Bill Pfeiffer World Champion Chili Recipe

Ingredients:

1 Tbsp of oregano
4 Tbsps of cumin
2 Tbsps of paprika
6 lbs of rump; ground
2 Tbsps of MSG
11 Tbsps of chili powder (Gebhardt’s)
4 Tbsps of beef bouillon (instant); crushed
36 ozs of beer (Old Milwaukee)
2 lbs of pork chops (thick butterfly); cubed
2 lbs of beef chuck; cut to cubes
4 pcs of onions (large); minced
1/2 c of kidney suet or oil (Wesson)
1 teaspoon of powdered mole
1 Tbsp of sugar
10 cl of garlic; minced
2 tsps of coriander seed (from cilantro, Chinese parsley)
1 teaspoon of Louisiana hot sauce (Durkee’s)
1 Tbsp of flour (Masa Harina)
8 ozs of tomato sauce
Salt to taste

Instructions:

Combine a couple cups of water, beer, bouillon, cumin, chili, MSG, oregano and paprika into a large-sized pot. Heat oil into a skillet and brown the meat into batches. Drain excess fat off.

Add it to the spices. Allow to continue cooking ’til meat is cooked. Fry garlic and onion with a tablespoon of suet or oil.

Add this to the spices. Pour water if needed. Allow to simmer inside pot for a couple of hours.

Mix in the tomato sauce, Durkee’s, coriander, sugar and mole. Allow to simmer inside pot for another 45-50 minutes. In lukewarm water, dissolve flour to produce paste-like consistency.

Add in salt as desired, and allow to simmer inside pot for half an hour. You may add more Durkee’s sauce as desired. Makes a pot of chili.

>> Bill Pfeiffer World Champion Chili Recipe

Chili-Orange Fish Fillets With Banana Recipe

Ingredients:

4 pcs of fish fillets (cod, turbo, red snapper or others)
2 pcs of bananas (ripe and firm); sliced into half lengthwise then crosswise
2 Tbsps of zest from orange; grated
4 Tbsps of fresh juice from orange
2 Tbsps of onion (red); minced
2 tsps of chilies (fresh); seeded and minced
4 wedges of lime (fresh)

Instructions:

Preheat broiler then arrange bananas (with the cut surface facing upwards) and fillets on appropriate pan that has been greased lightly. Mix 1/2 amount of juice (orange) with zest, chilies, onion as well as pinch of both pepper and salt. Spread mixture on banana/fillet layer.

Four inches away from heat, broil for about ten minutes (avoid turning) ’til bananas and fillets are well-browned as well as ’til middle of fillet becomes opaque.

Move contents into serving plates. Serve sprinkled with rest of juice (orange) and garnished using wedges of lime.

>> Chili-Orange Fish Fillets With Banana Recipe

Chip ‘n’ Chili Casserole Recipe

Ingredients:

1 lb of beef (ground)
1 tin can of chili (with beans)
1 c of chips (corn)
1 tsp of onion; minced
1 c of cheese (American); grated

Instructions:

Cook beef ’til its color turns brown, remove the fat. Place chili then let it simmer for about 5 mins. Move half of meat mixture into 1.5-quart microwaveable dish. Put in half of cheese and half of chips.

Repeat that in layers, then microwave it for about 10 mins. Serves 6.

>> Chip ‘n’ Chili Casserole Recipe

Los Venganza Del Alamo Chili Recipe

Ingredients:

1 Tbsp of oregano
4 Tbsps of cumin
2 Tbsps of paprika
4 pcs of onions (large); minced
2 Tbsps of MSG
11 Tbsps of chili powder (Gebhardt’s)
4 Tbsps of instant beef bouillon; crushed
36 ozs of beer (Old Milwaukee)
2 lbs of butterfly pork chops; cubed
2 lbs of beef chuck; cubed
6 lbs of rump; ground
1/2 c of kidney suet or oil (Wesson)
1 Tbsp of sugar
1 tsp of powdered mole
2 tsps of coriander seed
1 tsp of Durkee’s Louisiana hot sauce
8 ozs of tomato sauce
10 cl of garlic; minced
1 Tbsp of flour (Masa Harina)
Salt

Instructions:

Combine couple cups of water, beer, bouillon, cumin, chili, MSG, oregano and paprika into a large-sized pot. Bring to a simmer. Saute meat in batches using suet or oil ’til brown. Strain meat and mix with the spices.

Repeat process with other meat batches. Saute garlic and onion in suet or oil then add it to the pot. Pour some water if necessary.

Allow to simmer about a couple of hours. Mix in tomato sauce, Durkee’s, coriander, sugar and mole. Let it simmer about 45-50 minutes. In lukewarm water, dissolve the flour to produce a paste-like consistency. Add this to the pot.

Season with salt and allow to simmer another half hour. Add Durkee’s as desired. Yields one whole pot of chili.

>> Los Venganza Del Alamo Chili Recipe

Grandmother Merrill’s Chili Sauce Recipe

Ingredients:

1 can of tomatoes (15 oz)
1/2 c of sugar
1 tsp of cinnamon
1/2 c of vinegar
1/2 tsp of salt
2 pcs of peppers (pickled, mild or hot)
1 tsp of all-spice
1 pc of onion (large)

Instructions:

Chop peppers and onions finely then mix into salt, sugar and vinegar. Slowly cook the onions ’til it becomes tender. Slice tomatoes then blend into mixture. Next, add the cinnamon and all-spice then cook for 3 mins, stirring well.

This recipe creates four cups. Best served for cabbage (boiled), dried beans or peas.

>> Grandmother Merrill’s Chili Sauce Recipe

Margaret Ann’s Better Than Chili Recipe

Ingredients:

2 Tbsps of vegetable oil
1 cup of bulgur
2 pcs of chopped onions (medium)
4 pcs of chopped large carrots
2 pcs of seeded & chopped red peppers
2 pcs of seeded & chopped green peppers
32 ozs of black beans in can; drained & rinsed
32 ozs of whole tomatoes in can with liquid
2 cups of chicken broth
1/4 cup of chili (powder)
1/4 tsp of cayenne
1 Tbsp of cumin; ground
1 Tbsp of coriander; ground
1 cup of yogurt (plain)
6 pcs of chopped scallions
1/4 lb of cheese (Cheddar); shredded

Instructions:

Soak the bulgur about 20-30 minutes with two cups of hot water. Saute carrots, onions, green and red peppers on a 6 quart Dutch-style oven over medium-heat for 5-8 minutes. Mix in tomatoes, stock, coriander, chili powder, cayenne, cumin and beans.

Let it boil. Lower heat then allow to simmer about 30-45 minutes ’til thick in consistency. Season chili with pepper and salt.

Serve chili with shredded cheese, scallions and yogurt as toppings. Good for 8-10 persons.

>> Margaret Ann’s Better Than Chili Recipe

Fire Camp Chili Recipe

Ingredients:

100 lbs of pinto beans
4 c of chilies (Jalapeno, with juice)
48 pcs of onions (large); chopped
40 lbs of meat (ground beef, bacon ends, pork, sausage and ham)
4 c of powder (chili)
Salt to taste

Instructions:

Put beans in water overnight and bring to boil over high flame. Put in onions, chilies, meat, chili powder and salt and let mixture simmer for about 6 hours or ’til mixture becomes tender. Pour more water if needed.

Stir from time to time. Makes 1,200 servings.

>> Fire Camp Chili Recipe

Favorite Chili Sauce Recipe

Ingredients:

25 pcs of tomatoes (large, ripe)
3 pcs of pepper (sweet, red); seeded and chopped
1 bunch (small) of celery; chopped coarsely
6 pcs of onions (large); chopped coarsely
2 Tbsps of allspice (whole); tied in bag
3 cloves of garlic; minced
1.5 c of sugar (light, brown)
2 cups of vinegar (cider)
2 Tbsps of salt (pickling)
1 tsp of mustard (dry)
1 tsp of pepper

Instructions:

Blanch tomatoes, peel, and core then slice in quarters. Press out seeds as well as extra juice then chop finely the tomato pulp.

Place pulp into kettle and bring into rapid boiling ’til tomatoes becomes tender. Remove clear fluid from tomatoes during cooking process.

Put in pepper, celery, onions, garlic, bag of allspice, vinegar, sugar, salt pepper and mustard then cook (30 mins). Remove bag then proceed to cooking for another hour or ’til mixture thickens.

Stir occasionally. Pour in sterilized food jars. Yields 4-6 pint of sauce.

>> Favorite Chili Sauce Recipe

Ambush Chili Recipe

Ingredients:

3 lbs of lean ground-chuck steak
1 pc red bellpepper; chopped
3 onions (medium); chopped
2 ozs of sour-mash whiskey
2 Tbsps of fresh powdered cumin
1 Tbsp of molasses (blackstarp)
4 garlic cloves; crushed
1 Tbsp of soysauce
2 c of stewed tomatoes; chopped
3 lbs of lean pork-shoulder
1 c of tomato paste
1 green bellpepper; chopped
1 tsp of all-spice
8 pcs fresh Jalapeno; (2 pcs seeded and chopped; and the rest gashed)
12 ozs of beer
1 ozs of Tabasco hot-sauce
3 Tbsps of yellow cornmeal (fine)
3 pcs bay leaves
1 c of tomato-sauce
4 Tbsps of peanut oil

Instructions:

Saute garlic, peppers and onions in oil. Have your meat added then cook ’til browned. Blend in remaining ingredients excluding cumin. Constantly stir ’til boiling.

Let it boil 3 to 5 mins then adjust to low-heat, continue cooking, occasionally stirring. Ten minutes after, you add a Tablespoon cumin then stir.

Simmer for 60 mins then you add remaining cumin. Let it cook for 15 more mins then serve.

>> Ambush Chili Recipe

Buckskin Chili Recipe

Ingredients:

5 lb boneless venison (rough ground)
1/2 lb pork (bacon)
2 c red wind (beaujolis)
4 Tbsps fresh cumin ground
1 tsp angostura aromatic bitters
3 Tbsps hot sauce (Tabasco)
3 cloves garlic; minced
1/2 c of tomato puree (paste)
2 1/2 c of tomato sauce
2 medium-sized onions; diced
2 1/2 c tomatoes; stewed & diced
3 minced jalapeno pepper
1/2 c chopped mushrooms
3 Tbsps dried pepper flakes (red); minced
1/2 tsp oregano (Mexican)
2 Tbsps anchos (dried & crushed)
1 1/2 tsp salt

Instructions:

Cook bacon using a large-sized pot until brown and crispy. Set it aside to cool and then crumble. Using the same pot with the residue bacon oil, put in the coarsely ground venison, onions, salt and garlic.

Cook until well done then set it aside. Remove grease left by the cooked bacon, apply heat again then add wine, crumbled bacon and tomato sauce. Bring to boil adding the jalapeno peppers, cooked venison (with the spices), hot sauce (Tabasco), and put in the rest of the ingredients.

Lower the heat and after three minutes, put in the tomato puree (paste) and simmer for another one and a half hours, stirring occasionally. Sprinkle with cumin, simmer for still another fifteen minutes before serving.

>> Buckskin Chili Recipe

Big Mike’s Chili Recipe

Ingredients:

9 pcs of peppers (New Mexico)
9 pcs of red peppers (California)
1 lb of bacon; finely chopped
4 pcs of onions (medium); diced
8 cl of garlic; chopped
Salt & Pepper
1 Tbsp of sugar
Hot sauce (Louisiana)
2 lbs of sausage (pork)
5 lbs of beef
4 c of beef (broth)
8 ozs of tomato sauce
3 Tbsps of vinegar (white)
6 Tbsps of cumin; ground
2 Tbsps of chili powder (New Mexico)
1 tsp of cayenne pepper
2 Tbsps of chili powder (regular)
1 Tbsp of MSG
2 Tbsps of paprika
1 bottle of beer

Instructions:

Boil a couple cups of water and add a couple tablespoons of oregano. Brew ’til stained and save liquid. Cut off stems, veins and seeds of peppers and add peppers to the boiling liquid for half an hour.

Cut meat into strips, discarding the skin, place into a food blender. Add in pepper and enough of the beer in order to produce same thickness to a tomato sauce.

Cut into three portions the beef, sausage, garlic, onion and bacon. Fry bacon ’til crisp. Combine in garlic then onions, peppers, salt plus Louisiana sauce to desired taste.

Cook ’til onions turns translucent and add in sausage. Half done, mix in beef. Drain off the excess fat and fry meat again ’til completely done.

Transfer meat mixture into a pot. Do the same procedure to the next one-third and also with the last one-third of meat.

Mix the blended peppers, tomato sauce and broth in. Allow to simmer on low-heat. Add in remainder of the ingredients gradually.

Pour enough of beer in to produce desired consistency. Allow to cook on low-heat for 2 or more hours. Good for 12 persons.

>> Big Mike’s Chili Recipe

Green Chili Recipe

Ingredients:

1 c f rehydrated tvp
8 -16 ozs of crumbled tofu
1-2 cans of beans (kidney); rinsed
2-4 onions (large); chopped
8-16 ozs of chopped tempeh
1-2 cans of beans (pinto); rinsed
1-2 cans of beans (white); rinsed
10 garlic cloves; chopped
2-4 peppers (green); chopped
1 Jalapeno pepper; minced
6-12 ozs of tomato paste
2-4 cans of crushed tomatoes (15 ounces)
1/2-1 lb of mushrooms; chopped coarsely
1 tsp of ground pepper (cayenne)
2 Tbsps of Worcestershire sauce
Bayleaf
1/2 tsp of all-spice
2 Tbsps of chili seasoning
1 tsp of cinnamon
2 Tbsps of vinegar
1 Tbsp of cumin

Instructions:

Saute peppers, garlic and onion ’til onions turn translucent. You stir in the remaining ingredients then simmer for at least 30 mins. Add in water gradually if you think mixture is very thick.

>>Green Chili Recipe

Brother Dave’s Chili Recipe

Ingredients:

3 lbs meat cut in bite size cubes
black peppercorns
2 pcs onions (large), diced
2 tsps paprika
1 Tbsp salt
2 tsps oregano; crumbled
1 tomato sauce (12 oz can)
1/2 c dough flour (masa harina)
1 Tbsp dried peppers (red Sta. Fe variety)
1 sprinkle of peychaud’s bitter
1 Tbsp oil (corn)
1/2 c powdered chili
3 pcs bell peppers; sliced
2 tsp ground cumin
2 tsp ground red pepper (cayenne)
2 c soup stock (chicken, beef or pork)
6 pcs tomatoes, chopped
1 can of vegetable juice (V8)
1 or more jalapeno peppers to taste
1 dash of nutmeg
3 to 6 large cloves of garlic; chopped
2 to 3 chopped magnolia leaves; minced

Instructions:

In a skillet, cook meat until brown in oil and add garlic, onions, peppers and spices. Bring to boil then simmer for about thirty minutes.

Pour in (tomato) sauce, chopped tomatoes, soup stock then simmer for a few more hours. Add into the masa harina (to make thicker).

Finally sprinkle Peychaud’s bitter, then the nutmeg so to complete.

>> Brother Dave’s Chili Recipe

Maverick Chili Recipe

Ingredients:

2 lbs of pork neck bones (smoked)
3.5 lbs of beef brisket; ground coarsely
4 c of tomato sauce
1 Tbsp of salt
1 c of chopped green pepper
3 pcs of coarsely chopped large onions
4 pcs of jalapeno; cored, seeds removed & chopped finely
2 Tbsps of hot sauce (Tabasco)
3.5 Tbsp of chili powder
1/2 c of chopped pimientos
4 cl of minced garlic
1.5 c of tomato paste
1 Tbsp of syrup
4 Tbsps of oregano (Mexican)
1 Tbsp of Maggi sauce
12 ozs of non lite beer
1 c of juice (V-8)
1 c of strong brewed coffee

Instructions:

Cut off meat from the bones then coarsely chop. Saute garlic, peppers, onions, pork and brisket in a large-sized pot ’til brown in color.

Add in 3 tablespoons cumin, tomato sauce, jalapeno, hot sauce, chili powder, pimientos, tomato paste, salt, syrup, oregano, Maggi sauce, beer, v-8 and coffee. Let it boil slowly for ten minutes.

Lower heat then let it simmer for an hour with cover. Stir chili occasionally. Add in the remainder of cumin then cook about 5-6 minutes. Good for 15 persons.

>> Maverick Chili Recipe

Australian Dinkum Chili Original Recipe

Ingredients:

500 grams of walleroo-bacon
1 medium onion (brown); chopped
2 stalks celery; chopped
1 kilo red kangaroo-shank; coarsely chopped
500 grams ground ham (emu)
31 & 1/2 grams Tasmanian light-red chili
26 & 1/2 grams of Mount Isa dark-red chili
1 gram of cumin
A can of whole tomatoes
Boomerang
3 fl. drams of sugar (brown)
1 bottle of beer (Australian, 740 ml)
140 grams of oregano
31 & 1/2 grams of wooroorooka chili
2 cloves garlic
500 grams gray kangaroo-shank; coarsely chopped
1 pepper (green); diced
1 onion (white); chopped
2 Tablespoons of vegetable oil

Instructions:

Have bacon fried on skillet placed over mid-heat. Let them drain on paper-towels then cut them into 10 cm dice then set aside.

Heat oil inside large thick pot placed over mid-heat. Add celery, pepper (green) and onions then cook ’til onions turn translucent.

Blend all meat of Kangaroo and ham w/ garlic, cumin, oregano & chili. Add mixture into pot. Use fork to break lumps. Stir mixture occasionally ’til meat will be browned evenly.

Add tomatoes, bacon, and beer into pot. Let it boil and then adjust into low-heat then simmer without cover for 90 mins. Wave the boomerang over pot fourteen times in every hour.

Mix for three minutes. Add beer abd seasoning if desired, then simmer it for two and one-half hours more.

Add sugar then simmer it for another fifteen minutes. Wave boomerang vigorously over pot.

>> Australian Dinkum Chili (Original Recipe)

Amarillo Chili Recipe

Ingredients:

4 slices of bacon, cut into 1/2-inch strips
1 clove garlic
1 pound of round beef, cut into 1/2-inch strips
2 Tbsps of mild red chili, ground
4 cans of whole green-chilies
2 onions
1 & 1/2 tsp of cumin
12 ounces of tomato paste
16 ounces of pinto-beans
1/2 pound of pork’s houlder; coarsely grinded
1/2 pound of beef-chick; coarsely grinded
1 Tbsp of red hot chili; ground
1 tsp of dried Mexican oregano
1 & 1/2 tsp of salt
3 c of water

Instructions:

Have bacon sliced fried in large thick pot placed over mid-heat. Once all bacon fats come out, remove bacon pieces using a slotted-spoon. Let them drain them on paper- towels then set aside.

Saute garlic and onions in bacon fat-drippings ’til onions turn translucent. Then add beef and pork into pot. Have it cooked over mid-heat, occasionally stirring ’til meat is browned evenly.

Add rest of the ingredients excluding bacon & beans. Boil, have fire lowered, simmer without cover for two hours, stirring occasionally.

Add in beans & bacon then simmer it for 30 mins more.

>> Amarillo Chili Recipe

Green Chili Recipe

Ingredients:

1 beef roast (medium)
10 pcs chili (large & green)
1 large-sized onion; diced
1 medium-sized whole tomatoes; stewed
1 dash cumin
Garlic powder & salt to taste
Beef gravy

Instructions:

Grill the chili til it is well-done. Soak the grilled chili in water (cold or iced) for about ten minutes. Peel off the skin then mash or dice them into tiny pieces.

Slice the meat into bite-sized cubes then saute it with the onions for ten minutes, til it turns golden brown.

Add the gravy, tomatoes and cumin with garlic and salt to taste. Simmer in 30 minutes then serve.

>> Green Chili Recipe

Chilisalya Chili Recipe

Ingredients:

2 Tbsps of butter
1/4 c of chile (ground pasilla or ancho)
2 pcs of onions; coarsely chopped
1 Tbsp of vinegar (tarragon)
2 cloves of garlic; sliced
1 Tbsp of oregano (dried)
2 Tbsps of flour
1 Tbsp of sugar (brown & packed)
1 can of tomatoes (14 ozs)

Instructions:

Brown garlic and onions on skillet using melted and heated butter. Add flour, sugar, oregano, vinegar, chile as well as tomatoes. Allow to simmer for 1/4 of an hour. This recipe creates 18 ozs.

>> Chilisalya Chili Recipe

Lamb Chili Recipe

Ingredients:

4 c of broth (chicken)
5 ozs of chiles (dried ancho); seeded & stemmed
3 pcs of chiles (chipotle, canned in adobo sauce)
1/4 c & 2 Tbsps of oil (olive)
5 lbs of lamb’s leg; trimmed & boned
2 pcs of onions (large); sliced into dices
4 cloves of garlic; chopped finely
12 ozs of ale (firestone double barrel)
1 can of tomatoes (chopped, 28 ozs); drained
1/4 c of chili powder (ground pasilla)
3 Tbsps of cumin (ground)
75 ozs of beans (black, canned); drained & rinsed
1/4 c of lime juice (fresh)

For the Avocado Salsa:
3 pcs of avocados (large & ripe); pitted, peeled and diced
7 Tbsps of lime juice (fresh)
1/4 c of onion (red); chopped finely
6 Tbsps of cilantro (fresh); chopped
3 pcs of chiles (Jalapeno); seeded & minced
Pepper and salt (to taste)

Instructions:

Boil stock using heavy medium-sized saucepan then take it off from flame then add chiles (ancho). Let it stand for 30 minutes, while covered, ’til soft. Afterward, puree ancho with 2 c of stock as well as chipotle using blender or processor. Add and stir the rest of stock then set mixture aside.

Have 1/4 c of oil heated using pot (covered) or inside Dutch Oven on high flame. Put lamb (meat and bones). By batch, cook meat for three minutes ’til it becomes brown then place into bowl.

Add the rest of 2 Tbsps oil into Dutch oven then saute garlic and onions in 3 minutes. Put back juices, bones as well as meat inside Dutch oven. Pour brew then simmer ten minutes.

Add cumin, powdered chili, tomatoes and stock then simmer ’til lamb becomes tender. Combine juice (lime) and beans with chili then season using pepper and salt. Create salsa by combining all ingredients for avocado salsa just before serving time.

>> Lamb Chili Recipe

Esquire Fortnightly’s Eastern Establishment Chili Recipe

Ingredients:

2 c of beans (kidney); soaked overnight
1/3 c of oil (olive) or 1/3 c of lard
5 lbs of beef (brisket); sliced into 1/2″ cubes
2 pcs of onions (large); chopped coarsely
6 cloves of garlic (large); chopped finely
2 pcs of bell peppers
2 Tbsps of basil (dried)
1 pc of bay leave
2 Tbsps of red chile (mild & ground)
1 Tbsp of pepper (Cayenne)
1 Tbsp of chile (Caribe)
2 Tbsps of cumin (ground)
2 Tbsps of corn flour
6 c of tomatoes (canned); chopped
1/2 c of coffee (freshly brewed)
Salt
Pepper (black); freshly ground

Instructions:

Place beans with soaking water into saucepan. Allow to boil on high flame. Reduce fire to simmer about an hour, while covered, ’til tender. Use ladle to stir mixture from time to time.

Heat lard or oil on moderate flame. Pat brisket so it will dry. Cook, stirring ’til brown. Remove from stove then set it aside. Pour additional lard or oil when necessary then cook garlic as well as onions ’til translucent.

Add cumin, Caribe, cayenne, chile (ground), bay leaf, basil and peppers (green). Cook 60 seconds. Add corn flour. Cook another 1-2 minutes more.

Pour meat back into cooking pan. Add tomatoes with liquid. Boil. Reduce heat afterwards to simmer for two hours. Occasionally stir.

Add black pepper and salt as needed. Pour coffee then simmer for an hour more, uncovered. Drop beans then simmer half an hour more, uncovered.

>> Esquire Fortnightly’s Eastern Establishment Chili Recipe

Oakwood Feed Store Chili Recipe

Ingredients:

2 c of chopped bacon
3 lbs of lean chuck roast (beef); cut to cubes
1-1/2 lbs of hamburger (regular)
2 lbs of pork roast; ground coarsely
4 Tbsps of oil (w/ prepared garlic)
3 pcs of onions (large)
4 oz of chilies (canned); chopped
6 pcs of fresh chilies (jalapeno); chopped
5 Tbsps of dry chilies (Mexican or Anaheim, freshly ground)
2 Tbsps of dry chilies (Ancho, freshly ground)
2 Tbsps of pepper (chili, good quality)
1-1/2 Tbsps of paprika (Hungarian)
4 Tbsps of cumin seed (freshly ground)
1 Tbsp of pepper (black, freshly ground)
2 Tbsps of MSG (or accent, optional)
1 Tbsp of hot sauce (Tabasco)
2 Tbsps of Worcestershire
2 c of stock (beef)
2 c of tomatoes (canned)

For the Toppings:
Jalapenos (fresh); chopped
Onions (raw); chopped
Cheese (Monterey or Cheddar); shredded

Instructions:

Fry the chopped bacon on a large pot ’til crisp; take out the fried bacon and set aside. Pour the drippings on an iron-cast skillet, but leave some inside the heated pot. Cook meat on skillet then add garlic and onions.

Saute the onions inside the large pot ’til softened. Add meat, chilies, bacon, peppers, tomatoes, and stock; simmer, at about 2 hours. Let it cool then allow to stand inside a refrigerator, about twenty-four hours.

Serve with jalapenos, onions, and cheese.

>> Oakwood Feed Store Chili Recipe

China Moon Chili-Lemon Oil Recipe

Ingredients:

1.5 c of oil (corn or peanut)
2 Tbsps of oil (Japanese sesame)
1/4 c of chili (flaked, dried & red)
1 Tbsp of peppercorns (Szechwan brown, just blossoms, not seeds)
1 pc of garlic clove (large); smashed and peeled
2 Tbsps of ginger (fresh); julienned finely
1/3 c of rings of scallion (green and white)
2 stalks of lemon grass; pounded and sliced crosswise into 3″
Minced zest from 4 pcs of lemon (medium)

Instructions:

Excluding zest of lemon, mix all ingredients into 1.5-quart saucepan. Cook over medium-low flame and bring into 223 degrees F as registered in deep-fry thermometer. Allow to bubble in approximately 15 mins.

Lift pan off fire then allow to stand five minutes. Afterward, add zest of lemon, stir then allow to stand the whole night or ’til mixture has cooled.

Take out lemon grass from mixture. Pour and scrape seasonings as well as oil into food container. This recipe can create two cups.

>> China Moon Chili-Lemon Oil Recipe

Male Chauvinist Chili Recipe

Ingredients:

Bacon
1/2 lb of hot Italian-link sausages; cut to an 1 inch pieces
2 cl of minced garlic
1/2 lb of chuck; ground
2 pcs of chopped onions (medium)
1 pc of green bell pepper (small); seeded & chopped
1 pc of jalapeno; seeded & chopped
2 tsps of Worcestershire sauce
1/2 tsp of mustard (dry)
2 tsps of chili powder
1/4 tsp of black pepper; freshly ground
2 cans of tomatoes (Italian-style, 14 to 16 ozs per can)
A can of drained pinto beans (16 ozs)
A can of drained kidney beans or garbanzos

Instructions:

Cook bacon ’til crisp in a pan. Drain fat off bacon. Transfer bacon to a pot. Cook sausage, chuck and onions ’til brown on medium-heat.

Drain fat off meat and transfer to pot. Mix in garlic, bell pepper, jalapeno, Worcestershire sauce, mustard, chili powder, black pepper, tomatoes, pinto beans and kidney beans. Mix well then cover.

Cook chili on low-heat for 8-14 hours. Season chili to taste.

>> Male Chauvinist Chili Recipe

Clyde’s Chili Recipe

Ingredients:

3 Tbsps of oil (cooking)
2 pcs of onions
2 Tbsps of sauce (Worcestershire)
3 lbs of beef; coarsely grind
3 cloves of garlic
4 Tbsps of chile (red, mild); ground
4 Tbsps of chile (red, hot); ground
1 tsp of oregano (pref. Mexican); dried
2 tsps of cumin
2 tsps of salt
15 ozs of sauce (chili)
16 ozs of beans (kidney)

Instructions:

Put oil 5-quart heavy saucepan or Dutch oven above medium flame. Add onions then stir ’til translucent and put in beef. Separate lumps on beef using fork, stir occasionally ’til beef becomes browned on all sides. Mix in garlic as well as Worcestershire then cook three minutes.

Add salt, oregano, cumin and chile then cook five minutes, uncovered. Put in chili (sauce) as well as beans then simmer for an hour, uncovered.

Season to taste as desired. Serves 8.

>> Clyde’s Chili Recipe

Chipotle-Ancho Chili Pesto Recipe

Ingredients:

2 pcs of canned chilies (Chipotle, in sauce of adobo); seeded & rinsed
1/3 c of pine nuts
1/4 c or more of olive oil
2 Tbsp of lemon juice (fresh)
2 pcs of chilies (Ancho or Pasilla); dried
1 pc of bell pepper (red)
2 cloves of garlic

Instructions:

Take the seeds and stems out from the ancho chilies and put them in bowl, covered with water (boiling). Leave it for 30 mins ’til it becomes soft. Drain and reserve 1 Tbsp of the liquid.

Afterward, roast the bell peppers ’til all the sides are blackened. Close it in a bag (made of paper) then leave it for 15 mins.

Remove skin, seeds and stem of pepper. Blend the garlic, lemon (juice), pine nuts, chipotles, pepper (bell), 1 Tbsp of liquid (used to soak chilies) and ancho chilies into food processor.

While processing, add gradually 1/4 c of oil (olive); continue processing ’til mixture becomes smooth. Add more spoonfuls of oil if the mixture remains dry.

You may also use a single Chipotle if milder mixture is desired.

>> Chipotle-Ancho Chili Pesto Recipe

Chill Lee’s 4-K Chili Recipe

Ingredients:

5 lbs of chuck (ground)
1 pack of chili mix (Chill Lee’s)
4 Tbsp of chilies (New Mexican, red); ground
2 Tbsp of cumin
1 tsp of paprika
1 tsp of pepper (black); ground
1 tsp of flavor enhancer
1 tsp of salt
1 pc of jalapeno with seeds (canned)
1 pc of onion (large); chopped coarsely
4 cloves of garlic; finely chopped
Water
Can of beer

Ingredients:

Cook meat ’til it turns brown in color. Fry together the garlic, jalapeno as well as onion.

Mix the onion and meat with the salt, enhancer, pepper, paprika, chilies, cumin and beer; have it marinated for an hour. Then add the water and mix it well.

Now, cook meat for two hours, the least, or 3-4 hours for hand-cut meat. Hamburger meats are ready 20 minutes after browning.

When using jalapeno (fresh), take out seeds. It is also known that Chili Lee adds 15 ozs tomato (sauce) to the chili as well as substitute two Tbsps of New Mexican powdered chili instead of red ground chilies.

>> Chill Lee’s 4-K Chili Recipe

Numero Uno Chili Recipe

Ingredients:

1/4 c of olive oil
2 pcs of onions (yellow, large); chopped
2 lbs of beef (ground coarsely)
Meat (shoulder, chuck, or shank)
2 lbs of pork (ground coarsely)
Salt
1/3 c of chili powder (mild, unseasoned)
3 Tbsps of cumin (ground)
3 Tbsps of oregano (dried)
3 Tbsps of cocoa powder (unsweetened)
2 Tbsps of cinnamon (ground)
1-1/2 tsps of cayenne pepper
4 c of juice (tomato)
3 c of stock (beef or canned broth)
8 pcs of garlic cloves (medium); peeled then chopped finely
2 Tbsps of cornmeal (yellow)
32 oz of beans (kidney, dark red); drained then rinsed

Instructions:

Heat oil on a skillet above moderate heat. Add the onions; cook till tender, stirring frequently, at about twenty mins. Combine ground pork and ground beef inside a (Dutch) oven above moderate heat. Season 2 tablespoons of salt; cook till meat is browned and crumbled, at about twenty mins, stir frequently.

Add chili, cumin, cocoa, oregano, cayenne, and cinnamon; cook for 5 mins, stir frequently. Add stock and juice; let it boil. Once boiling, reduce the heat then let it simmer for one hour, uncovered.

Taste and adjust the seasonings as preferred. Add the garlic; stir thoroughly then add cornmeal, if desired, to make it thicker. Add beans; simmer for another five mins.

>> Numero Uno Chili Recipe

Antic Ancho Chili Recipe

Ingredients:

3 dry ancho chili
1 Tbsp of olive oil
1 onion (large); chopped
1 Tbsp of tomato paste
1 tsp of cumin
1/4 tsp of blackpepper
1/2 c of dry wine (white)
4 ounces of crumbled goat cheese
1 Tbsp of butter (unsalted)
2 & 1/2 pound stew meat
2 Tbsps of garlic; minced
1/4 tsp of oregano
1/2 tsp of salt
1 & 1/4 c of beef broth
1 & 1/2 tsp of cilantro; chopped

Instructions:

Remove chili stems and cut lengthwise; remove seeds. Put in large saucepan then add in water. Boil & reduce the heat at once. Let it simmer ’til tender for 15 mins.

Heat the oil w/ butter in large thick pot placed over mid-heat. Saute meat ’til browned then set it aside. You add chopped onions into the pot & cook it for a minute.

You add in garlic, let it cook for 2 mins on high-heat then you reduce the heat & let it cook for four more minutes.

You drain your chilies, setting aside 1/2 c of liquid. Combine peppers w/ reserved fluid. Pour into onions.

Put meat back into pot & add in rest of the ingredients. Boil then you reduce the heat, cover & cook under low-heat for 1-2 hrs. Cover w/ cheese.

>> Antic Ancho Chili Recipe

C.V. Woods World Championship Chili Recipe 2

Ingredients:

3 lbs dressed chicken
1 tsp crumbled oregano
4 c of water
1 Tbsp ground cumin
1/2 lb of suet (beef)
1/2 tsp monosodium glutamate
1/2 c celery; chop finely
7 c tomatoes; peel & chop
2 tsps of refined sugar
5 lbs of pork chop; cut thinly in center
1 tsp of cilantro
4 lbs of beef (flank steak)
1 tsp of thyme
3 medium-sized onions; sliced in half
3 peppers (green); diced
2 cloves of garlic; minced
1 c beer
1 lb of shredded cheese (jack)
Juice from one lime
6 pcs long green chili

Instructions:

Chop chicken to small pieces, add water and simmer for two hours in a saucepan. Remove chicken pieces then set aside broth.

Combine tomatoes, sugar, celery and then simmer for an hour and a half in a two quart saucepan.

Boil chilies for fifteen minutes until soft. Allow to cool and then slice in quarter squares after removing seeds.

Thoroughly mix all spices in beer til dissolved. Pour in previously cooked tomatoes then add chilies. Add garlic and mix with chicken (broth) that has been set aside.

Prepare six to eight Tbsps of melted suet. Pour one third to a skillet and use to brown half of the pork chop. Do the same for the rest of the pork chop; add these to the broth and slowly cook for thirty minutes.

Trim off fat in the flank steak then cut in cubes (3/8″). Brown this in melted suet by batches and when all is done add these to the pork and chicken (broth) mixture.

Simmer again for about an hour adding the onions, then diced peppers (green). Simmer again for two to three hours more, stirring every fifteen to 20 minutes. Set aside to cool for an hour and place in refrigerator overnight.

When ready to serve, reheat the soup. Sprinkle shredded cheese and then lime squeezed juice before meal is served.

>> C.V. Woods World Championship Chili Recipe 2

Pan Seared Red Snapper On Corn Chili With Grapefruit Recipe

Ingredients:

2 Tbsps of oil (vegetable)
4 pcs of fish fillet (red snapper, 7 0z each, boneless and skinless)
Salt
Corn Chili
Grapefruit-Margarita Sauce
Mexican Salad
Lime; cut to wedges
Sprigs of cilantro

Instructions:

Preheat the oven, 450 degrees F. Heat the oil on an ovenproof skillet above moderately high heat. Rub salt on the fillets; sear (skin side up) till golden, at about four mins. Turn the fillets; roast inside the oven till cooked thoroughly, about four mins.

Place the fish on a plate. Spoon (half cup) corn-chili onto a warm plate and top it with the salad. Garnish wedges of line and fresh cilantro. Serve at once.

>> Pan Seared Red Snapper On Corn Chili With Grapefruit Recipe

Maple Leaf Chili Recipe

Ingredients:

2 cl of minced garlic
4 pcs of chopped onions
1 Tbsp of oil
2 tsp of ground cumin
1 Tbsp of chili powder
1/4 tsp of cinnamon
1/4 tsp of cayenne
3 Tbsps of chopped basil
1 Tbsp of chopped oregano
1 Tbsp of chopped marjoram
1 c of chopped celery
1.5 c of toasted green pepper
4 c of cooked kidney beans
1 Tbsp of molasses
Salt and pepper

Instructions:

Saute onions and garlic with oil into a large-sized skillet. Add in spices, herbs and chili. Allow to cook sauteed onions and herbs for several minutes.

Add in green pepper, tomatoes and celery. Bring to a simmer about 15-17 minutes. Chop peanuts coarsely and add to chili with molasses and beans.

Let it simmer about 20-30 minutes. Best served warm. Good for 6 persons.

>> Maple Leaf Chili Recipe

Pierre’s Chili Recipe

Ingredients:

1 Tbsp of olive oil
1 lb of lean beef (ground)
1 lb of lean pork (ground)
2 c of onions; chopped
1 c of peppers (green); chopped
1 c of chopped celery
1 Tbsp of garlic; chopped finely
1 Tbsp of oregano (dried)
2 pcs of bay leaves
3 Tbsps of chili powder
2 tsps of cumin (ground)
3 c of tomatoes (crushed)
1 c of stock (beef)
1 c of water
1 pc of pepper flakes (red)
Pepper (black, freshly ground)
Salt
2 c of cooked beans (kidney)

For the Garnish:
Shredded cheese (Monterey Jack)
Lettuce; shredded
Chopped onion (red)
Coriander; chopped
Sour cream
Lime; cut to wedges

Instructions:

Heat the oil inside a (Dutch) oven then add pork and beef. Cook till slightly browned, while stirring constantly to crumble meat. Add the onions, celery, and pepper; saute for 2 mins.

Add garlic, oregano, bay leaves, chili powder, cumin, tomatoes, stock, water, pepper flakes, salt, and pepper; mix thoroughly. Let it boil.

Once boiling, reduce the heat and cover. Let it simmer for 20 mins then discard the bay leaves. Add the beans and mix thoroughly.

Let it simmer for 10 more mins. Ladle onto bowls. Serve together with heated tortillas, crackers or chips.

>> Pierre’s Chili Recipe

1981 World Champ Butterfield Stageline Chili Recipe

Ingredients:

4 pcs of onions (medium); chopped finely
10 lbs of beef brisket (lean); finely chopped
1/4 c of oil
1-1/2 pcs of garlic cloves; chopped finely
2 lbs of pork (ground)
7 oz of whole chiles (green); chopped finely
15 oz of tomato sauce
2 c of tomatoes (whole); finely chopped
1 Tbsp of cumin (ground)
1 tsp of salt
1 tsp of oregano (dried)
1 Tbsp of mustard (dry)
2 Tbsps of tequila
6 Tbsps of chili powder
1 can of beer
2 pcs of bouillon cubes (beef)

Instructions:

Heat the oil; brown the beef and pork. Add garlic, onion, chiles, oregano, cumin, salt, mustard, tomatoes, (tomato sauce), beer, tequila, beef cubes, and powdered chili. Let it boil; reduce the heat.

Let it simmer for 2 to 3 hours, while stirring frequently. Don’t stir on its last half hour of cooking.

>> 1981 World Champ Butterfield Stageline Chili Recipe

Latigo Chili Recipe

Ingredients:

5 lbs of beef brisket (coarsely ground)
5 lbs of venison (fatless, coarsely ground)
2 lbs of pork (lean, coarsely ground)24 oz of beer (Budweiser)
3 ozs of tequila
3 c o tomato sauce
3 c of tomatoes; stewed & coarsely chopped
1 c of tomato paste
5 Tbsps of cumin (freshly ground)
5 Tbsps of corn or peanut oil
3 Tbsps of honey
3 Tbsps of pepper flakes (Cayenne)
2 Tbsps of salt
2 Tbsps of Tabasco sauce
1 Tbsp of all-spice
1 Tbsp of vinegar (Cider)
8 pcs of chili peppers (green); coarsely chopped
4 pcs of chili pepper (Anchos); dried & minced
3 pcs of onion; coarsely chopped
6 cloves of garlic; minced

Instructions:

First, heat oil in a pot then put the peppers, garlic, onions and meat. Cook vegetable and meat ’til the colors turned brown. Pour in tequila and beer, then boil.

Put in flaked pepper, tomato, tomato (sauce), all-spice, 3 Tbsp of cumin, vinegar, pepper and salt; leave it to simmer in an hour. Put honey, paste of tomato, Tabasco and 1 Tbsp of cumin and simmer another hour before adding the 1 Tbsp of cumin remaining. Cook 10 mins. over a Medium High flame, frequently stirred.You may serve it cold or hot.

Good for 20 servings.

>> Latigo Chili Recipe

Margo Knudson’s Chili Recipe

Ingredients:

2 pcs of chopped onions (medium)
6 cl of garlic
2 Tbsps of lard or kidney suet
2 ozs of chili powder (Gebhardt’s)
1/2 ozs of chili powder (regular, dark)
3 lbs of prime beef; coarsely cut or cubed
White pepper (to taste)
3 ozs of pork sausage
1/2 ounce of cumin
1 pc of green chili (medium)
1/2 tsp of chili powder (New Mexico)
1/2 tsp of coriander (as desired)
6 ozs of tomato sauce
1/4 tsp of cayenne
1/2 c of oregano tea (one Tbsp of oregano mixed w/ boiling water for half an hour)
1/2 ounce of salt
A dash of Hot sauce (Tabasco)
1 c of broth (beef)

Instructions:

Saute garlic with onions in lard for 3-4 minutes. Mix in dark chili and Gebhardt’s. Stir well. In a separate pan, brown the beef by batches. Season with white pepper as you cook.

Mix the meat with the sauteed onions, pouring broth in to avoid sticking. Cook green chili and sausage together for 2-3 minutes. Transfer to pot with the beef and sauteed onions.

Let it cook about 15-20 minutes. Mix in the remaining ingredients except salt, Tabasco and cayenne. Stir well. Allow to cook about half an hour.

Add in the strained tea and cover. Cook chili on low-heat for two hours ’til meat becomes tender. Stir chili frequently.

On the remaining 20-30 minutes, season chili with Tabasco, cayenne and salt as desired. Good for 6 persons.

>> Margo Knudson’s Chili Recipe

Carroll Shelby’s Chili Recipe

Ingredients:

1/2 lb cooking or (or kidney suet)
1 lb coarsely ground round beef
1 lb coarsely ground beef chuck
1 8 oz can of tomato sauce
1 12 oz can of beer
1/4 c ground hot chili (red)
2 cloves of garlic; minced
1 pc of small-sized onion; minced
1 1/4 tsp of dried oregano (Mexican)
12 tsp of paprika
1 1/4 tsp of salt (table)
1 1/2 tsp ground cumin
1 pepper (cayenne)
3/4 lb cheese (monterey jack); shredded

Instructions

Heat oil (or suet) in large stockpot. Add meat and brown. Combine tomato sauce, spices and beer and stirr into the large stockpot with browned meat and cover.

Boil and then reduce heat to simmer for an hour. For another hour, remove lid and allow to simmer for another half hour, put cheese in and some cumin while stirring every so often til done.

>> Carroll Shelby’s Chili Recipe

Anco Chili Devil’s Food Cupcakes With Roasted Macadamias Recipe

Ingredients:

1 & 1/4 c of flour (cake)
3 Tbsps of ancho chili-powder
1/4 tsp of baking powder
1/2 tsp of salt
1 & 1/2 c of sugar
1/2 c of buttermilk
1 tsp of pure extract (vanilla)
1/2 c of powdered cocoa (unsweetened)
1 tsp of baking soda
3 eggs (large)
1/4 tsp of pepper (cayenne)
10 Tbsps of butter (unsalted); room temperature
1/2 c of hot dark-coffee
1/2 c of slightly roasted whole macadamias (2 ounces)
4 ounces of chopped semi-sweet chocolate
1/2 c of whipped cream

Instructions:

Prepare oven; heat it to three hundred seventy-five degrees Fahrenheit. Grease a nine-inch square bake pan then line w/ waxpaper, then grease the waxpaper.

Sift together flour, powdered chili, cocoa, salt, cayenne, baking powder & soda thrice. Beat sugar & butter in mixer bowl ’til fluffy & light. Gradually beat in eggs, beat continuously ’til fluffy, light then volume is tripled.

Fold one-third of dry mix into egg-butter mixture. Add one-half buttermilk & 1/2 coffee mix. Blend another one-third of dry mix then rest of coffee and buttermilk. Add remaining of dry mix and extract.

Pour batter into greased pan. Let it bake for 30-35 mins or ’til cake test is completed. Then you turn pan out and cool cake completely on wire rack.

Using a 2 & 1/2-inch biscuit cutter, cut small cake rounds. Arrange cake rounds on paper-cupcake liners.

For topping: Place chopped macadamias in small bowl. Add and blend in whipped cream. Heat semi-sweet chocolate ’til melted. Cool then you drizzle over your cupcakes then top w/ nuts.

>> Anco Chili Devil’s Food Cupcakes With Roasted Macadamias Recipe