Weeknight Chili Recipe
Yield: 4 Servings
1 lb beef (or turkey (i mix)
-Ground
1 it 1/2 & 1/2)
1 green bell pepper,chopped
1 cn (15 oz) red kidney beans
1 undrained
1 cn (8oz) tomato sauce
1 t white vinegar
2 T chili powder
2 T onion,Minced
1/4 t garlic salt
1 t sugar
1. In a 3 quart saucepan over medium-high heat, cook ground beef and
bell pepper 6 minutes or until meat is no longer pink, stirring
frequently. Drain excess fat.
2. Stir in remaining ingredients. Bring to a boil. Reduce heat and
simmer 20 minutes, stirring occasionaly. If desired, top with chopped
onion, shredded cheese or sour cream.
$20,000 Prize-Winning Chili
Yield: 1 Servings
2 1/2 lb lean chuck,Ground
1 lb lean pork,Ground
1 c finely onion,Chopped
4 garlic cloves,finely chpd.
1 cn budweiser beer (12 oz.)
8 oz hunt's tomato sauce
1 c water
3 T chili powder
2 T cumin,Ground
2 T wyler's beef-flavor,Instant
-bouillo,n (or 6 cubes)
2 t oregano leaves
2 t paprika
2 t sugar
1 t unsweetened cocoa
1/2 t coriander,Ground
1/2 t louisiana hot sauce,to taste
1 t flour
1 t cornmeal
1 T water,Warm
In large saucepan or Dutch oven, brown half the meat; pour off fat.
Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps.
Add onion, garlic; cook and stir until tender. Add meat and remaining
ingredients except flour, cornmeal and warm water. Mix well. Bring to
boil; reduce heat and simmer covered 2 hours. Stir together flour and
cornmeal; add warm water. Mix well. Stir into chili mixture. Cook
covered 20 minutes longer. Serve hot. Makes 2 quarts.
$25,000 Chili
Yield: 14 Servings
3 md onions,diced
2 md green peppers,diced
2 lg stalks celery,diced
2 sm cloves garlic,minced
1/2 sm fresh jalapeno peppers
-chopped,or more
8 lb lean chuck,ground coarsely
1 cn 7 oz green chilies,Diced
14 1/2 oz can stewed tomatoes
15 oz can tomato sauce
6 oz can tomato paste
6 oz chili powder
1 tabasco sauce,To Taste
12 oz beer
12 oz mineral water,bottled
3 bay leaves,or 2 your choice
1 garlic salt,To Taste
1 salt/pepper,To Taste
Dice and saute first 5 ingredients. Add meat and brown. Add
everything else, including 1/2 can beer. (Drink the remainder,
according to Annie). Add water JUST TO COVER TOP. Cook about 3 hours
on low heat. Stir often. Remove bay leaves.
.357 Magnum Chili
Yield: 10 Servings
1 lb pork,ground lean
2 1/2 lb chuck,ground
1 1/2 lb onions,chopped
1 lb green peppers,chopped
5 c tomatoes,chopped
1/2 lb pinto beans
1 1/2 T oil
2 garlic cloves
1/2 parsley,chopped
1/2 utter
1/3 hili powder
2 alt
1 1/2 epper
1 1/2 umin seeds
1 1/2 sg
1 water
Soak Beans in Water to cover overnight. Drain, cover with cold Water
and simmer until Beans are tender, about 1 hour. Add Tomatoes ans
simmer 5 min longer. Saute Green Peppers in Oil until tender, add
Onions and cook until tender. Stir frequently. Add garlic and
parsley. In another skillet, melt Butter and add Chuck and Pork.
Brown 15 min until crumbly.. Add to Onion mixture and stir in Chili
powder. Cook 10 min and add mixture to Beans. Season with Salt,
Pepper, Cumin seeds and MSG. Simmer, covered 1 hour, then remove
cover and simmer 30 minutes longer. Skim fat from top.
.45cal Chili
Yield: 4 Servings
1 c pinto beans,dried
5 c water
2 T lard
1 T bacon drippings
1 onion
12 oz pork sausage,country-style
1 lb beef,coarse grind
4 garlic cloves
1 t anise
1/2 t coriander seeds
1/2 t fennel seeds
1/2 t cloves,ground
1 cinnamon stick,ground,1
1 t black pepper,freshly ground
1 t paprika
1 nutmeg,ground,whole
1 t cumin
2 t oregano,dried,pref. mexican
4 T sesame seeds
1 c almonds,blanched,skins remov
12 red chiles,whole dried or
1 1/2 c chile caribe
1 1/2 oz milk chocolate,small pieces
1 cn tomato paste(6oz ea)
2 T vinegar
3 t lemon juice
1 soft tortilla,chopped
1 salt
1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and
soak
overnight. Check the beans occasionally and add water as necessary to
keep them moist.
2. Pour the beans and the water in which they were soaked into a heavy
saucepan and add 2 to 3 more cups of water. Bring to a boil over
medium-high heat, then lower heat and simmer, partially covered, for
about 45 minutes, until the beans are cooked but still firm. Check
occasionally and add water if necessary. Drain the beans, reserving
the cooking liquid.
3. Melt the lard in a heavy skillet over medium heat. Add the beans
and lightly fry them in the lard. Set aside.
4. Melt the drippings in a large heavy pot over medium heat. Add the
onion and cook until it is translucent.
5. Combine the sausage and the beef with all the spices up through the
oregano. Add this meat-and-spice mixture to the pot with the onion.
Break up any lumps with a fork and cook, stirring occasionally, until
the meat is very well browned.
6. Add the reserved bean-cooking liquid to the pot. Stir in all the
remaining ingredients. Bring to a boil, then lower the heat and cook,
uncovered, for 1/2 hour longer. Stir occasionally. Add water only if
necessary to maintain the consistency of a chunky soup.
7. Taste when curiosity becomes unbearable and courage is strong.
Adjust seasonings.
1981 Winning Recipe Chili
Yield: 4 Servings
2 1/2 lb beef brisket,1 cubes
1 lb lean pork,ground
1 large onion,chopped fine
2 T wesson oil
3 garlic cloves,minced
2 T green chilies,Diced
8 oz tomato sauce
1 salt and pepper,To Taste
1 beef bouillon cube
12 oz budweiser beer
1 1/4 c water
6 T chili powder
2 1/2 T cumin,Ground
1/8 t dry mustard
1/8 t brown sugar
1 oregano,pinch
In a large kettle or Dutch oven, brown the Beef, Pork and Onions in
hot Wesson Oil. Add Salt and Pepper to taste. Add remaining
ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat
is tender and Chili is thick and bubbly. Stir occasionally.
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