Real Texas Chili

Yield: 8 Servings

2 lb boneless beef chuck
1 T chili powder
4 T olive oil
1/2 lg onion,chopped
1 garlic clove,minced
1 T chili powder
1/4 t cumin,Ground
1 bay leaf
1/2 t salt
1 1/3 c pureed tomatoes (fresh or
-canned)
1 c water

TRIM THE BEEF AND CUT into 1/2-inch cubes.
Rub with 1 tablespoon chili and 2 tablespoons olive oil.
Marinate in refrigerator several hours or overnight.
Heat remaining oil in a stew pot and add as much meat as will fit in one layer in the pot. Saute until browned on all sides.
Remove to a bowl and repeat process in batches with remaining meat.
When all the meat is browned, add the onion to the pot and saute until softened.
Return the meat and accumulated juices to the pot and add all remaining ingredients.
Cook partially covered over medium heat for 1 1/4 hours.
Remove bay leaf.
Serve with sour cream, chopped cilantro and lime wedges.

Easy Low-Fat Chili

Yield: 7 Servings

1 md onion,chopped
1/4 c green pepper,chopped
4 c ,water; divided
1 cn great northern beans,rinsed
- and (15 oz,Drained
1 cn navy beans,rinsed and
-drained (15 oz
1 cn salt-free tomato sauce (6
-oz)
1 cn low-salt tomatoes,Diced
-undrained (14.5 oz)
2 t chili powder,or to taste
1 t salt (optional)
1/2 t pepper

In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender.
Add beans, tomato paste and tomatoes.
Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.

30 Minute Chili

Yield: 6 Servings

1 lb ground chuck (or lean)
-Ground
1 beef
1 onion -- large,chopped
1 cn kidney beans (12 oz)
1 cn tomato soup --,Undiluted
1 t salt
1 T chili powder (or),To Taste

Brown the meat in a little butter and cook until the meat is brown -
about 10 minutes. Add all other ingredients and let simmer for 30
minutes. Your choice of hot sauce may be added to taste.

Weeknight Chili

Yield: 4 Servings

1 lb beef (or turkey (i mix)
-Ground
1 it 1/2 & 1/2)
1 green bell pepper,chopped
1 cn (15 oz) red kidney beans
1 undrained
1 cn (8oz) tomato sauce
1 t white vinegar
2 T chili powder
2 T onion,Minced
1/4 t garlic salt
1 t sugar

1. In a 3 quart saucepan over medium-high heat, cook ground beef and bell pepper 6 minutes or until meat is no longer pink, stirring frequently. Drain excess fat.

2. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionaly. If desired, top with chopped onion, shredded cheese or sour cream.

Classic Chili Recipes

Yield: 4 Servings

1 lb lean ground beef
1 c chopped onions
1/2 c diced poblano chile or green pepper
1 TB chili powder
1/4 ts cinnamon and cumin
1/2 ts salt
28 oz whole tomatoes in puree canned
1/3 c raisins (optional)
Cooked rice

1. Cook beef in large skillet over medium-high heat until browned, 2 to 5 minutes. Add onions and chile; cook 3 minutes more. Add chili powder, cinnamon, cumin and salt; cook 30 seconds.

2. Add tomatoes in puree, breaking up tomatoes with back of spoon, and raisins. Cook, stirring occasionally, over medium heat 15 minutes.

All-American Chili

Yield: 4 Servings

1 lb beef (or turkey),Ground
8 oz tomato sauce
15 oz red kidney beans,undrained
1 pk chili seasoning
1 cheddar cheese,Shredded
1 onion,Chopped

Cook ground beef in 2 to 3-quart saucepan over medium-high heat until no longer pink, stirring often; drain.

Stir in tomato sauce, beans and spice blend.
Bring to a boil, cover and simmer 10 minutes.

Stir chili before serving.
Top with cheese and onion.

A Red Chili Nightmare

Yield: 4 Servings

1 c pinto beans,dried
5 c water
2 T lard
1 T bacon drippings
1 onion
12 oz pork sausage,country-style
1 lb beef,coarse grind
4 garlic cloves
1 t anise
1/2 t coriander seeds
1/2 t fennel seeds
1/2 t cloves,ground
1 cinnamon stick,ground,1
1 t black pepper,freshly ground
1 t paprika
1 nutmeg,ground,whole
1 t cumin
2 t oregano,dried,pref. mexican
4 T sesame seeds
1 c almonds,blanched, skins
-removed
12 red chiles,whole dried or
1 1/2 c chile caribe
1 1/2 oz milk chocolate,small pieces
1 cn tomato paste(6 oz ea)
2 T vinegar
3 t lemon juice
1 soft tortilla,chopped
1 salt

Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight.
Check the beans occasionally and add water as necessary to keep them moist.

Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.
Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm.
Check occasionally and add water if necessary. Drain the beans, reserving
the cooking liquid.

Melt the lard in a heavy skillet over medium heat.
Add the beans and lightly fry them in the lard. Set aside.

Melt the drippings in a large heavy pot over medium heat.
Add the onion and cook until it is translucent.

Combine the sausage and the beef with all the spices up through the oregano.
Add this meat-and-spice mixture to the pot with the onion.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.

Add the reserved bean-cooking liquid to the pot.
Stir in all the remaining ingredients.
Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer.
Stir occasionally.
Add water only if necessary to maintain the consistency of a chunky soup.




A Very Tasty Chili

Yield: 1 Servings

3 red new mex chiles,Dried
2 chipotles
1 habanero
4 cloves garlic
1 t cumin,Ground
1 t origano,Dried
1 T vegetable oil
1 lg onion,chopped
1/2 lb beef,Minced
1 15oz can tomatoes
1 15oz can kidney beans

Cut the tops off the dried chiles. Toast them in a hot frying pan
for a few minutes until fragrant and then soak them in hot water for
20 minutes. Liquidise them with some of the soaking water. Roughly
chop the habanero and the garlic and add them to the liquidiser along
with the cumin and origano. Puree some more.

Heat the oil in a saucepan and fry the onion until softened. Add the
meat and cook until browned. Add the chile puree, tomatoes and beans.
Cover and simmer for at least half an hour. Uncover, raise the heat a
little and allow the excess liquid to evaporate (about 10 minutes).

4-Way Cincinnati Chili

Yield: 6 Servings

1 vegetable cooking spray
3 1/2 c onion -- divided,Chopped
1 c green bell pepper,Chopped
2 cloves garlic --,Minced
1 lb ground round
2 t cinnamon,Ground
2 t paprika
1 t chili powder
1 t cumin,Ground
1/2 t allspice,Ground
1/2 t whole marjoram,Dried
1/4 t nutmeg,Ground
1 stick cinnamon -- 3-inch
3/4 t salt
1/4 t pepper
29 oz no-salt-added whole tomatoes
1 (2 cans)
1 undrained and,Chopped
4 1/2 c hot spaghetti --,Cooked
1 without salt,Cooked
3/4 c reduced-fat cheddar,Shredded
1 cheese -- (3 ounces)
36 oyster crackers

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
Add 2 cups onion and next 3 ingredients; cook until meat is browned, stirring to crumble.
Add ground cinnamon and next 7 ingredients; cook 1 minute.
Add salt, pepper, and tomatoes; simmer, uncovered, 20 minutes.
Yield: 6 cups (serving size: 3/4 cup spaghetti, 1 cup chili, 2 tablespoons cheese, 1/4 cup onion, and 6 crackers).

Mexicali Vegetable Chili

Yield: 8 Servings

1 c jicama,diced
1 c onion,chopped
1/2 c celery,chopped
1/2 c carrots,sliced
1 green pepper,chopped
2 cloves garlic,minced
2 t oil
1/2 c water
2 t beef boullion powder
1 1/2 t cumin
1 1/2 t chili powder
2 14 oz cans no-salt whole
-tomatoes,,undrained, cut u
8 oz no salt tomato sauce
15 oz can chili beans,undrained
15 oz can pinto beans,drained
1/2 c cheddar cheese,Shredded

In dutch oven saute jicama, onion, celery, carrot, green pepper and garlic in oil until tender.

Stir in water, boullion, cumin, chili powder, tomatoes and tomato sauce.

Bring to a boil. Reduce heat and cover.

Simmer 20 minutes, stirring occasionally.

Uncover.
Simmer an additional 10-20 minutes or until desired consistency and carrots and celery are tender.
Stir in beans.

Simmer until thoroughly heated. Serve topped with cheese.

Chunky Chicken Chili Recipe

Yield: 1 Servings

1 lb chicken breast meat -- cut
1 bite-sized pieces
1 c onion --,Chopped
1/2 c celery --,Sliced
1/2 c carrots --,Sliced
2 cloves garlic --,Minced
1 c fresh tomato salsa
28 oz can tomatoes
28 oz can water
3 t chili powder
1/2 t cumin
1/3 bag garbanzo beans (soaked)
1 green pepper --,Chopped
4 chicken boullion cubes
1 <<>>
2 cn chicken broth -- salt/pepper
1 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.

Chunky Beef-And-Vegetable Chili Recipe

Yield: 8 Servings

3/4 lb chuck,Ground
2 c mushrooms,Sliced
1 c onion,Chopped
1 c yellow bell pepper,Diced
3 cloves garlic --,Crushed
2 1/2 c zucchini,Diced
1 1/2 c water
1 c carrot,Diced
2 1/2 T chili powder
1 T sugar
2 1/2 t cumin,Ground
1 1/2 t oregano,Dried
1/2 t salt
1/4 t pepper
1/4 t hot sauce
32 oz kidney beans -- (2 cans)
1 drained
29 oz no-salt-added whole tomatoes
1 (2 cans)
1 and coarsely,Undrained
1 chopped
16 oz no-salt-added tomato sauce
1 (2 cans)

Cook the meat, mushrooms, onion, bell pepper, and garlic in a large Dutch oven over medium-high heat until browned, stirring to crumble.

Drain mixture, and return to pan.

Add remaining ingredients, and bring to a boil.

Partially cover, reduce heat, and simmer 1-1/2 hours or until thickened, stirring occasionally.

Black Bean And Chicken Chili Recipe

Yield: 10 Servings

6 boneless skinless chicken
1 breast halves -- cut into 1
1 pieces
2 md red peppers --,Chopped
1 1/2 md onions --,Chopped
4 garlic cloves --,Minced
3 T olive oil
1/4 c chili powder
2 t cumin,Ground
1 t coriander,Ground
1 cn black beans and,Rinsed
1 -- (15 to 19 oz.),Drained
1 28 oz. can
1 c beer
10 1/2 oz pckg
1 italian plum tomatoes -- cut
1 up
1 medium-sharp cold pack
1 cheese

Saute chicken, red peppers, onions, and garlic in oil in a Dutch oven about 5 minutes or until chicken is almost cooked.

Add chili powder, cumin, and coriander; cook 3 minutes.

Stir in beans, tomatoes (with their liquid), and beer.

Bring to a boil. Simmer 15 minutes, uncovered, stirring frequently.

Reduce heat to low.

Stir in cheese; continue cooking until cheese is melted and chili is thoroughly heated.

Vegetarian Chili Texas Style

Yield: 6 Servings

2 c granule burger
2 c water,Boiling
1/4 c salad oil
1 c onions,Chopped
1 1/2 md green pepper,Diced
2 garlic cloves,Crushed
1 28-oz can whole tomatoes
2 15-oz can kidney,Cooked
-beans
3 8-oz can tomato paste/sauce
1 c water
1 T chili powder
1/2 t cumin powder
4 T sugar
2 t salt
1 t oregano leaves

Good slow pot recipe. Longer cooking enhances the flavor.
Soak granule burger in boiling water for 10 minutes or more.
Place oil in heavy saucepan.
Combine onions, green pepper, garlic and saute in oil.
Add the granule burger to the sauteed vegetables, cook for 5 minutes.
Add the rest of the ingredients.
Simmer at least 1 hour.

Vegetarian Chili Recipe

Yield: 8 Servings

2 1/2 c kidney beans,dried,soaked
3 t salt
1 c tomato juice
1 c bulghur,raw
2 T olive oil
2 onions,med,coarsely chopped
4 garlic cloves,medium,crushed
3 celery stalks,coarse chopped
3 carrots,coarsely chopped
4 tomatoes,coarsely chopped
1 T lemon juice,fresh
2 T red chile,hot,ground
3 T red chile,mild,ground
1 t cumin,ground
1/2 t oregano,dried,pref. mexican
1 t basil,dried
1 black pepper,freshly ground
1 1/2 bell pepper(s)

1. Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour. Watch the water level and add more, if necessary, to keep the beans from scorching.

2. Meanwhile, place the tomato juice in another saucepan and bring to a boil over medium heat. Remove from the heat immediately and add the bulghur to the juice. Cover and let stand for 15 minutes. It should be slightly crunchy. Set aside.

3. Heat the olive oil in a large heavy pot over medium heat. Add the onions and garlic and cook until the onions are translucent. Add the celery, carrots, tomatoes, lemon juice, and all the spices - including the remaining salt - to the onions and cook, covered, until the vegetables are nearly tender, about 10 to 15 minutes. Add the bell peppers and continue cooking another 10 minutes.

4. Add the kidney beans, the water in which they cooked, and the bulghur to the vegetables in the large pot. Stir the mixture thoroughly and simmer for 30 minutes over low heat. The chili may be thick - add water as necessary and stir occasionally making sure the bulghur does not stick to the bottom of the pot. Taste and adjust seasonings.

Harrods Creek Fire Dept Vegetarian Chili

Yield: 1 Servings

3 c tomato juice
1 T pepper
3/4 c bulgur wheat
5 T chili powder
2 T safflower oil
1/2 t oregano
1 onion,diced
1 t cumin
3 stalks celery,chopped
1 t sweet basil leaf
3 carrots,chopped
4 md cloves garlic,pressed
1 (28 oz) can whole
1 1/2 green bell peppers,diced
-tomatoes,mashed
1 (30 oz) can dark red
1 T lemon juice kidney beans
1 T salt
1 1/2 c garbanzo beans,Canned

Place 1 cup tomato juice in a saucepan and bring to a boil over medium heat.
Remove from heat immediately and add bulgur wheat.
Cover and let stand for 15 minutes.
Heat safflower oil in a heavy pot over medium heat.
Add onion, cook until translucent.
Add celery, carrots, tomatoes, lemon jice, and spices.
Cook until vegetables are tender, about 10-15 minutes.
Add diced green pepper and cook another ten minutes.
Add kidney beans, garbanzo beans, bulgur wheat mixture and rest of tomato juice to pot.
Stir thoroughly and simmer for 30 minutes over low heat.
If too thick, add water as needed and stir occasionally so the bulgur doesn't stick.