chili recipes 4

chili recipes 4


Mrs. Dash Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Chili tomatoes (15 oz)
1 can Red kidney beans -- undrained
-14 oz)
2 tablespoons Mrs. Dash Garlic & Herb
1 tablespoon Sugar
1 teaspoon Cumin
Grated cheese (opt)
Chopped onion (opt)

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

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NEW MEXICAN CHILI

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chili Pork
Beef Regional
Ground Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Corn oil
3 large Onions -- chopped
6 large Garlic cloves -- minced
5 tablespoons Mild ground chiles -- preferably New Mexic
1 teaspoon HOT ground chiles -- or cayenne pepper (M

2 tablespoons Ground cumin
1 pound Lean pork -- ground
5 pounds Boneless beef chuck -- trimmed
fat -- cubed 1/2"-3/4"
2 teaspoons Oregano
2 1/2 teaspoons Salt
1/2 teaspoon Black pepper
28 ounces Italian plum tomatoes -- canned
juice
24 ounces Good amber beer -- Dos Equis or
Amsterdam
13 ounces Beef broth
2 Bay leaves
34 ounces Kidney beans

In a large flame-proof casserole or stockpot, heat the oil. Add the onions. Cover and cook over moderate heat for 5 minutes. Uncover, increase heat to moderately high and cook, stirring frequently, until the onions begin to brown, 5-10 minutes Add the garlic and cook another 1-2 minutes, until fragrant. Add the chiles and cumin. Cook, stirring, 1 minute, then add the pork, mashing and stirring, until the meat browns and begins to separate.
Add the beef, oregano, salt and pepper. Increase heat to high and cook, stirring frequently, until the meat loses most of its redness, about 10-15 minutes.
Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring to a boil, partially cover and reduce heat to moderate. Cook until the beef is very tender and the sauce is reduced to a chili-like consistancy, about 1-1/2 to 2 hours.
In a medium saucepan, heat the beans in the liquid from the cans. Drain when hot and wither add to the chili or serve on the side along with other accompaniments such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, onions, or chips from Food and Wine Magazine, March 1985

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New Mexico Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MEXICAN CHILI -- --------

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

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

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

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

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

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

Serves 10 Converted by MMCONV vers. 1.40

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New-Fangled Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Zucchini -- diced
1/2 pound Ground beef -- lean
1/2 cup Green peppers -- chop
1/2 cup Chopped onions
8 ounces Tomato salsa -- mild
1/4 cup Red wine
1/4 cup Raisins
1 tablespoon Tomato paste
1/2 teaspoon Salt
1/4 teaspoon Cinnamon
1/4 teaspoon Ground allspice
15 ounces Red kidney beans, canned -- dr
Sour cream
Sliced green onion
Grated cheddar cheese

Place zucchini, beef, green pepper and onion in a 2-quart saucepan. Saute over medium heat 7 to 10 minutes, stirring occasionally until vegetables are tender crisp.
Stir in salsa, wine, raisins, tomato paste, salt, cinnamon and allspice. Cover and simmer 10 minutes., stirring occasionally. Stir in beans. Continue cooking 5 minutes or until heated through. Serve in bowls topped with grated Cheddar cheese, sour cream and green onion. Laura Workman

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NEWPORT TEXAS CHILI

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound hamburger
1 (28 oz.) can tomatoes
1 (8 oz.) tomato sauce
1 large onion -- chopped
1 tablespoon chili powder
1 teaspoon salt
1 small can mushrooms
1/2 green pepper -- chopped
1 bay leaf
1 teaspoon garlic salt
1 (16 oz.) can kidney beans -- drained
2 ounces chopped chili peppers

Brown hamburger and onion. Add rest of ingredients. Simmer for 1/2 hour.
Serve with shredded Cheddar cheese and a dollop of sour cream.

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Numero Uno Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Olive oil
2 Lg yellow onions chpd
2 pounds Coarsely ground beef
2 pounds Coarsely ground pork
1 Salt
1/3 cup Mild -- unseasoned chile pwd
3 tablespoons Ground cumin
3 tablespoons Dried oregano
3 tablespoons Unswtnd coco pwdr*
2 tablespoons Ground cinnamon
1 1/2 teaspoons Cayenne pepper to taste
4 cups Tomato juice
3 cups Beef stock or canned broth
8 Med garlic cloves,pld -- minced
2 tablespoons Yellow cornmeal (optional)
32 ounces Dark red kidney beans

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

Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med heat, combine beef and pork.
Season with 2 T salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes.

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

Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking.
Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal. Stir in the beans and simmer another 5 minutes.

Winner of the 1985 NY State Chili Cook-Off

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ORIGINAL SAN ANTONE CHILI

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Suet
2 pounds Lean beef shoulder
1 pound Lean pork shoulder
3/4 cup Flour
1 teaspoon Salt
1/2 teaspoon Pepper
3 each Onions -- chopped
6 each Cl Garlic, minced -- or 1 tsp.
1 1/2 quarts Beef stock or canned beef br
4 each Dried ancho peppers*
1 each Dried pastilla pepper*
1 each Dried casbel pepper*
1 tablespoon Crushed cumin seeds or groun

Fat grams per serving: Approx. Cook Time: 4 hrs Fry suet in a large heavy kettle. Remove suet and discard. Cut meat into 1/2 inch cubes.
Combine flour, salt and pepper in brown papper bag.
Add meat and shake to coat. save remaining flour. Sear floured meat in hot fat, stirring to prevent sticking.
Add onions and garlic; cook and stir until soft. Add beef stock or broth and bring to a boil; then reduce heat aand simmer slowly while preparing peppers Wash peppers under cold running water; remove stems and seeds. Put in a sauce pan; cover with water and boil for 5 minutes. Let steep 10 minutes. Lift out peppers and grind or puree, adding 1 « cups water in which peppers were cooked. Add to meat, cover and simmer 2-3 hours or until meat is tender. Grind cumin seeds in a mortar and pestle or a heavy spoon in a cup; add to chili. Add salt to taste. Mix flour saved from browning meat (about ¬ cup) with cold water; add to chili and cook 3 to 5 minutes to thicken. Makes about 2 « quarts. *If these peppers are unavailable, substitute 4 to 6 Tbsp.s of chili powder.
Chuck wagon cooks from around San Antone were mighty proud of their chili and mighty set in their ways of puttin' peppers in and leavin' beans out. But San Antone Chili sure stuck to your ribs, and even if you liked beans, you didn't complain. At least not where the cook could hear you. From "Famous Chili Recipes From Marlboro Country".

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ORIGINAL SIN CHILI - SOUTHERN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Chili
Holiday Veggie
Ground Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts Beef stock
1 package Onion soup mix
2 pounds Ground beef
2 pounds Steak -- cut 1/2" square
1/2 cup Dried onions
2 Celery ribs -- chopped
1 Green peppers -- chopped
1 Pickled banana peppers
1/4 cup Banana pepper juice
1 teaspoon Chopped garlic
1 Bay leaf
2 ounces Chili powder
2 teaspoons Cumin
1 teaspoon Oregano
1 teaspoon Onion powder
1 teaspoon Paprika
1 teaspoon Instant beef boullion
1 teaspoon Salt
1/4 cup Bbq. sauce
1/4 cup Ketchup
1 pinch Crushed red pepper
1 pinch Basil
1 pinch Thyme
1/2 teaspoon Black pepper
1/4 cup Tabasco

Peppers should be mild banana peppers, seeded and chopped. Brown both the ground beef and beef cubes.
Drain most of the fat. Combine all ingredients in a large pot. Simmer for 2 hours. Correct seasonings and simmer for 1 more hour. Lisa Hlavaty *P FDGN81A 1/22/92 7:37pm

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Out-Of-The-Ordinary Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Poultry
Main Dish Chili

Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds Beef, chicken -- or turkey
2 cups Water
1 tablespoon Chili powder
1 tablespoon Curry powder
3 Tomatoes -- diced
4 cups Cooked kidney beans
1 Onion -- chopped
1 Bunch green onions -- sliced
1 1/2 cups Grated natural sharp cheese

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

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OVERNIGHT CHILI

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground round
2 pounds round steak -- diced
4 onions -- chopped
1 small stalk celery -- chopped
2 large bell peppers -- chopped
1 can whole tomatoes -- chopped
1 can tomato sauce
6 tablespoons chili powder
Salt to taste

Cover meat with about 2 inches water. Bring to a boil and cook 15 minutes.
Refrigerate overnight. Remove hardened fat the next day. Add onions, green peppers, celery, whole tomatoes and tomato sauce, the chili powder and garlic powder. Cook until somewhat thickened. Salt to taste, then continue cooking until of desired consistency.

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Pam's Heaven N' Hell Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PAM COOMBES RNCM95A-----
1 pound Hot turkey Sausage -- cut in
Bite size pieces
1 can Pinto beans -- undrained
1 medium Onion -- chopped
1 medium Green pepper -- chopped
30 milliliters Garlic -- minced
1 package Mickey Gilley's Chili
Seasoning mix
2 tablespoons Chili Sauce
2 tablespoons Catalina Dressing(lo-cal)
1 tablespoon Cinnamon
1 tablespoon Sugar
2 tablespoons Red wine
2 tablespoons Cornstarch mixed with 2 T
Water

Saute sausage, onion, green pepper and garlic in large pot. Add remaining ingredients except red wine and cornstarch-water mixture. Bring to a boil and simmer about 1/2 hour. Add red wine; Add cornstarch-water mixture to desired thickness. Simmer and serve. This is very hot and spicy.
03/23 09:01 am Have a Great Day! Pam FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 03/24 1:46 PM TO: CHUCK OZBURN (HBWK07A) FROM: JUDI PHELPS (BNVX05A) SUBJECT: BEAN FEASTS

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PAULS' CAMPER CHILI

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (16 oz.) cans red kidney beans
2 (16 oz.) cans stewed tomatoes
1 pound ground turkey
1 small onion -- chopped
1 small green pepper -- chopped
1 tablespoon cooking oil
1 teaspoon chili powder or to taste

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

by Diana Devereaux

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Pecos River Bowl of Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Bacon drippings -- or butter o
1 large Onion -- coarsely chopped
3 pounds Lean beef -- coarsely ground
3 medium Garlic cloves -- finely choppe
4 tablespoons Ground chili peppers -- (hot)
2 tablespoons Ground chili peppers -- (mild)
2 teaspoons Ground cumin
3 cups Water
1 1/2 teaspoons Salt

Recipe by: "Chili Madness" by Jane Butel (Queen of Chili) Melt lard, butter, or drippings in a large heavy pot over medium heat. Add the onions and cook until transparent but not browned, about 5 minutes. Combine meat with garlic, ground chilis and cumin.
Add this meat-spice mixture with a fork and cook, stirring occasionally, until meat is evenly browned. Stir in water and salt.
Bring to a boil, then lower heat and simmer, uncovered, for about 2 1/2 to 3 hours, stirring occasionally, until meat is very tender and flavors are well blended. Add more water if necessary. Taste and adjust seasonings.

Serves 6.

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Peter's Red Hot Chili

Recipe By : Best of the Best from New England
Serving Size : 4 Preparation Time :0:00
Categories : Beans Beef
Nov95

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons oil
2 pounds stew meat -- beef
5 cups water
1 green pepper -- diced
1 onion -- diced
1 tomato -- diced
1 1/2 tablespoons salt
2 teaspoons cayenne pepper
1 tablespoon granulated garlic
1/4 cup chili powder
2 tablespoons cumin
1 1/2 cups water
1/3 cup cornmeal
1 6 oz can tomato paste
Monterey jack cheese -- grated

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

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QUICK EASY CHILI

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 to 1 1/2 lbs. ground beef
1 cup chopped onion
1 cup green bell pepper
1 cup water
1 beef bouillon cube
2 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
2 to 3 (15 1/2 oz.) cans dark red kidney bea
2 teaspoons chili powder
1/4 teaspoon hot red pepper sauce or dry pepper
2 tablespoons Worcestershire sauce
1 tablespoon olive oil

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

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Quick and Easy Vegetarian Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium Onion -- chopped
1 Stalk celery -- chopped
2 tablespoons Vegetable oil
4 cups Cooked -- drained kidney beans
1/2 cup Tomato sauce
3 tablespoons Vinegar
2 teaspoons Molasses
1 teaspoon Basil
1 teaspoon Oregano
2 tablespoons To 3 tb chili powder

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

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

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Quick and Simple Skillet Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Red beans
2 cans Tomato sauce (8 oz. ea)
1 teaspoon Garlic salt
1 teaspoon Chili powder -- or to taste
1 1/2 pounds Ground chuck -- lean
1 can Mushrooms -- chopped
1 Green pepper -- chopped
1 teaspoon Sugar

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

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Quick Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Salad oil
1 Med. onion -- chopped
1 can 12 oz. luncheon meat -- cubed
1 can Kidney beans (1 lb)
1 teaspoon Salt
1 teaspoon Chili powder

Heat oil in a heavy saucepan. Add onion and meat.
Cook over medium heat until onion is tender. Add remaining ingredients. Mix well. Cover and simmer for 30 minutes. Makes 4-6 servings

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RED CHILI NIGHTMARE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Pinto beans -- dried
5 cups Water
2 tablespoons Lard
1 tablespoon Bacon drippings
1 Onion
12 ounces Pork sausage -- country-style
1 pound Beef -- coarse grind
4 Garlic cloves
1 teaspoon Anise
1/2 teaspoon Coriander seeds
1/2 teaspoon Fennel seeds
1/2 teaspoon Cloves -- ground
1 Cinnamon stick,ground -- 1"
1 teaspoon Black pepper -- freshly ground
1 teaspoon Paprika
1 Nutmeg,ground -- whole
1 teaspoon Cumin
2 teaspoons Oregano,dried -- pref. Mexican
4 tablespoons Sesame seeds
1 cup Almonds,blanched -- skins remov
12 Red chiles -- whole dried or
1 1/2 cups Chile caribe
1 1/2 ounces Milk chocolate -- small pieces
1 can Tomato paste(6oz ea)
2 tablespoons Vinegar
3 teaspoons Lemon juice
1 Soft tortilla -- chopped
Salt

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist.
2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm.
Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.
3. Melt the lard in a heavy skillet over medium heat.
Add the beans and lightly fry them in the lard. Set aside.
4. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.
5. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.
6. Add the reserved bean-cooking liquid to the pot.
Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.
7. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.

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REMEMBER THE ALAMO CHILI

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Lean ground beef
1 large Onion -- chopped
16 ounces Can of tomato sauce
26 ounces Can tomato puree
6 tablespoons Powdered chili pepper
(not chili powder)
3 Garlic cloves -- minced
1 tablespoon Sweet paprika
1 tablespoon Mexican oregano
1/2 teaspoon Cumin
1/4 teaspoon Red pepper
1/2 teaspoon Salt
1 pint Sour cream
Water as needed
-----OPTIONAL-----
30 ounces Light red kidney beans

Break up and fry beef, drain off any grease. Place the meat in a 4-guart pot with tomato sauce. Fry the chopped onions until soft, but not brown, and add to pot. Coarsely chop the tomatoes and add them to pot, togeather with tomato puree, the garlic and spices.
Bring the mixture to a boil, and then simmer it, uncovered, uncovered, for at least 30 minutes, adding water if necessary. Add beans, (if you must) and simmer for additional 15 minutes. Serve with a spoonful of sour cream on top. Seth Briliant from N.J.
FROM: Eatin'Chili Red, Hot, and You September 1993 Volume 1, Number 2

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ROUTE 66 CHILI

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili Times
Beef Veggie
Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----LARRY LUTTROPP FVKC70A-----
-----L.A. TIMES FOOD SECTION 2/92-----
1/2 pound Dry red beans
1 pound Top sirloin
1 pound Chili-grind beef
2 large Spanish onions -- diced
3 pounds Tomatoes -- cubed
1 can (16 oz) tomato puree
50 milliliters Garlic -- minced
1 12 oz bottle stale Mexican
Beer
2 teaspoons Ground cumin
2 teaspoons Ground coriander
2 teaspoons Mexican oregano
3 teaspoons Chili powder
3 Bay leaves
Salt
White pepper

Rinse and cook beans in water to cover until just tender, about 1 1/2 hours or according to package directions. Set aside.
Trim fat from sirloin. Cut into 1/2-inch cubes and saute in dry pan until browned. Remove beef cubes and add ground beef. Saute until browned and crumbly.
Drain off excess fat. Return sirloin cubes to pan and add onions, tomatoes, tomato puree, garlic and beer.
Add cumin, coriander, oregano, chili powder and bay leaves. Season to taste with salt and white pepper.
Bring to boil. Reduce heat, cover and simmer 1 1/2 to 2 hours. Add beans to chili mixture and simmer until reheated or serve beans on side. Discard bay leaves and correct seasonings, if necessary.
Each serving contains about: 293 calories; 95 mg sodium; 54 mg cholesterol; 14 grams fat; 21 grams carbohydrates; 20 grams protein; 2 grams fiber; 43% calories from fat.
Source: A truck stop outside Albuqurque, in Pecos, on the new U.S. Highway 40. Now also served at the Whole Enchilada Restaurant in Beverly Hills by Alan Philips, owner.
Presented by: Rose Dosti, L.A. Times article, "One for the Road", Chef's Secrets, 2/20/92, page H24.

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SADDLEBAG CHILI*

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Beef briskit (rough ground)
3 Medium onions coarsely chopp
5 Cloves of garlic minced
6 Pieces of bacon
1 12 oz. beer
2 ounces Sour mash whiskey
2 tablespoons Lackstrap molasses
1/2 teaspoon Llspice
1 teaspoon Salt to taste
4 tablespoons Round cumin
1/2 cup Omato paste
3 cups Omato sauce
1 teaspoon Orcestershire sauce
1 Green Bell pepper chopped
1 Red Bell pepper chopped
2 tablespoons Ayenne flkes
8 Fresh whole Jalapeno~ pepper
2 tablespoons Basco sauce
1/4 cup Asa harina (fine ground yell

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

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San Antonio Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Coarsely ground meat (chili
6 tablespoons Chili powder
1 tablespoon Oregano
1 tablespoon Cumin
1 tablespoon Salt
1/2 teaspoon Cayenne pepper
2 Large cloves garlic -- minced
1 teaspoon Tabasco
1 1/2 quarts Water
1/4 cup White corn meal

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

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SANTA FE RED

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Pork shoulder coarse ground
1 teaspoon Salt
8 tablespoons Chili powder
1 teaspoon Cayenne flakes
1/2 teaspoon Ground Mexican oregano
3 tablespoons Ground cumin
1 12oz can. beer (not lite)
3 cups Stewed tomatos
1 cup Tomato paste
2 Med. onions coarsely choppe
1 cup Chicken broth
1/2 teaspoon Allspice

3-4 ea medium cloves of garlic minced Pour beer, chicken broth, stewed tomatos, and tomatos paste into a large mixing bowl. Mix throughly and set aside. Into a large cast iron pot melt 2 Tblspns bacon grease.
Saute' the meat with the onions and 1/2 of the garlic.
When the meat is fairly well done, pour mixture in the bowl, into the pot and stir well. Add the rest of the garlic, 2 Tblspns of cumin, the pepper flakes, salt, & the oregano as it cooks. Bring to a medium boil for 5-8 minutes, then reduce heat to Simmer for 1 - 1 1/2 hrs. stirring frequently. 5 minutes before taking off of the heat add the remianing cumin & stir well. You may water by the 1/2 cup if necessary to make this less thick or masa harina (fine ground yellow cornmeal) by the 1/4 cup to thicken it. **NOTE** Very good on hot dogs! ENJOY!!!

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Satan's Fantasy Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili Ethnic
Chunky Fire House

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Sirloin -- coarsely ground
2 pounds Lamb -- coarsely ground
2 each Onions -- chopped coarsely
3 each Garlic cloves -- diced fine
1 1/2 tablespoons Salt
2 cups Green Bell peppers -- chopped
3 each Jalapenos, cored, seeded -- &
diced
1 tablespoon Cayenne pepper flakes
2 cups Tomatos -- stewed & chopped
1 1/2 cups Tomato sauce
3/4 cup Tomato paste
2 tablespoons Corn oil
3 tablespoons Cumin freshly ground
1 teaspoon Sesame oil
1 tablespoon Mexican oregano

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

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Sen Barry Goldwater's Expert Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground beef -- coarsely ground
1 pound Pinto beans -- dried
1 can 6 oz Tomato Paste
2 cups Onions -- chopped
3 tablespoons Hot unspiced chili powder
1 tablespoon Ground cumin -- salt


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

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Sen. Joseph Montoya's New Mexican Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Round steak
Cut in 1/4 cubes
2 Cloves garlic -- minced
2 tablespoons Oil
1 1/2 teaspoons Flour
3 tablespoons Unspiced chili powder
2 cups Water
1 teaspoon Salt

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

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SERIOUS CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef (or ground turkey)
1 onion -- chopped
2 cloves garlic -- minced
1 green pepper -- chopped
1 (28 oz.) can crushed tomatoes
1 (16 oz.) can chili beans
1 (16 oz.) can dark red kidney beans
2 bay leaves
1 teaspoon garlic salt
1/2 teaspoon pepper
3 tablespoons chili powder
Dash Cajun Sunshine sauce (or Tabasco sauc
2 teaspoons oregano
1 pickled jalapeno pepper -- sliced
1 tablespoon liquid from pickled jalapeno peppers

Brown first four ingredients. Drain fat. Add remaining ingredients and a little water if chili seems too thick. Cover and simmer 30 minutes.
Makes 2 quarts.

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SINFULLY GOOD CHILI

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons Salt
1 pound Ground chuck
2 Onions -- finely chopped
2 Cloves garlic -- minced
1 cup Tomato sauce
2 tablespoons Catsup
1 cup Water
1 tablespoon Red-wine vinegar
1 tablespoon Chili powder
1 tablespoon Paprika
1 teaspoon Black pepper
1/2 teaspoon Ground cumin
1/2 teaspoon Tumeric
1/2 teaspoon Majoram
1/2 teaspoon Allspice
1/4 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/4 teaspoon Ground cloves
1/4 teaspoon Mace
1/4 teaspoon Ground coriander
1/4 teaspoon Ground cardamom
1/2 Bayleaf
1 teaspoon Honey
1/2 ounce Unsweetened chocolate -- grate
Tomato juice as needed
9 ounces Thick spaghetti;cook -- butter
16 ounces Canned kidney beans -- heated
drained
2 Onions -- chopped
3/4 pound Cheddar cheese -- grated

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

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Skyline Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground beef
1 tablespoon Vinegar
1 teaspoon L&P sauce
12 ounces Toma juice
1 tablespoon Chili powder
1 each Garlic - chopped
1/2 teaspoon Allspice
1/8 teaspoon Pepper
1 each Onion - chopped
1 can Toma sauce
1 each Bay leaves
12 ounces Water
1/2 teaspoon Cinnamon
1/8 teaspoon Red pepper
1/3 tablespoon Salt

. Brown gr beef and onion. Drain fat. Add remaining ingredients, stirring well after each addition. Simmer 2 hrs or til liquid is sufficiently reduced. Serve over spaghetti. Top with chopped onions and grated Colby or Cheddar cheese. Oyster crackers on side.
From: Linda Davis Date: Mon, 08-2

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Smokehouse Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds Flank steak
2 Med. onions coarsely chopped
2 cups Tomatos stewed & chopped
1 cup Tomato paste
1 tablespoon Liquid Smoke
1/4 cup Bullseye Barbecue Sauce
24 ounces Beer
6 Jalapenos peppers seeded -- chopped
3 Garlic cloves minced
1 cup Bell pepper diced
3 tablespoons Chili powder
5 tablespoons Cumin
3 tablespoons Masa Harina
4 cups Tomato sauce
Salt as needed
2 teaspoons Back pepper

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

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Spicy Chili

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Chili Peppers
Poultry Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Ground Turkey -- (2 to 3)
4 Medium to Large Onions
2 Whole Garlics
1 Green Pepper
2 Small Cans Unsalted Mushrooms
2 Jars Hot Salsa (Or Your Own)
5 Cans Unsalted Whole Tomatoes
5 Cans Kidney Beans
4 Small Cans Tomato Sauce
2 Medium Cans Tomato Paste
1/2 Cup Kahlua or Bourbon
2 Cups Fresh Cilantro
Jalapeno Peppers (To Taste)
SPICES:
3 Tablespoons Parsley
5 Tablespoons Ground Cumin
1 Teaspoon Ground Cinnamon
1 Tablespoon Basil
2 Teaspoons Cayenne
3 Tablespoons Chili Powder
1 Tablespoon Oregano
3 Tablespoons Garlic Powder
1 Tablespoon Black Pepper
2 Tablespoons Hot Sauce

DIRECTIONS:

Brown turkey, drain and place in a large cooking pot.
Roughly chop onions and green pepper in food processor.
o Finely chop garlic, cilantro, and jalapeno peppers.
o Saute chopped vegetables and add to pot.
o Add remaining ingredients (excluding spices) to pot.
o Cook over medium heat for about 1/2 hour, stirring frequently.
o Add spices, one at a time, stirring well between each addition.
o Simmer for another 1/2 hour, stirring frequently.
o Adjust spices to taste.
o Simmer for another 1/2 hour, stirring frequently.
o Again adjust spices to taste.

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

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

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

....Art and Doris Guyer

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SPICY FATFREE CHILI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Digest Jan.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Uncooked hard wheat berries
2 Onions chopped
2 cups Cooked pinto beans
3 tablespoons (approx) cinnamon
1/4 cup (approx) chili powder
1 16 oz. jar picante sauce
2 14 5 oz. cans chili
Tomatoes
1 4 5 oz. can green chilis
1 7 oz. can jalapeno relish

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

Posted by sysbill@tenforward.cc.uky.edu to the Fatfree Digest [Volume 14 Issue 20] Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995.
Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

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Super-Bowl Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Steak -- cheap
too fatty)
1 pound Tomatoes -- stewed
1 pound Tomatoes -- whole
1/2 pound Tomato sauce
1 cup Water (or beer)
1/4 cup Chili seasoning -- (*see note below)
1 large Red onion -- chopped coarse
2 Garlic cloves -- minced or crushed
Jalapeno peppers -- (fresh), seeded and
(2-6)
Arbole or serrano -- peppers (dried),
(2-6)
3 Anaheim or California -- (large) chilis,
coarse
1 Bell pepper -- red or
(optional)
2 tablespoons Brown sugar
1 teaspoon Salt
2 teaspoons Black pepper
4 tablespoons Masa flour
2 cups Pinto beans -- cooked

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

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

NOTES:

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

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

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

: Difficulty: easy to moderate.
: Time: 30 minutes preparation, 1 1/2 to 3 hours cooking.
: Precision: approximate measurement OK.

Pete Bellas When it is not necessary to make a decision, : Citicorp TTI it is necessary to not make a decision.
: Santa Monica, CA Lord Faukland (Island) : Path: ...!{randvax | trwrb | philabs | vortex}!ttidca!ttidcb!bellas : Copyright (C) 1986 USENET Community Trust

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SuperEasy Chili

Recipe By : Recipenut
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Chili
Ground Beef Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Hamburger -- (1 to 2)
2 cans Enchilada Sauce -- Mild -- (15 oz) Med,or Hot
2 cans Pinto Beans -- (15 oz)
2 cans Green Chilis -- (4 oz) Chopped
Chopped Onions & Grated Cheddar Cheese -- for Garnish

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

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


Tavern Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground Beef
2 tablespoons Chili Powder
1 Clove Garlic -- minced
1 Pouch Soup Mix *
3/4 cup Beer or Water
1 can Tomatoes **
1 can Kidney Beans -- drained ***
1 Cheddar Cheese -- shredded
1 Sour Cream

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

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Tex Mex Chili

Recipe By : Bobb1744
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Chili
Peppers Sausage
Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bulk pork sausage or ground beef
2 cloves garlic -- minced
3 to 4 tsps. chili powder
1/2 teaspoon cumin
1 to 2 cans red kidney beans -- drained
1 cup chopped celery
1 cup chopped onions
1/2 cup green bell pepper -- chopped
1 pound can tomatoes -- cut up
10 ounce can tomatoes with green chilis -- Mexican style
1 cup tomato juice or vegetable juice cocktail
6 ounce can tomato paste
1/4 teaspoon salt
shredded Cheddar cheese
sour cream

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

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TEXAS STYLE CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
3 garlic cloves (minced)
2 large onions -- chopped
1 (16 oz.) can tomatoes
3 (8 oz.) cans tomato sauce
1 tablespoon salt
1/2 teaspoon pepper
3 teaspoons chili powder
1 teaspoon oregano
3 tablespoons sugar
2 (15 oz.) cans kidney beans
Chopped green pepper (optional)

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

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Texas Beef Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Beef chuck or shin
In 1/2" cubes
8 tablespoons Olive oil
5 tablespoons Med-hot chili powder
1 pound Spanish chorizo sausage
Sliced 1/4" thick
3 Medium onions -- chopped
8 Garlic cloves
1 tablespoon Oregano, preferably Mexican
Crumbled
2 teaspoons Cumin -- ground
2 teaspoons Salt
1 teaspoon Fresh ground pepper
4 pounds Canned Italian plum
Tomatoes -- drained
And chopped
24 ounces Beer -- Dos Equis or
Other Mexican beer
6 ounces Tomato paste

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

Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the meat in batches (do not crowd) on all sides, about 5 minutes.
Transfer to a large pot, using slotted spoon. Add chorizo to skillet and brown well. Transfer to pot using slotted spoon. Reduce heat to med-lo.
Add more oil to skillet, if necessary. Add onions and cook until translucent, about 10 minutes. Add garlic, chili powder, oregano, cumin, salt and pepper. Stir 3 minutes then transfer to pot. Stir in tomatoes, beer and tomato paste. Bring to a boil then reduce heat. Cover and simmer until meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if necessary to thicken liquid into sauce.

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

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TEXAS CHILI

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Cubed beef stew meat
Beer -- enough to marinate
1/2 cup Cooking oil
1 cup Chopped green pepper
1 cup Chopped onion
4 cups Chopped fresh tomatoes
1 3/4 cups Tomato sauce
5 1/2 cups Cooked pinto beans -- drained
2 tablespoons Chili powder
4 teaspoons Ground cumin
4 teaspoons Salt
1 1/2 teaspoons Garlic salt
1 teaspoon Dried oregano
1/4 cup Chopped jalapeno peppers*
5 teaspoons Hot pepper sauce*

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

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

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

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TEXAS RED

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound Suet -- finely chopped
6 pounds Lean beef -- coarsly cubed
1 cup Chili powder (about 4 1/2 ou
2 tablespoons Crushed cumin seeds or groun
2 tablespoons Ground oregano
2 tablespoons Salt
1 tablespoon Cayenne pepper
4 each Cl Garlic -- minced
2 quarts Beef stock or canned beef br
1/2 cup Masa harina or corn meat
1/2 cup Cold water

Fat grams per serving: Approx. Cook Time: 3hrs Fry suet in a large heavy kettle until crisp. Then add beef, about 1 pound at a time, and brown, stiring as it cooks. Remove each pound after browning. When all meat is browned, return it to kettle and add seasonings and beef stock or broth.
Cover and simmer 1 1/2 - 2 hours. Skim off fat.
Combine masa harina or corn meal with cold water and stir thoroughly into chili. Simmer 30 minutes. Makes about 3 3/4 quarts.
"Chili pangs" could strike a man whenever the skies got grey and the wind turned cold. A plate of Texas Red was a sure cure. Hot and hearty, it was the kind of chili that warmed a cowhand's belly and brought him back for more. - Famous Chili Recipes from Marlboro Country.

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Texas State Fair Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili Ground Pork
State Fair

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Gay Dixson
BEST OF SHOW
3 pounds Chili meat
3/4 cup Flour
2 tablespoons Salt
2 tablespoons Black pepper
2 medium Onions -- chopped
2 tablespoons Garlic -- chopped
4 tablespoons Paprika
2 tablespoons Powdered cumin
4 tablespoons Chili blend
2 cans Tomato sauce: (small)

Combine meat, flour, salt and pepper together until all flour is worked into meat. Heat 2 T. oil in heavy pan. Add meat mixture and saute slowly, stirring so meat will cook thoroughly but will not get too brown.
Add onions and garlic. Let cook together until onion and garlic are soft.
Add 2 quarts hot water and simmer for 1 hour. Add last 5 ingredients and simmer for about an hour, stirring often. Add additional seasoning to taste.
When reheating, do not add water, warm slowly over low heat. Margaret Garland Source: Prize Winning Recipes from the State Fair of Texas, 1976.

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Texas Style Chili

Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 12 Preparation Time :0:00
Categories : Beef Dishes Cheese Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds boneless beef chuck blade steak
1/4 cup salad oil
2 cups onion -- Chopped
3 each green bell pepper -- diced
2 each canned tomatoes -- 8oz. can
4 cloves garlic
1 each tomato paste -- 2oz. can
1/3 cup chili powder
1/4 cup sugar
2 tablespoons salt
2 teaspoons oregano
3/4 teaspoon pepper
1/2 cup Monterey Jack cheese -- for garnish

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

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THE DEVIL'S CHILI

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Onions -- grated
1 Garlic clove -- minced
1 Shallot bulb -- minced
3 large Scallions -- minced
1 large Bell pepper -- chopped
1 ounce Olive or other salad oil
2 quarts -- water
1 pound Kidney, pink or pinto beans -- washed, sorted and s
1 large Bay leaf -- crushed
1 teaspoon Miso paste
1 teaspoon Mild or hot curry
1 teaspoon Basil
1 tablespoon Paprika
Chili powder to taste
Salt and pepper to taste
3 large Tomatoes; chopped -- OR
1 can (15 oz) peeled tomatoes
1 can (15 oz) tomato sauce

In a large saucepan, saute onions, garlic, shallot, scallions, and green pepper in oil. Add water, beans, and seasonings. Simmer for 1 1/2 hours.
Add tomatoes and tomato sauce. Simmer for 1 hour more or until fork-tender. For spicier chili, use 2 or more cloves of garlic. Serve piping hot.

Serves 6 From DEEANNE's recipe files

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THIRTY MINUTE CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 cup chopped onion
2 (14 1/2 oz.) cans peeled tomatoes
1 (8 oz.) can tomato sauce
1 (15 1/2 oz.) can kidney beans
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons chili powder
2 teaspoons sugar

Brown ground beef and onion. Drain off fat. Stir in tomatoes and tomato sauce and beans. Add salt, pepper, chili powder and sugar. Bring to boil.
Reduce heat and simmer 30 minutes.

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Three Alarm Chili

Recipe By : TJ Hill - Appetites Catered
Serving Size : 12 Preparation Time :0:00
Categories : Rice And Bean Dishes Cheese Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 No. 10 can tomato puree
1 No. 10 can canned crushed tomatoes
6 pounds ground round
2 cups onion -- minced
1 cup hot chile powder
1/4 cup dried oregano
1 No. 10 can canned kidney beans -- drained
2 teaspoons kosher salt -- to taste
2 tablespoons pepper -- to taste
2 cups cheddar cheese -- grated
8 ounces sour cream
4 cups sweet onion -- minced

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

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THREE BEAN CHILI

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Heinz HomeStyle Brown Gravy
16 ounces Tomatoes
1 tablespoon Chili powder
15 ounces Spicy Chili beans
15 ounces Garbanzo beans -- drained
15 ounces Pinto or kidney beans
4 ounces Chopped green chilies
Yogurt or sour cream
Sliced green onions
Shredded cheese

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

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True Texas Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Vegetable oil
2 pounds Ground Beef
2 medium Onions -- chopped
2 Garlic cloves -- finely chop
28 ounces Tomatoes -- whole
12 ounces Beer
5 tablespoons Chili powder
2 Jalapeno chili -- seed & chop
1 tablespoon Cumin
2 teaspoons Paprika
1 teaspoon Sugar
Cayenne pepper (optional)
Cheddar cheese -- shredded
Red onion -- chopped
Avocado -- sliced

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

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Turkey Chili (No Beans)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 oz ground turkey
1/2 c chopped onion
1 c drained canned Italian tomatoes -- seeded/chopped
1/2 cup tomato sauce -- and water
2 tsps. chili powder
1 tsp. each Worcestershire sauce & -- white wine vinegar
1 bay leaf
1/4 tsp. each salt and garlic powder
1/8 tsp. each ground cinnamon, ground allspice, & -- crushed red

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

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


TWO-MEAT, TWO BEAN CHILI

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
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5 pounds Ground round
2 pounds Hot or sweet Italian sausage -- removed from casings
3 Large onions -- chopped
2 Medium sweet red bell pepper -- seeded and chopped
2 Medium green bell peppers -- seeded and chopped
2 Fresh hot green chili pepper -- seeded and minced
4 Garlic cloves -- minced
1/3 cup Chili powder
1 tablespoon Salt
2 teaspoons Dried oregano
2 teaspoons Ground cumin
2 Bay leaves
3 cans (28-oz) whole tomatoes with -- tomato puree, undrai
1/2 cup Yellow cornmeal
2 cans (16-oz) pink beans -- drained
2 cans (16-oz)_black beans -- drained

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

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Veal Chili

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

Amount Measure Ingredient -- Preparation Method
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-- Veal Chili
1 tablespoon Vegetable Oil -- PLUS 1 t Vege


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

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

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

Per Serving: 447 calories, 39 g protein, 20 g fat, 27 g carbohydrate, 869 mg sodium (estimated).

Variation: Beef Chili--Substitute 1 pound cooked ground beef (rare) for the ground veal.

Per Serving: 486 calories, 39 g protein, 25 g fat, 27 g carbohydrate, 889 mg sodium (estimated).
Converted by MMCONV vers. 1.40

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Vegetarian Chili

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

Amount Measure Ingredient -- Preparation Method
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2 1/2 cups Kidney beans,dried -- soaked
3 teaspoons Salt
1 cup Tomato juice
1 cup Bulghur -- raw
2 tablespoons Olive oil
2 Onions,med -- coarsely chopped
4 Garlic cloves,medium -- crushed
3 Celery stalks -- coarse chopped
3 Carrots -- coarsely chopped
4 Tomatoes -- coarsely chopped
1 tablespoon Lemon juice -- fresh
2 tablespoons Red chile,hot -- ground
3 tablespoons Red chile,mild -- ground
1 teaspoon Cumin -- ground
1/2 teaspoon Oregano,dried -- pref. Mexican
1 teaspoon Basil -- dried
Black pepper -- freshly ground
1 1/2 Bell pepper(s)

1. Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour. Watch the water level and add more, if necessary, to keep the beans from scorching.~ 2. Meanwhile, place the tomato juice in another saucepan and bring to a boil over medium heat. Remove from the heat immediately and add the bulghur to the juice. Cover and let stand for 15 minutes. It should be slightly crunchy. Set aside.~ 3. Heat the olive oil in a large heavy pot over medium heat. Add the onions and garlic and cook until the onions are translucent. Add the celery, carrots, tomatoes, lemon juice, and all the spices - including the remaining salt - to the onions and cook, covered, until the vegetables are nearly tender, about 10 to 15 minutes. Add the bell peppers and continue cooking another 10 minutes.~ 4. Add the kidney beans, the water in which they cooked, and the bulghur to the vegetables in the large pot. Stir the mixture thoroughly and simmer for 30 minutes over low heat.
The chili may be thick - add water as necessary and stir occasionally making sure the bulghur does not stick to the bottom of the pot. Taste and adjust seasonings.~

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VENISON CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds venison ground up
Bacon drippings
Juice of 1 lemon
1 large onion -- chopped
2 cloves garlic -- minced
Salt and pepper to taste
1/2 cup flour
3 tablespoons chili powder
1 teaspoon comino seed
1/2 teaspoon oregano
1 (46 oz.) can tomato juice
2 (#2) cans kidney beans
3 cups water


Sprinkle meat with lemon juice. Brown venison in bacon drippings; add onion, garlic, salt and pepper. Cook until well browned, then add flour and spices; mix well. Add tomato juice, beans and water.
Simmer about 2 hours, stirring occasionally.

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Wednesday Chili (Wendy's)

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

Amount Measure Ingredient -- Preparation Method
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2 tablespoons Oil
1 1/2 pounds Ground round
10 ounces Can French onion soup -- not creamy
1 tablespoon Chili powder
2 teaspoons Ground cumin
1/2 teaspoon Pepper
1 dash Tobasco
21 ounces Can red kidney beans undrain
6 ounces Can tomato paste
8 ounces Can tomato sauce

Blend soup and spices in blender then add to browned meat. Heat 20 min on low. Mash meat to rice size. Add kidney beans, tomato paste and tomato sauce. Heat thoroughly, about 30 min. STEAK & SHAKE STYLE: Stir in 2 t Hershey's cocoa powder & 10 oz Coke.

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Wild Card Chili

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

Amount Measure Ingredient -- Preparation Method
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1 pound Chopped Beef
16 ounces Can Red Beans
8 ounces Can Tomato Sauce
1 teaspoon Chopped Red Pepper
1 teaspoon Garlic Salt
1/8 teaspoon Cayenne
1 tablespoon Molasses
2 cups Chopped Onion
16 ounces Can Refried Beans
1 cup Water
2 teaspoons Salt
1/8 teaspoon Pepper
3 tablespoons Chili Powder

Brown beef with onions in a Dutch oven; pour off fat.
Add remaining ingredients; cover and simmer for 1 hour, stirring occasionally. From: Pat Stockett Date: Wed, 10-1

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WILD MUSTANG CHILI*

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

Amount Measure Ingredient -- Preparation Method
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3 1/2 pounds Rough ground chuck beef
3 Medium onions chopped
4 Cloves of garlic minced
3 ounces Whiskey
2 ounces Rum
1 tablespoon Oney
1 teaspoon Estle's cocoa powder
4 tablespoons Round cumin
1/2 teaspoon Round cloves
1/2 teaspoon Round sage
1 teaspoon Alt to taste
1 Juice of 1 lemon
1 Fresh Jalapeno~ seeded and c
4 Jalapeno~ peppers whole
1 teaspoon Lack pepper
1 1/2 cups Tewed -- sliced tomatos
2 cups Omato sauce
1/2 cup Omato paste
1/2 cup Hopped green Bell peppers

Saute the meat, onions and Bell peppers together. Add this to the large cooking pot into which you have combined all the other ingredients. Bring to a boil for 2-3 minutes, reduce heat, and cook for 40 minutes.
Be sure to stir frequently. Salt to taste. Raise heat to high and bring to a boil for 2 minutes.

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WORLD'S BEST (MOM'S) CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
2 large yellow onions -- coarsely chopped
1 large green pepper -- coarsely chopped
6 stalks celery with leaves -- sliced
Any leftover vegetables -- cooked (corn, green
1 (16 oz.) can peeled tomatoes squished
1 (28 oz.) can diced tomatoes
1 (16 oz.) can beef stock (or homemade!)
1 to 2 tbsp. tomato paste -- to thicken to taste
1 (28 oz.) can dark red kidney beans
1 (15 oz.) can kidney, black -- pinto or other beans
1/2 teaspoon paprika
1 tablespoon crushed garlic -- fresh
1 tablespoon Worcestershire sauce or more to taste
1 tablespoon chili powder -- adding more to taste
2 tablespoons steak sauce
Tabasco sauce to taste -- several dashes, 1/8
Salt & freshly ground black pepper to tast
(1 lb. cooked lean ground beef -- VERY optional)

Heat large pot over medium heat. Add oil immediately, followed by the onions, green pepper and celery with leaves; cook 5 minutes. Add any additional cooked leftover vegetables, peeled and squished tomatoes, diced tomatoes and all remaining ingredients. Bring chili to a boil, reduce heat and simmer for at least 1 hour. Adjust seasoning to taste. Serve hot with any number of condiments or alone. (Cooked spaghetti noodles or rice, cheddar cheese, sour cream, jalapeno peppers, etc.) I think a heavy moist cornbread is a must! 8 servings.