chili recipes 2

chili recipes 2

Cajun Style Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili Cajun

Amount Measure Ingredient -- Preparation Method
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1 pound Hambuger meat
3 tablespoons Red pepper
3 tablespoons Parsley
1/2 An Onion
1 Galtic Clove
4 Whole Jalapeno Peppers
8 ounces Can of tomatoe sauce
1 1/2 teaspoons Salt
3 tablespoons Black Pepper
1 1/2 teaspoons Italian flakes
4 Green Onions
3 tablespoons Galtic
1 Or 2 16 oz. of Ranch Style -- Beans
2 1/2 tablespoons Chilli powder

Brown hamburger; drain any fat. add onions and all seasons; When onions are soft add the ranch style beans. Save the Chilli powder for when you put the beans in. Add about 5 to 6 cups of water with the beans. then add the tomatoe sauce. This is going to be very hot. If you can not handle it hot cut back on the peppers and pepper powder. Let this cook about 1 1/2 hours on low. You will have to add more water as it cooks but when it has cook this long don't add any more water it should be thick but not real thick.
From: Pat Stockett Date: Tue, 10-0

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Caldillo (New Mexican Green Chili Stew)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Soups

Amount Measure Ingredient -- Preparation Method
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2 pounds Lean beef round
3 medium Potatoes -- diced
1 large Garlic clove -- minced
6 Green chilies
2 tablespoons Oil
1/2 cup Onion -- sliced
2 teaspoons Salt

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

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CALIFORNIA CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili Ground Pork

Amount Measure Ingredient -- Preparation Method
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3 pounds Chicken -- cut up and browned
3 tablespoons Olive oil
4 Garlic clove -- sliced
3 Onion -- peeled and chopped
1 teaspoon Cumin seeds -- whole
2 Jalapeno pepper -- seeded and

2 cups Chili sauce -- prepared
4 Tomato -- chopped
2 Green bell pepper -- seeded
chopped
1 tablespoon Worcestershire sauce
1 cup Red wine
Salt

Brown the chicken. Heat a large frying pan and add the oil. Saute the garlic, onions, cumin seeds and jalapeno peppers until the onions are clear. Add all to a heavy pot and bring to a simmer. Cook for 1 hour.
This one has to be different. If it came from California it is expected to be unusual. Try this. No avocado, but chicken and a very mild chili sauce from a jar. It is really a great dish, although one should not confuse it with the old-line chili cookers' product. By Jeff Smith The Frugal Gourmet From the 12/04/1991 issue - The Springfield Union-News Meal-Mastered by Joe Comiskey 09/12/1992

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CAPITOL PUNISHMENT CHILI

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 tablespoon Oregano
1 pound Chuck -- extra-lean
2 tablespoons Paprika
into about
2 tablespoons MSG
cubes)
9 tablespoons Chili powder (light)
2 large Onions -- finely chopped
4 tablespoons Cumin
1/2 C Oil or kidney suet
4 tablespoons Beef bouillon
1 teaspoon Mole -- powdered
crushed) 1
1 tablespoon Sugar
4 tablespoons Cumin
1 teaspoon Coriander
Beer (2 cans)
1 teaspoon Durkee's Louisiana
2 C Water
Hot sauce
4 pounds Chuck -- extra-lean
8 ounces Tomato sauce (1 can) -- (ground for chili)
2 pounds Pork -- extra-lean
Salt -- to taste
for chili)

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

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

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

Dissolve Masa Harina in warm water and add to chili. Add salt to taste.
Simmer 30 minutes.

NOTES:

* World champion Texas red chili -- This recipe comes from Bill Pfeiffer.
He won the 1980 and 1982 World Chili Cookoff and took first place in the International Chili Society's 14th annual World Championship Chili Cookoff with it.

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

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

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

: Difficulty: moderate.
: Time: 4-5 hours.
: Precision: approximate measurement OK.

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

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Champion Chili #1

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
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2 tablespoons Vegetable oil
2 medium Onions -- diced
1 medium Green pepper -- diced
1 large Celery stalk -- diced
2 Garlic cloves -- minced
4 pounds Ground beef -- lean
1 can Green chilies (4 oz can) -- di
1 can Tomatoes -- stewed (14.5 oz ca
1 can Tomato sauce (8 oz)
1 can Tomato paste (6 oz)
2/3 cup Chili powder (3oz bottle)
1 tablespoon Cumin
1/2 teaspoon Red pepper sauce -- to taste
6 ounces Beer or na beer of your choi
1 1/2 cups Club soda or mineral water
2 Bay leaves
2 teaspoons Garlic salt
1/2 teaspoon Black pepper

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

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Championship Chili

Recipe By : TJ Hill - Appetites Catered
Serving Size : 8 Preparation Time :0:00
Categories : Beef Dishes Cheese Dishes

Amount Measure Ingredient -- Preparation Method
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1 tablespoon corn oil
2 cups onion -- minced
1/4 cup garlic -- minced
1 tablespoon jalapeno chile -- seeded, minced
3 pounds boneless beef chuck -- chili ground
1 teaspoon cumin seed
2 tablespoons oregano
3 cups tomato concasse
3 cups water
2 teaspoons instant masa harina
2 cups cheddar cheese -- grated
1 cup scallions -- minced

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

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Cheap Chili

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient -- Preparation Method
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1 CAN OF TOMATO JUICE
2 CANS OF KIDNEY BEANS
2 CANS OF FR. CUT GR. BEANS
1 CAN OF CORN
1 pound GR. BEEF OR TURKEY
CHILI SEASONING OF YOUR CHOI

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

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Chernobyl Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Main Dish
Microwave

Amount Measure Ingredient -- Preparation Method
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4 pounds Ground beef
3 large Onions -- diced
1/2 cup Green pepper -- diced
6 Garlic cloves -- pressed
2 pounds Crushed tomatoes
1 pound Whole tomatoes -- cut up
6 ounces Tomaot paste
2 1/2 pounds Light red kidney beans -- not drained
2 tablespoons Brown sugar
3 tablespoons Sugar
4 tablespoons Chili powder
2 teaspoons MSG
2 teaspoons Cayenne pepper
1 teaspoon Salt
3 tablespoons Bacon grease
Water or beer
Garlic powder

1. In a large microwave container, brown meat, onions, gren pepper, and garlic for 15 minutes on full power.
Drain off and reserve a cup of two of liquid. Break up any remianing large chunks of meat. 2. Add remianing ingredients except tomato paste and cook on full power for 30 minutes covered. Stir and taste. 3. Cook for 1 hour at 70% power, uncovered. Stir and taste at half hour intervals. Add water as necessary. 4. Add tomato paste and reseved meat liquid. Cook 30 minutes at 60% power, uncovered. Stir and taste. The chili is done and can be served directly or decanted into a crockpot to simmer. 5. Serve with shredded cheddar cheese, tabasco sauce, diced onions, hot chili oil, red pepper flakes, and hot dogs with rolls. Your guest can microwave tehri own hot dogs and top with chili and cheese!! NOTES: For TRUE CHERNOBYL- Class 20 megaton SS-19 chili, double the pepper, chili powder and MSG and add 30 minutes to the cooking in step

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Chicken Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Chili

Amount Measure Ingredient -- Preparation Method
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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 -- Coarsly
Chopped
3 large Garlic Cloves Minced
1 teaspoon Cumin
1 teaspoon Oregano
1/2 teaspoon Thyme
Salt
Pepper
1/2 pound Ground Round
2 Bay Leaves
3 tablespoons Chili Powder
3 cans Undrained Tomatoes
(1 lb ea)
1 small Avocado Cut Into 1/4 in.
Dice
1 cup Plain Lowfat Yogurt
1/3 cup Minced Fresh Cilantro OR
Italian Parsley

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

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CHILI CON CARNE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
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1 medium onion -- sliced
1 pound ground beef
4 teaspoons chili powder
1 can tomato soup
2 (No 2) cans kidney beans
1 can whole tomatoes
Salt & pepper to taste

Brown onion in large skillet. Add ground beef. Cook until no longer pink.
Drain off fat. Add tomato soup and crushed tomatoes. Stir in drained kidney beans and chili powder. Cook slowly for 30 minutes, stirring occasionally.

'50

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Chili #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
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1/2 cup Chopped onion
1/4 cup Chopped green pepper
1 pound Lean ground beef
1 can (1-lb) tomato sauce
1 can (1-lb) stewed tomatos
1 can (1-lb) drained kidney beans
1 1/2 teaspoons Salt
2 1/2 teaspoons Chili powder
1/4 teaspoon Ground black pepper
1/2 teaspoon Dry mustard

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

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Chili #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili Poultry

Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds Ground beef, chicken -- or
Turkey
2 cups Water
1 tablespoon Chili powder
1 tablespoon Curry powder
3 Diced tomatos
4 cups Cooked kidney beans or
Pinto beans
1 Chopped onion
1 Bunch sliced green onions
1 1/2 cups Grated natural sharp
Cheese -- or mild cheddar
Cheese

In a frying pan, saute meat until lightly browned.
Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatos and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese.

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Chili #3

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
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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
3 tablespoons Chili powder
1 teaspoon Ground cumin
1 teaspoon Oregano
Bay leaf
1/2 teaspoon Black pepper
4 cups Canned tomatos
1 tablespoon Red wine vinegar
1/4 teaspoon Red hot pepper flake

Heat oil in skillet, add onion and green pepper. Cook until wilted. Add the meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and oregano. Stir to blend. Add the bay leaf, pepper, tomatos, vinegar and crushed hot pepper.
Bring to a boil and cook for 1 hour, stirring occasionally.

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CHILI (CROCKPOT)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Beef
Crockpot

Amount Measure Ingredient -- Preparation Method
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3 One pound cans kidney beans -- drained
2 One pound cans tomatoes - -- cut up
2 pounds Ground beef browned and -- drained
2 medium Onions coarsely chopped
1 cup Diced celery
1 Glove minced garlic
4 -6 tablespoons chili -- powder
1 teaspoon Cumin -- salt and pepper to t

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

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

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Chili Capt. James McDonnell, Engine 81 *(FCMK0

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Tex-Mex
Beef

Amount Measure Ingredient -- Preparation Method
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1 pound Italian sausage -- *
1 pound ground chuck
1 yellow onion -- diced
2 garlic -- cloves minced
1 1/2 tablespoons Chili powder -- to taste
6 ounces tomato paste -- can
1 1/2 cups water
1 tablespoon instant coffee
1 tablespoon sugar
1 tablespoon paprika
1 tablespoon oregano
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 cup kidney beans -- drained
1 cup refried beans

*mild skinned and crumbled Brown sausage, ground meat, onion, and garlic in a pot. Add remaining ingredients except beans, bring to a boil, cover, and simmer 1 1/4 hours. After cooking time is up, add the beans and stir. Top with grated Monterey Jack Cheese and finely chopped scallions.
FROM: THOMAS BROWN (FCMK08A)

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Chili Con Carne

Recipe By : Shareware Recipes Imported from MasterCook
Serving Size : 4 Preparation Time :0:00
Categories : Soups, Stews And Chilis

Amount Measure Ingredient -- Preparation Method
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1 bouillon cube -- beef
1 12 oz. can beans -- drained, pinto or ki
8 ounces pork -- cooked, diced
1 cup canned tomatoes -- crushed
1 green bell pepper -- seeded and diced
1/2 cup tomato puree
1/4 cup onion -- diced
2 garlic clove -- minced
1 teaspoon oregano leaf
1/8 teaspoon ground cumin

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

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Chili Con Carne 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
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3 pounds Ground chuck
6 tablespoons Bacon fat/ shortening
3 medium Chopped onions
40 milliliters Chopped garlic
4 tablespoons Chili powder
1 tablespoon Cumin powder
1 tablespoon Flour
1 large Can tomatos
3 Bay leaves
1 teaspoon Salt
1 tablespoon Oregano
1 tablespoon Red wine vinegar
1 1/2 tablespoons Brown sugar
1 pint Ripe black olives
1 large Can red kidney beans

In 3-6 tb of bacon fat/shortening, lightly brown the onion and add the 4 cloves of garlic. Remove the onions and garlic with a fork or a slotted spatula.
Add to the remaining fat the chili powder that has been mixed with the 1 Tb flour. Make sure that there is enough fat in fryer. If not, add a Tb or so, so that it mixes well. Stir until the mixture is smooth.
Add the meat and stir it around until all the chili mixture is absorbed. Then brown the meat, stirring it to get it brown, but not burned. When brown, stir in the tomatos and cook gently for about 20 minutes. Then add the bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cook about another 20 minutes and then add the red kidney beans. Cook slowly for about 2 hours. Then add the ripe black olives, after cutting them into thin slices, and use the pitted ones. and cook another 30 minutes. If the mixture looks too thick, add another can of tomatos at the time you put in the kidney beans, Serve with a bowl of crackers.

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Chili Con Carne B&M

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili Beans

Amount Measure Ingredient -- Preparation Method
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1 Tin B&M RED KIDNEY BEANS
2 pounds Ground beef
1 tablespoon Butter
1 small Can tomato soup
1 Chopped onion
1 teaspoon Salt
1/4 teaspoon Chili powder or dash of -- pepper

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

B&M Pure Food Products

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Chili Elizabeth Taylor

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
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-----PHILLY.INQUIRER-----
1 LARGE ONION CHOPPED
1 1/2 tablespoons SUGAR
5 CLOVES GARLIC CRUSHED
1/2 teaspoon DRIED THYME
2 tablespoons VEGETABLE OIL
1/2 teaspoon DRIED BASIL
1 pound GROUND BEEF
1/4 teaspoon LIQUID HOT PEPPER SAUC
1 cup CANNED TOMATOES -- DRAIND
AND SEEDED
1/4 teaspoon GROUND BAY LEAVES
SALT AND PEPPER TO TASTE
4 tablespoons TOMATO PUREE
1 pinch OF RED CHILI PEPPER
FLAKES
2 tablespoons CHILI POWDER
1 1/2 tablespoons WORCHESTERSHIRE SAUCE
1 1/2 tablespoons RED WINE VINEGAR

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

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Chili Gourmet Style

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ground Pork Poultry
Chili

Amount Measure Ingredient -- Preparation Method
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3 cups Chopped onions
1/4 cup Vegetable oil
2 tablespoons Minced garlic
3 pounds Boneless beef chuck -- chilli
2 pounds Ground turkey *
1/4 cup Chilli powder **
1/4 cup Ground cumin **
2 tablespoons Unsweetened cocoa powder
2 tablespoons Paprika
1 tablespoon Oregano
4 teaspoons Dried hot pepper flakes **
2 Bay leaves
2 8 oz cans tomato sauce
1 cup Chicken broth
3 tablespoons Cier vinegar
1 19 oz can kidney beans -- drai
3 Green peppers -- in 1/2"pieces
6 tablespoons Sour cream

In a kettle, cook the onions in oil, covered over moderately low heat, stirring occasionally, until onions are soft. Add the garlic, cook for one minute.
Add the ground beef or turkey, cook over moderate heat, stirring to break up the lumps. Cook until no longer pink. Add chilli powder, cumin, cocoa, paprika, oregano, red pepper flakes and the bay leaves. Cook the mixture stirring for one minute. Add the tomato sauce, broth and vinegar, bring the mixture to a boil.
and simmer it covered, stirring occasionally for 75 minutes or until the meat is tender Add the kidney beans, green pepper and salt and pepper to taste.
Simmer 15 minutes or until bell peppers are tender.
Discard the bay leaves. Ladle the chilli into mugs and garnish with the scallions and sour cream. Chilli may be made 3 days in advance. Chilli will improve in flavor if cooled completely uncovered and then chilled covered overnight. * Use EITHER turkey or ground meat **Add these spices gradually until it has reached the level of spiceness

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Chili Our Way

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Meats
Tex Mex

Amount Measure Ingredient -- Preparation Method
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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
in boiling water
10 milliliters Garlic
15 ounces Part-skim ricotta cheese
1/2 pound Part-skim mozzarella cheese -- shredded
8 ounces Pk light cream cheese -- cubed
1/2 cup Parmesan cheese -- grated
1/2 teaspoon Salt
1/4 teaspoon Ground black pepper
2/3 cup Fresh anise basil -- (if

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

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Chili with Beans

Recipe By : TJ Hill - Appetites Catered
Serving Size : 24 Preparation Time :0:00
Categories : Beef Dishes

Amount Measure Ingredient -- Preparation Method
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6 cups onion -- minced
4 cups green bell pepper -- minced
1 tablespoon garlic -- minced
1/2 cup corn oil
5 pounds ground round
12 cups canned tomatoes
1 cup tomato paste
10 cups brown stock -- unsalted
3/4 cup mild chile powder
1 tablespoon kosher salt
1 tablespoon pepper
4 pounds canned red kidney beans -- drained

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

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CHILI WITH FIVE KINDS OF PEPPERS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
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1 Big jalapeno
2 Cuban frying peppers
1 Hot hungarian
1 Long cheese pepper

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

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Chili with Pinto Beans

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Chili Ground Pork
State Fair

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mrs Leo Gordon
BEST OF SHOW
5 pounds Chuck -- coarsely ground
70 milliliters Garlic
1 large Sweet pepper
1 large Onion -- chopped
1 Celery stalk -- chopped
12 ounces Can tomato paste
15 ounces Can Hunt's Tomato Sauce -- Special
2 cups V-8 juice
2 teaspoons Chili peppers -- crushed
3 teaspoons Salt
1 teaspoon Black pepper
1/3 cup Chili powder
3 cups Water
4 cups Beef broth
1 tablespoon Paprika
3 teaspoons Ground cumin
-----BEANS-----
3 cups Dry pinto beans
2 quarts Water
2 teaspoons Salt
1 teaspoon Pepper
6 ounces Can tomato paste
1 Beef bouillon cube
1 tablespoon Chili powder
1 medium Onion -- chopped
2 tablespoons Honey

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

BEANS: Cook beans in water over medium heat for 1 hour. Combine remaining ingredients and cook on low heat until done, about 2 hours. Add beans to chili.
Margaret Garland Source: Prize Winning Recipes from the State Fair of Texas, 1976.

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Chili with White Beans

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Ground beef
6 cups Water
1 Bay leaf
60 milliliters Garlic -- minced
2 teaspoons Salt
1 teaspoon Oregano
1/2 teaspoon Cayenne
2 tablespoons Paprika
1 teaspoon Cumin powder
1/2 pound Dry navy beans
1 teaspoon Brown sugar
1 tablespoon Chili powder

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

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Chill Lee's 4-K Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Gr chuck
1 Large onion chopped
4 Garlic cloves -- finely choppd
1 Jalapeno(canned) with seeds
1 can Beer
2 tablespoons Cumin
4 tablespoons New Mex grd red chilies
1 teaspoon Paprika 1 ts Grd black peppe


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

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CHINESE CHILI WITH PEPPERS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Lamb
Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Ground lamb
1 tablespoon Dark soy sauce
1 tablespoon Dry sherry
1 tablespoon Hoisin sauce
1 Green bell pepper
1 Red bell pepper
1 Yellow bell pepper
1 small Yellow on1on
2 tablespoons Cornstarch
2 tablespoons Peanut oil
1 tablespoon Finely minced fresh ginger
4 Cloves garlic -- finely minced
-----SAUCE-----
1/2 cup Chicken stock
2 tablespoons Dry sherry
2 tablespoons Hoisin sauce
2 tablespoons Oyster sauce
1 tablespoon Bean sauce
1 tablespoon Oriental sesame oil
1 tablespoon Distilled white vinegar
1 1/2 teaspoons Chinese chili sauce

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

ADVANCE PREPARATION:

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

Seed and stem peppers, then cut into 1/2 inch cubes.
Peel and coarsely chop onion. Set peppers and onion aside.

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

LAST-MINUTE COOKING:

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

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

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

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

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

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

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

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

Posted by Stephen Ceideberg; May 17 1993.

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Chunky Chicken Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Chicken breast meat -- cut
bite-sized pieces
1 cup Onion -- chopped
1/2 cup Celery -- sliced
1/2 cup Carrots -- sliced
2 Cloves garlic -- minced
1 cup Fresh tomato salsa -- (see following recip
28 ounces Can tomatoes
28 ounces Can water
3 teaspoons Chili powder
1/2 teaspoon Cumin
1/3 Bag garbanzo beans (soaked)
1 Green pepper -- chopped
4 Chicken boullion cubes
<<>>
2 cans Chicken broth -- salt/pepper to taste

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

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CHUNKY CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
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E *****





































































































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

Õ 2 med. onions, chopped 2 med. green peppers, chopped 2 ribs celery, sliced 3 carrots, cut into thin slices 1 garlic clove, minced 1 tbsp. vegetable oil 1 (16 oz.) can crushed tomatoes 1 (15 oz.) can red kidney beans, drained 1 (8 oz.) can tomato sauce 2 tbsp. red wine vinegar 1 tbsp. brown sugar, firmly packed 1 tbsp. chili powder 1 tsp. dried oregano 1 tsp. ground cumin 1 tsp. salt Õ In large saucepan, saute onions, peppers, celery, carrots and garlic in oil until soft, about 5 minutes. Stir in crushed tomatoes, kidney beans, tomato sauce, vinegar, brown sugar, chili powder, oregano, cumin and salt.
Bring to a boil; cover and simmer 35 minutes to blend flavors. To serve, ladle into soup bowls. Makes 6 servings.

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

Preparation: 15 minutes; Cook: 40 minutes; Ready to serve in about 1 hour.
Could be made a day ahead because it's excellent the second day. Low in fat - Good for dieting.

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Chunky Beef Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Meats
Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Oil
2 1/2 pounds Beef chuck; boneless -- cut
1/2 " pieces
1 cup Onion -- coarse chopped
1 cup Green pepper -- chopped
20 milliliters Garlic -- crushed
1 teaspoon Salt
2 cans Tomatoes -- whole peeled
14 1/2 oz ea
6 ounces Tomato paste -- can
3 tablespoons Chili powder
1 teaspoon Dried oregano leaves
1/2 teaspoon Grushed red pepper -- to taste
Shredded lettuce
Shredded cheese
Green onion -- sliced
Cilantro leaves
Black beans -- rinsed drained
Sour cream
Avocado -- diced
Jalapeno pepper -- sliced

Heat oil in large skillet of dutch oven over medium heat. Add beef, onion, green pepper and garlic; cook until beef is evenly browned, stirring occasionally.
Pour off drippings. Sprinkle salt over beef. Add tomatoes with juice, tomato paste, chili powder, oregano and crushed red pepper. Cover tightly; reduce heat to low to medium-low; simmer 1 1/2 hours until beef is tender. Serve with choice of toppings. Makes 8 cups

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Cincinnati 5 Way Chili

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Butter
2 pounds Ground beef
6 Bay leaves
1 large Onion -- finely chopped
6 medium Garlic cloves -- finely chopped
1 teaspoon Cinnamon
2 teaspoons Allspice
4 teaspoons Vinegar
1 teaspoon Dried whole red pepper -- (crushed)
1 1/2 teaspoons Salt
2 teaspoons Pure ground red chile
1 teaspoon Ground cumin
1/2 teaspoon Dried oregano -- (preferably Mexican)
6 ounces Tomato paste
6 cups Water
16 ounces Kidney beans -- drained
1/2 pound Vermicelli -- cooked
1/2 cup Cheddar cheese -- grated
1 small Onion -- finely chopped

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

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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CINCINNATI CHILI (L.A. TIMES)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Times
Ground Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Ground beef
2 medium Onions -- chopped
20 milliliters Garlic -- minced
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 quart Water
3 tablespoons Chili powder
1 tablespoon Vinegar
1/2 teaspoon Black pepper
1 Bay leaf
1 teaspoon Ground cumin
1/2 teaspoon Marjoram
1/2 teaspoon Ground coriander
1/2 teaspoon Ground cardamom

ds Ground cinnamon Cayenne pepper 1 tb Sygar Salt Brown beef, onions and garlic in large heavy pot.
Spoon off excess fat and grind mixture in food processor until meaty in consistency. Return to pot.
Add tomato sauce and paste, water, chili powder, vinegar, pepper, bay leaf, cumin, marjoram, coriander, cardamom, cinnamon and cayenne, sugar and salt to taste. Bring to boil. Cover and simmer 1 to 2 hours or until thick, stirring occasionally.
Serve alone or over cooked spaghetti with shredded cheddar cheese and chopped onions, if desired. Makes 6 to 8 servings.
Each of 6 servings contains about: 287 calories; 382 mg sodium; 64 mg cholesterol; 18 grams fat; 14 grams carbohydrates; 17 grams protein; 1.67 grams fiber.
Presented by: Rose Rosti, L.A. Times, Culinary SOS

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Cincinnati Skyline Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Ground beef
1 can Tomato sauce (15 oz)
2 Bay leaves
1 teaspoon Ground cinnamon
1 1/2 teaspoons Salt
1 1/2 teaspoons Vinegar
1 1/2 teaspoons Ground allspice
3 cups Water
1/4 teaspoon Garlic power
1 Onion -- chopped
1 teaspoon Worcestershire sauce
2 teaspoons Cumin
1 tablespoon Chili powder
1/2 teaspoon Crushed red pepper

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

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COMPANY CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground beef
1/2 cup chopped green pepper
1 1/2 cups chopped onion
1 cup chopped celery
1 (6 oz.) can tomato paste
2 (20 oz.) cans tomatoes
2 (20 oz.) cans Brooks Hot & Spicy Chili Bea
2 cloves garlic -- pressed
3 bay leaves -- crushed
1 1/2 teaspoons cumin
1 tablespoon sugar
2 teaspoons salt
1 teaspoon oregano
1 teaspoon black pepper
1 1/2 teaspoons parsley flakes
1 1/2 teaspoons paprika
1 tablespoon or more chili powder to taste

Brown beef, onion, celery and green pepper. Add remaining ingredients and cook slowly.
Thin if needed with water or tomato juice. Makes 4 to 5 quarts. About 12 servings.

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Coney Island Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- Coney Island Chili

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

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Confetti Bean Chili

Recipe By : SASSYJO
Serving Size : 12 Preparation Time :0:00
Categories : Chili Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- chopped
2 cans vegetable broth (can use more -- vegetables & water
instead) Orig. recipe called -- for chicken broth
2 cloves garlic -- minced
3 tbsp chili powder
1 1/2 tsp ground cumin
1/2 tsp dried oregano
1 lb carrots -- sliced
1 lb red potatoes -- cubed
2 cans (14 1/2 oz each) diced tomatoes -- undrained OR
3 cups diced fresh tomatoes
15 oz. can black beans -- rinsed/drained
15 oz. can kidney beans -- rinsed/drained
15 oz. can garbanzo beans -- rinsed/drained
2 1/2 cups water

In a Dutch oven, simmer onion in broth for 5 minutes. Add next six
ingredients: bring to a boil. Reduce heat. Cover, simmer 10 minutes. Add
remaining ingredients. Cover simmer 20 minutes.

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


COWPOKE CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
2/3 cup onion -- chopped
1 garlic clove -- minced
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (10 3/4 oz.) can beef broth
1 (15 oz.) can chili beans
1 teaspoon chili powder
1/2 teaspoon celery salt
1/4 teaspoon crushed oregano
Dash of cumin
Dash of crushed red pepper
2 to 4 drops hot pepper sauce

Brown ground beef with onion and garlic; drain. Stir in remaining ingredients.
Cover and simmer about 30 minutes, stirring occasionally. Makes 6 cups.

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CROCK POT CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground chuck
1 can tomatoes or tomato sauce
1 1/2 teaspoons salt
2 teaspoons cumin
1/4 cup chili powder
1/2 teaspoon black pepper
1/4 teaspoon garlic powder


Brown meat in skillet. Drain fat. Put in crock pot with other ingredients.
Add water just to cover meat. Cook on low for about 4 hours. Stir in 1/4 cup cornmeal. Add gradually so it won't make lumps. Cook about 10 more minutes.

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

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CROCK POT CHILI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ground Pork Chili
Holiday Regional

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Dry pinto or kidney beans -- *OR* 2 16-oz cans
2 cans Tomatoes (14.5oz ea)
2 pounds Chuck; browned -- *
2 Medium onions -- coarsely
chopped -- **
1 Green pepper -- chopped
2 Garlic cloves -- crushed
2 tablespoons Chili powder
1 teaspoon Pepper
1 teaspoon Cumin
Salt to taste
4 1/2 cups Water

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

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CROCKPOT TEX MEX CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef or pork sausage
2 cloves garlic -- minced
3 or 4 tsp. chili powder
1/2 teaspoon ground cumin
1 (15 1/2 oz.) can red kidney beans drained
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1 (16 oz.) can tomatoes -- cut up
1 10 can Rotel tomatoes and chilies
1 cup V8 juice or tomato juice
1 (6 oz.) can tomato paste
1/4 teaspoon salt
Shredded Cheddar cheese
Sour cream

In skillet brown meat and garlic. Drain. Stir in chili powder and cumin; cook 2 minutes more. Meanwhile in 3 1/2-, 4, 5, 6 - quart crockery cooker combine beans, celery, onions, green pepper. Add undrained tomatoes, tomatoes and chilies, vegetable juice, tomato paste and salt. Stir in cooked meat.
Cover cook over low heat setting for 10-12 hours or on high 4-5 hours.

Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili.
Serves 4 to 6.

(Hosterman)

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Crockpot Chili con Carne

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beef American
Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Ground beef
3 tablespoons Shortening
2 cups Chopped onion
2 Garlic cloves -- crushed
4 tablespoons Chili powder
3 Beef bouillon cubes -- crushed
1 1/2 teaspoons Paprika
1 teaspoon Oregano
1 teaspoon Ground cumin
1/2 teaspoon Cayenne pepper
1/2 cup Beef stock
1 can Tomatoes -- 28 ozs.
1 can Tomato paste -- 8 oz.
4 cans Red kidney beans -- 1 lb cans

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

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CROCKPOT CHILI VERDE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Onion -- coarsely chopped
1 Bell pepper, green -- coarsely

4 Garlic clove -- minced
1 tablespoon Olive oil
4 ounces Green chile -- canned diced
1 Jalape#o -- diced (opt)
7 Tomatillo
2 pounds Pork, lean -- trimmed & cubed
2 teaspoons Oregano
2 teaspoons Sage
1 teaspoon Cumin
1 teaspoon Red pepper flakes
1/2 cup Beer

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

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

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

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

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

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DAVE'S FIVE PEPPER HEART ATTACK CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 to 6 lbs. onions
3 to 4 stalks celery
1 bunch green onions
1 bell pepper (green pepper to you Yankees)
1 (10 oz.) can green chilies -- peeled
12 to 24 cloves garlic -- more or less (more i
2 (28 oz.) cans Ro-Tel tomatoes
2 quarts homemade chicken stock or 6 (10 oz.) cans
1 can beer (one for the cook too)
1 tablespoon each black pepper -- white pepper, cayenn
1/2 to 1 c. Masa Harina (this is the flour the
1 cup wine (whatever you drink)
1 heaping tbsp. coriander -- oregano & thyme
3 heaping tbsp. cumin (Cuminos)
1 to 2 tsp. liquid smoke
4 pounds ground beef -- brisket or chuck roa
3 pounds hot pork sausage -- or Boston butt, cut
5 teaspoons Delaunes season salt (if canned broth is u
-----EQUIPMENT NEEDED:-----
13 to 16 qt. heavy stock pot (gumbo pot)
12 inch heavy fry pan (Magnalite chicken fryer)
Food processor and the biggest wooden spoo

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

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

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

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

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

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

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

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

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

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

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

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

Don't forget the ice cream for dessert!

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DAVID'S DURANGO TEXAS CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds browned hamburger
2 cans (28 oz.) each whole peeled tomatoes
1 can (46 oz.) tomato juice
3 medium onions -- diced
2 medium green bell peppers -- diced
45 ounces (approximately) calenti style chili beans
2 packs Franks buena vida chili powder
Pinch of salt, pepper -- seasoned salt
5 shakes of red hot sauce

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

Enjoy!

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DAWN'S CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground chuck
2 cups onion -- chopped
4 cloves garlic -- crushed
4 stalks celery -- chopped
1 cup green pepper -- chopped (optional)
1 tablespoon chili powder (regular)
3 (28 oz.) cans whole tomatoes or 2 cans who
1 can crushed tomatoes
Salt & pepper
1 (15 oz.) can kidney beans
1 (15 oz.) can white beans (Great Northerns)

Saute ground chuck. Drain off all grease. Add onions and garlic and cook gently until vegetables are tender. Add celery and green pepper and cook gently 15 minutes more. Add 3 cans tomatoes. Break up tomatoes with spoon.
Turn up heat, as soon as it starts to boil, turn down to medium and simmer for at least 30 minutes. Add red and white beans. Heat through over medium heat, then turn low and remove lid. Simmer for at least another 30 minutes, longer is better. Yields 8 servings.

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

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DEADMAN'S CHILI*

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Veggie Ground Pork
Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Coarse ground beef chuck -- leaner the better
1 pound Coarsely chopped & boned
Turkey
3 cups Stewed chopped tomatos
1 1/2 cups Tomato paste
4 tablespoons Chili powder
6 each Whole Jalapeno peppers
1 1/2 teaspoons Cayenne flakes
1 1/2 teaspoons Salt
1 tablespoon Blackstrap molasses
3 each Med. onions chopped
1/4 cup Green &/or red Bell pepper
2 ounces Tequila
6 each Cloves of garlic minced
12 ounces Beer (not Lite)
1/4 cup Masa harina
1 teaspoon Angostura Bitters
4 ounces Sour mash whiskey
3 each Bay leaves
4 tablespoons Ground cumin

Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except, 1 Tbslpsn of cumin, together and pour over meat in a large pot. Bring slowly to a boil & stir continously until boiling.
Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times.
Lower heat again to simmer & cook for 1.5 -2 hours stirring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the sides of the Jalapeno peppers & by adding more of them. This recipe when served over rice with fresh, piping hot cornbread is hard to beat! It is excellent when served over scrambled or fried eggs as well.
Serves 6-8 persons. ORIGIN: Don Houston's Chili-Pot Circa 1983

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Diet Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Oil -- vegetable
2 Onions -- finely chopped
2 pounds Beef -- coarse grind
2 tablespoons Red chile,hot -- ground
3 tablespoons Red chile,mild -- ground
1 Garlic clove
1 teaspoon Oregano,dried -- pref. Mexican
1 1/2 teaspoons Cumin
1/2 teaspoon Salt
5 Tomatoes -- coarsely chopped
12 ounces Green chiles -- whole

1. Heat the oil in a medium-sized heavy saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Combine the meat with the ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice mixture to the pan. Break up any lumps with a fork and cook, stirring occasionally, about 15 minutes until the meat is evenly browned.~ 3. Add the tomatoes and green chiles with their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding water if necessary.
Taste and adjust seasonings.~ 4. Allow to cool, then refrigerate. When fat has risen and congealed, skim it off, than reheat chili.~