600 Chili Recipes by Habanero Salsa - HTML preview

1/8 t cumin seeds,Ground 1/4 t black pepper
4 lb saddle of wild boar 1 lb black turtle beans 2 T olive oil
1/2 c salt pork,Diced
2 onions,chpd
3 cloves garlic,minced 1 jalapeno,Minced
1 c cooked,smoked ham
2 c beef broth
1 bay leaf
1 t chpd oregano
1 t red wine vinegar
2 T dark rum
4 scallions,thinly sliced 2 eggs,hard cooked, sieved

In a med bowl, combine the bacon drippings with the crushed garlic, two tablespoons of the chili powder, the cumin, and freshly ground pepper. Spread over the wild boar and let stand while preparing the beans. In a lg pot, cover the beans with cold water. Heat to boiling and boil for two minutes. Turn off the heat and let stand one hour. Drain. Wipe out the pot and return beans, cover with cold water and heat to boiling. Reduce heat and simmer for 30 minutes. Drain. Preheat the oven to 325 degrees. Cook the salt pork in boiling water for five minutes. Drain and pat dry. Heat the oil in a heavy, deep casserole. Stir in the salt pork and cook over med heat until golden, about 3 min. Stir in the onion, minced garlic, and Jalapeno pepper. Cook 1 minute. Stir in the ham and cook two more minutes. Stir the remaining chili powder into the onion mixture. Add the beans, broth, bay leaf, oregano, vinegar and rum. Mix well. Place the saddle of boar on top of the beans, cover and place in the middle of the oven. Cook for 1 1/2 to 2 hours or until internal meat thermometer reads 170 degrees. Turn the meat twice and stir the beans. Add more broth if dry. Remove the meat and allow it to stand, covered, for 10 to 15 minutes. Meanwhile, skim the fat from the chili. Cut the meat from the bone and into thin slices. Layer it over the beans. If desired, stew, covered, to tenderize the meat. .
Rob's Veggie Chili

Yield: 1 Servings

1 olive oil
1/2 lg yellow onions,diced
2 garlic cloves,minced
1 red bell pepper,diced
1 green bell pepper,diced
2 lg cans tomatoes,Crushed
1 T cumin
1 t cayenne (or to your taste)
1 pk corn,Frozen
2 cans black beans
1 3/16 c picante sauce
1 salt,to taste
1 cashew nuts,if desired

Saute onions in the olive oil. (**I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes.

Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours.
Rod's Chili

Yield: 1 Servings

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
1 masa harisa (corn flour for
-thicken,ing)

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.
Romana's Spanish-American Cookery Chili 1929

Yield: 1 Servings 2 lb beef,Lean

 

1/4 lb beef fat

12 lg red chile peppers -- (or to) 1 taste
2 T chile powder
1 T paprika
2 pods garlic
2 t oregano,Chopped

1/2 c olive oil
1 c onion,Minced
1 beef stock -- as needed 1 salt and pepper --,To Taste

Remove the seeds and veins from the chile peppers, place in sufficient hot water to cover, bring to boiling point, and cool in the water, drain and remove the pulp with a spoon. Cut the meat and suet in 3/4 inch cubes, heat the oil and fry the meat and suet to a light brown, then add onions and garlic and continue to cook, stirring continuously; before the onions start to brown add chile pulp, paprika, stir a few minutes, then add oregano, salt and pepper and sufficient stock to finish cooking till the meat is tender. Roomie's Low Fat Vegetarian Chili

Yield: 4 Servings

1 t olive oil
2 medium onions
2 cloves of garlic,minced 56 oz tomatoes (or 3lb fresh)
-Canned
15 1/2 oz red kidney beans
15 oz white kidney beans 15 oz chickpeas
1 1/2 c celery,Chopped
1 green pepper,chopped
3 T lime (or 2 t lemon juice)
1 T chili powder
1 1/2 t oregano
1 1/2 t cumin
1/4 t cinnamon
12 oz light beer
1 dry roasted peanuts
1 cheddar cheese

1. In a large pot, heat oil and saute onions and garlic until soft. 2. Add all ingredients except beer, peanuts and cheddar cheese. Cover and simmer 1 1/2 hours.

 

3. Add beer and simmer uncovered for 30 minutes.

Rosalyn Carter's Chili Con Carne Yield: 4 Servings

1 waldine van geffen vghc42a
1 lb round steak -- bite-size
3 T oil
1 cn green chiles -- (4,Chopped
1 ounces)
1 cn tomato paste -- (6 ounces)
1 sm onion -- chop
1 1/2 c water
1 garlic -- mince
1 1/2 t cumin,Ground
1/2 t dried oregano,Crushed 1/4 t black pepper
1 1/2 t sugar
1 1/2 T flour
1 1/2 t salt
2 T chili powder

Brown meat in hot oil in heavy pot or large skillet. Add chiles, tomato paste, onion, water, garlic, cumin, oregano, pepper, sugar, flour, salt and chili powder. Simmer about 1 hour or until meat is tender and mixture is thickened.
S&W Kick-Off Chili

Yield: 12 Servings

1 lb beef,Ground
1 lb pork sausage,Ground
1 lg onion,coarsely chopped
2 garlic cloves,minced
1 lg bell pepper,cut into 3/4
-chunks
1 lb smoked sausage,cut into 3/4
- chunks
1 T oregano,Ground
3 T chili powder
1 t coriander,Ground
1 1/2 t celery seed
2 cn s&w ready-cut tomatoes
-undrained
2 cn s&w dark red kidney beans
-drained,(reserve liquid) 1/3 c yellow corn meal
12 oz mozzarella or,Shredded
-cheddar cheese, for garnish

Brown ground beef and ground pork sausage with onions and garlic in a large heavy pot or Dutch oven over medium heat. Add bell pepper and smoked sausage chunks. Continue cooking 5-10 minutes, then reduce heat to low and drain fat. Blend in spices and tomatoes. Simmer 5-10 minutes. Stir in kidney beans. In a bowl, blend a little reserved bean liquid with corn meal to consistency of pancake batter. Mix with chili and simmer 10-15 minutes, stirring occasionally. Spoon into serving bowls and top generously with shredded cheese. Serves 12. Saddlebag Chili

Yield: 8 Servings

4 lb beef briskit (rough),Ground
3 medium onions coarsely chopp
5 cloves of garlic,Minced
6 pieces of bacon
1 12 oz. beer
2 oz sour mash whiskey
2 T lackstrap molasses
1/2 t llspice
1 t salt,To Taste
4 T round cumin
1/2 c omato paste
3 c omato sauce
1 t orcestershire sauce
1 green bell pepper,Chopped
1 red bell pepper,Chopped
2 T ayenne flkes
8 fresh whole jalapeno~ pepper
2 T basco sauce
1/4 c asa harina (fine yell,Ground

Fry bacon. Reserve the grease. Saute the onions and Bell peppers in the bacon grease with 1/2 of the minced garlic. Fry up the briskit. Pour the beer and the whiskey into the LARGE pot and turn heat to medium high. Dump in the onions & peppers that you sauteed tomato sauce, Jalapenos, 3/4 of the cumin, the Worcestershire sauce, Cayenne flakes, & the Tabasco sauce. When it begins to boil reduce heat to Medium and add all other ingredients except the 1 remaining Tblspn of cumin. Cook on med. low to low heat for 1 hour, stirring frequently. Add the last of the cumin now and cook for another 10-15 minutes on medium high.

Stir constantly during this last cooking period. Sally's West Coast Chili Yield: 6 Servings

1 lb bacon,diced
2 lb beef stew meat,cut into cub
2 md onions,chopped
4 cloves garlic,minced
1 c barbecue sauce
1 c chili sauce
1/2 c honey
3 16 oz cans tomatoes,chopped
4 beef bouillon cubes
1 bay leaf
1 T chili powder
1 T unsweetened baking cocoa
1 T worcestershire sauce
1 T dijon mustard
1 1/2 t cumin,Ground
1/4 t cayenne pepper,optional
3 16 oz cans red kidney beans
1 cheddar cheese,Shredded

In a large kettle or Dutch oven, cook bacon until crisp; remove to paper towel to drain. Drain all but 3 Tbsp. drippings. Brown stew meat in the drippings. Add onions and garlic; cook until onions are soft. Return bacon to kettle. Add all the remaining ingredients except kidney beans and cheese. Bring to a boil; reduce heat. Cover and simmer until beef is tender, about 3-4 hours. Add beans and heat through. Top each serving with cheese.
San Antonio Chili

Yield: 10 Servings

3 lb meat (chili,Coarsely Ground
-meat)
6 T chili powder
1 T oregano
1 T cumin
1 T salt
1/2 t cayenne pepper
2 large cloves garlic,minced
1 t tabasco
1 1/2 qt water
1/4 c white corn meal

In Dutch oven, brown ground meat; drain. Add seasoning and water; heat to boil. Reduce heat, cover and simmer for 1 hour and 30 minutes. Skim off fat. Stir in corn meal and simmer uncovered for 30 minutes. Stir occasionally.
Sand Springs Chili - Southern Style

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, stirring occasionally, for at least 2 hours. This can be prepared early in the day and kept on low heat to let spices blend together. Add more water if needed. Remove cinnamon stick before serving.
Sandi's Chili

Yield: 6 Servings

3 lb hamburger,brown & drain
2 md onions,chopped
1 lg can tomato paste
1 t pepper
20 cloves,whole
1 bay leaf
3 T chili powder
2 lg cans tomato juice
3 lg cans chili beans w/juice 1/4 c sugar

Brown & Drain hamburger and onions. Add drained meat and onion to a large pot along with the following: Add Tomato paste, chili powder,and cloves. Mix well. Slowly mix in tomato juice. Add Bay leaf and pepper; stir. Bring to a boil; reduce heat to a slow simmer. Cook, stirring occasionally, 1 to 1 1/2 hours. Add Chili Beans and sugar. Heat through, stirring often to keep beans from sticking. Sandy's Chili

Yield: 1 Servings

1/3 c oil
3 md onions,chopped
2 stalks celery,chopped 4 cloves garlic,minced 1 bell pepper,chopped
1 jalapeno pepper,minced 2 lb tofu chunks
2 T each red chilis,Ground

-cumin,oreg,ano
1 bay leaf
2 c water

2 28 oz. cans tomatos
6 oz can tomato paste
2 cn kidney beans salt,To Taste

Saute first five ingredients in oil until limp. Add tofu and saute until browned. Mix the spices together in a bowl and sprinkle into the pot. Mix thoroughly. Add water, tomatoes and tomato paste. Stir. Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally. If desired, at this point, add the kidney beans. Taste and correct seasoning. The addition of 1 tsp to 1 tblsp of cayenne pepper can make this gradually more spicy.
Santa Fe Chili

Yield: 12 Servings 4 oz new mexico chiles,Dried 3 c water

1/2 c olive oil
2 large onions,chopped
3 cloves garlic,minced
5 lb boneless chuck-cut 1 cubes

1/2 c flour
1/4 c cilantro,chopped
2 t ground cumin,cloves,oregano 2 t rosemary & tarragon
2 cn tomatoes-28 oz.ea.
1 cn beef broth (14 1/2 oz.)

Rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chiles and water in 2 1/2 to 3 qt.pan. Bring to a boil over high heat; then reduce heat, cover , and simmer until chiles are soft (abt. 30 min.) Puree chiles and liquid in blender--strain thru wire strainer using spoon. Discard residue, set puree aside.

Heat oil in a 6 to 8 qt. pan over med. heat; add onions and garlic and cook, stirring often, until onions are soft. Sprinkle meat with flour. Add meat and chile puree to pan and cook, stirring, for 5 min.

Add cilantro, cumin, cloves, oregano, rosemary, tarragon, tomatoes (break up with spoon), and their liquid, and broth . Bring to a boil over high heat; reduce head and simmer, uncovered, until meat is very tender when pierced (3-4 hrs), stirring often.
Santa Fe Chili 2

Yield: 8 Servings 2 T oil

 

2 lb turkey,Ground

1/2 c onion,Chopped
2 cloves garlic,minced 2 T chili powder,or to taste 1 T paprika
2 t cumin,Ground

1/2 t salt
1 pepper to,Freshly Ground 1 taste

28 oz canned tomatoes,drained 30 oz red kidney beans,Canned 1 drained

In large skillet over medium heat, warm oil. Add turkey and onion; cook, stirring, for about 4-5 minutes or until turkey is no longer pink.

Stir in garlic, chili powder, paprika, cumin, salt, pepper, and tomatoes; cover. Increase heat to high and bring to a boil. Reduce heat and simmer for 1 to 2 hours. Add beans and cook until heated through. May be prepared a day ahead.
Sarah Leah's White Chili

Yield: 1 Servings

1 lb small white beans,Dried
1 and picked over,Rinsed
3 T olive oil
1 lg onion,minced
3 cloves garlic,minced
2 cn green chilies,Chopped
1 T cumin,Ground
1 T oregano,Dried
1 t cinnamon,Ground
1 pn cayenne pepper
9 c chicken broth,Canned
4 c leftover cooked turkey,cut
1 into 1-inch pieces
1 salt and,Freshly Ground
1 pepper,To Taste
3/4 lb monterey jack,Shredded
1 cheese
1 store-bought salsa for
1 garnishing
1 sour creaming,For Garnish
1 fresh cilantro for,Minced
1 garnishing

1. The night before, place beans in a large pot or bowl, cover amply with cold water and let soak overnight. Drain the beans the following day.

2. Heat the oil over medium-high heat in a large pot and saute the onion until soft and translucent, about 10 minutes. Stir in the garlic, chilies, cumin, oregano, cinnamon and cayenne and saute for 3 minutes more. Add the beans and 8 cups of the chicken broth. Bring to a boil, then reduce heat and simmer until the beans are tender, 2 to 3 hours. If the mixture seems too dry at any point, add additional chicken broth.

3. Stir in the leftover turkey and season the chili to taste with salt and pepper. Just before serving, stir in 1-1/2 cups of the shredded cheese and cook until melted, 1 to 2 minutes. Ladle the chili into bowls and garnish with the remaining cheese, salsa, sour cream and minced fresh cilantro. Serve at once.
Satan's Fantasy Chili

Yield: 1 Servings

3 lb sirloin,ground coarse
2 lb lamb,ground coarse
2 onion,chopped coarse
3 cl garlic,diced fine 1 1/2 T salt
2 c green bell peppers
1 cored,seeded &
1 chopped
12 oz budweiser beer
3 jalapeno chile peppers
1 stemmed,seeded &
1 diced
1 T cayenne flakes
2 c stewed tomatoes
1 chopped
1 1/2 c tomato sauce
3/4 c tomato paste
2 T corn oil
3 T cumin,ground
1 t sesame oil
1 T mexican oregano

Heat the corn oil in a very large skillet or a Dutch oven. Add the meat, onions, garlic and green bell pepper. Cook until the onions are translucent. Add the beer, tomatoes, tomato sauce, all the spices, the jalapenos and the sesame oil. Cook over low heat for 2 hours, stirring frequently. Add the tomato paste. Simmer for another 30 minutes. Serve hot.
Savory Venison Chili

Yield: 6 Servings

1/4 lb slab bacon,cut into 1/4
-dice
1 md onion,coarsely chopped 6 md carrots,peeled, halved

-lengthwise
2 t chili powder
2 t cumin,ground

1 t majoram (or oregano),dried 1/4 t red-pepper flakes
2 lb venison shoulder,cut into
-1/2 cube,s
1 cn italian plum tomatoes,28oz,
-,Crushed
1 1/2 c beef (or chicken broth)
-defatted
1/2 c red wine
1/4 c tomato paste
1 cn dark-red kidney beans,16oz,
-,Drained
1 c baby lima beans (defrosted
-if froze,n)
3 c rice (or barley (opt))
-Cooked

1. Brown the bacon in a skillet over medium heat for about 10 minutes
or until golden brown. Remove bacon with a slotted spoon and set aside. Reserve 3 tablespoons of bacon fat, discard the rest.

2. Place 2 tablespoons of the bacon fat in a casserole; add the onions and carrots, sprinkle with chili powder, cumin, marjoram and red-pepper flakes, then cook for 5 minutes. Add the reserved bacon.

3. Pour off the remaining tablespoon of bacon fat back into the skillet. Brown the venison over medium-high heat in small batches and remove to the casserole with a slotted spoon. The meat should brown quickly so raise the heat to high if necessary.

4. Add tomatoes, broth, wine and tomato paste. Bring to a simmer and cook, uncovered for 40 minutes, stirring occasionally. Reduce the heat if the chili begins to boil.

5. Add the kidney and lima beans, then adjust seasonings. Simmer 10 minutes longer or until meat is tender.

 

Scott Robinson's $25,000.00 World Chili Champ Yield: 6 Servings INGREDIENTS PHASE 1 =============== 3 lb beef

1/2 lb pork,Ground
1 T flour
1 T vegetable oil

1/3 c onions,Chopped
1/2 T granulated garlic
1 cn beef stock
2 cn chicken stock
8 oz can tomato sauce
1/2 T cumin,Ground
1 cn 4 oz green chilies,Chopped 1 jalapeno pepper,Chopped 1 t black pepper
3 T chili powder
1 1/2 c cook
INGREDIENTS PHASE 2 =============== 4 oz can tomato sauce
4 T chili powder
2 T mild new mexico chili powder 2 T cumin,Ground
1 t granulated garlic
1 t tabasco
1/2 T brown sugar
3/4 c cook

Step 1: Saute the meat in oil, drain and add to a 4
quart pot. Add all the rest of the Phase 1 ingredients and simmer, covered for 1 1/2 hours. NOTE: Meat should be cut into 1/2" cubes.

Step 2: Uncover, add the ingredients from Phase 2 and simmer, uncovered for 45 minutes.

Screaming Sphincter 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. Scrumptious Spam Spring Chili

Yield: 6 Servings

1 vegetable cooking spray
4 garlic cloves,minced
2 green bell pepper,cut into
-strips
1 c green onions,Sliced
3 cn chi-chi's green chiles,Diced
- (4 oz)
2 jalapeno peppers,minced
2 t whole oregano,Dried
2 t cumin,Ground
2 cn canellini beans (or kidney)
-beans (15,oz)
2 cn condensed chicken broth
-undiluted,(10 3/4 oz)
1 cn spam luncheon meat,cubed
-(12 oz)

In large saucepan coated with cooking spray, saute garlic over medium heat 1 minute. Add green pepper, green onion, chilies, jalapenos,oregano, and cumin; saute 5 minutes. Stir in beans and broth. Bringto a boil. Cover. Reduce heat and simmer 10 minutes. Stir in SPAM. Simmer 2 minutes
Seafood Chili

Yield: 6 Servings

1/4 c olive oil
2 c onions,Chopped
2 leeks,white part only, 1 trimmed and,Chopped
1 large celery stalk,chopped 8 garlic cloves,minced 5 t dried oregano,pref. mexican

35 oz italian plum tomatoes 1 undrained if,Canned
16 oz clam juice
2 c dry red wine
1/2 c santa cruz red chili paste 5 t freshly cumin seed,Toasted 1 T salt
1 t cayenne pepper
2 red bell peppers,seeded, 1 deveined,1/2 inch dice
12 littleneck clams
12 mussels,scrubbed
1 and debearded
1 1/2 lb scrod (or other white),Lean 1 fish,cut into 1 inch pieces
12 large shrimp,peeled and 1 deveined
3/4 lb bay scallops
1/2 c fresh cilantro,Minced 1 (chinese parsley,coriander)

Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and celery. Cover and cook until tender, about 15 minutes. Add garlic and oregano, cook another 10 minutes then add tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt and cayenne. Bring to a boil, skimming occasionally. Reduce heat and simmer, partially covered, for about 1 hour, skimming. Mix in bell peppers. Simmer uncovered for 20 minutes. Cool. Refrigerate overnight.

Bring chili to a boil. Adjust heat so that liquid simmers briskly. Skim well and adjust seasonings. Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes. Discard any that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute. Add scallops, cover and simmer until fish is just opaque, about 2 minutes.
Sen. Barry Goldwater's Expert Chili

Yield: 1 Servings

1 lb beef,Coarsely Ground
1 lb pinto beans,Dried
1 cn (6oz) tomato paste
2 c onions,Chopped
3 T hot unspiced chili powder
1 T cumin salt water,Ground

Soak beans in water , covered overnight. In a large Dutch oven, cook beef until browned, stirring to keep crumbly, Drain off drippings, if needed.

Add tomato paste, onions and drained beans.

Mix chili powder, cumin and season to taste with salt.Stir into mixture. Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours.

Serves 6 Sen. Joseph Montoya's New Mexican Chili Yield: 4 Servings

1 1/2 lb round steak,1/4 cubes 2 cloves garlic,minced 2 T oil

1 1/2 t flour
3 T unspiced chili powder 2 c water
1 t salt

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

Yield: 8 Servings

4 T butter
1 onion,large,coarsely chopped
4 lb beef,lean,hamburger grind
8 T red chile,hot,ground
4 T red chile,mild,ground
3 T cumin,ground
3 garlic cloves,medium,crushed
1 T black pepper,freshly ground
1 T salt
1 T sugar
1 cn tomatoes,whole(12oz ea)
4 cn kidney beans,w/h2o(16oz ea)

1. Melt the butter in a large heavy pot over medium heat. Add the onion and cook until it is translucent. 2. Combine the meat with the ground chile, cumin, garlic, and pepper. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork