Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God. I Corinthians 10:31

Chili 2

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Chili with White Beans

Serving Size : 6
Categories : Chili

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

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

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Chill Lee's 4-K Chili

Serving Size : 6
Categories : Soups Chili

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

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

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CHINESE CHILI WITH PEPPERS

Serving Size : 1
Categories : Chinese Lamb
Ceideburg 2

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

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

ADVANCE PREPARATION:

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

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

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

LAST-MINUTE COOKING:

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

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

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

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

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

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

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

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

Posted by Stephen Ceideberg; May 17 1993.

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Chunky Chicken Chili

Serving Size : 1
Categories : Poultry Chili

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

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

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CHUNKY CHILI

Serving Size : 4
Categories : Chili

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

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

Õ2 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

Serving Size : 8
Categories : Soups Meats
Chili

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

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

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Cincinnati 5 Way Chili

Serving Size : 10
Categories : Chili

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

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

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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CINCINNATI CHILI (L.A. TIMES)

Serving Size : 6
Categories : Chili Times
Ground Beef

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

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

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Cincinnati Skyline Chili

Serving Size : 1
Categories : Chili

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

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

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COMPANY CHILI

Serving Size : 4
Categories : Chili

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

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

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Coney Island Chili

Serving Size : 1
Categories : Chili

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

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

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Confetti Bean Chili

SASSYJO
Serving Size : 12
Categories : Chili Beans

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

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

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

Serving Size : 4
Categories : Chili

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

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

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CROCK POT CHILI

Serving Size : 4
Categories : Chili

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

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

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

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CROCK POT CHILI

Serving Size : 6
Categories : Ground Pork Chili
Holiday Regional

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

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

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CROCKPOT TEX MEX CHILI

Serving Size : 4
Categories : Chili

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

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

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

(Hosterman)

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Crockpot Chili con Carne

Serving Size : 10
Categories : Beef American
Casseroles

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

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

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CROCKPOT CHILI VERDE

Serving Size : 6
Categories : Pork Crockpot

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

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

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

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

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

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

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

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DAVE'S FIVE PEPPER HEART ATTACK CHILI

Serving Size : 4
Categories : Chili

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

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

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

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

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

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

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

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

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

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

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

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

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

Don't forget the ice cream for dessert!

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DAVID'S DURANGO TEXAS CHILI

Serving Size : 4
Categories : Chili

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

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

Enjoy!

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DAWN'S CHILI

Serving Size : 4
Categories : Chili

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

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

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

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DEADMAN'S CHILI*

Serving Size : 6
Categories : Veggie Ground Pork
Chili

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

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

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Diet Chili

Serving Size : 8
Categories : Chili

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

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

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DOC'S SECRET REMEDY CHILI

Serving Size : 8
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Cooking oil
3 pounds Beef, boneless sirloin
London broil OR tri-tip
Steak -- cubed
6 ounces Bulk pork sausage
1 can (14 1/2 oz.) beef broth
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato cocktail
1 can Or bottle (12 oz.) beer
11 tablespoons Chili powder
1 tablespoon Onion powder
1 teaspoon Garlic powder
2 teaspoons Tabasco sauce
1 tablespoon Ground cumin
Salt to taste

Heat oil in Dutch oven over medium heat. Cook beef in oil, stirring occasionally, until beef is brown. Cook sausage in small skillet, stirring frequently, until no longer pink; drain. Stir pork, 1 cup of the beef broth, the tomato sauce, the tomato cocktail, 3/4 cup of the beer, 6 tablespoons of the chili powder, the onion powder, garlic powder and 1 teaspoon of the pepper sauce into beef.(At this point feel free to drink the remaining 6 oz. of beer. After all, cooking chili is hot work.) Heat to boiling; reduce heat.
Simmer uncovered about 1 1/2 hours, adding remaining beef broth for desired consistancy. Cook until beef is fork tender. Stir in rest of chili powder, pepper sauce and cumin. Simmer uncovered 30 minutes. Salt to taste.

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

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Don's Venison Chili

Serving Size : 6
Categories : Veggie Chili
Game

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Boneless -- cubed venison
2 Jalapenos seeded & chopped
3 tablespoons Bacon grease
3 tablespoons Soy sauce
5 tablespoons Fresh ground cumin
1/2 cup Chopped green bell pepper
5 Garlic cloves minced
2 Onions chopped
1 1/2 Cans of beer [*not lite]
8 ounces Can tomato sauce
1/2 teaspoon Cayenne pepper
2 cups Stewed tomatos
6 Jalapenos fresh & whole
2 tablespoons Masa harina
1/2 teaspoon Salt
1 ounce Jack daniels whiskey

Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the Bell peppers in the bacon grease until the onions start to become transparent.
Meanwhile bring the beer & whiskey to a boil and add the meat, seasonings, except for 1 Tblpsn of cumin, & the onions/peppers to the pot. Allow to boil for 5-7 minutes. Reduce the heat to medium then add the tomatos & tomato sauce. Stir occassionally while continuing to cook for 30 minutes. reduce heat to simmer and cook for 1 hour. This is an original venison chili recipe that I had sworn never to reveal ever to anyone. My daughter has asked that I give it to you so I will do so...with many 2nd. thoughts.
Enjoy! Source: Don ? Formatted for Compu-Chef v2.01 by Jess Poling

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Dynamite Chili with Beans

Serving Size : 4
Categories : Chili Ground Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
by S.Grabowski
1/2 cup Soaked pinto beans -- drained
1 tablespoon Oil or bacon drippings
1 large Sliced onion
1/2 medium Chopped green pepper
1 Minced garlic clove
2/3 pound Boneless pork cut into -- 1/2 inch cubes
1/3 pound Stew meat cubed
16 ounces Can whole tomatoes
2 tablespoons Chili powder
1 Diced Jalapeno pepper OR
Serrano pepper
1 teaspoon Dried Mexican oregano
2 teaspoons Cumin
1/3 cup Dry red wine
Salt to taste
Fresh ground pepper to taste
2 tablespoons Tortilla flour mixed in
Water to form a paste

Combine water and beans in medium saucepan and bring to boil over medium high heat. Reduce heat and simmer until tender, about 1 hour. Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. Saute until tender. Transfer to Dutch Oven and set aside. Add pork and beef to same skillet.
Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add wine and cook, uncovered, 30 min. Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. Author unknown. Taken from local bbs file.

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East Texas Red Chili

Serving Size : 10
Categories : Meats Soups
Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Oil
2 pounds Chili meat
2 Large onions -- finely chopped
1 teaspoon Garlic powder
1 tablespoon Leaf oregano
4 tablespoons Paprika
1/2 teaspoon Cumin
1 teaspoon Salt
28 ounces Can of tomato sauce
28 ounces Can of whole tomatoes
3 cups Water -- divided
6 Dried ancho chili peppers -- s
1 (4.5 oz) milk chocolate cand

Place oil in a 5 to 6 quart pan with meat and onions.
Saute, stirring frequently. Add garlic powder, oregano, paprika, cumin, salt and tomato sauce. Chop the whole tomatoes into large pieces, then add to mixture. Heat 2 cups water to boiling and add ancho peppers. Stir occasionally, until peppers are soft.
Drain and puree in blender. Add peppers to the meat mixture. Rinse blender with the remaining cup of water and add to the meat mixture. Add the chocolate candy bar and allow to simmer for approximately 1 hour.

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EASY CHILI

Serving Size : 4
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans kidney beans (do not drain)
1 (29 oz.) can stewed tomatoes
1 pound hamburger
1 onion -- cut up
1 bell pepper -- cut
1 package Chili-O seasoning

Saute onion and bell pepper for about 5 minutes. Add hamburger and brown.
Add rest of ingredients. Cook about 30 minutes.

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ELECTRONIC GOURMET'S CHILI

Serving Size : 6
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Olive Oil
3 pounds Lean Ground Steak
Onions -- peel & finely chop
30 milliliters Garlic -- peel & finely chop
Salt
4 cups Boiling Water
1 teaspoon Caraway Seeds
2 teaspoons Sesame Seeds
1/2 teaspoon Oregano
4 tablespoons Chili Powder
1 cup Pitted Green Olives
2 cans Kidney Beans (1 lb cans)
(drained and well rinsed)
1 Chop the steak into 1 inch c

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

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

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

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

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

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

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

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

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ENEIMAN'S TEXAS WHITE CHILI

Serving Size : 4
Categories : Chili Low-Fat
Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHUCK OZBURN HBWK07A-----
1 pound White beans -- dried
1 1/2 quarts Chicken stock
1 1/2 medium Onions -- chopped
2 Garlic cloves -- chopped
1 teaspoon Salt
1 tablespoon Vegetable oil
4 ounces Green chiles -- diced
2 teaspoons Ground cumin
2 teaspoons Dried oregano -- crushed
2 teaspoons Ground coriander
1 pinch Ground cloves
1 pinch Cayenne
4 Boneless skinless chicken br
1/2 cup Monterey jack cheese -- grated
4 Green onions -- thinly sliced

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

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FARMER'S CHILI

Serving Size : 8
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Oil
1 Can (13 3/4 oz) beef broth
4 large Cloves garlic -- minced
1 1/2 cups To 2 cups water
1 large Spanish onion -- minced
2 tablespoons Brown sugar
2 medium Carrots -- chopped
2 tablespoons Chili powder
1 medium Zucchini -- chopped
2 teaspoons Ground cumin
1 Can (15 1/2 oz) red kidney
1 teaspoon Dried oregano -- beans; drained, rins
1 teaspoon Salt -- coarsely chopped
1/2 cup Bulgur wheat
1 Can (28 oz) whole tomatoes
1/2 cup Fresh or frozen corn kernels -- liquid reserved; tom
Light sour cream or -- coarsely chopped
low-fat yogurt
1 Can (6 oz) low-salt
Thin sliced green onions -- tomato paste
Thin sliced cilantro leaves

Preparation time: 25 minutes. Cooking time: 1 hour.
Yield: 9 1/2 cups.

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

2. Add remaining zucchini, bulgur wheat and corn kernels. Simmer 10 minutes more. Add remaining 1/2 cup water as necessary. Taste and adjust seasoning.
Serve hot. Pass light sour cream or low-fat yogurt, sliced green onions and cilantro leaves separately.
Note: This is a highly flavorful, crunchy and substantial chili. As with most chilis, it's best made at least a day ahead so the flavors fully develop. Can be made up to 3 days ahead and refrigerated or frozen as long as 3 months. Reheat gently, adjusting water and seasoning as needed.

From the Chicago Tribune 10/3/93.

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FAST AND EASY CHILI

Serving Size : 4
Categories : Beans Soy
Fast Food

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large Onion -- chopped medium
2 tablespoons Water
2 Hot peppers (or more to -- -taste), chopped fin
3 Garlic cloves -- chopped fine
1 can Pinto or Kidney Beans (or 2 -- -cups cooked beans)
1 can Tomato sauce (15 oz.)
1 cup TVP
1 teaspoon Chili powder
Salt to taste

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

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FIRE AND ICE CHILI

Serving Size : 8
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (28 oz.) Dole pineapple chunks in syrup
1 can (28 oz.) whole tomatoes -- with juice
1 can (6 oz.) tomato paste
1 can (4 oz.) diced green chilies
3 cloves garlic -- pressed or minced
2 medium size yellow onions -- chopped
1 green bell pepper -- seeded and chopped
1/4 cup chili powder
4 teaspoons ground cumin
1 tablespoon died jalapeno chilies
2 teaspoons salt
2 tablespoons olive oil
2 pounds lean boneless pork butt -- cut into 1 inch cube
Condiments: small bowls of sliced green on
cheddar cheese -- and dairy sour cream

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

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

Cover and simmer 3 hours, stirring occasionally. Add pineapple for the last 30 minutes of cooking. Serve with condiments.
Serves 8 to 10. *For more fire, add 2 tablespoons jalapeno chilies.

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Fire Alarm Chili From College Park

Serving Size : 6
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Margarine
2 pounds Ground beef
4 dashes Worcestershire sauce
4 tablespoons Chili powder
1 teaspoon Sugar
2 Onion -- chopped
2 cans (#2 cans) Tomatoes
1 can (#300) Chili beans
Salt and pepper to taste

Melt the margarine in a large skillet. Crumble and brown the beef, adding salt and pepper to taste.
Skim off excess fat. Add the worcestershire sauce, chili powder, sugar, onions and continue cooking until onions are almost done. Chop the tomatoes and add them along with the beans. Bring the mixutre to a boil then lower heat to simmer for about 1 hour before serving.

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Firehouse Chili

TJ Hill - Appetites Catered
Serving Size : 8
Categories : Beef Dishes Rice And Bean Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound beef suet
2 pounds ground round
3 tablespoons garlic -- minced
1/4 cup hot chile powder
2 tablespoons hot paprika
1 tablespoon kosher salt
1/2 tablespoon freshly ground white pepper
1/2 teaspoon cumin seed
1 tablespoon crushed red chiles
4 cups water
6 cups canned kidney beans -- drained

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

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FIREHOUSE SPECIAL CHILI** (JPKC26B)

Serving Size : 6
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground round
1 onion -- diced
1 tablespoon oil
2 cans cream of chicken soup -- (10 3
1 can milk
4 ounces green chiles -- diced
24 corn tortillas
1 pound cheddar cheese -- shredded

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

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First Alert Chili

Serving Size : 1
Categories : Soups Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 OLIVE OIL;DIVIDED -- CUP
4 ONION;CHOPPED -- LARGE
1 RED PEPPER;CHOPPED -- MED
GARLIC;MINCED -- CLOVE
2 STALK CELERY;COARSE CHOPPED
4 GROUND BEEF;*SEE NOTE* -- LBS
1 tablespoon OREGANO
1/2 tablespoon RED PEPPER -- GROUND
1 1/2 tablespoons CUMIN
1 tablespoon PAPRIKA
1 tablespoon CHILI POWDER
1 tablespoon CELERY SEED
1 ITALIAN PLUM TOMATO -- * SEE NO
12 BEER -- OZ
RED KIDNEY BEANS -- * SEE NOTE*

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

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FOURBY CHILI (BLACK BEANS BEER & BROCCOLI)

Serving Size : 1
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Dried black beans
2 Bottles stout (Guiness Extra
Or Watney's Cream) -- or San
Miguel Dark beer.
2 cans Diced tomatoes (or fresh
Equivalent)
2 6-ounce cans tomato paste
2 Long (mild) chili peppers
Seeded and diced*
3 medium Jalapeno chili peppers
Seeded and diced*
3 Serrano chili peppers
Seeded and diced*
5 Cloves garlic -- minced
1 Onion -- chopped
1 cup Whole kernel corn (frozen or
Fresh)
2 tablespoons White vinegar
2 tablespoons Chili powder
1 teaspoon Cumin
1 tablespoon Oregano
1/2 teaspoon Black pepper
1 teaspoon Crushed red peppers*
1/4 cup Peanut butter (no -- really!)
1 teaspoon Salt
1 tablespoon Olive oil
2 Heads broccoli

* or more, to taste Rinse the black beans, pick out any pebbles; then cover with water and let soak overnight. Then pour off the soaking water, add 1 bottle of stout, and add fresh water to cover the beans plus about 1".
Bring to a boil, then reduce to a simmer. Cover partway (it will boil over if fully covered) and let cook for 1 1/2 hours, stirring occasionally. Add water if neccessary.

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

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

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

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

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Gates of Hell Chili

Serving Size : 12
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons Olive oil
5 pounds Boneless chuck (lean)
2 pounds Pork butt (lean) *
2 Med. onions -- coarsly chopped
4 Cloves garlic** -- minced
Salt to taste
1 teaspoon Black pepper
12 ounces Beer (not lite)
1 quart Tomato sauce
4 cups Stewed/chopped tomatoes
1 Green bell pepper -- chopped
1 teaspoon Allspice
4 tablespoons Fresh ground cumin
2 1/2 tablespoons Chili powder
1 ounce Soy sauce
2 ounces Whiskey
1/4 cup Dried chili peppers
1 tablespoon Tabasco sauce
1/2 cup Tomato paste
1/3 cup Masa harina

*Note: The original recipe called for 2 to 2-1/2 lbs of pork. ** Additional garlic may be used also; originally: 4 to 6 cloves. Heat the olive oil in a heavy skillet. Cube the meats into 1/4 inch cubes and cook in the olive oil with the onions, the garlic, salt & black pepper. In a large stock pot bring the beer to a boil. Add the meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns cumin, chili powder, soy sauce, & whiskey.
Reduce heat to medium and cook for 10 minutes. Add the dried peppers, Tabasco sauce, tomato paste, & salt as desired. At this point stir in the masa harina slowly and cook a bit. Cover after stirring well and cook for 1 hour, stirring every 10 minutes. Add the remaining cumin & cook for 1 minute. Serve hot! This recipe makes enough for 12-20 people depending upon their appetites. It is delicious served over white rice or just by itself.

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GOURMET CHILI

Serving Size : 6
Categories : Beef Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Dry pinto beans*
2 quarts Water
1/2 pound Ground pure beef suet
1 large Sweet onion -- finely chopped
2 pounds Lean beef -- coarse ground or 1/4
6 tablespoons Chili powder or to taste
8 teaspoons Cumin powder or 1 1/2 tbsp.
8 teaspoons Paprika
1 teaspoon White pepper
1 teaspoon Salt or to taste
6 Cloves garlic -- crushed or 2
Powder
1 teaspoon Cayenne pepper or to taste
2 tablespoons Unsweetened cocoa powder
4 ounces Can chopped green chilies
1 cup Tomato juice -- optional
Sour cream

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

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

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

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GRANDMA'S TEXAS CHILI

Serving Size : 4
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean chili meat
1 onion -- chopped
1 garlic clove -- chopped
Salt & pepper to taste
1 tablespoon oregano
1 tablespoon flour
Chili pepper or powder
1 small can tomato paste

1. Brown the meat with the onion and garlic.

2. Add the chili seasonings, salt and pepper, oregano during the browning.
Add enough chili seasoning until you think it's spicy enough.

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

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

5. Add enough water to make it soupy.

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

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

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Grandmas Ohio Farm Chili

Serving Size : 1
Categories : Soups Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cans Tomato soup
4 cans Water
1 pound Hamburger
1 pound Hot sausage
1 Large onion (minced)
3 cans Kidney or chili beans
2 tablespoons Cumin
3 Bay leaves
3 teaspoons Tabasco
1 teaspoon Salt

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

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

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

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Granny's Country Chili

Serving Size : 1
Categories : Veggie Regional
Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Dried blackeyed peas
1 pound Sausage
3 cans Tomatoes
2 cups Water
1 tablespoon Black pepper
2 tablespoons Garlic salt
2 tablespoons Chili powder

Cover the blackeyed peas in water and soak overnight.
Drain peas. Saute sausage meat until done. Add tomatoes, water, spices. Simmer one hour.

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

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GREEN CHILI

Serving Size : 4
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork -- chops or roast
1/2 teaspoon minced garlic
16 ounces can tomatoes
2 tablespoons flour
2 (14 oz.) cans green chilies
1 teaspoon Mrs. Dash

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

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H&L SPEAKEASY CHILI

Serving Size : 12
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Ground round
16 ounces Can -- dark red kidney bean
16 ounces Can -- light red kidney bea
2 (16 oz) cans small red beans
1 tablespoon Vegetable oil
3 large Green peppers -- cored and
Chopped
3 Jalapeno peppers -- cored and
Chopped
1 large Red onion -- chopped
1 large Spanish onion -- chopped
1 large White or yellow onion
Chopped
8 (8-10!) cloves garlic
Finely chopped
4 (28-32 oz.) cans whole
Tomatoes
3 (64 oz) cans of tomato juice
Chili powder to taste
Salt and pepper

Break up and cook meat in large frying pan until browned and crumbly.
Drain thoroughly. Season with salt, pepper, and at least 1 tablespoon of chili powder. Set aside.
Saute green peppers, jalapenos, onions, and garlic in oil until limp.
Quarter the whole tomatoes and dump with juice from pan into a large pot.
Add hamburger, sauteed vegetables, and beans to pot. Add tomato juice until chili is soupy, not too thick. Season with chili powder to taste.
Simmer for 90 minutes, stirring frequently to prevent scorching. Leftover chili can be frozen.

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Half-Hour Chili

Serving Size : 4
Categories : Main Dish Low Cal
Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Vegetable oil
3 Onions -- chopped
1 Carrot -- chopped
1 tablespoon Minced jalapeno peppers
2 Cloves garlic -- minced
3 teaspoons Chili powder
1 teaspoon Ground cumin
1 28-oz. can tomatoes* -- choppe
1 14-oz. can tomatoes* -- choppe
1 teaspoon Brown sugar
2 15-oz. cans red kidney beans
1/3 cup Fine-or medium-grain bulgur
1/2 cup Ow-fat yogurt
1/3 cup Hopped scallions
1/4 cup Hopped fresh cilantro or par

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

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Hearty Meatless Chili

Serving Size : 4
Categories : Soups Main Dish
Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Env. Soup Mix *
4 cups Water
16 ounces (1 can) Chick Peas **
16 ounces (1 can) Red Kidney Beans ***
14 1/2 ounces (1 can) Tomatoes ****
1 cup Lentils -- Rinsed & Drained
1 Large Stalk Celery *****
1 tablespoon Chili Powder
2 teaspoons Ground Cumin
1 Med. Clove Garlic Fine Chop
1/4 teaspoon Crushed Red Pepper

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

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HOOSIER CHILI

Serving Size : 4
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds extra-lean ground beef
2 cups chopped onion
3/4 cup chopped celery
1/2 cup chopped green pepper
3 garlic cloves -- minced
1 teaspoon salt (optional)
1/4 teaspoon pepper
1 tablespoon brown sugar
3 tablespoons chili powder
2 cans (16 oz. each) stewed tomatoes
1 can (46 oz.) tomato juice
1 can (10 1/2 oz.) beef broth
1/2 cup uncooked elbow macaroni
1 can (15 oz.) kidney beans -- rinsed & drained

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

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Hot Red Chili

Serving Size : 10
Categories : Meats Soups
Chili No Bean

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 chili peppers -- dried
4 pounds ground beef -- coarsely ground
1 teaspoon Oil
1 medium onion -- chopped
5 garlic clove -- minced
1 teaspoon Oregano
1 teaspoon cumin powder
Salt and pepper to taste
10 ounces tomato sauce
3/4 cup Water
2 1/2 tablespoons corn flour

Remove stems and seeds from chili pods. Wash and put into a large pan and cover with water. Simmer until tender. Drain. Place peppers in food processor and puree. Put aside. Brown meat in small amount of oil.
Add onion and garlic. Simmer for 10 minutes. Then add the oregano, comino, salt and pepper. Add peppers to the chili meat. Add tomato sauce and water, then bring to a boil. Reduce heat and simmer for 3 to 4 hours.
More water may be added during cooking. When almost done, thicken with flour/water paste.

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

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Indiana Chili

Serving Size : 4
Categories : Ground Pork Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Hamburger
1 (32 oz.) can tomato juice
2 (30 oz.) cans or 4 (15 1/2 -- oz.) cans chili bean
powder to taste -- Diced onion to taste

Preparation : Brown hamburger in skillet with onions.
Drain grease and add to pot of tomato juice, beans and chili powder. Simmer covered for about 30 to 45 minutes. Serve topped with chunks of colby or colby-Jack cheese to melt in, for extra flavor. From:
Tracy Schell Date: Tue, 01-0

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JAMES BEARD'S CHILI

Serving Size : 2
Categories : Chili Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Vegetable oil
1 tablespoon Butter
6 Onions -- halved and sliced
3 pounds Ground beef (1.5 kg)
1/4 cup Chili powder
2 teaspoons Dried oregano
1 teaspoon Cumin
2 28oz cans tomatoes -- undrained
5 1/2 ounces Can tomato paste
1 cup Beer
1 teaspoon Salt
1/2 teaspoon Hot pepper sauce
2 12oz cans corn -- drained
Pepper

In large sause pan or Dutch oven heat oil and butter over medium heat; cook onions, stirring occasionally, about 10 minutes until tender, but not brown. Add beef and cook, stirring to break up, until no longer pink.
Drain off fat. Stir in chili powder, oregano and cumin; mix well. Add tomatoes, breaking up; tomatoe paste, beer, salt, and hot pepper sauce. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes.
Add corn; simmer 10 minutes longer or until thickened.
Taste; adjust seasonings with salt, pepper, and hot pepper sauce.
Makes about 10 servings.

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Jay's Chili

Serving Size : 8
Categories : Meats Main Dish
Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Onions;med -- finely chopped *
1 Green bell pepper -- f/chopped*
1 Celery stalk -- finely chopped*
2 Garlic cloves -- minced *
2 teaspoons Oil
4 pounds Lean ground beef
2 Stewed tomatoes -- 14 1/2oz cns
1 Tomato sauce -- 15-oz can
1 Tomato paste -- 6-oz can
1/4 cup Green chili salsa
1 Jalapeno -- finely chopped
3/4 cup Chili powder
1 4-oz can diced green chilies
1/2 cup Water
1 teaspoon Salt

In Dutch oven, saute first four starred ingredients in hot oil until tender. Add meat, 1 pound at a time, stirring until meat loses redness. Drain; add water.
Add remaining ingredients, stirring after each addition. Simmer 2 1/2 to 3 hours, stirring frequently. Season to taste with garlic salt and pepper, if desired.

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Last Minute Chili

Serving Size : 1
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Chili mix
Chopped green and red pepper
2 pounds Ground beef
2 1/3 cups Cold water
1 can (8 oz) tomato sauce
Sour cream
Shredded mild cheddar cheese

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

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Lewis and Clark's White Chili

Serving Size : 6
Categories : Vegetables Poultry
Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Great Northern beans -- canned

2 pounds chicken breasts without skin -- boned
1 tablespoon Olive oil
40 milliliters Garlic -- minced
2 medium Onions -- chopped
2 teaspoons Ground cumin
1/8 teaspoon Ground cloves
1/4 teaspoon Cayenne pepper
1 teaspoon Ground oregano
8 ounces chili peppers, canned -- chopped
4 cups Chicken broth
20 ounces Monterey Jack cheese -- grated

x Sour cream x Canned jalapenos; chopped Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15 to 20 minutes. Remove from saucepan and dice into 1/2" cubes. Using the same pan discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2 to 3 minutes.
Add chicken, beans, stock and 12 oz cheese; let simmer for 15 minutes. Laddle into large bowls and top with 1 oz chese. Serve with a side of sour cream and chopped jalapeno peppers.

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Lo Cal Chili Con Carne

Serving Size : 4
Categories : Low Cal Main Dish
Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Tomato sauce
16 ounces Beans -- cooked
8 ounces Ground beef -- cooked
4 ounces Onion -- chopped
1 teaspoon Salt
2 teaspoons Chili powder
1 Bay leaf

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

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MALE CHAUVINIST CHILI

Serving Size : 6
Categories : Crockpot Beef
Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
HARGRAVE-BSXB89B
1/2 pound Hot Italian link sausage -- cut into 1-inch piec
1/2 pound Ground chuck
2 medium Onions -- chopped
1 small Green pepper; seed -- chop
20 milliliters Garlic -- minced
1 Jalapeno pepper; seed -- chop
2 teaspoons Worcestershire sauce
2 teaspoons Chili powder
1/2 teaspoon Dry mustard
1/4 teaspoon Freshly ground pepper
2 cans (14-16 oz each) Italian -- style tomatoes
1 can (16 oz) pinto beans -- drain
1 can (16 oz) garbanzos or kidney -- beans; drain

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

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MARIANNE'S CHILI

Serving Size : 1
Categories : Crockpot Sausage
Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Hamburger; cooked, drained -- & chopped into small
1 pound Lingui#a; sliced thin -- cooked, & drained
1 Onion -- chopped
1 Green pepper -- chopped
1 cup Carrot; sliced -- not cooked
2 cups Potatoes; sliced -- not

1 can Dark kidney beans
16 ounces Tomato sauce

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

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

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Martin's Turkey Chili

Serving Size : 1
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Black beans
3 tablespoons Olive oil
1 Turkey breast (half breast) -- skinned
4 medium Yellow onions -- chopped
4 Cloves garlic -- minced
3 Ribs celery -- sliced
1 small Green pepper -- chopped
1 28-oz can crushed tomatoes
1/2 cup Water
4 tablespoons Chili powder
1/2 teaspoon Cayenne pepper
1 teaspoon Whole cumin seed

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

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

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

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

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

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

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

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

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Mayan Chili

Serving Size : 6
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Beef -- coarsely ground
1 medium Green bell pepper -- diced
4 ounces Green chiles -- drained & dice
1 1/2 tablespoons Chili powder
1 teaspoon Garlic salt
15 ounces Tomato sauce
1/4 cup Tequila -- optional
6 ounces Tomato paste
1 cup Water
16 ounces Kidney beans, canned -- undrai
8 ounces Sweet corn -- undrained

In large heavy kettle or saucepan brown meat. Pour off drippings.
Add green pepper, green chilis, chili powder, salt, tomato sauce, tequila, tomato paste and water, sitting to mix well.cook over low heat, stirring occasionally, 30 minutes. Add kidney beans and corn.
Continue cooking for 5 minutes, or until beans and corn are heated through.

Serves 6.

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Meatless Chili

Produce for Better Health Foundation and 5 a Day
Serving Size : 18
Categories : Bean Dishes Rice Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup celery -- chopped
4 cups onion -- chopped
3 garlic clove -- chopped
8 cups canned tomatoes -- unsalted
6 1/4 cups cooked kidney beans
1 cup fresh parsley -- chopped
1/4 cup unsalted tomato paste
1 tablespoon vegetable oil
3 teaspoons chili powder -- to taste
1 teaspoon black pepper
10 cups water
3 cups brown rice -- uncooked

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

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MEXICAN RED CHILI

Serving Size : 4
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound hamburger meat (lean)
3 large jalapenos (seeded and chopped)
1/2 pound hot sausage
1/2 pound stew meat
1 cup chopped onion
3/4 cup chopped bell pepper
2/3 cup chopped celery
1 can New Orleans kidney beans
3 tablespoons chili powder
1 teaspoon salt
3 large cloves garlic -- minced
1 cup French onion soup
1 can chopped green chilies
1 can tomatoes
2 cans tomato sauce
1/2 teaspoon sugar
1 tablespoon cayenne
1 teaspoon oregano
2 tablespoons jalapeno juice
1/4 teaspoon garlic powder
3/4 teaspoon Tabasco sauce
1/2 teaspoon cumin
1/2 teaspoon onion powder

Marinate stew meat with jalapeno juice, onion powder and garlic powder.
Refrigerate 24 hours. Brown hamburger meat with onion and garlic and bell pepper and cumin. Brown sausage; remove brown stew meat. Mix all meat.
Add soup, tomato sauce, tomatoes and beans (drained). Add jalapenos, chili powder, cayenne, oregano, celery and chili peppers, salt, sugar, Tabasco.
Cook at medium heat 2 hours.

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MEXICAN CHILI

Serving Size : 1
Categories : Chili Mexican
Crockpot Main Dish
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground beef
15 1/2 ounces Chili beans -- hot and spicy
15 1/2 ounces Chili beans -- hot
28 ounces Tomatoes -- cut up
1 1/2 cups Celery -- chopped
1 cup Onion -- chopped
1/2 cup Pepper, green -- chopped
4 ounces Chili peppers; drained -- seeded and chopped
2 tablespoons Sugar
1 Bay leaf
1 teaspoon Salt
1 teaspoon Marjoram, dried -- crushed
1/2 teaspoon Garlic powder
1 Pepper

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

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

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

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Midwestern Chili

Shareware Recipes Imported from MasterCook
Serving Size : 10
Categories : Hamburger Dishes Bean Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 yellow onion -- peeled & coarsely ch
3 garlic clove -- peeled and crushed
1/4 cup olive oil -- or other cooking oil
1 teaspoon oregano
2 bay leaf -- crumbled
2 pounds ground beef
1/4 cup chili powder
1 12 oz. can tomato -- do not drain
3 20 oz. cans red kidney beans -- do not drain
2 teaspoons salt
3 tablespoons cider vinegar
1/8 teaspoon crushed red hot pepper -- or more to taste

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

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Mom's Chili

Serving Size : 4
Categories : Spice Mix Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 grams Ground beef
2 Large yellow onions -- chopped
500 grams Kidney beans
250 grams Tomato paste
200 milliliters Water
4 Cloves garlic (or more to ta
1 Bay leaf
30 milliliters Ketchup
15 milliliters Chili powder (or more to tas

Recipe by: Ed Gould mt Xinu, 2910 Seventh St., Berke 1.
Brown the meat and onions, separately if desired.

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

4. Stir in the chili powder.

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

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Mom's Fast Chili

Serving Size : 6
Categories : Easy Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground beef
1 medium Onion -- chopped
1/2 teaspoon Garlic powder
1 tablespoon Chili powder
2 1/2 teaspoons Ground cumin
28 ounces Crushed tomatoes with added Puree
15 ounces kidney beans, canned
6 ounces Tomato paste

Directions: 1. In a large 4 qt dutch oven or large saucepan, cook beef and onion over medium-high heat, stirring often to break up meat, until lightly browned, 5 to 10 minutes. Drain off any excess fat. 2.
Stir in all remaining ingredients. Heat to boiling.
Reduce heat to medium low and simmmer, uncovered for 10-15 minutes.

365 Easy One-Dish Meals, Harper & Row

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