Saute peppers, garlic, and onion in butter. Add worchestershire sauce and cumin to taste. In Dutch oven or large skillet, brown meat chunks along with oregano and chili powder. Add first mixture (onions, etc), tomatoes, chili and water as needed. Bring to a boil rapidly, while stirring constantly. Reduce heat to very low while stirring, and add secret ingredients to taste. Add corn paste or arrowroot to thicken if desired. Stir constantly and taste often.
Hank's Chili
1 c onion,chopped
3/4 c green pepper,chopped
3 T butter
3 lb chuck,Ground
16 oz hot chili beans
3 T chili powder
1 T garlic powder
32 oz tomatoes,crushed
1 T celery salt
1 t cumin,ground or seed
2 t salt
1 T coriander
2 T brown sugar
1 c chabblis wine (or dry
-sherry)
1 T worcestershire sauce
3 T steak sauce
32 oz mexican chili beans
IN A SKILLET SAUTE ONION AND GREEN PEPPER IN BUTTER UNTIL ONION IS TRANSPARENT. ADD MEAT AND BROWN. DRAIN WELL. PLACE IN A LARGE POT. MASH HOT CHILI BEANS AND ADD TO MEAT. STIR IN TOMATOES, CHILI POWDER, CELERY SALT, GARLIC POWDER, CUMIN, WINE, WORCESTERSHIRE SAUCE AND STEAK SAUCE. SIMMER 1 HOUR, STIRRING OCCASIONALLY. ADD MEXICAN STYLE BEANS. STIR AND HEAT UNTIL WARM.
Hard Hat Chili
3 lb lean beef,* see note
4 oz chili powder,(gebhardt's)
2 T cumin,Ground
1 T ground oregano,(mexican)
1 T garlic powder
2 t cayenne pepper
1/8 t hickory smoke salt,(spice i
8 oz tomato sauce
1 t celery salt
5 T onions,(minced dehydrated)
Brown meat and drain. cover meat with water. Add onion and garlic. Boil slowly for 30 minutes. Add remaining ingredients. Simmer until meat is tender (about 1 1/2 hours.)
Harpoon Chili
2 T olive oil
1 purple onion -- coarsely
1 chopped
1 spanish onion -- coarsely
1 chopped
4 cloves garlic -- finely
1 chopped
2 t chili powder -- (2-3)
2 t ponns chili flakes,Crushed
1 (2-3)
1 T cumin (1-2),Ground
1 sm eggplant -- and,Peeled
1 diced
1 c white beans -- soaked
1 c black beans -- sooked
2 lb red kidney beans --,Cooked
1 and rinsed,Drained
12 oz bottled beer -- harpoon ale
1 T greek oregano,Dried
40 oz tomatoes -- chopped,Canned
1 lb skinless boneless chicken
1 breast -- (or more)
1 and sliced,Poached
1 red bell pepper -- cored cut
1 in strips
1 green bell pepper -- cored
1 cut in strips
1 goat cheese
1 fresh cilantro,Chopped
3. Add beans, Harpoon ale, oregano, and tomatoes. Cook, covered, over medium heat for 30 minutes. Reduce heat to low and cook for 2 to 3 hours (or less if using already cooked beans), partly covered, making sure all beans are completely soft.
4. Add chicken and peppers and cook until just heated.
6. Serve with a dollop of (soft) goat cheese and fresh cilantro. Harrods Creek Fire Dept Vegetarian Chili Yield: 1 Servings
1 T pepper
3/4 c bulgur wheat
5 T chili powder
2 T safflower oil
1/2 t oregano
1 onion,diced
1 t cumin
3 stalks celery,chopped 1 t sweet basil leaf
3 carrots,chopped
4 md cloves garlic,pressed 1 (28 oz) can whole
1 1/2 green bell peppers,diced
-tomatoes,mashed
1 (30 oz) can dark red 1 T lemon juice kidney beans 1 T salt
Place 1 cup tomato juice in a saucepan and bring to a boil over medium heat. Remove from heat immediately and add bulgur wheat. Cover and let stand for 15 minutes. Heat safflower oil in a heavy pot over medium heat. Add onion, cook until translucent. Add celery, carrots, tomatoes, lemon jice, and spices. Cook until vegetables are tender, about 10-15 minutes. Add diced green pepper and cook another ten minutes. Add kidney beans, garbanzo beans, bulgur wheat mixture and rest of tomato juice. tao pot. Stir thoroughly and simmer for 30 minutes over low heat. If too thick, add water as needed and stir occasionally so the bulgur doesn't stick.
Hawg Ridin' Fool's Chili
5 lb gr chuck
1 large onion,Chopped
4 garlic cloves,finely choppd
1 jalapeno(canned) with seeds
1 cn beer
2 T cumin
4 T new mex grd red chilies
Brown the meat. Brown onions,garlic an jalapeno together. Combine meat and onion with beer, cumin,chilies, paprika, pepper, flavor enhancer and salt; marinate for one hour. Add water to cover. Stir well. Cook chili-grind meat at least 2 hours. Hand cut meat should be cooked 3 to 4 hours. Hamburger meat, after its browned, should be ready in about 30 min. If using a fresh jalapeno, remove the seeds. Headquarters Chili
Yield: 10 Servings3 lb lean beef,Coarsely Ground
2 small green peppers,chopped
2 medium onions,thinly sliced
2 cl garlic,crushed
1/4 c cooking oil
3 one-pound cans tomatoes
3 T chili powder
2 t cumin seds (or ground)
-Crushed
1/4 t tabasco sauce
1 c water
3 15-ounce cans pinto beans or
Cook beef, green peppers, onions and garlic in oil in large heavy kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir in undrained beans; cover and simmer 25 minutes. Makes about 4 quarts
Healthy Two-Bean Chili
1 c texturized vegetable protein 7/8 c vegetable (or beef broth)
1 lg onion,chopped
1 lg green pepper,chopped
1 cn 1lb tomatoes crshd,Unsalted
1 cn 1lb tomato sauce,Unsalted
1 cn 1lb red kidney beans,drain
1 cn 1lb pinto beans,drained 2 1/2 T chili powder
1 t oregano,Dried
1/2 t cumin,Ground
1 c nonfat/reduced cheddar chse
Combine the TVP (texturized vegetable protein) and broth in a 3 quart pot, and bring to a boil over high heat. Remove the pot from the heat, and let sit for 5 minutes or until the liquid has been absorbed.
Add all of the remaining ingredients except for the cheese to the TVP mixture, and stir tomix well. Place over high heat, and bring to a boil. Reduce the heat to low, cover and simmer for 25-30 minutes, or until the vegetables are tender.
Serve hot, topping each serving with some of the cheese if desired. Hearty Chili Yield: 6 Servings
1 lb beef,ground
2 lb onions,Sliced
6 garlic cloves,minced (or
-less)
6 oz tomato paste (or use about 8
- oz cre,am of tomato soup)
6 c kidney beans
4 oz green chili peppers,chopped
- (2 can,s)
2 T chili powder
2 t oregano (or less)
1/4 c oil
Homestyle Chili Yield: 8 Servings
1/4 c fat,trimmed from chuck
-roast
3 lb beef chuck roast,coarsely
-ground (or cut i)
6 cl garlic
6 T chili powder
3 T cumin,Ground
2 t salt
2 cn enchilada sauce,mild or hot
- 10 ounces ea
1/4 c masa,or cornmeal
1/4 c water
Place the chopped fat from roast in bottom of Dutch oven (preferably cast iron.) Render enough fat to cover the bottom of the pot. Remove browned pieces with slotted spoon. (Note: If you use pre-ground "chili meat" do not add additional fat. There is enough in the meat. Just put the meat in the pot and proceed.)
Add meat and cook until meat loses color. Cook long enough to evaporate the water released by the beef, but do not brown. Add garlic and stir to release aroma. Add chili powder, cumin, and salt to taste. Stir to coat meat with the spices.
Add enchilada sauce and water (you may substitute beef broth for the water) and bring to a boil. Reduce heat, cover, and simmer for 1 hour or until meat is tender. Adjust seasoning.
Add just enough of the additional water to the masa to make a smooth paste. Press out all lumps with the back of a spoon. Gradually, add masa paste to chili, stirring constantly. Cook, uncovered, until thickened and flavors mellow, 10 to 12 minutes more.
Note: If enchilada sauce is not available, use 2 cans (14.5 oz/400 ml each) beef broth. A bit more thickening may be needed. Add cayenne pepper to taste if a hotter chili is desired.
Hot 'n' Sassy Two Rivers Chili
1 lb lean beef,Ground
3 T homemade chili mix
2 cn red beans,drained (16oz cn)
1 cn tomatoes (28oz cn),Crushed 1 1/4 c water
3 T honey
1 T chocolate unsweetened,Grated 1/4 t pumpkin pie spice
4 drops hot pepper sauce
1 hot cooked,spaghetti
1 cheddar cheese,Grated
1 oyster crackers
HEAT 12" SKILLET OVER MEDIUM HEAT; ADD GROUND BEEF; COOK ABOUT 5 MINUTES, STIRRING FREQUENTLY. STIR IN CHILI MIX TO COAT MEAT COMPLETELY. STIR AND COOK FOR TWO MINUTES. STIR IN BEANS, TOMATOES, WATER, HONEY, CHOCOLATE, AND PUMPKIN PIE SPICE. BRING MIXTURE TO A BOIL. REDUCE HEAT, SIMMER FOR 15 MINUTES, UNCOVERED, STIRRING OCASSIONALLY UNTIL MIXTURE THICKENS. REMOVE FROM HEAT STIR IN HOT PEPPER SAUCE. MAKES 4 SERVINGS
Hot Chili - Southern
3 oz jalapeno peppers,chopped
8 oz red peppers,chopped
8 T capsicum pepper
3 chinese chilies,dried
4 t cayenne
4 lb beef,ground
4 bell pepper,chopped
4 onion,medium, chopped 12 T chili powder
2 t mustard powder
48 oz stewed tomatoes
48 oz corn,cut
1 t garlic powder
2 c wine
OPTIONAL ======================= 52 oz kidney beans
Brown ground beef. Add chopped peppers and onion. After onions and peppers are cooked add every thing else. Simmer for 2 hours, stir occ. Serve the beans on the side, if you must.
Hot-Rod Lincoln Chili
1 3/4 lb chili grind meat
3 sl bacon
1 T cumin seed,roasted and
-ground
1 T new mexican chili powder
-plain
1 T ancho chili powder,plain 1 T california chili powder
-plain
1 t mexican oregano,crushed 1/4 t thyme
1/4 t allspice
1/4 t cilantro,Dried
1 lg onion (chopped fine)
2 stalks celery (chopped fine) 1 cn el paso green chiles (mild) 3 jalapeno chilies,seeded
-chopped fi,ne
1 habanero chili,seeded
-chopped fine
1 lg clove garlic
2 15 oz cn stewed tomatoes
-(pureed i,n a blender) 1 12 oz can beer
1 t beef base
3 t paprika,sweet
1 t coriander powder
1/4 t cayenne pepper
1 shot jim beam bourbon whisky 2 T olive oil masa harisa (corn
-flour f,or thickening)
Cook bacon and reserve grease for sauting onions and garlic. In a large chili pot, saute onion and garlic. Remove onions and garlic and set aside. Add olive oil and cook meat until grey in color, but not browned. Add onion and garlic back to chili pot.
Add dry spices and cook while stirring for 3 or 4 minutes. Add stewed tomatoes, bacon bits, chiles, beer, celery, whiskey, beef base. Bring to a boil and then simmer until done. 3 to 4 hours.
Howard's Hellish Relish Chili
1 T oil
2 lb chicken breasts boneless
-or pork,shoulder roast
2 onions
2 t garlic,Minced
1 t oregano
1 t cumin powder
2 t red chili,Ground
1 T red chili flakes
1 tomato
1 cn tomatillos
4 lb green chilis
4 c wyler's chicken boullion
3 T cornstarch
chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chili, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chilis, and chicken broth. Bring to a boil and simmer for 3 - 4 hours. Add water as necessary to maintain the desired consistency. Add 3 - 4 tablespoon cornstarch mixed with water prior to serving to thicken as desired.
Eat from a bowl accompanied with a warm flour tortilla or use it as a sauce over chili rellenos, eggs, enchiladas, or just about anything. One of my favorite meals is to grill a steak until nice and juicy, Howard's Hotter'n' Hell Green Chili
Yield: 10 Servings1 T oil
2 lb chicken breasts boneless
-or pork,shoulder roast
2 onions
2 t garlic,Minced
1 t oregano
1 t cumin powder
2 t red chili,Ground
1 T red chili flakes
1 tomato
1 cn tomatillos
4 lb green chilis
4 c wyler's chicken boullion
3 T cornstarch
chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chili, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chilis, and chicken broth. Bring to a boil and simmer for 3 - 4 hours. Add water as necessary to maintain the desired consistency. Add 3 - 4 tablespoon cornstarch mixed with water prior to serving to thicken as desired.
Eat from a bowl accompanied with a warm flour tortilla or use it as a sauce over chili rellenos, eggs, enchiladas, or just about anything. One of my favorite meals is to grill a steak until nice and juicy, Howie's Favorite Chili
Yield: 8 Servings2 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. Hy Abernathy's Georgia Chain-Gang Chili
Yield: 20 Servings1 c burgundy,dry
1/2 t thyme,dried
2 bay leaves
4 garlic cloves,med,fine chop 1/2 t black pepper,freshly ground
6 lb beef,coarse grind
2 chicken breasts,large
1 water
2 t salt
2 T oil,vegetable
2 onions
3 pork chops,coarse grind 10 T red chile,mild,ground
1 t cayenne pepper
1 t oregano,dried,pref. mexican 1/2 t cumin
1 rosemary
1 1/2 c tomatoes,italian-style 16 oz tomato sauce
8 oz tomato sauce,mexican hot
1 cn chiles,green,mild,whole
1 cn jalapeno peppers,pickled
2 T hot pepper sauce,liquid
1 T butter
3 chiles,fresh whole green 1/2 c mushrooms
1/2 c sauterne
12 oz beer
1. In a large non-aluminum (preferably glass or glazed cast iron) bowl make a marinade by combining the burgundy, thyme, bay leaves, garlic, and black pepper. Place all the beef in the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight. (If time is short marinate for 2 hours at room temperature.) 2. Place the chicken breasts in a saucepan with enough water to cover. Add 1 teaspoon salt and simmer over low heat for 1/2 hour. Remove the chicken reserving the liquid. Chop the chicken breasts fine and reserve. 3. Meal the oil in a large heavy pot. Add the onions and cook until they are translucent. 4. Meanwhile, drain the beef, straining and reserving the marinade. Mix the beef and pork together, then combine the meats with the ground chile, cayenne pepper, oregano, cumin, rosemary, and the rest of the salt. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. 5. Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot. 6. Melt the butter in a heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 minutes. Add this to the pot. 7. Bring to a boil and simmer, uncovered, for at least 3 hours. When the chili is cooking, from time to time stir in the remaining marinade, the remaining Sauterne, and beer. If more liquid is needed, stir in the water the chicken was cooked in. Taste and adjust seasonings. Idaho Chili-Quick & Easy
Yield: 1 Servings 3 c idaho pinto beans*,Cooked-or- red b,eans
1 1/2 lb hamburger,Lean
24 oz tomato sauce,Canned 1 onion,chopped
1 clove garlic,chopped 3 T chili powder
2 t cumin
1 t paprika
1 t thyme
1 t oregano
Saute hamburger and chopped onion, drain. Add to beans with spices, garlic and tomatoes. Salt & pepper to taste. Simmer 1 hour or until heated and flavors blend.
Idaho Hearty Chili
1 md onion,chopped
2 cn idaho kidney beans* - (16 oz
- each)
3/4 lb round steak - 1 x 1/2,Sliced
- x 1/4
1 cn (6 oz) tomato paste
1 T chili powder
1 T dry parsley
1 clove garlic,minced
2 T vegetable oil
1 green pepper,diced
1 cn (16 oz) tomatoes
2 T brown sugar,Packed
1 t cumin,Ground
1 t coriander
1 t oregano,Dried
1 t rosemary,crushed
CONDIMENTS =====================
1 cheddar cheese,Shredded
1 onion,Chopped
1 tomatoes,Diced
1 avocados,Diced
1 dairy sour cream
Saute onion & garlic in oil; Add the meat and brown. Add remaining ingredients except condiments. Simmer, covered, 1-1/2 hours; stir occasionally. Serve with choice of condiments.
Italian Style Chili
1 lb ground beef,lean
3/4 c onion,chopped
1 26 oz. jar pasta sauce 1 1/2 c water
1 cn whole tomatoes,undrained>>>
1 up.,Broken
1 cn sliced mushrooms,drained 1/3 c pepperoni,sliced (2 oz)
1 T beef bouillon,granulated or
3 bouillon cubes
1 T chili powder
2 t sugar
In large kettle or Dutch oven, brown meat with onion; pour off fat. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 30 min., stirring occasionally. Garnish as desired. Refrigerate leftovers.
James Beard's Chili
1 T vegetable oil
1 T butter
6 onions,halved and sliced
3 lb beef (1.5 kg),Ground 1/4 c chili powder
2 t oregano,Dried
1 t cumin
2 28oz cans tomatoes
-undrained
5 1/2 oz can tomato paste
1 c beer
1 t salt
1/2 t hot pepper sauce
2 12oz cans corn,drained
1 pepper
In large sause pan or Dutch oven heat oil and butter over medium heat; cook onions, stirring occasionally, about 10 minutes until tender, but not brown. Add beef and cook, stirring to break up, until no longer pink. Drain off fat. Stir in chili powder, oregano and cumin; mix well. Add tomatoes, breaking up; tomatoe paste, beer, salt, and hot pepper sauce. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes. Add corn; simmer 10 minutes longer or until thickened. Taste; adjust seasonings with salt, pepper, and hot pepper sauce.
Jane's White Chili
2 T butter
2 lb chicken,boneless, chopped
2 md onions,chopped
1 c chicken broth
8 oz green chilies
2 cl garlic,chopped
2 t cumin
1 t oregano,dried
1/4 t cloves,ground
1/4 t cayenne (or more)
48 oz jar of great northern beans
3 c monterey jack,shredded
Saute chicken, onions and garlic in butter until chicken is done. Mix
in seasonings and chilies and saute for a few more minutes. Add this mixture with chicken broth and beans to crock pot. Cook on low for 4-8 hours. Add cheese just before serving.
Jay Pennington's Just Plain Good Chili
1 oil
3 medium onions,finely choppe
2 medium green peppers,finely
3 stalks celery,finely choppe
8 lb beef,Coarsely Ground
6 oz tomato paste
2 cn (1lb-13oz) cans stewed tomat
2 cn (1lb) tomato sauce
1 cn (7oz) chile salsa
3 cloves garlic,finely choppe
3 oz jar chili powder
1 medium jalapeno chili,seede
2 T salt
1 oregano
1 garlic salt
1 pepper,Coarsely Ground
Thinly cover bottom of heavy 2 gal pot with oil. Saute onions, green peppers and celery 10 min.. Add meat and cook 10 min or until brown. Stir in tomato paste, stewed tomatoes and tomato sauce. Add chopped garlic, chili powder, salt, dash oregano, chile salsa and jalapeno. Cook 30 min, season to taste with garlic salt and pepper, then simmer2 1/2 hours. Stir every 10-15 min. Serves 16 Jay Pennington's Prize-Winning Chili
Yield: 16 Servings1 T oil,cooking
3 onions
2 bell pepper(s)
2 celery stalks
3 garlic cloves
8 lb beef round,coarse grind 40 oz tomato sauce
40 oz tomatoes,stewed
6 oz tomato paste
5 c water
4 oz chile salsa
1 jalapeno pepper
8 T red chile,hot,ground
4 T red chile,mild,ground
4 oz whole green chiles
1 T cumin,ground
1 t oregano,dried,pref. mexican
3 T salt
1 pepper
1. Heat the oil in a heavy 10- to 12-quart pot over medium heat. Add the onions, bell peppers, celery and garlic. Cook, stirring, until the onions are translucent.
2. Add the meat to the pot a little at a time, stirring occasionally, until the meat is evenly browned.3. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 1/2 to 3 hours. Stir often. Taste and adjust seasonings.
Jeanne Owen's Chili Con Carne
1/3 c olive oil
3 lb beef round,lean,1 cubes 2 onions,medium,finely chopped 3 garlic cloves,med,fine chop 1 salt
4 c water,boiling
1 t caraway seeds
2 t sesame seeds
1/2 t oregano,ground,pref. mexican 3 T red chile,ground,hot-mild 1 c olives,green,pitted
2 cn kidney beans(16oz ea)
1. Heat the oil in a large saute pan or 6-quart braising pan over medium heat. Add the beef cubes a few at a time, stirring to brown evenly. As they are browned, remove cubes to a plate and set aside, add more cubes to the pan. Continue the process, adding more oil if necessary, until all the meat is browned. 2. Add the onions to the pan and cook, stirring, for a few minutes, then add the garlic. Cook until the onions are translucent. 3. Return the beef cubes to the pan, season with salt to taste, then add the boiling water, caraway and sesame seeds, and oregano. Bring to a boil, then lower the heat and simmer, covered, for 1 hour. 4. Gradually stir in the ground chile, tasting until you achieve the degree of hotness and flavor that suits you palate. 5. Add the olives and simmer, covered, 1 hour longer. 6. Taste and adjust seasonings, the mix in the kidney beans and heat through.
Jen's Way Quick Chili
3/4 lb meat -- * see note,Ground 1 md onion -- finely,Chopped 4 cloves garlic --,Chopped 1 chili peppers -- to,Ground 1 taste
3 T cumin,Ground
1 t oregano
1 15 oz can
1 10 oz can
1 cn beer
1 salt --,To Taste
1 tomatoes -- undrained,Diced 1 ro-tel tomatoes -
1 undrained
2) Add the ground chiles, cumin, and oregano. Saute for a few more minutes.
3) Add the tomatoes (plain and Ro-Tel), and bring to a boil. Reduce heat and simmer @ 15 minutes.
4) After 15 minutes add the beer, and continue to simmer another 15 minutes or so, until you get the desired consistency.
Jenny's Chili Yield: 6 Servings
2 lb beef,ground
1 lg onion,chopped
2 cn kidney beans in chili gravy
2 cn tomatoes,whole,peeled
1 (16 oz)
2 t salt
1/4 c sugar,brown
1 T chili powder
1 (or more),To Taste
Combine onion and hamburger in skillet, cook, stirring frequently, until meat is brown and crumbly. Pour off excess fat. Transfer to large pot, add kidney beans, canned tomatoes, salt, brown sugar and chili powder. Cook slowly -