* Exported from MasterCook * $20,000 Prize-Winning Chili Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds lean ground chuck 1 pound lean ground pork 1 cup finely chopped onion 4 garlic cloves -- finely chpd. 1 can Budweiser beer (12 oz.) 8 ounces hunt's tomato sauce 1 cup water 3 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons Wylers beef-flavor instant -- bouillon (or 6 cubes 2 teaspoons oregano leaves 2 teaspoons paprika 2 teaspoons sugar 1 teaspoon unsweetened cocoa 1/2 teaspoon ground coriander 1/2 teaspoon Louisiana hot sauce -- to taste 1 teaspoon flour 1 teaspoon cornmeal 1 tablespoon warm water In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps. Add onion, garlic; 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Arcadian Eight Bean Chili Recipe By : Serving Size : 25 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound each, beans: kidney, white 1/4 cup paprika 1 pound bacon 5 onions, lg -- peeled chopped 2/3 cup garlic -- minced 1/4 cup coriander seed -- toasted grnd 1/4 cup cinnamon -- ground red, pinto, navy -- cranberry 1/4 cup pepper, cayenne -- or to taste 1/2 cup peppers -- grnd dried poblano 108 ounces tomatoes, italian plum -- with 12 ounces beer 5 pounds 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 tomato 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Annie Little John's Chili Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds beef roast 2 pounds soup bone water as needed 3 pounds pinto beans -- cooked 4 ounces mexene chili powder 1/2 teaspoon cumin seed salt to taste cayenne to taste 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Buzzard's Breath Chili Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons lard,butter -- or bacon drippings 2 onions,lg -- coarsely chopped 8 pounds beef chuck -- coarse grind or 8 pounds beef round -- coarse grind 5 garlic cloves -- finely chopped 5 1/3 tablespoons red chile,hot -- ground 5 1/3 tablespoons red chile,mild -- ground 1 tablespoon cumin 1 teaspoon oregano,dried -- pref. mexican 3 cans tomato sauce(8oz ea) 3 cups water 2 tablespoons salt parsley(optional) 1 cup 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.~ - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Buffalo Chili Recipe By : Serving Size : 36 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sunflower oil 6 pounds ground buffalo meat 1/2 cup flour 3 cups water 1/4 cup minced garlic 3/4 cup green bell pepper 3/4 cup red bell pepper 1/2 cup green chili peppers 3/4 cup jalapeno peppers 5 cups tomato sauce 3 diced onions 1/2 cup beef broth 1/2 cup paprika 1/2 cup chili powder 6 tablespoons ground cumin 1 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon white pepper 4 teaspoons salt 2 tablespoons oregano 2 teaspoons dried chilies Saute Buffalo meat, sunflower oil and flour together until meat is cooked. Add remaining ingredients and simmer for 1 hour. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bert Greene's Peppered Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 tablespoons butter 2 garlic cloves,med -- fine chop 4 onions -- finely chopped 1 bell pepper(s) 1 1/4 pounds beef round -- hamburger grind 1 tablespoon oil -- vegetable 1 1/2 pounds beef shoulder -- 2"x1/2" strips 3 tablespoons red chile,mild -- ground 3 tomatoes,lg -- chopped 1 teaspoon sugar 1 bay leaves 4 basil leaves,fresh -- chopped thyme -- dried 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon allspice 2 tablespoons chile caribe 1 teaspoon soy sauce 1/2 teaspoon hot pepper sauce -- liquid 6 serrano chiles,frsh -- fin chop 1/2 cup red wine -- dry 3/4 cup beef broth 1 teaspoon salt 1/2 teaspoon black pepper -- freshly ground 3 cups 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.~ - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Beef And Macaroni Chili Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup macaroni -- raw 1/2 pound ground beef 1/2 teaspoon garlic powder 1 teaspoon chili powder 1 pinch salt 1 pinch pepper -- freshly ground 1 can tomato soup 1 ounce 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Chili Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----chili----- 3 tablespoons suet 2 pounds ground beef 1/3 cup green pepper -- cut in strips 1 cup chopped onion 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon msg (may omit) 1 bay leaf 10 milliliters garlic -- chopped 1 16 ounces cn kidney beans 2 cups tomatoes -- chopped -----topping----- 1/3 cup flour 2 teaspoons sugar 1/2 teaspoon baking powder 3/4 cup yellow cornmeal 1 egg -- beaten 1/3 cup 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Authentic Texas Border Chili Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tomatoes -- med 1 onion,burmuda,lg -- fine chop 1/4 teaspoon oregano,dried -- pref. mexican 2 teaspoons paprika 5 garlic cloves,lg -- fine chop 4 pounds beef shank -- coarse grind 1 tablespoon lard,butter -- or bacon drippings 4 scallions,in bunches -- chopped 5 bell pepper(s) 5 serrano chiles -- fresh 1 pound chorizo sausage or 1 pound sausage,hot -- non-italian 4 garlic cloves,med -- fine chop 2 teaspoons salt 4 tablespoons red chile,hot -- ground 4 tablespoons red chile,mild -- ground 3 tablespoons cumin seeds beer 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.~ - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Australian Dinkum Chili Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound bacon -- packaged 2 tablespoons oil -- vegetable 2 onions,med -- coarsely chopped 1 celery stalk -- coarse chopped 1 bell pepper(s) 2 pounds top beef sirloin -- 1" cubes 1 pound beef -- hamburger grind 1 pound pork -- hamburger grind 4 tablespoons red chile,hot -- ground 3 tablespoons red chile,mild -- ground 2 garlic cloves,med -- fine chop 1 tablespoon oregano,dried -- pref. mexican 1 teaspoon cumin -- ground 2 cans beer -- pref. aus.(12oz ea) 1 can tomatoes -- whole(14 1/2oz ea) 3 teaspoons brown sugar 1 boomerang(opt but authentic) 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, vigorously waving the boomerang over the pot.~ - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili A La Franey Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 pound beef,very lean -- coarse grind 1 pound pork,very lean -- coarse grind 3 onions,large -- finely chopped 1 bell pepper(s) 2 celery stalks -- finely chopped 1 tablespoon garlic -- finely chopped 1 tablespoon oregano,dried -- pref. mexican 2 bay leaves 2 teaspoons cumin -- ground 3 cups tomatoes with tomato paste 1 cup beef broth 1 cup water salt pepper,ground -- fresh 1/2 teaspoon chile caribe 2 tablespoons red chile,ground -- mild-hot 2 cups 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.~ - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili A La Becker Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 milliliters garlic -- crushed 2 tablespoons butter or oil 1 medium onion -- minced 1 large green pepper -- minced 3 mushrooms -- chopped 1/4 cup celery -- chopped (opt) 1 pound pork, minced -- with fat 1 teaspoon chili powder 2 tomatoes (or 3) -- peeled and -- chopped 2 cups kidney beans (canned) -- drained 1/2 cup water 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Company Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds beef chuck or round steak 2 tablespoons cooking oil 2 garlic coves -- minced 4 tablespoons chili powder 2 teaspoons ground cumin 3 tablespoons all purpose flour 1 tablespoon oregano 3 cups beef broth 1/3 teaspoon salt 1 dash ground pepper -- to taste 1 15 ounce ca pinto or chili beans 1 package sour cream -- as needed 2 lime -- as needed ONE DAY IN ADVANCE: Cut the beef into 1-inch pieces. In a skillet heat oil to hot. Add beef. Stir until color changes but does not brown. Lower heat, stir in garlic. Combine chili powder, cumin and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat. Add 2 cups beef broth and stir until liquid is well blended. Add salt and pepper. Bring to a boil, stirring occasionally. Reduce heat; simmer partially covered over low heat for 1-1/2 hours. Add remaining broth and simmer 30 minutes longer. Meat should be almost falling apart. Cool well, refrigerate over night to "ripen" flavor. (This is most important.) Reheat on top of double-boiler. Heat beans, drain, stir into chili. Serve on individual plates, adding a good dollop of sour cream. Squeeze lime juice over each portion. Cut the other lime into wedges and place a wedge onto each plate. Serve with hot corn bread and various fresh fruits. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Clyde's Chili Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons oil -- cooking 2 onions 3 pounds beef -- coarse grind 2 tablespoons worcestershire sauce 3 garlic cloves 4 tablespoons red chile,hot -- ground 4 tablespoons red chile,mild -- ground 2 teaspoons cumin 1 teaspoon oregano,dried -- pref. mexican 2 teaspoons salt 16 ounces kidney beans 15 ounces chili sauce 1. Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Add the beef to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the Worcestershire sauce and garlic and cook for 3 minutes.~ 3. Stir in the ground chile, cumin, oregano, and salt and cook, uncovered, for 5 minutes.~ 4. Add the beans and chili sauce and simmer, uncovered, for 1 hour. Taste and adjust seasonings.~ - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cinfully Good Chili Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons salt 1 pound ground chuck 2 onions -- finely chopped 2 cloves garlic -- minced 1 cup tomato sauce 2 tablespoons catsup 1 cup water 1 tablespoon red-wine vinegar 1 tablespoon chili powder 1 tablespoon paprika 1 teaspoon black pepper 1/2 teaspoon ground cumin 1/2 teaspoon tumeric 1/2 teaspoon marjoram 1/2 teaspoon allspice 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon mace 1/4 teaspoon ground coriander 1/4 teaspoon ground cardamom 1/2 bay leaf 1 teaspoon honey 1/2 ounce unsweetened chocolate -- grate tomato juice as needed 1 9 ounce thi spaghetti;cook -- butter 16 ounces canned kidney beans -- heated drained 2 onions -- chopped 3/4 pound cheddar cheese -- grated 1. Sprinkle 1/2 teaspoon salt in a large skillet. Heat to medium and add the meat, the first two chopped onions that appear first in the recipe,the garlic. Cook until Meat is browned but still soft. 2. Add tomato sauce, catsup, water and vinegar. When mixture boils, add the rest of the salt,the remaining spices and herbs, the honey and chocolate. Adjust seasonings, adding more salt if it needs perking up, more cumin for a more strident chili flavor, more cinnamon and mace if you want it more aromatic, more cardamom for more band and more chocolate for more body. 3. Cover and simmer on very low heat for about 1 hour, stirring and tasting occasionally, adding tomato juice if it is getting too dry. It should be a thick sauce. Discard bay leaf. 4. For 5 way chili(use small oval plate if available), layer spaghetti on the plate, top it with chili, then with a sparse layer of kidney beans & then chopped, raw onions. Pat on the cheese while the chili is still hot and serve immediately, with oyster crackers on the side. You may, if desired, omit either the beans or onions, or both, for 3-way chili or 4-way chili. Serves 4 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cincinnati Chili/Authentic Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart water 2 pounds ground beef 4 tablespoons chili powder 2 medium onions -- grated 2 tablespoons vinegar 16 ounces tomato sauce 1 large bay leaf 5 whole allspice 5 whole cloves 1/2 teaspoon red pepper 2 teaspoons worcestershire sauce 1 teaspoon ground cumin seeds 1/2 ounce bitter chocolate 1 1/2 teaspoons salt 4 garlic cloves 1 teaspoon cinnamon Add ground beef to water in 4 quart pot; stir until beef separates to fine texture. Boil slowly for 30 minutes. Add all other ingredients; stir to blend. Bring to a boil; reduce heat and simmer uncovered about 3 hours. For last hour the pot may be covered if desired consistency has been reached. Chili could be refrigerated over night so that the fat can be lifted from top before reheating and serving. Serve over cooked spaghetti, top with chopped onions, shredded cheddar cheese (either or both are optional as are the oyster crackers). - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cincinnati Chili Ii Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil 1/2 cup onions -- chopped 2 pounds ground beef 1/4 cup chili powder 1 teaspoon cinnamon 1 teaspoon cumin 1/4 teaspoon allspice 1/4 teaspoon cloves ground 1 bay leaf 1/2 ounce chocolate unsweetened 2 cans beef broth 1 can tomato sauce 2 tablespoons cider vinegar 1/4 teaspoon ground red pepper spaghetti -- cooked cheddar cheese -- grated Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned. Add remaining ingredients, except spaghetti and cheese. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. Best if you now refrigerate overnight. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cincinnati Chili Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons peanut oil 1 pound ground pork -- lean 1 pound ground beef -- lean 4 onion -- chopped 6 garlic clove -- chopped fine 1 tablespoon cumin seeds -- whole 4 tablespoons chili powder, hot -- commerc'l 3 bay leaf -- whole 2 teaspoons cinnamon 2 teaspoons allspice 2 teaspoons tabasco 4 tablespoons cocoa powder 2 tablespoons worcestershire sauce 4 tablespoons white vinegar 1 can pureed tomatoes -- 28-ounces 1 tablespoon oregano 2 pounds kidney beans; soaked -- cooked salt Heat a 12-quart heavy stockpot and add the oil. Saute the pork, beef, onions, garlic, cumin seeds, chili powder and bay leaves until the meat is barely browned and the onions clear. Drain the fat and discard. Add the remaining ingredients, including the beans, and bring to a simmer. Cook, covered, for 1 1/2 hours or until the beans are very tender. You may need to add water to the dish as it cooks. Now you must decide if you are to have it one, two, three, four or five way. You might even think up a sixth way! The additional condiments that you may want are cooked spaghetti, grated Cheddar cheese and chopped onions. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cincinnati 5-Way Chili Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2 pounds ground beef 6 bay leaves 1 large onion -- finely chopped 6 medium clove garlic -- finely 1 teaspoon cinnamon 2 teaspoons allspice 4 teaspoons vinegar 1 teaspoon dried whole red pepper -- crushed 1 1/2 teaspoons salt 2 teaspoons pure ground red chile 1 teaspoon ground cumin 1/2 teaspoon dried oregano (preferably -- mexican) 1 6 oz can tomato paste 6 cups water 1 16 oz can kidney beans -- drained 1/2 pound vermicelli -- cooked 1/2 cup cheddar cheese -- grated 1 small onion -- finely chopped HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in all the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture 1/2 hour before serving. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chunky Chicken Chili Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken breast meat -- cut bite-sized pieces 1 cup onion -- chopped 1/2 cup celery -- sliced 1/2 cup carrots -- sliced 2 cloves garlic -- minced 1 cup fresh tomato salsa -- (see following recip 1 28 ounce ca tomatoes 1 28 ounce ca water 3 teaspoons chili powder 1/2 teaspoon cumin 1/3 bag garbanzo beans (soaked) 1 green pepper -- chopped 4 chicken bouillon cubes <<>> 2 cans chicken broth -- salt/pepper to taste Brown chicken, onions, garlic. Add all tomatoes, water, and beans and simmer 30 min. Add all other ingredients and simmer until beans and vegetables are tender. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chunky Beef Chili Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 2 1/2 pounds beef chuck; boneless -- cut 1 cup onion -- coarse chopped 1 cup green pepper -- chopped 20 milliliters garlic -- crushed 1 teaspoon salt 2 cans tomatoes -- whole peeled 14 1/2 oz ea 6 ounces tomato paste -- can 3 tablespoons chili powder 1 teaspoon dried oregano leaves 1/2 teaspoon crushed red pepper -- to taste shredded lettuce shredded cheese green onion -- sliced cilantro leaves black beans -- rinsed drained sour cream avocado -- diced jalapeno pepper -- sliced Heat oil in large skillet of dutch oven over medium heat. Add beef, onion, green pepper and garlic; cook until beef is evenly browned, stirring occasionally. Pour off drippings. Sprinkle salt over beef. Add tomatoes with juice, tomato paste, chili powder, oregano and crushed red pepper. Cover tightly; reduce heat to low to medium-low; simmer 1 1/2 hours until beef is tender. Serve with choice of toppings. Makes 8 cups - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Chili Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ground beef 1 cup vegetable oil -or- olive oil 5 medium onions -- chopped coarsely 2 cups tomato juice 3 cups water 5 tablespoons chili powder 3 tablespoons cumin -- ground 3 tablespoons oregano 3 tablespoons cocoa powder -- unsweetened 3 tablespoons cinnamon 2 tablespoons garlic -- chopped fine 3 tablespoons masa harina Cook meat about 20 minutes until they lose pink color but not browned. Place in bowl. Heat oil in same pan and Saute onions until translucent. Stir meat into onions. Add tomato juice 3 cups of water, the chili powder, cumin, oregano, cocoa, cinnamon, and salt. Blend. Bring to boil, uncovered, for an hour. Stir in the garlic, cornmeal, and simmer for 10 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili Woody Desilva Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil -- cooking 5 onions 4 pounds beef chuck -- coarse grind 5 garlic cloves 4 tablespoons oregano,dried -- pref. mexican 2 teaspoons woodruff 1 tablespoon red chile,hot -- ground 1 teaspoon cayenne pepper 2 tablespoons paprika 3 tablespoons cumin 2 teaspoons chipenos(pequin chiles) 4 dashes hot pepper sauce -- liquid 30 ounces tomato sauce 6 ounces tomato paste water 4 tablespoons 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, stirring, until the onions are translucent. Remove to a large heavy pot.~ 2. Add the meat to the skillet, pouring in more oil if necessary. Add garlic and 1 tablespoon of the oregano. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. Add this mixture to the pot~ 3. In a small plastic or paper bag, shake together the remaining 3 tablespoons of oregano, the woodruff, ground chile, cayenne pepper, paprika, cumin, and the chipenos. Add the blended spices to the pot as well as the liquid hot pepper sauce, tomato sauce, and tomato paste.~ 4. Add enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for at least 2 hours. Taste and adjust seasonings.~ 5. Cool the chili and refrigerate it overnight. The next day, skin off the excess fat. Reheat the chili to the boiling point and stir in a paste made of the masa harina and a little water. Stir constantly to prevent sticking and scorching, adding water as necessary for the desired texture.~ - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili With White Beans Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds ground beef 6 cups water 1 bay leaf 60 milliliters garlic -- minced 2 teaspoons salt 1 teaspoon oregano 1/2 teaspoon cayenne 2 tablespoons paprika 1 teaspoon cumin powder 1/2 pound dry navy beans 1 teaspoon brown sugar 1 tablespoon chili powder Brown beef thoroughly. Add all remaining ingredients and cook over low flame for 4 hours. Add more water if mixture becomes too thick. This is a mild ,slightly sweet chili. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili With Lamb And Black Beans Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups black beans -- sorted rinsed 2 quarts water -- or more as needed 2 pounds lamb bones 4 thyme sprigs 4 parsley sprigs 1 bay leaf 3 garlic clove -- crushed 6 tablespoons olive oil 2 onions, lg yel -- chopped 1 1/2 pounds lamb shoulder -- ground 2 tablespoons chili powder salt as needed 2 tablespoons ginger -- fresh minced 2 tablespoons thyme -- fresh minced or 2 teaspoons thyme -- dried crumbled 1 tablespoon jalapeno, seeded -- deveined 1 1/4 teaspoons marjoram, dried -- crumbled 3/4 teaspoon white pepper -- fresh ground 3/4 teaspoon black pepper -- fresh ground 3/4 teaspoon pepper -- cayenne 3/4 teaspoon allspice 2 pounds italian tomatoes -- chopped 1 1/4 cups 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 (or soupy, as you like it). This Chili is best made ahead and allowed to season in the refrigerator for 24 hours. Reheat before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili Our Way Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup celery; trim -- dice 1/4 cup green onions; trim -- dice 2 tablespoons lime juice 1/8 cup fresh parsley -- minced 1 3/4 tablespoons cilantro -- minced salt and pepper 1/2 ounce sun-dried tomatoes -- soak 1 1 in boiling water 10 milliliters garlic 15 ounces part-skim ricotta cheese 1/2 pound part-skim mozzarella cheese -- shredded 1 8 ounces pk light cream cheese -- cubed 1/2 cup parmesan cheese -- grated 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2/3 cup fresh anise basil -- (if 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili N'awlins Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ground round beef 1 pound ground pork 5 cups chopped onions 1 1/2 tablespoons chopped garlic 7 tablespoons chili powder 2 cans chopped green chili peppers 3 cans (16 oz) crushed tomatoes 3 tablespoons tomato paste 4 bay leaves -- crumbled 1 tablespoon salt 1 tablespoon oregano 1 tablespoon red wine vinegar 1 tablespoon grown sugar 2 16 oz cans ) red kidney beans 1 package corn chips 1 head lettuce -- shredded 12 ounces sharp cheddar cheese -- shred In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more ~ we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar. Cover the pot and cook for 2 hours over low heat. Add beans and cook, uncovered, 30 minutes more. Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili Krieghauser Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef -- ground 1/2 teaspoon salt 1 can soup -- condensed onion 1 tablespoon chili powder (more to taste) 2 teaspoons cumin 1/2 teaspoon black pepper -- ground 2 cans tomato sauce (8 oz) 1 can kidney beans (21 oz) 2 teaspoons cocoa 8 ounces 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili H. Allen Smith Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 4 pounds beef sirloin -- coarse grind 6 ounces tomato paste 4 cups water 3 onions 1 bell pepper(s) 4 garlic cloves 3 tablespoons red chile,hot -- ground 1 tablespoon oregano,dried -- pref. mexican 1/2 teaspoon basil 1 tablespoon 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.~ - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili Con Elote Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1 clove garlic 1 tablespoon oil 1 diced green pepper 1 teaspoon chili powder 1 teaspoon cumin 1 cup chopped tomato 1 cup corn -- drained 4 cups kidney -- pinto or black beans 1 teaspoon oregano 1 1/2 teaspoons salt Saute onion and garlic clove in oil until onion is soft. Crush garlic clove. Add green peppers and spices, saute another 2-3 minutes. Add tomatoes and corn. Mash 2 cups of the beans and add to pot along with whole beans, salt and oregano. Simmer another 30 minutes. If chili without tears isn't chili for you add more chili powder or cayenne pepper. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili Con Carne C/P Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds ground beef 3 tablespoons shortening 2 cups chopped onion 2 garlic cloves -- crushed 4 tablespoons chili powder 3 beef bouillon cubes -- crushed 1 1/2 teaspoons paprika 1 teaspoon oregano 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/2 cup beef stock 1 can tomatoes -- 28 ozs. 1 can tomato paste -- 8 oz. 4 cans red kidney beans -- 1 lb cans Heat shortening in skillet and brown beef, discard fat, Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili Con Carne 2 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds ground chuck 6 tablespoons bacon fat/ shortening 3 medium chopped onions 40 milliliters chopped garlic 4 tablespoons chili powder 1 tablespoon cumin powder 1 tablespoon flour 1 large can tomatoes 3 bay leaves 1 teaspoon salt 1 tablespoon oregano 1 tablespoon red wine vinegar 1 1/2 tablespoons brown sugar 1 pint ripe black olives 1 large can red kidney beans In 3-6 tb of bacon fat/shortening, lightly brown the onion and add the 4 cloves of garlic. Remove the onions and garlic with a fork or a slotted spatula. Add to the remaining fat the chili powder that has been mixed with the 1 Tb flour. Make sure that there is enough fat in fryer. If not, add a Tb or so, so that it mixes well. Stir until the mixture is smooth. Add the meat and stir it around until all the chili mixture is absorbed. Then brown the meat, stirring it to get it brown, but not burned. When brown, stir in the tomatoes and cook gently for about 20 minutes. Then add the bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cook about another 20 minutes and then add the red kidney beans. Cook slowly for about 2 hours. Then add the ripe black olives, after cutting them into thin slices, and use the pitted ones. and cook another 30 minutes. If the mixture looks too thick, add another can of tomatoes at the time you put in the kidney beans, Serve with a bowl of crackers. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili Con Carne Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds ground chuck 6 tablespoons bacon fat/ shortening 3 medium chopped onions 40 milliliters chopped garlic 4 tablespoons chili powder 1 tablespoon cumin powder 1 tablespoon flour 1 large can tomatoes 3 bay leaves 1 teaspoon salt 1 tablespoon oregano 1 tablespoon red wine vinegar 1 1/2 tablespoons brown sugar 1 pint ripe black olives 1 large can red kidney beans In 3-6 tb of bacon fat/shortening, lightly brown the onion and add the 4 cloves of garlic. Remove the onions and garlic with a fork or a slotted spatula. Add to the remaining fat the chili powder that has been mixed with the 1 Tb flour. Make sure that there is enough fat in fryer. If not, add a Tb or so, so that it mixes well. Stir until the mixture is smooth. Add the meat and stir it around until all the chili mixture is absorbed. Then brown the meat, stirring it to get it brown, but not burned. When brown, stir in the tomatoes and cook gently for about 20 minutes. Then add the bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cook about another 20 minutes and then add the red kidney beans. Cook slowly for about 2 hours. Then add the ripe black olives, after cutting them into thin slices, and use the pitted ones. and cook another 30 minutes. If the mixture looks too thick, add another can of tomatoes at the time you put in the kidney beans, Serve with a bowl of crackers. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili Bean Soup Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pinto beans 1 teaspoon garlic salt 1/4 teaspoon thyme 1 10 1/2 ounce beef broth 1 package chili seasoning mix 8 cups boiling water 1 teaspoon onion salt 1/4 teaspoon marjoram 16 ounces tomatoes -- 1 cn 1 cup hot water Rinse, sort and soak beans overnight. drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. (Don't let beans boil dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili Base Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pasilla chili peppers -- fresh 2 anaheim chili peppers -- fresh 2 red bell peppers 2 tablespoons oil 2 medium onions -- diced 4 jalapeno chili peppers seeded and minced 3 tablespoons garlic -- minced 10 tomatoes -- seeded & diced 2 ancho or pasilla chile stems and seeds removed 2 teaspoons cumin powder 1 teaspoon cinnamon salt Roast, peel and seed the pasilla, Anaheim and red peppers, then dice. Preheat oven to 325F. Heat the oil in a medium ovenproof skillet over medium heat, add onions and jalapeno peppers and cook, uncovered until the onions are translucent, about 5 minutes. Add the garlic, tomatoes, roasted peppers, dried chiles, cumin, cinnamon and salt. Cover and place in the 325F oven for 30 minutes. Remove the chili base from the oven and scrape into a bowl. Divide into family portions and place in the freezer for up to 6 months. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chile Caribe Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chiles -- dried 1. Rinse, dry, and remove the stems, then crush or tear the dried chiles with your hands into little pieces (approximately 1/2 inch). Chile caribe can contain a portion of the seeds of the pepper. Red pepper flakes, sold in most supermarkets, have the look of chile caribe but are usually the Italian type pepper and impart a different flavor.~ - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Chili Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound skinned & boned chicken breasts cut into 1 inch cubes 2 tablespoons corn oil 4 medium onions -- chopped 2 large green peppers -- coarsely chopped 3 large garlic cloves minced 1 teaspoon cumin 1 teaspoon oregano 1/2 teaspoon thyme salt pepper 1/2 pound ground round 2 bay leaves 3 tablespoons chili powder 3 cans undrained tomatoes (1 lb ea) 1 small avocado cut into 1/4 in. dice 1 cup plain lowfat yogurt 1/3 cup minced fresh cilantro or 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 Burning. 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cheap Cheap Chili Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound ground raw turkey 1 onion -- chopped 1 bell pepper -- chopped 2 cups red beans; can -- undrained 6 ounces tomato paste 1/4 cup water pepper & salt or garlic salt 2 teaspoons or 3 t chili powder 1 garlic clove; minced -- opt dried oregano -- opt cumin seed -- opt Defrost ground turkey, if frozen. Spray a large non-stick skillet with cooking spray for no-fat frying. Spread th turkey meat in a shallow layer. Brown the meat over moderate heat; break into chunks and turn to brown evenly. Stir in remaining ingredients. Cover and simmer 45 minutes. Uncover and continue to simmer until thick. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Carroll Shelby's Chili Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound suet or 1/2 cup oil -- cooking 1 pound beef round -- coarse grind 1 pound beef chuck -- coarse grind 1 can tomato sauce(8oz ea) 1 can beer(12oz ea) 1/4 cup red chile,hot -- ground 2 garlic cloves -- finely chopped 1 onion,small -- finely chopped 1 1/4 teaspoons oregano,dried -- pref. mexican 1/2 teaspoon paprika 1 1/2 teaspoons cumin -- ground 1 1/4 teaspoons salt cayenne pepper 3/4 pound 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, adding 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.~ - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pierre's Chili Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 pound beef-lean -- ground 1 pound pork-lean -- ground 2 cups onion-chopped 1 cup green pepper-chopped 1 cup celery-chopped 1 tablespoon garlic-minced 1 tablespoon oregano-dried 2 bay leaf 2 teaspoons cumin 3 tablespoons chili powder 3 cups tomatoes-crushed 1 cup beef stock 1 cup water red pepper flakes -- to taste salt -- to taste pepper-fresh ground -- to taste 2 cups kidney beans-cooked garnishes: monter jack cheese-shredded lettuce-shredded red onion-chopped coriander-chopped sour cream lime wedges Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer another 10 minutes; ladle into warm soup bowls and serve with warm tortillas, tortilla chips or crackers; pass garnishes separately.Yield: 8 to 10 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pegleg Shorty's Chili Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds lean beef -- ground coarse 1 pound suet -- ground 1 1/2 quarts water 3 ounces chili powder 2 tablespoons salt 1 tablespoon garlic powder 1 tablespoon camino 1 tablespoon oregano 1 tablespoon paprika 1/2 teaspoon cayenne pepper Braise the meat in a large skillet. Add the water and bring to a boil. Add the ground suet and all the spices. Mix thoroughly. Stir every few minutes till your are sure the spices are blended and the meat is all well saturated. After that you just need to stir enough to keep it from sticking to the bottom of the skillet. Cook for 45 minutes to one hour. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pedernales River Chili Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons lard 4 pounds beef -- coarse grind 1 onion 2 garlic cloves 3 teaspoons salt 1 teaspoon oregano,dried -- pref. mexican 1 teaspoon cumin 2 cups water 32 ounces tomatoes -- whole 4 tablespoons red chile,hot -- ground 2 tablespoons red chile,mild -- ground 1. Melt the lard or bacon drippings in a large saute pan over medium heat. Add the meat to the pan. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned.~ 2. Add the onions and garlic and cook until the onions are translucent.~ 3. Stir in the salt, oregano, cumin, water, and tomatoes.~ 4. Gradually stir in the ground chile, testing until you achieve the degree of hotness and flavor the suits your palate. Bring to a boil, then lower heat and simmer, uncovered, for 1 hour. Stir occasionally.~ - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pat's Special Diet Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds ground meat 1 red onion -- chopped 2 bell peppers -- chopped 1 can tomato juice (46oz) 2 cans french cut green beans 3/4 can chili powder -- (3.5oz jar) 1 teaspoon cumin garlic powder -- to taste salt and pepper -- to taste 2 packages artificial sweetener Brown meat and drain fat. Combine meat with other ingredients into large pot and cook to chili consistency. Serves 6. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Out-Of-The-Ordinary Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds beef, chicken -- or turkey 2 cups water 1 tablespoon chili powder 1 tablespoon curry powder 3 tomatoes -- diced 4 cups cooked kidney beans 1 onion -- chopped 1 bunch green onions -- sliced 1 1/2 cups grated natural sharp cheese In a frying pan, saute meat until lightly browned. Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Oakwood Feed Store Chili Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----winner of the 1985 NY state----- -----chili cook-off----- 1 pound bacon -- chopped 3 pounds lean beef chuck roast -- cubed 2 pounds pork roast -- coarsely ground butt 4 tablespoons prepared garlic in oil 3 large onions 4 ounces canned chopped chilies -- el paso brand 6 fresh jalapeno chilies -- chop 5 tablespoons freshly ground dry mexican -- chilies,anaheim if p 2 tablespoons freshly ground dry ancho -- chilies 2 tablespoons good quality chili pepper 1 1/2 tablespoons Hungarian paprika 4 tablespoons fresh ground cumin seed 1 tablespoon fresh ground black pepper 2 tablespoons msg or accent -- optional 1 tablespoon tabasco sauce 2 tablespoons worcestershire sauce 1 pint beef stock 1 pint canned tomatoes Fry bacon in a heavy pot until crisp and the fat is rendered. Remove and reserve bacon. pour off most of the bacon fat into a heavy cast iron skillet, leaving a small amount in the pot. Brown the meat and garlic in the skillet. Saute onions in the fat remaining in the pot until soft. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and tomatoes. Simmer for two hours. Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify. For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or Sharp Cheddar cheese, and saltines. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Numero Uno Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 2 lg yellow onions chpd 2 pounds coarsely ground beef 2 pounds coarsely ground pork 1 salt 1/3 cup mild -- unseasoned chile pwd 3 tablespoons ground cumin 3 tablespoons dried oregano 3 tablespoons unswtnd coco pwdr* 2 tablespoons ground cinnamon 1 1/2 teaspoons cayenne pepper to taste 4 cups tomato juice 3 cups beef stock or canned broth 8 med garlic cloves,pld -- minced 2 tablespoons yellow cornmeal (optional) 32 ounces dark red kidney beans Servings: 6 In a lg skillet, over med heat, warm the oil. Add onions and cook, stirring occasionally, until tender, about 20 minutes. Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med heat, combine beef and pork. Season with 2 T salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes. Scrape onions into casserole with meats. Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir in tomato juice and beef stock. Bring to a boil then lower heat and simmer, uncovered, for 1 hour. Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking. Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal. Stir in the beans and simmer another 5 minutes. Winner of the 1985 NY State Chili Cook-Off - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * New Mexico Red Bean Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds lean grnd. beef 1 large onion -- chopped 2 jars canned pimentos -- (7oz.) 3 1/2 cups beef broth 1 can whole tomatoes -- (28 oz.) 1 teaspoon ground allspice 2 teaspoons cumin & coriander -- (ground) 4 teaspoons oregano leaves 1/2 cup new mexico chile 3 cans kidney beans -- drained (#303) Crumble beef into 5-6 qt. pan over high heat. Cook; stirring, until beef is well browned. Lift our meat and set aside. Discard all but 2 tbs. of the drippings. to drippings, add onion and cook, stirring often, until onion is soft. Meanwhile, puree pimentos and their liquid in blender. Return beef to pan with pimento puree, broth tomatoes (break up with spoon) and their liquid, all spice, cumin, coriander, oregano, ground chile, and beans. Bring to boil; then reduce heat, cover, and simmer for 45 min.. Uncover and continue to simmer until thickened to you liking; stir often. Note: Substitute roasted red pepper in place of pimento if desired. Proceed as directed. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Nevada Cowboy Chili Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lard 3 medium onions -- coarsely chopped 2 bell peppers 2 celery stalks -- coarsely chop 1 tablespoon jalapeno peppers -- pickled 8 pounds coarse grind beef chuck 30 ounces stewed tomatoes 15 ounces tomato sauce 6 ounces tomato paste 8 tablespoons ground red hot chili 4 tablespoons ground red mild chili 2 teaspoons ground cumin 3 bay leaves 1 tablespoon liquid hot pepper sauce garlic salt to taste onion salt to taste salt to taste fresh ground black pepper 4 ounces beer water Heat the lard in a large heavy pot over medium-high heat. Add the onions, peppers, celery, and jalapenos. Cook, stirring, until the onions are translucent. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients with enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours. Stir often. Taste and adjust seasonings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Nevada Annie's Cowboy Chili Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lard 3 onions,med -- coarsely chopped 2 bell pepper(s) 2 celery stalks -- coarsely chop 1 tablespoon jalapeno peppers -- pickled 8 pounds beef chuck -- coarse grind 2 cans stewed tomatoes(15oz ea) 1 can tomato sauce(15oz ea) 1 can tomato paste(6oz ea) 8 tablespoons red chile,hot -- ground 4 tablespoons red chile,mild -- ground 2 teaspoons cumin -- ground 3 bay leaves 1 tablespoon hot pepper sauce -- liquid garlic salt(to taste) onion salt(to taste) salt(to taste) pepper -- fresh grnd(to taste) 4 ounces beer water 1. Heat the lard in a large heavy pot over medium-high heat. Add the onions, peppers, celery, and jalapenos. Cook, stirring, until the onions are translucent.~ 2. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients with enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours. Stir often. Taste and adjust seasonings.~ - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Nevada Annie's Champion Chili Recipe By : Serving Size : 24 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----dice and saute----- 3 medium onions 2 medium green peppers 1 large stalk celery 2 cloves garlic 1 small jalapeno pepper;seed -- fresh -----add----- 8 pounds lean ground chuck -----add----- 7 ounces green chilies -- diced 28 ounces stewed tomatoes 15 ounces tomato sauce 6 ounces tomato paste 6 ounces chili powder 2 tablespoons cumin tabasco sauce to taste 12 ounces beer -- divided Annie says to put in -- half the beer, drink 12 ounces mineral water 3 bay leaves garlic -- salt and pepper taste Dice and saute the first five ingredients. add the meat and brown it. Add the remaining ingredients. Add water, just to cover the top of the mixture. Cook about 3 hours on low heat, stirring often Courtesy of LaVerne Harris, a.k.a. Nevada Annie, Winner, 1978 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Neiman Marcus Chili Blanco Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried great Northern beans 2 pounds chicken breast 1 tablespoon olive oil 2 medium onions -- chopped 4 garlic cloves -- chopped 2 cans mild green chilies 4 oz 2 teaspoons ground cumin 1 1/2 teaspoons dried oregano -- crumbled 1/4 teaspoon cayenne pepper 6 cups chicken broth 3 cups Monterey jack cheese -- grated sour cream salsa fresh cilantro -- chopped Rinse and pick over beans; place in heavy large pot. Add enough cold water to cover by at least 3 inches; soak overnight. Place chicken in large heavy saucepan. If time permits add cut up onions, celery, carrots, salt and pepper for flavor. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes. Drain beans. Heat oil in same pot over medium heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic,then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours. Beans and chicken can be prepared 1 day ahead. Cover and refrigerate. Bring chili bean mixture to simmer before continuing with recipe. Add chicken and 1 c. cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Pour cheese into large tureen. Place remaining cheese, sour cream, salsa and cilantro in small bowls around the tureen so that gust can add whatever toppings they want to there chili. makes 8 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Navajo Green Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds pork shoulder -- trimmed fat 2 cups stewed tomatoes 3 tablespoons bacon grease 1 6 oz. can tomato paste 1/3 cup flour 3 cups water 3 medium onions chopped 2 1/2 teaspoons salt 4 garlic 1/2 teaspoon dried -- ground mexican 2 16 oz. cans whole green -- chiles Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag and shake the meat with the flour to coat meat. Add the meat to the bacon grease a little at a time and brown well & evenly. Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the skillet and saute until translucent. Add these to the pork in the pot. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling lower heat to low & simmer for 45 minutes. Taste, adjust seasonings as per personal taste, & cook for 30 mins. more. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * My Skyline Chili Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ground beef 2 large onions -- minced 35 whole black peppercorns 6 bay leaves 4 small red peppers 1/4 teaspoon crushed red pepper 2 garlic cloves -- whole 6 ounces tomato paste 3 cups water 4 tablespoons chili powder 1 teaspoon ground red pepper 2 1/2 tablespoons vinegar 1 1/2 teaspoons cinnamon 1 1/2 teaspoons ground allspice 1 teaspoon Worcester sauce 1 teaspoon salt 1 cup colby cheese -- shredded pasta; cooked -- hot Brown ground beef in skillet with onions. Drain fat. Place next 4 ingredients in a spice bag. Combine remaining ingredients, except cheese and pasta, in a large pot. Cook over low heat for 3-4 hours. Don't forget to remove spice bag and whole garlic cloves. Serve over spaghetti or some type of pasta, topped with shredded Colby cheese and additional chopped onions if desired. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Murray's Girlfriend's Cincinnati Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2 pounds beef -- hamburger grind 6 bay leaves 1 onion,large -- finely chopped 6 garlic cloves,med -- fine chop 1 teaspoon cinnamon 2 teaspoons allspice 4 teaspoons vinegar 1 teaspoon red pepper -- dried whole or 1 teaspoon chile caribe 1 1/2 teaspoons salt 2 tablespoons red chile,ground -- hot-mild 1 teaspoon cumin -- ground 1/2 teaspoon oregano,dried -- pref. mexican 1 can tomato paste(6oz ea) 6 cups water 1 can kidney beans -- (16oz ea) 1/2 pound vermicelli -- cooked 1/2 cup cheddar cheese -- grated 1 onion,small -- finely chopped 1. Heat the butter in a large heavy skillet over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile.~ 3. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture 1/2 hour before serving.~ 4. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls.~ - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Murray's Cincinnati Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2 pounds ground beef 6 bay leaves 1 large onion -- finely chopped 6 garlic cloves -- finely chop 1 teaspoon cinnamon 2 teaspoons allspice 4 teaspoons vinegar 1 teaspoon dried whole red pepper -or- 1 teaspoon chile caribe 1 1/2 teaspoons salt 2 tablespoons ground red chile -- hot 1 teaspoon ground cumin 1/2 teaspoon oregano 6 ounces tomato paste 6 cups water 1/2 pound vermicelli -- cooked 1/2 cup cheddar cheese -- grated 1 small onion -- finely chopped Heat the butter in a large heavy skillet over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile.Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2-4 hours. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Margo Knudson's Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- onions -- med chopped garlic cloves -- approx. 2 tablespoons kidney suet or lard 2 ounces gebhardt's chili powder 1/2 ounce regular dark chili powder 3 pounds beef cubed or coarse ground 1 cup beef broth 3 ounces pork sausage bulk green chili, med -- minced 1/2 teaspoon chili powder -- hot new mexico 1/2 ounce cumin 1/2 teaspoon coriander (optional) 6 ounces tomato sauce 1/2 cup oregano tea * 1/2 ounce salt 1/4 teaspoon pepper -- cayenne (if needed) tabasco sauce -- dash * 1 T. Oregano steeped in hot Water 30 min.) Saute Onions and Garlic, Minced in suet about 3 minutes. Add Gebhardt's and regular Chili powder. Mix well. Brown Beef in another pan, a pound at a time, adding white Pepper while browning. Add meat to Onions and spices, using a little broth to keep from sticking. Saute sausage and Green Chili Pepper together 2 minutes. Add to the pot along with meat and Onions. Cook 15 minutes. Add New Mexico Chili powder, Cumin, Coriander, Tomato Sauce and remaining broth. Mix well and cook for 30 minutes. Add Oregano tea (strained). Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. During the last 20 or 30 minutes add Salt, Pepper, Cayenne and Tabasco, if needed. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mad Mike's Chili Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds round steak -- cubed 2 large onions -- chopped 4 large carrots -- shredded 46 ounces v-8 juice 6 ounces tomato paste 28 ounces tomatoes -- whole peeled 1 can beef broth 2 cans enchilada sauce -- mild 10 bay leaves 4 tablespoons brown sugar 2 1/2 ounces chili powder 3 tablespoons cumin 2 teaspoons cayenne pepper 1 tablespoon oregano Dice the meat into 1/2 inch cubes, cutting across the grain. In a 3 gallon pot, saute the onions in some olive oil until they are soft. Add the meat and continue cooking until meat is grayish brown, about 20 minutes. Mix in all the other ingredients, bring to a boil and simmer for 3 hours. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Low Fat Lentil Chili Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces pork; lean -- boneless or ground turkey 1 cup water 2 teaspoons chili powder 16 ounces tomatoes -- cut up 1 teaspoon sugar 3 celery; stalks -- sliced 1/4 teaspoon garlic powder 1 medium onion -- chopped 1/4 teaspoon cumin -- ground 1 cup lentils 3/4 cup spicy tomato juice TRIM ANY FAT FROM MEAT.CUT MEAT IN 1/2" CUBES.HEAT A NON STICK SAUCEPAN OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT.BROWN MEAT QUICKLY A STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATO JUICE,CHILI POWDER,SUGAR,GARLIC,AND CUMIN.BRING MIXTURE TO A BOIL;REDUCE HEAT.COVER AN SIMMER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER.MAKES FOUR SERVINGS. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lo Cal Chili Con Carne Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups tomato sauce 16 ounces beans -- cooked 8 ounces ground beef -- cooked 4 ounces onion -- chopped 1 teaspoon salt 2 teaspoons chili powder 1 bay leaf Combine ingredients in a med. covered saucepan and simmer, covered, for 30 minutes. Freezes well. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lewis And Clark's White Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds great northern beans -- canned 2 pounds chicken breast; skin -- bone 1 tablespoon olive oil 40 milliliters garlic -- minced 2 medium onions -- chopped 2 teaspoons ground cumin 1/8 teaspoon ground cloves 1/4 teaspoon cayenne pepper 1 teaspoon ground oregano 2 cans mild green chilies; chopped -- 4oz each 4 cups chicken stock or broth 20 ounces monterey jack -- grated x Sour cream x Canned jalapenos; chopped Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15 to 20 minutes. Remove from saucepan and dice into 1/2" cubes. Using the same pan discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2 to 3 minutes. Add chicken, beans, stock and 12 oz cheese; let simmer for 15 minutes. Ladle into large bowls and top with 1 oz cheese. Serve with a side of sour cream and chopped jalapeno peppers. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lbj Pedernales River Chili Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds venison -- bite size chili grind fine *or* chuck, well trimmed -- ground 1 large onion -- chopped 2 garlic cloves -- minced 1 teaspoon oregano 1 teaspoon cumin seed 2 cups hot water 6 teaspoons chili powder 1 1/2 cups canned whole tomato 2 dashes liquid hot pepper sauce 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. Skim off fat during cooking. AUTHOR'S NOTE: Even more fat can be removed if chili is stored in refrigerator, allowing fat to rise to the top and solidify, when it can be easily removed - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Last Minute Chili Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package chili mix chopped green and red pepper 2 pounds ground beef 2 1/3 cups cold water 1 can (8 oz) tomato sauce sour cream shredded mild cheddar cheese Prepare chili as directed on package using ground beef, water and tomato sauce. To serve, spoon into individual serving bowls and top with sour cream, cheese and peppers. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * L. J's Chili Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----crust----- 1 1/2 cups chocolate wafer crumbs 6 tablespoons sweet butter -----filling----- 12 ounces semi-sweet chocolate 1/2 cup heavy cream 1/4 pound sweet butter -- cut into bits 2 tablespoons kahlua liqueur 1 pinch salt -----sauce----- 1/2 cup whipping cream 4 tablespoons sugar 1/4 cup butter 1 1/2 teaspoons finely ground expresso -- coffee ingredients: 3 packages ladyfingers 1/2 cup dark rum 1 1/2 pounds butter (no substitutes) 27 ounces semisweet chocolate chips Cut beef into 1 inch chunks or thereabouts. Let beef soak in a bowl with the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis and onions over night. Brown the meat in a skillet. In large pot throw in the tomatoes and crushed chilis, onions, meat, paste, everything except the beans and peppers and slow cook for three hours. Next chop your green and red peppers into long slivers or if you prefer diced. Also stir in your beans and cook slowly for one more hour. All cooking must not have the lid on. With the thick "soupy" ring around the pot; stir back into the simmering chili. You might like the chili hotter or maybe milder, depends on your taste. What ever you do, don't ruin the chili by making it hotter with hot sauces, this has a tendency to make the chili into "superficial" body heat not a deep solid heat. To accompany the chili try and get your hands on some "Agua Dente" (fire water) 80% alcohol (national drink in Colombia). I guarantee you will see God! - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Kahlua Chili Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable oil 4 onions -- chopped 4 cloves onion -- minced 4 pounds ground beef 1 cup green pepper -- chunked 1 cup kahlua 1/2 cup parsley -- chopped 6 tablespoons chili powder 2 tablespoons tomato paste 4 teaspoons salt 2 teaspoons red cayenne pepper 2 teaspoons cumin powder 2 teaspoons dried marjoram -- crushed 2 teaspoons dried oregano -- crushed cheddar cheese -- grated onion -- chopped spaghetti -- cooked In large pot, heat oil. Add onions and garlic; saute until transparent. Add meat; brown. Add remaining ingredients except cheese and onions; mix well. Bring to boil. Reduce heat and simmer, partially covered, for 45 minutes. To serve, spoon chili on top of cooked, drained spaghetti in individual bowls and top with cheese and onions. Yields: 5 quarts. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Joe Cooper's Chili Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds beef -- ground or cubed 1/4 cup olive oil 1 quart water 2 bay leaves 8 dry chilie pods *or* 6 tablespoons chili powder 3 teaspoons salt 10 garlic cloves -- chopped 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon cayenne 1/2 teaspoon ground black pepper -- fresh 1 tablespoon sugar 3 tablespoons paprika 1/4 teaspoon cocoa (optional) 3 tablespoons flour 6 tablespoons cornmeal In a six-quart pot, sear meat in hot olive oil, stirring constantly over high heat until grey, but not brown. Add water and mix well. Add bay leaves now, but remove and discard after 15 minutes of cooking. Simmer covered 1 1/2 to 2 hours, stirring occasionally. Add remaining ingredients, except for flour and cornmeal. Cocoa should be added now. Simmer, stirring frequently, for 30 minutes. Skim off any excess fat. Adjust seasonings and add flour and cornmeal blended with a little cold water to make a paste. Cook, stirring constantly to prevent sticking, until chili is the desired consistency. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Jenny's Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef -- ground 1 large onion -- chopped 2 cans kidney beans in chili gravy -- (15 oz) 2 cans tomatoes, whole -- peeled (16 oz) 2 teaspoons salt 1/4 cup sugar -- brown 1 tablespoon chili powder (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 - the longer you can allow the chili to simmer the better it is. Add more chili powder to taste. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Jeanne Owen's Chili Con Carne Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup olive oil 3 pounds beef round,lean -- 1" cubes 2 onions,medium -- finely chopped 3 garlic cloves,med -- fine chop salt 4 cups water -- boiling 1 teaspoon caraway seeds 2 teaspoons sesame seeds 1/2 teaspoon oregano,ground -- pref. mexican 3 tablespoons red chile,ground -- hot-mild 1 cup olives,green -- pitted 2 cans 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.~ - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Jay's Chili Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 onions;med -- finely chopped * 1 green bell pepper -- f/chopped* 1 celery stalk -- finely chopped* 2 garlic cloves -- minced * 2 teaspoons oil 4 pounds lean ground beef 2 stewed tomatoes -- 14 1/2oz cns 1 tomato sauce -- 15-oz can 1 tomato paste -- 6-oz can 1/4 cup green chili salsa 1 jalapeno -- finely chopped 3/4 cup chili powder 1 4 oz can diced green chilies 1/2 cup water 1 teaspoon salt In Dutch oven, saute first four starred ingredients in hot oil until tender. Add meat, 1 pound at a time, stirring until meat loses redness. Drain; add water. Add remaining ingredients, stirring after each addition. Simmer 2 1/2 to 3 hours, stirring frequently. Season to taste with garlic salt and pepper, if desired. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Jay Pennington's Just Plain Good Chili Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- onions, med -- finely chopped green peppers -- fine chopped celery -- stalks fine chopped 2 tablespoons salt oregano garlic salt coarsely ground pepper garlic cloves -- fine chopped 2 jars chili powder -- (3oz) jalapeno chili 8 pounds beef -- coarsely ground 1 cup tomato paste -- (6oz) 2 cups tomatoes -- (1lb-13oz) stewed 2 cups tomato sauce -- (1lb) 1 cup chile salsa -- (7oz) 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 simmer 2 1/2 hours. Stir every 10-15 min. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Jack's Easy Cincy Chili Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ground beef 1 15 ounce ca tomato paste 2 bay leaves 1 teaspoon cinnamon 1 1/2 teaspoons salt 1 1/2 teaspoons vinegar 1 1/2 teaspoons ground allspice 3 cups water 1/4 teaspoon garlic powder 1 onion -- finely minced 1 teaspoon worcestershire sauce 2 teaspoons cumin 1 tablespoon chili powder 1/2 teaspoon crushed red pepper Combine all ingredients in sauce pot. Do NOT brown beef first!! Chop up meat with fork as it cooks. Simmer 3 hours, covered, stirring occasionally. Meat should be separated with fork while cooking, so that it is very fine. Serve over pasta; top with chopped onion, shredded COLBY cheese, kidney beans, oyster crackers, or any combination thereof. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hunan Style Salmon Chili Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons soy sauce 1 tablespoon chinese oyster sauce 2 teaspoons oriental chili paste 2 teaspoons tomato paste 1 cup clam juice 3 tablespoons cornstarch 1/4 teaspoon sugar 1 pound salmon filet,boned -- skinned cubed 2 tablespoons chili powder 1/4 cup peanut oil 1/2 lemon -- for juice 2 scallions -- chopped 20 milliliters garlic -- minced 1 inch ginger root minced 1/2 cup pumpkin seeds -- toasted 4 cups hot cooked rice In a bowl,whisk together the soy sauce,oyster sauce,chili paste,tomato paste,clam juice,2 tsp.of the cornstarch,the sugar,and lemon juice.Set aside.. Toss the salmon in the remaining cornstarch mixed with the chili powder.Heat a large wok until smoking.Add the peanut oil and gently stir fry the salmon,in 2 batches,until its surface is lightly browned and crisp,about 2 minutes.Remove the salmon with a slotted spoon to a strainer or colander to drain. Pour off all but a thin film of the oil. Add the scallions,garlic and ginger root and stir fry 10 seconds.Return the salmon,add the reserved liquid and simmer until lightly thickened.Toss in the pumpkin seeds.Serve over rice.Makes 4 servings... - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hot Red Chili Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 dried chili peppers 4 pounds chili meat 1 teaspoon oil 1 medium onion -- chopped 5 cloves garlic -- minced 1 teaspoon oregano 1 teaspoon comino salt and pepper to taste 1 can (10 oz) tomato sauce 3/4 cup water 2 1/2 tablespoons masa flour Remove stems and seeds from chili pods. Wash and put into a large pan and cover with water. Simmer until tender. Drain. Place peppers in food processor and puree. Put aside. Brown meat in small amount of oil. Add onion and garlic. Simmer for 10 minutes. Then add the oregano, comino, salt and pepper. Add peppers to the chili meat. Add tomato sauce and water, then bring to a boil. Reduce heat and simmer for 3 to 4 hours. More water may be added during cooking. When almost done, thicken with flour/water paste. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Headquarters Chili Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds lean coarsely ground beef 2 small green peppers -- chopped 2 medium onions -- thinly sliced 2 cloves garlic -- crushed 1/4 cup cooking oil 3 cans tomatoes - 1 lb cans 3 tablespoons chili powder 2 teaspoons crushed cumin seeds or ground cumin 1/4 teaspoon tabasco sauce 1 cup water 3 cans pinto beans - 15 oz cans or canned kidney beans Cook beef, green peppers, onions, and garlic in oil in cast-iron 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ham Flannagan's Va. Champ Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 2 jalapeno peppers -- chped (2 to 3) 2 cloves garlic -- crushed (2 to 4) 2 large onions -- sliced (2 to 3) 3 lb diced sirloin or -- (3 to 4) 1 fillet steak 1 pinch oregano olive or peanut oil 1 1/2 oz chili powder -- (1 1/2 to 2) 1 28 ounce ca tomatoes 3 1/2 c water -- added as (3 1/2 to 4 1/2 ) needed cayenne to taste -----secret ingredients----- a dollop of sherry wine blackstrap molasses -- corn meal mush made into a paste with water. salt/pepper to taste cumin powder Worcestershire sauce Saute peppers, garlic, and onion in butter. Add Worcestershire 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Half-Hour Chili Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 3 onions -- chopped 1 carrot -- chopped 1 tablespoon minced jalapeno peppers 2 cloves garlic -- minced 3 teaspoons chili powder 1 teaspoon ground cumin 1 28 oz. can tomatoes* -- chopped 1 14 oz. can tomatoes* -- chopped 1 teaspoon brown sugar 2 15 oz. cans red kidney beans 1/3 cup fine-or medium-grain bulgur 1/2 cup low-fat yogurt 1/3 cup hopped scallions 1/4 cup hopped fresh cilantro or par In a Dutch oven or a large saucepan, heat oil over medium heat. Add onions, carrots, jalapenos, garlic, chili powder and cumin. Saute for 5 to 7 minutes, or until the onions and carrots are soft. Add tomatoes with their juice and the sugar; cook for 5 minutes over high heat. Stir in beans and bulgur, and reduce heat to low. Simmer the chili, uncovered, for 15 minutes, or until thickened. Serve with yogurt, scallions and cilantro or parsley on the side. Serves 4. *with their juice +drained and rinsed - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ground Turkey And Black-Bean Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil 2 cups finely chopped red pepper 1 cup chopped onion 1/2 cup finely chopped carrot 2 large garlic cloves -- minced 4 teaspoons chili powder 2 teaspoons ground cumin 1 pound ground turkey breast 2 15 oz cans black beans -- rinsed & drained 3 cups canned chicken broth 1 tablespoon tomato paste Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, carrot and garlic; saute until tender, about 12 min. Add chili powder and cumin; stir to blend. Increase heat to med high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 min. Add beans, broth and tomato paste and bring to boil. Reduce heat and simmer chili until liquid thickens, stirring occasionally, about 1 hour. Season with salt & pepper. 260 calories; 10 g fat. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Gringo Chili Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons lard,butter -- or bacon drippings 1/2 onion,med -- coarsely chopped 1 pound beef round -- coarse grind 2 tablespoons red chile,hot -- ground 1 tablespoon red chile,mild -- ground 1/4 teaspoon oregano,dried -- pref. mexican 1/4 teaspoon cumin -- ground 2 garlic cloves,med -- fine chop 2 cans tomato soup(10-1/2oz ea) 1 can onion soup(10-1/2oz ea) 2 cans kidney beans(16oz ea) 1. Melt the lard, butter or drippings 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, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up and lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the tomato soup, onion soup, and beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour until the liquids cook down and the mixture thickens. Taste and adjust seasonings.~ - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Green Chili Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds pork roast (fresh shoulder -- preferred) 1 pound pork soup bones 44 ounces canned tomatoes 23 ounces tomato sauce 28 ounces hot water 21 ounces diced green chili strips 3/4 oz diced hot peppers -- (3/4 to 1) 1 tablespoon sugar 1 1/2 tablespoons salt 1 tablespoon garlic Cut pork into 1/2-inch squares and with the pork bones, fry over low heat until brown and the meat is slightly dry. If pork is very fat, pour off all but 4 or 5 tablespoons of the grease. Using a colander, strain tomatoes into an 8-quart saucepan and coarsely chop tomatoes. Combine tomatoes, tomato sauce, hot water and cooked pork and pork bones in the same saucepan. Bring to a rapid boil and continue boiling for 20 minutes. Add spices, hot peppers, and chili strips. Continue boiling for another 20 minutes. Finish by cooking on medium heat until desired thickness, usually another 20 minutes. Remove bones and serve over enchiladas, burritos, or by the bowlful. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Gene Bartz World Famous Chili Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds hamburger 2 cans red kidney beans -- (med cans) 2 cans tomato soup 2 teaspoons chili powder 1 can ketchup -- (bean can size) Mix all ingredients and cook in crockpot on low for 8-10 hours. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fuzzy's Fantastic South Texas Road Meat Chili Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium bell peppers -- chopped 3 medium onions -- chopped 2 fresh jalapenos -- deveined & seeded 4 garlic cloves 4 pounds chuck -- coarsely ground 5 pounds venison -- coarsely ground 6 drops tabasco 7 ounces green chiles -- diced 28 ounces stewed tomatoes water salt and pepper to taste Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the vegetables in the oil a little, then add meat and brown. Stir in the remaining ingredients, and cover with about one inch of water. Season to taste with salt and pepper. Let it bubble slowly three to four hours. Skim the grease after it's cooked two hours and taste again to adjust the seasoning. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fred Drexel's 1981 Winning Recipe Chili Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds beef brisket cut into -- 1 inch cubes 1 pound ground lean pork 1 large chopped onion 2 tablespoons Wesson oil salt to taste pepper to taste 3 minced garlic cloves 2 tablespoons diced green chilies 8 ounces tomato sauce 1 beef bouillon cube 12 ounces beer 1 1/4 cups water 4 tablespoons chili powder 2 1/2 tablespoons ground cumin 1/8 teaspoon dry mustard 1/8 teaspoon brown sugar 1 pinch oregano 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * First Alert Chili Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 olive oil;divided -- cup 4 onion;chopped -- large 1 red pepper;chopped -- med garlic;minced -- clove 2 stalk celery;coarse chopped 4 ground beef;*see note* -- lbs 1 tablespoon oregano 1/2 tablespoon red pepper -- ground 1 1/2 tablespoons cumin 1 tablespoon paprika 1 tablespoon chili powder 1 tablespoon celery seed 1 italian plum tomato -- * see no 12 beer -- oz red kidney beans -- * see note* ****NOTES***** SMALL BEEF CHUNKS CAN BE USED INSTEAD OF GROUND BEEF. BLEND TOMATOES IN BLENDER WITH LIQUID UNTIL SMOOTH. PINTO BEANS CAN BE USED INSTEAD OF KIDNEY BEANS. USE BOTTLES HOT SAUCE TO TASTE. IN A LARGE SKILLET, HEAT 1/8 CUP OF OLIVE OIL OVER MED-HIGH HEAT AND COOK THE ONIONS, RED PEPPER, GARLIC AND CELERY FOR 5 MINUTES, STIRRING. IN A LARGE, HEAVY POT, HEAT THE REMAINING 1/8 CUP OF OIL AND BROWN THE MEAT, STIRRING TO BREAK UP THE LUMPS AND TO PRODUCE A SMOOTH, UNIFORM MIXTURE. STIR IN ONION MIXTURE TO MEAT MIXTURE. ADD THE OREGANO, RED PEPPER, CUMIN, PAPRIKA, CHILI P