600 Chili Recipes by Habanero Salsa - HTML preview

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"Capitol Punishment" Chili Yield: 4 Servings

1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
9 T chili powder,light
4 T cumin
4 T beef bouillon
1 (instant,crushed)
24 oz old milwaukee beer
2 c water
4 lb chuck,Extra Lean
1 chili grind
2 lb pork,Extra Lean
1 chili grind
1 lb chuck,Extra Lean
1 cut into 1/4 cubes
2 large onions,finely chopped 10 cloves garlic
1 finely,Chopped
1/2 c wesson oil (or kidney suet)
1 t mole (powdered)
1 also called mole poblano
1 T sugar
1 t coriander seed (from chinese
1 parsley,cilantro)
1 t louisiana red hot sauce
1 (durkee's)
8 oz tomato sauce
1 T masa harina flour
1 salt,To Taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.

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

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

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

"Los Venganza Del Almo" Chili Yield: 4 Servings

1 T oregano
2 T paprika
2 T msg (monosodium glutamate) 11 T gebhardt's chili powder
4 T cumin
4 T beef bouillon
1 (instant,crushed)
36 oz old milwaukee beer
2 lb pork,cubed (thick
1 butterfly pork chops)
2 lb chuck beef,cut into cubes
6 lb rump,Ground
4 large onions
1 finely,Chopped
10 cloves garlic
1 finely,Chopped
1/2 c wesson oil (or kidney suet)
1 t mole (powdered)
1 also called mole poblano
1 T sugar
2 t coriander seed (from chinese
1 parsley,cilantro)
1 t louisiana red hot sauce
1 (durkee's)
8 oz tomato sauce
1 T masa harina flour
1 salt,To Taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.

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

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

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

"My Evil Twin" Habanero Salsa Yield: 8 Servings

2 T olive oil
1 md onion --,Chopped
1 green bell pepper -
1 chopped
1 red bell pepper --,Chopped
1 anaheim chili pepper -
1 chopped
1/2 c chicken broth
4 chiles habanero --,Minced
6 md tomatoes -- skinned &
1 diced
2 cn tomatoes --,Diced
2 T lime juice
2 T lemon juice
1 t coriander leaf,Dried
1 t oregano
1 T sugar (or honey -- optional)
1 salt and pepper --,To Taste 1/4 c fresh parsley --,Chopped

Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone. Add the habaneros (I roasted mine first), the diced tomatoes (okay, I added the extra two cans to cut the heat down a bit, so if you want it super hot you can eliminate the cans or a couple of the habaneros), lime and lemon juices, coriander, oregano, sugar, salt and pepper. Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes.
"Puppy's Breath Chili"

Yield: 1 Servings

3 lb tri-tip beef,or other
1 tough/tasty cut
1 in small pieces (or coarse)
1 ground
2 t oil
1 sm yellow onion
14 1/2 oz can beef broth
3 1/2 T cumin,Ground
1/2 t oregano
6 cl garlic,finely chopped
3 T gebhardt chili powder
1 T new mexico mild chili
1 powder
6 T california chili powder
8 oz tomato sauce
1 new mexico chili,Dried
1 pepper,boiled and pureed
3 california chili,Dried
1 peppers,boiled and pureed 14 1/2 oz can chicken broth
1 t tabasco pepper sauce
1 t brown sugar
1 lime,juice of
1 ds msg
1 ,salt to taste

Brown meat in oil over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 min.

Add 1 Tb cumin and 1/2 ts oregano. Reduce heat to light boil and add 1/2 of the garlic. Add 1/2 of the chili powder and cook for 10 min.

Add tomato sauce with the pulp from the dried peppers and remaining garlic.
Add any remaining beef broth and chicken broth for desired consistency.

Cook for 1 hr on medium heat stirring occasionally. Add remaining chili powders and cumin. Simmer for 25 min on medium-low, stirring occasionally.

Turn up heat to medium and add remaining ingredients. Simmer until ready.

"Southern Chili Georgia Style" Yield: 1 Servings

3 lb chuck,cut in chunks 3 t oil
1 1/2 c beef broth
1 1/2 c chicken broth
4 1/2 T ca chile powder
4 T gebhardt chili powder 1/2 T nm hot chile powder 1/2 T chimayo chile powder 1/2 T pasilla powder
3 1/2 T cumin
1 T granulated garlic
4 t onion powder
1/2 T brown sugar
1 t tabasco
8 oz tomato sauce
1/2 c green chiles,Canned
1 chopped

Brown meat and add to chili pot along with broths, tomato sauce, and green chiles. Add 2/3 of the spices. Cook for 2 hr. Add remaining spices. Cook 1 hr or until meat is tender. Add salt to taste. "To The Moon" Chili

Yield: 6 Servings 1 lb beef,Ground
1 pk chili-o seasoning mix 1/2 c water
1 cn (14-1/2oz) whole tomatoes

-cut up
1 cn (16oz) kidney beans,drained 1 T cayenne pepper sauce

1 red pepper,chopped,
-optional
1 green onion,chopped,
-optional
1 cheddar cheese,Shredded
-optional

In a Dutch oven brown ground beef; drain. Stir in seasoning mix, water, tomatoes, beans and cayenne pepper sauce. Bring to a boil; reduce heat and simmer, cover, 10 minutes. Garnish with chopped red pepper, green onion and cheese, if desired.
"Weeknight Chili"

Yield: 4 Servings

1 lb beef (or turkey (i mix)
-Ground
1 it 1/2 & 1/2)
1 green bell pepper,chopped
1 cn (15 oz) red kidney beans
1 undrained
1 cn (8oz) tomato sauce
1 t white vinegar
2 T chili powder
2 T onion,Minced
1/4 t garlic salt
1 t sugar

1. In a 3 quart saucepan over medium-high heat, cook ground beef and bell pepper 6 minutes or until meat is no longer pink, stirring frequently. Drain excess fat.

2. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionaly. If desired, top with chopped onion, shredded cheese or sour cream.
$20,000 Prize-Winning Chili

Yield: 1 Servings

2 1/2 lb lean chuck,Ground
1 lb lean pork,Ground
1 c finely onion,Chopped
4 garlic cloves,finely chpd. 1 cn budweiser beer (12 oz.) 8 oz hunt's tomato sauce
1 c water
3 T chili powder
2 T cumin,Ground
2 T wyler's beef-flavor,Instant

-bouillo,n (or 6 cubes) 2 t oregano leaves
2 t paprika

2 t sugar
1 t unsweetened cocoa
1/2 t coriander,Ground
1/2 t louisiana hot sauce,to taste
1 t flour
1 t cornmeal
1 T water,Warm

In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps. Add onion, garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot. Makes 2 quarts.
$25,000 Chili

Yield: 14 Servings

3 md onions,diced
2 md green peppers,diced
2 lg stalks celery,diced
2 sm cloves garlic,minced 1/2 sm fresh jalapeno peppers
-chopped,or more
8 lb lean chuck,ground coarsely
1 cn 7 oz green chilies,Diced 14 1/2 oz can stewed tomatoes
15 oz can tomato sauce
6 oz can tomato paste
6 oz chili powder
1 tabasco sauce,To Taste 12 oz beer
12 oz mineral water,bottled
3 bay leaves,or 2 your choice
1 garlic salt,To Taste
1 salt/pepper,To Taste

Dice and saute first 5 ingredients. Add meat and brown. Add everything else, including 1/2 can beer. (Drink the remainder, according to Annie). Add water JUST TO COVER TOP. Cook about 3 hours on low heat. Stir often. Remove bay leaves.
.357 Magnum Chili

Yield: 10 Servings

1 lb pork,ground lean 2 1/2 lb chuck,ground
1 1/2 lb onions,chopped

1 lb green peppers,chopped 5 c tomatoes,chopped 1/2 lb pinto beans
1 1/2 T oil

2 garlic cloves
1/2 parsley,chopped 1/2 utter
1/3 hili powder

2 alt
1 1/2 epper
1 1/2 umin seeds
1 1/2 sg

1 water

Soak Beans in Water to cover overnight. Drain, cover with cold Water and simmer until Beans are tender, about 1 hour. Add Tomatoes ans simmer 5 min longer. Saute Green Peppers in Oil until tender, add Onions and cook until tender. Stir frequently. Add garlic and parsley. In another skillet, melt Butter and add Chuck and Pork. Brown 15 min until crumbly.. Add to Onion mixture and stir in Chili powder. Cook 10 min and add mixture to Beans. Season with Salt, Pepper, Cumin seeds and MSG. Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top.
.45cal Chili

Yield: 4 Servings

1 c pinto beans,dried
5 c water
2 T lard
1 T bacon drippings
1 onion
12 oz pork sausage,country-style
1 lb beef,coarse grind
4 garlic cloves
1 t anise
1/2 t coriander seeds
1/2 t fennel seeds
1/2 t cloves,ground
1 cinnamon stick,ground,1
1 t black pepper,freshly ground
1 t paprika
1 nutmeg,ground,whole
1 t cumin
2 t oregano,dried,pref. mexican
4 T sesame seeds
1 c almonds,blanched,skins remov 12 red chiles,whole dried or 1 1/2 c chile caribe
1 1/2 oz milk chocolate,small pieces
1 cn tomato paste(6oz ea)
2 T vinegar
3 t lemon juice
1 soft tortilla,chopped
1 salt

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak
overnight. Check the beans occasionally and add water as necessary to keep them moist.
2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.
3. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside.
4. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.
5. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.
6. Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.
7. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.
1981 Winning Recipe Chili

Yield: 4 Servings

2 1/2 lb beef brisket,1 cubes 1 lb lean pork,ground
1 large onion,chopped fine 2 T wesson oil
3 garlic cloves,minced 2 T green chilies,Diced 8 oz tomato sauce
1 salt and pepper,To Taste 1 beef bouillon cube

12 oz budweiser beer
1 1/4 c water

6 T chili powder
2 1/2 T cumin,Ground
1/8 t dry mustard
1/8 t brown sugar

1 oregano,pinch

In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly. Stir occasionally. 1981 World Championship Butterfield Stageline Chili

Yield: 25 Servings

4 medium onions,minced 10 lb beef brisket,Lean
1 finely,Chopped
1/4 c oil
1 1/2 cloves garlic,minced
2 lb pork,Ground
1 cn (7oz) whole green chiles
1 minced
1 cn (15oz) tomato sauce
1 lb whole tomatoes
1 finely,Chopped
1 T cumin
1 t salt
1 t oregano
1 T dry mustard
1 oz tequila
1 can beer
2 cn (3 oz) chili powder
2 beef bouillon cubes

Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes.

Bring to boil, then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving.

30 Minute Chili Yield: 6 Servings

1 lb ground chuck (or lean)
-Ground
1 beef
1 onion -- large,chopped
1 cn kidney beans (12 oz)
1 cn tomato soup --,Undiluted
1 t salt
1 T chili powder (or),To Taste

Brown the meat in a little butter and cook until the meat is brown about 10 minutes. Add all other ingredients and let simmer for 30 minutes. Your choice of hot sauce may be added to taste. 4-Way Cincinnati Chili

Yield: 6 Servings

1 vegetable cooking spray 3 1/2 c onion -- divided,Chopped
1 c green bell pepper,Chopped
2 cloves garlic --,Minced
1 lb ground round
2 t cinnamon,Ground
2 t paprika
1 t chili powder
1 t cumin,Ground
1/2 t allspice,Ground
1/2 t whole marjoram,Dried
1/4 t nutmeg,Ground
1 stick cinnamon -- 3-inch 3/4 t salt
1/4 t pepper
29 oz no-salt-added whole tomatoes
1 (2 cans)
1 undrained and,Chopped 4 1/2 c hot spaghetti --,Cooked
1 without salt,Cooked
3/4 c reduced-fat cheddar,Shredded
1 cheese -- (3 ounces) 36 oyster crackers

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add 2 cups onion and next 3 ingredients; cook until meat is browned, stirring to crumble. Add ground cinnamon and next 7 ingredients; cook 1 minute. Add salt, pepper, and tomatoes; simmer, uncovered, 20 minutes. Yield: 6 cups (serving size: 3/4 cup spaghetti, 1 cup chili, 2 tablespoons cheese, 1/4 cup onion, and 6 crackers).
4th Street Social Club Black Bean Chili

Yield: 8 Servings

1/2 c olive oil,or other low
-cholesterol,oil
4 c black beans
2 T cumin seed
2 T oregano
2 lg yellow onions,finely
1 -- (or to taste),Chopped

1 1/2 c green bell peppers -- finely 1 chopped
2 cloves garlic --,Minced 1 t salt
3 c tomatoes,whole canned -1 crushed
8 sprig cilantro -- fresh

3/4 c jalapeno chiles,finely 1 -- (or to taste),Chopped

Sort and clean beans. Rinse well. Place beans in large pot and cover with several inches of water. Cover and bring to boil. Reduce heat and cook for 1 3/4 hours or until beans are tender. Add more water as needed to keep beans covered. Reserve 1 cup cooking water, then strain beans. Set aside. Place cumin seed and oregano in a small pan and bake in a 325 F oven for 10 to 12 mins until fragrance is toasty. Saute onions, green peppers, and garlic in oil along with the cumin, oregano, and salt for 10 mins or until onions are soft. Add tomatoes, cilantro, and chiles to the beans along with sauteed onion mixture. Simmer for 15 mins to blend flavors. Serve portions of 1 1/4 cups hot chili in a preheated bowl. Garnish with grated cheese and/or diced onions and fresh chopped cilantro to taste. This recipe freezes well. Makes 8 generous servings.
A Red Chili Nightmare

Yield: 4 Servings

1 c pinto beans,dried
5 c water
2 T lard
1 T bacon drippings
1 onion
12 oz pork sausage,country-style
1 lb beef,coarse grind
4 garlic cloves
1 t anise
1/2 t coriander seeds
1/2 t fennel seeds
1/2 t cloves,ground
1 cinnamon stick,ground,1
1 t black pepper,freshly ground
1 t paprika
1 nutmeg,ground,whole
1 t cumin
2 t oregano,dried,pref. mexican
4 T sesame seeds
1 c almonds,blanched, skins
-removed
12 red chiles,whole dried or 1 1/2 c chile caribe
1 1/2 oz milk chocolate,small pieces
1 cn tomato paste(6 oz ea)
2 T vinegar
3 t lemon juice
1 soft tortilla,chopped
1 salt

Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist.

Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.

Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside.
Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.

Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.

Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.
A Very Tasty Chili

Yield: 1 Servings

3 red new mex chiles,Dried
2 chipotles
1 habanero
4 cloves garlic
1 t cumin,Ground
1 t origano,Dried
1 T vegetable oil
1 lg onion,chopped
1/2 lb beef,Minced
1 15oz can tomatoes
1 15oz can kidney beans

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

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

Yield: 6 Servings 1 lb ground round beef
1 c green pepper,diced

1/2 c celery,diced
1 md onion,chopped
1 lg clove garlic,minced

1/2 c black olives (extra large)
-chopped
1 cn 15 ounce kidney beans 1 cn 11 ounce stewed tomatoes 2 T brown sugar
1 T chili powder
1 T cumin
1 chili pepper,minced
2 T oregano vinegar
1 c water

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

2. Let simmer for approximately 15 minutes, add water and continue to simmer another 15 minutes. (Can adjust amount of water to whatever consistency preferred.
A Working Woman's Chili

Yield: 6 Servings 1 lb ground round beef
1 c green pepper,diced

1/2 c celery,diced
1 md onion,chopped
1 lg clove garlic,minced

1/2 c black olives (extra large)
-chopped
1 cn 15 ounce kidney beans 1 cn 11 ounce stewed tomatoes 2 T brown sugar
1 T chili powder
1 T cumin
1 chili pepper,minced
2 T oregano vinegar
1 c water

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

2. Let simmer for approximately 15 minutes, add water and continue to simmer another 15 minutes. (Can adjust amount of water to whatever consistency preferred.
A.J.Foyt's 500-Mile Chili

Yield: 6 Servings

3 lb stewing beef,cubed
1 lb chorizo(spanish sausage)
2 large onions,diced
5 cloves garlic,minced
3 jalapeno pepper,peel+diced
3 T olive oil
1/2 t cayenne
3 T chili powder
3 cn tomato sauce (15-oz each)
1 t salt
1 1/2 c water
1 cn mexican beer

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

Yield: 8 Servings

1 lb lean beef,Ground
1 salt and pepper,To Taste
4 cn tomatoes,crushed
4 cn pinto beans
1 chili seasoning
1 chili powder,To Taste
1 jalapeno pepper juice to
1 taste
1 T to 2 tb vinegar

Brown ground beef in large saucepan, stirring until crumbly; drain. Season with salt and pepper. Add tomatoes and beans. Cook over medium heat until bubbly. Add chili seasoning, chili powder, and pepper juice. Simmer, covered, for 30 minutes. Stir in vinegar to bring out the flavor of the spices just before serving.
Abilene Texas Chili

Yield: 1 Servings

3 lb lean beef,Ground
3 T brown sugar
1 t thyme
1 t salt
1 t cumin seed
1 t garlic powder
2 bay leaves
1 t cilantro
1/4 t oregano (mexican preferred)
1 t cayenne pepper
2 T paprika
46 oz v-8 juice
1 c onions,chopped
16 oz tomatoes,Peeled
4 c pinto (or kidney beans)

Brown beef and drain fat. Add all ingredients and cover. Cook for 4 hours or so on medium.

Abilene, Tx Annual Chili Super Bowl Yield: 1 Servings

3 lb lean beef,Ground
3 T brown sugar
1 t thyme
1 t salt
1 t cumin seed
1 t garlic powder
2 bay leaves
1 t cilantro
1/4 t oregano (mexican preferred
1 italian o.k.)
1 t cayenne pepper
2 T paprika
46 oz v-8 juice
1 c onions,chopped
16 oz tomatoes (mexican,Peeled
1 style for extra kick)
4 cn pinto (or kidney beans (if)
1 you like beans in your
1 chili)

Brown beef and drain. Add all ingredients and cover. Cook for 7-17 hours on medium high.
Acadian Eight Bean Chili Yield: 25 Servings

1/4 lb each of the following beans 1 kidney,white, pink, black, 1 red,pinto, cranberry, navy. 1 lb bacon
5 lg onions,peeled and chopped

2/3 c garlic,minced
1/4 c coriander seeds,toasted

1 and,Ground
1/4 c cinnamon
1/4 c paprika
1/4 c cayenne pepper (or),To Taste

1 for the timid tongue
1/2 c poblano chili peppers,Dried
1 ground
1 cn 108 oz italian tomatoes
1 w/juice
12 oz beer
5 lb lean beef,Ground
1 salt,To Taste

Pick over and wash beans. Put in large pot and cover with 4 qts. cold water. Soak over night. Wash and drain. Cover with water, bring to a bowl over high heat, lower heat and simmer for 2 hours or until tender. Cook bacon in a large skillet, drain and crumble. Put next 7 ingredients in skillet and saute for 5 minutes. Add tomatoes and beer, simmer. In another skillet saute ground beef until no longer pink. When beans are tender drain, reserving liquid. Add meat, bacon and vegetables to beans. Simmer over low heat until hot, adding bean liquid if necessary.
Adobo Marinade (Mexican Smoked Chili)

Yield: 1 Servings

3 oranges
1 lime
2 chipotle chilies,Canned
1 t garlic powder
1/2 t cumin
2 t oregano
1/2 t black pepper
2 T wine vinegar
1/2 t salt

JUICE THE LIME AND ORANGE. FINELY CHOP THE CHILIES. PLACE JUICE, GARLIC, CHILIES AND REMAINING INGREDIENTS IN BLENDER. PUREE UNTIL SMOOTH. MAKES ENOUGH MARINADE FOR ABOUT 2 LBS. BEEF, PORK, CHICKEN. Aimee's Chili

Yield: 1 Servings

3 1/2 lb chuck,Ground
1 lg onion
5 8oz cans tomato sauce 1 lg bell pepper,Diced

1 1/2 T corn meal
1 salt and pepper 1 tobasco sauce
2 T chili powder
1 water

Brown meat; add onion and saute well. Add tomato sauce, seasonings, bell pepper, and chilli powder, salt, and pepper to taste. Add water until sauce is of desired thickness. Simmer 15-30 minutes. During last 15 minutes of cooking, sprinkle in corn meal and stir. Alamo Chili

Yield: 4 Servings

2 lb stew meat
1 md onion
1 cn tomato sauce
2 cloves garlic
2 T of chili powder
2 jalapeno chili's
1 salt and pepper,To Taste

Trim fat from the stew meat, cut into bite sized chunks and brown. Chop the onion and the jalapeno chili. Smash the garlic. Throw every thing into a pot, add water and simmer until meat is tender.
Albuquerque Chili

Yield: 1 Servings

1 lg onion,chopped
3 fresh tomatoes,peeled and
1 chopped
3 fresh anaheims,chopped
2 fresh red bell peppers
1 chopped
6 carrots,chopped (optional)
1 T oil
2 oz dried anchos,stems and
1 seeds removed
2 oz dried passillas,stems and
1 seeds removed
4 to 12 dried japones,stems
1 removed (adjust heat level
1 to your liking)
1 to 4 fresh habaneros,stems
1 removed
2 to 12 cloves of garlic (i
1 like lots of garlic in this
1 recipe)
1 cubic inch fresh ginger root
1 chopped
1 bottle brown ale (or dark)
1 beer

Put the first five ingredients in a large pot with a tablespoon or two of oil. Cook until browning just begins.

Pour beer into blender and start a high speed vortex going. Keep it covered as you drop in first the ginger and garlic and get them good and liquefied, then add the peppers. Add more beer (or some of the juices from the vegetables you're cooking) if it gets too thick.

When it's all liquefied, pour it into the pot. Simmer an hour or so and taste test.

All-American Chili Yield: 4 Servings

1 lb beef (or turkey),Ground 8 oz tomato sauce

15 oz red kidney beans,undrained 1 pk chili seasoning
1 cheddar cheese,Shredded 1 onion,Chopped

Cook ground beef in 2 to 3-quart saucepan over medium-high heat until no longer pink, stirring often; drain.
Stir in tomato sauce, beans and spice blend. Bring to a boil, cover and simmer 10 minutes.
Stir chili before serving. Top with cheese and onion. All-Beef Texas Chili Yield: 12 Servings

1/3 c (approximately) corn oil 6 lb beef chuck -- in 1/2-inch 1 cubes
1 c onion,Minced

1/3 c garlic,Minced
3 c (approximately) beef broth 3 c flat beer

1 1/2 c water
1/4 c high-quality chili powder 1 or more --,To Taste
6 lb tomatoes (three 2 lb. cans) 1 drained and,Chopped

1/3 c tomato paste
1 1/2 T fresh oregano,Minced
3 T cumin seed
1 salt --,To Taste
1 cayenne pepper --,To Taste 1 masa harina (or cornmeal --)

1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet.

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

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

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

Yield: 4 Servings

4 bacon,slices,1/2 pieces
2 onion(s)
1 garlic clove
1/2 lb pork shoulder,coarse grind
1 lb beef round,1/2 strips 1/2 lb beef chuck,coarse grind
4 cn green chiles,whole
1 T red chile,hot,ground
2 T red chile,mild,ground
1 t oregano,dried,pref. mexican 1 1/2 t cumin
1 1/2 t salt
12 oz tomato paste
3 c water
16 oz pinto beans

1. Fry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve. 2. Add the onions and garlic to the bacon fat and cook until the onions are translucent. 3. Add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. 4. Stir in the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally. 5. Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer.
Ambush Chili

Yield: 8 Servings

3 lb rough grnd chuck steak,Lean
1 lb pork shoulder,Lean
3 medium onions,Chopped
1 green bell pepper,Chopped
1 red bell pepper,Chopped
8 fresh jalapeno peppers (2
-seeded &,chopped) balance
2 T cumin,Fresh Ground
1 t all spice
1 T blackstarp molasses
12 oz (1 can) beer(not lite)
2 oz sour mash whiskey
1 oz vietnamese hot sauce or
-tabasco sa,uce
5 cloves garlic,Crushed
3 T * masa harina (fine yellow
-corn mea,l)
1 T soy sauce
3 bay leaves
2 c stewed tomatos,Chopped
1 c tomato sauce
1 c tomato paste

Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat & cook until browned. Add other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often. After cooking for 10 minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin. Cook for 15 minutes more and serve!
Amigos Chili

Yield: 6 Servings

2 lb beef,Ground
1 c onion --,Chopped
1 T garlic --,Minced
1/4 c chili powder
1 T cumin,Ground
28 oz tomatoes,crushed w/puree -
1 (28 ounce can)
1 with added puree
1 1/2 c beef stock -- (or),Canned
1 broth
2 c corn kernels -- fresh or
1 frozen
15 1/4 oz kidney beans --,Canned
1 drained
1/4 c fresh cilantro,Chopped

Cook beef in heavy large pot or Dutch oven over medium heat until brown, crumbling with fork, about 10 minutes. Add onion, garlic, chili powder and cumin and cook 5 minutes, stirring frequently. Mix in crushed tomatoes, beef stock, corn and kidney beans annd bring to boil. Reduce heat and simmer until thickened, stirring occasionally, about 30 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving, stirring frequently.) Mix in cilantro. Amy's Chili

Yield: 4 Servings

28 oz can tomato,Crushed 2 cn pinto beans
1 cn garbonzo beans
1 cn hominy

4 1/2 oz tomato paste
1 sm can green chili peppers 2 onions,Chopped
2 zucchini,Chopped

1 1/2 T chili powder
1 t cumin
1 few cloves af garlic 1 t molasses

Mix it all together in a large pot and cook until done anywhere between all heated through and the zucchini are about to fall apart. Andromeda Vegetarian Chili Yield: 2 Servings

1/4 c vegetable oil
1 md onion,chopped
1 jalapeno pepper,finely 1 chopped,remove seeds 2 T chili powder
1 T masa harina (or corn flour) 2 t paprika
1 t cumin powder
1 t oregano

1/8 t cayenne pepper
6 dried apricots,chopped 2 cloves garlic,minced 1 T brown sugar
1 t yellow salad mustard

15 oz hunt's tomato sauce w/bits 1 1/2 c water
1 c heartline meatless meat 1 (ground beef style)

1/4 c heartline meatless meat 1 (beef fillet style)
1/2 c beer
1 T tomato paste

Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent. Add chili powder, Masa Harina, paprika, cumin powder, oregano and cayenne pepper. Stir until seasonings are slightly toasted. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste. Cook over medium heat for 15 to 20 minutes, stirring often.
Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors.

Makes about 1 qt. Ann's Texas Chili Yield: 8 Servings

1 burge
3 lb boneless chuck --,Cubed
2 T vegetable oil
3 garlic cloves --,Chopped
2 t cumin
3 T flour
1 T oregano
2 beef broth cans salt pepper
4 T chili powder -- (or),To
-Taste

Heat oil in a 4 qt. pot, add beef, stirring frequently until meat loses color - DO NOT brown! Lower heat, stir in garlic, chili mixture, stirring until beef is evenly coated. Crumble oregano over meat. Add 1 1/2 cans broth and stir til liquid is well blended. Add salt & pepper, bring to a boil, stirring occasionally. Reduce heat; simmer partially covered over low heat for 1 1/2 hours, stirring occasionally. Add remaining broth, cook 30 minutes more. Cool thoroughly. Cover & refrigerate overnight. Reheat chili very gently. Anne Rosensweig's Arcadian Eight Bean Chili

Yield: 25 Servings 1/4 lb each of,,Dried
1 kidney,white, pink, navy,

-black,r,ed, pinto,cranber 1 lb bacon
5 lg onions,peeled and chopped

2/3 c garlic,Minced
1/4 c coriander seeds,Toasted
-ground
1/4 c cinnamon,Ground
1/4 c paprika
1/4 c cayenne pepper,or to taste
1/2 c ground poblano chili,Dried
-peppers
108 oz (#10 can) italian plum
-tomatoes,wi,th juice 12 oz beer
5 lb lean beef salt to,Ground
-taste

In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender.

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

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

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

Yield: 8 Servings 1 norwood
2 T oil
1 1/2 c celery --,Sliced
1/2 c onion --,Chopped
10 ml garlic
1 T chili powder

3/4 t cumin
2 c water
1/2 c lentils
16 oz can tomatoes in juice -1 chopped
2 T tomato paste
2 T green chilies -- chop 10 oz red kidney beans --,Drained 1 & pepper,To Taste
1 (hvsg28b)

IN LARGE SAUCEPAN COOK CELERY, ONION AND GARLIC STILL SOFT ABOUT 4 MIN. ADD CHILI POWDER AND CUMIN; COOK, STIRRING ONE MINUTE. ADD WATER AND BRING TO BOIL. ADD LENTILS REDUCE HEAT, COVER AND SIMMER 20 MINUTES. ADD TOMATOES AND THEIR JUICE, TOMATO PASTE, CHOPPED GREEN CHILIES, SALT AND PEPPER.

COVER AND COOK 25 MINUTES. ADD KIDNEY BEANS COOK AND STIR 5 MORE MINUTES. SERVE OVER HOT RICE AND SPRINKLE WITH CHEESE.

Annie Little John's Chili Yield: 1 Servings

5 lb beef roast
2 lb soup bone
1 water as needed
3 lb pinto beans,cooked
4 oz mexene chili powder 1/2 t cumin seed
1 salt,To Taste
1 cayenne,To Taste
1 black pepper,To Taste

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

Yield: 1 Servings

1 c tvp,rehydrated
8 to 16 oz of tempeh,chopped
8 to 16 oz of tofu,crumbled
1 to 2 cans pinto beans
1 rinsed
1 to 2 cans kidney beans
1 rinsed
1 to 2 cans white beans
1 rinsed
1 any other bean you like
2 to 4 large onions,chopped 10 or more cloves garlic
1 chopped
2 to 4 green peppers,chopped
1 or more hot peppers of your
1 choice (jalepeno
1 serrano,..), minced
2 to 4 15 oz cans,Crushed
1 tomatoes
6 to 12 oz tomato paste 1/2 to 1 lb mushrooms,coursly
1 chopped
1 t cayenne pepper,Ground
2 T chili powder
2 T worcestershire sauce
2 T vinegar
1 bay leaf
1 t cinnamon
1/2 t allspice
1 T cumin

Saute the onion, peppers, hot peppers, and garlic until the onions are translucent. Add all other ingrediants and simmer a minimum of 30 minutes (about how long corn bread takes to cook ;-). Add water if chili is too thick. Adjust seasonings during cooking to taste. Antic Ancho Chili

Yield: 6 Servings

3 ancho chilies,Dried
1 T butter,Unsalted
1 T oil,olive
2 1/2 lb stew meat
1 lg onions,chopped
2 T garlic,Minced
1 T tomato paste
1/4 t oregano
1 t cumin
1/2 t salt
1/4 t black pepper
1 1/4 c beef stock
1/2 c dry white wine
1 1/2 t cilantro,Chopped
4 oz goat cheese,crumbled

Remove stems from chilies and slit leagthwise. Scrape out seeds. Place in saucepan, add water and heat to boiling, reduce heat. Simmer until tender, about 15 minutes. Set aside. Heat butter with olive oil in a large heavy pot over medium heat. Saute beef cubes, a few at a time, until well browned. Set aside. Add onions to pot, cook 1 minute. Add garlic, cook 2 minutes on high then reduce heat and cook for 4 minutes. Drain chilies, reserving 1/2 cup liquid. Blend peppers with reserved liquid. Add to onions. Return meat and add the other ingredients. Heat to boliling then reduce heat and cook covered, under low heat for 1 1/2 to 2 hours. Note if the chili is to thin just remove the cover and let it render, until it is thick. Serve with rice or beans, cover with goat cheese.
Arcadian Eight Bean Chili

Yield: 25 Servings

1/4 lb each,beans: kidney, white, 1/4 c paprika
1 lb bacon

5 onions,lg, peeled chopped 2/3 c garlic,minced
1/4 c coriander seed,toasted grnd 1/4 c cinnamon,ground

1 red,pinto, navy, cranberry 1/4 c pepper,cayenne,or to taste 1/2 c peppers,grnd dried poblano 108 oz tomatoes,italian plum, with

12 oz beer
5 lb beef,lean ground

In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the Tomatoes with their juice and the Beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. Arjay's Sand Springs Chili - Southern

Yield: 4 Servings

2 lb beef,Coarse Ground 1/2 lb flank steak 1/4 cubs 1/2 lb reg. beef,Ground

15 oz tomato sauce
12 oz beer
12 oz tomato paste
1 T yellow cornmeal 1 T red wine vinegar 1/4 c minced onion,Instant 1/4 c chili powder
1 t red pepper,Crushed 1 t cumin,Ground
1/4 t basil leaves
1/4 t caraway seeds
1/4 t coriander
1/4 t marjoram
1/4 t red pepper,Ground 1/3 t ginger
1/3 t tarragon
1/3 t dill seed
1/3 t paprika
1/3 t tumeric,Ground
1/3 t caramon,Ground
1 ds curry
1 ds dill weed
1 ds rosemary
1 ds saffron
1 ds thyme
1 bay leaf,crushed 1 cinnamon stick
1 1/2 t garlic,Minced
1 1/2 t salt
1 T orgeano leaves
2 T salad oil

In a large saucepan, heat oil until hot. Add beef cubes; brown on all sides, remove and set aside. Add ground beef, both grinds, brown , stirring to crumble. Add tomato sauce, tomato paste, one cup of water, vinegar and all the other dry ingredients listed. (Mix the cornmeal, onions, all the spices in a bowl then add them after the meat has been cooked). Also add the browned beef cubes, stir well, then add the beer and stir some more until all the ingredients are mixed well. Simmer, covered, strring occasionally, for at least 2 hours. This can be prepared early in the day and kept on low heat to let spices blend togather. Add more water if needed. Remove cinnamon stick before serving.
Aurora Chili

Yield: 18 Servings

1/2 c veg oil
6 lb muskox,ground
2 onions,fine dice
8 cl garlic,minced
2 T paprika

12 T chili pepper
2 T cumin
2 t cajun spice mix
2 t oregano,Dried
1 t cinnamon

1/4 t black pepper
1 c tomato paste
1 T honey
2 c tomatoes,Canned
2 red bell peppers,fine dice 2 t salt
2 c beef broth

1/2 c jalapeno pepper,Chopped 1 hot sauce,optional

Heat the oil in a large pan and saute the meat intil browned. Drain off the fat. Add the onion and then the garlic and cook until translucent. Add the spices and cook lightly. Add the tomato paste and honey. Add the tomatoes, broth and diced red peppers and jalapenos. Simmer for three hours. Correct seasonings and add hot sauce if desired during the last hour.
Austin Chili

Yield: 6 Servings

4 lb grd round
28 oz stewed tomatoes
2 large onions
4 garlic cloves 1/2 c flour
2 cn ranch beans 1/2 c chili powder 12 oz beer
2 T oregano
2 T cumin
1 T cayenne
2 t salt

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

Yield: 8 Servings

1/2 lb bacon,packaged
2 T oil,vegetable
2 onions,med,coarsely chopped 1 celery stalk,coarse chopped 1 bell pepper(s)
2 lb top beef sirloin,1 cubes 1 lb beef,hamburger grind
1 lb pork,hamburger grind
4 T red chile,hot,ground
3 T red chile,mild,ground 2 garlic cloves,med,fine chop 1 T oregano,dried,pref. mexican 1 t cumin,ground
2 cn beer,pref. aus.(12oz ea) 1 cn tomatoes,whole(14 1/2oz ea) 3 t brown sugar

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

Yield: 12 Servings 3 tomatoes,med
1 onion,burmuda,lg,fine chop

1/4 t oregano,dried,pref. mexican 2 t paprika
5 garlic cloves,lg,fine chop 4 lb beef shank,coarse grind 1 T lard,butter,or bacon dripins 4 scallions,in bunches,chopped 5 bell pepper(s)
5 serrano chiles,fresh
1 lb chorizo sausage or
1 lb sausage,hot,non-italian 4 garlic cloves,med,fine chop 2 t salt
4 T red chile,hot,ground
4 T red chile,mild,ground 3 T cumin seeds
1 beer
1 water

1. Puree the first four ingredients plus one clove of the garlic in a
blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef. 2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned. 3. Place the cumin seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings. Bachelor Chili

Yield: 10 Servings

3 lb boneless venison
1 or elk,moose or beef
1 chuck roast
1 T cooking oil
2 md onions,chopped
1 md green pepper,chopped
2 cl garlic,minced
1/4 t red pepper flakes,Crushed
4 cn diced tomatoes,undrained
-4 1/2 oz each
1 c water
12 oz tomato paste
1 T sugar
1/2 t cumin,Ground
1/2 t oregano,Dried
1/4 t pepper

Cut meat into 1/4" pieces. In a 4 qt Dutch oven, brown meat in oil; remove with a slotted spoon and set aside. In the same pan, saut onions, green pepper, garlic and red pepper flakes until vegetables are tender. Return meat to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours or until the meat is tender.
Backdoor Chili

Yield: 8 Servings

1 ****part 1****
1 to 2 tablespoons cooking oil
3 lb beef chuck tender,cut into
1 1-inch cubes
2 cn (14 1/2 oz.@) beef broth
1 cn (8 oz.) tomato sauce
4 ds tabasco
1 1/2 T onion powder
3/4 t cayenne
2 t beef bouillon granules
1 t chicken bouillon granules
1 ****part 2****
3/4 t garlic powder
1 1/2 T cumin,Ground
3/4 t white pepper
6 T chili powder
1 salt,To Taste

Heat oil in Dutch oven. Cook beef in oil, until beef is browned. Stir in remaining ingredients of Part 1. Heat to boiling; reduce heat. Simmer uncovered about 1 1/2 hours, adding water as needed, until beef is tender. Stir in the ingredients of Part 2. Simmer uncovered about 30 minutes or until desired consistancy is reached. Bad Attitude Chili

Yield: 4 Servings

2 lb pork roast -- cut into 1
1 pieces
2 lb cheap beef -- (you'll,Ground
1 need the fat. this isn't
1 health food )
1/2 c good chile powder -- (your
1 local supermarket brand
1 tastes like cardboard )
1 huge onion -- roughly
1 chopped
1 head garlic --,Minced
8 new mexican green chiles -
1 roasted,peeled, seeded,
1 chopped
1 T hot hungarian paprika -
1 (this is legal. paprika is a
1 chile )
1 T cumin,Ground
4 beef boullion cubes
1 28 oz can tomatoes,Crushed
1 (don't worry. you won't even
1 know they are there.)
1 bottle amber mexican beer -
1 (dos equiis,noche buena, or
1 any oktoberfest will do.) 1/4 c bourbon -- (this is one of
1 those things that just
1 happened )
2 squares bitter baker's
1 chocolate -- (not as weird
1 as it sounds.)
1 salt,To Taste

Sautee 1/4 of the garlic and onions until translucent. Add 1/4 of the meat, chile powder and brown. Salt the meat while cooking. Put into your chili pot. Repeat until all the meat is done. Put the rest of the ingredients in you chili pot and simmer for for a hour.

You now have the power. Use it wisely. The eyes of Texas are upon you! Baked Chili Yield: 4 Servings

3 T suet
2 lb beef,Ground

1/3 c green pepper,cut in strips 1 c onion,Chopped
1 T chili powder
1 t salt

1/2 t pepper
1/2 t msg (may omit)

1 bay leaf
10 garlic,chopped
16 oz cn kidney beans

2 c tomatoes,chopped
topping ==========================

1/3 c flour
2 t sugar
1/2 t baking powder
3/4 c yellow cornmeal
1 egg,beaten
1/3 c buttermilk

Melt suet in large, heavy pot. Add meat, peppers, onions, chili powder, salt, pepper, MSG, bay leaf, and garlic. Brown meat mixture until peppers and onions are tender. Add beans, cover and simmer for 1 hour. Stir occasionally. Preheat oven to 375F. Combine flour, sugar, baking powder and cornmeal until well blended. In a separate bowl, combine egg and buttermilk. Pour egg mixture into flour mixture and beat until smooth. Let stand for 5 minutes. Pour chili filling into 9x13-inch cake pan. Spoon topping over chili and spread to touch sides. Bake for 30 minutes or until cornmeal crust turns golden. Bandera Chili

Yield: 4 Servings 2 1/2 lb course grd chuck
2 cn (8oz) tomato sauce

12 oz water
2 cn japenpo pinto beans & juice 2 large onions

12 oz lone star beer
1 t red pepper
1/2 c chili powder

1 t paprika
1 1/2 t cumin
2 t flour
2 garlic

cloves, minced

Saute onions and garlic in lite oil till brown. Sear meat in large skillet.Add tomato sauce and water. Stir in all ingredients, except flour and beans. Cover skillet and simmer 1 hour. Stir occassionally. Stir in flour into 1/4 cup warm water to make a thick, but flowable mixture. Add flour mixture to chili; simmer another 15 to 20 min. Add bean and juice and cook another 15 min. Bandit's Chili

Yield: 8 Servings

1 lb lean beef,Ground
1 garlic clove,minced
1 lg onion,finely chopped
1 md green pepper,finely chopped
4 T chili powder
1 T cider vinegar
1/4 t allspice
1/4 t coriander
1 t cumin
1/2 t salt
1/2 c water
1 cn 16-oz. red kidney beans with
- liquid
1 cn 16-oz. tomatoes (2,Crushed
-cups)
1 tabasco,to taste

Cook beef, garlic, onion, and green pepper in a skillet over medhigh heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients, except Tabasco. Bring to boil. Cover and reduce heat. Add Tabasco. Simmer for 45 mins., stirring frequently.
Beans And Things Chili

Yield: 12 Servings

4 lb beef,Coarse Ground
1 T garlic --,Chopped
1 onion --,Chopped
1 T chili powder
1 t red pepper
1 t black pepper
1 t red chili pepper --,Crushed
1 cn (10 oz)
1 t oregano
1 t cumin,Ground
1 t salt
1 T paprika
1 rotel tomatoes

Braise meat until browned. Add garlic and onions and continue cooking until onions are clear. Add remaining ingredients and cover with about 2 inches of water. Cook until meat feels heavy on the bottom, about 2 hours. Makes 12 to 16 servings.
Beef & Macaroni Chili

Yield: 4 Servings

1 c macaroni,raw
1/2 lb beef,Ground
1/2 t garlic powder

1 t chili powder
1 pn salt
1 pn pepper,freshly ground
1 cn tomato soup
1 oz mozzarella cheese 15% mf

Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving add grated cheese. Cover and heat until cheese melts.
Beef And Bacon Chili

Yield: 4 Servings 1/2 lb sliced bacon,chopped 1 lb lean beef,Ground
1 1/2 c coarsely onion,Chopped 28 oz can,whole tomatoes,

1 undrained,coarsely chopped 16 oz can,pinto beans, undrained
1 c picante sauce
1 T chili powder
2 t cumin,Ground
1 t salt

Optional toppings: sour cream, shredded cheddar cheese, chopped onion, chopped cilantro. In a large saucepan, cook bacon over medium-low heat, stirring frequently, until crisp. Remove to paper towels with slotted spoon. Pour off all but about 1 tablespoon of the drippings. In drippings, brown ground beef with onion and green pepper; drain. Add reserved bacon and remaining ingredients except optional toppings; mix well. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Ladle into bowls, top as desired, and serve with additional picante sauce.
Beef Chili

Yield: 4 Servings 1 lb lean beef steaks,Cubed 2 t vegetable oil
4 1/2 t spicy seasoning mix*
-(divided)
1 md onion,chopped
28 oz plum tomatoes,Canned
-(undrained)
2 c whole kernel corn,Frozen

SPICY SEASONING MIX ============
3 T chili powder
2 t cumin,Ground
1 1/2 t garlic powder
3/4 t oregano leaves,Dried 1/2 t red pepper,Ground

Combine all ingredients. Store, covered in airtight container. Shake before using.
1. Heat oil in deep large skillet over medium heat 5 minutes.

2. Meanwhile cut each beef steak lengthwise into 1-inch wide strips; cut crosswise in 1 inch pieces. Sprinkle beef with 2 teaspoons spicy seasoning.

3. Stir-fry- beef and onion 2 to 3 minutes. 4.Season with salt, if desired. 5.Add tomatoes (break up with back of spoon), corn and remaining 2 1/2 teaspoons spicy seasoning. 6.Bring to a boil; reduce heat to medium-low and simmer, uncovered, 18 to 20 minutes. Bellamy Brothers' Santa Fe Chili

Yield: 1 Servings

1 pinto beans,Dried
1 sirloin steak,Ground
1 onion,Chopped
1 garlic,Chopped
1 fresh green chilies
1 salt,To Taste

Cook beans in water in slow cooker until tender. Brown ground steak with onion and garlic in skillet, stirring until ground beef is crumbly; drain. Process chilies in blender until stringy. Add ground steak mixture and chilies to beans; mix well.
Bert Greene's Peppered Chili

Yield: 6 Servings

7 T butter
2 garlic cloves,med,fine chop
4 onions,finely chopped
1 bell pepper(s)
1 1/4 lb beef round,hamburger grind
1 T oil,vegetable
1 1/2 lb beef shoulder,2x1/2 strips
3 T red chile,mild,ground
3 tomatoes,lg,chopped
1 t sugar
1 bay leaves
4 basil leaves,fresh,chopped
1 thyme,dried
1/2 t paprika
1/2 t cayenne pepper
1/2 t allspice
2 T chile caribe
1 t soy sauce
1/2 t hot pepper sauce,liquid
6 serrano chiles,frsh,fin chop 1/2 c red wine,dry
3/4 c beef broth
1 t salt
1/2 t black pepper,freshly ground
3 c kidney beans,cooked,drained

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

Yield: 8 Servings

4 t oil,olive
2 c onions,chopped
1 c celery,finely chopped
3 garlic cloves
1 lb beef,ground, lean,broiled
2 c tomatoes,plum italian
-(canned,res,erve liquid)
2 c tomato sauce
12 oz beans,kidney red cooked
-and drain,ed
12 oz beans,pinto cooked
2 T sugar,granulated
3 bay leaves
3 allspice,whole
1 T chili powder
1 t oregano,dried
1/2 t pepper,black freshly ground 1/4 t cumin,ground
1/4 t pepper,red ground

In medium nonstick skillet, heat oil, add onions, celery, and garlic; cook over medium heat until softened, about 2 minutes. Place vegetables and remaining ingredients in slow-cooker; stir to combine. Cook on low setting 4 hours.
Bexar Chili

Yield: 1 Servings

2 lb meat,Ground
1 T oil
3 T chili powder 15 oz can tomato sauce
1 qt water
1/4 t salt

Brown the meat slowly in the oil. Add the tomato sauce and water, and simmer for one hour. Add the chili powder and salt and simmer for a half hour. Serve in bowls.
Big Ed's Whup Yo' Ass Chili

Yield: 10 Servings

1 lg onion,chopped
6 garlic cloves,chopped
2 c rendered beef kidney suet 2 1/2 lb extra lean chuck beef,cubed
1 lb ham,cubed
2 c water
1 t cumin,ground
2 t oregano
1 c red chili pulp *or*
6 T chili powder
1 T salt,To Taste

Cook onion and garlic in rendered beef suet until onion is limp and yellow. Add beef and ham and cook, stirring often, until it is a uniform gray color. Add water, mix well, simmer one to one and a half hours. Add cumin, oregano, chili pulp or powder, and salt to meat mixture. Stirring frequently to prevent sticking, simmer for an additional hour.
Big Mike's Chili

Yield: 12 Servings

9 new mexico peppers *
9 california red peppers*
1 lb bacon -- in fp fine
4 md onions --,Chopped
8 cloves garlic --,Chopped
1 fine
1 louisiana hot sauce
1 salt & pepper
2 lb pork sausage
5 lb beef**
4 c beef broth (fresh is best
8 oz tomato sauce
2 T white vinegar
6 T cumin,Ground
2 T new mexico chili powder
1 t cayenne pepper
1 T sugar
2 T paprika
2 T regular chili powder
1 T msg
1 beer

Oregano Tea (bring 2 c water to boil; add 2 T dried oregano leaves. Brew like tea; strain, reserving liquid) Remove the stems, seeds, and veins from peppers; add to boiling water 30 minutes. Use a knife and strip meat off peppers, discard skins; put into food processor with enough beer to make the consistency of tomato sauce. Divide the bacon, garlic, onions, sausage and beef into thirds. We are going to fry up the mixture 1/3 a time. Fry up the bacon (mostly for grease) until just about crisp. Add garlic, and after 30 seconds, add onions, hot sauce to taste, salt and pepper. When the onions are translucent, add the sausage. When about half cooked, add beef. When the mixture is about medium, drain the grease and refry until well done (this sears the meat and keeps the flavor in). When done, put into pot. Repeat for next 1/3 and last 1/3. Stir in the pepper paste (from above), broth, and tomato sauce. Cook over low heat. Then add remaining ingredients, one at a time, slowly. Add enough beer to keep the consistency to your liking.
Big Time Chili

Yield: 4 Servings

1 1/2 lb lean beef,cut 1/8 cubes 6 T chili powder
1 bottle dos equis beer (or

-any)
- other,kind of beer 1 T salt

1 lg onion,minced
2 T garlic,Minced
4 c brown stock

Combine the chili powder and salt in a bowl, pour beer over mix, and set aside. Heat 1/4 cup of olive oil in a sufficiently-sized saute pan until it smokes. Add beef, using a fork to break up any pieces which stick together. Cook, strring occasionally, over high heat until meat is well sered (but not burnt). Add onions and garlic, reduce heat, cook until onions are translucent. If meat has been seared in small batches, add all meat, onions and garlic to a stockpot. Add beer/spice mixture to pot. Cook until liquid is well reduced (be careful not to scorch). After liquid has reduced, add 2 cups of stock. Bring to a boil, reduce heat, and simmer uncovered for 2 hours. Use remaining stock to adjust consistency during cooking. Bill Decker's Chili

Yield: 1 Servings

3 lb chili meat (coarse,Ground
1 beef and pork- 50-50 mix)
1 qt water
8 dry chile pods,rinsed and
1 (red new mexico,Crushed
1 ancho,pasilla, cascabel,
1 etc ) or
6 T chili powder
3 t salt
2 t cominos (cumin)
1 t red pepper (cayenne),Ground
1 T sugar
1/4 c olive oil
10 cloves of garlic
1 t oregano
1/2 t black pepper
3 T paprika
8 T masa harina (corn meal will
1 do pinch),In A

Sear the meat in hot oil, stir until gray, not brown. Add water and cook covered for 1 1/2 hours. Then add all ingredients except masa and cook another 30 minutes (bubbling simmer). Mix the thickening with enough cold water to make a thick liquid and add it to to the chili, stiring to prevent the thickener from lumping. Cook another five minutes to see if you need more water, stirring to prevent sticking.
Bill Pfeiffer's "Los Venganza Del Almo" Chili

Yield: 25 Servings

1 T oregano
2 T paprika
2 T msg (monosodium glutamate) 11 T gebhardt's chili powder
4 T cumin
4 T beef bouillon (instant
-crushed)
36 oz old milwaukee beer
2 lb pork,cubed (thick butterfly
- pork c,hops)
2 lb chuck beef,cut into cubes
6 lb rump,Ground
4 lg onions,finely chopped 10 cl garlic,finely chopped 1/2 c wesson oil (or kidney suet)
1 t mole (powdered),also called
- mole p,oblano
1 T sugar
2 t coriander seed (from chinese
- parsle,y, cilantro)
1 t louisiana red hot sauce
-(durkee's)
8 oz tomato sauce
1 T masa harina flour
1 salt,To Taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.

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

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

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

Makes 1 pot. Black Bean & Cashew Chili Yield: 1 Servings

1 sm onion,diced coarse
3 cloves garlic,minced
1 jalapeno,seeded and diced
1 anaheim chile,seeded and
1 diced
3 roma tomatoes,cut into
1 eighths
1 15 oz can black beans (or
1 prepare from),Dried
1/4 c cashews
1/4 c corn,Frozen
1 t cumin
1 t chili powder
1/2 t cinnamon
1/4 t cayenne
1/4 t red pepper flakes
1/2 cn beer (something with flavor
1 not coors light dry clear)
2 T olive oil

Saute the onions and garlic in olive oil over a medium-low heat until the onions turn translucent. Add the jalapeno and anaheim chiles and saute a few more minutes. Add the beans with the liquid, tomatoes, cashews, spices, and beer, and bring to a low boil. Keep it boiling, stirring frequently, until most of the liquid has evaoprated (about 30-40 minutes). About 10 minutes before it is ready, add the corn. Black Bean And Chicken Chili

Yield: 10 Servings

6 boneless skinless chicken
1 breast halves -- cut into 1
1 pieces
2 md red peppers --,Chopped 1 1/2 md onions --,Chopped
4 garlic cloves --,Minced
3 T olive oil
1/4 c chili powder
2 t cumin,Ground
1 t coriander,Ground
1 cn black beans and,Rinsed
1 -- (15 to 19 oz.),Drained
1 28 oz. can
1 c beer
10 1/2 oz pckg
1 italian plum tomatoes -- cut
1 up
1 medium-sharp cold pack
1 cheese

Saute chicken, red peppers, onions, and garlic in oil in a Dutch oven
about 5 minutes or until chicken is almost cooked. Add chili powder, cumin, and coriander; cook 3 minutes. Stir in beans, tomatoes (with their liquid), and beer. Bring to a boil. Simmer 15 minutes, uncovered, stirring frequently. Reduce heat to low. Stir in cheese; continue cooking until cheese is melted and chili is thoroughly heated.
Black Bean And Corn Chili With Polenta

Yield: 1 Servings

2 1/4 c water
3/4 c yellow cornmeal
3/4 c cold water
1/4 t salt

1 md onion,chopped
2 cl garlic,minced
3 fresh jalapeno peppers
-seeded and,chopped
1 T vegetable oil
1 t oregano,Dried
3/4 t cumin
14 oz can mexican style stewed
-tomatoes
8 oz tomato sauce
1/2 c beer
15 1/2 oz can black beans,rinsed and
-drained
1 c whole kernal corn,Frozen
1 black pepper

To cook polenta, bring 2 1/4c water to a boil in a saucepan. Combine cornmeal, 3/4c cold water and salt in a small bowl. Slowly add the boiling water, stirring constantly. Cook and stir until the mixture returns to a boil. Reduce heat to very low. Cover and simmer 15 mins, stirring occasionally. Pour hot mixture into a greased 8x8x2 baking pan. Cool for 1 hour. Cover with plastic wrap and chill for several hours or overnight until firm.

Cook onion, garlic and fresh jalapenos in hot oil in a saucepan over medium heat until tender but not brown. Stir in oregano and cumin; cook for 1 minute more. Drain stewed tomatoes, reserving liquid. Set tomatoes aside. Add tomato liquid, tomato sauce and beer to onion mixture and bring to a boil. Reduce heat and simmer, uncovered for 5 mins.

Coarsely chop the stewed tomatoes. Add tomatoes, black beans, corn and black pepper to taste to onion mixture. Simmer, uncovered, for 15 to 20 minutes or until most of the liquid is absorbed and the mixture thickens.

Meanwhile, remove polenta from pan and cut into 4 squares, then cut each square in half diagonally. Place on greased baking dish and bake, covered with foil, in a 400 oven for 10-12 mins or until heated thru. To serve, place 2 polenta triangles on a plate. Spoon chili over polenta.
Black Bean And Quinoa Chili

Yield: 8 Servings

1 c quinoa,rinsed and drained
2 c water
1 T vegetable oil
1 lg onion,diced
1 green bell pepper,seeded an
1 c celery,chopped
1 jalapeno pepper,seeded and
2 tomatoes,cored and diced
1 c carrots,diced
32 oz black beans,canned,drained 28 oz crushed tomatoes,Canned
1 T chili powder
1 T parsley,Dried
1 T oregano,Dried
2 t cumin,Ground
1/2 t black pepper
1/2 t salt
4 green onions,chopped

Combine quinoa and water in saucepan, cover and bring to a simmer over medi heat. Cook until liquid is absorbed, about 15 to 20 minutes. Remove from he and let stand about 10 minutes.

Meanwhile, heat oil in a saucepan; add onion, bell pepper, celery and jalapeno. Saute 7 minutes over medium heat. Stir in fresh tomatoes and carrots; saute 3 to 4 minutes. Stir in beans, crushed tomatoes, and seasonings; cook about 25 minutes over low heat.

Ladle chili into bowls and top with green onions if desired. Makes 8 servings

Black Bean Chili Yield: 1 Servings

3 c dried black beans,soaked 1/2 T oregano
8 c water
1/2 c sun-dried tomatoes
2 jalapeno peppers,minced
4 c peeled,chopped plum
1 tomatos
1 1/2 T ginger,Grated
1/3 c bulgur wheat,Uncooked
1 bay leaf
1/2 c water,Boiling
1 c cilantro,Chopped
1 salt and pepper
1 t cumin seeds
1/2 T mustard seeds
2 T chili powder
1/2 t fennel seeds

Drain beans. Place in a large pot and add 8 cup water. Bring to a boil. Add peppers, ginger, bay leaf and 1/2 cup cilantro. Cover and simmer for 1,5 to 2 hours. Remove from heat and discard bay leaf.

Place cumin seeds in a pot and toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well and bring mixture to a boil. Reduce heat and simmer for 30 minutes. In another bowl, combine bulgur with boiling water, cover and let sit for 10 minutes.

When beans are cooked, remove 1 cup and puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture and bulgur. Season and simer for 10 minutes.

Place mustard seeds in a pot over medium heat, cover and cook till seeds start to pop. Add fennel seeds and cover. Cook till popping stops and fennel darkens. Pour over chili. Add remaining cilantro and drizzle with olive oil. Serves: 8.
Black Bean Chili 2

Yield: 7 Servings

4 c black turtle beans,Dried
1 cloves garlic --,Crushed
2 t cumin,Ground
2 1/4 t salt
1 black pepper,To Taste
2 t basil,Dried
1/2 t oregano,Dried
1 red pepper*,Crushed
1 T fresh lime juice
1 green bell peppers**
2 T olive oil
1/2 c tomato puree
1 4-oz cans green chiles,Diced
1 red onion salsa recipe TOPPING ========================
1 cheese and sour cream,Grated

*or cayenne, to taste. **medium-sized, chopped.

1)Soak the beans in plenty of water for several hours or overnight. Drain off the soaking water, and cook in fresh boiling water, partly covered, until tender (1 to 1 1/2 hours). Check the water level during cooking; add more as necessary. Transfer the cooked beans to a large kettle or saucepan. Include about 2 to 3 cups of their cooking water.

2)In a heavy skillet, saute garlic, seasonings, lime juice, and bell peppers in olive oil over medium-low heat until the peppers are tender (10 to 15 minutes).

3)Add the saute to the cooked beans, along with tomato puree and minced green chilies. Simmer, covered, over very low heat, stirring occasionally for about 45 minutes.

4)Serve topped with Red Onion Salsa and, if desired, grated cheese and sour cream.

Black Bean Chili From Katherine Smith Yield: 12 Servings

1 lb black turtle beans
1 T cumin seeds
1 T oregano
2 c onion,chopped
1 T olive oil
1 c red bell pepper,chopped
1 c green bell pepper,chopped
4 jalapeno chiles,seeded and
-minced
1 T garlic,minced
2 bay leaves
2 t epazote,crushed (optional) 12 oz beer
28 oz can tomatoes with,Crushed
-puree
6 oz can tomato paste
5 T red chile,Ground
2 t salt
1 lb top sirloin steak,grilled
-or broiled and cu
1/4 c cilantro,minced

Sort through beans and discard any stones. Wash beans in a sieve under cold running water. Put beans in a pot with 6 cups water. Bring to a boil and simmer 3 minutes. Turn off heat, cover and let soak 1 hour. Return to heat and bring to a simmer; cook 1 hour.

Meanwhile, toast the cumin seeds in a small pan until they become fragrant, about 2 minutes. Then add the oregano and toast for 1 minute. Be careful not to burn. Pulverize the seeds and oregano in a spice grinder. Saute the onion in the olive oil for 5 minutes, then add the bell peppers, jalapenos and garlic. Saute 5 minutes longer until the vegetables are quite wilted. Add the spices and half the beer. Simmer until the beer is reduced by a third. Add remaining beer.

When the beans are just tender but not falling apart, add the vegetable-beer mixture, the tomato puree and paste, and the chile powder. Simmer 1 hour, then add salt to taste and the sirloin cubes; simmer 15 minutes longer. Ladle into serving bowls and garnish with minced cilantro.
Black Bean Chili With Cilantro

Yield: 6 Servings

1/4 c dry sherry
1 T olive oil
2 c onion,Chopped

1/2 c celery,Chopped
1/2 c carrots,Chopped
1/2 c seeded and red bell,Chopped
-pepper
4 c black beans,Cooked
2 c vegetable stock (or water) 2 T fresh garlic,Minced
1 c italian plum,Chopped
-tomatoes
2 t cumin,Ground
4 t chili powder
1/2 t oregano,Dried
1/4 c fresh cilantro,Chopped 2 T honey
2 T low sodium tomato paste

In large heavy pot, over medium heat, combine sherry and oil and heat to simmering. Add onions and saute 8 to 10 minutes. add celery, carrots and bell pepper and saute 5 minutes more, stirring frequently. Add remaining ingredients and bring to a boil. Lower heat and simmer, covered, for 45 minutes to 1 hour. Mixture should be thick, with all water absorbed. Serves 6-8. Serving suggestion: This chili is tasty with a garnish of crushed low salt tortilla chips, grated Monterey Jack cheese, plain non-fat yogurt, or minced fresh cilantro.
Black Bean Chili With Ham And Corn

Yield: 2 Servings

1 t olive oil
1 md onion,diced
2 cl garlic,crushed
1 sm red pepper,diced
1 cn black beans(16oz),rinsed
-and,Drained
1 md tomato,cut into 2 pieces
1 c corn,Frozen
1 1/2 T chili powder
1 t cumin,Ground
1 T tomato paste
1 c fat-free,low-fat chicken
-broth
1 c broccoli florets
4 oz low-fat,honey roasted ham
-diced
1 salt and pepper
1/2 loaf crusty sourdough bread FOR GARNISH ==================== 1/2 oz monterey jack cheese,Grated
2 scallions,chopped

Preheat oven to 350 degrees F. Heat oil in a large nonstick skillet on medium high. Add onion and saute 3 minutes. Add garlic and red pepper. Saute 3 more minutes. Add black beans, tomatoes, corn, chili powder and cumin. Mix tomato paste into chicken broth and mix into chili. Simmer, covered, 10 minutes. Add broccoli and ham and simmer 5 more minutes. Add salt and pepper to taste. Adjust seasonings as desired. Warm bread in oven for 5 minutes. Slice and serve with chili. Serve chili over rice and pass cheese and scallions to sprinkle over top.
Black Bean Chili With Oranges

Yield: 6 Servings

2 lg onions,chopped
2 cloves garlic,pressed or
-minced
1 T salad oil
2 qt regular-strength chicken
-broth
1 lb dried black beans,sorted
-for debri,s and rinsed
1 T coriander seed
1 t whole allspice
1 t oregano leaves,Dried 3/4 t dried hot red,Crushed
-chilies
6 cardamom pods,hulls remove
-(1/4 ts,p seed).
2 1/2 lb oranges for zest,juice,
-slices

Combine in onions, garlic, and oil in a lidded 6 quart sauce pan, over high heat. Stir often until onions are tinged with brown, about 8 minutes. Add remaining ingredients, but not zest, juice, or slices, to onions, etc., and bring to a boil over high heat. Reduce heat to simmer. Cover and simmer until beans are tender to bite, about 1 1/2 to 2 hours.

While beans simmer, remove 2 teaspoons zest, squeeze 1/2 cup juice, remove peel and white membrane from rest of fruit and slice thinly crosswise, removing seeds. After the beans become tender, raise heat to high, uncover, and boil until most of the liquid evaporates, about 10 15 minutes. (Reduce the heat and stir occasionally as mixture thickens.) Remove beans from heat and stir in 1 tsp zest and the 1/2 C juice. Ladle beans into serving bowls. Place the sliced fruit equally on top of the beans in each bowl. Add to taste: sour cream, fresh cilantro sprigs, salt. Garnish with the remaining 1 tsp zest. Black Bean Chili With Rice

Yield: 8 Servings

1 lb lean beef,Ground
3 c black beans,Cooked
1 c green pepper,Diced
1 c onions,Chopped
1 c carrots,Diced
1 T chili powder
2 garlic cloves,minced
2 bay leaves
1/2 t red pepper,Ground
3 c vegetable (or tomato juice)
4 c hot rice,Cooked

Cook beef in 2-3 quart sauce pan over medium heat, stirring to crumble. Add all ingredients except rice. Bring to boil; simmer uncovered 20-25 minutes. Remove bay leaves. Serve over hot rice with chips on side.
Black Bean Chili With Spice Seasoning

Yield: 8 Servings

3 c black beans
8 c water
1 oz pepper jalapeno,cnd 1 1/2 T fresh ginger root
1 bay leaf
1 c fresh cilantro
1 t cumin seeds
2 T chili powder
1/2 T oregano
1/2 c tomatoes,sun dried 16 oz tomato canned,peeled 1/3 c bulgur,dry
2 t extra virgin olive oil 1/2 t fennel seed
1/2 t mustard seeds

Soak the beans over night in water. Drain beans and place in a large pot. Add 8 cups of water and bring to a boil. Skim the foam that rises to the surface. Add peppers, ginger, bay leaf and 1/2 cup cilantro. Reduce heat to low, cover and gently boil for 1 1/2 to 2 hours or until tender. Remove and discard the bay leaf. Place cumin seeds in a large sauce pan and toast over medium heat. When seeds darken, add chili powder, oregano, sundried tomatoes and tomatoes with their juices. Stir well and bring mixture to a boil. Reduce heat to low, cover and simmer for 30 minutes. In another bowl combine bulgar wheat with 1/2 cup boiling water, cover and let stand for 10 minutes.

When beans are cooked, remove 1 cup with some liquid and puree in blender. Combine the puree with the rest of the remaining beans. Stir in the tomato mixture and bulgar. Season with salt and pepper and simmer for 10 minutes to heat. Seasoning: Place mustard seeds in a pot over medium heat. Cover and cook until seeds begin to pop. Drop in fennel seeds and cover, and cook until the popping stops and fennel darkens slightly, about 10 to 15 seconds. To serve: Pour spices into chili, add remaining 1/2 cup cilantro and stir to mix. Spray or drizzle with olive oil. Options:use kidney or blackeye beans. Top with scope of yogurt.
Black Bean Chili With Toasted Spice Seasoning

Yield: 8 Servings

3 c dried black beans,soaked
8 c water
2 jalapeno peppers,minced 1 1/2 T ginger,Grated
1 bay leaf
1 c cilantro,Chopped
1 t cumin seeds
2 T chili powder
1/2 T oregano
1/2 c sun-dried tomatoes
4 c peeled,chopped plum tomatos 1/3 c bulgur wheat,Uncooked 1/2 c water,Boiling
Salt pepper SEASONING ========= 1/2 T mustard seeds
1/2 t fennel seeds

Drain beans. Place in a large pot & add 8 c water. Bring to a boil.
Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hours. Remove from heat & discard bay leaf.

Place cumin seeds in a pot & toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil. Reduce heat & simmer for 30 minutes. In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes.

When beans are cooked, remove 1 c & puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture & bulgur. Season & simer for 10 minutes.

Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover. Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with olive oil.
Black Bean Turkey Chili

Yield: 1 Servings

1 lb dry black beans
1 1/2 lb skinless turkey breast,cut
1 into small pieces
2 c red pepper,Chopped
1 1/2 c onion,Chopped
4 jalapenos,chopped
4 garlic cloves,minced
4 T vegetable oil
1/4 c chili powder
2 t cumin seed
1 t coriander,Ground
4 tomatoes,chopped
1 c water (or non alchoholic)
1 beer

Soak beans in cold water for two hours. Drain. Put the beans in a pot and cover with two inches of fresh water. Simmer until beans are tender. Drain and set aside.

Saute red pepper, onion, jalapeno and garlic in 2 Tbsp. vegetable oil. Add chili powder, cumin seed, coriander and beans. Cook approximately 20 minutes, stirring occasionally. Place half the bean mixture in food processor and process until smooth. Return smooth mixture to the other half.

Brown turkey in 2 Tbsp. vegetable oil, until almost done, add tomatoes and cook an additional 5 minutes. Add turkey to bean mixture, add water or non-alchoholic beer and simmer 15 more minutes.

Before serving, garnish with sour cream on top.

Note: to eliminate lengthy soaking and cooking time, substitute canned beans for dry beans: 3 (15-16 ounce) cans black beans, drained and rinsed.
Black Bear Chili

Yield: 8 Servings 4 lb black bear roast,chopped
-into 1/4,dice

1/2 lb bacon
2 T reserved bacon grease 2 md onions,coarse chopped 2 cl garlic cloves,minced
1 bell pepper,seeded & chopped 4 T chili powder
2 t oregano,dried
1 T cumin,ground
1 [optional,cayenne or liquid

- hot sa,uce to taste] 1 cn beer

1/2 cn tomatoes & juice (14 oz) 1 t brown sugar
1 masa harina [optional enough

- to thi,cken]

Partially feeze the bear roast to make the chopping/dicing easier. Carefully remove any and all visible fat as it gives any dish an unpleasant flavor. In a large bowl, sprinkle the diced meat with the chili powder, oregano, optional cayenne and cumin, stirring to mix thoroughly. Cover and refrigerate for a few hours to allow the chili spices to marinade the meat.

Fry the bacon. Drain it on paper towels and cut into 1/2" pieces and reserve. Heat two tablespoons of the reserved bacon fat in a large heavy pot over medium heat. Add the onions, garlic and green pepper and cook until the onions are translucent. Add the diced and spiced bear meat to the pot. Cook, stirring occasionally, until the meat is evenly browned. Add the beer, tomatoes, optional hot sauceand reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Add more beer [or tomato juice or beef stock] if neccessary to prevent sticking and scorching. Taste, adjust seasonings, and simmer for 2 hours longer. Add the brown sugar [ and a little Masa if the chili is too thin] and simmer for 15 minutes more.
Blk Bean Chili W/Spice Season

Yield: 8 Servings

3 c black beans
8 c water
1 oz pepper jalapeno,cnd 1 1/2 T fresh ginger root
1 bay leaf
1 c fresh cilantro
1 t cumin seeds
2 T chili powder
1/2 T oregano
1/2 c tomatoes,sun dried 16 oz tomato canned,peeled 1/3 c bulgur,dry
2 t extra virgin olive oil 1/2 t fennel seed
1/2 t mustard seeds

Soak the beans over night in water. Drain beans and place in a large pot. Add 8 cups of water and bring to a boil. Skim the foam that rises to the surface. Add peppers, ginger, bay leaf and 1/2 cup cilantro. Reduce heat to low, cover and gently boil for 1 1/2 to 2 hours or until tender. Remove and discard the bay leaf. Place cumin seeds in a large sauce pan and toast over medium heat. When seeds darken, add chili powder, oregano, sundried tomatoes and tomatoes with their juices. Stir well and bring mixture to a boil. Reduce heat to low, cover and simmer for 30 minutes. In another bowl combine bulgar wheat with 1/2 cup boiling water, cover and let stand for 10 minutes.

When beans are cooked, remove 1 cup with some liquid and puree in blender. Combine the puree with the rest of the remaining beans. Stir in the tomato mixture and bulgar. Season with salt and pepper and simmer for 10 minutes to heat. Seasoning: Place mustard seeds in a pot over medium heat. Cover and cook until seeds begin to pop. Drop in fennel seeds and cover, and cook until the popping stops and fennel darkens slightly, about 10 to 15 seconds. To serve: Pour spices into chili, add remaining 1/2 cup cilantro and stir to mix. Spray or drizzle with olive oil. Options:use kidney or blackeye beans. Top with scope of yogurt.
Blue Ribbon Chili 1992

Yield: 1 Servings

3 lb sirloin -- london,Cubed
1 broil
1 tri-tip
4 T wesson oil
6 oz sausage
1 14 1/2 oz can beef broth
1 8 oz can hunts tomato sauce
1 6 oz can snap-e-tom
1 12 oz can budweiser
11 T gebhardt chili powder
1 t garlic powder
1 T onion powder
2 t tabasco brand pepper sauce
1 T cumin -- salt,To Taste

Saute beef in oil. Fry sausage until done and drain well. Put beef, sausage and one half can of beef broth in your favorite chili pot and bring to slow simmer. Add tomato sauce, Snap-e-Tom, 6 oz of Budweiser (drink the rest), 6 Tbsp chili powder, garlic powder, onion powder, and 1 tsp of TABASCO. Simmer slowly for about 1 hour 30 minutes or until meat is tender. Add remaining 5 Tbsp of chili powder, 1 tsp of TABASCO and cumin. Simmer another 30 min. Salt to taste. Blue Ribbon Chili 1993 Puppy's Breath Chili

Yield: 1 Servings

3 lb tri-tip beef (or sirloin
-tip)
1 cut in small pieces
2 t wesson oil
1 sm yellow onion
1 14 oz can beef broth
3 T cumin,Ground
1 t oregano
6 cloves garlic (finely -
1 chopped)
3 T gebhardt chili powder
1 T new mexico mild chili -
1 powder 6 tbsp california
-chili -
1 powder
1 8 oz can hunts tomato sauce
1 new mexico chili --,Dried
1 pepper,boiled and p
3 california chili --,Dried
1 peppers,boiled and
1 14 oz can of chicken broth
1 t tabasco sauce
1 t brown sugar
1 lime
1 ds msg,To Taste

Brown meat in Wesson Oil for about an hour over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 minutes. Add 1 Tbsp cumin and tsp of Oregano. Reduce heat to light boil and add half of the garlic. Add half of the chili powder and cook for 10 minutes. Add Hunts tomato sauce with the pulp from the dried peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency. Cook for one hour on medium heat stirring occasionally. Add remaining chili powders and cumin. Simmer for 25 minutes on low to medium heat, stirring occasionally. Turn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown sugar and juice of lime. Simmer on medium heat until you are ready eat
Blue-Ribbon Chili (Dottie's Winner)

Yield: 6 Servings

1 1/2 t cumin seeds
5 1/2 lb trimmed beef brisket,cut 1 into 3/4-inch cubes
1 salt/freshly pepper,Ground 6 garlic cloves,minced
4 mg jalapenos,finely chopped 1 (or more if you prefer extra 1 hot)
2 md onion,finely chopped
1/2 c commercial chili powder (see 1 note)
3 T pure red mild chile powder 1 *such as dark new mexico
1 1/2 t coriander,Ground
12 oz can beer
6 c beef stock (or broth),Canned 1 or water
42 oz italian peeled,Canned 1 tomatoes,coarsely chopped 1 with their liquid
1 1/2 t oregano,crumbled
1/2 lb beef chuck,Coarsely Ground 2 scallions,white and tender 1 green portions,thinly 1 (optional),Sliced
1 *available at specialty food 1 stores and latin american 1 markets

1. In a small dry skillet, toast the cumin seeds over moderate heat,

stirring constantly, until fragrant, about 2 minutes. Grind the cumin in a spice mill or a mortar. 2. Heat a large enameled cast-iron casserole. Season the brisket with salt and pepper. Working in batches, add the meat to the casserole and cook over moderately high heat until well-browned all over, about 8 minutes. Transfer each batch to a large plate. 3. Add the garlic, jalapenos and onions to the casserole and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Add the commercial chili powder and pure red chile powder, coriander and half of the ground cumin and cook, stirring, for 2 minutes. 4. Return the cooked brisket to the casserole and add the beef stock, beer, tomatoes and their liquid, and the oregano. Bring to a boil over moderately high heat, then lower the heat and simmer gently, stirring occasionally, for 3 hours. Stir in the ground chuck, season with salt and cook until the brisket is very tender and the sauce is thickened, about 1 hour longer. Stir in the remaining cumin and simmer for 15 minutes. Garnish with the scallions and serve.
Bodacious Chili

Yield: 1 Servings

2 lb boneless beef chuck roast
1 cut into 1 inch cubes
2 lg onions,chopped
3 celery
1 into 1-inch pieces,Sliced
1 lg green pepper,coarsely
-chopped
1 lg sweet red pepper,coarsely
-chopped
1 c fresh mushrooms,Sliced
2 jalapeno peppers
1 ,seeded and chopped
4 cl garlic,minced
3 T olive oil
2 T cocoa
2 T chili powder
1 t cumin,Ground
1 t oregano,Dried
1 t paprika
1 t turmeric,Ground
1/2 t salt
1/2 t cardamom,Ground
1/4 t pepper
1 T molasses
1/2 c burgundy (or other dry red)
-wine
2 cn kidney beans,drained,16 oz
- each
1 cn chick peas (garbanzo beans)
1 ,16 oz each
1 spicy sour cream topping
1 ,* see note
1 cheddar cheese,Shredded

Cook first 8 ingredients in olive oil in a large Dutch oven over medium-high heat, stirring constantly, until meat browns. Drain and return meat mixture to Dutch oven. Stir in cocoa and next 13 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 1-1/2 hours, stirring occasionally. Serve with Spicy Sour Cream Topping and shredded cheese. Yield 12 cups.

* SPICY SOUR CREAM TOPPING: 1 (8 oz.) carton sour cream, 1/3 cup commercial salsa, 2 tb mayonnaise, 1 tsp chili powder, 1/2 tsp onion powder, 1/2 spt curry powder, Dash of ground red pepper, 1 tb lemon juice, 1 tsp Dijon mustard. Combine all ingredients; chill. Serve with chili.
Bon Appetit Vegetarian Chili With Chipotle Chilies

Yield: 1 Servings

1 c carrots,Chopped
1 c red (or green bell),Chopped
-pepper
1 c onion,Chopped
3 lg garlic cloves,minced
1 T chili powder
2 t cumin,Ground
1 28 oz. can italian plum
-tomatoes wi,th juice, chop
1 15 oz. can red kidney beans
- draine,d
1 15 oz. can cannellini
-beans,drain,ed
1 15 oz. can black beans
-drained
2 T chopped chipotle,Canned
-chilies in,adobo sauce

Cook for 30 minutes, stirring, and add salt and pepper. Bowl Of Compassion Vegetarian Chili Yield: 6 Servings

1/3 c olive oil
2 md onions,chopped
4 cloves garlic,minced 2 jalapeno peppers,chopped 1 mild pepper,chopped
1 red pepper,chopped
1 green pepper,chopped 2 lg tomatoes,diced
8 oz tomato sauce
2 cn rotel tomatoes and chilis 2 15-oz cans dark red kidney 1 beans
3 c water
4 T chili powder
2 T cumin
1 T paprika
1 T oregano
1 T lemon juice
1 salt,pepper to taste 1 tabasco,To Taste
1 c textured vegetable protein

Saute onions, garlic, and peppers in oil until onions are translucent. Add spices and simmer for two minutes. Stir in remaining ingredients, adding the TVP last. You can adjust the amount of TVP to obtain the desired texture and consistency. You can substitute beer for the water for a more unique flavor. One jalapeno makes a mild chili. Simmer from four to six hours.
Branding Iron Chili

Yield: 12 Servings

3 lb sirloin rough,Ground
2 lb pork rough,Ground
4 c stewed tomatos
3 onions,Chopped
4 jalapenos seeded &,Chopped
5 T cumin
3 T tabasco sauce
2 oz sour mash whiskey
16 oz beer
2 t salt
1 c tomato paste
1/2 t all spice
5 garlic cloves,Minced
2 bell peppers,Chopped
3 c tomato sauce
2 T corn oil (or peanut oil)

Heat the oil in a large, cast iron skillet. Cook the meats, onions, garlic and Bell peppers until meat is browned and the onions are transluscent. In a large pot bring the beer and whiskey to a slow boil. Add the meat mixture, tomato sauce, tomato paste, and all spices except 1 T of cumin. Reduce the heat, cover and simmer for 1 hour stirring frequently. Remove the lid and cook for 30 minutes more continuing to stir frequently. Add the remaining cumin and serve. Brother Dave's Chili

Yield: 12 Servings

3 lb stew meat*
1 black pepper,To Taste
1 T salt
2 large onions,chopped
2 t paprika
2 t oregano
12 oz can tomato sauce
1/2 c masa harina
1 T red peppers**,Dried
1 dash pehchaud's bitters
1 T corn oil,if needed
1/2 c chili powder
3 bell peppers,chopped
2 t comino and seeds,Ground
2 t cayenne pepper
2 c chickenstock,or your choice
6 whole tomatos up,Sliced 48 oz can of v8
1 jalapenos,to taste
1 pinch nutmeg

3-6 ea large cloves garlic; chopped 2-3 ea magnolia leaves; minced *Or chuck roast coarse chopped (lose the **Santa Fe variety works here Brown the meat, work in the spices, onions, and peppers. Simmer about 30 minutes or until it looks good. Add tomato sauce, tomatoes, broth and simmer several hours until it looks good. Add the Masa to thicken the mix and when it's ready, add the Peychaud's and nutmeg to set it off.
Brown Bag Gourmet Chili

Yield: 8 Servings

2 lb beef
1 onion,medium
1 pepper,bell, medium
8 oz tomato sauce
16 oz beer
1 pk brown bag mix
4 T tabasco sauce

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

Yield: 1 Servings

1 a little oil
6 lb chuck roast
1 T garlic powder
1 md onion,diced
16 oz can of stewed tomatoes
2 c beef broth
1 pk brown gravy mix
4 T cajun seasoning
2 T cumin,Ground
1 T oregano (or italian spices.)
1 t black pepper
1 T paprika
1 beer
1 T brown sugar
7 oz can green chilis,Diced
1 t dry mustard
6 yellow chili peppers
1 T vinegar
1 juice of a lime
1 flour
1 tapatio (or louisiana hot)
-sauce
1 onions,Diced
1 cheddar cheese,Shredded

Brown these three ingredients with a little oil in a pan or two. 4-6 lbs Chuck roast. Chop it up into little bite-size pieces. Cook as long as possible--6 hours or more.

1 TB or more Garlic powder.
1 Medium onion, dice into small pieces.

Drain off the fat, then mix EVERYTHING in your pot: 16 oz can of stewed tomatoes. (A 14.5 oz can will do.) 2-3 cup beef broth. 1 pkg brown gravy mix 4 TB Cajun Seasoning. 2 TB ground Cumin. 1 TB Oregano or Italian Spices. 1 tsp black pepper
1 TB Paprika. 1 beer Any kind. 1 TB brown sugar 7 oz can diced green chilis. 1 tsp dry mustard 6-10 yellow chili peppers. Cut off the stems, squeeze out most of the seeds, dice them up and throw them in. 1 TB vinegar. 1 juice of a lime.

Cook for at least two hours over a low fire. If it's not thick enough, thicken it with flour or cornstarch if it needs to be thinned, add water or beer.

Buckskin Chili* Yield: 8 Servings

5 lb venison,boneless
1/2 lb bacon
2 c beaujolis red wine
1 t angostura bitters
4 T cumin (fresh),Ground
3 T tabasco sauce
3 garlic cloves (minced) 2 1/2 c tomato sauce
1/2 c tomato paste
2 1/2 c stewed tomatos,Chopped
3 jalapeno peppers,Minced
2 med. onions,Chopped 1/2 c mushrooms,Chopped
3 T red pepper flakes,Dried 1/2 t allspice
1 t mexican oregano(optional)
2 T dried anchos,Crushed 1 1/2 t salt

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

Yield: 10 Servings

1 lb beef (tip steak),Cubed
1 lb beef,Ground
2 med. onions,coarse chopped
2 sm. green peppers,chopped
-med.
1/2 c burgundy wine
6 T chili powder (mexene)
4 T cumin
3 cl garlic (small)
1 t oregano
1 T chilantro leaves
2 T hot sauce (la preferida)
1 t sugar
2 ds salt
1 cn whole tomatoes with,Peeled
-juice (1,6 oz.)
1 cn stewed tomatoes (16 oz.)
1 cn tomato sauce (8 oz).
1 cn chili hot beans (15 1/2 oz.)
- note,,beans optional!

Brown meat with 1 of the chopped onions. Drain grease. Place meat onions, remainder of onions, green peppers, and the rest of the ingredients into stockpot. Bring to boil. Reduce heat and simmer 1 or 2 hrs, covered. Cool 1 hr. Reaheat before serving. Buffalo Chili

Yield: 36 Servings

1/4 c sunflower oil
6 lb buffalo meat,Ground
1/2 c flour
3 c water
1/4 c garlic,Minced
3/4 c green bell pepper
3/4 c red bell pepper
1/2 c green chili peppers
3/4 c jalapeno peppers 5 c tomato sauce
3 onions,Diced
1/2 c beef broth
1/2 c paprika
1/2 c chili powder
6 T cumin,Ground
1 t cayenne pepper
1/2 t black pepper
1/2 t white pepper
4 t salt
2 T oregano
2 t chilies,Dried

Saute Buffalo meat, sunflower oil and flour together until meat is cooked. Add remaining ingredients and simmer for 1 hour.

Buffalo Hump Chili Yield: 1 Servings

3 lb bison,Ground
3 poblano peppers,fresh
2 md onions
30 oz rotel tomatoes,diced (3 can 4 1/2 T new mexico chile powder 1 1/2 t cumin,Ground
1 1/2 t paprika
3 cl garlic
1 fresh lime

Brown the bison meat (add a little oil and break it up as you brown it.) Add finely chopped onions and garlic. When onions are clear, add tomatoes and spices. Add water to barely cover, and simmer until meat is tender. Add chopped poblanos for last 20 minutes of simmer, and stir in lime juice before serving.
Buffalo Snort Red Chili With Armadillo Meat

Yield: 20 Servings

1/2 lb bacon,with fat
2 lb spanish onions,chopped fine 5 T new mexican red chile powder 2 T cayenne powder
4 jalapenos,stems and seeds

1/2 c new mexican green chiles 1 red new mexican chile pod 1 lb italian hot sausage
1 ds tabasco sauce
1 t hungarian hot paprika 3 lb plum tomatoes,crushed 1 T mexican oregano

10 oz t-bone steak,chopped fine 5 lb chuck,Ground
1 1/2 c water
12 oz lone star beer

2 t salt
1 1/2 c bell pepper,chopped
1 T garlic,in oil,chopped
2 T worcestershire sauce
1 T sugar,raw
5 T cumin,ground
1 lb armadillo meat,fresh

Fry the bacon in a large soup pot, add the onions, sauteing until soft. Add the rest of the ingredients and bring to a boil. Reduce

Buffalo Snort Red Chili Without Armadillo Meat Yield: 4 Servings

1/2 lb bacon,with fat
2 lb spanish onions,chopped fine 5 T new mexican red chile powder 2 T cayenne powder
4 jalapenos,stems and seeds 1 removed,chopped fine

1/2 c new mexican green chiles 1 canned,chopped
1 red new mexican chile pod 1 dried,stem removed
1 lb italian hot sausage,remove 1 skin and chop fine
1 ds tabasco sauce
1 t hungarian hot paprika 3 lb plum tomatoes,crushed 1 T mexican oregano

10 oz t-bone steak,chopped fine 5 lb chuck,Ground
1 1/2 c water
12 oz beer

2 t salt
1 1/2 c bell pepper,chopped
1 T garlic,in oil,chopped
2 T worcestershire sauce
1 T sugar
5 T cumin,ground

Fry the bacon in a large soup pot, add the onions, sauteing until soft. Add the rest of the ingredients and bring to a boil. Reduce

Bulgur Chili Yield: 4 Servings

1 T plus 1 t. olive oil
2 cloves garlic,chopped
1 c onions,Chopped
1 c green pepper,Chopped
2 c mushrooms,Sliced
1 lb canned kidney beans,rinsed
-and dra,ined
8 oz can salt free tomato sauce
1 lb can tomatoes,chopped,
-undrained
1/2 c bulgur,uncooked
1/2 c water
1 t oregano,Dried
1 t cumin,Ground
1 t chili powder

Heat oil in a large nonstick skillet over medium heat. Add garlic, onions, green pepper, and mushrooms. Cook 10 minutes, or until vegetables are tender, stirring occasionally.

Add remaining ingredients. Reduce heat to low, cover, and cook 15 minutes. Stir several times while cooking.
Bullard's Best Yet Chili Yield: 1 Servings

1/4 lb pinto beans
1 14 oz. can
3/4 lb onion --,Chopped
1/2 lb green bell pepper -1 chopped
1 T salad oil
2 garlic clove
1/4 c cilantro
1/4 c butter
1 1/4 lb venison -- get butcher to 1 mix
1 beef and pork,then chili 1 grind
1/2 lb pork
1/4 c chili powder -- (your 1 favorite kind)
1 T salt
1 t black pepper
1 t cumin seeds
1 stewed tomatoes,Canned

Wash beans and soak overnight in water 2" above beans. Cook in same water until done; do not drain. Add tomatoes and simmer for 5 minutes. Saute green peppers in salad oil for 5 minutes. Add onions and cook until tender, stirring often. Add garlic and cilantro. Melt butter in large skillet and saute meat for 15 minutes. Add meat to onion mixture and stir in chili powder. Cook 10 minutes. Add this to beans and the spices. Simmer covered for one hour; cook uncovered for 30 minutes.
Buzzard's Breath Chili

Yield: 16 Servings

3 T lard,butter,or bacon dripins
2 onions,lg,coarsely chopped
8 lb beef chuck,coarse grind or
8 lb beef round,coarse grind
5 garlic cloves,finely chopped 5 1/3 T red chile,hot,ground
5 1/3 T red chile,mild,ground
1 T cumin
1 t oregano,dried,pref. mexican
3 cn tomato sauce(8oz ea)
3 c water
2 T salt
1 parsley(optional)
1 c corn flour(masa harina)

1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.

2. Combine the beef with the garlic, ground chile, cumin, and oregano. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned.

3. Add the tomato sauce, water, salt, and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. 4. Stir in the corn flour(masa harina) to achieve the desired consistency.
5. Cook 10 minutes longer, stirring. Taste and adjust seasonings.

C.V. Woods World Championship Chili Yield: 12 Servings

1 (3 lb) chicken
1 1/2 qt water
1/2 lb beef suet
1/4 c finely celery,Chopped

7 c peeled,chopper tomatoes
2 t sugar
5 lb ctr cut pork chops,thin
4 lb flank steak
3 medium onions
1 cut in 1/2 inch pieces
3 green peppers
1 cut in 3/8 inch pieces
1 lb jack cheese,shredded
6 long green chiles
1 t oregano
1 T cumin,Ground
1/2 t msg
1 T pepper
4 t salt
5 T chili powder
1 t cilantro
1 t thyme
1 c beer
2 cloves garlic
1 finely,Chopped
1 juice of lime

Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth.
In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2 hours.
Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares.

Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add tomato mixture, chiles, beer mixture and garlic to chicken broth.

Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 min.

Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours.

Reheat chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon.
Cactus Chili No. 2982

Yield: 1 Servings

2 cn stewed tomatoes
2 cloves garlic,chopped
2 cn red beans,drained
1 ds salt
1 cn tomato sauce
2 lb lean beef,Ground 1/4 c white wine
1 1/2 T chile powder
1 md onion,chopped

Brown the meat along with the onion and garlic. Drain off the fat. Combine all the ingredients in the slow cooker. Mix thoroughly. Cook on low for 7 to 8 hours. Serve with sour cream, chopped green onions, grated sharp Cheddar and crushed red pepper flakes alongside. Cafe Latte Chili+

Yield: 8 Servings

3 T olive oil
1 lb chicken breasts,boneless &
-skinles,s
1 1/2 c yellow onion,Chopped 1/2 t red pepper flakes
1 T minced,fresh garlic
2 t jalopeno pepper,Minced 1 1/2 c chicken stock
3 T chili powder (salt free)
1 cn whole tomatoes (28 oz.)
-broke up an,d undrained
1 cn tomato puree (29 oz.)
2 cn dark red kidney beans
-drained (16,oz. cans)
1 cn garbanzo beans,drained (15
-oz. can,)
1/3 c fresh cilantro,Chopped
2 T lime juice
OPTIONAL GARNISHES =============
1 sour cream
1 red onions,Chopped
1 cheddar cheese,Grated
1 corn chips

Heat olive oil in large heavy pot. Cut chicken into 1-inch cubes and cook in oil until meat is no longer pink. Add onions and saute over low heat until onions are tender, about 5 minutes. Over low heat, stir in red pepper flakes, garlic, pepper, chicken stock, chili powder, tomatoes, tomato puree, kidney beans and garbanzo beans. Simmer 15 to 20 minutes. Add fresh cilantro and lime juice. Taste and adjust seasoning. Simmer for about 5 minutes. Serve immediately. Optional garnishes: sour cream, chopped red onions, grated cheddar cheese and corn chips.
Cajun Style Chili

Yield: 1 Servings

1 lb hambuger meat
3 T red pepper
3 T parsley
1/2 an onion
1 galtic clove
4 whole jalapeno peppers
8 oz can of tomatoe sauce 1 1/2 t salt
3 T black pepper
1 1/2 t italian flakes
4 green onions
3 T galtic
1 or 2 16 oz. of ranch style
-beans
2 1/2 T chilli powder

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

Yield: 8 Servings 1 t safflower oil
1/3 c red wine (or vegetable

-stock)
3 lg onions,diced
3 c white mushrooms,sliced 2 c italian plum tomatoes
-choped

4 garlic coves,minced
1 c celery,chopped
1 c carrots,chopped
1 t cumin,Ground
5 c vegetable stock
2 T chili powder (or),To Taste
1 c garbanzo beans,soaked and
-drained
1 c kidney beans,soaked and
-drained
1 c pinto beans,soaked and
-drained
1/4 c canned green chilies,diced
3 T low-sodium tomato paste
1 t basil,Dried

In a large heavy pot overmedium-high heat, combine oil and wine or stock. Heat to simemring. Add onions and saute for 8 to 10 minutes. Add mushrooms and saute 5 minutes more, stirring frequently. Add tomatoes, garlic,celery, carrots and cumin. Saute 5 to 8 minutes, or until carrots soften.

Add 5 cups stock and remaining ingredients. Bring to a boil. Lower heat and simmer, covered, until beans are soft and liquid is absorbed, abourt 3 hours. Taste for seasoning, and add more chili powder if desired. Serve hot. Serves 6 to 8.
California Chili

Yield: 4 Servings

3 lb chicken,cut up and browned
3 T olive oil
4 garlic clove,sliced
3 onion,peeled and chopped
1 t cumin seeds,whole
2 jalapeno pepper,seeded and
-chopped
2 c chili sauce,prepared
4 tomato,chopped
2 green bell pepper,seeded
-and,Chopped
1 T worcestershire sauce
1 c red wine
1 salt

Brown the chicken. Heat a large frying pan and add the oil. Saute the garlic, onions, cumin seeds and jalapeno peppers until the onions are clear. Add all to a heavy pot and bring to a simmer.

Cook for 1 hour. Camp Chili Yield: 4 Servings

1 c lentils
3 T tomato soup powder
2 T masa (or corn flour)
1 T chili powder
1 T onion flakes
1 T cumin
1 t oregano
1 t salt
1 clove garlic
4 c water

Combine all the ingredients and simmer 30 - 45 Min. Caribbean Chili Yield: 1 Servings

2 c diced ham,Cooked
1 T brown sugar
1 t allspice
1/4 c orange marmalade
2 T fresh lemon juice
2 (15 oz.) cans black beans
1 drained,rinsed
1 (14 5 to 16 oz.) can whole
1 tomatoes,cut up, undrained
1 (4 5 oz.) can green,Chopped
1 chilies
1 topping
1 banana,sliced
1 t fresh lemon juice
1 T cilantro,Chopped

In a large saucepan combine all chili ingredients. Cook over medium-high heat for 10 to 12 minutes or until chili is thoroughly heated and flavors are blended, stirring occasionally. In a small bowl, combine banana slices with lemon juice; toss to coat. Top each serving of chili with banana slices and cilantro. 4 (1-1/2 cup) servings.
Caribou Chili

Yield: 8 Servings

4 lb caribou,chunked preferred
-or groun,d
1 lg onion,chopped
2 garlic cloves,minced
1 t oregano
2 t cumin
1 c red wine,beef broth or beer
6 t chili powder
1 1/2 c tomatoes and juice or,Canned
- small,can tomato paste
2 t liquid hot pepper sauce or 1/2 t cayenne pepper salt,To Taste

Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Optionally, the sauce may be thickened with a little (1-2 tb.) Masa or Corn meal. Carol's Mom's Green Chili

Yield: 1 Servings

1 md beef roast
10 lg green chiles
1 lg onion
1 md whole stewed tomatoes
1 garlic salt
1 pn cumin
2 beef gravy

1. Roast green chiles over grill until all skin is almost black
2. Soak roasted green chiles (submerged) in bowl of cold water for ten minutes. Peel skin off.

3. Dice chili into small, small pieces or mashed.
4. Cut up meat into bite size pieces.

5. Sautee meat with white onion about 10 minutes or just barely brown.
6. Add tomatoes, garlic salt, cumino and gravy and simmer about 1/2 hour.

Carols Favorite Vegetarian Chili Yield: 6 Servings

1 lg onion,chopped
3 garlic clove,crushed &
-pressed
2 T oil
1 celery rib,diced
1 1/2 t chili powder
1 t cumin
1/2 t cayenne pepper
1 c tomato,chopped
2 T tomato paste
4 c beans,kidney, black, pinto
-and/or,garbanzo, cooked 1/2 lb tofu,crumbled (opt) 1 1/2 t salt
1 t oregano

Saute onion and garlic in oil until onion is soft. Add celery and spices. Saute another 2-3 minutes. Add tomato and paste. Mash 2 cups of the beans and add beans and tofu to the pot along with the salt and oregano. Simmer 30 minutes.

To cook raw beans:

Soak beans in water overnight, OR boil for 2 minutes and let sit, covered, for 1 hour. Bring to a boil in same water and simmer about 1 hour or until tender. (beans approximately double in volume, i.e., two cups raw = 4 cups cooked)
Carroll Shelby's Chili

Yield: 4 Servings

1/2 lb suet or
1/2 c oil,cooking
1 lb beef round,coarse grind 1 lb beef chuck,coarse grind 1 cn tomato sauce(8oz ea)
1 cn beer(12oz ea)
1/4 c red chile,hot,ground
2 garlic cloves,finely chopped 1 onion,small,finely chopped 1 1/4 t oregano,dried,pref. mexican
1/2 t paprika
1 1/2 t cumin,ground
1 1/4 t salt
1 cayenne pepper
3/4 lb monterey jack cheese,grated

1. Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat. Remove the unrendered suet and add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

2. Add the tomato sauce, beer, ground chile, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally.

3. Taste and adjust seasonings, ading the cayenne pepper. Simmer, uncovered, 1 hour longer.
4. Stir in the cheese and the remaining 1/2 teaspoon of the cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning. Carroll Shelby's Gourmet Chili Yield: 4 Servings

1 1/2 lb beef -- * see note,Lean
1/2 lb pork -- * see note,Lean
1 c onions --,Chopped
1 lg garlic clove -- finely
1 chopped
2 T bacon drippings -- --or -1 lard
1 lg green bell pepper -- ** see 1 note

15 oz tomato sauce
12 oz beer -- preferably mexican 1 pk original texas chili preparation 4 oz green chiles --,Diced

* or substitute 2 lbs. fresh vension for beef/pork, if desired. **or substitute 1/2 green and 1/2 red bell pepper.

Cut or grind meat into small pieces coarser than regular ground meat. Pound with meat mallet. Combine with onion and garlic and add to heavy, large pot or Dutch oven with lard or bacon drippings. Cook over medium-high heat until meat is browned and onions is tender, about 6 minutes. Stir occasionally to keep meat evenly browned. Add bell pepper, tomato sauce and beer. Simmer, uncovered, for 30 minutes. Add remaining ingredients except packet of masa flour in Chili Preparation package. Simmer 1 hour more, stirring occasionally. If more liquid is needed, add beer as desired. Mix masa flour with a little beer to make a thin paste. Stir masa mixture into chili. Simmer another 30 minutes. Check for taste and add cayenne pepper packet from Chili Preparation
Carter Rochelle's Real Texas Chili

Yield: 6 Servings AMERICAN MEASUREMENTS ========== 3 lb boneless beef stew meat

-(chuck (or r),ound) 6 oz beef suet,cut in pieces* 3 (or 4) garlic cloves,crush 2 t salt

1 t black pepper,Fresh Ground
4 T (to 6) chili powder (or to)
-taste
8 T masa harina (corn flour)
6 c hot water
2 T vinegar
2 t beef bouillon or,Instant
1 two cubes
1 red chilies,crushed or
-dried and c,hopped to tast

*Hard white animal fat. Because of health concerns, many chili cooks substitute a small amount of vegetable oil or shortening for rendered beef suet, which is a highly saturated fat.

DIRECTIONS: Remove gristle and most of fat from meat; cut into 1/2-inch or smaller cubes (some of the beef should be chipped or flaked). Place suet in large skillet or heavy kettle and render it (cook until fat melts). Discard the residue.

Add meat to hot fat and saute until lightly browned. Add garlic, salt, black pepper and chili powder. Mix well and let seasonings permeate meat a few minutes. Sprinkle in masa harina and mix, stirring rapidly until smooth. Add water, vinegar, bouillon and chilies. Reduce heat and simmer until meat is very tender; some of the meat should virtually dissolve into the chili.

If chili becomes too dry while cooking, add a little water from time to time. Correct seasonings. When done, skim fat from surface (you can refrigerate overnight and scrape hardened fat off before reheating). Casi-Style Chili

Yield: 6 Servings

4 jalape#o chiles stems &
-deveined,h,alved
4 T chili powder
1 T paprika
2 lb beef chuck
1 md onion,chopped
2 T kidney suet,chopped
-substitute vegeta
8 oz tomato sauce
12 oz beer
2 c beef stock
3 t cumin,ground
2 t garlic powder
1 t pepper,black
1/4 c masa harina (finely,Ground
-maize fl,our)

Cut beef into 1-1/2" cubes. Brown the meat and onions in oil or fat.

Add the tomato sauce, beer, beef stock, chiles, cumin, garlic, black pepper, and 2 tablespoons of the Chili Powder. Simmer the chili over a low head for 2 hours until the meat is tender.

To thicken, make a thin paste of the masa and water. Quickly stir this into the chili -- if done too slowly it will lump. Add the remaining Chili Powder and Paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.

Catfish Chili Yield: 4 Servings

2 lb catfish fillets,chunked
1 c green pepper,Chopped
2 T butter
2 cloves garlic,Minced 1 1/2 t salt
1 lb red kidney beans
1 lb can tomatoes,undrained
6 oz tomato paste

Saute green pepper and garlic in butter until tender. Add seasonings. Mix well. Add beans and tomatoes. Cover and simmer 15 minutes. Add fish. Cover and simmer 15 more minutes until fish flakes easily.

Chain Saw Chili Yield: 4 Servings

1 lb butcher's blend meat ** 3 T homemade chili mix
16 oz black beans,drained, rinsed 11 oz can kernal corn,drianed 14 1/2 oz can,stewed tomatoes no salt
1 c water
2 T sour cream
6 oz corn chips,optional

HEAT NONSTICK SKILLET OVER MEDIUM HEAT. ADD BUTCHER'S BLEND MEAT ( 1/3 BEEF, 1/3 PORK, 1/3 VEAL). COOK ABOUT 5 MINUTES OR UNTIL MEAT HAS LOST ITS RAW LOOK. STIR IN HOMEMADE CHILI MIX; COOK AND STIR ONE MINUTE. STIR IN BEANS, CORN, TOMATOES, AND WATER. BRING TO A BOIL. REDUCE HEAT TO LOW, SIMMER 10 MINUTES, UNCOVERED, STIRRING OCASSIONALLY UNTIL MIXTURE IS THICKENED AND FLAVORS ARE BLENDED. REMOVE FROM HEAT.
Champion Hoot Owl Chili

Yield: 6 Servings 2 lb chuck cubed,or chili grind 8 oz tomato sauce

14 oz beef broth
4 md serranos,optional
1 t paprika
1 t cayenne pepper
2 T onion powder
1 T cumin
1 T garlic powder
1 t white pepper
1 pk sazon
5 T chili powder

Coat a 4-quart pot with cooking oil and sear meat. Add 16 oz water, tomato sauce and beef broth. Remove stems from serranos and make small slit with knife and add. In a separate container, blend the paprika, cayenne, onion powder,cumin,garlic powder,white pepper,Sazon and chili powder. Add half of the spice mixture to the chili pot. Simmer chili, covered, 1 1/2 to 2 hours. Remove serranos after one hour and save. Add remaining spice mixture. Cook 30 minutes or until meat is tender. (Using chili grind meat will shorten cooking time.) Taste,add salt and/or juice pressed from serranos as needed.

Note if chili gets too thick,add small amounts of water. Chanterelle & Shiitake Black Bean Chili W. Sour Cherries Yield: 4 Servings

2 lb chanterelles -- &,Cleaned
1 halved
2 lb shiitake -- & stems,Cleaned
1 removed
3 c tomato juice
3 c orange juice
1 bn fresh thyme -- plus
1 1/2 T fresh thyme
2 c black beans,Dried
1/4 c peanut oil --,Divided
2 lg onions --,Diced
8 cloves garlic --,Minced
2 lg sweet green peppers -
1 diced
2 ancho chiles --,Minced
1 chipotle chile --,Minced
1 pasilla chili --,Minced 1/2 habanero chile --,Minced 15 plum tomatoes -- seeded &
1 quartered
2 c fresh corn kernels
1 bn scallions --,Diced
3 T oregano
3 T cumin seeds --,Toasted
1 ground
2 c sour cherries

Set mushrooms aside. Boil tomato & orange juices, then add the bunch of thyme and the beans. Simmer covered 1 1/2 hours.

Heat 1/2 of the peanut oil (1/8 cup), add onion and garlic and brown. Add pepper, chiles, tomatoes and simmer 20 minutes; add com, scallion, oregano, the remaining 1 1/2 tablespoons thyme and the cumin and simmer 20 minutes; add beans and simmer.

While beans simmer heat remaining 1/8 C. peanut oil in a saute pan until smoking hot. Add mushrooms and saute 5 minutes. Add to chile-bean mixture, stir well and simmer 20 minutes. Add cherries and serve.
Chasen's Chili

Yield: 3 Servings

1 1/4 c pinto beans
3 c cold water
5 c canned tomatoees
2 tb vegetable oil
3 c onions -- chop
4 c green pepper -- chop
2 tb garlic -- chop
1/2 c parsley -- chop
4 oz butter
3 1/2 lb ground beef -- coarse grind
1/2 c chili powder
1 1/2 ts ground black pepper
2 ts cumin

Pour the beans in a saucepan and cook until tender, adding water if necessary. Heat the oil in a skillet, add the peppers and onions and cook until the onions are translucent. Addthe garlic and parsley. Meanwhile, heat oil and butter in a pot large enough
Chasing Chili

Yield: 10 Servings

1 lb lean pork,Ground 2 1/2 lb chuck,Ground
1 1/2 lb onions,chopped

1 lb green peppers,chpd 5 c tomatoes,chpd 1/2 lb pinto beans
1 1/2 T oil

2 cloves garlic 1/2 c chpd parsley
1/2 c butter
1/3 c chili powder

2 T salt
1 1/2 t pepper
1 1/2 t cumin seeds
1 1/2 t msg

1 water

Soak beans in water to cover overnight. Drain, cover with cold water and simmer until beans are tender, about 1 hour. Add tomatoes ans simmer 5 min longer. Saute green peppers in oil until tender, add onions and cook until tender. Stir frequently. Add garlic and parsley. In another skillet, melt butter and add chuck and pork. Brown 15 min until crumbly.. Add to onion mixture and stir in chili powder. Cook 10 min and add mixture to beans. Season with salt, pepper, cumin seeds and MSG. Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top. Serves 10 Chernobyl-Chili

Yield: 8 Servings 4 lb beef,ground
3 lg onions,diced

1/2 c green pepper,diced
6 garlic cloves,pressed 2 lb tomatoes,crushed (use

-standard can,ned tomatoes) 1 lb tomatoes,whole, cut up
-(canned or,fresh)
6 oz tomato paste
2 1/2 lb kidney beans (light red)
-not drain,ed (3 standard-s 2 T brown sugar
3 T sugar,white
4 T chili powder
2 t msg (monosodium glutamate) 2 t red pepper (cayenne)
-crushed
1 t black pepper,ground
1 t salt
3 T bacon grease
1 water (or beer),as needed 1 garlic powder,as needed

In a large microwave container, brown meat, onions, green pepper and garlic for 15 minutes on full power. Drain off and reserve a cup or two of liquid. Break up any remaining large chunks of meat.

Add remaining ingredients except tomato paste and cook on full power for 30 minutes covered. Stir and taste. Cook for 1 hour at 70 percent power, uncovered. Stir and taste at half hour intervals. Add water as necessary.

Add tomato paste and reserved meat liquid. Cook 30 minutes at 60 percent power, uncovered. Stir and taste. The chili is done and can be served directly or decanted into a crock pot to simmer.

Serve with shredded cheddar cheese, tabasco sauce, diced onions, hot chili oil, red pepper flakes and hot dogs with rolls. Your guests can microwave their own hot dogs and top them with chili and cheese!!! Chicken And Sausage Chili

Yield: 12 Servings

1/4 c chili powder
4 t cumin,Ground
2 t pure chili,Ground

1 1/2 t salt
1/4 c vegetable oil
1 lb spicy smoked sausage -- such 1 as andouille
2 whole chicken breasts -1 boned,skinned, spli
2 lg white onions --,Diced 3 cloves garlic --,Minced 6 lg tomatillos,husked -- diced 4 anaheim (or poblano chili

---)
1 peppers,or 2 green
1 peppers --,Diced

2 sm red bell peppers --,Diced
2 jalapeno chili peppers -
1 minced
2 cn (28 oz each) -- tomatoes
1 chopped
1 c to 2 cups beef -- (or
-chicken)
1 broth
1/3 c tomato paste
4 cn (16 oz each) beans -
1 preferably a mix of
1 pinto -- black and
1 navy beans --,Rinsed

1. Combine chili powder, cumin, ground chili and salt in a small dish; set aside.

2. Heat oil in a large Dutch oven. Add sausage and chicken; cook until chicken is no longer pink; remove with a slotted spoon and set aside. Add onion, garlic and half of reserved seasoning mixture. Cook over medium heat until onions begin to soften, about 5 minutes.

3. Add tomatillos, peppers, jalapeno, tomatoes and their liquid, 1 cup of broth and tomato paste; heat to a boil. Reduce heat and add chicken, sausage and beans. Cook gently, partially covered, for 30 minutes. Add remaining spice mixture; cook 5 more minutes, adding additional broth as needed.
Chicken Cashew Chili

Yield: 1 Servings 1 chile puree
3 ancho chiles --,Dried

1/4 c cashews
1 1/2 c chicken stock
1 chili
2 T olive oil
1 onion --,Diced
4 cloves garlic --,Minced

1 1/2 T cumin powder
1 t salt
3 chicken breast --,Cubed 1 prepared chile puree

1/4 c cilantro --,Chopped 28 oz tomatoes,canned
1/2 c cashews
1/2 oz bittersweet chocolate

Chile Puree: Heat a small skillet over high heat until very hot. Place chiles in pan, one at a time and press down with tongs for about 1 minute on each side. Next, seed and devein the chiles. Place chiles in a blender with cashews and chicken stock. Puree until smooth.

Chili: In a stock pot, briefly saute onion, garlic, cumin, chile powder, and salt in the olive oil.

Add chicken and stir to coat. Stir in chile puree, cilantro, and tomatoes. Cover and simmer for 45 minutes. Add cashews, chocolate and beans. Stir until chocolate melts. Serve
Chicken Chili

Yield: 8 Servings

1 lb skinned & chicken,Boned
1 breasts cut into 1 inch
1 cubes
2 T corn oil
4 md onions,chopped
2 lg green peppers,coarsly
1 chopped
3 lg garlic cloves,Minced
1 t cumin
1 t oregano
1/2 t thyme
1 salt
1 pepper
1/2 lb ground round
2 bay leaves
3 T chili powder
3 cn tomatoes,Undrained
1 (1 lb ea)
1 sm avocado cut into 1/4 in.
1 dice
1 c plain lowfat yogurt 1/3 c fresh cilantro or,Minced
1 italian parsley

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

Yield: 6 Servings

2 T olive oil
2 c onion --,Chopped
2 c red bell pepper --,Chopped
3 T jalapeno --,Minced
1 clove garlic --,Minced
1 c beer
1 c chicken broth
1/4 c ripe olives --,Sliced
3 T chili powder
1 t coriander,Ground
1/2 t salt
29 oz tomatoes with their,Canned
1 juice --,Chopped
1 lb boneless,skinless chicken
1 breasts --,Cubed
2 c pumpkin (or butternut)
-Cooked
1 squash -- peeled,cubed
2 T cilantro --,Chopped
1 T cocoa powder
16 oz pinto beans --,Canned
1 drained
6 T scallions --,Sliced 1 1/2 oz cheddar cheese --,Shredded
6 T sour cream

Heat the oil in a Dutch oven over medium heat. Suate the onions until lightly browned - -about 8 minutes.
Add the bell pepper, jalapeno and garlic. Saute for 5 minutes more.

Add the beer, broth, olives, chili powder, coriander, salt, tomatoes and chicken. Bring the mixture to a boil, reduce the heat, cover partially and simmer for 15 minutes.

Stir in the pumpkin, cilantro, cocoa and beans. Cook for 5 minutes. Serve in individual bowls, topped with the cheese, sour cream and scallions.

Chili Yield: 4 Servings

1 c mung beans**
15 oz canned kidney beans,rinsed
1 c corn kernels,fresh off the
1 cob (or),Frozen
30 oz tomato sauce,Canned
10 oz stewed tomatoes,Canned
3 fresh tomatoes,Cut Up
1 onion,coarsely chopped
1 T chili powder
1 T cumin
1/4 t pepper,Freshly Ground
4 chili peppers
1 coarsely green,Chopped
1 pepper
1 coarsely red pepper,Chopped
3 ribs coarsely,Chopped
1 celery

Put all of the ingredients above the line in a crock pot. Cook on high for 2 hours. Lower heat to low and cook an additional 6-10 hours. When ready to serve, stir in a mixture of green and red peppers and celery. The heat of the chili will heat them through but leave them crunchy. If you are reheating the chili before serving, put the peppers/celery in just before microwaving/reheating. Chili "Con-Caucasian" (White Chili)

Yield: 4 Servings

1 cn cooking oil spray (pam)
1 cn chicken broth (13oz)
1 T olive oil
1 cn green chile peppers,Chopped
1 lb chicken breast,skinned
1 not drained,boned, diced 1/2 c shallots,chopped
1/2 t coriander seeds,crushed
3 cloves garlic,minced
1/4 t cumin,Ground
1 cn tomatillas (18oz),drained
2 cn cannellini beans,drained
1 and coursley,Chopped
3 T fresh squeezed lime juice
1 cn ro*tel tomatoes,chopped but 1/4 t black pepper,not drained

Spray a large skillet with Pam, add Olive Oil and heat on medium high
until hot. Add diced Chicken and saute for 3 minutes or until done. Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and saute until tender. Stir in Tomatillas, Ro*tel Tomatoes, Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or place all ingredients, except Cheese, in a Crockpot and cook for 8 hours.
2 T chili powder
2 cn tomato sauce (8 oz.)
1 rib celery,chopped
2 T flour
1 salt,pepper,garlic to taste 1 lb beef,Ground
1 lg onion,chopped
2 c water
2 T worcestershire sauce

Brown meat, onion and celery. Add water, tomato sauce,
Worcestershire sauce, chili powder, garlic, salt and pepper. Cook abt. 30 min. over med. heat. Mix flour with a little water and add to chili. Cook until thickened.
1 T cooking oil
1 lb meat,Ground
1 lg onion,chopped
1 seasonings,To Taste 1 cn whole tomatoes (1 lb.) 1 bottle chili sauce 1 cn tomato paste (small) 1 chili stick
2 cn red beans (or more ) 2 T mexene chili powder

1/2 t cayenne pepper
1/2 t sugar
1 cn water(small),or more. 1 salt and pepper,To Taste

Brown meat in large skillet. Add onion and seasoning. Cook until beef is separated well. Add tomtoes and sauce. Melt chili stick and add to beef. Add water, sugar, salt and pepper, chili powder and cayenne pepper. Cook slowly for 1 1/2 hrs. Add beans, cook 1/2 hr. 1 1/2 lb ground beef,chicken,or

1 turkey
2 c water
1 T chili powder
1 T curry powder
3 tomatos,Diced
4 c kidney beans or,Cooked
1 pinto beans
1 onion,Chopped
1 bunch green onions,Sliced 1 1/2 c natural sharp,Grated
1 cheese,or mild cheddar
1 cheese

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

1 1/2 c onion,Chopped
1 c green pepper,Chopped
1 1/4 lb ground veal,beef,pork
1 1/2 T garlic,Minced
3 T chili powder
1 t cumin,Ground
1 t oregano
1 bay leaf
1/2 t black pepper
4 c tomatos,Canned
1 T red wine vinegar 1/4 t red hot pepper flake

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

1/2 t chili powder
3/4 c water
1/4 c catsup
1 salt and pepper,To Taste

Mix all ingredients well. Place in a crockpot or slow cooker. Cook for 4 hours, stirring often until done. A condiment for hot dogs or hamburgers.
1 1/2 c bacon/small ham chunks fried

- crisp
2 qt tomato sauce
1 sm onion,Chopped

5 md shallots,Chopped
1 c fresh artichokes,Diced
1 cn (15-oz) kidney beans opt
2 c potato puree
2 c michigan dry wine
2 T parsley,Dried
1 T thyme
1 T oregano
3 T chili powder
4 T maple syrup

Combine bacon, tomato sauce, onion, shallots, artichokes, beans, potato puree, wine, parsley, thyme, oregano, chili and maple syrup in a pot. Heat to boiling, then simmer for 45 minutes to 1 hour.
1 vegetable cooking spray 1 lb ground round
1 c onion,Chopped
4 garlic cloves --,Minced

15 oz no-salt-added kidney beans 1 (1 can),Undrained
14 1/2 oz no-salt-added stewed 1 tomatoes -- (1 can)

16 oz no-salt-added tomato sauce 1 (2 cans)
1 T oregano,Dried

1 1/2 t chili powder
1 1/2 t cumin,Ground
1/2 t salt
1/4 t cinnamon -- (1/4 to,Ground

Coat a large saucepan with cooking spray; place over medium-high heat until hot.
Add meat, onion, and garlic, and cook until the meat is browned, stirring to crumble.
Drain well, and return mixture to pan. Add beans and the next 8 ingredients (beans through pepper); stir well.

Cover, reduce heat, and simmer for 20 minutes. Chili ( Spicy Pork ) Yield: 8 Servings

1 lb pork,ground
2 lg onions,chopped
4 cl garlic,minced
1 md pepper,sweet red; chopped
1 md pepper,green; chopped
1 c celery,chopped
2 cn tomatoes,diced; with liquid
- 14 1/
1 cn beans,kidney; drained and
-rins
1 cn tomato paste,6 oz.can 3/4 c water
2 t sugar,brown
1 t oregano,dried
1 t chili powder
1/4 t red pepper flakes,dried 1/4 t cayenne pepper
1 ds hot pepper sauce

In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in the garlic, peppers and celery. Cook for 5 minutes. Add remaining ingredients; bring to a boil. reduce heat; cover and simmer for 45 minutes. Makes about 2 1/2 quarts.
Chili (Bar-On)

Yield: 1 Servings

2 lg garlic cloves,chopped fine
1 or.,Pressed
1 lg onion,chopped
1 green pepper,chopped
1 green hot pepper,chopped
1 zucchini,diced
1 can Kidney Beans
1 lg can whole tomatoes,Peeled
6 oz tomato paste
3 T chili powder (or as much as you can stand) 1/2 t cloves
1 t white vinegar
1/4 c brown rice,Uncooked

Saute the chopped vegatables (all but zuchini) in about 1/2 cup water until the onions are translucent. Add the rest of the ingredients and bring to a boil. Lower heat to simmer and add 4 cups of cooked or canned kidney beans.

Simmer for about one hour, or more. Chili (Crockpot) Yield: 8 Servings

3 one pound cans kidney beans
-drained
2 one pound cans tomatoes
-cut up
2 lb ground beef and,Browned
-drained
2 md onions coarsely,Chopped
1 c celery,Diced
1 glove garlic 6,Minced
-tablespoons c,hili powder
1 t cumin salt and pepper to
-taste

Put all ingredients in Crockpot in order listed. Stir once. Cover and cook on Low for 10 12 hours or High 5 - 6 hours.

Chili (No Meat) Yield: 4 Servings

2 T oil
2 garlic,chopped
2 onions,chopped
1/4 t cayenne pepper
2 T chili powder
1 t cumin
1 t oregano
1 green pepper,chopped
2 c tomatoes,chopped (can use
-canned
4 c kidney beans,cooked and
-drained
1 t salt

Heat oil in large saucepan and saute garlic until it begins to color. Add onion and cook for 3 minutes. Add seasonings and green pepper and cook for one minute longer.

Add remaining ingredients, adjusting salt if needed. (if you use canned beans, they are usually salted and you don't need to add more). Bring to boil, cover and simmer over low heat for 20-30 minutes until thickened.
Chili - Chef's

Yield: 6 Servings

1 1/2 lb beef (or chicken),Ground 2 c water
1 T chili powder
1 T curry powder
3 tomatoes,diced
4 c kidney beans,Cooked 1 onion,chopped
1 bunch green onions,sliced

1 1/2 c mild cheddar cheese,Grated

In a frying pan, saute meat until lightly browned. Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese. Serves 6
Chili - Mexican

Yield: 4 Servings

2 lb beef,Ground
1 lb chorizo,sliced
1 c green chiles,diced
1 onion,Diced
1 garlic,To Taste
1 salt,To Taste
1 pepper,To Taste
12 oz can stewed tomatoes PINTO BEANS IF NEEDED ==========
3 c cooked

Brown beef and chorizo. Drain fat and add all ingredients to large pot. Simmer 2 or 3 hours.

Chili - Two Rivers Yield: 8 Servings

1 lb beef,Ground
1 c onions (optional)
1 c celery (optional),Chopped 1 1/2 t sugar
1/2 t salt
3/4 t garlic powder
1 1/2 T chili powder
3/4 t oregano leaves
1/4 t pepper
15 oz tomato sauce
6 oz tomato paste
2 1/2 c water (may need more) 14 1/2 oz beans (kidney),drained

IN A LARGE POT, BROWN BEEF AND ONIONS. DRAIN JUICES. ADD REMAINING INGREDIENTS EXCEPT FOR THE BEANS AND SPAGHETTI. MIX WELL. BRING MIXTURE TO A BOIL. REDUCE HEAT AND SIMMER, COVERED, FOR 30 MINUTES. ADD BEANS AND SPAGHETTI. SIMMER, UNCOVERED, FOR 10 MINUTES TO HEAT BEANS.
Chili A La Becker

Yield: 4 Servings

10 garlic,crushed
2 T butter (or oil)
1 md onion,minced
1 lg green pepper,minced
3 mushrooms,chopped

1/4 c celery,chopped (opt) 1 lb pork,minced,with fat 1 t chili powder
2 tomatoes (or 3),peeled and 1 ,chopped
2 c kidney beans (canned) 1 ,drained

1/2 c water
1 salt

Rub heavy skillet with crushed clove of garlic. Melt butter in skillet. Add onion and green pepper and cook for a few minutes but do not brown. Add mushrooms and celery and cook without browning. Add pork and cook until lightly browned. Add chili powder and mix well. Add tomatoes, beans, water and season to taste with salt. Cover and cook gently 30 to 45 minutes. Makes 4 to 6 servings.
Chili A La Franey

Yield: 4 Servings

1 T olive oil
1 lb beef,very lean,coarse grind
1 lb pork,very lean,coarse grind
3 onions,large,finely chopped
1 bell pepper(s)
2 celery stalks,finely chopped
1 T garlic,finely chopped
1 T oregano,dried,pref. mexican
2 bay leaves
2 t cumin,ground
3 c tomatoes with tomato paste
1 c beef broth
1 c water
1 salt
1 pepper,ground,fresh
1/2 t chile caribe
2 T red chile,ground,mild-hot
2 c kidney beans,cooked,drained

1. If possible, have the beef and pork ground together, or else mix meats together in a bowl. 2. Heat the oil in a large heavy pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. 3. Add the onions, green pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well. 4. Add the tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes. Stir often. 5. Add the beans and simmer for 10 minutes longer. Taste and adjust seasonings. Chili Ala Capt. James Mcdonnell

Yield: 8 Servings

1 lb mild italian sausage*
1 lb chuck,Ground
1 large yellow onion,diced
2 large garlic cloves,minced 1 1/2 T chili powder
6 oz can tomato paste
1 1/2 c water
1 T coffee,Instant
1 T sugar
1 T paprika
1 T oregano
1 t salt
1 t pepper
1 t cumin
1 c dark red kidney beans,drain
1 c refried beans

Brown sausage, ground meat, onion, and garlic in a pot. Add remaining ingredients except beans, bring to a boil, cover, and simmer 1 1/4 hours. After cooking time is up, add the beans and stir. Top with grated Monterey Jack cheese and finely chopped scallions. Chili Colorado

Yield: 1 Servings

6 ancho (or pasilla),Dried
-chilies
3 lb beef chuck,cut in cubes
1 lg onion,chopped
1/2 t salt
1 3 tbs chili powder
-(unsalted)
3 1/2 c beef broth,Boiling
2 T vegetable oil
4 cloves garlic,crushed
-chopped
2 t cumin seed,Ground
1 2 tbs cornmeal (optional)

Remove stems and seeds from chilies. Coarsely chop chilies. Place in bowl, cover with boiling beef broth and let steep for 30 minutes. Heat oil in large Dutch oven, add onion and cook, stirring constantly, until soft and lightly browned. Add garlic, salt and beef cubes. Cook, stirring constantly, just until beef loses its pink color. Strain chilies, reserving liquid and chilies. Stir 2.5 cups of chili liquid into beef.

Stir in chili powder and ground cumin seed and bring to a boil. Reduce heat and simmer, uncovered, over medium-low heat for 1 hour, stirring occasionally. Place soaked chilies and remaining liquid in blender container, cover and blend until smooth. (If necessary, add 1/2 cup more of water to make blending easier.) Add mixture to beef and cook over medium-low heat, stirring occasionally, for 30 minutes or until meat is tender. If a thicker chili is desired, gradually stir in cornmeal 1 tbs at a time then cook, stirring constantly, until thickened. Taste and season with salt as desired. Remove from heat and ladle into bowls.
Chili Con Carne

Yield: 8 Servings

2 c beef,Ground
1 c onion,chopped finely
1 cl garlic,chopped finely
2 T chili powder
1 1/4 c condensed tomato soup
-undiluted
2 c kidney beans
1 T malt vinegar
1/4 t salt(all right)

Brown beef in hot pan, stir in onion, arlic, and chili powder. Cook, stirring often until onion is tender; add rest of indgredients; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, about 15 minutes.
Chili Con Carne Winchester

Yield: 6 Servings

2 T vegetable oil
1/3 c onion,Chopped
1/3 c green pepper,Chopped

1 lb beef,Ground
1 garlic clove,minced
1 cn stewed tomatoes (1 lb)
2 cn kidney beans,drained (15oz)
1 cn veg-all mixed vegetables with liquid (16 oz)

1. Heat oil in 3-quart pot. Add onion and green pepper and cook until soft.
2. Add ground beef, garlic, stewed tomatoes, and kidney beans. Bring to boil; cover, reduce heat and simmer for 30 minutes.
3. Stir in VEG-ALL and cook 10 minutes longer.

Chili Deluxe Yield: 4 Servings

1 mrs. h. j. holowak
1 lb beef
1 sl salt pork
1 sm onion
1 cl garlic
1 T flour
1 t salt
2 T chili powder
1 t garlic salt
1 t paprika
2 c tomato sauce
15 oz can mixed vegetables
2 c beans,Cooked

Brown, beef, pork, onion and garlic. add flour, salt, spices and tomato sauce. Simmer slowly for 1 1/2 hours. Add vegetables and simmer an additional 30 minutes. For Chili With Beans, you may add beans to simmer.
Chili Gourmet Style

Yield: 1 Servings

3 c onions,Chopped
1/4 c vegetable oil
2 T garlic,Minced
3 lb boneless beef chuck,chilli
2 lb turkey *,Ground
1/4 c chilli powder **
1/4 c cumin **,Ground
2 T unsweetened cocoa powder
2 T paprika
1 T oregano
4 t hot pepper flakes **,Dried
2 bay leaves
2 8 oz cans tomato sauce
1 c chicken broth
3 T cier vinegar
1 19 oz can kidney beans,drai
3 green peppers,in 1/2pieces
6 T sour cream

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

Yield: 8 Servings

2 T butter
4 lb beef sirloin,coarse grind
6 oz tomato paste
4 c water
3 onions
1 bell pepper(s)
4 garlic cloves
3 T red chile,hot,ground
1 T oregano,dried,pref. mexican 1/2 t basil
1 T cumin
1 salt
1 pepper

1. Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. 2. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 to 3 hours. Stir occasionally and add more water if necessary. Taste and adjust seasoning. Chili I

Yield: 1 Servings

2 T chili powder
2 cn tomato sauce (8 oz.)
1 rib celery,chopped
2 T flour
1 salt,pepper,garlic to taste
1 lb beef,Ground
1 lg onion,chopped
2 c water
2 T worcestershire sauce

Brown meat, onion and celery. Add water, tomato sauce,
Worcestershire sauce, chili powder, garlic, salt and pepper. Cook abt. 30 min. over med. heat. Mix flour with a little water and add to chili. Cook until thickened.
Chili Krieghauser

Yield: 6 Servings