Old Ebbitt Grill’s White Bean Chili Recipe

Ingredients:

Beans:
2 c of white beans (navy)
1 pc of bell pepper (red, small); diced
1 pc of bell pepper (green, small); diced
1 pc of onion (Spanish, medium); diced
2 Tbsps of olive oil
2 pcs of garlic cloves; diced
7 c of stock (chicken)
2 tsps of cumin (ground)
3 tsps of chili powder (to taste)
3 pcs of plum tomatoes (canned); chopped
Salt & pepper (to taste)

3 pcs of chicken breasts (whole, bone-in)
2 Tbsps of olive oil
1 tsp of chili powder
1 tsp of cumin (ground)
1 Tbsp of garlic; cut to dices
2 Tbsps of cilantro (fresh); chopped

Serve:
Salsa (for topping)
4 pcs of quesadillas (or corn bread)
Chopped cilantro (fresh, for garnish)

Instructions:

Soak white beans with water overnight; drain. Saute onion and bell peppers in oil above gentle heat, at about one min; add in beans then saute above moderate heat, at about 5 mins, stirring continuously. Add garlic, stock, chili, and cumin; simmer for 90 mins, uncovered, and add more stock if necessary. Add tomatoes then stir; cook for 20 mins then season salt & pepper.

Preheat the oven, 350 degrees F. Crack bones of chicken to make them flat. Rub oil then season them with chili, cumin, garlic, and cilantro. Roast for half an hour (don’t overcook). Let it cool for a while then remove the meat from the bones.

Ladle the mixture of beans on a bowl then place thin slice of chicken on the top. Garnish if desired.

>> Old Ebbitt Grill’s White Bean Chili Recipe

Black Bean & Chicken Chili Recipe

Ingredients:

6 pcs of chicken (boneless, skinless)
1 pc of breast halves; cut to an inch thick pieces
2 pcs of red bell peppers (medium); chopped
4 cl of garlic; chopped finely
1.5 onions (medium); chopped
3 Tbsps of olive oil
1 c of beer
1/4 c of chili (powder)
2 tsps of cumin; ground
1 tsp of coriander; ground
1 can of black beans (15-19 ozs); rinsed & drained
28 ozs of canned tomatoes (Italian plum); cut up
10 pkg of cheese (medium sharp, 1/2 oz); chilled

Instructions:

Heat oil and cook garlic, onion, peppers and chicken over a Dutch-style oven for 5-7 minutes ’til almost done.

Add in chili, coriander and cumin. Allow to cook for 3-4 minutes.Add in the tomatoes, beans with the liquid and the 2 cups of beer. Allow to boil and simmer for 15-16 minutes without cover.

Stir mixture often. Lower to low-heat and add in the cheese. Cook ’til cheese melts and mixture is heated completely.

>> Black Bean & Chicken Chili Recipe

Black Bean Chili With Rice Recipe

Ingredients:

A lb of beef; ground
3 c of black beans (cooked)
1 c of green bell pepper; diced
1 c of onions; diced
1 c of carrots; diced
1 Tbsp of chili (powder)
2 pcs of bay leaves
2 cl of garlic; chopped finely
1/2 tsp of red pepper; ground
3 c of tomato juice or vegetable
4 c of rice (hot); cooked

Instructions:

Fry beef into a saucepan on medium-heat, stir to separate meat. Add in beans, pepper, onions, carrots, chili, bay leaf, garlic, red pepper and tomato juice.

Allow to a boil and simmer without cover for 20 to 25 minutes then remove the bay leaf and serve chili over rice plus chips. Good for 8 persons.

>> Black Bean Chili With Rice Recipe

Chocolaty Chili Recipe

Ingredients:

2 Tbsps of oil (vegetable)
1 pc of onion (medium); chopped finely
2 cloves of garlic; chopped finely
1 lb of beef; ground coarsely
1 can of beans (kidney-shaped 16 ozs)
1 can of puree (tomato, 16 ozs)
1 can of paste (tomato, 6 ozs)
1/2 c of chiles (green, whole & domestic)
1/2 c of water
1 tsp of cumin
2 Tbsps of chile (red, hot-mild & ground)
1 pc of bouillon cube (beef)

Instructions:

Heat oil using skillet on moderate flame then cook garlic as well as onion ’til translucent. Drop meat into skillet then break lumps using fork. Continue the cooking process while stirring often and ’til meat becomes brown evenly on all sides.

Add beans, puree, paste, chile (green), water, chile (ground), bouillon cube and cumin. Mix them together well and boil.

Reduce flame to simmer mixture for 30 minutes while uncovered. Stir from time to time then continue the cooking ’til well-blended, adjusting taste with seasonings.

>> Chocolaty Chili Recipe

Arizona Desert Chili Recipe

Ingredients:

2 large onions; chopped
1 tsp of oregano powder
2 Tbsps of oil (vegetable)
3 lbs of beef; chopped
10 large tomatoes; peeled & chopped
A can of beer
2 pcs Jalapeno peppers (optional)
3 cloves garlic; shopped
1 pc green bellpepper; chopped
1 tsp of cumin powder
3 Tbsps of chili seasoning

Instructions:

Have onions, garlic & green bellpepper sauteed in large thick skillet for 5 to 7 mins or ’til soft. Add in beef, cook & have all sides browned lightly. Drain excess fat.

Add rest of ingredients. Simmer it for 60 mins, covered then let steam escape by slightly tilting skillet. Stir occasionally, avoid meat from sticking into skillet, skim fat off.

Sit inside skillet w/ cover for 60 mins once cooking is done.

>> Arizona Desert Chili Recipe

Chili With Lamb & Black Beans Recipe

Ingredients:

1 & 3/4 c of sorted beans (black); rinsed
2 pounds bones of lambs
4 sprigs (parsley)
3 crushed clove garlic
2 large onions (yellow); chopped
2 qts of ware
4 sprigs (thyme)
Bay-leaf
6 Tbsps of oil (olive)
1 & 1/2 pounds of ground shoulders of lamb
2 Tbsp of chili seasoning
2 Tbsps of minced thyme (fresh)
1 Tbsp of seeded red-hot chili
3/4 tsp of freshly ground pepper (white)
3/4 tsp of cayenne-pepper
2 pounds of coarsely chopped Italian plum-tomatoes
2 Tbsps of fresh ginger (minced)
2 tsps of crumbled dry thyme
1 & 1/4 tsp of crumbled dry marjoram
3/4 tsp of freshly fround pepper (black)
3/4 tsp of all-spice
1 & 1/4 c of light wine (Zinfandel)
Salt

Instructions:

BEANS: Have beans soaked for several hours in two quarts of water. Once done, boil beans w/ water in saucepan. Add in bones of lamb & garlic.

Adjust heat then simmer ’til beans become tender to touch but shouldn’t be mushy. Occasionally skim, add extra water when needed in order to have beans fully submerged (approx 2-hrs of cooking).

Chili: You heat oil well in thick saucepan placed over mid-heat. Add in onions then cook ’til soft for about ten minutes. Blend in 2 garlic cloves, minced then stir for 3 mins.

Transfer mixture into plate w/ the aid of a slotted-spoon Add reserved oil onto pan. Adjust to mid-heat then put in lamb. Let it cook ’til it loses its pink color, break up w/ spoon for 6 mins.

Return the onion-mixture into pan then add ginger, chili thyme, marjoram, all-spice and peppers. Stir well for 5 mins. Add in tomatoes then boil. Once boiled, reduce fire then simmer mixture for 5 mins more. Combine 3/4 c of Zinfandel.

Occasionally stir while simmering for thirty mins. Have the beans drained then set aside liquid. You discard bones & garni.

You add the beans & rest of the Zinfandel into chili-mix. Season w/ salt when needed. Continue simmering for thirty mins, then add reserved liquid when necessary.

>> Chili With Lamb & Black Beans Recipe

Black Bean-Chipotle Chili With Seitan Recipe

Ingredients:

1 pc of onion (medium, yellow); chopped
1 pc of green pepper; seeded & chopped
1 Tbsp of canola oil
2 pcs of celery stalks; diced
1/2 c of water
2 cl of garlic; minced
A can of tomatoes (28 ozs); crushed
2 cans of black beans; rinsed & drained
1/4 lb of prepared seitan; chopped
2 tsps of cumin; ground
2 pcs of chipotle; seeded & chopped finely
1 Tbsp of chili (powder)
1 Tbsp of parsley (dried)
1 Tbsp of oregano (dried)
1/2 tsp of black pepper; ground
1/2 tsp of salt

Instructions:

Saute garlic, celery, pepper and onions into a large-sized saucepan for 5-7 minutes. Mix in tomatoes, seasonings, chipotle, seitan, water and beans.

Cook without cover on low-heat; occasionally stirring for 25-28 minutes. Mix in water as needed while cooking. Turn off heat and set it aside for ten minutes.

Best served with heated bread. May also top with yogurt. Good for 6 persons.

>> Black Bean-Chipotle Chili With Seitan Recipe

Bandera Chili Recipe

Ingredients:

2 & 1/2 pounds of course ground chuck
12 ounces of water
1 teaspoon of pepper (red)
2 onions (large)
2 teaspoons of flour
1 teaspoon of paprika
2 cans of tomato sauce (8 ounces each)
2 cans of pinto beans (Japenpo) w/ juice
12 ounces of beer (Lone-star)
1 & 12 teaspoon of cumin
1/2 cup of chili seasoning
2 cloves garlic; minced

Instructions:

Saute garlic and onion in oil ’til brown. You sear the meat in skillet. Pour in water and tomato-sauce. Add all of the ingredients in excluding beans and flour.

Cover then simmer for 60 mins, stirring occasionally. Dissolve flour in 1/4 c of warmed water. Pour into chili then simmer for another 15-20 mins.

Add in juice & beans then cook for another fifteen minutes.

>> Bandera Chili Recipe

Chili Green Beans (Kachang Belecan) Recipe

Ingredients:

1 pc of sambal ulek (oelek) to taste
225 grams of beans (green)

Instructions:

Preset oven, 325 degrees F. Cut up the green beans to small pieces. Place beans inside a microwavable dish and add a small amount of liquid (water).

Place in the microwave for two minutes until heated through. Remove from the oven and add the sambal ulek (oelek) and then return to the microwave oven for one more minute.

Best if served alongside rice. It can also be used as a side dish. Good for one person.

>> Chili Green Beans (Kachang Belecan) Recipe

Chilied Red Bean Dip Recipe

Ingredients:

2 Tbsps of corn oil
1 clove of garlic; crushed
1 pc of onion; chopped finely
1 pc of chili (fresh green); seeded and chopped finely
1 tsp of hot chili (powdered)
1 can of beans (red kidney, 15 ozs)
1/2 c of cheese (Cheddar); shredded
Salt (to taste)
Slivers of chilies (red & green, fresh & thin)
Sprig of parsley (fresh, optional)
Tortilla chips

Instructions:

Have oil heated on skillet then add powdered chili, green chili, onion and garlic. Gently cook four minutes.

Have the beans drained and reserve the juice. Set aside 3 Tbsps of beans then puree the rest of the beans in food processing machine or blender.

Pour onion mix then add 2 Tbsps of the reserved liquid from bean. Mix very well.

Add the beans (that were reserved) as well as cheese. Gradually cook around two minutes while stirring ’til cheese becomes melted. Season with salt then mix very well.

Add more of reserve liquid from bean if you find the mixture undesirably thick. Pour mixture into plate then garnish using parsley sprigs and chilies, as preferred. Serve while still warm alongside chips.

>> Chilied Red Bean Dip Recipe

Annie Little John’s Chili Recipe

Ingredients:

5 pounds beef roast
Water
2 pounds soup-bone
3 pounds of cooked beans (pinto)
1/2 tsp of cumin seeds
Cayenne
4 ounces of chili seasoning (mexene)
Salt
Blackpepper

Instructions:

Cook soup-bone and meat separately w/ enough amount of water ’til tender. Cut roast into dice, have the stock strained then add beans.

Add in cumin and chili seasoning. Season w/ pepper and salt. Slowly cook over low-fire for 1-1 & 1/2 hrs.

>> Annie Little John’s Chili Recipe

Chili Bean Dip Recipe

Ingredients:

1-1/2 c of creamy cheese (Cottage, low fat)
4 c of beans (kidney, canned); drained
Seasoning mix (chili)

Dippers:
Chips (tortilla or raw)

Instructions:

Combine cheese, seasoning, and beans inside a processor or blender; process till the mixture has smoothened. Serve along with the dippers.

>> Chili Bean Dip Recipe

Black Bean Chili Burgers Recipe

Ingredients:

1/2 c of quinoa; washed
1.5 c of boiling water
1 tsp of cumin; ground
2 c of black bean (flakes)
2 tsps of chili (powder)
1/2 c of cilantro (fresh); chopped
3/4 tsp of salt
2 pcs of spring onions; diced
1/2 c of red pepper; diced
1/2 c of bread crumbs (plain)
2 tsps of vegetable oil

Instructions:

Boil a cup of water on a small-sized saucepan. Mix in quinoa. Let it simmer for 15-17 minutes.

Put the black beans inside a medium bowl. Pour hot water. Let it sit for 5-6 minutes with cover.

Combine half cup of quinoa, salt, crumbs, spring onions, cilantro, cumin, and black pepper. Blend well.

With floured hands, divide equally the mixture to 6 portions. Flatten per portions into 1/4 inch thick rounds.

Heat the oil on a non-stick skillet. Fry bean rounds a couple of minutes per side. May serve with shredded lettuce, cheddar cheese, sour cream, avocado, olives, or spring onions. Good for 6 persons.

>> Black Bean Chili Burgers Recipe

Gringo Chili Recipe

Ingredients:

2 tsp of bacon drippings, butter or lard
1/2 pc of onion (medium); chopped coarsely
1 lb of beef (round); ground coarsely
1 Tbsp of chile (red, mild); ground
2 Tbsps of chile (red, hot); ground
1/4 tsp of cumin; ground
1/4 tsp of oregano (dried, pref. Mexican)
2 cloves of garlic (medium); finely chopped
2 cans of soup (tomato, 10.5 ozs)
1 can of soup (onion, 10.5 ozs)
1 can of beans (kidney, 16 ozs)

Instructions:

In heavy large pot on medium fire, heat dripping, lard or butter. Add onions and stir ’til translucent. In separate bowl mix meat along garlic, cumin, oregano and chile (ground).

Put meat mixture in pot. Use fork to break meat lumps and stir ’til meat becomes equally browned.

Pour in onion, tomato (soup) as well as the beans. Let mixture boil, lower fire and let mixture simmer for half hour, uncovered, or ’til liquid thickens. Season to taste. Makes 4 servings.

>> Gringo Chili Recipe

Sun Dance Chili Recipe

Ingredients:

2 Tbsps of lard
1 pc of onion (large); chopped
1/2 pc of celery stalk (fresh); chopped
Bell peppers; chopped
1/2 c of mushrooms; sliced
3 lbs of beef; ground coarsely
2 Tbsps of red hot chile (ground)
1 Tbsp of red mild chile (ground)
1/2 tsp of oregano (dried, Mexican)
1 tsp of cumin (ground)
3 pcs of garlic cloves
1 tsp of salt
2 c of tomatoes (whole)
3/4 c of tomato paste (canned)
1/2 c of chiles (green, whole)
4 c of beans (kidney, in water)

Instructions:

Melt lard on a pot above moderate heat then add onion, bell peppers, and celery; cook till onion becomes limp. Add mushrooms then cook them for 5 more mins. Combine meat, ground chiles, cumin, garlic, and oregano; add onto the cooking pot; stirring constantly to crumble meat.

When meat has browned, add salt, tomatoes, tomato paste, and green chiles; let it boil. Once boiling, reduce heat then let it simmer for 90 mins, uncovered, Stir frequently.

Add beans with the liquid; let it simmer for half an hour, uncovered. Adjust the seasonings when necessary.

>> Sun Dance Chili Recipe

Chili With Pinto Beans Recipe

Ingredients:

5 pounds of coarsely-ground chuck
1 large pepper (sweet)
1 stalk celery; chopped
1 can of special tomato-sauce (Hunt’s, 15 ounces)
2 tsp of crushed chili-peppers
1 tsp of pepper (black)
3 c of water
1 Tbsp of paprika
7 centiliters of garlic
1 onion (large); chopped
1 can of tomato-paste (12 ounces)
2 c of V-8 juice
5 tsps of salt
1/3 c of chili seasoning plus 1 Tbsp
4 c of beef stock
3 tsps of cumin (ground)
3 c of dried beans (pinto)
2 qts of water
1 tsp of pepper
1 cube of beef-bouillon
1 chopped onion (medium)
2 Tbsps of honey
1 can of tomato-paste (6 ounces)

Instructions:

Cook the beans w/ water in pot placed over mid-heat for 60 minutes. Add in 2 tsps salt, 1 tsp of pepper, 6 oz can of tomato-paste, beef cube, 1 Tbsp of chili seasoning, onion, and honey, adjust to low-heat then cook for 2 hrs or ’til done.

In skillet, cook meat, stir often ’til browned. Place garlic, pepper, sweet-pepper, celery, onion, (tomato) paste & sauce, juice, salt, chili powder & pepper in blender then process.

Pour mixture into cooked meat and blend well. Add broth & water then slowly cook for three hours. You add cumin and paprika then your cooked-beans.

>> Chili With Pinto Beans Recipe

Black Bean Chili With Cilantro Recipe

Ingredients:

1/4 c sherry (dry)
1 Tbsp olive oil
2 c of onions; diced
1/2 c of celery; chopped
1/2 c of carrots; chopped
1/2 c of red pepper; seeded & chopped
4 c of black beans (cooked)
2 c of vegetable (stock) or water
2 Tbsps of garlic (fresh); minced
1 c of tomatoes (Italian plum); chopped
2 tsps of cumin; ground
4 tsps of chili (powder)
1/2 tsp of oregano (dried)
1/4 c of cilantro (fresh); chopped
2 Tbsps of honey
2 Tbsps of tomato paste (low-sodium)

Instructions:

Combine oil with sherry into a large-sized pot. Allow to simmer on medium-heat. Add in onions then saute for 8-10 minutes.

Mix in carrots, peppers and celery. Cook for another 5-6 minutes., frequently stirring. Add the remainder of the ingredients then allow to boil. Reduce heat then allow to simmer with cover for 45-60 minutes ’til consistency is thick.

Good for 6 to 8 persons. Best served with crumbled tortillas and shredded cheese. May garnish with yogurt and cilantro.

>> Black Bean Chili With Cilantro Recipe

Chili Lima Beans With Fresh Dill Stephen Ceideburg Recipe

Ingredients:

1/4 c of beans (lima, large); dried
1/2 tsp of vegetable oil (light)
1/4 tsp of cumin (seeds)
1/2 c of onion; minced
2 cloves of garlic; peeled & then crushed
1 ginger (fresh, half an inch); peeled
1 c of tomato; peeled & minced
2 Tbsps of desiccated coconut
2 Tbsps of cilantro (fresh); minced
2 1/2 c of water
1/4 tsp of pepper (cayenne)
1/2 tsp of paprika
1/2 tsp of salt
1 Tbsp of dill (fresh); chopped

Instructions:

Clean the beans. Place inside a bowl soaked in tap water and leave overnight or for six hours. Drain beans and then rinse once more. Leave it aside for awhile.

Saute onion, ginger, cumin and garlic. Cook it until the onion is clear and has started to char. Mix in the coconut, cilantro and tomatoes.

Lower down your heat then continue cooking until tomatoes are soft. Remove from heat then decant into a food processor. Add about a quarter cup of water and blitz until texture is smooth.

Using a two quart sauce pan, mix together beans, the tomato and onion smoothie and remainder of your water then bring this to boil. Simmer with the lid on for an hour until the beans become tender.

Season with salt, cayenne and paprika. Mix well. Top with chopped dill. Good for six persons.

>> Chili Lima Beans With Fresh Dill Recipe

Mike’s Modified Tucson Jailhouse Chili Recipe

Ingredients:

1 lb of sweet sausage (Italian)
1 lb of beef roast (cheap); cut to cubes
1 pc of onion (large); cut to dices
6 pcs of garlic cloves; diced
1/2 c of chilies (green, canned); diced
2 oz of jalepenos (canned); diced
2 c of tomato sauce (canned)
2 c of tomatoes; cut to dices
6 oz of tomato paste (canned)
1 can of beer
2 Tbsps of chili powder
1 Tbsp of cumin (ground)
1 Tbsp of vinegar (cider)
2 Tbsps of sugar (brown)
32 oz of beans (pinto or kidney, canned); drained
Salt & pepper (to taste)

Instructions:

Saute sausage and beef then add garlic then onion when meat starts to change its color; saute until the meat becomes browned. Add chilies, jalapenos, tomato sauce, tomatoes, tomato paste, beer, chili powder, cumin, vinegar, brown sugar, and beans; let it simmer, about an hour or more. Add salt and pepper if desired.

>> Mike’s Modified Tucson Jailhouse Chili Recipe

Black Bean Chili (Pfeiffer) Recipe

Ingredients:

4 c of black beans (dried)
2 Tbsps of oregno (dried)
2 pcs of onions (large); diced
1/2 c of olive oil
1.5 c of green bell peppers; diced finely
Flour tortillas (warm)
2 Tbsps of cumin (seed)
4.5 tsps of paprika (Hungarian)
3 Tbsps of garlic; finely chopped

Instructions:

Transfer beans inside a large-sized pot. Allow to soak with water. Allow to boil. Turn off heat then set it aside for a couple of hours.

Strain beans then return the beans inside the pot then add in enough water covering beans. Allow to boil with cover. Lower to medium to low-heat and allow to simmer ’til beans become tender for a couple of hours then add in water if needed.

Strain beans. Save three cups of liquid then return the beans inside the pot with a cup of liquid.

Combine oregano and cumin in a small-sized pan. Let it roast in a preheated oven with a temperature of 325 degrees-F. Shake spices often for ten minutes.

On a skillet, heat the oil. Saute green bell peppers, garlic and onions. Allow to cook on medium to high-heat for 3-4 minutes and add the roasted spices, cayenne, salt and paprika.

Cook ’til onions have become translucent about 10-12 minutes. Blend in jalapeno and tomatoes. Allow to boil. Add in the beans gently.

Thin out consistency with the saved liquid as needed. Roast and remove skin of red pepper. Cut to 1/4 inch pieces. Put in an ounce of cheese per serving bowl.

Garnish chili with red pepper plus sour cream. Serve with tortillas in another bowl. Good for 6 or more persons.

>> Black Bean Chili (Pfeiffer) Recipe

Chili Bean Soup Recipe

Ingredients:

2 c of beans (pinto); rinsed, sorted, and soaked overnight
8 c of water (boiling)
1 tsp of garlic salt
1 tsp of onion salt
1/4 tsp of thyme (dried)
1/4 tsp of marjoram (dried)
10-1/2 oz of broth (beef, canned)
2 c of tomatoes (canned)
1-5/8 oz of chili seasoning mix
1 c of water (hot)

Instructions:

Drain the soaked beans and place then on a pot then add (boiling) water, salts, marjoram, and thyme. Cover then let it simmer for three hours or till tender. Add more (boiling) water when needed to keep it from drying.

Save three cups for later use. Mash beans in their cooking liquid till smooth.

Add broth, tomatoes, seasoning mix, and (hot) water. Cook for ten mins. Serve at once.

>> Chili Bean Soup Recipe

Black Bean Chili  Recipe # 15

Ingredients:

3 Tbsps of vegetable oil
4 cl of garlic; chopped finely
2 pcs of onions (large); chopped
1/4-1/3 c of chili (powder)
2 pcs of green bell peppers; diced
A lb of stew meat (beef); cut to an inch cubes
Salt; optional
2 lbs of pork butt (boneless)
1 can of whole tomatoes (28 0zs); save the liquid
1-2 pcs of jalapeno; seeded & diced
2 Tbsps of cumin; ground
A dash of cayenne pepper
Pepper (freshly ground)
2 c of black beans (cooked)
1/2 c of red wine (dry)
Cheese (Cheddar); shredded
Cilantro (fresh); chopped
Onions (red); chopped
Sour cream

Instructions:

Heat the oil into a large-sized Dutch-style oven. Saute peppers, onions with garlic on medium-heat ’til tender for 14-15 minutes.

Then, transfer sauteed mixture into a mixing bowl. Cook pork and beef on medium-heat ’til cooked through, frequently stirring for 8-10 minutes. Add sauteed onions to pan.

Add the tomatoes including the saved liquid. Add in peppers, cayenne, cumin plus chili. Season the mixture with pepper and salt if desired. Allow to simmer in pan with cover ’til meat becomes tender for an hour.

Mix wine and beans into chili. Allow to simmer ’til tender without cover and chili becomes thick in consistency for 25-27 minutes

Pour in to bowls and serve chili with sour cream, onions, cilantro and cheese on a separate serving bowls. Good for 8 persons.

>> Black Bean Chili #15 Recipe

Chili Con Seitan Recipe

Ingredients:

1 pc of tamari
4 c of tomatoes (canned)
1/2 c of liquid (from beans)
2 c of beans (red, kidney); cooked
1 cayenne pepper
1/4 tsp of cloves; ground
1 tsp of chili (powder form)
1 tsp of cumin
1/2 tsp of oregano
1 tsp of basil
2 c of seitan; ground
1 pc of green pepper; minced
2 pcs of celery stalks; minced
1 pc of onion (large); diced
2 Tbsps of olive oil

Instructions:

Saute celery and onions until they are tender. Mix in garlic, pepper, spices and seitan. Cook for few more minutes.

Mix in beans, tomatoes and liquid from beans. Simmer, lid on , for ten minutes. Season with tamari.

Serve alongside tortillas or corn bread with salad. Good for six persons.

>> Chili Con Seitan Recipe

Black Bean Chili W/ Spice Season Recipe

Ingredients:

3 c of black beans
An oz of jalapeno
1.5 Tbsps of ginger root (fresh)
1 pc of bay leaf
2 Tbsps of chili (powder)
1 c of cilantro (fresh)
1 tsp of cumin seeds
1/2 Tbsp of oregano
8 c of water
1/2 c of sun-dried tomatoes
16 ozs of canned tomatoes; peeled
1/2 tsp of mustard seeds
1/3 c of dry bulgur
2 tsps of olive oil (extra virgin)
1/2 tsp of fennel seed

Instructions:

Soak beans with water the whole night. Strain beans then transfer into a large-sized pot. Mix water then allow to boil.

Remove foam as it rises. Add in half of cilantro, bay leaves, ginger and jalapeno. Lower heat and allow to simmer with cover for about 1.5-2 hours ’til tender, and fish out bay leaves..

Toast cumin on a large-sized saucepan on medium-heat. Add chili, tomatoes, sundried and oregano when cumin darkens. Mix well then allow to boil.

Decrease to low-heat and allow to simmer with cover for half an hour. Combine bulgur and half cup of hot water into a separate bowl. Cover bowl and set it aside for ten minutes.

After cooking beans, puree a cup of cooked beans then blend in with mixture. Add in bulgur with tomatoes. Season beans with pepper and salt. Allow to simmer about another ten minutes.

Pop mustard into pot and add the fennel. Stop when popping sounds stops. Sprinkle spices over chili and drizzle some oil.

Garnish chili using yogurt. Good for 8 persons.

>> Black Bean Chili W/ Spice Season Recipe

Black Bean & Quinoa Chili Recipe

Ingredients:

1 c of quinoa; washed & drained
1 Tbsp of vegetable oil
2 c of water
1 pc of onion (large); chopped
1 pc of green pepper; seeds removed & chopped
1 c of celery; chopped
1 pc of jalapeno; seeded & chopped
2 pcs of tomatoes; cored & chopped
32 ozs of canned black beans; drained
1 c of carrots; diced
28 ozs of canned tomatoes; crushed
1 Tbsp of chili (powder)
1 Tbsp of parsley (dried)
1 Tbsp of oregano (dried)
2 tsps of cumin; ground
1/2 tsp of black pepper
4 pcs of spring onion; chopped
1/2 tsp of salt

Instructions:

Combine water with quinoa into a saucepan. Allow to simmer on medium-heat with cover. Cook ’til liquid content is reduced for 15-20 minutes. Turn off heat and set it aside for 10-15 minutes.

Heat the oil into a skillet. Add in pepper, onion, jalapeno and celery. Cook for 7-8 minutes on medium-heat. Add in seasoning, carrots and tomatoes.

Allow to cook for 25-30 minutes on low-heat. Pour chili in to the serving bowls. Garnish with spring onions. Good for 8 persons.

>> Black Bean & Quinoa Chili Recipe

Backdoor Chili Recipe

Ingredients:

1-2 Tbsps of oil
2 cans of beef stock (14 & 1/2 ounces each)
4 dashes of Tabasco
3/4 tsp of cayenne
1 tsp granules of bouillon (chicken)
1 & 1/2 Tbsp of cumin (ground)
6 Tbsps of chili seasoning
Salt
3/4 tsp of pepper (white)
3/4 tsp of garlic seasoning
2 tsps granules of bouillon (beef)
1 & 1/2 Tbsp of onion seasoning
A can of tomato sauce (8 ounces)
3 lbs of tender beef chuck; sliced into one inch cubes

Instructions:

Have the oil heated in Dutch-oven then cook the beef ’til browned. Add in beef broth, tomato sauce and Tabasco. Bring to a boil then adjust into low heat.

Let is simmer without cover for 1 & 1/2 hrs, add water when necessary ’til beef turns tender. Add in rest of the ingredients.

Simmer without cover for 30 mins or ’til desired thickness or consistency is achieved.

>> Backdoor Chili Recipe

Pete’s Unusual Black Bean Chili Recipe

Ingredients:

2 c of beans (black); dried
2 Tbsps of olive oil
1 pc of pepper (green); chopped
2 Tbsps of cumin (ground)
1/3 tsp of cinnamon (ground)
4 pcs of garlic cloves; chopped finely
1 tsp of grated ginger (fresh)
1 Tbsp of smoke flavoring (squeet)
2 c of tomatoes (crushed, canned)
1 pc of cayenne pepper (to taste)
1-1/2 lbs of lean chuck (ground)
2 pcs of onions (medium); chopped
1/4 tsp of nutmeg (ground)
4 Tbsps of paprika
1 tsp of oregano (dried)
3 Tbsps of molasses
2 Tbsps of powdered cocoa
1 c of tomato sauce (canned)
1 can of tomato paste (small)
Stock (chicken)

Instructions:

Brown chucks inside a pot; drain excess fat and set the cooked meat on the side. Saute garlic, onions, and pepper with oil on a pan; add onto the pot with meat. Add cumin, cinnamon, ginger, smoke flavoring, tomatoes, cayenne, nutmeg, paprika, oregano, molasses, cocoa, tomato sauce, and tomato paste; stir thoroughly.

Add enough amount of stock to dilute into your desired consistency. Let it simmer, about 1 or 2 hours, covered. Uncover on its last 1/2 hour of cooking to check for consistencies.

>> Pete’s Unusual Black Bean Chili Recipe

Austin Chili Recipe

Ingredients:

4 lbs of ground round beef
2 onions (large)
1/2 c of flour
1/2 c of chili seasoning
2 Tbsps of oregano
1 Tbsp of cayenne
28 ozs of stewed tomatoes
4 cloves garlic
2 cans of beans (ranch)
12 ozs of beer
2 Tbsps of cumin
2 tsps of salt

Instructions:

Have garlic and onions sauteed in heated oil. Cook meat ’til browned. Add all ingredients excluding beans. Let it simmer about 2 hrs then you add the beans then serve.

>> Austin Chili Recipe

Baked Chili Recipe

Ingredients:

3 Tbsps of suet
1/3 c of pepper (green); cut into strips
Bay leaf
1 Tbsp of chili seasoning
1/2 tsp of pepper
16 ozs of beans (kidney)
2 c of chopped tomatoes
2 lbs of beef (ground)
1 c of onion chopped
1 tsp of salt
1/3 c of flour
1/2 tsp of MSG
10 cloves chopped garlic
1/2 tsp of baking powder
2 tsps of sugar
1 beaten egg
3/4 c cornmeal (yellow)
1/3 c of buttermilk

Instructions:

Have suet melted in thick large pot. Then add in meat, onions, salt, MSG, garlic, bayleaf, pepper, chili seasoning and peppers. Brown this meat mix ’til onions and pepper turn tender.

You add in beans then cover & simmer it for 60 mins, stirring occasionally. Prepare oven and heat it to 375 degrees F.

Combine sugar, flour, cornmeal and baking powder til well-blended. Using another bowl, you combine buttermilk and egg. Pour into dry mixture then beat ’til smooth and set aside for five minutes.

You pour the chili mixture carefully into 9×13″ bake pan. Spread the topping on top of chili then spread evenly to sides. Place in oven and bake it for thirty minutes ’til cornmeal-crust is golden.

>> Baked Chili Recipe

New Mexico Red Bean Chili Recipe

Ingredients:

2 lbs of lean beef (ground)
1 pc of onion (large); chopped
14 oz of pimentos (canned)
3-1/2 c of broth (beef)
28 oz of tomatoes (whole, canned)
1 tsp of allspice (ground)
2 tsps of cumin (ground)
2 tsps of coriander (ground)
4 tsps of oregano
1/2 c of chile (New Mexico)
3 cans of beans (kidney); drained

Instructions:

Crumble the beef onto a pan above moderately-high heat; stir constantly while cooking till browned. Take out the meat then set on the side; Discard the meat drippings but save 2 tablespoons. Saute onion till softened, stir occasionally.

Puree the pimientos with its liquid inside the blender. Place the beef back on the pan together with the pureed pimientos, tomatoes with its liquid, allspice, coriander, cumin, chile, beans, and oregano; let it boil. Once boiling, reduce the heat and let it simmer, about 45 mins, covered.

Remove the cover then continue simmering till it has thickened into your preferences, stir occasionally.

>> New Mexico Red Bean Chili Recipe

Chocolate Chili With Pinto Beans Recipe

Ingredients:

1.5 lb of pork (lean); diced finely or ground coarsely
1.5 lb of beef (lean); diced finely or ground coarsely
1/4 c of oil (olive)
5 pcs of onions (medium); chopped coarsely
2 c of tomato juice
5 Tbsps of chili (powdered, to taste)
3 c of water
3 Tbsps of cumin (ground)
3 Tbsps of oregano
3 Tbsps of unsweetened cocoa powder
1 tsp of salt (to taste)
3 Tbsps of cinnamon
2 Tbsps of garlic; finely chopped
3 Tbsps of cornmeal (white)
2 cans of beans (pinto, 1 lb); drained & rinsed
1 pc of onion; chopped coarsely
Lettuce; shredded
Tortillas (flour)

Instructions:

Using casserole or pan, cook beef and pork on medium flame while stirring often ’til pink colors in meat is gone but not yet brown. This will take about 1/4 of an hour. Place meats into bowl then set them aside.

Have oil heated using same cooking utensil ’til oil ripples. Saute onions while stirring often ’til translucent and soft. This may take approximately ten minutes. Add meat mixture into onions and stir.

Add then blend salt (if desired), cinnamon, cocoa, oregano, cumin, powdered chili, 3 c water and tomato (juice). Increase flame to boil mixture. Reduce flame to simmer an hour while uncovered. Stir from time to time.

Season mixture, adding powdered chili if preferred. Cook for half an hour more and add beans, garlic and cornmeal. Let simmer ten more minutes ’til beans become heated all throughout.

Garnish dish with cream (sour), lettuce (shredded), Parmesan (grated) or onions (chopped). This recipe creates eight serving portions.

>> Chocolate Chili With Pinto Beans Recipe

Chili Bean Tacos Recipe

Ingredients:

2 c of (pork) sausage (or lean ground beef); crumbled
2 Tbsps of olive oil (virgin)
1 pc of garlic clove (large); crushed
1 pc of onion (large); chopped
1/2 tsp of cumin (ground)
1 tsp of chili powder (hot)
1 pc of tomato (fresh or canned); peeled and chopped
1/2 pc of bell pepper (red); seeded and diced
3 Tbsps of tomato paste
10 oz of beans (kidney, canned); drained
Salt (to taste)
8 pcs of taco shells
Sour cream (dairy)
Paprika
Shredded lettuce (fresh)
Radish roses

Instructions:

Preheat the oven at 350 degrees F. Heat the oil on saucepan then add the sausage, garlic, onion, (chili) powder, and cumin. Fry slowly for 5 mins, stir constantly to crumble the meat.

Add paste, tomato, beans, and (bell) pepper; stir thoroughly. Cook slowly for 15 mins while stirring occasionally to avoid the mixture from sticking. If necessary, season salt.

Heat the shells as stated in the package directions. Spoon the meat mixture into the shells.

Top sour cream then sprinkle paprika. Add shredded lettuce then radish.

>> Chili Bean Tacos Recipe

Black Bean Salad With Chilies Recipe

Ingredients:

2 cans of black beans (15 ozs each); rinsed & drained
6 pcs of spring onions (green part only); sliced thinly
1 c of cherry tomatoes; stemmed & cut into 4 pieces
1 pc of red or yellow bell pepper (small); seeded & minced
2 pcs of jalapeno; seeded & minced
1 pc of serrano; seeded & minced
1/4 c of cilantro; minced
2 Tbsps of canola oil
1/4 c of sherry vinegar
2 Tbsps of vegetable stock
1 tsp of Dijon mustard
2 tsps of oregano
Salt & pepper

Instructions:

Combine cilantro, Serrano, jalapeno, bell peppers, tomatoes, spring onions, beans into a large-sized bowl. Beat oregano, cumin, mustard, stock, oil and vinegar together into a small-sized bowl. Blend to the beans and mix well.

Season beans with some pepper & salt. Good for 4-6 persons.

>> Black Bean Salad With Chilies Recipe

Black Bean & Cashew Chili Recipe

Ingredients:

1/4 c of cashews
1 tsp of cumin
1/4 c of corn (frozen)
1 tsp of chili (powder)
1/2 tsp of cinnamon
2 Tbsps of olive oil
1/4 tsp of red pepper (flakes)
1/2 can of beer (with flavor)
1/4 tsp of cayenne
Jalapeno
Anaheim chiles
Tomatoes
A can of undrained black beans

Instructions:

Heat oil on medium to low heat and cook garlic and onions ’til translucent. Mix chiles in and jalapeno. Allow to cook for 2-4 minutes.

Mix in beans plus liquid, beer, tomatoes and cashews. Allow to boil, stirring often ’til liquid content is reduced about 30 to 40 minutes.

Blend in corn at the last ten minutes. Best served with some tortillas and rice. Good for 1 helping.

>> Black Bean & Cashew Chili Recipe

Monk Chili Recipe

Ingredients:

3 pcs of bay leaves (large, Turkish)
1/4 tsp of cumin (ground)
1/4 tsp of basil (dried); crumbled or crushed
1/4 tsp of marjoram (dried); crumbled
1/4 tsp of pepper flakes (dried, red)
1 pc of onion (large); chopped coarsely
1/3 c of tomato paste
1-3/4 lbs of tomatoes (large); peeled and diced
1/4 c of chili powder
2 lbs of monk; diced to 1/4 inch
1 Tbsp of Seafood magic
1 tsp of salt
1/4 tsp of thyme (dried); crumbled or crushed
1/4 tsp of oregano (dried); crumbled or crushed
1/4 tsp of pepper (cayenne)
2 Tbsps of vegetable oil
2 pcs of bell peppers (green); sliced
2-1/2 c of stock (rich)
2 c of cooked beans (kidney, red)

Instructions:

Combine bay leaves, cumin, basil, marjoram, onion, pepper flakes, and monk inside a bowl. Saute onion on a saucepan above moderate heat; stirring occasionally for 8 mins. Add (bell) peppers; continue cooking for 3 more mins. Add the herbs and mixture of spices; stir then cook at about another 5 mins.

Add the paste; stir then cook at about two more mins. Add tomatoes and stock then increase the heat, letting it boil. Add the beans; let it boil again. Once boiling, reduce the heat; let it simmer and add chili, continue cooking for 2 more mind. Add the (seafood) magic then stir well. Serve.

>> Monk Chili Recipe

A Red Chili Nightmare Recipe

Ingredients:

1 c of beans (pinto); rinsed then dried
2 Tbsps of lard
5 c of water
1 Tbsp of bacon drippings
1-1/2 c of pork sausage (country-style)
1 pc of onion
2 c of beef; ground coarsely
1 tsp of anise
4 pcs of garlic cloves
1/2 tsp of seeds (coriander)
1/2 tsp of seeds (fennel)
1/2 tsp of cloves (ground)
1 pc of cinnamon stick; ground
1 tsp of pepper (black, freshly ground)
1 tsp of paprika
1 pc of nutmeg (whole); ground
1 tsp of cumin
2 tsps of oregano (dried, Mexican)
4 Tbsps of seeds (sesame)
1 c of almonds; blanched and peeled
12 pcs of whole chiles (red, dried) or 1-1/2 c of chile caribe
1-1/2 oz of milk (small pieces)
6 oz of tomato paste (canned)
2 Tbsps of vinegar
3 tsps of juice (lemon)
1 pc of tortilla (soft); chopped
Salt

Instructions:

Place pinto beans on a mixing bowl then add (2-3 cups) water; soak for over a night. Check it occasionally to see if you need to add more water, keeping beans moist. Transfer everything on a saucepan then add (2-3 cups) water.

Let it boil above moderately high heat. Once boiling, let it simmer, covered partially, for forty-five mins till beans have cooked. Add more water when necessary.

When done, drain and save the liquid. Heat lard on a skillet above moderate heat. Once melted, add beans; fry slightly. Set on the side.

Melt drippings on a pot above moderate heat. Cook onion till it becomes translucent or limp. Combine beef and sausage with garlic cloves, anise, coriander seeds, fennel seeds, cloves, cinnamon, black pepper, paprika, nutmeg, oregano, and cumin; add onto the (cooking) pot along with sauteed onion.

Stir frequently, to crumble meat; cook till meat turns brown and cooked. Add in saved liquid from the cooked beans, sesame seeds, almonds, red chiles or chile caribe, milk pieces, tomato paste, vinegar, lemon juice, tortilla, and salt; stir thoroughly and let it boil. Once boiling, lower its heat; cook for thirty mins more, uncovered.

Stir frequently and add more water when necessary, retaining its consistency (of the chunky soup). Adjust the seasonings if desired.

>> A Red Chili Nightmare Recipe

Chinese Chili With Peppers Recipe

Ingredients:

3/4 lb of lamb meat (ground)
1 Tbsp of soy sauce (dark)
1 Tbsp of sherry (dry)
1 Tbsp of sauce (Hoisin)
1 pc of pepper (bell, green)
1 pc of pepper (bell, red)
1 pc of pepper (bell, yellow)
1 pc of onion (small, yellow); peeled and chopped coarsely
2 Tbsps of cornstarch
2 Tbsps of oil (peanut)
1 Tbsp of ginger (fresh); minced finely
4 pcs of garlic cloves; minced finely

For the Sauce:
1/2 c of stock (chicken)
2 Tbsps of sherry (dry)
2 Tbsps of sauce (Hoisin)
2 Tbsps of sauce (Oyster)
1 Tbsp of sauce (bean)
1 Tbsp of oil (sesame)
1 Tbsp of vinegar (white, distilled)
1.5 tsp of chili sauce (Chinese)

Instructions:

Combine thoroughly Hoisin, sherry, soy sauce as well as lamb then place mixture aside ’til cooking time. Remove seeds and stems from peppers then slice them to 1/2″ cubes. Set them aside.

Create the sauce by combining 1/2 c of stock (chicken), 2 Tbsps of sherry (dry), 2 Tbsps of sauce (Hoisin), 2 Tbsps of sauce (Oyster), 1 Tbsp of sauce (bean), 1 Tbsp of oil (sesame), 1 Tbsp of vinegar (white, distilled) and 1.5 tsp of chili sauce (Chinese) then put it aside.

Mix cornstarch and equal parts of water (cold) and set mixture aside. Heat wok on highest level of heat. Once wok is extremely hot, drop 1 Tbsp of oil (peanut) in middle and turn wok around to coat wok. Once oil starts smoking, stir-fry lamb approximately three minutes, pressing lamb against wok’s surface ’til meat loses raw hue and breaks into several pieces.

Move wok contents into platter and bring wok once again to high heat. Place the rest of oil (peanut) into middle of wok then saute garlic as well as ginger for a short while. Add onion and peppers then stir-fry for two minutes ’til onion is transparent and peppers are bright.

Put back lamb into wok then add the sauce. Afterward, bring mixture into boil (low) then add little amounts of cornstarch mix to thicken sauce a bit.

Lower the flame into low setting then simmer two minutes. Then transfer into serving plates and serve immediately alongside bread, rice (steamed) and noodles.

>> Chinese Chili With Peppers Recipe

Bandit’s Chili Recipe

Ingredients:

1 pound of lean beef (ground)
1 onion (large); chopped finely
1 Tablespoon of vinegar (cider)
1/4 teaspoon of coriander
1/2 teaspoon of salt
A can of red kidney-beans w/ liquid
Tabasco sauce
1 clove garlic; minced
4 teaspoons of chili seasoning
1 green pepper (medium); chopped finely
1/4 teaspoon of all-spice
1 teaspoon of cumin
A can of tomatoes (crushed, 16 ounces)
1/2 cup of water

Instructions:

Cook onion, pepper, garlic and beef in skillet placed over mid-heat, stir frequently in order to have meat crumbled. Cook ’til onion becomes soft & the meat is no longer pink.

Add in rest of the ingredients excluding Tabasco. Let it boil, and once boiled, cover then reduce the heat. You add in Tabasco then let it simmer for forty-five more minutes, frequently stirring.

>> Bandit’s Chili Recipe

Arcadian Eight Bean Chili Recipe 2

Ingredients:

1/4 pound of kidney beans
1/4 pound of white beans
1/4 pound of red beans
1/4 pound of pinto beans
1/4 pound of navy beans
1/4 pound of cranberry beans
1/4 cup of cayenne pepper
1/2 cup of dried peppers (Poblano)
108 ounces of Italian plum tomatoes w/ juice
12 ounces of beer
5 pounds of ground lean beef
1/4 cup of paprika
1 pound of bacon
5 large onions; peeled and chopped
2/3 cup of minced garlic
1/4 cup of toasted ground coriander seeds
1/4 cup of powdered cinnamon

Instructions:

Soak all beans in large-sized pot overnight. Drain the next day then add in fresh clean water, enough to have all beans covered. Simmer it for 90 mins or ’til beans turn tender.

Mince your bacon then cook in skillet ’til it starts to be crispy. Add garlic & onions, then place over mid-heat & cook for five minutes. You add in all spices & Poblanos then cook for five minutes more.

Add in beer & tomatoes w/ juice. Simmer it for 30 mins then cook your beef in separate pan ’til no longer pink. Let it drain then add into tomato mixture.

Once your beans are cooked, have them drained, reserve liquid then have beans added to tomato-meat mixture. Season w/ salt then simmer mixture for 60 mins. Add more liquid if mixture becomes dry.

>> Arcadian Eight Bean Chili Recipe 2

Chili With Beans Recipe

Ingredients:

1 pack of beans (pinto)
4 pounds of chopped sirloin (beef); 1/2-inch cubes
1 pound of turkey sausage
1 Tbsp of garlic seasoning
2 cans of tomato-sauce
2 Tbsps of cumin (ground)
1 tsp of Lousiana hot sauce
1/2 Tbsp of salt
1 c of chopped onions
1 Tbsp of red cayenne-pepper
3 Tbsps of New-Mexico chili seasoning
1 tsp of dry oregano
1 Tbsp of oil (vegetable)
A can of chopped Jalapenos
1-2 cans of fat-skimmed beef stock

Instructions:

Have beans washed then soak it overnight. The following day, have it rinsed again then transfer in large-sized chili-pot. Fill and cover w/ water 1/2-3/4″ over the beans. Let is simmer w/ cover for 2 & 1/2 hrs ’til done.

Cook meat ’til browned (gradually by pound) in stick-free skillet w/o oil. Transfer meat into saucepan. Combine all ingredients together, mixing well. Let it simmer w/ cover for 60 mins.

Once beans are cooked, you pour saucepan content into large chili-pot then simmer mixture for 30-45 mins.

>> Chili With Beans Recipe

Chili Bean Salad (Lacto) Recipe

Ingredients:

2 c of beans (kidney, canned); rinsed and drained
1/2 c of onions; chopped finely
1/2 c of bell peppers (green); chopped finely
1/4 c of yogurt (nonfat)
1 tsp of chili powder
1/4 tsp of garlic powder
1/4 tsp of cumin (ground)
1/4 tsp of oregano (dried)
Salt (to taste)

Instructions:

Combine onion, pepper, and beans; mix thoroughly. Combine spices and yogurt; add onto the mixture of beans. Mix till blended well.

Refrigerate for a long time to let the flavors blend well. Stir then serve chilled with the vegetable salad.

>> Chili Bean Salad (Lacto) Recipe

Chili Non Carne Recipe

Ingredients:

3/4 c of onion; chopped
2 pcs of garlic cloves
3 Tbsps of olive oil
2 Tbsps of chili powder
1/4 tsp of basil (dried)
1/4 tsp of oregano (dried)
1/4 tsp of cumin (ground)
2 c of zucchini; chopped finely
1 c of carrot; chopped finely
28 oz of tomatoes (canned); drained and chopped
14-1/2 oz of tomatoes (canned); drained and chopped
15 oz of beans (kidney, canned); undrained
30 oz of beans (kidney, canned); drained and rinsed thoroughly

Garnish:
Onions; chopped
Tomatoes; chopped
Lettuce; shredded
or
Bell peppers (green); seeded and chopped

Instructions:

Saute garlic and onion with oil inside a pot till tender. Add powdered chili, basil, cumin, and oregano; mix thoroughly. Add carrots and zucchini; stir till blended well. Cook above gentle heat for a minute, while stirring frequently.

Add tomatoes and beans; let it boil. Once boiling, reduce the heat; simmer till thickened or for 30 to 45 mins. Spread onions, lettuce, and tomatoes on top.

>> Chili Non Carne Recipe

Chili Bean Casserole (Lacto) Recipe

Ingredients:

1 c of rice (raw)
1 c of fat-free yogurt (plain)
1-2 tsps of cilantro (fresh); chopped
1/4 c of tomatillo taco sauce (green)
1 pc of onion; sliced
1 pc of garlic cloves; minced
A splash of wine (white)
2 c of corn (canned or frozen); drained or thawed
4 oz of sliced olives (black, canned); drained
1 pc of zucchini (medium); sliced
14 oz of chili-spiced beans (canned, Mexican style)
1 pc of tomato (ripe); seeded then chopped

Instructions:

Preheat the oven at 350 deg Fahrenheit. Cook the rice. Combine yogurt, tomatillo sauce, and cilantro; mix thoroughly and set on the side. Saute garlic and onions with wine until softened.

Spray PAM on baking dish. Add corn, (cooked) rice, zucchini, olives, and sauteed mixture. Pour over the beans and cover.

Cook inside the oven, about half an hour or till heated through. Spread tomatoes on top then drizzle the mixture of yogurt on top. Serve at once.

>> Chili Bean Casserole (Lacto) Recipe

Chili Bean Casserole Recipe

Ingredients:

1 c of red beans (kidney, uncooked)
4 c of water (at room temperature)
1 Tbsp of olive oil
1 pc of onion (large); chopped finely
1 pc of garlic clove; crushed
1 c of mixed vegetables (carrots, bell peppers, celery); diced
1/2 tsp of basil
1/2 tsp of cumin (ground)
1/4 tsp of cayenne pepper
1 Tbsp of chili powder
1-3/4 c of tomatoes (fresh or canned); chopped finely
2 Tbsps of tomato paste
3 Tbsps of wine (red)
1/4 c of bulgur wheat (or brown rice)
3 c of stock
2 Tbsps of juice (lemon)
Salt
Pepper

Instructions:

Soak the kidney beans for several hours. Drain then rinse thoroughly. Let it boil with new water for ten mins.

Reduce the heat and continue cooking for forty mins or more till beans are cooked. Drain but save its liquid and chop the beans.

Heat oil inside a pot then saute garlic and onion. Add in the beans, spices, and basil; stir thoroughly and cook, about 5 mins.

Add paste, tomatoes, wheat or rice and 2 cups of stock; let it boil, covered.

Once boiling, reduce the heat; simmer slowly for half an hour. Add juice and season to taste.

Add enough amount of stock when necessary. Continue cooking for another 20 mins. Serve at once.

>> Chili Bean Casserole Recipe

Chili Beans From San Francisco Fire Department Recipe

Ingredients:

2 c of dry beans (pinto)
10 oz of chili sauce (red, canned)
Water (at room temperature)
1/4 c of vinegar
2 c of chuck (ground)
1 Tbsp of chili powder
1 pc of onion (large); chopped
1/16 tsp of hot pepper sauce
2 c of stewed tomatoes (canned)
Salt & pepper

Instructions:

Place the beans inside a pot, cover with (cold) water and let it boil. Once boiling, reduce the heat; let it simmer, about 3 hours. Add more water when necessary.

Slowly cook beef on a medium skillet; stir constantly to crumble the meat. When browned, add the onion; saute till limp or translucent then add onto the beans.

Add hot sauce and tomatoes; cover then simmer, at about 3 hours till beans have softened and the liquid has almost thickened. Season with salt & pepper. Serve.

>> Chili Beans From San Francisco Fire Department Recipe

Black Bean Chili Recipe

Ingredients:

4 c of black beans (dried); rinsed
2 Tbsps of oregano (dried)
1/2 c of olive oil
1 tsp of salt
2 pcs of onions (large); chopped
2 Tbsps of cumin seeds
1.5 c of green peppers; diced
3 Tbsps of garlic; chopped finely
4.5 tsps of paprika (Hungarian)
1 tsp of cayenne pepper
3 c of crushed tomatoes (in puree)
4 pcs of jalapeno (fresh)
1 pc of jalapeno; seeded, deveined & minced
1 pc of red pepper (large)
6 ozs of cheese (goat); crumbled
A single sour cream
A single flour tortillas (warm)
Bay leaf

Instructions:

Remove stones from beans. Wash and rinse beans well. Allow to soak for the whole night.

Drain beans then soak them again in water covering beans by 2 inches. Add bay leaf and allow to boil. Reduce heat then allow beans to simmer.

Heat skillet on medium-heat then put in cumin. Add in oregano when seeds as colored. Shake pan often to avoid scorching herbs.

When fragrant becomes strong, remove pan away from heat then mix in cayenne and paprika. Grind spices to produce crumbly powder.

Place the chile inside a preheated oven with a temperature of 375 degrees-F for 3-5 minutes. Set it aside to cool slightly. Remove veins, stems and seeds.

Cut to small bits and grid to produce powder. Heat oil then saute onions on medium-heat ’til translucent. Add in powder, garlic and herbs.

Cook for 5-6 minutes. Mix in tomatoes plus liquid and allow to simmer for 15-20 minutes. Blend this to beans.

Continue to cook beans ’til soft. Add water to cover beans as needed. Season with vinegar and salt as desired; pour chili on

shredded cheese. Garnish with sour cream, chiles and cilantro.

>> Black Bean Chili Recipe

Chili Mole Ole Recipe

Ingredients:

2 lbs of lean beef (ground)
2 pcs of onions (medium); chopped
2 pcs of garlic cloves (medium); minced
30 oz of beans (kidney or pinto, canned)
29 oz of tomato sauce (canned)
1-1/4 c of pace picante sauce
1/2 c of water
3 Tbsps of cocoa (unsweetened)
2 tsps of cumin (ground)
1 tsp of oregano (dried); crushed
1-1/4 tsps of salt
1/8 tsp of cloves (ground)
1/8 tsp of nutmeg (ground)
1/8 tsp of allspice (ground)
1 pc of pepper (green); chopped

Instructions:

Brown the beef along with garlic and onion inside a (Dutch) oven. Add beans, tomato sauce, picante sauce, water, cocoa, cumin, oregano, salt, cloves, nutmeg, and allspice; let it boil. Once boiling, reduce the heat and cover.

Let it simmer, at about 40 mins. Add the pepper then simmer again for another 20 mins.

>> Chili Mole Ole Recipe

All-Beef Texas Chili Recipe

Ingredients:

1/3 c of oil (corn)
1/3 c garlic; minced
3 c of flat-beer
1/4 c of quality chili seasoning
6 pounds of tomatoes; drained & chopped
3 Tbsps of cumin seeds
1/3 c of tomato paste
Pepper (cayenne)
6 pounds of chuck; sliced to 1/2 inch cubes
3 c of beef stock
1 c of onion; minced
1 & 1/2 c of water
1 & 1/2 tsp of oregano (fresh)
Salt
Cornmeal

Instructions:

In large thick skillet placed over mid-heat, you warm three tablespoons oil. You brown the beef by batch, add oil as needed. Using a slotted-spoon, transfer meat to large-sized stockpot once browned.

Adjust fire into mid-heat. Add in garlic & onions then saute ’til softened (approx 10 mins). Add into stockpot as well as your beer, broth, water, tomatoes, chili seasoning, oregano and tomato paste.

Toast your cumin seeds in skillet ’til aroma comes out, avoid burning. Grind toasted seeds in blender then have it added into the stockpot.

Adjust fire into high-heat then simmer, then add cayenene, salt and additional chili seasoning. Lower heat and continue simmering, covered partially. ’til beef becomes tender (approx 1 & 1/2 hrs). Add beef stock if your mixture dries.

If sauce is very thin and the meat has tendered, add in cornmeal then cook for five more minutes.

>> All-Beef Texas Chili Recipe

Chili (Bar-On) Recipe

Ingredients:

2 pcs of garlic cloves (large); chopped finely or crushed
1 pc of onion (large); chopped roughly
1 pc of bell pepper (green); chopped
1 pc of pepper (green, hot); chopped
1 pc of zucchini; cut to dices
3/4 c of tomato paste
1 can of peeled whole tomatoes (large)
3 Tbsps of chili powder
1/2 tsp of cloves (ground)
1 tsp of vinegar (white)
1/4 c of uncooked rice (brown)
4 c of beans (kidney, canned or cooked)

Instructions:

Saute garlic, onion, bell pepper, and hot pepper in half cup of water till onions become translucent and tender. Add zucchini, tomato paste, tomatoes, chili powder, cloves, vinegar, and brown rice; let it boil.

Once boiling, lower the heat. Add beans and let it simmer more than one hour.

>> Chili (Bar-On) Recipe

Bullard’s Best Yet Chili Recipe

Ingredients:

8 oz of beans (Pinto)
1 can of tomatoes (14 oz stewed)
12 oz of chopped onion
8 oz bell pepper (green); diced
2 cloves of garlic
1 Tbsp olive oil
1/4 cup cilantro
20 oz deer meat (venison)
1/2 lb pork
1/2 stick of butter
1/4 cup of powdered chili
1 tsp of black pepper
1 Tbsp of salt
1 tsp of cumin (seeds)

Instructions:

Soak beans in clear water (water level should be two inches above the beans) overnight. Bring to boil in a stockpot until well done. Put in tomatoes then let it simmer.

Heat oil and stir fry for five minutes the green pepper, then add the onions, occasionally stirring while adding cilantro and garlic.

In a large frying pan, brown meat in melted butter for about fifteen minutes. Combine this with the green pepper and onions, sprinkle the powdered chili and allow to simmer another ten minutes.

Pour this meat and spices to the stockpot of beans then cook for another hour with the lid on. Remove lid then let simmer another thirty minutes.

>> Bullard’s Best Yet Chili Recipe

Portuguese Chili Beans Recipe

Ingredients:

2 c of beans (kidney); rinsed and dried
1 tsp of cooking oil (or bacon drippings)
1 pc of onion (medium); chopped
3 pcs of garlic cloves; crushed
1-1/2 lbs of chuck (or linguesa, ground)
8 oz of tomato sauce (or tomato paste, canned)
1/8 tsp of cloves (ground)
1 Tbsp of chili powder
2 tsps of salt
2 tsps of pepper (black)
Parsley (fresh or bell pepper); chopped
Hot pepper (red, small)

Instructions:

Soak the beans for over a night; cook till soft. Saute garlic and onion on oil then add chuck. Cook till slightly browned. Add cloves, tomato sauce, powdered chili, pepper, salt, (red) pepper, and parsley.

Let it boil, about 10 to 15 mins. Add the beans then continue to cook, about 25 more mins. Serve along with (Portuguese) bread.

>> Portuguese Chili Beans Recipe

Chili Beans Recipe

Ingredients:

1 c of dried beans (black)
1 c of dried peas (black-eyed)
1 pc of ham hock (small)
3 c of stock (chicken or low-sodium broth or water)
Salt (as desired)

Instructions:

Cover peas and beans with clean water. Let it stand overnight to let them soften. Preheat your oven at 275 degrees F. Combine ham cock, beans, stock, and salt inside a pot.

Place above moderate heat and cover. Let it boil then transfer inside the preheated oven. Cook, at about 90 mins or till beans have softened.

Check every half hour then add more of the stock, half cup, when all liquid is absorbed.

>> Chili Beans Recipe

Arcadian 8 Bean Chili Recipe

Ingredients:

1 piece Anne rosenweig
1/4 pound dried kidney beans
1/4 pound of pinto beans
1/4 pound of white beans
1/4 pound of pink beans
1/4 pound of black beans
1.4 pound of red beans
1/4 pound of cranberry beans
1/4 pound of navy beans
1 pound of bacon
2/3 cup of garlic; minced
1/4 cup of powdered cinnamon
1/4 cup of cayenne-pepper
108 ounces of tomato plum (Italian) w/ juice
12 ounces of beer
1 onion (large); peeled and chopped
1/4 cup of coriander seed; toasted
1/4 cup of paprika
Salt

Instructions:

Soak all beans in large-sized pot overnight. Drain the next day then add in fresh clean water, enough to have all beans covered. Simmer it for 90 mins or ’til beans turn tender.

Mince your bacon then cook in skillet ’til it starts to be crispy. Add garlic & onions. Place over mid-heat & cook for five minutes. You add in all spices & Poblanos then cook for five minutes more.

Add in beer & tomatoes w/ juice. Simmer it for 30 mins then cook your beef in separate pan ’til no longer pink. Let it drain then add into tomato mixture.

Once your beans are cooked, have them drained, reserve liquid then have beans added to tomato-meat mixture. Season w/ salt then simmer mixture for 60 mins. Add more liquid if mixture becomes dry.

>> Arcadian 8 Bean Chili Recipe

Ann’s Texas Chili Recipe

Ingredients:

2 Tbsps of oil (vegetable)
2 tsp of cumin
1 Tbsps of oregano
4 Tbsps of chili seasoning
3 lbs of cubed chuck
3 cloves garlic; chopped
3 Tbsps of flour
2 beef stock cans
Pepper
Salt

Instructions:

Have oil heated in four-quarts pot. Cook beef, frequently stirring ’til meat is no longer pink. Lower the heat and add chili seasoning, oregano and garlic, stir well to coat beef.

Pour in 1 & 1/2 cans of stock then stir until well-blended. Season w/ pepper and salt. Let it boil, stir often; adjust to low-heat then simmer half-covered for 90 mins.

Pour in extra stock then cook for half an hour more. Thoroughly cool, then cover and have it refrigerated overnight.

>> Ann’s Texas Chili Recipe

Chili Recipe

Ingredients:

2 tsp of olive oil
1 pc of onion (large); chopped coarsely
1 pc of pepper (green, medium-sized); chopped
1 pc of zucchini; sliced thinly
1 c of corn kernels
14 ozs of tomatoes (canned and plum with juice)
3 tsp of tamari
1 tsp of cumin
2 tsp of chili (powdered)
1/2 tsp of coriander
1/2 tsp of oregano
1/4 tsp of thyme
Dash of cayenne
1 c of beans (kidney-shaped); uncooked
Green chilis (for garnishing)
Cheese wedges (for garnishing)
Onions; chopped (for garnishing)

Instructions:

Cook the kidney beans with 3 c water using (pressure) cooker. Drop bay leaf, pepper (green), onion, cumin and powdered chili. Cook beans 30 – 40 minutes using the cooker.

Meanwhile, heat oil using huge skillet. Saute onion with it on medium-low flame ’til onion becomes translucent. Drop pepper (green) and continue to saute ’til soft.

Add rest of the ingredients, beans included, then simmer on low flame 15 mins while stirring often.

You can serve this dish garnished using cheese and chili or on top of rice (brown).

>> Chili Recipe

Chili Of Penultimate Grooviness Recipe

Ingredients:

2 c of dry beans (black)
6 pcs of garlic cloves; chopped finely
1 c of beans (pinto); dried
30 oz of tomatoes (canned); crushed
1/2 c of beans (kidney); dried
2 pcs of peppers (Poblano); chopped
3 Tbsps of tomato paste
4 Tbsps of chili powder
1 pc of bell pepper (green); chopped
3 Tbsps of cumin (ground)
2 pcs of tomatoes; chopped coarsely
1 Tbsp of salt
2 pcs of onions (red); chopped finely
1/2 Tbsp of pepper (black)
2 pcs of carrots (large); chopped finely
2 c of TVP

Instructions:

Soak the beans overnight or let it boil and leave them for an hour. Heat oil on a skillet, saute garlic and onions till tender; add onto the beans. Add crushed tomatoes, tomato paste, poblano pepper, chili powder, bell pepper, cumin, tomatoes, salt, black pepper, and carrots.

Cook them for 90 mins. Add the TVP 20 mins before cooking is done.

>> Chili Of Penultimate Grooviness Recipe

Pawtucket Chili Recipe

Ingredients:

32 oz of beans (kidney, canned); rinsed
15 oz of chickpeas (canned); rinsed
2 pcs of garlic cloves; chopped finely
1 pc of onion (medium); chopped coarsely
1 Tbsp of olive oil
1 c of tomato sauce
14-1/2 oz of tomatoes (whole, canned)
1 Tbsp of oregano (dried)
1/2 tsp of thyme (dried)
1 tsp of cumin (ground)
1/2 tsp of basil
3 Tbsps of chili powder

Instructions:

Saute onion and garlic with oil on a saucepan. Add chickpeas, beans, tomato sauce, whole tomatoes, oregano, thyme, cumin, basil, and chili powder; let it boil. Once boiling, let it simmer, about 20 mins or more till thickened.

>> Pawtucket Chili Recipe

Chinese Potatoes With Chili Beans Recipe

Ingredients:

16 ozs of beans (kidney, canned)
1 Tbsp of sesame seeds
2 Tbsps of soy sauce
1 Tbsp of cooking oil (flavored)
3 pcs of onion (green); thinly sliced
4 pcs of potatoes (medium); in chunks
1 pc of chili pepper (large); sliced & seeded
2 pcs of garlic cloves; crushed
Pepper & salt (to taste)

Instructions:

Boil potatoes ’til it become tender (don’t overcook). Take it out from the water and set it aside.

Saute the chili and onions for single minute. Put in the garlic then saute it for another seconds.

Drop in the potatoes, mix it well, and add soy sauce and beans as well. Season with salt and pepper; cook ’til it is thoroughly heated.

Sprinkle sesame seed. Serves 4.

>> Chinese Potatoes With Chili Beans Recipe

New Mexican Chili Recipe

Ingredients:

1/3 c of corn oil
6 pcs of garlic cloves (large); chopped finely
3 pcs of onions (large); chopped
5 Tbsps of mild chiles (New Mexico, ground)
1 tsp of hot chiles (ground)
1 tsp of pepper (cayenne)
2 Tbsps of cumin (ground)
1 lb of lean ground pork
5 lbs of beef chuck (boneless, trimmed off fat); cubed
2 tsps of oregano
2-1/2 tsps of salt
1/2 tsp of pepper (black, freshly ground)
3-1/2 c of plum tomatoes w/ juice (Italian, canned)
3 c of good beer (amber, dos equis, New Amsterdam)
13 oz of broth (beef)
2 pcs of bay leaves
4-1/4 c of beans (kidney)

Instructions:

Heat oil on a stockpot and add onions and cover; cook above medium heat, at about 5 mins. Uncover and increase the heat into medium-high; cook for 5-10 mins or till onions starts to become brown. Add garlic then cook for another minute or two till it becomes fragrant.

Stir in ground cumin and chiles; cook for a minute and add ground pork, stirring constantly to crumble. Add beef, salt, pepper, and oregano; increase the heat into high. Cook till meat is browned, about 10-15 mins.

Add tomatoes w/ liquid, beer, bay leaves, and broth. Cover partially and let it boil then turn the heat down. Continue cooking till beef has softened and sauce has thick, about 90-120 mins.

Heat beans with its liquid and drain once it becomes hot. Add onto chili mixture.

>> New Mexican Chili Recipe

Acadian Eight Bean Chili Recipe

Ingredients:

1/2 c of kidney beans
1/2 c of white beans
1/2 c of pink beans
1/2 c of black beans
1/2 c of red beans
1/2 c of pinto beans
1/2 c of cranberry beans
1/2 c of navy beans
2 c of bacon; cooked and crumbled
5 pcs of onions (large); peeled then chopped
2/3 c of garlic; chopped finely
1/4 c of coriander seeds; toasted then ground
1/4 c of cinnamon (ground)
1/4 c of paprika
1/4 c of cayenne pepper (or to taste)
1/2 c of ground chili peppers (Poblano, dried)
1 can of tomatoes with juice (Italian)
1-1/2 c of beer
10 c of lean beef (ground)
Salt (to taste)

Instructions:

Wash the beans, place inside a pot; cover them with (cold) water then soak overnight. Drain then cover beans with clean water; let it boil above medium-high heat. Once boiling, lower the heat then let it simmer at about two hours till tender.

Brown the beef and set aside. Saute crumbled bacon, onions, garlic, coriander seeds, cinnamon, paprika, cayenne pepper, and poblano peppers on a skillet for five mins. Add beer and tomatoes; simmer.

Once beans are done, drain then save the liquid. Combine bacon mixture, browned meat and cooked beans; let mixture simmer above gentle heat till hot. Add enough amount of the liquid bean (when necessary).

>> Acadian Eight Bean Chili Recipe

Arizona Forest Fire Chili Recipe

Ingredients:

1 can each of red and kidney beans
1 crushed tomato
2 lbs sliced celery
1 & 1/2 lbs of diced pepper (green)
1 diced green chili
1/2 c of parsley flakes
3 Tbsps of chopped garlic
4 Tbsps of ground cumin
1 Tbsp of salt
1 Tbsp of pepper (white)
1 diced tomato
3 lbs of medium-diced onions
10 lbs of ground beef
1 c of canned Jalapeno peppers; sliced
1 c of powdered chili
3 Tbsps of oregano
1 Tbsp of ground pepper (red)
2 Tbsps of pepper (black)

Instructions:

Combine beans, tomatoes, and green chili in large-sized pot. Add Jalapeno, powdered chili, garlic, oregano, parsley and cumin.

Cook beef ’til browned then you add into beans. You brown your celery and onions using meat greased then have them added into mixture. Season w/ salt, red, black and white peppers.

Let it simmer about 2-4 hrs.

>> Arizona Forest Fire Chili Recipe

Black Bean Chili With Ham & Corn Recipe

Ingredients:

1 tsp of olive oil
1 pc of onion (medium); chopped
1 pc of red bell pepper (small); chopped
2 cl of garlic; mashed
A can of black beans (16 ozs); rinsed & drained
1 pc of tomato (medium); halved
1 c of corn (frozen)
1.5 Tbsps of chili (powder)
1 tsp of cumin; ground
1 Tbsp of tomato paste
Salt & pepper
1 c of broccoli florets
1 c of chicken broth (fat free)
4 ozs of ham (honey roasted); diced
1/2 loaf of bread (sourdough)
2 pcs of green onions; chopped
1/2 oz of cheese (Monterey jack); shredded

Instructions:

Saute onions for 3-4 minutes on a large-sized non-stick skillet over medium to high-heat. Add in red bell pepper and garlic.

Saute for another 3-4 minutes.Mix in beans, cumin, chili, corn and tomatoes. Combine tomato paste and broth. Blend this to the chili.

Allow to simmer for 10-12 minutes with cover. Add in ham with broccoli then allow to simmer for 5-6 minutes. Season with pepper and salt.

Inside preheated oven with temperature of 350 degrees-F, warm the bread. Cut bread then serve together with the chili.

You may serve the chili on rice. Pass scallions and cheese for the garnish.

>> Black Bean Chili With Ham & Corn Recipe

Chili (No Meat) Recipe

Ingredients:

2 Tbsps of oil (vegetable oil or canola oil)
2 pcs of onions (medium); chopped
2 pcs of garlic; chopped
1/4 tsp of pepper (cayenne)
2 Tbsps of chili powder
1 tsp of cumin (ground)
1 tsp of oregano (dried)
1 pc of pepper (green); chopped
2 c of tomatoes (canned); chopped
4 c of beans (kidney) cooked then drained
1 tsp of salt

Instructions:

Heat the oil on a saucepan; add garlic then saute till it turns slightly brown. Add the onion then saute for three mins. Add the pepper then the seasonings; cook them for a minute more.

Add tomatoes, beans, and enough amount of salt. Let it boil then cover. Simmer above gentle heat, about 20 to 30 mins till mixture becomes thick.

Serve hot with (sour) cream or grated cheese on the top.

>> Chili (No Meat) Recipe

Chili With Kidney Beans Recipe

Ingredients:

3 cloves garlic; minced
4 pounds of lean beef (ground)
4 green bellpeppers; chopped
1/4 c of chili seasoning
4 cans of red kidney-beans (1 pound); drained
3 dashes of redpepper
Bay leaf
Rice (optional)
2 Tbsps of oil
6 chopped onions
6 cans of tomatoes (whole, 1 pound)
2 cans of tomato-paste (6 ounces)
1 tsp of vinegar (white)
Pepper
Salt

Instructions:

Heat oil & saute the garlic inside a thick large kettle ’til golden. Add beef, stir well to crumble and let it cook for 10 mins or ’til browned evenly.

Pour a portion of the oil drippings onto skillet. Add and saute greenpeppers and onions, cooking ’til tender. Blend in to browned meat w/ beans, tomatoes, tomato-paste, vinegar, redpepper, bayleaf and chili seasoning.

Season w/ pepper and salt. Let it cook w/ cover over low-heat for 60 mins. Add more tomatoes once mixture becomes very dry. If it is too watery, remove cover then simmer for longer.

>> Chili With Kidney Beans Recipe

Black Bean Chili With Oranges Recipe

Ingredients:

2 pcs of onions (large); diced
2 cl of garlic; minced or crushed
1 Tbsp of salad oil
1 qt of chicken broth (regular strength)
A lb of black beans (dried); sorted & washed
1 Tbsp of coriander seeds
1 tsp of allspice (whole)
1 tsp of oregano leaves (dried)
3/4 tsp of red chilies (dried); crushed
6 pcs of cardamom pods; removed hulls
2.5 lbs of orange for wedges, juice & zest

Instructions:

Saute garlic with onions in oil on a covered saucepan on high-heat. Frequently stir ’til onions become translucent for 8-9 minutes then add in the remainder of ingredients excluding wedges, juice and zest of an orange.

Allow to boil on high-heat. Lower heat then allow to simmer with cover ’til beans have become soft for 1.5-2 hours. Meanwhile, zest an orange, squeeze out half cup of juice then remove the peel with thin membrane then cut orange thinly.

When chili is done, uncover then allow to boil ’til liquid is reduced for 10-15 minutes. Lower heat then occasionally stir as the mixture begins to thicken.

Turn off heat then add in one teaspoon of zest with orange juice. Pour into bowls and top with orange wedges.

Add sour cream,. cilantro and salt as necessary. Garnish chili with remainder of orange zest. Good for 6 persons.

>> Black Bean Chili With Oranges Recipe

Arjay’s Sand Springs Chili-Southern Recipe

Ingredients:

2 pounds of coarse ground-beef
1/2 lb of regular ground-beef
1 Tbsp of cornmeal (yellow)
1/4 c of onion; minced
1 tsp of red pepper; crushed
1/2 lb of flank steak (1/4-cubs)
1 Tbs of red-wine vinegar
12 ozs of tomato-paste
1/4 c of chili seasoning
1 tsp of powdered cumin
1/3 tsp of dili seeds
1/4 tsp seeds of caraway
1/4 tsp marjoram
1/3 tsp of ginger
1/3 tsp of powdered turmeric
1/3 tsp of paprika
1/4 tsp leaves of basil
1/4 tsp of coriander
12 ozs of beer
1/4 tsp of powdered red-epper
1/3 tsp of tarragon
A dash of curry
1/3 tsp of powdered caramon
A dash of thyme
A dash of saffron
1 crushed bay leaf
1 & 1/2 tsp of salt
A dash of dili weed
15 ozs of tomato-sauce
1 stick of cinnamon
1 & 1/2 tsp of minced garlic
A dash of rosemary
1 Tbsp of leaves of oregano
2 Tbsps of oil (salad)

Instructions:

Have oil well heated in large-sized saucepan. Add in cubed beef; cook ’til sides are evenly browned then set them aside. Combine ground-beef then cook ’til brown, stir, letting it crumble.

Pour in tomato sauce and paste, vinegar, 1 c water, and the rest of dry components. Add in cooked meat cubes, stirring well ’til well-combined.

Add in beer then continue mixing. Simmer w/ cover for a minimum of 2 hrs, occasionally stirring. Add water as necessary and don’t forget to have cinnamon removed before you serve.

>> Arjay’s Sand Springs Chili-Southern Recipe

Chili’s Grilled Caribbean Salad Recipe

Ingredients:

For the Honeylime Dressing:
1.5 Tbsps of sugar
1/4 c of honey
1/4 c of mustard (Grey Poupon Dijon)
1 Tbsp of oil (sesame)
1.5 Tbsps of vinegar (apple cider)
1.5 tsps of juice (lime)

For the Pico De Gallo:
2 pcs of tomatoes (medium); cut into dices
1/2 c of onion (Spanish); cut into dices
2 tsps of pepper (Jalapeno); seeded & deribbed
2 tsps of cilantro; minced finely
Pinch of salt

For the Salad:
2 pcs of chicken breast (boneless & skinless); sliced into halves then into thin strips
1/2 c of marinade (Teriyaki)
4 c of lettuce (iceberg); chopped coarsely
4 c of lettuce (green leaf); chopped coarsely
1 c of cabbage (red); chopped coarsely
1 can of pineapple (chunks in juice, 5.5 ozs); drained
10 pcs of tortilla chips

Instructions:

Create dressing by mixing all ingredients for Honeylime Dressing using electricity-powered mixer. Afterwards, chill while covered.

In another bowl, combine ingredients needed for Pico de Gallo. When done, chill the mixture while covered.

Have chicken marinated in Teriyaki, two hours the least, by placing meat and marinade in plastic then placing them into fridge. Preheat stovetop or prepare barbecue, whichever cooking equipment you will use. Grill chicken 4-5 minutes each side ’til done.

Have the cabbage and lettuce tossed together and distribute into two bowls (for serving salads). Distribute Pico and drop into greens then sprinkle pineapple, broken tortillas as well as chicken strips on them. Add the dressing into salad or serve alongside salad, whichever is preferred.

>> Chili’s Grilled Caribbean Salad Recipe

15 Bean & Winter Squash Not Chili Recipe

Ingredients:

1 c of 15 bean mixture (soaked overnight); drained
7 c of water (at room temperature)
1 Tbsp of canola oil (or vegetable oil)
1 pc of onion (red, large); cubed
1 pc of bell pepper (red or green, large); seeded then cubed
2 pcs of celery stalks; cubed
3 pcs of garlic cloves; chopped finely
2 c of squash (butternut); peeled then diced
15 oz of tomatoes (stewed, canned)
1/4 c of tomato paste
1 Tbsp of oregano (dried)
2 Tbsps of chili powder
1-1/2 tsps of cumin (ground)
1 tsp of pepper (black)
1 tsp of salt

Instructions:

Combine water and mixture of 15 beans inside a saucepan; let it boil. Once boiling, allow to simmer and cook above gentle heat, uncovered, while stirring frequently till the beans soften, at about 1-1/2 hrs. Drain but save 3 cups of the liquid and set on the side.

Heat canola oil on a saucepan; add garlic, celery, onion, and bell pepper. Saute from 5 to 7 mins then add the cooked and drained beans, squash, (tomato) paste, stewed tomato, saved liquid and the seasonings. Continue cooking for half an hour above gentle heat, while stirring frequently.

Take out from the heat and cover; let it stand from 5 to 10 mins. Serve.

> 15 Bean & Winter Squash Not Chili Recipe