Chili

Arcadian Eight Bean Chili

(Serves 25)

Ingredients:
1/4 lb. each of the following dried beans: kidney, white, pink, black,
red, pinto, cranberry, and navy
1 lb. bacon
5 large onions, peeled and chopped
2/3 cup minced garlic
1/4 cup toasted coriander seeds, ground
1/4 cup ground cinnamon
1/4 cup paprika
1/4 cup cayenne pepper, or to taste for the timid of tongue
1/2 cup ground dried Poblano chili peppers
108 oz (#10 can) Italian plum tomatoes, with juice
12 oz beer
5 lb. lean ground beef
salt to taste

Instructions:
In a large pot, soak the beans together overnight in water to cover.

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.

Black Bean Chili with Oranges

(serves 6-7)

Ingredients + Instructions:
In a 5- to 6-quart pan (with lid), combine:

2 large (about 1 pound, total) onions, chopped
2 cloves garlic, pressed or minced
1 tablespoon salad oil.

Place over high heat. Stir often until onions are tinged with brown,
about 8 minutes.

Add:
2 quarts regular-strength chicken broth
1 pound (about 2 1/2 C) dried black beans, sorted for debris and rinsed
1 tablespoon coriander seed
1 teaspoon whole allspice
1 teaspoon dried oregano leaves
3/4 teaspoon crushed dried hot red chilies
6 cardamom pods, hulls removed (1/4 tsp. seed).

Bring to a boil over high heat. Reduce heat to simmer. Cover and simmer until beans are tender to bite, about 1 1/2 to 2 hours.

While the beans simmer, prepare the fruit as follows:
Remove 2 teaspoons zest from:
2 1/2 pounds (approximately) oranges, mandarins (tangerines), tangelos, or tangelos. (Tangelolos, a cross between grapefruit and tangelos, are a fairly recent development and aren't widely available.)

Ream enough fruit to produce:
1/2 C juice.

Remove the peel and white membrane from the remaining fruit. Thinly slice fruit crosswise. Remove any seeds.

After the beans become tender, raise heat to high, uncover, and boil until most of the liquid evaporates, about 10 - 15 minutes. (Reduce the heat and stir occasionally as mixture thickens.)

Remove beans from heat and stir in:
1 teaspoon zest
the 1/2 C juice.

Ladle beans into serving bowls. Place the sliced fruit equally on top of the beans in each bowl.

Add to taste:
sour cream
fresh cilantro (coriander) sprigs
salt.

Garnish with the remaining 1 tsp. zest.

Cashew Chili

Ingredients:
2-3 cups kidney beans
4 medium onions
2 bell peppers
2 stalks celery
3 cloves garlic
1 teaspoon basil
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon cumin
2 cans tomatoes
1/2 - 1 cup cashews
1 teaspoon salt
1/4 cup cider vinegar (this is really much more than is needed)
handful raisins
black pepper, bay leaf

Instructions:
sauté‚e‚ onions, bell peppers, celery, garlic. Add spices, fry with onion mix, stirring constantly. Add tomatoes, pepper, bay leaf, cashews, salt, raisins, wine. Add beans, simmer covered for 30 min. Add water if necessary. Add vinegar when chili is almost ready. For variety, add carrots or green beans (may need to cook longer until they are tender).

Chili

Ingredients:
1 lb. ground beef, browned and drained
1 medium onion, diced
1 small or 1/2 large green pepper diced
1 1# can diced tomatoes
1 1# can chili beans (Brooks Hot Chili beans are my favorite)
1 small can tomato paste
1/2 cup red wine
1 pkg. chili seasoning mix
1 tablespoon chili powder

Instructions:
Mix everything together in the crockpot and cook on low 6 or more hours.  This is really good with some cheese stirred in just before serving and a  dab of sour cream on top.

Chili

Ingredients:
2 lb. Ground Beef (The leaner the better)
1 15oz Can Kidney Beans (I tried it starting from scratch with dried beans but it wasn't worth the effort)
1 15oz can Black Turtle Beans (Progresso makes good ones)
1 8oz can tomato sauce (I don't like a lot of tomato in my chili)
1 large Yellow Onion (Chopped)
5-6 cloves of garlic (or about 2 teaspoons of garlic in oil)
12 Large jalapeno peppers (Take the seeds out before using)
1 tablespoon Paprika
1 tablespoon Cumin
1 tablespoon Garlic Powder
1 tablespoon Oregano
1 teaspoon Cayenne (I told ya I liked it hot)
1/2 teaspoon Black Pepper
Salt to taste
Enough Olive oil to sauté‚ the onions, garlic and jalapenos

Instructions:
Chop the onions, peppers and garlic. sauté‚ them in olive oil until the onions are browned. Throw in the Beef and continue cooking until the beef is browned. When done, throw the mixture along with all of the other ingredients, into a crock pot or stewing pot. In the crock pot cook for 6 to 10 hours. In the stew pot cook covered for about an hour and a half. If more liquid is needed I like to add beer, but red wine is great too.

Chili

Ingredients:
bay leaf
2-3 cups soaked beans (black or red)
4 teaspoon cumin
4 teaspoon oregano
4 teaspoon paprika
1/2 teaspoon cayenne
ground "New Mexico" chili powder (however much looks good, few tsp.?)
Gebhardt's chili powder (however much looks good, few tsp.?)
1 chili negro or ancho
peanut oil
2 large onions, chopped
4-6 cloves garlic, minced
salt
ca. 4 cups tomatoes, chopped (fresh/peeled or canned)
1-2 teaspoon chopped chipotle chili
1/4 cup red wine
1-2 tablespoon vinegar (wine, cider, rice)

Instructions:
Cover beans and bay leaf with 2 inches of fresh water, bring to boil. Lower heat and simmer. Toast cumin and oregano over med. heat, stirring so they don't burn. When they're fragrant, add paprika, cayenne, and chili powders--toast a few seconds. Remove from heat. Then grind with mortar and pestle. Dry the chili negro or ancho in a hot oven (400) for a few minutes. Cool and remove stem, seeds, veins.  Shred it and then grind in food processor, blender, etc. sauté‚ onion in oil till soft, add garlic, salt, ground herbs and chili, cook 5 min.

Add tomato, juice, 1 tsp. chipotle, and some red wine, cook about 20 min. Add to the beans and add more water to cover beans by 1 inch.  Cook till beans are soft (1 hr.) Taste chili, add vinegar to taste.  Adjust seasoning (cumin, oregano, salt, chili powder, chipotle, vinegar.)

If you can wait, it's best to serve it a day later. Very good with cornbread.

Chili

Ingredients:
3 cups dried beans, 1/2 pinto, 1/2 black beans
1 can S&W salsa
1 bulb garlic (6-8 cloves for the garlic-tolerance-impaired)
1/3 cup chili powder (I used 1/2 cup, it was maybe a bit much.)
1 tablespoon cumin
1.5 lbs. ground beef ("chili grind", or braising tips cut into 1/4" cubes.)
1/4 teaspoon oregano
3 Chipotle peppers (or 4 or 5...)
1 large onion.

Instructions:
Soak the beans overnight. Brown the ground beef, and drain off the fat. If the chipotles are dried, soak them for 5 minutes in hot water, then pulverize them with the onion and garlic in a blender. Add onion, oregano, chili powder, cumin, beef, garlic, and beans to crock pot, with "enough" water. Let simmer for about 12 hours. About an hour before it's done, add the can of salsa.

The "chili powder" is bulk powdered "chili powder" chilies, New Mexico chilies, I think. NOT the mixture with all kinds of other spices in it that is more common in grocery stores. I like my chili heavier on the chili powder, lighter on the tomatoes.

Chili

(Serves 4)

Ingredients:
1 small can tomato paste
3 (15 oz.) cans tomato sauce
1 large can stewed tomatoes
1 green pepper (diced)
1 onion (diced)
3 jalapeno peppers (diced)
1 lb. ground beef or sliced steak
2 teaspoon chili powder(approximate)
cayenne pepper (to taste)
1 can kidney or red beans

Instructions:
Brown beef, peppers, and onion. Drain off any grease. Stir in the rest of the ingredients. Add the beans last.

Bring to a boil, and reduce heat to VERY low. cook with the lid off an Hour. Then cook 1 hour with the lid on. Cook on VERY low!

For a milder chili take out the cayenne pepper and the jalapenos.

Its best with grated cheddar cheese on top and corn bread on the side!

Cincinnati Chili

Ingredients:
1 qt beef broth
2 lb. ground beef
1/4 cup onion flakes
4 tablespoon chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
3/4 teaspoon instant minced onions
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/16 teaspoon ground red pepper (cayenne)
1 bay leaf
15 oz can tomato sauce
2 tablespoon cider or white vinegar
1/2 oz unsweetened chocolate

Instructions:
Boil beef broth in a 4-qt. saucepan. Slowly add beef to broth until meat separates into small pieces. Cover and simmer 30 minutes. Add remaining ingredients and mix well. Bring to boil. Reduce heat, simmer, covered, 1 hour, stirring occasionally. Refrigerate overnight.

Skim off fat and reheat. Serves 6.  I don't know about you but I think the first one sounds so much better that the second one. That's why I never tried the second one.

C.V. Woods World  Championship Chili

(Serves 12)

Ingredients:
1 (3 lb.) chicken
1 1/2 qt water
1/2 lb. beef suet
1/4 cup finely chopped celery
7 cup peeled, chopper tomatoes
2 teaspoon sugar
5 lbs. center cut pork chops , thin
4 lbs. flank steak
3 medium onions, cut in 1/2 inch pieces
3 green peppers, cut in 3/8 inch pieces
1 lb. jack cheese, shredded
6 long green chilies
1 teaspoon oregano
1 tablespoon ground cumin
1/2 teaspoon MSG
1 tablespoon pepper
4 teaspoon salt
5 tablespoon chili powder
1 teaspoon cilantro
1 teaspoon thyme
1 cup beer
2 cloves garlic, finely chopped
juice of lime

Instructions:
Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth.

In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2 hours.

Boil chilies 15 min until tender, remove seeds and cut in 1/4 in squares.

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

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

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

Reheat chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon. 

Dynamite Chili With Beans

(Serves 4)

Ingredients:
2 cup water
1/2 cup dried pinto beans, soaked overnight then drained
1 tablespoon oil or bacon drippings
1 onion, sliced
1/2 green bell pepper, cored, seeded and chopped
1 garlic clove, minced
2/3 lb. boneless pork, cut into 1/2" cubes
1/3 lb. beef stew meat, cut into 1/2" cubes
16 oz canned whole tomatoes, drained
2 tablespoon chili powder
1 diced green chili, Jalapeno or Serrano
1 teaspoon dried oregano, preferably Mexican, crumbled
2 teaspoon cumin
1/3 cup dry red wine
salt and fresh ground black pepper to taste
2 tablespoon prepared tortilla flour or masa harina, mixed with water
to form a paste (optional)

Instructions:
Combine water and beans in medium saucepan and bring to boil over medium high heat. Reduce heat and simmer until tender, about 1 hour.

Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. sauté‚ until tender. Transfer to Dutch Oven and set aside.

Add pork and beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add wine and cook, uncovered, 30 minutes.

Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken.

Fast 2 Alarm Chili

Ingredients:
1 lb. medium ground beef
1 large onion, finely chopped
2 garlic cloves, crushed
1 tablespoon chili powder
1 teaspoon leaf oregano
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 large green pepper, finely chopped
1 19oz can tomatoes, including juice
1 19oz can kidney beans, well-drained

Instructions:
Place ground beef, onion and garlic in large frying pan. Cook uncovered over medium heat, stirring often with a fork, about 10 minutes.

As soon as meat is no longer pink, drain off fat. Sprinkle meat with the seasonings.

Add remaining ingredients and increase heat to medium high. Break up tomatoes with a fork. As soon as the mixture comes to a boil, reduce the heat to medium low. Boil gently covered, stirring occasionally for about 10 minutes to develop the flavors.

Makes approximately 4 servings. 

Fred Drexel's 1981 Winning Recipe Chili

(Serves 4)

Ingredients:
2 1/2 lb. beef brisket, cut into 1" cubes
1 lb. lean pork, ground
1 large onion, chopped finely
2 tablespoon Wesson oil
salt and pepper to taste
3 cloves garlic, minced
2 tablespoon diced green chilies
8 oz tomato sauce
1 beef bouillon cube
12 oz Budweiser beer
1 1/4 cup water
4 tablespoon chili powder (or 6 tbsp. if desired)
2 1/2 tablespoon ground cumin
1/8 teaspoon dry mustard
1/8 teaspoon brown sugar
1 pinch of oregano

Instructions:
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.

Green Chili Stew

Ingredients:
6 - 8 fresh long green chilies, roasted, peeled, seeds removed
and cut into coarse chunks (note 1)
1 medium onion, chopped fine
3 to 5 cloves of garlic, minced
1 teaspoon oregano
1 teaspoon cumin
1 lb. lean pork, cut into 1" cubes
Juice of 1/2 lime
Up to 1-1/2 cups chicken stock
Salt, black pepper, and hot green chilies to taste (see note 2)
1 tablespoon olive oil

Instructions:
Heat Dutch oven or medium saucepan over high. sauté‚ onion, garlic, oregano and cumin until onion is clear. Add green chilies, sauté‚ and stir. Add pork cubes and stir to seize all sides of the pork; add lime juice and mix.

Now add chicken stock, stopping when most of the pork cubes are covered with liquid. Stir well, reduce the heat to a simmer, cover and set the timer for 30 minutes. Check occasionally to make sure the stuff isn't scorching on the bottom. When the timer goes off, check the consistency and either add more stock if it's gotten thicker/drier than you like it, or raise the heat and cook uncovered to thicken if it's too runny. Add salt and black pepper now.

Serve with fresh corn tortillas, a pepper-garlic-onion garnish I'll describe shortly, and lots of cold beer, horchata, or Jamaica. You can also serve this with sour cream, which is nice.

Garnish:
I've taken to chopping up fresh chilies to make my own food hotter, since the kids max out at Anaheim chilies. My base mild mix is to cut up an ancho or poblano chili (the dark green glossy ones, triangular and medium-pungent) into 1/4" dice, as well as about a quarter of an onion
and a clove of garlic. Add a little olive oil and some dried oregano, stir well and salt to taste. Sprinkle this on the chili verde, roll it up in your tortillas, use it in omelets or even on Texas-style chili.

Notes:
1. Long green chilies: if you can't find them fresh, you can use canned but the taste will be slightly different; the canned variety add lots of citric acid as a preservative. You might want to cut down on the lime in that event. I used fresh Anaheim chilies from my garden last year, and will do so again this year as the Anaheim is producing earliest (four chilies!) but I'm anxious for my New Mexico varieties to get going. The original poster is in the center of the universe for this stuff, though, and frankly you'd probably get better recipes asking your co-workers, fellow students, or the janitorial staff there than the net; if you do, please post it! :-)

2. Hot chilies: The Anaheims are pretty mild. Some people like to add jalapenos to this, but I preferred the serranos when we had the pepper garden last year. I liked six Anaheims and six serranos when it was just for me and Kim, but the girls wouldn't touch it, which is why I started making the garnish. You can also garnish with chopped fresh cilantro or epazote if you can find it; we're growing that and I love it so far, it's like a cross between cilantro and sorrel in flavor.

Green Chili - Triple HHH (Howard's Hotter'n Hell!)

(Servings: 10)

Ingredients:
1 tablespoon Oil
2 lb. Chicken breasts boneless - or Pork Shoulder Roast
2 Onions
2 teaspoon Minced garlic
1 teaspoon Oregano
1 teaspoon Cumin powder
2 teaspoon Ground red chili
1 tablespoon Red chili flakes
1 Tomato
1 can Tomatillos
4 lb. Green chills
4 cup Wyler's chicken bouillon
3 tablespoon Cornstarch

Instructions:
Preferably use fresh roasted, peeled, and seeded New Mexican green chili's. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or canned chili's may be substituted, in that order of desirability. Dried chili's are the next best thing to fresh. Frozen new Mexican chili's under the brand name "Bueno" are available in some parts of the country and are good quality. Canned chili's are the least desirable but can be used if you are desperate. If possible use a mixture of canned and fresh or dried. Dried green chili's, and a large assortment of other dried chili's, spices, and Mexican food ingredients are available through mail order from Old Southwest Trading Company, P.O. Box 7545, Albuquerque, NM 87194. Call 1-800-748-2861 for a catalog. In August and September they will ship fresh green chili.

Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop chili's, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chili, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chili's, and chicken broth. Bring to a boil and simmer for 3 - 4 hours. Add water as necessary to maintain the desired consistency. Add 3 - 4 tablespoon cornstarch mixed with water prior to serving to thicken as desired.

Eat from a bowl accompanied with a warm flour tortilla or use it as a sauce over chili rellenos, eggs, enchiladas, or just about anything. One of my favorite meals is to grill a steak until nice and juicy, smother with green chili, sprinkle some grated cheese on top and serve with Mexican rice.

Jay Pennington's Just Plain Good Chili

(Serves 16)

Ingredients:
oil
3 medium onions, finely chopped
2 medium green peppers, finely chopped
3 stalks celery, finely chopped
8 lbs coarsely ground beef
1 can (6oz) tomato paste
2 can (1lb-13oz) cans stewed tomatoes
2 can (1lb) tomato sauce
1 can (7oz) chili salsa
3 cloves garlic, finely chopped
2 jar (3oz) chili powder
1 medium jalapeno chili, seeded and chopped
2 tablespoon salt
Oregano
garlic salt
coarsely ground pepper

Instructions:
Thinly cover bottom of heavy 2 gal pot with oil. sauté‚ 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, chili 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.

Judicial Misconduct Beef, Pork and Sausage Chili

(Serves 20)

3 tablespoon Oil rendered from suet (or bacon drippings)
3 lbs Ground beef, the leanest, chili grind
2 lbs Round steak, extra lean (or flank steak), cubed
1 lb. Pork shoulder, extra lean, chili grind or cubed
1 lb. Linguica or andouille sausage, chopped fine
3 Purple onions, large, chopped small
3 Walla Walla Sweet Onions, or other sweet onion
6 Garlic cloves, finely minced
2 cup Green Chilies, chopped (Ortega or other good brand)
2 Green peppers, chopped small
2 Red peppers, chopped small
2 Celery ribs, minced
1/4 cup parsley, minced
8 tablespoon Chili powder (Gebhardt's or other good brand)
2 tablespoon Cumin, ground
2 tablespoon Spanish sweet paprika
2 tablespoon Oregano, dried (preferably the Greek variety)
4 Red peppers, dried (or 2 tablespoon crushed)
2 teaspoon Black pepper, freshly ground
1 teaspoon MSG (Accent)
2 teaspoon Salt
1 teaspoon Coriander (crushed or ground)
2 tablespoon Maggi Seasoning
1/4 cup Tiger Sauce
16 oz Beef broth
2 cup Tomato sauce (15 oz. Each)
1 cup Tomato paste (12 oz)
1 cup Italian plum tomatoes, whole, diced
2 tablespoon Masa Harina (or flour)
1 lb. Black beans (optional), soaked overnight
1 Beer from a good microbrewery like Ballard Bitters
Walla Walla sweets, diced, for garnish
Monterey Jack cheese, shredded, for garnish

Instructions:
Wash beans carefully and soak in enough salted water overnight to cover them by 2 inches of water. Bring to a boil and simmer the next day until tender (usually 2-3 hours).

In the meantime, heat 2 tablespoon of oil in a large, heavy skillet. Add garlic, onions, bell peppers, and celery. Cook until the onions are clear. Remove and reserve.

Mix ground meats. Add 1 T. Oil to skillet and sauté‚ meat, cooking on high heat until thoroughly browned. Drain fat. Remove ground meat and reserve. Brown cubed meat, drain, and reserve. Place reserved vegetables and meats in chili pot along with linguica (or Andouille). Add all remaining vegetables, spices and liquids (except the beer, Masa Harina, or beans), a little at a time, stirring and mixing thoroughly between additions. Carefully bring temperature up to a simmer.

Cook covered on very low heat approximately 5 hours. Adjust the consistency after 3 hours. If too thin, uncover and reduce by turning up heat (carefully) slightly. If it is still not the desired consistency, add masa harina (or flour) to thicken, beer to thin, as needed. Taste and adjust for spices carefully (the flavor will develop as the chili cooks). It should be hot enough to be memorable, but not so hot it takes the skin off the roof of your mouth. it's better to sneak up on hot. You can't take it out. If it cries out to be hotter, add just enough Louisiana hot sauce.

Finally, and only if you absolutely must, add the beans. A chili purist would jettison them without a second thought. If you can't bring yourself to do it, but want to serve the chili beanless as God intended, serve the beans on the side and let people indulge their own leguminous perversions.

Serve topped with chopped Walla Walla sweets, shredded Monterey Jack cheese, and a pinch of parsley.

Kathy Hirdler's Fire Camp Chili

(Serves 1200 approximately)

Ingredients:
100 lb. pinto beans
48 large onions, chopped
4 cup jalapeno chilies with juice
40 lb. meat (ham, sausage, pork, bacon ends, ground beef, etc.)
4 cup chili powder
salt to taste

Instructions:
Soak beans overnight, then raise to a boil on high heat. Add all ingredients and simmer until tender (about 6 hours). Add water as necessary. Stir occasionally. Makes 60 gallons.

Los Venganza Del Almo Chili

(Makes 1 pot)

Ingredients:
1 tablespoon oregano
2 tablespoon paprika
2 tablespoon MSG (monosodium glutamate)
11 tablespoon Gebhardt's Chili powder
4 tablespoon cumin
4 tablespoon beef bouillon (instant, crushed)
36 oz Old Milwaukee beer
2 lb. pork, cubed (thick butterfly pork chops)
2 lb. chuck beef, cut into cubes
6 lb. ground rump
4 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 cup Wesson oil or kidney suet
1 teaspoon mole (powdered), also called mole poblano
1 tablespoon sugar
2 teaspoon coriander seed (from Chinese parsley, cilantro)
1 teaspoon Louisiana Red Hot Sauce (Durkee's)
8 oz tomato sauce
1 tablespoon Masa Harina flour
salt to taste

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

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

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

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

Martin's Turkey Chili

Ingredients:
1 cup black beans
3 tablespoon olive oil
1 turkey breast (half breast), skinned
4 medium yellow onions, chopped
4 cloves garlic, minced
3 ribs celery, sliced
1 small green pepper, chopped
1 28-oz can crushed tomatoes
1/2 cup water
4 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon whole cumin seed

Toppings:
Shredded sharp cheddar cheese and sour cream OR
Chopped ripe avocado

Instructions:
1. Soak the beans overnight in water to cover generously. Drain and rinse briefly.

2. Heat the oil in a large, heavy bottom pot over medium high heat. When hot, brown the turkey breast well on all sides. Remove and set aside.

3. Add the onions, garlic, celery, and green pepper. sauté‚, stirring frequently, until the vegetables are soft, 5-7 minutes.

4. Add the beans, tomatoes, water, chili powder, cayenne, and the turkey breast. Heat until the pot starts bubbling, then reduce heat to a slow simmer, partially cover, and simmer for 1 1/2 hour. Stir occasionally, watching carefully that the bottom does not start to stick.

5. Remove the turkey breast, remove the bone, and coarsely shred the meat with two forks (hold the meat with one fork, tear with the grain with the other.) Return the meat to the pot.

6. Heat a heavy bottom skillet over low heat. Add the whole cumin seed and toast 2-3 minutes, shaking the pan occasionally, until lightly brown and aromatic. Remove from heat. Coarsely crush the cumin in a mortar and pestle or with a rolling pin. Add to the pot.

7. Cook an additional one hour, or until the beans are tender.

8. For the traditional approach, top with the cheese and sour cream; for the modern/healthy approach, top with the avocado.

Queen of Chills (Cincinnati-style)

Ingredients:
3 onions
1 lb. ground chuck
2 garlic cloves, minced
1 cup barbecue sauce (I think I used K.C. Masterpiece)
1 cup water
1 tablespoon chili powder
1 teaspoon black pepper
1/2 oz unsweetened chocolate, grated
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1 teaspoon salt
tomato juice, as needed
9 oz spaghetti, cooked and buttered
1 16-oz. can kidney beans, heated
1 lb. Cheddar cheese, shredded
oyster crackers

Instructions:
Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a large skillet. Turn heat to medium and add meat, finely chopped onion, and garlic. Break up meat with fork and cook until it is browned. Drain fat.

Add barbecue sauce and water. Bring to a boil. Add remaining seasonings.

Cover and simmer over very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if mixture is getting too dry. Chili is best when allowed to age overnight in refrigerator and reheated.

To construct the plate of 5-way chili, layer spaghetti on a plate (a small oval plate is traditional), top it with hot chili, then with a sparse layer of beans, then chopped onions. Pat on plenty of cheese while chili is still hot and serve immediately, with oyster crackers on the side. Serves 4.

Sandy's Chili

Ingredients:
1/3 cup oil
3 medium onions, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 bell pepper, chopped
1 jalapeno pepper, minced
2 lbs. tofu chunks
2 tablespoon each ground red chili's, cumin, oregano
1 bay leaf
2 cups water
2 28 oz. cans tomatoes
6 oz. can tomato paste
2 cans kidney beans
salt to taste

Instructions:
sauté‚ first five ingredients in oil until limp. Add tofu and sauté‚ until browned. Mix the spices together in a bowl and sprinkle into the pot. Mix thoroughly. Add water, tomatoes and tomato paste. Stir. Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally. If desired, at this point, add the kidney beans. Taste and correct seasoning. The addition of 1 teaspoon to 1 tablespoon of cayenne pepper can make this gradually more spicy. As the recipe reads, it's fairly tame. NOTE: The ground chili's are NOT chili powder. Most chili powder is made up of a combination of chili's, oregano, cumin, salt and
garlic. If chili powder is all you can find, then you will have to
readjust the cumin and oregano amounts.

Ten Chile Chili

Ingredients:
1/3 cup cumin seeds
2 tablespoon coriander seeds
2 ancho chilies
2 mulato chilies
4 pasilla chilies
6 lb. trimmed beef chuck, cut into 1 1/2 by 1/4 inch strips
1/2 lb. thickly sliced lean bacon, cut crosswise into thin matchsticks
3/4 lb. ham, finely diced
1 1/2 tablespoon corn oil
3 lb. large yellow Spanish onions, finely diced
3/4 cup diced celery
1 cup ground ancho chili powder
1/2 teaspoon cayenne pepper
5 bay leaves
1 pequin chili (optional)
3 jalapeno peppers, seeded and minced
3 serrano peppers, seeded and minced
1/2 can (3 1/2 ounces) chipotle chilies in adobo sauce, coarsely chopped
1 smoked ham hock
2 cans (24 ounces each) Italian peeled tomatoes, drained
1/2 cup golden tequila
2 cups beef stock
1/2 teaspoon rosemary
1 teaspoon crumbled sage
1 teaspoon oregano

Instructions:
Preheat the oven to 500F. In a medium skillet, toast the cumin and coriander seeds over moderate heat until fragrant, 1 to 2 minutes. Immediately remove from heat. Grind to a powder in a spice grinder or
food processor.

Place the ancho, mulato and pasilla chilies on a baking sheet and toast them in the oven until fragrant and puffed up, about 2 minutes. Remove the stems and seeds and grind the chilies in a spice grinder or food processor until powdered.

In a stockpot, combine the beef, bacon, ham and corn oil. Cook over moderate heat until the fat is rendered and the bacon is golden, about 20 minutes.

Add the celery, ground chilies and ancho chili powder. Cook, stirring frequently, until the celery is softened and the chili powder is fragrant, about 10 minutes.

Add the cayenne, bay leaves, pequin chili, jalapeno and serrono peppers, chipotle chilies, ham hock, tomatoes, tequila, stock, rosemary, sage and oregano. Simmer uncovered over low heat, stirring occasionally, for 4 hours.

Vegetarian Green Chili

I serve this sauce over enchiladas, burritos, eggs, beans, using fresh New Mexico green chilies. Do not use canned chilies for this recipe. (They just don't taste like green chilies to me.)

Amounts are approximate. I usually just dump ingredients, esp. chili and garlic, until it looks "right". This is a very forgiving recipe and very basic. I so much appreciate the taste of fresh, unadulterated green chili and garlic, that I rarely add any other seasonings.

Ingredients:
1 onion chopped
3-4 garlic cloves, smashed or chopped (I use more!!)
1 tablespoon olive oil
6 cups vegetable stock or vegetable bouillon
~12 roasted, peeled, chopped green chili (adjust according to
heat of the chili)
2 Tablespoon flour or cornstarch
salt & pepper to taste

Procedure:
sauté‚ onion, garlic in olive oil. Add chili, stock. Add salt and pepper. Dissolve flour or cornstarch in a cup of hot water and add, stirring to prevent lumps. Simmer for 45 minutes.

Optional ingredients:
1-2 potatoes diced (1/2" or so)
1-2 chopped tomatoes
1-2 whatever else
cilantro, cumin, oregano

Add with the chili and stock. Potatoes help thicken the chili, especially after it has been frozen since they tend to disintegrate in the freezer. Add the cilantro after it has simmered to retain the fresh cilantro flavor.

Zesty Chili

Ingredients:
1 lb. carrots
1 lb. zucchini
1 lb. onions
1/4 cup vegetable oil
3 lb. ground turkey (or beef)
1 tablespoon minced garlic
4 28-oz cans crushed tomatoes
1 15-oz can of tomato sauce
2 teaspoon salt

Instructions:
Chop carrots, zucchini and onions in the food processor.

Heat 1/4 cup vegetable oil in a 6 quart pot. Add vegetables. Cook over medium-high heat 15-20 minutes, stirring 3 or 4 times until almost tender.

Put 3 lbs. ground turkey (or beef) and 1 tbsp. minced garlic in a 8 quart pot. Cook, breaking up meat, until it is no longer pink. Stir in the vegetables, four 28-oz. cans crushed tomatoes in puree (drain some of the juice or it might be too watery), a 15 oz. can of tomato sauce and 2 tsp. salt. Bring to a boil; reduce heat to medium-low. Simmer 15 to 20 minutes for flavors to develop.

You will have about 22 cups of meat sauce. You can use the sauce as is for spaghetti sauce or freeze some for future chili.

(or you can decrease proportions and make less to begin with).

With 7 cups of the meat sauce, add 38-oz. of kidney beans and 2 or more tablespoons chili powder. Top with shredded cheese and onions.

Refrigerate up to 5 days. Freeze up to 4 months.

Backdraft Chili

1lb bacon, cut in pieces
3lb chuck roast, cubed
1 1/2lb ground chuck
2 LB pork roast, cubed
4 cloves garlic, minced
3 large onions, chopped
1 can green chilies, chopped
2 tsp. dry chopped habeneros
2 tsp. dry red peppers
2 tablespoon chili powder
1 1/2 tablespoon paprika
4 tablespoon cumin
1 tablespoon black pepper
1 tablespoon Tobasco sauce
2 tablespoon Worcestershire sauce
1 can beef broth
1 can rotel tomatoes
2 large cans hot chili beans with gravy

Fry bacon in #14 Dutch oven until just crisp. Remove and reserve bacon. Pour off most of drippings into a large skillet. Leave a small amount in Dutch oven. Brown meat and garlic in skillet in batches. While meat is browning, sauté‚ onions in Dutch oven. Add meat as browned and stir well. Add bacon, green chilies and dried peppers, spices, sauces, stock, and rotel tomatoes. Simmer for 2 hours. Add hot chili beans and simmer another 15 minutes. Serve.

Been Out of the Woods Too Long Chili

1 chicken, cut up
1 1/2 qt water
1/2 LB beef suet
1/4 cup celery, finely chopped
8 fresh tomatoes, chopped
2 tsp. sugar
5 LBS pork steak, cut into 1/2 inch cubes
4 LBS flank steak, cut into 1/2 inch cubes
3 onions, cut into 1/2 inch pieces
3 green peppers, cut into 1/2 inch pieces
1lb shredded Monterey jack cheese
2 can green chilies, sliced
1/2 cup jalapenos, sliced
1 tsp. oregano
1 tablespoon cumin
1 tsp. pepper
4 tsp. salt
5 tablespoon chili powder
1 tsp. cilantro
1 tsp. thyme
1 tsp. coriander
1 tablespoon red pepper
1 can non-alcohol beer
2 cloves garlic, minced
2 tsp. lime juice
Put water in Dutch oven, add chicken and simmer 2 hours. Remove chicken and reserve broth. In a medium pot, combine celery, tomatoes, and sugar, simmer I1/2 hours. Mix all spices with  beer until all lumps are dissolved. Add tomato mixture, chilies, jalapenos, spice mixture, and garlic to broth. Melt suet in small pot. Pour 1/3 of drippings in a large skillet and brow pork in two . batches. Add to broth mixture. Pour rest of drippings in skillet and brown steak in two batches. Add beef and drippings to broth mixture. Peel skin from two thighs and one breast of chicken. Cube meat and add to broth mixture.
Simmer mixture and cook slowly 1 hour. Add onions and green peppers, simmer 2-3 hours longer. Stir occasionally. Add ' water as necessary. About 5 minutes before serving, add cheese and lime juice.

Behind the Eight Bean Chili

1/4lb of each of the following dry beans: kidney, white, pink, black, red, pinto, cranberry, and navy
1 LB bacon, cut into pieces
5 large onions, chopped
1 jar minced garlic
1/4 cup coriander
1/4 cup cinnamon
1/4 cup paprika
1/4 cup cayenne pepper
1/2 cup dried red peppers
1 gallon can Italian plum tomatoes, with juice
1 can non-alcoholic beer
5 LB ground beef
Salt to taste
THIS RECIPE WILL FEED A WHOLE TROOP.

In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. cook at simmer 1 1/2 hours. Heat a #14 Dutch oven and fry bacon until just beginning to crisp. Add onions and garlic. Cook over medium heat for 5 min. Add a11 spices and cook another 5 minutes. Add tomatoes and juice and the  beer. Simmer 1/2 hour. Divide meat into three batches and brown in large skillet. Drain and add to tomato mixture. When the beans are fully cooked, drain, reserving liquid, and add to meat/tomato mixture. Salt to taste and simmer 1 hour. Add bean liquid as necessary.

Black Bear Chili

4 cup dry black beans
2 tablespoon cumin
2 tablespoon oregano
1/2 cup olive oil
2 LBS flank steak, cut into cubes
2 large onions, chopped
1 green pepper, diced
3 cloves garlic, minced
4 1/2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. salt
1 large can crushed tomatoes
1/4 cup jalapenos, sliced
1 red bell pepper 6 0z
Romano cheese, grated
Sour cream
Warm flour tortillas
Place beans in large pot and cover with cold water. Bring to boil. Remove from heat and let stand 2hrs. Drain beans and return to pot. Add enough cold water to cover by 2in. Cover and bring to boil. Reduce heat and simmer until beans are tender about 2hrs. Add water as necessary. Drain beans into Dutch oven, reserving 3c liquid. Add 1 cup of liquid to beans. Heat olive oil in large skillet and brown steak. Add onions, green pepper, and garlic. Stir for 3min. Add spices and cook for 1Omin, stirring often. Mix in jalapenos and tomatoes. Bring to boil then add to beans. Add remaining reserved liquid to thin. Simmer covered 1/2hr. Serve over tortillas. Top with sour cream, Romano cheese, and diced red bell peppers.

Chili the Geezer Way

6 dried habenero peppers
3 LBS boneless chuck, diced 1/4in
6 tablespoon olive oil
4 onions, chopped
4 garlic cloves, minced
1 1/2tsp cumin
1 large can tomatoes, swished
1 large can chili hot beans
1 tablespoon cocoa
2 bay leaves, crushed
1 tsp. oregano
Heat a skillet over mod-high heat and toast peppers, turning often, for1-2min. Let cool, and crush. Combine with 1 cup water in a small pot and bring to boil. Simmer 5 minutes. sauté‚ meat in a Dutch oven with olive oil until lightly browned. Add onions and garlic, cook until onions are softened. Add cumin and cook 1 minute. Add rest of ingredients. Add enough water to cover barely and bring to boil. Cover and simmer 2hrs. Serve with LOTS of cold drinks.

Chuck Wagon Chili

2 lb. round steak, cubed
1/8lb beef suet
8 dried chili pods
1 tablespoon instant beef bouillon
2 cloves garlic, minced
1 tsp. oregano
1 tsp. salt
l/2 tablespoon cayenne pepper
1/2tbs chili powder
1 tablespoon paprika
1 tablespoon cumin
1 tsp. Vanilla extract
2 tsp. white Vinegar
2 squares baking chocolate
3 tablespoon corn starch
1 large can chili beans in gravy
Put a little olive oil in Dutch oven and sear meat until gray in color. Cook beef suet in medium pot over low heat for 40 minutes. Discard pieces of fat that are left over and add rendered suet to Dutch oven. Wash chili pods and remove stems and seeds. Chop into small pieces and put into small pot with 2c water and boil for 30 minutes. Be careful not to touch eyes with hands until you can wash hands very well. Add boiled chilies to meat, stir and add rest of ingredients. Stir well. Simmer 2 hours. Dissolve corn starch in 1/4 cup water and stir into chili. Keep stirring until thickened. Serve.

Feel the Heat Chili

1 tablespoon oregano
2 tablespoon paprika
9 tablespoon chili powder
4 tablespoon cumin
4 tablespoon instant beef bouillon
2 cans non-alcohol beer
2 cup water
4 LB ground chuck
2 LB hot pork sausage
1 LB chuck roast, cubed
2 large onions, chopped
10 cloves garlic, minced
1/2 cup olive oil
1 tablespoon crushed dried habenero peppers
1 tablespoon sugar
1 tsp. coriander
1 tablespoon Louisiana Red Hot Sauce
1/4 cup jalapenos, sliced
1 cup tomato sauce salt to taste
2 large cans hot chili beans with gravy

In a #14 Dutch oven, add paprika, oregano, cumin, chili powder, beef bouillon,   beer, and 2c water-Let simmer. In a large skillet, heat olive oil and brown meat in batches until all meat is done. Add each batch to Dutch oven with slotted spoon and stir after each batch. sauté‚ onion, garlic, and jalapenos in drippings until onion is clear. Add to Dutch oven and stir. Simmer 2 hours. Add rest of ingredients and simmer 1 hour. Add water as necessary.

Green Chili with Pork

1/2 cup olive oil
2 large onions, chopped
8 garlic cloves, minced
8 jalapeno peppers, minced
3 carrots, peeled and cut crosswise into 1/2 inch pieces
1 1/2 tablespoon oregano
3 LB boneless pork shoulder, cut into 1/2 inch cubes
2 cans chicken broth
1 large can Italian plum tomatoes drained
1 potato, peeled and grated

Italian Chili

3 LB ground beef
4 tablespoon onion flakes
2 tablespoon garlic flakes
2 envelopes spaghetti sauce mix
2 can pork and beans
2 1 LB cans tomatoes
1/2 cup firm packed brown sugar
2 teaspoon oregano
Brown beef in Dutch oven and add onions. Cook until onions are opaque. Drain fat and add spaghetti sauce mix, beans, tomatoes, garlic, oregano, and brown sugar. Cover and simmer 15-20 win.

Mellow Chili

Olive oil
3 medium onions, chopped
2 green peppers, chopped
3 stalks celery, chopped
8 lb. ground beef
1 can tomato paste
2 can stewed tomatoes
2 can tomato sauce
1 can mild salsa
3 cloves garlic, minced
2 3 0z jars chili powder
1 jalapeno chili, chopped
2 teaspoon salt
1 teaspoon oregano
1 teaspoon black pepper
2 large cans chili beans in gravy

Thinly cover a #14 Dutch oven with olive oil. sauté‚ green peppers, onions, and celery 10 minutes. Add meat and cook until brown. Stir in tomato paste, stewed tomatoes, and tomato sauce. Simmer 15 minutes. Add rest of ingredients and simmer 1 hour. Stir occasionally. Serve.

Navajo Green Pork Chili

3 LB pork shoulder, cubed
2 cans stewed tomatoes lean tomato paste
3 cup water
2 1/2 teaspoon salt
2 160z cans whole green chilies
1/2 teaspoon oregano
3 tablespoon bacon grease
1/3 cup flour
3 onions, chopped
6 cloves garlic, minced
Melt bacon grease in large skillet. Put flour in gallon zip-lock bay and add 1/2 of pork. Shake well to coat and brown in skillet. Coat other 1/2 pork and add to skillet to brown. Remove meat and place in Dutch oven. Add onions and garlic to skillet and cook until clear. Add to clutch oven. Stir in remaining ingredients and bring to boil. Lower heat and simmer 45 minutes.

Now That's Chili

3 lb. ground chuck
2 LBS chuck roast, cubed
2 large onions, diced
1 green pepper, diced
1 can green chilies
2 Small fresh jalapenos
2 cloves garlic, minced
4 cup water
1 can tomato sauce
1 can tomato paste
2 tablespoon chili powder
2 bay leaves
3 tablespoon cumin
1 teaspoon oregano
1/4 teaspoon coriander
1/2 teaspoon beaumonde spice
1/2 teaspoon hot pepper sauce
1 teaspoon cayenne pepper
1 tablespoon honey
1/2 teaspoon mole paste
1 teaspoon beef bouillon
1 teaspoon paprika
1/4 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon corn starch
Heat 1/2 cup olive oil in Dutch oven. Add onions, green pepper, jalapenos, green chilies, and garlic. sauté‚ until soft. Remove from oven and reserve. Add another 1/2 cup olive oil to oven and heat to very hot. Add meat and brown. Add onion mixture and stir well. Add 3c water, tomato sauce, tomato paste, and chili powder. Stir well and bring to boil. Lower heat and simmer for 20 minutes. Add remaining ingredients except for corn starch. Mix corn starch with remaining water, bring chili to boil and add slowly while stirring well. Lower heat, cover oven and slow simmer for 2 hours.

Ozark Mountain Chili

3 medium onions, chopped
6 cloves garlic, minced
1/2 LB bacon, cut into pieces
2 0z Gebhardt's chili powder
1/2 0z dark chili powder
3 LB chuck roast, cubed red pepper to taste
1 can beef broth
1 LB hot pork sausage
1 can green chilies, minced
1/2 teaspoon dried habenero chilies
1 teaspoon cumin
1/2 teaspoon coriander
1 can tomato sauce
1 can rotel tomatoes
1/2 cup oregano tea (1 tsp. oregano steeped in hot water 30 minutes)
1 tablespoon salt
4 drops Tobasco sauce
THIS RECIPE WILL FEED A WHOLE TROOP.
Fry bacon in a #14 Dutch oven until just crisp. Add onions, garlic, and a11 chili powder. sauté‚ until onions are clear. Brown beef in large skillet, a pound at a time, adding sprinkles of red pepper while browning. Use a little broth to keep from sticking. Add each batch to Dutch oven after browning and stir. Brown pork sausage and green chilies. Add habeneros when sausage is just about brown. Stir into Dutch oven.
Cook 15 minutes. Add spices, tomato sauce, rotel tomatoes, and remaining broth. Mix well and cook for 30 minutes. Add oregano tea and Tobasco. Simmer covered for 15 minutes and serve.

Ozark Winter Chili

1 LB hot pork sausage
2 1/2 LBS ground chuck
4 onions, chopped
2 green peppers, diced
2 large cans crushed tomatoes
2 cans rotel tomatoes
1/2 LB dry pinto beans
2 tablespoon olive oil
3 cloves garlic, minced
1/2 cup chopped parsley
1/2 cup margarine
2 tablespoon salt
1/3 cup chili powder
1 1/2 teaspoon black pepper
1 tsp. red pepper
1 1/2 teaspoon cumin water
In large pot, soak beans in water overnight. Drain into Dutch oven, cover with cold water and simmer until beans are tender, about 1 hour. Add tomatoes and simmer 5 minutes longer. Heat olive oil in large skillet and sauté‚ green peppers, onion, garlic, and parsley. In another large skillet, melt margarine and brown chuck and pork sausage. Add onion mixture and stir in chili powder. Cook 10 minutes and add mixture to beans. Add rest of spices, stir and simmer covered 1 hour. Remove cover and simmer 30 minutes longer. Skim most of grease from top and serve.

Patrol Chili

2 LBS lean ground beef
1 green pepper, chopped
1 medium onion, chopped
1 tablespoon garlic flakes
2 one 16 cans tomatoes
2 tablespoon chili powder
1 1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon cumin
3 dashes Tobasco
1 cup hot water
2 150z cans chili hot beans
1 15 oz can whole kernel corn
Cook beef, green pepper, onion, and garlic in Dutch oven until beef is slightly browned. Drain off excess grease. Add all ingredients except corn and beans. Simmer uncovered 1 hour. Stir in undrained beans and corn. Simmer 30 minutes longer. Serve. For the brave, Jalapeno pepper may be substituted for the green pepper or added. Or you may add additional Tobasco sauce. Guten Appetit.

Roast Pork and Black Bean Chili

1/4 cup bacon drippings
2 cloves garlic, minced
3 tablespoon chili powder 1/8 tsp. cumin
4 LB pork loin with bone in
1 lb. dry black beans
2 tablespoon olive oil .
1/2 cup diced salt pork
2 onions, chopped
3 cloves garlic, minced
1 jalapeno pepper, minced
6 0z package cooked ham, diced
2 can beef broth
1 bay leaf
1 teaspoon oregano
1 teaspoon red wine vinegar
2 tablespoon rum flavoring
4 cans mild green chilies, chopped
1 large can hot chili beans with gravy
In a Dutch oven, heat olive oil and add onions, garlic, jalapenos, and carrots. sauté‚ for 10 minutes. Stir in oregano and pork cubes. Cook for 20 minutes, stirring occasionally.
Stir in chicken stock, 1 tsp. salt, tomatoes, and potatoes. Bring to boil, then lower and simmer 1 1/2 hours. Stir occasionally. Add green chilies and beans to mixture and simmer another 30-45 minutes. Serve.

Inch and a Half Hose Chili

1 tablespoon oregano
2 teaspoon paprika
11 tablespoon Gebhardt's chili powder
4 tablespoon cumin
4 tablespoon instant beef bouillon
3 can non-alcoholic beer
2 LB pork steak, cubed
2 LB chuck roast, cubed
6 LB ground chuck
4 large onions, chopped
10 cloves garlic, minced
1/2 olive oil
1 tablespoon dried red pepper
1/4 cup jalapenos, sliced
2 teaspoon coriander
1 tablespoon sugar
1 teaspoon Tobasco sauce
2 teaspoon Louisiana Red Hot Sauce
1 cup tomato sauce
1 tablespoon corn starch

In a #14 Dutch oven, add paprika, oregano, chili powder, beef bouillon,  beer, and 2c water. Let simmer. In a large skillet, brown meat in batches with olive oil. Use slotted spoon to add each batch to Dutch oven. Stir after each batch. Continue until all meat is done. sauté‚ onion, garlic, and jalapenos in remaining drippings. Add to Dutch oven. Add water as needed. Add dried red pepper, sugar, coriander, Tobasco, red hot sauce, and tomato sauce. Simmer 45 min. Dissolve corn starch in 1/4 cup warm water and add to mixture. Stir ' well and simmer another 30 minutes. Serve.

Venison Chili

6 tablespoon olive oil
2 large onions, chopped
4 cloves garlic, minced
1 can hot green chilies
2 1/2lb venison, cubed 1/2 inch
1 1/2lb ground venison
2 large cans crushed tomatoes
6 tablespoon red wine vinegar
6 tablespoon chili powder
4 tablespoon cumin
4 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper
1 green pepper, chopped
4 teaspoon salt
2 teaspoon black pepper
2 large cans chili beans with gravy
Corn starch
Heat olive oil in Dutch oven and stir in onion, garlic, and chilies. sauté‚ about 5 minutes. Add cubed and ground venison. Stir until ground meat is browned. Add all ... .remaining ingredients except beans. Bring mixture to boil, then simmer uncovered 30 minutes. Stir occasionally. Stir in beans and simmer covered 15 minutes. Serve.

Wild Card Chili

2 LBS ground beef
1/2 cup chopped onion
1 LB can red beans
1 LB can refried beans
1 can tomato sauce
1 cup water
1 teaspoon dried red peppers
1/2 teaspoon each salt and garlic salt
1/4 teaspoon each pepper and cayenne
3 tablespoon chili powder
1 tablespoon molasses
Brown beef with onions in Dutch oven: pour off fat.- Add remaining ingredients, cover and simmer for 1 hour, stirring occasionally.

Fiery Chicken Chili

vegetable cooking spray
2 teaspoon vegetable oil
4 c. coarsely chopped onion
1 1/2 c. coarsely chopped green pepper
4 cloves garlic, thinly sliced
1 1/2 lbs. skinned, boned chicken breast, cut into 1/4" pieces
(I buy a pound or so of skinless, boneless chicken breast - I'm lazy)
1/4 c. chili powder
1 teaspoon ground cumin
2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 (14 1/2 oz) cans no-salt-added tomatoes, undrained and chopped
1 (6 oz) can tomato paste
1 (10 1/2 oz) can low-salt chicken broth
1 (12 oz) can beer (or use another can of low salt broth
or some white cooking wine )
1 bay leaf
2 (15 oz) cans garbanzo beans, drained

(This is definitely a recipe where you need to have everything chopped and measured out before you start cooking - because once you start cooking, it goes fast. You'll burn or get your veggies too soggy if you don't....)

Coat a large Dutch oven with cooking spray, add oil. Place on medium high heat and heat until hot. Add onion, bell pepper, garlic; sauté‚ 5 min or until tender, stirring frequently. Add chicken and cook 2 minutes or until browned, stirring constantly.
Add chili powder, ground cumin, coriander, salt and cayenne. Cook 1 minute, stirring constantly. Add chopped tomatoes, tomato paste, beer, broth, and bay leaf. Cover, reduce heat, simmer 40 minutes, stirring occasionally. Add beans; cook, uncovered, an additional 20 minutes, stirring occasionally. Discard bay leaf.

Black Bean Chili 2

4 c dried black turtle beans
crushed garlic cloves
2 teaspoon ground cumin
2 1/4 teaspoon salt
black pepper to taste
2 Teaspoon dried basil
1/2 teaspoon dried oregano
crushed red pepper or cayenne, to taste
1 tablespoon fresh lime juice
1 green bell pepper, chopped
2 tablespoon olive oil
1/2 c tomato puree
4 oz can diced green chilies
grated cheese
sour cream

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

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

Add the sauté‚ to the cooked beans, along with tomato puree and minced green chilies. Simmer, covered, over very low heat, stirring every now and then, for about 45 minutes.

Serve topped with red onion salsa and, if desired, grated cheese and sour cream.

Hili Buffalo Hump

3 lbs. ground bison
3 fresh poblano peppers
2 medium onions
3 10-oz cans Rotel diced tomatoes
4.5 tablespoon New Mexico chili powder
1.5 teaspoon ground comino (cumin seed)
1.5 teaspoon paprika
3 cloves garlic
1 fresh lime

Brown the bison meat. Bison is lean and clumpy, so add a little oil and break it up as you brown it. Add finely chopped onions and garlic. When onions are clear, add tomatoes and spices. Add water to barely cover, and simmer until meat is tender. Add chopped poblanos for last 20 minutes of simmer, and stir in lime juice before serving.

Midwestern Butter Bean Chili

serves 4-6

1 pound ground pork
1 cup chopped onion
2 - 3 cloves garlic, minced
16 oz can tomatoes, cut up
16 oz can butter beans or lima beans, drained
8 oz can tomato sauce
two 4oz can green chili peppers, rinsed, seeded and chopped
1 tablespoon chili powder
1/2 teaspoon sugar
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1/8 teaspoon ground red cayenne pepper

In a large skillet or a saucepan cook pork, onion, garlic till meat is brown and onion is tender, drain off fat. Stir in undrained tomatoes, drained butter beans or lima beans, tomato sauce, chopped chili peppers, Chili powder, sugar, salt, basil, allspice, black pepper and red pepper. Bring mixture to boiling. Reduce heat. Cover and simmer for 30 minutes. If desired, serve with toppings suggested below Suggested toppings: crushed crackers, shredded cheese, chopped carrot, sour cream, shredded lettuce, chopped onion, alfalfa sprouts and chopped fresh tomato.

Chicken Chili Verde

1 dry chipotle chili, (optional)
1 tablespoon dry oregano
8 skinned & boned chicken thighs
1 4 ounce can diced green chills
1 cup chicken broth
1/2 cup cilantro, (more if you really like it)
1 teaspoon ground cumin
2 tablespoons lime juice
sugar, (as needed)
1 pound tomatillos, fresh, peeled, quartered
3 cloves minced garlic
1 chopped onion

Dump everything except cilantro, lime juice and sugar in a large saucepan. Bring to a boil and simmer gently for 40 minutes or until chicken is very tender and sauce is reduced (adding cilantro about 15 minutes before done). Add lime juice, taste and add sugar if sauce is too tart. Serve over rice or in burritos.