Ann's Texas Chili Recipe

  
      Yield: 8 Servings
 
      1    burge
      3 lb boneless chuck --,Cubed
      2 T  vegetable oil
      3    garlic cloves --,Chopped
      2 t  cumin
      3 T  flour
      1 T  oregano
      2    beef broth cans salt pepper
      4 T  chili powder -- (or),To
           -Taste

Heat oil in a 4 qt. pot, add beef, stirring frequently until meat
loses color - DO NOT brown! Lower heat, stir in garlic, chili
mixture, stirring until beef is evenly coated. Crumble oregano over
meat. Add 1 1/2 cans broth and stir til liquid is well blended. Add
salt & pepper, bring to a boil, stirring occasionally. Reduce heat;
simmer partially covered over low heat for 1 1/2 hours, stirring
occasionally. Add remaining broth, cook 30 minutes more. Cool
thoroughly. Cover & refrigerate overnight. Reheat chili very gently.

Anne Rosensweig's Arcadian Eight Bean Chili
 
      Yield: 25 Servings
 
    1/4 lb each of,,Dried
      1    kidney,white, pink, navy,
           -black,r,ed, pinto,cranber
      1 lb bacon
      5 lg onions,peeled and chopped
    2/3 c  garlic,Minced
    1/4 c  coriander seeds,Toasted
           -ground
    1/4 c  cinnamon,Ground
    1/4 c  paprika
    1/4 c  cayenne pepper,or to taste
    1/2 c  ground poblano chili,Dried
           -peppers
    108 oz (#10 can) italian plum
           -tomatoes,wi,th juice
     12 oz beer
      5 lb lean beef salt to,Ground
           -taste

In a large pot, soak the beans together overnight in water to cover.

Drain and add fresh water to cover.  Cook at a simmer for 1 1/2 hours
or until beans are just tender.

While the beans are simmering, heat a large skillet. Mince the bacon
and cook it until it begins to crisp. Add the onions and garlic and
cook over medium heat for 5 minutes. Add all the spices and the
ground Poblanos and cook another 5 minutes.  Add the tomatoes with
their juice and the beer. Simmer for half an hour.

In another pan, cook the beef until the pink color disappears. Drain
and add it to tomatoe mixture.

When the beans are fully cooked, drain them, reserving the liquid,
and add the beans to the meat/tomato mixture. Salt to taste and let
the mixture simmer for about 1 hour. If it is too dry, add some of
the bean liquid.

Annette's Vegetarian Chili
 
      Yield: 8 Servings
 
      1    norwood
      2 T  oil
  1 1/2 c  celery --,Sliced
    1/2 c  onion --,Chopped
     10 ml garlic
      1 T  chili powder
    3/4 t  cumin
      2 c  water
    1/2 c  lentils
     16 oz can tomatoes in juice --
      1    chopped
      2 T  tomato paste
      2 T  green chilies -- chop
     10 oz red kidney beans --,Drained
      1    & pepper,To Taste
      1    (hvsg28b)

IN LARGE SAUCEPAN COOK CELERY, ONION AND GARLIC STILL SOFT ABOUT 4
MIN. ADD CHILI POWDER AND CUMIN; COOK, STIRRING ONE MINUTE. ADD WATER
AND BRING TO BOIL. ADD LENTILS REDUCE HEAT, COVER AND SIMMER 20
MINUTES. ADD TOMATOES AND THEIR JUICE, TOMATO PASTE, CHOPPED GREEN
CHILIES, SALT AND PEPPER.

COVER AND COOK 25 MINUTES. ADD KIDNEY BEANS COOK AND STIR 5 MORE
MINUTES. SERVE OVER HOT RICE AND SPRINKLE WITH CHEESE.

Annie Little John's Chili
 
      Yield: 1 Servings
 
      5 lb beef roast
      2 lb soup bone
      1    water as needed
      3 lb pinto beans,cooked
      4 oz mexene chili powder
    1/2 t  cumin seed
      1    salt,To Taste
      1    cayenne,To Taste
      1    black pepper,To Taste

Cook meat and soup bone separately until tender in enough water to
keep covered. Dice roast, strain stock, and add the cooked beans.Stir
in the Mexene and cumin seeds. Add salt and pepper (black and red) to
taste. Cook very slowly over low flame 1 to 1 1/2 hours.

Another Chili Recipe
 
      Yield: 1 Servings
 
      1 c  tvp,rehydrated
      8    to 16 oz of tempeh,chopped
      8    to 16 oz of tofu,crumbled
      1    to 2 cans pinto beans
      1    rinsed
      1    to 2 cans kidney beans
      1    rinsed
      1    to 2 cans white beans
      1    rinsed
      1    any other bean you like
      2    to 4 large onions,chopped
     10    or more cloves garlic
      1    chopped
      2    to 4 green peppers,chopped
      1    or more hot peppers of your
      1    choice (jalepeno
      1    serrano,..), minced
      2    to 4 15 oz cans,Crushed
      1    tomatoes
      6    to 12 oz tomato paste
    1/2    to 1 lb mushrooms,coursly
      1    chopped
      1 t  cayenne pepper,Ground
      2 T  chili powder
      2 T  worcestershire sauce
      2 T  vinegar
      1    bay leaf
      1 t  cinnamon
    1/2 t  allspice
      1 T  cumin

Saute the onion, peppers, hot peppers, and garlic until the onions
are translucent.  Add all other ingrediants and simmer a minimum of 30
minutes (about how long corn bread takes to cook ;-).  Add water if
chili is too thick.  Adjust seasonings during cooking to taste.

Antic Ancho Chili
 
      Yield: 6 Servings
 
      3    ancho chilies,Dried
      1 T  butter,Unsalted
      1 T  oil,olive
  2 1/2 lb stew meat
      1 lg onions,chopped
      2 T  garlic,Minced
      1 T  tomato paste
    1/4 t  oregano
      1 t  cumin
    1/2 t  salt
    1/4 t  black pepper
  1 1/4 c  beef stock
    1/2 c  dry white wine
  1 1/2 t  cilantro,Chopped
      4 oz goat cheese,crumbled

Remove stems from chilies and slit leagthwise. Scrape out seeds.
Place in saucepan, add water and heat to boiling, reduce heat. Simmer
until tender, about 15 minutes. Set aside. Heat butter with olive oil
in a large heavy pot over medium heat. Saute beef cubes, a few at a
time, until well browned. Set aside. Add onions to pot, cook 1
minute. Add garlic, cook 2 minutes on high then reduce heat and cook
for 4 minutes. Drain chilies, reserving 1/2 cup liquid. Blend peppers
with reserved liquid. Add to onions. Return meat and add the other
ingredients. Heat to boliling then reduce heat and cook covered,
under low heat for 1 1/2 to 2 hours. Note if the chili is to thin
just remove the cover and let it render, until it is thick. Serve
with rice or beans, cover with goat cheese.