Chili Recipes

1 lb butcher’s blend meat
3 T homemade chili mix
16 oz black beans, drained, rinsed
11 oz can kernal corn, drained
14 1/2 oz can stewed tomatoes, no salt
1 c  water
2 T  sour cream
6 oz corn chips (optional)

Heat non-stick skillet over medium heat. Add butcher’s blend meat (1/3 beef, 1/3 pork, 1/3 veal). Cook about 5 minutes or until meat has lost its raw look. Stir in homemade chili mix; cook and stir one minute. Stir in beans, corn, tomatoes, and water. Bring to a boil. Reduce heat to low, simmer for 10 minutes, uncovered, stirring ocassionally until mixture is thickened and flavors are blended. Remove from heat.

Yield: 4 Servings

2 c diced ham,Cooked
1 T brown sugar
1 t allspice
1/4 c orange marmalade
2 T fresh lemon juice
2 (15 oz.) cans black beans, drained, rinsed
1 (14 5 to 16 oz.) can whole tomatoes, cut up, undrained
1 (4 5 oz.) can green chillies, chopped

Topping:
1 banana, sliced
1 t fresh lemon juice
1 T cilantro, chopped

In a large saucepan combine all chili ingredients.  Cook over medium-high heat for 10 to 12 minutes or until chili is thoroughly heated and flavors are blended, stirring occasionally.  In a small bowl, combine banana slices with lemon juice; toss to coat.  Top each serving of chili with banana slices and cilantro.

4 (1-1/2 cup) servings.

1 1/2 lb beef, lean or substitute 2 lbs. fresh vension for beef/pork, if desired.
1/2 lb pork, lean or substitute 2 lbs. fresh vension for beef/pork, if desired.
1 c onions, chopped
1 lg garlic clove, finely chopped
2 T bacon drippings or lard
1 lg green bell pepper or substitute 1/2 green and 1/2 red bell pepper.
15 oz tomato sauce
12 oz beer, preferably Mexican
1 pk original texas chili preparation
4 oz green chiles, diced

Cut or grind meat into small pieces coarser than regular  ground meat. Pound with meat mallet. Combine with onion and garlic and add to heavy, large pot or Dutch oven with lard or bacon drippings. Cook over medium-high heat until meat is browned and onions is tender, about 6 minutes. Stir occasionally to keep meat evenly browned. Add bell pepper, tomato sauce and beer. Simmer, uncovered, for 30 minutes. Add remaining ingredients except packet of masa flour in Chili Preparation package. Simmer 1 hour more, stirring occasionally. If more liquid is needed, add beer as desired. Mix masa flour with a little beer to make a thin paste. Stir masa mixture into chili. Simmer another 30 minutes. Check for taste and add cayenne pepper packet from Chili Preparation.

Yield: 4 Servings

2 lb catfish fillets, chunked
1 c green pepper, chopped
2 T butter
2 cloves garlic,minced
1 1/2 t  salt
1 lb red kidney beans
1 lb can tomatoes, undrained
6 oz tomato paste

Saute green pepper and garlic in butter until tender. Add seasonings. Mix well. Add beans and tomatoes. Cover and simmer 15 minutes. Add fish. Cover and simmer 15 more minutes until fish flakes easily.

Yield: 4 Servings

2 lb chanterelles, cleaned and halved
2 lb shiitake, stems cleaned and removed
3 c tomato juice
3 c orange juice
1 bn fresh thyme plus 1 1/2 T  fresh thyme
2 c black beans, dried
1/4 c  peanut oil, divided
2 lg onions, diced
8 cloves garlic, minced
2 lg sweet green peppers, diced
2 Ancho chiles, minced
1 Chipotle chile, minced
1 Pasilla chili, minced
1/2 Habanero chile, minced
15 plum tomatoes, seeded and quartered
2 c fresh corn kernels
1 bn scallions , diced
3 T oregano
3 T cumin seeds, toasted, ground
2 c sour cherries

Set mushrooms aside.

Boil tomato and orange  juices, then add the bunch of  thyme and the beans. Simmer covered 1 1/2 hours.

Heat 1/2 of the peanut oil (1/8 cup), add onion and garlic and brown. Add pepper, chiles, tomatoes and simmer 20 minutes; add com, scallion, oregano, the  remaining 1 1/2 tablespoons thyme and the cumin and simmer 20 minutes; add beans and simmer. While beans simmer heat remaining 1/8 C. peanut oil in a saute pan until smoking hot. Add mushrooms and saute 5 minutes. Add to chile-bean mixture, stir well and simmer 20 minutes.

Add cherries and serve.

Yield: 4 Servings

2 lb chuck cubed, or chili grind
8 oz tomato sauce
14 oz beef broth
4 md serranos (optional)
1 t paprika
1 t cayenne pepper
2 T onion powder
1 T cumin
1 T garlic powder
1 t white pepper
1 pk sazon
5 T chili powder

Coat a 4-quart pot with cooking oil and sear meat. Add 16 oz water, tomato sauce and beef broth. Remove stems from serranos and make small slit with knife and add. In a separate container, blend the paprika, cayenne, onion powder,cumin,garlic powder,white pepper,Sazon and chili powder. Add half of the spice mixture to the chili pot. Simmer chili, covered, 1 1/2 to 2 hours. Remove serranos after one hour and save. Add remaining spice mixture. Cook 30 minutes or until meat is tender. (Using chili grind meat will shorten cooking time.) Taste,add salt and/or juice pressed from serranos as needed.

Note if chili gets too thick,add small amounts of water.

Yield: 6 Servings

1 1/4 c pinto beans
3 c cold water
5 c canned tomatoes
2 tb vegetable oil
3 c onions, chopped
4 c green pepper, chopped
2 tb garlic, chopped
1/2 c parsley, chopped
4 oz butter
3 1/2 lb  ground beef, coarse grind
1/2 c chili powder
1 1/2 ts ground black pepper
2 ts cumin

Pour the beans in a saucepan and cook until tender, adding water if necessary. Heat the oil in a skillet, add the peppers and onions and cook until the onions are translucent. Addthe garlic and parsley. Meanwhile, heat oil and butter in a pot large enough.

Yield: 3 Servings

1/4 c chili powder
4 t cumin, ground
2 t pure chili, ground
1 1/2 t  salt
1/4 c vegetable oil
1 lb spicy smoked sausage such as Andouille
2 whole chicken breasts, boned, skinned, split
2 lg white onions, diced
3 cloves garlic, minced
6 lg tomatillos, husked, diced
4 Anaheim or Poblano chili peppers or 2 green peppers , diced
2 sm red bell peppers, diced
2 jalapeno chili peppers, minced
2 cn (28 oz each) tomatoes, chopped
1 c to 2 cups beef or chicken broth
1/3 c tomato paste
4 cn (16 oz each) beans, preferably a mix of pinto, black and navy beans , rinsed

Combine chili powder, cumin,  ground chili and salt in a small dish; set aside.

Heat oil in a large Dutch oven.  Add sausage and chicken; cook until chicken is no longer pink; remove with a slotted spoon and set aside. Add onion, garlic and half of reserved seasoning mixture. Cook over medium heat until onions begin to soften, about 5 minutes. Add tomatillos, peppers, jalapeno, tomatoes and their liquid, 1 cup of broth and tomato paste; heat to a boil. Reduce heat and add chicken, sausage and beans. Cook gently, partially covered, for 30 minutes. Add remaining spice mixture; cook 5 more minutes, adding additional broth as needed.

Yield: 12 Servings

1 lb lean pork, ground
2 1/2 lb chuck, ground
1 1/2 lb onions, chopped
1 lb green peppers, chopped
5 c tomatoes, chopped
1/2 lb pinto beans
1 1/2 T  oil
2 cloves garlic
1/2 c chopped parsley
1/2 c butter
1/3 c chili powder
2 T salt
1 1/2 t  pepper
1 1/2 t  cumin seeds
1 1/2 t  msg
water

Soak beans in water to cover overnight. Drain, cover with cold water and simmer until beans are tender, about 1 hour. Add tomatoes and simmer 5 min longer. Saute green peppers in oil until tender, add onions and cook until tender.  Stir frequently. Add garlic and parsley. In another skillet, melt butter and add chuck and pork. Brown 15 min until crumbly.. Add to onion mixture and stir in chili powder. Cook 10 min and add mixture to beans. Season with salt, pepper, cumin seeds and MSG. Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top.

Yield: 10 Servings

4 lb beef, ground
3 lg onions, diced
1/2 c green pepper, diced
6 garlic cloves, pressed
2 lb tomatoes, crushed (use standard canned tomatoes)
1 lb tomatoes, whole, cut up (canned or fresh)
6 oz tomato paste
2 1/2 lb kidney beans (light red), undrained
2 T brown sugar
3 T sugar,white
4 T chili powder
2 t msg (monosodium glutamate)
2 t red pepper (cayenne), crushed
1 t black pepper, ground
1 t salt
3 T bacon grease
water (or beer), as needed
garlic powder, as needed

In a large microwave container, brown meat, onions, green pepper and garlic for 15 minutes on full power. Drain off and reserve a cup or two of liquid. Break up any remaining large chunks of meat. Add remaining ingredients except tomato paste and cook on full power for 30 minutes covered.  Stir and taste. Cook for 1 hour at 70 percent power, uncovered.  Stir and taste at half hour intervals. Add water as necessary. Add tomato paste and reserved meat liquid.  Cook 30 minutes at 60 percent power, uncovered.  Stir and taste. The chili is done and can be served directly or decanted into a crock pot to simmer.

Serve with shredded cheddar cheese, tabasco sauce, diced onions, hot chili oil, red pepper flakes and hot dogs with rolls.

Yield: 8 Servings