Chili 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground beef
1 package Chili-o seasoning mix
1/2 cup Water
1 can (14-1/2oz) whole tomatoes -- cut up
1 can (16oz) Kidney beans -- drained
1 tablespoon Cayenne pepper sauce
1 Red pepper, chopped -- optional
1 Green onion, chopped -- optional
1 Shredded cheddar cheese -- optional

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

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$20,000 Prize-Winning Chili

Serving Size : 1
Categories : Tex Mex Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Lean ground chuck
1 pound Lean ground pork
1 cup Finely chopped onion
4 Garlic cloves -- finely chpd.
1 can Budweiser beer (12 oz.)
8 ounces Hunt's tomato sauce
1 cup Water
3 tablespoons Chili powder
2 tablespoons Ground cumin
2 tablespoons Wyler's beef-flavor instant -- bouillon (or 6 cubes
2 teaspoons Oregano leaves
2 teaspoons Paprika
2 teaspoons Sugar
1 teaspoon Unsweetened cocoa
1/2 teaspoon Ground coriander
1/2 teaspoon Louisiana hot sauce -- to taste
1 teaspoon Flour
1 teaspoon Cornmeal
1 tablespoon Warm water

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

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$25,000 Chili

Serving Size : 14
Categories : Meats Main Dish
Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium Onions -- diced
2 medium Green peppers -- diced
2 large Stalks celery -- diced
2 small Cloves garlic -- minced
1/2 small Fresh jalapeno peppers
8 pounds Lean chuck -- ground coarsely
1 can 7 oz diced green chilies
14 1/2 ounces Can stewed tomatoes
15 ounces Can tomato sauce
6 ounces Can tomato paste
6 ounces Chili powder
Tabasco sauce to taste
12 ounces Beer
12 ounces Mineral water -- bottled
3 Bay leaves -- or 2 your choice
Garlic salt to taste
Salt/pepper to taste

Dice and saute first 5 ingredients. Add meat and brown. Add everything else, including 1/2 can beer.
(Drink the remainder, according to Annie). Add water JUST TO COVER TOP. Cook about 3 hours on low heat.
Stir often. Remove bay leaves. Couple of notes: Better the 2nd day, if you can wait that long. Also, those I substitute pure New Mexico ground red chili. Whatever you use make sure it's pure chili powder, no additional seasonings added.

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12 Quarts Chili

DDMmom
Serving Size : 1
Categories : Beef Chili
Ground Beef Ground Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pounds beef chuck -- diced
or coarsely ground is best
2 pounds pork, cut the same -- as beef
2 large onions -- diced
1 head garlic -- chopped
3 Tablespoons salt
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1 Tablespoon comino (cumin) powder
6 bay leaves
1 Tablespoon cayenne

Place all ingredients in 12 c. pot. Fill the pot half full with water, and put on a low fire. In a large frying pan, make a very dark roux of: 2 cups corn oil 2 cups flour
When very dark, add: 3 12oz cans tomato paste, or 6 6 oz cans
Cook very slowly until oil starts coming up again. Now add: 20 Tablespoons chili powder
Stir and cook, making a thick paste, being careful not to burn. Add the roux mixture to the meat pot. Simmer, stirring often, for at least 1 1/2 hours, or longer. Allow to sit until grease rises, and skim. Reheat to serve.

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NOTES : NOTES: I now make this using turkey in place of all of the meat. Instead of the roux, I throw everything into the pot, including the tomato paste, add enough water to fill 3/4 of pot. After it's cooked for a few hours, 1 1/2 at least, and seems ready as far as blending of flavors go, I sprinkle and stir in about 1/2 cup cornmeal. After cooking 15 minutes, stirring so that the cornmeal doesn't lump, I decide if I want it thicker, and add more if needed. If it's too thick, add a little water. If you're insecure about dropping in the dry meal, add it to some cool water, making a thin paste, and stir it in that way. Add more cumin, etc along the way, if desired. This recipe is easily reduced by 1/2 or even 1/4. It's so nice to have it in the freezer that I always make the whole thing .
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1981 WORLD CHAMP BUTTERFIELD STAGELINE CHILI

Serving Size : 25
Categories : Meats Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Medium onions -- minced
10 pounds Lean beef brisket -- finely ch
1/4 cup Oil
1 1/2 Cloves garlic -- minced
2 pounds Ground pork
7 ounces Whole green chiles -- minced
15 ounces Tomato sauce
1 pound Whole tomatoes -- finely chopp
1 tablespoon Cumin
1 teaspoon Salt
1 teaspoon Oregano
1 tablespoon Dry mustard
1 ounce Tequila
1 can Beer
3 ounces Chili powder
2 Beef bouillon cubes

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

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1989 ICS WORLD CHAMPIONSHIP BOWL OF RED - A

Serving Size : 1
Categories : Chili Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHUCK OZBURN HBWK07A-----
3 pounds Cubed top round
2 medium Onions -- grated
2 large Garlic cloves -- minced
2 cans (10 oz) chicken broth
1 can (6 oz) hunt's tomato paste
7 tablespoons Gebhardt chili powder
2 tablespoons Ground cumin
2 teaspoons Tabasco pepper sauce
1 cup Water

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

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21 Alarm Chile --Lowfat

Serving Size : 8
Categories : Low Fat Meats
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Extra-lean ground beef
1 medium Onion -- chopped fine
30 milliliters Garlic -- finely chopped
1 large Green pepper -- cut into 1/2"

2 cans 28oz Crushed Tomatoes
2 teaspoons Oregano
2 teaspoons Cumin
3 tablespoons Chili powder
2 tablespoons Unsweetened cocoa powder
2 teaspoons Sugar
1 teaspoon Crushed hot pepper
1 teaspoon Tabasco sauce
1 can 15oz kidney beans -- rinsed
a strainer

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

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30 Minute Chili

Serving Size : 6
Categories : Main Dish Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground chuck or lean ground -- beef
1 Onion, large -- chopped
1 can Kidney beans (12 oz)
1 can Tomato soup -- undiluted
1 teaspoon Salt
1 tablespoon Chili powder (or to taste)
Hot pepper sauce -- to taste

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

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30 Minute Chunky Beef and Corn Chili

The Beef Industry Council
Serving Size : 4
Categories : Lunch Southwestern
Beef Dishes Dinner

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef steak -- lean, cubed
2 teaspoons vegetable oil
4 1/2 teaspoons Spicy Seasoning Mix -- divided
1 onion -- chopped
28 ounces canned tomatoes -- undrained Italian
2 cups frozen kernel corn

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

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A Red Chili Nightmare

Serving Size : 4
Categories : Chili

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

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

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A Very Tasty Chili Recipe

Serving Size : 1
Categories : Spice Mix Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Dried Red New Mex Chiles
2 Chipotles
1 Habanero
4 Cloves Garlic
1 teaspoon Ground Cumin
1 teaspoon Dried Origano
1 tablespoon Vegetable Oil
1 large Onion -- chopped
1/2 pound Minced Beef
15 ounces Can
15 ounces Can
Tomatoes
Kidney Beans

Cut the tops off the dried chiles. Toast them in a hot frying pan for a few minutes until fragrant and then soak them in hot water for 20 minutes.
Liquidise them with some of the soaking water. Roughly chop the habanero and the garlic and add them to the liquidiser along with the cumin and origano. Puree some more.

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

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

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A Working Woman's Chili

Serving Size : 6
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
oil
1 pound Ground round beef
1 cup Green pepper -- diced
1/2 cup Celery -- diced
1 medium Onion -- chopped
1 large Clove garlic -- minced
1/2 cup Black olives (extra large) -- chopped
1 can 15 ounce kidney beans
1 can 11 ounce stewed tomatoes
2 tablespoons Brown sugar
1 tablespoon Chili powder
1 tablespoon Cumin
1 each Chili pepper -- minced
2 tablespoons Oregano vinegar
1 cup Water

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

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

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

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

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A.j.foyt's 500-Mile Chili

Serving Size : 6
Categories : Chili Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Stewing beef -- cubed
1 pound Chorizo(Spanish sausage)
Large onions -- diced
Cloves garlic -- minced
Jalapeno pepper -- peel+diced
3 tablespoons Olive oil
1/2 teaspoon Cayenne
3 tablespoons Chili powder
3 cans Tomato sauce (15-oz each)
1 teaspoon Salt
1 1/2 cups Water
1 can Mexican beer

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

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ALAMO CHILI

Serving Size : 4
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Stew meat
1 medium Onion
1 can Tomato sauce
2 Cloves garlic
2 tablespoons Of chili powder
2 Jalapeno chili's
2 cups Pinto beans
Salt and pepper to taste

Trim the fat from the stew meat, cut into bite sized chunks and brown it. Chop the onion and the jalapeno chili. Smash the garlic. Throw every thing but the beans into a pot, add water and simmer until meat is tender.
Put the beans into a pot with water and bring to a boil, turn the heat down and simmer till the beans are done.
Eat the chili and stomp the hell out of the beans.
Don't confuse this with "Rebel Chile" which also has the beans stomped out of it.
I brought this recipe back from Mexico and it was said to be the one that Mexico used when they taught Texans how to make chili at the Alamo. I understand that to this day Texans do not put beans in chili.

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

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All-Beef Texas Chili

Serving Size : 12
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup (approximately) corn oil
6 pounds Beef chuck -- in 1/2-inch
Cubes

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

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

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

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

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

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ALMOST LIKE EMPRESS CHILI

Serving Size : 4
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 1/2 garlic or garlic powder
1 can (15 oz.) tomato sauce
2 teaspoons cinnamon
2 dashes Worcestershire sauce
1 quart water
4 onions -- chopped
1 1/2 tablespoons vinegar
4 tablespoons chili powder
1 teaspoon cayenne powder
Salt and pepper -- to taste

Combine all of the above ingredients.

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

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AMBUSH CHILI*

Serving Size : 8
Categories : Chili Ground Pork
Fire House

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Lean rough grnd chuck steak
1 pound Lean pork shoulder
3 Medium onions chopped
1 Green Bell pepper chopped
1 Red Bell pepper chopped
8 Fresh Jalapeno peppers -- (2 seeded & chopped)
gashed
2 tablespoons Fresh ground cumin
1 teaspoon All Spice
1 tablespoon Blackstarp molasses
12 ounces (1 can) beer(not Lite)
2 ounces Sour mash whiskey
1 ounce Vietnamese hot sauce or -- Tabasco sauce
5 Cloves garlic crushed
3 tablespoons * masa harina (fine yellow -- corn meal)
1 tablespoon Soy sauce
3 Bay leaves
2 cups Stewed tomatos chopped
1 cup Tomato sauce
1 cup Tomato paste

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

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ANDY'S CHILI

Serving Size : 4
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 cup water
1 can tomato puree
1 can larger tomatoes (break into pieces)
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic salt
1/2 teaspoon allspice
2 small bay leaves
1 package chili powder
2 cans kidney beans
1 tablespoon vinegar

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

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Anne Rosensweig's Arcadian Eight Bean Chili

Serving Size : 1
Categories : Chili Spicy
Vegetables Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound Each of the following dried -- beans: kidney, whit
-- black, red, pinto,
and navy
1 pound Bacon
5 large Onions -- peeled and chopped
2/3 cup Minced garlic
1/4 cup Toasted coriander seeds -- ground
1/4 cup Ground cinnamon
1/4 cup Paprika
1/4 cup Cayenne pepper -- or to taste
the timid of tongue
1/2 cup Ground dried Poblano chili -- peppers
108 ounces (#10 can) Italian plum -- tomatoes, with juice
12 ounces Beer
5 pounds Lean ground beef -- salt to taste

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

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

While the beans are simmering, heat a large skillet.
Mince the bacon and cook it until it begins to crisp.
Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour.

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

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

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

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Annie Little John's Chili

Serving Size : 1
Categories : Main Dish Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Beef roast
2 pounds Soup bone
Water as needed
3 pounds Pinto beans -- cooked
4 ounces Mexene chili powder
1/2 teaspoon Cumin seed
Salt to taste
Cayenne to taste
Black pepper to taste

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

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ANOTHER CHILI RECIPE

Serving Size : 1
Categories : Digest Oct.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup TVP -- rehydrated
8 To 16 oz of tempeh -- chopped
8 To 16 oz of tofu -- crumbled
1 To 2 cans pinto beans
Rinsed
1 To 2 cans kidney beans
Rinsed
1 To 2 cans white beans
Rinsed

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

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

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

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Arizona Desert Chili

Jo Anne Merrill
Serving Size : 6 Preparation Time :1:15
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
3 garlic cloves -- chopped
2 onions -- chopped
1 green bell peppers -- chopped
3 pounds beef
1 teaspoon ground cumin
1 teaspoon ground oregano
3 tablespoons chili powder
10 tomatoes -- peeled and chopped
2 jalapeno peppers -- optional
1 can beer

* Have beef chopped, not ground.

1. Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Saute until soft, about 5-7 minutes.
2. Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount, however.
3. Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete.

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Serving Ideas : Serve with cornbread or cheese biscuits.

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

Serving Size : 25
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds hamburger & (or) sausage
1 to 2 pkgs. Chili-O seasoning mix (or other
2 (10 oz.) cans tomato soup
1 can water (more if you like it less thick)
2 (16 oz.) cans kidney beans with juice
2 cans stewed tomatoes with juice (may want to ru
1 small chopped onion

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

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

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AWARD-WINNING NEW YORK BOWL OF RED

Serving Size : 1
Categories : Chili Beef
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHUCK OZBURN HBWK07A-----
1 1/2 teaspoons Cumin seed
5 pounds Trimmed beef brisket -- cut in
inch cubes
Salt and freshly ground pepp
6 Garlic cloves -- minced
4 medium Jalapenos -- finely chopped
2 medium Onions -- finely chopped
1/2 cup Commercial chili powder (see
3 tablespoons Pure red mild chile powder -- as dark new mexico *
1 1/2 teaspoons Ground coriander
4 cups Beef stock or canned broth o
1 35oz can italian peeled toma -- coarsely chopped wit
1 1/2 teaspoons Oregano crumbled
1/2 pound Coarsely ground beef chuck
2 Scallions - white and tender -- portions thinly slic

Recipe by: HBWK07A Chuck Ozburn In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes; grind in a spice mill or a mortar; heat a large enameled cast-iron casserole; season the brisket with salt and pepper; working in batches, add the meat to the casserole and cook over moderately high heat until well browned all over, about 8 minutes; transfer each batch to a large plate; add the garlic, jalapenos and onions to the casserole and cook over moderate heat, stirring occasionally, until softened, about 4 minutes; add the commercial chili powder, pure red chile powder, coriander and half of the ground cumin; cook, stirring, for 2 minutes; return the cooked brisket to the casserole; add the beef stock, tomatoes and the oregano; bring to a boil over moderately high heat, then lower the heat and simmer gently, stirring occasionally, for 3 hours; stir in the ground chuck, season with salt and cook until the brisket is very tender and the sauce has thickened, about 1 hour longer; stir in the remaining cumin and simmer for 15 minutes; garnish with the scallions and serve. 6 to 8 servings. Jonathan Levine Director of the New York State Chili Cook-Off and a member of the International Chili Society Advisory Board. Note:
Rather than commercial chili powder, Jonathan recommends using Reno Red Chili Mix, available by mail order from Stewart's Chili Company, P.O. Box 574, San Carlos, CA 94070. * Available at specialty food stores and Latin American markets. Chuck in Pok 03:06 pm Wednesday 05/11 C.OZBURN on GEnie

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Beef And Bean Chili

Serving Size : 1
Categories : Beef Beans
Chili Chilibeef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Pinto beans
1 Green pepper -- chopped
2 3 cloves garlic -- minced
2 teaspoons Cumin
28 ounces Can tomatoes -- drained
1 Onion -- chopped
1 pound Ground turkey
1 tablespoon Chili powder
2 teaspoons Cayenne pepper
6 ounces Can tomato sauce

Add pinto beans to a 1-quart saucepan and cover them with water. Cook over medium heat 1 hour or until tender. Simmer onion and green pepper in 1/4 cup water in a large nonstick skillet until onion is translucent. Add ground beef and cook over medium heat until browned. Drain excess fat from pan. Stir in garlic, chili powder, cumin, and cayenne. Add drained tomatoes, tomato sauce, and beans to chili mixture.
Stir well and simmer, uncovered, for 15 minutes.
Cover and cook for 1/2 hour over low heat. From: Pat Stockett Date: Wed, 10-1

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BEST EVER CHILI

Serving Size : 4
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef (lean)
1 cup chopped onion
1 cup chopped green pepper
1 cup sliced celery
2 (15 oz.) cans (about 4 c.) kidney beans
2 (16 oz.) cans (4 c.) tomatoes -- cut up
1 (6 oz.) can tomato paste
2 cloves garlic -- minced
1/2 tablespoon chili powder
2 teaspoons salt

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

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Best "Texas" Chili - Weight Watchers Favorite

Serving Size : 8
Categories : Chili Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Shared by Dorothy Hair 6/94 -- --------------------
4 teaspoons Oil -- olive
2 cups Onions -- chopped
1 cup Celery -- finely chopped
3 Garlic cloves
1 pound Beef, ground, lean -- broiled
2 cups Tomatoes -- plum Italian
reserve liquid) -- chopped
2 cups Tomato sauce
12 ounces Beans -- Kidney red
cooked and drained
12 ounces Beans -- Pinto
cooked
2 tablespoons Sugar -- granulated
3 Bay leaves
3 Allspice -- whole
1 tablespoon Chili Powder
1 teaspoon Oregano -- dried
1/2 teaspoon Pepper -- black
ground
1/4 teaspoon Cumin -- ground
1/4 teaspoon Pepper -- red ground

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

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

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

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

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BIG BOWL CHILI

Serving Size : 4
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons canola oil
2 medium sized onions -- chopped
2 red bell peppers -- diced into 1/2" piec
2 tablespoons minced garlic
3 pounds chuck or sirloin beef -- cut into 1 1/2" cube
2 (28 oz.) cans plum tomatoes crushed with j
1 tablespoon tomato paste
1/2 cup dry red wine
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried sweet basil
1 teaspoon dried oregano
Salt & black pepper to taste
1 (16 oz.) can garbanzo beans -- drained
1/2 cup chopped flat-leaf parsley
cup cooked rice (optional)
8 scallions -- sliced thin for garn
1 cup plain yogurt for garnish (optional)

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

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

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

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

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

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BIG AL'S WHISKEY CHILI

Serving Size : 12
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds stew meat -- cut in 1/2" cubes
1 pound italian sausage -- casing removed
6 cups beef stock -- drained
26 ounces Italian plum tomatoes
1 large green pepper -- chopped
1 large red bell pepper -- chopped
1 large Spanish onions -- chopped
6 Ancho pepper -- chopped
4 jalapeno peppers -- chopped; remove seed
8 cloves fresh garlic -- chopped
4 bay leaves
2 tbls. chili powder
3 tbls. ground cumin
2 tbls. oregano
1 tbls. Creole seasoning
1 tbls. ground pepper
1 tbls. hot pepper sauce
1 tbls ginger -- fresh grated
1 tspn basil leaves -- crushed
1 tspn. cayenne pepper
1 cup whiskey
1/4 cup virgin olive oil

Cut the stew meat into 1/2 inch cubes and set aside.
Remove the casing from the sausage and cut meat into approximately 1/2 inch pieces, set
aside. In a large bowl add 1/2 of all the herbs and spices, 4 cloves of the chopped garlic cloves,
4 cups of the beef broth, and the 1 cup of whiskey. To this mixture add the beef cubes and the
sausage pieces. Stir the mixture making sure that all of the meat is covered by the liquid. Add
more beef broth if necessary. Let this mixture marinate overnight or at least 12 hours in the
refrigerator, cover tightly with foil or plastic wrap.

The next day, in a 5 quart stock pot add 1/4 cup of olive oil, heat. Remove from the refrigerator
the bowl containing the marinated meat. Using a slotted spoon, remove the meat and set aside,
and save the marinade. Chop the onion, red and green peppers, the Ancho peppers, and the
Jalapeno peppers (be sure to remove all of the seeds and ribs). Heat the oil in the stock pot to
medium, add the chopped peppers, onions, and the remaining cloves of chopped garlic. Cover
and sweat these ingredients for 5 minutes or until tender (stir occasionally). Next, add the
marinated meat to the pot and braise for about 10 minutes or until all the meat is browned, be
sure to stir the mixture every few minutes. Now add the saved marinade, remaining beef broth,
and the remaining herbs and spices to the meat and pepper mixture, simmer for about 15
minutes, then add the peeled tomatoes, and the drained kidney beans. Cover the pot and
simmer for 1 1/2 hours, stirring occasionally. During this cycle you may want to add more
seasoning to suit your own tastes. Remove the cover the last 15 minutes to thicken the
chili.Before serving, remove the 4 bay leaves.Serve with a warm crusty bread, and provide
generous portions of chopped red and green peppers, chopped Spanish onions, and shredded
sharp cheddar cheese. Also, provide a bowl of oyster crackers.Also, serve a hearty red wine
such as a Zinfandel, Cabernet Sauvigon, or a quality Chianti. Cold beer is also great with this
chili

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

BIG BOY CHILI AND BEANS

Cooking Live Show #CL8806
Serving Size : 1
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil or bacon fat
1 1/2 pounds onions -- coarsely chopped
3 large garlic cloves -- minced or crushed
through a press
2 pounds lean ground beef -- sirloin, or chuck
2 pounds lean ground pork
3/4 cup chili powder -- preferably a mix of
half ancho and half pasilla, but
any will do
3 tablespoons unsweetened cocoa powder
2 tablespoons sugar -- (2 to 3)
1 tablespoon plus 1 teaspoon ground cumin
1 tablespoon plus 1 teaspoon dried oregano -- crumbled
2 teaspoons fennel seeds (optional)
2 teaspoons salt
1/2 teaspoon cayenne pepper (optional)
3 bay leaves
1 can whole tomatoes -- (28 ounces)
undrained and roughly chopped
1 can tomato sauce -- (8 ounces)
3 bottles dark or medium beer -- (12 ounces each)
such as Mexican Dos Equis,
Heineken -- or Beck's
Beans:
6 slices hickory-smoked bacon -- finely chopped
1 pound dried small pink beans -- soaked and still in
their soaking liquid
1 large garlic clove -- minced or crushed
through a press
2 teaspoons salt

Spoon the oil into a large, heavy casserole or Dutch oven set over moderate
heat. Add the onions and saute until softened and lightly colored, about 10
minutes. Add the garlic and saute for 2 minutes. Reserve.

Return the pot to moderate heat and crumble in the beef and pork. Increase
the heat to high and brown well, without stirring, for 5 minutes. Reduce
the heat to moderately high and brown, stirring occasionally, for 15
minutes longer.

Return the onions to the pot and stir in 1/2 cup of the chili powder, 2
tablespoons of the cocoa, 2 tablespoons of the sugar, 1 tablespoon of the
cumin, 1 tablespoon of the oregano, fennel seeds, salt, cayenne, and bay
leaves. Add the tomatoes and their juices, the tomato sauce, 2 bottles of
the beer and 4 cups of water. Bring the mixture to a boil over moderate
heat. Reduce the heat to low and simmer, uncovered, for 3 hours. Stir
gently every 30 minutes, but do not stir during the last 15 to 20 minutes
so all of the fat will rise to the top.

Meanwhile, prepare the beans. Put the bacon in a large, heavy saucepan set
over moderate heat. Cook, stirring frequently, until crisp and deep golden
brown. Spoon off all but 1 tablespoon of the fat.

Drain the beans (no matter which soaking technique you have used) and
measure the liquid. Add water to make 6 cups. Add the beans and liquid to
the bacon in the pan and bring to a boil, stirring frequently, over
moderate heat. Reduce the heat to low, partially cover, and simmer for 1
hour. Add the garlic and salt, partially cover, and simmer until the beans
are tender, about 1 hour longer. Remove from the heat and set aside.

When the chili has cooked for 3 hours, degrease it, skimming off most of
the fat. Place a paper towel flat on the surface to soak up any remaining
fat repeat, if necessary. Stir in the remaining 1/4 cup chili powder, 1
tablespoon cocoa, 1 teaspoon cumin, and 1 teaspoon oregano. Taste for
balance of acidity to sweetness and stir in the remaining 1 tablespoon
sugar, if needed. Add the beans and their cooking liquid. Set the chili
aside to cool to room temperature. If making ahead, cover and refrigerate
overnight.

Pre-heat the oven to 300 degrees. Stir the remaining 1 bottle of beer into
the chili. Bake, uncovered, for 2 hours, stirring once in a while. Serve
hot.

Yield: 12 servings (20 cups)

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NOTES : Cooking Live
*****************

Bill Pfeiffer, 1982 World Champion Chili

Serving Size : 1
Categories : Chili Spicy
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
VENGANZA DEL ALMO" -- CHILI
1 tablespoon oregano 2 T paprika 2 T M

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

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

Saute chopped onion and garlic in 1 T. oil or suet.
Add to spices and meat mixture. Add water as needed.
Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

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

Makes 1 pot.

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

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Black Bean Chili

Andre Prost, Inc.
Serving Size : 6
Categories : Cheese Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
1 tablespoon oregano
2 whole onion -- diced small
2 whole green bell pepper -- diced small
5 cloves garlic -- minced
3 tablespoons panang curry base
3 14 oz. cans black beans
2 14 oz. cans crushed tomatoes
1/2 cup Garlic Chili Pepper Sauce
1 bunch fresh cilantro
1 pound sharp cheddar cheese -- shredded
2 cups sour cream
4 each scallion -- chopped

1. In stockpot, heat oil to medium high heat.
2. Add oregano, onion, green bell pepper and garlic.
3. Saute until onion begins to brown.
4. Add panang curry base and mix together well.
5. Add black beans, tomatoes and garlic chili pepper sauce.
6. Continue cooking on medium heat for 20 minutes.
7. Serve in crocks garnished with cilantro.
8. Serve sharp cheddar cheese, sour cream and scallions on side.

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Blue Ribbon Chili 1993 Puppy's Breath Chili

Serving Size : 1
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Tri-tip beef or sirloin tip
Cut in small pieces
2 teaspoons Wesson Oil
1 small Yellow onion
1 14 oz can beef broth
3 tablespoons Ground cumin
1 teaspoon Oregano
6 Cloves garlic (finely --
Chopped)
3 tablespoons Gebhardt chili powder
1 tablespoon New Mexico Mild chili --
Powder
5 -6 Tbsp California Chili --
Powder
1 8 oz can Hunts tomato sauce
1 Dried New Mexico chili --
Pepper -- boiled and p
3 Dried California chili --
Peppers -- boiled and
1 14 oz can of chicken broth
1 teaspoon TABASCO sauce
1 teaspoon Brown sugar
1 Lime
1 dash MSG to taste

Brown meat in Wesson Oil for about an hour over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 minutes.
Add 1 Tbsp cumin and tsp of Oregano. Reduce heat to light boil and add half of the garlic. Add half of the chili powder and cook for 10 minutes.
Add Hunts tomato sauce with the pulp from the dried peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency. Cook for one hour on medium heat stirring occasionally. Add remaining chili powders and cumin. Simmer for 25 minutes on low to medium heat, stirring occasionally. Turn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown sugar and juice of lime. Simmer on medium heat until you are ready to enter this championship recipe at your next cookoff or to a group of hungry chili lovers. Be sure to have plenty of Gaviscon available for those with weak stomachs. KEEP YOUR POT HOT!! Kathy Wilkey, Seatle, Washington Message 103 Tue Nov 30, 1993 A.JANSSEN [ART/KAREN J] MM by Cuz

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Bowl of Compassion Vegetarian Chili

Serving Size : 6
Categories : Vegetarian Main Dish
Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Olive oil
2 medium Onions -- chopped
4 Cloves garlic -- minced
2 Jalapeno peppers -- chopped
1 Mild pepper -- chopped
1 Red pepper -- chopped
1 Green pepper -- chopped
2 large Tomatoes -- diced
8 ounces Tomato sauce
2 cans Rotel Tomatoes and Chilis
2 15-oz cans dark red kidney
Beans
3 cups Water
4 tablespoons Chili powder
2 tablespoons Cumin
1 tablespoon Paprika
1 tablespoon Oregano
1 tablespoon Lemon juice
Salt -- pepper to taste
Tabasco to taste
1 cup Textured Vegetable Protein

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

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Branding Iron Chili

Serving Size : 12
Categories : Chili Ground Pork
Fire House

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Sirloin rough ground
2 pounds Pork rough ground
4 cups Stewed tomatos
3 Onions chopped
4 Jalapenos seeded & -- chopped
5 tablespoons Cumin
3 tablespoons Tabasco sauce
2 ounces Sour mash whiskey
16 ounces Beer
2 teaspoons Salt
1 cup Tomato paste
1/2 teaspoon All spice
5 Garlic cloves minced
2 Bell peppers chopped
3 cups Tomato sauce
2 tablespoons Corn oil or peanut oil

Heat the oil in a large, cast iron skillet. Cook the meats, onions, garlic and Bell peppers until meat is browned and the onions are transluscent. In a large pot bring the beer and whiskey to a slow boil. Add the meat mixture, tomato sauce, tomato paste, and all spices except 1 T of cumin. Reduce the heat, cover and simmer for 1 hour stirring frequently. Remove the lid and cook for 30 minutes more continuing to stir frequently. Add the remaining cumin and serve. Origin:
Pat Kilgore, Chili cook and a great lady! circa 1989

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Brown Bag Gourmet Chili

Serving Size : 8
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Beef
Onion -- medium
Pepper, bell -- medium
8 ounces Tomato sauce
16 ounces Beer
1 package Brown Bag Mix
4 tablespoons Tabasco sauce

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

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Buckskin Chili*

Serving Size : 8
Categories : Fire House Chili
Ground Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Venison -- boneless
1/2 pound Bacon
2 cups Beaujolis red wine
1 teaspoon Angostura Bitters
4 tablespoons Cumin (fresh ground)
3 tablespoons Tabasco sauce
3 Garlic cloves (minced)
2 1/2 cups Tomato sauce
1/2 cup Tomato paste
2 1/2 cups Stewed tomatos chopped
3 Jalapeno peppers minced
2 Med. onions chopped
1/2 cup Mushrooms chopped
3 tablespoons Dried red pepper flakes
1/2 teaspoon Allspice
1 teaspoon Mexican oregano(optional)
2 tablespoons Dried crushed anchos
1 1/2 teaspoons Salt
5 tablespoons Chili powder

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

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Buzzard's Breath Chili

Serving Size : 16
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Lard,butter -- or bacon dripins
2 Onions,lg -- coarsely chopped
8 pounds Beef chuck -- coarse grind or
8 pounds Beef round -- coarse grind
5 Garlic cloves -- finely chopped
5 1/3 tablespoons Red chile,hot -- ground
5 1/3 tablespoons Red chile,mild -- ground
1 tablespoon Cumin
1 teaspoon Oregano,dried -- pref. Mexican
3 cans Tomato sauce(8oz ea)
3 cups Water
2 tablespoons Salt
Parsley(optional)
1 cup Corn flour(masa harina)

1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.~ 2. Combine the beef with the garlic, ground chile, cumin, and oregano. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned.~ 3. Add the tomato sauce, water, salt, and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.~ 4.
Stir in the corn flour(masa harina) to achieve the desired consistency.~ 5. Cook 10 minutes longer, stirring. Taste and adjust seasonings.~

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CAJUN CHILI

Serving Size : 4
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef (suggest 2/3 round and 1/3 chu
2 large onions (puree 1 and dice the other and kee
4 ribs celery -- pureed
2 cans tomatoes -- drain liquid
1/2 can tomato paste
4 cans tomato sauce
1 tablespoon chili powder
1 tablespoon cayenne (red) pepper
1 tablespoon Tabasco sauce
1 tablespoon salt
1/2 teaspoon sugar (to reduce acidity)
1/4 cup cooking oil

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

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

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

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

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

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

For a larger crowd, cook 5 pounds of meat with 3 pounds onions (divided in half as above) and a whole stalk of celery (save the heart for salad).
Enjoy! Second place winner in the first annual chili contest at Hansen's in Hart, Michigan.

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Cajun Style Chili

Serving Size : 1
Categories : Chili Cajun

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

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

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Caldillo (New Mexican Green Chili Stew)

Serving Size : 4
Categories : Beef Soups

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

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

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CALIFORNIA CHILI

Serving Size : 4
Categories : Chili Ground Pork

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

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

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

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CAPITOL PUNISHMENT CHILI

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

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

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

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

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

NOTES:

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

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

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

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

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

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Champion Chili #1

Serving Size : 10
Categories : Beef

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

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

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Championship Chili

TJ Hill - Appetites Catered
Serving Size : 8
Categories : Beef Dishes Cheese Dishes

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

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

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Cheap Chili

Serving Size : 9
Categories : Main Dish Chili

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

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

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Chernobyl Chili

Serving Size : 8
Categories : Chili Main Dish
Microwave

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

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

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Chicken Chili

Serving Size : 8
Categories : Poultry Chili

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

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

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CHILI CON CARNE

Serving Size : 4
Categories : Chili

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

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

'50

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Chili #1

Serving Size : 1
Categories : Chili

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

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

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Chili #2

Serving Size : 1
Categories : Chili Poultry

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

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

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Chili #3

Serving Size : 1
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Vegetable oil
1 1/2 cups Chopped onion
1 cup Chopped green pepper
1 1/4 pounds Ground veal, beef -- pork
1 1/2 tablespoons Minced garlic
3 tablespoons Chili powder
1 teaspoon Ground cumin
1 teaspoon Oregano
Bay leaf
1/2 teaspoon Black pepper
4 cups Canned tomatos
1 tablespoon Red wine vinegar
1/4 teaspoon Red hot pepper flake

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

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CHILI (CROCKPOT)

Serving Size : 8
Categories : Chili Beef
Crockpot

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

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

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

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Chili Capt. James McDonnell, Engine 81 *(FCMK0

Serving Size : 8
Categories : Main Dish Tex-Mex
Beef

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

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

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Chili Con Carne

Shareware Recipes Imported from MasterCook
Serving Size : 4
Categories : Soups, Stews And Chilis

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

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

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Chili Con Carne 2

Serving Size : 1
Categories : Chili

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

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

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Chili Con Carne B&M

Serving Size : 1
Categories : Chili Beans

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

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

B&M Pure Food Products

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Chili Elizabeth Taylor

Serving Size : 4
Categories : Beef

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

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

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Chili Gourmet Style

Serving Size : 1
Categories : Ground Pork Poultry
Chili

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

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

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Chili Our Way

Serving Size : 6
Categories : Chili Meats
Tex Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Celery; trim -- dice
1/4 cup Green onions; trim -- dice
2 tablespoons Lime juice
1/8 cup Fresh parsley -- minced
1 3/4 tablespoons Cilantro -- minced
Salt and pepper
1/2 ounce Sun-dried tomatoes -- soak 1
in boiling water
10 milliliters Garlic
15 ounces Part-skim ricotta cheese
1/2 pound Part-skim mozzarella cheese -- shredded
8 ounces Pk light cream cheese -- cubed
1/2 cup Parmesan cheese -- grated
1/2 teaspoon Salt
1/4 teaspoon Ground black pepper
2/3 cup Fresh anise basil -- (if

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

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Chili with Beans

TJ Hill - Appetites Catered
Serving Size : 24
Categories : Beef Dishes

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

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

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CHILI WITH FIVE KINDS OF PEPPERS

Serving Size : 1
Categories : Vegetables

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

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

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Chili with Pinto Beans

Serving Size : 20
Categories : Chili Ground Pork
State Fair

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

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

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

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