Chernobyl Chili Recipe

  
      Yield: 8 Servings
 
      4 lb beef,ground
      3 lg onions,diced
    1/2 c  green pepper,diced
      6    garlic cloves,pressed
      2 lb tomatoes,crushed (use
           -standard can,ned tomatoes)
      1 lb tomatoes,whole, cut up
           -(canned or,fresh)
      6 oz tomato paste
  2 1/2 lb kidney beans (light red)
           -not drain,ed (3 standard-s
      2 T  brown sugar
      3 T  sugar,white
      4 T  chili powder
      2 t  msg (monosodium glutamate)
      2 t  red pepper (cayenne)
           -crushed
      1 t  black pepper,ground
      1 t  salt
      3 T  bacon grease
      1    water (or beer),as needed
      1    garlic powder,as needed

In a large microwave container, brown meat, onions, green pepper and
garlic for 15 minutes on full power. Drain off and reserve a cup or
two of liquid. Break up any remaining large chunks of meat.

Add remaining ingredients except tomato paste and cook on full power
for 30 minutes covered.  Stir and taste. Cook for 1 hour at 70
percent power, uncovered.  Stir and taste at half hour intervals. Add
water as necessary.

Add tomato paste and reserved meat liquid.  Cook 30 minutes at 60
percent power, uncovered.  Stir and taste. The chili is done and can
be served directly or decanted into a crock pot to simmer.

Serve with shredded cheddar cheese, tabasco sauce, diced onions, hot
chili oil, red pepper flakes and hot dogs with rolls. Your guests can
microwave their own hot dogs and top them with chili and cheese!!!

Chicken And Sausage Chili
 
      Yield: 12 Servings
 
    1/4 c  chili powder
      4 t  cumin,Ground
      2 t  pure chili,Ground
  1 1/2 t  salt
    1/4 c  vegetable oil
      1 lb spicy smoked sausage -- such
      1    as andouille
      2    whole chicken breasts --
      1    boned,skinned, spli
      2 lg white onions --,Diced
      3    cloves garlic --,Minced
      6 lg tomatillos,husked -- diced
      4    anaheim (or poblano chili
           ---)
      1    peppers,or 2 green
      1    peppers --,Diced
      2 sm red bell peppers --,Diced
      2    jalapeno chili peppers --
      1    minced
      2 cn (28 oz each) -- tomatoes
      1    chopped
      1 c  to 2 cups beef -- (or
           -chicken)
      1    broth
    1/3 c  tomato paste
      4 cn (16 oz each) beans --
      1    preferably a mix of
      1    pinto -- black and
      1    navy beans --,Rinsed

1.  Combine chili powder, cumin, ground chili and salt in a small
dish; set aside.

2.  Heat oil in a large Dutch oven.  Add sausage and chicken; cook
until chicken is no longer pink; remove with a slotted spoon and set
aside. Add onion, garlic and half of reserved seasoning mixture. Cook
over medium heat until onions begin to soften, about 5 minutes.

3.  Add tomatillos, peppers, jalapeno, tomatoes and their liquid, 1
cup of broth and tomato paste; heat to a boil. Reduce heat and add
chicken, sausage and beans. Cook gently, partially covered, for 30
minutes. Add remaining spice mixture; cook 5 more minutes, adding
additional broth as needed.