600 Chili Recipes by Habanero Salsa - HTML preview

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2 lb beef,ground
1/2 t salt
1 cn soup,condensed onion
1 T chili powder
1 (more),To Taste
2 t cumin
1/2 t black pepper,ground
2 cn tomato sauce (8 oz)
1 cn kidney beans (21 oz)
2 t cocoa
8 oz coca-cola

Brown ground beef for 20 minutes, or until dark and crumbly. Pour off
excess fat. Add salt, onion soup, chili powder, cumin, pepper and tomato sauce. Simmer for awhile, then add undrained kidney beans, cocoa and Coke. Simmer until ready.
Chili Mole Ole

Yield: 8 Servings

2 lb lean beef,Ground
2 onions,chopped
2 garlic cloves,minced
2 cn pinto (or kidney beans (15
- each)
1 cn tomato sauce (29 oz) 1 1/4 c pace picante sauce
1/2 c water
3 T unsweetened cocoa
2 t cumin,Ground
1 t dried oregano,crushed 1 1/4 t salt
1/8 t cloves,Ground
1/8 t nutmeg
1/8 t allspice
1 green pepper,chopped

In Dutch oven, brown ground beef with onion and garlic. Add remaining ingredients, except green pepper, bring to a boil. Reduce heat, cover and simmer 40 minutes. Add green pepper, simmer for 20 more minutes.
Chili Non Carne

Yield: 8 Servings

3/4 c onion,Chopped
2 cloves garlic
3 T olive oil
2 T chili powder

1/4 t basil
1/4 t oregano
1/4 t cumin
2 c finely zucchini,Chopped 1 c finely carrot,Chopped 28 oz can tomatoes,drain & chop 14 1/2 oz can tomatoes,drain & chop 15 oz can-kidney beans,undrained 30 oz can-kidney beans,drained 1 and thoroughly,Rinsed 1 chopped onions,tomatoes, 1 lettuce,or green peppers 1 for garnish

1. In a large pot, saute onion and garlic in olive oil until soft. Mix in chili powder, basil, oregano, and cumin.


2. Stir in zucchini and carrots until well blended. Cook for about 1 minute over low heat, stirring occasionally.


3. Stir in chopped tomatoes, undrained kidney beans, and drained kidney beans.

4. Bring to a boil. Reduce heat and simmer for 30-45 minutes or until thick. Top with chopped onions, tomatoes, and lettuce or green peppers.
Chili Of Penultimate Grooviness

Yield: 12 Servings 1 lb black beans,dried


6 garlic cloves,minced

1/2 lb pinto beans,dried
2 cn tomatoes,crushed (15 oz ea)
1/4 lb kidney beans,dried
3 T tomato paste
2 poblano peppers,chopped 4 T chili powder
1 green bell pepper,chopped 3 T cumin powder
2 tomatoes,coarsely chopped 1 T salt
2 red onions,minced
1/2 T black pepper
2 lg carrots,minced
2 c tvp

Soak beansovernight or bring to a boil, then turn off heat and soak for one hour. Saute vegetables until soft and add to beans along with rest of ingredients except TVP. Cook for one and a half hours, adding TVP the last 20 minutes of cooking.
Chili Our Way

Yield: 6 Servings

6 hot chile peppers,Dried
3 lb boneless chuck,in 1/4 inch
6 T rendered beef suet
2 onions,chopped
4 garlic cloves
1 1/2 T cumin
1 lb tomatoes,drained & chopped
1 T unsweetened cocoa powder
1 bay leaf
1/2 t oregano
1 accompaniments
1 sour cream
1 cheddar cheese,finely grate
1 onion,chopped
1 hot chile peppers,seeded &
1 kidney (or pinto beans)
1 tortilla chips

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

Yield: 4 Servings

1 lb hamburger
1 onion,Chopped
1 T fat
1 cn kidney beans
1 cn tomato soup
2/3 c water
1 t salt
2 t vinegar
1/2 t chilles (or 1 tsp. your

Heat fat in Frypan, add onion and hamburger and brown. Add rest of ingredients and simmer until thick.

Chili Pot Yield: 1 Servings

2 T vegetable oil
3 lb beef chuck -- coarsely,Lean
1 ground
1/2 c minced onion,Instant 1/3 c chili powder
2 T cumin,Ground
1 T paprika
1 t oregano leaves
1 t garlic powder
3/4 t salt
1/8 t thyme leaves,Dried
1/8 t rubbed sage
2 c chicken broth
3/4 c beer
8 oz tomato sauce
1 1/2 t granulated sugar
1/4 t black pepper,Ground

In dutch oven or large pot or kettle, heat oil over medium heat. Add a third of the meat. Cook and stir until it loses pink color. Remove with slotted spoon to platter and repeat with remaining meat. Return meat and collected juices to pan along with the minced onion, chili powder, cumin, paprika, oregano, garlic, salt, thyme, sage, chicken broth, beer and tomato sauce (i.e. everything except sugar & pepper). Bring to a boil, reduce heat and simmer, partially covered for 1.5 hours, stirring occasionally. Just before serving, stir in the sugar and black pepper.
Chili Primero

Yield: 6 Servings

1 lb smoked bacon,cut into
-3/8-inch pie,ces
4 lb round steak,cut into
-1/4-inch cube,s
56 oz tomatoes,Canned
15 oz can tomato sauce
6 oz can tomato paste
7 oz can green chilies,Diced
2 T jalapeno peppers,Diced
4 oz can diced,pickled cactus,
2 c onions,Chopped
2 c green bell pepper,Chopped
1 c fresh parsley,Minced
2 t coriander,Ground
3 cloves garlic,minced
8 t cumin,Ground
1 t cayenne pepper
1/4 t oregano,Dried
1/4 t paprika
2 t salt
1 t black pepper,Freshly Ground
1 T fresh lemon juice
2 T mild chili powder
1/2 t medium-hot chili powder 1/2 c masa harina (corn flour)
1 garnish
1 sour cream
1 cheddar cheese,Shredded
1 monterey jack,Shredded

In large skillet, brown bacon; drain and set aside, reserving grease.

In same skillet, brown round steak. Put browned round steak and bacon pieces in large stockpot. Stir in tomatoes with liquid, tomato sauce, tomato paste, green chilies, jalapenos and cactus. Heat to simmering. In same skillet, saute onions in 1/2 reserved bacon grease until transparent. Add to stockpot. Repeat with green peppers. Stir in parsley, coriander, garlic, cumin, cayenne pepper, oregano, paprika, salt, pepper, lemon juice and chili powders. Cook over low heat for 1 hour, stirring occasionally to prevent sticking. Sprinkle masa harina over soup and stir. Simmer covered for 4 hours. Garnish each serving with sour cream and shredded cheese.
Chili Rojo Gumbo

Yield: 6 Servings

1/2 lb okra
2 ancho peppers
2 t olive oil

1 1/2 c yellow onion --,Chopped 1 T flour
2 stalks celery --,Sliced 1 sm green pepper -- seeded and 1 chopped
1 md red pepper -- seeded and 1 chopped
2 serrano peppers -- seeded 1 and,Minced
1 T garlic --,Minced
1 c tomatoes --,Chopped
2 bay leaves

1/2 t salt
1/4 t cayenne pepper
3 c tomato stock -- (or water) 5 oz tempeh --,Chopped
1 T red wine vinegar --,To Taste 1 to 2 t.
1/2 c cilantro --,Minced

1. Trim stem ends from okra, then slice each piece into 1-inch pieces. Cover a baking sheet with a clean kitchen towel. Place okra on the towel and sprinkle with salt and pepper. Allow it to rest at room temperature for 30 minutes. Holding the ancho peppers under cold tap water, pull off their stems, tear them in hali and scrape out their seeds. Trim and discard any large ribs. Chop the chilies into 1-inch pieces and place them in a small bowl. Cover with hot water and set aside to soften for 30 minutes.

2. In a 4-quart saucepan, heat the oil until hot, but not smoking. Add the onions and cook, stirring constantly, for 2 minutes. Reduce heat to low and cook, stirring often, until onions have caramelized (they will be soft and brown), about 20 minutes.

3. Raise heat slightly and add the flour. Cook, stirring constantly, until the flour turns light brown. Add the okra and cook for 5 minutes. Stir in the celery, peppers, garlic, tomatoes, bay leaves, salt, cayenne, and stock. Drain the ancho chilies, saving 1/2 cup of their soaking liquid, then add the chilies and reserved liquid to the gumbo. Cover and simmer, stirring often, for 1 1/2 hours. Add water as the gumbo cooks if the liquid evaporates below the top surface of the okra.

4. Stir in tempeh, vinegar and cilantro. Continue to cook for 10
minutes. Serve hot. The gumbo may be prepared up to 3 days in advance if refrigerated in an airtight container. It may be frozen for 1
Chili Rotel Style

Yield: 8 Servings

2 lb beef,Ground
1 md onion,chopped
1 green pepper,chopped
2 cn ro*tel dice tomatoes and
-green chil,ies (10 oz)
1 cn tomato puree (15 oz)
1 cn tomato sauce (8 oz)
1 pk chili seasoning (1 1/4 oz)

Cook ground beef, onion and pepper in a large stock pot until meat is browned. Drain excess drippings. Add remaining ingredients; cover and simmer for 20 minutes, stirring occasionally. Makes 8 servings. Chili S.O.S.

Yield: 4 Servings

1 lb beef,Ground
1 T chili powder
2 T shortening
1 t salt
1 onion,chopped fine
1 dash of pepper
1 cl garlic,chopped fine
1 #2 1/2 can tomatoes
1 green bell pepper,chopped 1/2 c sharp cheddar cheese,Grated
2 T flour

Add shortening to skillet.Heat to medium high.When shortening is browned,add meat and cook until crumbly.Next,blend flour through the mixture.Add remaining ingredients,except cheese. Lower heat to simmer.Cook 30 minutes.Just before serving,stir in cheese.Delicious served on toast. Serves 4 to 5.
Chili Sambal

Yield: 1 Servings

10 bird's eye chilies
20 red chilies
10 cloves garlic
1/2 c oil
2 T concentrated tomato paste 1 T dried prawns,soaked and 1 blended
5 T lime juice
1 T sugar
1 salt and pepper,To Taste

Chop and blend chilis and garlic to a fine paste using some oil if necessary. Heat remaining oil and add blended ingredients, tomato paste and dried prawns. Cook over low heat, stirring frequently for about 5 minutes. Add lime juice and sugar and season. Remove from heat and cool. Keeps for up to 2 weeks in a jar in the fridge. Chili Verde

Yield: 1 Servings

900 g pork,Lean
1 onion
1 green pepper
4 cloves garlic,Minced 1 sm can
2 jalapenos,Sliced
1 tomatillos how many? well 1 when i got fres
2 t oregano
1 t red chili peppers,Dried 2 t sage
1 t cumin seeds
1 black pepper (optional)

110 ml beer (optional)
1 salt and pepper,To Taste 1 green chilis,Diced

1. Coarsely chop and saute the onion and green pepper in olive oil with the garlic. Throw into the crockpot.

2. Also throw in the green chilis. Depending on your propensity for spicy food, you may add from 1-3 jalapenos. Then, throw the tomatillos in the pot.

3. Trim off all the excess fat you can from the pork, cut into cubes, and brown in the pan that you sauteed the onion, etc. in. Put into the pot.

4. Now, the seasoning mixture. I prefer to grind up the spices in my mortar, perhaps with some black pepper. I almost never put salt in anything, so I probably wouldn't here either, but you may want to. I probably would add a dash of beer for obscure rea

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


Chili Vino - Mexican Yield: 7 Servings

3 1/2 lb beef,Ground
2 1/3 large onion,chopped
2 1/3 t garlic,Minced
2 1/3 T cumin
4 2/3 t oregano
4 2/3 T new mexico chili powder
2 1/3 T chili powder
TRY CUP OF CHILI POWDER ======= 1 c red wine to start * 9/16 c cornmeal
2 1/3 c water

Saute beef and onion until meat is no longer red. Add garlic and saute for 1 minute, making sure to break up the meat. Add all other ingredients except the cornmeal. Simmer for 1 hour. Mix the cornmeal with the water to form a paste. Stir in the cornmeal and cook until the chili is thick.
Chili Vion

Yield: 5 Servings

1/4 c corn oil
3 lb lean chuck,Cubed
5 lb ground round
3 lb italian sauage
4 lg white onions
1 chop onions and sauage 1 bn celry,Diced
4 cloves garlic,mashed 3 lg green bell peppers,seeded 1 and choped

1/4 lb hot banana peppers,seeded 1 and choped
1 cn 3.5 oz jalapenos peppers 1 seeded and choped
5 bay leaves
1 T msg
1 tlb salt,To Taste
2 t pepper,To Taste
1 tlb dry basil
3 T cumin,Ground
5 oz chili powder
3 beef bullion cubes
1 pk 1.375 oz onion soup mix 6 28oz cans tomatoes.,Mashed

45 oz tomato sauce


12 oz tomato paste

In large skillet or dutch oven, heat oil, add meats, brown and transfer with slotted spoon to large cookingpot. in oil remaining in skillet, add onions celry,garlic,and the peppers,cook till soft, 7 to 10 mimutes. mix onion mix with meat in the big pot and add the rest of the fixens in order of listing. Bring to boil, reduce heat and simmer, un-covered about 3 hours stirring often
Chili With Beans

Yield: 4 Servings

1 pk pinto beans
2 lb chili meat or
4 lb lean beef sirloin,chopped
1 in 1/2 inch cubes
1 lb low-fat turkey sausage
1 c onions,chopped
1 T garlic powder
1 T red cayenne pepper
2 cn tomato sauce
3 T new mexico (or other hot)
1 chili powder
1 t oregano,Dried
2 T cumin,Ground
1 T vegetable oil
1 t louisiana (or tobasco) hot
1 sauce
1 cn jalapenos,chopped
1/2 T salt

Wash beans in colander and soak overnight. Wash again next day, and place in large chili pot. Cover with water about 1/2 to 3/4 inch over beans; simmer, covered, for about 2-1/2 hours or until done.

If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat in large chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the can of beef stock in the next paragraph of directions.

Brown meat and place in large saucepan. Add all of the other ingredients and spices. Mix well. Simmer, covered, for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30 to 45 minutes. Makes 15 to 20 servings, 225 calories each (205 with out the oil). Salt and pepper to taste.
Chili With Five Kinds Of Peppers

Yield: 1 Servings

1 big jalapeno
2 cuban frying peppers
1 hot hungarian
1 long cheese pepper
1 and a little paprika)
1 c black beans,Dried
1 c pinto beans,Dried
1 c kidney beans,Dried
2 onions (white and yellow?)
3 garlic cloves
1 tomatoes (3 big beefsteak or
1 about 8 roma)
1 cumin,coriander, oregano,
1 salt,pepper to taste
1 olive oil

Soak the beans overnight, then simmer until tender (1 to 2 hours) I tend to add some seaweed while cooking (dump in a bowl so you can use the bean pot for frying) roast the cumin in a frying pan (optional, but valuable) I used about 2 to 3 tsp chop onions and garlic, saute in oil chop peppers, saute with onion & garlic add chopped tomatoes, cook a until soft Add the beans, and some bean liquid Add the spices and cook for another hour or so
Chili With Kidney Beans

Yield: 12 Servings

3 garlic cloves,minced
2 T oil
4 lb lean beef,Ground
6 onions,chopped
4 green bell peppers,chopped
6 cn whole tomatoes (1-lb size)
4 cn red kidney beans (1-lb size)
- drain,ed
2 cn tomato paste (6 oz size) 1/4 c chili powder
1 t white vinegar
3 ds red pepper
3 whole cloves
1 bay leaf
1 salt,pepper
1 rice (optional)

Saute garlic in oil in large heavy kettle until golden. Crumble in beef and cook 10 minutes, or until evenly browned. Pour some of oil and drippings into skillet. Add onions and green peppers and cook until tender. Add to cooked meat with tomatoes, kidney beans, tomato paste, chili powder, vinegar, red pepper, cloves and bay leaf, and season to taste with salt and pepper. Cook, covered, over low heat 1 hour. If too dry, add additional tomatoes. If too liquid, uncover and simmer longer. Serve with rice, if desired.
Chili With Lamb And Black Beans

Yield: 8 Servings

1 3/4 c black beans,sorted rinsed 2 qt water,or more as needed 2 lb lamb bones
4 thyme sprigs
4 parsley sprigs
1 bay leaf
3 garlic clove,crushed 6 T olive oil
2 onions,lg yel, chopped

1 1/2 lb lamb shoulder,ground 2 T chili powder
1 salt as needed
2 T ginger,fresh minced 2 T thyme,fresh minced or 2 t thyme,dried crumbled 1 T jalapeno,seeded, deveined

1 1/4 t marjoram,dried, crumbled 3/4 t white pepper,fresh ground 3/4 t black pepper,fresh ground 3/4 t pepper,cayenne
3/4 t allspice

2 lb italian tomatoes,chopped 1 1/4 c wine,light zinfandel

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

Yield: 20 Servings

1 mrs leo gordon
1 best of show
5 lb chuck,coarsely ground
7 cl garlic
1 lg sweet pepper
1 lg onion,chopped
1 celery stalk,chopped 12 oz can tomato paste
15 oz can hunt's tomato sauce
2 c v-8 juice
2 t chili peppers,crushed
3 t salt
1 t black pepper
1/3 c chili powder
3 c water
4 c beef broth
1 T paprika
3 t cumin,Ground
BEANS ==========================
3 c dry pinto beans
2 qt water
2 t salt
1 t pepper
6 oz can tomato paste
1 beef bouillon cube
1 T chili powder
1 md onion,chopped
2 T honey

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

BEANS: Cook beans in water over medium heat for 1 hour. Combine remaining ingredients and cook on low heat until done, about 2 hours. Add beans to chili.
Chili With Potato Dumplings

Yield: 8 Servings 1 lb beef,Ground


1 lb turkey,Ground


1/2 c onion,Chopped


1 cn (15 1/2 oz) kidney beans

-rinsed a,nd drained
1 cn (15 1/2 oz) mild chili beans
- undra,ined
1/2 c green pepper,Chopped
4 t chili powder
1 t salt
1 t paprika
1 t cumin seed
1/2 t garlic salt
1/2 t oregano,Dried
1/4 t red pepper flakes,Crushed 3 c tomato-vegetable juice (v-8) DUMPLINGS ====================== 1 c potato flakes,Mashed
1 c flour
1 T fresh parsley,Minced
2 t baking powder
1/2 t salt
1 c milk
1 egg,beaten

In a 5 qt. Dutch oven, cook beef, turkey and onion until meat is browned; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally.

In a medium bowl, combine the first 5 dumpling ingredients. Add milk and egg; stir just until moistened. Let rest for 3 minutes. Drop by tablespoonfuls into simmering chili. Cover and cook for 15 minutes. Makes 8 servings (2 quarts).
Chili With Pumpkin

Yield: 4 Servings

4 c water
1 cn tomato,crushed (28 oz)
3 cn red kidney beans (16 oz)
1 cn solid pack pumpkin (16 oz)
1 c onion,chopped
1 c red bell pepper,chopped
1 c bulgur wheat,uncooked
1 c green chilies,chopped
1 T chili powder
1 t garlic,minced
1 t cumin,Ground
1 t salt

Drain and rinse the beans. Put all ingredients into a pot and bring to a boil. Reduce heat and simmer for 35 min.

Chili With Rice Yield: 4 Servings

1 lb beef,Ground
1 cn (15 1/2 oz) kidney beans
1 drained
1 sm green pepper,chopped
1 cn (11 oz) condensed zesty
1 tomato soup/sauce
3/4 c water
1 pk (1 3/4 oz) chili seasoning
1 mix
1 minute rice boil in bag
1 rice,cooked

Brown beef in skillet;drain fat.Stir in kidney beans,soup, water and seasoning mix.Bring to a boil.Reduce heat;cover and simmer 5 minutes,stirring occasionally.Serve over cooked rice. makes 4 servings. 1 - lb. ground beef 1 - 11 oz. can condensed Nacho Cheese or Cheddar Cheese soup 2 - cups water 1 - 16 oz. pkg. frozen broccoli,corn and red peppers 1 1 1/4 oz. pkg. taco seasoning mix 2 cups dry rice 1/2 - cup grated Cheddar cheese 1 - cup crushed tortilla chips Mix beef,soup,water,vegetables and seasoning mix in a large skillet.Bring to a boil.Reduce heat and simmer 2 minutes.Stir in rice.Cover;remove from heat.Let stand 5 minutes.Fluff with a fork.Sprinkle with cheese and chips.Makes 6 servings.
Chili With Vegetables & Bulgur

Yield: 1 Servings 1/4 c water


1/2 c onion,Chopped

2 cloves garlic
1/2 c mushrooms,Sliced
1 c green bell pepper,Chopped
1 T chili powder
1 t cumin,Ground
3 1/2 c tomatoes (canned or,Chopped
1 fresh)
1/2 c yellow squash,diced
2 c cooked (or Canned-use pintos) and,Drained 1/2 c bulgur

Heat water in large saucepan over medium heat. Add onion and garlic. Cook and stir for 5 minutes, adding more water if necessary.

Add mushrooms, green pepper, chili powder, cumin, tomatoes and squash. Cover and simmer for 15 minutes.

Add beans and bulgur. Cover and cook until warmed through. Chili With White Beans Yield: 6 Servings

3 lb beef,Ground
6 c water
1 bay leaf
60 garlic,minced
2 t salt
1 t oregano
1/2 t cayenne
2 T paprika
1 t cumin powder 1/2 lb dry navy beans
1 t brown sugar
1 T chili powder

Brown beef thoroughly. Add all remaining ingrdients and cook over low flame for 4 hours. Add more water if mixture becomes too thick.

Chili Woody Desilva Yield: 8 Servings

2 T oil,cooking
5 onions
4 lb beef chuck,coarse grind
5 garlic cloves
4 T oregano,dried,pref. mexican
2 t woodruff
1 T red chile,hot,ground
1 t cayenne pepper
2 T paprika
3 T cumin
2 t chipenos(pequin chiles)
4 ds hot pepper sauce,liquid 30 oz tomato sauce
6 oz tomato paste
1 water
4 T corn flour(masa harina)

1. Heat the oil in a large heavy skillet over medium heat. Add the onions. Season with salt and pepper and cook,