*

Exported from

MasterCook

*

$20,000 Prize-Winning Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : 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 Wylers beef-flavor instant -- bouillon (or 6 cubes 2 teaspoons oregano leaves 2 teaspoons paprika 2 teaspoons sugar 1 teaspoon unsweetened cocoa 1/2 teaspoon ground coriander 1/2 teaspoon Louisiana hot sauce -- to taste 1 teaspoon flour 1 teaspoon cornmeal 1 tablespoon warm water In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps. Add onion, garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot. Makes 2 quarts.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

$25,000 Chili Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

3 2 2 2 8 1 1 1 1 6 12 12 3

1/2

medium medium large stalk small clove small pounds 7 oz can 14 1/2 ounce 15 ounce 6 ounces can ounces ounces ounces

onions -- diced green peppers -- diced celery -- diced garlic -- minced fresh jalapeno peppers lean chuck -- ground coarsely diced green chilies stewed tomatoes ca tomato sauce tomato paste chili powder tabasco sauce to taste beer mineral water -- bottled 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.

- - - - - - - - - - - - - - - - - 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.

</DirT> </DirS> </RcpE> <RcpE name="1981 Winning Recipe Chili" author=""> <RTxt> <![CDATA[

*

Exported from

MasterCook

*

1981 Winning Recipe Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 pounds beef brisket -- 1" cubes 1 pound lean pork -- ground 1 large onion -- chopped fine 2 tablespoons Wesson oil garlic cloves -- minced 2 tablespoons diced green chilies 8 ounces tomato sauce salt and pepper to taste beef bouillon cube 12 ounces Budweiser beer 1 1/4 cups water 6 tablespoons chili powder 2 1/2 tablespoons ground cumin 1/8 teaspoon dry mustard 1/8 teaspoon brown sugar oregano -- pinch In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly. Stir occasionally.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

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

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

A.j.foyt's 500-Mile Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds stewing beef -- cubed 1 pound chorizo(spanish sausage) 1 large onions -- diced 1 cloves garlic -- minced jalapeno pepper -- peel+diced 3 tablespoons olive oil 1/2 teaspoon cayenne 3 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 tomato sauce, salt, water and beer. Cover and cook on low heat for 30 minutes, stirring often. Uncover and simmer for 2 hours. Serves 6-8.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Amarillo Chili

Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 bacon,slices -- 1/2" pieces 2 onion(s) 1 garlic clove 1/2 pound pork shoulder -- coarse grind 1 pound beef round -- 1/2" strips 1/2 pound beef chuck -- coarse grind 4 cans green chiles -- whole 1 tablespoon red chile,hot -- ground 2 tablespoons red chile,mild -- ground 1 teaspoon oregano,dried -- pref. mexican 1 1/2 teaspoons cumin 1 1/2 teaspoons salt 12 ounces tomato paste 3 cups water 16 ounces pinto beans 1. Fry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve.~ 2. Add the onions and garlic to the bacon fat and cook until the onions are translucent.~ 3. Add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.~ 4. Stir in the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally.~ 5. Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Amigos Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds ground beef 1 cup onion -- chopped 1 tablespoon garlic -- chopped 1/4 cup chili powder

1 1 1 1/2 2 1 1/4

tablespoon 28 oz. can cups cups 15 1/4 oz. cup

ground cumin crushed tomatoes with -- added puree beef broth fresh or frozen corn kernels c kidney beans -- drained fresh cilantro -- chopped

Cook beef in heavy large pot over med. heat until brown, crumbling with fork, about 10 mins. Add onion, garlic, chili powder, and cumin and cook 5 mins., stirring frequently. Mix in crushed tomatoes, beef broth, corn, and kidney beans and bring to boil. Reduce heat and simmer until thickened, about 30 mins. Mix in cilantro.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Annie Little John's Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : 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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Arcadian Eight Bean Chili Recipe By : Serving Size : 25 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 pound each, beans: kidney, white 1/4 cup paprika 1 pound bacon 5 onions, lg -- peeled chopped 2/3 cup garlic -- minced 1/4 cup coriander seed -- toasted grnd 1/4 cup cinnamon -- ground red, pinto, navy -- cranberry 1/4 cup pepper, cayenne -- or to taste 1/2 cup peppers -- grnd dried poblano 108 ounces tomatoes, italian plum -- with 12 ounces beer 5 pounds beef -- lean ground In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the Tomatoes with their juice and the Beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomato mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

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

Amount -------4 28 2 4 1/2 2 1/2 12 2 2 1 2

Measure -----------pounds ounces large cup cans cup ounces tablespoons tablespoons tablespoon teaspoons

Ingredient -- Preparation Method -------------------------------grd round stewed tomatoes onions garlic cloves flour ranch beans chili powder beer oregano cumin cayenne salt

Saute onions and garlic in oil. Brown meat and add ingredients, except for beans. Simmer for two hours and then add beans before serving.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Australian Dinkum Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound bacon -- packaged 2 tablespoons oil -- vegetable 2 onions,med -- coarsely chopped 1 celery stalk -- coarse chopped 1 bell pepper(s) 2 pounds top beef sirloin -- 1" cubes 1 pound beef -- hamburger grind 1 pound pork -- hamburger grind 4 tablespoons red chile,hot -- ground 3 tablespoons red chile,mild -- ground 2 garlic cloves,med -- fine chop 1 tablespoon oregano,dried -- pref. mexican 1 teaspoon cumin -- ground 2 cans beer -- pref. aus.(12oz ea) 1 can tomatoes -- whole(14 1/2oz ea) 3 teaspoons brown sugar 1 boomerang(opt but authentic) 1. Fry the bacon in a skillet over medium heat. Drain the strips on paper

toweling and cut into 1/2" dice and reserve.~ 2. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent.~ 3. Combine all the beef and pork with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 4. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. (This is definitely optional adding no noticeable flavor, just a touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for 2 1/2 hours longer.~ 5. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Authentic Texas Border Chili Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 tomatoes -- med 1 onion,burmuda,lg -- fine chop 1/4 teaspoon oregano,dried -- pref. mexican 2 teaspoons paprika 5 garlic cloves,lg -- fine chop 4 pounds beef shank -- coarse grind 1 tablespoon lard,butter -- or bacon drippings 4 scallions,in bunches -- chopped 5 bell pepper(s) 5 serrano chiles -- fresh 1 pound chorizo sausage or 1 pound sausage,hot -- non-italian 4 garlic cloves,med -- fine chop 2 teaspoons salt 4 tablespoons red chile,hot -- ground 4 tablespoons red chile,mild -- ground 3 tablespoons cumin seeds beer water 1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.~ 2. Melt the lard, butter, or bacon

drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.~ 3. Place the cumin seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Baked Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------chili----3 tablespoons suet 2 pounds ground beef 1/3 cup green pepper -- cut in strips 1 cup chopped onion 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon msg (may omit) 1 bay leaf 10 milliliters garlic -- chopped 1 16 ounces cn kidney beans 2 cups tomatoes -- chopped -----topping----1/3 cup flour 2 teaspoons sugar 1/2 teaspoon baking powder 3/4 cup yellow cornmeal 1 egg -- beaten 1/3 cup buttermilk Melt suet in large, heavy pot. Add meat, peppers, onions, chili powder, salt, pepper, MSG, bay leaf, and garlic. Brown meat mixture until peppers and onions are tender. Add beans, cover and simmer for 1 hour. Stir occasionally. Preheat oven to 375F. Combine flour, sugar, baking powder and cornmeal until well blended. In a separate bowl, combine egg and buttermilk. Pour egg mixture into flour mixture and beat until smooth. Let

stand for 5 minutes. Pour chili filling into 9x13-inch cake pan. Spoon topping over chili and spread to touch sides. Bake for 30 minutes or until cornmeal crust turns golden.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Beef And Macaroni Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup macaroni -- raw 1/2 pound ground beef 1/2 teaspoon garlic powder 1 teaspoon chili powder 1 pinch salt 1 pinch pepper -- freshly ground 1 can tomato soup 1 ounce mozzarella cheese 15% mf Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving add grated cheese. Cover and heat until cheese melts.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Bert Greene's Peppered Chili Recipe By Serving Size : : 6 Preparation Time :0:00

Categories : Amount Measure -------- -----------7 tablespoons 2 4 1 1 1/4 pounds 1 tablespoon 1 1/2 pounds 3 tablespoons 3 1 teaspoon 1 4 1/2 1/2 1/2 2 1 6 1 3 1/2 1/2 3/4 1/2 teaspoon teaspoon teaspoon tablespoons teaspoon teaspoon cup cup teaspoon teaspoon cups

Ingredient -- Preparation Method -------------------------------butter garlic cloves,med -- fine chop onions -- finely chopped bell pepper(s) beef round -- hamburger grind oil -- vegetable beef shoulder -- 2"x1/2" strips red chile,mild -- ground tomatoes,lg -- chopped sugar bay leaves basil leaves,fresh -- chopped thyme -- dried paprika cayenne pepper allspice chile caribe soy sauce hot pepper sauce -- liquid serrano chiles,frsh -- fin chop red wine -- dry beef broth salt black pepper -- freshly ground kidney beans,cooked -- drained

1. Melt 3 tablespoons of the butter in a large heavy skillet over medium heat. Add half the garlic, half the onions, and all the green pepper and cook for 5 minutes.~ 2. Make a large well in the center of the vegetables and place the ground beef in the center. Raise the heat and cook, stirring and scraping the skillet with a metal spatula. Gradually stir in the surrounding vegetables and cook until the meat is evenly browned. Transfer this mixture to a Dutch oven.~ 3. Heat the vegetable oil and 1 tablespoon of the butter in the skillet. Saute the beef shoulder, a few strips at a time, over high heat until it is well browned. Transfer the strips to a plate as they are done. Lower the heat, then wipe out the skillet with paper toweling. Return beef strips to the skillet. Stir in the ground chile and cook 3 minutes over low heat. Transfer to the Dutch oven.~ 4. Melt the remaining butter in the skillet over medium heat. Add the remaining onions and garlic and cook for 3 minutes. Stir in the tomatoes, sugar, and bay leaf and cook for 10 minutes. Transfer the mixture to the Dutch oven.~ 5. Stir all the remaining ingredients except the beans into the Dutch oven. Bake, covered, in a 300' oven for 3 hours.~ 6. Stir in the beans; bake 1/2 hour longer.~

- - - - - - - - - - - - - - - - - -

*

Exported from

MasterCook

*

Buffalo Chili Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup sunflower oil 6 pounds ground buffalo meat 1/2 cup flour 3 cups water 1/4 cup minced garlic 3/4 cup green bell pepper 3/4 cup red bell pepper 1/2 cup green chili peppers 3/4 cup jalapeno peppers 5 cups tomato sauce 3 diced onions 1/2 cup beef broth 1/2 cup paprika 1/2 cup chili powder 6 tablespoons ground cumin 1 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon white pepper 4 teaspoons salt 2 tablespoons oregano 2 teaspoons dried chilies Saute Buffalo meat, sunflower oil and flour together until meat is cooked. Add remaining ingredients and simmer for 1 hour.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Buzzard's Breath Chili Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 tablespoons lard,butter -- or bacon drippings

2 8 8 5 5 1/3 5 1/3 1 1 3 3 2 1

pounds pounds tablespoons tablespoons tablespoon teaspoon cans cups tablespoons cup

onions,lg -- coarsely chopped beef chuck -- coarse grind or beef round -- coarse grind garlic cloves -- finely chopped red chile,hot -- ground red chile,mild -- ground cumin oregano,dried -- pref. mexican tomato sauce(8oz ea) water salt parsley(optional) 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.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

C.v. Woods World Championship Chili Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds chicken 1 1/2 quarts water 1/2 pound beef suet 1/4 cup celery -- finely chopped 2 teaspoons sugar 1 teaspoon cilantro 1 teaspoon thyme 1 cup beer 2 garlic cloves -- chopped juice of lime 1 teaspoon oregano 1 tablespoon cumin ground

1/2 7 5 4 3 3 1 6

teaspoon cups pounds pounds pound

msg tomatoes, peeled -- chopped pork chops, ctr cut -- thin flank steak onions, medium -- 1/2" pieces green peppers -- 3/8" pieces jack cheese -- shredded green chiles -- long

Cut chicken into pieces and combine with Water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, Tomatoes and Sugar and simmer 1 1/2 hours. Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix Oregano, Cumin, MSG,Pepper, Salt, Chili powder, cilantro and thyme with Beer until all lumps are dissolved. Add tomato mixture, chiles, Beer mixture and garlic to chicken broth. Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2 Pork chops and brown. Repeat for remaining Pork chops. Add Pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to Pork mixture. Return to simmer and cook slowly about 1 hour. Add Onions and Green Peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat Chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

C.w. Gregg's Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound hamburger meat dried chili pods 1/2 cup warm water 1 tablespoon oregano 1 teaspoon cumin 1 cloves garlic -- chopped 4 tablespoons flour 1 can tomato sauce (large can) 1/4 cup red wine Hint: to test chili pod's heat, take a small nibble of dry chili in your mouth, when cooked, it will about double in strength. Brown hamburger meat

in large skillet. While browning, make chili paste. Take 6-8 dried chili pods, remove some seeds, leave some in for flavor. Remove stems. Put in blender with about 1/2 cup warm water or so just enough to make a paste. Too wet will be difficult. When hamburger meat is browned, drain fat. Add chili paste, oregano, cumin and garlic cloves. Add salt to taste. Brown mixture well, Don't burn!Add 4 tablespoons of flour. Brown this, immediately remove from heat. In another large saucepan, add tomato sauce and red wine. Add browned mixture. Simmer,simmer,simmer(3 hours or more) you can do this in s slow cooker. Thin if necessary, salt to taste, adjust cumin and oregano as needed, these flavors strengthen with cooking(cumin tends to add a sweet hint of taste.)Salt enhances all flavors Hint: buy more tomato sauce than you need, if chili is TOO hot when done, add more tomato sauce. Serve with sour cream, grated mild cheddar cheese or whatever you like.Hint: drink iced tea with chili,it's the best beverage for hot mouth!

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Capitol Punishment (Chili) Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons paprika 1 tablespoon oregano 2 tablespoons msg 9 tablespoons chili powder 4 tablespoons cumin 4 tablespoons beef bouillon 24 ounces beer 2 cups water 1 pound beef chuck -- cut in 1/4" cube 4 pounds ground chuck 2 pounds ground pork 2 large onions -- finely chopped 10 garlic cloves -- fine chop 1 tablespoon oil 1 tablespoon sugar 1 teaspoon coriander seed 8 ounces tomato sauce 1 teaspoon Louisiana red hot sauce 1 tablespoon masa harina flour salt to taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups Water. Let simmer. In a separate skillet, brown ground meat in 1 lb or 1 1/2 lb batches. Brown beef cubes in grease from browned ground meat. Drain all meat and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 Tb Oil. Add to onions and garlic to meat-spice mixture. Add Water as needed. Simmer 2 hours. Add sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 minutes. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add Salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Carroll Shelby's Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound suet or 1/2 cup oil -- cooking 1 pound beef round -- coarse grind 1 pound beef chuck -- coarse grind 1 can tomato sauce(8oz ea) 1 can beer(12oz ea) 1/4 cup red chile,hot -- ground 2 garlic cloves -- finely chopped 1 onion,small -- finely chopped 1 1/4 teaspoons oregano,dried -- pref. mexican 1/2 teaspoon paprika 1 1/2 teaspoons cumin -- ground 1 1/4 teaspoons salt cayenne pepper 3/4 pound monterey jack cheese -- grated 1. Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat. Remove the unrendered suet and add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Add the tomato sauce, beer, ground chile, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally.~ 3. Taste and adjust seasonings, adding the cayenne pepper. Simmer, uncovered, 1 hour longer.~ 4. Stir in the cheese and the remaining 1/2 teaspoon of the cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Cheap Cheap Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 pound ground raw turkey 1 onion -- chopped 1 bell pepper -- chopped 2 cups red beans; can -- undrained 6 ounces tomato paste 1/4 cup water pepper & salt or garlic salt 2 teaspoons or 3 t chili powder 1 garlic clove; minced -- opt dried oregano -- opt cumin seed -- opt Defrost ground turkey, if frozen. Spray a large non-stick skillet with cooking spray for no-fat frying. Spread th turkey meat in a shallow layer. Brown the meat over moderate heat; break into chunks and turn to brown evenly. Stir in remaining ingredients. Cover and simmer 45 minutes. Uncover and continue to simmer until thick.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

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

Categories : Amount Measure -------- -----------4 pounds 3 large 1/2 cup 6 2 pounds 1 pound 6 ounces 2 1/2 pounds 2 tablespoons 3 tablespoons 4 tablespoons 2 teaspoons 2 teaspoons 1 teaspoon 3 tablespoons

Ingredient -- Preparation Method -------------------------------ground beef onions -- diced green pepper -- diced garlic cloves -- pressed crushed tomatoes whole tomatoes -- cut up tomato paste light red kidney beans -- not drained brown sugar sugar chili powder msg cayenne pepper salt bacon grease water or beer garlic powder

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

- - - - - - - - - - - - - - - - - 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

</DirT> </DirS> </RcpE> <RcpE name="Chicken Chili" author=""> <RTxt>

<![CDATA[

*

Exported from

MasterCook

*

Chicken Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : 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 -- coarsely chopped 3 large garlic cloves minced 1 teaspoon cumin 1 teaspoon oregano 1/2 teaspoon thyme salt pepper 1/2 pound ground round 2 bay leaves 3 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 Burning. Adjust Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle Avocado With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in Center Of Each. Top With Diced Avocado And Minced Cilantro. Serve Hot.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chile Caribe Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------chiles -- dried 1. Rinse, dry, and remove the stems, then crush or tear the dried chiles with your hands into little pieces (approximately 1/2 inch). Chile caribe can contain a portion of the seeds of the pepper. Red pepper flakes, sold in most supermarkets, have the look of chile caribe but are usually the Italian type pepper and impart a different flavor.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound lean ground beef 1 tablespoon butter or margarine 1 med onion -- finely chopped 1 medium green or red pepper* 1 16 ounce ca kidney beans -- drained 1 16 ounce ca tomatoes** 1 8 ounces can tomato sauce 1 clove garlic -- minced 1 small bay leaf 1/2 teaspoon salt

1 1/4 1/4 1/4

teaspoon teaspoon teaspoon teaspoon

pepper cumin dried basil crushed oregano leaves

2-3 t chili powder *Finely chopped **drained, cut into bite size pieces In a heavy pot melt butter. Crumble meat into pot. Cook a few minutes until meat is no longer pink. Remove. To the pot, add onion and pepper. Cook a few minutes, stirring, until vegetables are soft. Add meat. Stir to combine. Add remaining ingredients. Heat to a boil.Reduce heat. Cook, stirring occasionally, at least 45 minutes. Remove bay leaf. Serve immediately.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : 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 tomatoes 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, tomatoes, beans, salt, chili powder, black pepper, and mustard. Cover. Microwave (high or 100% power) for 10-12 minutes, stirring halfway through cooking. Rest, covered, for 5 minutes.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : 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 tomatoes 4 cups cooked kidney beans or pinto beans 1 chopped onion 1 bunch sliced green onions 1 1/2 cups grated natural sharp cheese -- or mild cheddar cheese In a frying pan, saute meat until lightly browned. Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili 3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon vegetable oil 1 1/2 cups chopped onion

1 1 1/4 1 1/2 3 1 1 4 1 1/2 1/4

cup pounds tablespoons tablespoons teaspoon teaspoon teaspoon cups tablespoon teaspoon

chopped green pepper ground veal, beef -- pork minced garlic chili powder ground cumin oregano bay leaf black pepper canned tomatoes red wine vinegar red hot pepper flake

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

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili 4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound ground round 1 small chopped onion 1/2 teaspoon chili powder 3/4 cup water 1/4 cup catsup salt and pepper to taste Mix all ingredients well. Place in a crockpot or slow cooker. Cook for 4 hours, stirring often until done. A condiment for hot dogs or hamburgers.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili 5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds ground beef 2 chopped onions 2 z.crushed tomatoes 2 z. pinto beans 1 12 oz. can tomato paste 5 tablespoons powdered chili garlic powder BROWN BEEF, AND REMOVE FAT. FRY ONIONS UNTIL SOFT. ADD GARLIC POWDER TO TASTE, AND THE REST OF THE INGREDIENTS. SIMMER 2 HOURS, STIRRING OCCASIONALLY.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili 6 Recipe By : Susan McKinnon Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 tablespoons butter -- or salad oil 1 large onion -- chopped 1/2 cup chopped celery 1 green pepper -- chopped 1 pound ground beef -- or more to taste 6 ounces tomato paste 1 large canned tomatoes 1 small canned tomatoes 1 teaspoon salt 2 teaspoons sugar 3 whole cloves 4 tablespoons chili powder

1

can

kidney beans -- or 2 cans

Combine butter in skillet or sauce pan. Add the onion, celery, green peppers and ground beef, saute until meat is brown but not crusty, drain. Stir frequently separating meat with a fork. Add the tomatoes, tomato paste, salt, sugar, cloves and chili powder, blend well. Cover. Over high heat until the mixture steams, then reduce heat to simmer and cook 45 minutes. Remove cloves, add kidney beans and simmer 15 minutes longer.

- - - - - - - - - - - - - - - - - NOTES : Very good.

*

Exported from

MasterCook

*

Chili A La Becker Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------10 milliliters garlic -- crushed 2 tablespoons butter or oil 1 medium onion -- minced 1 large green pepper -- minced 3 mushrooms -- chopped 1/4 cup celery -- chopped (opt) 1 pound pork, minced -- with fat 1 teaspoon chili powder 2 tomatoes (or 3) -- peeled and -- chopped 2 cups kidney beans (canned) -- drained 1/2 cup water salt Rub heavy skillet with crushed clove of garlic. Melt butter in skillet. Add onion and green pepper and cook for a few minutes but do not brown.

Add mushrooms and celery and cook without browning. Add pork and cook until lightly browned. Add chili powder and mix well. Add tomatoes, beans, water and season to taste with salt. Cover and cook gently 30 to 45 minutes. Makes 4 to 6 servings.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili A La Franey Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon olive oil 1 pound beef,very lean -- coarse grind 1 pound pork,very lean -- coarse grind 3 onions,large -- finely chopped 1 bell pepper(s) 2 celery stalks -- finely chopped 1 tablespoon garlic -- finely chopped 1 tablespoon oregano,dried -- pref. mexican 2 bay leaves 2 teaspoons cumin -- ground 3 cups tomatoes with tomato paste 1 cup beef broth 1 cup water salt pepper,ground -- fresh 1/2 teaspoon chile caribe 2 tablespoons red chile,ground -- mild-hot 2 cups kidney beans,cooked -- drained 1. If possible, have the beef and pork ground together, or else mix meats together in a bowl.~ 2. Heat the oil in a large heavy pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Add the onions, green pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well.~ 4. Add the tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes. Stir often.~ 5. Add the beans and simmer for 10 minutes longer. Taste and adjust seasonings.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili Ala Captain James Mcdonnell Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound bulk mild italian sausage 1 pound ground chuck 1 large yellow onion -- diced 2 garlic cloves -- minced 1 1/2 tablespoons chili powder 6 ounces tomato paste 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 Brown sausage, ground meat, onion, and garlic in a pot. Add remaining ingredients; bring to a boil, cover, and simmer 1 1/4 hours. Top with grated Monterey Jack cheese and finely chopped scallions. Serve over spaghetti or noodles or just eat with crackers.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili Base Recipe By : Serving Size : 8 Categories : Amount Measure Preparation Time :0:00 Ingredient -- Preparation Method

-------2 2 2 2 2 4 3 10 2 2 1

------------

tablespoons medium tablespoons

teaspoons teaspoon

-------------------------------pasilla chili peppers -- fresh anaheim chili peppers -- fresh red bell peppers oil onions -- diced jalapeno chili peppers seeded and minced garlic -- minced tomatoes -- seeded & diced ancho or pasilla chile stems and seeds removed cumin powder cinnamon salt

Roast, peel and seed the pasilla, Anaheim and red peppers, then dice. Preheat oven to 325F. Heat the oil in a medium ovenproof skillet over medium heat, add onions and jalapeno peppers and cook, uncovered until the onions are translucent, about 5 minutes. Add the garlic, tomatoes, roasted peppers, dried chiles, cumin, cinnamon and salt. Cover and place in the 325F oven for 30 minutes. Remove the chili base from the oven and scrape into a bowl. Divide into family portions and place in the freezer for up to 6 months.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili Bean Soup Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound pinto beans 1 teaspoon garlic salt 1/4 teaspoon thyme 1 10 1/2 ounce beef broth 1 package chili seasoning mix 8 cups boiling water 1 teaspoon onion salt 1/4 teaspoon marjoram 16 ounces tomatoes -- 1 cn 1 cup hot water Rinse, sort and soak beans overnight. drain and empty them into a large

pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. (Don't let beans boil dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili Con Carne Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : 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 tomatoes 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 tomatoes and cook gently for about 20 minutes. Then add the bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cook about another 20 minutes and then add the red kidney beans. Cook slowly for about 2 hours. Then add the ripe black olives, after cutting them into thin slices, and use the pitted ones. and cook another 30 minutes. If the mixture looks too thick, add another can of tomatoes at the time you put in the kidney beans, Serve with a bowl of crackers.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili Con Carne 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : 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 tomatoes 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 tomatoes and cook gently for about 20 minutes. Then add the bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cook about another 20 minutes and then add the red kidney beans. Cook slowly for about 2 hours. Then add the ripe black olives, after cutting them into thin slices, and use the pitted ones. and cook another 30 minutes. If the mixture looks too thick, add another can of tomatoes at the time you put in the kidney beans, Serve with a bowl of crackers.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili Con Carne C/P Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : 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

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili Con Elote Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 onion -- chopped 1 clove garlic 1 tablespoon oil

1 1 1 1 1 4 1 1 1/2

teaspoon teaspoon cup cup cups teaspoon teaspoons

diced green pepper chili powder cumin chopped tomato corn -- drained kidney -- pinto or black beans oregano salt

Saute onion and garlic clove in oil until onion is soft. Crush garlic clove. Add green peppers and spices, saute another 2-3 minutes. Add tomatoes and corn. Mash 2 cups of the beans and add to pot along with whole beans, salt and oregano. Simmer another 30 minutes. If chili without tears isn't chili for you add more chili powder or cayenne pepper.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili H. Allen Smith Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons butter 4 pounds beef sirloin -- coarse grind 6 ounces tomato paste 4 cups water 3 onions 1 bell pepper(s) 4 garlic cloves 3 tablespoons red chile,hot -- ground 1 tablespoon oregano,dried -- pref. mexican 1/2 teaspoon basil 1 tablespoon cumin 1 salt 1 pepper 1. Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 to 3 hours. Stir occasionally and add more water if necessary. Taste and adjust seasoning.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili Krieghauser Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds beef -- ground 1/2 teaspoon salt 1 can soup -- condensed onion 1 tablespoon chili powder (more to taste) 2 teaspoons cumin 1/2 teaspoon black pepper -- ground 2 cans tomato sauce (8 oz) 1 can kidney beans (21 oz) 2 teaspoons cocoa 8 ounces coca-cola Brown ground beef for 20 minutes, or until dark and crumbly. Pour off excess fat. Add salt, onion soup, chili powder, cumin, pepper and tomato sauce. Simmer for awhile, then add undrained kidney beans, cocoa and Coke. Simmer until ready.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili N'awlins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

2 1 5 1 1/2 7 2 3 3 4 1 1 1 1 2 1 1 12

pounds pound cups tablespoons tablespoons cans cans tablespoons tablespoon tablespoon tablespoon tablespoon 16 oz cans package head ounces

ground round beef ground pork chopped onions chopped garlic chili powder chopped green chili peppers (16 oz) crushed tomatoes tomato paste bay leaves -- crumbled salt oregano red wine vinegar grown sugar ) red kidney beans corn chips lettuce -- shredded sharp cheddar cheese -- shred

In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more ~ we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar. Cover the pot and cook for 2 hours over low heat. Add beans and cook, uncovered, 30 minutes more. Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili Our Way Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : 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 1 in boiling water 10 milliliters garlic 15 ounces part-skim ricotta cheese 1/2 pound part-skim mozzarella cheese -- shredded

1 1/2 1/2 1/4 2/3

8 ounces pk cup teaspoon teaspoon cup

light cream cheese -- cubed parmesan cheese -- grated salt ground black pepper 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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili With Lamb And Black Beans Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 3/4 cups black beans -- sorted rinsed 2 quarts water -- or more as needed 2 pounds lamb bones 4 thyme sprigs 4 parsley sprigs 1 bay leaf 3 garlic clove -- crushed 6 tablespoons olive oil 2 onions, lg yel -- chopped 1 1/2 pounds lamb shoulder -- ground 2 tablespoons chili powder salt as needed 2 tablespoons ginger -- fresh minced

2 2 1 1 1/4 3/4 3/4 3/4 3/4 2 1 1/4

tablespoons teaspoons tablespoon teaspoons teaspoon teaspoon teaspoon teaspoon pounds cups

thyme -- fresh minced or thyme -- dried crumbled jalapeno, seeded -- deveined marjoram, dried -- crumbled white pepper -- fresh ground black pepper -- fresh ground pepper -- cayenne allspice italian tomatoes -- chopped wine -- light zinfandel

FOR BEANS: Soak Beans overnight in 2 qt. Water. In a large saucepan, bring Beans to a boil. Add lamb bones and bouquet garni and 1 crushed garlic clove. Reduce heat and simmer till Beans are tender but not mushy. Skim occasionally and add more Water if necessary to keep Beans submerged. 2 hrs. FOR CHILI: Heat 3 T. Oil in large heavy saucepan over moderate heat. Add Onions and cook until soft, about 10 minutes. Add 2 cloves garlic, minced, and stir about 3 minutes. Transfer Onion and garlic mixture to a plate, using a slotted spoon. Add remaining Oil to pan. Increase heat to med. high. Add lamb and cook until no longer pink, breaking up with spoon, about 6 min. Return Onion mixture to pan; add Chili powder, Ginger, thyme, red Chili, marjoram, Peppers and allspice. Stir 5 minutes. Add Tomatoes ( and half of their liquid, if canned). Bring to a boil then reduce heat and simmer for another 5 minutes. Add 3/4 c of Zinfandel. Simmer, skimming occasionally, for 30 minutes. Drain Beans and reserve the cooking liquid. Discard the bones and garni. Add Beans and remaining Zinfandel to Chili mixture. Salt and season as necessary. Simmer 30 minutes, adding bean cooking liquid as needed to keep Chili moist (or soupy, as you like it). This Chili is best made ahead and allowed to season in the refrigerator for 24 hours. Reheat before serving.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili With White Beans Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : 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 2 1 1 1 1/2

teaspoon tablespoons teaspoon pound teaspoon tablespoon

cayenne paprika cumin powder dry navy beans brown sugar chili powder

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

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chili Woody Desilva Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons oil -- cooking 5 onions 4 pounds beef chuck -- coarse grind 5 garlic cloves 4 tablespoons oregano,dried -- pref. mexican 2 teaspoons woodruff 1 tablespoon red chile,hot -- ground 1 teaspoon cayenne pepper 2 tablespoons paprika 3 tablespoons cumin 2 teaspoons chipenos(pequin chiles) 4 dashes hot pepper sauce -- liquid 30 ounces tomato sauce 6 ounces tomato paste water 4 tablespoons corn flour(masa harina) 1. Heat the oil in a large heavy skillet over medium heat. Add the onions. Season with salt and pepper and cook, stirring, until the onions are translucent. Remove to a large heavy pot.~ 2. Add the meat to the skillet, pouring in more oil if necessary. Add garlic and 1 tablespoon of the oregano. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. Add this mixture to the pot~ 3. In a small plastic or paper bag, shake together the remaining 3 tablespoons of oregano, the woodruff, ground chile, cayenne pepper, paprika, cumin, and the chipenos. Add the blended spices to the

pot as well as the liquid hot pepper sauce, tomato sauce, and tomato paste.~ 4. Add enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for at least 2 hours. Taste and adjust seasonings.~ 5. Cool the chili and refrigerate it overnight. The next day, skin off the excess fat. Reheat the chili to the boiling point and stir in a paste made of the masa harina and a little water. Stir constantly to prevent sticking and scorching, adding water as necessary for the desired texture.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chocolate Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds ground beef 1 cup vegetable oil -or- olive oil 5 medium onions -- chopped coarsely 2 cups tomato juice 3 cups water 5 tablespoons chili powder 3 tablespoons cumin -- ground 3 tablespoons oregano 3 tablespoons cocoa powder -- unsweetened 3 tablespoons cinnamon 2 tablespoons garlic -- chopped fine 3 tablespoons masa harina Cook meat about 20 minutes until they lose pink color but not browned. Place in bowl. Heat oil in same pan and Saute onions until translucent. Stir meat into onions. Add tomato juice 3 cups of water, the chili powder, cumin, oregano, cocoa, cinnamon, and salt. Blend. Bring to boil, uncovered, for an hour. Stir in the garlic, cornmeal, and simmer for 10 minutes.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chunky Beef Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons oil 2 1/2 pounds beef chuck; boneless -- cut 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 crushed red pepper -- to taste shredded lettuce shredded cheese green onion -- sliced cilantro leaves black beans -- rinsed drained sour cream avocado -- diced jalapeno pepper -- sliced Heat oil in large skillet of dutch oven over medium heat. Add beef, onion, green pepper and garlic; cook until beef is evenly browned, stirring occasionally. Pour off drippings. Sprinkle salt over beef. Add tomatoes with juice, tomato paste, chili powder, oregano and crushed red pepper. Cover tightly; reduce heat to low to medium-low; simmer 1 1/2 hours until beef is tender. Serve with choice of toppings. Makes 8 cups

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chunky Chicken Chili Recipe By Serving Size : : 1 Preparation Time :0:00

Categories : Amount Measure -------- -----------1 pound 1 2 1 1 1 3 1 4 2 cans 1/2 1/2 cup cup cup cloves cup 28 ounce 28 ounce teaspoons teaspoon bag

1/2 1/3

Ingredient -- Preparation Method -------------------------------chicken breast meat -- cut bite-sized pieces onion -- chopped celery -- sliced carrots -- sliced garlic -- minced fresh tomato salsa -- (see following recip ca tomatoes ca water chili powder cumin garbanzo beans (soaked) green pepper -- chopped chicken bouillon cubes <<<or>>> 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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Cincinnati 5-Way Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons butter 2 pounds ground beef 6 bay leaves 1 large onion -- finely chopped 6 medium clove garlic -- finely 1 teaspoon cinnamon 2 teaspoons allspice 4 teaspoons vinegar 1 teaspoon dried whole red pepper -- crushed 1 1/2 teaspoons salt 2 teaspoons pure ground red chile 1 teaspoon ground cumin 1/2 teaspoon dried oregano (preferably -- mexican)

1 6 1 1/2 1/2 1

6 oz can cups 16 oz can pound cup small

tomato paste water kidney beans -- drained vermicelli -- cooked cheddar cheese -- grated 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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Cincinnati Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons peanut oil 1 pound ground pork -- lean 1 pound ground beef -- lean 4 onion -- chopped 6 garlic clove -- chopped fine 1 tablespoon cumin seeds -- whole 4 tablespoons chili powder, hot -- commerc'l 3 bay leaf -- whole 2 teaspoons cinnamon 2 teaspoons allspice 2 teaspoons tabasco 4 tablespoons cocoa powder 2 tablespoons worcestershire sauce 4 tablespoons white vinegar 1 can pureed tomatoes -- 28-ounces 1 tablespoon oregano 2 pounds kidney beans; soaked -- cooked salt

Heat a 12-quart heavy stockpot and add the oil. Saute the pork, beef, onions, garlic, cumin seeds, chili powder and bay leaves until the meat is barely browned and the onions clear. Drain the fat and discard. Add the remaining ingredients, including the beans, and bring to a simmer. Cook, covered, for 1 1/2 hours or until the beans are very tender. You may need to add water to the dish as it cooks. Now you must decide if you are to have it one, two, three, four or five way. You might even think up a sixth way! The additional condiments that you may want are cooked spaghetti, grated Cheddar cheese and chopped onions.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Cincinnati Chili Ii Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon oil 1/2 cup onions -- chopped 2 pounds ground beef 1/4 cup chili powder 1 teaspoon cinnamon 1 teaspoon cumin 1/4 teaspoon allspice 1/4 teaspoon cloves ground 1 bay leaf 1/2 ounce chocolate unsweetened 2 cans beef broth 1 can tomato sauce 2 tablespoons cider vinegar 1/4 teaspoon ground red pepper spaghetti -- cooked cheddar cheese -- grated Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned. Add remaining ingredients, except spaghetti and cheese. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. Best if you now refrigerate overnight. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Cincinnati Chili/Authentic Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 quart water 2 pounds ground beef 4 tablespoons chili powder 2 medium onions -- grated 2 tablespoons vinegar 16 ounces tomato sauce 1 large bay leaf 5 whole allspice 5 whole cloves 1/2 teaspoon red pepper 2 teaspoons worcestershire sauce 1 teaspoon ground cumin seeds 1/2 ounce bitter chocolate 1 1/2 teaspoons salt 4 garlic cloves 1 teaspoon cinnamon Add ground beef to water in 4 quart pot; stir until beef separates to fine texture. Boil slowly for 30 minutes. Add all other ingredients; stir to blend. Bring to a boil; reduce heat and simmer uncovered about 3 hours. For last hour the pot may be covered if desired consistency has been reached. Chili could be refrigerated over night so that the fat can be lifted from top before reheating and serving. Serve over cooked spaghetti, top with chopped onions, shredded cheddar cheese (either or both are optional as are the oyster crackers).

- - - - - - - - - - - - - - - - - -

*

Exported from

MasterCook

*

Cinfully Good Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 teaspoons salt 1 pound ground chuck 2 onions -- finely chopped 2 cloves garlic -- minced 1 cup tomato sauce 2 tablespoons catsup 1 cup water 1 tablespoon red-wine vinegar 1 tablespoon chili powder 1 tablespoon paprika 1 teaspoon black pepper 1/2 teaspoon ground cumin 1/2 teaspoon tumeric 1/2 teaspoon marjoram 1/2 teaspoon allspice 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon mace 1/4 teaspoon ground coriander 1/4 teaspoon ground cardamom 1/2 bay leaf 1 teaspoon honey 1/2 ounce unsweetened chocolate -- grate tomato juice as needed 1 9 ounce thi spaghetti;cook -- butter 16 ounces canned kidney beans -- heated drained 2 onions -- chopped 3/4 pound cheddar cheese -- grated 1. Sprinkle 1/2 teaspoon salt in a large skillet. Heat to medium and add the meat, the first two chopped onions that appear first in the recipe,the garlic. Cook until Meat is browned but still soft. 2. Add tomato sauce, catsup, water and vinegar. When mixture boils, add the rest of the salt,the remaining spices and herbs, the honey and chocolate. Adjust seasonings, adding more salt if it needs perking up, more cumin for a more strident chili flavor, more cinnamon and mace if you want it more aromatic, more cardamom for more band and more chocolate for more body. 3. Cover and simmer on very low heat for about 1 hour, stirring and tasting occasionally, adding tomato juice if it is getting too dry. It should be a thick sauce. Discard bay leaf. 4. For 5 way chili(use small oval plate if available), layer spaghetti on the plate, top it with chili, then with a sparse layer of kidney beans & then chopped, raw onions. Pat on the cheese while the chili is still hot and serve immediately, with oyster crackers on the side. You may, if desired, omit either the beans or onions, or both, for 3-way chili or 4-way chili. Serves 4

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Clyde's Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 tablespoons oil -- cooking 2 onions 3 pounds beef -- coarse grind 2 tablespoons worcestershire sauce 3 garlic cloves 4 tablespoons red chile,hot -- ground 4 tablespoons red chile,mild -- ground 2 teaspoons cumin 1 teaspoon oregano,dried -- pref. mexican 2 teaspoons salt 16 ounces kidney beans 15 ounces chili sauce 1. Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Add the beef to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the Worcestershire sauce and garlic and cook for 3 minutes.~ 3. Stir in the ground chile, cumin, oregano, and salt and cook, uncovered, for 5 minutes.~ 4. Add the beans and chili sauce and simmer, uncovered, for 1 hour. Taste and adjust seasonings.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Company Chili

Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds beef chuck or round steak 2 tablespoons cooking oil 2 garlic coves -- minced 4 tablespoons chili powder 2 teaspoons ground cumin 3 tablespoons all purpose flour 1 tablespoon oregano 3 cups beef broth 1/3 teaspoon salt 1 dash ground pepper -- to taste 1 15 ounce ca pinto or chili beans 1 package sour cream -- as needed 2 lime -- as needed ONE DAY IN ADVANCE: Cut the beef into 1-inch pieces. In a skillet heat oil to hot. Add beef. Stir until color changes but does not brown. Lower heat, stir in garlic. Combine chili powder, cumin and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat. Add 2 cups beef broth and stir until liquid is well blended. Add salt and pepper. Bring to a boil, stirring occasionally. Reduce heat; simmer partially covered over low heat for 1-1/2 hours. Add remaining broth and simmer 30 minutes longer. Meat should be almost falling apart. Cool well, refrigerate over night to "ripen" flavor. (This is most important.) Reheat on top of double-boiler. Heat beans, drain, stir into chili. Serve on individual plates, adding a good dollop of sour cream. Squeeze lime juice over each portion. Cut the other lime into wedges and place a wedge onto each plate. Serve with hot corn bread and various fresh fruits.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Cookout Chili Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound beef chuck -- hamburger grind 1 bell pepper(s) 4 chiles,green -- fresh whole

1 2 1 1/2 1/2 1 1 1

can teaspoon teaspoon teaspoon teaspoon can

jalapeno pepper -- pickled scallions -- coarsely chopped tomato sauce(16oz ea) oregano,dried -- pref. mexican cumin -- ground red chile,hot -- ground chile caribe kidney beans(16oz ea)

1. Form the meat into three or four hamburger patties.~ 2. Over a grill, charcoal broil the hamburgers until they are medium rare on the inside and nicely crisp on the outside. Set them aside to cool.~ 3. Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over the fire. Prepare parched red or green chiles according to succeeding recipe, then finely chop all the peppers.~ 4. Crumble the hamburgers into a large skillet or Dutch oven and add the peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Corn And Cheese Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound bacon 32 ounces corn 16 ounces light red kidney beans 16 ounces dark red kidney beans 28 ounces italian tomatoes -- in puree 1 onion -- chopped 1 green pepper -- chopped 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon salt 1 cup cheddar cheese -- sharp, grated Cut the bacon into 1/2-inch strips and fry until crisp. Drain. Place the bacon fat in a heavy pot. Drain the corn, light and dark kidney beans, and tomatoes, reserving the liquid. Put the vegetable liquids, onion, and green pepper in the bacon fat, cook until the liquid is reduced by half. Add the corn, beans, tomatoes, chili powder, cumin, and salt. Heat to quite hot. Stir in the grated cheese and cooked bacon and serve.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Corn Bread Cups For Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 tablespoons butter -- room temperature 3 ounces cream cheese -- room temp. 1 tablespoon red bell pepper -- chopped 1 tablespoon green onion -- chopped 1 cup flour 1/2 cup yellow cornmeal 1 pinch salt Preheat oven to 350 degrees------> Cream butter & cream cheese together in mixer. Add red pepper & scallions. Mix flour, cornmeal and salt together and add it, a little at a time, to the butter mixture, stirring constantly until well blended. Remove from mixer bowl & knead with your hands. Make 2" balls of the dough and press into medium sized muffin tins, being sure to press the dough evenly and completely up the side of the cup.--> You can make 1" balls and do the same thing with mini muffin tins. Bake for 20 minutes or until golden brown.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Craig Claiborne's No-Salt Chili Con Carne Recipe By Serving Size Categories : : 2 : Preparation Time :0:00

Amount -------1 3 1 1 1/4 2 2 1 1 1 1 1/2 4 1 1/4

Measure -----------tablespoon pounds cloves tablespoons tablespoon teaspoon teaspoon teaspoon cups tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------oil -- vegetable onions pepper beef -- coarse grind garlic red chile,hot -- ground red chile,mild -- ground cumin oregano,dried -- pref. mexican bay leaves pepper tomatoes red wine vinegar chile caribe

1. Heat the oil in a deep skillet over medium heat. Add the onions and green pepper and saute until the onions are translucent, about 3 minutes.~ 2. Sprinkle the meat with the garlic, ground chile, cumin, and oregano. Stir to blend. Add the meat to the skillet. Break up any lumps with a fork, stirring occasionally until the meat is evenly browned.~ 3. Add the bay leaf, pepper, tomatoes, vinegar, and caribe. Bring to a boil, lower the heat and simmer 1 hour, stirring occasionally. Taste and adjust seasoning.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Crock-Pot Chili Con Carne Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : 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 1 4

can can cans

tomatoes -- 28 ozs. tomato paste -- 8 oz. 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

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Dallas Chili Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 pounds beef brisket -- coarse grind 4 tablespoons red chile,hot -- ground 1 tablespoon red chile,mild -- ground 1/2 tablespoon chile caribe 1 teaspoon cayenne pepper 2 tablespoons oregano,dried,pref -- mexican 8 garlic cloves -- crushed 4 bay leaves 1 teaspoon gumbo file(ground sassafras) 3 tablespoons cumin -- ground 3 tablespoons woodruff or 2 ounces chocolate -- unsweetened 1 teaspoon paprika 1 tablespoon salt 1/3 cup bacon drippings 2 tablespoons lemon juice 2 tablespoons lime juice 1 tablespoon dijon mustard 2 tablespoons corn flour(masa harina) 4 cans beer(12oz ea) 1 tablespoon worcestershire sauce 1 tablespoon sugar 1 tablespoon chicken fat(opt) hot pepper sauce -- liquid(opt) 1. Combine the beef with the ground chile, caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff(if used), paprika, and salt.~ 2. Heat the bacon drippings in a large heavy pot over medium heat. Add the meat-and-spice mixture to the pot. Break up any lumps

with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients(including the chocolate, if used, and the optional chicken fat and liquid hot pepper sauce). Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Taste and adjust seasonings.~ 4. Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed. Skim off fat before serving.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Dark Chicken Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon peanut oil 2 ancho peppers 1 chipotle pepper or another smoked chili pepper 1 cup beef broth -- defatted 2 onions -- finely chopped 2 pounds chicken meat -- skinless and boneless -- in large chunks 40 milliliters garlic -- minced 2 teaspoons cumin seed ground 1 teaspoon oregano -- dried 1 teaspoon thyme -- dried 1/2 teaspoon cinnamon -- ground 1 cup dark beer 1 tablespoon tomato paste salt to taste fresh ground pepper to taste In a heavy skillet,heat the oil until barely hot.Roast the pepper in the hot oil for 1 minute or less,just until they brown lightly.Remove the peppers from the oil and cool.Let oil remain in skillet.Stem and seed the cooked peppers,break into small pieces and grind in blender or spice grinder.. Bring the broth to a boil and add the ground chilies.Remove from the heat and allow to steep while you proceed with the recipe... Add the onion to the oil remaining in the skillet.Cook until lightly browned.Add the chicken and stir until the meat loses its raw look.Add the garlic,cumin,oregano,thyme and cinnamon,and stir for another 10 seconds.Add the broth chili mixture,beer and tomato paste.Bring to a boil and simmer 15 minutes.Season to taste with salt and pepper.Adjust seasoning and serve immediately over warm rice and/or beans...Makes 6

servings....

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Deluxe Camp Chili With Jerky Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 ounces jerky 3 tablespoons oil 1 teaspoon whole cumin seed 4 tablespoons chili powder 1 teaspoon onion flakes 1 teaspoon oregano 1/2 teaspoon cumin (powdered) 1/4 teaspoon garlic powder water as needed flour for thickening Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy pot, simmer jerky and cumin seeds gently in moderately hot fat/oil for one to two minutes, stirring steadily to prevent burning. Add chili powder and continue to stir until well mixed. (Amount of chili powder will depend on the hotness of the jerky and your taste.)Add onion flakes, oregano, powdered cumin, garlic powder, and enough water to cover generously. Stir. Simmer one to two hours, adding water as the jerky takes it up. Allow chili to cool, and reheat before serving. If a thicker chili is preferred, add a little flour mixed to a paste with hot liquid from the pot and cook to desired consistency, stirring frequently.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

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

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Doc Martin's Green Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound ground beef 1/2 pound roast beef -- cubed 1/2 pound ground pork 1 medium onion -- finely chopped 1/3 bn cilantro -- chopped 1 teaspoon leaf oregano

1 1 2 1 1 3 1 2 2 2 3 1 4 4

teaspoon teaspoon tablespoons tablespoons clove teaspoons teaspoons teaspoons teaspoon cups tablespoons tablespoons

1/2

powdered onion dried parsley flour mexican beer tomato -- diced butter garlic -- minced tabasco granulated garlic cumin powder black pepper chicken or beef stock green chiles; diced -- peeled -- for roux butter flour

Saute beef, pork and roast beef in butter, chopped onion and minced garlic until brown. Mix in cilantro, tabasco, oregano, granulated garlic, powdered onion, cumin, parsley, pepper and flour. Cook over low heat for a few minutes. Add the chicken or beef stock, beer, green chiles and tomato. Bring to a simmer. Thicken with the roux. The chili should be the consistency of a stew. Let simmer for at least 45 minutes to one hour. Best when reheated. ROUX: 4 tablespoons butter; 4 tablespoons flour Melt the butter in a saucepan over medium heat. Whisk in the flour one tablespoon at a time and cook for about 4 to 5 minutes, whisking constantly until the roux is thick and forms a ball. Remove from heat and incorporate immediately into the chile.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Dr.randy Jouno's Guadalajara,mx Champ Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup oil 4 pounds top round steak -- trimmed into 1/4-inch cubes 6 cups water 5 6 oz cans tomato paste 1/2 cup instant minced onion 2 1/2 tablespoons celery salt 3 tablespoons chili powder

1 1 1

1/2 1/2 1/2 1/2 1/2 1/2 1/2 1/2 1/2 1/2 1/2 1/2

teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon pinch 27 ounce 4 ounces bar

ground allspice ground cinnamon curry powder garlic powder coriander seed -- ground cumin seed -- ground ground ginger marjoram leaves -- crushed oregano leaves -- crushed paprika thyme leaves -- crushed sage leaves -- crushed red pepper -- ground ca whole green chiles drained, seeded -- & chopped milk chocolate -- broken up

Heat 2 T oil in a large saucepan until hot. Add 1 lb beef and brown on all sides. Remove with a slotted spoon and set aside. Repeat until all beef is browned. Use additional oil as needed. Return all beef to saucepan. Add 4 cups of water, tomato paste, onions, celery salt, spices, herbs and green chiles; mix well. Boil, then reduce heat to simmer, covered, for 90 minutes, stirring occasionally. Add remaining water. Mix in chocolate; simmer, covered for 30 minutes, stirring often.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Dymamite Chili With Beans Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup soaked pinto beans -- drained 1 tablespoon oil or bacon drippings 1 large sliced onion 1/2 medium chopped green pepper 1 minced garlic clove 2/3 pound boneless pork cut into -- 1/2 inch cubes 1/3 pound stew meat cubed 1 16 ounce ca whole tomatoes 2 tablespoons chili powder 1 diced jalapeno pepper or serrano pepper

1 2

1/3

teaspoon teaspoons cup tablespoons

2

dried mexican oregano cumin dry red wine salt to taste fresh ground pepper to taste 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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

E. Degolyer's Chili Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 large onion -- chopped 6 garlic cloves -- chopped 2 cups rendered beef kidney suet 2 1/2 pounds extra lean chuck beef -- cubed 1 pound ham -- cubed 2 cups water 1 teaspoon cumin -- ground 2 teaspoons oregano 1 cup red chili pulp *or* 6 tablespoons chili powder 1 tablespoon salt to taste Cook onion and garlic in rendered beef suet until onion is limp and yellow. Add beef and ham and cook, stirring often, until it is a uniform gray color. Add water, mix well, simmer one to one and a half hours. Add cumin, oregano, chili pulp or powder, and salt to meat mixture. Stirring frequently to prevent sticking, simmer for an additional hour.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

East Texas Red Chili Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : 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 1 28 ounce ca tomato sauce 1 28 ounce ca whole tomatoes 3 cups water -- divided 6 dried ancho chili peppers -- s 1 (4.5 oz) milk chocolate cand Place oil in a 5 to 6 quart pan with meat and onions. Saute, stirring frequently. Add garlic powder, oregano, paprika, cumin, salt and tomato sauce. Chop the whole tomatoes into large pieces, then add to mixture. Heat 2 cups water to boiling and add ancho peppers. Stir occasionally, until peppers are soft. Drain and puree in blender. Add peppers to the meat mixture. Rinse blender with the remaining cup of water and add to the meat mixture. Add the chocolate candy bar and allow to simmer for approximately 1 hour.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Eastern Establishment Chili

Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups kidney beans 1/3 cup olive oil 5 pounds beef brisket -- cut 1/2" cubes 2 large onions -- coarsely chopped 6 large garlic cloves -- fine chop 2 bell peppers 2 tablespoons dried basil 1 bay leaves 2 tablespoons ground red mild chili 1 tablespoon cayenne pepper 1 tablespoon chile caribe 2 tablespoons ground cumin 2 tablespoons corn flour (masa harina) 6 cups canned tomatoes -- chopped 1/2 cup freshly brewed coffee salt freshly ground black pepper Place the beans in a bowl, cover with water and soak overnight. Pour the beans and the water in which they were soaked into a heavy saucepan. Bring to a boil over high heat, then lower the heat and simmer, covered, for about 1 hour or until tender. Stir occasionally. Heat the oil or melt the lard in a large heavy casserole over medium heat. Pat the brisket dry and add it to the casserole. Stir the beef until it is quite brown on all sides. Remove it from the casserole and set aside. Add more oil or lard to the casserole if needed, then add the onions and garlic and cook until the onions are translucent. Stir in the green peppers, basil, bay leaf, ground chile, cayenne pepper, caribe, and cumin. Cook for about 1 minute, then add the corn flour (masa harina) and cook 1 or 2 minutes longer. Return the brisket to the casserole and add the tomatoes and their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally. Stir in the salt and black pepper. Taste and adjust seaso nings. Add the coffee and simmer, uncovered, for 1 hour longer. Add the kidney beans to the chili. Simmer, uncovered, for another 1/2 hour.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Ed's Buffalo Snort Red Chili Recipe By :

Serving Size : 20 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound bacon -- with fat 2 pounds spanish onions -- chopped fine 5 tablespoons new mexican red chile powder 2 tablespoons cayenne powder 4 jalapenos -- stems and seeds 1/2 cup new mexican green chiles 1 red new mexican chile pod 1 pound italian hot sausage 1 dash tabasco sauce 1 teaspoon Hungarian hot paprika 3 pounds plum tomatoes -- crushed 1 tablespoon mexican oregano 10 ounces t-bone steak -- chopped fine 5 pounds ground chuck 1 1/2 cups water 12 ounces lone star beer 2 teaspoons salt 1 1/2 cups bell pepper -- chopped 1 tablespoon garlic, in oil -- chopped 2 tablespoons worcestershire sauce 1 tablespoon sugar -- raw 5 tablespoons cumin -- ground 1 pound armadillo meat -- fresh Fry the bacon in a large soup pot, add the onions, sauteing until soft. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 2 hours.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Eugenia Potter's 27 Ingredient Chili Con Carne Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound dry pinto beans water to cover 1/2 cup butter -- or margarine 2 onions; medium -- chopped 1 7 ounces can diced green chilies

2 3 1 2 1 1 2 3/4 1/2 1/2 1/2 9 1 1 1 2 1 1 4 1 1/2

cloves pounds pound tablespoons pound 4 ounces can cans cup pound cup cup ounces cup 12 ounce tablespoon tablespoon teaspoons tablespoon tablespoon tablespoons pint

garlic -- minced chopped sirloin pork sausage flour can of baked beans pimientos tomatoes (30 oz size) celery -- chopped fresh mushrooms -- sliced sweet red pepper -- chopped green pepper -- chopped pitted ripe olives -- chopped parsley -- minced bo chili sauce salt garlic salt black pepper cilantro -- chopped oregano chili powder -- more or less taste grated orange peel sour cream

Wash and drain pinto beans and soak in water overnight. Bring to boil, lower heat, and simmer 2 to 3 hours or until tender. Drain. Meanwhile, melt butter in large skillet and add onions, chilies, and garlic. Saute until onion is soft. Add chopped sirloin and cook over moderate heat until meat is brown. In a separate pan brown sausage and pour off fat. Add sausage to meat mixture. Sprinkle with flour and stir to blend, then transfer to Dutch oven or 8 qt. kettle. Add pinto and canned beans and all remaining ingredients except sour cream; bring just to boil. Lower heat and simmer about 30 minutes. Skim off fat with a cold spoon as it rises to the top. Serve with sour cream. This freezes wonderfully.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Favorite Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds ground beef 1 cup chopped onion

1 10 1 1 1 1

milliliters can can cup package

chopped green pepper garlic -- minced (15-oz) tomato sauce (12-oz) beer shredded sharp cheddar cheese carrol shelby texas brand chili mix

Brown meat; drain. Add onions, pepper and garlic; cook until vegetables are tender. Add tomato sauce and 1 cup beer. Add large spice packet, salt and cayenne pepper to taste; mix well. Bring to a boil; reduce heat. Simmer 15 minutes. Gradually add remaining beer to masa flour packet, stirring until well blended. Add to meat mixture, simmer 5 minutes. Serve with cheese.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Fire Alarm Chili From College Park Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : 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 mixture to a boil then lower heat to simmer for about 1 hour before serving.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Fire Camp Chili Recipe By : Serving Size : 120 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------100 pounds pinto beans 4 cups jalapeno chiles with juice bacon, ground beef -- etc) salt to taste onions, large -- chopped 40 pounds meat (ham, sausage, pork 4 cups chili powder Soak Beans overnight, then raise to a boil on high heat. Add all ingredients and simmer until tender (about 6 hours). Add Water as necessary. Stir occasionally. Makes 60 gallons.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Fireside Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds chili meat 1 pound ground beef 2 tablespoons bacon drippings 1 pint hot water 1 can tomato puree (10 1/2 oz) 1 teaspoon tabasco 1 chili pepper pod or more to 2 large onions -- finely chopped

2 3 1 1 1 1 1

1/4

cloves tablespoons tablespoon tablespoon teaspoon teaspoon teaspoon teaspoon

garlic -- finely chopped chili powder (heaping) oregano cumin paprika ground mustard cayenne pepper salt

Brown meats; add bacon drippings and cook 5 minutes. Add hot water, tomato puree, Tabasco, pepper, onion and garlic; simmer 30 minutes. Add rest of the ingredients and simmer slowly for 1 to 2 hours. Serve with crackers, raw onion, grated sharp Cheddar cheese and plenty of cold beer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

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

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Fred Drexel's 1981 Winning Recipe Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 pounds beef brisket cut into -- 1 inch cubes 1 pound ground lean pork 1 large chopped onion 2 tablespoons Wesson oil salt to taste pepper to taste 3 minced garlic cloves 2 tablespoons diced green chilies 8 ounces tomato sauce 1 beef bouillon cube 12 ounces beer 1 1/4 cups water 4 tablespoons chili powder 2 1/2 tablespoons ground cumin 1/8 teaspoon dry mustard 1/8 teaspoon brown sugar 1 pinch oregano In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Fuzzy's Fantastic South Texas Road Meat Chili Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 medium bell peppers -- chopped 3 medium onions -- chopped 2 fresh jalapenos -- deveined & seeded 4 garlic cloves 4 pounds chuck -- coarsely ground 5 pounds venison -- coarsely ground 6 drops tabasco 7 ounces green chiles -- diced 28 ounces stewed tomatoes water salt and pepper to taste Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the vegetables in the oil a little, then add meat and brown. Stir in the remaining ingredients, and cover with about one inch of water. Season to taste with salt and pepper. Let it bubble slowly three to four hours. Skim the grease after it's cooked two hours and taste again to adjust the seasoning.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Gene Bartz World Famous Chili Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds hamburger 2 cans red kidney beans -- (med cans) 2 cans tomato soup

2 1

teaspoons can

chili powder ketchup -- (bean can size)

Mix all ingredients and cook in crockpot on low for 8-10 hours.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Green Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 pounds pork roast (fresh shoulder -- preferred) 1 pound pork soup bones 44 ounces canned tomatoes 23 ounces tomato sauce 28 ounces hot water 21 ounces diced green chili strips 3/4 oz diced hot peppers -- (3/4 to 1) 1 tablespoon sugar 1 1/2 tablespoons salt 1 tablespoon garlic Cut pork into 1/2-inch squares and with the pork bones, fry over low heat until brown and the meat is slightly dry. If pork is very fat, pour off all but 4 or 5 tablespoons of the grease. Using a colander, strain tomatoes into an 8-quart saucepan and coarsely chop tomatoes. Combine tomatoes, tomato sauce, hot water and cooked pork and pork bones in the same saucepan. Bring to a rapid boil and continue boiling for 20 minutes. Add spices, hot peppers, and chili strips. Continue boiling for another 20 minutes. Finish by cooking on medium heat until desired thickness, usually another 20 minutes. Remove bones and serve over enchiladas, burritos, or by the bowlful.

- - - - - - - - - - - - - - - - - -

*

Exported from

MasterCook

*

Gringo Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 teaspoons lard,butter -- or bacon drippings 1/2 onion,med -- coarsely chopped 1 pound beef round -- coarse grind 2 tablespoons red chile,hot -- ground 1 tablespoon red chile,mild -- ground 1/4 teaspoon oregano,dried -- pref. mexican 1/4 teaspoon cumin -- ground 2 garlic cloves,med -- fine chop 2 cans tomato soup(10-1/2oz ea) 1 can onion soup(10-1/2oz ea) 2 cans kidney beans(16oz ea) 1. Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.~ 2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up and lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the tomato soup, onion soup, and beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour until the liquids cook down and the mixture thickens. Taste and adjust seasonings.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Ground Turkey And Black-Bean Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon oil 2 cups finely chopped red pepper 1 cup chopped onion 1/2 cup finely chopped carrot 2 large garlic cloves -- minced

4 2 1 2 3 1

teaspoons teaspoons pound 15 oz cans cups tablespoon

chili powder ground cumin ground turkey breast black beans -- rinsed & drained canned chicken broth tomato paste

Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, carrot and garlic; saute until tender, about 12 min. Add chili powder and cumin; stir to blend. Increase heat to med high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 min. Add beans, broth and tomato paste and bring to boil. Reduce heat and simmer chili until liquid thickens, stirring occasionally, about 1 hour. Season with salt & pepper. 260 calories; 10 g fat.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Half-Hour Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : 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* -- chopped 1 14 oz. can tomatoes* -- chopped 1 teaspoon brown sugar 2 15 oz. cans red kidney beans 1/3 cup fine-or medium-grain bulgur 1/2 cup low-fat yogurt 1/3 cup hopped scallions 1/4 cup hopped fresh cilantro or par In a Dutch oven or a large saucepan, heat oil over medium heat. Add onions, carrots, jalapenos, garlic, chili powder and cumin. Saute for 5 to 7 minutes, or until the onions and carrots are soft. Add tomatoes with their juice and the sugar; cook for 5 minutes over high heat. Stir in beans and bulgur, and reduce heat to low. Simmer the chili, uncovered, for 15 minutes, or until thickened. Serve with yogurt, scallions and cilantro

or parsley on the side. Serves 4. *with their juice +drained and rinsed

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Ham Flannagan's Va. Champ Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 tablespoons butter 2 jalapeno peppers -- chped (2 to 3) 2 cloves garlic -- crushed (2 to 4) 2 large onions -- sliced (2 to 3) 3 lb diced sirloin or -- (3 to 4) 1 fillet steak 1 pinch oregano olive or peanut oil 1 1/2 oz chili powder -- (1 1/2 to 2) 1 28 ounce ca tomatoes 3 1/2 c water -- added as (3 1/2 to 4 1/2 ) needed cayenne to taste -----secret ingredients----a dollop of sherry wine blackstrap molasses -- corn meal mush made into a paste with water. salt/pepper to taste cumin powder Worcestershire sauce Saute peppers, garlic, and onion in butter. Add Worcestershire sauce and cumin to taste. In Dutch oven or large skillet, brown meat chunks along with oregano and chili powder. Add first mixture (onions, etc), tomatoes, chili and water as needed. Bring to a boil rapidly, while stirring constantly. Reduce heat to very low while stirring, and add secret ingredients to taste. Add corn paste or arrowroot to thicken if desired. Stir constantly and taste often.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Headquarters Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds lean coarsely ground beef 2 small green peppers -- chopped 2 medium onions -- thinly sliced 2 cloves garlic -- crushed 1/4 cup cooking oil 3 cans tomatoes - 1 lb cans 3 tablespoons chili powder 2 teaspoons crushed cumin seeds or ground cumin 1/4 teaspoon tabasco sauce 1 cup water 3 cans pinto beans - 15 oz cans or canned kidney beans Cook beef, green peppers, onions, and garlic in oil in cast-iron kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir in undrained beans; cover and simmer 25 minutes.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Hot Red Chili Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------20 dried chili peppers

4 1 1 5 1 1 1 3/4 2 1/2

pounds teaspoon medium cloves teaspoon teaspoon can cup tablespoons

chili meat oil onion -- chopped garlic -- minced oregano comino salt and pepper to taste (10 oz) tomato sauce water masa flour

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

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Hunan Style Salmon Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons soy sauce 1 tablespoon chinese oyster sauce 2 teaspoons oriental chili paste 2 teaspoons tomato paste 1 cup clam juice 3 tablespoons cornstarch 1/4 teaspoon sugar 1 pound salmon filet,boned -- skinned cubed 2 tablespoons chili powder 1/4 cup peanut oil 1/2 lemon -- for juice 2 scallions -- chopped 20 milliliters garlic -- minced 1 inch ginger root minced 1/2 cup pumpkin seeds -- toasted 4 cups hot cooked rice

In a bowl,whisk together the soy sauce,oyster sauce,chili paste,tomato paste,clam juice,2 tsp.of the cornstarch,the sugar,and lemon juice.Set aside.. Toss the salmon in the remaining cornstarch mixed with the chili powder.Heat a large wok until smoking.Add the peanut oil and gently stir fry the salmon,in 2 batches,until its surface is lightly browned and crisp,about 2 minutes.Remove the salmon with a slotted spoon to a strainer or colander to drain. Pour off all but a thin film of the oil. Add the scallions,garlic and ginger root and stir fry 10 seconds.Return the salmon,add the reserved liquid and simmer until lightly thickened.Toss in the pumpkin seeds.Serve over rice.Makes 4 servings...

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Jack's Easy Cincy Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds ground beef 1 15 ounce ca tomato paste 2 bay leaves 1 teaspoon cinnamon 1 1/2 teaspoons salt 1 1/2 teaspoons vinegar 1 1/2 teaspoons ground allspice 3 cups water 1/4 teaspoon garlic powder 1 onion -- finely minced 1 teaspoon worcestershire sauce 2 teaspoons cumin 1 tablespoon chili powder 1/2 teaspoon crushed red pepper Combine all ingredients in sauce pot. Do NOT brown beef first!! Chop up meat with fork as it cooks. Simmer 3 hours, covered, stirring occasionally. Meat should be separated with fork while cooking, so that it is very fine. Serve over pasta; top with chopped onion, shredded COLBY cheese, kidney beans, oyster crackers, or any combination thereof.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Jay Pennington's Just Plain Good Chili Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------onions, med -- finely chopped green peppers -- fine chopped celery -- stalks fine chopped 2 tablespoons salt oregano garlic salt coarsely ground pepper garlic cloves -- fine chopped 2 jars chili powder -- (3oz) jalapeno chili 8 pounds beef -- coarsely ground 1 cup tomato paste -- (6oz) 2 cups tomatoes -- (1lb-13oz) stewed 2 cups tomato sauce -- (1lb) 1 cup chile salsa -- (7oz) Thinly cover bottom of heavy 2 gal pot with Oil. Saute Onions, Green Peppers and Celery 10 min.. Add meat and cook 10 min or until brown. Stir in tomato paste, stewed Tomatoes and Tomato Sauce. Add chopped Garlic, Chili powder, Salt, dash Oregano, Chile salsa and jalapeno. Cook 30 min, season to taste with Garlic Salt and Pepper, then simmer 2 1/2 hours. Stir every 10-15 min.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Jay's Chili Recipe By Serving Size : : 8 Preparation Time :0:00

Categories : Amount Measure -------- -----------2 1 1 2 2 teaspoons 4 pounds 2 1 1 1/4 cup 1 3/4 cup 1 4 oz can 1/2 cup 1 teaspoon

Ingredient -- Preparation Method -------------------------------onions;med -- finely chopped * green bell pepper -- f/chopped* celery stalk -- finely chopped* garlic cloves -- minced * oil lean ground beef stewed tomatoes -- 14 1/2oz cns tomato sauce -- 15-oz can tomato paste -- 6-oz can green chili salsa jalapeno -- finely chopped chili powder diced green chilies water 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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Jeanne Owen's Chili Con Carne Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/3 cup olive oil 3 pounds beef round,lean -- 1" cubes 2 onions,medium -- finely chopped 3 garlic cloves,med -- fine chop salt 4 cups water -- boiling 1 teaspoon caraway seeds 2 teaspoons sesame seeds 1/2 teaspoon oregano,ground -- pref. mexican 3 tablespoons red chile,ground -- hot-mild 1 cup olives,green -- pitted 2 cans kidney beans(16oz ea)

1. Heat the oil in a large saute pan or 6-quart braising pan over medium heat. Add the beef cubes a few at a time, stirring to brown evenly. As they are browned, remove cubes to a plate and set aside, add more cubes to the pan. Continue the process, adding more oil if necessary, until all the meat is browned.~ 2. Add the onions to the pan and cook, stirring, for a few minutes, then add the garlic. Cook until the onions are translucent.~ 3. Return the beef cubes to the pan, season with salt to taste, then add the boiling water, caraway and sesame seeds, and oregano. Bring to a boil, then lower the heat and simmer, covered, for 1 hour.~ 4. Gradually stir in the ground chile, tasting until you achieve the degree of hotness and flavor that suits you palate.~ 5. Add the olives and simmer, covered, 1 hour longer.~ 6. Taste and adjust seasonings, the mix in the kidney beans and heat through.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Jenny's Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds beef -- ground 1 large onion -- chopped 2 cans kidney beans in chili gravy -- (15 oz) 2 cans tomatoes, whole -- peeled (16 oz) 2 teaspoons salt 1/4 cup sugar -- brown 1 tablespoon chili powder (or more to taste) Combine onion and hamburger in skillet, cook, stirring frequently, until meat is brown and crumbly. Pour off excess fat. Transfer to large pot, add kidney beans, canned tomatoes, salt, brown sugar and chili powder. Cook slowly - the longer you can allow the chili to simmer the better it is. Add more chili powder to taste.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Joe Cooper's Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds beef -- ground or cubed 1/4 cup olive oil 1 quart water 2 bay leaves 8 dry chilie pods *or* 6 tablespoons chili powder 3 teaspoons salt 10 garlic cloves -- chopped 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon cayenne 1/2 teaspoon ground black pepper -- fresh 1 tablespoon sugar 3 tablespoons paprika 1/4 teaspoon cocoa (optional) 3 tablespoons flour 6 tablespoons cornmeal In a six-quart pot, sear meat in hot olive oil, stirring constantly over high heat until grey, but not brown. Add water and mix well. Add bay leaves now, but remove and discard after 15 minutes of cooking. Simmer covered 1 1/2 to 2 hours, stirring occasionally. Add remaining ingredients, except for flour and cornmeal. Cocoa should be added now. Simmer, stirring frequently, for 30 minutes. Skim off any excess fat. Adjust seasonings and add flour and cornmeal blended with a little cold water to make a paste. Cook, stirring constantly to prevent sticking, until chili is the desired consistency.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Kahlua Chili

Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup vegetable oil 4 onions -- chopped 4 cloves onion -- minced 4 pounds ground beef 1 cup green pepper -- chunked 1 cup kahlua 1/2 cup parsley -- chopped 6 tablespoons chili powder 2 tablespoons tomato paste 4 teaspoons salt 2 teaspoons red cayenne pepper 2 teaspoons cumin powder 2 teaspoons dried marjoram -- crushed 2 teaspoons dried oregano -- crushed cheddar cheese -- grated onion -- chopped spaghetti -- cooked In large pot, heat oil. Add onions and garlic; saute until transparent. Add meat; brown. Add remaining ingredients except cheese and onions; mix well. Bring to boil. Reduce heat and simmer, partially covered, for 45 minutes. To serve, spoon chili on top of cooked, drained spaghetti in individual bowls and top with cheese and onions. Yields: 5 quarts.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

L. J's Chili Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------crust----1 1/2 cups chocolate wafer crumbs 6 tablespoons sweet butter -----filling----12 ounces semi-sweet chocolate 1/2 cup heavy cream 1/4 pound sweet butter -- cut into bits

2 1 4 1/2

tablespoons pinch cup tablespoons cup teaspoons packages cup pounds ounces

1/4 1 1/2 3 1/2 1 1/2 27

kahlua liqueur salt -----sauce----whipping cream sugar butter finely ground expresso -- coffee ingredients: ladyfingers dark rum butter (no substitutes) semisweet chocolate chips

Cut beef into 1 inch chunks or thereabouts. Let beef soak in a bowl with the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis and onions over night. Brown the meat in a skillet. In large pot throw in the tomatoes and crushed chilis, onions, meat, paste, everything except the beans and peppers and slow cook for three hours. Next chop your green and red peppers into long slivers or if you prefer diced. Also stir in your beans and cook slowly for one more hour. All cooking must not have the lid on. With the thick "soupy" ring around the pot; stir back into the simmering chili. You might like the chili hotter or maybe milder, depends on your taste. What ever you do, don't ruin the chili by making it hotter with hot sauces, this has a tendency to make the chili into "superficial" body heat not a deep solid heat. To accompany the chili try and get your hands on some "Agua Dente" (fire water) 80% alcohol (national drink in Colombia). I guarantee you will see God!

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

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

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Lbj Pedernales River Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 pounds venison -- bite size chili grind fine *or* chuck, well trimmed -- ground 1 large onion -- chopped 2 garlic cloves -- minced 1 teaspoon oregano 1 teaspoon cumin seed 2 cups hot water 6 teaspoons chili powder 1 1/2 cups canned whole tomato 2 dashes liquid hot pepper sauce salt to taste Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Skim off fat during cooking. AUTHOR'S NOTE: Even more fat can be removed if chili is stored in refrigerator, allowing fat to rise to the top and solidify, when it can be easily removed

- - - - - - - - - - - - - - - - - -

*

Exported from

MasterCook

*

Lewis And Clark's White Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds great northern beans -- canned 2 pounds chicken breast; skin -- bone 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 2 cans mild green chilies; chopped -- 4oz each 4 cups chicken stock or broth 20 ounces monterey jack -- grated x Sour cream x Canned jalapenos; chopped Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15 to 20 minutes. Remove from saucepan and dice into 1/2" cubes. Using the same pan discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2 to 3 minutes. Add chicken, beans, stock and 12 oz cheese; let simmer for 15 minutes. Ladle into large bowls and top with 1 oz cheese. Serve with a side of sour cream and chopped jalapeno peppers.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Lo Cal Chili Con Carne Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups tomato sauce 16 ounces beans -- cooked 8 ounces ground beef -- cooked 4 ounces onion -- chopped

1 2 1

teaspoon teaspoons

salt chili powder bay leaf

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

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Low Fat Lentil Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 ounces pork; lean -- boneless or ground turkey 1 cup water 2 teaspoons chili powder 16 ounces tomatoes -- cut up 1 teaspoon sugar 3 celery; stalks -- sliced 1/4 teaspoon garlic powder 1 medium onion -- chopped 1/4 teaspoon cumin -- ground 1 cup lentils 3/4 cup spicy tomato juice TRIM ANY FAT FROM MEAT.CUT MEAT IN 1/2" CUBES.HEAT A NON STICK SAUCEPAN OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT.BROWN MEAT QUICKLY A STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATO JUICE,CHILI POWDER,SUGAR,GARLIC,AND CUMIN.BRING MIXTURE TO A BOIL;REDUCE HEAT.COVER AN SIMMER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER.MAKES FOUR SERVINGS.

- - - - - - - - - - - - - - - - - -

*

Exported from

MasterCook

*

Mad Mike's Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 pounds round steak -- cubed 2 large onions -- chopped 4 large carrots -- shredded 46 ounces v-8 juice 6 ounces tomato paste 28 ounces tomatoes -- whole peeled 1 can beef broth 2 cans enchilada sauce -- mild 10 bay leaves 4 tablespoons brown sugar 2 1/2 ounces chili powder 3 tablespoons cumin 2 teaspoons cayenne pepper 1 tablespoon oregano Dice the meat into 1/2 inch cubes, cutting across the grain. In a 3 gallon pot, saute the onions in some olive oil until they are soft. Add the meat and continue cooking until meat is grayish brown, about 20 minutes. Mix in all the other ingredients, bring to a boil and simmer for 3 hours.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Margo Knudson's Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------onions -- med chopped garlic cloves -- approx. 2 tablespoons kidney suet or lard 2 ounces gebhardt's chili powder 1/2 ounce regular dark chili powder 3 pounds beef cubed or coarse ground 1 cup beef broth

3 1/2 1/2 1/2 6 1/2 1/2 1/4

ounces teaspoon ounce teaspoon ounces cup ounce teaspoon

pork sausage bulk green chili, med -- minced chili powder -- hot new mexico cumin coriander (optional) tomato sauce oregano tea * salt pepper -- cayenne (if needed) tabasco sauce -- dash

* 1 T. Oregano steeped in hot Water 30 min.) Saute Onions and Garlic, Minced in suet about 3 minutes. Add Gebhardt's and regular Chili powder. Mix well. Brown Beef in another pan, a pound at a time, adding white Pepper while browning. Add meat to Onions and spices, using a little broth to keep from sticking. Saute sausage and Green Chili Pepper together 2 minutes. Add to the pot along with meat and Onions. Cook 15 minutes. Add New Mexico Chili powder, Cumin, Coriander, Tomato Sauce and remaining broth. Mix well and cook for 30 minutes. Add Oregano tea (strained). Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. During the last 20 or 30 minutes add Salt, Pepper, Cayenne and Tabasco, if needed.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Murray's Cincinnati Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons butter 2 pounds ground beef 6 bay leaves 1 large onion -- finely chopped 6 garlic cloves -- finely chop 1 teaspoon cinnamon 2 teaspoons allspice 4 teaspoons vinegar 1 teaspoon dried whole red pepper -or1 teaspoon chile caribe 1 1/2 teaspoons salt 2 tablespoons ground red chile -- hot 1 teaspoon ground cumin 1/2 teaspoon oregano

6 6 1

1/2 1/2

ounces cups pound cup small

tomato paste water vermicelli -- cooked cheddar cheese -- grated 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 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 2-4 hours. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Murray's Girlfriend's Cincinnati Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons butter 2 pounds beef -- hamburger grind 6 bay leaves 1 onion,large -- finely chopped 6 garlic cloves,med -- fine chop 1 teaspoon cinnamon 2 teaspoons allspice 4 teaspoons vinegar 1 teaspoon red pepper -- dried whole or 1 teaspoon chile caribe 1 1/2 teaspoons salt 2 tablespoons red chile,ground -- hot-mild 1 teaspoon cumin -- ground 1/2 teaspoon oregano,dried -- pref. mexican 1 can tomato paste(6oz ea) 6 cups water 1 can kidney beans -- (16oz ea) 1/2 pound vermicelli -- cooked 1/2 cup cheddar cheese -- grated 1 onion,small -- finely chopped

1. 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.~ 2. Stir in 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.~ 3. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture 1/2 hour before serving.~ 4. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

My Skyline Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds ground beef 2 large onions -- minced 35 whole black peppercorns 6 bay leaves 4 small red peppers 1/4 teaspoon crushed red pepper 2 garlic cloves -- whole 6 ounces tomato paste 3 cups water 4 tablespoons chili powder 1 teaspoon ground red pepper 2 1/2 tablespoons vinegar 1 1/2 teaspoons cinnamon 1 1/2 teaspoons ground allspice 1 teaspoon Worcester sauce 1 teaspoon salt 1 cup colby cheese -- shredded pasta; cooked -- hot Brown ground beef in skillet with onions. Drain fat. Place next 4 ingredients in a spice bag. Combine remaining ingredients, except cheese and pasta, in a large pot. Cook over low heat for 3-4 hours. Don't forget to remove spice bag and whole garlic cloves. Serve over spaghetti or some type of pasta, topped with shredded Colby cheese and additional chopped onions if desired.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Navajo Green Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds pork shoulder -- trimmed fat 2 cups stewed tomatoes 3 tablespoons bacon grease 1 6 oz. can tomato paste 1/3 cup flour 3 cups water 3 medium onions chopped 2 1/2 teaspoons salt 4 garlic 1/2 teaspoon dried -- ground mexican 2 16 oz. cans whole green -- chiles Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag and shake the meat with the flour to coat meat. Add the meat to the bacon grease a little at a time and brown well & evenly. Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the skillet and saute until translucent. Add these to the pork in the pot. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling lower heat to low & simmer for 45 minutes. Taste, adjust seasonings as per personal taste, & cook for 30 mins. more.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Neiman Marcus Chili Blanco

Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound dried great Northern beans 2 pounds chicken breast 1 tablespoon olive oil 2 medium onions -- chopped 4 garlic cloves -- chopped 2 cans mild green chilies 4 oz 2 teaspoons ground cumin 1 1/2 teaspoons dried oregano -- crumbled 1/4 teaspoon cayenne pepper 6 cups chicken broth 3 cups Monterey jack cheese -- grated sour cream salsa fresh cilantro -- chopped Rinse and pick over beans; place in heavy large pot. Add enough cold water to cover by at least 3 inches; soak overnight. Place chicken in large heavy saucepan. If time permits add cut up onions, celery, carrots, salt and pepper for flavor. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes. Drain beans. Heat oil in same pot over medium heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic,then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours. Beans and chicken can be prepared 1 day ahead. Cover and refrigerate. Bring chili bean mixture to simmer before continuing with recipe. Add chicken and 1 c. cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Pour cheese into large tureen. Place remaining cheese, sour cream, salsa and cilantro in small bowls around the tureen so that gust can add whatever toppings they want to there chili. makes 8 servings.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Nevada Annie's Champion Chili Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------dice and saute----3 medium onions 2 medium green peppers 1 large stalk celery 2 cloves garlic 1 small jalapeno pepper;seed -- fresh -----add----8 pounds lean ground chuck -----add----7 ounces green chilies -- diced 28 ounces stewed tomatoes 15 ounces tomato sauce 6 ounces tomato paste 6 ounces chili powder 2 tablespoons cumin tabasco sauce to taste 12 ounces beer -- divided Annie says to put in -- half the beer, drink 12 ounces mineral water 3 bay leaves garlic -- salt and pepper taste Dice and saute the first five ingredients. add the meat and brown it. Add the remaining ingredients. Add water, just to cover the top of the mixture. Cook about 3 hours on low heat, stirring often Courtesy of LaVerne Harris, a.k.a. Nevada Annie, Winner, 1978

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Nevada Annie's Cowboy Chili Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup lard 3 onions,med -- coarsely chopped

2 2 1 8 2 1 1 8 4 2 3 1

tablespoon pounds cans can can tablespoons tablespoons teaspoons tablespoon

4

ounces

bell pepper(s) celery stalks -- coarsely chop jalapeno peppers -- pickled beef chuck -- coarse grind stewed tomatoes(15oz ea) tomato sauce(15oz ea) tomato paste(6oz ea) red chile,hot -- ground red chile,mild -- ground cumin -- ground bay leaves hot pepper sauce -- liquid garlic salt(to taste) onion salt(to taste) salt(to taste) pepper -- fresh grnd(to taste) beer water

1. Heat the lard in a large heavy pot over medium-high heat. Add the onions, peppers, celery, and jalapenos. Cook, stirring, until the onions are translucent.~ 2. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients with enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours. Stir often. Taste and adjust seasonings.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Nevada Cowboy Chili Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup lard 3 medium onions -- coarsely chopped 2 bell peppers 2 celery stalks -- coarsely chop 1 tablespoon jalapeno peppers -- pickled 8 pounds coarse grind beef chuck 30 ounces stewed tomatoes 15 ounces tomato sauce 6 ounces tomato paste 8 tablespoons ground red hot chili

4 2 3 1

tablespoons teaspoons tablespoon

4

ounces

ground red mild chili ground cumin bay leaves liquid hot pepper sauce garlic salt to taste onion salt to taste salt to taste fresh ground black pepper beer water

Heat the lard in a large heavy pot over medium-high heat. Add the onions, peppers, celery, and jalapenos. Cook, stirring, until the onions are translucent. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients with enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours. Stir often. Taste and adjust seasonings.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

New Mexico Red Bean Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds lean grnd. beef 1 large onion -- chopped 2 jars canned pimentos -- (7oz.) 3 1/2 cups beef broth 1 can whole tomatoes -- (28 oz.) 1 teaspoon ground allspice 2 teaspoons cumin & coriander -- (ground) 4 teaspoons oregano leaves 1/2 cup new mexico chile 3 cans kidney beans -- drained (#303) Crumble beef into 5-6 qt. pan over high heat. Cook; stirring, until beef is well browned. Lift our meat and set aside. Discard all but 2 tbs. of the drippings. to drippings, add onion and cook, stirring often, until onion is soft. Meanwhile, puree pimentos and their liquid in blender. Return beef to pan with pimento puree, broth tomatoes (break up with spoon) and their liquid, all spice, cumin, coriander, oregano, ground chile, and beans. Bring to boil; then reduce heat, cover, and simmer for

45 min.. Uncover and continue to simmer until thickened to you liking; stir often. Note: Substitute roasted red pepper in place of pimento if desired. Proceed as directed.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Numero Uno Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup olive oil 2 lg yellow onions chpd 2 pounds coarsely ground beef 2 pounds coarsely ground pork 1 salt 1/3 cup mild -- unseasoned chile pwd 3 tablespoons ground cumin 3 tablespoons dried oregano 3 tablespoons unswtnd coco pwdr* 2 tablespoons ground cinnamon 1 1/2 teaspoons cayenne pepper to taste 4 cups tomato juice 3 cups beef stock or canned broth 8 med garlic cloves,pld -- minced 2 tablespoons yellow cornmeal (optional) 32 ounces dark red kidney beans Servings: 6 In a lg skillet, over med heat, warm the oil. Add onions and cook, stirring occasionally, until tender, about 20 minutes. Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med heat, combine beef and pork. Season with 2 T salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes. Scrape onions into casserole with meats. Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir in tomato juice and beef stock. Bring to a boil then lower heat and simmer, uncovered, for 1 hour. Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking. Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal. Stir in the beans

and simmer another 5 minutes. Winner of the 1985 NY State Chili Cook-Off

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Oakwood Feed Store Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------winner of the 1985 NY state---------chili cook-off----1 pound bacon -- chopped 3 pounds lean beef chuck roast -- cubed 2 pounds pork roast -- coarsely ground butt 4 tablespoons prepared garlic in oil 3 large onions 4 ounces canned chopped chilies -- el paso brand 6 fresh jalapeno chilies -- chop 5 tablespoons freshly ground dry mexican -- chilies,anaheim if p 2 tablespoons freshly ground dry ancho -- chilies 2 tablespoons good quality chili pepper 1 1/2 tablespoons Hungarian paprika 4 tablespoons fresh ground cumin seed 1 tablespoon fresh ground black pepper 2 tablespoons msg or accent -- optional 1 tablespoon tabasco sauce 2 tablespoons worcestershire sauce 1 pint beef stock 1 pint canned tomatoes Fry bacon in a heavy pot until crisp and the fat is rendered. Remove and reserve bacon. pour off most of the bacon fat into a heavy cast iron skillet, leaving a small amount in the pot. Brown the meat and garlic in the skillet. Saute onions in the fat remaining in the pot until soft. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and tomatoes. Simmer for two hours. Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify. For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or Sharp Cheddar cheese, and saltines.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Out-Of-The-Ordinary Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds beef, chicken -- or turkey 2 cups water 1 tablespoon chili powder 1 tablespoon curry powder 3 tomatoes -- diced 4 cups cooked kidney beans 1 onion -- chopped 1 bunch green onions -- sliced 1 1/2 cups grated natural sharp cheese In a frying pan, saute meat until lightly browned. Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Pat's Special Diet Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds ground meat 1 red onion -- chopped

2 1 2 1 2 3/4

can cans can teaspoon packages

bell peppers -- chopped tomato juice (46oz) french cut green beans chili powder -- (3.5oz jar) cumin garlic powder -- to taste salt and pepper -- to taste artificial sweetener

Brown meat and drain fat. Combine meat with other ingredients into large pot and cook to chili consistency. Serves 6.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Pedernales River Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 tablespoons lard 4 pounds beef -- coarse grind 1 onion 2 garlic cloves 3 teaspoons salt 1 teaspoon oregano,dried -- pref. mexican 1 teaspoon cumin 2 cups water 32 ounces tomatoes -- whole 4 tablespoons red chile,hot -- ground 2 tablespoons red chile,mild -- ground 1. Melt the lard or bacon drippings in a large saute pan over medium heat. Add the meat to the pan. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned.~ 2. Add the onions and garlic and cook until the onions are translucent.~ 3. Stir in the salt, oregano, cumin, water, and tomatoes.~ 4. Gradually stir in the ground chile, testing until you achieve the degree of hotness and flavor the suits your palate. Bring to a boil, then lower heat and simmer, uncovered, for 1 hour. Stir occasionally.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Pegleg Shorty's Chili Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 pounds lean beef -- ground coarse 1 pound suet -- ground 1 1/2 quarts water 3 ounces chili powder 2 tablespoons salt 1 tablespoon garlic powder 1 tablespoon camino 1 tablespoon oregano 1 tablespoon paprika 1/2 teaspoon cayenne pepper Braise the meat in a large skillet. Add the water and bring to a boil. Add the ground suet and all the spices. Mix thoroughly. Stir every few minutes till your are sure the spices are blended and the meat is all well saturated. After that you just need to stir enough to keep it from sticking to the bottom of the skillet. Cook for 45 minutes to one hour.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Pierre's Chili Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon olive oil 1 pound beef-lean -- ground 1 pound pork-lean -- ground

2 1 1 1 1 2 2 3 3 1 1

cups cup cup tablespoon tablespoon teaspoons tablespoons cups cup cup

2

cups

onion-chopped green pepper-chopped celery-chopped garlic-minced oregano-dried bay leaf cumin chili powder tomatoes-crushed beef stock water red pepper flakes -- to taste salt -- to taste pepper-fresh ground -- to taste kidney beans-cooked garnishes: monter jack cheese-shredded lettuce-shredded red onion-chopped coriander-chopped sour cream lime wedges

Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer another 10 minutes; ladle into warm soup bowls and serve with warm tortillas, tortilla chips or crackers; pass garnishes separately.Yield: 8 to 10 servings.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Plain Basic Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 large onion -- coarse chopped 3 garlic;coarse chopped -- cloves 2 tablespoons vegetable oil 2 tablespoons chili powder 1 1/2 pounds round or chuck steak -- trimmed, cut in 1/2" 1 can beef broth -- (14 3/4 oz)

16 1 1/2

ounces tablespoon tablespoon

tomatoes -- peeled stewed oregano cumin

IN A LARGE DUTCH OVEN OR STOCKPOT, HEAT THE VEGETABLE OIL OVER MED-HIGH HEAT. WHEN IT FRAGRANT, ADD THE ONIONS AND GARLIC AND SAUTE UNTIL THE ONION IS TENDER-CRISP, REDUCING THE HEAT IF NECESSARY TO KEEP EVERYTHING FROM BURNING. ADD THE CHILI POWDER AND STIR WELL. ADD THE BEEF, AND COOK UNTIL THE BEEF BEGINS TO RELEASE ITS JUICES, MAKING THE CHILI POWDER INTO A PASTE. POUR IN BEEF BROTH. USE YOUR HANDS TO CRUSH THE TOMATOES ROUGHLY, THEN ADD TOMATOES AND JUICES TO THE KETTLE. COVER AND SIMMER UNTIL BEEF IS TENDER, ABOUT 1 HOUR. SEASON WITH OREGANO AND CUMIN, ADDING MORE OR LESS OF EACH AS DESIRED. TASTE THE CHILI; IF IT'S TOO MILD TO SUIT, ADD CAYENNE PEPPER TO TASTE.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Pork Chili With Artichoke Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds pork,stew meat -- trimmed of fat and gristle flour for dredging salt to taste fresh ground pepper to taste 1 tablespoon olive oil 1 large onion -- chopped 30 milliliters garlic -- minced 1 chili pepper -- fresh or canned minced 2 tablespoons chili powder 1 tablespoon cumin -- ground 1 bay leaf 1 teaspoon dried basil leaves 1 teaspoon dried thyme leaves 1 teaspoon dried oregano leaves 2 tablespoons flour 1/2 cup white wine 3 cups chicken broth -- defatted 5 plum tomatoes -- peeled and chopped 1 can artichoke hearts (19 ozs )

1 1 1/4

can tablespoon cup

drained and quartered cannellini or small white beans -- drained lemon juice fresh cilantro -- minced

Dredge the pork in flour seasoned with salt and pepper and brown over high heat on all sides in the olive oil.Set aside. Turn meat down to medium and add the onions.Cook until softened,about 1 minute.Add 2 cloves of the garlic and the minced chili pepper and cook another 10 seconds.Add the chili powder,cumin,bay leaf,basil,thyme,oregano,and flour,cooking another minute,stirring constantly.Add the reserved meat and toss together.. Add the wine and heat to a boil,scraping any brown bits clinging to the bottom of the pan into the liquid with a wooden spoon.Add the chicken broth and tomatoes,and simmer partly covered for 30 to 45 minutes,until the pork is tender.Add the artichoke hearts,and white beans and simmer 10 minutes more.. Remove from the heat and stir in the lemon juice,cilantro and remaining clove of garlic.Makes 6 servings.....

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Puppy's Breath Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds tri-tip beef or sirloin tip -- cut into small piece coarse 2 teaspoons cooking oil 1 small yellow onion 1 can beef broth-(14-1/2 oz) 1/2 teaspoon oregano 6 cloves garlic -- finely chopped 3 tablespoons gebhardt chili powder 1 tablespoon new mexico mild chili powder 5 tablespoons california chili powder 8 ounces tomato sauce 1 dried new mexico chili pepper -- boiled and pureed 3 dried california chili peppar 1 can chicken broth-(14-1/2 oz) 1 teaspoon tabasco pepper sauce 1 teaspoon brown sugar 1 lime

ds MSG Salt to taste Brown meat in oil for about 30 minutes over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 minutes. add 1 tablespoon cumin and 1/2 ts oregano. Reduce heat to light boil and add half of the garlic. Add half of the chili powder and cook for 10 minutes. Add tomato sauce and pulp from the dried peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency. Cook for one hour on medium heat, stirring occasionally. Add remaining chili powders and cumin. simmer for 25 minutes on low to medium heat, stirring occasionally. Turn up heat to light boil and add Tabasco sauce, salt to taste, brown sugar and juice of lime. Simmer on medium heat.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Quick And Simple Skillet Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cans red beans 2 cans tomato sauce (8 oz. ea) 1 teaspoon garlic salt 1 teaspoon chili powder -- or to taste 1 1/2 pounds ground chuck -- lean 1 can mushrooms -- chopped 1 green pepper -- chopped 1 teaspoon sugar Saute onion and green pepper in butter until onion is soft. Add ground chuck and brown. Add tomato sauce, mushrooms and seasonings, cover and simmer about 30 minutes. Add beans and continue cooking until heated through.

- - - - - - - - - - - - - - - - - -

*

Exported from

MasterCook

*

Quick Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons salad oil 1 med. onion -- chopped 1 12 oz. can luncheon meat -- cubed 1 can kidney beans (1 lb) 1 teaspoon salt 1 teaspoon chili powder Heat oil in a heavy saucepan. Add onion and meat. Cook over medium heat until onion is tender. Add remaining ingredients. Mix well. Cover and simmer for 30 minutes. Makes 4-6 servings

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Reno Red Chili Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup cooking oil 3 pounds beef round -- coarse grind 3 pounds beef chuck -- coarse grind 1 whole black peppercorns 12 tablespoons ground red chile -- mild 6 tablespoons cumin 6 garlic cloves 2 onions water 6 red chiles 3/4 cup chile caribe 1 tablespoon oregano -- dried 2 tablespoons paprika 2 tablespoons cider vinegar 3 cups beef broth 4 ounces green chiles -- diced

4 1 2

ounces teaspoon tablespoons

stewed tomatoes hot pepper sauce corn flour (masa harina)

Melt the suet or heat the cooking oil in a large heavy pot over medium-high heat. Add the meat and the black pepper to taste, to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the ground chile, cumin, garlic, and onions. Add a small amount of water to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30-45 minutes, adding water as necessary. Stir the crushed red chiles into the meat mixture. Brew the oregano like tea in 1/2 cup warm beer (room temperate). Strain the oregano-beer "tea" and stir the liquid into the pot. Discard the oregano. Stir in the paprika, vinegar, 2 cups of beef broth, diced chiles, tomatoes, and hot pepper sauce. Simmer, uncovered, for 30-45 minutes longer. Stir often. Dissolve the masa flour in the remaining 1 cup of broth. Stir it into the pot and simmer, uncovered, 1/2 longer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Rio Grande Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds ground round 1 1/2 teaspoons salt 2 tablespoons oil 3 tablespoons cumin seed 1 tablespoon paprika 2 tablespoons tabasco sauce 20 milliliters garlic -- minced 2 onions -- chopped 3 tablespoons masa flour 2 7 oz can diced green chiles 3 tablespoons chili powder 12 ounces beer 1 10 ounce ca beef broth In a large skillet, brown ground round and salt in heated oil. Add cumin seed, paprika, Tabasco, garlic, and onions to beef. Sprinkle mixture with masa flour. Toss gently. Add green chilies and chili powder. Add beer and broth. Mix well to blend all ingredients. Add water if mixture is too thick. Cook covered 2 hours, stirring occasionally. A Hot Texas variety

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Sam Huddleston's Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons whole cumin 2 medium onion -- diced 3 garlic cloves vegetable oil 3 1/2 pounds lean beef -- cut in 1/2"cubes 2 tablespoons paprika 6 tablespoons chili powder water salt to taste cracker meal *or* browned flour for tightener In a skillet, slightly toast the whole cumin. To wake up the flavors crush them with a rolling pin. Powdered cumin may be substituted, but do not toast. Saute onion and garlic in a little oil until transparent. In same skillet, add a little more oil and sear meat until it has a greyish color. Put cumin, onion, garlic and meat in a large vessel. Add paprika and chili powder, stirring to mix all ingredients, as you add enough water to cover. Simmer for about 1 1/2 hours, adding salt to taste after the chili has cooked somewhat. Make a paste of the crackermeal or browned flour by mixing with a little water. About 10 minutes before chili is ready, stir in this tightener, and cook until chili is thick.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

San Antonio Chili Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds coarsely ground meat (chili 6 tablespoons chili powder 1 tablespoon oregano 1 tablespoon cumin 1 tablespoon salt 1/2 teaspoon cayenne pepper 2 large cloves garlic -- minced 1 teaspoon tabasco 1 1/2 quarts water 1/4 cup white corn meal In Dutch oven, brown ground meat; drain. Add seasoning and water; heat to boil. Reduce heat, cover and simmer for 1 hour and 30 minutes. Skim off fat. Stir in corn meal and simmer uncovered for 30 minutes. Stir occasionally. Variation: Try part ground beef, pork and venison as a substitute for the chili meat for a wonderful flavor variation.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Sen Barry Goldwater's Expert Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound ground beef -- coarsely ground 1 pound pinto beans -- dried 1 6 oz can tomato paste 2 cups onions -- chopped 3 tablespoons hot unspiced chili powder 1 tablespoon ground cumin -- salt Soak beans in water, covered overnight. In large Dutch oven, until browned, stirring to keep crumbly; drain off drippings, Add tomato paste, onions and drained beans. Mix chili powder, season to taste with salt. Stir into mixture. Bring to boil, cover and simmer until beans are tender, about 5 hours. Serve cook beef if needed. cumin and reduce heat, 6.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Senator Barry Goldwater's Expert Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound coarsely ground beef 1 pound dried pinto beans 1 can (6oz) tomato paste 2 cups chopped onions 3 tablespoons hot unspiced chili powder 1 tablespoon ground cumin salt water Soak beans in water , covered overnight. In a large Dutch oven, cook beef until browned, stirring to keep crumbly, Drain off drippings, if needed. Add tomato paste, onions and drained beans. Mix chili powder, cumin and season to taste with salt.Stir into mixture. Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Senator Joseph Montoya's New Mexican Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1 1/2 2 2 1 1/2 3 2 1

pounds cloves tablespoons teaspoons tablespoons cups teaspoon

round steak -- cut in 1/4" garlic -- minced oil flour unspiced chili powder water salt

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

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Serendipity's Southern Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 tablespoons butter 1 onion,large -- coarsely chopped 4 pounds beef,lean -- hamburger grind 8 tablespoons red chile,hot -- ground 4 tablespoons red chile,mild -- ground 3 tablespoons cumin -- ground 3 garlic cloves,medium -- crushed 1 tablespoon black pepper -- freshly ground 1 tablespoon salt 1 tablespoon sugar 1 can tomatoes -- whole(12oz ea) 4 cans kidney beans -- w/h2o(16oz ea) 1. Melt the butter in a large heavy pot over medium heat. Add the onion and cook until it is translucent.~ 2. Combine the meat with the ground chile, cumin, garlic, and pepper. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients. Bring to a boil, then lower the heat and simmer, uncovered, for at least 4 hours but as many as 8 if possible. Stir occasionally. Taste and adjust seasonings.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Short-Cut Chili Con Carne Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound lean ground beef 1 small onion -- chopped 1 teaspoon salt 1 bay leaf 1 teaspoon (2) chili powder 1 teaspoon worcestershire sauce 2 cans (8oz) tomato sauce 2 cans (16oz) kidney beans -- drained In skillet or slow-cooking pot with browning unit, break up beef with fork and cook until lightly browned. Pour off excess fat. In slow-cooking pot, combine meat with onion, salt, chili powder, bay leaf, Worcestershire sauce, tomato sauce, and kidney beans. Cover and cook on high for 2 to 3 hours. Remove bay leaf. Makes 6 to 7 servings.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Spicy Chili Beans Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups dry red kidney beans 5 cups water 2 yellow onions -- chopped 1 green pepper -- chopped

2 2 1 1 4 2

1/4 1/8

stalks cloves cup can teaspoons teaspoons teaspoon teaspoon

celery -- chopped garlic -- crushed low-sodium tomato sauce stewed tom. low sod. 15 oz. chili powder ground cumin crushed red pepper cayenne

Canned beans cannot be used in this recipes; the cooking liquid from the dry beans makes a rich, flavorful broth that forms the base for the chili. If you soak the beans overnight you can cut the cooking time in half. Freeze any leftover chili for a fast meal later. Serve over brown rice (make 3/4 cup per serving extra rice for tomorrow's breakfast). Place the beans and water in a large pot. Bring to a boil, cover, reduce heat, and simmer for 2 hours. Add the remaining ingredients and cook an additional 2 hours.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Spicy Pork And Black Bean Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound black beans 1 1/2 pounds boneless lean pork -- cubed 5 garlic cloves -- minced 1 tablespoon paprika 2 teaspoons cumin -- ground 1 can tomatoes -- chopped 28 oz 2 tablespoons red wine vinegar 1/3 cup parsley or coriander -- chop black pepper -- freshly ground 2 tablespoons olive oil 2 onions, large -- chopped 4 teaspoons chili powder -- (or more) 2 teaspoons oregano -- dried 1/2 teaspoon chili pepper flakes 2 cups chicken stock 3 green peppers -- diced salt In a large pot, cover beans with water and bring to boil; cook for 2

minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides. Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes. Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender. Add beans and peppers; season with salt and pepper. Cover and cook 15 minutes more or until peppers are tender. Add chopped parsley or chopped coriander.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Sun Dance Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons lard 1 onion 1/2 celery stalk 1 bell pepper(s) 1/2 cup mushrooms 3 pounds beef -- coarse grind 2 tablespoons red chile,hot -- ground 1 tablespoon red chile,mild -- ground 1/2 teaspoon oregano,dried -- pref. mexican 1 teaspoon cumin 3 garlic cloves 1 teaspoon salt 16 ounces tomatoes -- whole 6 ounces tomato paste 4 ounces green chiles -- whole 32 ounces kidney beans in water 1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onion, celery, and bell pepper and cook until the onion is translucent. Add the sliced mushrooms and cook for an additional five minutes.~ 2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients except the beans. Bring to

a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Stir occasionally.~ 4. Add the beans and their liquid and simmer, uncovered, for 1/2 hour longer. Taste and adjust seasonings.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Tavern Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound ground beef 2 tablespoons chili powder 1 clove garlic -- minced 1 pouch soup mix * 3/4 cup beer or water 1 can tomatoes ** 1 can kidney beans -- drained *** 1 cheddar cheese -- shredded 1 sour cream * Use Campbell's Onion Mushroom Soup and Recipe Mix ** 14 1/2 oz can, undrained and cutup *** 15 oz can Crumble beef into 2 qt microwave-safe casserole; stir in chili powder and garlic. Cover with lid; microwave on HIGH 5 mins or until beef is no longer pink, stirring once during cooking to break up meat. Spoon off fat. Stir in soup mix beer or water, tomatoes with their liquid and beans. Cover; microwave on HIGH 3 mins or until hot and bubbling. Stir again. Reduce power to 50%. Cover; microwave 10 mins or until flavors are well blended, stirring once during cooking. Let stand, covered, 5 mins. Garnish with cheese and sour cream.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Tex-Mex Turkey Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 turkey thighs 1 cup boiling water 28 ounces tomatoes with liquid 2 large onions -- chopped 3 green peppers -- seeded/chopped 2 garlic cloves -- minced 2 teaspoons chili powder -- or more 1 1/2 teaspoons cumin 1/2 teaspoon dried oregano salt & fresh-ground pepper 1/4 cup extra sharp shredded cheese Put turkey thighs on a chopping board; slice meat away from the bones. Cut meat in 1-inch cubes, discard skin. Spray a non-stick pot (or pressure cooker) with cooking spray for no-fat frying. Add cubed meat. Brown over moderate heat in its own melted fat (no added oil needed). Remove from flame and stir boiling water into juices in pot. Pour liquid into a cup, set aside until fat rises to surface. With a bulb-type baster, skim off and discard surface fat. Return fat-skimmed liquid to pot. (Bones may be added for flavor and removed before serving.) Add all remaining ingredients except cheese. Cover, simmer over low heat until tender, about 1 hour in conventional pot, or 20 minutes in pressure cooker. Uncover, continue to simmer until most of the liquid evaporates and chili is thick. Top with cheese.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Texas Red Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds beef boneless round steak -- * 1 cup onion; finely chopped -- 1 lg 4 cloves garlic -- finely chopped 1/4 cup vegetable oil

2 2 1 1 4 4

cups tablespoons teaspoon teaspoon

tomato puree red chiles; ground -- to taste cumin seed -- ground coriander -- ground anaheim chiles -- ** jalapeno chiles -- ** -----garnishes----cheddar cheese -- shredded flour tortillas pinto beans -- cooked

* Round Steak should be cut into 1-inch cubes. ** Peppers should be seeded and chopped. Cook and stir beef, onion and garlic in 4-quart Dutch oven until beef is brown. Stir in remaining ingredients except cheese, tortillas and beans. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 2 hours. Serve with cheese, tortillas, and beans.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Texas Style Chili Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 1/2 pounds beef chuck blade steak 1/4 cup salad oil 2 cups chopped onion 3 med green peppers-diced 2 8 oz. can tomatoes 4 garlic cloves 1 2 oz. can tom. paste 1/3 cup chili powder 1/4 cup sugar 2 tablespoons salt 2 teaspoons oregano 3/4 teaspoon pepper 1/2 cup cheese for garnish Monterey jack cheese for garnish. Cut steak into 1/2" cubes. Brown meat in oil in Dutch oven, remove to bowl and set aside. Reserve 1/2 cup onionscover-set aside. Add remaining onions, peppers, and garlic to drippings in pan over medium heat. Cook 10 minutes stirring occasionally. Add more oil if necessary. Return meat to pan add tomato and their liquid and

remaining ingredients, except cheese and onions. Heat to boiling. Reduce heat to low, cover and simmer 1 1/2 hours or until meat is fork tender, stirring occasionally. Spoon chili into large bowl sprinkle cheese on top for garnish. Pass reserved onion to sprinkle over each serving.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Texas White Lightning Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound dried navy beans 4 cans ready-serve chicken broth 1 large onion -- chopped 2 garlic cloves -- minced 1 tablespoon white pepper 1 tablespoon oregano 1 tablespoon cumin 1 teaspoon salt 1/2 teaspoon cloves 5 cups cooked chicken -- chopped 8 ounces canned chopped chiles 1 cup water 1 jalapeno -- seeded and chopped 8 flour tortillas monterey jack cheese -- shred commercial salsa sour cream Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans. Soak 8 hours; drain beans, and return to Dutch oven. Discard liquid. Add 3 cans of broth and next 7 ingredients; bring to boil. Reduce heat and simmer, covered, 2 hours or until beans are tender, stirring occasionally. Add remaining can of broth, chicken, and next 3 ingredients. Cover and simmer 1 hour, stirring occasionally. With kitchen shears, make 4 cuts in each tortilla toward, but not through, the center. Line serving bowls with tortillas, overlapping cut edges of tortillas. Spoon in chili, and top with cheese, salsa, and sour cream. Serve immediately.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Texas/Two Fingers Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons oil -- vegetable 3 pounds beef -- coarse grind 2 garlic cloves 5 tablespoons red chile,mild -- ground 1 tablespoon cumin 1 1/2 teaspoons cayenne pepper 1 tablespoon oregano,dried -- pref. mexican 1 tablespoon salt 2 cups tequila 6 cups water 1/2 cup corn flour(masa harina) 2 tablespoons chile caribe 1 teaspoon hot pepper sauce -- liquid 1. Heat the oil in a large heavy pot over medium-high heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the garlic, ground chile, cumin, cayenne pepper, oregano, salt, tequila, water, and corn flour(masa harina). Bring to a boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours.~ 3. Taste and adjust seasonings. If desired, add the crushed chile pepper and the optional hot pepper sauce and simmer, uncovered, for 1/2 hour longer.~

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

To The Moon Chili Recipe By :

Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound ground beef 1 package (1.75 oz) chili-o seasoning mix 1/2 cup water 1 can (14.5-oz) whole tomatoes cut up 1 can (16-oz) drained kidney bean 1 tablespoon red hot cayenne pepper sauce red pepper chopped shredded cheddar cheese green onion chopped In a dutch oven brown ground beef; drain. Stir in seasoning mix, water, tomatoes, beans and red hot sauce. Bring to a boil; reduce heat and simmer, covered 10 minutes. Garnish with chopped red pepper, green onion and cheese, if desired.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Tom Wayman Chili Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup butter or margarine 2 pounds top sirloin steak -- coarse gr 2 pounds sirloin steak-top -- cut into (remove all fat & white tissue) 3 green peppers chopped 3 lg onions-chopped 3 cups garlic-minced (i used more) 1/2 cup parsley-snipped 3 cups tomatoes-16 oz including liq (i use the cut-up tomatoes) 1/4 cup chili powder (i use new mexi hotter -- i make that a genero 2 tablespoons salt (i use less) 1 1/2 teaspoons cumin 1 1/2 teaspoons black pepper (i never measur 1 ounce tabasco

In a large cooking pot brown meat in the butter/marg. Pour off 1/3 cup liquid from meat and saute green pepper, onion, garlic & parsley in separate skillet until tender. Add to meat mixture and stir in chili powder, salt, pepper and cumin. Add tabasco and tomatoes. Simmer entire mixture 1 hour covered, remove lid and simmer at least 30 min longer. Stir occasionally. Makes 10 servings.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Tony Palermo's Michigan Champ Chili Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 pounds ground beef 3 tablespoons oil 60 milliliters garlic -- crushed 3 large onions -- chopped 3 green peppers -- chopped 6 jalapeno peppers -- chopped 3/4 cup chili powder 1/4 cup oregano 1/4 cup sweet basil 1/4 cup thyme 1/4 cup crushed rosemary 1 tablespoon salt 1 tablespoon white pepper 1 tablespoon cumin powder 2 no.10 cans whole tomatoes (13 lbs) 1 cup tomato paste 1 teaspoon tabasco sour cream for garnish Brown ground beef, drain and set aside. Heat oil and saute garlic, 2 onions, green peppers, and jalapeno peppers. Cook on medium heat for 5 mins. Add all spices. Continue to cook for about 3 mins. Add whole tomatoes and juice, tomato paste, Tabasco, and beef and cook for 2 1/2 hours. Garnish with sour cream.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Trail Blazers Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds ground round 1 1/2 cups stewed tomatoes 1 large onion chopped 2 garlic cloves 2 tablespoons oil 4 tablespoons flour 1 can ranch style beans -- optional 3 tablespoons chili powder 1/4 teaspoon cayenne 3/4 teaspoon oregano 1 teaspoon cumin 1 teaspoon salt Soften onions and garlic in oil. Add meat and brown. Mix all spices and flour in small bowl and add to meat mixture. Stir and cook until spices are absorbed. Add tomatoes and 1 cup water. Bring to boil and simmer for at least 1 hour. Add beans last 10 minutes. If oil floats on top, slowly add more flour until it disappears. Add more chili powder if desired.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

True Texas Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

2 2 2 2 28 12 5 2 1 2 1

tablespoons pounds medium ounces ounces tablespoons tablespoon teaspoons teaspoon

vegetable oil ground beef onions -- chopped garlic cloves -- finely chop tomatoes -- whole beer chili powder jalapeno chili -- seed & chop cumin paprika sugar cayenne pepper (optional) cheddar cheese -- shredded red onion -- chopped avocado -- sliced

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

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Tucson Jailhouse Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 onion 6 cloves garlic -- peeled 2 pounds ground beef 1 can diced green chilies (4 oz) 1 can jalapeno peppers (4 oz) 1 can diced tomatoes (12 oz) 1 can tomato paste (6 oz) 6 tablespoons chili powder (or more) 3 teaspoons ground cumin 1 tablespoon vinegar 2 tablespoons brown sugar 1 tablespoon salad oil 1 pound pinto or kidney beans -- cooked and drained salt

pepper grated sharp cheddar cheese -- (garnish) sliced green onions -- (garnish) Dice onion; saute in heavy Dutch oven. Dice garlic and add when onions are clear. Stir for 30 seconds; add ground beef, green chilis, jalapeno peppers, tomatoes, tomato paste, chili powder, cumin, vinegar, brown sugar, oil and drained beans. Simmer for 1 1/2 to 2 hours (DO NOT BOIL). Adjust seasoning with salt and pepper to taste. Garnish with cheese and green onion. Serve with corn chips.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Tulsa Fire Department Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds ground beef 1 medium onion -- chopped 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon salt 2 garlic cloves -- crushed 2 cans (10 1/2 oz) beef broth 2 cups canned pinto beans 1 can (8 oz) tomato sauce 1 tablespoon flour or more 1/4 cup water Brown the meat and onion and pour off grease. Add chili powder, cumin, salt, crushed garlic, broth, and tomato sauce. Cover and simmer for 45 minutes. Add pinto beans and simmer 15 minutes more. Thicken with a small amount of flour paste (dissolving 1 tablespoon flour in 1/4 cup water). Serve over cooked spaghetti or plain with crackers.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Tuna Chili Texas-Style Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup red or green bell pepper -- cubes 1/2 cup onion -- chopped 1/2 cup celery -- chopped 1 clove garlic -- minced 2 tablespoons -- water 1 can whole tomatoes w/juice-28 oz -- cut up 1 can kidney beans-8 oz -- drained 1 can tuna (6-1/2 oz) -- drained and 2 tablespoons red wine vinegar 2 tablespoons chili powder* 1 teaspoon dried basil -- crushed 1 teaspoon dried oregano -- crushed 1/2 teaspoon ground cumin bottled hot pepper sauce -- to taste *If you don't like it too hot, cut to 1 tablespoon. In a 3-quart microwavable bowl or casserole, combine bell pepper, onion, celery, garlic and water. Cover with waxed paper; micro-cook on High power for 4-5 minutes or until vegetables are nearly tender. Stir in remaining ingredients except hot pepper sauce. Cover; micro-cook on High power for 15-17 minutes, to allow flavors to blend, stirring every 3 minutes. Season to taste with hot pepper sauce. Makes 4 servings. Preparation time: 10 minutes. Calories: 206 per

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Turkey And Cranberry Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1/2 1 1 1 1/2 1/2 12 1

recipe teaspoon tablespoon cup pound cup

cup

chili base -- (see separate recipe sugar white vinegar fresh or frozen cranberries boneless turkey breast -- in 1-in cubes chicken stock -- or low-sodium chicken salt -- to taste tortillas sour cream

PREPARE OR DEFROST chili base. Combine the sugar and vinegar in a deep oven-proof skillet or Dutch oven, bring to a boil and continue to boil until the liquid has a syrupy consistency. Add the cranberries and cook 1 minute longer. Add the turkey, the chili base and the stock. Cover and place in the oven. Turn oven to 325F and cook for 1 1/2 hours or until turkey falls apart. Remove from oven and, using a fork, mash or shred the turkey with the other chili ingredients. Serve with warm tortillas instead of bread and pass sour cream on the side.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Two-Meat, Two Bean Chili Recipe By : Serving Size : 25 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 pounds ground round (15% lean ground beef) 2 pounds hot or sweet italian sausage removed from casings -- crumb 3 large onions -- chopped 2 medium sweet red bell pepper seeded and chopped 2 medium green bell peppers seeded and chopped 2 fresh hot green chili pepper seeded and minced 4 garlic cloves -- minced 1/3 cup chili powder 1 tablespoon salt 2 teaspoons dried oregano 2 teaspoons ground cumin 2 bay leaves

3 1/2 2 2

cans cup cans cans

(28-oz) whole tomatoes with tomato puree -- undrained yellow cornmeal (16-oz) pink beans -- drained (16-oz) _black beans -- drained

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

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Tyler Texas Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds ground round 3 large onions 7 cloves garlic 3 teaspoons ground cumin 3 teaspoons cayenne pepper 1 tablespoon red pepper flakes 5 tablespoons chili powder 2 bay leaves 2 cans (28 oz) tomatoes 1 medium bell pepper -- diced 2 cans (12 oz) tomato paste 1 can (28 oz) chili beans 3 ounces canned jalapeno peppers -- sliced Brown beef, onions, and bell pepper. Add garlic. When browned add rest of the ingredients except beans and jalapenos. Simmer for 2 hours. Add beans and jalapeno peppers and simmer for one hour longer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Vegetable Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 teaspoon olive oil 1 large onion -- chopped 2 cloves garlic -- chopped 2 medium carrots -- sliced 1 cup celery -- sliced diagonally 1 medium zucchini -- quartered 1 red or green pepper 2 jalapeno peppers 1 28 oz can , tomatoes -- chopped 1 19 oz can -- kidney beans 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano salt -- pepper 1 pinch granulated sugar shredded mozzarella In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery. Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender. Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano. Microwave covered at High for 16 to 18 minutes or until zucchini is tender. Let stand, covered for 5 minutes. Season to taste with salt, pepper and pinch of sugar. Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve. Serves 4.

- - - - - - - - - - - - - - - - - -

*

Exported from

MasterCook

*

Walter Mcilhenney's Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup vegetable oil 3 pounds lean beef chuck -- 1" cubes 1 cup chopped onions 3 minced garlic cloves 3 tablespoons chili powder 2 teaspoons ground cumin 2 teaspoons salt 2 teaspoons tabasco pepper sauce 3 cups water 4 ounces chopped green chilies -- drain cooked rice chopped onion shredded cheese sour cream In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat. In three batches, brown the beef well, removing each batch with a slotted spoon. Set aside. Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently. Stir in the chili powder, cumin, salt, and Tabasco sauce; cook for 1 minute. Add the water and chilies; bring to a boil. Return the beef to the pot. Reduce the heat and simmer uncovered, 1-1/2 hours, or until the beef is tender. Serve the chili over rice with onion, cheese and sour cream, if desired.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Wednesday Chili (Wendy's) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons oil 1 1/2 pounds ground round

1 1 2 1 1 1 1 1/2

10 ounce tablespoon teaspoons teaspoon dash 21 ounce 6 ounces can 8 ounces can

ca french onion soup -- not creamy chili powder ground cumin pepper tabasco ca red kidney beans undrained tomato paste tomato sauce

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

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Wendys Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds ground beef 2 teaspoons veg oil 1 can onion soup 2 teaspoons chili powder 2 teaspoons ground cumin 1/2 teaspoon pepper 2 teaspoons cocoa 2 cans kidney beans -- undrained 6 teaspoons tomato paste 15 teaspoons tomato sauce 2 teaspoons brown sugar 1 teaspoon vinegar 6 cups V8 juice Contributed to the echo by: Janice Norman I have never tried it, but I found this recipe in a newspaper that says this is the recipe to make Wendys chili. WENDYS CHILI Brown beef in oil. Break meat into tiny rice size pieces. Place onion soup and half of cooked beef into a blender and process on high speed until it resembles cement mortar. Place with unblended beef into 2-1/2 qt saucepan. Add remaining ingredients and simmer until flavors are blended.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Wheat & Meat Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup whole wheat kernels 1/4 cup lard 2 onions 1 1/2 pounds ground beef 2 tablespoons ground red hot chili 2 tablespoons ground red mild chili 3 garlic cloves 1/2 teaspoon oregano 2 teaspoons cumin 1 teaspoon salt 1/2 teaspoon chile caribe 8 ounces green chiles -- diced 8 ounces tomato paste 32 ounces tomato juice In a heavy saucepan, boil the presoaked wheat, covered, for 1 hour in the water used for soaking. Add more water as the kernels cook, if necessary. Melt the suet or lard in a lrge heavy pot over medium-high heat. Remove the rendered suet pieces, add the onions to the pot, and cook until they are translucent. Combine the beef with the ground chile, garlic, oregano, cumin, and salt to taste. Add this beef-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the caribe, green chiles, tomato paste, and tomato juice. Drain the wheat, reserving the liquid, and stir in the kernels. Bring to a boil, then lower the heat and simmer uncovered, for 1 hour. If the chili begins to get too dry, add some of the liquid the wheat was cooked in. Taste and adjust seasonings.

- - - - - - - - - - - - - - - - - -

*

Exported from

MasterCook

*

White Bean Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup onion; chopped -- 1 large 1 clove garlic -- finely chopped 1/4 cup margarine or butter 4 cups chicken; cooked -- * 3 cups chicken broth 2 tablespoons cilantro; fresh -- snipped 1 tablespoon basil leaves -- dried 2 teaspoons red chiles -- ground 1/4 teaspoon cloves -- ground 32 ounces great northern beans -- 2 cans -----garnishes----3/4 cup tomato; chopped -- 1 medium blue or yellow corn tortilla chips. * Chicken should be cut into 1/2-inch Cubes. ~------------------------------------------------------ ~----------------Cook and stir onion and garlic in margarine in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except chopped tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Serve with tomato and tortilla chips.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

White Chili 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------chicken mixture----2 tablespoons butter 1 bunch chopped scallions 1 medium sweet yellow pepper chopped

10 4 1/2 1/2 1/2 1/2 1 1/2 3 1/4 1/2 2 1 1

milliliters teaspoon teaspoon teaspoon teaspoon

tablespoons cup cup cups can jar

1

jar

garlic -- minced fresh jalapeno peppers seeded and chopped fresh grated ginger salt sage cumin chicken breasts skinned boned and cut into pieces -----sauces----butter flour cream chicken broth (17-oz) corn (3-lb) great northern beans -----extra seasonings: optional----cayenne pepper white pepper (11-oz) pickled jalapeno peppers grated monterey jack cheese

CHICKEN MIXTURE: Melt butter in a 5 quart pan. Saute scallions, yellow pepper, garlic, fresh jalapenos, ginger, salt, sage and cumin. Add chicken and cook until just done. Do not overcook. Remove chicken from pan and set aside. SAUCE: Melt the 3 Tb butter in the same pan. When bubbling, add flour, and whisk briskly while adding cream. When smooth and thick, add chicken broth. Stir until blended. Stir in corn, beans, and chicken mixture and simmer 30 minutes. If desired, add 2 shakes cayenne pepper, 1 shake white pepper, and 4 ounces of pickled jalapenos with a little juice. Serve chili hot, topped with grated cheese and accompanied by corn bread.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

White Chili 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 medium onion chopped fine 1/2 large green pepper chopped fine 1 large clove garlic minced

1 2 1 1 1 1/4 1 2 3/4 1/2

stalks tablespoon tablespoon pounds can cans cup can teaspoon teaspoon teaspoons tablespoon teaspoons

1 1 2 1 2

shredded carrot celery chopped fine olive oil butter cooked boneless chicken chopped (15-oz) low salt chicken broth or homemade pinto beans one drained and rinsed one not drained and pureed in blender dry white vermouth chick peas optional ground cumin tabasco sauce chili powder honey medium hot sauce shredded mozzarella cheese opt.

In a medium saucepan, saute in oil and butter over medium high temperature the onion, green pepper, garlic, carrot and celery 6-8 minutes. Gently add the cooked chicken, broth and beans. Add vermouth, chick peas, cumin, Tabasco sauce, chili powder, honey and hot sauce and simmer and stir on low for a half hour. For a nice touch and added flavor, melt shredded mozzarella cheese on top of each serving.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Wild Card Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound chopped beef 1/2 cup chopped onion 1 can red beans - 16 oz. 1 can refried beans - 16 oz. 1 can tomato sauce - 8 oz. 1 cup water 1 teaspoon chopped hot red peppers 1/2 teaspoon salt 1/2 teaspoon garlic salt

3 1

1/8 1/8

teaspoon teaspoon tablespoons tablespoon

pepper cayenne pepper chili powder molasses

Brown beef with onions in a Dutch oven; pour off fat. Add remaining ingredients; cover and simmer for 1 hour, stirring occasionally.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

World Championship Chili Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds beef chuck -- cubed 1/2 pound pork -- ground 1 tablespoon flour 1 tablespoon cooking oil 1/3 cup onions, dehydrated -- minced 1/2 teaspoon garlic -- granulated 1 can beef stock 2 cans chicken stock 1 can tomato sauce -- 8 oz. 1/2 teaspoon cumin 1 can mild green chiles -- 4 oz. 1 jalapeno pepper; seeded -- deveined, minced 1 teaspoon black pepper 3 tablespoons chili powder -----phase ii----4 cans tomato sauce 1/4 cup chili powder 2 tablespoons mild New Mexico chili powder 2 tablespoons cumin 1 teaspoon garlic -- granulated 1 teaspoon tabasco brand hot sauce 1/2 tablespoon brown sugar salt -- to taste Saute meat in oil. Drain and place in a 4-qt. cooking pot. Add remaining ingredients from PHASE I and simmer covered, 1-1/2 hours. Uncover, add remaining ingredients and simmer 1-1/2 hours.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Ww Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------9 ounces kidney beans -- (or red or beans) 32 ounces tomato sauce 15 ounces turkey; ground -- raw 1 medium onion -- diced 1/2 teaspoon salt 1 tablespoon caraway seed 1 tablespoon chili powder -- (maybe 2 t) 1 1/2 teaspoons cumin 1/2 teaspoon garlic powder 1/2 teaspoon oregano -- ground 1 teaspoon celery seed Wash beans. Cover with water and soak in the refrigerator overnight or a minimum of four hours at room temperature. Put water, beans, and salt in a soup pot and cook until beans are soft, approximately one hour. Add water when necessary to keep beans covered. Do not drain. Brown ground turkey and onion. Combine turkey mixture, beans, tomato sauce and spices in soup pot. Simmer over low heat for one or two hours. Add water to achieve desired consistency. Makes approximately 1 1/2 cups per serving. EACH SERVING PROVIDES: 1 1/4 VEGETABLES, 3 PROTEINS AND 10 OPTIONALS.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Ww Spicy Turkey Chili

Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------7 ounces turkey -- ground 1/2 cup onion -- chopped 1 cup italian tomatoes; canned -- drained, seeded & ch 1/2 cup tomato sauce 1/2 cup water 2 teaspoons chili powder 1 teaspoon worcestershire sauce 1 teaspoon white wine vinegar 1 bay leaf 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon cinnamon 1/8 teaspoon allspice 1/8 teaspoon red pepper -- crushed 1. Spray 3-quart saucepan with nonstick spray and heat over medium-high heat; add turkey and onion and, using back of a wooden spoon to crumble meat, cook, stirring occasionally, until turkey is browned, about 5 minutes. 2. Add remaining ingredients and stir well to combine. Reduce heat to low and let simmer, stirring occasionally, until chili is thick, about 25 to 30 minutes. Remove bay leaf before serving. May be frozen for future use--just thaw and reheat. Makes TWO servings, each of which provides: 2 1/2 Protein and 2 1/2 Vegetables.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Ww Turkey Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------9 ounces kidney beans -- (or red or beans) 32 ounces tomato sauce 15 ounces turkey; ground -- raw 1 medium onion -- diced 1/2 teaspoon salt 1 tablespoon caraway seed 1 tablespoon chili powder -- (maybe 2 t)

1 1/2 1/2 1/2 1

teaspoons teaspoon teaspoon teaspoon

cumin garlic powder oregano -- ground celery seed

Wash beans. Cover with water and soak in the refrigerator overnight or a minimum of four hours at room temperature. Put water, beans, and salt in a soup pot and cook until beans are soft, approximately one hour. Add water when necessary to keep beans covered. Do not drain. Brown ground turkey and onion. Combine turkey mixture, beans, tomato sauce and spices in soup pot. Simmer over low heat for one or two hours. Add water to achieve desired consistency. Makes approximately 1 1/2 cups per serving. EACH SERVING PROVIDES: 1 1/4 VEGETABLES, 3 PROTEINS AND 10 OPTIONALS.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Wyoming Sheepherder Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds ground beef 4 tablespoons dried onions 1/4 cup chili powder - mild -- medium 1 tablespoon cumin 2 tablespoons worcestershire 1 teaspoon garlic powder 1/4 teaspoon cayenne pepper salt -- pepper 1 teaspoon oregano 1 teaspoon vinegar 1 can stewed tomatoes 1 can tomato sauce Brown the meat in a heavy pot, drain off the fat and add all the other ingredients. Simmer for at least 2 hours, adding water as needed. Thicken with flour if desired (preferably Masa Harina or ground-up corn tortillas).

- - - - - - - - - - - - - - - - - -

Sign up to vote on this title
UsefulNot useful