Spicy Beef Chili
1 tablespoon oil
1 pound beef sirloin, cut into 1 inch pieces
1 cup chopped onions
1 medium green bell pepper, seeded, chopped
2 garlic cloves, crushed
2 28 ounce cans Italian plum tomatoes, undrained, cut up
2 to 3 chipotle chiles, cut up
1 teaspoon salt
1 teaspoon liquid smoke
1/2 teaspoon pepper
Topping:
1 avocado, peeled, pitted and chopped
1 teaspoon lime juice
1/2 cup sour cream
Heat oil in large sauce pan or dutch oven over medium high heat until hot. Add beef, cook 8 to 10 minutes or until beef is well browned. Stir in onions, bell pepper and garlic cook 4 to 5 minutes or until vegetables are crisp tender. Serves 8.
Cashew Chili
2 to 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 to 1 cup cashews
1 teaspoon salt
1/4 cup cider vinegar
handful of raisins
black pepper to taste
1 bay leaf
Saute onions, bell peppers, celery and garlic. Add spices, fry with onion mix, stirring constantly. Add tomatoes, pepper, bay leaf, cashews, salt, raisins and vinegar. Add beans, simmer covered for 30 minutes. Add water if necessary.
Queen City Chili
3 onions
1 pound ground chuck
2 garlic cloves, minced
1 cup barbeque sauce
1 cup water
1 tablespoon chili powder
1 teaspoon black pepper
1/2 ounce 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 ounces spaghetti, cooked and buttered
1 16 ounce can kidney beans, heated
1 pound Cheddar cheese, shredded
oyster crackers
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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 barbeque 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, 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.
Zesty Chili
1 pound carrots
1 pound zucchini
1 pound onions
1/4 cup vegetable oil
3 pounds ground turkey or beef
1 tablespoon minced garlic
4 28 ounce cans crushed tomatoes
1 15 ounce can tomato sauce
2 teaspoons salt
2 15 ounce cans kidney beans, drained
2 tablespoons chili powder
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 to 20 minutes, stirring 3 or 4 times until almost tender. Put 3 pounds ground turkey or beef and 1 tablespoon minced garlic in a 8 quart pot. Cook, breaking up meat, until it is no longer pink. Stir in the vegetables, crushed tomatoes, tomato sauce and 2 teaspoons 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. With 7 cups of the meat sauce, add 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.
Nine Chile Chili
1/3 cup cumin seeds
2 tablespoon coriander seeds
2 ancho chiles
2 mulato chiles
4 pasilla chiles
6 pounds trimmed beef chuck, cut into 1 1/2 by 1/4 inch strips
1/2 pound thickly sliced lean bacon, cut crosswise into thin match sticks
3/4 pound ham, finely diced
1 1/2 tablespoons corn oil
3 pounds large yellow Spanish onions, finely diced
3/4 cup diced celery
1 cup ground ancho chile powder
1/2 teaspoon cayenne pepper
5 bay leaves
1 pequin chile, optional
3 jalapeno peppers, seeded and minced
3 serrano peppers, seeded and minced
1/2 3 1/2 ounce can chipotle chiles in adobo sauce, coarsely chopped
1 smoked ham hock
2 24 ounce cans Italian peeled tomatoes, drained
1/2 cup golden tequila
2 cups beef stock
1/2 teaspoon rosemary
1 teaspoon crumbled sage
1 teaspoon oregano
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 chiles 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 chiles 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 chiles and ancho chile powder. Cook, stirring frequently, until the celery is softened and the chile powder is fragrant, about 10 minutes. Add the cayenne, bay leaves, pequin chile, jalapeno and serrano peppers, chipotle chiles, ham hock, tomatoes, tequila, stock, rosemary, sage and oregano. Simmer uncovered over low heat, stirring occasionally, for 4 hours.
Vegetarian Green Chili
1 onion, chopped
3 to 4 garlic cloves, minced
1 tablespoon olive oil
6 cups vegetable stock or vegetable bouillon
12 roasted, peeled, chopped green chiles
2 tablespoons flour or cornstarch
salt and pepper to taste
cilantro, cumin oregano to taste, optional
Saute onion, garlic in olive oil. Add chile, 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.
Arcadian Eight Bean Chili
1/4 pound each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry and navy
1 pound 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
1/2 cup ground dried poblano chili peppers
108 ounce Italian plum tomatoes with juice
12 ounces beer
5 pounds lean ground beef
salt to taste
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. Serves 25.
Lamb and Black Bean Chili
1 3/4 cup black beans, sorted and rinsed
2 quarts water or more as needed
2 pounds lamb bones
4 thyme sprigs
4 parsley sprigs
1 bay leaf
3 garlic cloves, crushed
6 tablespoons olive oil
2 large yellow onions, chopped
1 1/2 pounds lamb shoulder, ground
2 tablespoons chili powder
2 tablespoons fresh minced ginger
2 tablespoons fresh thyme, minced or 2 teaspoons dried thyme, crumbled
1 tablespoons red hot chile, seeded and deveined
1 1/4 teaspoons dried marjoram, crumbled
3/4 teaspoon fresh ground white pepper
3/4 teaspoon fresh ground black pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon allspice
2 pounds Italian plum tomatoes, coarsely chopped
1 1/4 cups light Zinfandel wine
salt as needed
For beans: Soak beans overnight in 2 quarts water. In a large saucepan, bring beans to a boil. Add lamb bones, thyme, parsley, bay leaf 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.
For chili: Heat 3 tablespoons 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 medium high. Add lamb and cook until no longer pink, breaking up with spoon, about 6 minutes. 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 using canned. Bring to a boil then reduce heat and simmer for another 5 minutes. Add 3/4 cup of Zinfandel. Simmer, skimming occasionally, for 30 minutes.
Drain beans and reserve the cooking liquid. Discard the bones and seasonings. 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. This chili is best made ahead and allowed to season in the refrigerator for 24 hours. Reheat before serving. Serves 8.
Senator Barry Goldwater's Expert Chili
1 pound coarsely ground beef
1 pound dried pinto beans
1 6 ounce can tomato paste
2 cups chopped onions
3 tablespoons hot unspiced chili powder
1 tablespoons ground cumin
salt
water
Soak beans in water, covered overnight. In a large Dutch oven, cook beef until browned, stirring to keep crumbly, Drain off drippings, if needed. Add tomato paste, onions and drained beans. Mix chili powder, cumin and season to taste with salt. Stir into mixture. Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours. Serves 6.
Capitol Punishment Chili
1 tablespoon oregano
2 tablespoons paprika
2 tablespoons MSG or Accent
9 tablespoons Chili powder
4 tablespoons cumin
4 tablespoons instant beef bouillon
24 ounces Old Milwaukee beer
2 cups water
4 pounds extra lean chuck, chili grind
2 pounds extra lean pork, chili grind
1 pound extra lean chuck, cut into 1/4 inch cubes
2 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 cup oil
1 teaspoon powdered mole, also called mole poblano
1 tablespoon sugar
1 teaspoon coriander seed
1 teaspoon hot sauce
8 ounces tomato sauce
1 tablespoon masa harina flour
salt to taste
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 pound or 1 1/2 pound batches with oil. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 tablespoons oil. 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 minutes. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional hot sauce for hotter taste. Makes 1 pot.
Vegetable Chili
1 16 ounce can kidney beans
1 16 ounce can white beans
1 16 ounce can black beans
1 16 ounce can black eyed peas
1 16 ounce can pinto beans
2 16 ounce cans chopped stewed tomatoes
1 sweet onion, chopped
1 red pepper, chopped
2 to 3 cups vegetable broth, depending on thickness desired
1 cup salsa of choice
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon basil
salt to taste
Put all ingredients into pot and simmer for at least 3 hours and enjoy. This is an easy recipe and can be changed according to your tastes.
Texas Chili
3 pounds lean beef, cubed or coarsely ground
1/4 cup salad oil
6 cups water
2 bay leaves
6 tablespoons chili powder
1 tablespoon salt
10 cloves garlic, minced
1 teaspoon cumin seeds
1 teaspoon oregano leaves, crushed
1/2 teaspoon red pepper
1/4 teaspoon black pepper
1 tablespoon sugar
3 tablespoons sweet Hungarian paprika
1 tablespoon dried onion flakes
3 tablespoons flour
6 tablespoons cornmeal
In a 6 quart saucepan, sear beef in salad oil until beef color is gray, not brown. Add water, bay leaves, chili powder, salt, garlic, cumin seeds oregano, red pepper, pepper, sugar, paprika and onion flakes. Simmer, covered, 2 hours. Cool. Refrigerate overnight so flavors will mellow. Remove top layer of solidified fat. Reheat. With a little cold water make a paste of flour and cornmeal. Add paste to chili. To obtain a smooth texture, cook and stir 5 to 7 minutes after thickening has been added. Remove bay leaves before serving.Serves 6.
Mucho Gusto Chili
1 pound coarsely ground beef
1 pound ground pork, lean shoulder
1 pound red beans, washed
1 large onion, diced
1 cup celery, sliced 1/4 inch thick
3 tablespoons hot chili powder
1 tablespoon cumin seeds
1 quart tomatoes
1 1/2 cups vegetable juice
1 1/2 cups beer
3 bay leaves
3 large garlic cloves
1 16 ounce can chopped green chiles
1 bell pepper, diced
1 tablespoon oregano
1/2 teaspoon black pepper
salt, to taste
2 tablespoons cornmeal, mixed with 3 tablespoons warm water, optional
Brown meat slightly. Add to beans in soup pot. Add water to half full. Add onion, celery, chili powder, cumin, tomatoes, vegetable juice, beer, bay leaves, garlic, green chilies, bell pepper oregano and pepper. Bring to a simmer and cover. Cook for 3 to 4 hours or until tender, adding water if necessary so beans do not stick and stirring frequently. Add salt. If too runny, stir in cornmeal mixture. Serves 12.
Just Good Chili
4 jalapeno chiles, stems and seeds removed, sliced in half
4 tablespoons chili powder
1 tablespoon ground paprika
2 pounds beef chuck, cut into 1 1/2 inch cubes
1 medium onion, chopped
2 tablespoons vegetable oil
1 8 ounce can tomato sauce
1 12 ounce can beer
2 cups beef stock
3 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
1/4 cup masa
Brown the meat and onions in oil or fat. Add the tomato sauce, beef, beef stock, chiles, cumin, garlic, black pepper and 2 tablespoons of the chili powder. Simmer the chili over a low heat for 2 hours until the meat is tender. To thicken, make a thin paste of the masa and water. Quickly stir this into the chili; if done too slowly it will lump. Add the remaining chili powder and paprika. Simmer for an additional 15 minutes. Remove the jalapenos and serve.
Agua Fria Green Chili
2 tablespoon butter
1 large yellow onion, chopped
3 cloves garlic, minced
1 jalapeno chile, seeded and minced
2 pounds pork tenderloin, cut into 1/2 inch cubes
2 tablespoons tomato paste
1 16 ounce can crushed tomatoes, undrained
2 cans whole green chiles, chopped
1 medium potato, peeled and grated
2 cups chicken broth
1/2 teaspoon cumin, ground
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/4 teaspoon salt
1/2 teaspoon ground pepper
1 cup grated cheddar cheese
In a 5 quart stockpot, heat butter and saute onion, garlic and jalapeno. You want the onion clear. Add pork, cover and cook 10 minutes. Stir the ingredients. You want the pork to lose its pink color. Stir in tomato paste and stir until it is blended. Add tomatoes to the pot. Add green chiles, potato, chicken broth, cumin oregano, cilantro and bring ingredients to a boil. Cover, reduce heat and simmer 1 hour. You want the pork to be tender. Add the salt and pepper and remove cover. Continue to simmer an additional 15 minutes. Ladle stew in to individual bowls. Garnish with cheese.
Southwest Chili con Carne
4 tablespoons olive oil
2 cloves garlic, minced
2 onions, chopped
2 pounds round steak, cut into small cubes
4 tablespoons chili powder
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon salt
10 dried New Mexico chilies, boiled, seeded and skinned
2 cups beef broth
2 can pinto beans, drained
1 cup grated longhorn style cheddar cheese
In a large heavy skillet, saute onions and garlic in the olive oil. Add beef and brown. Add chili powder oregano, cumin, salt, chiles and beef broth. Cover and simmer 1 hour or until beef is tender. Chili should thicken and if it becomes to dry, add water. Add pinto beans and cook covered for an additional 30 minutes. Serve in bowl with the grated longhorn as a topping. Makes 6 servings.
Albuquerque Chili
1 large onion, chopped
3 fresh tomatoes, peeled and chopped
3 fresh Anaheims, chopped
2 fresh red bell peppers, chopped
6 carrots, chopped, optional
2 ounces dried anchos, stems and seeds removed
2 ounces dried pasillas, stems and seeds removed
4 dried jalapenos, stems removed
1 fresh habanero, stems removed
2 cloves garlic
1 inch fresh ginger root, chopped
1 bottle brown ale or dark beer
Put onion, tomatoes, Anaheims, bell peppers and carrots in a large pot with a tablespoon or two of oil. Cook until browning just begins. Pour beer into blender and start a high speed vortex going. Keep it covered as you drop in first the ginger and garlic and get them good and liquefied, then add the peppers. Add more beer or some of the juices from the vegetables you're cooking if it gets too thick. When it's all nicely liquefied, pour it into the pot. Simmer an hour or so and give it a taste test. You might want to add a can of tomato paste, maybe a teaspoon of Kitchen Bouquet or some herbs. Let it simmer at least another two to three hours.
Chesapeake Bay Chili
2 tablespoons butter
1/4 cup chopped scallions
1 cup chopped celery
1 pound medium shrimp, peeled
1 cup heavy cream
1/2 cup whole milk
11/2 tablespoons all purpose flour
1 teaspoon salt
1 teaspoon ground white pepper
1 teaspoon celery salt
1 tablespoon chili powder
1 pound fresh crab meat, picked over to remove any bits of soft shell or cartilage
2 eggs, hard cooked and sliced
cooked rice
In a heavy skillet or saucepan, melt the butter and saute the scallions and celery until soft. Add the shrimp and saute until pink. In a small bowl, combine the cream and milk and stir in the flour until smooth. Add the cream mixture to the skillet along with the salt, pepper, celery salt and chili powder. Stir and cook over low heat until the mixture thickens. Gently stir in the crab meat and eggs. Serve at once; this chili does not improve with age. Serve on white rice.
Cincinnati Chili
5 pounds lean ground beef, chili grind
3 cups water
2 tablespoons vinegar
2 tablespoons liquid beef stock base
1/2 cup plus 1 tablespoon tomato paste
1 tablespoon onion powder
2 tablespoons garlic powder
2 tablespoons granulated sugar
2 teaspoons salt
1/4 teaspoon ground black pepper
1/8 cup ground cinnamon
1 tablespoon unsweetened cocoa
1 teaspoon ground cayenne pepper
1 tablespoon ground oregano
1 tablespoon ground cardamom
1 tablespoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon ground cloves
1/2 teaspoon ground thyme
1/2 teaspoon ground tarragon
1/2 teaspoon ground allspice
In a large Dutch oven or heavy soup pot, combine the ground beef, water, vinegar, beef stock base, tomato paste, onion powder, garlic powder, sugar, salt and pepper. Over medium heat, bring the mixture to a simmer. Stir to combine. Lower the heat to low and cover. Cook for 9 hours, stirring occasionally. Remove the lid and stir in the cinnamon, cocoa, cayenne pepper oregano, cardamom, coriander, cumin, cloves, thyme, tarragon and allspice. Cook over low heat for one additional hour. The chili can be served at once or frozen for up to four months. Serve it over spaghetti with grated cheese, chopped onions and oyster crackers.
Green Chili with Pork
1/2 cup olive oil
2 large yellow onions, chopped, about 4 cups
8 medium garlic cloves, peeled and chopped
8 fresh jalapeno peppers, stemmed and minced
3 carrots, peeled and sliced crosswise into 1/2 inch pieces
1 1/2 tablespoons dried oregano, preferably Mexican
3 pounds boneless pork shoulder, cut into 1/2 inch cubes
5 cups chicken stock or canned broth
salt
28 ounces crushed Italian plum tomatoes, drained
1 potato, peeled and grated
12 large poblano chilies, roasted and peeled or 28 ounce can whole roasted mild green chilies, drained
In a large heavy duty casserole or Dutch oven 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 teaspoon 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 inch 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. Serves 6 generously.
Reno Red Chili
3 pounds round steak, coarsely ground
3 pounds chuck steak, coarsely ground
1 cup oil
black pepper to taste
3 ounces chili powder
6 tablespoons cumin
2 tablespoons MSG; if allergic omit
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chili pods, boiled 30 minutes in water, seeded, destemmed
1 tablespoon oregano, brewed in 1/2 cup beer, like tea
2 tablespoons paprika
2 tablespoons cider vinegar
3 cups beef broth
4 ounces diced green chilies
14 ounces stewed tomatoes
1 teaspoon Tabasco sauce or to taste
2 tablespoons masa harina flour
Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onion. Cook for 30 to 45 minutes using as little liquid as possible. Add water only as necessary. Stir often. Remove skins from boiled chile pods. Mash the pulp and add to meat mixture. Strain oregano tea, then add to meat mixture along with paprika, vinegar, 2/3 of the beef broth, green chiles, stewed tomatoes and Tabasco sauce. Simmer 30 to 45 minutes. Stir often. Dissolve masa flour into remaining beef broth then pour into chili. Simmer another 30 minutes, stirring often.
Turkey and Goat Cheese Chili
2 pounds ground turkey
1/2 cup extra virgin olive oil
8 ounces tomato sauce
1 12 ounce can beer
1/4 cup ground dried #6 chili pepper
5 cloves minced garlic
1 teaspoon chopped garlic
1 tablespoon chopped onion
1 1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/4 teaspoons salt; only if necessary
1 teaspoon cumin powder
1 teaspoon whole cumin seed
1 teaspoon ground cayenne pepper
3/4 pound grated goat cheese
Brown the turkey in a pan. Drain the fat. Saute the garlic and onions in the oil in a pot. When the garlic is cooked, add the browned turkey and stir occasionally for a few minutes. Stir in chili pepper, cayenne pepper, oregano, paprika, cumin powder and cumin seeds. Stir for 5 minutes. Stir in the tomato sauce. Stir in the beer. Cover and simmer for approximately 2 1/2 hours. Stir only when necessary, keep the lid on as much as possible. Blend in the goat cheese. Cover and simmer for 30 minutes. Serve with the following toppings on the side: chopped onion, chopped green pepper, chopped garlic, grated cheese or ground cayenne pepper.
Amateur Radio Field Day Chili
1 pound fresh mushrooms, sliced
3 14 ounce cans red kidney beans
1 14 ounce can brown beans in tomato sauce or pork and beans
3 14 ounce cans tomatoes; pureed in blender
2 pounds minced beef or lean hamburger, browned
1 teaspoon crushed garlic
1 teaspoon cayenne powder
2 teaspoons mild chili powder
1 teaspoon crushed red pepper or local fresh hot peppers to taste
2 heaping tablespoons peanut butter
1 square unsweetened baking chocolate
Brown meat. Combine spices with tomatoes in blender. Combine all ingredients except chocolate and peanut butter in pot. Heat until warm, then add chocolate and peanut butter, stirring until they are mixed in. Bake at 300F or on the stove at low heat for 6 to 12 hours, stirring regularly. You should not need to add additional water, as the tomatoes have plenty. Freezes well, tastes great.
Brown Lentil Chili
1 tablespoon sunflower oil
1 onion, chopped
2 to 3 cloves garlic, crushed
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
2 stalks celery, chopped
2 carrots, peeled and diced
1 red or green pepper, chopped
8 ounces zucchini, diced
8 ounces mushrooms, chopped
6 ounces brown lentils
3 whole dried chilies
1/2 teaspoon chili powder
14 ounce can chopped tomatoes
1 tablespoon tomato puree
1/2 pint vegetable stock
1/2 teaspoon ground cumin
salt and pepper to taste
Heat the oil in a large saucepan and fry the onion and garlic until soft.. Add the cumin and coriander seeds and cook until the seeds begin to pop. Add the vegetables and sweat for about 10 minutes. Add the lentils, chilies and chili powder. Stir in well and cook for 2 minutes. Pour over the tomatoes and stock. Stir in the tomato puree. Bring to a boil and then simmer for 50 a 60 minutes. Add more stock if necessary. add the ground cumin, season to taste and cook for another 10 minutes. Remove the whole chilies when serving. Serves 4.
Tex Mex Chili
3 tablespoons oil
1 1/2 pounds stew beef, cut it into 1/4 inch size cubes
1 green pepper, seeded and cut into cubes
1 medium sized onion, chopped
16 ounce can beef broth
2 7 ounce cans green chile salsa
3 tablespoons chili powder
1/2 teaspoon cumin power
Brown beef with oil in large skillet. Add vegetables and cook until tender. Add beef broth, chili power and cumin. Cover and cook at medium heat for 2 hours. Remove cover, simmer longer for desired thickness, stirring often. Serves 4.
Pedernales River Chili
4 pounds chili ground beef chuck or venison
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano, preferably Mexican oregano
2 tablespoons chili powder or more to taste
1 teaspoon ground cumin
salt to taste
5 or 6 dashes Tabasco or other hot pepper sauce
2 cups hot water
1 1/2 cups canned whole tomatoes, undrained
Put the meat, onion and garlic in a Dutch oven. Cook over medium heat until the meat is lightly browned. Add the oregano, chili powder, cumin, salt and Tabasco. Pour in the water and tomatoes and bring to a boil. Reduce the heat to a simmer and cook for 1 hour. Skim fat during the cooking, if desired. Serve hot.
Three Chiles Chili
2 dried anaheim chiles
2 dried New Mexico chiles
2 chipotle chiles, dried or canned
12 ounces beer
2 tablespoons vegetable oil
1 medium onion, chopped
2 large cloves garlic, minced
2 pounds beef chuck, well trimmed, chili grind
1 cup beef broth
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon sugar
1 teaspoon salt
Split the dried chiles in half and remove stems and seeds; if using canned chipotle chiles, do not add them at this time. Put them in a saucepan with the beer. Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally to be sure all parts of the chiles are softening. While chiles are simmering, heat 1 tablespoon of the oil in a skillet and saute the onions 5 minutes, then add the garlic and saute 1 minute more. Remove onions from the pan, heat the remaining tablespoon of oil and cook the beef, stirring frequently, until the beef is lightly browned. Put the beef and onions in a large pot or Dutch oven with the beef broth. Bring to a boil, reduce heat and simmer. Put the chiles and cooking liquid in a blender or food processor. If using canned chipotle chiles, remove the stems and add chipotles to the blender. Puree until a thick red sauce forms. Push the sauce through a sieve to remove the bits of skin, then add sauce to the simmering meat. Stir in seasonings and sugar. Continue to simmer for at least 1 hour, until meat is tender, adding beer, beef broth or water if needed. Add salt, adjust seasonings to taste.
Black Bean Chicken Chili
1 cup dried black beans, rinsed with water
2 chicken breasts, diced
2 to 3 carrots, diced
1 cup mushrooms, diced
1 cup red and green peppers, diced
2 celery stalks, diced
1 can canned tomatoes
1 tablespoon minced garlic
1 cup chopped onion
1 tablespoon vegetable oil
2 to 3 tablespoons olive oil
2 cups vegetable stock
1 to 2 tablespoons chili powder
1 teaspoon basil
1 teaspoon oregano
salt and pepper
Cook the black beans with 4 cups of water and vegetable oil in a pressure cooker for 3 to 4 minutes. Then drain and rinse the beans. In the pressure cooker, heat olive oil to medium and add garlic, chicken. Cook for a minute then add celery, carrots, zucchini, onions, mushrooms and peppers. Cook until the veggies are soft. Add in the beans, tomatoes, soup stock, chili powder, basil oregano, salt and pepper. Mix well and secure the lid and cook on high pressure. Cook for 15 to 20 minutes.
Chicken Chili
1 large red onion, chopped
1 large green bell pepper, chopped
8 chili peppers
3 large Roma tomatoes, chopped
1 teaspoon salt
2 pounds chicken breast, cut up
1 teaspoon chili powder
1 teaspoon cumin powder
3 tablespoons catsup
1/2 bunch of chopped cilantro
Split chilies lengthwise. In a separate saute pan, saute onions and oil for the first 5 minutes, then add green peppers and saute for the next 5 minutes. Add cut chili peppers and saute for 3 to 4 minutes. In a separate pan, fry chicken in salt and oil until thoroughly cooked. When both chicken and seasoning are cooked, combine the cooked vegetables and chicken and continue to cook over medium heat for about 5 minutes. Then, add chili powder, cumin powder and catsup. Cook until thickened, about 5 to 7 minutes. Add chopped cilantro to top of dish for garnish. Serve over rice.
Chunky Chipotle Pork Chili
1 12 ounce pork tenderloin
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons olive oil
1 small onion, chopped
4 cloves garlic, minced
1 sweet red pepper, cut into 1/2 inch chunks
1 cup beef broth
1/2 cup salsa of your choice
1 tablespoon minced chipotle chiles in adobo sauce
1 15 1/2 ounce can small red or pinto beans, rinsed and drained
1/2 cup fat free or light dairy sour cream
1/4 cup snipped fresh cilantro
Trim fat from meat. Cut meat into 3/4 inch cubes. In a medium bowl, combine chili powder and cumin. Add meat cubes; toss to coat. Set aside. In a large saucepan, heat olive oil over medium high heat. Add onion and garlic. Cook and stir about 3 minutes or until onion is tender. Add the meat. Cook and stir about 3 minutes more or until meat is brown. Stir in the red pepper chunks, beef broth, picante sauce and chipotle chiles. Bring to a boil, then reduce heat. Simmer, uncovered, about 5 minutes or until meat is tender. Stir in beans and heat through. Ladle into individual bowls. Top with sour cream and cilantro.
Spicy Pineapple Pork Chili
1 pound lean boneless pork, trimmed and cut into 1 inch cubes
1 cup dried small white beans, rinsed and drained
1 cup hot water
1 14 1/2 ounce can diced tomatoes
1 6 ounce can tomato paste
1 20 ounce can pineapple chunks, drained, juice reserved
1 4 ounce can diced green chilis
1 medium onion, chopped
1 tablespoon chili powder or more or less to taste
1 tablespoon cumin or less to taste
1/2 teaspoon garlic powder
In a 3 1/2 quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilis, onion, chili powder, cumin and garlic powder; mix well. Cover and cook on the low heat setting 8 1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible. Stir in the pineapple chunks and serve.
Smoky Pork Chili
1 1/2 pounds boneless pork sirloin roast, cut into 1 inch cubes
1 cup salsa, mild or hot
1 cup barbecue sauce
1 1/4 ounce package taco seasoning mix
2 cups frozen corn kernels
1 15 ounce can chickpeas, drained
1 15 ounce can black beans, drained and rinsed
Combine pork, salsa, barbecue sauce, taco seasoning, corn and chickpeas in a 3 1/2 to 4 quart slow cooker. Cover and cook on high 4 to 5 hours or low 8 to 10 hours. Stir in beans, cover and let stand 10 minutes, enough time for beans to heat through. Serves 6.
Venison Chili
3 tablespoons vegetable oil
1 large onion, finely chopped
2 large cloves garlic, minced
1 small hot green chile pepper, minced, optional
1 1/4 pounds venison, cut into 1/2 inch cubes
3/4 pound ground venison or pork
28 ounce can crushed tomatoes
3 tablespoons red wine vinegar
3 tablespoons ground chili powder
2 tablespoons ground cumin
2 tablespoons Worcestershire sauce
1/2 teaspoon cayenne pepper, plus a pinch
1 large green bell pepper, seeded and chopped
2 teaspoons salt or to taste
freshly ground black pepper to taste
10 ounce can red kidney beans, drained
3 tablespoons masa harina or fine cornmeal mixed with a little water into a smooth paste for thickening chili
Heat the oil in a very large skillet. Stir in the onion, garlic and chile pepper. Saute over medium high heat until the onion is just tender, about 5 minutes. Add the cubed and the ground venison and continue cooking for about 4 to 5 minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and the masa harina or cornmeal. Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick. Stir in the kidney beans and the masa harina and heat through. Taste and adjust the seasonings. Makes 6 cups.
Flat Snake Chili
2 pounds lean ground beef
1.5 pounds German link sausage
4 dried chili anchos
16 ounces canned green chiles
4 large tomatoes
1 large white onion
3 cloves garlic
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon Mexican oregano
Cut the stems from the anchos and remove seeds. Cover with boiling water and let sit for an hour. Blend in blender until smooth. Dice the sausage, onions and garlic, then saute over medium heat until onions are soft. Drain off the grease and add the ground beef to the pot to brown. Dice the green chiles and tomatoes. Add the vegetables and spices to the pot. Add half the ancho sauce and water or beer to barely cover. Add more ancho sauce over time to suit your taste. Simmer until thickened.
Chili Verde
1 1/2 pounds pork tenderloin
2 teaspoons olive oil
1 medium onion, chopped
1 15 ounce can tomatillos
2 7 ounce cans salsa verde
1 bay leaf
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon oregano
3 cups reduced sodium lowfat chicken broth
12 corn tortillas
Trim excess fat from pork tenderloin and cut into bite sized pieces. Heat oil in a large nonstick skillet until hot. Add pork and brown quickly on all sides. Add onion and brown. Stir in remaining ingredients and bring to boil. Reduce heat to simmer. Partially cover and simmer, stirring occasionally, until most of the liquid is absorbed and the pork is no longer pink in the center. Remove bay leaf and discard. Serve with tortillas. Makes 6 servings
White Bean Chili
2 tablespoons olive oil
2 onions, chopped
3 15 ounce cans cannellini beans
1 14.5 ounce can vegetable stock
1 tablespoon fresh cilantro, chopped
2 cloves garlic, minced
2 jalapeno peppers, finely diced
Drain and puree 1 1/2 cups beans in a food processor. Heat olive oil in large pot. Add onion, garlic and peppers; cook 1 minute longer. Add mashed and whole beans to pot along with broth. Bring mixture to boil; reduce heat to low and let simmer 15 minutes. Stir in cilantro. Add water if necessary. Heat through and serve.
Turkey Chili
1 pound lean ground turkey breast
1 small onion, chopped
3 15 ounce cans no salt added dark red kidney beans, drained
3 14.5 ounce cans no salt added stewed tomatoes, undrained
1 cup water
2 celery stalks, chopped
1 medium bell pepper, seeded and chopped
1/4 cup vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 cup red wine
Heat a large stockpot over medium high heat until hot. Add ground turkey breast and chopped onion and cook until browned. Remove from heat and drain. Return the turkey and onions to the stockpot. Add the remaining ingredients except for the red wine and bring to boil. Reduce heat and simmer on low heat for 2 hours. Add the red wine and continue cooking for another hour. 8 servings.
Pueblo Shredded Beef Chili
6 dried red chiles
1 ancho chile
2 tablespoons vegetable oil
2 pounds beef shredded
1 large onion, chopped
3 garlic cloves, minced
3 cups beef broth
1/2 teaspoon pepper
1/2 teaspoon ground pepper
Preheat oven to 250F. Place the chiles on a baking pan and toast for 15 minutes or until fragrant. Be careful no to burn chiles. Remove the stems and seed from the chiles and crumble into a bowl. Cover with hot water and let steep 15 minutes or until soft. Drain. In a skillet at moderate heat, add oil and heat. Add and brown the shredded beef. Remove meat and add the onion. Saute onions for 5 to 10 minutes or until brown. Add the garlic and cook 2 minutes. Place the chiles and onion mixture into a blender or food processor. Pour in a 1 cup of broth and puree the mixture until smooth. Pour the pureed mixture through a sieve. In a large saucepan at moderate heat, pour in the puree mixture, shredded beef and remaining broth. Sprinkle the salt and pepper. Bring to a boil and reduce heat. Simmer for 1 1/2 hours or until meat is tender and sauce is thick. Makes 4 to 6 servings.
Chinese Chili with Peppers
3/4 pound ground lamb
1 tablespoon dark soy sauce
1 tablespoon dry sherry
1 tablespoon hoisin sauce
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 small yellow onion
2 tablespoons cornstarch
2 tablespoons peanut oil
1 tablespoon finely minced fresh ginger
4 cloves garlic; finely minced
Sauce:
1/2 cup chicken stock
2 tablespoons dry sherry
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon bean sauce
1 tablespoon oriental sesame oil
1 tablespoon distilled white vinegar
1 1/2 teaspoons Chinese chili sauce
In a bowl, thoroughly combine lamb, soy sauce, sherry and hoisin sauce. Set aside until ready to cook. Seed and stem peppers, then cut into 1/2 inch cubes. Peel and coarsely chop onion. Set peppers and onion aside. In a small bowl, combine sauce ingredients; set aside. Stir cornstarch with an equal amount of cold water, then set aside. Place wok over highest heat. When wok becomes very hot, add 1 tablespoon peanut oil to center, then roll oil around sides of wok. When oil just begins to smoke, add lamb and stir fry, pressing meat against the sides of the wok, until it loses its raw color and separates into small pieces, about 3 minutes. Transfer to a work platter. Immediately return wok to highest heat and add remaining tablespoon peanut oil to center. Add ginger and garlic and saute for a few seconds. Add vegetables and stir fry until peppers brighten and onion becomes transparent, about 2 minutes. Return lamb to wok and pour in sauce. Bring sauce to a low boil, then stir in a little cornstarch mixture to lightly thicken. Reduce heat to low and simmer for 2 minutes. Turn out onto a heated platter or individual plates. Serve at once with steamed rice, noodles or bread. Serves 2 as an entree; 6 to 8 as part of an Oriental meal.
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