories : Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 pounds Flank steak

2 Med. onions coarsely chopped

2 cups Tomatos stewed & chopped

1 cup Tomato paste

1 tablespoon Liquid Smoke

1/4 cup Bullseye Barbecue Sauce

24 ounces Beer

6 Jalapenos peppers seeded -- chopped

3 Garlic cloves minced

1 cup Bell pepper diced

3 tablespoons Chili powder

5 tablespoons Cumin

3 tablespoons Masa Harina

4 cups Tomato sauce

Salt as needed

2 teaspoons Back pepper

 

Cut meat into small cubes approx. 3/8" in size. Brown meat, onions, Bell pepper, and garlic in a heavy skillet. Put the beer into alarge pot and bring to a slow boil. Boil for 10 minutes then add the tomato sauce, the stewed tomatos, the meat & onion/pepper mixture, the Jalapenos, the barbecue sauce, and the Liquid Smoke. Reduce heat to Medium and cook for 1/2 hour. Stir every few minutes. Add 2 T of the cumin, salt, pepper, & Tabasco sauce. Cook for 1/2 hour more. At this point add the tomato paste, masa harina, and continue cooking for 15 minutes. Add the remaining cumin and cook for 10 minutes more. Origin: Jerry "Flash" Gordon, Ormond Beach-Florida, circa 1988

 

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Spicy Chili

 

Recipe By :

Serving Size : 20

Categories : Chili Peppers

Poultry Turkey

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Pounds Ground Turkey -- (2 to 3)

4 Medium to Large Onions

2 Whole Garlics

1 Green Pepper

2 Small Cans Unsalted Mushrooms

2 Jars Hot Salsa (Or Your Own)

5 Cans Unsalted Whole Tomatoes

5 Cans Kidney Beans

4 Small Cans Tomato Sauce

2 Medium Cans Tomato Paste

1/2 Cup Kahlua or Bourbon

2 Cups Fresh Cilantro

Jalapeno Peppers (To Taste)

SPICES:

3 Tablespoons Parsley

5 Tablespoons Ground Cumin

1 Teaspoon Ground Cinnamon

1 Tablespoon Basil

2 Teaspoons Cayenne

3 Tablespoons Chili Powder

1 Tablespoon Oregano

3 Tablespoons Garlic Powder

1 Tablespoon Black Pepper

2 Tablespoons Hot Sauce

 

DIRECTIONS:

 

Brown turkey, drain and place in a large cooking pot.

Roughly chop onions and green pepper in food processor.

o Finely chop garlic, cilantro, and jalapeno peppers.

o Saute chopped vegetables and add to pot.

o Add remaining ingredients (excluding spices) to pot.

o Cook over medium heat for about 1/2 hour, stirring frequently.

o Add spices, one at a time, stirring well between each addition.

o Simmer for another 1/2 hour, stirring frequently.

o Adjust spices to taste.

o Simmer for another 1/2 hour, stirring frequently.

o Again adjust spices to taste.

 

This recipe makes about 10 quarts of mildly-spiced chili and serves about 20 people. Serve plain or over spaghetti, baked potato or rice, with grated low-fat cheese and chopped onions on the side. Tortilla chips or browned chunks of Italian bread are also good on the side. The chili freezes well. Freeze in plastic quart containers for quick 2 or 3 person meals.

 

Approximately 100 calories per serving, 3 grams of fat, and 41 mg sodium.

 

You probably will want to increase the "heat." I do too, but the grandkids can't take it.

 

....Art and Doris Guyer

 

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SPICY FATFREE CHILI

 

Recipe By :

Serving Size : 1

Categories : Digest Jan.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Uncooked hard wheat berries

2 Onions chopped

2 cups Cooked pinto beans

3 tablespoons (approx) cinnamon

1/4 cup (approx) chili powder

1 16 oz. jar picante sauce

2 14 5 oz. cans chili

Tomatoes

1 4 5 oz. can green chilis

1 7 oz. can jalapeno relish

 

Cook the wheat berries in 2.5 cups of water (it will take about an hour). Combine the remaining ingredients and simmer while the wheat berries are cooking. Add the wheat berries when they are done and enjoy! If the wheat berries do not absorb all the water, drain them before adding to the chili. They should be a little chewy. I didn't measure the cinnamon or chili powder; the measurements should be close though.

The pinto beans were fresh.

 

Posted by sysbill@tenforward.cc.uky.edu to the Fatfree Digest [Volume 14 Issue 20] Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995.

Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

 

1.80·

 

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Super-Bowl Chili

 

Recipe By :

Serving Size : 6

Categories : Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Steak -- cheap

too fatty)

1 pound Tomatoes -- stewed

1 pound Tomatoes -- whole

1/2 pound Tomato sauce

1 cup Water (or beer)

1/4 cup Chili seasoning -- (*see note below)

1 large Red onion -- chopped coarse

2 Garlic cloves -- minced or crushed

Jalapeno peppers -- (fresh), seeded and

(2-6)

Arbole or serrano -- peppers (dried),

(2-6)

3 Anaheim or California -- (large) chilis,

coarse

1 Bell pepper -- red or

(optional)

2 tablespoons Brown sugar

1 teaspoon Salt

2 teaspoons Black pepper

4 tablespoons Masa flour

2 cups Pinto beans -- cooked

 

Trim the meat of all visible fat. If there is a large strip of fat on one side of the meat, save it whole. Cut meat into 1/4-inch cubes and brown it in a frying pan.

 

In a large chili pot, place tomatoes, tomato sauce and water or beer. Bring to a slow boil. Add the meat, chili seasoning, onion, garlic, peppers, sugar, salt and pepper. If you are using the optional bell pepper, cut it into 1-inch strips and add them now. If you have that large piece of steak fat, add it now; if not, add about 1 T of cooking oil. Cover and reduce heat, simmer at least one hour (two to three is better) stirring occasionally. At the end of the simmering remove and discard the piece of steak fat.

 

NOTES:

 

* A hearty (and hot) Texas-style chili -- This is a chili traditional in our Super-Bowl Sunday festivities. It has won several "no holds barred" (non ICS) chili cookoffs where there are no specific rules. It is the result of countless changes and adjustments of a small group of chili aficionados (aka chiliheads). Note: there is a range of peppers specified, you may adjust the "temperature" of the resultant chili, mild if you use the low end, or nuclear if you use the high end (we do!). Yield: serves 6-8.

 

* Mix the masa flour with about 1/4 cup water and add to chili pot along with the pinto beans (or any kind you prefer). Simmer an additional 30 minutes. Serve. If you have made the nuclear version, make sure there is plenty of beer on hand.

 

* For chili seasoning, we make up batches consisting of 8 parts chili powder, 2 parts ground cumin, and 1 part crushed (not ground) cayenne peppers.

 

: Difficulty: easy to moderate.

: Time: 30 minutes preparation, 1 1/2 to 3 hours cooking.

: Precision: approximate measurement OK.

 

Pete Bellas When it is not necessary to make a decision, : Citicorp TTI it is necessary to not make a decision.

: Santa Monica, CA Lord Faukland (Island) : Path: ...!{randvax | trwrb | philabs | vortex}!ttidca!ttidcb!bellas : Copyright (C) 1986 USENET Community Trust

 

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SuperEasy Chili

 

Recipe By : Recipenut

Serving Size : 1

Categories : Cheese Chili

Ground Beef Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb Hamburger -- (1 to 2)

2 cans Enchilada Sauce -- Mild -- (15 oz) Med,or Hot

2 cans Pinto Beans -- (15 oz)

2 cans Green Chilis -- (4 oz) Chopped

Chopped Onions & Grated Cheddar Cheese -- for Garnish

 

Brown hamburger and drain. Add enchilada sauce, beans (with juice), and chilis. Simmer slowly for at least 1/2 hour; 1-1/2 hours is much better. Place in serving bowls; top with cheese and onions. Serve with tortillas, bread, or crackers.

 

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NOTES : A friend at work took me to a place called "Phil's Pub" where they serve a version of this in a fried-tortilla bowl. Everyone at work raves about it so much that I had to try to make it. Some say my version is better than Phil's. hehehe My hubby used it for Huevos Rancheros this morning and says it's better for that then my usual chili.

 

 

Tavern Chili

 

Recipe By :

Serving Size : 6

Categories : Chili Beef

Microwave Mexican

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Ground Beef

2 tablespoons Chili Powder

1 Clove Garlic -- minced

1 Pouch Soup Mix *

3/4 cup Beer or Water

1 can Tomatoes **

1 can Kidney Beans -- drained ***

1 Cheddar Cheese -- shredded

1 Sour Cream

 

* Use Campbell's Onion Mushroom Soup and Recipe Mix ** 14 1/2 oz can, undrained and cutup *** 15 oz can Crumble beef into 2 qt microwave-safe casserole; stir in chili powder and garlic. Cover with lid; microwave on HIGH 5 mins or until beef is no longer pink, stirring once during cooking to break up meat. Spoon off fat. Stir in soup mix beer or water, tomatoes with their liquid and beans. Cover; microwave on HIGH 3 mins or until hot and bubbling. Stir again. Reduce power to 50%. Cover; microwave 10 mins or until flavors ar well blended, stirring once during cooking.

Let stand, covered, 5 mins. Garnish with cheese and sour cream.

 

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Tex Mex Chili

 

Recipe By : Bobb1744

Serving Size : 4

Categories : Cheese Chili

Peppers Sausage

Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound bulk pork sausage or ground beef

2 cloves garlic -- minced

3 to 4 tsps. chili powder

1/2 teaspoon cumin

1 to 2 cans red kidney beans -- drained

1 cup chopped celery

1 cup chopped onions

1/2 cup green bell pepper -- chopped

1 pound can tomatoes -- cut up

10 ounce can tomatoes with green chilis -- Mexican style

1 cup tomato juice or vegetable juice cocktail

6 ounce can tomato paste

1/4 teaspoon salt

shredded Cheddar cheese

sour cream

 

In skillet, cook sausge or ground beef and garlic until brown. Drain fat. Stir in chili powder and cumin. Cook for 2 minutes longer. Meanwheil, in crockpot, combine beans, celery, onion, green pepper, tomatoes, tomatoes with chili peppers, juice, tomato paste and salt. Stir in browned meat mixture. Cover and cook on Low for 10-12 hours or on High for 4-5 hours. Ladle chili into soup bowls. Pass cheese and sour cream for topping.

 

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TEXAS STYLE CHILI

 

Recipe By :

Serving Size : 4

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds ground beef

3 garlic cloves (minced)

2 large onions -- chopped

1 (16 oz.) can tomatoes

3 (8 oz.) cans tomato sauce

1 tablespoon salt

1/2 teaspoon pepper

3 teaspoons chili powder

1 teaspoon oregano

3 tablespoons sugar

2 (15 oz.) cans kidney beans

Chopped green pepper (optional)

 

Brown the ground beef, onions and garlic. Put all ingredients in a large pot and simmer until heated through.

 

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Texas Beef Chili

 

Recipe By :

Serving Size : 6

Categories : Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Beef chuck or shin

In 1/2" cubes

8 tablespoons Olive oil

5 tablespoons Med-hot chili powder

1 pound Spanish chorizo sausage

Sliced 1/4" thick

3 Medium onions -- chopped

8 Garlic cloves

1 tablespoon Oregano, preferably Mexican

Crumbled

2 teaspoons Cumin -- ground

2 teaspoons Salt

1 teaspoon Fresh ground pepper

4 pounds Canned Italian plum

Tomatoes -- drained

And chopped

24 ounces Beer -- Dos Equis or

Other Mexican beer

6 ounces Tomato paste

 

Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum bowl.

Let stand in refrigerator overnight.

 

Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the meat in batches (do not crowd) on all sides, about 5 minutes.

Transfer to a large pot, using slotted spoon. Add chorizo to skillet and brown well. Transfer to pot using slotted spoon. Reduce heat to med-lo.

Add more oil to skillet, if necessary. Add onions and cook until translucent, about 10 minutes. Add garlic, chili powder, oregano, cumin, salt and pepper. Stir 3 minutes then transfer to pot. Stir in tomatoes, beer and tomato paste. Bring to a boil then reduce heat. Cover and simmer until meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if necessary to thicken liquid into sauce.

 

Some good accompaniments are pinto beans and salsa as side dishes.

 

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TEXAS CHILI

 

Recipe By :

Serving Size : 6

Categories : Beef Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds Cubed beef stew meat

Beer -- enough to marinate

1/2 cup Cooking oil

1 cup Chopped green pepper

1 cup Chopped onion

4 cups Chopped fresh tomatoes

1 3/4 cups Tomato sauce

5 1/2 cups Cooked pinto beans -- drained

2 tablespoons Chili powder

4 teaspoons Ground cumin

4 teaspoons Salt

1 1/2 teaspoons Garlic salt

1 teaspoon Dried oregano

1/4 cup Chopped jalapeno peppers*

5 teaspoons Hot pepper sauce*

 

"My chili is actually one of my boss's recipes. He has received requests for it from people in Maryland, Texas and many other states. I know you'll enjoy it! - Sylvia Dorr * = This is a medium hot chili. Reduce jalapeno peppers and hot pepper sauce for a milder chili.

 

Marinate the beef in beer for at least 8 hours. Drain beef; pat dry on paper towels. Brown in hot oil in a large kettle. Add green pepper, onion, tomatoes, tomato sauce, and beans; cook on medium heat for 1 hour; add spices, jalapeno peppers and hot pepper sauce; cook 2 hours longer.

 

Yields: 4 quarts From: "Prize-Winning Beef" Recipe Booklet. Posted on Prodigy by Debbie Carlson.

 

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TEXAS RED

 

Recipe By :

Serving Size : 6

Categories : Tex-Mex Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound Suet -- finely chopped

6 pounds Lean beef -- coarsly cubed

1 cup Chili powder (about 4 1/2 ou

2 tablespoons Crushed cumin seeds or groun

2 tablespoons Ground oregano

2 tablespoons Salt

1 tablespoon Cayenne pepper

4 each Cl Garlic -- minced

2 quarts Beef stock or canned beef br

1/2 cup Masa harina or corn meat

1/2 cup Cold water

 

Fat grams per serving: Approx. Cook Time: 3hrs Fry suet in a large heavy kettle until crisp. Then add beef, about 1 pound at a time, and brown, stiring as it cooks. Remove each pound after browning. When all meat is browned, return it to kettle and add seasonings and beef stock or broth.

Cover and simmer 1 1/2 - 2 hours. Skim off fat.

Combine masa harina or corn meal with cold water and stir thoroughly into chili. Simmer 30 minutes. Makes about 3 3/4 quarts.

"Chili pangs" could strike a man whenever the skies got grey and the wind turned cold. A plate of Texas Red was a sure cure. Hot and hearty, it was the kind of chili that warmed a cowhand's belly and brought him back for more. - Famous Chili Recipes from Marlboro Country.

 

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Texas State Fair Chili

 

Recipe By :

Serving Size : 12

Categories : Chili Ground Pork

State Fair

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Gay Dixson

BEST OF SHOW

3 pounds Chili meat

3/4 cup Flour

2 tablespoons Salt

2 tablespoons Black pepper

2 medium Onions -- chopped

2 tablespoons Garlic -- chopped

4 tablespoons Paprika

2 tablespoons Powdered cumin

4 tablespoons Chili blend

2 cans Tomato sauce: (small)

 

Combine meat, flour, salt and pepper together until all flour is worked into meat. Heat 2 T. oil in heavy pan. Add meat mixture and saute slowly, stirring so meat will cook thoroughly but will not get too brown.

Add onions and garlic. Let cook together until onion and garlic are soft.

Add 2 quarts hot water and simmer for 1 hour. Add last 5 ingredients and simmer for about an hour, stirring often. Add additional seasoning to taste.

When reheating, do not add water, warm slowly over low heat. Margaret Garland Source: Prize Winning Recipes from the State Fair of Texas, 1976.

 

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Texas Style Chili

 

Recipe By : Public domain recipes converted from Meal Master format

Serving Size : 12

Categories : Beef Dishes Cheese Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 pounds boneless beef chuck blade steak

1/4 cup salad oil

2 cups onion -- Chopped

3 each green bell pepper -- diced

2 each canned tomatoes -- 8oz. can

4 cloves garlic

1 each tomato paste -- 2oz. can

1/3 cup chili powder

1/4 cup sugar

2 tablespoons salt

2 teaspoons oregano

3/4 teaspoon pepper

1/2 cup Monterey Jack cheese -- for garnish

 

Monterey jack cheese for garnish. Cut steak into 1/2" cubes. Brown meat in oil in Dutch oven, remove to bowl and set aside. Reserve 1/2 cup onions- cover-set aside. Add remaining onions, peppers, and garlic to drippings in pan over medium heat. Cook 10 minutes stirring occasionally. Add more oil if necessary. Return meat to pan add tomatoes and their liquid and remaining ingredients, except cheese and onions. Heat to boiling. Reduce heat to low, cover and simmer 1 1/2 hours or until meat is fork tender, stirring occasionally. Spoon chili into large bowl sprinkle cheese on top for garnish. Pass reserved onion to sprinkle over each serving.

 

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THE DEVIL'S CHILI

 

Recipe By :

Serving Size : 6

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Onions -- grated

1 Garlic clove -- minced

1 Shallot bulb -- minced

3 large Scallions -- minced

1 large Bell pepper -- chopped

1 ounce Olive or other salad oil

2 quarts -- water

1 pound Kidney, pink or pinto beans -- washed, sorted and s

1 large Bay leaf -- crushed

1 teaspoon Miso paste

1 teaspoon Mild or hot curry

1 teaspoon Basil

1 tablespoon Paprika

Chili powder to taste

Salt and pepper to taste

3 large Tomatoes; chopped -- OR

1 can (15 oz) peeled tomatoes

1 can (15 oz) tomato sauce

 

In a large saucepan, saute onions, garlic, shallot, scallions, and green pepper in oil. Add water, beans, and seasonings. Simmer for 1 1/2 hours.

Add tomatoes and tomato sauce. Simmer for 1 hour more or until fork-tender. For spicier chili, use 2 or more cloves of garlic. Serve piping hot.

 

Serves 6 From DEEANNE's recipe files

 

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THIRTY MINUTE CHILI

 

Recipe By :

Serving Size : 4

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound ground beef

1 cup chopped onion

2 (14 1/2 oz.) cans peeled tomatoes

1 (8 oz.) can tomato sauce

1 (15 1/2 oz.) can kidney beans

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 tablespoons chili powder

2 teaspoons sugar

 

Brown ground beef and onion. Drain off fat. Stir in tomatoes and tomato sauce and beans. Add salt, pepper, chili powder and sugar. Bring to boil.

Reduce heat and simmer 30 minutes.

 

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Three Alarm Chili

 

Recipe By : TJ Hill - Appetites Catered

Serving Size : 12

Categories : Rice And Bean Dishes Cheese Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 No. 10 can tomato puree

1 No. 10 can canned crushed tomatoes

6 pounds ground round

2 cups onion -- minced

1 cup hot chile powder

1/4 cup dried oregano

1 No. 10 can canned kidney beans -- drained

2 teaspoons kosher salt -- to taste

2 tablespoons pepper -- to taste

2 cups cheddar cheese -- grated

8 ounces sour cream

4 cups sweet onion -- minced

 

Combine beef and onions in a stockpot, over a moderate flame. Heat and stir for 15-20 minutes, until browned. Stir in remaining ingredients. Bring to a boil, reduce heat, and simmer for 2 hours. Serve hot, garnished with grated cheddar cheese, sour cream, and minced sweet onions.

 

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THREE BEAN CHILI

 

Recipe By :

Serving Size : 6

Categories : Main Dish Chili

Ethnic

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces Heinz HomeStyle Brown Gravy

16 ounces Tomatoes

1 tablespoon Chili powder

15 ounces Spicy Chili beans

15 ounces Garbanzo beans -- drained

15 ounces Pinto or kidney beans

4 ounces Chopped green chilies

Yogurt or sour cream

Sliced green onions

Shredded cheese

 

Combine gravy, tomatoes and chili powder in 3-quart saucepan. Bring to a boil, then stir in beans and chilies. Cover; simmer 15 minutes, stirring occasionally. Serve with desired toppings.

 

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True Texas Chili

 

Recipe By :

Serving Size : 4

Categories : Meats Alcohol

Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Vegetable oil

2 pounds Ground Beef

2 medium Onions -- chopped

2 Garlic cloves -- finely chop

28 ounces Tomatoes -- whole

12 ounces Beer

5 tablespoons Chili powder

2 Jalapeno chili -- seed & chop

1 tablespoon Cumin

2 teaspoons Paprika

1 teaspoon Sugar

Cayenne pepper (optional)

Cheddar cheese -- shredded

Red onion -- chopped

Avocado -- sliced

 

Heat oil in 6-quart saucepan. Add ground beef, onions and garlic and saute until meat is browned. Stir in next 7 ingredients and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, about 45-55 minutes. Taste and season with salt, pepper and cayenne pepper, if desired. Ladle into bowls. Garnish with cheese, onion and avocado, if desired. Makes about 8 cups.

 

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Turkey Chili (No Beans)

 

Recipe By : LMEStead

Serving Size : 1

Categories : Chili Ground Chicken

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 oz ground turkey

1/2 c chopped onion

1 c drained canned Italian tomatoes -- seeded/chopped

1/2 cup tomato sauce -- and water

2 tsps. chili powder

1 tsp. each Worcestershire sauce & -- white wine vinegar

1 bay leaf

1/4 tsp. each salt and garlic powder

1/8 tsp. each ground cinnamon, ground allspice, & -- crushed red

 

Spray 3-quart saucepan with nonstick cooking spray and heat over medium-high heat; add turkey and onion and, using back of a wooden spoon to crumble meat, cook, stirring occasionally, until turkey is browned, about 5 minutes. Add remaining ingredients and stir well to combine. Reduce heat to low and let simmer, stirring occasionally, until chili is thick, 25 to 30 minutes. Remove bay leaf before serving.

 

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NOTES : Serves 2. Each serving provides 2 1/2 protein exchanges, 2 1/2 vegetable exchanges, Per serving: 231 calories, 11 g. fat. Note: may be forzen for future use. Just thaw and reheat. From Weight Watchers Favorite Recipes book. It was submitted by Delma Caylor of Lebanon, Indiana.

 

 

TWO-MEAT, TWO BEAN CHILI

 

Recipe By :

Serving Size : 25

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 pounds Ground round

2 pounds Hot or sweet Italian sausage -- removed from casings

3 Large onions -- chopped

2 Medium sweet red bell pepper -- seeded and chopped

2 Medium green bell peppers -- seeded and chopped

2 Fresh hot green chili pepper -- seeded and minced

4 Garlic cloves -- minced

1/3 cup Chili powder

1 tablespoon Salt

2 teaspoons Dried oregano

2 teaspoons Ground cumin

2 Bay leaves

3 cans (28-oz) whole tomatoes with -- tomato puree, undrai

1/2 cup Yellow cornmeal

2 cans (16-oz) pink beans -- drained

2 cans (16-oz)_black beans -- drained

 

In a large soup kettle, cook the ground round, sausage, onions, red and green pepeprs, chili peppers, and garlic over medium-high heat, stirring often, until the meat is seared (but not browned), about 10 minutes. Pour off excess fat. Add the chili powder, salt, oregano, cumin, and bay leaves and stir for 1 minute. Add the tomatoes with their puree, breaking up the tomatoes with a spoon. Bring to a simmer. Reduce the heat to low and cook, stirring often, until the liquid is reduced, about 1-1/2 hours. In a small bowl, combine the cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pink and black beans into the chili.Cook, stirring occasionally, until the chili is thickened, about 10 minutes. (The chli can be made up to 3 days ahead. If desired, scrape off and discard the solidified fat that rises to the surface. Reheat the chili gently on top of the stove before serving.) Makes about 25 servings.

 

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Veal Chili

 

Recipe By :

Serving Size : 1

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

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-- Veal Chili

1 tablespoon Vegetable Oil -- PLUS 1 t Vege

 

 

Minced 4 ea Garlic; Cloves 1 1/2 lb Veal; Ground 1 c Celery; Minced 1 c Green Bell Peppers; Minced 1 c Tomatoes; Crushed, Canned 1 c Vegetable Juice; Mixed 2 t Chili Powder; Or To Taste 1 t Cumin; Ground 1/2 t Salt 1/2 t Hot Sauce; Or To Taste 1/4 t Pepper 12 oz Red Kidney Beans; * * Red Kidney beans should be canned. Drain and rinse them.

 

In a 4-quart saucepan, heat vegetable oil; add onions and garlic and saute until onions are translucent, about 5 minutes. Add ground veal and saute until browned, stirring constantly to break up veal. Stir in remaining ingredients except kidney beans and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Stir kidney beans into veal mixture and cook until heated, about 5 minutes. While beans are heating, warm 4 soup bowls. Serve chili in heated bowls.

 

Each serving is equivalent to: 1 serving Fats; 1/4 cup Limited Vegetables; 4 oz Veal; 1 1/2 servings Vegetables; 1/4 serving Bonus; 1 serving Bread Substitutes.

 

Per Serving: 447 calories, 39 g protein, 20 g fat, 27 g carbohydrate, 869 mg sodium (estimated).

 

Variation: Beef Chili--Substitute 1 pound cooked ground beef (rare) for the ground veal.

 

Per Serving: 486 calories, 39 g protein, 25 g fat, 27 g carbohydrate, 889 mg sodium (estimated).

Converted by MMCONV vers. 1.40

 

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Vegetarian Chili

 

Recipe By :

Serving Size : 8

Categories : Chili

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups Kidney beans,dried -- soaked

3 teaspoons Salt

1 cup Tomato juice

1 cup Bulghur -- raw

2 tablespoons Olive oil

2 Onions,med -- coarsely chopped

4 Garlic cloves,medium -- crushed

3 Celery stalks -- coarse chopped

3 Carrots -- coarsely chopped

4 Tomatoes -- coarsely chopped

1 tablespoon Lemon juice -- fresh

2 tablespoons Red chile,hot -- ground

3 tablespoons Red chile,mild -- ground

1 teaspoon Cumin -- ground

1/2 teaspoon Oregano,dried -- pref. Mexican

1 teaspoon Basil -- dried

Black pepper -- freshly ground

1 1/2 Bell pepper(s)

 

1. Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour. Watch the water level and add more, if necessary, to keep the beans from scorching.~ 2. Meanwhile, place the tomato juice in another saucepan and bring to a boil over medium heat. Remove from the heat immediately and add the bulghur to the juice. Cover and let stand for 15 minutes. It should be slightly crunchy. Set aside.~ 3. Heat the olive oil in a large heavy pot over medium heat. Add the onions and garlic and cook until the onions are translucent. Add the celery, carrots, tomatoes, lemon juice, and all the spices - including the remaining salt - to the onions and cook, covered, until the vegetables are nearly tender, about 10 to 15 minutes. Add the bell peppers and continue cooking another 10 minutes.~ 4. Add the kidney beans, the water in which they cooked, and the bulghur to the vegetables in the large pot. Stir the mixture thoroughly and simmer for 30 minutes over low heat.

The chili may be thick - add water as necessary and stir occasionally making sure the bulghur does not stick to the bottom of the pot. Taste and adjust seasonings.~

 

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VENISON CHILI

 

Recipe By :

Serving Size : 4

Categories :

Amount Measure Ingredient -- Preparation Method

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2 pounds venison ground up

Bacon drippings

Juice of 1 lemon

1 large onion -- chopped

2 cloves garlic -- minced

Salt and pepper to taste

1/2 cup flour

3 tablespoons chili powder

1 teaspoon comino seed

1/2 teaspoon oregano

1 (46 oz.) can tomato juice

2 (#2) cans kidney beans

3 cups water

 

 

Sprinkle meat with lemon juice. Brown venison in bacon drippings; add onion, garlic, salt and pepper. Cook until well browned, then add flour and spices; mix well. Add tomato juice, beans and water.

Simmer about 2 hours, stirring occasionally.

 

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Wednesday Chili (Wendy's)

 

Recipe By :

Serving Size : 6

Categories : Meats Chili

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons Oil

1 1/2 pounds Ground round

10 ounces Can French onion soup -- not creamy

1 tablespoon Chili powder

2 teaspoons Ground cumin

1/2 teaspoon Pepper

1 dash Tobasco

21 ounces Can red kidney beans undrain

6 ounces Can tomato paste

8 ounces Can tomato sauce

 

Blend soup and spices in blender then add to browned meat. Heat 20 min on low. Mash meat to rice size. Add kidney beans, tomato paste and tomato sauce. Heat thoroughly, about 30 min. STEAK & SHAKE STYLE: Stir in 2 t Hershey's cocoa powder & 10 oz Coke.

 

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Wild Card Chili

 

Recipe By :

Serving Size : 1

Categories : Chili Beef

Chilibeef

 

Amount Measure Ingredient -- Preparation Method

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1 pound Chopped Beef

16 ounces Can Red Beans

8 ounces Can Tomato Sauce

1 teaspoon Chopped Red Pepper

1 teaspoon Garlic Salt

1/8 teaspoon Cayenne

1 tablespoon Molasses

2 cups Chopped Onion

16 ounces Can Refried Beans

1 cup Water

2 teaspoons Salt

1/8 teaspoon Pepper

3 tablespoons Chili Powder

 

Brown beef with onions in a Dutch oven; pour off fat.

Add remaining ingredients; cover and simmer for 1 hour, stirring occasionally. From: Pat Stockett Date: Wed, 10-1

 

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WILD MUSTANG CHILI*

 

Recipe By :

Serving Size : 8

Categories : Chili Tex-Mex

Main Dish Meats

 

Amount Measure Ingredient -- Preparation Method

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3 1/2 pounds Rough ground chuck beef

3 Medium onions chopped

4 Cloves of garlic minced

3 ounces Whiskey

2 ounces Rum

1 tablespoon Oney

1 teaspoon Estle's cocoa powder

4 tablespoons Round cumin

1/2 teaspoon Round cloves

1/2 teaspoon Round sage

1 teaspoon Alt to taste

1 Juice of 1 lemon

1 Fresh Jalapeno~ seeded and c

4 Jalapeno~ peppers whole

1 teaspoon Lack pepper

1 1/2 cups Tewed -- sliced tomatos

2 cups Omato sauce

1/2 cup Omato paste

1/2 cup Hopped green Bell peppers

 

Saute the meat, onions and Bell peppers together. Add this to the large cooking pot into which you have combined all the other ingredients. Bring to a boil for 2-3 minutes, reduce heat, and cook for 40 minutes.

Be sure to stir frequently. Salt to taste. Raise heat to high and bring to a boil for 2 minutes.

 

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WORLD'S BEST (MOM'S) CHILI

 

Recipe By :

Serving Size : 4

Categories :

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

2 large yellow onions -- coarsely chopped

1 large green pepper -- coarsely chopped

6 stalks celery with leaves -- sliced

Any leftover vegetables -- cooked (corn, green

1 (16 oz.) can peeled tomatoes squished

1 (28 oz.) can diced tomatoes

1 (16 oz.) can beef stock (or homemade!)

1 to 2 tbsp. tomato paste -- to thicken to taste

1 (28 oz.) can dark red kidney beans

1 (15 oz.) can kidney, black -- pinto or other beans

1/2 teaspoon paprika

1 tablespoon crushed garlic -- fresh

1 tablespoon Worcestershire sauce or more to taste

1 tablespoon chili powder -- adding more to taste

2 tablespoons steak sauce

Tabasco sauce to taste -- several dashes, 1/8

Salt & freshly ground black pepper to tast

(1 lb. cooked lean ground beef -- VERY optional)

 

Heat large pot over medium heat. Add oil immediately, followed by the onions, green pepper and celery with leaves; cook 5 minutes. Add any additional cooked leftover vegetables, peeled and squished tomatoes, diced tomatoes and all remaining ingredients. Bring chili to a boil, reduce heat and simmer for at least 1 hour. Adjust seasoning to taste. Serve hot with any number of condiments or alone. (Cooked spaghetti noodles or rice, cheddar cheese, sour cream, jalapeno peppers, etc.) I think a heavy moist cornbread is a must! 8 servings.

 

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