Chili Recipes

* Exported from MasterCook *
$20,000 Prize-Winning Chili
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
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 Wylers 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 :
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3 medium onions -- diced
2 medium green peppers -- diced
2 large stalk celery -- diced
2 small clove garlic -- minced
1/2 small fresh jalapeno peppers
8 pounds lean chuck -- ground coarsely
1 7 oz can diced green chilies
1 14 1/2 ounce stewed tomatoes
1 15 ounce ca tomato sauce
1 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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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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1981 Winning Recipe Chili
Recipe By :
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2 1/2 pounds beef brisket -- 1" cubes
1 pound lean pork -- ground
1 large onion -- chopped fine
2 tablespoons Wesson oil
garlic cloves -- minced
2 tablespoons diced green chilies
8 ounces tomato sauce
salt and pepper to taste
beef bouillon cube
12 ounces Budweiser beer
1 1/4 cups water
2 1/2 tablespoons ground cumin
1/8 teaspoon dry mustard
1/8 teaspoon brown sugar
oregano -- pinch
In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot
Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients.
Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili
is thick and bubbly. Stir occasionally.
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30 Minute Chili
Recipe By :
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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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A.j.foyt's 500-Mile Chili
Recipe By :
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3 pounds stewing beef -- cubed
1 pound chorizo(spanish sausage)
1 large onions -- diced
1 cloves garlic -- minced
jalapeno pepper -- peel+diced
3 tablespoons olive oil
1/2 teaspoon cayenne
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 tomato
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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Amarillo Chili
Recipe By :
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4 bacon,slices -- 1/2" pieces
2 onion(s)
1 garlic clove
1/2 pound pork shoulder -- coarse grind
1 pound beef round -- 1/2" strips
1/2 pound beef chuck -- coarse grind
4 cans green chiles -- whole
1 tablespoon red chile,hot -- ground
2 tablespoons red chile,mild -- ground
1 teaspoon oregano,dried -- pref. mexican
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
12 ounces tomato paste
3 cups water
16 ounces pinto beans
1. Fry bacon in a large, deep heavy pot over medium heat. When the bacon
has rendered most of its fat, remove the pieces with a slotted spoon,
drain on paper toweling and reserve.~ 2. Add the onions and garlic to the
bacon fat and cook until the onions are translucent.~ 3. Add the pork and
beef to the pot. Break up any lumps with a fork and cook over medium-high
heat, stirring occasionally, until the meat is evenly browned.~ 4. Stir in
the remaining ingredients except the beans and the bacon. Bring to a boil,
then lower the heat and simmer, uncovered, for 2 hours. Stir
occasionally.~ 5. Taste and adjust seasonings. Stir in the beans and the
bacon, and simmer for 1/2 hour longer.~
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Amigos Chili
Recipe By :
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2 pounds ground beef
1 cup onion -- chopped
1 tablespoon garlic -- chopped
1/4 cup chili powder
1 tablespoon ground cumin
1 28 oz. can crushed tomatoes with -- added puree
1 1/2 cups beef broth
2 cups fresh or frozen corn kernels
1 15 1/4 oz. c kidney beans -- drained
1/4 cup fresh cilantro -- chopped
Cook beef in heavy large pot over med. heat until brown, crumbling with
fork, about 10 mins. Add onion, garlic, chili powder, and cumin and cook
5 mins., stirring frequently. Mix in crushed tomatoes, beef broth, corn,
and kidney beans and bring to boil. Reduce heat and simmer until
thickened, about 30 mins. Mix in cilantro.
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Annie Little John's Chili
Recipe By :
Categories :
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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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Arcadian Eight Bean Chili
Recipe By :
Categories :
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1/4 pound each, beans: kidney, white
1/4 cup paprika
1 pound bacon
5 onions, lg -- peeled chopped
2/3 cup garlic -- minced
1/4 cup coriander seed -- toasted grnd
1/4 cup cinnamon -- ground
red, pinto, navy -- cranberry
1/4 cup pepper, cayenne -- or to taste
1/2 cup peppers -- grnd dried poblano
108 ounces tomatoes, italian plum -- with
12 ounces beer
5 pounds beef -- lean ground
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 tomato 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.
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Austin Chili
Recipe By :
Categories :
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4 pounds grd round
28 ounces stewed tomatoes
2 large onions
4 garlic cloves
1/2 cup flour
2 cans ranch beans
12 ounces beer
2 tablespoons oregano
2 tablespoons cumin
1 tablespoon cayenne
2 teaspoons salt
Saute onions and garlic in oil. Brown meat and add ingredients, except
for beans. Simmer for two hours and then add beans before serving.
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Australian Dinkum Chili
Recipe By :
Categories :
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1/2 pound bacon -- packaged
2 tablespoons oil -- vegetable
2 onions,med -- coarsely chopped
1 celery stalk -- coarse chopped
1 bell pepper(s)
2 pounds top beef sirloin -- 1" cubes
1 pound beef -- hamburger grind
1 pound pork -- hamburger grind
4 tablespoons red chile,hot -- ground
2 garlic cloves,med -- fine chop
1 tablespoon oregano,dried -- pref. mexican
1 teaspoon cumin -- ground
2 cans beer -- pref. aus.(12oz ea)
1 can tomatoes -- whole(14 1/2oz ea)
3 teaspoons brown sugar
1 boomerang(opt but authentic)
1. Fry the bacon in a skillet over medium heat. Drain the strips on paper
toweling and cut into 1/2" dice and reserve.~ 2. Heat the oil in a large
heavy pot over medium heat. Add the onions, celery, and green pepper and
cook until the onions are translucent.~ 3. Combine all the beef and pork
with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice
mixture to the pot. Break up any lumps with a fork and cook, stirring
occasionally, until the meat is evenly browned.~ 4. Add the beer,
tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the
heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot
14 times each hour from this point on. (This is definitely optional adding
no noticeable flavor, just a touch of authenticity and humor.) Stir for 3
minutes. Taste, adjust seasonings, and add more beer if desired. Simmer
for 2 1/2 hours longer.~ 5. Add the brown sugar and simmer for 15 minutes
longer, vigorously waving the boomerang over the pot.~
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Authentic Texas Border Chili
Recipe By :
Categories :
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3 tomatoes -- med
1 onion,burmuda,lg -- fine chop
1/4 teaspoon oregano,dried -- pref. mexican
2 teaspoons paprika
5 garlic cloves,lg -- fine chop
4 pounds beef shank -- coarse grind
1 tablespoon lard,butter -- or bacon drippings
4 scallions,in bunches -- chopped
5 bell pepper(s)
5 serrano chiles -- fresh
1 pound chorizo sausage or
1 pound sausage,hot -- non-italian
2 teaspoons salt
3 tablespoons cumin seeds
beer
water
1. Puree the first four ingredients plus one clove of the garlic in a
blender or food processor (using the steel blade). Scrape the mixture into
a large heavy pot and add the beef.~ 2. Melt the lard, butter, or bacon
drippings in a heavy skillet over medium heat. Add the scallions, bell
peppers, serrano chiles, sausage, and the remaining garlic, and cook until
the onions are translucent and the sausage is browned.~ 3. Place the cumin
seeds in a 300' oven for a few minutes until lightly browned. Remove seeds
from the oven and crush them with a mallet. Stir the vegetables into the
beef and tomato mixture. Add the salt ground chile, cumin, and enough
water or beer to cover. Bring to a boil over medium-high heat, then lower
the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust
seasonings.~
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Baked Chili
Recipe By :
Categories :
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-----chili-----
3 tablespoons suet
1/3 cup green pepper -- cut in strips
1 cup chopped onion
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon msg (may omit)
1 bay leaf
10 milliliters garlic -- chopped
1 16 ounces cn kidney beans
2 cups tomatoes -- chopped
-----topping-----
1/3 cup flour
2 teaspoons sugar
1/2 teaspoon baking powder
3/4 cup yellow cornmeal
1 egg -- beaten
1/3 cup buttermilk
Melt suet in large, heavy pot. Add meat, peppers, onions, chili powder,
salt, pepper, MSG, bay leaf, and garlic. Brown meat mixture until peppers
and onions are tender. Add beans, cover and simmer for 1 hour. Stir
occasionally. Preheat oven to 375F. Combine flour, sugar, baking powder
and cornmeal until well blended. In a separate bowl, combine egg and
buttermilk. Pour egg mixture into flour mixture and beat until smooth. Let
stand for 5 minutes. Pour chili filling into 9x13-inch cake pan. Spoon
topping over chili and spread to touch sides. Bake for 30 minutes or until
cornmeal crust turns golden.
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Beef And Macaroni Chili
Recipe By :
Categories :
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1 cup macaroni -- raw
1/2 pound ground beef
1/2 teaspoon garlic powder
1 teaspoon chili powder
1 pinch salt
1 pinch pepper -- freshly ground
1 can tomato soup
1 ounce mozzarella cheese 15% mf
Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain
off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook
on low about 5 minutes. Add cooked macaroni and tomato soup. Heat
thoroughly. Just before serving add grated cheese. Cover and heat until
cheese melts.
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Bert Greene's Peppered Chili
Recipe By :
Categories :
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7 tablespoons butter
4 onions -- finely chopped
1 bell pepper(s)
1 1/4 pounds beef round -- hamburger grind
1 tablespoon oil -- vegetable
1 1/2 pounds beef shoulder -- 2"x1/2" strips
3 tomatoes,lg -- chopped
1 teaspoon sugar
1 bay leaves
4 basil leaves,fresh -- chopped
thyme -- dried
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon allspice
2 tablespoons chile caribe
1 teaspoon soy sauce
1/2 teaspoon hot pepper sauce -- liquid
6 serrano chiles,frsh -- fin chop
1/2 cup red wine -- dry
3/4 cup beef broth
1 teaspoon salt
1/2 teaspoon black pepper -- freshly ground
3 cups kidney beans,cooked -- drained
1. Melt 3 tablespoons of the butter in a large heavy skillet over medium

heat. Add half the garlic, half the onions, and all the green pepper and
cook for 5 minutes.~ 2. Make a large well in the center of the vegetables
and place the ground beef in the center. Raise the heat and cook, stirring
and scraping the skillet with a metal spatula. Gradually stir in the
surrounding vegetables and cook until the meat is evenly browned. Transfer
this mixture to a Dutch oven.~ 3. Heat the vegetable oil and 1 tablespoon
of the butter in the skillet. Saute the beef shoulder, a few strips at a
time, over high heat until it is well browned. Transfer the strips to a
plate as they are done. Lower the heat, then wipe out the skillet with
paper toweling. Return beef strips to the skillet. Stir in the ground
chile and cook 3 minutes over low heat. Transfer to the Dutch oven.~ 4.
Melt the remaining butter in the skillet over medium heat. Add the
remaining onions and garlic and cook for 3 minutes. Stir in the tomatoes,
sugar, and bay leaf and cook for 10 minutes. Transfer the mixture to the
Dutch oven.~ 5. Stir all the remaining ingredients except the beans into
the Dutch oven. Bake, covered, in a 300' oven for 3 hours.~ 6. Stir in the
beans; bake 1/2 hour longer.~
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Buffalo Chili
Recipe By :
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1/4 cup sunflower oil
6 pounds ground buffalo meat
1/2 cup flour
3 cups water
1/4 cup minced garlic
3/4 cup green bell pepper
3/4 cup red bell pepper
1/2 cup green chili peppers
3/4 cup jalapeno peppers
5 cups tomato sauce
3 diced onions
1/2 cup beef broth
1/2 cup paprika
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
4 teaspoons salt
2 teaspoons dried chilies
Saute Buffalo meat, sunflower oil and flour together until meat is cooked.
Add remaining ingredients and simmer for 1 hour.
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Buzzard's Breath Chili
Recipe By :
Categories :
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3 tablespoons lard,butter -- or bacon drippings
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
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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C.v. Woods World Championship Chili
Recipe By :
Categories :
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3 pounds chicken
1 1/2 quarts water
1/2 pound beef suet
1/4 cup celery -- finely chopped
2 teaspoons sugar
1 teaspoon cilantro
1 teaspoon thyme
1 cup beer
2 garlic cloves -- chopped
juice of lime
1 teaspoon oregano
1 tablespoon cumin ground
1/2 teaspoon msg
7 cups tomatoes, peeled -- chopped
5 pounds pork chops, ctr cut -- thin
4 pounds flank steak
3 onions, medium -- 1/2" pieces
3 green peppers -- 3/8" pieces
1 pound jack cheese -- shredded
6 green chiles -- long
Cut chicken into pieces and combine with Water in large saucepan. Simmer 2
hours then strain off broth. In 2 qt saucepan combine celery, Tomatoes and
Sugar and simmer 1 1/2 hours. Boil chiles 15 min until tender, remove
seeds and cut in 1/4 in squares. Mix Oregano, Cumin, MSG,Pepper, Salt,
Chili powder, cilantro and thyme with Beer until all lumps are dissolved.
Add tomato mixture, chiles, Beer mixture and garlic to chicken broth. Melt
suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add
1/2 Pork chops and brown. Repeat for remaining Pork chops. Add Pork to
broth mixture and cook slowly 30 min. Trim all fat from flank steak and
cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at
a time. Add to Pork mixture. Return to simmer and cook slowly about 1
hour. Add Onions and Green Peppers, simmer 2-3 hours longer, stirring with
wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours.
Reheat Chili before serving. About 5 minutes before serving time, add
cheese. Just before serving, add lime juice and stir with wooden spoon.
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C.w. Gregg's Chili
Recipe By :
Categories :
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1 pound hamburger meat
dried chili pods
1/2 cup warm water
1 tablespoon oregano
1 teaspoon cumin
1 cloves garlic -- chopped
4 tablespoons flour
1 can tomato sauce (large can)
1/4 cup red wine
Hint: to test chili pod's heat, take a small nibble of dry chili in your
mouth, when cooked, it will about double in strength. Brown hamburger meat
in large skillet. While browning, make chili paste. Take 6-8 dried chili
pods, remove some seeds, leave some in for flavor. Remove stems. Put in
blender with about 1/2 cup warm water or so just enough to make a paste.
Too wet will be difficult. When hamburger meat is browned, drain fat. Add
chili paste, oregano, cumin and garlic cloves. Add salt to taste. Brown
mixture well, Don't burn!Add 4 tablespoons of flour. Brown this,
immediately remove from heat. In another large saucepan, add tomato sauce
and red wine. Add browned mixture. Simmer,simmer,simmer(3 hours or more)
you can do this in s slow cooker. Thin if necessary, salt to taste, adjust
cumin and oregano as needed, these flavors strengthen with cooking(cumin
tends to add a sweet hint of taste.)Salt enhances all flavors Hint: buy
more tomato sauce than you need, if chili is TOO hot when done, add more
tomato sauce. Serve with sour cream, grated mild cheddar cheese or
whatever you like.Hint: drink iced tea with chili,it's the best beverage
for hot mouth!
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Capitol Punishment (Chili)
Recipe By :
Categories :
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2 tablespoons paprika
2 tablespoons msg
4 tablespoons cumin
4 tablespoons beef bouillon
24 ounces beer
2 cups water
1 pound beef chuck -- cut in 1/4" cube
4 pounds ground chuck
2 pounds ground pork
2 large onions -- finely chopped
10 garlic cloves -- fine chop
1 tablespoon oil
1 tablespoon sugar
1 teaspoon coriander seed
1 teaspoon Louisiana red hot sauce
1 tablespoon 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
ground meat in 1 lb or 1 1/2 lb batches. Brown beef cubes in grease from
browned ground meat. Drain all meat and add to simmering spices. Continue
until all meat is done. Saute chopped onion and garlic in 1 Tb Oil. Add to
onions and garlic to meat-spice mixture. Add Water as needed. Simmer 2
hours. Add sugar, coriander seed, hot sauce and tomato sauce. Simmer 45
minutes. 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.
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Carroll Shelby's Chili
Recipe By :
Categories :
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1/2 pound suet or
1/2 cup oil -- cooking
1 pound beef round -- coarse grind
1 pound beef chuck -- coarse grind
1 can tomato sauce(8oz ea)
1 can beer(12oz ea)
1/4 cup red chile,hot -- ground
2 garlic cloves -- finely chopped
1 onion,small -- finely chopped
1 1/4 teaspoons oregano,dried -- pref. mexican
1 1/2 teaspoons cumin -- ground
cayenne pepper
3/4 pound monterey jack cheese -- grated
1. Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over
medium-high heat. Remove the unrendered suet and add the meat to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the
meat is evenly browned.~ 2. Add the tomato sauce, beer, ground chile,
garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt.
Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered,
for 1 hour. Stir occasionally.~ 3. Taste and adjust seasonings, adding the
cayenne pepper. Simmer, uncovered, 1 hour longer.~ 4. Stir in the cheese
and the remaining 1/2 teaspoon of the cumin. Simmer 1/2 hour longer,
stirring often to keep the cheese from burning.~
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Cheap Cheap Chili
Recipe By :
Categories :
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3/4 pound ground raw turkey
1 onion -- chopped
1 bell pepper -- chopped
2 cups red beans; can -- undrained
1/4 cup water
pepper & salt or garlic salt
2 teaspoons or 3 t chili powder
1 garlic clove; minced -- opt
dried oregano -- opt
cumin seed -- opt
Defrost ground turkey, if frozen. Spray a large non-stick skillet with

cooking spray for no-fat frying. Spread th turkey meat in a shallow layer.
Brown the meat over moderate heat; break into chunks and turn to brown
evenly. Stir in remaining ingredients. Cover and simmer 45 minutes.
Uncover and continue to simmer until thick.
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Chernobyl Chili
Recipe By :
Categories :
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3 large onions -- diced
1/2 cup green pepper -- diced
6 garlic cloves -- pressed
2 pounds crushed tomatoes
1 pound whole tomatoes -- cut up
2 1/2 pounds light red kidney beans -- not drained
2 tablespoons brown sugar
3 tablespoons sugar
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, green pepper, and

garlic for 15 minutes on full power. Drain off and reserve a cup of two of
liquid. Break up any remaining large chunks of meat. 2. Add remaining
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 reserved 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 their 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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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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<RcpE name="Chicken Chili" author="">
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Chicken Chili
Recipe By :
Categories :
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1 pound skinned & boned chicken
breasts cut into 1 inch
cubes
2 tablespoons corn oil
4 medium onions -- chopped
2 large green peppers -- coarsely
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 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 Burning. 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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Chile Caribe
Recipe By :
Categories :
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chiles -- dried
1. Rinse, dry, and remove the stems, then crush or tear the dried chiles
with your hands into little pieces (approximately 1/2 inch). Chile caribe
can contain a portion of the seeds of the pepper. Red pepper flakes, sold
in most supermarkets, have the look of chile caribe but are usually the
Italian type pepper and impart a different flavor.~
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Chili
Recipe By :
Categories :
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1 pound lean ground beef
1 tablespoon butter or margarine
1 med onion -- finely chopped
1 medium green or red pepper*
1 16 ounce ca kidney beans -- drained
1 16 ounce ca tomatoes**
1 8 ounces can tomato sauce
1 clove garlic -- minced
1 small bay leaf
1/2 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon dried basil
1/4 teaspoon crushed oregano leaves
2-3 t chili powder *Finely chopped **drained, cut into bite size
pieces In a heavy pot melt butter. Crumble meat into pot. Cook a few
minutes until meat is no longer pink. Remove. To the pot, add onion and
pepper. Cook a few minutes, stirring, until vegetables are soft. Add meat.
Stir to combine. Add remaining ingredients. Heat to a boil.Reduce heat.
Cook, stirring occasionally, at least 45 minutes. Remove bay leaf. Serve
immediately.
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Chili 1
Recipe By :
Categories :
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1/2 cup chopped onion
1/4 cup chopped green pepper
1 can (1-lb) tomato sauce
1 can (1-lb) stewed tomatoes
1 can (1-lb) drained kidney beans
2 1/2 teaspoons chili powder
1/4 teaspoon ground black pepper
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, tomatoes, 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 :
Categories :
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1 1/2 pounds ground beef, chicken -- or
turkey
2 cups water
1 tablespoon curry powder
3 diced tomatoes
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 tomatoes and beans;
heat through. Stir in onions. Ladle into serving bowls and sprinkle on
cheese.
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Chili 3
Recipe By :
Categories :
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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
1 teaspoon ground cumin
1 teaspoon oregano
bay leaf
4 cups canned tomatoes
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, tomatoes,
vinegar and crushed hot pepper. Bring to a boil and cook for 1 hour,
stirring occasionally.
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Chili 4
Recipe By :
Categories :
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1 pound ground round
1 small chopped onion
1/2 teaspoon chili powder
3/4 cup water
1/4 cup catsup
Mix all ingredients well. Place in a crockpot or slow cooker. Cook for 4
hours, stirring often until done. A condiment for hot dogs or hamburgers.
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Chili 5
Recipe By :
Categories :
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2 chopped onions
2 z.crushed tomatoes
2 z. pinto beans
1 12 oz. can tomato paste
5 tablespoons powdered chili
garlic powder
BROWN BEEF, AND REMOVE FAT. FRY ONIONS UNTIL SOFT. ADD GARLIC POWDER TO
TASTE, AND THE REST OF THE INGREDIENTS. SIMMER 2 HOURS, STIRRING
OCCASIONALLY.
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Chili 6
Recipe By : Susan McKinnon

Categories :
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3 tablespoons butter -- or salad oil
1 large onion -- chopped
1/2 cup chopped celery
1 green pepper -- chopped
1 pound ground beef -- or more to taste
1 large canned tomatoes
1 small canned tomatoes
1 teaspoon salt
2 teaspoons sugar
3 whole cloves
1 can kidney beans -- or 2 cans
Combine butter in skillet or sauce pan. Add the onion, celery, green
peppers and ground beef, saute until meat is brown but not crusty, drain.
Stir frequently separating meat with a fork. Add the tomatoes, tomato
paste, salt, sugar, cloves and chili powder, blend well. Cover. Over
high heat until the mixture steams, then reduce heat to simmer and cook 45
minutes.
Remove cloves, add kidney beans and simmer 15 minutes longer.
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NOTES : Very good.
Chili A La Becker
Recipe By :
Categories :
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10 milliliters garlic -- crushed
2 tablespoons butter or oil
1 medium onion -- minced
1 large green pepper -- minced
3 mushrooms -- chopped
1/4 cup celery -- chopped (opt)
1 pound pork, minced -- with fat
2 tomatoes (or 3) -- peeled and
-- chopped
2 cups kidney beans (canned)
-- drained
1/2 cup water
salt
Rub heavy skillet with crushed clove of garlic. Melt butter in skillet.
Add onion and green pepper and cook for a few minutes but do not brown.
Add mushrooms and celery and cook without browning. Add pork and cook
until lightly browned. Add chili powder and mix well. Add tomatoes,
beans, water and season to taste with salt. Cover and cook gently 30 to 45
minutes. Makes 4 to 6 servings.
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Chili A La Franey
Recipe By :
Categories :
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1 tablespoon olive oil
1 pound beef,very lean -- coarse grind
1 pound pork,very lean -- coarse grind
3 onions,large -- finely chopped
1 bell pepper(s)
2 celery stalks -- finely chopped
1 tablespoon garlic -- finely chopped
2 bay leaves
2 teaspoons cumin -- ground
3 cups tomatoes with tomato paste
1 cup beef broth
1 cup water
salt
pepper,ground -- fresh
1/2 teaspoon chile caribe
2 tablespoons red chile,ground -- mild-hot
2 cups kidney beans,cooked -- drained
1. If possible, have the beef and pork ground together, or else mix meats
together in a bowl.~ 2. Heat the oil in a large heavy pot over medium
heat. Add the meat to the pot. Break up any lumps with a fork and cook,
stirring occasionally, until the meat is evenly browned.~ 3. Add the
onions, green pepper, celery, garlic, oregano, bay leaves, and cumin. Mix
well.~ 4. Add the tomatoes, broth, water, salt, pepper, caribe, and ground
chile. Bring to a boil, then lower heat and simmer, uncovered, for about
20 minutes. Stir often.~ 5. Add the beans and simmer for 10 minutes
longer. Taste and adjust seasonings.~
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Chili Ala Captain James Mcdonnell
Recipe By :
Categories :
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1 pound bulk mild italian sausage
1 pound ground chuck
1 large yellow onion -- diced
2 garlic cloves -- minced
1 1/2 tablespoons chili powder
1 1/2 cups water
1 tablespoon instant coffee
1 tablespoon sugar
1 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
Brown sausage, ground meat, onion, and garlic in a pot. Add remaining
ingredients; bring to a boil, cover, and simmer 1 1/4 hours. Top with
grated Monterey Jack cheese and finely chopped scallions. Serve over
spaghetti or noodles or just eat with crackers.
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Chili Base
Recipe By :
Categories :
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2 pasilla chili peppers -- fresh
2 anaheim chili peppers -- fresh
2 red bell peppers
2 tablespoons oil
2 medium onions -- diced
4 jalapeno chili peppers
seeded and minced
3 tablespoons garlic -- minced
10 tomatoes -- seeded & diced
2 ancho or pasilla chile
stems and seeds removed
2 teaspoons cumin powder
1 teaspoon cinnamon
salt
Roast, peel and seed the pasilla, Anaheim and red peppers, then dice.
Preheat oven to 325F. Heat the oil in a medium ovenproof skillet over
medium heat, add onions and jalapeno peppers and cook, uncovered until the
onions are translucent, about 5 minutes. Add the garlic, tomatoes, roasted
peppers, dried chiles, cumin, cinnamon and salt. Cover and place in the
325F oven for 30 minutes. Remove the chili base from the oven and scrape
into a bowl. Divide into family portions and place in the freezer for up
to 6 months.
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Chili Bean Soup
Recipe By :
Categories :
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1 pound pinto beans
1 teaspoon garlic salt
1/4 teaspoon thyme
1 10 1/2 ounce beef broth
1 package chili seasoning mix
8 cups boiling water
1 teaspoon onion salt
1/4 teaspoon marjoram
16 ounces tomatoes -- 1 cn
1 cup hot water
Rinse, sort and soak beans overnight. drain and empty them into a large
pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover
and simmer until beans are tender, about 3 hours. (Don't let beans boil
dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use
another day in another way. Mash remaining beans with their liquid. Add
remaining ingredients. Heat 10 minutes to blend flavors.
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Chili Con Carne
Recipe By :
Categories :
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6 tablespoons bacon fat/ shortening
3 medium chopped onions
40 milliliters chopped garlic
1 tablespoon cumin powder
1 tablespoon flour
1 large can tomatoes
3 bay leaves
1 teaspoon salt
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 tomatoes 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 tomatoes at the time you put
in the kidney beans, Serve with a bowl of crackers.
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Chili Con Carne 2
Recipe By :
Categories :
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6 tablespoons bacon fat/ shortening
3 medium chopped onions
40 milliliters chopped garlic
1 tablespoon flour
1 large can tomatoes
3 bay leaves
1 teaspoon salt
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 tomatoes 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 tomatoes at the time you put
in the kidney beans, Serve with a bowl of crackers.
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Chili Con Carne C/P
Recipe By :
Categories :
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3 tablespoons shortening
2 cups chopped onion
2 garlic cloves -- crushed
3 beef bouillon cubes -- crushed
1 1/2 teaspoons paprika
1 teaspoon oregano
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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Chili Con Elote
Recipe By :
Categories :
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1 onion -- chopped
1 clove garlic
1 tablespoon oil
1 diced green pepper
1 teaspoon cumin
1 cup chopped tomato
1 cup corn -- drained
4 cups kidney -- pinto or black beans
1 teaspoon oregano
Saute onion and garlic clove in oil until onion is soft. Crush garlic
clove. Add green peppers and spices, saute another 2-3 minutes. Add
tomatoes and corn. Mash 2 cups of the beans and add to pot along with
whole beans, salt and oregano. Simmer another 30 minutes. If chili without
tears isn't chili for you add more chili powder or cayenne pepper.
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Chili H. Allen Smith
Recipe By :
Categories :
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4 pounds beef sirloin -- coarse grind
4 cups water
3 onions
1 bell pepper(s)
4 garlic cloves
1/2 teaspoon basil
1 tablespoon cumin
1 salt
1 pepper
1. Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot
over medium heat. Add the meat to the pot. Break up any lumps with a fork
and cook, stirring occasionally, until the meat is evenly browned.~ 2.
Stir in the remaining ingredients. Bring to a boil, then lower heat and
simmer, uncovered, for 2 to 3 hours. Stir occasionally and add more water
if necessary. Taste and adjust seasoning.~
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Chili Krieghauser
Recipe By :
Categories :
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2 pounds beef -- ground
1/2 teaspoon salt
1 can soup -- condensed onion
(more to taste)
2 teaspoons cumin
1/2 teaspoon black pepper -- ground
2 cans tomato sauce (8 oz)
1 can kidney beans (21 oz)
2 teaspoons cocoa
8 ounces coca-cola
Brown ground beef for 20 minutes, or until dark and crumbly. Pour off
excess fat. Add salt, onion soup, chili powder, cumin, pepper and tomato
sauce. Simmer for awhile, then add undrained kidney beans, cocoa and Coke.
Simmer until ready.
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Chili N'awlins
Recipe By :
Categories :
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2 pounds ground round beef
1 pound ground pork
5 cups chopped onions
1 1/2 tablespoons chopped garlic
2 cans chopped green chili peppers
3 cans (16 oz) crushed tomatoes
3 tablespoons tomato paste
4 bay leaves -- crumbled
1 tablespoon salt
1 tablespoon grown sugar
2 16 oz cans ) red kidney beans
1 package corn chips
1 head lettuce -- shredded
12 ounces sharp cheddar cheese -- shred
In a large, heavy pot, brown the meat with the onions and the garlic.
Drain off the fat and stir in the chili powder (depending on quality, you
may want more ~ we get real cool stuff up here in the north). Add chilies,
tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown
sugar. Cover the pot and cook for 2 hours over low heat. Add beans and
cook, uncovered, 30 minutes more. Serve with side dishes of corn chips,
shredded lettuce, and shredded Cheddar cheese.
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Chili Our Way
Recipe By :
Categories :
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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
1 in boiling water
10 milliliters garlic
15 ounces part-skim ricotta cheese
1/2 pound part-skim mozzarella cheese -- shredded
1 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 Lamb And Black Beans
Recipe By :
Categories :
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1 3/4 cups black beans -- sorted rinsed
2 quarts water -- or more as needed
2 pounds lamb bones
4 thyme sprigs
4 parsley sprigs
1 bay leaf
3 garlic clove -- crushed
2 onions, lg yel -- chopped
1 1/2 pounds lamb shoulder -- ground
salt as needed
2 tablespoons ginger -- fresh minced
2 tablespoons thyme -- fresh minced or
2 teaspoons thyme -- dried crumbled
1 tablespoon jalapeno, seeded -- deveined
1 1/4 teaspoons marjoram, dried -- crumbled
3/4 teaspoon white pepper -- fresh ground
3/4 teaspoon black pepper -- fresh ground
3/4 teaspoon pepper -- cayenne
2 pounds italian tomatoes -- chopped
1 1/4 cups wine -- light zinfandel
FOR BEANS: Soak Beans overnight in 2 qt. Water. In a large saucepan,

bring Beans to a boil. Add lamb bones and bouquet garni and 1 crushed
garlic clove. Reduce heat and simmer till Beans are tender but not mushy.
Skim occasionally and add more Water if necessary to keep Beans submerged.
2 hrs. FOR CHILI: Heat 3 T. Oil in large heavy saucepan over moderate
heat. Add Onions and cook until soft, about 10 minutes. Add 2 cloves
garlic, minced, and stir about 3 minutes. Transfer Onion and garlic
mixture to a plate, using a slotted spoon. Add remaining Oil to pan.
Increase heat to med. high. Add lamb and cook until no longer pink,
breaking up with spoon, about 6 min. Return Onion mixture to pan; add
Chili powder, Ginger, thyme, red Chili, marjoram, Peppers and allspice.
Stir 5 minutes. Add Tomatoes ( and half of their liquid, if canned). Bring
to a boil then reduce heat and simmer for another 5 minutes. Add 3/4 c of
Zinfandel. Simmer, skimming occasionally, for 30 minutes. Drain Beans and
reserve the cooking liquid. Discard the bones and garni. Add Beans and
remaining Zinfandel to Chili mixture. Salt and season as necessary.
Simmer 30 minutes, adding bean cooking liquid as needed to keep Chili
moist (or soupy, as you like it). This Chili is best made ahead and
allowed to season in the refrigerator for 24 hours. Reheat before serving.
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Chili With White Beans
Recipe By :
Categories :
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6 cups water
1 bay leaf
60 milliliters garlic -- minced
2 teaspoons salt
1 teaspoon oregano
1 teaspoon cumin powder
1/2 pound dry navy beans
1 teaspoon brown sugar
Brown beef thoroughly. Add all remaining ingredients 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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Chili Woody Desilva
Recipe By :
Categories :
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2 tablespoons oil -- cooking
5 onions
4 pounds beef chuck -- coarse grind
5 garlic cloves
4 tablespoons oregano,dried -- pref. mexican
2 teaspoons woodruff
1 tablespoon red chile,hot -- ground
3 tablespoons cumin
2 teaspoons chipenos(pequin chiles)
4 dashes hot pepper sauce -- liquid
water
4 tablespoons corn flour(masa harina)
1. Heat the oil in a large heavy skillet over medium heat. Add the onions.
Season with salt and pepper and cook, stirring, until the onions are
translucent. Remove to a large heavy pot.~ 2. Add the meat to the skillet,
pouring in more oil if necessary. Add garlic and 1 tablespoon of the
oregano. Break up any lumps with a fork and cook over medium-high heat,
stirring occasionally, until the meat is evenly browned. Add this mixture
to the pot~ 3. In a small plastic or paper bag, shake together the
remaining 3 tablespoons of oregano, the woodruff, ground chile, cayenne
pepper, paprika, cumin, and the chipenos. Add the blended spices to the
pot as well as the liquid hot pepper sauce, tomato sauce, and tomato
paste.~ 4. Add enough water to cover. Bring to a boil, then lower the heat
and simmer, uncovered, for at least 2 hours. Taste and adjust seasonings.~
5. Cool the chili and refrigerate it overnight. The next day, skin off the
excess fat. Reheat the chili to the boiling point and stir in a paste made
of the masa harina and a little water. Stir constantly to prevent sticking
and scorching, adding water as necessary for the desired texture.~
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Chocolate Chili
Recipe By :
Categories :
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1 1/2 pounds ground beef
1 cup vegetable oil -or- olive oil
5 medium onions -- chopped coarsely
2 cups tomato juice
3 cups water
3 tablespoons cumin -- ground
3 tablespoons cocoa powder -- unsweetened
3 tablespoons cinnamon
2 tablespoons garlic -- chopped fine
3 tablespoons masa harina
Cook meat about 20 minutes until they lose pink color but not browned.
Place in bowl. Heat oil in same pan and Saute onions until translucent.
Stir meat into onions. Add tomato juice 3 cups of water, the chili powder,
cumin, oregano, cocoa, cinnamon, and salt. Blend. Bring to boil,
uncovered, for an hour. Stir in the garlic, cornmeal, and simmer for 10
minutes.
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Chunky Beef Chili
Recipe By :
Categories :
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2 tablespoons oil
2 1/2 pounds beef chuck; boneless -- cut
1 cup onion -- coarse chopped
1 cup green pepper -- chopped
1 teaspoon salt
2 cans tomatoes -- whole peeled
14 1/2 oz ea
6 ounces tomato paste -- can
1 teaspoon dried oregano leaves
1/2 teaspoon crushed 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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Chunky Chicken Chili
Recipe By :
Categories :
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1 pound chicken breast meat -- cut
bite-sized pieces
1 cup onion -- chopped
1/2 cup celery -- sliced
1/2 cup carrots -- sliced
1 cup fresh tomato salsa -- (see following recip
1 28 ounce ca tomatoes
1 28 ounce ca water
3 teaspoons chili powder
1/2 teaspoon cumin
1/3 bag garbanzo beans (soaked)
4 chicken bouillon 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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Cincinnati 5-Way Chili
Recipe By :
Categories :
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6 bay leaves
1 large onion -- finely chopped
6 medium clove garlic -- finely
1 teaspoon cinnamon
2 teaspoons allspice
4 teaspoons vinegar
1 teaspoon dried whole red pepper -- crushed
2 teaspoons pure ground red chile
1/2 teaspoon dried oregano (preferably -- mexican)
1 6 oz can tomato paste
6 cups water
1 16 oz can 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.
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Cincinnati Chili
Recipe By :
Categories :
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2 tablespoons peanut oil
1 pound ground pork -- lean
1 pound ground beef -- lean
4 onion -- chopped
6 garlic clove -- chopped fine
1 tablespoon cumin seeds -- whole
4 tablespoons chili powder, hot -- commerc'l
3 bay leaf -- whole
2 teaspoons cinnamon
2 teaspoons tabasco
4 tablespoons cocoa powder
2 tablespoons worcestershire sauce
4 tablespoons white vinegar
1 can pureed tomatoes -- 28-ounces
2 pounds kidney beans; soaked -- cooked
salt
Heat a 12-quart heavy stockpot and add the oil. Saute the pork, beef,
onions, garlic, cumin seeds, chili powder and bay leaves until the meat is
barely browned and the onions clear. Drain the fat and discard. Add the
remaining ingredients, including the beans, and bring to a simmer. Cook,
covered, for 1 1/2 hours or until the beans are very tender. You may need
to add water to the dish as it cooks. Now you must decide if you are to
have it one, two, three, four or five way. You might even think up a sixth
way! The additional condiments that you may want are cooked spaghetti,
grated Cheddar cheese and chopped onions.
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Cincinnati Chili Ii
Recipe By :
Categories :
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1 tablespoon oil
1/2 cup onions -- chopped
1 teaspoon cinnamon
1 teaspoon cumin
1/4 teaspoon cloves ground
1 bay leaf
1/2 ounce chocolate unsweetened
2 cans beef broth
1 can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground red pepper
spaghetti -- cooked
cheddar cheese -- grated
Heat oil in a large saucepan over medium heat. Add onion and cook,
stirring frequently, until tender, about 6 minutes. Add beef, in batches
if necessary, and cook, breaking up with a wooden spoon, until browned.
Add remaining ingredients, except spaghetti and cheese. Stir to mix well.
Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours,
stirring occasionally. Best if you now refrigerate overnight. Remove the
bay leaf. Reheat gently over medium heat. Serve over hot, drained
spaghetti. Top with shredded cheddar cheese.
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Cincinnati Chili/Authentic
Recipe By :
Categories :
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1 quart water
2 medium onions -- grated
2 tablespoons vinegar
1 large bay leaf
5 whole allspice
5 whole cloves
1/2 teaspoon red pepper
2 teaspoons worcestershire sauce
1 teaspoon ground cumin seeds
1/2 ounce bitter chocolate
4 garlic cloves
1 teaspoon cinnamon
Add ground beef to water in 4 quart pot; stir until beef separates to fine
texture. Boil slowly for 30 minutes. Add all other ingredients; stir to
blend. Bring to a boil; reduce heat and simmer uncovered about 3 hours.
For last hour the pot may be covered if desired consistency has been
reached. Chili could be refrigerated over night so that the fat can be
lifted from top before reheating and serving. Serve over cooked
spaghetti, top with chopped onions, shredded cheddar cheese (either or
both are optional as are the oyster crackers).
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Cinfully Good Chili
Recipe By :
Categories :
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1 pound ground chuck
1 cup tomato sauce
2 tablespoons catsup
1 cup water
1 tablespoon red-wine vinegar
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon tumeric
1/2 teaspoon marjoram
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 bay leaf
1 teaspoon honey
1/2 ounce unsweetened chocolate -- grate
tomato juice as needed
1 9 ounce thi 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 skillet. 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
occasionally, 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 chopped, 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
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Clyde's Chili
Recipe By :
Categories :
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3 tablespoons oil -- cooking
2 onions
3 pounds beef -- coarse grind
3 garlic cloves
2 teaspoons cumin
2 teaspoons salt
16 ounces kidney beans
15 ounces chili sauce
1. Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium
heat. Add the onions and cook until they are translucent.~ 2. Add the beef
to the pot with the onions. Break up any lumps with a fork and cook,
stirring occasionally, until the meat is evenly browned. Add the
Worcestershire sauce and garlic and cook for 3 minutes.~ 3. Stir in the
ground chile, cumin, oregano, and salt and cook, uncovered, for 5
minutes.~ 4. Add the beans and chili sauce and simmer, uncovered, for 1
hour. Taste and adjust seasonings.~
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Company Chili
Recipe By :
Categories :
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3 pounds beef chuck or round steak
2 tablespoons cooking oil
2 garlic coves -- minced
2 teaspoons ground cumin
3 tablespoons all purpose flour
3 cups beef broth
1/3 teaspoon salt
1 dash ground pepper -- to taste
1 15 ounce ca pinto or chili beans
1 package sour cream -- as needed
2 lime -- as needed
ONE DAY IN ADVANCE: Cut the beef into 1-inch pieces. In a skillet heat oil
to hot. Add beef. Stir until color changes but does not brown. Lower
heat, stir in garlic. Combine chili powder, cumin and flour. Sprinkle meat
with chili mixture, stirring until meat is evenly coated. Crumble oregano
over meat. Add 2 cups beef broth and stir until liquid is well blended.
Add salt and pepper. Bring to a boil, stirring occasionally. Reduce heat;
simmer partially covered over low heat for 1-1/2 hours. Add remaining
broth and simmer 30 minutes longer. Meat should be almost falling apart.
Cool well, refrigerate over night to "ripen" flavor. (This is most
important.) Reheat on top of double-boiler. Heat beans, drain, stir into
chili. Serve on individual plates, adding a good dollop of sour cream.
Squeeze lime juice over each portion. Cut the other lime into wedges and
place a wedge onto each plate. Serve with hot corn bread and various fresh
fruits.
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Cookout Chili
Recipe By :
Categories :
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1 pound beef chuck -- hamburger grind
1 bell pepper(s)
4 chiles,green -- fresh whole
1 jalapeno pepper -- pickled
2 scallions -- coarsely chopped
1/2 teaspoon cumin -- ground
1 teaspoon red chile,hot -- ground
1 teaspoon chile caribe
1 can kidney beans(16oz ea)
1. Form the meat into three or four hamburger patties.~ 2. Over a grill,
charcoal broil the hamburgers until they are medium rare on the inside and
nicely crisp on the outside. Set them aside to cool.~ 3. Lightly roast the
bell pepper, green chiles and jalapeno (if fresh) over the fire. Prepare
parched red or green chiles according to succeeding recipe, then finely
chop all the peppers.~ 4. Crumble the hamburgers into a large skillet or
Dutch oven and add the peppers and the remaining ingredients to the meat.
Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and
adjust seasonings.~
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Corn And Cheese Chili
Recipe By :
Categories :
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1/2 pound bacon
32 ounces corn
16 ounces light red kidney beans
16 ounces dark red kidney beans
28 ounces italian tomatoes -- in puree
1 onion -- chopped
1 teaspoon cumin
1/2 teaspoon salt
1 cup cheddar cheese -- sharp, grated
Cut the bacon into 1/2-inch strips and fry until crisp. Drain. Place the
bacon fat in a heavy pot. Drain the corn, light and dark kidney beans, and
tomatoes, reserving the liquid. Put the vegetable liquids, onion, and
green pepper in the bacon fat, cook until the liquid is reduced by half.
Add the corn, beans, tomatoes, chili powder, cumin, and salt. Heat to
quite hot. Stir in the grated cheese and cooked bacon and serve.
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Corn Bread Cups For Chili
Recipe By :
Categories :
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6 tablespoons butter -- room temperature
3 ounces cream cheese -- room temp.
1 tablespoon red bell pepper -- chopped
1 tablespoon green onion -- chopped
1 cup flour
1 pinch salt
Preheat oven to 350 degrees------> Cream butter & cream cheese together in
mixer. Add red pepper & scallions. Mix flour, cornmeal and salt together
and add it, a little at a time, to the butter mixture, stirring constantly
until well blended. Remove from mixer bowl & knead with your hands. Make
2" balls of the dough and press into medium sized muffin tins, being sure
to press the dough evenly and completely up the side of the cup.--> You
can make 1" balls and do the same thing with mini muffin tins. Bake for 20
minutes or until golden brown.
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Craig Claiborne's No-Salt Chili Con Carne
Recipe By :
Categories :
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3 onions
1 pepper
1 1/4 pounds beef -- coarse grind
2 cloves garlic
1 tablespoon red chile,mild -- ground
1 teaspoon cumin
1 bay leaves
1/2 teaspoon pepper
4 cups tomatoes
1. Heat the oil in a deep skillet over medium heat. Add the onions and
green pepper and saute until the onions are translucent, about 3 minutes.~
2. Sprinkle the meat with the garlic, ground chile, cumin, and oregano.
Stir to blend. Add the meat to the skillet. Break up any lumps with a
fork, stirring occasionally until the meat is evenly browned.~ 3. Add the
bay leaf, pepper, tomatoes, vinegar, and caribe. Bring to a boil, lower
the heat and simmer 1 hour, stirring occasionally. Taste and adjust
seasoning.~
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Crock-Pot Chili Con Carne
Recipe By :
Categories :
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3 tablespoons shortening
3 beef bouillon cubes -- crushed
1 1/2 teaspoons paprika
1 teaspoon oregano
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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Dallas Chili
Recipe By :
Categories :
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6 pounds beef brisket -- coarse grind
1/2 tablespoon chile caribe
2 tablespoons oregano,dried,pref -- mexican
4 bay leaves
1 teaspoon gumbo file(ground sassafras)
3 tablespoons woodruff or
2 ounces chocolate -- unsweetened
1 teaspoon paprika
1 tablespoon salt
1/3 cup bacon drippings
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon dijon mustard
2 tablespoons corn flour(masa harina)
4 cans beer(12oz ea)
1 tablespoon worcestershire sauce
1 tablespoon sugar
1 tablespoon chicken fat(opt)
hot pepper sauce -- liquid(opt)
1. Combine the beef with the ground chile, caribe, cayenne pepper,
oregano, garlic, bay leaves, gumbo file, cumin, woodruff(if used),
paprika, and salt.~ 2. Heat the bacon drippings in a large heavy pot over
medium heat. Add the meat-and-spice mixture to the pot. Break up any lumps
with a fork and cook, stirring occasionally, until the meat is evenly
browned.~ 3. Stir in the remaining ingredients(including the chocolate, if
used, and the optional chicken fat and liquid hot pepper sauce). Bring to
a boil, then lower the heat and simmer, uncovered, for 2 hours. Taste and
adjust seasonings.~ 4. Simmer, uncovered, for 10 hours longer, adding more
beer or water and stirring as needed. Skim off fat before serving.~
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Dark Chicken Chili
Recipe By :
Categories :
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1 tablespoon peanut oil
2 ancho peppers
1 chipotle pepper or another
smoked chili pepper
1 cup beef broth -- defatted
2 pounds chicken meat -- skinless and
boneless -- in large chunks
2 teaspoons cumin seed ground
1 teaspoon oregano -- dried
1 teaspoon thyme -- dried
1/2 teaspoon cinnamon -- ground
1 cup dark beer
1 tablespoon tomato paste
salt to taste
fresh ground pepper to taste
In a heavy skillet,heat the oil until barely hot.Roast the pepper in the
hot oil for 1 minute or less,just until they brown lightly.Remove the
peppers from the oil and cool.Let oil remain in skillet.Stem and seed the
cooked peppers,break into small pieces and grind in blender or spice
grinder.. Bring the broth to a boil and add the ground chilies.Remove from
the heat and allow to steep while you proceed with the recipe... Add the
onion to the oil remaining in the skillet.Cook until lightly browned.Add
the chicken and stir until the meat loses its raw look.Add the
garlic,cumin,oregano,thyme and cinnamon,and stir for another 10
seconds.Add the broth chili mixture,beer and tomato paste.Bring to a boil
and simmer 15 minutes.Season to taste with salt and pepper.Adjust
seasoning and serve immediately over warm rice and/or beans...Makes 6
servings....
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Deluxe Camp Chili With Jerky
Recipe By :
Categories :
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6 ounces jerky
3 tablespoons oil
1 teaspoon whole cumin seed
1 teaspoon onion flakes
1 teaspoon oregano
1/2 teaspoon cumin (powdered)
water as needed
flour for thickening
Cut jerky into small, bite-sized pieces, remembering it will swell. In a

heavy pot, simmer jerky and cumin seeds gently in moderately hot fat/oil
for one to two minutes, stirring steadily to prevent burning. Add chili
powder and continue to stir until well mixed. (Amount of chili powder will
depend on the hotness of the jerky and your taste.)Add onion flakes,
oregano, powdered cumin, garlic powder, and enough water to cover
generously. Stir. Simmer one to two hours, adding water as the jerky takes
it up. Allow chili to cool, and reheat before serving. If a thicker chili
is preferred, add a little flour mixed to a paste with hot liquid from the
pot and cook to desired consistency, stirring frequently.
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Diet Chili
Recipe By :
Categories :
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1 garlic clove
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 Martin's Green Chili
Recipe By :
Categories :
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1/2 pound ground beef
1/2 pound roast beef -- cubed
1/2 pound ground pork
1 medium onion -- finely chopped
1/3 bn cilantro -- chopped
1 teaspoon leaf oregano
1 teaspoon powdered onion
1 teaspoon dried parsley
2 tablespoons flour
1 mexican beer
1 tomato -- diced
2 teaspoons tabasco
2 teaspoons granulated garlic
3 cups chicken or beef stock
1 green chiles; diced -- peeled
-- for roux
4 tablespoons flour
Saute beef, pork and roast beef in butter, chopped onion and minced garlic
until brown. Mix in cilantro, tabasco, oregano, granulated garlic,
powdered onion, cumin, parsley, pepper and flour. Cook over low heat for a
few minutes. Add the chicken or beef stock, beer, green chiles and tomato.
Bring to a simmer. Thicken with the roux. The chili should be the
consistency of a stew. Let simmer for at least 45 minutes to one hour.
Best when reheated. ROUX: 4 tablespoons butter; 4 tablespoons flour Melt
the butter in a saucepan over medium heat. Whisk in the flour one
tablespoon at a time and cook for about 4 to 5 minutes, whisking
constantly until the roux is thick and forms a ball. Remove from heat and
incorporate immediately into the chile.
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Dr.randy Jouno's Guadalajara,mx Champ Chili
Recipe By :
Categories :
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1/4 cup oil
4 pounds top round steak -- trimmed
into 1/4-inch cubes
6 cups water
5 6 oz cans tomato paste
1/2 cup instant minced onion
2 1/2 tablespoons celery salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon curry powder
1/2 teaspoon coriander seed -- ground
1/2 teaspoon cumin seed -- ground
1/2 teaspoon ground ginger
1/2 teaspoon marjoram leaves -- crushed
1/2 teaspoon oregano leaves -- crushed
1/2 teaspoon thyme leaves -- crushed
1/2 teaspoon sage leaves -- crushed
1 pinch red pepper -- ground
1 27 ounce ca whole green chiles
drained, seeded -- & chopped
1 4 ounces bar milk chocolate -- broken
up
Heat 2 T oil in a large saucepan until hot. Add 1 lb beef and brown on
all sides. Remove with a slotted spoon and set aside. Repeat until all
beef is browned. Use additional oil as needed. Return all beef to
saucepan. Add 4 cups of water, tomato paste, onions, celery salt, spices,
herbs and green chiles; mix well. Boil, then reduce heat to simmer,
covered, for 90 minutes, stirring occasionally. Add remaining water. Mix
in chocolate; simmer, covered for 30 minutes, stirring often.
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Dymamite Chili With Beans
Recipe By :
Categories :
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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
1 16 ounce ca whole tomatoes
1 diced jalapeno pepper or
serrano pepper
1 teaspoon dried mexican oregano
2 teaspoons cumin
1/3 cup dry red wine
salt 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.
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E. Degolyer's Chili
Recipe By :
Categories :
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2 cups rendered beef kidney suet
2 1/2 pounds extra lean chuck beef -- cubed
1 pound ham -- cubed
2 cups water
2 teaspoons oregano
1 cup red chili pulp *or*
1 tablespoon salt to taste
Cook onion and garlic in rendered beef suet until onion is limp and
yellow. Add beef and ham and cook, stirring often, until it is a uniform
gray color. Add water, mix well, simmer one to one and a half hours. Add
cumin, oregano, chili pulp or powder, and salt to meat mixture. Stirring
frequently to prevent sticking, simmer for an additional hour.
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East Texas Red Chili
Recipe By :
Categories :
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2 tablespoons oil
2 pounds chili meat
1 teaspoon garlic powder
1 tablespoon leaf oregano
1/2 teaspoon cumin
1 teaspoon salt
1 28 ounce ca tomato sauce
1 28 ounce ca 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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Eastern Establishment Chili

Recipe By :
Categories :
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2 cups kidney beans
1/3 cup olive oil
5 pounds beef brisket -- cut 1/2" cubes
2 large onions -- coarsely chopped
6 large garlic cloves -- fine chop
2 bell peppers
2 tablespoons dried basil
1 bay leaves
2 tablespoons ground red mild chili
1 tablespoon cayenne pepper
1 tablespoon chile caribe
2 tablespoons corn flour (masa harina)
6 cups canned tomatoes -- chopped
1/2 cup freshly brewed coffee
salt
freshly ground black pepper
Place the beans in a bowl, cover with water and soak overnight. Pour the
beans and the water in which they were soaked into a heavy saucepan. Bring
to a boil over high heat, then lower the heat and simmer, covered, for
about 1 hour or until tender. Stir occasionally. Heat the oil or melt the
lard in a large heavy casserole over medium heat. Pat the brisket dry and
add it to the casserole. Stir the beef until it is quite brown on all
sides. Remove it from the casserole and set aside. Add more oil or lard to
the casserole if needed, then add the onions and garlic and cook until the
onions are translucent. Stir in the green peppers, basil, bay leaf, ground
chile, cayenne pepper, caribe, and cumin. Cook for about 1 minute, then
add the corn flour (masa harina) and cook 1 or 2 minutes longer. Return
the brisket to the casserole and add the tomatoes and their liquid. Bring
to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir
occasionally. Stir in the salt and black pepper. Taste and adjust seaso
nings. Add the coffee and simmer, uncovered, for 1 hour longer. Add the
kidney beans to the chili. Simmer, uncovered, for another 1/2 hour.
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Ed's Buffalo Snort Red Chili
Recipe By :
Categories :
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1/2 pound bacon -- with fat
2 pounds spanish onions -- chopped fine
5 tablespoons new mexican red chile powder
2 tablespoons cayenne powder
4 jalapenos -- stems and seeds
1/2 cup new mexican green chiles
1 red new mexican chile pod
1 pound italian hot sausage
1 dash tabasco sauce
1 teaspoon Hungarian hot paprika
3 pounds plum tomatoes -- crushed
1 tablespoon mexican oregano
10 ounces t-bone steak -- chopped fine
1 1/2 cups water
12 ounces lone star beer
2 teaspoons salt
1 1/2 cups bell pepper -- chopped
1 tablespoon garlic, in oil -- chopped
1 tablespoon sugar -- raw
1 pound armadillo meat -- fresh
Fry the bacon in a large soup pot, add the onions, sauteing until soft.
Add the rest of the ingredients and bring to a boil. Reduce heat and
simmer for 2 hours.
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Eugenia Potter's 27 Ingredient Chili Con Carne
Recipe By :
Categories :
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1 pound dry pinto beans
water to cover
1/2 cup butter -- or margarine
2 onions; medium -- chopped
1 7 ounces can diced green chilies
3 pounds chopped sirloin
1 pound pork sausage
2 tablespoons flour
1 pound can of baked beans
1 4 ounces can pimientos
2 cans tomatoes (30 oz size)
3/4 cup celery -- chopped
1/2 pound fresh mushrooms -- sliced
1/2 cup sweet red pepper -- chopped
1/2 cup green pepper -- chopped
9 ounces pitted ripe olives -- chopped
1/2 cup parsley -- minced
1 12 ounce bo chili sauce
1 tablespoon salt
1 tablespoon garlic salt
2 teaspoons black pepper
1 tablespoon cilantro -- chopped
4 tablespoons chili powder -- more or less
taste
grated orange peel
1 pint sour cream
Wash and drain pinto beans and soak in water overnight. Bring to boil,
lower heat, and simmer 2 to 3 hours or until tender. Drain. Meanwhile,
melt butter in large skillet and add onions, chilies, and garlic. Saute
until onion is soft. Add chopped sirloin and cook over moderate heat until
meat is brown. In a separate pan brown sausage and pour off fat. Add
sausage to meat mixture. Sprinkle with flour and stir to blend, then
transfer to Dutch oven or 8 qt. kettle. Add pinto and canned beans and all
remaining ingredients except sour cream; bring just to boil. Lower heat
and simmer about 30 minutes. Skim off fat with a cold spoon as it rises to
the top. Serve with sour cream. This freezes wonderfully.
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Favorite Chili
Recipe By :
Categories :
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1 cup chopped onion
1 chopped green pepper
1 can (15-oz) tomato sauce
1 can (12-oz) beer
1 cup shredded sharp cheddar
cheese
1 package carrol shelby texas brand
chili mix
Brown meat; drain. Add onions, pepper and garlic; cook until vegetables
are tender. Add tomato sauce and 1 cup beer. Add large spice packet, salt
and cayenne pepper to taste; mix well. Bring to a boil; reduce heat.
Simmer 15 minutes. Gradually add remaining beer to masa flour packet,
stirring until well blended. Add to meat mixture, simmer 5 minutes. Serve
with cheese.
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Fire Alarm Chili From College Park
Recipe By :
Categories :
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2 tablespoons margarine
4 dashes worcestershire sauce
1 teaspoon sugar
2 onion -- chopped
2 cans (#2 cans) tomatoes
1 can (#300) chili beans
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 mixture to a boil then lower heat to simmer for about 1 hour before
serving.
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Fire Camp Chili
Recipe By :
Categories :
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100 pounds pinto beans
4 cups jalapeno chiles with juice
bacon, ground beef -- etc)
salt to taste
onions, large -- chopped
40 pounds meat (ham, sausage, pork
4 cups chili powder
Soak Beans overnight, then raise to a boil on high heat. Add all
ingredients and simmer until tender (about 6 hours). Add Water as
necessary. Stir occasionally. Makes 60 gallons.
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Fireside Chili
Recipe By :
Categories :
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2 pounds chili meat
1 pound ground beef
2 tablespoons bacon drippings
1 pint hot water
1 can tomato puree (10 1/2 oz)
1 teaspoon tabasco
1 chili pepper pod or more to
2 cloves garlic -- finely chopped
3 tablespoons chili powder (heaping)
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon ground mustard
1 teaspoon salt
Brown meats; add bacon drippings and cook 5 minutes. Add hot water, tomato
puree, Tabasco, pepper, onion and garlic; simmer 30 minutes. Add rest of
the ingredients and simmer slowly for 1 to 2 hours. Serve with crackers,
raw onion, grated sharp Cheddar cheese and plenty of cold beer.
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First Alert Chili
Recipe By :
Categories :
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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
1/2 tablespoon red pepper -- ground
1 1/2 tablespoons cumin
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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Fred Drexel's 1981 Winning Recipe Chili
Recipe By :
Categories :
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2 1/2 pounds beef brisket cut into -- 1 inch cubes
1 pound ground lean pork
1 large chopped onion
2 tablespoons Wesson oil
salt to taste
pepper to taste
3 minced garlic cloves
2 tablespoons diced green chilies
1 beef bouillon cube
12 ounces beer
1 1/4 cups water
2 1/2 tablespoons ground cumin
1/8 teaspoon brown sugar
1 pinch oregano
In a large kettle or Dutch oven, brown the beef, pork and onions in hot
Wesson oil. Add salt and pepper to taste. Add remaining ingredients. Stir
well. Cover and simmer 3 to 4 hours, until meat is tender and chili is
thick and bubbly. Stir occasionally.
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Fuzzy's Fantastic South Texas Road Meat Chili
Recipe By :
Categories :
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3 medium bell peppers -- chopped
2 fresh jalapenos -- deveined &
seeded
4 garlic cloves
4 pounds chuck -- coarsely ground
5 pounds venison -- coarsely ground
6 drops tabasco
7 ounces green chiles -- diced
water
Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the

vegetables in the oil a little, then add meat and brown. Stir in the
remaining ingredients, and cover with about one inch of water. Season to
taste with salt and pepper. Let it bubble slowly three to four hours.
Skim the grease after it's cooked two hours and taste again to adjust the
seasoning.
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Gene Bartz World Famous Chili
Recipe By :
Categories :
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2 pounds hamburger
2 cans red kidney beans -- (med cans)
2 cans tomato soup
1 can ketchup -- (bean can size)
Mix all ingredients and cook in crockpot on low for 8-10 hours.
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Green Chili
Recipe By :
Categories :
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2 1/2 pounds pork roast (fresh shoulder -- preferred)
1 pound pork soup bones
44 ounces canned tomatoes
28 ounces hot water
21 ounces diced green chili strips
3/4 oz diced hot peppers -- (3/4 to 1)
1 tablespoon sugar
1 1/2 tablespoons salt
1 tablespoon garlic
Cut pork into 1/2-inch squares and with the pork bones, fry over low heat
until brown and the meat is slightly dry. If pork is very fat, pour off
all but 4 or 5 tablespoons of the grease. Using a colander, strain
tomatoes into an 8-quart saucepan and coarsely chop tomatoes. Combine
tomatoes, tomato sauce, hot water and cooked pork and pork bones in the
same saucepan. Bring to a rapid boil and continue boiling for 20 minutes.
Add spices, hot peppers, and chili strips. Continue boiling for another 20
minutes. Finish by cooking on medium heat until desired thickness, usually
another 20 minutes. Remove bones and serve over enchiladas, burritos, or
by the bowlful.
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Gringo Chili
Recipe By :
Categories :
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2 teaspoons lard,butter -- or bacon drippings
1/2 onion,med -- coarsely chopped
1 pound beef round -- coarse grind
2 cans tomato soup(10-1/2oz ea)
1 can onion soup(10-1/2oz ea)
2 cans kidney beans(16oz ea)
1. Melt the lard, butter or drippings in a large heavy pot over medium
heat. Add the onion and cook until it is translucent.~ 2. Combine the meat
with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice
mixture to the pot. Break up and lumps with a fork and cook, stirring
occasionally, until the meat is evenly browned.~ 3. Stir in the tomato
soup, onion soup, and beans. Bring to a boil, then lower the heat and
simmer, uncovered, for 1/2 hour until the liquids cook down and the
mixture thickens. Taste and adjust seasonings.~
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Ground Turkey And Black-Bean Chili
Recipe By :
Categories :
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1 tablespoon oil
2 cups finely chopped red pepper
1 cup chopped onion
1/2 cup finely chopped carrot
2 large garlic cloves -- minced
1 pound ground turkey breast
2 15 oz cans black beans -- rinsed & drained
3 cups canned chicken broth
1 tablespoon tomato paste
Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion,
carrot and garlic; saute until tender, about 12 min. Add chili powder and
cumin; stir to blend. Increase heat to med high and add turkey; break up
with spoon and saute until turkey is no longer pink, about 3 min. Add
beans, broth and tomato paste and bring to boil. Reduce heat and simmer
chili until liquid thickens, stirring occasionally, about 1 hour. Season
with salt & pepper. 260 calories; 10 g fat.
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Half-Hour Chili
Recipe By :
Categories :
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1 tablespoon vegetable oil
3 onions -- chopped
1 carrot -- chopped
1 tablespoon minced jalapeno peppers
1 28 oz. can tomatoes* -- chopped
1 14 oz. can tomatoes* -- chopped
2 15 oz. cans red kidney beans
1/3 cup fine-or medium-grain bulgur
1/2 cup low-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 thickened. Serve with yogurt, scallions and cilantro
or parsley on the side. Serves 4. *with their juice +drained and rinsed
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Ham Flannagan's Va. Champ Chili
Recipe By :
Categories :
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2 jalapeno peppers -- chped (2 to 3)
2 cloves garlic -- crushed (2 to 4)
2 large onions -- sliced (2 to 3)
3 lb diced sirloin or -- (3 to 4)
1 fillet steak
1 pinch oregano
olive or peanut oil
1 1/2 oz chili powder -- (1 1/2 to 2)
1 28 ounce ca tomatoes
3 1/2 c water -- added as (3 1/2 to 4
1/2 )
needed
cayenne to taste
-----secret ingredients-----
a dollop of sherry wine
blackstrap molasses -- corn
meal mush made into a paste
with water.
salt/pepper to taste
cumin powder
Worcestershire sauce
Saute peppers, garlic, and onion in butter. Add Worcestershire sauce and
cumin to taste. In Dutch oven or large skillet, brown meat chunks along
with oregano and chili powder. Add first mixture (onions, etc), tomatoes,
chili and water as needed. Bring to a boil rapidly, while stirring
constantly. Reduce heat to very low while stirring, and add secret
ingredients to taste. Add corn paste or arrowroot to thicken if desired.
Stir constantly and taste often.
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Headquarters Chili
Recipe By :
Categories :
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3 pounds lean coarsely ground beef
2 small green peppers -- chopped
2 medium onions -- thinly sliced
2 cloves garlic -- crushed
1/4 cup cooking oil
3 cans tomatoes - 1 lb cans
2 teaspoons crushed cumin seeds or
ground cumin
1/4 teaspoon tabasco sauce
1 cup water
3 cans pinto beans - 15 oz cans
or canned kidney beans
Cook beef, green peppers, onions, and garlic in oil in cast-iron kettle
until beef is lightly browned. Add all ingredients except beans. Cover
and simmer 45 minutes. Stir in undrained beans; cover and simmer 25
minutes.
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Hot Red Chili
Recipe By :
Categories :
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20 dried chili peppers
4 pounds chili meat
1 teaspoon oil
1 medium onion -- chopped
1 teaspoon oregano
1 teaspoon comino
1 can (10 oz) tomato sauce
3/4 cup water
2 1/2 tablespoons masa 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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Hunan Style Salmon Chili
Recipe By :
Categories :
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2 tablespoons soy sauce
1 tablespoon chinese oyster sauce
2 teaspoons oriental chili paste
2 teaspoons tomato paste
1 cup clam juice
3 tablespoons cornstarch
1/4 teaspoon sugar
1 pound salmon filet,boned -- skinned
cubed
1/4 cup peanut oil
1/2 lemon -- for juice
2 scallions -- chopped
1 inch ginger root minced
1/2 cup pumpkin seeds -- toasted
4 cups hot cooked rice
In a bowl,whisk together the soy sauce,oyster sauce,chili paste,tomato
paste,clam juice,2 tsp.of the cornstarch,the sugar,and lemon juice.Set
aside.. Toss the salmon in the remaining cornstarch mixed with the chili
powder.Heat a large wok until smoking.Add the peanut oil and gently stir
fry the salmon,in 2 batches,until its surface is lightly browned and
crisp,about 2 minutes.Remove the salmon with a slotted spoon to a strainer
or colander to drain. Pour off all but a thin film of the oil. Add the
scallions,garlic and ginger root and stir fry 10 seconds.Return the
salmon,add the reserved liquid and simmer until lightly thickened.Toss in
the pumpkin seeds.Serve over rice.Makes 4 servings...
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Jack's Easy Cincy Chili
Recipe By :
Categories :
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1 15 ounce ca tomato paste
2 bay leaves
1 teaspoon cinnamon
1 1/2 teaspoons vinegar
1 1/2 teaspoons ground allspice
3 cups water
1 onion -- finely minced
1 teaspoon worcestershire sauce
2 teaspoons cumin
1/2 teaspoon crushed red pepper
Combine all ingredients in sauce pot. Do NOT brown beef first!! Chop up
meat with fork as it cooks. Simmer 3 hours, covered, stirring
occasionally. Meat should be separated with fork while cooking, so that it
is very fine. Serve over pasta; top with chopped onion, shredded COLBY
cheese, kidney beans, oyster crackers, or any combination thereof.
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Jay Pennington's Just Plain Good Chili
Recipe By :
Categories :
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onions, med -- finely chopped
green peppers -- fine chopped
celery -- stalks fine chopped
2 tablespoons salt
oregano
garlic salt
coarsely ground pepper
garlic cloves -- fine chopped
2 jars chili powder -- (3oz)
jalapeno chili
8 pounds beef -- coarsely ground
1 cup tomato paste -- (6oz)
2 cups tomatoes -- (1lb-13oz) stewed
2 cups tomato sauce -- (1lb)
1 cup chile salsa -- (7oz)
Thinly cover bottom of heavy 2 gal pot with Oil. Saute Onions, Green
Peppers and Celery 10 min.. Add meat and cook 10 min or until brown. Stir
in tomato paste, stewed Tomatoes and Tomato Sauce. Add chopped Garlic,
Chili powder, Salt, dash Oregano, Chile salsa and jalapeno. Cook 30 min,
season to taste with Garlic Salt and Pepper, then simmer 2 1/2 hours. Stir
every 10-15 min.
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Jay's Chili
Recipe By :
Categories :
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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
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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Jeanne Owen's Chili Con Carne
Recipe By :
Categories :
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1/3 cup olive oil
3 pounds beef round,lean -- 1" cubes
2 onions,medium -- finely chopped
salt
4 cups water -- boiling
1 teaspoon caraway seeds
2 teaspoons sesame seeds
1/2 teaspoon oregano,ground -- pref. mexican
3 tablespoons red chile,ground -- hot-mild
1 cup olives,green -- pitted
2 cans kidney beans(16oz ea)
1. Heat the oil in a large saute pan or 6-quart braising pan over medium
heat. Add the beef cubes a few at a time, stirring to brown evenly. As
they are browned, remove cubes to a plate and set aside, add more cubes to
the pan. Continue the process, adding more oil if necessary, until all the
meat is browned.~ 2. Add the onions to the pan and cook, stirring, for a
few minutes, then add the garlic. Cook until the onions are translucent.~
3. Return the beef cubes to the pan, season with salt to taste, then add
the boiling water, caraway and sesame seeds, and oregano. Bring to a boil,
then lower the heat and simmer, covered, for 1 hour.~ 4. Gradually stir in
the ground chile, tasting until you achieve the degree of hotness and
flavor that suits you palate.~ 5. Add the olives and simmer, covered, 1
hour longer.~ 6. Taste and adjust seasonings, the mix in the kidney beans
and heat through.~
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Jenny's Chili
Recipe By :
Categories :
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2 pounds beef -- ground
2 cans kidney beans in chili gravy -- (15 oz)
2 cans tomatoes, whole -- peeled
(16 oz)
2 teaspoons salt
1/4 cup sugar -- brown
(or more to taste)
Combine onion and hamburger in skillet, cook, stirring frequently, until

meat is brown and crumbly. Pour off excess fat. Transfer to large pot, add
kidney beans, canned tomatoes, salt, brown sugar and chili powder. Cook
slowly - the longer you can allow the chili to simmer the better it is.
Add more chili powder to taste.
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Joe Cooper's Chili
Recipe By :
Categories :
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3 pounds beef -- ground or cubed
1/4 cup olive oil
1 quart water
2 bay leaves
8 dry chilie pods *or*
3 teaspoons salt
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon cayenne
1/2 teaspoon ground black pepper -- fresh
1 tablespoon sugar
1/4 teaspoon cocoa (optional)
3 tablespoons flour
6 tablespoons cornmeal
In a six-quart pot, sear meat in hot olive oil, stirring constantly over
high heat until grey, but not brown. Add water and mix well. Add bay
leaves now, but remove and discard after 15 minutes of cooking. Simmer
covered 1 1/2 to 2 hours, stirring occasionally. Add remaining
ingredients, except for flour and cornmeal. Cocoa should be added now.
Simmer, stirring frequently, for 30 minutes. Skim off any excess fat.
Adjust seasonings and add flour and cornmeal blended with a little cold
water to make a paste. Cook, stirring constantly to prevent sticking,
until chili is the desired consistency.
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Kahlua Chili
Recipe By :
Categories :
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1/2 cup vegetable oil
4 onions -- chopped
4 cloves onion -- minced
1 cup green pepper -- chunked
1 cup kahlua
1/2 cup parsley -- chopped
2 tablespoons tomato paste
4 teaspoons salt
2 teaspoons red cayenne pepper
2 teaspoons dried marjoram -- crushed
2 teaspoons dried oregano -- crushed
cheddar cheese -- grated
onion -- chopped
spaghetti -- cooked
In large pot, heat oil. Add onions and garlic; saute until transparent.
Add meat; brown. Add remaining ingredients except cheese and onions; mix
well. Bring to boil. Reduce heat and simmer, partially covered, for 45
minutes. To serve, spoon chili on top of cooked, drained spaghetti in
individual bowls and top with cheese and onions. Yields: 5 quarts.
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L. J's Chili
Recipe By :
Categories :
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-----crust-----
1 1/2 cups chocolate wafer crumbs
6 tablespoons sweet butter
-----filling-----
12 ounces semi-sweet chocolate
1/2 cup heavy cream
1/4 pound sweet butter -- cut into bits
2 tablespoons kahlua liqueur
1 pinch salt
-----sauce-----
1/2 cup whipping cream
4 tablespoons sugar
1/4 cup butter
1 1/2 teaspoons finely ground expresso -- coffee
ingredients:
3 packages ladyfingers
1/2 cup dark rum
1 1/2 pounds butter (no substitutes)
27 ounces semisweet chocolate chips
Cut beef into 1 inch chunks or thereabouts. Let beef soak in a bowl with
the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed
chilis and onions over night. Brown the meat in a skillet. In large pot
throw in the tomatoes and crushed chilis, onions, meat, paste, everything
except the beans and peppers and slow cook for three hours. Next chop your
green and red peppers into long slivers or if you prefer diced. Also stir
in your beans and cook slowly for one more hour. All cooking must not have
the lid on. With the thick "soupy" ring around the pot; stir back into the
simmering chili.
You might like the chili hotter or maybe milder, depends on your taste.
What ever you do, don't ruin the chili by making it hotter with hot
sauces, this has a tendency to make the chili into "superficial" body heat
not a deep solid heat. To accompany the chili try and get your hands on
some "Agua Dente" (fire water) 80% alcohol (national drink in Colombia). I
guarantee you will see God!
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Last Minute Chili
Recipe By :
Categories :
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1 package chili mix
chopped green and red pepper
2 1/3 cups cold water
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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Lbj Pedernales River Chili
Recipe By :
Categories :
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4 pounds venison -- bite size
chili grind fine *or*
chuck, well trimmed -- ground
1 teaspoon oregano
1 teaspoon cumin seed
2 cups hot water
1 1/2 cups canned whole tomato
2 dashes liquid hot pepper sauce
salt to taste
Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook
until light colored. Add oregano, cumin, water, chili powder, tomatoes,
hot pepper sauce (more or less to taste), and salt. Bring to a boil,
lowering heat, and simmer for one hour. Skim off fat during cooking.
AUTHOR'S NOTE: Even more fat can be removed if chili is stored in
refrigerator, allowing fat to rise to the top and solidify, when it can be
easily removed
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Lewis And Clark's White Chili
Recipe By :
Categories :
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3 pounds great northern beans -- canned
2 pounds chicken breast; skin -- bone
1/8 teaspoon ground cloves
1 teaspoon ground oregano
2 cans mild green chilies; chopped -- 4oz each
4 cups chicken stock or broth
20 ounces monterey jack -- 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. Ladle into large bowls and
top with 1 oz cheese. Serve with a side of sour cream and chopped jalapeno
peppers.
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Lo Cal Chili Con Carne
Recipe By :
Categories :
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2 cups tomato sauce
16 ounces beans -- cooked
8 ounces ground beef -- cooked
4 ounces onion -- chopped
1 teaspoon salt
1 bay leaf
Combine ingredients in a med. covered saucepan and simmer, covered, for 30

minutes. Freezes well.
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Low Fat Lentil Chili
Recipe By :
Categories :
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8 ounces pork; lean -- boneless or
ground turkey
1 cup water
16 ounces tomatoes -- cut up
1 teaspoon sugar
3 celery; stalks -- sliced
1 cup lentils
3/4 cup spicy tomato juice
TRIM ANY FAT FROM MEAT.CUT MEAT IN 1/2" CUBES.HEAT A NON STICK SAUCEPAN OR
PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT.BROWN MEAT QUICKLY A
STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATO JUICE,CHILI
POWDER,SUGAR,GARLIC,AND CUMIN.BRING MIXTURE TO A BOIL;REDUCE HEAT.COVER AN
SIMMER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER.MAKES FOUR SERVINGS.
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Mad Mike's Chili
Recipe By :
Categories :
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5 pounds round steak -- cubed
2 large onions -- chopped
4 large carrots -- shredded
46 ounces v-8 juice
28 ounces tomatoes -- whole peeled
1 can beef broth
2 cans enchilada sauce -- mild
10 bay leaves
2 1/2 ounces chili powder
3 tablespoons cumin
Dice the meat into 1/2 inch cubes, cutting across the grain. In a 3 gallon
pot, saute the onions in some olive oil until they are soft. Add the meat
and continue cooking until meat is grayish brown, about 20 minutes. Mix in
all the other ingredients, bring to a boil and simmer for 3 hours.
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Margo Knudson's Chili
Recipe By :
Categories :
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onions -- med chopped
garlic cloves -- approx.
2 tablespoons kidney suet or lard
2 ounces gebhardt's chili powder
1/2 ounce regular dark chili powder
3 pounds beef cubed or coarse ground
1 cup beef broth
3 ounces pork sausage bulk
green chili, med -- minced
1/2 teaspoon chili powder -- hot new mexico
1/2 ounce cumin
1/2 teaspoon coriander (optional)
1/2 cup oregano tea *
1/2 ounce salt
1/4 teaspoon pepper -- cayenne (if needed)
tabasco sauce -- dash
* 1 T. Oregano steeped in hot Water 30 min.) Saute Onions and Garlic,

Minced in suet about 3 minutes. Add Gebhardt's and regular Chili powder.
Mix well. Brown Beef in another pan, a pound at a time, adding white
Pepper while browning. Add meat to Onions and spices, using a little
broth to keep from sticking. Saute sausage and Green Chili Pepper together
2 minutes. Add to the pot along with meat and Onions. Cook 15 minutes.
Add New Mexico Chili powder, Cumin, Coriander, Tomato Sauce and remaining
broth. Mix well and cook for 30 minutes. Add Oregano tea (strained).
Cover and cook over low heat about 2 hours or until meat is tender,
stirring occasionally. During the last 20 or 30 minutes add Salt, Pepper,
Cayenne and Tabasco, if needed.
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Murray's Cincinnati Chili
Recipe By :
Categories :
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6 bay leaves
1 large onion -- finely chopped
6 garlic cloves -- finely chop
1 teaspoon cinnamon
4 teaspoons vinegar
1 teaspoon dried whole red pepper -or-
2 tablespoons ground red chile -- hot
1/2 teaspoon oregano
6 cups water
1 small onion -- finely chopped
Heat the butter in a large heavy skillet over medium-high heat. Add the
occasionally, until the meat is evenly browned. Stir in the remaining
add a small amount of ground chile.Bring the mixture to a boil, then lower
the heat and simmer, uncovered, for 2-4 hours. 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.
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Murray's Girlfriend's Cincinnati Chili
Recipe By :
Categories :
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2 pounds beef -- hamburger grind
6 bay leaves
1 onion,large -- finely chopped
1 teaspoon cinnamon
4 teaspoons vinegar
1 teaspoon red pepper -- dried whole or
2 tablespoons red chile,ground -- hot-mild
1 can tomato paste(6oz ea)
6 cups water
1 can kidney beans -- (16oz ea)
1 onion,small -- finely chopped
1. Heat the butter in a large heavy skillet over medium-high heat. Add the
occasionally, until the meat is evenly browned.~ 2. Stir in the remaining
add a small amount of ground chile.~ 3. 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.~ 4. 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.~
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My Skyline Chili
Recipe By :
Categories :
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2 large onions -- minced
35 whole black peppercorns
6 bay leaves
4 small red peppers
2 garlic cloves -- whole
3 cups water
1 teaspoon ground red pepper
2 1/2 tablespoons vinegar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon Worcester sauce
1 teaspoon salt
1 cup colby cheese -- shredded
pasta; cooked -- hot
Brown ground beef in skillet with onions. Drain fat. Place next 4
ingredients in a spice bag. Combine remaining ingredients, except cheese
and pasta, in a large pot. Cook over low heat for 3-4 hours. Don't forget
to remove spice bag and whole garlic cloves. Serve over spaghetti or some
type of pasta, topped with shredded Colby cheese and additional chopped
onions if desired.
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Navajo Green Chili
Recipe By :
Categories :
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3 pounds pork shoulder -- trimmed
fat
2 cups stewed tomatoes
3 tablespoons bacon grease
1 6 oz. can tomato paste
1/3 cup flour
3 cups water
3 medium onions chopped
4 garlic
1/2 teaspoon dried -- ground mexican
2 16 oz. cans whole green -- chiles
Melt bacon grease in a skillet over med-high heat. Put flour into a paper
bag and shake the meat with the flour to coat meat. Add the meat to the
bacon grease a little at a time and brown well & evenly. Remove the meat
to a 5 qt. Dutch oven. Add the onions & garlic to the skillet and saute
until translucent. Add these to the pork in the pot. Stir in the remaining
ingredients, bring pot to a boil, and keep stirring every 2-3 minutes.
When boiling lower heat to low & simmer for 45 minutes. Taste, adjust
seasonings as per personal taste, & cook for 30 mins. more.
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Neiman Marcus Chili Blanco

Recipe By :
Categories :
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1 pound dried great Northern beans
2 pounds chicken breast
2 cans mild green chilies 4 oz
1 1/2 teaspoons dried oregano -- crumbled
6 cups chicken broth
3 cups Monterey jack cheese -- grated
sour cream
salsa
fresh cilantro -- chopped
Rinse and pick over beans; place in heavy large pot. Add enough cold water
to cover by at least 3 inches; soak overnight.
Place chicken in large heavy saucepan. If time permits add cut up onions,
celery, carrots, salt and pepper for flavor. Add cold water to cover and
bring to simmer. Cook until just tender, about 15 minutes. Drain and cool.
Remove skin. Cut chicken into cubes.
Drain beans. Heat oil in same pot over medium heat. Add onions and saute
until translucent, about 10 minutes. Stir in garlic,then chilies, cumin,
oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and
bring to a boil. Reduce heat and simmer until beans are very tender,
stirring occasionally, about 2 hours. Beans and chicken can be prepared 1
day ahead. Cover and refrigerate.
Bring chili bean mixture to simmer before continuing with recipe. Add
chicken and 1 c. cheese to chili and stir until cheese melts. Season to
taste with salt and pepper.
Pour cheese into large tureen. Place remaining cheese, sour cream, salsa
and cilantro in small bowls around the tureen so that gust can add
whatever toppings they want to there chili. makes 8 servings.
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Nevada Annie's Champion Chili
Recipe By :
Categories :
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-----dice and saute-----
3 medium onions
2 medium green peppers
1 large stalk celery
2 cloves garlic
1 small jalapeno pepper;seed -- fresh
-----add-----
8 pounds lean ground chuck
-----add-----
7 ounces green chilies -- diced
2 tablespoons cumin
tabasco sauce to taste
12 ounces beer -- divided
Annie says to put in -- half the beer, drink
12 ounces mineral water
3 bay leaves
garlic -- salt and pepper
taste
Dice and saute the first five ingredients. add the meat and brown it. Add
the remaining ingredients. Add water, just to cover the top of the
mixture. Cook about 3 hours on low heat, stirring often Courtesy of
LaVerne Harris, a.k.a. Nevada Annie, Winner, 1978
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Nevada Annie's Cowboy Chili
Recipe By :
Categories :
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1/2 cup lard
3 onions,med -- coarsely chopped
2 bell pepper(s)
2 celery stalks -- coarsely chop
1 tablespoon jalapeno peppers -- pickled
2 cans stewed tomatoes(15oz ea)
1 can tomato paste(6oz ea)
3 bay leaves
1 tablespoon hot pepper sauce -- liquid
garlic salt(to taste)
onion salt(to taste)
salt(to taste)
pepper -- fresh grnd(to taste)
4 ounces beer
water
1. Heat the lard in a large heavy pot over medium-high heat. Add the
onions, peppers, celery, and jalapenos. Cook, stirring, until the onions
are translucent.~ 2. Add the meat to the pot. Break up any lumps with a
fork and cook, stirring occasionally, until the meat is evenly browned.~
3. Stir in the remaining ingredients with enough water to cover. Bring to
a boil, then lower the heat and simmer, uncovered, for 3 hours. Stir
often. Taste and adjust seasonings.~
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Nevada Cowboy Chili
Recipe By :
Categories :
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1/2 cup lard
3 medium onions -- coarsely chopped
2 bell peppers
2 celery stalks -- coarsely chop
1 tablespoon jalapeno peppers -- pickled
8 pounds coarse grind beef chuck
8 tablespoons ground red hot chili
3 bay leaves
1 tablespoon liquid hot pepper sauce
garlic salt to taste
onion salt to taste
salt to taste
fresh ground black pepper
4 ounces beer
water
Heat the lard in a large heavy pot over medium-high heat. Add the onions,
peppers, celery, and jalapenos. Cook, stirring, until the onions are
translucent. Add the meat to the pot. Break up any lumps with a fork and
cook, stirring occasionally, until the meat is evenly browned. Stir in the
remaining ingredients with enough water to cover. Bring to a boil, then
lower the heat and simmer, uncovered, for 3 hours. Stir often. Taste and
adjust seasonings.
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New Mexico Red Bean Chili
Recipe By :
Categories :
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2 pounds lean grnd. beef
2 jars canned pimentos -- (7oz.)
3 1/2 cups beef broth
1 can whole tomatoes -- (28 oz.)
1 teaspoon ground allspice
2 teaspoons cumin & coriander -- (ground)
4 teaspoons oregano leaves
1/2 cup new mexico chile
3 cans kidney beans -- drained (#303)
Crumble beef into 5-6 qt. pan over high heat. Cook; stirring, until beef
is well browned. Lift our meat and set aside. Discard all but 2 tbs. of
the drippings. to drippings, add onion and cook, stirring often, until
onion is soft. Meanwhile, puree pimentos and their liquid in blender.
Return beef to pan with pimento puree, broth tomatoes (break up with
spoon) and their liquid, all spice, cumin, coriander, oregano, ground
chile, and beans. Bring to boil; then reduce heat, cover, and simmer for
45 min.. Uncover and continue to simmer until thickened to you liking;
stir often. Note: Substitute roasted red pepper in place of pimento if
desired. Proceed as directed.
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Numero Uno Chili
Recipe By :
Categories :
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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 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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Oakwood Feed Store Chili
Recipe By :
Categories :
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-----winner of the 1985 NY state-----
-----chili cook-off-----
1 pound bacon -- chopped
3 pounds lean beef chuck roast -- cubed
2 pounds pork roast -- coarsely ground
butt
4 tablespoons prepared garlic in oil
3 large onions
4 ounces canned chopped chilies -- el paso brand
6 fresh jalapeno chilies -- chop
5 tablespoons freshly ground dry mexican -- chilies,anaheim if p
2 tablespoons freshly ground dry ancho -- chilies
2 tablespoons good quality chili pepper
1 1/2 tablespoons Hungarian paprika
4 tablespoons fresh ground cumin seed
1 tablespoon fresh ground black pepper
2 tablespoons msg or accent -- optional
1 tablespoon tabasco sauce
1 pint beef stock
1 pint canned tomatoes
Fry bacon in a heavy pot until crisp and the fat is rendered. Remove and
reserve bacon. pour off most of the bacon fat into a heavy cast iron
skillet, leaving a small amount in the pot. Brown the meat and garlic in
the skillet. Saute onions in the fat remaining in the pot until soft. Add
the meat, bacon, ground chilies, dried spices, the sauces, green chilies,
Jalapenos, stock and tomatoes. Simmer for two hours. Allow the chili to
sit in the refrigerator for 24 hours to give the spices a chance to
intensify. For garnishes, serve fresh chopped Jalapenos, chopped raw
onions, shredded Monterey or Sharp Cheddar cheese, and saltines.
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Out-Of-The-Ordinary Chili
Recipe By :
Categories :
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1 1/2 pounds beef, chicken -- or turkey
2 cups water
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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Pat's Special Diet Chili
Recipe By :
Categories :
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3 pounds ground meat
1 red onion -- chopped
2 bell peppers -- chopped
1 can tomato juice (46oz)
2 cans french cut green beans
3/4 can chili powder -- (3.5oz jar)
1 teaspoon cumin
garlic powder -- to taste
salt and pepper -- to taste
2 packages artificial sweetener
Brown meat and drain fat. Combine meat with other ingredients into large
pot and cook to chili consistency. Serves 6.
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Pedernales River Chili
Recipe By :
Categories :
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3 tablespoons lard
1 onion
2 garlic cloves
3 teaspoons salt
1 teaspoon cumin
2 cups water
32 ounces tomatoes -- whole
1. Melt the lard or bacon drippings in a large saute pan over medium heat.
Add the meat to the pan. Break up any lumps with a fork and cook, stirring
occasionally until the meat is evenly browned.~ 2. Add the onions and
garlic and cook until the onions are translucent.~ 3. Stir in the salt,
oregano, cumin, water, and tomatoes.~ 4. Gradually stir in the ground
chile, testing until you achieve the degree of hotness and flavor the
suits your palate. Bring to a boil, then lower heat and simmer, uncovered,
for 1 hour. Stir occasionally.~
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Pegleg Shorty's Chili
Recipe By :
Categories :
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5 pounds lean beef -- ground coarse
1 pound suet -- ground
1 1/2 quarts water
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon camino
Braise the meat in a large skillet. Add the water and bring to a boil.
Add the ground suet and all the spices. Mix thoroughly. Stir every few
minutes till your are sure the spices are blended and the meat is all well
saturated. After that you just need to stir enough to keep it from
sticking to the bottom of the skillet. Cook for 45 minutes to one hour.
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Pierre's Chili
Recipe By :
Categories :
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1 pound beef-lean -- ground
1 pound pork-lean -- ground
2 cups onion-chopped
1 cup green pepper-chopped
1 cup celery-chopped
1 tablespoon garlic-minced
1 tablespoon oregano-dried
2 bay leaf
2 teaspoons cumin
3 cups tomatoes-crushed
1 cup beef stock
1 cup water
red pepper flakes -- to taste
salt -- to taste
pepper-fresh ground -- to taste
2 cups kidney beans-cooked
garnishes:
monter jack cheese-shredded
lettuce-shredded
red onion-chopped
coriander-chopped
sour cream
lime wedges
Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up
until lightly browned; add onions, green pepper and celery; sweat 2
minutes; add other ingredients except beans, mixing well; bring to a boil,
reduce heat, cover and simmer 20 minutes; discard bay leaves; add beans,
mix well and simmer another 10 minutes; ladle into warm soup bowls and
serve with warm tortillas, tortilla chips or crackers; pass garnishes
separately.Yield: 8 to 10 servings.
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Plain Basic Chili
Recipe By :
Categories :
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1 large onion -- coarse chopped
3 garlic;coarse chopped -- cloves
2 tablespoons vegetable oil
1 1/2 pounds round or chuck steak -- trimmed, cut in 1/2"
1 can beef broth -- (14 3/4 oz)
16 ounces tomatoes -- peeled stewed
1/2 tablespoon oregano
1 tablespoon cumin
IN A LARGE DUTCH OVEN OR STOCKPOT, HEAT THE VEGETABLE OIL OVER MED-HIGH
HEAT. WHEN IT FRAGRANT, ADD THE ONIONS AND GARLIC AND SAUTE UNTIL THE
ONION IS TENDER-CRISP, REDUCING THE HEAT IF NECESSARY TO KEEP EVERYTHING
FROM BURNING. ADD THE CHILI POWDER AND STIR WELL. ADD THE BEEF, AND COOK
UNTIL THE BEEF BEGINS TO RELEASE ITS JUICES, MAKING THE CHILI POWDER INTO
A PASTE. POUR IN BEEF BROTH. USE YOUR HANDS TO CRUSH THE TOMATOES ROUGHLY,
THEN ADD TOMATOES AND JUICES TO THE KETTLE. COVER AND SIMMER UNTIL BEEF IS
TENDER, ABOUT 1 HOUR. SEASON WITH OREGANO AND CUMIN, ADDING MORE OR LESS
OF EACH AS DESIRED. TASTE THE CHILI; IF IT'S TOO MILD TO SUIT, ADD CAYENNE
PEPPER TO TASTE.
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Pork Chili With Artichoke
Recipe By :
Categories :
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3 pounds pork,stew meat -- trimmed of
fat and gristle
flour for dredging
salt to taste
1 chili pepper -- fresh or canned
minced
1 tablespoon cumin -- ground
1 bay leaf
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
2 tablespoons flour
1/2 cup white wine
3 cups chicken broth -- defatted
5 plum tomatoes -- peeled and
chopped
1 can artichoke hearts (19 ozs )
drained and quartered
1 can cannellini or small white
beans -- drained
1 tablespoon lemon juice
1/4 cup fresh cilantro -- minced
Dredge the pork in flour seasoned with salt and pepper and brown over high
heat on all sides in the olive oil.Set aside. Turn meat down to medium and
add the onions.Cook until softened,about 1 minute.Add 2 cloves of the
garlic and the minced chili pepper and cook another 10 seconds.Add the
chili powder,cumin,bay leaf,basil,thyme,oregano,and flour,cooking another
minute,stirring constantly.Add the reserved meat and toss together.. Add
the wine and heat to a boil,scraping any brown bits clinging to the bottom
of the pan into the liquid with a wooden spoon.Add the chicken broth and
tomatoes,and simmer partly covered for 30 to 45 minutes,until the pork is
tender.Add the artichoke hearts,and white beans and simmer 10 minutes
more.. Remove from the heat and stir in the lemon juice,cilantro and
remaining clove of garlic.Makes 6 servings.....
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Puppy's Breath Chili
Recipe By :
Categories :
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3 pounds tri-tip beef or sirloin tip -- cut into small piece
coarse
2 teaspoons cooking oil
1 small yellow onion
1 can beef broth-(14-1/2 oz)
3 tablespoons gebhardt chili powder
1 tablespoon new mexico mild chili powder
5 tablespoons california chili powder
1 dried new mexico chili pepper -- boiled and pureed
3 dried california chili peppar
1 can chicken broth-(14-1/2 oz)
1 teaspoon tabasco pepper sauce
1 lime
ds MSG Salt to taste Brown meat in oil for about 30 minutes over medium
heat. Add onion and enough beef broth to cover meat. Bring to a boil and
cook for 15 minutes. add 1 tablespoon cumin and 1/2 ts oregano. Reduce
heat to light boil and add half of the garlic. Add half of the chili
powder and cook for 10 minutes. Add tomato sauce and 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 sauce, salt to taste, brown sugar and juice of lime.
Simmer on medium heat.
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Quick And Simple Skillet Chili
Recipe By :
Categories :
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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 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 :
Categories :
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2 tablespoons salad oil
1 med. onion -- chopped
1 12 oz. can luncheon meat -- cubed
1 can kidney beans (1 lb)
1 teaspoon salt
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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Reno Red Chili
Recipe By :
Categories :
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1 cup cooking oil
3 pounds beef round -- coarse grind
1 whole black peppercorns
12 tablespoons ground red chile -- mild
6 tablespoons cumin
6 garlic cloves
2 onions
water
6 red chiles
3/4 cup chile caribe
1 tablespoon oregano -- dried
2 tablespoons cider vinegar
3 cups beef broth
1 teaspoon hot pepper sauce
2 tablespoons corn flour (masa harina)
Melt the suet or heat the cooking oil in a large heavy pot over
medium-high heat. Add the meat and the black pepper to taste, to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the
meat is evenly browned. Stir in the ground chile, cumin, garlic, and
onions. Add a small amount of water to barely cover. Bring to a boil, then
lower the heat and simmer, uncovered, for 30-45 minutes, adding water as
necessary. Stir the crushed red chiles into the meat mixture. Brew the
oregano like tea in 1/2 cup warm beer (room temperate). Strain the
oregano-beer "tea" and stir the liquid into the pot. Discard the oregano.
Stir in the paprika, vinegar, 2 cups of beef broth, diced chiles,
tomatoes, and hot pepper sauce. Simmer, uncovered, for 30-45 minutes
longer. Stir often. Dissolve the masa flour in the remaining 1 cup of
broth. Stir it into the pot and simmer, uncovered, 1/2 longer.
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Rio Grande Chili
Recipe By :
Categories :
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2 pounds ground round
2 tablespoons oil
3 tablespoons cumin seed
2 tablespoons tabasco sauce
2 onions -- chopped
3 tablespoons masa flour
2 7 oz can diced green chiles
12 ounces beer
1 10 ounce ca beef broth
In a large skillet, brown ground round and salt in heated oil. Add cumin
seed, paprika, Tabasco, garlic, and onions to beef. Sprinkle mixture with
masa flour. Toss gently. Add green chilies and chili powder. Add beer and
broth. Mix well to blend all ingredients. Add water if mixture is too
thick. Cook covered 2 hours, stirring occasionally. A Hot Texas variety
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Sam Huddleston's Chili
Recipe By :
Categories :
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2 tablespoons whole cumin
2 medium onion -- diced
3 garlic cloves
vegetable oil
3 1/2 pounds lean beef -- cut in 1/2"cubes
water
salt to taste
cracker meal *or*
browned flour for tightener
In a skillet, slightly toast the whole cumin. To wake up the flavors crush
them with a rolling pin. Powdered cumin may be substituted, but do not
toast. Saute onion and garlic in a little oil until transparent. In same
skillet, add a little more oil and sear meat until it has a greyish color.
Put cumin, onion, garlic and meat in a large vessel. Add paprika and chili
powder, stirring to mix all ingredients, as you add enough water to cover.
Simmer for about 1 1/2 hours, adding salt to taste after the chili has
cooked somewhat. Make a paste of the crackermeal or browned flour by
mixing with a little water. About 10 minutes before chili is ready, stir
in this tightener, and cook until chili is thick.
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San Antonio Chili
Recipe By :
Categories :
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3 pounds coarsely ground meat (chili
1 tablespoon cumin
1 tablespoon salt
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 wonderful flavor variation.
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Sen Barry Goldwater's Expert Chili
Recipe By :
Categories :
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1 pound ground beef -- coarsely ground
1 pound pinto beans -- dried
1 6 oz can 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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Senator Barry Goldwater's Expert Chili
Recipe By :
Categories :
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1 pound coarsely ground beef
1 pound dried pinto beans
1 can (6oz) tomato paste
2 cups chopped onions
3 tablespoons hot unspiced chili powder
1 tablespoon ground cumin
salt
water
Soak beans in water , covered overnight. In a 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.
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Senator Joseph Montoya's New Mexican Chili
Recipe By :
Categories :
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1 1/2 pounds round steak -- cut in 1/4"
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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Serendipity's Southern Chili
Recipe By :
Categories :
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1 onion,large -- coarsely chopped
4 pounds beef,lean -- hamburger grind
3 garlic cloves,medium -- crushed
1 tablespoon black pepper -- freshly ground
1 tablespoon salt
1 tablespoon sugar
1 can tomatoes -- whole(12oz ea)
4 cans kidney beans -- w/h2o(16oz ea)
1. Melt the butter in a large heavy pot over medium heat. Add the onion
and cook until it is translucent.~ 2. Combine the meat with the ground
chile, cumin, garlic, and pepper. Add this meat-and-spice mixture to the
pot. Break up any lumps with a fork and cook, stirring occasionally, until
the meat is evenly browned.~ 3. Stir in the remaining ingredients. Bring
to a boil, then lower the heat and simmer, uncovered, for at least 4 hours
but as many as 8 if possible. Stir occasionally. Taste and adjust
seasonings.~
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Short-Cut Chili Con Carne
Recipe By :
Categories :
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1 small onion -- chopped
1 teaspoon salt
1 bay leaf
1 teaspoon (2) chili powder
2 cans (8oz) tomato sauce
2 cans (16oz) kidney beans -- drained
In skillet or slow-cooking pot with browning unit, break up beef with fork
and cook until lightly browned. Pour off excess fat. In slow-cooking pot,
combine meat with onion, salt, chili powder, bay leaf, Worcestershire
sauce, tomato sauce, and kidney beans. Cover and cook on high for 2 to 3
hours. Remove bay leaf. Makes 6 to 7 servings.
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Spicy Chili Beans
Recipe By :
Categories :
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2 cups dry red kidney beans
5 cups water
2 yellow onions -- chopped
2 stalks celery -- chopped
2 cloves garlic -- crushed
1 cup low-sodium tomato sauce
1 can stewed tom. low sod. 15 oz.
Canned beans cannot be used in this recipes; the cooking liquid from the
dry beans makes a rich, flavorful broth that forms the base for the chili.
If you soak the beans overnight you can cut the cooking time in half.
Freeze any leftover chili for a fast meal later. Serve over brown rice
(make 3/4 cup per serving extra rice for tomorrow's breakfast). Place the
beans and water in a large pot. Bring to a boil, cover, reduce heat, and
simmer for 2 hours. Add the remaining ingredients and cook an additional
2 hours.
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Spicy Pork And Black Bean Chili
Recipe By :
Categories :
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1 pound black beans
1 1/2 pounds boneless lean pork -- cubed
1 can tomatoes -- chopped 28 oz
2 tablespoons red wine vinegar
1/3 cup parsley or coriander -- chop
black pepper -- freshly ground
2 onions, large -- chopped
4 teaspoons chili powder -- (or more)
2 teaspoons oregano -- dried
1/2 teaspoon chili pepper flakes
2 cups chicken stock
3 green peppers -- diced
salt
In a large pot, cover beans with water and bring to boil; cook for 2
minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid and
cover with 8 cups of cold water. Bring to a boil, reduce heat and let
simmer for about 1 1/2 hours or until beans are tender. Drain and reserve.
Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes
on all sides. Remove from pan and set aside. Add onions and garlic to pan;
cook on medium heat until tender about 5 minutes. Add chili powder,
paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1
minute. Return meat to pan along with tomatoes, including juice, stock and
vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or
until meat is tender. Add beans and peppers; season with salt and pepper.
Cover and cook 15 minutes more or until peppers are tender. Add chopped
parsley or chopped coriander.
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Sun Dance Chili
Recipe By :
Categories :
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2 tablespoons lard
1 onion
1/2 celery stalk
1 bell pepper(s)
1/2 cup mushrooms
1 teaspoon cumin
3 garlic cloves
1 teaspoon salt
4 ounces green chiles -- whole
32 ounces kidney beans in water
1. Melt the lard, butter, or bacon drippings in a large heavy pot over
medium heat. Add the onion, celery, and bell pepper and cook until the
onion is translucent. Add the sliced mushrooms and cook for an additional
five minutes.~ 2. Combine the meat with the ground chile, oregano, cumin,
and garlic. Add this meat-and-spice mixture to the pot. Break up any lumps
with a fork and cook, stirring occasionally, until the meat is evenly
browned.~ 3. Stir in the remaining ingredients except the beans. Bring to
a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Stir
occasionally.~ 4. Add the beans and their liquid and simmer, uncovered,
for 1/2 hour longer. Taste and adjust seasonings.~
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Tavern Chili
Recipe By :
Categories :
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1 pound ground beef
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 are well blended, stirring once during cooking. Let stand,
covered, 5 mins. Garnish with cheese and sour cream.
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Tex-Mex Turkey Chili
Recipe By :
Categories :
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2 turkey thighs
1 cup boiling water
28 ounces tomatoes with liquid
3 green peppers -- seeded/chopped
2 teaspoons chili powder -- or more
1/2 teaspoon dried oregano
salt & fresh-ground pepper
1/4 cup extra sharp shredded cheese
Put turkey thighs on a chopping board; slice meat away from the bones. Cut
meat in 1-inch cubes, discard skin. Spray a non-stick pot (or pressure
cooker) with cooking spray for no-fat frying. Add cubed meat. Brown over
moderate heat in its own melted fat (no added oil needed). Remove from
flame and stir boiling water into juices in pot. Pour liquid into a cup,
set aside until fat rises to surface. With a bulb-type baster, skim off
and discard surface fat. Return fat-skimmed liquid to pot. (Bones may be
added for flavor and removed before serving.) Add all remaining
ingredients except cheese. Cover, simmer over low heat until tender,
about 1 hour in conventional pot, or 20 minutes in pressure cooker.
Uncover, continue to simmer until most of the liquid evaporates and chili
is thick. Top with cheese.
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Texas Red Chili
Recipe By :
Categories :
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3 pounds beef boneless round steak -- *
1 cup onion; finely chopped -- 1 lg
2 cups tomato puree
2 tablespoons red chiles; ground -- to taste
1 teaspoon cumin seed -- ground
1 teaspoon coriander -- ground
4 anaheim chiles -- **
4 jalapeno chiles -- **
-----garnishes-----
cheddar cheese -- shredded
flour tortillas
pinto beans -- cooked
* Round Steak should be cut into 1-inch cubes. ** Peppers should be

seeded and chopped. Cook and stir beef, onion and garlic in 4-quart Dutch
oven until beef is brown. Stir in remaining ingredients except cheese,
tortillas and beans. Heat to boiling; reduce heat. Cover and simmer,
stirring occasionally, until beef is tender, about 2 hours. Serve with
cheese, tortillas, and beans.
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Texas Style Chili
Recipe By :
Categories :
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3 1/2 pounds beef chuck blade steak
1/4 cup salad oil
3 med green peppers-diced
2 8 oz. can tomatoes
4 garlic cloves
1 2 oz. can tom. paste
1/4 cup sugar
2 tablespoons salt
2 teaspoons oregano
3/4 teaspoon pepper
1/2 cup 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 tomato 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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Texas White Lightning Chili
Recipe By :
Categories :
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1 pound dried navy beans
4 cans ready-serve chicken broth
1 tablespoon white pepper
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon cloves
5 cups cooked chicken -- chopped
8 ounces canned chopped chiles
1 cup water
1 jalapeno -- seeded and chopped
8 flour tortillas
monterey jack cheese -- shred
commercial salsa
sour cream
Sort and wash beans; place in large Dutch oven. Cover with water 2 inches
above beans. Soak 8 hours; drain beans, and return to Dutch oven. Discard
liquid. Add 3 cans of broth and next 7 ingredients; bring to boil. Reduce
heat and simmer, covered, 2 hours or until beans are tender, stirring
occasionally. Add remaining can of broth, chicken, and next 3
ingredients. Cover and simmer 1 hour, stirring occasionally. With kitchen
shears, make 4 cuts in each tortilla toward, but not through, the center.
Line serving bowls with tortillas, overlapping cut edges of tortillas.
Spoon in chili, and top with cheese, salsa, and sour cream. Serve
immediately.
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Texas/Two Fingers Chili
Recipe By :
Categories :
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2 tablespoons oil -- vegetable
2 garlic cloves
1 tablespoon cumin
1 1/2 teaspoons cayenne pepper
1 tablespoon salt
2 cups tequila
6 cups water
1/2 cup corn flour(masa harina)
2 tablespoons chile caribe
1 teaspoon hot pepper sauce -- liquid
1. Heat the oil in a large heavy pot over medium-high heat. Add the meat
to the pot. Break up any lumps with a fork and cook, stirring
occasionally, until the meat is evenly browned.~ 2. Stir in the garlic,
ground chile, cumin, cayenne pepper, oregano, salt, tequila, water, and
corn flour(masa harina). Bring to a boil, then lower the heat and simmer,
uncovered, for about 1 1/2 hours.~ 3. Taste and adjust seasonings. If
desired, add the crushed chile pepper and the optional hot pepper sauce
and simmer, uncovered, for 1/2 hour longer.~
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To The Moon Chili
Recipe By :
Categories :
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1 pound ground beef
1 package (1.75 oz) chili-o seasoning
mix
1/2 cup water
1 can (14.5-oz) whole tomatoes
cut up
1 can (16-oz) drained kidney bean
1 tablespoon red hot cayenne pepper sauce
red pepper chopped
shredded cheddar cheese
green onion chopped
In a dutch oven brown ground beef; drain. Stir in seasoning mix, water,
tomatoes, beans and red hot sauce. Bring to a boil; reduce heat and
simmer, covered 10 minutes. Garnish with chopped red pepper, green onion
and cheese, if desired.
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Tom Wayman Chili
Recipe By :
Categories :
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1/2 cup butter or margarine
2 pounds top sirloin steak -- coarse gr
2 pounds sirloin steak-top -- cut into
(remove all fat & white tissue)
3 green peppers chopped
3 lg onions-chopped
3 cups garlic-minced (i used more)
1/2 cup parsley-snipped
3 cups tomatoes-16 oz including liq
(i use the cut-up tomatoes)
1/4 cup chili powder (i use new mexi
hotter -- i make that a genero
2 tablespoons salt (i use less)
1 1/2 teaspoons black pepper (i never measur
1 ounce tabasco
In a large cooking pot brown meat in the butter/marg. Pour off 1/3 cup
liquid from meat and saute green pepper, onion, garlic & parsley in
separate skillet until tender. Add to meat mixture and stir in chili
powder, salt, pepper and cumin. Add tabasco and tomatoes. Simmer entire
mixture 1 hour covered, remove lid and simmer at least 30 min longer. Stir
occasionally. Makes 10 servings.
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Tony Palermo's Michigan Champ Chili
Recipe By :
Categories :
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3 tablespoons oil
3 green peppers -- chopped
6 jalapeno peppers -- chopped
1/4 cup oregano
1/4 cup sweet basil
1/4 cup thyme
1/4 cup crushed rosemary
1 tablespoon salt
1 tablespoon white pepper
2 no.10 cans whole tomatoes
(13 lbs)
1 cup tomato paste
1 teaspoon tabasco
sour cream for garnish
Brown ground beef, drain and set aside. Heat oil and saute garlic, 2
onions, green peppers, and jalapeno peppers. Cook on medium heat for 5
mins. Add all spices. Continue to cook for about 3 mins. Add whole
tomatoes and juice, tomato paste, Tabasco, and beef and cook for 2 1/2
hours. Garnish with sour cream.
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Trail Blazers Chili
Recipe By :
Categories :
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1 1/2 pounds ground round
1 1/2 cups stewed tomatoes
1 large onion chopped
2 garlic cloves
2 tablespoons oil
4 tablespoons flour
1 can ranch style beans -- optional
1 teaspoon cumin
1 teaspoon salt
Soften onions and garlic in oil. Add meat and brown. Mix all spices and
flour in small bowl and add to meat mixture. Stir and cook until spices
are absorbed. Add tomatoes and 1 cup water. Bring to boil and simmer for
at least 1 hour. Add beans last 10 minutes. If oil floats on top, slowly
add more flour until it disappears. Add more chili powder if desired.
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True Texas Chili
Recipe By :
Categories :
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2 tablespoons vegetable oil
2 garlic cloves -- finely chop
12 ounces beer
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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Tucson Jailhouse Chili
Recipe By :
Categories :
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1 onion
6 cloves garlic -- peeled
1 can diced green chilies (4 oz)
1 can jalapeno peppers (4 oz)
1 can diced tomatoes (12 oz)
1 can tomato paste (6 oz)
6 tablespoons chili powder (or more)
1 tablespoon vinegar
1 tablespoon salad oil
1 pound pinto or kidney beans -- cooked and drained
salt
pepper
grated sharp cheddar cheese -- (garnish)
sliced green onions -- (garnish)
Dice onion; saute in heavy Dutch oven. Dice garlic and add when onions
are clear. Stir for 30 seconds; add ground beef, green chilis, jalapeno
peppers, tomatoes, tomato paste, chili powder, cumin, vinegar, brown
sugar, oil and drained beans. Simmer for 1 1/2 to 2 hours (DO NOT BOIL).
Adjust seasoning with salt and pepper to taste. Garnish with cheese and
green onion. Serve with corn chips.
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Tulsa Fire Department Chili
Recipe By :
Categories :
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1 teaspoon salt
2 cans (10 1/2 oz) beef broth
2 cups canned pinto beans
1 tablespoon flour or more
1/4 cup water
Brown the meat and onion and pour off grease. Add chili powder, cumin,
salt, crushed garlic, broth, and tomato sauce. Cover and simmer for 45
minutes. Add pinto beans and simmer 15 minutes more. Thicken with a small
amount of flour paste (dissolving 1 tablespoon flour in 1/4 cup water).
Serve over cooked spaghetti or plain with crackers.
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Tuna Chili Texas-Style
Recipe By :
Categories :
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1 cup red or green bell pepper -- cubes
1/2 cup onion -- chopped
1/2 cup celery -- chopped
2 tablespoons -- water
1 can whole tomatoes w/juice-28 oz -- cut up
1 can kidney beans-8 oz -- drained
1 can tuna (6-1/2 oz) -- drained and
2 tablespoons red wine vinegar
2 tablespoons chili powder*
1 teaspoon dried basil -- crushed
1 teaspoon dried oregano -- crushed
1/2 teaspoon ground cumin
bottled hot pepper sauce -- to taste
*If you don't like it too hot, cut to 1 tablespoon. In a 3-quart

microwavable bowl or casserole, combine bell pepper, onion, celery, garlic
and water. Cover with waxed paper; micro-cook on High power for 4-5
minutes or until vegetables are nearly tender. Stir in remaining
ingredients except hot pepper sauce. Cover; micro-cook on High power for
15-17 minutes, to allow flavors to blend, stirring every 3 minutes. Season
to taste with hot pepper sauce. Makes 4 servings. Preparation time: 10
minutes. Calories: 206 per
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Turkey And Cranberry Chili
Recipe By :
Categories :
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1/2 recipe chili base -- (see separate recipe
1 teaspoon sugar
1 tablespoon white vinegar
1/2 cup fresh or frozen cranberries
1 pound boneless turkey breast -- in 1-in cubes
1/2 cup chicken stock -- or low-sodium
chicken
salt -- to taste
12 tortillas
1 cup sour cream
PREPARE OR DEFROST chili base. Combine the sugar and vinegar in a deep
oven-proof skillet or Dutch oven, bring to a boil and continue to boil
until the liquid has a syrupy consistency. Add the cranberries and cook 1
minute longer. Add the turkey, the chili base and the stock. Cover and
place in the oven. Turn oven to 325F and cook for 1 1/2 hours or until
turkey falls apart. Remove from oven and, using a fork, mash or shred the
turkey with the other chili ingredients. Serve with warm tortillas instead
of bread and pass sour cream on the side.
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Two-Meat, Two Bean Chili
Recipe By :
Categories :
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5 pounds ground round (15% lean ground
beef)
2 pounds hot or sweet italian sausage
removed from casings -- crumb
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
1 tablespoon salt
2 teaspoons dried oregano
2 bay leaves
3 cans (28-oz) whole tomatoes with
tomato puree -- undrained
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 peppers, 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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Tyler Texas Chili
Recipe By :
Categories :
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2 pounds ground round
3 large onions
7 cloves garlic
1 tablespoon red pepper flakes
2 bay leaves
2 cans (28 oz) tomatoes
1 medium bell pepper -- diced
2 cans (12 oz) tomato paste
1 can (28 oz) chili beans
3 ounces canned jalapeno peppers -- sliced
Brown beef, onions, and bell pepper. Add garlic. When browned add rest of
the ingredients except beans and jalapenos. Simmer for 2 hours. Add beans
and jalapeno peppers and simmer for one hour longer.
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Vegetable Chili
Recipe By :
Categories :
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1 teaspoon olive oil
2 cloves garlic -- chopped
2 medium carrots -- sliced
1 cup celery -- sliced diagonally
1 medium zucchini -- quartered
1 red or green pepper
2 jalapeno peppers
1 28 oz can , tomatoes -- chopped
1 19 oz can -- kidney beans
1 teaspoon dried oregano
salt -- pepper
1 pinch granulated sugar
shredded mozzarella
In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots
and celery. Microwave covered at High for 7 to 8 minutes or until
vegetable are almost tender. Add zucchini, peppers, canned tomatoes
including liquid, kidney beans including, chili powder, cumin and oregano.
Microwave covered at High for 16 to 18 minutes or until zucchini is
tender. Let stand, covered for 5 minutes. Season to taste with salt,
pepper and pinch of sugar. Ladle chili into warm soup bowls; sprinkle with
shredded cheddar or mozzarella and serve. Serves 4.
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Walter Mcilhenney's Chili
Recipe By :
Categories :
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3 pounds lean beef chuck -- 1" cubes
1 cup chopped onions
3 minced garlic cloves
2 teaspoons salt
2 teaspoons tabasco pepper sauce
3 cups water
4 ounces chopped green chilies -- drain
cooked rice
chopped onion
shredded cheese
sour cream
In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high
heat. In three batches, brown the beef well, removing each batch with a
slotted spoon. Set aside. Add the onion and garlic to the pot and cook for
5 minutes, or until tender, stirring frequently. Stir in the chili powder,
cumin, salt, and Tabasco sauce; cook for 1 minute. Add the water and
chilies; bring to a boil. Return the beef to the pot. Reduce the heat and
simmer uncovered, 1-1/2 hours, or until the beef is tender. Serve the
chili over rice with onion, cheese and sour cream, if desired.
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Wednesday Chili (Wendy's)
Recipe By :
Categories :
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2 tablespoons oil
1 1/2 pounds ground round
1 10 ounce ca french onion soup -- not creamy
1/2 teaspoon pepper
1 dash tabasco
1 21 ounce ca red kidney beans undrained
1 6 ounces can tomato paste
1 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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Wendys Chili
Recipe By :
Categories :
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2 teaspoons veg oil
1 can onion soup
1/2 teaspoon pepper
2 teaspoons cocoa
2 cans kidney beans -- undrained
6 teaspoons tomato paste
15 teaspoons tomato sauce
2 teaspoons brown sugar
1 teaspoon vinegar
6 cups V8 juice
Contributed to the echo by: Janice Norman I have never tried it, but I
found this recipe in a newspaper that says this is the recipe to make
Wendys chili. WENDYS CHILI Brown beef in oil. Break meat into tiny rice
size pieces. Place onion soup and half of cooked beef into a blender and
process on high speed until it resembles cement mortar. Place with
unblended beef into 2-1/2 qt saucepan. Add remaining ingredients and
simmer until flavors are blended.
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Wheat & Meat Chili
Recipe By :
Categories :
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1 cup whole wheat kernels
1/4 cup lard
2 onions
2 tablespoons ground red hot chili
3 garlic cloves
2 teaspoons cumin
1 teaspoon salt
32 ounces tomato juice
In a heavy saucepan, boil the presoaked wheat, covered, for 1 hour in the
water used for soaking. Add more water as the kernels cook, if necessary.
Melt the suet or lard in a lrge heavy pot over medium-high heat. Remove
the rendered suet pieces, add the onions to the pot, and cook until they
are translucent. Combine the beef with the ground chile, garlic, oregano,
cumin, and salt to taste. Add this beef-and-spice mixture to the pot with
the onions. Break up any lumps with a fork and cook, stirring
occasionally, until the meat is evenly browned. Stir in the caribe, green
chiles, tomato paste, and tomato juice. Drain the wheat, reserving the
liquid, and stir in the kernels. Bring to a boil, then lower the heat and
simmer uncovered, for 1 hour. If the chili begins to get too dry, add some
of the liquid the wheat was cooked in. Taste and adjust seasonings.
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White Bean Chili
Recipe By :
Categories :
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1 cup onion; chopped -- 1 large
1 clove garlic -- finely chopped
1/4 cup margarine or butter
4 cups chicken; cooked -- *
2 tablespoons cilantro; fresh -- snipped
1 tablespoon basil leaves -- dried
2 teaspoons red chiles -- ground
1/4 teaspoon cloves -- ground
32 ounces great northern beans -- 2 cans
-----garnishes-----
3/4 cup tomato; chopped -- 1 medium
blue or yellow corn tortilla
chips.
* Chicken should be cut into 1/2-inch Cubes.

~------------------------------------------------------ ~-----------------
Cook and stir onion and garlic in margarine in 4-quart Dutch oven until
onion is tender. Stir in remaining ingredients except chopped tomato and
tortilla chips. Heat to boiling; reduce heat. Cover and simmer for 1 hour,
stirring occasionally. Serve with tomato and tortilla chips.
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White Chili 1
Recipe By :
Categories :
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-----chicken mixture-----
1 bunch chopped scallions
1 medium sweet yellow pepper chopped
4 fresh jalapeno peppers
seeded and chopped
1/2 teaspoon fresh grated ginger
1/2 teaspoon salt
1/2 teaspoon sage
1/2 teaspoon cumin
1 1/2 chicken breasts skinned
boned and cut into pieces
-----sauces-----
1/4 cup flour
1/2 cup cream
1 can (17-oz) corn
1 jar (3-lb) great northern
beans
-----extra seasonings: optional-----
cayenne pepper
white pepper
1 jar (11-oz) pickled
jalapeno peppers
grated monterey jack cheese
CHICKEN MIXTURE: Melt butter in a 5 quart pan. Saute scallions, yellow

pepper, garlic, fresh jalapenos, ginger, salt, sage and cumin. Add chicken
and cook until just done. Do not overcook. Remove chicken from pan and set
aside. SAUCE: Melt the 3 Tb butter in the same pan. When bubbling, add
flour, and whisk briskly while adding cream. When smooth and thick, add
chicken broth. Stir until blended. Stir in corn, beans, and chicken
mixture and simmer 30 minutes. If desired, add 2 shakes cayenne pepper, 1
shake white pepper, and 4 ounces of pickled jalapenos with a little juice.
Serve chili hot, topped with grated cheese and accompanied by corn bread.
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White Chili 2
Recipe By :
Categories :
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1 medium onion chopped fine
1/2 large green pepper chopped fine
1 large clove garlic minced
1 shredded carrot
2 stalks celery chopped fine
1 tablespoon butter
1 1/4 pounds cooked boneless chicken
chopped
1 can (15-oz) low salt chicken
broth or homemade
2 cans pinto beans one drained and
rinsed one not drained and
pureed in blender
3/4 cup dry white vermouth
1 can chick peas optional
1/2 teaspoon tabasco sauce
1 tablespoon honey
2 teaspoons medium hot sauce
shredded mozzarella cheese
opt.
In a medium saucepan, saute in oil and butter over medium high temperature
the onion, green pepper, garlic, carrot and celery 6-8 minutes. Gently add
the cooked chicken, broth and beans. Add vermouth, chick peas, cumin,
Tabasco sauce, chili powder, honey and hot sauce and simmer and stir on
low for a half hour. For a nice touch and added flavor, melt shredded
mozzarella cheese on top of each serving.
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Wild Card Chili
Recipe By :
Categories :
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1 pound chopped beef
1/2 cup chopped onion
1 can red beans - 16 oz.
1 can refried beans - 16 oz.
1 can tomato sauce - 8 oz.
1 cup water
1 teaspoon chopped hot red peppers
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 tablespoon molasses
Brown beef with onions in a Dutch oven; pour off fat. Add remaining
ingredients; cover and simmer for 1 hour, stirring occasionally.
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World Championship Chili
Recipe By :
Categories :
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3 pounds beef chuck -- cubed
1/2 pound pork -- ground
1 tablespoon flour
1 tablespoon cooking oil
1/3 cup onions, dehydrated -- minced
1/2 teaspoon garlic -- granulated
1 can beef stock
2 cans chicken stock
1 can tomato sauce -- 8 oz.
1/2 teaspoon cumin
1 can mild green chiles -- 4 oz.
1 jalapeno pepper; seeded -- deveined, minced
1 teaspoon black pepper
-----phase ii-----
4 cans tomato sauce
2 tablespoons mild New Mexico chili powder
2 tablespoons cumin
1 teaspoon garlic -- granulated
1 teaspoon tabasco brand hot sauce
1/2 tablespoon brown sugar
salt -- to taste
Saute meat in oil. Drain and place in a 4-qt. cooking pot. Add remaining
ingredients from PHASE I and simmer covered, 1-1/2 hours. Uncover, add
remaining ingredients and simmer 1-1/2 hours.
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Ww Chili
Recipe By :
Categories :
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9 ounces kidney beans -- (or red or
beans)
15 ounces turkey; ground -- raw
1/2 teaspoon salt
1 tablespoon caraway seed
1 tablespoon chili powder -- (maybe 2 t)
1/2 teaspoon oregano -- ground
1 teaspoon celery seed
Wash beans. Cover with water and soak in the refrigerator overnight or a
minimum of four hours at room temperature. Put water, beans, and salt in a
soup pot and cook until beans are soft, approximately one hour. Add water
when necessary to keep beans covered. Do not drain. Brown ground turkey
and onion. Combine turkey mixture, beans, tomato sauce and spices in soup
pot. Simmer over low heat for one or two hours. Add water to achieve
desired consistency. Makes approximately 1 1/2 cups per serving. EACH
SERVING PROVIDES: 1 1/4 VEGETABLES, 3 PROTEINS AND 10 OPTIONALS.
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Ww Spicy Turkey Chili

Recipe By :
Categories :
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7 ounces turkey -- ground
1/2 cup onion -- chopped
1 cup italian tomatoes; canned -- drained, seeded & ch
1/2 cup tomato sauce
1/2 cup water
1 teaspoon white wine vinegar
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon red pepper -- crushed
1. Spray 3-quart saucepan with nonstick 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. 2. Add remaining ingredients and stir well to combine. Reduce
heat to low and let simmer, stirring occasionally, until chili is thick,
about 25 to 30 minutes. Remove bay leaf before serving. May be frozen for
future use--just thaw and reheat. Makes TWO servings, each of which
provides: 2 1/2 Protein and 2 1/2 Vegetables.
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Ww Turkey Chili
Recipe By :
Categories :
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9 ounces kidney beans -- (or red or
beans)
15 ounces turkey; ground -- raw
1/2 teaspoon salt
1 tablespoon caraway seed
1 tablespoon chili powder -- (maybe 2 t)
1/2 teaspoon oregano -- ground
1 teaspoon celery seed
Wash beans. Cover with water and soak in the refrigerator overnight or a
minimum of four hours at room temperature. Put water, beans, and salt in a
soup pot and cook until beans are soft, approximately one hour. Add water
when necessary to keep beans covered. Do not drain. Brown ground turkey
and onion. Combine turkey mixture, beans, tomato sauce and spices in soup
pot. Simmer over low heat for one or two hours. Add water to achieve
desired consistency. Makes approximately 1 1/2 cups per serving. EACH
SERVING PROVIDES: 1 1/4 VEGETABLES, 3 PROTEINS AND 10 OPTIONALS.
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Wyoming Sheepherder Chili
Recipe By :
Categories :
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4 tablespoons dried onions
1/4 cup chili powder - mild -- medium
1 tablespoon cumin
2 tablespoons worcestershire
1 teaspoon garlic powder
salt -- pepper
1 teaspoon oregano
1 teaspoon vinegar
1 can stewed tomatoes
1 can tomato sauce
Brown the meat in a heavy pot, drain off the fat and add all the other
ingredients. Simmer for at least 2 hours, adding water as needed. Thicken
with flour if desired (preferably Masa Harina or ground-up corn
tortillas).
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$20,000 Prize-Winning Chili

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A.j.foyt's 500-Mile Chili

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* Exported from MasterCook *

Annie Little John's Chili

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Arcadian Eight Bean Chili

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* Exported from MasterCook *

Australian Dinkum Chili

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Authentic Texas Border Chili

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* Exported from MasterCook *

Beef And Macaroni Chili

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Bert Greene's Peppered Chili

1. Melt 3 tablespoons of the butter in a large heavy skillet over medium

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Buzzard's Breath Chili

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C.v. Woods World Championship Chili

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C.w. Gregg's Chili

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Capitol Punishment (Chili)

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Carroll Shelby's Chili

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Cheap Cheap Chili

Defrost ground turkey, if frozen. Spray a large non-stick skillet with

* Exported from MasterCook *

1. In a large microwave container, brown meat, onions, green pepper, and

* Exported from MasterCook *

* Exported from MasterCook *

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Place plastic colander in a 2-quart microwave-safe casserole. Combine

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Recipe By : Susan McKinnon

NOTES : Very good.

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Chili Ala Captain James Mcdonnell

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Chili Bean Soup

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Chili Con Carne

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Chili Con Carne 2

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