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.

Cincinnati (Greek) Vegetarian Chili

Yield: 4 Servings

1 md onion
1 rib celery,finely chopped
1 md carrot,finely chopped
2 cloves garlic,minced
4 1/2 c water
1 cn tomato paste
1 t each chili powder,cinnamon
1 & salt
1/2 t each paprika,black pepper,
1 oregano & cumin
1/4 t each ground allspice,cloves
1 & nutmeg
1 bay leaf
1/3 c bulgur wheat

In heavy saucepan, saute onion, celery & carrot (I use balsmatic vinegar).
Stir in garlic & cook another minute.
Add water, tomato paste & spices.
Bring to a boil, reduce heat & simmer 30 minutes.
Add bulgur wheat and and cook another 30 minutes.
Add more water if necessary.
Remove bay leaf before serving.

Chunky Vegetarian Chili

Yield: 11 Servings

1 md green pepper,chopped
1 md onion,chopped
3 cl garlic,minced
1 T cooking oil
2 cn mexican stewed tomatoes
-undrained,(14 1/2 oz. ea.)
1 cn kidney beans,rinsed drained
- (16 oz,.)
1 cn pinto beans,rinsed drained
-(15 oz.,)
1 cn whole kernel corn,drained
-(11 oz.)
2 1/2 c water
1 c long grained rice,Uncooked
1 T to 2 tb chili powder
1 1/2 t cumin,Ground

In a Dutch oven, saute green pepper, onion and garlic in oil until tender.
Stir in all remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally.
If thinner chili is desired, add additional water.
Serves 11.

Chili Verde Recipe

Yield: 1 Servings

900 g pork,Lean
1 onion
1 green pepper
4 cloves garlic,Minced
1 sm can
2 jalapenos,Sliced
1 tomatillos how many? well
1 when i got fres
2 t oregano
1 t red chili peppers,Dried
2 t sage
1 t cumin seeds
1 black pepper (optional)
110 ml beer (optional)
1 salt and pepper,To Taste
1 green chilis,Diced

Coarsely chop and saute the onion and green pepper in olive oil with the garlic. Throw into the crockpot.

Also throw in the green chilis. Depending on your propensity for spicy food, you may add from 1-3 jalapenos. Then, throw the tomatillos in the pot.

Trim off all the excess fat you can from the pork, cut into cubes, and brown in the pan that you sauteed the onion, etc. in. Put into the pot.

Now, the seasoning mixture. I prefer to grind up the spices in my mortar, perhaps with some black pepper. I almost never put salt in anything, so I probably wouldn't here either, but you may want to. I probably would add a dash of beer for obscure reasons.

This crock pots all day, or could be simmered for probably about 2 hours.

Low-Fat Healthy Chili In Crockpot

Yield: 4 Servings

1 lb beef stew meat,trimmed
6 oz tomato paste
1 c chopped onions,2 medium oni
2 bell peppers,diced
2 garlic cloves,minced
1 T chili powder
1 t cumin,Ground
1/2 t dried oregano,crushed

Trim the beef of all visible fat. Cut into 1/2 inch cubes. Place meat in crockpot and stir in tomato paste to completely coat meat. Add the remaining ingredients and stir to blend. DO NOT add any additional liquid. Cover and cook for 12 hours on LOW heat. When done, you can skim the fat from surface and discard.

Recipe by: Jo Anne Merrill

Meaty Three Bean Chili (A Crock Pot Recipe)

Yield: 1 Servings

1 chili
1 1/2 lb ground beef,cooked and
1 drained
1 (28 oz.) can,Crushed
1 tomatoes with added puree
1 undrained
1 (15 5 oz.) can great
1 northern beans,drained and
1 rinsed
1 (15 5 oz.) can of kidney
1 beans,drained and rinsed
1 (15 5 oz.) can of black
1 beans,drained and rinsed
1 (10 oz.) can of mild
1 enchilada sauce
1 (8 oz.) can of tomato sauce
1 (4 5 oz.) can of,Chopped
1 green chiles
1 red bell pepper,seeded, cut
1 into 1 inch squares/pieces
1/2 c onion,Chopped
2 to 3 teaspoons chili powder
1 t oregano leaves,Dried
1/2 t cumin,Ground
1 c water
1 topping
3 corn muffins,crumbled
3 oz (3/4 cup) cheddar,Shredded
1 cheese

In 3 1/2 or 4 quart crock pot, combine all chili ingredients except ground beef; mix well. Cover; cook on low setting (275 degrees) for at least 8 to 9 hours or until bell pepper and onion are tender. Add cooked/drained ground beef during the 8th hour.

Before serving; preheat oven to 375. Arrange crumbled corn muffins in single layer on ungreased cookie sheet. Bake at 375 for 5 to 6 minutes or until light brown and crisp, being careful to to burn the crumbled corn muffins.

To serve, ladle chili into individual soup bowls. Sprinkle each with toasted corn muffin crumbs and cheese.

Crock Pot Chili Con Carne Recipe

Yield: 10 Servings

4 lb beef,Ground
1 t oregano
3 T shortening
1 t cumin,Ground
2 c onion,Chopped
1/2 t cayenne pepper
2 garlic cloves --,Crushed
1/2 c beef stock
4 T chili powder
1 cn tomatoes -- 28 ozs.
3 beef bouillon cubes --
1 crushed
1 cn tomato paste -- 8 oz.
1 1/2 t paprika
4 cn red kidney beans -- 1 lb
1 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

Crock Pot Chili Recipe

Yield: 8 Servings

3 one pound cans kidney beans
-drained
2 one pound cans tomatoes -
-cut up
2 lb ground beef and,Browned
-drained
2 md onions coarsely,Chopped
1 c celery,Diced
1 glove garlic 6,Minced
-tablespoons c,hili powder
1 t cumin salt and pepper to
-taste

Put all ingredients in Crockpot in order listed. Stir once.

Cover and cook on Low for 10 12 hours or High 5 - 6 hours.

Abilene Texas Chili Recipe

Yield: 1 Servings

3 lb lean beef,Ground
3 T brown sugar
1 t thyme
1 t salt
1 t cumin seed
1 t garlic powder
2 bay leaves
1 t cilantro
1/4 t oregano (mexican preferred)
1 t cayenne pepper
2 T paprika
46 oz v-8 juice
1 c onions,chopped
16 oz tomatoes,Peeled
4 c pinto (or kidney beans)

Brown beef and drain fat. Add all ingredients and cover.
Cook for 4 hours or so on medium.

White Chicken Chili Recipe

Yield: 8 Servings

1 t lemon pepper
1 t cumin seed
4 chicken breasts without skin
1 cl garlic,chopped finely
1 c onion
16 oz green chiles,undraned
1 t cumin,Ground
3 T lime juice
28 oz great northern beans,undrai
2/3 c tortilla chips,crushed
2/3 c fat-free monterey jack chees

In a large saucepan, combine 2 and 1/2 cups of water with the lemon pepper and cumin seed. Bring to a boil. Add the chicken breast havles, and return to a boil. Reduce the heat to low, and simmer 20 to 30 minutes, or until chicken is fork tender and the juices run clear.

Remove the chicken from the pan and cut into tiny pieces. Defat the broth (put in fridge, and skim off congealed fat), return to the saucepan, and place the chicken back in the stock.

Spray a medium skillet with vegetable oil cooking spray, add the garlic, and cook and stir over low heat 1 minute. Add to the chicken, then saute the onions in the same skillet, cooking until tender. Add the cooked onions,corn, chiles, cumin, and lime juice to the chicken mixture. Bring to a boil.

Add beans and simmer until thoroughly heated, about 45 minutes. To serve, place about 1 Tablespoon each of tortilla chips and cheese in 8 individual soup bowls, ladle hot chili over, and serve with salsa.

My White Chili Recipe

Yield: 10 Servings

1 lb white beans
6 c chicken broth
2 cloves garlic
2 md onions
1 T oil
2 cn green chilis (4oz),Chopped
2 t cumin
1 1/2 t oregano
1/4 t cloves,Ground
1/4 t cayenne pepper
4 c chicken breast,Diced
1 (cooked)
3 c monterey jack**opt**,Grated
1 salsa **opt**
1 sour cream **opt**

Combine beans, broth, garlic, and half the onions in a large soup pot. Bring to a boil. Reduce heat, simmer until beans are soft (3 hours or more) adding broth as necessary. In a skillet, saute remaining onions in oil until tender. Add chilies and spices then add to bean mixture. Add diced chicken and simmer 1 hour.

My Easy Chili Recipe

Yield: 20 Servings

1 kitchen
5 lb ground beef,lean
5 lg onion,chopped
40 oz tomato puree,can
15 oz tomato paste,can
30 oz kidney beans,rinsed & drain
2 1/2 qt water,or more
10 T chili powder
2 1/2 garlic,to taste
1 oregano

SAUTE THE ONION in a non-stick pan, or in a little butter until tender. If you want the chili hot, saute with the chili powder. When the onions are limp, add the beef, and brown, breaking up with a spoon. (Drain if you like). Add puree, paste, chili powder if you didn't brown it, beans, and 16 oz. water. And salt & pepper if you like it. Cover and simmer over low heat for 2 hrs., stirring occasionally.

Add more water if it gets too thick. You may need more water, depending on the cooking temperature. And you can adjust the amount of chili powder to taste. And you can add spices of your choice.

Green Chili With White Beans

Yield: 10 Servings

2 lge. bell peppers,seeded
3 T salad oil
2 c green onions & tops,Sliced
8 cloves garlic/pressed,Minced
4 t cumin,Ground
6 cn tomatillos (16oz.each)
4 cn green chiles (7oz.ea.),Diced
6 cn italian white beans,drained
3 lb pork shoulder of fat,Trimmed
4 t oregano
1/2 t cayenne pepper
1/2 c cilantro leaf,Lightly Packed

Thinly slice bell pepper crossswise. Heat oil in a 10 qt. pot over
med-hi heat; add bell peppper, onions, garlic, and cumin. Cook,
stirring, until onions are soft. Mix in tomatillos (break up with
spoon) and their liquid, chiles, beans, pork oregano, and red pepper.
Bring to boil; reduce heat and simmer until pork is tender when
pierced (abt 2 hrs.) For a thin chili, cook covered; for thicker
chili, cook uncovered to desired consistency. Stir occasionally. Stop
here. Cover. Refrigerate for 3 days. Reheat before continuing.
Reserve a few cilantro leaves; chop remaining leaves. Stir choppped
cilantro into chili; garnish with reserved leaves. Serve.

Green Chili Chili Recipe

Yield: 4 Servings

1 lb pork shoulder,cut in 1/4 c
2 T flour
2 T lard,--or -- other fat
1/2 c onions,Chopped
1 cl garlic,minced
16 oz tomatoes,coarsely chopped
28 oz green chiles,diced
1/4 t oregano
2 1/2 t salt
2 c water

Dredge meat in flour. In a deep skillet or heavy pot, brown meat in lard. Add onion and garlic. Cook 5 minutes more or until onions are tender but not browned. Add remaining ingredients. Simmer, uncovered, 5 to 10 minutes more or until desired consistency.

Serves 4-6.

Great Vegetarian Chili Recipe

Yield: 5 Servings

1 c tvp,reconstituted
1 1/2 c finely onions,Chopped
1 1/2 t fresh garlic,Minced
1/3 c chopped green chiles,Canned
- undrai,ned
1 c tomatoes,Diced
1/2 t vegit (salt substitute)
1 t leaf oregano,Dried
1 t cumin
1 1/4 t chili powder
3 c red kidney beans,Canned
-drained &,rinsed
1 1/2 c low-sodium tomato juice

Combine the onion & garlic in large skillet or saucepan & cook,
covered, over low heat until soft, stirring frequently to prevent
scorching.

Add all other ingredients and mix thoroughly. Cook over medium heat
until bubbling hot.

Green Chili W/ Pork Recipe

Yield: 6 Servings

1/2 c olive oil
2 lg yellow onions,chopped,
-about 4 cup,s
8 md garlic cloves,peeled and
-chopped
8 fresh jalapeno peppers
-stemmed and,minced
1 1/2 T mexican oregano,Dried
3 lb boneless pork shoulder,cut
-into 1/,2 cubes
5 c chicken stock (or),Canned
-broth
1 salt
28 oz italian plum,Crushed
-tomatoes,drai,ned
12 lg poblano chilies (1 1/2 lb)
-roasted,and peeled or
28 oz can whole roasted mild green
- chilie,s, drained

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the oil over medium heat. Add onions, garlic, Jalapenos, and carrots. Cook,stirring once or twice, for 10 minutes. Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20 minutes. Stir occasionally. Stir in the chicken stock, 1 tsp of salt, crushed tomatoes and the grated potato. Bring to a boil, then lower the heat
and cook partially covered, for 1 1/2 hours, stirring occasionally. Cut the Poblano into 1/2" strips. Add them to the chili and cook , stirring often, for another 30 to 45 minutes or until the pork is tender and the chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot.

NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred. Wrap chilies in a paper bag after you roast them. When cool, rinse under cold running water, rubbing off the burned skin. Pat dry and de-stem chilies.

Generic Chili Recipe

Yield: 6 Servings

2 T oil
2 lb chili meat *
1 lg onion,chopped med.
2 cl garlic,minced
2 t cumin
2 T chili powder
3 c canned tomatoes,w/joice
12 oz beer **
1 salt/pepper,To Taste

Heat the oil (your choice of low-smoke type) in a heavy pot over
medium-high heat. Add meat, onion and garlic, cook until browned. Add
cumin, chili powder, salt and pepper and stir to blend. Coarsely chop
tomatoes and add to meat with the juice. Stir in beer.

Simmer over low heat, uncovered for 1-2 hours, adding more beer or
water as necessary.