Chili Recipes

"To The Moon" Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chili Amount -------1 1 1/2
1 1 1 1 1 1 Measure -----------pound pac age cup can can tablespoon
Ingredient -- Preparation Method -------------------------------Ground beef Chili-o seasoning mix Water (14-1/2oz) whole tomatoes -- cut up (16oz) Kidney beans -- drained Cayenne pepper sauce Red pepper, chopped -- optional Green onion, chopped -- optional Shredded cheddar cheese -- optional
In a Dutch oven brown ground beef; drain. Stir in seasoning mix, water, tomatoe s, beans and cayenne pepper sauce. Bring to a boil; reduce heat and simmer, cove r, 10 minutes. Garnish with chopped red pepper, green onion and cheese, if desi red. From: Michelle Bass Date: Fri, 01-2 - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * $20,000 Prize-Winning Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Tex Mex Amount -------2 1/2 1 1 4 1 8 1 3 2 2 2 2 2 1 1/2 1/2 1 1 1 Measure -----------pounds pound cup can ounces cup tablespoons tablespoons tablespoons teaspoons teaspoons teaspoons teaspoon teaspoon teaspoon teaspoon teaspoon tablespoon
Ingredient -- Preparation Method -------------------------------Lean ground chuc Lean ground por Finely chopped onion Garlic cloves -- finely chpd. Budweiser beer (12 oz.) Hunt's tomato sauce Water Chili powder Ground cumin Wyler's beef-flavor instant -- bouillon (or 6 cubes Oregano leaves Papri a Sugar Unsweetened cocoa Ground coriander Louisiana hot sauce -- to taste Flour Cornmeal 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; coo
* Exported from MasterCoo
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Ground Beef
Chili
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 mi xture. Coo covered 20 minutes longer. Serve hot. Ma es 2 quarts. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * $25,000 Chili Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Meats Chili Amount -------3 2 2 2 1/2 8 1 14 1/2 15 6 6 12 12 3 Measure -----------medium medium large small small pounds can ounces ounces ounces ounces ounces ounces
Main Dish
Ingredient -- Preparation Method -------------------------------Onions -- diced Green peppers -- diced Stal s celery -- diced Cloves garlic -- minced Fresh jalapeno peppers Lean chuc -- ground coarsely 7 oz diced green chilies Can stewed tomatoes Can tomato sauce Can 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, in cluding 1/2 can beer. (Drin the remainder, according to Annie). Add water JUST TO COVER TOP. Coo abo ut 3 hours on low heat. Stir often. Remove bay leaves. Couple of notes: Better the 2nd day, if you can w ait that long. Also, those I substitute pure New Mexico ground red chili. Whatev er you use ma e sure it's pure chili powder, no additional seasonings added. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * 12 Quarts Chili Recipe By : DDMmom Serving Size : 1 Preparation Time :0:00 Categories : Beef Ground Beef
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 pounds beef chuc -- diced
Chili Ground Por
Place all ingredients in 12 c. pot. Fill the pot half full with water, and put on a low fire. In a large frying pan, ma e a very dar roux of: 2 cups corn oil 2 cups flour When very dar , add: 3 12oz cans tomato paste, or 6 6 oz cans Coo very slowly until oil starts coming up again. Now add: 20 Tablespoons chi li powder Stir and coo , ma ing a thic paste, being careful not to burn. Add the roux mi xture to the meat pot. Simmer, stirring often, for at least 1 1/2 hours, or longer. Allow to sit until grease rises, and s im. Reheat to serve. - - - - - - - - - - - - - - - - - NOTES : NOTES: I now ma e this using tur ey in place of all of the meat. Instea d of the roux, I throw everything into the pot, including the tomato paste, add enough water to fill 3/4 of pot. After it's coo ed for a few hours, 1 1/2 at least, and seems ready as far as blending of flavors go, I sprin le and st ir in about 1/2 cup cornmeal. After coo ing 15 minutes, stirring so that the co rnmeal doesn't lump, I decide if I want it thic er, and add more if needed. If it's too thic , add a little water. If you're insecure about dropping in the dry meal, add it to some cool water, ma ing a thin paste, and stir it in that way. Add more cumin, etc along the way, if desired. This recipe is easil y reduced by 1/2 or even 1/4. It's so nice to have it in the freezer that I al ways ma e the whole thing . * Exported from MasterCoo II * 1981 WORLD CHAMP BUTTERFIELD STAGELINE CHILI Recipe By : Serving Size : 25 Preparation Time :0:00 Categories : Meats Amount -------4 10 1/4 1 1/2 2 7 15 1 1 1 1 1 1 1 3 2
Chili
Measure Ingredient -- Preparation Method ------------ -------------------------------Medium onions -- minced pounds Lean beef bris et -- finely ch cup Oil Cloves garlic -- minced pounds Ground por ounces Whole green chiles -- minced ounces Tomato sauce pound Whole tomatoes -- finely chopp tablespoon Cumin teaspoon Salt teaspoon Oregano tablespoon Dry mustard ounce Tequila can Beer ounces Chili powder Beef bouillon cubes
2 pounds 2 large 1 head 3 Tablespoons 1 1/2 teaspoons 1 1/2 teaspoons 1 Tablespoon 6 1 Tablespoon
or coarsely ground is best por , cut the same -- as beef onions -- diced garlic -- chopped salt thyme oregano comino (cumin) powder bay leaves cayenne
Brown onions, and beef in oil. Stir in garlic, por , chiles, cumin, oregano, sal t, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving. - - - - - - - - - - - - - - - - - -
1989 ICS WORLD CHAMPIONSHIP BOWL OF RED - A Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili
Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------CHUCK OZBURN HBWK07A----3 pounds Cubed top round 2 medium Onions -- grated 2 large Garlic cloves -- minced 2 cans (10 oz) chic en broth 1 can (6 oz) hunt's tomato paste 7 tablespoons Gebhardt chili powder 2 tablespoons Ground cumin 2 teaspoons Tabasco pepper sauce 1 cup Water Recipe by: HBWK07A Chuc Ozburn Saute beef in s illet and put in your favorite c hili pot; simmer, covered, with onion, garlic, water and broth for 1 hour and 30 minutes; add tomato paste, chili powder, cumin and Tabasco pepper sauce; stir a nd let coo on low for about another hour; add HOT water as needed; after three hours from when you started, serve with another dash of Tabasco pepper sauce to taste. Tarantula Jac Montana State Champion - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * 21 Alarm Chile --Lowfat Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Low Fat Main Dish Amount -------1 1 30 1 2 2 2 Measure -----------pound medium milliliters large cans teaspoons teaspoons
Ingredient -- Preparation Method -------------------------------Extra-lean ground beef Onion -- chopped fine Garlic -- finely chopped Green pepper -- cut into 1/2" 28oz Crushed Tomatoes Oregano Cumin
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Beef
Meats
In a 2 1/2 quart saucepan coo the meat over medium heat until it is well done, about 6-8 minutes, stirring frequently to crumble the meat. Pour off the fat. Wi th a slotted spoon transfer meat to paper towels to absorb extra fat and wipe th e remaining fat residue from the saucepan. In the same pot, saute the onion, gar lic, and green pepper with 1/2 cup of the crushed tomatoes for 3 minutes. Add th e oregano, cumin, chili powder, cocoa powder, sugar, hot pepper, and Tabasco sau ce, and continue coo ing for 3 minutes more. Add the beans, meat, and the remai ning crushed tomatoes, and coo together for 25 minutes over low heat. YIELD: Ma es 8 1-cup servings Each serving: 252 calories, 21.4gm protein, 8.3gm total fat , 26.3gm carbo, 49mg chol, 9.2gm fiber, 358mg - - - - - - - - - - - - - - - - - -
30 Minute Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Amount -------1 1 1 1 1 1
Measure Ingredient -- Preparation Method ------------ -------------------------------pound Ground chuc or lean ground -- beef Onion, large -- chopped can Kidney beans (12 oz) can Tomato soup -- undiluted teaspoon Salt tablespoon Chili powder (or to taste) Hot pepper sauce -- to taste
Brown the meat in a little butter and coo until the meat is brown - about 10 mi nutes. Add all other ingredients and let simmer for 30 minutes. Your choice of h ot sauce may be added to taste. - - - - - - - - - - - - - - - - - -
30 Minute Chun y Beef and Corn Chili Recipe By : The Beef Industry Council Serving Size : 4 Preparation Time :0:00 Categories : Lunch Beef Dishes Amount -------1 2 Measure -----------pound teaspoons
Ingredient -- Preparation Method -------------------------------beef stea -- lean, cubed vegetable oil
3 2 2 1 1 1
tablespoons tablespoons teaspoons teaspoon teaspoon can
Chili powder Unsweetened cocoa powder Sugar Crushed hot pepper Tabasco sauce 15oz idney beans -- rinsed a strainer
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Chili
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Southwestern Dinner
Heat oil in Dutch oven over medium heat 5 minutes. Meanwhile cut each beef stea lengthwise into 1-inch wide strips; cut crosswise into 1-inch pieces. sprin l e beef with 2 teaspoons Spicy Seasoning Mix. Stir-fry beef and onion 2 to 3 min utes. Season with salt, if desired. Add tomatoes (brea up with bac of spoon) , corn and remaining 2 1/2 teaspoons Spicy Seasoning Mix. Bring to a boil, redu ce heat to medium-low and simmer, uncovered, 18 to 20 minutes. Note: 1 can (15 ounces) idney, pinto or blac beans, drained and rinsed, or 2 cups coo ed cube d potatoes may be substituted for corn. - - - - - - - - - - - - - - - - - -
A Red Chili Nightmare Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------1 5 2 1 1 12 1 4 1 1/2 1/2 1/2 1 1 1 1 1 2 4 1 12 1 1/2 1 1/2 1 2 3 1 Measure -----------cup cups tablespoons tablespoon ounces pound teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoons tablespoons cup cups ounces can tablespoons teaspoons Ingredient -- Preparation Method -------------------------------Pinto beans -- dried Water Lard Bacon drippings Onion Por sausage -- country-style Beef -- coarse grind Garlic cloves Anise Coriander seeds Fennel seeds Cloves -- ground Cinnamon stic ,ground -- 1" Blac pepper -- freshly ground Papri a Nutmeg,ground -- whole Cumin Oregano,dried -- pref. Mexican Sesame seeds Almonds,blanched -- s ins remov Red chiles -- whole dried or Chile caribe Mil chocolate -- small pieces Tomato paste(6oz ea) Vinegar Lemon juice Soft tortilla -- chopped Salt
1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soa overnight . Chec the beans occasionally and add water as necessary to eep them moist.~ 2 . Pour the beans and the water in which they were soa ed into a heavy saucepan a nd add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lo
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4 1/2 teaspoons 1 28 ounces 2 cups
Spicy Seasoning Mix -- divided onion -- chopped canned tomatoes -- undrained Italian frozen ernel corn
wer heat and simmer, partially covered, for about 45 minutes, until the beans ar e coo ed but still firm. Chec occasionally and add water if necessary. Drain the beans, reserving the coo ing liquid.~ 3. Melt the lard in a heavy s illet over medium heat. Add the beans and lightly fry them in the lard. Set aside.~ 4. Melt the drippings in a large heavy pot over m edium heat. Add the onion and coo until it is translucent.~ 5. Combine the saus age and the beef with all the spices up through the oregano. Add this meat-and-s pice mixture to the pot with the onion. Brea up any lumps with a for and coo , stirring occasionally, until the meat i s very well browned.~ 6. Add the reserved bean-coo ing liquid to the pot. Stir in all the remaining ingre dients. Bring to a boil, then lower the heat and coo , uncovered, for 1/2 hour l onger. Stir occasionally. Add water only if necessary to maintain the consistenc y of a chun y soup.~ 7. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings .~ - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * A Very Tasty Chili Recipe Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Spice Mix Amount -------3 2 1 4 1 1 1 1 1/2 15 15
Beef
Measure Ingredient -- Preparation Method ------------ -------------------------------Dried Red New Mex Chiles Chipotles Habanero Cloves Garlic teaspoon Ground Cumin teaspoon Dried Origano tablespoon Vegetable Oil large Onion -- chopped pound Minced Beef ounces Can ounces Can Tomatoes Kidney Beans
Cut the tops off the dried chiles. Toast them in a hot frying pan for a few min utes until fragrant and then soa them in hot water for 20 minutes. Liquidise them with some of the soa ing water. Roughly chop the habanero and th e garlic and add them to the liquidiser along with the cumin and origano. Puree some more. Heat the oil in a saucepan and fry the onion until softened. Add the meat and coo until browned. Add the chile puree, tomatoes and beans. Cover and simmer fo r at least half an hour. Uncover, raise the heat a little and allow the excess l iquid to evaporate (about 10 minutes). Serve it any way you fancy Recipe By From: Ladies Home Journal- August 1991
: Piers Thompson <pjt1@SCIGEN.CO.UK>
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A Wor ing Woman's Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------oil 1 pound Ground round beef 1 cup Green pepper -- diced 1/2 cup Celery -- diced 1 medium Onion -- chopped 1 large Clove garlic -- minced 1/2 cup Blac olives (extra large) -- chopped 1 can 15 ounce idney beans 1 can 11 ounce stewed tomatoes 2 tablespoons Brown sugar 1 tablespoon Chili powder 1 tablespoon Cumin 1 each Chili pepper -- minced 2 tablespoons Oregano vinegar 1 cup Water 1. Saute ground round in a little olive oil, drain, set aside. Saute bell peppe rs, diced celery, onion, garlic till tender. Add remaining ingredients, except t he cup of water. 2. Let simmer for approximately 15 minutes, add water and continue to simmer a nother 15 minutes. (Can adjust amount of water to whatever consistency preferre d. NOTE: The oregano vinegar is made by steeping fresh oregano in white vinegar f or at least 10 days, longer is better. NOTE: Chili Pepper; From a can of Chiles Chipotles Adobados plus 1 tablespoon sauce. From: Michelle Bass Date: Fri, 01-2 - - - - - - - - - - - - - - - - - -
A.j.foyt's 500-Mile Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chili Amount -------3 1 Measure -----------pounds pound
tablespoons
Ingredient -- Preparation Method -------------------------------Stewing beef -- cubed Chorizo(Spanish sausage) Large onions -- diced Cloves garlic -- minced Jalapeno pepper -- peel+diced Olive oil
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Meats
1/2 teaspoon 3 tablespoons 3 cans 1 teaspoon 1 1/2 cups 1 can
Cayenne Chili powder Tomato sauce (15-oz each) Salt Water Mexican beer
Brown Meat, onions, garlic and jalapenos together in olive oil. While mixture is browning, add cayenne and chili powder. Stir often. Add tomatoe sauce, salt, wa ter and beer. Cover and coo on low heat for 30 minutes, stirring often. Uncover and simmer for 2 hours. Serves 6-8. - - - - - - - - - - - - - - - - - -
ALAMO CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount -------2 1 1 2 2 2 2 Measure -----------pounds medium can tablespoons cups Ingredient -- Preparation Method -------------------------------Stew meat Onion Tomato sauce Cloves garlic Of chili powder Jalapeno chili's Pinto beans Salt and pepper to taste
Trim the fat from the stew meat, cut into bite sized chun s and brown it. Chop t he onion and the jalapeno chili. Smash the garlic. Throw every thing but the be ans into a pot, add water and simmer until meat is tender. Put the beans into a pot with water and bring to a boil, turn the heat down and simmer till the beans are done. Eat the chili and stomp the hell out of the beans. Don't confuse this with "Rebel Chile" which also has the beans stomped out of it . I brought this recipe bac from Mexico and it was said to be the one that Mexico used when they taught Texans how to ma e chili at the Alamo. I understand that to this day Texans do not put beans in chili. TL: If it hasn't got a bean it must be Texas. - - - - - - - - - - - - - - - - - -
All-Beef Texas Chili Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method
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-------- ------------ -------------------------------1/3 cup (approximately) corn oil 6 pounds Beef chuc -- in 1/2-inch Cubes c Minced onion 1/3 c Minced garlic 3 c (approximately) beef broth 3 c Flat b eer 1 1/2 c Water 1/4 c High-quality chili powder, Or more -- to taste 6 lb To matoes (three 2 lb. cans) Drained and chopped 1/3 c Tomato paste 1 1/2 tb Mince d fresh oregano 3 tb Cumin seed Salt -- to taste Cayenne pepper -- to taste Masa harina or cornmeal -- If needed 1. In a large heavy s illet over moderately hi gh heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil a s necessary and transferring meat with a slotted spoon to a large stoc pot when well browned. Do not crowd s illet. 2. Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stoc pot along with broth, beer, the water, chili po wder, tomato, tomato paste, and oregano. 3. In a small s illet over low heat, toast cumin seed until fragrant; do not al low to burn. Grind in an electric minichopper or with a mortar and pestle. Add t o stoc pot. 4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and coo , partially covered, u ntil beef is tender (about 1-1/2 hours). Chec occasionally and add more broth i f mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 t ablespoons masa harina. Coo an additional 5 minutes to thic en. Serve chili hot . Recipe By ust 1991 : the California Culinary Academy From: Ladies Home Journal- Aug - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * ALMOST LIKE EMPRESS CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------2 1 1/2 1 2 2 1 4 1 1/2 4 1 Measure -----------pounds garlic can teaspoons dashes quart tablespoons tablespoons teaspoon Ingredient -- Preparation Method -------------------------------ground beef or garlic powder (15 oz.) tomato sauce cinnamon Worcestershire sauce water onions -- chopped vinegar chili powder cayenne powder Salt and pepper -- to taste
Combine all of the above ingredients. 4 red peppers (I use ground peppers) 5 or 6 bay leaves 3 to 5 whole allspice Co
o on simmer for about 3 hours. This is hot.
AMBUSH CHILI* Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chili Fire House Amount -------3 1 3 1 1 8 2 1 1 12 2 1 5 3 1 3 2 1 1 Measure -----------pounds pound
tablespoons tablespoon cups cup cup
Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon g rease. Add the meat & coo until browned. Add other ingredients except the cumin . Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and coo , stirring often. After coo ing for 10 minutes add 1 Tblspn of cumin and stir it in. Coo for 1 hour on simmer then add the remnaining cumin. Coo for 1 5 minutes more and serve! This the recipe for my own AMBUSH CHILI, that has won in many coo -offs, and is retired from competition. The new recipe is called Amb ush-2 Chili and has been entered now, in some 12 coo - offs and has placed each time including 3 1st's! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SID E DISH, NOT PART OF CHILI!" I believe this is from dandy Don Huston, down Flori day way... Reposted by Bud Cloyd - - - - - - - - - - - - - - - - - -
ANDY'S CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili
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tablespoons teaspoon tablespoon ounces ounces ounce
Ingredient -- Preparation Method -------------------------------Lean rough grnd chuc stea Lean por shoulder Medium onions chopped Green Bell pepper chopped Red Bell pepper chopped Fresh Jalapeno peppers -- (2 seeded & chopped) gashed Fresh ground cumin All Spice Blac starp molasses (1 can) beer(not Lite) Sour mash whis ey Vietnamese hot sauce or -- Tabasco sauce Cloves garlic crushed * masa harina (fine yellow -- corn meal) Soy sauce Bay leaves Stewed tomatos chopped Tomato sauce Tomato paste
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Ground Por
- - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Anne Rosensweig's Arcadian Eight Bean Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili Vegetables
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 pound Each of the following dried -- beans: idney, whit -- blac , red, pinto, and navy 1 pound Bacon 5 large Onions -- peeled and chopped 2/3 cup Minced garlic 1/4 cup Toasted coriander seeds -- ground 1/4 cup Ground cinnamon 1/4 cup Papri a 1/4 cup Cayenne pepper -- or to taste the timid of tongue 1/2 cup Ground dried Poblano chili -- peppers 108 ounces (#10 can) Italian plum -- tomatoes, with juice 12 ounces Beer 5 pounds Lean ground beef -- salt to taste In a large pot, soa the beans together overnight in water to cover.
While the beans are simmering, heat a large s illet. Mince the bacon and coo it until it begins to crisp. Add the onions and garlic and coo over medium heat for 5 minutes. Add all the spices and the ground Poblanos and coo another 5 minutes. Add the tomatoes wit h their juice and the beer. Simmer for half an hour.
In another pan, coo the beef until the pin t to tomatoe mixture.
Drain and add fresh water to cover. Coo beans are just tender.
at a simmer for 1 1/2 hours or until
color disappears. Drain and add i
Simmer 2 to 2 1/2 hours before adding beans. Coo
Amount -------2 1 1 1 1 1 1/2 1/2 2 1 2 1
Measure -----------pounds cup can can teaspoon teaspoon teaspoon teaspoon small pac age cans tablespoon
Ingredient -- Preparation Method -------------------------------ground beef water tomato puree larger tomatoes (brea into pieces) salt pepper garlic salt allspice bay leaves chili powder idney beans vinegar until beans are heated.
Spicy Dips
When the beans are fully coo ed, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. Serves 25 KEYWORDS: chili, spicy, ma e ahead, Arcadia, hearty, entertain Conv erted by MMCONV vers. 1.40 - - - - - - - - - - - - - - - - - -
Annie Little John's Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main Dish Amount -------5 2 3 4 Measure -----------pounds pounds
Coo meat and soup bone separately until tender in enough water to eep covered. Dice roast, strain stoc , and add the coo ed beans.Stir in the Mexene and cumin seeds. Add salt and pepper (blac and red) to taste. Coo very slowly over low flame 1 to 1 1/2 hours. - - - - - - - - - - - - - - - - - -
ANOTHER CHILI RECIPE Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Digest Amount Measure -------- -----------1 cup 8 8 1 1 1
Ingredient -- Preparation Method -------------------------------TVP -- rehydrated To 16 oz of tempeh -- chopped To 16 oz of tofu -- crumbled To 2 cans pinto beans Rinsed To 2 cans idney beans Rinsed To 2 cans white beans Rinsed To 4 large onions, chopped 10
x Any other bean you li e 2
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Oct.
Or more cloves
pounds ounces 1/2 teaspoon
Ingredient -- Preparation Method -------------------------------Beef roast Soup bone Water as needed Pinto beans -- coo ed Mexene chili powder Cumin seed Salt to taste Cayenne to taste Blac pepper to taste
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Chili
garlic, Chopped 2 To 4 green peppers, chopped 1 Or more hot peppers of you r Choice (jalepeno, Serrano, ..), minced 2 To 4 15 oz cans crushed Tomatoes 6 To 12 oz tomato paste 1/2 To 1 lb mushrooms, coursly Chopped 1 t Ground cayenne pepper 2 T Chili powder 2 T Worcestershire sauce 2 T Vinegar 1 Bay leaf 1 t Cinnamon 1/2 t Allspice 1 T Cumin Saute the onion, peppers, hot pe ppers, and garlic until the onions are translucent. Add all other ingrediants a nd simmer a minimum of 30 minutes (about how long corn bread ta es to coo ;-). Add water if chili is too thic . Adjust seasonings during coo ing to taste. That's it! Last night's batch had TVP, 1 can pinto beans, 2 cans idney beans, 1 can blac eye peas, so I used double the spices and the higher amounts of the rest of the ingrediants. Very tasty last night and of course even better today for lunch. Posted by Cynthia Grall <grall@la.tis.com> to the Fatfree Digest [Volume 11 Iss ue 13], Oct. 13, 1994. FATFREE Recipe collections copyrighted by Michelle Dic 1 994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.co m using MMCONV. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Arizona Desert Chili Recipe By : Jo Anne Merrill Serving Size : 6 Preparation Time :1:15 Categories : Meats Amount -------2 3 2 1 3 1 1 3 10 2 1 Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoons vegetable oil garlic cloves -- chopped onions -- chopped green bell peppers -- chopped pounds beef teaspoon ground cumin teaspoon ground oregano tablespoons chili powder tomatoes -- peeled and chopped jalapeno peppers -- optional can beer
* Have beef chopped, not ground. 1. Heat oil in a large heavy s illet. Add garlic, onions and green pepper. Saute until soft, about 5-7 minutes. 2. Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess a mount, however. 3. Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on s illet during coo ing time, and slightly tilt it so steam can escape . Chec often and stir to prevent stic ing. S im off fat as it rises. Best if al lowed to sit, tightly covered, for an hour after coo ing is complete. - - - - - - - - - - - - - - - - - Serving Ideas : Serve with cornbread or cheese biscuits.
NOTES : This chili can be mild or very hot depending upon the use of jalapeno pe ppers. Some chili lovers say you should never put beans in chili so this recipe omits them. This recipe is from a truc driver named Spar y that we met in Arizo na, a firm believer in no-bean chili. * Exported from MasterCoo II * AUNT LINDA'S CHILI Recipe By : Serving Size : 25 Preparation Time :0:00 Categories : Chili Amount -------2 1 2 1 2 2 1 Measure Ingredient -- Preparation Method ------------ -------------------------------pounds hamburger & (or) sausage to 2 p gs. Chili-O seasoning mix (or other (10 oz.) cans tomato soup can water (more if you li e it less thic ) (16 oz.) cans idney beans with juice cans stewed tomatoes with juice (may want to ru small chopped onion
Brown hamburger and(or) sausage and onions. Drain. Add rest of ingredients and simmer for 2 hours. To double recipe: I use 5 pounds hamburger, 3 pac ages of Chili-O mix, 5 cans s oup and double rest of ingredients. This serves 25 to 30 people. - - - - - - - - - - - - - - - - - -
AWARD-WINNING NEW YORK BOWL OF RED Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili Por
Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------CHUCK OZBURN HBWK07A----1 1/2 teaspoons Cumin seed 5 pounds Trimmed beef bris et -- cut in inch cubes Salt and freshly ground pepp 6 Garlic cloves -- minced 4 medium Jalapenos -- finely chopped 2 medium Onions -- finely chopped 1/2 cup Commercial chili powder (see 3 tablespoons Pure red mild chile powder -- as dar new mexico * 1 1/2 teaspoons Ground coriander 4 cups Beef stoc or canned broth o 1 35oz can italian peeled toma -- coarsely chopped wit 1 1/2 teaspoons Oregano crumbled 1/2 pound Coarsely ground beef chuc 2 Scallions - white and tender -- portions thinly slic
Recipe by: HBWK07A
Chuc Ozburn In a small dry s illet, toast the cumin seeds
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Beef
over moderate heat, stirring constantly, until fragrant, about 2 minutes; grind in a spice mill or a mortar; heat a large enameled cast-iron casserole; season the bris et with salt and pepper; wor ing in batches, add the meat to the casse role and coo over moderately high heat until well browned all over, about 8 m inutes; transfer each batch to a large plate; add the garlic, jalapenos and oni ons to the casserole and coo over moderate heat, stirring occasionally, until s oftened, about 4 minutes; add the commercial chili powder, pure red chile powder , coriander and half of the ground cumin; coo , stirring, for 2 minutes; return the coo ed bris et to the casserole; add the beef stoc , tomatoes and the oregan o; bring to a boil over moderately high heat, then lower the heat and simmer gen tly, stirring occasionally, for 3 hours; stir in the ground chuc , season with salt and coo until the bris et is very tender and the sauce has thic ened, abou t 1 hour longer; stir in the remaining cumin and simmer for 15 minutes; garnish with the scallions and serve. 6 to 8 servings. Jonathan Levine Director of the N ew Yor State Chili Coo -Off and a member of the International Chili Society Adv isory Board. Note: Rather than commercial chili powder, Jonathan recommends using Reno Red Chili M ix, available by mail order from Stewart's Chili Company, P.O. Box 574, San Carl os, CA 94070. * Available at specialty food stores and Latin American mar ets. C huc in Po 03:06 pm Wednesday 05/11 C.OZBURN on GEnie - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Beef And Bean Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef Chili Amount -------1/2 1 2 2 28 1 1 1 2 6
Beans Chilibeef
Measure Ingredient -- Preparation Method ------------ -------------------------------pound Pinto beans Green pepper -- chopped 3 cloves garlic -- minced teaspoons Cumin ounces Can tomatoes -- drained Onion -- chopped pound Ground tur ey tablespoon Chili powder teaspoons Cayenne pepper ounces Can tomato sauce
Add pinto beans to a 1-quart saucepan and cover them with water. Coo over medi um heat 1 hour or until tender. Simmer onion and green pepper in 1/4 cup water in a large nonstic s illet until onion is translucent. Add ground beef and coo over medium heat until browned. Drain excess fat from pan. Stir in garlic, ch ili powder, cumin, and cayenne. Add drained tomatoes, tomato sauce, and beans t o chili mixture. Stir well and simmer, uncovered, for 15 minutes. Cover and coo for 1/2 hour over low heat. From: Pat Stoc ett Date: Wed, 10-1 - - - - - - - - - - - - - - - - - -
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BEST EVER CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------2 1 1 1 2 2 1 2 1/2 2 Measure -----------pounds cup cup cup Ingredient -- Preparation Method -------------------------------ground beef (lean) chopped onion chopped green pepper sliced celery (15 oz.) cans (about 4 c.) idney beans (16 oz.) cans (4 c.) tomatoes -- cut up (6 oz.) can tomato paste garlic -- minced chili powder salt
cloves tablespoon teaspoons
In Dutch oven, coo beef, onion, green pepper and celery until meat is brown and vegetables are tender. Drain idney beans, reserving liquid. Add beans and re maining ingredients. Cover; simmer 1-1 1/2 hours. If desired, stir in some res erved bean liquid. Ma es 8 servings. - - - - - - - - - - - - - - - - - -
Best "Texas" Chili - Weight Watchers Favorite Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chili
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------Shared by Dorothy Hair 6/94 -- -------------------4 teaspoons Oil -- olive 2 cups Onions -- chopped 1 cup Celery -- finely chopped 3 Garlic cloves 1 pound Beef, ground, lean -- broiled 2 cups Tomatoes -- plum Italian reserve liquid) -- chopped 2 cups Tomato sauce 12 ounces Beans -- Kidney red coo ed and drained 12 ounces Beans -- Pinto coo ed 2 tablespoons Sugar -- granulated 3 Bay leaves 3 Allspice -- whole 1 tablespoon Chili Powder 1 teaspoon Oregano -- dried 1/2 teaspoon Pepper -- blac ground 1/4 teaspoon Cumin -- ground 1/4 teaspoon Pepper -- red ground
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Beans
In medium nonstic s illet, heat oil, add onions, celery, and garlic; coo over medium heat until softened, about 2 minutes. Place vegetables and remaining ingredients in slow-coo er; stir to combine. Coo on low setting 4 hours.
Each serving provides: 1/2 fat; 2 proteins; 2 1/4 vegetables 1 1/2 breads; 15 o ptional calories Per serving: calories: 354 | Protein: 23 gr ams Calcium: 89 milligrams | Fat: 14 grams Sodium: 536 milligrams | Carbohydrate: 36 grams Cholesterol: 49 milligr ams | Dietary Fiber: 6 grams Selected from a 1991 collection of winning rec ipes; submitted by Cheryl Penner, Fresno, California. "Weight Watcher Favorite Homestyle Recipes" NAL Boo s, Penguin Boo s Ltd, Harmo ndsworth, Middlesex England Weight Watchers International, Inc. 1993 ISBN 0-453 -01029-6 typed 6/18/94 by Dorothy Hair - - - - - - - - - - - - - - - - - -
BIG BOWL CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------4 2 2 2 3 2 1 1/2 3 2 1 1 1 1/2 cup cup 8 1 cup Measure -----------tablespoons medium red tablespoons pounds tablespoon cup tablespoons teaspoons teaspoon teaspoon Ingredient -- Preparation Method -------------------------------canola oil sized onions -- chopped bell peppers -- diced into 1/2" piec minced garlic chuc or sirloin beef -- cut into 1 1/2" cube (28 oz.) cans plum tomatoes crushed with j tomato paste dry red wine chili powder ground cumin dried sweet basil dried oregano Salt & blac pepper to taste (16 oz.) can garbanzo beans -- drained chopped flat-leaf parsley coo ed rice (optional) scallions -- sliced thin for garn plain yogurt for garnish (optional)
Place oil in large heavy casserole over low heat, wilt the onions, red peppers a nd garlic for 5 minutes, stirring occasionally. Remove vegetables with a slotte d spoon; set aside. Raise heat to medium and brown meat in small batches. Then add meat bac to casserole, along with onions, peppers and garlic. Add tomatoes, tomato paste, broth, wine, chili powder, cumin, basil, oregano, s alt and pepper. Coo partially covered for 1 1/2 hours. Stir in beans; coo uncovered for 15 minutes. Remove casserole from heat; stir in parsley. Adjust seasonings to taste.
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If desired, divide coo ed rice equally among the bowls and ladle chili on top. Sprin le each bowl with scallions and top with a dollop of yogurt. Serves 8-10. 473 calories, 28 g fat, 77 mg. cholesterol. - - - - - - - - - - - - - - - - - -
BIG AL'S WHISKEY CHILI Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds stew meat -- cut in 1/2" cubes 1 pound italian sausage -- casing removed 6 cups beef stoc -- drained 26 ounces Italian plum tomatoes 1 large green pepper -- chopped 1 large red bell pepper -- chopped 1 large Spanish onions -- chopped 6 Ancho pepper -- chopped 4 jalapeno peppers -- chopped; remove seed 8 cloves fresh garlic -- chopped 4 bay leaves 2 tbls. chili powder 3 tbls. ground cumin 2 tbls. oregano 1 tbls. Creole seasoning 1 tbls. ground pepper 1 tbls. hot pepper sauce 1 tbls ginger -- fresh grated 1 tspn basil leaves -- crushed 1 tspn. cayenne pepper 1 cup whis ey 1/4 cup virgin olive oil Cut the stew meat into 1/2 inch cubes and set aside. Remove the casing from the sausage and cut meat into approximately 1/2 inch piec es, set aside. In a large bowl add 1/2 of all the herbs and spices, 4 cloves of the cho pped garlic cloves, 4 cups of the beef broth, and the 1 cup of whis ey. To this mixture add the bee f cubes and the sausage pieces. Stir the mixture ma ing sure that all of the meat is covered by the liquid. Add more beef broth if necessary. Let this mixture marinate overnight or at least 1 2 hours in the refrigerator, cover tightly with foil or plastic wrap. The next day, in a 5 quart stoc pot add 1/4 cup of olive oil, heat. Remove fro m the refrigerator the bowl containing the marinated meat. Using a slotted spoon, remove the meat and set aside, and save the marinade. Chop the onion, red and green peppers, the Ancho peppers
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, and the Jalapeno peppers (be sure to remove all of the seeds and ribs). Heat the oil in the stoc pot to medium, add the chopped peppers, onions, and the remaining cloves of chopped gar lic. Cover and sweat these ingredients for 5 minutes or until tender (stir occasionally). Next, add the marinated meat to the pot and braise for about 10 minutes or until all the meat is browned, be sure to stir the mixture every few minutes. Now add the saved marinade, remaini ng beef broth, and the remaining herbs and spices to the meat and pepper mixture, simmer for ab out 15 minutes, then add the peeled tomatoes, and the drained idney beans. Cover the pot and simmer for 1 1/2 hours, stirring occasionally. During this cycle you may want t o add more seasoning to suit your own tastes. Remove the cover the last 15 minutes to thic en the chili.Before serving, remov e the 4 bay leaves.Serve with a warm crusty bread, and provide generous portions of chopped red and green peppers, chopped Spanish onions, and shredded sharp cheddar cheese. Also, provide a bowl of oyster crac ers.Also, serve a hea rty red wine such as a Zinfandel, Cabernet Sauvigon, or a quality Chianti. Cold beer is also great with this chili - - - - - - - - - - - - - - - - - NOTES : You can double or triple this recipe with equal success.If you want a m ilder chili, eliminate the Jalapeno peppers and the cayenne pepper. * Exported from MasterCoo II * BIG BOY CHILI AND BEANS Recipe By : Coo ing Live Show #CL8806 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons vegetable oil or bacon fat 1 1/2 pounds onions -- coarsely chopped 3 large garlic cloves -- minced or crushed through a press 2 pounds lean ground beef -- sirloin, or chuc 2 pounds lean ground por 3/4 cup chili powder -- preferably a mix of half ancho and half pasilla, but any will do 3 tablespoons unsweetened cocoa powder 2 tablespoons sugar -- (2 to 3) 1 tablespoon plus 1 teaspoon ground cumin 1 tablespoon plus 1 teaspoon dried oregano -- crumbled 2 teaspoons fennel seeds (optional) 2 teaspoons salt 1/2 teaspoon cayenne pepper (optional) 3 bay leaves 1 can whole tomatoes -- (28 ounces)
1 2
large teaspoons
Spoon the oil into a large, heavy casserole or Dutch oven set over moderate heat. Add the onions and saute until softened and lightly colored, about 10 minutes. Add the garlic and saute for 2 minutes. Reserve. Return the pot to moderate heat and crumble in the beef and por . Increase the heat to high and brown well, without stirring, for 5 minutes. Reduce the heat to moderately high and brown, stirring occasionally, for 15 minutes longer. Return the onions to the pot and stir in 1/2 cup of the chili powder, 2 tablespoons of the cocoa, 2 tablespoons of the sugar, 1 tablespoon of the cumin, 1 tablespoon of the oregano, fennel seeds, salt, cayenne, and bay leaves. Add the tomatoes and their juices, the tomato sauce, 2 bottles of the beer and 4 cups of water. Bring the mixture to a boil over moderate heat. Reduce the heat to low and simmer, uncovered, for 3 hours. Stir gently every 30 minutes, but do not stir during the last 15 to 20 minutes so all of the fat will rise to the top. Meanwhile, prepare the beans. Put the bacon in a large, heavy saucepan set over moderate heat. Coo , stirring frequently, until crisp and deep golden brown. Spoon off all but 1 tablespoon of the fat. Drain the beans (no matter which soa ing technique you have used) and measure the liquid. Add water to ma e 6 cups. Add the beans and liquid to the bacon in the pan and bring to a boil, stirring frequently, over moderate heat. Reduce the heat to low, partially cover, and simmer for 1 hour. Add the garlic and salt, partially cover, and simmer until the beans are tender, about 1 hour longer. Remove from the heat and set aside. When the chili has coo ed for 3 hours, degrease it, s imming off most of the fat. Place a paper towel flat on the surface to soa up any remaining fat repeat, if necessary. Stir in the remaining 1/4 cup chili powder, 1 tablespoon cocoa, 1 teaspoon cumin, and 1 teaspoon oregano. Taste for balance of acidity to sweetness and stir in the remaining 1 tablespoon sugar, if needed. Add the beans and their coo ing liquid. Set the chili aside to cool to room temperature. If ma ing ahead, cover and refrigerate overnight. Pre-heat the oven to 300 degrees. Stir the remaining 1 bottle of beer into the chili. Ba e, uncovered, for 2 hours, stirring once in a while. Serve hot. Yield: 12 servings (20 cups) - - - - - - - - - - - - - - - - - NOTES : Coo ing Live
6 1
slices pound
1 3
can bottles
undrained and roughly chopped tomato sauce -- (8 ounces) dar or medium beer -- (12 ounces each) such as Mexican Dos Equis, Heine en -- or Bec 's Beans: hic ory-smo ed bacon -- finely chopped dried small pin beans -- soa ed and still in their soa ing liquid garlic clove -- minced or crushed through a press salt
Bill Pfeiffer, 1982 World Champion Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili Vegetables
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------VENGANZA DEL ALMO" -- CHILI 1 tablespoon oregano 2 T papri a 2 T M glutamate) 11 T Gebhardt's Chili powder 4 T cumin 4 T beef bouillon (instant, cr ushed) 36 oz Old Milwau ee beer 2 lb por , cubed (thic butterfly por chops) 2 lb chuc beef, cut into cubes 6 lb ground rump 4 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 C Wesson oil or idney suet 1 tsp mole (powde red), also called mole poblano 1 T sugar 2 tsp coriander seed (from Chinese pars ley, cilantro) 1 tsp Louisiana Red Hot Sauce (Dur ee's) 8 oz tomato sauce 1 T Ma sa Harina flour salt to taste In a large pot, add papri a, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate s illet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. S immer 45 min. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add sa lt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hot ter taste. Ma es 1 pot. KEYWORDS: chili, spicy, winner, 1982, ma e ahead Converted by MMCONV vers. 1.4 0 - - - - - - - - - - - - - - - - - -
Blac Bean Chili Recipe By : Andre Prost, Inc. Serving Size : 6 Preparation Time :0:00 Categories : Cheese Dishes Amount -------2 1 2 2 5 Measure -----------tablespoons tablespoon whole whole cloves Ingredient -- Preparation Method -------------------------------vegetable oil oregano onion -- diced small green bell pepper -- diced small garlic -- minced
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Spicy
Blue Ribbon Chili 1993 Puppy's Breath Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds Tri-tip beef or sirloin tip Cut in small pieces 2 teaspoons Wesson Oil 1 small Yellow onion 1 14 oz can beef broth 3 tablespoons Ground cumin 1 teaspoon Oregano 6 Cloves garlic (finely -Chopped) 3 tablespoons Gebhardt chili powder 1 tablespoon New Mexico Mild chili -Powder 5 -6 Tbsp California Chili -Powder 1 8 oz can Hunts tomato sauce 1 Dried New Mexico chili -Pepper -- boiled and p 3 Dried California chili -Peppers -- boiled and 1 14 oz can of chic en broth 1 teaspoon TABASCO sauce 1 teaspoon Brown sugar 1 Lime 1 dash MSG to taste Brown meat in Wesson Oil for about an hour over medium heat. Add onion and enoug h beef broth to cover meat. Bring to a boil and coo for 15 minutes. Add 1 Tbsp cumin and tsp of Oregano. Reduce heat to light boil and add half of the garlic. Add half of the chili powder and coo for 10 minutes.
1. 2. 3. 4. 5. 6. 7. 8.
In stoc pot, heat oil to medium high heat. Add oregano, onion, green bell pepper and garlic. Saute until onion begins to brown. Add panang curry base and mix together well. Add blac beans, tomatoes and garlic chili pepper sauce. Continue coo ing on medium heat for 20 minutes. Serve in croc s garnished with cilantro. Serve sharp cheddar cheese, sour cream and scallions on side. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II *
3 3 2
tablespoons 14 oz. cans 14 oz. cans 1/2 cup 1 bunch 1 pound 2 cups 4 each
panang curry base blac beans crushed tomatoes Garlic Chili Pepper Sauce fresh cilantro sharp cheddar cheese -- shredded sour cream scallion -- chopped
Add Hunts tomato sauce with the pulp from the dried peppers and remaining garlic . Add any remaining beef broth and chic en broth for desired consistency. Coo for one hour on medium heat stirring occasionally. Add remaining chili powders a nd cumin. Simmer for 25 minutes on low to medium heat, stirring occasionally. Tu rn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown suga r and juice of lime. Simmer on medium heat until you are ready to enter this cha mpionship recipe at your next coo off or to a group of hungry chili lovers. Be s ure to have plenty of Gaviscon available for those with wea stomachs. KEEP YOUR POT HOT!! Kathy Wil ey, Seatle, Washington Message 103 Tue Nov 30, 1993 A.JANSS EN [ART/KAREN J] MM by Cuz Recipe By : - - - - - - - - - - - - - - - - - -
Bowl of Compassion Vegetarian Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Chili Amount -------1/3 2 4 2 1 1 1 2 8 2 2 3 4 2 1 1 1 1 Measure -----------cup medium
large ounces cans cups tablespoons tablespoons tablespoon tablespoon tablespoon cup
Ingredient -- Preparation Method -------------------------------Olive oil Onions -- chopped Cloves garlic -- minced Jalapeno peppers -- chopped Mild pepper -- chopped Red pepper -- chopped Green pepper -- chopped Tomatoes -- diced Tomato sauce Rotel Tomatoes and Chilis 15-oz cans dar red idney Beans Water Chili powder Cumin Papri a Oregano Lemon juice Salt -- pepper to taste Tabasco to taste Textured Vegetable Protein
Saute onions, garlic, and peppers in oil until onions are translucent. Add spice s and simmer for two minutes. Stir in remaining ingredients, adding the TVP last . You can adjust the amount of TVP to obtain the desired texture and consistency . You can substitute beer for the water for a more unique flavor. One jalapeno m a es a mild chili (two were used for the coo off). Simmer from four to six hours . It's even better the next day. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Branding Iron Chili
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Main Dish
cups tablespoons
Heat the oil in a large, cast iron s illet. Coo the meats, onions, garlic and B ell peppers until meat is browned and the onions are transluscent. In a large po t bring the beer and whis ey to a slow boil. Add the meat mixture, tomato sauce, tomato paste, and all spices except 1 T of cumin. Reduce the heat, cover and si mmer for 1 hour stirring frequently. Remove the lid and coo for 30 minutes more continuing to stir frequently. Add the remaining cumin and serve. Origin: Pat Kilgore, Chili coo and a great lady! circa 1989 - - - - - - - - - - - - - - - - - -
Brown Bag Gourmet Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds Beef Onion -- medium Pepper, bell -- medium 8 ounces Tomato sauce 16 ounces Beer 1 pac age Brown Bag Mix 4 tablespoons Tabasco sauce Saute diced onion and bell pepper. Add to browned meat along with tomato sauce and beer. Mix thoroughly and add seasonings. Continue to coo for 30-60 minute s, stirring frequently. Add Masa flour paste slowly. Add cayenne pepper. Add tabasco sauce. - - - - - - - - - - - - - - - - - -
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tablespoons tablespoons ounces ounces teaspoons cup teaspoon
Amount -------3 2 4 3 4 5 3 2 16 2 1 1/2 5 2 3 2
Measure -----------pounds pounds cups
Ingredient -- Preparation Method -------------------------------Sirloin rough ground Por rough ground Stewed tomatos Onions chopped Jalapenos seeded & -- chopped Cumin Tabasco sauce Sour mash whis ey Beer Salt Tomato paste All spice Garlic cloves minced Bell peppers chopped Tomato sauce Corn oil or peanut oil
Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Chili Fire House
Ground Por
Buc s in Chili* Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Fire House Ground Por Amount -------5 1/2 2 1 4 3 3 2 1/2 1/2 2 1/2 3 2 1/2 3 1/2 1 2 1 1/2 5 Measure -----------pounds pound cups teaspoon tablespoons tablespoons cups cup cups cup tablespoons teaspoon teaspoon tablespoons teaspoons tablespoons
Ingredient -- Preparation Method -------------------------------Venison -- boneless Bacon Beaujolis red wine Angostura Bitters Cumin (fresh ground) Tabasco sauce Garlic cloves (minced) Tomato sauce Tomato paste Stewed tomatos chopped Jalapeno peppers minced Med. onions chopped Mushrooms chopped Dried red pepper fla es Allspice Mexican oregano(optional) Dried crushed anchos Salt Chili powder
Fry bacon in a large, heavy pot. Remove bacon when done and set aside. Add the v enison which has been rough ground, the chopped onions, the minced garlic, and s alt to bacon grease. Fry the venison til done and remove from the pot. Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled. Bring wine to a boil, add the Jalapenos, venison mixture, Tabasco sauce, 3 Table spoons of the cumin, the Allspice, bitters, salt, anchos, red pepper fla es, and mushrooms. Reduce heat after coo ing for 3 minutes, add tomato paste and chili powder then and coo for 1 1/2 hours. Stir often or as needed. Add the remaining cumin, coo for 15 minutes more and serve. Origin: The chili pot of Don Houston - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Buzzard's Breath Chili Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Chili Amount -------3 2 8 Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoons Lard,butter -- or bacon dripins Onions,lg -- coarsely chopped pounds Beef chuc -- coarse grind or
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Chili
8 pounds 5 5 1/3 tablespoons 5 1/3 tablespoons 1 tablespoon 1 teaspoon 3 cans 3 cups 2 tablespoons 1 cup
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 he at. Add the onions and coo until they are translucent.~ 2. Combine the beef wit h the garlic, ground chile, cumin, and oregano. Add this meat-and-spice mixture to the pot with the onions. Brea up any lumps with a for and coo , stirring oc casionally 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 a nd simmer, uncovered, for 1 hour.~ 4. Stir in the corn flour(masa harina) to achieve the desired consistency.~ 5. Coo 10 minutes longer, stirring. Taste and adjust seasonings.~ - - - - - - - - - - - - - - - - - -
CAJUN CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------1 2 4 2 1/2 4 1 1 1 1 1/2 1/4 Measure -----------pound large ribs cans can cans tablespoon tablespoon tablespoon tablespoon teaspoon cup Ingredient -- Preparation Method -------------------------------ground beef (suggest 2/3 round and 1/3 chu onions (puree 1 and dice the other and ee celery -- pureed tomatoes -- drain liquid tomato paste tomato sauce chili powder cayenne (red) pepper Tabasco sauce salt sugar (to reduce acidity) coo ing oil
Saute 1 large onion and 4 ribs of celery in 1/4 cup oil. (If pureed, coo for a bout 10 minutes, stirring frequently.) Add ground beef and stir to brown in loo se pieces. In the meantime, thoroughly mix the tomato paste, sauce and all chili powder, r ed pepper, Tabasco sauce, salt and sugar. Pour this mixture into the onions-cel ery-beef and continue coo ing for 1 hour. In the meantime, drain tomatoes from their own juice and crush into spoon-size pieces. (You can use the drained juice for some of the tomato sauce and increas e the tomato paste or simply save the juice to ma e soup at another time.) Saut e the second onion which should be minced in pieces that can be seen in the fina
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l dish. Put both the second onion and the crushed tomatoes into the mixture, st ir well and coo for an additional 20 minutes. SUGGESTIONS: If the mixture is too spicy for your taste, coo with only 1/2 te aspoon cayenne pepper and no Tabasco sauce; then place the Tabasco sauce on the table for your family members who li e theirs hotter. Add a can of idney or red beans to the completed mixture to use as bowl chili and serve with crac ers; or coo macaroni and mix it with the chili for a delici ous spicy chili-mac dish. This chili also tastes wonderful "as-is" on a hot dog, as a sloppy joe, or on a n Italian or smo ed sausage served on a hard roll. For a larger crowd, coo 5 pounds of meat with 3 pounds onions (divided in half as above) and a whole stal of celery (save the heart for salad). Enjoy! Second place winner in the first annual chili contest at Hansen's in Har t, Michigan. - - - - - - - - - - - - - - - - - -
Cajun Style Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili Amount -------1 3 3 1/2 1 4 8 1 1/2 3 1 1/2 4 3 1 2 1/2 Measure -----------pound tablespoons tablespoons
tablespoons tablespoons
Brown hamburger; drain any fat. add onions and all seasons; When onions are soft add the ranch style beans. Save the Chilli powder for when you put the beans i n. Add about 5 to 6 cups of water with the beans. then add the tomatoe sauce. Th is is going to be very hot. If you can not handle it hot cut bac on the pepper s and pepper powder. Let this coo about 1 1/2 hours on low. You will have to ad d more water as it coo s but when it has coo this long don't add any more water it should be thic but not real thic . From: Pat Stoc ett Date: Tue, 10-0 - - - - - - - - - - - - - - - - - -
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ounces teaspoons tablespoons teaspoons
Ingredient -- Preparation Method -------------------------------Hambuger meat Red pepper Parsley An Onion Galtic Clove Whole Jalapeno Peppers Can of tomatoe sauce Salt Blac Pepper Italian fla es Green Onions Galtic Or 2 16 oz. of Ranch Style -- Beans Chilli powder
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Cajun
Caldillo (New Mexican Green Chili Stew) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef Amount -------2 3 1 6 2 1/2 2 Measure -----------pounds medium large tablespoons cup teaspoons
Soups
Ingredient -- Preparation Method -------------------------------Lean beef round Potatoes -- diced Garlic clove -- minced Green chilies Oil Onion -- sliced Salt
Cube meat, sprin le with salt and fry until brown in oil. Add potatoes to browne d meat together with onion, garlic, salt, chili and enough water to cover. Conti nue to add water if necessary. It will have a soupy consistency.
CALIFORNIA CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------3 3 4 3 1 2 2 4 2 1 1 Measure -----------pounds tablespoons teaspoon cups
Ingredient -- Preparation Method -------------------------------Chic en -- cut up and browned Olive oil Garlic clove -- sliced Onion -- peeled and chopped Cumin seeds -- whole Jalapeno pepper -- seeded and Chili sauce -- prepared Tomato -- chopped Green bell pepper -- seeded chopped Worcestershire sauce Red wine Salt
tablespoon cup
Brown the chic en. Heat a large frying pan and add the oil. Saute the garlic, on ions, cumin seeds and jalapeno peppers until the onions are clear. Add all to a heavy pot and bring to a simmer. Coo for 1 hour. This one has to be different. If it came from California it is expected to be un usual. Try this. No avocado, but chic en and a very mild chili sauce from a jar. It is really a great dish, although one should not confuse it with the old-line chili coo ers' product. By Jeff Smith The Frugal Gourmet From the 12/04/1991 is sue - The Springfield Union-News Meal-Mastered by Joe Comis ey 09/12/1992 - - - - - - - - - - - - - - - - - -
Ground Por
CAPITOL PUNISHMENT CHILI Recipe By : Serving Size : 25 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon Oregano 1 pound Chuc -- extra-lean 2 tablespoons Papri a into about 2 tablespoons MSG cubes) 9 tablespoons Chili powder (light) 2 large Onions -- finely chopped 4 tablespoons Cumin 1/2 C Oil or idney suet 4 tablespoons Beef bouillon 1 teaspoon Mole -- powdered crushed) 1 1 tablespoon Sugar 4 tablespoons Cumin 1 teaspoon Coriander Beer (2 cans) 1 teaspoon Dur ee's Louisiana 2 C Water Hot sauce 4 pounds Chuc -- extra-lean 8 ounces Tomato sauce (1 can) -- (ground for chili) 2 pounds Por -- extra-lean Salt -- to taste for chili) In a large pot add papri a, oregano, MSG, chili powder, cumin, beef bouillon, be er and two cups of water. Let simmer. In a separate s illet brown about 1 1/2 lb meat with about 1 T oil or idney su et until meat is light brown. Drain and add to simmering spices. Continue until all meat has been added. Saute finely chopped onions and garlic in about 1 T oil or idney suet. Add to spices and meat mixture. Add water as needed. Simmer two hours. Add mole, sug ar, coriander, Louisiana Red Hot sauce and tomato sauce. Simmer 45 minutes. Dissolve Masa Harina in warm water and add to chili. Add salt to taste. Simmer 30 minutes. NOTES: * World champion Texas red chili -- This recipe comes from Bill Pfeiffer. He won the 1980 and 1982 World Chili Coo off and too first place in the Interna tional Chili Society's 14th annual World Championship Chili Coo off with it. Pfeiffer calls this recipe "Capitol Punishment Chili" because he won his first attempt at a chili coo off in Washington, DC. Texas red chili has no beans... * Probably your favorite brand of beer is o . Pfeiffer's ICS winning recipe u
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ses Budweiser because they sponsored the contest. For hotter chili, add addition al Louisiana Red Hot sauce to taste. * This chili is a great dish if you have a LOT of time. Note well the amount of time called for in each simmering step. : Difficulty: moderate. : Time: 4-5 hours. : Precision: approximate measurement OK. : Bob Devine : ViaNetix Inc., Boulder, Colorado : {ihnp4, decvax}!stcvax!nbires !vianet!devine : Copyright (C) 1986 USENET Community Trust - - - - - - - - - - - - - - - - - -
Champion Chili #1 Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Beef Amount -------2 2 1 1 2 4 1 1 1 1 2/3 1 1/2 6 1 1/2 2 2 1/2 Measure -----------tablespoons medium medium large pounds can can can can cup tablespoon teaspoon ounces cups teaspoons teaspoon Ingredient -- Preparation Method -------------------------------Vegetable oil Onions -- diced Green pepper -- diced Celery stal -- diced Garlic cloves -- minced Ground beef -- lean Green chilies (4 oz can) -- di Tomatoes -- stewed (14.5 oz ca Tomato sauce (8 oz) Tomato paste (6 oz) Chili powder (3oz bottle) Cumin Red pepper sauce -- to taste Beer or na beer of your choi Club soda or mineral water Bay leaves Garlic salt Blac pepper
Recipe by: South Florida Chili Coo -Off Preparation Time: 3:30 Heat oil in a lar ge pot and saute onions, green pepper and celery just unti Yields: about 13 cup s, or 10 servings. - - - - - - - - - - - - - - - - - -
Championship Chili Recipe By : TJ Hill - Appetites Catered Serving Size : 8 Preparation Time :0:00 Categories : Beef Dishes
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Cheese Dishes
Heat oil in a dutch oven, over a medium flame. Add onions, heat and stir for 2 m inutes. Add garlic and minced chiles, heat and stir for 4-5 minutes add ground beef, cumin, and oregano. Heat and stir to brown beef. Add chile powder, tomat o concasse, and water. Bring to a boil, reduce heat, and simmer for 2-1/2 to 3 hours, stirring often. Combine instant masa and 2 tablespoons water-mix well. Add to chili mixture, heat and stir until thic ened slightly remove from heat. Garnish with grated cheese and minced scallions. Serve hot. - - - - - - - - - - - - - - - - - -
Cheap Chili Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Main Dish Amount Measure -------- -----------1 2 2 1 1 pound
Ingredient -- Preparation Method -------------------------------CAN OF TOMATO JUICE CANS OF KIDNEY BEANS CANS OF FR. CUT GR. BEANS CAN OF CORN GR. BEEF OR TURKEY CHILI SEASONING OF YOUR CHOI
DUMP IT ALL TOGETHER, HEAT TO BOILING, SERVE WITH CORNBREAD, CRACKERS, OR ROLLS. THIS FEEDS ABOUT 9 HUNGRY PEOPLE. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Chernobyl Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chili Microwave
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
Amount -------1 2 1/4 1 3 1 2 3 3 2 2 1
Measure -----------tablespoon cups cup tablespoon pounds teaspoon tablespoons cups cups teaspoons cups cup
Ingredient -- Preparation Method -------------------------------corn oil onion -- minced garlic -- minced jalapeno chile -- seeded, minced boneless beef chuc -- chili ground cumin seed oregano tomato concasse water instant masa harina cheddar cheese -- grated scallions -- minced
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Chili
Main Dish
4 3
pounds large 1/2 cup
1. In a large microwave container, brown meat, onions, gren pepper, and garlic f or 15 minutes on full power. Drain off and reserve a cup of two of liquid. Brea up any remianing large chun s of meat. 2. Add remianing ingredients except tomato paste and coo on full pow er for 30 minutes covered. Stir and taste. 3. Coo for 1 hour at 70% power, unco vered. Stir and taste at half hour intervals. Add water as necessary. 4. Add tom ato paste and reseved meat liquid. Coo 30 minutes at 60% power, uncovered. Stir and taste. The chili is done and can be served directly or decanted into a croc pot to simmer. 5. Serve with shredded cheddar cheese, tabasco sauce, diced onio ns, hot chili oil, red pepper fla es, and hot dogs with rolls. Your guest can mi crowave tehri own hot dogs and top with chili and cheese!! NOTES: For TRUE CHERN OBYL- Class 20 megaton SS-19 chili, double the pepper, chili powder and MSG and add 30 minutes to the coo ing in step - - - - - - - - - - - - - - - - - -
Chic en Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Poultry
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound S inned & Boned Chic en Breasts Cut Into 1 Inch Cubes 2 tablespoons Corn Oil 4 medium Onions -- Chopped 2 large Green Peppers -- Coarsly Chopped 3 large Garlic Cloves Minced 1 teaspoon Cumin 1 teaspoon Oregano 1/2 teaspoon Thyme Salt Pepper 1/2 pound Ground Round 2 Bay Leaves
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Chili
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
Ground beef Onions -- diced Green pepper -- diced Garlic cloves -- pressed Crushed tomatoes Whole tomatoes -- cut up Tomaot paste Light red idney beans -- not drained Brown sugar Sugar Chili powder MSG Cayenne pepper Salt Bacon grease Water or beer Garlic powder
3 3 1 1
tablespoons cans small cup 1/3 cup
Chili Powder Undrained Tomatoes (1 lb ea) Avocado Cut Into 1/4 in. Dice Plain Lowfat Yogurt Minced Fresh Cilantro OR Italian Parsley
Wrap Chic en & Freeze Until Firm, But Not Solid. Grind Coarsely in Processor, Us ing On\Off Turns. Heat Oil in Large Dutch Oven Over Medium-High Heat. Add Onion s, Green Peppers & Garlic & Coo Until Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Coriander & Thyme & Stir 2 Min. Add Chic en, Grou nd Round & Bay Leaves. Coo Until Meat & Chic en Are No Longer Pin , Brea ing Up With A Spoon, About 5 Min. Add Chili Powder. Reduce Heat To Medium & Coo 5 Mi n, Stirring Frequently. Add Tomatoes, Brea ing 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 & Coo 1 1/2 Hours, Stirrin g Frequently Near End & Adding Water If Necessary, To Prevent Buring. Adjust Sea soning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprin le Avocado With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in Center Of Each. Top Wit h Diced Avocado And Minced Cilantro. Serve Hot. - - - - - - - - - - - - - - - - - -
CHILI CON CARNE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------1 1 4 1 2 1 Measure -----------medium pound teaspoons can can Ingredient -- Preparation Method -------------------------------onion -- sliced ground beef chili powder tomato soup (No 2) cans idney beans whole tomatoes Salt & pepper to taste
Brown onion in large s illet. Add ground beef. Coo until no longer pin . Drain off fat. Add tomato soup and crushed tomatoes. Stir in drained idney be ans and chili powder. Coo slowly for 30 minutes, stirring occasionally. '50 - - - - - - - - - - - - - - - - - -
Chili #1 Recipe By : Serving Size : 1 Preparation Time :0:00
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Categories Amount -------1/2 1/4 1 1 1 1 1 1/2 2 1/2 1/4 1/2
: Chili Measure -----------cup cup pound can can can teaspoons teaspoons teaspoon teaspoon Ingredient -- Preparation Method -------------------------------Chopped onion Chopped green pepper Lean ground beef (1-lb) tomato sauce (1-lb) stewed tomatos (1-lb) drained idney beans Salt Chili powder Ground blac pepper Dry mustard
Place plastic colander in a 2-quart microwave-safe casserole. Combine onion, gre en pepper, and crumbled ground beef in colander. Microwave (high or 100% power) for 6 minutes, stirring once halfway through coo ing. Remove colander and pour o ff drippings. Turn meat mixture into casserole. Add tomato sauce, tomatos, beans , salt, chili powder, blac pepper, and mustard. Cover. Microwave (high or 100% power) for 10-12 minutes, stirring halfway through coo ing. Rest, covered, for 5 minutes. - - - - - - - - - - - - - - - - - -
Chili #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds Ground beef, chic en -- or Tur ey 2 cups Water 1 tablespoon Chili powder 1 tablespoon Curry powder 3 Diced tomatos 4 cups Coo ed idney 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 to matos and beans; heat through. Stir in onions. Ladle into serving bowls and spri n le on cheese.
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Poultry
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Chili #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili Amount -------1 1 1/2 1 1 1/4 1 1/2 3 1 1 4 1 Measure -----------tablespoon cups cup pounds tablespoons tablespoons teaspoon teaspoon Ingredient -- Preparation Method -------------------------------Vegetable oil Chopped onion Chopped green pepper Ground veal, beef -- por Minced garlic Chili powder Ground cumin Oregano Bay leaf Blac pepper Canned tomatos Red wine vinegar Red hot pepper fla e
Heat oil in s illet, add onion and green pepper. Coo until wilted. Add the meat and, using the edge of a heavy itchen spoon, stir and chop the meat to brea u p any lumps. Sprin le the meat with garlic, chili powder, cumin and oregano. Sti r to blend. Add the bay leaf, pepper, tomatos, vinegar and crushed hot pepper. Bring to a boil and coo for 1 hour, stirring occasionally. - - - - - - - - - - - - - - - - - -
CHILI (CROCKPOT) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chili Croc pot
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 One pound cans idney beans -- drained 2 One pound cans tomatoes - -- cut up 2 pounds Ground beef browned and -- drained 2 medium Onions coarsely chopped 1 cup Diced celery 1 Glove minced garlic 4 -6 tablespoons chili -- powder 1 teaspoon Cumin -- salt and pepper to t Put all ingredients in Croc pot in order listed. Stir once. Cover and coo on Low for 10 12 hours or High 5 - 6 hours. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50 From: Joan Me rshon Date: Sun, 01-1
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Beef
1/2 teaspoon cups tablespoon 1/4 teaspoon
Chili Capt. James McDonnell, Engine 81 *(FCMK0 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Beef Amount -------1 1 1 2 1 1/2 6 1 1/2 1 1 1 1 1 1 1 1 1 Measure -----------pound pound tablespoons ounces cups tablespoon tablespoon tablespoon tablespoon teaspoon teaspoon teaspoon cup cup
Ingredient -- Preparation Method -------------------------------Italian sausage -- * ground chuc yellow onion -- diced garlic -- cloves minced Chili powder -- to taste tomato paste -- can water instant coffee sugar papri a oregano salt pepper cumin idney beans -- drained refried beans
*mild s inned and crumbled Brown sausage, ground meat, onion, and garlic in a p ot. Add remaining ingredients except beans, bring to a boil, cover, and simmer 1 1/4 hours. After coo ing time is up, add the beans and stir. Top with grated Monterey Jac Cheese and finely chopped scallions. FROM: THOMAS BROWN (FCMK08A) - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Chili Con Carne
In a small bowl combine broth mix with reserved liquid from canned beans and en ough water to ma e 1 cup. In a large saucepan combine broth mixture and remaini
Amount -------1 1 8 1 1 1/2 1/4 2 1 1/8
Measure Ingredient -- Preparation Method ------------ -------------------------------bouillon cube -- beef 12 oz. can beans -- drained, pinto or i ounces por -- coo ed, diced cup canned tomatoes -- crushed green bell pepper -- seeded and diced cup tomato puree cup onion -- diced garlic clove -- minced teaspoon oregano leaf teaspoon ground cumin
Recipe By : Shareware Recipes Imported from MasterCoo Serving Size : 4 Preparation Time :0:00 Categories : Soups, Stews And Chilis
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Tex-Mex
ng ingredients; simmer, stirring occasionally, about 4 minutes or until desired consistency. - - - - - - - - - - - - - - - - - -
Chili Con Carne 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili Amount -------3 6 3 40 4 1 1 1 3 1 1 1 1 1/2 1 1 Measure -----------pounds tablespoons medium milliliters tablespoons tablespoon tablespoon large teaspoon tablespoon tablespoon tablespoons pint large Ingredient -- Preparation Method -------------------------------Ground chuc Bacon fat/ shortening Chopped onions Chopped garlic Chili powder Cumin powder Flour Can tomatos Bay leaves Salt Oregano Red wine vinegar Brown sugar Ripe blac olives Can red idney 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 for or a slotted spatula. Add to the remaining fat the chili powder that has been mixed with the 1 Tb flou r. Ma e 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 br own the meat, stirring it to get it brown, but not burned. When brown, stir in t he tomatos and coo gently for about 20 minutes. Then add the bay leaves, salt, oregano, red wine vinegar, and brown sugar. Coo about another 20 minutes and th en add the red idney beans. Coo slowly for about 2 hours. Then add the ripe bl ac olives, after cutting them into thin slices, and use the pitted ones. and co o another 30 minutes. If the mixture loo s too thic , add another can of tomato s at the time you put in the idney beans, Serve with a bowl of crac ers. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Chili Con Carne B&M Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili
Beans
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Tin B&M RED KIDNEY BEANS
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2 1 1 1 1
pounds tablespoon small teaspoon 1/4 teaspoon
Ground beef Butter Can tomato soup Chopped onion Salt Chili powder or dash of -- pepper
brown beef in s illet with onion and butter. Add beans and stir several minutes . Add tomato soup, salt, and chili powder. Simmer 15 to 25 minutes. Serve with potatoes or boiled rice. B&M Pure Food Products - - - - - - - - - - - - - - - - - -
Chili Elizabeth Taylor Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------PHILLY.INQUIRER----1 LARGE ONION CHOPPED 1 1/2 tablespoons SUGAR 5 CLOVES GARLIC CRUSHED 1/2 teaspoon DRIED THYME 2 tablespoons VEGETABLE OIL 1/2 teaspoon DRIED BASIL 1 pound GROUND BEEF 1/4 teaspoon LIQUID HOT PEPPER SAUC 1 cup CANNED TOMATOES -- DRAIND AND SEEDED 1/4 teaspoon GROUND BAY LEAVES SALT AND PEPPER TO TASTE 4 tablespoons TOMATO PUREE 1 pinch OF RED CHILI PEPPER FLAKES 2 tablespoons CHILI POWDER 1 1/2 tablespoons WORCHESTERSHIRE SAUCE 1 1/2 tablespoons RED WINE VINEGAR CORNBREAD BATTER;RECIPE BELOW SAUTE ONION AND GARLIC IN OIL UNTIL SOFT AND TRASL UCENT,NOT BROWNED.ADD GROUND BEEF AND COOK UNTIL MEAT IS NO LONGER RED.STIR IN T OMATOES,TOMATO PUREE,CHILI POWDER,WORCHESTERSHIRE SAUCE,WINE VINEGAR,HOT PEPPER SAUCE,BAY LEAVES,SALT AND CHILI PEPPER FLAKES.LET SIMMER,STIRRING OCCASIONALLY,F OR O HOUR.ADJUST SEASONINGS,TO TASTE.(THE CHILI MAY BE REFRIGERATED AT THIS POI FOR LATER USE.) WHEN READY TO PROCEED,PREHEAT OVEN TO 375 DEGREES AND TRANSFER C HILI TO A TWO QUART BAKING PAN OR OVENPROOF CASSEROLE.POUR OR SPOON CORNBREAD BA TT OVER TOP OF CHILI.BAKE AT 375 DRGREES FOR 20 TO 30 MINUTES,UNTIL CORNBREAD IS BAKED THROUGH.THE BAKING TIME WILL DEPEND ON THE DEPTH OF THE BATTER.IF DESIRED SERVE CHILI WITH A SIDE DISH OF BLACK BEANS.MAKES FOUR SERVINGS.. RECIPE FOR CORNBREAD NEXT - - - - - - - - - - - - - - - - - -
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Chili Gourmet Style Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ground Por Chili Amount -------3 1/4 2 3 2 1/4 1/4 2 2 1 4 2 2 1 3 1 3 6 Measure -----------cups cup tablespoons pounds pounds cup cup tablespoons tablespoons tablespoon teaspoons cup tablespoons tablespoons
Ingredient -- Preparation Method -------------------------------Chopped onions Vegetable oil Minced garlic Boneless beef chuc -- chilli Ground tur ey * Chilli powder ** Ground cumin ** Unsweetened cocoa powder Papri a Oregano Dried hot pepper fla es ** Bay leaves 8 oz cans tomato sauce Chic en broth Cier vinegar 19 oz can idney beans -- drai Green peppers -- in 1/2"pieces Sour cream
In a ettle, coo the onions in oil, covered over moderately low heat, stirring occasionally, until onions are soft. Add the garlic, coo for one minute. Add the ground beef or tur ey, coo over moderate heat, stirring to brea up the lumps. Coo until no longer pin . Add chilli powder, cumin, cocoa, papri a, ore gano, red pepper fla es and the bay leaves. Coo the mixture stirring for one mi nute. Add the tomato sauce, broth and vinegar, bring the mixture to a boil. and simmer it covered, stirring occasionally for 75 minutes or until the meat is tender Add the idney beans, green pepper and salt and pepper to taste. Simmer 15 minutes or until bell peppers are tender. Discard the bay leaves. Ladle the chilli into mugs and garnish with the scallion s and sour cream. Chilli may be made 3 days in advance. Chilli will improve in f lavor if cooled completely uncovered and then chilled covered overnight. * Use E ITHER tur ey or ground meat **Add these spices gradually until it has reached th e level of spiceness - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Chili Our Way Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chili Tex Mex
Meats
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Poultry
1/2 cup 1/4 cup 2 tablespoons 1/8 cup 1 3/4 tablespoons 1/2 ounce in 10 milliliters 15 ounces 1/2 pound 8 ounces 1/2 cup 1/2 teaspoon 1/4 teaspoon 2/3 cup
Celery; trim -- dice Green onions; trim -- dice Lime juice Fresh parsley -- minced Cilantro -- minced Salt and pepper Sun-dried tomatoes -- soa 1 boiling water Garlic Part-s im ricotta cheese Part-s im mozzarella cheese -- shredded P light cream cheese -- cubed Parmesan cheese -- grated Salt Ground blac pepper Fresh anise basil -- (if
Heat a griddle or cast-iron s illet over mod-high heat until it is hot. Toast th e chile peppers, turning them and not allowing them to burn, for 1-2 minutes. L et 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 mixt ure for 5 minutes. Puree the water and pepper in a food processor. In a large ca sserole, saute the chuc 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 coo the mixture over moderate heat, stirring, un til the onions are softened. Add the cumin and coo the mixture over mod-low he at, stirring, for 1 minute. Add the chuc , 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 wate r, if necessary, to eep the meat covered, for 2 hours longer. Add salt to taste , simmer uncovered for another hour. Discard bay leaf. Transfer the chili to a h eated serving bowl and serve it with the sour cream, cheese, onion, chile pepper s, beans and tortilla chips. - - - - - - - - - - - - - - - - - -
Chili with Beans Recipe By : TJ Hill - Appetites Catered Serving Size : 24 Preparation Time :0:00 Categories : Beef Dishes Amount -------6 4 1 1/2 5 12 1 10 3/4 1 1 4 Measure -----------cups cups tablespoon cup pounds cups cup cups cup tablespoon tablespoon pounds Ingredient -- Preparation Method -------------------------------onion -- minced green bell pepper -- minced garlic -- minced corn oil ground round canned tomatoes tomato paste brown stoc -- unsalted mild chile powder osher salt pepper canned red idney beans -- drained
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Heat oil in a saucepot, over a medium flame. Add onions, bell peppers, and garli c Heat and stir for 8-10 minutes, until tender. Remove from pot and set aside. Add ground beef to the saucepot and place over a moderately-high flame. Heat a nd stir until well browned, brea ing up with a spoon as it browns. Remove from heat, drain well. Add vegetable mixture and remaining ingredients (except beans ) to browned beef-mix well. Season to taste with salt and pepper. Bring to a b oil, reduce heat, and simmer for 45 minutes, stirring often. Add beans and simm er another 15-20 minutes, stirring often. Ladle into individual chili bowls. Ga rnish as desired Serve hot. - - - - - - - - - - - - - - - - - -
CHILI WITH FIVE KINDS OF PEPPERS Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Amount Measure -------- -----------1 2 1 1 Ingredient -- Preparation Method -------------------------------Big jalapeno Cuban frying peppers Hot hungarian Long cheese pepper
x And a little papri a) 1 c Dried blac beans 1 c Dried pinto beans 1 c Drie d idney beans 2 Onions (white and yellow?) 3 Garlic cloves x Tomatoes (3 big beefstea or About 8 roma) x Cumin, coriander, oregano, Salt, pepper to ta ste x Olive oil Soa the beans overnight, then simmer until tender (1 to 2 hou rs) I tend to add some seaweed while coo ing (dump in a bowl so you can use the bean pot for frying) roast the cumin in a frying pan (optional, but valuable) I used about 2 to 3 tsp chop onions and garlic, saute in oil chop peppers, saute w ith onion & garlic add chopped tomatoes, coo a until soft Add the beans, and so me bean liquid Add the spices and coo for another hour or so - - - - - - - - - - - - - - - - - -
Chili with Pinto Beans Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Chili State Fair
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------Mrs Leo Gordon BEST OF SHOW 5 pounds Chuc -- coarsely ground 70 milliliters Garlic 1 large Sweet pepper 1 large Onion -- chopped 1 Celery stal -- chopped 12 ounces Can tomato paste
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Ground Por
3 2 2 1 6 1 1 1 2
cups quarts teaspoons teaspoon ounces tablespoon medium tablespoons
In a large s illet, brown meat, stirring often. Using blender, combine garlic, sweet pepper, onion, celery, tomato paste, tomato sauce, coc tail juice, chili p epper, chili powder, salt and pepper. Blend this mixture well ad add to browned meat. Pour in water and broth and coo slowly for 3 hours. Add papri a and cum in. Then add coo ed beans. BEANS: Coo beans in water over medium heat for 1 hour. Combine remaining ingre dients and coo on low heat until done, about 2 hours. Add beans to chili. Margaret Garland Source: Prize Winning Recipes from the State Fair of Texas, 1 976.
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Chili with White Beans Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chili Amount -------3 6 1 60 2 1 1/2 2 1 1/2 1 1 Measure -----------pounds cups milliliters teaspoons teaspoon teaspoon tablespoons teaspoon pound teaspoon tablespoon Ingredient -- Preparation Method -------------------------------Ground beef Water Bay leaf Garlic -- minced Salt Oregano Cayenne Papri a Cumin powder Dry navy beans Brown sugar Chili powder
Brown beef thoroughly. Add all remaining ingrdients and coo over low flame for 4 hours. Add more water if mixture becomes too thic . This is a mild ,slightly s
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15 2 2 3 1
ounces cups teaspoons teaspoons teaspoon 1/3 cup 3 cups 4 cups 1 tablespoon 3 teaspoons
Can Hunt's Tomato Sauce -- Special V-8 juice Chili peppers -- crushed Salt Blac pepper Chili powder Water Beef broth Papri a Ground cumin -----BEANS----Dry pinto beans Water Salt Pepper Can tomato paste Beef bouillon cube Chili powder Onion -- chopped Honey
weet chili. - - - - - - - - - - - - - - - - - -
Chill Lee's 4-K Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Amount -------5 1 4 1 1 2 4 1
Measure Ingredient -- Preparation Method ------------ -------------------------------pounds Gr chuc Large onion chopped Garlic cloves -- finely choppd Jalapeno(canned) with seeds can Beer tablespoons Cumin tablespoons New Mex grd red chilies teaspoon Papri a 1 ts Grd blac peppe
enhancer 1 ts Salt 1 p Chill Lee's chili mix Water Brown the meat. Brown onions ,garlic an jalapeno together. Combine meat and onion with beer, cumin,chilies, p apri a, pepper, flavor enhancer and salt; marinate for one hour. Add water to co ver. Stir well. Coo chili-grind meat at least 2 hours. Hand cut meat should be coo ed 3 to 4 hours. Hamburger meat, after its browned, should be ready in about 30 min. If using a fresh jalapeno, remove the seeds. Chili Lee has also been n own to add a 15 ounce can of tomato sauce to his chili and substitute 2 T NW chi li powder for the grd red chilies. - - - - - - - - - - - - - - - - - -
CHINESE CHILI WITH PEPPERS Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chinese Ceideburg 2 Amount -------3/4 1 1 1 1 1 1 1 2 2 1 4 Measure -----------pound tablespoon tablespoon tablespoon
small tablespoons tablespoons tablespoon
Ingredient -- Preparation Method -------------------------------Ground lamb Dar soy sauce Dry sherry Hoisin sauce Green bell pepper Red bell pepper Yellow bell pepper Yellow on1on Cornstarch Peanut oil Finely minced fresh ginger Cloves garlic -- finely minced
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Lamb
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Chili
2 2 2 1 1 1 1
Stir-fried ground meat and diced vegetables in a spicy sauce produce an Oriental "chili" that can be mounded on steamed rice or buttered noodles to ma e a quic and satisfying dinner. ADVANCE PREPARATION: In a bowl, thoroughly combine lamb, soy sauce, sherry, and hoisin sauce. Set as ide until ready to coo . Seed and stem peppers, then cut into 1/2 inch cubes. Peel and coarsely chop onion. Set peppers and onion aside. In a small bowl, combine sauce ingredients; set aside. LAST-MINUTE COOKING: Stir cornstarch with an equal amount of cold water, then set aside. Place wo o ver highest heat. When wo becomes very hot, add 1 tablespoon peanut oil to cen ter, then roll oil around sides of wo . When oil just begins to smo e, add lamb and stir-fry, pressing meat against the sides of the wo , until it loses its raw color and separates into small pieces, about 3 minutes. Transfer to a wor pla tter. Immediately return wo to highest heat and add remaining tablespoon peanut oil to center. Add ginger and garlic and saute for a few seconds. Add vegetables an d stir-fry until peppers brighten and onion becomes transparent, about 2 minutes . Return lamb to wo and pour in sauce. Bring sauce to a low boil, then stir in a little cornstarch mixture to lightly thic en. Reduce heat to low and simmer f or 2 minutes. Turn out onto a heated platter or individual plates. Serve at onc e with steamed rice, noodles, or bread. Serves: 2 as an entree; 6 to 8 as part of an Oriental meal. MENU IDEAS: Easy dinner for 4 - Chinese Chili with Peppers (double recipe); On ion Bread (double recipe; coo before guests arrive, and reheat in oven); Steame d Corn with Chinese Herb Sauce; ice cream and coffee. Notes: This dish is excellent made with ground por , beef, or lamb, but not wi th ground veal, chic en, or tur ey. To simplify any stir-fry dish, substitute 3/4 pound ground meat (por , beef, or lamb) for the cubed or sliced meat or seafood. This shortens the preparation t ime but results in an equally good dish. From "Pacific Flavors, Oriental Recipes for a Contemporary Kitchen", Hugh Carpe nter, Stuart, Tabori and Chang, N.Y., 1988. ISBN 1-55670-333-3. Posted by Stephen Ceideberg; May 17 1993.
1/2 cup tablespoons tablespoons tablespoons tablespoon tablespoon tablespoon 1/2 teaspoons
-----SAUCE----Chic en stoc Dry sherry Hoisin sauce Oyster sauce Bean sauce Oriental sesame oil Distilled white vinegar Chinese chili sauce
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Chun y Chic en Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Poultry
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound Chic en breast meat -- cut bite-sized pieces 1 cup Onion -- chopped 1/2 cup Celery -- sliced 1/2 cup Carrots -- sliced 2 Cloves garlic -- minced 1 cup Fresh tomato salsa -- (see following recip 28 ounces Can tomatoes 28 ounces Can water 3 teaspoons Chili powder 1/2 teaspoon Cumin 1/3 Bag garbanzo beans (soa ed) 1 Green pepper -- chopped 4 Chic en boullion cubes <<<OR>>> 2 cans Chic en broth -- salt/pepper to taste Brown chic en, onions, garlic. Add all tomatoes, water, and beans and simmer 30 min. Add all other ingredients and simmer until beans and vegetables are tender.
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CHUNKY CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------E *****
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Chili
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This hearty dish is choc - full of beans and vegetables in a spicy tomato sauce . 2 med. onions, chopped 2 med. green peppers, chopped 2 ribs celery, sliced 3 carr ots, cut into thin slices 1 garlic clove, minced 1 tbsp. vegetable oil 1 (16 oz. ) can crushed tomatoes 1 (15 oz.) can red idney beans, drained 1 (8 oz.) can to mato sauce 2 tbsp. red wine vinegar 1 tbsp. brown sugar, firmly pac ed 1 tbsp. c hili powder 1 tsp. dried oregano 1 tsp. ground cumin 1 tsp. salt In large saucepa n, saute onions, peppers, celery, carrots and garlic in oil until soft, about 5 minutes. Stir in crushed tomatoes, idney beans, tomato sauce, vinegar, brown s ugar, chili powder, oregano, cumin and salt. Bring to a boil; cover and simmer 35 minutes to blend flavors. To serve, ladle into soup bowls. Ma es 6 servings. Per serving: 154 calories; 6 grams protein; 3 grams fat; 28 grams carbohydrate s; 1,011 milligrams sodium. Preparation: 15 minutes; Coo : 40 minutes; Ready to serve in about 1 hour. Could be made a day ahead because it's excellent the second day. Low in fat - G ood for dieting. - - - - - - - - - - - - - - - - - -
Chun y Beef Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups
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Meats
Chili Amount -------2 2 1/2 1/2 1 1 20 1 2 Measure -----------tablespoons pounds Ingredient -- Preparation Method -------------------------------Oil Beef chuc ; boneless -- cut " pieces Onion -- coarse chopped Green pepper -- chopped Garlic -- crushed Salt Tomatoes -- whole peeled 1/2 oz ea Tomato paste -- can Chili powder Dried oregano leaves Grushed red pepper -- to taste Shredded lettuce Shredded cheese Green onion -- sliced Cilantro leaves Blac beans -- rinsed drained Sour cream Avocado -- diced Jalapeno pepper -- sliced
cup cup milliliters teaspoon cans 14 6 ounces 3 tablespoons 1 teaspoon 1/2 teaspoon
Heat oil in large s illet of dutch oven over medium heat. Add beef, onion, green pepper and garlic; coo until beef is evenly browned, stirring occasionally. Pour off drippings. Sprin le salt over beef. Add tomatoes with juice, tomato pas te, 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. Ma es 8 cups - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Cincinnati 5 Way Chili Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Chili Amount -------2 2 6 1 6 1 2 4 1 1 1/2 2 1 1/2 6 Measure -----------tablespoons pounds large medium teaspoon teaspoons teaspoons teaspoon teaspoons teaspoons teaspoon teaspoon ounces Ingredient -- Preparation Method -------------------------------Butter Ground beef Bay leaves Onion -- finely chopped Garlic cloves -- finely chopped Cinnamon Allspice Vinegar Dried whole red pepper -- (crushed) Salt Pure ground red chile Ground cumin Dried oregano -- (preferably Mexican) Tomato paste
6 16
HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat. Add the meat to the s illet. Brea up any lumps with a for and coo , stirring occasionally, unt il 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. Brin g the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 h ours. Add the idney beans to the mixture 1/2 hour before serving. Place a small amount of the coo ed vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - -
CINCINNATI CHILI (L.A. TIMES) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chili Ground Beef Amount -------1 1/2 2 20 1 1 1 3 1 1/2 1 1 1/2 1/2 1/2 Measure -----------pounds medium milliliters can can quart tablespoons tablespoon teaspoon teaspoon teaspoon teaspoon teaspoon
Ingredient -- Preparation Method -------------------------------Ground beef Onions -- chopped Garlic -- minced (8 oz) tomato sauce (6 oz) tomato paste Water Chili powder Vinegar Blac pepper Bay leaf Ground cumin Marjoram Ground coriander Ground cardamom
ds Ground cinnamon Cayenne pepper 1 tb Sygar Salt Brown beef, onions and garlic in large heavy pot. Spoon off excess fat and grind mixture in food processor until meaty in consiste ncy. Return to pot. Add tomato sauce and paste, water, chili powder, vinegar, pepper, bay leaf, cumi n, marjoram, coriander, cardamom, cinnamon and cayenne, sugar and salt to taste. Bring to boil. Cover and simmer 1 to 2 hours or until thic , stirring occasiona lly. Serve alone or over coo ed spaghetti with shredded cheddar cheese and chopped on ions, if desired. Ma es 6 to 8 servings. Each of 6 servings contains about: 287 calories; 382 mg sodium; 64 mg cholestero l; 18 grams fat; 14 grams carbohydrates; 17 grams protein; 1.67 grams fiber. Presented by: Rose Rosti, L.A. Times, Culinary SOS
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Times
cups ounces 1/2 pound 1/2 cup 1 small
Water Kidney beans -- drained Vermicelli -- coo ed Cheddar cheese -- grated Onion -- finely chopped
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Cincinnati S yline Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili Amount -------2 1 2 1 1 1/2 1 1/2 1 1/2 3 1/4 1 1 2 1 1/2 Measure -----------pounds can teaspoon teaspoons teaspoons teaspoons cups teaspoon teaspoon teaspoons tablespoon teaspoon Ingredient -- Preparation Method -------------------------------Ground beef Tomato sauce (15 oz) Bay leaves Ground cinnamon Salt Vinegar Ground allspice Water Garlic power Onion -- chopped Worcestershire sauce Cumin Chili powder Crushed red pepper
Mix ground beef and water until soupy. Mix in other ingredients. Simmer, uncove red 3 hours. Stir occasionally. "Ma es 8 servings." Note: Top with grated Ched dar, onions, chili beans or use as sauce over noodles or spaghetti. From: Pat St oc ett Date: Mon, 10-1 - - - - - - - - - - - - - - - - - -
COMPANY CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------3 1/2 1 1/2 1 1 2 2 2 3 1 1/2 1 2 1 Measure -----------pounds cup cups cup Ingredient -- Preparation Method -------------------------------ground beef chopped green pepper chopped onion chopped celery (6 oz.) can tomato paste (20 oz.) cans tomatoes (20 oz.) cans Broo s Hot & Spicy Chili Bea garlic -- pressed leaves -- crushed cumin sugar salt oregano
cloves bay teaspoons tablespoon teaspoons teaspoon
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Brown beef, onion, celery and green pepper. Add remaining ingredients and coo slowly. Thin if needed with water or tomato juice. Ma es 4 to 5 quarts. About 12 servi ngs. - - - - - - - - - - - - - - - - - -
Coney Island Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- Coney Island Chili 3.00 T Oil 1.50 lb Ground round 2.00 ea 12 oz Heinz brown gravy 1.00 p (envelo pe) onion soup mix 2.00 cn 15 oz. red idney beans 1.00 T Chili powder 1.00 T Cu min powder 0.25 c Bottled Italian dressing 12.00 oz V-8 Juice 4.00 t Sugar (or 3 p ts. of Equal In 2-qt saucepan, heat 3 tablespoons oil on med-high & brown ground round in this, crumbling with for till pin color disappears and b eef is mashed to size of rice. Stir in Heinz brown gravy, onion soup mix, red idney beans, chili powder, cumin powder, italian dressing v-8 juice, sugar. Stir well and often - low heat till piping hot. Serves 4. Converted by MMCONV ve rs. 1.40 - - - - - - - - - - - - - - - - - -
Confetti Bean Chili Recipe By : SASSYJO Serving Size : 12 Preparation Time :0:00 Categories : Chili Amount -------1 2 2 3 1 1/2 1/2 1 1 2 3 15 Measure -----------large cans cloves tbsp tsp tsp lb lb cans cups oz. can
Ingredient -- Preparation Method -------------------------------onion -- chopped vegetable broth (can use more -- vegetables & water instead) Orig. recipe called -- for chic en broth garlic -- minced chili powder ground cumin dried oregano carrots -- sliced red potatoes -- cubed (14 1/2 oz each) diced tomatoes -- undrained OR diced fresh tomatoes blac beans -- rinsed/drained
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Beans
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1 1 1/2 1 1/2 1
teaspoon teaspoons teaspoons tablespoon
blac pepper parsley fla es papri a or more chili powder to taste
In a Dutch oven, simmer onion in broth for 5 minutes. Add next six ingredients: bring to a boil. Reduce heat. Cover, simmer 10 minutes. Add remaining ingredients. Cover simmer 20 minutes. - - - - - - - - - - - - - - - - - NOTES : Yield: 12 servings. Here's a recipe I am using today that ta es advantag e of canned beans and fresh vegetables. It came to me via my husband's boss, b ut originated with Kathleen Drott of Pineville, Louisiana. * Exported from MasterCoo II * COWPOKE CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------1 2/3 1 1 1 1 1 1 1/2 1/4 2 Measure -----------pound cup garlic Ingredient -- Preparation Method -------------------------------ground beef onion -- chopped clove -- minced (8 oz.) can tomato sauce (6 oz.) can tomato paste (10 3/4 oz.) can beef broth (15 oz.) can chili beans chili powder celery salt crushed oregano Dash of cumin Dash of crushed red pepper to 4 drops hot pepper sauce
teaspoon teaspoon teaspoon
Brown ground beef with onion and garlic; drain. Stir in remaining ingredients. Cover and simmer about 30 minutes, stirring occasionally. Ma es 6 cups. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * CROCK POT CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------2 1 1 1/2 2 1/4 1/2 Measure -----------pounds can teaspoons teaspoons cup teaspoon Ingredient -- Preparation Method -------------------------------ground chuc tomatoes or tomato sauce salt cumin chili powder blac pepper
15 oz. can 15 oz. can 2 1/2 cups
idney beans -- rinsed/drained garbanzo beans -- rinsed/drained water
1/4 teaspoon
garlic powder
Brown meat in s illet. Drain fat. Put in croc pot with other ingredients. Add water just to cover meat. Coo on low for about 4 hours. Stir in 1/4 cup c ornmeal. Add gradually so it won't ma e lumps. Coo about 10 more minutes. *If you need to leave coo ing as long as 8 hours, add a little more water. - - - - - - - - - - - - - - - - - -
CROCK POT CHILI Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Ground Por Holiday
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound Dry pinto or idney beans -- *OR* 2 16-oz cans 2 cans Tomatoes (14.5oz ea) 2 pounds Chuc ; browned -- * 2 Medium onions -- coarsely chopped -- ** 1 Green pepper -- chopped 2 Garlic cloves -- crushed 2 tablespoons Chili powder 1 teaspoon Pepper 1 teaspoon Cumin Salt to taste 4 1/2 cups Water * I buy extra lean and don't brown 1st. ** This wor s well with red. Stir this o nce, cover and coo on low for 10 to 12 hours or on high, for 5 to 6 hours. - - - - - - - - - - - - - - - - - -
CROCKPOT TEX MEX CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------1 2 3 1/2 1 1 1 1/2 Measure -----------pound cloves teaspoon cup cup cup Ingredient -- Preparation Method -------------------------------ground beef or por sausage garlic -- minced or 4 tsp. chili powder ground cumin (15 1/2 oz.) can red idney beans drained chopped celery chopped onion chopped green pepper
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Chili Regional
1 1 1 1
cup 1/4 teaspoon
(16 oz.) can tomatoes -- cut up 10 can Rotel tomatoes and chilies V8 juice or tomato juice (6 oz.) can tomato paste salt Shredded Cheddar cheese Sour cream
In s illet brown meat and garlic. Drain. Stir in chili powder and cumin; coo 2 minutes more. Meanwhile in 3 1/2-, 4, 5, 6 - quart croc ery coo er combine be ans, celery, onions, green pepper. Add undrained tomatoes, tomatoes and chilies , vegetable juice, tomato paste and salt. Stir in coo ed meat. Cover coo over low heat setting for 10-12 hours or on high 4-5 hours. Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili. Serves 4 to 6. (Hosterman) - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Croc pot Chili con Carne Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Beef Casseroles Amount -------4 3 2 2 4 3 1 1/2 1 1 1/2 1/2 1 1 4 Measure -----------pounds tablespoons cups tablespoons teaspoons teaspoon teaspoon teaspoon cup can can cans
American
Ingredient -- Preparation Method -------------------------------Ground beef Shortening Chopped onion Garlic cloves -- crushed Chili powder Beef bouillon cubes -- crushed Papri a Oregano Ground cumin Cayenne pepper Beef stoc Tomatoes -- 28 ozs. Tomato paste -- 8 oz. Red idney beans -- 1 lb cans
Heat shortening in s illet and brown beef, discard fat, Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and coo on low 810 hours; high 4-5 hours or auto 6-7 hours. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * CROCKPOT CHILI VERDE Recipe By :
Amount Measure -------- -----------1 1 4 1 4 1 7 2 2 2 1 1 tablespoon ounces pounds teaspoons teaspoons teaspoon teaspoon 1/2 cup
Ingredient -- Preparation Method -------------------------------Onion -- coarsely chopped Bell pepper, green -- coarsely Garlic clove -- minced Olive oil Green chile -- canned diced Jalape#o -- diced (opt) Tomatillo Por , lean -- trimmed & cubed Oregano Sage Cumin Red pepper fla es Beer
First, saute one onion and one green pepper, coarsely chopped, with three or fou r cloves of garlic, minced, in olive oil. Throw into the croc pot. Also throw i n a small can of diced green chiles. Depending on your propensity for spicy foo d, you may add from one to three jalapenos, sliced. Then, throw some tomatillos in the pot. How many? Well, when I got fresh ones in San Diego, I'd get seven o r eight. Peel off the hus and coarsely chop. Now that I've moved to Pittsburgh (don't as me why), I've had to use canned ones on occasion. How many? Well, I don't really remember, it was one medium sized can, I thin . Pay attention: I m ean tomatillos, not green tomatoes. The Frugal Gourmet substituted celery and t omatoes. I haven't forgiven him yet. Ta e about 2 pounds of lean por (I trim off all the excess fat I can), cubed, and brown in the pan that you sauteed the onion, etc. in. Into the pot. Now, t he seasoning mixture. I prefer to grind up in my mortar oregano, some dried red chile peppers, sage, and cumin seed. Perhaps also some blac pepper. I almost never put salt in anything, so I probably wouldn't here either, but you may want to. How much? Well, about 2 tsp each of the oregano and the sage. 1 tsp each o f the cumin seed and dried red peppers. Salt and pepper to taste. I probably will add a dash of beer (about 1/2 cup) fo r obscure reasons. This croc pots all day, or could be simmered for probably about 2 hours. Traditionally, this is served in bowls, with hot flour tortillas, salsa, and ci lantro. You can also have sour cream, grated cheese, olives, and pic led carrot s and jalapenos around. Of course, you wrap all this up in the tortillas, ma in g iller burritos.
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DAVE'S FIVE PEPPER HEART ATTACK CHILI
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I throw one twist into this, a g, I separate the meat from the uce the sauce in the pan. This burritos from being too soggy. nt to do.
technique that comes from carnitas. After coo in broth, crisp the meat under the broiler, and red adds a great texture to the meat, and eeps the This is not what the original requester would wa
Serving Size : 6 Preparation Time :0:00 Categories : Por
Croc pot
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------3 3 1 1 1 12 2 2 1 1 1/2 1 1 3 1 4 3 5 13 12 Measure Ingredient -- Preparation Method ------------ -------------------------------to 6 lbs. onions to 4 stal s celery bunch green onions bell pepper (green pepper to you Yan ees) (10 oz.) can green chilies -- peeled to 24 cloves garlic -- more or less (more i (28 oz.) cans Ro-Tel tomatoes quarts homemade chic en stoc or 6 (10 oz.) cans can beer (one for the coo too) tablespoon each blac pepper -- white pepper, cayenn to 1 c. Masa Harina (this is the flour the cup wine (whatever you drin ) heaping tbsp. coriander -- oregano & thyme heaping tbsp. cumin (Cuminos) to 2 tsp. liquid smo e pounds ground beef -- bris et or chuc roa pounds hot por sausage -- or Boston butt, cut teaspoons Delaunes season salt (if canned broth is u -----EQUIPMENT NEEDED:----to 16 qt. heavy stoc pot (gumbo pot) inch heavy fry pan (Magnalite chic en fryer) Food processor and the biggest wooden spoo
STEP 1: Peel and chop all the onions, put some oil in the stoc pot and get it hot, dump in all the onions and coo down slow and easy. STEP 2: Chop up celery, green onions, bell pepper and add to the pot as you f inish chopping each one. Keep stirring, don't let it burn or we'll have to star t over. Add chic en stoc and bring to a slow simmer. STEP 3: Ta e green chilies and all the garlic and put it through the food pro cessor until pureed. I repeat DO NOT SKIMP ON THE GARLIC. Put Ro-Tel tom atoes through the food processor and add to chili. STEP 4: Add beer (one for you and one for the pot), wine, coriander, oregano, thyme, cumin, and liquid smo e. Reduce heat to simmer.
STEP 6: Ta e all the different peppers and the salt, blend them all together and brown very slowly in the fry pan with enough of the beef and por drippings to ma e li e a roux (that's a thin paste to you Yan ees) brown 2 to 3 minutes at the most.
STEP 9: Coo over low slow fire for two to three hours stirring every 15 to 2
STEP as you tip of s just
8: Taste after one hour and add the rest of the paste to ma e it as hot li e. How do you tell if its hot enough?? If your mouth burns from the your tongue to your adams apple and your nose runs and your eyes water it right.
STEP 7: Add half of the above paste to the pot and coo
for one hour.
STEP 5: Brown por in large fryer, drain off all grease and add por Brown beef and do the same.
to pot.
0 minutes with the wooden spoon. STEP 10: One hour before chili is done, ta e the Masa Harina and add it y a couple of spoonfuls at a time, stirring constantly. This does several s: 1) It will tighten up the chili to a thic er consistency so if you li thin don't add too much (but it won't taste as good) and 2) It adds a very e flavor to the chili. slowl thing e it subtl
STEP 11: Now comes the most difficult part. You should allow the chili to co ol a while after coo ing. In fact if you can stand it you should let it cool in the refrigerator until the next day to give the seasonings time to age and ripe n. I told you this was the hard part. Serve with good fresh saltine crac ers or better yet the small round oyster or soup crac ers. You can also top it with some Monterey Jac cheese if you li e. But one word of caution, this is never to be served with BEANS in it, chili wit h BEANS ain't chili. Ma es 7 to 8 quarts or 28 to 32 (8 ounce) servings. Don't forget the ice cream for dessert! - - - - - - - - - - - - - - - - - -
DAVID'S DURANGO TEXAS CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------3 2 1 3 2 45 2 5 Measure -----------pounds cans can medium medium ounces pac s sha es Ingredient -- Preparation Method -------------------------------browned hamburger (28 oz.) each whole peeled tomatoes (46 oz.) tomato juice onions -- diced green bell peppers -- diced (approximately) calenti style chili beans Fran s buena vida chili powder Pinch of salt, pepper -- seasoned salt of red hot sauce
Brown hamburger. Cut up tomatoes into chun s. Mix burger and cut tomatoes, bea ns, juice, onions, peppers, powder, seasoning and sauce, simmer for 1 hour. (Ma ybe 15 minutes more until peppers and onions are soft.) Serve. Enjoy! - - - - - - - - - - - - - - - - - -
DAWN'S CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili
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can
Saute ground chuc . Drain off all grease. Add onions and garlic and coo gentl y until vegetables are tender. Add celery and green pepper and coo gently 15 m inutes more. Add 3 cans tomatoes. Brea up tomatoes with spoon. Turn up heat, as soon as it starts to boil, turn down to medium and simmer for a t least 30 minutes. Add red and white beans. Heat through over medium heat, th en turn low and remove lid. Simmer for at least another 30 minutes, longer is b etter. Yields 8 servings. We enjoy this with crisp carrot stic s and crusty round rolls. - - - - - - - - - - - - - - - - - -
DEADMAN'S CHILI* Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Veggie Chili
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 pounds Coarse ground beef chuc -- leaner the better 1 pound Coarsely chopped & boned Tur ey 3 cups Stewed chopped tomatos 1 1/2 cups Tomato paste 4 tablespoons Chili powder 6 each Whole Jalapeno peppers 1 1/2 teaspoons Cayenne fla es 1 1/2 teaspoons Salt 1 tablespoon Blac strap molasses 3 each Med. onions chopped 1/4 cup Green &/or red Bell pepper 2 ounces Tequila 6 each Cloves of garlic minced 12 ounces Beer (not Lite) 1/4 cup Masa harina 1 teaspoon Angostura Bitters 4 ounces Sour mash whis ey 3 each Bay leaves 4 tablespoons Ground cumin
Coo
meat, 1 clove of garlic and 1 onion together. Mix all other ingredients exc
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Ground Por
1 1
Amount -------2 2 4 4 1 1 3 1
Measure -----------pounds cups cloves stal s cup tablespoon
Ingredient -- Preparation Method -------------------------------ground chuc onion -- chopped garlic -- crushed celery -- chopped green pepper -- chopped (optional) chili powder (regular) (28 oz.) cans whole tomatoes or 2 cans who crushed tomatoes Salt & pepper (15 oz.) can idney beans (15 oz.) can white beans (Great Northerns)
ept, 1 Tbslpsn of cumin, together and pour over meat in a large pot. Bring slowl y to a boil & stir continously until boiling. Coo at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes s tirring several times. Lower heat again to simmer & coo for 1.5 -2 hours stirring frequently. Add rema ining cumin after coo ing for 1 hour. You may ma e this hotter by gashing the si des of the Jalapeno peppers & by adding more of them. This recipe when served ov er rice with fresh, piping hot cornbread is hard to beat! It is excellent when s erved over scrambled or fried eggs as well. Serves 6-8 persons. ORIGIN: Don Houston's Chili-Pot Circa 1983 - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Diet Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chili Amount -------1 2 2 2 3 1 1 1 1/2 1/2 5 12 Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoon Oil -- vegetable Onions -- finely chopped pounds Beef -- coarse grind tablespoons Red chile,hot -- ground tablespoons Red chile,mild -- ground Garlic clove teaspoon Oregano,dried -- pref. Mexican teaspoons Cumin teaspoon Salt Tomatoes -- coarsely chopped ounces Green chiles -- whole
1. Heat the oil in a medium-sized heavy saucepan over medium heat. Add the onion s and coo until they are translucent.~ 2. Combine the meat with the ground chil e, garlic, oregano, cumin, and salt. Add this meat-and-spice mixture to the pan. Brea up any lumps with a for and coo , stirring occasionally, about 15 minute s until the meat is evenly browned.~ 3. Add the tomatoes and green chiles with t heir liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 1 h our. Stir occasionally, adding water if necessary. Taste and adjust seasonings.~ 4. Allow to cool, then refrigerate. When fat has r isen and congealed, s im it off, than reheat chili.~ - - - - - - - - - - - - - - - - - -
DOC'S SECRET REMEDY CHILI Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup Coo ing oil
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3 6 1 1 1 1 11 1 1 2 1
pounds ounces can can can can tablespoons tablespoon teaspoon teaspoons tablespoon
Beef, boneless sirloin London broil OR tri-tip Stea -- cubed Bul por sausage (14 1/2 oz.) beef broth (8 oz.) tomato sauce (6 oz.) tomato coc tail Or bottle (12 oz.) beer Chili powder Onion powder Garlic powder Tabasco sauce Ground cumin Salt to taste
Heat oil in Dutch oven over medium heat. Coo beef in oil, stirring occasionally , until beef is brown. Coo sausage in small s illet, stirring frequently, until no longer pin ; drain. Stir por , 1 cup of the beef broth, the tomato sauce, th e tomato coc tail, 3/4 cup of the beer, 6 tablespoons of the chili powder, the o nion powder, garlic powder and 1 teaspoon of the pepper sauce into beef.(At this point feel free to drin the remaining 6 oz. of beer. After all, coo ing chili is hot wor .) Heat to boiling; reduce heat. Simmer uncovered about 1 1/2 hours, adding remaining beef broth for desired cons istancy. Coo until beef is for tender. Stir in rest of chili powder, pepper sa uce and cumin. Simmer uncovered 30 minutes. Salt to taste. FROM BETTY CROCKER INTERNATIONAL CHILI SOCIETY 1992 $25,000 WINNER. - - - - - - - - - - - - - - - - - -
Don's Venison Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Veggie Game Amount -------4 2 3 3 5 1/2 5 2 1 1/2 8 1/2 2 6 2 1/2 1
Measure Ingredient -- Preparation Method ------------ -------------------------------pounds Boneless -- cubed venison Jalapenos seeded & chopped tablespoons Bacon grease tablespoons Soy sauce tablespoons Fresh ground cumin cup Chopped green bell pepper Garlic cloves minced Onions chopped Cans of beer [*not lite] ounces Can tomato sauce teaspoon Cayenne pepper cups Stewed tomatos Jalapenos fresh & whole tablespoons Masa harina teaspoon Salt ounce Jac daniels whis ey
Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the Bell
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Chili
peppers in the bacon grease until the onions start to become transparent. Meanwhile bring the beer & whis ey to a boil and add the meat, seasonings, excep t for 1 Tblpsn of cumin, & the onions/peppers to the pot. Allow to boil for 5-7 minutes. Reduce the heat to medium then add the tomatos & tomato sauce. Stir occ assionally while continuing to coo for 30 minutes. reduce heat to simmer and co o for 1 hour. This is an original venison chili recipe that I had sworn never t o reveal ever to anyone. My daughter has as ed that I give it to you so I will d o so...with many 2nd. thoughts. Enjoy! Source: Don ? Formatted for Compu-Chef v2.01 by Jess Poling - - - - - - - - - - - - - - - - - -
Dynamite Chili with Beans Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount Measure -------- -----------by 1/2 cup 1 tablespoon 1 large 1/2 medium 1 2/3 pound 1/3 pound 16 ounces 2 tablespoons 1 1 2 teaspoon teaspoons 1/3 cup tablespoons
Ingredient -- Preparation Method -------------------------------S.Grabows i Soa ed pinto beans -- drained Oil or bacon drippings Sliced onion Chopped green pepper Minced garlic clove Boneless por cut into -- 1/2 inch cubes Stew meat cubed Can whole tomatoes Chili powder Diced Jalapeno pepper OR Serrano pepper 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 he at. Reduce heat and simmer until tender, about 1 hour. Heat oil in large s ille t over med-high heat. Add onion, green pepper, and garlic. Saute until tender. Transfer to Dutch Oven and set aside. Add por and beef to same s illet. 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 coo , uncovered, 30 min. Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thic en. Author un nown. Ta en from local bbs file. - - - - - - - - - - - - - - - - - -
East Texas Red Chili
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Ground Por
Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Meats Chili Amount -------2 2 2 1 1 4 1/2 1 28 28 3 6 1 Measure -----------tablespoons pounds teaspoon tablespoon tablespoons teaspoon teaspoon ounces ounces cups
Soups
Ingredient -- Preparation Method -------------------------------Oil Chili meat Large onions -- finely chopped Garlic powder Leaf oregano Papri a Cumin Salt Can of tomato sauce Can of whole tomatoes Water -- divided Dried ancho chili peppers -- s (4.5 oz) mil chocolate cand
Place oil in a 5 to 6 quart pan with meat and onions. Saute, stirring frequently. Add garlic powder, oregano, papri a, cumin, salt and tomato sauce. Chop the whole tomatoes into large pieces, then add to mixture. H eat 2 cups water to boiling and add ancho peppers. Stir occasionally, until pepp ers 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 MasterCoo II * EASY CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------2 1 1 1 1 1 Measure Ingredient -- Preparation Method ------------ -------------------------------cans idney beans (do not drain) (29 oz.) can stewed tomatoes pound hamburger onion -- cut up bell pepper -- cut pac age Chili-O seasoning
Saute onion and bell pepper for about 5 minutes. Add hamburger and brown. Add rest of ingredients. Coo about 30 minutes. - - - - - - - - - - - - - - - - - -
ELECTRONIC GOURMET'S CHILI
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Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chili Amount -------1/3 3 30 4 1 2 Measure -----------cup pounds milliliters Ingredient -- Preparation Method -------------------------------Olive Oil Lean Ground Stea Onions -- peel & finely chop Garlic -- peel & finely chop Salt Boiling Water Caraway Seeds Sesame Seeds Oregano Chili Powder Pitted Green Olives Kidney Beans (1 lb cans) (drained and well rinsed) Chop the stea into 1 inch c
cups teaspoon teaspoons 1/2 teaspoon 4 tablespoons 1 cup 2 cans 1
a time, turning to brown on all sides. Add the chopped onions and saute over med ium heat for 2 or 3 minutes then add the garlic. 2) Season with salt to taste. Add the boiling water, caraway and sesame seeds a nd oregano. Reduce heat, cover and simmer for 1 hour. 3) Gradually stir in the chili powder, testing frequently until you achieve the degree of flavour and hotness that suits you. Add olives, cover and simmer for another hour.
Toasted french bread, tortillas or corn bread go well with this and a crisp gre en salad. Hints: ===== Beer is the only drin that can stand up to the spiciness of the chili. Cool and freeze in containers. Serving day heat over low heat. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-11 20 - - - - - - - - - - - - - - - - - -
ENEIMAN'S TEXAS WHITE CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Chic en
Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------CHUCK OZBURN HBWK07A-----
4) Taste, and correct the seasoning then mix in
idney beans and heat through.
II *
Low-Fat
In a large ettle, combine beans, stoc , 1/2 the onions, garlic and salt; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are very tender, adding more chic en stoc as needed. Heat oil in s illet. Add remaining chopped onions and coo about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly. Coo 2 minutes more. Add s illet mixture to bean mixture. Portion chic en into 4 servin gs. For each serving, put chic en in bottom of bowl, spoon chili over top and sp rin le with grated cheese and sliced green onion. Ma es 4 servings. Posted on Prodigy by Chuc Ozburn - - - - - - - - - - - - - - - - - -
FARMER'S CHILI Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chili Amount -------1 1 4 1 1/2 1 2 2 2 1 2 1 1 1 1/2 1 1/2 1 Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoon Oil Can (13 3/4 oz) beef broth large Cloves garlic -- minced cups To 2 cups water large Spanish onion -- minced tablespoons Brown sugar medium Carrots -- chopped tablespoons Chili powder medium Zucchini -- chopped teaspoons Ground cumin Can (15 1/2 oz) red idney teaspoon Dried oregano -- beans; drained, rins teaspoon Salt -- coarsely chopped cup Bulgur wheat Can (28 oz) whole tomatoes cup Fresh or frozen corn ernels -- liquid reserved; tom Light sour cream or -- coarsely chopped low-fat yogurt Can (6 oz) low-salt Thin sliced green onions -- tomato paste Thin sliced cilantro leaves
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1 pound 1 1/2 quarts 1 1/2 medium 2 1 teaspoon 1 tablespoon 4 ounces 2 teaspoons 2 teaspoons 2 teaspoons 1 pinch 1 pinch 4 1/2 cup 4
White beans -- dried Chic en stoc Onions -- chopped Garlic cloves -- chopped Salt Vegetable oil Green chiles -- diced Ground cumin Dried oregano -- crushed Ground coriander Ground cloves Cayenne Boneless s inless chic en br Monterey jac cheese -- grated Green onions -- thinly sliced
Preparation time: 25 minutes. Coo ing time: 1 hour. Yield: 9 1/2 cups. 1. Heat oil in 3-quart non-aluminum saucepan over medium-high heat. Add garlic , onion, carrots and 1/2 cup of the zucchini. Coo , stirring often, until onion is softened, about 4 minutes. Add idney beans, tomatoes and their liquid, toma to paste, beef broth, 1 1/2 cups water, brown sugar, chili powder, cumin, oregan o and salt. Stir until combined. Simmer, covered, stirring occasionally, 40 minu tes. 2. Add remaining zucchini, bulgur wheat and corn ernels. Simmer 10 minutes mo re. Add remaining 1/2 cup water as necessary. Taste and adjust seasoning. Serve hot. Pass light sour cream or low-fat yogurt, sliced green onions and cila ntro leaves separately. Note: This is a highly flavorful, crunchy and substantial chili. As with most ch ilis, it's best made at least a day ahead so the flavors fully develop. Can be m ade up to 3 days ahead and refrigerated or frozen as long as 3 months. Reheat ge ntly, adjusting water and seasoning as needed. From the Chicago Tribune 10/3/93. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * FAST AND EASY CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beans Fast Food Amount -------1 2 2 3 1 1 1 1 Measure -----------large tablespoons can can cup teaspoon
Soy
Ingredient -- Preparation Method -------------------------------Onion -- chopped medium Water Hot peppers (or more to -- -taste), chopped fin Garlic cloves -- chopped fine Pinto or Kidney Beans (or 2 -- -cups coo ed beans) Tomato sauce (15 oz.) TVP Chili powder Salt to taste
Saute onion and peppers in water, and add garlic when nearly clear. Add beans, tomato sauce, TVP, and spices. Coo at low heat for 5 to 10 minutes until TVP i s soft. - - - - - - - - - - - - - - - - - -
FIRE AND ICE CHILI Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chili
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Drain pineapple, reserving syrup. Drain and chop tomatoes, reserving juice. In large bowl, combine reserved syrup, tomatoes and juice, tomato paste, green chi lies, 2 cloves garlic, 1 onion, bell pepper, chili powder, cumin, jalapeno chili es, and salt. Heat olive oil in Dutch oven until very hot. Brown por on all sides in batche s. (Don't overcrowd pot. Add just enough por to cover bottom.) With all brow ned por in pot, add remaining garlic and onion. Coo until onions is soft. Add tomato mixture to por mixture. Cover and simmer 3 hours, stirring occasionally. Add pineapple for the last 30 minutes of coo ing. Serve with condiments. Serves 8 to 10. *For more fire, add 2 tablespoons jalapeno chilies.
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Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chili Amount -------2 2 4 4 1 2 2 1 Measure -----------tablespoons pounds dashes tablespoons teaspoon cans can Ingredient -- Preparation Method -------------------------------Margarine Ground beef Worcestershire sauce Chili powder Sugar Onion -- chopped (#2 cans) Tomatoes (#300) Chili beans Salt and pepper to taste
Melt the margarine in a large s illet. Crumble and brown the beef, adding salt a nd pepper to taste. S im off excess fat. Add the worcestershire sauce, chili powder, sugar, onions a nd continue coo ing until onions are almost done. Chop the tomatoes and add them
Fire Alarm Chili From College Par
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Amount -------1 1 1 1 3 2 1 1/4 4 1 2 2 2
Measure -----------can can can can cloves medium green cup teaspoons tablespoon teaspoons tablespoons pounds
Ingredient -- Preparation Method -------------------------------(28 oz.) Dole pineapple chun s in syrup (28 oz.) whole tomatoes -- with juice (6 oz.) tomato paste (4 oz.) diced green chilies garlic -- pressed or minced size yellow onions -- chopped bell pepper -- seeded and chopped chili powder ground cumin died jalapeno chilies salt olive oil lean boneless por butt -- cut into 1 inch cube Condiments: small bowls of sliced green on cheddar cheese -- and dairy sour cream
along with the beans. Bring the mixutre to a boil then lower heat to simmer for about 1 hour before serving. - - - - - - - - - - - - - - - - - -
Firehouse Chili Recipe By : TJ Hill - Appetites Catered Serving Size : 8 Preparation Time :0:00 Categories : Beef Dishes Amount -------1/2 2 3 1/4 2 1 1/2 1/2 1 4 6 Measure -----------pound pounds tablespoons cup tablespoons tablespoon tablespoon teaspoon tablespoon cups cups
Ingredient -- Preparation Method -------------------------------beef suet ground round garlic -- minced hot chile powder hot papri a osher salt freshly ground white pepper cumin seed crushed red chiles water canned idney beans -- drained
Heat suet in a dutch oven, over a medium-low flame. Heat and stir until partial ly rendered and lightly browned. Add beef, garlic, chile powder, papri a, salt, pepper, cumin, and red pepper fla es. Heat and stir for 8-10 minuted to brown beef. Reduce heat, cover, and simmer for 2 hours. Add water, cover, and simmer for 90 minutes, stirring often add beans and simmer, uncovered, for 15-30 minut es. Serve hot. - - - - - - - - - - - - - - - - - -
FIREHOUSE SPECIAL CHILI** (JPKC26B) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Amount -------1 1/2 1 1 2 1 4 24 1 Measure Ingredient -- Preparation Method ------------ -------------------------------pounds ground round onion -- diced tablespoon oil cans cream of chic en soup -- (10 3 can mil ounces green chiles -- diced corn tortillas pound cheddar cheese -- shredded
Brown beef and onion in oil, stirring to crumble meat. Combine soup and mil in saucepan and coo , stirring, over medium heat until smo oth. Then add chiles. Cut torillas in 1 inch squares and ma e 1 layer in ba in
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Rice And Bean Dishes
g dish using half of squares. Spread with layer of half of coo ed meat, then wit h half of soup mixture and half of cheese. Repeat layers. Ba e at 325F 20 to 30 min. FROM: ANN LOFTIN (JPKC26B) - - - - - - - - - - - - - - - - - -
First Alert Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups Amount Measure -------- -----------1/4 4 1 2 4 1
tablespoon 1/2 tablespoon 1 1/2 tablespoons 1 tablespoon 1 tablespoon 1 tablespoon 1 12
Ingredient -- Preparation Method -------------------------------OLIVE OIL;DIVIDED -- CUP ONION;CHOPPED -- LARGE RED PEPPER;CHOPPED -- MED GARLIC;MINCED -- CLOVE STALK CELERY;COARSE CHOPPED GROUND BEEF;*SEE NOTE* -- LBS OREGANO RED PEPPER -- GROUND CUMIN PAPRIKA CHILI POWDER CELERY SEED ITALIAN PLUM TOMATO -- * SEE NO 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 ON IONS, RED PEPPER, GARLIC AND CELERY FOR 5 MINUTES, STIRRING. IN A LARGE, HEAVY P OT, HEAT THE REMAINING 1/8 CUP OF OIL AND BROWN THE MEAT, STIRRING TO BREAK UP T HE 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 SEED S, 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 BO TTOM 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 MasterCoo II * FOURBY CHILI (BLACK BEANS BEER & BROCCOLI) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
II *
Chili
2 2 2 3 3 5 1 1 2 2 1 1
cans
medium
* or more, to taste Rinse the blac beans, pic out any pebbles; then water and let soa overnight. Then pour off the soa ing water, add 1 stout, and add fresh water to cover the beans plus about 1". Bring to a boil, then reduce to a simmer. Cover partway (it will boil lly covered) and let coo for 1 1/2 hours, stirring occasionally. Add eccessary.
Heat olive oil in a pan over medium heat. Add the garlic, onions, and all chil i peppers. Saute a few minutes until soft, then add to the beans. Add the vineg ar and spices and the diced tomatoes; simmer for another half hour, stirring. A s the liquid from the tomatoes boils off, start adding stout from the second bot tle. About half of this bottle is reserved for the coo . Add the corn and the peanut butter, simmer for another hour or so, eeping it m oist enough (with stout and/or water) so that it doesn't crust over. Stir occassionally. Best if you let it sit overnight, and reheat it for dinner the next day. To serve: cut the florets off of the broccoli, and steam until done (but crisp) . I ususally do this in the microwave. Serve the chili with a sprin le of chop ped onions and grated cheddar cheese on top (for vegan, omit cheese or use tofu cheese). The broccoli can either be stirred in at the last minute, pressed on t op of the chili for nice presentation, or placed along side it. Serve with span ish rice (follows) and with warmed corn tortillas! From: narad@nudibranch.asd.s gi.com (Chuc Narad). rfvc Digest V94 Issue #168 Aug. 12, 1994. Formatted by Su e Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. - - - - - - - - - - - - - - - - - -
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tablespoons tablespoons teaspoon tablespoon 1/2 teaspoon 1 teaspoon 1/4 cup 1 teaspoon 1 tablespoon 2
cup
2 2
cups
Dried blac beans Bottles stout (Guiness Extra Or Watney's Cream) -- or San Miguel Dar beer. Diced tomatoes (or fresh Equivalent) 6-ounce cans tomato paste Long (mild) chili peppers Seeded and diced* Jalapeno chili peppers Seeded and diced* Serrano chili peppers Seeded and diced* Cloves garlic -- minced Onion -- chopped Whole ernel corn (frozen or Fresh) White vinegar Chili powder Cumin Oregano Blac pepper Crushed red peppers* Peanut butter (no -- really!) Salt Olive oil Heads broccoli cover with bottle of over if fu water if n
Gates of Hell Chili Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Beef Amount -------4 5 2 2 4 Measure -----------tablespoons pounds pounds Ingredient -- Preparation Method -------------------------------Olive oil Boneless chuc (lean) Por butt (lean) * Med. onions -- coarsly chopped Cloves garlic** -- minced Salt to taste Blac pepper Beer (not lite) Tomato sauce Stewed/chopped tomatoes Green bell pepper -- chopped Allspice Fresh ground cumin Chili powder Soy sauce Whis ey Dried chili peppers Tabasco sauce Tomato paste Masa harina
*Note: The original recipe called for 2 to 2-1/2 lbs of por . ** Additional garl ic may be used also; originally: 4 to 6 cloves. Heat the olive oil in a heavy s illet. Cube the meats into 1/4 inch cubes and coo in the olive oil with the oni ons, the garlic, salt & blac pepper. In a large stoc pot bring the beer to a b oil. Add the meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tbls pns cumin, chili powder, soy sauce, & whis ey. Reduce heat to medium and coo for 10 minutes. Add the dried peppers, Tabasco sa uce, tomato paste, & salt as desired. At this point stir in the masa harina slow ly and coo a bit. Cover after stirring well and coo for 1 hour, stirring every 10 minutes. Add the remaining cumin & coo for 1 minute. Serve hot! This recipe ma es enough for 12-20 people depending upon their appetites. It is delicious s erved over white rice or just by itself. - - - - - - - - - - - - - - - - - -
GOURMET CHILI Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef Amount -------1 1/2 2 1/2 1 Measure -----------cups quarts pound large
Ingredient -- Preparation Method -------------------------------Dry pinto beans* Water Ground pure beef suet Sweet onion -- finely chopped
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Chili
1 teaspoon 12 ounces 1 quart 4 cups 1 1 teaspoon 4 tablespoons 2 1/2 tablespoons 1 ounce 2 ounces 1/4 cup 1 tablespoon 1/2 cup 1/3 cup
1 2 4 1
teaspoon tablespoons ounces cup
* = Can substitute 2 - 15 1/2 oz. cans each, pinto beans and 2 quarts water. Soa dry beans in water to cover overnight; drain. Add 2 quarts water; simmer, covered, for 1 1/2 to 2 hours or until done. Drain, reserving 1 cup of coo ing liquid; set aside. In large 3 quart Dutch oven or hea vy ettle, melt suet. Add onion; saute over medium heat until transparent. Add meat and brown, stirring often. Drain all but 2 Tbsp. of drippings; add seasoni ngs, cocoa and chilies. Cover; simmer for 1 1/2 hours, stirring often. Add tom ato juice to eep chili to a medium consistency. If a thinner chili is desired, use reserved bean juice. To serve, add warm pinto beans to chili or serve as a s ide dish. Add a dollop of sour cream on each bowl. This is a spicy, meaty chil i. Yields: 2 quarts From: "Prize-Winning Beef" Recipe Boo let. Posted on Prodigy by Debbie Carlson. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * GRANDMA'S TEXAS CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------2 1 1 1 1 1 Measure Ingredient -- Preparation Method ------------ -------------------------------pounds lean chili meat onion -- chopped garlic clove -- chopped Salt & pepper to taste tablespoon oregano tablespoon flour Chili pepper or powder small can tomato paste
1. Brown the meat with the onion and garlic. 2. Add the chili seasonings, salt and pepper, oregano during the browning. Add enough chili seasoning until you thin it's spicy enough. 3. Add flour to thic en after the meat is brown. 4. Add tomato paste to meat after it's brown.
2 6 8 8 1 1 6
pounds tablespoons teaspoons teaspoons teaspoon teaspoon
Lean beef -- coarse ground or 1/4 Chili powder or to taste Cumin powder or 1 1/2 tbsp. Papri a White pepper Salt or to taste Cloves garlic -- crushed or 2 Powder Cayenne pepper or to taste Unsweetened cocoa powder Can chopped green chilies Tomato juice -- optional Sour cream
5. Add enough water to ma e it soupy. 6. Let simmer on the stove over low to medium heat to let the flavor become en hanced. Real Texas chili does not have beans but if you li e beans you may add them whe n the water is added. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Grandmas Ohio Farm Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups Amount -------3 4 1 1 1 3 2 3 3 1 Measure -----------cans cans pound pound cans tablespoons teaspoons teaspoon
Beef
Ingredient -- Preparation Method -------------------------------Tomato soup Water Hamburger Hot sausage Large onion (minced) Kidney or chili beans Cumin Bay leaves Tabasco Salt
Brown hamburger & sausage, drain off grease, then dump it all in a big pot, brin g it to a boil, then simmer for 45 minutes. Serve over a scoop of mashed potatoes in a large bowl. Tom & Gail Heffner reposted on the Coo ing Echo by Bud Cloyd - - - - - - - - - - - - - - - - - -
Granny's Country Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Veggie Chili Amount -------8 1 3 2 1 2 Measure -----------ounces pound cans cups tablespoon tablespoons
Ingredient -- Preparation Method -------------------------------Dried blac eyed peas Sausage Tomatoes Water Blac pepper Garlic salt
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Regional
tablespoons
Chili powder
Cover the blac eyed peas in water and soa overnight. Drain peas. Saute sausage meat until done. Add tomatoes, water, spices. Simmer o ne hour. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annua l Coo boo , November 16, 1990 and was submitted by Ms. Edith King of Blac shear, Georgia. - - - - - - - - - - - - - - - - - -
GREEN CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------2 1/2 16 2 2 1 Measure -----------pounds teaspoon ounces tablespoons teaspoon Ingredient -- Preparation Method -------------------------------por -- chops or roast minced garlic can tomatoes flour (14 oz.) cans green chilies Mrs. Dash
Cover por with water and coo until done. Cool and shred por , saving broth. When cool, degrease. In blender mix flour, garlic, tomatoes and Mrs. Dash. Ble nd and add 2 cups broth in which por was coo ed. If not enough broth, add wate r to ma e 2 cups. Add shredded por and simmer at least one hour. Serve with w arm tortillas. - - - - - - - - - - - - - - - - - -
H&L SPEAKEASY CHILI Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Chili Amount -------5 16 16 2 1 3 3 1 1 large large Measure -----------pounds ounces ounces tablespoon large Ingredient -- Preparation Method -------------------------------Ground round Can -- dar red idney bean Can -- light red idney bea (16 oz) cans small red beans Vegetable oil Green peppers -- cored and Chopped Jalapeno peppers -- cored and Chopped Red onion -- chopped Spanish onion -- chopped
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1 8 4 3
large
White or yellow onion Chopped (8-10!) cloves garlic Finely chopped (28-32 oz.) cans whole Tomatoes (64 oz) cans of tomato juice Chili powder to taste Salt and pepper
Brea up and coo meat in large frying pan until browned and crumbly. Drain thoroughly. Season with salt, pepper, and at least 1 tablespoon of chili powder. Set aside. Saute green peppers, jalapenos, onions, and garlic in oil until limp. Quarter the whole tomatoes and dump with juice from pan into a large pot. Add hamburger, sauteed vegetables, and beans to pot. Add tomato juice until chi li is soupy, not too thic . Season with chili powder to taste. Simmer for 90 minutes, stirring frequently to prevent scorching. Leftover chili can be frozen. - - - - - - - - - - - - - - - - - -
Half-Hour Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Chili Amount -------1 3 1 1 2 3 1 1 1 1 2 1/3 1/2 1/3 1/4
Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoon Vegetable oil Onions -- chopped Carrot -- chopped tablespoon Minced jalapeno peppers Cloves garlic -- minced teaspoons Chili powder teaspoon Ground cumin 28-oz. can tomatoes* -- choppe 14-oz. can tomatoes* -- choppe teaspoon Brown sugar 15-oz. cans red idney beans cup Fine-or medium-grain bulgur cup Ow-fat yogurt cup Hopped scallions cup Hopped fresh cilantro or par
In a Dutch oven or a large saucepan, heat oil over medium heat. Add onions, carr ots, jalapenos, garlic, chili powder and cumin. Saute for 5 to 7 minutes, or unt il the onions and carrots are soft. Add tomatoes with their juice and the sugar; coo 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 thc ened. Serve with yogurt, scallions and cilantro or parsley on the side. Serves 4. *with their ju ice +drained and rinsed - - - - - - - - - - - - - - - - - -
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Low Cal
Hearty Meatless Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Soups Chili Amount -------1 4 16 16 14 1/2 1 1 1 2 1 1/4
Measure Ingredient -- Preparation Method ------------ -------------------------------Env. Soup Mix * cups Water ounces (1 can) Chic Peas ** ounces (1 can) Red Kidney Beans *** ounces (1 can) Tomatoes **** cup Lentils -- Rinsed & Drained Large Stal Celery ***** tablespoon Chili Powder teaspoons Ground Cumin Med. Clove Garlic Fine Chop teaspoon Crushed Red Pepper
* One of the following soup mixes can be used. Onion, Onion-Mushroom, Beefy Mushroom. ** Use either chic peas or garbanzos, ri nsed and drained. *** Rinse and drain the Kidney beans. **** Tomatoes should be whole peeled tomatoes UNdrained and chopped. ***** Celery stal should be coarse ly chopped. In large saucepan or stoc pot, combine all ingredients. Bring to a b oil, then simmer, covered, stirring occasionally, 20 minutes or until lentils ar e almost tender. Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorded and lentils are tender. Serve, if desired, over hot coo ed brown or white rice and top with shredded cheddar chee se. Ma es about 4 (2 cup) servings. - - - - - - - - - - - - - - - - - -
HOOSIER CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------2 2 3/4 1/2 3 1 1/4 1 3 2 1 1 Measure -----------pounds cups cup cup garlic teaspoon teaspoon tablespoon tablespoons cans can can Ingredient -- Preparation Method -------------------------------extra-lean ground beef chopped onion chopped celery chopped green pepper cloves -- minced salt (optional) pepper brown sugar chili powder (16 oz. each) stewed tomatoes (46 oz.) tomato juice (10 1/2 oz.) beef broth
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Main Dish
In large Dutch oven or soup ettle, brown beef until no longer pin (drain fat i f desired). Add onion, celery, green pepper and garlic. Continue coo ing until vegetables are tender. Add all remaining ingredients except last two, bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours, adding macaroni for las t half hour of coo ing time. Stir in beans and heat through. Yield: 12 serving s (about 4 1/2 quarts). - - - - - - - - - - - - - - - - - -
Hot Red Chili Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Meats Chili Amount -------20 4 1 1 5 1 1
Measure Ingredient -- Preparation Method ------------ -------------------------------chili peppers -- dried pounds ground beef -- coarsely ground teaspoon Oil medium onion -- chopped garlic clove -- minced teaspoon Oregano teaspoon cumin powder Salt and pepper to taste 10 ounces tomato sauce 3/4 cup Water 2 1/2 tablespoons corn flour
Remove stems and seeds from chili pods. Wash and put into a large pan and cover with water. Simmer until tender. Drain. Place peppers in food processor and pure e. 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 brin g to a boil. Reduce heat and simmer for 3 to 4 hours. More water may be added during coo ing. When almost done, thic en with flour/wat er paste. - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 620 0 0 0 0 0 0 * Exported from MasterCoo II * Indiana Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Ground Por
Chili
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Soups No Bean
1/2 cup can
uncoo ed elbow macaroni (15 oz.) idney beans -- rinsed & drained
2 1 2
pounds
Hamburger (32 oz.) can tomato juice (30 oz.) cans or 4 (15 1/2 -- oz.) cans chili bean powder to taste -- Diced onion to taste
Preparation : Brown hamburger in s illet with onions. Drain grease and add to pot of tomato juice, beans and chili powder. Simmer cove red for about 30 to 45 minutes. Serve topped with chun s of colby or colby-Jac cheese to melt in, for extra flavor. From: Tracy Schell Date: Tue, 01-0 - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * JAMES BEARD'S CHILI Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chili Amount -------1 1 6 3 1/4 2 1 2 5 1/2 1 1 1/2 2 Measure -----------tablespoon tablespoon pounds cup teaspoons teaspoon ounces cup teaspoon teaspoon
Veggie
Ingredient -- Preparation Method -------------------------------Vegetable oil Butter Onions -- halved and sliced Ground beef (1.5 g) Chili powder Dried oregano Cumin 28oz cans tomatoes -- undrained Can tomato paste Beer Salt Hot pepper sauce 12oz cans corn -- drained Pepper
In large sause pan or Dutch oven heat oil and butter over medium heat; coo onio ns, stirring occasionally, about 10 minutes until tender, but not brown. Add bee f and coo , stirring to brea up, until no longer pin . Drain off fat. Stir in chili powder, oregano and cumin; mix well. Add tomatoes, brea ing up; tomatoe paste, beer, salt, and hot pepper sauce. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes. Add corn; simmer 10 minutes longer or until thic ened. Taste; adjust seasonings with salt, pepper, and hot pepper sauce. Ma es about 10 servings. - - - - - - - - - - - - - - - - - -
Jay's Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Meats Chili
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Main Dish
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. - - - - - - - - - - - - - - - - - -
Last Minute Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pac age 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 pac age using ground beef, water and tomato sauce. To serve, spoon into individual serving bowls and top with sour cream, cheese an d peppers. - - - - - - - - - - - - - - - - - -
Lewis and Clar 's White Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Chili
Amount -------2 1 1 2 2 4 2 1 1 1/4 1 3/4 1 1/2 1
Measure Ingredient -- Preparation Method ------------ -------------------------------Onions;med -- finely chopped * Green bell pepper -- f/chopped* Celery stal -- finely chopped* Garlic cloves -- minced * teaspoons Oil pounds Lean ground beef Stewed tomatoes -- 14 1/2oz cns Tomato sauce -- 15-oz can Tomato paste -- 6-oz can cup Green chili salsa Jalapeno -- finely chopped cup Chili powder 4-oz can diced green chilies cup Water teaspoon Salt
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Poultry
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds Great Northern beans -- canned
x Sour cream x Canned jalapenos; chopped Place chic en in large sauce pan. Ad d cold water to cover and bring to simmer. Coo until tender, approximately 15 t o 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 chic en, beans, stoc and 12 oz cheese; let simmer for 15 minutes. Laddle in to large bowls and top with 1 oz chese. Serve with a side of sour cream and chop ped jalapeno peppers. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Lo Cal Chili Con Carne Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Low Cal Chili Amount -------2 16 8 4 1 2 1 Measure -----------cups ounces ounces ounces teaspoon teaspoons
Main Dish
Ingredient -- Preparation Method -------------------------------Tomato sauce Beans -- coo ed Ground beef -- coo ed Onion -- chopped Salt Chili powder Bay leaf
Combine ingredients in a med. covered saucepan and simmer, covered, for 30 minut es. Freezes well. - - - - - - - - - - - - - - - - - -
MALE CHAUVINIST CHILI Recipe By :
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pounds tablespoon milliliters medium teaspoons 1/8 teaspoon 1/4 teaspoon 1 teaspoon 8 ounces 4 cups 20 ounces
2 1 40 2 2
chic en breasts without s in -- boned Olive oil Garlic -- minced Onions -- chopped Ground cumin Ground cloves Cayenne pepper Ground oregano chili peppers, canned -- chopped Chic en broth Monterey Jac cheese -- grated
Serving Size : 6 Preparation Time :0:00 Categories : Croc pot Chili
Beef
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------HARGRAVE-BSXB89B 1/2 pound Hot Italian lin sausage -- cut into 1-inch piec 1/2 pound Ground chuc 2 medium Onions -- chopped 1 small Green pepper; seed -- chop 20 milliliters Garlic -- minced 1 Jalapeno pepper; seed -- chop 2 teaspoons Worcestershire sauce 2 teaspoons Chili powder 1/2 teaspoon Dry mustard 1/4 teaspoon Freshly ground pepper 2 cans (14-16 oz each) Italian -- style tomatoes 1 can (16 oz) pinto beans -- drain 1 can (16 oz) garbanzos or idney -- beans; drain In large s illet, brown bacon pieces until crisp. Remove from s illet; drain well. Brown sausage and ground chuc with onions ove r medium heat; drain and add to croc pot. Add bacon and remaining ingredients; stir well. Cover and coo on low setting for 8 to 14 hours. Taste for seasoning. Formatted by Waldine Van Geffen VGHC42A - - - - - - - - - - - - - - - - - -
MARIANNE'S CHILI Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Croc pot Chili
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound Hamburger; coo ed, drained -- & chopped into small 1 pound Lingui#a; sliced thin -- coo ed, & drained 1 Onion -- chopped 1 Green pepper -- chopped 1 cup Carrot; sliced -- not coo ed 2 cups Potatoes; sliced -- not
Add all ingredients to croc . Cover with sauce. Coo 3-5 hours on high or 5-7 ho urs on low. In this recipe lingui#am a Portuguese sausage, is used. It's delicious in chil i or on pizza. - - - - - - - - - - - - - - - - - -
1 16
can ounces
Dar idney beans Tomato sauce
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Sausage
Martin's Tur ey Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef Amount -------1 3 1 4 4 3 1 1 1/2 4 1/2 1 Measure -----------cup tablespoons medium small cup tablespoons teaspoon teaspoon Ingredient -- Preparation Method -------------------------------Blac beans Olive oil Tur ey breast (half breast) -- s inned Yellow onions -- chopped Cloves garlic -- minced Ribs celery -- sliced Green pepper -- chopped 28-oz can crushed tomatoes Water Chili powder Cayenne pepper Whole cumin seed
Top with shredded sharp cheddar cheese and sour cream OR chopped ripe avocado 1 . Soa the beans overnight in water to cover generously. Drain and rinse brief ly. 2. Heat the oil in a large, heavy bottom pot over medium high heat. When hot, brown the tur ey breast well on all sides. Remove and set aside. 3. Add the onions, garlic, celery, and green pepper. Saute, stirring frequent ly, until the vegetables are soft, 5-7 minutes. 4. Add the beans, tomatoes, water, chili powder, cayenne, and the tur ey breas t. Heat until the pot starts bubbling, then reduce heat to a slow simmer, parti ally cover, and simmer for 1 1/2 hour. Stir occasionally, watching carefully th at the bottom does not start to stic . 5. Remove the tur ey breast, remove the bone, and coarsely shred the meat with two for s (hold the meat with one for , tear with the grain with the other.) Re turn the meat to the pot. 6. Heat a heavy bottom s illet over low heat. Add the whole cumin seed and to ast 2-3 minutes, sha ing the pan occasionally, until lightly brown and aromatic. Remove from heat. Coarsely crush the cumin in a mortar and pestle or with a r olling pin. Add to the pot. 7. Coo an additional one hour, or until the beans are tender. 8. For the traditional approach, top with the cheese and sour cream; for the m odern/healthy approach, top with the avocado. - - - - - - - - - - - - - - - - - -
Mayan Chili Recipe By :
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Serving Size : 6 Preparation Time :0:00 Categories : Beef Amount -------1 1/2 1 4 1 1/2 1 15 1/4 6 1 16 8 Measure -----------pounds medium ounces tablespoons teaspoon ounces cup ounces cup ounces ounces Ingredient -- Preparation Method -------------------------------Beef -- coarsely ground Green bell pepper -- diced Green chiles -- drained & dice Chili powder Garlic salt Tomato sauce Tequila -- optional Tomato paste Water Kidney beans, canned -- undrai Sweet corn -- undrained
In large heavy ettle or saucepan brown meat. Pour off drippings. Add green pepper, green chilis, chili powder, salt, tomato sauce, tequila, tomat o paste and water, sitting to mix well.coo over low heat, stirring occasionally , 30 minutes. Add idney beans and corn. Continue coo ing for 5 minutes, or until beans and corn are heated through. Serves 6. - - - - - - - - - - - - - - - - - -
Meatless Chili Recipe By : Produce for Better Health Foundation and 5 a Day Serving Size : 18 Preparation Time :0:00 Categories : Bean Dishes Rice Dishes Amount -------1 4 3 8 6 1/4 1 1/4 1 3 1 10 3 Measure -----------cup cups cups cups cup cup tablespoon teaspoons teaspoon cups cups Ingredient -- Preparation Method -------------------------------celery -- chopped onion -- chopped garlic clove -- chopped canned tomatoes -- unsalted coo ed idney beans fresh parsley -- chopped unsalted tomato paste vegetable oil chili powder -- to taste blac pepper water brown rice -- uncoo ed
Recipe can be halved and made in electric stoc pot. Freezes well. Combine all i ngredients except rice in 8-quart stoc pot. Bring to a boil. Reduce to medium heat and coo partially covered for 3 to 3-1/3 hours stirring occasionally. Mean while, coo rice in 3-quart saucepan according to pac age directions. Set aside . To serve, place 1/2 cup rice in bowl and top with 1-1/2 cups chili. Note: Fresh or frozen tomatoes may be used in place of the canned. - - - - - - - - - - - - - - - - - -
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MEXICAN RED CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------1 3 1/2 1/2 1 3/4 2/3 1 3 1 3 1 1 1 2 1/2 1 1 2 1/4 3/4 1/2 1/2 Measure -----------pound large pound pound cup cup cup can tablespoons teaspoon large cup can can cans teaspoon tablespoon teaspoon tablespoons teaspoon teaspoon teaspoon teaspoon Ingredient -- Preparation Method -------------------------------hamburger meat (lean) jalapenos (seeded and chopped) hot sausage stew meat chopped onion chopped bell pepper chopped celery New Orleans idney beans chili powder salt cloves garlic -- minced French onion soup chopped green chilies tomatoes tomato sauce sugar cayenne oregano jalapeno juice garlic powder Tabasco sauce cumin onion powder
Marinate stew meat with jalapeno juice, onion powder and garlic powder. Refrigerate 24 hours. Brown hamburger meat with onion and garlic and bell peppe r and cumin. Brown sausage; remove brown stew meat. Mix all meat. Add soup, tomato sauce, tomatoes and beans (drained). Add jalapenos, chili powd er, cayenne, oregano, celery and chili peppers, salt, sugar, Tabasco. Coo at medium heat 2 hours.
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MEXICAN CHILI Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili Croc pot Beef Amount -------1 15 1/2 15 1/2 Measure -----------pound ounces ounces
Ingredient -- Preparation Method -------------------------------Ground beef Chili beans -- hot and spicy Chili beans -- hot
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Mexican Main Dish
28 ounces 1 1/2 cups 1 cup 1/2 cup 4 ounces 2 tablespoons 1 1 teaspoon 1 teaspoon 1/2 teaspoon 1
Tomatoes -- cut up Celery -- chopped Onion -- chopped Pepper, green -- chopped Chili peppers; drained -- seeded and chopped Sugar Bay leaf Salt Marjoram, dried -- crushed Garlic powder Pepper
In croc pot combine beans, undrained tomatoes, celery, onion, tomato paste, gree n pepper, green chilies, sugar, bay leaf, salt, marjoram, garlic powder and pepp er. In s illet brown ground beef; drain and stir into tomato mixture. Coo on l ow for 8 to 10 hours. S im off excess fat. Remov bay leaf; stir before serving. Posted by: Jo Merrill (ECGJ65B) - Prodigy. Reposted on GEnie's Food & Wine RT by D.CARLSON [DEBBIE] on 10/26/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GE nie; 72772,2247/CIS; SWOODWARD/NVN) - - - - - - - - - - - - - - - - - -
Midwestern Chili Recipe By : Shareware Recipes Imported from MasterCoo Serving Size : 10 Preparation Time :0:00 Categories : Hamburger Dishes Bean Dishes Amount -------4 3 1/4 1 2 2 1/4 1 3 2 3 1/8 Measure Ingredient -- Preparation Method ------------ -------------------------------yellow onion -- peeled & coarsely ch garlic clove -- peeled and crushed cup olive oil -- or other coo ing oil teaspoon oregano bay leaf -- crumbled pounds ground beef cup chili powder 12 oz. can tomato -- do not drain 20 oz. cans red idney beans -- do not drain teaspoons salt tablespoons cider vinegar teaspoon crushed red hot pepper -- or more to taste
SAUTE ONIONS AND GARLIC in the oil in a large, heavy ettle over moderate heat, stirring occasionally, 10 minutes until golden. Add oregano, bay leaves and be ef and saute, brea ing up meat, 10 minutes until beef is no longer pin . Add 2 tablespoons chili powder, tomatoes, 2 cans idney beans and simmer, uncovered, o ver low heat, stirring occasionally, 1 1/2 hours. Add remaining chili powder an d idney beans along with salt, vinegar and red peppers. Simmer, stirring now a nd then, 15 minutes longer. Serve hot, or cool and freeze for future use. Ma e s 10 to 12 Servings - - - - - - - - - - - - - - - - - -
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Mom's Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Spice Mix Amount -------500 2 500 250 200 4 1 30 15
Measure Ingredient -- Preparation Method ------------ -------------------------------grams Ground beef Large yellow onions -- chopped grams Kidney beans grams Tomato paste milliliters Water Cloves garlic (or more to ta Bay leaf milliliters Ketchup milliliters Chili powder (or more to tas
Recipe by: Ed Gould mt Xinu, 2910 Seventh St., Ber e 1. Brown the meat and onions, separately if desired. 2. In a large, heavy pot, combine the meat and onions, and the other ingre 3. Simmer .I "at least" one hour. Six or more hours is better. 4. Stir in the chili powder. Author's Notes: This chili won't win any awards in Texas, but it's a nice, mild, flavor I usual ly use more garlic - the cloves can be left whole, and will beco Difficulty : easy. Precision : approximate measurement OK. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Mom's Fast Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Easy Amount -------1 1 1/2 1 2 1/2 28 15 6 Measure -----------pound medium teaspoon tablespoon teaspoons ounces ounces ounces
Chili
Ingredient -- Preparation Method -------------------------------Ground beef Onion -- chopped Garlic powder Chili powder Ground cumin Crushed tomatoes with added Puree idney beans, canned Tomato paste
Directions: 1. In a large 4 qt dutch oven or large saucepan, coo beef and onion over medium-high heat, stirring often to brea up meat, until lightly browned, 5 to 10 minutes. Drain off any excess fat. 2. Stir in all remaining ingredients. Heat to boiling.
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Beef
Reduce heat to medium low and simmmer, uncovered for 10-15 minutes. 365 Easy One-Dish Meals, Harper & Row - - - - - - - - - - - - - - - - - -
Mom's Slow Coo Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili Ground Beef
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound Ground chuc 3 8 oz cans of tomato sauce 1 teaspoon Chili powder 1 large Can of Hunt's Chili Beans -- onion powder, garlic taste 3 cups Water 1/2 teaspoon Papri a Brown the hamburger in a pan or at the bottom of the pressure coo er. Add salt, pepper, onion powder and garlic powder to taste. Add the tomato sauce, water, ch ili powder and papri a. Stir well. Mount the lid on the pressure coo er and brin g to full pressure. Let the gauge roc for 10 minutes slowly. Bring pressure dow n immediately by immersing in water or letting water run over the top of the coo er. Remove lid and add entire can of chili beans. Place on stove at low-medium heat until mixture heats thoroughly. Ma es enough for 4 people with lots of left overs. (It tastes even better reheated the next day, we thin !) Serve with crac ers or biscuits. If you use a croc -pot instead: Follow basic directions, puttin g all ingredients except chili beans together in the pot. Let coo about 7-8 hours. Add the chili beans in the last 2 hours or so. If you don't have time for that, you can coo it all in the pot, then transfer it to a stoc pot before adding the chili beans. Heat that on the stove for a few minute s. From: Pat Stoc ett Date: Tue, 10-0 - - - - - - - - - - - - - - - - - -
MOUTH OF HELL CHILI Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Veggie Amount -------1 2 2 2 1 1/2
Measure Ingredient -- Preparation Method ------------ -------------------------------Lg. onion chopped tablespoons Peanut oil pounds Rough ground beef bris et cups Stewed tomatos cups Tomato sauce
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Chili
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Beef
Saute' the onion & garlic in the oil. Add the meat and saute meat is browned. Ad d all remaining ingredients except the Tequila & coo for 1 hour 15 minutes. Whe n you serve it pour the 150proof Tequila over the top of the chili in the - - - - - - - - - - - - - - - - - -
Mrs. Dash Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------1 1 -14 2 1 1 Measure -----------can can tablespoons tablespoon teaspoon Ingredient -- Preparation Method -------------------------------Chili tomatoes (15 oz) Red idney beans -- undrained oz) Mrs. Dash Garlic & Herb Sugar Cumin Grated cheese (opt) Chopped onion (opt)
In medium saucepan, combine all ingredients. Simmer over medium heat for 5-10 mi nutes. Garnish with grated cheese and onions if desired. - - - - - - - - - - - - - - - - - -
NEW MEXICAN CHILI Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Chili Beef Ground Por Amount -------1/3 3 6 5 1 Measure -----------cup large large tablespoons teaspoon
Ingredient -- Preparation Method -------------------------------Corn oil Onions -- chopped Garlic cloves -- minced Mild ground chiles -- preferably New Mexic HOT ground chiles -- or cayenne pepper (M
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Por Regional
tablespoons teaspoon tablespoons tablespoons ounce
1 1 2 1 3 5 1 2 2 1
teaspoon tablespoon teaspoons cup
Molasses Ground cumin Papri a (12oz.) beer Cloves garlic crushed HOT chili powder Salt to taste Cayenne fla es (min. 2 Tbls Masa harina Tequila 150 proof
24 13 2 34
ounces ounces ounces
In a large flame-proof casserole or stoc pot, heat the oil. Add the onions. Cove r and coo over moderate heat for 5 minutes. Uncover, increase heat to moderatel y high and coo , stirring frequently, until the onions begin to brown, 5-10 minu tes Add the garlic and coo another 1-2 minutes, until fragrant. Add the chiles and cumin. Coo , stirring, 1 minute, then add the por , mashing and stirring, un til the meat browns and begins to separate. Add the beef, oregano, salt and pepper. Increase heat to high and coo , stirring frequently, until the meat loses most of its redness, about 10-15 minutes. Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring to a boil, partially cover and reduce heat to moderate. Coo until the beef is ver y tender and the sauce is reduced to a chili-li e consistancy, about 1-1/2 to 2 hours. In a medium saucepan, heat the beans in the liquid from the cans. Drain when hot and wither add to the chili or serve on the side along with other accompaniment s such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallio ns, onions, or chips from Food and Wine Magazine, March 1985 - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * New Mexico Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------MEXICAN CHILI -- -------Food & Wine Mag., March 85 1/3 C corn oil 3 large onions, chopped 6 large gar lic cloves, minced 5 T mild ground chili, preferably New Mexican 1 tsp HOT groun d chili or Cayenne pepper (more for hotter) 2 T ground cumin 1 lb lean por , gro und 5 lb boneless beef chuc , trimmed of fat, cubed 1/2"-3/4" 2 tsp oregano 2 1/ 2 t salt 1/2 tsp fresh ground blac pepper 28 oz Italian plum tomatoes, canned, with juice 24 oz good amber beer (New Amsterdam, Dos Equis) 13 oz beef broth 2 b ay leaves 34 oz idney beans In a large flame-proof casserole or croc pot, he at the oil. Add the onions. Cover and coo over moderate heat for 5 minute s. Uncover, increase heat to moderately high and coo , stirring frequently, unt il the onions begin to brown, 5 to 10 minutes. Add the garlic and coo another 1 or 2 minutes, until fragrant. Add the chili a
2 2 1/2 1/2 28
teaspoons teaspoons teaspoon ounces
2 1 5
tablespoons pound pounds
Ground cumin Lean por -- ground Boneless beef chuc -- trimmed fat -- cubed 1/2"-3/4" Oregano Salt Blac pepper Italian plum tomatoes -- canned juice Good amber beer -- Dos Equis or Amsterdam Beef broth Bay leaves Kidney beans
nd cumin. Coo , stirring, 1 minute then add the por , mashing and stirring, u ntil the meat browns and begins to separate. Add the beef, oregano, salt and pepper. Increase heat to high and coo , stirr ing frequently, until the meat loses most of its redness, about 10 - 15 minutes. Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring t o a boil, partially cover and reduce heat to moderate. Coo until the beef is very tender and the sauce is reduced to a chili-li e consistency, about 1 1/2 t o 2 hours. In a medium saucepan, heat the beans in the liquid from the cans. Drain when hot and either add to the chili or serve on the side along with othe r accompaniments such as steamed rice, sour cream, grated cheddar cheese, thin ly sliced scallions, onions, or chips. Serves 10 Converted by MMCONV vers. 1.40 - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * New-Fangled Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili Amount -------2 1/2 1/2 1/2 8 1/4 1/4 1 1/2 1/4 1/4 15 Measure -----------cups pound cup cup ounces cup cup tablespoon teaspoon teaspoon teaspoon ounces Ingredient -- Preparation Method -------------------------------Zucchini -- diced Ground beef -- lean Green peppers -- chop Chopped onions Tomato salsa -- mild Red wine Raisins Tomato paste Salt Cinnamon Ground allspice Red idney beans, canned -- dr Sour cream Sliced green onion Grated cheddar cheese
Place zucchini, beef, green pepper and onion in a 2-quart saucepan. Saute over m edium heat 7 to 10 minutes, stirring occasionally until vegetables are tender cr isp. Stir in salsa, wine, raisins, tomato paste, salt, cinnamon and allspice. Cover a nd simmer 10 minutes., stirring occasionally. Stir in beans. Continue coo ing 5 minutes or until heated through. Serve in bowls topped with grated Cheddar chees e, sour cream and green onion. Laura Wor man - - - - - - - - - - - - - - - - - -
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NEWPORT TEXAS CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------1 1 1 1 1 1 1 1/2 1 1 1 2 Measure Ingredient -- Preparation Method ------------ -------------------------------pound hamburger (28 oz.) can tomatoes (8 oz.) tomato sauce large onion -- chopped tablespoon chili powder teaspoon salt small can mushrooms green pepper -- chopped bay leaf teaspoon garlic salt (16 oz.) can idney beans -- drained ounces chopped chili peppers
Brown hamburger and onion. Add rest of ingredients. Simmer for 1/2 hour. Serve with shredded Cheddar cheese and a dollop of sour cream. - - - - - - - - - - - - - - - - - -
Numero Uno Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chili Amount -------1/4 2 2 2 1 1/3 3 3 3 2 1 1/2 4 3 8 2 32
Measure Ingredient -- Preparation Method ------------ -------------------------------cup Olive oil Lg yellow onions chpd pounds Coarsely ground beef pounds Coarsely ground por Salt cup Mild -- unseasoned chile pwd tablespoons Ground cumin tablespoons Dried oregano tablespoons Unswtnd coco pwdr* tablespoons Ground cinnamon teaspoons Cayenne pepper to taste cups Tomato juice cups Beef stoc or canned broth Med garlic cloves,pld -- minced tablespoons Yellow cornmeal (optional) ounces Dar red idney beans
Servings: 6 In a lg s illet, over med heat, warm the oil. Add onions and coo , stirring occasionally, until tender, about 20 minutes. Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med hea t, combine beef and por .
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Mexican
Scrape onions into casserole with meats. Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper. Coo , stirring, 5 minutes. Stir in tomato juice and beef stoc . Bring to a boil then lower heat and simmer, uncovered, fo r 1 hour. Taste, correct seasonings and simmer another 30 minutes or until chili is thic ened to your li ing. Stir in garlic. To thic en chili further or to bind any surface fats, stir in t he optional cornmeal. Stir in the beans and simmer another 5 minutes. Winner of the 1985 NY State Chili Coo -Off - - - - - - - - - - - - - - - - - -
ORIGINAL SAN ANTONE CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Tex-Mex Amount -------1/2 2 1 3/4 1 1/2 3 6 1 1/2 4 1 1 1 Measure -----------pound pounds pound cup teaspoon teaspoon each each quarts each each each tablespoon
Ingredient -- Preparation Method -------------------------------Suet Lean beef shoulder Lean por shoulder Flour Salt Pepper Onions -- chopped Cl Garlic, minced -- or 1 tsp. Beef stoc or canned beef br Dried ancho peppers* Dried pastilla pepper* Dried casbel pepper* Crushed cumin seeds or groun
Fat grams per serving: Approx. Coo Time: 4 hrs Fry suet in a la rge heavy ettle. Remove suet and discard. Cut meat into 1/2 inch cubes. Combine flour, salt and pepper in brown papper bag. Add meat and sha e to coat. save remaining flour. Sear floured meat in hot fat, stirring to prevent stic ing. Add onions and garlic; coo and stir until soft. Add beef stoc or broth and bri ng to a boil; then reduce heat aand simmer slowly while preparing peppers Wash p eppers under cold running water; remove stems and seeds. Put in a sauce pan; cov er with water and boil for 5 minutes. Let steep 10 minutes. Lift out peppers and grind or puree, adding 1 cups water in which peppers were coo ed. Add to meat, cover and simmer 2-3 hours or until meat is tender. Grind cumin seeds in a morta r and pestle or a heavy spoon in a cup; add to chili. Add salt to taste. Mix flo ur saved from browning meat (about cup) with cold water; add to chili and coo 3 to 5 minutes to thic en. Ma es about 2 quarts. *If these peppers are unavailabl e, substitute 4 to 6 Tbsp.s of chili powder. Chuc wagon coo s from around San Antone were mighty proud of their chili and mi ghty set in their ways of puttin' peppers in and leavin' beans out. But San Anto ne Chili sure stuc to your ribs, and even if you li ed beans, you didn't compla
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Chili
Season with 2 T salt and coo , stirring often, until meat has lost all its pin color and is evenly crumbled, about 20 minutes.
in. At least not where the coo could hear you. From "Famous Chili Recipes From Marlboro Country". - - - - - - - - - - - - - - - - - -
ORIGINAL SIN CHILI - SOUTHERN Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ethnic Holiday Ground Por Amount -------2 1 2 2 1/2 2 1 1 1/4 1 1 2 2 1 1 1 1 1 1/4 1/4 1 1 1 1/2 1/4 Measure -----------quarts pac age pounds pounds cup
cup teaspoon ounces teaspoons teaspoon teaspoon teaspoon teaspoon teaspoon cup cup pinch pinch pinch teaspoon cup
Ingredient -- Preparation Method -------------------------------Beef stoc Onion soup mix Ground beef Stea -- cut 1/2" square Dried onions Celery ribs -- chopped Green peppers -- chopped Pic led banana peppers Banana pepper juice Chopped garlic Bay leaf Chili powder Cumin Oregano Onion powder Papri a Instant beef boullion Salt Bbq. sauce Ketchup Crushed red pepper Basil Thyme Blac pepper Tabasco
Peppers should be mild banana peppers, seeded and chopped. Brown both the ground beef and beef cubes. Drain most of the fat. Combine all ingredients in a large pot. Simmer for 2 hour s. Correct seasonings and simmer for 1 more hour. Lisa Hlavaty *P FDGN81A 1/22/9 2 7:37pm - - - - - - - - - - - - - - - - - -
Out-Of-The-Ordinary Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Meats
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Chili Veggie
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Poultry
Main Dish Amount -------1 1/2 2 1 1 3 4 1 1 1 1/2 Measure -----------pounds cups tablespoon tablespoon cups cups
Chili
Ingredient -- Preparation Method -------------------------------Beef, chic en -- or tur ey Water Chili powder Curry powder Tomatoes -- diced Coo ed idney beans Onion -- chopped Bunch green onions -- sliced 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 to matoes and beans; heat through. Stir in onions. Ladle into serving bowls and s prin le on cheese.
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OVERNIGHT CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------1 2 4 1 2 1 1 6 Measure -----------pound pounds small large can can tablespoons Ingredient -- Preparation Method -------------------------------ground round round stea -- diced onions -- chopped stal celery -- chopped bell peppers -- chopped whole tomatoes -- chopped tomato sauce chili powder Salt to taste
Cover meat with about 2 inches water. Bring to a boil and coo 15 minutes. Refrigerate overnight. Remove hardened fat the next day. Add onions, green pep pers, celery, whole tomatoes and tomato sauce, the chili powder and garlic powde r. Coo until somewhat thic ened. Salt to taste, then continue coo ing until o f desired consistency. - - - - - - - - - - - - - - - - - -
Pam's Heaven N' Hell Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount Measure
Ingredient -- Preparation Method
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Chun y
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-------- ------------ ------------------------------------PAM COOMBES RNCM95A----1 pound Hot tur ey Sausage -- cut in Bite size pieces 1 can Pinto beans -- undrained 1 medium Onion -- chopped 1 medium Green pepper -- chopped 30 milliliters Garlic -- minced 1 pac age Mic ey Gilley's Chili Seasoning mix 2 tablespoons Chili Sauce 2 tablespoons Catalina Dressing(lo-cal) 1 tablespoon Cinnamon 1 tablespoon Sugar 2 tablespoons Red wine 2 tablespoons Cornstarch mixed with 2 T Water Saute sausage, onion, green pepper and garlic in large pot. Add remaining ingred ients except red wine and cornstarch-water mixture. Bring to a boil and simmer a bout 1/2 hour. Add red wine; Add cornstarch-water mixture to desired thic ness. Simmer and serve. This is very hot and spicy. 03/23 09:01 am Have a Great Day! Pam FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 0 3/24 1:46 PM TO: CHUCK OZBURN (HBWK07A) FROM: JUDI PHELPS (BNVX05A) SUBJ ECT: BEAN FEASTS - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * PAULS' CAMPER CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------2 2 1 1 1 1 1 Measure Ingredient -- Preparation Method ------------ -------------------------------(16 oz.) cans red idney beans (16 oz.) cans stewed tomatoes pound ground tur ey small onion -- chopped small green pepper -- chopped tablespoon coo ing oil teaspoon chili powder or to taste
Brown onion in oil. Add meat. Brown and coo until almost done. Drain, if nec essary. Add remaining ingredients. Coo on low until hot through. Taste and adjust chili powder if needed. by Diana Devereaux - - - - - - - - - - - - - - - - - -
Pecos River Bowl of Chili
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Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef Amount -------2 1 3 3 4 2 2 3 1 1/2 Measure -----------tablespoons large pounds medium tablespoons tablespoons teaspoons cups teaspoons Ingredient -- Preparation Method -------------------------------Bacon drippings -- or butter o Onion -- coarsely chopped Lean beef -- coarsely ground Garlic cloves -- finely choppe Ground chili peppers -- (hot) Ground chili peppers -- (mild) Ground cumin Water Salt
Recipe by: "Chili Madness" by Jane Butel (Queen of Chili) Melt lard, butter, or drippings in a large heavy pot over medium heat. Add the onions and coo until t ransparent but not browned, about 5 minutes. Combine meat with garlic, ground ch ilis and cumin. Add this meat-spice mixture with a for and coo , stirring occasionally, until m eat is evenly browned. Stir in water and salt. Bring to a boil, then lower heat and simmer, uncovered, for about 2 1/2 to 3 hou rs, stirring occasionally, until meat is very tender and flavors are well blende d. Add more water if necessary. Taste and adjust seasonings. Serves 6. - - - - - - - - - - - - - - - - - -
Peter's Red Hot Chili Recipe By : Best of the Best from New England Serving Size : 4 Preparation Time :0:00 Categories : Beans Beef Nov95 Amount -------3 2 5 1 1 1 1 1/2 2 1 1/4 2 1 1/2 1/3 1 Measure -----------tablespoons pounds cups Ingredient -- Preparation Method -------------------------------oil stew meat -- beef water green pepper -- diced onion -- diced tomato -- diced salt cayenne pepper granulated garlic chili powder cumin water cornmeal tomato paste Monterey jac cheese -- grated
tablespoons teaspoons tablespoon cup tablespoons cups cup 6 oz can
Brown beef in oil. Add next 9 ingredients and simmer for 2 hours. In a small b owl mix the water, cornmeal, and tomato paste. Stir cornmeal mixture into chili
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to thic en. Simmer another 20 minutes. Garnish with sliced raw onions and gra ted Monterey Jac cheese. Typed by Diana Rattray
QUICK EASY CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------1 1 1 1 1 2 1 2 2 1/4 2 1 Measure Ingredient -- Preparation Method ------------ -------------------------------to 1 1/2 lbs. ground beef cup chopped onion cup green bell pepper cup water beef bouillon cube (8 oz.) cans tomato sauce (6 oz.) can tomato paste to 3 (15 1/2 oz.) cans dar red idney bea teaspoons chili powder teaspoon hot red pepper sauce or dry pepper tablespoons Worcestershire sauce tablespoon olive oil
In large s illet, brown beef with onions and green pepper; drain. Stir in water , bouillon cube, tomato sauce, tomato paste. Add idney beans and season. Brin g to boil. Reduce heat, simmer 15 to 20 minutes, stir occasionally. - - - - - - - - - - - - - - - - - -
Quic and Easy Vegetarian Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------1 1 2 4 1/2 3 2 1 1 2
Measure Ingredient -- Preparation Method ------------ -------------------------------medium Onion -- chopped Stal celery -- chopped tablespoons Vegetable oil cups Coo ed -- drained idney beans cup Tomato sauce tablespoons Vinegar teaspoons Molasses teaspoon Basil teaspoon Oregano tablespoons To 3 tb chili powder
Saute onion and celery in oil until soft. Add remaining ingredients and simmer o ver low heat for 20 minutes. Serve or chill several hours and reheat to serve.
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Kidney Bean
Ma es 4 servings Source: Let's Live magazine August 1990 From The Coo ie Lady 's Files - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Quic and Simple S illet Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Meats Chili Amount -------2 2 1 1 1 1/2 1 1 1 Measure -----------cans cans teaspoon teaspoon pounds can teaspoon
Vegetables
Ingredient -- Preparation Method -------------------------------Red beans Tomato sauce (8 oz. ea) Garlic salt Chili powder -- or to taste Ground chuc -- lean Mushrooms -- chopped Green pepper -- chopped Sugar
Saute onion and green pepper in butter until onion is soft. Add ground chuc and brown. Add tomato sauce, mushrooms and seasonings, cover and simmer about 30 m inutes. Add beans and continue coo ing until heated through. - - - - - - - - - - - - - - - - - -
Quic Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount -------2 1 1 1 1 1
Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoons Salad oil Med. onion -- chopped can 12 oz. luncheon meat -- cubed can Kidney beans (1 lb) teaspoon Salt teaspoon Chili powder
Heat oil in a heavy saucepan. Add onion and meat. Coo over medium heat until onion is tender. Add remaining ingredients. Mix well . Cover and simmer for 30 minutes. Ma es 4-6 servings - - - - - - - - - - - - - - - - - -
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Chili
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RED CHILI NIGHTMARE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : None Amount -------1 5 2 1 1 12 1 4 1 1/2 1/2 1/2 1 1 1 1 1 2 4 1 12 1 1/2 1 1/2 1 2 3 1 Measure -----------cup cups tablespoons tablespoon ounces pound teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoons tablespoons cup cups ounces can tablespoons teaspoons Ingredient -- Preparation Method -------------------------------Pinto beans -- dried Water Lard Bacon drippings Onion Por sausage -- country-style Beef -- coarse grind Garlic cloves Anise Coriander seeds Fennel seeds Cloves -- ground Cinnamon stic ,ground -- 1" Blac pepper -- freshly ground Papri a Nutmeg,ground -- whole Cumin Oregano,dried -- pref. Mexican Sesame seeds Almonds,blanched -- s ins remov Red chiles -- whole dried or Chile caribe Mil chocolate -- small pieces Tomato paste(6oz ea) Vinegar Lemon juice Soft tortilla -- chopped Salt
1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soa overnight . Chec the beans occasionally and add water as necessary to eep them moist. 2. Pour the beans and the water in which they were soa ed into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then l ower heat and simmer, partially covered, for about 45 minutes, until the beans a re coo ed but still firm. Chec occasionally and add water if necessary. Drain the beans, reserving the co o ing liquid. 3. Melt the lard in a heavy s illet over medium heat. Add the beans and lightly fry them in the lard. Set aside. 4. Melt the drippings in a large heavy pot over medium heat. Add the onion and c oo until it is translucent. 5. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Brea up any lumps wi th a for and coo , stirring occasionally, until the meat is very well browned. 6. Add the reserved bean-coo ing liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and coo , uncovered, for 1/2 hour longer. Stir occasionally. Add water only if neces sary to maintain the consistency of a chun y soup. 7. Taste when curiosity becomes unbearable and courage is strong. Adjust seasoni ngs. - - - - - - - - - - - - - - - - - -
REMEMBER THE ALAMO CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Holiday Amount -------1 1/2 1 16 26 6 3 1 1 Measure -----------pounds large ounces ounces tablespoons
Brea up and fry beef, drain off any grease. Place the meat in a 4-guart pot wit h tomato sauce. Fry the chopped onions until soft, but not brown, and add to pot . Coarsely chop the tomatoes and add them to pot, togeather with tomato puree, t he garlic and spices. Bring the mixture to a boil, and then simmer it, uncovered, uncovered, for at le ast 30 minutes, adding water if necessary. Add beans, (if you must) and simmer f or additional 15 minutes. Serve with a spoonful of sour cream on top. Seth Brili ant from N.J. FROM: Eatin'Chili Red, Hot, and You September 1993 Volume 1, Number 2
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ROUTE 66 CHILI Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Chili Beef Beans
Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------LARRY LUTTROPP FVKC70A---------L.A. TIMES FOOD SECTION 2/92----1/2 pound Dry red beans 1 pound Top sirloin 1 pound Chili-grind beef 2 large Spanish onions -- diced
30
ounces
tablespoon tablespoon 1/2 teaspoon 1/4 teaspoon 1/2 teaspoon 1 pint
Ingredient -- Preparation Method -------------------------------Lean ground beef Onion -- chopped Can of tomato sauce Can tomato puree Powdered chili pepper (not chili powder) Garlic cloves -- minced Sweet papri a Mexican oregano Cumin Red pepper Salt Sour cream Water as needed -----OPTIONAL----Light red idney beans
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Chili
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Times Veggie
3 1 50 1 2 2 2 3 3
pounds can milliliters teaspoons teaspoons teaspoons teaspoons
Tomatoes -- cubed (16 oz) tomato puree Garlic -- minced 12 oz bottle stale Mexican Beer Ground cumin Ground coriander Mexican oregano Chili powder Bay leaves Salt White pepper
Rinse and coo beans in water to cover until just tender, about 1 1/2 hours or a ccording to pac age directions. Set aside. Trim fat from sirloin. Cut into 1/2-inch cubes and saute in dry pan until browne d. Remove beef cubes and add ground beef. Saute until browned and crumbly. Drain off excess fat. Return sirloin cubes to pan and add onions, tomatoes, toma to puree, garlic and beer. Add cumin, coriander, oregano, chili powder and bay leaves. Season to taste with salt and white pepper. Bring to boil. Reduce heat, cover and simmer 1 1/2 to 2 hours. Add beans to chil i mixture and simmer until reheated or serve beans on side. Discard bay leaves a nd correct seasonings, if necessary. Each serving contains about: 293 calories; 95 mg sodium; 54 mg cholesterol; 14 grams fat; 21 grams carbohydrates; 20 grams protein; 2 grams fiber; 43% calories from fat. Source: A truc stop outside Albuqurque, in Pecos, on the new U.S. Highway 40. N ow also served at the Whole Enchilada Restaurant in Beverly Hills by Alan Philip s, owner. Presented by: Rose Dosti, L.A. Times article, "One for the Road", Chef's Secrets , 2/20/92, page H24.
SADDLEBAG CHILI* Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chili Tex-Mex Amount -------4 3 5 6 1 2 2 1/2 1 4 1/2 3 1
Measure Ingredient -- Preparation Method ------------ -------------------------------pounds Beef bris it (rough ground) Medium onions coarsely chopp Cloves of garlic minced Pieces of bacon 12 oz. beer ounces Sour mash whis ey tablespoons Lac strap molasses teaspoon Llspice teaspoon Salt to taste tablespoons Round cumin cup Omato paste cups Omato sauce teaspoon Orcestershire sauce
Main Dish Meats
tablespoons 1/4 cup
Fry bacon. Reserve the grease. Eat the bacon! Saute the onions and Bell peppers in the bacon grease with 1/2 of the minced garlic. Fry up the bris it. Pour the beer and the whis ey into the LARGE pot and turn heat to medium high. Dump in th e onions & peppers that you sauteed tomato sauce, Jalapenos, 3/4 of the cumin, t he Worcestershire sauce, Cayenne fla es, & the Tabasco sauce. When it begins to boil reduce heat to Medium and add all other ingredients except the 1 remaining Tblspn of cumin. Coo on med. low to low heat for 1 hour, stirring frequently. A dd the last of the cumin now and coo for another 10-15 minutes on medium high. Stir constantly during this last coo ing period. - - - - - - - - - - - - - - - - - -
San Antonio Chili Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Soups Chili Amount -------3 6 1 1 1 1/2 2 1 1 1/2 1/4 Measure -----------pounds tablespoons tablespoon tablespoon tablespoon teaspoon teaspoon quarts cup
Ingredient -- Preparation Method -------------------------------Coarsely ground meat (chili Chili powder Oregano Cumin Salt Cayenne pepper Large cloves garlic -- minced Tabasco Water 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. S im off fat. Stir in c orn meal and simmer uncovered for 30 minutes. Stir occasionally. Variation: Try part ground beef, por and venison as a substitute for the chili meat for a wond erfull flavor variation. - - - - - - - - - - - - - - - - - -
SANTA FE RED Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Tex-Mex
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Meats Chili
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Ethnic
1 1 2 8 2
tablespoons
Green Bell pepper chopped Red Bell pepper chopped Ayenne fl es Fresh whole Jalapeno~ pepper Basco sauce Asa harina (fine ground yell
3-4 ea medium cloves of garlic minced Pour beer, chic en broth, stewed tomatos, and tomatos paste into a large mixing bowl. Mix throughly and set aside. Into a large cast iron pot melt 2 Tblspns bacon grease. Saute' the meat with the onions and 1/2 of the garlic. When the meat is fairly well done, pour mixture in the bowl, into the pot and st ir well. Add the rest of the garlic, 2 Tblspns of cumin, the pepper fla es, salt , & the oregano as it coo s. Bring to a medium boil for 5-8 minutes, then reduce heat to Simmer for 1 - 1 1/2 hrs. stirring frequently. 5 minutes before ta ing off of the heat add the remianing cumin & stir well. You may water by the 1/2 cu p if necessary to ma e this less thic or masa harina (fine ground yellow cornme al) by the 1/4 cup to thic en it. **NOTE** Very good on hot dogs! ENJOY!!! - - - - - - - - - - - - - - - - - -
Satan's Fantasy Chili Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Chili Chun y Amount -------3 2 2 3 1 1/2 2 3 1 2 1 1/2 3/4 2 3 1 1 Measure -----------pounds pounds each each tablespoons cups each tablespoon cups cups cup tablespoons tablespoons teaspoon tablespoon
Ingredient -- Preparation Method -------------------------------Sirloin -- coarsely ground Lamb -- coarsely ground Onions -- chopped coarsely Garlic cloves -- diced fine Salt Green Bell peppers -- chopped Jalapenos, cored, seeded -- & diced Cayenne pepper fla es Tomatos -- stewed & chopped Tomato sauce Tomato paste Corn oil Cumin freshly ground Sesame oil Mexican oregano
Heat oil in a large heavy pot or cast iron Dutch oven. Add meat, onions, garlic, and Bell peppers. Coo until onions are transluscent.
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Ethnic Fire House
Amount -------3 1 8 1 1/2 3 1 3 1 2 1 1/2
Measure Ingredient -- Preparation Method ------------ -------------------------------pounds Por shoulder coarse ground teaspoon Salt tablespoons Chili powder teaspoon Cayenne fla es teaspoon Ground Mexican oregano tablespoons Ground cumin 12oz can. beer (not lite) cups Stewed tomatos cup Tomato paste Med. onions coarsely choppe cup Chic en broth teaspoon Allspice
Add the beer, tomatos, tomato sauce, spices, peppers, and sesame oil. Coo for 2 hours on Low heat, stirring frequently. Add the tomato paste and coo on Simmer for 30 minutes more. Serve hot! Origin: Mi e Halloran, Chili Coo -Off Afficiana do & Coo , RIP 1994 - - - - - - - - - - - - - - - - - -
Sen Barry Goldwater's Expert Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Meats Chili Amount -------1 1 1 2 3 1 Measure -----------pound pound can cups tablespoons tablespoon
Ingredient -- Preparation Method -------------------------------Ground beef -- coarsely ground Pinto beans -- dried 6 oz Tomato Paste Onions -- chopped Hot unspiced chili powder Ground cumin -- salt
Soa beans in water, covered overnight. In large Dutch oven, coo beef until br owned, stirring to eep crumbly; drain off drippings, if needed. Add tomato past e, onions and drained beans. Mix chili powder, cumin and season to taste with sa lt. Stir into mixture. Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours. Serve 6. - - - - - - - - - - - - - - - - - -
Sen. Joseph Montoya's New Mexican Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds Round stea Cut in 1/4 cubes 2 Cloves garlic -- minced 2 tablespoons Oil 1 1/2 teaspoons Flour 3 tablespoons Unspiced chili powder 2 cups Water 1 teaspoon Salt Heat oil in saucepan of Dutch oven, add meat and coo and stir 10 min. add garli c when meat is partially browned. Sprin le with flour and stir 1 min longer. Add chili powder, water and salt. Cover and simmer 45 min. - - - - - - - - - - - - - - - - - -
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Main Dish
SERIOUS CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound ground beef (or ground tur ey) 1 onion -- chopped 2 cloves garlic -- minced 1 green pepper -- chopped 1 (28 oz.) can crushed tomatoes 1 (16 oz.) can chili beans 1 (16 oz.) can dar red idney beans 2 bay leaves 1 teaspoon garlic salt 1/2 teaspoon pepper 3 tablespoons chili powder Dash Cajun Sunshine sauce (or Tabasco sauc 2 teaspoons oregano 1 pic led jalapeno pepper -- sliced 1 tablespoon liquid from pic led jalapeno peppers Brown first four ingredients. Drain fat. Add remaining ingredients and a littl e water if chili seems too thic . Cover and simmer 30 minutes. Ma es 2 quarts. - - - - - - - - - - - - - - - - - -
SINFULLY GOOD CHILI Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Veggie Amount -------1 1/2 1 2 2 1 2 1 1 1 1 1 1/2 1/2 1/2 1/2 1/4 Measure -----------teaspoons pound cup tablespoons cup tablespoon tablespoon tablespoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon
Ingredient -- Preparation Method -------------------------------Salt Ground chuc Onions -- finely chopped Cloves garlic -- minced Tomato sauce Catsup Water Red-wine vinegar Chili powder Papri a Blac pepper Ground cumin Tumeric Majoram Allspice Nutmeg
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Chili
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1/2 1/4 1/4 1/4 1/4 1/2 1 9 16 2
teaspoon teaspoon teaspoon teaspoon teaspoon
teaspoon 1/2 ounce ounces ounces 3/4 pound
Cinnamon Ground cloves Mace Ground coriander Ground cardamom Bayleaf Honey Unsweetened chocolate -- grate Tomato juice as needed Thic spaghetti;coo -- butter Canned idney beans -- heated drained Onions -- chopped Cheddar cheese -- grated
1. Sprin le 1/2 teaspoon salt in a large sillet. Heat to medium and add the mea t, the first two chopped onions that appear first in the recipe,the garlic. Coo until Meat is browned but still soft. 2. Add tomato sauce, catsup, water an d vinegar. When mixture boils, add the rest of the salt,the remaining spices an d herbs, the honey and chocolate. Adjust seasonings, adding more salt if it need s per ing up, more cumin for a more strident chili flavor, more cinnamon and mac e if you want it more aromatic, more cardamom for more band and more chocolate f or more body. 3. Cover and simmer on very low heat for about 1 hour, stirring an d tasting occasionaly, adding tomato juice if it is getting too dry. It should b e a thic sauce. Discard bay leaf. 4. For 5 way chili(use small oval plate if av ailable), layer spaghetti on the plate, top it with chili, then with a sparse la yer of idney beans & then choped, raw onions. Pat on the cheese while the chili is still hot and serve immediately, with oyster crac ers on the side. You may, if desired, omit either the beans or onions, or both, for 3-way chili or 4-way c hili. Serves 4 MMNorma Wrenn NPXR56B - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * S yline Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount -------1 1 1 12 1 1 1/2 1/8 1 1 1 12 1/2 1/8 1/3 Measure -----------pound tablespoon teaspoon ounces tablespoon each teaspoon teaspoon each can each ounces teaspoon teaspoon tablespoon
Cincinnati
Ingredient -- Preparation Method -------------------------------Ground beef Vinegar L&P sauce Toma juice Chili powder Garlic - chopped Allspice Pepper Onion - chopped Toma sauce Bay leaves Water Cinnamon Red pepper Salt
. Brown gr beef and onion. Drain fat. Add remaining ingredients, stirring well a fter each addition. Simmer 2 hrs or til liquid is sufficiently reduced. Serve ov er spaghetti. Top with chopped onions and grated Colby or Cheddar cheese. Oyster crac ers on side. From: Linda Davis Date: Mon, 08-2
Smo ehouse Chili Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Beef Amount -------3 1/2 2 2 1 1 1/4 24 6 3 1 3 5 3 4 2 Measure Ingredient -- Preparation Method ------------ -------------------------------pounds Flan stea Med. onions coarsely chopped cups Tomatos stewed & chopped cup Tomato paste tablespoon Liquid Smo e cup Bullseye Barbecue Sauce ounces Beer Jalapenos peppers seeded -- chopped Garlic cloves minced cup Bell pepper diced tablespoons Chili powder tablespoons Cumin tablespoons Masa Harina cups Tomato sauce Salt as needed teaspoons Bac pepper
Cut meat into small cubes approx. 3/8" in size. Brown meat, onions, Bell pepper, and garlic in a heavy s illet. Put the beer into alarge pot and bring to a slow boil. Boil for 10 minutes then add the tomato sauce, the stewed tomatos, the me at & onion/pepper mixture, the Jalapenos, the barbecue sauce, and the Liquid Smo e. Reduce heat to Medium and coo for 1/2 hour. Stir every few minutes. Add 2 T of the cumin, salt, pepper, & Tabasco sauce. Coo for 1/2 hour more. At this po int add the tomato paste, masa harina, and continue coo ing for 15 minutes. Add the remaining cumin and coo for 10 minutes more. Origin: Jerry "Flash" Gordon, Ormond Beach-Florida, circa 1988 - - - - - - - - - - - - - - - - - -
Spicy Chili Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Chili Poultry
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Peppers Tur ey
Small Cans Jars Cans Cans Small Cans Medium Cans 1/2 Cup 2 Cups 3 5 1 1 2 3 1 3 1 2 Tablespoons Tablespoons Teaspoon Tablespoon Teaspoons Tablespoons Tablespoon Tablespoons Tablespoon Tablespoons
DIRECTIONS: Brown tur ey, drain and place in a large coo ing pot. Roughly chop onions and green pepper in food processor. Finely chop garlic, cilantro, and jalapeno peppers. Saute chopped vegetables and add to pot. Add remaining ingredients (excluding spices) to pot. Coo over medium heat for about 1/2 hour, stirring frequently. Add spices, one at a time, stirring well between each addition. Simmer for another 1/2 hour, stirring frequently. Adjust spices to taste. Simmer for another 1/2 hour, stirring frequently. Again adjust spices to taste.
This recipe ma es about 10 quarts of mildly-spiced chili and serves about 20 peo ple. Serve plain or over spaghetti, ba ed potato or rice, with grated low-fat c heese and chopped onions on the side. Tortilla chips or browned chun s of Itali an bread are also good on the side. The chili freezes well. Freeze in plastic q uart containers for quic 2 or 3 person meals. Approximately 100 calories per serving, 3 grams of fat, and 41 mg sodium. You probably will want to increase the "heat." I do too, but the grand ids can' t ta e it. ....Art and Doris Guyer - - - - - - - - - - - - - - - - - -
SPICY FATFREE CHILI Recipe By :
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o o o o o o o o o
2 4 2 1 2 2 5 5 4 2
Pounds Medium Whole
Ground Tur ey -- (2 to 3) to Large Onions Garlics Green Pepper Unsalted Mushrooms Hot Salsa (Or Your Own) Unsalted Whole Tomatoes Kidney Beans Tomato Sauce Tomato Paste Kahlua or Bourbon Fresh Cilantro Jalapeno Peppers (To Taste) SPICES: Parsley Ground Cumin Ground Cinnamon Basil Cayenne Chili Powder Oregano Garlic Powder Blac Pepper Hot Sauce
Serving Size : 1 Preparation Time :0:00 Categories : Digest Amount -------1 2 2 3 1/4 1 2 1 1
Jan.
Measure Ingredient -- Preparation Method ------------ -------------------------------cup Uncoo ed hard wheat berries Onions chopped cups Coo ed pinto beans tablespoons (approx) cinnamon cup (approx) chili powder 16 oz. jar picante sauce 14 5 oz. cans chili Tomatoes 4 5 oz. can green chilis 7 oz. can jalapeno relish
Coo the wheat berries in 2.5 cups of water (it will ta e about an hour). Combin e the remaining ingredients and simmer while the wheat berries are coo ing. Ad d the wheat berries when they are done and enjoy! If the wheat berries do not a bsorb all the water, drain them before adding to the chili. They should be a li ttle chewy. I didn't measure the cinnamon or chili powder; the measurements sho uld be close though. The pinto beans were fresh. Posted by sysbill@tenforward.cc.u y.edu to the Fatfree Digest [Volume 14 Issue 20] Individual recipes copyrighted by originator. FATFREE Recipe collections co pyrighted by Michelle Dic 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through indnes s of Karen Mintzias, m@salata.com. 1.80 - - - - - - - - - - - - - - - - - -
Super-Bowl Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds Stea -- cheap too fatty) 1 pound Tomatoes -- stewed 1 pound Tomatoes -- whole 1/2 pound Tomato sauce 1 cup Water (or beer) 1/4 cup Chili seasoning -- (*see note below) 1 large Red onion -- chopped coarse 2 Garlic cloves -- minced or crushed Jalapeno peppers -- (fresh), seeded and (2-6) Arbole or serrano -- peppers (dried), (2-6) 3 Anaheim or California -- (large) chilis, coarse
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1 2 1 2 4 2 tablespoons teaspoon teaspoons tablespoons cups
Bell pepper -- red or (optional) Brown sugar Salt Blac pepper Masa flour Pinto beans -- coo ed
Trim the meat of all visible fat. If there is a large strip of fat on one side of the meat, save it whole. Cut meat into 1/4-inch cubes and brown it in a fryi ng pan. In a large chili pot, place tomatoes, tomato sauce and water or beer. Bring to a slow boil. Add the meat, chili seasoning, onion, garlic, peppers, sugar, salt and pepper. If you are using the optional bell pepper, cut it into 1-inch strip s and add them now. If you have that large piece of stea fat, add it now; if no t, add about 1 T of coo ing oil. Cover and reduce heat, simmer at least one hour (two to three is better) stirring occasionally. At the end of the simmering rem ove and discard the piece of stea fat. NOTES: * A hearty (and hot) Texas-style chili -- This is a chili traditional in our S uper-Bowl Sunday festivities. It has won several "no holds barred" (non ICS) chi li coo offs where there are no specific rules. It is the result of countless cha nges and adjustments of a small group of chili aficionados (a a chiliheads). Not e: there is a range of peppers specified, you may adjust the "temperature" of th e resultant chili, mild if you use the low end, or nuclear if you use the high e nd (we do!). Yield: serves 6-8. * Mix the masa flour with about 1/4 cup water and add to chili pot along with the pinto beans (or any ind you prefer). Simmer an additional 30 minutes. Serve . If you have made the nuclear version, ma e sure there is plenty of beer on han d. * For chili seasoning, we ma e up batches consisting of 8 parts chili powder, 2 parts ground cumin, and 1 part crushed (not ground) cayenne peppers. : Difficulty: easy to moderate. : Time: 30 minutes preparation, 1 1/2 to 3 hours coo ing. : Precision: approximate measurement OK. Pete Bellas When it is not necessary to ma e a decision, : Citicorp T TI it is necessary to not ma e a decision. : Santa Monica, CA Lord Fau land (Island) : Path: ...!{randvax | tr wrb | philabs | vortex}!ttidca!ttidcb!bellas : Copyright (C) 1986 USENET Commun ity Trust - - - - - - - - - - - - - - - - - -
SuperEasy Chili Recipe By : Recipenut Serving Size : 1 Preparation Time :0:00 Categories : Cheese Ground Beef
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Chili Beans
Amount -------1 2 2 2
Measure -----------lb cans cans cans
Ingredient -- Preparation Method -------------------------------Hamburger -- (1 to 2) Enchilada Sauce -- Mild -- (15 oz) Med,or Hot Pinto Beans -- (15 oz) Green Chilis -- (4 oz) Chopped Chopped Onions & Grated Cheddar Cheese -- for Garnish
Brown hamburger and drain. Add enchilada sauce, beans (with juice), and chilis. Simmer slowly for at least 1/2 hour; 1-1/2 hours is much better. Place in ser ving bowls; top with cheese and onions. Serve with tortillas, bread, or crac er s. - - - - - - - - - - - - - - - - - NOTES : A friend at wor too me to a place called "Phil's Pub" where the y serve a version of this in a fried-tortilla bowl. Everyone at wor rav es about it so much that I had to try to ma e it. Some say my version is better than Phil's. hehehe My hubby used it for Huevos Rancheros this morning and says it's better for that then my usual chili. * Exported from MasterCoo II * Tavern Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chili Microwave Amount -------1 2 1 1 3/4 1 1 1 1 Measure -----------pound tablespoons cup can can
Beef Mexican
Ingredient -- Preparation Method -------------------------------Ground Beef Chili Powder Clove Garlic -- minced Pouch Soup Mix * Beer or Water Tomatoes ** Kidney Beans -- drained *** Cheddar Cheese -- shredded 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 i n chili powder and garlic. Cover with lid; microwave on HIGH 5 mins or until bee f is no longer pin , stirring once during coo ing to brea up meat. Spoon off fa t. Stir in soup mix beer or water, tomatoes with their liquid and beans. Cover; microwave on HIGH 3 mins or until hot and bubbling. Stir again. Reduce power to 50%. Cover; microwave 10 mins or until flavors ar well blended, stirring once du ring coo ing. Let stand, covered, 5 mins. Garnish with cheese and sour cream. - - - - - - - - - - - - - - - - - -
Tex Mex Chili Recipe By : Bobb1744 Serving Size : 4 Preparation Time :0:00
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Categories
: Cheese Peppers Beans
Chili Sausage Ingredient -- Preparation Method -------------------------------bul por sausage or ground beef garlic -- minced chili powder cumin red idney beans -- drained chopped celery chopped onions green bell pepper -- chopped tomatoes -- cut up tomatoes with green chilis -- Mexican style tomato juice or vegetable juice coc tail tomato paste salt shredded Cheddar cheese sour cream
In s illet, coo sausge or ground beef and garlic until brown. Drain fat. Stir i n chili powder and cumin. Coo for 2 minutes longer. Meanwheil, in croc pot, com bine beans, celery, onion, green pepper, tomatoes, tomatoes with chili peppers, juice, tomato paste and salt. Stir in browned meat mixture. Cover and coo on Lo w for 10-12 hours or on High for 4-5 hours. Ladle chili into soup bowls. Pass ch eese and sour cream for topping. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * TEXAS STYLE CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds ground beef 3 garlic cloves (minced) 2 large onions -- chopped 1 (16 oz.) can tomatoes 3 (8 oz.) cans tomato sauce 1 tablespoon salt 1/2 teaspoon pepper 3 teaspoons chili powder 1 teaspoon oregano 3 tablespoons sugar 2 (15 oz.) cans idney beans Chopped green pepper (optional) Brown the ground beef, onions and garlic. Put all ingredients in a large pot an d simmer until heated through. - - - - - - - - - - - - - - - - - -
Amount -------1 2 3 1/2 1 1 1 1/2 1 10 1 6 1/4
Measure -----------pound cloves to 4 tsps. teaspoon to 2 cans cup cup cup pound can ounce can cup ounce can teaspoon
Texas Beef Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds Beef chuc or shin In 1/2" cubes 8 tablespoons Olive oil 5 tablespoons Med-hot chili powder 1 pound Spanish chorizo sausage Sliced 1/4" thic 3 Medium onions -- chopped 8 Garlic cloves 1 tablespoon Oregano, preferably Mexican Crumbled 2 teaspoons Cumin -- ground 2 teaspoons Salt 1 teaspoon Fresh ground pepper 4 pounds Canned Italian plum Tomatoes -- drained And chopped 24 ounces Beer -- Dos Equis or Other Mexican beer 6 ounces Tomato paste Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum bowl. Let stand in refrigerator overnight. Heat 3 T. oil in large, heavy s illet over med-hi heat. Brown the meat in batc hes (do not crowd) on all sides, about 5 minutes. Transfer to a large pot, using slotted spoon. Add chorizo to s illet and brown well. Transfer to pot using slotted spoon. Reduce heat to med-lo. Add more oil to s illet, if necessary. Add onions and coo until translucent, a bout 10 minutes. Add garlic, chili powder, oregano, cumin, salt and pepper. St ir 3 minutes then transfer to pot. Stir in tomatoes, beer and tomato paste. Bri ng to a boil then reduce heat. Cover and simmer until meat is very tender, stirr ing occasionally, about 3 hours. Uncover during last hour if necessary to thic e n liquid into sauce. Some good accompaniments are pinto beans and salsa as side dishes. - - - - - - - - - - - - - - - - - -
TEXAS CHILI Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 pounds Cubed beef stew meat
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Chili
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"My chili is actually one of my boss's recipes. He has received requests for it from people in Maryland, Texas and many other states. I now you'll enjoy it! Sylvia Dorr * = This is a medium hot chili. Reduce jalapeno peppers and hot pep per sauce for a milder chili. Marinate the beef in beer for at least 8 hours. Drain beef; pat dry on paper t owels. Brown in hot oil in a large ettle. Add green pepper, onion, tomatoes, t omato sauce, and beans; coo on medium heat for 1 hour; add spices, jalapeno pep pers and hot pepper sauce; coo 2 hours longer. Yields: 4 quarts From: "Prize-Winning Beef" Recipe Boo let. Posted on Prodigy by Debbie Carlson. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * TEXAS RED Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Tex-Mex Amount -------1/4 6 1 2 2 2 1 4 2 1/2 1/2 Measure -----------pound pounds cup tablespoons tablespoons tablespoons tablespoon each quarts cup cup
Chili
Ingredient -- Preparation Method -------------------------------Suet -- finely chopped Lean beef -- coarsly cubed Chili powder (about 4 1/2 ou Crushed cumin seeds or groun Ground oregano Salt Cayenne pepper Cl Garlic -- minced Beef stoc or canned beef br Masa harina or corn meat Cold water
Fat grams per serving: Approx. Coo Time: 3hrs Fry suet in a lar ge heavy ettle until crisp. Then add beef, about 1 pound at a time, and brown, stiring as it coo s. Remove each pound after browning. When all meat is browned, return it to ettle and add seasonings and beef stoc or broth. Cover and simmer 1 1/2 - 2 hours. S im off fat. Combine masa harina or corn meal with cold water and stir thoroughly into chili. Simmer 30 minutes. Ma es about 3 3/4 quarts.
1 1 4 1 5 2 4 4 1 1
1/2 cup cup cup cups 3/4 cups 1/2 cups tablespoons teaspoons teaspoons 1/2 teaspoons teaspoon 1/4 cup teaspoons
Beer -- enough to marinate Coo ing oil Chopped green pepper Chopped onion Chopped fresh tomatoes Tomato sauce Coo ed pinto beans -- drained Chili powder Ground cumin Salt Garlic salt Dried oregano Chopped jalapeno peppers* Hot pepper sauce*
"Chili pangs" could stri e a man whenever the s ies got grey and the wind turned cold. A plate of Texas Red was a sure cure. Hot and hearty, it was the ind of chili that warmed a cowhand's belly and brought him bac for more. - Famous Chi li Recipes from Marlboro Country. - - - - - - - - - - - - - - - - - -
Texas State Fair Chili Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Chili State Fair
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------Gay Dixson BEST OF SHOW 3 pounds Chili meat 3/4 cup Flour 2 tablespoons Salt 2 tablespoons Blac pepper 2 medium Onions -- chopped 2 tablespoons Garlic -- chopped 4 tablespoons Papri a 2 tablespoons Powdered cumin 4 tablespoons Chili blend 2 cans Tomato sauce: (small) Combine meat, flour, salt and pepper together until all flour is wor ed into mea t. Heat 2 T. oil in heavy pan. Add meat mixture and saute slowly, stirring so m eat will coo thoroughly but will not get too brown. Add onions and garlic. Let coo together until onion and garlic are soft. Add 2 quarts hot water and simmer for 1 hour. Add last 5 ingredients and simmer for about an hour, stirring often. Add additional seasoning to taste. When reheating, do not add water, warm slowly over low heat. Margaret Garland S ource: Prize Winning Recipes from the State Fair of Texas, 1976. - - - - - - - - - - - - - - - - - -
Texas Style Chili Recipe By : Public domain recipes converted from Meal Master format Serving Size : 12 Preparation Time :0:00 Categories : Beef Dishes Cheese Dishes Amount -------3 1/2 1/4 2 3 2 4 Measure -----------pounds cup cups each each cloves Ingredient -- Preparation Method -------------------------------boneless beef chuc blade stea salad oil onion -- Chopped green bell pepper -- diced canned tomatoes -- 8oz. can garlic
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Ground Por
Monterey jac cheese for garnish. Cut stea into 1/2" cubes. Brown meat in oil in Dutch oven, remove to bowl and set aside. Reserve 1/2 cup onions- cover -set aside. Add remaining onions, peppers, and garlic to drippings in pan over medium heat. Coo 10 minutes stirring occasionally. Add more oil if necessar y. Return meat to pan add tomatoes and their liquid and remaining ingredients, except cheese and onions. Heat to boiling. Reduce heat to low, cover and sim mer 1 1/2 hours or until meat is for tender, stirring occasionally. Spoon chil i into large bowl sprin le cheese on top for garnish. Pass reserved onion to s prin le over each serving. - - - - - - - - - - - - - - - - - -
THE DEVIL'S CHILI Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chili Amount -------1 1 1 3 1 1 2 1 1 1 1 1 1 3 1 1 Measure Ingredient -- Preparation Method ------------ -------------------------------cup Onions -- grated Garlic clove -- minced Shallot bulb -- minced large Scallions -- minced large Bell pepper -- chopped ounce Olive or other salad oil quarts -- water pound Kidney, pin or pinto beans -- washed, sorted and s large Bay leaf -- crushed teaspoon Miso paste teaspoon Mild or hot curry teaspoon Basil tablespoon Papri a Chili powder to taste Salt and pepper to taste large Tomatoes; chopped -- OR can (15 oz) peeled tomatoes can (15 oz) tomato sauce
In a large saucepan, saute onions, garlic, shallot, scallions, and green pepper in oil. Add water, beans, and seasonings. Simmer for 1 1/2 hours. Add tomatoes and tomato sauce. Simmer for 1 hour more or until for -tender. For spicier chili, use 2 or more cloves of garlic. Serve piping hot. Serves 6 From DEEANNE's recipe files - - - - - - - - - - - - - - - - - -
each 1/3 cup 1/4 cup 2 tablespoons 2 teaspoons 3/4 teaspoon 1/2 cup
tomato paste -- 2oz. can chili powder sugar salt oregano pepper Monterey Jac cheese -- for garnish
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THIRTY MINUTE CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound ground beef 1 cup chopped onion 2 (14 1/2 oz.) cans peeled tomatoes 1 (8 oz.) can tomato sauce 1 (15 1/2 oz.) can idney beans 1 teaspoon salt 1/4 teaspoon pepper 1 1/2 tablespoons chili powder 2 teaspoons sugar Brown ground beef and onion. Drain off fat. Stir in tomatoes and tomato sauce and beans. Add salt, pepper, chili powder and sugar. Bring to boil. Reduce heat and simmer 30 minutes. - - - - - - - - - - - - - - - - - -
Three Alarm Chili Recipe By : TJ Hill - Appetites Catered Serving Size : 12 Preparation Time :0:00 Categories : Rice And Bean Dishes Amount -------1 1 6 2 1 1/4 1 2 2 2 8 4 Measure -----------No. 10 can No. 10 can pounds cups cup cup No. 10 can teaspoons tablespoons cups ounces cups
Ingredient -- Preparation Method -------------------------------tomato puree canned crushed tomatoes ground round onion -- minced hot chile powder dried oregano canned idney beans -- drained osher salt -- to taste pepper -- to taste cheddar cheese -- grated sour cream sweet onion -- minced
Combine beef and onions in a stoc pot, over a moderate flame. Heat and stir for 15-20 minutes, until browned. Stir in remaining ingredients. Bring to a boil, reduce heat, and simmer for 2 hours. Serve hot, garnished with grated cheddar cheese, sour cream, and minced sweet onions. - - - - - - - - - - - - - - - - - -
THREE BEAN CHILI
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Cheese Dishes
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Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Ethnic Amount -------12 16 1 15 15 15 4 Measure -----------ounces ounces tablespoon ounces ounces ounces ounces
Chili
Ingredient -- Preparation Method -------------------------------Heinz HomeStyle Brown Gravy Tomatoes Chili powder Spicy Chili beans Garbanzo beans -- drained Pinto or idney beans Chopped green chilies Yogurt or sour cream Sliced green onions Shredded cheese
Combine gravy, tomatoes and chili powder in 3-quart saucepan. Bring to a boil, then stir in beans and chilies. Cover; simmer 15 minutes, stirring occasionally . Serve with desired toppings. - - - - - - - - - - - - - - - - - -
True Texas Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Meats Chili Amount -------2 2 2 2 28 12 5 2 1 2 1 Measure -----------tablespoons pounds medium ounces ounces tablespoons tablespoon teaspoons teaspoon
Ingredient -- Preparation Method -------------------------------Vegetable oil Ground Beef Onions -- chopped Garlic cloves -- finely chop Tomatoes -- whole Beer Chili powder Jalapeno chili -- seed & chop Cumin Papri a 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. Tast e and season with salt, pepper and cayenne pepper, if desired. Ladle into bowls. Garnish with cheese, onion and avocado, if desired. Ma es about 8 cups. - - - - - - - - - - - - - - - - - -
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Alcohol
Tur ey Chili (No Beans) Recipe By : LMEStead Serving Size : 1 Preparation Time :0:00 Categories : Chili Amount -------7 1/2 1 1/2 2 1 1 1/4 1/8 Measure -----------oz c c cup tsps. tsp. each tsp. each tsp. each
Ingredient -- Preparation Method -------------------------------ground tur ey chopped onion drained canned Italian tomatoes -- seeded/chopped tomato sauce -- and water chili powder Worcestershire sauce & -- white wine vinegar bay leaf salt and garlic powder ground cinnamon, ground allspice, & -- crushed red
Spray 3-quart saucepan with nonstic coo ing spray and heat over medium-high hea t; add tur ey and onion and, using bac of a wooden spoon to crumble meat, coo , stirring occasionally, until tur ey is browned, about 5 minutes. Add remaining ingredients and stir well to combine. Reduce heat to low and let simmer, stirr ing occasionally, until chili is thic , 25 to 30 minutes. Remove bay leaf befor e serving. - - - - - - - - - - - - - - - - - NOTES : Serves 2. Each serving provides 2 1/2 protein exchanges, 2 1/2 vegetable exchanges, Per serving: 231 calories, 11 g. fat. Note: may be forzen fo r future use. Just thaw and reheat. From Weight Watchers Favorite Recipe s boo . It was submitted by Delma Caylor of Lebanon, Indiana. * Exported from MasterCoo II * TWO-MEAT, TWO BEAN CHILI Recipe By : Serving Size : 25 Preparation Time :0:00 Categories : Chili Amount -------5 2 3 2 2 2 4 1/3 1 2 2 2 3 1/2 2 Measure -----------pounds pounds Ingredient -- Preparation Method -------------------------------Ground round Hot or sweet Italian sausage -- removed from casings Large onions -- chopped Medium sweet red bell pepper -- seeded and chopped Medium green bell peppers -- seeded and chopped Fresh hot green chili pepper -- seeded and minced Garlic cloves -- minced Chili powder Salt Dried oregano Ground cumin Bay leaves (28-oz) whole tomatoes with -- tomato puree, undrai Yellow cornmeal (16-oz) pin beans -- drained
cup tablespoon teaspoons teaspoons cans cup cans
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Ground Chic en
In a large soup ettle, coo the ground round, sausage, onions, red and green pe peprs, chili peppers, and garlic over medium-high heat, stirring often, until th e meat is seared (but not browned), about 10 minutes. Pour off excess fat. Add t he chili powder, salt, oregano, cumin, and bay leaves and stir for 1 minute. Add the tomatoes with their puree, brea ing up the tomatoes with a spoon. Bring to a simmer. Reduce the heat to low and coo , stirring often, until the liquid is r educed, about 1-1/2 hours. In a small bowl, combine the cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pin and blac beans into the chili.Coo , stirring occasionally, until the chili is thic ened, about 10 minutes. (The c hli can be made up to 3 days ahead. If desired, scrape off and discard the solid ified fat that rises to the surface. Reheat the chili gently on top of the stove before serving.) Ma es about 25 servings. - - - - - - - - - - - - - - - - - -
Veal Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- Veal Chili 1 tablespoon Vegetable Oil -- PLUS 1 t Vege Minced 4 ea Garlic; Cloves 1 1/2 lb Veal; Ground 1 c Celery; Minced 1 c Green Be ll Peppers; Minced 1 c Tomatoes; Crushed, Canned 1 c Vegetable Juice; Mixed 2 t Chili Powder; Or To Taste 1 t Cumin; Ground 1/2 t Salt 1/2 t Hot Sauce; Or To Ta ste 1/4 t Pepper 12 oz Red Kidney Beans; * * Red Kidney beans should be canned . Drain and rinse them. In a 4-quart saucepan, heat vegetable oil; add onions and garlic and saute until onions are translucent, about 5 minutes. Add ground veal and saute until browned, stirring constantly to brea up veal. Stir in remaining ingredients ex cept idney beans and bring to a boil. Reduce heat, cover, and simmer for 30 m inutes. Stir idney beans into veal mixture and coo until heated, about 5 minut es. While beans are heating, warm 4 soup bowls. Serve chili in heated bowls. Each serving is equivalent to: 1 serving Fats; 1/4 cup Limited Vegetables; 4 oz Veal; 1 1/2 servings Vegetables; 1/4 serving Bonus; 1 serving Bread Substitute s. Per Serving: 447 calories, 39 g protein, 20 g fat, 27 g carbohydrate, 86 9 mg sodium (estimated).
Per Serving: 486 calories, 39 g protein, 25 g fat, 27 g carbohydrate, 88 9 mg sodium (estimated). Converted by MMCONV vers. 1.40 - - - - - - - - - - - - - - - - - -
Variation: ground veal.
Beef Chili--Substitute 1 pound coo ed ground beef (rare) for the
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cans
(16-oz)_blac beans -- drained
Vegetarian Chili Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chili Amount -------2 1/2 3 1 1 2 2 4 3 3 4 1 2 3 1 1/2 1 1 1/2 Measure Ingredient -- Preparation Method ------------ -------------------------------cups Kidney beans,dried -- soa ed teaspoons Salt cup Tomato juice cup Bulghur -- raw tablespoons Olive oil Onions,med -- coarsely chopped Garlic cloves,medium -- crushed Celery stal s -- coarse chopped Carrots -- coarsely chopped Tomatoes -- coarsely chopped tablespoon Lemon juice -- fresh tablespoons Red chile,hot -- ground tablespoons Red chile,mild -- ground teaspoon Cumin -- ground teaspoon Oregano,dried -- pref. Mexican teaspoon Basil -- dried Blac pepper -- freshly ground Bell pepper(s)
1. Transfer the idney beans and the water in which they were soa ed to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat. L ower the heat and continue boiling the beans, partially covered, until tender, a bout 1 hour. Watch the water level and add more, if necessary, to eep the beans from scorching.~ 2. Meanwhile, place the tomato juice in another saucepan and b ring to a boil over medium heat. Remove from the heat immediately and add the bu lghur to the juice. Cover and let stand for 15 minutes. It should be slightly cr unchy. Set aside.~ 3. Heat the olive oil in a large heavy pot over medium heat. Add the onions and garlic and coo until the onions are translucent. Add the cel ery, carrots, tomatoes, lemon juice, and all the spices - including the remainin g salt - to the onions and coo , covered, until the vegetables are nearly tender , about 10 to 15 minutes. Add the bell peppers and continue coo ing another 10 m inutes.~ 4. Add the idney beans, the water in which they coo ed, and the bulghu r to the vegetables in the large pot. Stir the mixture thoroughly and simmer for 30 minutes over low heat. The chili may be thic - add water as necessary and stir occasionally ma ing sur e the bulghur does not stic to the bottom of the pot. Taste and adjust seasonin gs.~ - - - - - - - - - - - - - - - - - -
VENISON CHILI Recipe By : Serving Size : 4 Categories : Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds venison ground up Bacon drippings Juice of 1 lemon 1 large onion -- chopped 2 cloves garlic -- minced Salt and pepper to taste 1/2 cup flour 3 tablespoons chili powder 1 teaspoon comino seed 1/2 teaspoon oregano 1 (46 oz.) can tomato juice 2 (#2) cans idney beans 3 cups water
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Wednesday Chili (Wendy's) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Meats Amount -------2 1 1/2 10 1 2 1/2 1 21 6 8 Measure -----------tablespoons pounds ounces tablespoon teaspoons teaspoon dash ounces ounces ounces
Ingredient -- Preparation Method -------------------------------Oil Ground round Can French onion soup -- not creamy Chili powder Ground cumin Pepper Tobasco Can red idney beans undrain Can tomato paste Can tomato sauce
Blend soup and spices in blender then add to browned meat. Heat 20 min on low. M ash meat to rice size. Add idney beans, tomato paste and tomato sauce. Heat tho roughly, about 30 min. STEAK & SHAKE STYLE: Stir in 2 t Hershey's cocoa powder & 10 oz Co e. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Wild Card Chili Recipe By : Serving Size : 1 Preparation Time :0:00
Sprin arlic, well. Simmer
le meat with lemon juice. Brown venison in bacon drippings; add onion, g salt and pepper. Coo until well browned, then add flour and spices; mix Add tomato juice, beans and water. about 2 hours, stirring occasionally.
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Chili
Categories Amount -------1 16 8 1 1 1/8 1 2 16 1 2 1/8 3
: Chili Chilibeef Measure -----------pound ounces ounces teaspoon teaspoon teaspoon tablespoon cups ounces cup teaspoons teaspoon tablespoons
Beef
Ingredient -- Preparation Method -------------------------------Chopped Beef Can Red Beans Can Tomato Sauce Chopped Red Pepper Garlic Salt Cayenne Molasses Chopped Onion Can Refried Beans Water Salt Pepper Chili Powder
Brown beef with onions in a Dutch oven; pour off fat. Add remaining ingredients; cover and simmer for 1 hour, stirring occasionally. F rom: Pat Stoc ett Date: Wed, 10-1
WILD MUSTANG CHILI* Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chili Main Dish Amount -------3 1/2 3 4 3 2 1 1 4 1/2 1/2 1 1 1 4 1 1 1/2 2 1/2 1/2
Measure Ingredient -- Preparation Method ------------ -------------------------------pounds Rough ground chuc beef Medium onions chopped Cloves of garlic minced ounces Whis ey ounces Rum tablespoon Oney teaspoon Estle's cocoa powder tablespoons Round cumin teaspoon Round cloves teaspoon Round sage teaspoon Alt to taste Juice of 1 lemon Fresh Jalapeno~ seeded and c Jalapeno~ peppers whole teaspoon Lac pepper cups Tewed -- sliced tomatos cups Omato sauce cup Omato paste cup Hopped green Bell peppers
Saute the meat, onions and Bell peppers together. Add this to the large coo ing pot into which you have combined all the other ingredients. Bring to a boil for 2-3 minutes, reduce heat, and coo for 40 minutes.
Tex-Mex Meats
Be sure to stir frequently. Salt to taste. Raise heat to high and bring to a boi l for 2 minutes. - - - - - - - - - - - - - - - - - -
WORLD'S BEST (MOM'S) CHILI Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon olive oil 2 large yellow onions -- coarsely chopped 1 large green pepper -- coarsely chopped 6 stal s celery with leaves -- sliced Any leftover vegetables -- coo ed (corn, green 1 (16 oz.) can peeled tomatoes squished 1 (28 oz.) can diced tomatoes 1 (16 oz.) can beef stoc (or homemade!) 1 to 2 tbsp. tomato paste -- to thic en to taste 1 (28 oz.) can dar red idney beans 1 (15 oz.) can idney, blac -- pinto or other beans 1/2 teaspoon papri a 1 tablespoon crushed garlic -- fresh 1 tablespoon Worcestershire sauce or more to taste 1 tablespoon chili powder -- adding more to taste 2 tablespoons stea sauce Tabasco sauce to taste -- several dashes, 1/8 Salt & freshly ground blac pepper to tast (1 lb. coo ed lean ground beef -- VERY optional) Heat large pot over medium heat. Add oil immediately, followed by the onions, g reen pepper and celery with leaves; coo 5 minutes. Add any additional coo ed l eftover vegetables, peeled and squished tomatoes, diced tomatoes and all remaini ng ingredients. Bring chili to a boil, reduce heat and simmer for at least 1 ho ur. Adjust seasoning to taste. Serve hot with any number of condiments or alon e. (Coo ed spaghetti noodles or rice, cheddar cheese, sour cream, jalapeno pepp ers, etc.) I thin a heavy moist cornbread is a must! 8 servings. - - - - - - - - - - - - - - - - - -
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"To The Moon" Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chili Amount -------1 1 1/2

1 1 1 1 1 1 Measure -----------pound pac age cup can can tablespoon

* Exported from MasterCoo

Chili Ground Por

* Exported from MasterCoo

Ingredient -- Preparation Method -------------------------------beef stea -- lean, cubed vegetable oil

* Exported from MasterCoo

* Exported from MasterCoo

tablespoons tablespoons teaspoons teaspoon teaspoon can

* Exported from MasterCoo

4 1/2 teaspoons 1 28 ounces 2 cups

: Piers Thompson <pjt1@SCIGEN.CO.UK>

* Exported from MasterCoo

* Exported from MasterCoo

1/2 teaspoon 3 tablespoons 3 cans 1 teaspoon 1 1/2 cups 1 can

* Exported from MasterCoo

* Exported from MasterCoo

o on simmer for about 3 hours. This is hot.

tablespoons tablespoon cups cup cup

* Exported from MasterCoo

tablespoons teaspoon tablespoon ounces ounces ounce

- - - - - - - - - - - - - - - - - * Exported from MasterCoo II *

at a simmer for 1 1/2 hours or until

color disappears. Drain and add i

Simmer 2 to 2 1/2 hours before adding beans. Coo

Amount -------2 1 1 1 1 1 1/2 1/2 2 1 2 1

x Any other bean you li e 2

* Exported from MasterCoo

pounds ounces 1/2 teaspoon

* Exported from MasterCoo

Recipe by: HBWK07A

Chuc Ozburn In a small dry s illet, toast the cumin seeds

* Exported from MasterCoo

* Exported from MasterCoo

cloves tablespoon teaspoons

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

tablespoons tablespoons ounces ounces teaspoons cup teaspoon

Amount -------3 2 4 3 4 5 3 2 16 2 1 1/2 5 2 3 2

Measure -----------pounds pounds cups

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

ounces teaspoons tablespoons teaspoons

* Exported from MasterCoo

- - - - - - - - - - - - - - - - - * Exported from MasterCoo II *

* Exported from MasterCoo

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* Exported from MasterCoo

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

* Exported from MasterCoo

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

pounds large 1/2 cup

* Exported from MasterCoo

tablespoons cans small cup 1/3 cup

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

* Exported from MasterCoo

* Exported from MasterCoo

Categories Amount -------1/2 1/4 1 1 1 1 1 1/2 2 1/2 1/4 1/2