Microwave Chili Stuffed Baked Potatoes Recipe
Ingredients:
6 pcs of potatoes bake in microwave
1 pc of small onion
1 cl of minced garlic
1/2 lb of beef; ground or
1 can of refried beans
1/2 c of hot sauce
A dash of ground cumin
A dash of dried oregano
2 pcs of jalapeno (optional)
1 c of shredded cheese
Instructions:
Set potatoes aside as you make the topping. Cut crisscross and push ends of potato. Sprinkle cheese on top then serve.
Crumble meat and add garlic and onion. Microwave without cover on high setting for 2 to 3 minutes ’til beef is not pink. Discard fat and mix in beans, seasonings and flour.
Microwave without cover on high heat for a minute. Add in hot sauce then cover.
Heat in microwave on high about 3 to 5 minutes ’til chili thickens. Good for 6 persons.
>> Microwave Chili Stuffed Baked Potatoes Recipe
Original San Antone Chili Recipe
Ingredients:
1 c of suet
1 lb of pork shoulder (lean); cubed to 1/2 inch
2 lbs of beef shoulder (lean); cubed to 1/2 inch
3/4 c of flour; sifted
1/2 tsp of pepper (black)
1 tsp of salt
3 pcs of onions (large); chopped
6 pcs of garlic cloves; minced
6 c of stock (beef, or canned broth)
4 pcs of dried peppers (Ancho); rinsed, stemmed and seeded
1 pc of dried pepper (Pastilla); rinsed, stemmed and seeded
1 pc of dried pepper (Casbel); rinsed, stemmed and seeded
1 Tbsp of cumin (ground)
Instructions:
Fry the suet inside a kettle; discard the suet. Combine salt, pepper, and flour inside a paper bag then add the meat; shake well, make it coat evenly and save the left flour. Cook or sear the coated meat then add garlic and onion; stir till the onions become limp.
Add the stock and let it boil. Once boiling, reduce the heat and let it simmer gently. Place the peppers inside a saucepan, cover them with clean water; let it boil, about 5 mins. Steep for 10 mins then take out the peppers; puree them, add its liquid if necessary.
Add the pureed peppers to the cooking meat; simmer for 2 to 3 hrs or till meat becomes tender, covered. Add ground cumin and salt; stir thoroughly. Mix the saved flour with one cup of (cold) water then add onto the cooking mixture and continue to cook for 3-5 mins until thickened, stir constantly.
>> Original San Antone Chili Recipe
Chili Sauce (Sugar Free) Recipe
Ingredients:
3 qts of peeled tomatoes; chopped
2 c of medium onions; chopped
3/4 tsp of cinnamon
2 c of vinegar
2 c of medium green-peppers; chopped
2 tsps of salt
3 Tbsps of liquid sweetener
3/4 tsp of cloves
Instructions:
Blend all of the ingredients then pour into large sauce-pot. Let it simmer for 3-4 hrs.
Once mixture achieves desired consistency, pour carefully into heated jars at least 1/4-inch away the cover, seal tightly. Place in rapidly boiling water-bath for 15 mins.
>> Chili Sauce (Sugar Free) Recipe
Chili With Rice Recipe
Ingredients:
1 pound of beef (ground)
1 pc small pepper (green); chopped
1 medium can of tomato sauce
1 pack of chili seasoning-mix
Cooked rice
A can of beans (kidney, 15 & 1/2 ounces); drained
A can of Zesty (condensed, 11 ounces)
3/4 c of water
Instructions:
Cook and brown your beef slowly in large-sized skillet. Add in beans, water, seasoning-mix and soup. Let it boil.
Once done adjust heat then cover & simmer mixture for 5 mins, occasionally stirring. Best when served w/ rice.
>> Chili With Rice Recipe
Chili Topping For Navajo Tacos Recipe
Ingredients:
2 c of cooked beans (kidney)
1/3 c of chopped onion
1 c of canned tomatoes; drained
1 tsp of chili seasoning
1 tsp of salt
1/2 pound of ground pork, beef or chicken
1 c of whole corn kernel
1 c of tomato-sauce
1/2 tsp of cumin (ground)
1/8 tsp of chili (ground)
Instructions:
In skillet, cook meat ’til browned. Drain excess oil. Add in onions then cook ’til softened.
Add in corn, beans, tomato-sauce, tomatoes, chili seasoning, chili, salt & cumin. Heat well ’til bubbly. Sprinkle w/ cheese.
>> Chili Topping For Navajo Tacos Recipe
Meatballs In Chili Sauce Recipe
Ingredients:
3 pcs of tortillas (corn)
1/2 c of milk
1/4 tsp of pepper
1/2 pound of beef; ground
1/2 pound of pork; ground
1/2 pound of ham (smoked, cooked); ground
1/2 c of chopped onion (small)
1 cl of minced garlic
1 tsp of dried oregano leaves
1/2 tsp of salt
1 c of red sauce
1 c of beef broth
Instructions:
Combine milk and tortillas in a large-sized bowl. Set it aside for fifteen minutes. Add in pepper, beef, pork, ham, onion, garlic and oregano leaves.
Shape mixture into 1 inch balls. In a 10 inch skillet, heat broth and sauce then let it boil.
Slowly add in balls and allow to simmer ’til done with cover for 15-20 minutes. Good for 8 persons.
>> Meatballs In Chili Sauce Recipe
Oriental Noodles With Chili & Cashews Recipe
Ingredients:
13 or 16 c of flour (plain)
1/8 tsp of salt
4 pcs of eggs; beaten lightly
1 pc of egg; beaten lightly
For the Sauce:
1/3 tsp of vegetable oil
1 pc of chili (red, small); chopped finely
1 pc of spring onion; chopped finely
83-1/3 gm of snow peas; sliced thinly
1/16 c of soy sauce (light)
3/16 tsp of sesame oil
3 c of vinegar (malt)
1/16 c of cashew paste
1/3 Tbsp of juice (lime)
1/3 tsp of lime zest; grated finely
1/3 Tbsp of chili red; shredded finely
3/16 c of cashews (roasted)
Instructions:
Sift salt and flour onto the bowl then add four eggs; mix thoroughly. Turn to a slightly floured board; knead till elastic and smooth, about 5 mins. Cover then let it rest for half an hour.
Divide into four sections and cover them with (tea) towel. Use a (rolling) pin to roll a section into 3-mm thick then roll it completely; cut to strips, 5-mm wide.
Gently unroll strips and spread on a clean and dry (tea) towel; sprinkle flour on them. Do the same to remaining dough sections.
Heat (vegetable) oil inside a medium pan then add chili, peas, and onion; cook above gentle heat, at about 2 to 3 mins. Add (sesame) oil, vinegar, soy sauce, paste, zest, and juice; stir thoroughly. Continue to cook above gentle heat, at about 3 to 4 mins, stirring constantly.
Cook noodles or dough strips in (boiling) water till ‘al dente’. Drain and ladle sauce above the pasta; toss them well.
Sprinkle chili and cashews. Serve at once.
>> Oriental Noodles With Chili & Cashews Recipe
Chili Kidney Bean Bread Lisa Crawley/Teaspoon Recipe
Ingredients:
4 tsps of yeast (dry, active)
2 Tbsps of oil
1 1/4 c of water
1 c of beans (kidney); mashed
1 1/2 tsp of sea salt
2 tsps of sugar (dates)
1 Tbsp of chili hot powder
1 1/2 tsp of garnished herbs (bouquet garni)
1/3 c of flour (popcorn)
3 c of flour (whole wheat)
Instructions:
Put all ingredients in your bread making machine. Follow instructions as per manufacturer’s handbook. Choose the cycle for wheat (whole). Makes one breadloaf.
>> Chili Kidney Bean Bread Recipe
Chili Soup Recipe
Ingredients:
2 pounds of hamburg
2 cans of kidney-beans
1 Tbs of butter
1 c of cream
2 qts of water
1 onion
Chili seasoning
1 qt of strained tomatoes
Salt
Pepper
Instructions:
Have the onions and meat fried ’til meat cooked. Blend in remaining ingredients then season w/ pepper & salt. Simmer for several hours.
>> Chili Soup Recipe
Chili Poblano Pie Recipe
Ingredients:
12 pcs of fresh chilies (poblano, large)
1/2 lb of cheese (Monterey Jack); cubed
Cheese (chihuahua); cut to cubes
1/4 pc of small onion (yellow); coarsely chopped
1 pc of garlic clove (large); halved
3/4 tsp of salt
6 pcs of eggs (large)
For the Crema Fresca:
1-1/2 c of whipping cream
3 Tbsps of sour cream
Instructions:
Combine whipping cream with sour cream; mix thoroughly. Cover then let it sit, at about 8 hrs or for overnight till thickened. Refrigerate till ready for using.
Char pepper till blackened; wrap in Ziploc bag then let it rest for ten mins, letting it seam. Take out the peppers; peel then core them. Remove the seeds and rinse then pat them dry with paper towel.
Preheat the oven 350 degrees F. Grease a 9-inch pie dish. Arrange chilies around the pan sides, with their skin facing down and pointing towards center. Cover chilies on the base too.
Place cheeses and onion inside a food processor. Pulse for half a minute; add salt and eggs then process till smooth. Mix together with Crema Fresca and pour above the arranged chilies.
Cover aluminum foil on its edges to avoid burning. Bake for 45-50 mins or till golden. Let it cool, about 5 mins before slicing. Serve at once.
>> Chili Poblano Pie Recipe
Magnum Deer Chili Recipe
Ingredients:
2 lbs of ground deer or other meat
40 ozs of canned kidney beans (red)
46 ozs of canned juice (v-8)
1 Tbsp of sugar
3 ozs of jalapeno
1 Tbsp of chili powder
1/2 Tbsp of red pepper
1 Tbsp of cumin
1/2 Tbsp of salt (garlic)
1.5 Tbsps of chopped dry onion
Instructions:
Cook meat ’til brown into a pot on medium to high heat. Strain the jalapeno then chop. Strain beans and wash with water. Set aside to drain.
Add the jalapeno, beans, juice, sugar, chili, pepper, cumin, salt and onions. Add chili, pepper and cumin as desired.
Use pepper with caution. Makes one pot of chili.
>> Magnum Deer Chili Recipe
Broiled Prawns With Tomato & Chili Nam Yuey Recipe
Ingredients:
8 pcs medium sized to large prawns; barbels and feet cut off.
3/4 c oil (can be olive oil)
1 Tbsp minced ginger
1 Tbsp green onions; chopped to small pieces
2 Tbsps minced garlic
4 Tbsps tomato sauce
1 Tbsp Chili Nam Yuey
1 Tbsp cornstarch (paste)
1 Tbsp wine (red or white)
1 Tbsp soy sauce
1 Tbsp table salt
1 tsp sugar (refined)
3 Tbsps broth (soup stock)
Instructions:
Cook prawns in skillet over low temperature. Turn over when one side of prawn is done and set aside when thoroughly cooked. With two tablespoons of ginger, add, then the precooked prawns and boil; drain when done. (This process is removing oil and allowing cooked prawns in absorbing the seasonings)
Using a pot (or a wok), put in oil and stirfry the onions, garlic and ginger. Add Chili (Nam Yuey) and (tomato) sauce, then mix thoroughly.
Pour in wine, soya sauce, salt, sugar, broth (soup stock) and lastly, the cooked prawns and bring it to boil. Simmer until sauce is almost gone then add cornstach (paste) to thicken.
>> Broiled Prawns With Tomato & Chili Nam Yuey Recipe
Poblano Chili Cream Recipe
Ingredients:
2 pcs of tomatillos; remove the husks, quartered
Bunch of cilantro (stems included)
3 pcs of chiles (Poblano); roasted, peeled, seeded
6 Tbsps of sour cream (dairy)
1/2 c of stock (chicken)
2 Tbsps of vegetable oil
Juice from 1 pc of lime
1 pc of garlic clove
1 tsp of salt (coarse)
Pepper (black, freshly ground)
Instructions:
Place cilantro and tomatillos inside the blender; blend till chopped thoroughly. Add chiles, stock, juice, oil, garlic, salt, and (sour) cream; blend till smoothened. Place in an airtight container and store inside the refrigerator.
>> Poblano Chili Cream Recipe
Mike’s Three Meat Texas Red Chili-Southern Recipe
Ingredients:
2 lbs of cubed pork
2 lbs of cubed beef
2 lbs of cubed veal
1/2 c of chili powder
2 Tbsps of cumin
1 tsp of salt
2 Tbsps of chopped garlic
1 c of diced onion
1/2 c of chopped green bell pepper
2 Tbsps of oregano
1/4 c of sugar
1 c of fine cornmeal
4 c of water
Instructions:
Saute first the pork then veal and beef ’til brown. Remove meat from the pan then let it drain. Transfer meat to a pot. Saute green bell pepper and onions then add it to pot.
Add in chili powder, cumin, salt, garlic, oregano and sugar. Allow to simmer about three hours. Combine water with cornmeal and mix to pot to thicken chili.
Cook ’til consistency of choice is achieved. Top with shredded cheese. Good for 4 persons.
>> Mike’S Three Meat Texas Red Chili-Southern Recipe
Chili With Five Kinds Of Peppers Recipe
Ingredients:
1 large Jalapeno
1 Hungarian long-cheese hot pepper
1 c of dry black-beans
1 c of dry kidney-beans
3 cloves garlic
Cumin
Oregano
Coriander
Pepper
Salt
Oil (olive)
2 pcs frying-peppers (Cuban)
Paprika
1 c of dry-pinto beans
2 white onions
Tomatoes
Instructions:
Soak your beans for several hours or overnight. The next day, simmer ’til tender (approx 1-2 hrs). Have cumin roasted in fry pan.
Saute garlic and onion w/ oil. Add in peppers and tomatoes, let it cook ’til soft. You add in beans including some liquids from the beans.
Blend in remaining spices then cook mixture for an hour more.
>> Chili With Five Kinds Of Peppers Recipe
Chili Recipe 1
Ingredients:
Salt
Garlic
Pepper
2 Tbsps of Worcestershire sauce
2 c of water
1 pc of onion (large); minced
1 lb of grounded beef
2 Tbsps of flour
1 pc of celerey; diced
2 cans of sauce (tomato, 8 ozs)
2 Tbsps of hot powder
Instructions:
Sear beef. Add the celery and onion. Mix in water, Worcestershire and tomato sauces, hot chili powder, pepper, garlic and salt.
Mix well. Cook for half and hour over moderate heat. In a small bowl, mix together the flour and water. Pour onto the chili mixture to thicken.
Stir constantly until sauce is thick and the beef is cooked through. Makes one serving.
>> Chili Recipe 1
Chili Pepper Pizza Recipe
Ingredients:
3 Tbsps of olive oil (virgin)
1 pc of onion; quartered and sliced
1 pc of garlic clove (medium); crushed
8oz of tomatoes (canned)
1 Tbsp of tomato paste
1/2 tsp of oregano (dried)
1 c of flour (all purpose)
1 c of flour (whole wheat)
1 tsp of active dry yeast
1/4 tsp of salt
2/3 c of warm water (125 degrees F)
3-1/2 oz of chilies (green); drain and chopped
3/4 c of cheese (Mozzarella); chopped
1/4 c of pepperoni stick; sliced
8 pcs of olives (ripe or green)
Tomato roses
Sprigs of parsley (fresh)
Instructions:
Slightly grease 10-inch (pizza) pan. Place two tablespoons of olive oil on saucepan above moderate heat. Add garlic, onion, paste, oregano, and tomatoes w/ juice; stir thoroughly. Simmer for 10 to 15 mins, uncovered, till it thickens then let it cool for a while. Preheat the oven at 375 degrees F.
Combine flours, yeast, and salt inside a mixing bowl; mix thoroughly. Add warm water; mix till dough is formed. Knead it well and roll into a 10-inch circle or round. Line the dough on the pan.
Gently brush the dough surface with small amount of oil. Spread over the mixture of tomato. Spread cheese along with chilies then sprinkle small amount of oil.
Place inside the oven; bake for 24 mins. Arrange pepperoni then the olives on the top; bake for 10 mins. Cut to wedges then serve at once.
>> Chili Pepper Pizza Recipe
A Very Tasty Chili Recipe
Ingredients:
3 pcs of chili peppers (red, dried)
2 pcs of chipotle peppers
1 pc of habanero pepper; chopped roughly
4 pcs of garlic cloves; chopped roughly
1 tsp of cumin (ground)
1 tsp of oregano (dried)
1 Tbsp of vegetable oil (or canola oil)
1 pc of onion (large); chopped
1 c of beef; minced
15 oz of tomatoes (canned)
15 oz of beans (kidney)
Instructions:
Cut off top of chiles then toast on hot skillet till fragrant. Soak in (hot) water, at about twenty mins. Liquidise with (soaking) water.
Add garlic and habanero together with oregano and cumin; puree further. Heat oil on saucepan then fry onion till limped. Add meat then cook till well-browned.
Add in the pureed chile, beans and tomatoes; cover then cook. Simmer, at about thirty mins or more, then uncover and slightly increase heat, letting the liquid reduce, for about ten mins.
>> A Very Tasty Chili Recipe
Peanut Shrimp Chili Recipe
Ingredients:
1 pc of onion (large); chopped finely
2 Tbsps of peanut oil
1/2 tsp of oregano (dried)
1/2 tsp of ginger (ground)
2 lbs of shrimp (cleaned)
1/4 c of water (at room temperature)
1 c of cooked beans (kidney, white)
1/4 c of peanut butter
3 pcs of garlic cloves; minced
1 tsp of cumin (ground)
1 tsp of dill (dried)
2 Tbsps of chili powder
1 c of juice (clam)
2 tsps of tomato paste
Salt & Pepper (to taste)
Instructions:
Cook the onion with oil till it becomes translucent and soft; add garlic then cook for 1 min, stirring constantly to avoid burning. Add dill, cumin, oregano, chili, and ginger; stirring constantly, cook for 2 mins. Add shrimp then immediately add juice, paste, and water; stir thoroughly.
Add beans and season pepper and salt if necessary. Increase heat to let it boil. Once boiling, turn off heat; add peanut butter; whisk thoroughly.
Adjust the season if necessary. Serve above warm rice.
>> Peanut Shrimp Chili Recipe
New Mexico Chili Soup Recipe
Ingredients:
2 Tbsps of oil
2 c of beef (ground)
1 pc of onion (medium); chopped
1 Tbsp of flour
2 c of tomatoes (canned)
1/2 tsp of garlic; chopped finely
4 pcs of chiles (green); peeled, seeded and chopped
1 Tbsp of chili powder
1/8 tsp of cumin (ground)
Salt
Water
Instructions:
Heat oil on skillet then add onion and meat; cook till meat has browned. Add flour; stir thoroughly then add tomatoes, breaking them up with fork. Add chiles, garlic, cumin, and powdered chili; stir thoroughly.
Season salt and add just enough amount of water, letting it moisten. Let it simmer, about an hour or more.
>> New Mexico Chili Soup Recipe
Buffalo Hump Chili Recipe
Ingredients:
3 lbs buffalo meat (ground)
3 fresh peppers (Poblano); diced
2 finely chopped medium-sized onions
3 cans Ro-tel tomatoes (10 oz); cubed
4 1/2 Tbsps powdered chili (New Mexico)
1 1/2 tsps cumin (ground)
3 cloves of garlic
1 1/2 tsps paprika
1 pc of lime (fresh)
Instructions:
Cook meat until brown. Add some oil to break the meat while browning it. Then, add in garlic and onions.
Once onions becomes transluscent, add the other spices along with the tomatoes. Add in just the right amount of water, covering the meat, simmer til meat becomes tender.
On the last twenty minutes, add in the Poblanos. Pour in fresh lime while stirring, then serve.
>> Buffalo Hump Chili Recipe
Chili Pickled Cabbage – Kim Chee Recipe
Ingredients:
2 lbs of cabbage (Chinese); chopped
1 Tbsp of salt
2 Tbsps of onion (green); chopped
2 tsps of garlic; crushed
1 Tbsp of powdered chili
2 tsps of ginger (fresh); chopped finely
1/2 c of soy sauce (light)
1/2 c of vinegar (white)
2 tsps of sugar (or more to taste)
Sesame oil
Instructions:
Place the chopped cabbages on a (glass) dish then sprinkle salt; let it rest for 3-4 hours till they wilt or . Press or mash them with your fingers till the cabbages are softer. Drain the liquid then squeeze them. Add onion, garlic, chili, ginger, soy sauce, vinegar, and sugar; mix thoroughly.
Transfer onto a clean jar and seal tight. Let it sit for twenty-four hrs before eating or using. Store inside refrigerator for one week maximum. Serve with (sesame) oil.
>> Chili Pickled Cabbage – Kim Chee Recipe
Michigan Chili Dog Sauce Recipe
Ingredients:
1 pound of hamburger meat
2 c of cold water
3 Tbsps of paprika
5 Tbsps of chili (powder)
1 Tbsp of mustard (dry)
Salt and pepper
Instructions:
Cook meat in skillet. Mix in water, chili, paprika, mustard, pepper and salt. Mix well and allow to simmer about one hour.
Best served with steamed hotdog and with onions and mustard. Good for 10 persons.
>> Michigan Chili Dog Sauce Recipe
Chili N’awlins Recipe
Ingredients:
2 lbs of round beef (ground)
1 lb of pork (ground)
5 c of onions; chopped
1-1/2 Tbsps of garlic; chopped
7 Tbsps of chili powder
2 cans of chili pepper (green); chopped
48 oz of tomatoes (canned); crushed
3 Tbsps of tomato paste
1 Tbsp of salt
4 pcs of bay leaves; crushed
1 Tbsp of oregano (dried)
1 Tbsp of wine vinegar (red)
1 Tbsp of sugar (brown)
32 oz of red beans (kidney, canned)
1 pkg of chips (corn)
1 pc of lettuce head; shredded
1-1/2 c of sharp cheese (Cheddar); shredded
Instructions:
Brown meat along with garlic and onions inside the large pot. Drain fat; add powdered chili, chili pepper, tomatoes, paste, salt, bay leaves, oregano, sugar, and vinegar. Cover then cook above gentle heat for two hours.
Add the beans; continue cooking for another half an hour, uncovered. Discard bay leaves. To serve, place the chips on a platter, top with lettuce then Cheddar. Place chili meat on the side.
>> Chili N’awlins Recipe
Green Chili Salsa Dip (Beware Very Hot) Recipe
Ingredients:
12 pcs of tomatillos; stems removed
5 pcs of pepper (jalapeno); split and seeded
1/2 c of onion (yellow); chopped coarsely
1.5 tsps of garlic; minced finely
1.5 tsps of tarragon (fresh); chopped or 1/2 tsp of tarragon (dried); crushed
1/2 tsp of sugar
1/8 tsp of pepper black
1/2 tsp of salt
3 Tbsps of cilantro (fresh); chopped coarsely
2 Tbsps of juice (lime)
2 Tbsps of oil (olive)
Instructions:
Chop coarsely tomatillos then put in bowl. Put in the onion, jalapeno pepper, garlic, tarragon, sugar, salt, black pepper cilantro, juice and olive oil, mixing well. Salsa maybe served chilled or in room temp. Makes 3.5 cups.
>> Green Chili Salsa Dip (Beware Very Hot) Recipe
Chili Sauce Recipe 4
Ingredients:
4 qts of peeled tomatoes; cored and chopped
2 c of chopped redbell peppers
1 c of sugar
1 Tbsp of mustard-seed
3 Tbsps of mixed pickled spices
2 c of chopped onions
1 chopped red hot pepper
3 Tbsps of salt
1 Tbsp of celery-seed
2 & 1/2 c of vinegar
Instructions:
Combine onions, salt, sugar, hot and sweet peppers and tomatoes in large sauce-pot. slowly cook for 45 mins. Have all spices tied in cloth bag then add into tomato-mixture.
Continue cooking ’til mixture’s volume is slowly reduced to half (approx 45 mins). When your mixture thickens, frequently stir to avoid sticking.
Pour in vinegar then slowly cook ’til desired thickness is achieved. Remove the bag full of spices. Pour carefully into heated clean jars at least 1/4″ away the brim.
Seal tightly. Place in rapidly boiling water-bath for 15 mins.
>> Chili Sauce Recipe 4
Chili Ii Recipe
Ingredients:
Salt
Pepper
2 Tbsps of chili hot powder (mexene)
1/2 tsp of pepper (cayenne)
1/2 tsp of sugar
2 cans of beans (red)
1 pc of chili stick
1 can of tomato (paste, small)
1 bottle of sauce (chili)
1 lb of tomatoes (whole pieces)
1 pc of onion (large); diced
1 lb of grounded beef
1 Tbsp of cooking oil
Chili
Instructions:
Sear beef over high heat using a wide and deep skillet. Mix in the onions and then season with pepper and salt. Cook ’till ground beef is no longer pink and has been separated.
Mix in the tomato paste and chili sauce. Mix thoroughly. Add the stick of chili then let it melt before adding teh water, cayenne and mexene chili. Season with more pepper and salt as needed.
Simmer for an hour and a half. Add the beans and continue to cook for thirty minutes more. Makes one serving.
>> Chili Ii Recipe
Chili Recipe
Ingredients:
2 lbs of beef (ground)
2 pcs of onions; chopped
2 cans of tomatoes (crushed, 28 oz)
2 cans of beans (pinto, 15 oz)
12 oz of tomato paste (canned)
5 Tbsps of chili powder
Garlic powder (to taste)
Ingredients:
Brown the beef then drain the fat. Saute onions till limp and translucent then add enough amount of (garlic) powder, crushed tomatoes, pinto beans, tomato paste, and chili powder. Simmer for two hours while stirring frequently.
>> Chili Recipe
Chili Sauce Recipe
Ingredients:
13 pounds of tomatoes
3 peppers (green)
1 pound of celery
1 qt of chopped small onions
1/2 Tbsp of cloves (ground)
1 Tbsp of dried mustard
2 cinnamon sticks
2 pounds of sugar (brown)
1/4 c of salt
1 qt of cider-vinegar
Instructions:
Have tomatoes scalded then have them peeled. Cook them for fifteen minutes. You drain half of the juice then chop cooked tomatoes then let it simmer for 90 mins.
Place all spices in cloth-bag and tie. Add into tomato mix, as well as rest of the ingredients.
Let it cook for 90 mins more. Remove the bag full of spice then pour mixture into heated, sterilized containers or jars.
>> Chili Sauce Recipe
Mexican Style Chili Recipe
Ingredients:
2.5 lbs of cubed beef briskets
1 lb of ground pork (lean)
1 pc of onion (large); minced
6 Tbsps of chili powder
2 Tbsps of oil (Wesson)
3 cl of minced garlic
2 Tbsps of green chilies; diced
8 ozs of tomato sauce
Salt & pepper
1 cube of beef bouillon
12 ozs of beer (Budweiser)
1 & 1/4 c of water
2.5 Tbsps of cumin; ground
1/8 tsp of mustard (dry)
1/8 tsp of brown sugar
A pinch of oregano
Instructions:
Saute pork, onion and beef with oil into a large-sized pot. Season with pepper and salt. Add in chili powder, garlic, green chilies, tomato sauce, beef bouillon, beer, water, cumin, mustard, brown sugar and oregano.
Mix well then simmer for 3-4 hours with cover ’til meat becomes tender. Stir chili occasionally. Good for 4 persons.
>> Mexican Style Chili Recipe
Cookout Chili Recipe
Ingredients:
1 lb of bee chuck, hamburger grind
1 can of tomato sauce (16 oz)1 can of beans (kidney, 16 oz)
1 tsp of chile (red, hot & ground)
1 tsp of chile (Caribe)
1/2 tsp of oregano (preferable Mexican); dried
1/2 tsp of cumin (ground)
4 pcs of chilies (green, fresh, whole)
2 pcs of scallions; chopped coarsely
1 pc of bell pepper
1 pc of jalapeno pepper (pickled)
Instructions:
Shape meat forming 3 or 4 patties. Roast patties ’til it is crisp outside and medium-rare inside. Set aside in order to be cooled. Roast the jalapeno, if fresh, green chilies and pepper (bell) lightly.
Then roast green or red chilies and chop peppers finely. Break the patties into skillet, then add in the rest of the ingredients and peppers into meat. Cook for about 30 mins, the least; occasionally stir.
Season based on your desired taste. Serves 2.
>> Cookout Chili Recipe
Chili Nuts Recipe
Ingredients:
1 piece of egg white; beaten lightly
1-1/2 cups of cashews (unsalted)
2 teaspoons of coarse salt (kosher)
1 teaspoon of sugar (refined)
1 teaspoon of pepper flakes (red); crushed
1/2 teaspoon of cumin (ground)
1/2 teaspoon of oregano leaf; crumbled
1/4 teaspoon of hot pepper (red, ground)
Instructions:
Preheat the oven, 300 deg Fahrenheit. Grease a jellyroll pan. Combine egg white and cashews; gently toss them. Combine sugar, salt, (pepper) flakes, oregano, ground pepper, and cumin; mix well and add onto the nuts then toss.
Spread the nuts onto the greased pan. Place inside the oven and bake (300 degrees F) for twenty-five mins, stirring twice or thrice to make sure the nuts won’t stick. Let the nuts cool before storing into one airtight jar or container.
(For microwave)
Prepare the nuts as stated above. Spread on the base of a microwave-safe dish. Place inside the microwave and cook at high power for seven mins, uncovered. Stir halfway through cooking and after cooking.
>> Chili Nuts Recipe
Chili Sauce Recipe 3
Ingredients:
50 tomatoes (large)
5 sweet red-peppers (large); chopped
3-4 garlic cloves; crushed
1 qt of cider-vinegar
2 & 1/2 tsp of salt
2 & 1/2 tsp of whole all-spice
12 onions (large); chopped
A large celery bunch; chopped
2 tsps of dried mustard
3 c of light-brown sugar
1 Tbsp of powdered pepper
Instructions:
Have tomatoes scalded and peeled. Slice into small pieces then discard seeds. Place in large-sized kettle, then boil. Minimize heat then continue cooking.
While cooking, solid particles will slowly settle then almost clear colored water rises to top. Scoop out this clear liquid so that your tomato-sauce will thicken.
When your mixture thickens, add rep-peppers, garlic, celery & onions. Combine mustard w/ some vinegar then add into mixture including your remaining vinegar, sugar, pepper, salt, and all-spice contained in cloth bag.
Slowly cook for 1 & 1.2 hrs. Remove bag of spices after an hour has passed.
Add enough seasoning as necessary. Pour mixture into heated sterilized container jars then tightly cover.
>> Chili Sauce Recipe 3
Chili Sauce Recipe 1
Ingredients:
24 peeled tomatoes (large); chopped
4 seeded green-peppers; chopped
2 Tbsps of salt
1 c of sugar
2 garlic cloves
1 & 1/2 tsps of pepper
2 tsps of ginger
4 onions (large)
3 c of cider-vinegar
2 seeded peppers (hot); chopped
1 & 1/2 tsps of cinnamon
3 seeded red-peppers (large); chopped
1 tsp of cloves (ground)
Instructions:
Blend all of your ingredients excluding spices then place in large-sized kettle then allow to boil. Adjust into low-heat then simmer mixture for two hours.
Drop in all spices then cook for fifteen minutes more. Add more seasoning as desired. Pour mixture into heated clean jars then tightly cover.
>> Chili Sauce Recipe 1
Catfish Chili Recipe
Ingredients:
2 pound catfish fillet, cut in cubes
A cup of pepper (green); chopped
2 cloves of garlic; minced
1.5 teaspoon table salt
1 can of tomatoes (1 lb with the juice)
1 can of (tomato) paste (6 oz)
A pound of (kidney) beans (red)
2 Tablespoons butter
Instructions:
In a stockpot, melt butter and saute garlic and (green) pepper. Mix all seasonings. Put in tomatoes and tomato paste.
Put on cover then allow to simmer for about a quarter of an hour. Place in catfish and cook til meat can be flaked with ease.
>> Catfish Chili Recipe
Caribou Chili Recipe
Ingredients:
4 lbs caribou chunks (or ground)
1 pc onion, large; diced
2 cloves garlic; chopped finely
1 tsp oregano (dried and crumbled)
1 tsp cumin
1 c of either wine (red), broth (beef) or beer
6 tsp powdered chili
1 1/2 c tomatoes (canned including juice)
2 tsp pepper sauce (Tabasco)
Instructions:
Using a stockpot (large), saute, onion, garlic then add meat. Add spices including tomatoes (with juice or tomato paste) and increase heat to boil.
Reduce heat then allow to simmer 1 hour. You may also thicken the soup with some masa harina paste.
>> Caribou Chili Recipe
Chili Sauce (Joyce’s) Recipe
Ingredients:
1 tsp of cloves
A can of tomatoes (large)
1 c of sugar
6 sliced onions (small)
1 tsp of salt
1 tsp of cinnamon
1 c of vinegar
Instructions:
Combine all of the ingredients together inside a saucepan. simmer for 45 minutes. Allow to cool completely.
>> Chili Sauce (Joyce’s) Recipe
Chili Pheasant Recipe
Ingredients:
8 pcs of pheasant breasts; deboned
10-1/2 oz of chilies (green, canned); chopped
8 oz of cheese (Monterey Jack); cut to 8 strips
1/4 c of breadcrumbs
1/4 c of cheese (Parmesan)
1 Tbsp of chili powder
1/2 tsp of salt
1/4 tsp of cumin (ground)
10 Tbsps of butter; melted
15 oz of tomato sauce (canned)
1/2 tsp of cumin (ground)
1/3 c of onion; sliced
Hot sauce (pepper, to taste)
Instructions:
Flatten the meat using a (meat) mallet. Place a tablespoon of chilies on top and (one strip) Monterey cheese. Roll, enclosing its filling then secure with toothpick. Do the same for all.
Combine breadcrumbs, chili, Parmesan, pepper, salt, and a teaspoon of ground cumin; mix thoroughly. Dip rolled meats in melted butter; coat them with the mixture of breadcrumbs. Place on an ovenproof dish then refrigerate for four hours (or more).
Drizzle over the rest of the butter onto the rolls. Bake inside the oven at 400 degrees F for 20-30 mins or until they become brown. Serve with the sauce.
To make the sauce, combine tomato sauce, cumin, onion, and hot sauce inside a medium saucepan until heated thoroughly. Spoon hot mixture over the rolls. Serve while hot.
>> Chili Pheasant Recipe
Shrimp With Chili And Garlic Recipe
Ingredients:
For the Batter:
4 Tbsps of cornstarch
1/4 c of flour (plain)
1 tsp of baking powder (Calumet)
1/2 c of water (at room temperature)
1/2 tsp of salt (fine)
1 pc of egg (large)
1 pc of egg white
2 Tbsps of salt
1-1/2 lbs of shrimps; peeled then deveined
2 c of peanut oil (for deep-frying)
For the Sauce:
1-1/2 Tbsps of peanut oil
5 pcs of chiles (dried); halved
3 Tbsps of garlic; sliced finely
1 tsp of salt
3 Tbsps of sugar (refined)
1 tsp of rice vinegar (white)
1/2 c of water (at room temperature)
1 tsp of cornstarch (mixed in 1 tsp of water)
Instructions:
Combine cornstarch, flour, baking powder, water, salt, egg, egg white, and salt; mix thoroughly till smooth and thick. Let it set for half an hour, covered. Dip the shrimps into the prepared batter and fry onto deep wok, pan or skillet. Drain excess oil on a paper towel.
Heat saucepan then add oil, garlic, and chiles; stir, about half a minute. Add salt, sugar, vinegar, water, and mixed cornstarch; simmer, about two mins.
Arrange the shrimps on a warm plate then drizzle over the chili sauce. Serve at once.
>> Shrimp With Chili And Garlic Recipe
Enchiladas (Red Chili) Recipe
Ingredients:
18 pcs of tortillas (corn)
1 quart of sauce (red chili)
1 lb of cheese (Cheddar); grated
1 pc of onion (large); chopped coarsely
6 pcs of eggs (fried, optional)
Instructions:
Deep fry tortillas so that it will become soft. Submerge tortillas into hot sauce then put above plate (warm and oven-proof). Drizzle with onion and cheese. Top with hot sauce then top once again with tortillas. Do the same process again and cover the tortillas with enough hot sauce.
Three pieces of tortillas can create single serving. Place single egg (fried) above enchilada.
>> Enchiladas (Red Chili) Recipe
Buffalo Snort Red Chili With Armadillo Meat Recipe
Ingredients:
1/2 lb of bacon (with fat)
10 oz steak (T-bone); finely chopped
5 lbs beef (chuck); coarsely ground
12 oz beef (Lone Star)
1 lb of armadillo meat (fresh)
2 lbs finely chopped onions (spanish)
5 Tbsps red powdered chili (New Mexican)
2 Tbsps powdered cayenne
1/2 c green chili (New Mexican)
4 pcs Jalapenos (stems and seeds)
1 pod of red chili (New Mexico)
1/2 tsp of tabasco (sauce)
1 tsp paprika (hot, Hungarian)
1 lb of Italian spicy sausage
3 lbs crushed tomatoes (plum)
1 Tbsp oregano (Mexican)
1 1/2 c of water
1 1/2 c diced bell pepper
1 Tbsp of brown sugar
1 Tbsp chopped garlic (in oil)
2 tsps of salt
2 Tbsps Worcestershire sauce
5 Tbsps cumin (ground)
Instructions:
Pre-heat stockpot and fry bacon. Add onions and cook til tender. Gradually add in the other ingredients, starting with the meats (T-bone steak, beef chuck, Lone Star beef and armadillo), spices then sauces. Increase heat until it boils, then reduce temperature. Simmer in about two hours. Serve while hot.
>> Buffalo Snort Red Chili With Armadillo Meat Recipe
Turkey-Macaroni Chili Recipe
Ingredients:
2 Tbsps of cooking oil
1 pkg of turkey (fresh, ground)
1 pc of onion (medium); chopped
1 pc of pepper (green); chopped
2-1/2 c of broth (chicken)
7 oz of uncooked macaroni (elbow)
15 oz of tomato sauce (canned)
1 Tbsp of vinegar
1-1/2 tsps of sugar (refined)
1 tsp of garlic salt
1 tsp of powdered chili
1/4 c of cheese (Parmesan); grated
2 Tbsps of cheese (Parmesan); grated
1 Tbsp of parsley
Instructions:
Heat the oil inside a (Dutch) oven above moderately high heat. Crumble in the turkey, add pepper and onion; stir thoroughly. Cook till turkey has browned; drain and save the juices.
Stir the broth onto the juices; let it boil. Add macaroni then turn down the heat and let it simmer for ten mins; stirring occasionally. Add sauteed mixture, tomato sauce, vinegar, sugar, garlic salt, powdered chili, 1/4 cup of shredded cheese and parsley; stir.
Cook above gentle heat for ten minutes. Season pepper and salt then sprinkle 2 tablespoons of shredded cheese. Serve at once.
>> Turkey-Macaroni Chili Recipe
Mexican Smoked Chili Marinade Recipe
Ingredients:
Fresh juice (from 3 pcs of oranges)
Fresh juice (from 3 pcs of lime)
2 pcs of chiles (chipotle, canned); chopped
2 tsps of oregano; crushed
3 pcs of garlic cloves; chopped finely
1 tsp of cumin seeds
1 tsp of pepper (black)
2 Tbsps of wine vinegar
1 tsp of salt
Instructions:
Combine the juices, garlic, chiles, oregano, pepper, cumin, salt, and vinegar inside a blender; blend till smoothened. Mixture is enough to marinate 3 cups or 4 cups of meat.
>> Mexican Smoked Chili Marinade Recipe
Chili Iii Recipe
Ingredients:
1 c of water
3 Tbsps of flour
6 Tbsps of corn-meal
3 Tbsps of paprika
1 Tbsps of pepper (red)
1 Tbsps of cumin (ground)
6 Tbsps of hot powder (chili) OR 8 pcs pods of chili
1/4 c of shortening (liquid form)
1 Tbsp of sugar
1 tsp of marjoram
5 cloves of garlic; diced finely
3 tsps of salt
1 quart of water
3 lb of beef (lean); chopped
Instructions:
Over very intense heat and using a skillet, sear beaf in oil. Mix beef cubes frequently until you get a grey color (not brown). Mix in water then cover. Simmer on low heat for an hour and a half. Add the herbs, sugar and seasonings and continue to cook for thirty minutes more.
Make the thickening agents. Mix together the six tablespoons of corn meal, three tablespoons of flour and one cup of water. Add this to the chili and cook for five more minutes. Make sure to stir frequentlhy to avoid sticking.
You may increase the amount of water added to reach your consistency of choice. For a milder texture, you can halve the amount of chili and red pepper but double the amount of paprika to enhance color.
Good for one person.
>> Chili Iii Recipe
Chili Vinegar Recipe
Ingredients:
1 c of dry red-chili peppers
4 cloves garlic (medium); peeled
3 c of distilled vinegar (white)
5 fresh rosemary-sprigs (large)
Instructions:
Put rosemary, garlic & chilies in 2-quart glass container jar then crush using a wooden-spoon. Heat the vinegar ’til well-warmed & pour it over the herbs.
Place jar beside window-sill for two weeks ’til vinegar achieved desired sourness. Strain it through a sieve then carefully pour into 3 sterilized glass container jars (1/2 pint each).
Add one chili-pepper in each jar as you please. Cover tightly.
>> Chili Vinegar Recipe
Chili Pizza Recipe
Ingredients:
2 c of baking mix (Krusteaz)
1/2 c of water (very hot)
15 oz of chili (Hormel, no beans)
1 c of cheese (Mozzarella); shredded
1/2 c of cheese (Cheddar); shredded
Instructions:
Heat the oven at 450 degrees F. Combine water and baking mix; beat (20 strokes). Turn the dough onto a floured surface; knead till it dough isn’t sticky anymore. Roll into 12-inch circle or round.
Place on a greased (pizza) pan then spread the chili above and spread the cheeses. Place inside the oven and bake for12-15 mins or till cheese has melted or bubbling.
>> Chili Pizza Recipe
Chili Sauce Recipe 2
Ingredients:
4 quarts of peeled, red, ripe large tomatoes; cored and chopped
2 c of sweet red-peppers; chopped
1 c of sugar
1 Tbsp of mustard-seed
3 Tbsps of mixed pickled spices
2 c of medium onions; chopped
1 red hot pepper; chopped finely
3 Tbsps of salt
1 Tbsp of celery-seed
2 & 1/2 c of vinegar
Instructions:
Combine onions, pepper, salt, sugar & tomatoes in large sauce-pot. Let it gently cook for 45 mins. Tie all spices in cloth bad then add into tomato mix. Cook ’til mixture’s volume is slowly reduced into half (approx 45 mins).
As the mixture gets thick, frequently stir to avoid sticking. Pour in vinegar then continue cooking ’til desired consistency is achieved. Remove the bag of spices.
Pour mixture into heated clean jars, 1/4-inch away the cover. Seal tightly then place in rapidly boiling water-bath for fifteen minutes.
>> Chili Sauce 2 Recipe
4-Way Cincinnati Chili Recipe
Ingredients:
Cooking spray (vegetable)
3-1/2 cups of onion; chopped then divided
1 cup of bell pepper (green); chopped
2 pieces of garlic cloves; minced
2 cups of ground round
2 teaspoons of cinnamon (ground)
2 teaspoons of paprika
1 teaspoon of chili powder
1 teaspoon of cumin (ground)
1/2 teaspoon of allspice (ground)
1/2 teaspoon of marjoram (whole, dried)
1/4 teaspoon of nutmeg (ground)
1 piece of cinnamon stick (3 inch long)
1/4 teaspoon of pepper (black)
3/4 teaspoon of salt
14-1/2 ounces of whole tomatoes and liquid (canned, no-salt-added); chopped
4-1/2 cups of spaghetti (cooked, hot)
3/4 cup of cheese (Cheddar, low calorie); shredded
6 Tablespoons of oyster crackers
Instructions:
Spray the (Dutch) oven, using the vegetable spray and place above moderately high heat till heated through. Add (2 cups) onion, bell pepper, garlic, and ground round meat; cook till the meat has browned while stirring constantly to crumble the meat. Add ground cinnamon, paprika, chili powder, cumin, allspice, marjoram, nutmeg, and cinnamon stick; cook for a minute.
Add tomatoes, salt, and pepper; simmer for twenty mins, uncovered. On a serving platter, arrange the spaghetti and spoon the chili sauce above the pasta. Spread the rest of the onions and the shredded cheese, and serve along with oyster crackers.
>> 4-Way Cincinnati Chili Recipe
Butterfield Stage Line Chili Recipe
Ingredients:
2 lbs pork (ground)
10 lbs beef (brisket), chopped finely
1 can of green chili (7oz); minced
4 medium-sized onions; chopped finely
1 can of tomato sauce (15oz)
1 Tbsp cumin
1/4 c of oil
1 tsp oregano
3 oz powdered chili
1 oz of Tequila
1 1/2 minced cloves of garlic
1 lb tomatoes, chopped finely
1 tsp of salt
2 jars
1 Tbsp mustard (dry)
1 beer (can)
Instructions:
Put oil in skillet and brown the onions along with the beef. Add in the rest of the ingredients and increase temperature til it comes to a boil.
Reduce the temperature and let it simmer for about two to three hours, stirring once in a while. Don’t stir it thirty minutes before it is served.
>> Butterfield Stage Line Chili Recipe
Caldillo (New Mexican Green Chili Stew) Recipe
Ingredients:
2 lbs meat (lean beef or pork)
2 Tbsps oil
1/2 c of sliced onion
3 potatoes (medium); diced
1 clove of garlic (large); minced
6 pcs of chili (green)
2 tsps of salt
Instructions:
Cut meat in cubes and add a dash of salt. Fry til brown. Add in water of just the right amount, covering the meat along with the rest of the ingredients.
Bring to a boil, simmer, adding in water as needed until your preferred soup texture is achieved.
>> Caldillo (New Mexican Green Chili Stew) Recipe
Chain Saw Chili Recipe
Ingredients:
1 lb of cubed mix of beef, pork and veal
3 Tbsps of mixed chili seasoning
1 can of black beans (16 oz); rinse and drain
1 can of kernel corn (11 oz); drain
1 can of tomatoes (stewed and salt free)
1 c of water (lukewarm)
2 Tbsps of sour cream
6 oz of corn chips (opt.)
Instructions:
Brown mixed meat (butcher’s blend) in a skillet with temperature set at medium hot. Add chili (homemade) mix, stir and cook for about a minute, the add black beans, kernel corn, stewed tomatoes, water then bring it to boil.
Lower heat and simmer for ten minutes. Remove lid and occasionally stir until soup is thick and all the flavors blended. Serve with sour cream (2 Tbsps) and corn (chips).
>> Chain Saw Chili Recipe
Chili Tostados Recipe
Ingredients:
8 flour tortillas
2 c of cowboy-chili
1 lettuce; shredded
1 tomato; chopped
Shortening
1 c of Texas-red
1 guacamole recipe
Instructions:
Heat shortening quickly in frying pan. Fry the tortillas ’til crisp.
You spread at least 1/4 c of warmed cowboy chili above each tortilla. Scoop 2 tablespoonful of warmed Texas-red then spread on tortilla top.
Garnish w/ lettuce. Scoop 1/4 c of guacamole then sprinkle all over tortillas w/ tomatoes.
>> Chili Tostados Recipe
Chili Seasoning Mix Recipe
Ingredients:
1 Tbsp of flour (unbleached)
1/2 tsp of dry red-pepper’ crushed
2 Tbsps of instant-minced onion
1/2 tsp of instant-minced garlic
1 & 1/2 tsp of chili seasoning
1/2 tsp of sugar
1 tsp of seasoned-salt
1/2 tsp of cumin (ground)
Instructions:
Blend all of the ingredients and place in mixing bowl, mix well. Scoop mixture carefully into 6″ aluminum-foil square then fold and seal well. Store your chili-seasoning mix on dry, cool place then use w/n six months.
>> Chili Seasoning Mix Recipe