Chernobyl-Chili Recipe

Ingredients:

4 lbs of beef (ground)
3 pcs of onions (large); cubed
1/2 c of pepper (green); cubed
6 cloves of garlic; pressed
2 lbs of tomatoes (canned); crushed
1 lbs tomatoes (canned or fresh, whole); sliced
6 ozs of tomato paste
2.5 lbs of beans (kidney-shaped, light red in color, canned)
2 Tbsps of sugar (brown)
3 Tbsp of sugar (white)
4 Tbsp of chili (powdered)
2 tsp of monosodium glutamate (msg)
2 tsp of pepper (cayenne, red); crushed
1 tsp of pepper (black); ground
1 tsp of salt
3 Tbsp of grease (from bacon)
Beer or water (as needed)
Garlic powder (as needed)

Instructions:

Microwave garlic, pepper (green ), onions and meat around 15 mins with power set to full ’til meat turns brown. Drain liquid but reserve 1 – 2 cups. Break any large meat pieces.

Setting aside the tomato (paste), add the rest of the ingredients then cook once again (30 minutes, covered) with power set to full. Stir then taste then cook again (1 hour, uncovered) with 70%PRCTG% power. Stir then taste once again at half-hour intervals; pour water when needed.

Pour reserved liquid from meat as well as tomato (paste) into the meat mixture. Cook half an hour with 60%PRCTG% power while uncovered. Then stir as well as taste it.

This item is ready to serve. You can serve chili with hotdogs on rolls, flakes of pepper (red), oily hot chili, cubed onions, Tabasco and shredded cheese (Cheddar).

>> Chernobyl-Chili Recipe

Aaron Tippin’s Hillbilly Chili Recipe

Ingredients:

2 c of lean beef (ground)
Salt & pepper (to taste)
4 cans of tomatoes (crushed)
4 cans of beans (pinto)
Chili seasoning
Chili powder (to taste)
Juice from pepper (jalapeno, to taste)
1-2 Tbsps of vinegar

Instructions:

Brown the meat on a saucepan; stir occasionally till crumbled. Drain and season salt & pepper then add beans and tomatoes. Cook above moderate heat till bubbly.

Mix in (chili) powder, (chili) seasoning, and juice from pepper; stir thoroughly. Simmer for half an hour, covered. Add vinegar and stir, serve.

>> Aaron Tippin’s Hillbilly Chili Recipe

Abilene, TX Annual Chili Super Bowl Recipe

Ingredients:

3 lbs of lean beef (ground)
3 Tbsps of sugar (brown)
1 tsp of thyme (dried)
1 tsp of salt
1 tsp of seed (cumin)
2 pcs of bay leaves
1 tsp of garlic powder
1 tsp of cilantro (fresh)
1/4 tsp of oregano (if preferred, Mexican or Italian)
2 Tbsps of paprika
1 tsp of cayenne pepper
46 oz of juice (V-8)
1 c of chopped onions
16 oz of tomatoes (Mexican style); peeled
4 cans of beans (pinto or kidney)

Instructions:

Brown the beef then drain well. Add brown sugar, thyme, salt, cumin seed, garlic powder, bay leaves, cilantro, oregano, cayenne pepper, paprika, V-8 juice, onions, tomatoes, and beans. Cover and cook above medium-high heat for 7 to 17 hours.

>> Abilene, TX Annual Chili Super Bowl Recipe

Chili-Beer Brisket Of Beef Over Wild Rice Ama Recipe

Ingredients:

2.5 lbs of beef (brisket)
1/2 c of onions; sliced into dices
1 tsp of salt
1/4 tsp of garlic (powdered)
1 tsp of pepper
12 ozs of sauce (chili)
12 ozs of beer
wild rice Amadine

For garnishes:
2 pcs of tomatoes (medium); sliced
Sprigs of parsley

Instructions:

In a deep pan for roasting, arrange brisket (fatty side down). Sprinkle meat with pepper, salt, onion as well as powdered garlic then add chili (sauce). Put tightly covered pan for roasting in an oven set at 325 degrees Fahrenheit for three hours.

Add in the beer then increase temperature into 350 degrees Fahrenheit. Cook for another 30 mins.

Arrange brisket unto huge platter, ready for serving, and garnish Wild Rice Amadine around it. Decorate with tomato slices as well as parsley.

Prepare brisket in thin slices. Makes eight serving portions

>> Chili-Beer Brisket Of Beef Over Wild Rice Ama Recipe

Chili Ro*Tel Style Recipe

Ingredients:

2 lbs of beef (ground)
1 pc of onion (medium); chopped
1 pc of pepper (green); chopped
20 oz of diced tomatoes & green chilies (Ro*Tel)
15 oz of tomato puree (canned)
8 oz of tomato sauce (canned)
1-1/4 oz of seasoning mix (chili)

Instructions:

Cook the beef, pepper, and onion inside a stockpot till meat becomes brown. Drain any excess fat. Add Ro*Tel, tomato puree, tomato sauce, and chili seasoning; cover then simmer, at about 20 mins. Stir occasionally.

>> Chili Ro*Tel Style Recipe

Chili Roasted Sirloin With Corn Pudding Recipe

Ingredients:

3 lbs of beef steak (top sirloin, boneless); cut to 2-inches thickness
2 pcs of garlic cloves (large); crushed
3/4 tsp of oregano (dried); crushed
1/2 tsp of cumin (ground)
2 tsps of chili powder
Salt & pepper (as desired)

Instructions:

Prepare the (corn) pudding and set aside. Combine chili, garlic, cumin, and oregano; press onto each side of the steaks. Place the steaks on a (roasting) pan. Roast at 350 degrees F, about 50 to 60 mins.

Take the steaks out when the meat reaches 135 degrees F, medium-rare, and 150 degrees F, medium done. Season salt & pepper. Cover with foil; let it stand for 10 mins.

Carve the steaks then serve together with pudding.

>> Chili Roasted Sirloin With Corn Pudding Recipe

Chili Dog Sauce Recipe

Ingredients:

5 pcs of hotdogs; ground finely
1 can of sauce (tomato, 8 ozs)
1 Tbsp of mustard
1/2 tsp of garlic (powder form)
2 tsps of chili (powder form)
2 pcs of onions (large); minced
1 1/2 lb of grounded beef

Instructions:

Pan fry beef then add the onions until meat is no longer pink and the onions are clear. Drain excess fat.

Mix in chili and garlic powder, mustard, tomato sauce and hot dogs. Simmer mixture until it thickens.

Can be stored in the freezer for three days. Makes one serving.

>> Chili Dog Sauce Recipe

Texas Style Chili Recipe

Ingredients:

3-1/2 lbs of beef steak (chuck blade)
1/4 c of oil (salad)
2 c of onion; chopped
3 pcs of peppers (green, medium); diced
16 oz of tomatoes (canned)
4 pcs of garlic cloves
4 oz of tomato paste (canned)
1/3 c of chili powder
1/4 c of sugar (refined)
2 Tbsps of salt
2 tsps of oregano
3/4 tsp of pepper
1/2 c of cheese (Monterey Jack, for garnish)

Instructions:

Brown the meat with oil inside a (Dutch) oven then remove into a bowl; set on the side. Save half cup of onions, cover then set on the side. Saute the rest of onions, garlic, and peppers with the dripping inside the pan above moderate heat.

Continue to cook for 10 mins, stirring frequently. Add oil when necessary. Place the meat back inside the pan then add tomatoes with liquid, tomato paste, chili powder, sugar, salt, oregano, and pepper; let it boil.

Once boiling, turn down the heat into low then cover. Let it simmer for 1-1/2 hours till meat becomes very tender when pierced with a fork; stir frequently. Spoon onto bowls and sprinkle the cheese with the saved onions on the top.

>> Texas Style Chili Recipe

Chili Colorado Recipe

Ingredients:

2 Tbsps of corn meal
2 tsps of cumin; ground
4 cloves of garlic; crushed then diced
2 Tbsps of vegetable oil
3 1/2 c of boiling broth (beef)
3 Tbsps of chili (powder form)
1/2 tsp of salt
1 pc of onion (large); diced
3 lbs of beef (chuck); cut into cubes
6 pcs of pasilla chilies

Instructions:

Chop up chilies. Transfer onto a bowl and decant the hot broth then leave it to steep about half an hour.

Saute onions until they are tender and nicely browned. Mix in the salt, garlic and the beef cuts.

Cook until the beef is no longer pink. Drain the chilies. Do not throw the broth.

Mix about two cups of the broth in the beef mixture. Season it with cumin and hot powder. Bring this to boil.

Lower down heat then simmer for one hour, lid off, over moderate heat. Make sure to stir frequently. Meanwhile place the remainder of the chilies and broth in a food processor and blitz until you get a smooth texture.

Add the chilie smoothie to the beef then continue to cook for half an hour more ’till meat becomes tender. You can add one tablespoon of cornmeal and stir until mixture is thickened.

Ladle onto soup bowls and if desired, serve alongside avocado, tomatoes, onions and cheese.

>> Chili Colorado Recipe

Mexican-Style Chili Beef Recipe

Ingredients:

1 pound of round steak (beef); trimmed off fat & cubed
1 Tbsp of vinegar
1 pc of onion; sliced thinly
2 c of tomatoes (crushed); undrained
1 c of water
1/4 tsp of oregano (dried)
1 pc of jalapeno; chopped
1 cl of minced garlic
1 tsp of cumin seeds or
1/2 tsp of cumin; ground

Instructions:

Coat a nonstick pan using vegetable spray. Saute meat on medium-heat ’til brown in color. Remove excess fat off pan.

Add in onion and vinegar. Cook ’til onion starts to become translucent. Reduce heat and allow to simmer for 1.5-2 hours or ’til meat becomes tender.

Allow to simmer without cover ’til sauce becomes thick. Remove fat and serve chili with some rice. Good for 4 persons

>> Mexican-Style Chili Beef Recipe

Chili Appreciation Recipe

Ingredients:

4 c of chuck beef; cut to stew-sized cubes
1 pc of onion (medium); chopped
2 Tbsps of suet; chopped
or
2 Tbsps of vegetable oil (or canola oil)
4 pcs of peppers (jalapenos); stemmed, halved, and seeded
1 c of tomato sauce
1-1/2 c of beer
2 c of stock (beef)
1 Tbsp of cumin (ground)
1 tsp of pepper (ground)
2 tsps of garlic powder
4 Tbsps of chili powder
1/4 c of masa
1 Tbsp of paprika
1 c of water

Instructions:

Cook onion and beef with its fat on a pot. Add tomato, peppers, beer, cumin, stock, ground pepper, half of chili powder, and garlic; simmer till meat has done cooking or about two hours. Combine water and masa; make paste and add at once onto chili, stir thoroughly.

Add paprika along with the remaining chili powder then cook for 15 mins. Discard the jalapenos. Serve at once.

>> Chili Appreciation Recipe

Tex-Mex Beef with Chili Recipe

Ingredients:

2 c of lean beef (ground)
1 Tbsp of butter (or margarine)
1 pc of onion (medium); chopped finely
1 pc of pepper (red or green, medium); chopped finely
16 oz of beans (kidney, canned); drained well
16 oz of tomatoes (canned); drained and cut to bit-size pieces
8 oz of tomato sauce (canned)
1 pc of garlic clove; chopped finely
1 pc of bay leaf (small)
1/2 tsp of salt
1 tsp of pepper (black)
1/4 tsp of cumin (ground)
1/4 tsp of basil (dried)
1/4 tsp of oregano leaves; crushed
2-3 tsps of chili powder

Instructions:

Melt the butter inside a pot then brown the meat and stir constantly to crumble them. Once browned, remove the meat. Saute the pepper and onion till tender.

Add the meat onto the sauteed mixture. Stir them well.

Add kidney beans, tomatoes, tomato sauce, garlic, bay leaf, salt, pepper, cumin, basil, and oregano; let it boil. Once boiling, reduce the heat then cook for forty-five mins while stirring frequently. Discard the bay leaf.

Serve at once.

>> Tex-Mex Beef with Chili Recipe

Michael Cron’s Chili – Seven Ingredients Recipe

Ingredients:

1.5 lbs of beef (lean); cubed into 1/8 inch
6 Tbsps of chili powder
1 Tbsp of salt
A bottle of beer (Dos Equis)
1 pc of minced onion (large)
2 Tbsps of garlic; chopped finely
4 c of stock

Instructions:

Combine beer, salt and chili into bowl then mix well. Set it aside. Saute beef in heated olive oil, breaking up pieces of meat.

Cook meat on high-heat ’til seared well. Add in garlic and onions. Lower heat then continue to cook ’til onions become soft.

Add the beer mixture to the pot then allow to boil ’til reduced in liquid content. Add a couple cups stock then allow to boil. Lower heat then let it simmer without cover for a couple of hours.

Adjust the consistency using the stock. Good for 4 persons.

>> Michael Cron’s Chili – Seven Ingredients Recipe

Chili Meat Loaf Muffins Recipe

Ingredients:

1/2 cup of cheese (cheddar or Monterey Jack); grated
1/4 oz of kidney bean (red); drained & cleaned
1 tsp of chili (powder form)
3/4 cup of salsa (medium hot)
1 lb of beef (lean); grounded

Instructions:

Preheat oven to 400 degrees F. Place grounded beef in a bowl. Season with pepper and salt. Combine about half of your salsa and chili hot powder.

Mix thoroughly. Using a muffin tray, place equal amounts of grounded beef mixture in each muffin cup. Depress the middle of your patties to make a well about three fourths of an inch down.

Pop in your oven and bake muffins for ten minutes ’till beef is not pink in color. Mix together the kidney beans then remaining salsa.

Scoop it in the beef muffin wells. Top with cheddar or Monterey Jack.

Return muffin tray in the oven and bake for another eight minutes ’till cheese is melted. Serve to kids as a snack with shredded carrots on the side.

>> Chili Meat Loaf Muffins Recipe

Aimee’s Chili Recipe

Ingredients:

7 c of beef (ground)
1 pc of onion (large)
6 c of tomato sauce (canned)
1 pc of bell pepper (large); cut to dices
1 Tbsp of cornmeal
Salt & black pepper (to taste)
Hot pepper sauce (Tabasco)
2 Tbsps of chilli powder
Water

Instructions:

Brown the meat then add the onion; saute. Add the canned (tomato) sauce, (bell) pepper, chilli (powder), and hot sauce.Season salt & pepper according to your preferred taste.

Gradually add enough amount of water till you get the desired consistency of the sauce. Simmer for 15 to 30 mins. Sprinkle cornmeal during its last fifteen mins; stir well.

>> Aimee’s Chili Recipe

Beef Chili ‘n’ Cheddar Topped Potatoes Recipe

Ingredients:

1.5 lbs of beef; ground
4 pcs of medium-sized potatoes (8 ozs per piece)
1 Tbsp of chili (powder)
15 ozs of beans in can (hot chili)
1.5 c of cheese (Cheddar); shredded and divided
1/4 c of spring onions; sliced

Instructions:

Pierce potatoes with a fork and microwave over high-heat for 11-13 minutes ’til tender. Rotate potatoes in a 1/4-turn every 6 minutes. Set aside for 5-7 minutes.

In a large-sized skillet, saute beef on medium to high heat for 6-8 minutes ’til cooked and not pink. Break up beef into 3/4-inch pieces. Remove drippings and add in the chili and a half teaspoon of salt.

Mix in beans with a half cup of cheese. Allow to cook. Mix well ’til heated thoroughly.

Carve a hole lengthwise in potatoes. Fluff using a fork and season using pepper and salt. Spoon the beef into potatoes equally.

Top potatoes with the remainder of the cheese. Top also with spring onions. Good for 4 persons.

>> Beef Chili ‘n’ Cheddar Topped Potatoes Recipe

Midwestern Chili Recipe

Ingredients:

4 pcs of peeled and chopped yellow onions (medium)
3 cl of crushed garlic
1/4 c of olive oil
2 pcs of crumbled bay leaf
2 lbs of beef; ground
1/4 c of chili powder
12 ozs of canned tomatoes; undrained
3 cans of kidney beans (red, 4 ozs per can); undrained
2 tsps of salt
3 Tbsps of cider vinegar
1 tsp of oregano
1/8 tsp of red chile; crushed

Instructions:

Saute garlic and onions into large-sized kettle on medium-heat. Occasionally stir for 10-12 minutes or ’til brown in color. Add in beef, bay leaf and oregano.

Break up the meat and cook for 10-12 minutes ’til beef is browned evenly. Mix in beans, tomatoes and a couple tablespoons of chili without cover on low-heat for 1.5 hours. Mix in remainder of chili, salt, peppers and vinegar.

Allow to simmer for 15-20 minutes. Best served hot. Good for 10-12 persons.

>> Midwestern Chili Recipe

Beef Chili I Recipe

Ingredients:

1 lb of beef steaks; cubed
2 tsps of vegetable oil
4.5 tsps of seasoning mix (spicy); divided
1 pc of medium-sized onion; diced
28 ozs of plum tomatoes in can; undrained
2 c of corn (whole kernel); frozen
3 Tbsps of chili (powder)
2 tsps of cumin; ground
1.5 tsps of garlic (powder)
3/4 tsp of oregano leaves (dried)
1/2 tsp of red pepper; ground

Instructions:

Combine seasoning mix, chili powder, cumin, oregano, red pepper and garlic powder. Store spices in an air-tight container. Before adding to steaks, shake well.

Heat the oil into a deep large-sized pan on medium-heat for 5-7 minutes. While waiting, slice steaks lengthwise to strips an inch wide thick then cut strips into an inch sized pieces.

Coat steaks with a couple of teaspoons of seasoning mix. Fry the steaks with onions for 2-3 minutes. Season steaks with some salt and pepper. Break the tomatoes and add it into the beef.

Mix in whole kernels and the remainder of the seasoning mix. Allow to boil then decrease heat to low. Allow to simmer without cover for 18-20 minutes.

May garnish with tortillas and melons cut into wedges. Good for 4 persons.

>> Beef Chili I Recipe

Crisp Beef In Chili Sauce Recipe

Ingredients:

1 lb of steak (beef)

For the Marinade:
1 Tbsp of soy sauce (light)
2 tsps of wine (rice)
1 tsp of oil (sesame)
1/2 tsp of salt
3 Tbsps of cornstarch
1 Tbsp of flour (all-purpose)
2 c of oil (peanut)

For the Sauce:
1.5 Tbsps of oil (peanut)
5 pcs of chiles (dried); sliced into halves
3 Tbsps of garlic; sliced finely
1 tsp of salt
3 Tbsps of sugar
1/2 c of water
1 tsp of cornstarch dissolved in 1 tsp of water

Instructions:

Freeze meat 20 mins or ’til meat becomes firm. Slice against meat’s grain and shred meat finely. Submerge meat into marinade, mixing well, then submerge chiles (dried) into water (warm) and once pliable and soft, slice them into half.

Prepare skillet or wok by heating it and add 2 c oil. Once oil becomes hot as well as starts to smoke, deep fry beef then drain in colander. Place saucepan on heat and once hot, drop 1.5 Tbsps oil, chilies as well as garlic then stir-fry 20 secs.

Add remaining ingredients for sauce then simmer 2 mins. Let mixture warm. Heat oil once again on wok ’til hot. Deep fry beef once more for a minute ’til very crispy.

Drain meat into papertowels then transfer on platter (warm). Slowly toss beef alongside sauce then serve as soon as possible.

>> Crisp Beef In Chili Sauce Recipe

Beef and Bacon Chili Recipe

Ingredients:

1 lb of beef (lean); ground
1/2 lb of bacon; cut into small bits
1.5 c of onion; chopped coarsely
28 ozs of whole tomatoes (can)
1 can of whole tomatoes (undrained); chopped coarsely
16 ozs can of pinto beans (undrained)
1 c of picante sauce
2 tsps of cumin; ground
1 Tbsp of chili (powder)
1 tsp of salt
1 pc of green bell pepper (chopped)

Instructions:

Cook the bacon on medium to low heat, frequently stirring ’til crisp on a large-sized saucepan. Transfer over a paper towel. Remove but a tablespoon fat from the pan.

Use bacon fat to saute onion, green bell pepper and beef. Add the bacon, tomatoes, pinto beans, picante sauce, cumin, chili and salt. Blend ingredients well.

Decrease heat and cover pan. Allow to simmer for about 20-22 minutes. Pour to bowls and best served hot with picante sauce.

You may add toppings like grated cheddar, chopped up cilantro, diced onion. Good for 4 persons.

>> Beef and Bacon Chili Recipe

Texas Red Chili Recipe

Ingredients:

3 lbs of beef round steak (boneless); cubed
1 c of onion (large); chopped finely
4 pcs of garlic cloves; chopped finely
1/4 c of vegetable oil
2 c of tomato puree
2 Tbsps of chiles (red, ground)
1 tsp of cumin (ground)
1 tsp of coriander (ground)
4 pcs of chiles (Anaheim); seeded and chopped
4 pcs of chiles (Jalapeno); seeded and chopped

For the Garnishes:
Shredded cheese (Cheddar)
Tortillas (flour)
Cooked beans (pinto)

Instructions:

Cook beef, onion and garlic with oil inside a Dutch oven; stir occasionally until beef is brown. Add tomato puree, ground chiles, cumin, coriander, with chopped chiles. Let it boil then reduce the heat.

Cover and simmer, stirring occasionally, until beef is tender, about 2 hours. Serve with cheese, tortillas, and beans.

>> Texas Red Chili Recipe

Chili Stempien Recipe

Ingredients:

A can of tomato-paste (small)
A can of stewed-tomatoes (large)
1 diced onion
1 pound of beef (ground)
A can of beans (kidney)
3 cans of tomato-sauce (15 ounces)
1 diced pepper (green)
3 diced Jalapenos
2 tsps of chili seasoning
2 tsps of cayenne-pepper

Instructions:

Cook beef, onions and pepper ’til browned. Drain excess fat. Add in remaining ingredients, your beans should be added last.

Let it boil. Once boiled adjust to relatively low heat then continue cooking without cover for one hour.

>> Chili Stempien Recipe

Chili Vino-Mexican Recipe

Ingredients:

3 & 1/2 pound of beef (ground)
2 & 1/3 tsp of garlic; minced
4 & 2/3 tsp of oregano
2 & 1/3 Tbsps of chili seasoning
2 & 1/3 tsp of chopped onion (large)
2 & 1/3 Tbsps of cumin
4 & 2/3 Tbsps of New-Mexico chili seasoning
1 c of wine (red)
2 & 1/3 c of water
9/16 c of cornmeal

Instructions:

Saute onion and beef ’til meat loses its red color. Add in garlic, saute it for 60 secs. Have the beef crumbled.

Blend in rest of the ingredients excluding cornmeal. Let it simmer in an hour. Blend cornmeal w/ water forming a paste-like mixture. Stir cornemal in then cook ’til mixture is thickened.

>> Chili Vino-Mexican Recipe

Old Tavern Chili Recipe

Ingredients:

2 c of beef (ground)
2 Tbsps of chili powder
1 pc of garlic clove; chopped coarsely
Onion soup mix (Campbell’s)
3/4 c of beer (or water)
14-1/2 oz of tomatoes (canned, undrained); cut up
15 oz of beans (kidney, canned); drained
Shredded cheese (Cheddar)
Sour cream

Instructions:

Crumble the beef onto a microwave-safe dish; add garlic and chili; stir thoroughly and cover the dish. Microwave for 5 minutes at high setting till beef has browned, stir once halfway through.

Drain excess fat then add onion soup, beer, beans, and tomatoes w/ liquid then cover the dish. Microwave for 3 minutes at high setting till bubbling and hot.

Stir and reduce the heat to medium, cover and microwave for 10 minutes till the flavors are blended well, stir once halfway through. Let it stand for 5 minutes, covered. Garnish sour cream and cheese.

>> Old Tavern Chili Recipe

Bert Greene’s Peppered Chili Recipe

Ingredients:

2 cl of garlic; minced
7 Tbsps of butter
4 pcs of onion; minced
1 pc of bell pepper
1 & 1/4 lbs of beef (round); hamburger grind
1 Tbsp of vegetable oil
1.5 lbs of beef (shoulder, 2.5 strips)
3 Tbsps of red chile (mild); ground
1 tsp of sugar
3 pcs of tomatoes (large); chopped
4 pcs of basil leaves (fresh); chopped
1 pc of thyme (dried)
1/2 tsp of paprika
1 pc of bay leaf
1/2 tsp of cayenne pepper
1 tsp of soy sauce
1/2 tsp of all-spice
2 Tbsps of chile caribe
1/2 tsp of hot sauce
6 pcs of serrano (fresh); minced
1/2 c of red wine (dry)
3/4 c of beef (broth)
1/2 tsp of freshly ground pepper
1 tsp of salt
3 c of kidney beans; cooked & drained

Instructions:

Melt half of butter into a large-sized skillet on medium-heat. Add in half of garlic plus half of onions plus green bell pepper. Allow to cook in pan for about 5-6 minutes.

Form a well and add meat in the middle. Increase flame and allow it to cook. Stir and scrape skillet using a spatula.

Combine the other ingredients into skillet. Cook ’til beef is browned evenly. Transfer pan into a Dutch-style oven.

Heat oil plus a tablespoon butter. Cook shoulder without crowding the pan on high-heat ’til browned well. Transfer strips onto a dish when done.

Reduce flame and remove oil using paper towels. Return strips onto the pan. Add in chile caribe and allow to cook in pan for 3-4 minutes on low-heat.

Transfer into a Dutch-style oven. On the pan, melt remainder of butter on medium-heat. Add in remainder of garlic plus onion. Cook about 3-4 minutes.

Mix in sugar, bay leaves and tomatoes. Allow to cook in pan for 10-12 minutes and transfer into Dutch-style oven. Combine basil, paprika, soy sauce, all-spice, cayenne, hot sauce, serrano, red wine and salt together into oven.

Let it bake in oven on 300 degree-F oven about 3 hours. Add in beans and bake for another 30 minutes. Good for 6 persons.

>> Bert Greene’s Peppered Chili Recipe

Craw Chili Recipe

Ingredients:

2 lbs of beef (lean, ground)
2 lbs of craw tails
1 tsp of garlic; finely chopped
2 tsps of salt
2 Tbsps of soy sauce
1 tsp of pepper (cayenne)
1 tsp of mint (dried)
1 Tbsps of parsley (dried)
3 Tbsps of powder (chili)
1 can of sauce (tomato, 8 ozs)
1 c of wine (dry white)
1 tsp of juice (lime or lemon)
1 c of onions (chopped)
Water
Bacon drippings

Instructions:

Saute meat using drippings from bacon ’til brown. Mix in the craw tails, garlic, salt, soy sauce, cayenne pepper, mint, parsley, chili powder, tomato sauce, white wine, water lemon jice and onions. Allow to boil then let mixture go simmering for hours. Makes 16 serving portions.

>> Craw Chili Recipe

Cajun Style Chili Recipe

Ingredients:

1 lb ground beef
3 Tbsp pepper (red)
3 Tbsp parsley
1 clove of garlic; minced
1/2 onion
4 onions (green)
4 pcs jalapeno (whole)
1 can tomato sauce (8 oz)
3 Tbsps pepper (black)
1 1/2 tsp table salt
1 1/2 tsp parsley (Italian style)
3 Tbsps garlic
1-2 cans (16oz) beans (ranch style)
2 1/2 Tbsps of powdered chili

Instructions:

Fry ground beef til brown. Drain excess oil. Add in the onions, then spices (except powdered chili) and cook until translucent.

Add beans and water (5-6 cups). Season with chili powder. Cook in low heat for one hour and a half.

Add water if needed until your reach the desired thickness.

>> Cajun Style Chili Recipe

Chili Krieghauser Recipe

Ingredients:

8 ozs of soda or Coca Cola
2 tsps of cocoa powder
1 can of beans (kidney, 21 ozs)
2 cans of sauce (tomato, 8 ozs)
1/2 tsp of freshly cracked pepper
2 tsps of cumin
1 Tbsp of hot powder (chili)
1 can of onion soup (condensed)
1/2 tsp of salt
2 lbs of grounded beef

Instructions:

Saute beef over medium high heat for twenty minutes on moderate high heat until no longer pink and juices run clear. Drain fat. Season with salt.

Mix in the soup, hot powder, pepper, tomato sauce and cumin. Simmer broth a few more minutes then incorporate the beans, cola and cocoa powder. Continue until beans and beef are tender.

Good for six persons.

>> Chili Krieghauser Recipe

Chili & Beans For A Crowd Recipe

Ingredients:

1/2 c of oil
9 cloves of garlic; minced finely
2 Tbsps of salt
1 can of tomatoes; chopped without the skin
2 Tbsps of cumin (seed)
2 Tbsps of cocoa (powdered)
6 c of onions; coarsely chopped
1 Tbsp of fennel
6 lbs of beef; cut into small cubes
24 ozs of tomato sauce
1 c of chili (powdered)
1 Tbsp of sugar
1/2 lb of bacon; sliced into 1/2″ squares
2 lbs of beans (pinto); dry & rinsed
4 cloves of garlic; finely minced
Water

Instructions:

Saute the onions ’til translucent. Drizzle salt into pot then cook beef on moderate-high flame ’til browned.

Grind fennel and cumin then add into meat. Also add sugar, cocoa, powdered chili, garlic and onion.

Add tomato sauce, tomatoes as well as 4 c of water. Boil then lower flame, simmering 3.5 hours while stirring from time to time. Pour water when mixture is undesirably thick.

Cook the bacon ’til crisp in a pot. Pour water, salt, garlic and beans. Boil on moderate flame and reduce it, simmering 1.5 hours and stirring from time to time, ’til beans become tender.

Add the beans into the chili. This recipe is good for 30.

>> Chili & Beans For A Crowd Recipe

Chili Woody Desilva Recipe

Ingredients:

2 Tbsps of cooking oil
4 pounds of coarsely grind chuck
4 Tbsps of dry Mexican oregano
1 Tbsp of ground red hot chili
2 Tbsps of paprika
2 tsps of chipenos
30 ounces of tomato-sauce
Water
5 pcs onions
5 cloves garlic
2 tsps of woodruff
3 Tbsps of cumin
1 tsp of pepper (cayenne)
6 ounces of tomato-paste
4 dashes of hot-pepper sauce
4 Tbsps of cornflour

Instructions:

Have oil heated in large thick skillet placed over mid-heat. Add onions then season w/ pepper & salt.

Cook ’til translucent. Transfer onions in to large thick pot.

Place meat in skillet, adding enough oil. Add 1 Tbsp oregano and garlic. Crumble meat and break lumps using your fork.

Cook meat over mid-heat, stir occasionally ’til meat becomes thoroughly browned. Blend mixture into pot.

Place remaining oregano, powdered chili, pepper, cumin, chipenos, woodruff, and paprika in paper bag and shake well to combine. Add combined spices into pot including tomato sauce & paste and hot sauce.

Add water enough to have everything covered. Let it boil. Once boiled, adjust heat & simmer without cover for a minimum of 2 hrs. Add more seasoning if needed.

Place in the refrigerator overnight. Skin-off extra fat the following day. Reheat dish by boiling then add in mixture of cornflour and small water.

Constantly stir to avoid scorching and sticking. Add more water ’til wanted texture is achieved.

>> Chili Woody Desilva Recipe

Mom’s Fast Chili Recipe

Ingredients:

2 c of beef (ground)
1 pc of onion (medium); chopped
or
2 Tbsps of instant onion; minced
1/2 tap of garlic powder
1 Tbsp of chili powder
2-1/2 tsps of cumin (ground)
28 oz of tomatoes w/ added puree; crushed
1 can of chili kidney beans
6 oz of tomato paste (canned)

Instructions:

Cook the beef together with onion inside a (Dutch) oven above moderately high heat; stir frequently to crumble the meat till slightly brown or about 5-10 mins. Drain well and add garlic powder, chili powder, cumin, tomatoes with puree, chili beans, and tomato paste. Let it boil.

Once boiling, turn down the heat into medium-low. Let it simmer for 10 to 15 mins, uncovered.

>> Mom’s Fast Chili Recipe

Chili Barbecued Beef Recipe

Ingredients:

For the Marinade:
4 tsps of cumin (ground)
2 tsps of chili powder
1/8 tsp of cinnamon (ground)
1/4 c of olive oil (virgin)
1/4 c of juice (freshly squeezed lime)
1/4 c of vinegar (balsamic)
2 Tbsps of fresh oregano (1 tsp for dried); chopped
2 Tbsps of molasses
1 Tbsp of garlic; minced

1-1/2 lbs of meat (either: beef flank, pork tender, top round steak)
Radishes (or any greens, for garnish); curled ends

Instructions:

Combine chili powder, cinnamon, and cumin on a saucepan; stir and cook above high or medium-high heat till fragrant, about forty seconds. Add oil, juice, molasses, vinegar, garlic, and oregano; whisk thoroughly.

Pour over the meat and coat completely. Cover then refrigerate for 4 hrs or over a night.

Take the meat out from the refrigerator half an hour before using. Take out the meat and grill above moderate coals; baste frequently. Cook till the temperature of the thickest area of the meat reach 160 deg Fahrenheit.

Let it stand for five mins. Serve at once with black-bean salsa.

>> Chili Barbecued Beef Recipe

Chili Recipe 19

Ingredients:

1 pound of meat (ground)
2 cans of beans (red)
1pound of tomatoes (whole)
1 pack of tomato paste (small)
Water (small)
2 tablespoons of chili (powdered)
3 teaspoons of cooking oil
Pinches of pepper (Cayenne)
Pinches of sugar
Chili sauce
Chili stick
1 pc of onion (large); chopped
Seasonings (to taste)

Instructions:

Fry the meat on a skillet ’til it turns brown in color, then add the onion as well as the seasoning. Boil it ‘ til the beef separates well.

Then add in the tomatoes and the sauce. Dissolve the chili (stick) and pour it on the beef. Put the cayenne, powdered chili, salt, pepper and water.

Slowly cook it for an hour and a half hours, then add the beans and cook it for another half an hour. This recipe creates 1 serving portion.

>> Chili Recipe 19

Chili-Ada Recipe

Ingredients:

1 pound of beef (ground)
1/2 Tbsp of chili seasoning
2 diced green-peppers
1/2 small can of red beans (kidney)
1/2 Tbsp of soysauce
1 small can of peeled tomatoes
1 large onion; diced
2 stalks celery; chopped
Salt
Pepper

Instructions:

Saute beef ’til browned, then drain excess fat off. Add rest of the ingredients excluding beans. Let it simmer for 2 to 3 hrs.

Add in beans. Continue cooking ’til kidney-beans are well heated.

>> Chili-Ada Recipe

Midwest Chili Recipe

Ingredients:

3 lbs of coaresly ground beef chucks
2 lbs of finely ground beef chucks
2 pcs of onions
5 cl of garlic
1 Tbsp of ground hot red chile
5 Tbsps of ground mild red chile
3 c of water
3 Tbsps of cumin
30 ozs of tomato sauce
3 tsps of salt
56 ozs of whole tomatoes
32 ozs of pinto beans

Instructions:

Saute onions, garlic and meat in a 5 quart pot. Break meat with fork on medium-heat ’til browned evenly. Add in cumin, salt and chile. Mix well.

Add tomato sauce, tomatoes and water. Let mixture boil and reduce heat. Allow to simmer without cover for 1.5 hours.

Mix chili occasionally. Adjust the seasonings and add in beans.

Let it simmer without cover for another half hour. Good for 12 persons.

>> Midwest Chili Recipe

Pinata Pumpkin Chili Recipe

Ingredients:

1-1/2 lbs of beef (ground)
1/2 c of chopped onion
1 pc of garlic clove; chopped finely
2 c of pumpkin (solid pack)
2 c of water (at room temperature)
1 pkg of seasoning mix (taco)
1-1/2 tsps of powdered chili
1 tsp of salt
1 c of shredded cheese (Cheddar)
1 c of crushed chips (corn)
1/2 c of sour cream (dairy)
Pepper flakes (red)
or
Hot sauce (pepper)
16 oz of beans (kidney, red)

Instructions:

Cook the meat, garlic, and onion on a saucepan till meat has browned. Drain excess fat. Add water, pumpkin, taco mix, salt, and powdered chili, add beans if desired; let it boil and cover. Let it simmer for half an hour.

Season (pepper) flakes. Garnish it with (sour) cream, cheese, and chips.

>> Pinata Pumpkin Chili Recipe

Champion Hoot Owl Chili Recipe

Ingredients:

2 lbs of chili grind or chuck cubed
8 ozs of sauce (tomato)
14 ozs of broth (beef)
4 pcs of serranos (medium, optional)
1 tsp of pepper (cayenne)
1 tsp of paprika
2 Tbsps of onion (powder)
1 Tbsp of cumin
1 Tbsp of garlic (powder)
1 tsp of pepper (white)
1 package of Sazon
5 Tbsps of chili (powder)

Instructions:

Sear the meat in pot (4 quart) coated with oil. Put in water (16 ozs), broth and sauce. Prepare the serranos by removing its stems and making small cuts on it with a knife. Add serranos to meat.

In another bowl, combine chili, Sazon, pepper, garlic, cumin, onion, cayenne and paprika. Put in 1/2 of mixture to pot. Cover and let mixture simmer for 1.5-2 hours.

Take out serranos from the pot after an hour then set aside. Put in the remaining chili powder mixture to pot and let it simmer for another 30 mins or ’til meat becomes soft.

Drizzle salt or serranos juice if needed. Makes 6 serving.

>> Champion Hoot Owl Chili Recipe

Mom’s Chili Recipe

Ingredients:

2 c of beef (ground)
2 pcs of onions (yellow, large); chopped
2 c of beans (kidney)
1 c of tomato paste
3/4 c of water (at room temperature)
3 pcs of garlic cloves (or more)
1 khup or glub
1 pc of bay leaf
1 Tbsp of powdered chili (or more)

Instructions:

Brown meat together with onions. Combine browned meat, sauteed onions, beans, tomato paste, water, garlic, khup, and bay leaf on large pot. Let it simmer for 1-6 hours (or more if preferred). Add powdered chili; stir. Let it stand one day and serve.

>> Mom’s Chili Recipe

Peppered Chili Recipe

Ingredients:

7 Tbsps of butter
2 pcs of garlic cloves (medium); chopped finely
4 pcs of onions (medium); chopped finely
1- pc of bell peppers (large)
1-1/4 lbs of beef (ground)
1 Tbsp of vegetable oil
1-1/2 lbs of beef shoulder; sliced to 2×1/2 inch strips
3 Tbsps of red chili (mild, ground)
3 pcs of tomatoes (large); chopped
1 tsp of sugar (refined)
1 pc of bay leaf
4 pcs of basil leaves (fresh); chopped
1 tsp of thyme (dried)
1/2 tsp of paprika
1/2 tsp of pepper (cayenne)
1/2 tsp of allspice (ground)
2 Tbsps of chile (Caribe)
1 tsp of soy sauce
1/2 tsp of hot sauce (Tabasco, pepper)
6 pcs of fresh chiles (Serrano); chopped finely
1/2 c of dry wine (red)
3/4 c of broth (beef)
1/2 tsp of pepper (black, freshly ground)
1 tsp of salt

Instructions:

Place (3 tablespoons) butter inside a (large) skillet above moderate heat till melted; add in half of garlic, bell peppers, and half of onions. Cook, at about five mins. Add (ground) meat and increase heat; cook, stir constantly, till meat becomes browned and cooked.

Transfer onto a (Dutch) oven. Place (1 tablespoon) butter and oil on a skillet; heat. Saute strips above medium-high heat till thoroughly browned and cooked. Transfer onto a clean plate.

Lower heat; wipe skillet using a paper towel then return the strips of beef inside. Add chile; stir thoroughly then cook, about three mins above gentle heat. Pour onto (Dutch) oven with the crumbled meat.

Melt (remaining) butter on a skillet above moderate heat then add in other half of garlic along with other half of onions; cook, about three mins. Add bay leaf, tomatoes, and sugar; stir thoroughly and continue to cook, about ten mins.

Transfer onto (Dutch) oven with the mixed meat. Stir thoroughly and cover. Bake at 300 degrees F, at about 3 and 1/2 hrs.

>> Peppered Chili Recipe

Chili Recipe 2

Ingredients:

1.5 lb of chicken, beef or turkey (ground)
2 c of water
4 c of beans (kidney or pinto); cooked
1.5 c of sharp (natural); grated
1 Tbsp of chili (powdered)
3 pcs of tomatoes (diced)
1 Tbsp of curry powder
1 pc of onion; chopped
1 bunch of onions (green); sliced
Cheese (or mild Cheddar)

Instructions:

In pan, fry on low heat and few amounts of oil the meat ’til it turns light-brown in color. Pour in the drippings.

Cast in the curry and chili powder and water, let it boil for 5 mins. Add in the beans and the tomatoes and continue heating.

Drop in the onions. Move it into a serving bowl and dot it with cheese. Good for 1 serving.

>> Chili Recipe 2

Chili Our Way Recipe

Ingredients:

6 pcs of hot peppers (chili, dried)
6 c of chuck (boneless, in 1/4-inch ice)
6 Tbsps of beef suet (rendered)
2 pcs of onions (medium); chopped
4 pcs of garlic cloves
1-1/2 Tbsps of cumin (ground)
2 c of tomatoes (canned); drained and chopped
1 Tbsp of powdered cocoa (unsweetened)
1 pc of bay leaf
1/2 tsp of oregano

Accompaniments:
Sour cream
Cheese (Cheddar); grated finely
Chopped onion
Hot peppers (chili); seeded and minced
Beans (kidney or pinto)
Chips (tortilla)

Instructions:

Heat griddle above moderately-high heat. Toast chili peppers for a minute or two, while turning so as not to scorch them. Let them cool then remove the seeds. Combine a cup of water with peppers inside a saucepan; cover and let it boil.

Once boiling, let it simmer for five mins. Transfer on a processor and puree them. Saute chuck with 4 tablespoons of suet inside a saucepan above moderately-high heat till browned then transfer browned meat on a mixing bowl. Let it sit on the side.

Heat rest of suet, garlic, and onions on the saucepan; saute above medium heat, while stirring constantly, till onions become translucent. Add cumin; cook for a minute above medium-low heat, stir constantly. Add chuck, pureed chili, powdered cocoa, oregano, tomatoes, and bay leaf; mix thoroughly.

Cover with small amount of water then let it boil. Once boiling, cover and let it simmer for two hours or more. Add more amount of water when needed keeping it covered. Season with salt then continue to simmer for one more hour, uncovered.

Remove the bay leaf. Place chili mixture on a hot bowl. Serve with sour cream, onion, cheese, chili peppers, chips, and beans.

>> Chili Our Way Recipe

Mexene Chili Recipe

Ingredients:

1 pound of beef; ground
3/4 c of onion; chopped
1 cl of minced garlic
2 Tbsps of chili powder (Mexene)
1 Tbsp of flour
1 tsp of salt
1 c of water
1/2 tsp of cumin; ground
1/2 tsp of sugar
A can of tomato sauce (8 ozs)

Instructions:

Saute garlic, onion and meat ’til brown in color. Remove fat off then add in chili powder, flour, salt, water, cumin, sugar and tomato sauce. Mix ingredients well. Let it simmer for half an hour with cover.

>> Mexene Chili Recipe

Patti’s Skyline Chili Recipe

Ingredients:

2 lbs of beef (ground)
2 pcs of onions (large); chopped finely
35 pcs of whole peppercorns (black)
6 pcs of bay leaves; crumbled
4 pcs of peppers (red, small)
1/4 tsp of crushed pepper (red)
2 pcs of garlic cloves (whole)
3/4 c of tomato paste
3 c of water
4 Tbsps of chili powder
1 tsp of ground pepper (red)
2-1/2 Tbsps of vinegar
1-1/2 tsps of cinnamon (ground)
1-1/2 tsps of allspice (ground)
1 tsp of Worthiest
1 tsp of salt
1 c of cheese (Colby); shredded

Instructions:

Brown the beef with the onions on a skillet; drain the fat. Combine peppercorns, bay leaves. red peppers, and crushed red pepper inside a bag or cheesecloth. Combine garlic, tomato paste, water, chili powder, ground red pepper, vinegar, cinnamon, allspice, Worcestershire, and salt inside a pot.

Add the bag of spices and the sauteed mixture; cook above gentle heat, about 3 to 4 hours. Discard the bag and the whole cloves of garlic. Serve above the spaghetti; sprinkle cheese on top.

>> Patti’s Skyline Chili Recipe

Chili Manana Recipe

Ingredients:

6 pcs of tortillas (corn); toasted
Cheese; shredded
Salt
Pepper
1 pc of onion; minced
1 clove of garlic
1/4 tsp of cumin powder
1/2 tsp of oregano
1 can of milk (evaporated, large)
1 can of chilies (green); minced
1 can of soup (cream of mushroom)
1 lb of beef (chuck); seared or charcoal broiled

Instructions:

Preheat oven to 350 degrees F. In a large bowl, combine together the seared beef chuck, mushroom soup, green chilies, evaporated milk, onion, garlic and oregano.

Season with pepper then salt. Line your baking dish with toasted tortillas then layer with the beef mixture, then the cheese.

Repeat until all tortillas and beef mixture are used up. Bake until cheese has melted. Good for four persons.

>> Chili Manana Recipe

Pecos River Bowl Of Chili Recipe

Ingredients:

2 Tbsps of bacon fat (or drippings)
or
2 Tbsps of butter
1 pc of onion (large); chopped coarsely
3 lbs of beef (lean); ground coarsely
3 pcs of garlic cloves (medium); chopped finely
4 Tbsps of hot peppers (chili, ground)
2 Tbsps of mild peppers (chili, ground)
2 tsps of cumin (ground)
3 c of water
1-1/2 tsps of salt

Instructions:

Melt the bacon fat inside a (large) pot above moderate heat then add onions. Cook till translucent, about five mins, don’t brown them. Combine garlic, meat, cumin, and chilies; add onto sauteed onions. Cook till meat turns brown; stir constantly.

Add salt and water; let it boil. Once boiling, reduce the heat then let it simmer for 2.5-3 hours, uncovered. Stir frequently till meat becomes very soft and the flavors have blended well. Add water when necessary. Adjust the seasonings according to your preference.

>> Pecos River Bowl Of Chili Recipe

Chili H. Allen Smith Recipe

Ingredients:

Pepper
Salt
1 Tbsp of cumin
1/2 tsp of basil
1 Tbsp of oregano (Mexican); dried
3 Tbsps of red chili (hot); ground
4 cloves of garlic
1 pc of pepper (bell)
3 pcs of onions
4 c of water
6 ozs of tomato paste
4 lb of beef (sirloin); ground

Instructions:

Using a large kitchen pot on moderate high heat, melt butter. When butter is melted, sear the beef, stirring constantly to break-up the lumps. Cook until beef is nicely browned.

Mix in onions, garlic, oregano, bell pepper, basil and cumin. Season with salt and pepper and then pour the water in. Bring mixture to boil and then simmer, lid off for three hours.

Frequently stir mixture to avoid lumps and add water as needed. Season with more pepper and salt to taste. Good for eight persons.

>> Chili H. Allen Smith Recipe

Bodacious Chili Recipe

Ingredients:

2 lb beef chuck roast (boneless); cubed 1″
1 red pepper (sweet & large); chop coarsely
1 c mushrooms (fresh); sliced
2 pcs pepper (jalapeno); remove seeds & chop
4 cloves minced garlic
3 Tbsp olive oil
2 Tbsp chocolate powder (cocoa)
2 Tbsp powdered chili
1 tsp cumin; ground
1 tsp oregano; dried and crumbled
1 tsp paprika
1 tsp turmeric (ground)
1/2 tsp table salt
1/2 tsp cardamom (ground)
1/4 tsp ground pepper
1 Tbsp molasses
1/2 c wine (dry and red) or burgundy
2 16 oz cans kidney beans; drain
A can garbanzo (chick peas) beans
1 8 oz pack of sour cream
1/3 c salsa
2 Tbsp mayonnaise
1 tsp powdered chili
1/2 tsp onion powder
1/2 tsp curry powder
Dash of ground red pepper
1 Tbsp lemon juice
1 tsp mustard (Dijon)
cheese (Cheddar); grated

Instructions:

Using a thick, cast iron pot (Dutch Oven), pour the oil (olive) and cook the boneless beef chuck roast with the red pepper, mushrooms, jalapeno pepper, and minced garlic.

Add in the cocoa powder, two tablespoons of powdered chili, ground cumin, oregano, paprika, ground turmeric, salt, ground cardamom, ground pepper, molasses and the wine. Pour in the drained kidney and garbanzo beans and bring to boil.

Reduce the heat once boiling and allow to simmer for one and half hours. Occasionally stir the mixture.

For the toppings, mix the sour cream, salsa, mayonnaise, powdered chili, onion and curry powders, red pepper (ground), juice (lemon) and mustard.

Mix well and allow to cool in the refrigerator. Serve the spiced beef with cheese (shredded) and the spicy cream topping mixture.

>> Bodacious Chili Recipe

Chili Pie Ii Recipe

Ingredients:

1-1/2 lbs of lean beef rounds (ground)
1pc of onion (medium); sliced thinly
12 oz of kernel corn (whole, canned); drained
8 oz of tomato sauce (with cheese)
16 oz of whole tomatoes (peeled, canned, undrained)
1-2 tsps of chili powder (dried)
1/4 tsp of pepper (black)
1 tsp of salt
1/3 c of stuffed olives; sliced
1/2 c of cheese (Cheddar); shredded
1-1/2 c of chips (tortilla or corn); crushed coarsely

Instructions:

Crumble the meat on a microwave-safe dish. Add the onions; heat inside the microwave for 7 mins till browned, stirring frequently. Drain then add tomatoes, corn, tomato sauce, salt, pepper, and chili; stir thoroughly.

Heat inside the microwave for 4 mins, stirring frequently. Arrange the sliced olives above then sprinkle cheese. Heat again for 3 mins. Sprinkle chips; heat again for a min.

>> Chili Pie Ii Recipe

Mayan Chili Recipe

Ingredients:

1.5 lbs of ground beef
1 pc of diced green pepper (medium)
4 ozs of diced green chilies; drained
1.5 Tbsps of chili powder
1/4 c of tequila (if desired)
15 ozs of tomato sauce
1 c of water
6 ozs of tomato paste
16 ozs of undrained can of kidney beans
8 ozs of undrained sweet corn
1 tsp of salt (garlic)

Instructions:

Cook meat ’til brown in a large-sized saucepan. Drain the drippings off from pan. Add in water, tequila, paste, tomato sauce, salt, chili. green chilies and green bell pepper.

Let it cook on low-heat for half an hour. Stir chili frequently. Add in corn and beans.

Let it cook for another five minutes ’til corn and beans are completely heated. Good for six persons.

>> Mayan Chili Recipe

Chiliquiles Suizas Recipe

Ingredients:

1.5 lb of beef (stringy or ground)
1 lb of cheese (Jack’s); shredded or sliced
1 pint of sour cream
1 pint tomatoes (whole); peeled
1/2 tsp of coriander (ground)
2-3 cloves of garlic
2 pcs of onions
12 pcs of wheat tortillas
Corn tortillas
Cheese slices (American or mild yellow)
Pepper and salt
A pinch of cumin and oregano

Instructions:

Brown the meat with garlic as well as onions using skillet then arrange unto a circular dish; alternate it with tortillas as well as the rest of the ingredients except for (yellow) cheese.

Put the dish into oven and bake, 350 degrees F for 30-40 minutes. Top it with (yellow) cheese on last ten minutes of baking.

>> Chiliquiles Suizas Recipe

Buzzard’s Breath Chili Recipe

Ingredients:

3 Tbsps oil (butter, lard or bacon oil)
2 large-sized onions; diced
8 lbs coarse ground beef (chuck)
8 lbs coarse ground beef (round)
5 cloves of garlic; minced
5 1/3 Tbsps of chili powder (redhot)
5 1/3 Tbsps of chili powder (mildly hot)
1 Tbsp ground cumin
1 tsp crumbled oregano
3 cans tomato sauce (8 oz each)
3 c of water
2 Tbsps salt
1 pc parsley
1 c masa harina (corn flour)

Instructions:

Heat oil (butter, lard or bacon) on a stockpot over moderate temperature. Put in onions then stir until translucent.

Pour in ground beef (both chuck and round already spiced) and stir occasionally for about 30 minutes or until brown. Add tomato sauce, then water, parsley (if preferred) and salt.

Increase heat til boiling then reduce heat, then simmer without the lid for one hour. Add masa harina to thicken, then cook for another ten minutes while stirring

>> Buzzard’s Breath Chili Recipe

Chili Recipe 20

Ingredients:

3 lbs of beef (lean); diced
1 qt or water
1/4 c of shortening (liquid)3 Tbsp of paprika
1 Tbsp of sugar
3 tsp of salt
1 tsp of marjoram
1 tsp of cumin (ground)
1 tsp of pepper (red)
5 cloves of garlic; finely chopped
8 pods of chili or 6 Tbsp of chili (powdered)

For the Thickening:
6 Tbsp of corn meal
1 c of water
3 Tbsp of flour

Instructions:

Cook meat in oil over a high flame. Constantly stir, ’til the meat turns gray (not brown) in color. Pour in with water then cover it, let it cook for about 1.5 hours over a low heat. Put in the rest of the ingredients except for the thickening then let it simmer for 30 minutes.

Combine the ingredients for the thickening then pour it in the chili mix, then cook it for 30 minutes, constantly stirring in order to keep it from sticking. (You may pour water for your desired consistency). If the meat’s fatty, skim the fat off prior to putting in the thickening.

If you want milder flavors, trim the red pepper and powdered chili into half and drop 2 Tbsps more of paprika. Good for one serving

>> Chili Recipe 20

Capitol Punishment (Chili) Recipe

Ingredients:

4 lbs chuck (extra lean); ground
1 lb chuck (extra lean); cubed to 1/4″ sizes
1 Tbsp oregano; crumbled
2 lbs pork (extra lean); ground
2 Tbsp paprika
2 Tbsp monosodium glutamate
2 large onions; minced
9 Tbsps powdered chili (mildly hot)
10 cloves of garlic; minced
4 Tbsps cumin
4 Tbsps of beef bouillon; instant & crushed
1/2 c of oil (Wesson)
1 tsp powdered Mole
1 Tbsp sugar
1 tsp coriander (seeds)
8 oz tomato sauce
2 c of water
24 oz beer (Old Milwaukee)
1 tsp hot sauce (Louisiana Red)
1 Tbsp corn flour (masa harina)
A dash of salt

Instructions:

On a stockpot, put in water then mix (beef) bouillon, cumin, powdered chili, oregano, paprika and beer together. Season with MSG and let it simmer.

On a skillet, fry meat by batches until golden brown, using kidney suet or oil (Wesson). Drain cooked pieces, then add them to the spices simmering on the stockpot.

Continue process til all the meat are on the stockpot with the spices. Saute onion with garlic then add it to the simmering meat and spices.

Put more water if needed, then cook for about two hours. Gradually the Mole, coriander (seeds), hot sauce, sugar along with the tomato sauce and cook for forty-five minutes.

In lukewarm water, dissolve the corn flour, adding in chili and season with salt, in order to create a chili paste.

>> Capitol Punishment (Chili) Recipe

Beef & Macaroni Chili Recipe

Ingredients:

1 c of raw macaroni
Half a lb of beef; ground
1 tsp of chili (powder)
A pinch of salt
A pinch of freshly ground black pepper
A can of tomato soup
1/2 tsp of garlic (powder)
An oz of cheese (Mozzarella, 15%PRCTG% mf)

Instructions:

Cook the macaroni for 7-10 minutes ’til al dente. Saute beef in a large-sized pan and remove excess fat off the pan. Add the salt, pepper, chili, and garlic powder.

Stir well over low heat for 5-7 minutes. Mix in tomato soup and macaroni. Allow to heat completely.

Add with shredded Mozzarella before you serve. Cover pan and allow heat to melt cheese.

You can reheat left overs. Good for 4 persons.

>> Beef & Macaroni Chili Recipe

Champion Chili Recipe 1

Ingredients:

2 Tbsps oil (vegetable)
2 medium-sized onions; chopped
1 medium-sized pepper (green); sliced
2 cloves of minced garlic
1 large-sized celery; diced
4 lbs ground lean beef
1 4 oz can of green chilis; chopped
1 14 1/2 can of stewed tomatoes
1 8 oz can of tomato sauce
1 6 oz can of tomato paste
2/3 c powdered chili
1/2 tsp red hot pepper sauce
1 Tbsp cumin
1 6 oz can of beer
1 1/2 c water (or soda)
2 pcs bay leaves
1/2 tsp black peppercorns
2 tsp garlic salt

Instructions:

Saute in stockpot (large) with the oil the onions, garlic and (green) pepper. Add lean beef, spices, stewed tomatoes, tomato sauce and paste, beer and water and bring to boil until meat is tender.

>> Champion Chili Recipe 1

Chili – Two Rivers Recipe

Ingredients:

6 ozs of tomato paste
1 c of onions (not necessary)
2 ozs of spaghetti (not necessary)
1 c of celery; chopped (not necessary)
2.5 c of water (or more)
3/4 tsp of garlic (powder)
1.5 Tbsps of chili (powder)
1.5 tsps of sugar
3/4 tsp of oregano leaves
1/2 tsp of salt
1/4 tsp of pepper

Instructions:

In pot, cook onion and beef ’til it turns brown in color. Remove the juice. Put in the rest of the ingredients excluding spaghetti and beans.

Blend it well and let it boil. Lower the heat them let it simmer 30 mins, covered. Drop in the spaghetti and beans then let it simmer, heating beans 10 more mins while uncovered.

This recipe makes 8 serving portions.

>> Chili – Two Rivers Recipe

Chili-Beef-Potato Soup Recipe

Ingredients:

1/2 pound of beef (ground)
1/2 c of celery; chopped
16 ounces can of tomatoes
A can of condensed broth of beef (10 & 1/2 ounces)
1 tsp of chili seasoning
1/2 tsp of Worcestershire sauce
1/2 c of onion; chopped
1 & 1/3 c of water
1/2 tsp of salt
1 c of cooked green-beans

Instructions:

Cook meat ’til browned in a saucepan. You drain excess fat off. Add celery & onion then cook ’til tender-crisp. Add in beef, tomatoes, water, broth, chili seasoning, Worcestershire and salt.

Have it covered then cook ’til meat is tender. Add beans then heat thoroughly.

>> Chili-Beef-Potato Soup Recipe

Big Time Chili Recipe

Ingredients:

1.5 lbs of beef (lean); cut into 1/8 cubes
1 Tbsp of salt
6 Tbsps of chili (powder)
A bottle of Beer (Dos Equis) or desired beer
1 pc of onion (large); finely chopped
2 Tbsps of garlic; chopped finely
4 c of brown stock
1/4 c of olive oil

Instructions:

Combine salt and chili into a mixing bowl. Add in beer, then set it aside. Into a skillet, heat oil ’til smoking hot, then add the beef, breaking the pieces up with a serving fork.

Cook meat mixture, frequently stirring on high-heat ’til meat is seared. Add in garlic and onions then decrease to medium-heat.

Cook ’til the onion is softened. After searing all of the meat, transfer meat into a pot. Add in onions, garlic and beer into pot.

Allow to cook ’til liquid content is reduced. Pour into pot a couple cups of the beef stock and let it boil. Lower heat then allow to simmer without cover for a couple of hours.

You may use the remainder of the stock for you to produce desired consistency. Good for 4 persons.

>> Big Time Chili Recipe

Chili Recipe 18

Ingredients:

1 lb of beef (ground)
2 cans of tomato sauce (8 ounce)
2 Tbsp of chili (powdered)
2 c of water
2 Tbsp of flour
2 Tbsp of Worcestershire sauce
1 pc of celery rib; chopped coarsely
1 pc of onion (large); chopped coarsely
Pepper, salt, garlic (to taste)

Instructions:

Fry the meat, celery and onion ’til it all turns brown in color. Pour water as well as Worcestershire and tomato sauce into it and sprinkle with salt, pepper, garlic and chili

Allow to cook for about 30 minutes in medium heat. Pour water as well as chili into the flour and mix it, then cook it ’til the mixture becomes thick. Good for 1 serving.

>> Chili Recipe 18

Chili – Chef’s Recipe

Ingredients:

1.5 lb of chicken or beef (ground)
4 c of kidney beans (cooked)
1.5 c of cheese (Cheddar, mild); grated
1 Tbsp of curry (powdered)
1 Tbsp of chili (powdered)
3 pcs of tomatoes; sliced into dices
1 pc of onion; coarsely chopped
2 c of water
A bunch of onion (green); sliced

Instructions:

Fry the meat in pan ’til it turns light-brown in color. Pour the drippings into it.

Add in the water, curry and chili powder and let it boil for 5 mins. Drop in the beans and tomatoes then continue heating. Add in the onions.

Move it into a serving bowl and dot it with cheese. Creates 6 serving portions.

>> Chili – Chef’s Recipe

Casi-Style Chili Recipe

Ingredients:

4 pcs jalapeno chilies; remove stems and cut in half
4 Tbsps powdered chili
1 Tbsp of paprika
2 lbs beef chuck; cut in half inch cubes
1 medium-sized onion; diced
2 Tbsps of vegetable oil (or kidney suet)
1 8 oz can of tomato sauce
1 12 oz can of beer
2 c beef broth
3 tsps ground cumin
2 tsps powdered garlic
1 tsp black pepper
1/4 c flour (masa harina)

Instructions

Brown meat in a saucepan with vegetable oil (or kidney suet). Mix (tomato) sauce, beef broth, half the powdered chili, paprika, cumin, black pepper, garlic and beer and bring to boil. Reduce heat and simmer two hours or until meat becomes soft and tender.

Thicken sauce with flour mixed with some water (to make paste) and stir in simmering soup. Put in the other half of powdered chili, paprika left earlier and then cook for another fifteen minutes.

>> Casi-Style Chili Recipe

Big Ed’s Whup Yo’ Ass Chili Recipe

Ingredients:

6 cl of garlic; chopped
2 c of beef (kidney suet); rendered
1.5 lbs of beef chuck (extra lean); diced
2 c of water
2 tsp of cumin; ground
1 pc of ham; diced
1 tsp of salt; to taste
1 c of red chili (pulp) or 6 Tbsps of chili (powder)
2 tsp of oregano

Instructions:

Saute onion, garlic and kidney suet ’til onion turns translucent. Add in the beef plus diced ham. Stir frequently then cook ’til gray in color.

Mix in water and allow to simmer for 1-1.5 hours. Blend in chili, oregano, salt and cumine to the beef. Stir occasionally to avoid sticking.

Allow to simmer for another hour. Good for 10 persons.

>> Big Ed’s Whup Yo’ Ass Chili Recipe

Chili – Mexican Recipe

Ingredients:

2 lbs of beef (ground)
1 lb of chorizo; cut into several pieces
1 c of chiles (green); diced
Onion; diced
Garlic (to taste)
Salt (to taste)
Pepper (to taste)
1 can of tomatoes (stewed, 12 ozs)
3 c of pinto beans (optional); cooked

Instructions:

Cook chorizo and beef ’til browned. Drain the fat then combine the rest of the ingredients into huge pot.

Let simmer 2-3 hours. This recipe creates 4 serving portions.

>> Chili – Mexican Recipe

Chili Recipe 3

Ingredients:

1 & 1/4 lbs of pork, beef or veal (ground)
4 c of tomatoes (canned)
1.5 c of onion; chopped
1/2 c of pepper (green); chopped
3 Tbsps of chili (powdered)
1.5 Tbsps of garlic; minced
1 Tbsp of oil (vegetable) 1 Tbsp of vinegar (red wine)
1 tsp of cumin (ground)
1 tsp of oregano
1/2 tsp of pepper (black)
1/4 tsp of pepper flake (red, hot)
Bay leaf

Instructions:

Saute green paper and onion in a skillet then cook ’til it is wilted. Drop meat then break any formed lumps by stirring or chopping meat using spoon.

Dash it with oregano, cumin, chili and garlic. Blend. Put in the pepper (crushed), vinegar, tomatoes, pepper and bay leaf.

Let it boil then cook in an hour, occasionally stirred. Good for one serving.

>> Chili Recipe 3

Brown Bag Gourmet Chili Recipe

Ingredients:

2 pounds meat (beef)
1 medium-sized onion
1 medium-sized bell pepper
1 can of tomato sauce (8 oz)
1 can of beer (16 oz)
1 pack of brown bag mix
Dough Flour (enough to thicken sauce)
4 Tbsps hot sauce (Tabasco)

Instructions:

Brown meat in a heated pan and set aside. Saute onion (diced) and chopped (bell) pepper. Pour in meat, (tomato) sauce, beer and pack of brown bag mix.

Simmer for thirty to sixty minutes and stir the mix frequently. Slowly blend dough flour (masa harina) to thicken soup. Sprinkle with the 4 tablespoons of hot sauce (Tabasco).

>> Brown Bag Gourmet Chili Recipe

Pedernales River Chili Recipe

Ingredients:

3 Tbsps of lard
4 lbs of beef; ground coarsely
1 pc of onion; chopped
2 pcs of garlic cloves; chopped
3 tsps of salt
1 tsp of oregano (dried, Mexican)
1 tsp of cumin (ground)
2 c of water
32 oz of tomatoes (whole)
4 Tbsps of hot chile (red, ground)
2 Tbsps of mild chile (red, ground)

Instructions:

Melt lard inside a large saucepan above moderate heat then add meat; stir constantly to crumble the cooking meat. Cook till meat becomes brown. Add garlic then onions; cook till onions become translucent.

Add salt, cumin, oregano, tomatoes, and water; stir thoroughly. Slowly add ground chilies till you get the desired hotness to your preference. Let it boil.

Once boiling, reduce the heat. Let it simmer for one hour, uncovered. Stir from time to time.

>> Pedernales River Chili Recipe

Out-Of-The-Ordinary Chili Recipe

Ingredients:

1-1/2 lbs of beef ( can also use turkey or chicken)
2 c of water
1 Tbsp of chili powder (McCormick)
1 Tbsp of curry powder (McCormick)
3 pcs of tomatoes (large); cut to dices
4 c of cooked beans (kidney)
1 pc of onion (large); chopped
1 pc of scallion bunch; sliced
1-1/2 c of cheese (natural sharp); grated

Instructions:

Brown the meat inside a pan; drain excess fat. Add chili, curry, and water; simmer for 5 mins. Add beans and tomatoes; cook till heated thoroughly. Add the onions; stir thoroughly.

Ladle onto bowls; sprinkle cheese on top.

>> Out-Of-The-Ordinary Chili Recipe

Chili Beef Tacos Recipe

Ingredients:

1/4 c of chili powder
6 pcs of garlic cloves; crushed
5 Tbsps of juice (fresh lime); strained
6 Tbsps of olive oil
1 Tbsp of cumin (ground)
2-1/2 lbs of beef (stewing); cut to half-inch
3-1/2 c of tomatoes (plum, Italian); drained then crushed
2 c of broth (beef)
1-1/2 c of dark beer (bottled)
1 pc of onion (large); chopped
2 pcs of chilies (jalapeno); minced
1-1/4 c of corn (frozen); thawed then drained
25 pcs of olives (green, pimento-stuffed)
1/2 c of pimentos (canned); drained then chopped
Salt & pepper
20 pcs of taco shells
1-1/2 c of sharp cheese (Cheddar); shredded
1/2 of lettuce bunch (Romaine); chopped
4 pcs of tomatoes; seeded then chopped
Salsa (hot or mild)
1 c of sour cream

Instructions:

Mix garlic, chili, (lime) juice, cumin, and 3 tablespoons of oil inside a bowl; make it to paste and add beef then mix until coated well. Place inside the refrigerator for twenty-four hours, stir frequently. Preheat the oven, 350 degrees F.

Combine (marinated) beef, tomatoes, beer, and broth inside a (Dutch) oven; let it boil with heat on high. Once boiling, cover then transfer inside the oven; bake at about forty-five mins.

Remove the cover then continue to bake till beef has softened, about another forty-five mins. Let it cool then shred the cooked beef; return inside the liquid and place inside the refrigerator, covered, for over a night.

Heat three tablespoons of oil inside a skillet above moderately gentle heat. Saute jalapenos and onion, covered, while stirring frequently for fifteen mins till slightly brown. Strain the liquid from beef then add onto the skillet; let it boil.

Once boiling, reduce the heat then let it simmer, without the cover, while stirring frequently till sauce has reduced into half cup and thickened or about fifty mins.

Add shredded beef, corn, pimientos, and olives; stir above moderate heat till heated thoroughly, about five mins. Season salt & pepper.

Fill the shells with mixture of beef. Add lettuce, tomatoes, and cheese. Serve at once with sour cream and salsa on the side.

>> Chili Beef Tacos Recipe