Some chili recipes

CHILI RECIPES

Here I go again - but this time I am not on my soapbox - I’m on the CHILI POT!
Now that fall is fast approaching it’s time to prepare some old family favorites. What I like about chili (with or without beans) is that there is so much you can do with it.

Use it on nachos, spaghetti/pasta, top a baked potato or a baked sweet potato and add some grated cheese, serve for breakfast with an egg on top, or over an omlette, over spaghetti squash and if thick enough for your fork to stand up in it - loosemeat sammies/slyders.

Try wrapping in a taco shell (soft or hard) for a quick and easy treat, chili dogs, loaded fries, loaded bloomin’ onions, tamale pie, enchiladas, taco salad, bake under a grits or cornbread crust.

Turn it into a casserole and top with your favorite cheese. Try it on hash browns or fried taters and onions, stuff into peppers or squash, use as a filling for chimichangas (burritos), if it’s a meat chili add beans or corn, add ketchup to sweeten it a bit for sloppy joes, add to meatloaf, add queso for a nice dip, sauce for a taco pizza.

Why not try it over mac and cheese? Or over a waffle? Stuff into biscuits and add cheese. Frito pie. Pour onto polenta. Try it!

First let’s start with the $25,000 Chili Cookoff Winners:

WCCC Recipes
The World’s Championship Chili Cookoff (WCCC) is the annual ICS event that truly brings out the best of the best when it comes to chili. So here they are. All of the WCCC winners since the inception of the ICS in 1967 and their winning recipes. Click the Winner’s name to find out more about each World Champion.

David Hipskind - 2015 Winner
Dago Reds Too

Stock pot

2 14 oz. Swanson’s chicken broth
1 7 3/4 oz. can of regular El Pato Mexican tomato sauce
1 6 oz. can spicy V-8 juice
4 tsp. McCormick/Shilling onion powder (or 1-2 medium finely diced onions)
2 tsp. McCormick/Shilling garlic powder (or 6-8 cloves finely diced garlic)
2 Tbsp. McCormick chili powder (or other suitable chili powder blend like Gebhardt’s)

@ 1.5 hours add ingredients below (mix with broth from your chili pot until rich paste is formed)

2 Tbsp. McCormick chili powder (or other suitable chili powder blend like Gebhardt’s)
3 tsp. California chili powder
5 tsp. McCormick ground cumin
1/2 tsp. Accent of MSG (optional)
1 Tbsp. Tabasco red pepper sauce
Salt to taste

@ 2 hours add to pot (mix with broth from your chili pot until rich paste is formed)

1 tsp. New Mexico chili powder
1 1/2 tsp. Tabasco red pepper sauce
1 Tbsp. McCormick chili powder (or other suitable chili powder blend like Gebhardt’s)
1 tsp. McCormick ground cumin
Salt to taste

@ 2 hours 40 minutes (mix ingredients below with broth from your chili pot until rich paste is formed)

5 tsp. McCormick arrowroot (or corn starch)
1/2 tsp. McCormick garlic powder
1/2 tsp. brown sugar
1 tsp. McCormick ground cumin
1 Tbsp. McCormick chili powder (or other suitable chili powder blend like Gebhardt’s)
1/4 tsp. New Mexico chili powder
Salt and Tabasco red prepper sauce to taste

Brown in 3 batches in a non-stick skillet (or spray Pam in a regular heavy duty frying pan), 4 lbs. Tri Tip (top sirloin) cubed with 1 tsp salt and 1/2 tsp. McCormick white pepper in each batch. Rinse each batch with clear water and place in stock pot. Brown 1 to 2 lbs. pork chops (bone in), lightly seasoned with seasoning salt. Place in stock pot with chili meat.

Mike Stevens 2014 Winner
YAKETY YAK RANCH CHILI

3 lbs cubed beef trip-tip
2 14 oz cans beef broth
1 8 oz can of tomato sauce
4 cloves of garlic - pressed
1 tbsp Tabasco
1 jalapeno pepper - pierced

1ST SPICES

1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp Mexican ground oregano
1/4 tsp ground Bay Leaf powder
1 tbsp Hernandez Farm medium New Mexico chili powder
1 tbsp paprika
1 tbsp Penderys Fort Worth light chili powder
1/2 tbsp New Mexico hot chili powder
1/2 tbsp Mild Bill’s Cadillac Cowgirl chili blend
2 tsp chicken granules
2 tsp beef granules
1 tbsp gound cumin

2ND SPICES

1 tbsp ground cumin
2 packets Sazon Goya seasoning
1/4tsp brown sugar
1 tbsp garlic powder
1/4 tsp white pepper
1 tbsp Hernandez Farm medium New Mexico chili powder
1 tbsp paprika
1/2 tbsp Penderys Fort Worth light chili powder
1/2 tbsp Mild Bill’s Cadillac Cowgirl chili blend

Brown meat, drain and rinse and then add 2 cans of beef broth, can of tomato sauce, 1 tbsp Tabasco, pressed garlic and 1st Spice Mix. Pierce a jalapeno pepper and float in sauce. Simmer for 2-2 1/2 hours and then remove the softened jalapeno, squeezing it into the sauce to give it a little more heat. Add the 2nd Spice Mix and simmer for another 1/2 hour and then serve up.

Bob Plager 2013 Winner
POOLS BREW CHILI

2 ¼ LBS CUBED TRI-TIP ROAST (TRIMMED OF FAT)
1 14.5 oz CAN SWANSON BEEF BROTH
1 14.5 oz CAN SWANSON CHICKEN BROTH
1 8 oz CAN TOMATO SAUCE
2 SUNSWEET PITTED PRUNES
CRISCO SHORTENNG
WATER (used FARMERS BRANCH, TX)

1ST SPICES

1 TBSP AMERICAN PAPRIKA
1 ½ TSP ONION POWDER
1 TSP GARLIC POWDER
2 TSP BEEF GRANULES
1 TSP CHICKEN GRANULES
½ TSP SEASONED SALT
½ TBSP NEW MEXICO CHILI POWDER
½ TBSP NEW MEXICO GROUND CHILI PEPPER

2ND SPICES

3 TSP GROUND CUMIN
½ TSP GARLIC POWDER
½ TSP SEASONED SALT
1½ TBSP GEBHARDT CHILI POWDER
1½ TBSP TEXAS STYLE CHILI POWDER
½ TBSP NEW MEXICO HOT GROUND CHILI PEPPER
½ TBSP NEW MEXICO LIGHT CHILI POWDER

3RD SPICES

2 TSP TEXAS STYLE CHILI POWDER
1 TSP GROUND CUMIN
¼ TSP GARLIC POWDER
TABASCO® SAUCE (AS NEEDED FOR HEAT)

COOKING TIME - 3 HOURS

BROWN MEAT IN 2 TBSP OF CRISCO SHORTENING. PLACE MEAT IN COLANDER AND DRAIN OFF SHORTENING. RINSE MEAT WITH WATER AND RETURN MEAT TO POT. ADD BROTHS, TOMATO SAUCE, PRUNES AND 1ST SPICES. COOK APPROXIMATELY 2 HOURS, REMOVING PRUNES AFTER 1ST HOUR (PRUNES MAY EXPLODE IF LEFT IN LONGER). ADD WATER IF NECESSARY. COOK LONGER IF MEAT IS NOT TENDER. 30 MINUTES BEFORE TURN IN, ADD 2ND SPICES. 15 MINUTES BEFORE SRVING, ADD 3RD SPICES. ADD SEASONED SALT FOR TASTE. FOR HEAT, ADD TABASCO® TO TASTE.

Bob Plager 2012 Winner
POOLS BREW CHILI

2¼ LBS. CUBED TRI-TIP ROAST (TRIMMED OF FAT)
1 CAN SWANSON BEEF BROTH
1 CAN SWANSON CHICKEN BROTH
1 CAN TOMATO SAUCE
2 SUNSWEET PITTED PRUNES
CRISCO SHORTENING
WATER (used FARMERS BRANCH, TX)

1ST SPICES

1 TBSP AMERICAN PAPRIKA
1½ TSP ONION POWDER
1 TSP GARLIC POWDER
2 TSP BEEF GRANULES
1 TSP CHICKEN GRANULES
½ TSP SEASONED SALT
½ TBSP NEW MEXICO CHILI POWDER
½ TBSP NEW MEXICO GROUND CHILI PEPPER

2ND SPICES

3 TSP GROUND CUMIN
½ TSP GARLIC POWDER
½ TSP SEASONED SALT
1½ TBSP GEBHARDT CHILI POWDER
1½ TBSP TEXAS STYLE CHILI POWDER
½ TBSP NEW MEXICO HOT GROUND CHILI PEPPER
½ TBSP NEW MEXICO LIGHT CHILI POWDER

3RD SPICES

2 TSP TEXAS STYLE CHILI POWDER
1 TSP GROUND CUMIN
¼ TSP GARLIC POWDER

TABASCO® SAUCE (AS NEEDED FOR HEAT)

COOKING TIME – 3 HOURS

BROWN MEAT IN 2 TBSP OF CRISCO SHORTENING. PLACE MEAT IN COLANDER AND DRAIN OFF SHORTENING. RINSE MEAT WITH WATER AND RETURN MEAT TO POT. ADD BROTHS, TOMATO SAUCE, PRUNES AND 1ST SPICES. COOK APPROXIMATELY 2 HOURS, REMOVING PRUNES AFTER 1ST HOUR (PRUNES MAY EXPLODE IF LEFT IN LONGER), ADD WATER IF NECESSARY. COOK LONGER IF MEAT IS NOT TENDER. 30 MINUTES BEFORE TURN IN, ADD 2ND SPICES. 15 MINUTES BEFORE TURN IN, ADD 3RD SPICES. ADD SEASONED SALT FOR TASTE. FOR HEAT, ADD TABASCO® TO TASTE.

John Jepson 2011 Winner
John’s Chili

3 lbs. Lean Tri-tip, ¼ inch cubes
10 oz. Swanson’s Chicken Broth
8 oz. Swanson’s Beef Broth
2 Tbsp Rancho De Chimayo Hot New Mexico Chile Powder
2 Chicken Bouillon Cubes
4 oz Hunts Tomato Sauce

3 Tbsp Medium Hot New Mexico Chile Powder
4 Tbsp Quality Chili Powder
1 Tbsp Garlic Powder
1-1/2 Tbsp Onion Powder
1 t. Sea Salt
2 oz Hunts Tomato Sauce

3 Tbsp Mild California Chile Powder
1/2 Tbsp Hot New Mexico Chile Powder
1 Tbsp Cumin
2 t. Corn Starch
1 t. Sea Salt

Rinse the blood off of the meat. Lightly brown tri-tip in small batches until grey in color and add to pot. Add next 5 ingredients, bring to a boil, cover and reduce to a light boil for 2 hours or until meat is very tender.

Add the next 6 ingredients and turn to a very low simmer for 30 minutes.

Add the next 5 ingredients and leave at a very low simmer for 30 minutes.

You may adjust to taste by adding small amounts of Cayenne or Red Tabasco, Cumin, Salt or Brown sugar. Add chicken broth as necessary to cover meat. Simmer until tender.

*For a smoother sauce, run powders through a spice grinder and soak them in a very small amount of chicken broth.

Thomas H. Hoover, Jr. 2010 Winner
2010 Happy Trails! Chili

2 ¾ lbs. tri-tip sirloin beef cut in 3/8” cubes
1 15 oz. can beef broth
1 8 oz. can chicken broth
1 8 oz. can tomato sauce

1 T. granulated onion
1 T. granulated garlic
1 T. pasilla chili powder
4 T. Gebhardt chili powder
3 T. California chili powder
1 T. New Mexico chili powder
1 T. cumin
1 fresh minced Serrano chili pepper
2 t. salt.

Brown meat, drain fat and juice, add to pot. Add both broths and tomato sauce and simmer ½ hour. Add other ingredients and simmer covered until meat is tender. Add 2 T. Happy Trails Chili Seasoning Mix and simmer 5 minutes. Check for salt.

Maureen Barrett 2009 Winner
MAUREEN’S ALMOST FAMOUS RED CHILI

3 lbs of tri-tip cubed
1 8 oz. can tomato sauce
1 15 oz can of chicken broth
1/8 tsp. red pepper powder
1 tsp. chicken base
2 Tbsp. Gebhardt’s chili powder
2 Tbsp. Ray’s brand chili powder
1 15 oz. can beef broth
1 Tbsp. Ray’s brand onion powder
1 whole jalapeño seeded and halved

½ tsp. white pepper
1 packet Sazon goya seasoning
½ tsp. salt
3 Tbsp. Gebhart’s chili powder
1 Tbsp. Ray’s brand garlic powder
2 Tbsp. Ray’s brand cumin

¼ tsp. brown sugar
1 Tbsp. New Mexico light chili powder
1 tsp. Ray’s brand cumin
2 Tbsp. New Mexico light chili powder

1 Tbsp. Gebhardt’s chili powder
Thicken with arrow root
salt or brown sugar to taste
tomato sauce if needed

Brown cut up tri-tip in pot until gray in color. Add the next 9 ingredients, bring it to a boil, cover and simmer for one hour.
Add the next 7 ingredients and cook for another 30 minutes before adding the brown sugar, New Mexico light chili powder and cumin. Continue to simmer pot for another 30 minutes.
20 minutes before turn in add the remaining ingredients adjusting taste with the salt or brown sugar and tomato sauce if needed.

Georgia Weller 2008 Winner
SOUTHERN CHILI

4 Tbsp California chili powder
3 Tbsp Gebhardts chili powder
1 Tbsp Pasilla chili powder
1 Tbsp Chimayo chili powder
2 ½ Tbsp cumin
1 Tbsp granulated garlic
1 Tbsp onion powder ½ tsp Cayenne powder
2 tsp salt

Combine above ingredients for spice mix. Reserve 4 Tbsp of mix and set aside. Divide the remaining amount into 2 equal parts.

3# Tri-Tip roast or Chuck Tender cut in small chunks
1-15oz can of beef broth (Swansons)
1-15oz can of chicken broth (Swansons)
1-10oz can of tomato puree (Hunts)
2 Green Chiles – from a 4 oz can of whole ones - blended Tabasco to taste Salt to taste

In chili pot, combine beef broth, chicken broth, tomato puree and ½ of remaining spice mix.
In skillet, brown the meat, drain and add to chili pot.
Cook for about 1½ hours.
Add other ½ of spice mix and blended green chiles and simmer for an additional hour.
Add reserved 4 Tbsp of spice mix and cook a ½ hour more or until meat is tender.
Adjust salt if necessary.
Add Tabasco to taste.
Makes about ¾ of a gallon

Jerry Buma 2007 Winner
Boomas Revenge

3 lb tri tip
1 med onion minced
1 sm can green chiles diced
3 cloves of garlic minced
1 can chicken broth
1 1/2 tsp Tabasco
1 8 oz. can Hunt’s tomato sauce

Blend together:
2 tbsp mexico hot powder
2 tbsp mexico mild powder
2 tbsp california hot powder
2 tbsp california mild powder
3 tbsp cumin
1 tsp black pepper
2 tsp salt
1 tsp sugar
2 tsp msg
1 tsp mexican oregano

Brown meat in small batches; return to pot with veggies, chicken broth, and half the spice mix. Simmer 2 hrs. Add remaining spice mix and cook for 1 hr. adding liquid if necessary. Adjust seasonings to personal taste last 15 min.

J. R. Knudson 2006 Winner
J.R.'s Rough and Ready Chili

3 pounds beef tri-tip, chopped
2 ounces sausage
1 ounce rendered beef fat
1 medium onion, diced
1 tablespoon garlic powder
1 green Ortega pepper, remove seeds and dice fine
1/2 ounce salt
1/4 teaspoon fine black pepper
2 ounces Gebhardt® chili powder
1/2 ounce California chili powder
1/2 ounce New Mexico powder
1/2 ounce cumin
1/2 teaspoon pequin powder
1 - 2 14 ounce cans chicken broth
1 six ounce can Hunt’s® Tomato Sauce
1/4 teaspoon cayenne pepper
Tabasco sauce to taste

Saute onion and green pepper in rendered beef fat in a 3 quart pot. Add garlic powder and half of chili powder. Add half a can of chicken broth, mix well and set aside. Brown sausage and beef in a skillet about one pound at a time. Drain and add meat to onion mix. Add remaining chili powder and remaining can of chicken broth. Cook for 30 minutes on low heat. Add tomato sauce, cumin, cayenne pepper and pequin powder. Add more broth as needed and cook until meat is tender, about two to three hours. Add a dash of Tabasco sauce if needed for heat.

Doug Wilkey 2005 Winner
Dog Breath Chili

6 ounces regular breakfast sausage
2 teaspoons Wesson® Oil
3 pounds tri-tip beef, cut into small pieces or coarse ground
1 medium onion, finely chopped
1 can (14 1/2 ounces) beef broth
1/4 teaspoon oregano
3 tablespoon cumin
7 cloves Gilroy garlic
2 tablespoons Gebhardt® chile powder
1 tablespoon hot chile powder
1 tablespoon mild chile power
5 tablespoons red chile powder
1 can (8 ounces) Hunt’s® Tomato Sauce
1 can (10 ounces) Ro*Tel® Diced Tomatoes and Green Chilies
3 Dried California chile peppers, boiled and pureed
1 Dried New Mexico chile peppers, boiled and pureed
5 Dried Cascabel chile peppers, boiled and pureed
1/2 teaspoon cayenne pepper
1 can (14 1/2 ounces) chicken broth
1 teaspoon Tabasco® Pepper Sauce
1 teaspoon brown sugar
juice of one lime
salt to taste

Brown the sausage, dry, and set aside. Heat oil in a pot, and brown the beef. Add the cooked sausage to the pot. Add the onion and beef broth to cover the meat. Boil for 15 minutes. Add oregano and half of the cumin. Reduce heat to a light boil, and then add the garlic. Combine the chile powders into a mixture, then add half of that mixture, and cook 15 minutes. Add the tomato sauce and Ro*Tel® with the puree from the dried peppers. Add the chicken broth for the desired consistency. Cook for one hour, stirring often. Add the remaining chile powder mixture and the remaining cumin, and simmer for another 25 minutes on low to medium heat. Turn up the heat to a light boil, and add the Tabasco®, cayenne pepper, brown sugar, lime juice and salt.

Kathleen Hipskind 2004 Winner Dago Reds Wop 'n Good Chili

See Instructions Below

Instructions:
Brown 4 lbs cubed tri-tip with 3 tsp salt and 1 tsp white pepper. Place in stock pot and simmer on low heat for 3 hrs.

Add:
2 Cans Chicken Broth
1 Can El Pato Tomato Sauce
1 Small Can Spicey V-8 Juice
1 tbs Onion Powder
2 tsp Garlic Powder
2 tbs Chili Powder (Gebhardt s)

@ 1 hrs Add:
2 tbs chili powder (Gebhardt s)
5 tsp cumin
tsp msg
1 tbs tabasco sauce

@ 2 hrs Add:
1 tsp New Mexico hot chili powder
1 tsp tabasco sauce
tsp red jalapeno powder
1 tbs chili powder (Gebhardt s)
Salt to taste

@ 2 hrs Add:
5 tsp arrowroot (mix with water to form paste)
1 tsp garlic powder
1 tsp brown sugar
tsp red jalapeno powder
tsp cumin
Salt to taste

Bob Wetzel 2003 Winner
Bronco Bob’s Chili

1 cup onion, chopped
1 canned green Hatch chile, chopped
1 tablespoon minced garlic
1/2 cup El Pato tomato sauce
1 tablespoon tomato paste
1 can chicken broth
8 tablespoons California chili powder*, divided
2 teaspoons salt
1 1/2 teaspoons Accent, divided
1 teaspoon Tabasco sauce

2 1/2 pounds Tri Tip beef, cubed
4 ounces pork sausage

2 tablespoons New Mexico chili powder*
3 tablespoons of cumin, cumin

1 tablespoon hot New Mexico chili powder*
2 teaspoons of lime juice

*Winner Bob Wetzel orders his spices from Sespe Creek Chili Potters, run by former ICS champion Jim Beaty. Spices from Penderys, Gebhardt, or your favorite manufacturer can be substituted. Bob also adds 1/2 of a boneless pork chop to the chili pot while simmering and removes its 30 minutes before it’s finished.

  1. In chili pot, combine onion, green chili, garlic, tomato sauce, tomato paste, chicken broth, 6 tablespoons California chili powder, salt, 1 teaspoon Accent, and Tabasco sauce. Bring to a simmer. Cook 1 hour.
  2. Brown beef and sausage and set aside.
  3. Add the remaining 2 tablespoons of California chili powder to the chili pot.
  4. Add the beef and sausage. Simmer for 30 minutes, adding more chicken broth as needed.
  5. Add the New Mexico chili powder and 2 tablespoons cumin to the chili pot and simmer another 45 minutes.
  6. Add the remaining Accent, cumin, hot chili powder and lime juice to chili pot. Cook for 30 minutes, adding chicken broth as needed. Salt to taste.
    Servings: 2 quarts

Ron Burt 2002 Winner
Warning Shot Chili - Runs for Your Life

1 tsp. “Tradewinds”* ground Cayenne pepper
1 TBSP “Tradewinds”* MSG
5 TBSP “Tradewinds”* ground Cumin
2 TBSP ground Chimayo chile powder
2 TBSP ground Pasilla chile powder
2 TBSP New Mexico Hot chile powder
6 TBSP California chili powder
5 tsp. “Tradewinds”* granulated garlic
5 tsp “Tradewinds”* granulated onion
3 tsp. “Smart & Final” non-iodized salt
1/4 tsp. Ground chile piquin powder
4 cans chicken broth
2 TBSP cider vinegar
2 sweet onions, minced
8 TBSP garlic, pureed
5 lbs. cubed “Smart & Final” tri-tip beef
2 8-oz. cans “El Pato” brand Mexican tomato sauce (yellow can)
2 oz. “Smart & Final” pork tenderloin
4 oz. “Jimmy Dean” hot sausage
2 small cans “Ortega” fire-roasted green chiles (3 per can), seeded and minced
2 tsp. Tabasco sauce (traditional flavor)

  • Note: “Tradewinds” is a brand name sold at Smart & Final

Measure dry ingredients prior to day of cookoff, keep in refrigerator or freezer. This is the “set-up.”

On the cooking day: Preparation prior to cooking: Place onion, garlic, and two minced green chiles in a blender with a small amount of chicken broth; puree, pour into chili pot. Pour “El Pato” Mexican tomato sauce in pot with pork tenderloin. Add one can of chicken broth to blender and the entire “set-up,” reserving 2 TBSP of set-up mixture. Blend broth and set-up. Pour one-third of broth/set-up mixture into chili pot.

Hour #1: Boil ingredients in chili pot, keeping temperature between 180-200 degrees. Meanwhile, in a frying pan, saute the cubed tri-tip until no longer pink; strain, reserving juices; set aside. Saute the “Jimmy Dean” hot sausage. Place sausage in a “bouquet garni” bag, place bag in the chili pot, and allow sausage bag to float in chili pot. Watch pot and add broth as needed.

Hour #2: Add half of remaining broth/set-up mixture into chili pot. Add two minced green chiles. Add broth as necessary. Take reserved meat juices and run through a coffee filter. Add strained meat juices to chili pot. 30 minutes after Hour #2, add sauteed’ meat to chili pot. Add broth as necessary.

Hour #3: Remove pork tenderloin and bouquet garni bag; discard. Add half of remaining broth/set-up mixture into chili pot. Continue to boil, watching consistency. 30 minutes into cooking time (30 minutes before conclusion of cooking) add all remaining ingredients, including Tabasco. Blend well. Adjust salt to taste.

WEAR A TABASCO T-SHIRT WHEN YOU COOK FOR BEST RESULTS.

George Swick 2001 Winner
Swick and Swick Chili

First ingredient group:
44 oz 1/4’’ cubed beef
3/4 cup finely chopped onion
5 medium garlic pods - pressed
1 14-1/2 oz can chicken broth

Second ingredient group:
2 medium Ortega whole green seeded and finely chopped chili peppers
8 oz beef broth
4 oz El Pato brand Mexican hot style tomato sauce
4 oz Hunt’s Tomato Sauce
1 tsp Tabasco

Third ingredient group (spices):
1 1/4 tbl ground cumin
10 1/4 tbl chili powder (8 tbl California & 2 1/4 tbl New Mexico)
1 tsp salt

Fourth ingredient group:
1/2 tsp arbol chili powder
1/2 tsp New Mexico chili powder
1/4 tsp Accent
Pinch of brown sugar
Pinch of jalapeno powder

Brown beef in Wesson oil. Add onion and garlic. Simmer one hour.

After one hour add second ingredient group. Simmer one more hour.

After two total hours of cooking add the third ingredient group (spices).

After two hours and forty-five minutes add the fourth ingredient group and simmer 15 more minutes.

Jim Weller 2000 Winner
Jim Weller’s Macktown Chili

3 lbs Tri-Tip Beef (Cubed)
1 14oz can Beef Broth
1 14oz can Chicken Broth
1 8oz can Hunt’s Tomato Sauce
1 tsp Tabasco Sauce
A/R Water

Spice Mix
8 Tbsp Mild California Chili Powder
2 Tbsp Hot California Chili Powder
3 Tbsp Cumin
1 Tbsp Garlic Granules
1 Tbsp Onion Granules
1/2 Tbsp Arrowroot

Brown meat, drain and add to chili pot with broths and
tomato sauce. Add 75% of spice mix, bring to boil and
simmer for 2 hours. Add Tabasco and remaining spices.
Thin gravy with water, if neccessary. Cook additional half
hour or until meat is tender. Add salt to taste.
This recipe makes approximately 3 quarts.

Maud Swick 1999 Winner
Zanjero Red Chili

3 lbs Course Ground or Cubed Beef Roast
1 cup Onion
5 Pods Garlic
2 Ortega Chili Peppers
1 can Chicken Broth
1 can Beef Broth
1 can Tomato Sauce
10 Tbsp Chili Powder
1 Tbsp Cumin
1 Tbsp Hot New Mexico Chili Powder

Sautee meat & onions in 1 tsp Wesson oil
Add to the chicken broth
Simmer 1 hour
Add:
1 can tomato sauce
Chili peppers
chili powders and cumin
Simmer 1 hour and Salt to tast

Kathy Lear 1998 Winner
24 Karat Chili

2-1/2 lbs Cubed Beef Roast
2 cans Beef Broth
2 cups Water
2 cans Hunts Tomato Sauce
Wesson Oil

1st Spices
1 tsp MSG
2 Tbsp onion powder
2 tsp Beef granules
1 tsp Chicken granules
1 tsp garlic powder
1/4 tsp season salt
1 Tbsp paprika
1 Tbsp Texas chili powder
1 Tbsp ground chili pepper

2nd Spices
1 tsp MSG
2 tsp Cumin
1 tsp garlic powder
1/4 tsp season salt
1 Tbsp Texas chili powder
1 Tbsp Gebhardt chili powder

3rd Spices
1-1/2 tsp cumin
1 tsp onion powder
1/2 tsp garlic powder
1 Tbsp Gebhardt chili powder
1 Tbsp Texas chili powder

4th Spices
1-1/2 tsp cumin
1 Tbsp Texas chili powder
1/2 tsp garlic powder

Brown beef in 2 tsp Wesson Oil. Add 2 cans beef broth, 2 cups water, 1 can Hunts Tomato Sauce and 1st spices. Bring to boil, cover and cook at medium boil until beef is almost tender (approx 2-1/2 hr). 30 minutes before turn in add 2nd spices and 2nd can of Hunts tomato sauce. 20 minutes before turn in add 3rd spices. 10 minutes before turn in add 4th spices. Adjust to taste for salt and for heat add Tabasco Sauce.

Steve Falkowski 1997 Winner
Gold Miner’s Chili

1 TBS. Wesson Oil
3 lbs. Beef, cut into 1/4 cubes
1 1/2 cups White onion, finely minced
8 Garlic cloves, finely minced
3/4 tsp. Garlic powder
2 cans (15 1/2 oz) Chicken broth, with fat removed
4 oz (1/2 8oz can) Hunt s Tomato Sauce
3 TBS. Ground cumin
10 1/2 TBS. Gebhardt Chili Powder
OR
5 TBS. California Chile Powder (mild)
4 1/2 TBS. New Mexico Chile Powder (medium)
1 TBS. New Mexico Chile Powder (hot)

2 tsp. Salt
1/2 tsp. Meat tenderizer
1/2 tsp. Light brown sugar
1 tsp. Tabasco Brand Pepper Sauce

In a large pot simmer onion and minced garlic in 2 cups of chicken broth for 10 minutes. Add Hunt s tomato sauce and all dry spices, except the tenderizer and sugar. Mix well. Brown the meat in Wesson Oil using a separate pan and drain well. Sprinkle meat with tenderizer. Add meat to the onion/spice mixture. Add remaining broth and simmer for 2 1/2 hours. Mix in brown sugar and Tabasco Brand Pepper Sauce just before serving.

Georgia Weller 1996 Winner
Southern Chili Georgia Style

3 tsp Wesson Oil
4 1/2 TBS CA Chile Powder
4 TBS Gebhardt Chili Powder
1/2 TBS NM Hot Chile Powder
1/2 TBS Chimayo
1/2 TBS Pasilla
3 1/2 TBS Cumin
1 TBS Granulated Garlic
4 tsp Onion Powder
1/2 TBS Brown Sugar
1 tsp Tabasco
3lbs Chuck - cut in chunks
1 can Beef Broth
1 can Chicken Broth
1 8oz can Hunts Tomato Sauce
1 can Green Chiles - chopped

Brown meat and add to chili pot along with chicken and beef broth, tomato sauce and green chiles. Add 2/3 of the spices. Cook for 2 hours. Add remaining spices. Cook additional hour or until meat is tender. Add salt to taste. Serve with Nabisco original Premium Saltine crackers.

Norm Gaul 1995 Winner
A-H Reamer Chili Company

2 cans (10-1/2 oz each) chicken broth
1/2 can (8 oz) Hunts Tomato Sauce
3 tbls pure California chile powder
1 tbls pure New Mexico chile powder
3 tbls Gebhardt chili powder
2 tbls ground cumin
1 tsp salt
3 tsps Wesson Oil
1 small onion, chopped
5-7 cloves garlic, minced
2-1/2 pounds tri-tip or bottom sirloin, cut into 1/4" cubes or coarsely ground
1/2 - 1 tsp Tabasco sauce

In chili pot, mix 1-1/2 cans chicken broth and tomato sauce. Stir in chile powders, chili powder, cumin and salt and bring to boil.
Meanwhile, add 1 teaspoon oil to a skillet and saute onions and garlic over low heat until tender. Add to sauce.
In same skillet, adding a little oil as needed, saute meat, 1/3 at a time, until no longer pink and add to sauce. Bring to low boil and let simmer 2-1/2 hours, adding more chicken broth as needed.
One half-hour before serving, adjust seasoning and heat with salt and Tabasco.
Servings: 6-8

Bill Ray 1994 Winner
Mountain Express Chili

4 TBS Gebhardt chili powder
4 TBS California chile powder
3 TBS mild New Mexico chile powder
3 TBS ground cumin
2 TBS hot New Mexico chile powder
2 TBS flour
1 TBS Pasilla chile powder
1 TBS garlic powder
1 TSP ground Mexican oregano
1 can (14 1/2 ounces) Hunts whole tomatoes
1 can (14 1/2 ounces) chicken broth
4 cups water
2 medium onions, finely chopped
1 pod garlic, pressed
4 pounds tri-tip or bottom sirloin, trimmed and cut in 1/4-inch cubes
Salt to taste
Tabasco sauce

  1. Combine all dry ingredients in a small container. Clean tomatoes of seeds and put through a sieve or chop finely. Combine tomatoes, broth, water and dry spices in a bowl, mix well. Put into a chili pot and simmer.

  2. Meanwhile, in a skillet, saute onions and garlic in a little water over low heat for 30 minutes. Drain and add to tomato sauce and simmer 30 minutes.

  3. In a large skillet, cook meat until no longer pink, drain off juices and ad to chili pot. Simmer for 1 1/2 hours or until meat is tender. Adjust seasoning with salt and add tabasco if hotter chili is desired.
    Cooking time - 3 hours or longer

Cathy R. Wilkey 1993 Winner
Puppy’s Breath Chili

3 - Pounds Tri Tip Beef or Sirloin Tip cut in small pieces or coarse ground
2 - tsps Wesson Oil
1 - Small yellow onion
1 - 14 oz can of beef broth
3 Tbls ground cumin

  • tsp of oregano
    6 - Cloves garlic (finely chopped)
    3 - Tbls of Gebhardt Chili Powder
    1 - Tbls New Mexico mild chili powder
    5-6 Tbls of California chili powder
    1 - 8 oz can of Hunts tomato sauce
    1 - Dried New Mexico chili peppers, boiled and pur ed
    3 - Dried California chili peppers, boiled and pur ed
    1 - 14 oz can of chicken broth
    1 - tsp of Tabasco pepper sauce
    1 - tsp of brown sugar
    1 - Lime
    Dash of MSG
    Salt to taste

Brown meat in Wesson Oil for about hour over medium heat.
Add onion and enough beef broth to cover meat.
Bring to a boil and cook for 15 minutes.
Add 1 Tbls cumin and tsp of Oregano.
Reduce heat to light boil and add of the garlic.
Add half of the chili powder and cook for 10 minutes.
Add Hunts tomato sauce with the pulp from the dried peppers and remaining garlic.
Add any remaining beef broth and chicken broth for desired consistency.
Cook for one hour on medium heat stirring occasionally.
Add remaining chili powders and cumin
Simmer for 25 minutes on low to medium heat, stirring occasionally.
Turn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown sugar and juice of lime.
Simmer on medium heat until you are ready to enter this championship recipe at your next cookoff or to a group of hungry chili lovers. Keep your Pot Hot!

Ed Pieczynski 1992 Winner
Doc’s Secret Remdy

3 lbs cubed Sirloin, London Broil or Tri-Tip
4 tablespoons Wesson oil
6 oz. Sausage
1 14 oz. can Beef Broth
8 oz. can of Hunts Tomato Sauce
6 oz. can Snap-E-Tom
12 oz. can Budweiser
11 tablespoons Gebhardt Chili Powder
1 teaspoon Garlic Powder
1 tablespoon Onion Powder
1 tablespoon Cumin
2 teaspoon Tabasco Pepper Sauce
Salt to taste

Saute beef in Wesson oil. Fry sausage till done and drain well. Put beef, sausage and one half can of Beef Broth in your favorite chili pot and bring to slow simmer.
Add 8 oz. can of Hunts Tomato Sauce, Snap-E-Tom, 6 ozs of Budweiser (drink the other 6 ounces), 6 tablespoons of Gebhardt Chili Powder, 1 teaspoon of Garlic Powder, 1 tablespoon of Onion Powder, 1 teaspoon Tabasco Pepper Sauce.
Simmer slowly for about an hour and 30 minutes or until meat is tender.
Add the remaining 5 tablespoons of Gebhardt Chili Powder, 1 tablespoon of Cumin, 1 teaspoon Tabasco Pepper Sauce. Simmer for 30 minutes, Salt to taste.
This prescription is good for what ails ya! It is known to cure Lumbago, Mange, Dry Rot, Blind Staggers and a bad Hang Over. As a precaution for those stomach burners, keep a bottle of Gaviscon handy.
This will serve 6-8 hungry interns.

Randy Robinson 1991 Winner
Road Meat Chili

Phase I
3lbs. Beef
8 oz. Ground Pork
1 T. Flour
1 T. Wesson Oil
1/3 Cup Onions
1/2 T. Granulated Garlic
1 can Beef Stock
2 cans Chicken Stock
8 oz. can Hunts Tomato Sauce
1/2 T. Cumin
1-4 oz. can mild green chilies
1 Jalape o Pepper
1 t. Black Pepper
3 T. Gebhardt Chili Powder
Phase 2
4 oz. Hunts Tomato Sauce
4 T. Gebhardt Chili Powder
2 T. Mild New Mexico Chili Powder
2 T. Cumin
1 t. Granulated Garlic
1 t. Tabasco
1/2 T. Brown Sugar

I - Saute meat in Hunts Wesson Oil, drain and add to a 4 quart cooking pot. Add all other ingredients and simmer covered 1- hours.
II - Uncover, add all ingredients in Phase II and simmer 45 minutes.

David Valega 1990 Winner
Backdoor Chili

(Part 1)
3 pounds Beef Chuck Tender
1-2 tablespoons Wesson Oil
2 14 oz. Cans of Beef Broth
1 8-oz can of Hunts Tomato Sauce
4 dashes of Tabasco Pepper Sauce
1 tablespoons onion powder
3/4 teaspoon red pepper (Cayenne)
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granules
(Part 2)
3/4 teaspoon garlic powder
1 tablespoons cumin
3/4 teaspoon white pepper
6 tablespoon Gebhardt Chili Powder
salt to taste

Brown meat in WESSON Vegetable Oil. Cover with 2-14 oz. cans of beef broth. Stir in all the savory flavors of the HUNTS Tomato Sauce and TABASCO Pepper Sauce and all the other ingredients of Part 1. Medium boil until the meat is tender, add water as needed.
30 minutes before youre going to serve your guests (or turn in your bowl for judging), add the ingredients of part 2 and simmer to achieve Worlds Championship Chili. As a precaution, make sure you have plenty of soothing PEPTO-BISMOL on hand.
Grab a couple of chilled cans or bottles of Budweiser, and get ready to hear the praises…try to be modest.minutes.

Philip M. Walker 1989 Winner
Tarantula Jacks Thundering Herd Buffalo Tail Chili

3 lbs cubed beef
2 medium Walla Walla Sweet Onions (chopped fine)
3 large cloves garlic (finely minced)
2 10-oz cans of chicken broth
2 12-oz cans Hunts Tomato Sauce
7 tablespoons Gebhardt Chili Powder
2 tablespoons ground cumin
teaspoon Tabasco Pepper Sauce - to taste

Saute beef in skillet. Put beef into your favorite chili pot and simmer with onions and garlic broth for one and a half hours. Keep your hands off and leave the lid on!
Add the Hunts Tomato Sauce, Gebhardt Chili Powder and the ground cumin. Stir.
Fifteen minutes before eatin time, take off the lid and enjoy the aroma of the greatest chili ever to slide into a melmac bowl! Add the Tabasco. Put the lid back on and simmer for another 15 minutes. Add salt to taste.
Its now ready top serve. Give out the Pepto Bismol samples to all small children and women who wish to eat your chili. Give your empty chili pot to the chili groupies and suggest they use new Dawn Detergent to clean it up. (Its the Official Grease Cutter of the International Chili Society) Comb your hair, straighten your hat and practice being modest before you receive applause OR the Championship Trophy if you are competing in a sanctioned ICS Cookoff. Serve with a cold Budweiser. This will serve 6-8 hungry Varmints.
Servings: 6-8

Kenton Stafford 1988 Winner
7/8’s CHILI

3lbs top sirlon, cut into " squares
1 tsp Wesson Oil
1/8 tsp seasoning salt
3/4 tsp garlic salt
tsp garlic powder
tsp meat tenderizer
2 13- oz cans chicken broth
6 oz beef broth
8 oz Hunts Tomato Sauce
med yellow onion (finely chopped)
med white onion (finely chopped)
3-5 cloves of garlic (finely chopped)
5 tbsp Gebhardt Chili Powder
6 tbsp California Chili Powder
4 tsp New Mexico Chili Powder
1 tbsp Pasilla
2 tbsp cumin (finely ground)
1 tsp salt
tsp coriander (optional)
1 tsp Tabasco Brand Pepper Sauce (optional)
tsp oregano
tsp cayenne pepper

Brown meat about 1 pound at a time with 1 tsp Wesson Oil, 1/8 tsp seasoning salt, tsp garlic salt, tsp garlic powder and tsp meat tenderizer. Drain all excess greese, put meat into cooking pot, add the following ingredients: 1 can of chicken broth, beef broth, Hunts Tomato Sauce, yellow and white onions, garlic, 5 tbsp Gebhardts Chili Powder, 5 tbsp California Chili Powder, 1 tbsp New Mexico Chili Powder, 1 tbsp Pasilla, 1 tbsp cumin, tsp salt, tsp coriander (optional), 1 tsp Tabasco (optional). Mix well, now simmer for 1 hours, add the other can of chicken broth if needed.
After it has simmered for an hour and a half add the following: tsp oregano, tsp cayenne Pepper, 1 tsp New Mexico Chili Powder, 1 tbsp California Chili Powder, tsp salt, 1 tbsp cumin and tsp garlic salt. Cook 1 to 1 hours more, keep your eye on the pot from time to time. Salt to taste.
Servings: 6 to 8

Margo Knudson 1987 Winner
Margo’s Chili

3 lbs cubed (or coarsely ground) tri tip cut beef
3 oz sausage
2 tbsp kidney suet or Wesson Oil
oz salt
2 oz Gebhardt Chili Powder
oz chile powder
tsp Hot New Mexico Chili Powder
oz cumin
oregano tea*
white pepper to taste
5 to 7 cloves garlic
2 med onions, chopped fine
tsp corriander (optional)
4 to 6 oz Hunts Tomato Sauce
pt beef broth, add water if necessary
1 med ortega pepper (minced)
tsp cayenne pepper
dash of Tabasco
*oregano tea= 1 tbsp oregano leaves in cup hot water, let steep.

Saute onions and garlic in suet about 3 minutes. Add Gebhardts and chile powder, mix well. Brown beef in separate pan a pound at a time, pepper while browning, add onions and spices, use a little beef broth to keep from sticking. Saute sausage and ortega pepper together (about 2 minutes). Add to pot and cook about 15 minutes. Add remaining spices, Hunts tomato sauce, water or broth, mix well. Cook about 30 minutes. Add oregano tea. Cook about 2 hours or until meat is tender, stirring occasionally. Last 20 to 30 minutes add salt and cayenne pepper if needed.
Servings: 6-8

Jim Beaty 1986 Winner
Sespe Creek Chili

2 lbs Sirloin cut into 3/8" cubes
2 tablespoons Wesson Oil
5 cloves garlic crushed into paste
1 teaspoons seasoned salt
8-oz can Hunts Tomato Sauce
10 -oz can beef broth
1 10 -oz can chicken broth
8 tablespoons Gebhardt Chili Powder
1 teaspoon oregano
2 teaspoons cumin
2 teaspoons hot New Mexico Chili Powder (depending on heat desired)
2 boiling onions, chopped
cup chopped yellow onions
teaspoon mole (optional)
1/8 teaspoon coriander powder
tablespoon MSG
1 teaspoon Tabasco Pepper Sauce

Brown meat 1 pound at a time in oil. Drain and put in chili pot with chopped onions, beef broth, chicken broth, chili powder, oregano, cumin and chopped boiling onions. Mix well and simmer for 2 hours then add crushed garlic, seasoned salt, tomato sauce, New Mexico Chili Powder, mole, coriander and MSG. Cook 20 minutes then add Tabasco Pepper Sauce and use beef broth to thin. Salt to taste.
Servings: 6-8

Carol and Dave Hancock 1985 Winner
Shotgun Willie Chili

6 lbs Prime Beef, cubed or coarse ground
4 medium onions, finely diced
1 15-oz can Hunts Tomato Sauce
6 New Mexico dried pepper pods
6 Pasilla dried pepper pods
4 cups beef broth
2 tablespoons vinegar
1 teaspoon Tabasco
16 tablespoons Gebhardt Chili Powder
2 tablespoons ground cumin
1 teaspoon cayenne pepper
1 tablespoon MSG
teaspoon sugar
14 garlic pods, crushed- use remaining pulp
1 cup water
1 tablespoons oregano leaves
2-3 tablespoons Wesson Oil
black pepper
salt to taste

Remove stems and seeds from pepper pods and boil chili peppers in water for approximately one hour until pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1 cups of this paste in recipe.
In the 1 cup of water, bring the 1 tablespoons oregano leaves to boil, steep like tea. Strain, add the strained liquid to chili mixture.

Procedures: Brown beef, a small batch at a time in hot oil adding onions and black pepper to each batch. Remove meat to chili pot as it browns. Add remaining ingredients, blend well. Cover and simmer 2 hours, stirring occasionally.

Dusty Hudspeth 1984 Winner
Bottom Of The Barrel Gang Ram Tough Chili

2 lbs beef chili grind
1 8-oz can Hunts Tomato Sauce
1 onion finely chopped
1 teaspoon garlic powder
cup Gebhardt Chili Powder
1 teaspoon oregano
1 teaspoon salt
2 teaspoons ground cumin
teaspoon Tabasco Sauce
teaspoon cayenne pepper
can beer
1 tablespoon Wesson Oil

Sear meat in covered 2 quart pan with Wesson Oil. Add tomato sauce, onion and garlic powder, cover and simmer for 30 minutes, stirring occasionally. Add remaining ingredients and stir, simmer for one hour. Add water if necessary. Serve with side dishes of pinto beans, chopped onions and grated cheddar cheese for garnishes. ENJOY!
Servings: 6-8

Harold Timber 1983 Winner
Harold Timber World Champion Chili

In a small sauce pan dissolve in 2 cups warm water:
1 tablespoon sugar
8 oz beef consomme
2 teaspoons oregano
2 tablespoons paprika
2 tablespoons cumin
1 tablespoon celery salt
7 tablespoons Gebhardt Chili Powder
2 tablespoons MSG
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 tablespoon Mole (paste)
When this is dissolved, add to a 6 quart cooking pot and keep at a lite boil.
In a frying pan, in a little Wesson Oil, saute:
2 lbs Beef Chuck, cut by hand into 3/8" cubes
2 lbs Top Round of beef coarsely ground
2 lbs Pork Butt medium ground
Add this to the above pot.
Saute in a little Wesson Oil:
3 cups finely minced onion
2 Tablespoons fresh garlic, finely minced

Add to the above pot along with 1 cup chopped green chilies. Then add: 20 oz Hunts Tomato Sauce Bring the pot to a boil and 1 can beer. Simmer uncovered for about 1 to 2 hours stirring occasionally. Let stand for hour and skim off excess grease. Correct seasoning to taste. Thicken with Masa Harina in warm water to suitable consistency. Cover and let stand 1 hour before serving.

Bill Pfeiffer 1982 Winner
Los Venganza Del Almo

1 tablespoon oregano
2 tablespoons paprika
2 tablespoons MSG
11 tablespoons Gebhardt Chili Powder
4 tablespoons cumin
4 tablespoons beef bouillon (instant crushed)
3 cans beer
2 lbs pork cubed (thick butterfly pork chops)
2 lbs chuck cubed
6 lbs ground rump
4 large onions (finely chopped)
10 cloves garlic (finely chopped)
cup Wesson Oil or kidney suet
1 teaspoon mole (powdered) AKA mole poblano
1 tablespoon sugar
2 teaspoons coriander (seeds from Chinese Parsley)
1 teaspoon Tabasco Sauce
1 8-oz can Hunts Tomato Sauce
1 tablespoon Masa Harina flour
salt to taste

In a large pot, add paprika, oregano, MSG, Gebhardt Chili Powder, cumin, beef bouillon, beer and two cups of water. Let simmer. In a separate skillet, brown 1 pounds meat with 1 tablespoon Wesson oil or kidney suet until meat is light brown. Drain and add to simmering spices. Continue until all meat has been added.
Saute finely chopped onions and garlic in 1 tablespoon Wesson Oil or kidney suet. Add spices and meat mixture. Add water as needed. Simmer two hours. Add mole, sugar, coriander, and Hunts tomato sauce. Simmer 45 minutes.
Dissolve Masa Harina flour in warm water (pasty) and add to chili. Add salt to taste. simmer 30 minutes. For hotter chili, add additional Tabasco to taste.

Fred and Linda Drexel 1981 Winner
Butterfield Stage Line Chili

2 pounds beef brisket ( cut in 1 inch cubes)
1 pound lean ground pork
1 large onion (chopped fine)
2 tablespoons Wesson Oil
Salt and pepper to taste
2 to 3 cloves of garlic (minced)
2 tablespoons diced green chilies
1 8-oz can Hunts Tomato Sauce
1 beef bouillon cube
1 12-oz can Budweiser beer
1 cups water
4 to 6 tablespoons Gebhardt chili powder
2 tablespoons ground cumin
1/8 teaspoon dry mustard
1/8 teaspoon brown sugar
Pinch of oregano
Dash of Tabasco

In a large iron kettle or dutch oven, brown beef, pork and onion in heated 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.
Servings: 4 to 6

Bill Pfeiffer 1980 Winner
Capitol Punishment

1 tablespoon oregano
2 tablespoons paprika
2 tablespoons MSG
9 tablespoons chili powder (light)
4 tablespoons cumin
4 tablespoons beef bouillon (instant crushed)
2 cans beer
2 cups water
4 pounds extra lean chuck (chili ground)
2 pounds extra lean pork (chili ground)
1 pound extra lean chuck (cut in " cubes)
2 large onions (finely chopped)
10 cloves garlic (finely chopped)
cup Wesson Oil or kidney suet
1 teaspoon mole (powdered)
1 tablespoon sugar
1 teaspoon coriander
1 teaspoon Tabasco
1 8-oz can Hunts Tomato Sauce
1 tablespoon Masa Harina flour
Salt to taste

In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and two cups water. Let simmer. In a separate skillet brown 1 pounds meat with 1 tablespoon Wesson Oil or kidney suet until meat is light brown. Drain and add to simmering spices. Continue until all meat has been added.
Saute finely chopped onions and garlic in 1 tablespoon Wesson Oil or kidney suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander, Tabasco and Hunts Tomato Sauce. Simmer 45 minutes.

Dissolve Masa Harina flour in warm water (pasty) and add to chili. Add salt to taste. Simmer 30 minutes. For hotter chili, add additional Tabasco to taste.

Joe and Shirley Stewart 1979 Winner
Reno Red

3 pounds round steak, coarsely ground
3 pounds chuck steak, coarsely ground
1 cup Wesson Oil or kidney suet
1 3-oz bottle of Gebhardt Chili Powder
6 tablespoons cumin
2 tablespoons MSG
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chili pods, remove stems and seeds and boil 30 minutes in water OR 3-oz bottle New Mexico chili pepper
1 tablespoon oregano, brewed in cup Budweiser beer (like tea)
2 tablespoons paprika
2 tablespoons cider vinegar
3 cups beef broth
1 4-oz can diced Ortega green chilies
of a 14 -oz can Hunts Stewed Tomatoes (or to taste)
Dash of Tabasco sauce

Brown meat in Wesson Oil or kidney suet, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onions. Cook 30-45 minutes using as little liquid as possible; add water only as necessary. Stir often.
Remove skins from boiled pods, mash pulp and add to meat mixture (or add 3 ozs of New Mexico chili powder), strained oregano and beer mixture, paprika, vinegar, 2 cups of beef broth, Ortega green chiles, Hunts stewed tomatoes and Tabasco sauce. Simmer 30-45 minutes. Stir often.

Dissolve masa flour into remaining beef broth, pour into chili. Simmer 30 minutes. Stir often.

Laverne Harris 1978 Winner
Nevada Annie’s Champion Chili

3 medium onions
2 medium green peppers
2 large stalks celery
2 small cloves garlic
(or more) small fresh Jalape o pepper, diced
8 pounds lean chuck, coarsely ground
1 7 oz can diced green chilies
2 14 -oz cans Hunts stewed tomatoes
1 15-oz can Hunts tomato sauce
1 6-oz can Hunts tomato paste
2 3-oz bottles Gebhardt chili powder
2 tablespoons cumin
Tabasco sauce to taste
1 12-oz can Budweiser beer, divided into two portions
1 12-ox bottle mineral water
2 or 3 bay leaves
garlic salt to taste
salt and pepper to taste

Dice and saut the first five ingredients. Add the meat and brown it. Add the remaining ingredients, including can beer (drink the remainder, says Annie). Add water just to cover the top of the mixture. Cook about three hours on low heat, stirring often.
Servings: 24 or more

Jay Pennington 1977 Winner
Jay’s Chili

1 tablespoon cooking oil
3 medium onions, finely chopped
2 bell peppers, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, finely chopped
8 pounds coarse ground round steak (lean chili grind)
2 No. 2 cans Hunts tomato sauce
2 No. 2 cans Hunts stewed tomatoes
2 No. 2 cans water
1 6 ounce can Hunts tomato paste
1 4 ounce can chile salsa
1 3 inch green canned hot pepper, finely chopped (only one chile from the can)
2 3 ounce bottles Gebhardt chile powder
1 4 ounce can green diced chile
dash of oregano
salt to taste (approximately 3 tablespoons)
pepper (course ground) to taste
garlic salt to taste

Put oil in a 10-12 quart pot. Add onion, bell pepper, celery and garlic cloves. Cook until onion is transparent. Add meat gradually, stirring until the redness disappears. Add the remaining ingredients, stirring after each addition.
Lower heat and simmer 2 -3 hours. Stir frequently to prevent scorching.
Servings: 12-16

Rudy Valdez 1976 Winner
Chilli Man Chilli

1 pound ground beef
1-1 ounce envelope Chilli Man Chilli Mix*
8 ounce can Hunts tomato sauce
1 dash Tabasco sauce

Brown ground beef in heavy skillet. Stir in contents of hili mix and add tomato sauce. Simmer for 1 hour and add Tabasco.

*Joe DeFrates originally developed the Chilli Man Mix (the Illinois spelling of Chili) and sold it, packaged, under that name from the 1950s until he sold the recipe to the Milnot Co. of Litchfield, IL, in the 1970s. It is available today in most midwestern states under the original name. The actual ingredients of the chili mix are not available.

Joe DeFrates 1975 Winner
Chilli Man Chilli

1 pound ground beef
1-1 ounce envelope Chilli Man Chilli Mix*
8 ounce can Hunts tomato sauce
1 dash Tabasco sauce
Instructions:
Brown ground beef in heavy skillet. Stir in contents of hili mix and add tomato sauce. Simmer for 1 hour and add Tabasco.

*Joe DeFrates originally developed the Chilli Man Mix (the Illinois spelling of Chili) and sold it, packaged, under that name from the 1950s until he sold the recipe to the Milnot Co. of Litchfield, IL, in the 1970s. It is available today in most midwestern states under the original name. The actual ingredients of the chili mix are not available.

***FROM CHILLI MIX -
Chilli Man Chili Seasoning Mix
Anyone can throw onion, garlic, spices and red beans into a pot and hope for the best. Some actually do. But no one can put ingredients together like the Chilli Man, Joe DeFrates. He’s the only person to have won a world championship in Tropico, California (1975) and international championship cook-off in Terlingua, Texas (1973).
Ingredients:
Chile peppers, granulated onion, spices, salt, granulated garlic.
Additions:
1 lbs ground beef (or other ground meat)
1 ca (8 oz.) tomato sauce
1 can (14.5 oz) diced tomatoes
2/3 cup water
Directions:

Brown ground beef, drain excess fat.
Add tomato sauce, beans and chili seasoning.
Cover and simmer 20 minutes.

Nutrition Facts
Serving Size: About 1 Tbsp dry mix
Serving Per Container: About 5
Amount per Serving
Calories 20
Calories from Fat 5
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 360mg 15%
Total Carb. 3g 1%
Dietary Fiber <1g 4%
Sugars <1g
Protein <1g
Vitamin A 30%
Vitamin C 4%
Calcium 2%
Iron 6%

  • Percent Daily Values are based on a 2,000 calorie diet.

Allegani Jani Schofield 1974 Winner
Allegani Janis Chili

4 pounds stew meat, ground once
3 onions, chopped
2 tablespoons oil
salt and pepper to taste
2 heaping teaspoons cumin seeds
6 cloves garlic, mashed
1 can Hunts tomatoes
1 teaspoon sugar
can Beer
2 packs chili powder
3 teaspoons mole paste (available in stores stocking mexican groceries)
1 teaspoon Tabasco sauce
1 teaspoon salt
1 quart water
4 jalapeno peppers, chopped
cup masa flour (available in stores stocking mexican groceries)

Brown meat and onions in oil. Season with salt and pepper. Using a molcajete (a Mexican grinding tool), grind cumin seeds and garlic with a little water. Add to meat.
In a blender, combine tomatoes, sugar, beer chili seasoning and chili powder. Add to stew along with mole paste, Tabasco sauce, salt and water and jalape o peppers.

Cook for 2 hours, stirring well from time to time.

At the end of the cooking time, make a runny paste of masa water, adding it to the stew to thicken it. Stir the stew rapidly while adding the paste to keep it from getting lumpy. Cook hour more.

Joe DeFrates 1973 Winner
Chilli Man Chilli

1 pound ground beef
1-1 ounce envelope Chilli Man Chilli Mix*
8 ounce can Hunts tomato sauce
1 dash Tabasco sauce
Instructions:
Brown ground beef in heavy skillet. Stir in contents of hili mix and add tomato sauce. Simmer for 1 hour and add Tabasco.

*Joe DeFrates originally developed the Chilli Man Mix (the Illinois spelling of Chili) and sold it, packaged, under that name from the 1950s until he sold the recipe to the Milnot Co. of Litchfield, IL, in the 1970s. It is available today in most midwestern states under the original name. The actual ingredients of the chili mix are not available.

Howard Winsor 1972 Winner
Howard Winsor World Champion Chili

1 medium sized onion, chopped in blender
5 or 6 large cloves garlic, chopped in blender
cup water
2 lbs lean beef, cut into inch cubes
1 lb pork, cut into inch cubes
7 ounce can Ortega brand green chilies, including liquid
5 or 6 jalape o peppers
1 can, No 2 tomatoes, whole, chopped in blender (14 -oz)
1 can, No 303 tomatoes, whole, chopped in blender (16-oz)
4 large bay leaves
1 TBS oregano
1 TBS salt
1 TSP cumin powder

Chop onion, garlic and water in blender. Cook until soft. Add meat; cook until it loses red color. Add green chilies and jalape o peppers to the blender and puree to make a chile pulp. Add 1 cup chile pulp and tomatoes to meat; cook 20 minutes. Add other seasonings. Remove bay leaves about halfway through cooking time. Use covered pot; you might have to remove lid past part of cooking time if too thin. Total cooking time, approximately 3 hours. If you want to use beans, put in bottom of bowl before adding chili.
Servings: 6 to 8

C.V. Wood 1971 Winner
C.V. Wood’s World’s Championship Chili

1 3-pound stewing chicken, cut into pieces
1 quarts water
OR 10-ounce cans chicken broth s
pound beef suet
OR cup Wesson oil
4 lbs flank steak
5 lbs thin, center-cut pork shops
6 long green chilies, peeled
2 TSP sugar
3 TSP ground oregano
3 TSP ground cumin
TSP MSG (optional)
3 TSP pepper
4 TSP salt
5 TBS Gebhardt chili powder
1 TSP cilantro, also known as chinese parsley
1 TSP thyme
8 ounces Budweiser beer
4 15-ounce cans Hunts Tomatoes
cup celery, finely chopped
2 cloves garlic, finely chopped
3 medium onions, cut into inch pieces
2 green peppers, cut into 3/8 inch pieces
1 pound Jack cheese, grated
1 lime – Dash of Tabasco sauce

Combine chicken with water in a large pot and simmer 2 hours. Strain off broth and reserve chicken for other use, or use canned chicken broth. Render suet to make 6-8 TBS oil or use cooking oil. Trim all fat and bones from pork and cut it into inch cubes.

Trim all fat from flank steak and cut it into 3/8 inch cubes. Boil chilies 15 minutes or until tender. Remove seeds and cut the chilies into inch squares. Mix sugar, oregano, cumin, MSG, pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add the tomatoes, celery, chilies, beer mixture and garlic to the chicken broth.

Pour about a third of the reserved suet or oil into a skillet, add pork and brown. Do only half total amount at a time.

Add the pork to the broth mixture, cook slowly 30 minutes.

Brown beef in the remaining oil, about one third of the total amount at a time. Add the beef to the pork mixture and cook slowly about 1 hour. Add onions and peppers. Simmer 2-3 hours until meat is broken down, stirring with a wooden spoon every 15-20 minutes

Cool 1 hour and refrigerate 24 hours. Reheat chili before serving it. About 5 minutes before serving time, add grated cheese. Just before serving, add the juice of the lime and stir the mixture with a wooden spoon. Makes 6 quarts.

Wick Fowler 1970 Winner
2 Alarm Chili

2 pounds meat coarsely ground or diced
8 ounce can tomato sauce
2 cups water
1 package of 2 Alarm Chili Ingredients*
Salt

Sear the meat until it becomes gray. Add tomato sauce and water. Add all the ingredients except the masa flour. Cover kettle and simmer 1 hour and 15 minutes, until meat is tender. Stir occasionally. Skim off excess grease. Mix masa flour with warm water into a smooth paste. Stir into chili to tighten it and add flavor. Simmer 15 to 20 minutes and salt to taste. Chili is ready to serve.

For 1-Alarm, use only half of the red pepper. For False-Alarm Chili, leave out the red pepper. For 3-Alarm Chili or hotter, merely add hot pepper.

*2-Alarm Chili mix is available in many areas. It was developed by the late Wick Fowler but for obvious reasons, the exact ingredients cannot be released by the Caliente Chili Company of Austin, Texas, who packages and distributes the mix.
Servings: 6

***NOTE FOUND ON LINE -

Wick Fowler’s 2 Alarm Chili Copykat – Low Carb & Gluten Free

2 pounds 80/20 ground chuck, raw (chili grind or hamburger grind)
1 cup onion, chopped
1 1/2 teaspoons paprika
2 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano leaves (extra points for using Mexican oregano!)
2 teaspoons granulated garlic
1/3-1/2 cup chili powder
1 teaspoon cayenne, add to taste in 1/4 teaspoon increments
1 teaspoon fresh ground black pepper
1 1/2 teaspoons kosher salt
1 tablespoon dried onion flakes
8 ounces Hunt's Tomato Sauce
2 1/2 cups water
Toppings Per Serving (Optional)
1 ½ tablespoons sour cream
2 tablespoons cheddar cheese, shredded
1 tablespoon onion, chopped

Crumble meat into a heavy skillet or Dutch oven. Add onion, and half of the spices, except cayenne. Sauté over medium high until meat is mostly browned and onion is tender –about 10 minutes.
Add tomato sauce and water and second half of spices. Add 1/4 teaspoon of cayenne pepper. Bring chili to boil and reduce to simmer. Cover and cook for 30 minutes to 1 hour or until meat is tender and flavors have developed. If necessary, add a bit of hot water if the chili cooks down too much and exposes the meat to air. You want the meat to be barely covered with water. You may add more cayenne in 1/4 teaspoon increments until you reach the heat level that suits you best.
(Optional thickening step: If you need to thicken the chili, add your choice of thickening gums, or corn bran. Oat fiber also works if you can eat oat fiber, as does glucomannan. We like the flavor and texture of this so much as it is, we don't usually bother with thickening it.)

Notes This is a super easy Texas Chili. Use your preferred cut of beef - hamburger or chili grind and go to town. If you use chili grind, let the chili simmer longer to tenderize meat. Simmer from 30 minutes to 2 hours. The reason you add half of the spices while cooking the meat is because cooked or browned spices have a different flavor than spices added raw and cooked in a liquid. The two step addition of spices adds to the complexity of the flavors.

We also take an extra step. We like to slit a jalapeno and a habanero pepper, not listed in the ingredients. Skewer with a toothpick to make them easy to fish out after the chili is done. They add a little bit of heat but gives lots of extra flavor and don’t add additional carbs. Remove them after cooking.

This chili makes great leftovers and makes a very authentic base for other low carb Tex-Mex dishes.

Serving Ideas Serve with chopped onion, shredded cheese, and a dollop of sour cream. A crisp salad with red onion and avocado makes a refreshing side.

C.V. Wood 1969 Winner
C.V. Wood’s World’s Championship Chili

1 3-pound stewing chicken, cut into pieces
1 quarts water
OR 10-ounce cans chicken broth s
pound beef suet
OR cup Wesson oil
4 lbs flank steak
5 lbs thin, center-cut pork shops
6 long green chilies, peeled
2 TSP sugar
3 TSP ground oregano
3 TSP ground cumin
TSP MSG (optional)
3 TSP pepper
4 TSP salt
5 TBS Gebhardt chili powder
1 TSP cilantro, also known as chinese parsley
1 TSP thyme
8 ounces Budweiser beer
4 15-ounce cans Hunts Tomatoes
cup celery, finely chopped
2 cloves garlic, finely chopped
3 medium onions, cut into inch pieces
2 green peppers, cut into 3/8 inch pieces
1 pound Jack cheese, grated
1 lime – Dash of Tabasco sauce

Combine chicken with water in a large pot and simmer 2 hours. Strain off broth and reserve chicken for other use, or use canned chicken broth. Render suet to make 6-8 TBS oil or use cooking oil. Trim all fat and bones from pork and cut it into inch cubes.

Trim all fat from flank steak and cut it into 3/8 inch cubes. Boil chilies 15 minutes or until tender. Remove seeds and cut the chilies into inch squares. Mix sugar, oregano, cumin, MSG, pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add the tomatoes, celery, chilies, beer mixture and garlic to the chicken broth.

Pour about a third of the reserved suet or oil into a skillet, add pork and brown. Do only half total amount at a time.

Add the pork to the broth mixture, cook slowly 30 minutes.

Brown beef in the remaining oil, about one third of the total amount at a time. Add the beef to the pork mixture and cook slowly about 1 hour. Add onions and peppers. Simmer 2-3 hours until meat is broken down, stirring with a wooden spoon every 15-20 minutes

Cool 1 hour and refrigerate 24 hours. Reheat chili before serving it. About 5 minutes before serving time, add grated cheese. Just before serving, add the juice of the lime and stir the mixture with a wooden spoon. Makes 6 quarts.
Servings: 6 quarts

Woody DeSilva 1968 Winner
Woody DeSilva’s Champion Chili

5 medium onions, chopped
small amount cooking oil
salt and pepper to taste
4 lbs chuck beef, course chili grind or chopped into thumbnail-size pieced

5 cloves garlic, minced
4 TSB oregano
2 TSP woodruff (an herb)
1 teaspoon cayenne pepper
2 TSB paprika
scant teaspoon to full teaspoon chipenos (also known as chilipiquines), crushed (available at stores stocking Mexican groceries)
4 dashes Tabasco sauce
3 10-ounce cans tomato paste
1 6-ounce cam tomato paste water
4 TSB flour masa flour (available at stores stocking Mexican groceries)

In a skillet, brown onion in oil, seasoning with salt and pepper. Place in chili pot. Brown beef in skillet, adding more oil if necessary. Add garlic and 1 TSB of the oregano. Add this mixture to the chili pot.

In a paper sack, shake together the woodruff, cayenne pepper, paprika, New Mexico chili powder, cumin, the remaining 3 TSB oregano and the chipeno. Add the blended spices to the chili pot. Brown beef in chili pot with the Tabasco sauce, tomato sauce and tomato paste. Add enough water to cover the meat and simmer at least 2 hours.

Cool the chili; refrigerate it overnight. Skim off the excess grease. Reheat the chili to the boiling point and stir in a paste made of the flour and a little water to thicken the mixture. Stir constantly to prevent sticking and scorching, adding water as necessary for the desired texture.

H. Allen Smith/Wick Fowler 1967 Winner
H. Allen Smith / Wick Fowler

4 lbs course-ground chopped sirloin or tenderloin
olive oil or butter
1-2 small cans tomato paste, with water
OR fresh tomatoes, finely chopped
OR canned tomatoes pressed through a colander
3-4 medium onions, chopped
1 bell pepper, chopped
2-10 cloves garlic, minced
1 TBS oregano
1/2 TSP sweet basil
1 TBS cumin seed or ground cumin
salt and pepper to taste
3 TBS (or more) chili power
OR some chili pods

In a 4-quart pot, brown meat in oil or butter or in a blend of the two. Add the remaining ingredients, Simmer 2-3 hours with the lid on.

Boilermaker Tailgate Chili
This Chili recipe has now won us 2 Chili cookoff blue ribbons! It is still our only Chili recipe. Just two minor alterations: 1) We used a whole bottle of Guiness beer and 2) only used 2 cans of spicy chili beans, and cooked it all day on low in our HUGE slow cooker.

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Debdoozie’s Blue Ribbon Chili

2 pounds ground beef 
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans 

In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Washabinaros Chili

4 tablespoons vegetable oil, divided
2 onions, chopped
4 cloves garlic, minced
1 pound ground beef  
3/4 pound spicy Italian sausage, casing removed
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/4 cup chili powder
1 tablespoon ground cumin
1/4 cup brown sugar
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
1 tablespoon wasabi paste
3 (15 ounce) cans kidney beans

Place 2 tablespoons of oil in a large pot and place the pot over medium heat. Cook and stir the onions, garlic, beef and sausage until meats are browned. Pour in the tomatoes, beer, coffee, tomato paste and broth. Season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt and wasabi. Stir in one can of beans, bring to a boil, then reduce heat, cover and simmer.
In a large skillet over medium heat, heat remaining oil. Cook Anaheim, serrano and habanero peppers in oil until just tender, 5 to 10 minutes. Stir into the pot and simmer 2 hours.
Stir in remaining 2 cans of beans and cook 45 minutes more. 

Chili Con Carne

2 Tbsp red chili powder
1 teaspoon chipotle chile powder
1 Tbsp ground cumin
2 teaspoons ground oregano
1 teaspoon thyme
1/2 teaspoon ground coriander seeds
3-4 Tbsp water

4 strips bacon
One 2 1/2 pound chuck roast, cut into 1/2-inch cubes
Salt
1 medium white onion, chopped
3 cloves garlic, minced
2 jalapeño chili peppers, stems removed, seeded, ribs removed, minced

1 14-oz can whole tomatoes
2 1/2 cups water
1 Tbsp freshly squeezed lime juice
1 teaspoon sugar

1 14-oz can red kidney beans, drained and rinsed
1 teaspoon cornstarch, dissolved in a couple tablespoons of water
Salt

Grated cheddar cheese and chopped red onion for garnish

1 Make chili paste: In a small bowl mix the chili powder, chipotle chili powder, ground cumin, oregano, thyme, and ground coriander seeds. Mix in water so that chili forms a light paste. Set aside.

2 Cook bacon: Cook the bacon in a large skillet on medium high heat until crisp. Use a slotted spoon to remove from pan and set aside on a paper towel. Pour bacon fat from the pan into a separate container, reserve. When the bacon cools, crumble it into smaller pieces and set aside.

3 Brown beef chunks in bacon fat: Increase heat to medium high, add back in 1 Tablespoon of bacon fat. Working in batches so that you don’t crowd the beef (crowding will steam cook the meat instead of browning it), brown the beef cubes on all sides, lightly salting as you cook the beef. Remove beef from pan, set aside.

4 Cook onions: Add another Tablespoon of bacon fat to the pan. Add the chopped onions and sauté until soft, about 5 minutes. Add the garlic and jalapeño, cook until fragrant, 1 minute more. Add the chili paste and cook for 2-3 more minutes.

5 Put beef and onions in big pot, add tomatoes, water, lime juice, sugar: Into a 6-quart thick-bottomed Dutch oven, put onion chili mixture, beef, bacon, tomatoes (break up the whole tomatoes with your fingers as you put them in the pot), water, lime juice and sugar. Heat the chili on medium high heat until it comes to a simmer. Then reduce the heat to low. Cover and cook for 1 1/2 hours. Then uncover and cook for another half hour, keeping the temperature at a place where you can maintain a simmer.

6 Thicken with cornstarch: Mix the cornstarch powder into a little water to dissolve the corn starch (otherwise you’ll have lumps to deal with) and add to the chili to thicken it.

7 Add kidney beans: Gently mix in the kidney beans. Add salt to taste. Adjust seasonings. Depending on the acidity of the tomatoes and lime juice you may need a little more sugar to bring the stew to balance. At this point you can also add a little more chili powder if you desire more heat.

8 Add toppings to serve: Sprinkle with grated cheddar cheese and chopped red onion. Serve with cornbread, tortilla chips, and or rice.

Mexican Chicken Chili

1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano

On the side
Sour cream
Pinch chopped Italian parsley

  1. Saute the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done – about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.
  2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
  3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
  4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
    Makes 4-6 servings.

Big Bend Texas-Style Chili

2 Tbs olive oil
5 cloves garlic, minced
2 onions, diced
1 1/2 lbs lean Omaha Steaks ground beef
1/2 tsp salt
1 tsp freshly ground black pepper
2 Tbs pure red chile powder
4 Roma tomatoes (about 8 ounces), blanched, peeled, and diced
1/2 cup tomato paste
1/2 cup Beef Stock
1 cup dark beer
2 Tbs cider vinegar
3/4 tsp ground cumin
2 tsp minced oregano
1/4 cup minced parsley
1 can (15 ounces) red kidney beans, drained
4 oz crumbled goat cheese, for garnish

  1. To prepare the chili, heat the olive oil in a large saucepan. Add the garlic and onions and sauté over medium-high heat for 5 minutes. Add the beef and sauté for 7 or 8 minutes longer, while stirring frequently, or until the beef is well browned on all sides.

  2. Season with salt and pepper, stir in the chile powder, and cook for 2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano, and parsley, and stir well to combine. Bring to a simmer, turn down the heat to low, and cook, covered, for 45 minutes.

  3. Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle the goat cheese over.
    Servings: 4

Holy Mole Chicken and Squash Chili
Chicken and Butternut Squash Chili (serves about 6)

3 tablespoons olive oil
1 large yellow onion, diced
5 cloves of garlic, minced
1 large bell pepper (any color that floats your boat), finely chopped
1 poblano pepper, finely chopped
1 jalapeno pepper, finely chopped
4 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 medium butternut squash, peeled and cut into 1-inch cubes
1 chipotle pepper (in adobo sauce),from a can, (just one pepper, not the whole can!) chopped, plus more to increase spiciness to taste
2 tablespoons adobo sauce (from the canned chipotles)
28 ounces can diced tomatoes, with their juices
8 ounces malty beer (drink the rest as you cook)
1 cinnamon stick
3 3-inch long pieces of orange peel, peeled off with a vegetable peeler (so, no pith on them)
2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 ounce finely chopped unsweetened chocolate, plus more to taste
salt and pepper
1 ripe avocado
1/4 cup sour cream
2-3 limes
chopped cilantro, for serving
fried corn tortilla strips (or corn chips) for serving

In a rather large pot, heat 2 Tbs. olive oil over medium heat until shimmering. Stir in the onion and cook for 3 minutes. Add the garlic, bell pepper, poblano pepper, and jalapeno pepper, and cook, stirring, until softened, another 5 minutes. Stir in the chili powder, cumin, and oregano and cook for about 1 minute to toast the spices.
Add the butternut squash and stir to coat it with the spices. Stir in the chipotle, adobo, canned tomato, beer, cinnamon stick and orange peel. Add a couple tsp. of salt. Stir and cover. Bring to a boil, then turn down to a simmer and cook, covered, until the butternut squash is tender, mine took around 30 minutes.
In the meantime, heat the remaining olive oil in a large frying pan set over medium-high heat. Brown the chicken pieces in batches and set aside.
When the squash is tender, stir in the chicken and simmer just long enough to cook the chicken through, several minutes. Stir in the unsweetened chocolate plus more salt and pepper to taste. You can fish the cinnamon stick and orange peel out if you want, or just leave them for people to discover in their bowl as a fun surprise.
Blend together the avocado with the sour cream, a pinch of salt, and the juice of half a lime (you can just mash it well with a fork if you don’t want to bother with a blender/food processor). Cut the remaining limes and lime half into wedges. Serve the chili warm with the avocado cream to dollop on top (plus additional sour cream, if you’d like), lime wedges for squeezing over, and cilantro and tortilla strips for sprinkling.  This makes a pretty complete one pot meal, but if you’d like you can add a green salad on the side.

Pork, Beef, and Black Bean Chili

2 T. Olive oil
1 lb. Ground Pork
1 lb. Ground Beef
1 lb. Chuck Steak, fat trimmed, cut 1" cubes
6 Garlic cloves, minced
2 C. Water or Beef Broth
2 T. Ground Cumin
2 T. Chili Powder
2 t. Dried Oregano
2 t. Salt
1 t. Cayenne Pepper
3- 6oz. Cans Tomato Paste
2 t. Sugar
3 C. Diced, Fresh Tomatoes
3 C. Diced, Onions
3 C. Diced, Red Bell Peppers
3 C. Canned Black Beans, drained & rinsed (3 15 oz. Cans)
1 C. Chopped, Fresh Cilantro
2 ¾ C (approx.) Beef Broth
Grated Cheddar Cheese
Fresh Chopped Onion

Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and saute until brown, about 3 minutes. Add cubed beef and garlic and saute 5 min.
Add 2 cups water; bring to boil.
Add cumin, chili powder, oregano, salt, and cayenne pepper.
Reduce heat, cover, and simmer 10 minutes.
Add tomato paste and sugar and simmer 5 minutes.
Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
Add black beans and cilantro to chili. Add beef broth ¾ C. at a time, until thinned to desired consistency.(Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.)

Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and chopped fresh onion, if desired, and serve. 

Best Ever Turkey Chili
Serves 4
Olive oil
2 tablespoons tomato paste
1 medium to large onion, chopped
5 cloves garlic, minced
1/2 red bell pepper, chopped
1 teaspoon chili powder
1/2 teaspoon hot paprika
1/2 teaspoon dried coriander
1/4 teaspoon oregano
Dash of cinnamon
1 pound ground turkey breast
1 cup dark beer, such as Leffe Brown
One 28-ounce can diced tomatoes
One 15 1/2-ounce can kidney beans, drained
1/2 teaspoon hot sauce or chile paste
Salt and pepper
Sour cream, chopped chives, cilantro, and/or shredded cheese, for topping

Heat a bit of olive oil in a large pot over medium heat. Add the tomato paste, onion, garlic, and red pepper, then cook, stirring occasionally, until softened. Add the chili powder, hot paprika, coriander, oregano, and cinnamon; stir and allow to cook until aromatic, 1 minute.
Add the ground turkey and cook, breaking it up with a spoon, until lightly browned. Pour in the beer and allow to cook down slightly.
Add the tomatoes, beans, and hot sauce or chili paste.
Allow the chili to simmer, uncovered, until thickened, about 40 minutes. Season with salt and pepper to taste. Top with sour cream, chopped chives, cilantro, and/or shredded cheese.

White Bean Pumpkin and Pork Chili

4 15-ounce cans White Great Northern beans, rinsed and drained
1 tablespoon vegetable oil
2 cups diced sugar pumpkin (seeded and peeled)
2 cloves garlic, diced
1 cup white onion, chopped
½ cup chopped canned or jarred roasted chiles
2 teaspoons ground cumin
1 teaspoon kosher salt
3 cups chicken stock
3 cups shredded pork
½ cup half and half
2 cups kale leaves

Heat vegetable oil in a large dutch oven or stock pot over medium heat. Sauté garlic for one minute. Add chopped onion and sauté for 4-5 minutes or until onion becomes translucent. Add beans, pumpkin, chiles, cumin, salt and chicken stock and cook for 30 minutes or until stock has reduced and chili thickens. Add pork and half and half and cook for another 10 minutes or until pumpkin becomes tender and pork is warmed through. Add kale leaves and cook for another 5-10 minutes. Serve with corn chips or cornbread and shredded cheddar cheese.


Down-Home Chili

1 1/2 lbs. ground beef
2 med. onions
1 (28oz) can diced tomatoes (Italian style)
1 (6oz) can of Italian style tomato paste
1 c. of water (or beer)
1 beef bouillon cube
1 shot of tequila
1 (40oz) can of dark red kidney beans
1/2 green pepper (diced)
4 cloves of garlic (minced)
2 tsp. salt
2 tsp. oregano
2 tsp. chili powder
1 tsp. coriander
1 tsp. cumin
1 1/2 tsp. crushed red pepper
1 bay leaf
3 tbsp. flour
1/2 c. cold water

Fry ground beef and onions until meat is browned. Drain off fat. Then add remaining ingredients except for the flour and 1/2 cup of water. Stir to blend, cover and simmer for 1 1/2 hours, stirring occasionally. When done, mix the 3 tbsp. of flour with the 1/2 cup of cold water to make a slurry. Then pour into the chili, mixing well, and simmer until desired thickness. Remove bay leaf and enjoy. 

Chili Burritos

1 lb. ground chicken breast, skinless
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
10 3/4 ozs. condensed tomato soup
1 tablespoon chili powder
1 1/2 teaspoons salt
1 tablespoon worcestershire sauce
14 fat-free flour tortillas

In a 2-quart glass casserole dish, combine chicken, bell peppers, and onions. Cover and microwave on high for five minutes, or until chicken is no longer pink, stirring once during cooking time. Stir in soup, chili powder, salt, and worcestershire sauce. Cover and microwave on high for five minutes, or until hot.
Wrap and stack tortillas in damp paper towels.
Microwave on high for one minute, or until warm.
Spoon one-fourth cup chicken mixture onto each tortilla. Fold in sides and roll up to make burritos.

Cincinnati Chili

FOR THE CHILI:
2 pounds Ground Beef
5 cups Water, Enough To Cover The Ground Beef
28 ounces, weight Crushed Tomatoes
2 cups Onion, Finely Diced
2 Tablespoons Cocoa Powder
¼ teaspoons Ground Cloves
1 Tablespoon Worcestershire Sauce
5 Tablespoons Chili Powder
1 teaspoon Cinnamon Powder
½ Tablespoons Cumin Powder
1 Tablespoon Cider Vinegar
2 whole Bay Leaves
1 Tablespoon Honey
1 Tablespoon Salt
1 teaspoon Cracked Black Pepper
¼ cups Red Kidney Beans, Cooked (optional)
TO SERVE:
½ pounds Spaghetti Noodles, Cooked According To Package Instructions
1 cup Onion, Finely Diced
1 cup Sharp Cheddar Cheese, Grated
½ cups Oyster Crackers
1 dash Hot Sauce

Begin by getting a large pot on the stove. Add the ground beef and water, and bring to a boil. Once the water is boiling, reduce the heat to medium, and begin stirring the beef, breaking it up as you stir. Continue this process for about 45 minutes. Skim off any of the crud that might float to the top and discard it.

Next, add all of the remaining chili ingredients on the above list, giving a good stir. Bring this mixture to a boil, then reduce heat to a simmer, cover, and let it cook for approximately 3 1/2 hours, stirring from time to time. When done, remove bay leaves.

Now if you are living on the edge and like that fatty flavor, you could go ahead and serve this right now, but instead, I recommend that you take it off of the stove, let it cool, then place it in the refrigerator overnight. The reason you will probably want to do this is that when you remove the chili the next day, the fat that was cooked off from boiling the ground beef will rise to the top, allowing you to remove all of that fat. So do just that, and remove that thin layer of fat from the chili.

Once you have removed the fat, put it back onto the stove, bringing it up to a boil and heat throughout, then get ready to serve.

Remember now, I went four-way, which means, spaghetti, chili, onions, and cheese.

To serve, add a layer of the cooked spaghetti on the bottom of your bowl. Ladle a generous amount of the chili on top of the spaghetti. Top with onions, and a lot of grated cheese. Place a small handful of oyster crackers on the side, and dig in!

You will be surprised not only with the awesome texture of this chili, but more importantly, the flavor. You get the richness from the cocoa powder, and the clove and cinnamon really stand out. But it is also the texture you get from the onion and cheese that make this chili just melt in your mouth.

Georgia Chain Gang Kitchen Sink Chili
Servings 20

1 cup Dry burgandy wine
1/2 tsp Dried thyme
2 Bay leaves
4 medium Garlic cloves – fine chop
1/2 tsp Fresh ground black pepper
6 pounds Coarse ground beef
2 large Chicken breasts
Water
2 tsp Salt
2 Tbsp Vegetable oil
2 Onions*
3 Pork chops – coarse grind
10 Tbsp Ground Red mild chili
1 tsp Cayenne pepper
1 tsp Oregano
1/2 tsp Cumin
Rosemary (to taste)
1-1/2 cups Tomatoes – Italian-style
16 oz. Tomato sauce
8 oz.Tomato sauce – Mexican hot
1 can Jalapeno peppers – pickled
2 Tbsp Liquid hot pepper sauce
1 Tbsp Butter
3 Fresh whole green chiles
1/2 cup Mushrooms
1/2 cup Sauterne wine
12 oz. Beer~~your favorite, of course.

In a large non-aluminum (preferably glass or glazed cast iron) bowl make a marinade by combining the burgundy, thyme, bay leaves, garlic, and black pepper.
Place all the beef in the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight. (If time is short marinate for 2 hours at room temp.)
Place the chicken breasts in a saucepan with enough water to cover. Add 1 tsp salt and simmer over low heat for 1/2 hour. Remove the chicken reserving the liquid. Chop the chicken breasts fine and reserve. Put the oil in a large heavy pot.
Add the onions and cook until they are translucent. Meanwhile, drain the beef, straining and reserving the marinade.
Mix the beef and pork together, then combine the meats with the ground chile, cayenne pepper, oregano, cumin, rosemary, and the rest of the salt. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 Tbsp of liquid hot pepper sauce to the pot.
Melt the butter in a heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 minutes. Add this to the pot. Bring to a boil and simmer, uncovered, for at least 3 hours.
When the chili is cooking, from time to time stir in the remaining marinade, the remaining Sauterne, and beer. If more liquid is needed, stir in the water the chicken was cooked in.
Taste and adjust seasonings.

Prep Notes:…1.* Onions CAN and DO make a difference…and there ARE many different types of onions out there; red, white, brown…all with DIFFERNT taste characteristics…so expeiment and use those that appeal to your particular likes.

Frito Pie with 1 Hour Texas Chili
You can add in a can of diced tomatoes (I like Rotel) and/or a can of beans. If you add diced tomatoes, you can omit the lime juice.
Other toppings: dollop of sour cream, chopped pickled jalepeno, fresh diced tomatoes

6 dried ancho chilies, stems and seeds removed
2 dried chipotle chilies, stems and seeds removed
1 tablespoon cooking oil, bacon grease or lard
1 onion, roughly chopped
4 garlic cloves, chopped
4 dried pequin chilies
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground clove
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt (1 teaspoon table salt
freshly ground black pepper
2 pounds ground beef
2 tablespoons lime juice
2 big bags Fritos or individual snack-sized Fritos, at least for each person
8 ounces shredded cheese

  1. In a bowl, soak the ancho and the chipotle chilies in 1 cup of hot water for 10 minutes.
  2. In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the onions and brown for 3 minutes. Throw in the garlic and cook for another 30 seconds. Place the onions and garlic in the blender.
  3. Add the soaking chiles with the water into to the blender. Add in the pequin chilies (no need to soak these). Add in cumin, oregano, clove, cinnamon, salt, pepper. Blend until smooth.
  4. In the same large pot (as step 2) - cook the ground beef, stirring occassionally until lightly browned, about 5 minutes. Add the chili puree and 4 cups of water. Bring to a boil then turn the heat to low and simmer uncovered for 45 minutes, stirring occassionally.
  5. Taste and adjust seasonings, if needed. (At this step I added an additional teaspoon of kosher salt and more black pepper). Stir in lime juice. Serve over Fritos and top with shredded cheese.

Chili $25,000.00 Grand Prize
Doc’s Secert Remedy won him $25,000.00 Chili Grand Prize
Dr. Edmond J. Pierczynski from Carson City, Nev.

3 lbs. cubed sirloin or london broil meat
4 T. oil
6 oz. bulk sausage (PORK)
1 can - 14 1/2 oz. - beef broth...divided
1 can - 8 oz. - tomato sauce
1 can - 6 oz. - spicy tomato juice
1 can - 12 oz. - beer - divided

11 T. chili powder . . . Yes eleven
1 T. onion powder
1 tsp. garlic powder
2 tsp. hot pepper sauce
1 T. cumin
salt...to taste

Saute beef in oil.
Fry sausage until done; drain well

In chili pot add: beef, sausage and half the beef broth ..(freeze other half for the next batch).

Bring to a slow boil.

Add: tomato sauce, spicy tomato juice, half the beer (drink the other half), 6 T. chili powder, all the garlic and onion powders and 1 tsp. of hot pepper sauce.

Simmer slowly 1 1/2 hours or until the meat is tender.

Add cumin and remaining 5 T. chili powder and 1 tsp. hot pepper sauce.

Makes 6 to 8 servings 

Smoky Black Bean Chili
Chipotle and beer give this smoky black bean chili and extra kick!
1 Tbsp. olive oil
1 medium white onion, diced
3 garlic cloves, chopped
1 bottle beer (or chicken/vegetable broth)
3 (15 oz. each) can black beans, drained and rinsed
2 (15 oz.) cans diced tomatoes and green chiles
2 chipotle peppers in adobo, chopped
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. salt
optional toppings: chopped fresh cilantro, diced avocado, shredded cheese, sour cream, salsa

Heat oil in a large saucepan or stockpot over medium-high heat until shimmering. Add onlon and saute for 5 minutes until translucent, stirring occasionally. Add garlic and continue sauteing for 2 minutes until fragrant. Add the beer (or broth), black beans, diced tomatoes and green chiles, chipotle in adobo, cumin, chili powder, oregano, and salt. Stir to combine.

Bring the soup to a boil, then reduce heat to medium-low and simmer for at least 10 minutes. Season with additional salt and pepper if needed. Serve warm, garnished with optional toppings.

CROCK POT CHILI

1 lb. hamburger, browned & drained
1 lb. sausage, browned & drained
1 lg. onion
1 c. green pepper, sliced
1 c. sliced celery
2 cans (15 oz.) pinto beans
1 lb. 12 oz. can tomatoes, cut up
6 oz. tomato paste
2 cloves garlic
2 t. chili powder
2 t. salt

Crock pot 8-10 hours on low.

Three Bean Chili Pot Pies

3 Bean Chili
1 sweet onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 tablespoons olive oil
2 bulbs roasted garlic
2 (15 oz) cans cannellini beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
2 (28 oz) cans crushed tomatoes
1 tablespoon tomato paste
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon unsweetened dark cocoa powder
1 tablespoon brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

Cornbread Biscuits
1 1/2 cups finely ground cornmeal
1 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup cold unsalted butter, cut into chunks
1-1 1/4 cups milk
melted butter for brushing

Chili
To prep,roast 2 garlic bulbs. This can be done a day or two ahead of time!

Heat a large skillet over medium heat. Add olive oil along with onions and peppers with a sprinkle of salt. Cook until soft, about 5 minutes. Squeeze out roasted garlic cloves into the pot, and stir well to combine with a large spoon, breaking them apart and evenly distributing the garlic paste. Add in beans, crushed tomatoes and tomato paste, stirring well. Add in spices, cocoa, sugar, salt and pepper, then let simmer for 5-10 minutes. Taste and season additionally if desired. At this point, you can make the pot pies immediately or simmer your chili for however long you would like to develop the flavor.

Cornbread Biscuits
Preheat oven to 375 degrees F.

In a large bowl, combine flour, cornmeal, sugar, baking powder and soda, and salt. Whisk well to combine. Add in cold butter and using a fork, pastry blender or your fingers, mix and combine until the butter is distributed and small crumbs remain. Stir in 1 cup of milk to start, form a dough. The dough will be slightly more crumbly that traditional biscuit dough. If it is still very dry, add in additional milk 1 tablespoon at a time. Form dough into a ball.

Place dough on a floured workspace and using your hands and/or a rolling pin, flatten it out until it’s a little less than one inch thick. Use a glass or biscuit cutter to cut out rounds. If you want to use large ramekins, you can use a bowl or something a bit larger to cut a biscuit that will fit on top. This obviously will determine the amount of biscuits you get. Using a standar biscuit cutter should give you 12 biscuits. I made 4 ramekins and 1 pie dish potpie.

Brush the tops of the biscuits with melted butter, then bake for 12-15 minutes or until biscuits are slightly golden and set. Top with sour cream, Greek yogurt, chives or any toppings you desire. Enjoy!

Vegetarian Butternut Squash Chipotle Chili with Avocado
Hearty, spicy and sweet vegetarian chili made with butternut squash and black beans. Top with creamy avocado for an easy meal that satisfies vegans, carnivores and gluten-free eaters alike. This recipes serves 3 to 4. This chili is very hearty, but feel free to add another can of tomatoes or more vegetable broth if you want to thin it out a bit. Double the recipe for a crowd.

2 tablespoons olive oil
1 medium red onion, chopped
2 red bell peppers, chopped
1 small butternut squash (1½ pounds or less), peeled and chopped into ½-inch cubes
4 garlic cloves, pressed or minced
1 tablespoon chili powder
½+ tablespoon chopped chipotle pepper in adobo* (start with ½ tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 bay leaf
2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
1 small can (14 ounces) diced tomatoes, including the liquid**
2 cups vegetable broth (or one 14-ounce can)
Salt, to taste
2 Avocados from Mexico, diced
3 corn tortillas for crispy tortilla strips (or substitute crumbled tortilla chips)
Optional additional garnishes: Chopped fresh cilantro and/or red pepper flakes

In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent.
Turn the heat down to medium-low and add the garlic, chili powder, ½ tablespoon chopped chipotle peppers, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally. Taste about halfway through cooking and add more chopped chipotle peppers if you'd like.
You’ll know your chili is done when the butternut squash is nice and tender and the liquid has reduced a bit, producing the hearty chili consistency we all know and love. Add salt to taste.
To make the crispy tortilla strips: stack the corn tortillas and slice them into thin little strips, about 2 inches long by ¼ inch wide. Warm a drizzle of olive oil in a medium pan over medium heat until shimmering. Toss in the tortilla slices, sprinkle with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 4 to 7 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
Serve the chili in individual bowls, topped with crispy tortilla strips and plenty of diced avocado. I added a little sprinkle of red pepper flakes (optional). Cilantro would be nice as well. You might want to serve this along with some chipotle hot sauce (Tobasco makes one) for the spice addicts like myself.

Notes
*Chipotle in adobo sauce is usually found in the Mexican section of the grocery store. I never need a whole can at once, so I use what I need and then transfer the rest to a small freezer bag, pressing it flat before freezing it. Then, I can pull off as much as I need later.

GREEN CHILI CASSEROLE

1 1/2 lb. hamburger
1 med. onion, diced
1/2 lb. Cheddar cheese, grated
1 lb. Doritos, broken
1 sm. can cream of mushroom soup
1 can (7 oz.) diced green chilies
1 t. diced jalapeno pepper
1/4 t. each salt, pepper and garlic salt

Thoroughly cook hamburger, onion, salt, pepper and garlic salt in a large skillet; drain. Then add green chiles, soup, jalapeno pepper and mix well. Grease 2 -quart casserole; put in 1/2 of meat mix, then 1/2 of chips, then cheese. Repeat. Bake at 375* F. about 15 minutes or until cheese melts. Serve by itself or with beans and Spanish rice.

Chili N’awlins

2 pounds Ground round beef
1 pound Ground pork
5 cups Chopped onions
1 1/2 tablespoons Chopped garlic
7 tablespoons Chili powder
2 cans Chopped green chili peppers
3 cans (16 oz) crushed tomatoes
3 tablespoons Tomato paste
4 Bay leaves – crumbled
1 tablespoon Salt
1 tablespoon Oregano
1 tablespoon Red wine vinegar
1 tablespoon Grown sugar
2 cans 16 oz) red kidney beans
1 package Corn chips
1 Head lettuce – shredded
12 ounces Sharp cheddar cheese – shredded

In a large, heavy pot, brown the meat with the onions and the garlic.
Drain off the fat and stir in the chili powder (depending on quality, you may want more)

Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar.

Cover the pot and cook for 2 hours over low heat.

Add beans and cook, uncovered, 30 minutes more.

Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese.

Short Rib Chili
Serves 6-8

for the chili

1/2 pound dried small red beans

2.5 cups water
1 bay leaf
1 small onion, halved, unpeeled
2 dried ancho chiles
2 dried guajillo chiles
2 cups boiling water
1 tablespoon whole coriander seeds
1 tablespoon whole cumin seeds
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon chipotle powder
1 tablespoon cocoa powder
1 whole fire-roasted red bell pepper
Kosher or sea salt
1.5 pounds boneless beef short ribs, trimmed
grapeseed or other neutral oil
2 cups diced yellow onion
2 large cloves garlic, peeled and smashed
1 tablespoon dried marjoram or Mexican oregano
1 tablespoon double-concentrated tomato paste
1 28 oz. can fire roasted tomatoes with juice, gently crushed 1 cup chocolate stout (I used Brooklyn Brewery’s Black Chocolate Stout)
1/2 cup crushed tortilla chips
juice of one lime

to garnish:
grated sharp cheddar or jack cheese sour cream fresh cilantro leaves quick pickled red onion fresh or pickled jalapeno peppers diced fresh avocado thinly sliced radishes tortilla chips or warm tortillas your favorite hot pepper sauce

Pick over the beans to remove any stones or debris, and place them in a large pot. Add the water, bay leaf and onion, cover the pot, and bring it to a boil. Let boil for 2 minutes, then turn off the heat and let the beans stand, undrained, for an hour. Discard the onion and bay leaf. (Note: the beans should be fairly tender at this point, though older beans may need more soaking time.)
Put on a pair of latex gloves. (No, seriously. Trust me on this.) Using kitchen shears, snip off the stems of the dried peppers and shake out most of the seeds (unless you like a fierier chili, in which case leave in as many as you like). Toast the peppers in a dry skillet until they are fragrant and beginning to soften, then place them in a bowl and cover them with the 2 cups of boiling water. Let soak until they are very soft.
Toast the coriander and cumin seeds in the same dry skillet until fragrant. Transfer to a mortar and pestle, add the coarse salt, and grind. Place the softened peppers with their soaking liquid in a blender, adding the ground coriander/cumin mixture, the cinnamon, the chipotle powder, the cocoa powder, and the roasted bell pepper. Puree until smooth and set aside.
Cut the short ribs into bite-sized chunks, season well with salt, and set aside. Place a small amount of oil in a deep, heavy-bottomed pot and warm until shimmering. Brown the short rib pieces in batches, removing them to a plate or platter as you finish browning.
Add the chopped onion and a pinch of salt and cook until translucent. Add the garlic and marjoram or Mexican oregano and cook until fragrant. Clear a space in the bottom of the pot, add the tomato paste, and cook for a minute until it gets a little caramelized before stirring it through the onion mixture.
Return the short ribs to the pot with any juices that have accumulated on the plate or platter, then add the chile puree, the beans with their cooking liquid, and the fire-roasted tomatoes. Add the stout and stir to incorporate. Cover and simmer over low heat for at least 3-4 hours, until the beans and beef are fully tender (this is actually best if you cook it low and slow ahead of time, even one or two days in advance of when you’re actually going to serve it).
Add the crushed tortilla chips about an hour before serving, stirring them in so they break down and thicken the chili (and add a lovely toasty corn flavor). Taste for salt and add a bit more if necessary, stir in the fresh lime juice off the heat, then serve with garnishes and plenty of cold beer.

Indian Spiced Lamb Chili
Serves 4

2 tablespoons Canola Oil 

1 teaspoon Cumin Seeds
2 Large Red Onions
4 Garlic Cloves
1 cup Diced Tomatoes
1/2 pound Minced Lamb
1 cup Red Beans (uncooked)
2 cups Chicken Broth (or replace with 2 tsp Vegetable Bouillon+ 2 cups water)
3 teaspoons Garam Masala
4 teaspoons Coriander Powder
1 teaspoon Cayenne Pepper
1 teaspoon Ancho Chili Powder
Salt to taste

Heat the oil in a wok. Add cumin seeds once the oil is hot, fry untill the cumin seeds become a darker brown color.
Add Onions and Garlic to the wok and saute until onions caramalize. Add the tomatoes and saute until tomatoes are completely cooked and all water evaporates.
Add the Onion-Garlic-tomato mixture and rest of the ingredients in a slow cooker. Set on low and let cook for 8 hours.

COOKING FOR A CROWD - CHILI CON CARNE

10 pounds ground beef (AP)
8 ounces chopped onions
1 clove minced garlic
2 1/2 quarts canned tomatoes, diced
2 quarts tomato puree
1 quart water
3 ounces chili powder
1 1/2 tablespoons ground cumin
1 ounce salt (1 1/2 tbsp)
1/2 teaspoon black pepper
2 ounces granulated sugar
152 ounces canned beans (pinto, kidney, or red)

  1. Cook beef, onions, and garlic in steam-jacketed kettle until meat loses pink color.

  2. Mix tomato and seasonings. Add to beef. Cook until blended.

  3. Add beans to meat mixture. Cover and simmer for 1 hour. Add water if chili becomes too thick.

Yield: 3 gallons

Notes:
If dried beans are used, substitute 3 lb for canned beans. Wash and prepare according to directions on p. 632.

If desired, thicken chili by mixing 5 oz flour and 2 cups cold water. Add to chili mixture and heat until flour is cooked.

1 oz (1/2 cup) dehydrated onions, rehydrated in 3/4 cup water, may be substituted for fresh onions.

VARIATIONS:

Chili and Cheese. Sprinkle grated cheddar or Monterey Jack cheese over chili, 1 Tbsp per bowl.

Chili Buffet. Serve chili with accompaniments: chopped onions, tomatoes, and green peppers; sliced black olives; shredded cheese; and sliced jalapeño peppers.

Chili Spaghetti. Use only 7 lb ground beef. Cook 1 lb 8 oz spaghetti according to directions on p. 369. Add to chili mixture just before serving. Macaroni or other pasta shapes may be used also.

Turkey Chili. Substitute 8 lb ground turkey for ground beef.

COOKING FOR A CROWD - GARDEN CHILI

3/4 cup vegetable oil
60 ounces chopped onions
1 1/2 tablespoons minced garlic
36 ounces celery, chopped
1 pound carrots, chopped finely
2 teaspoons dried oregano, crumbled
2 tablespoons ground cumin
2 tablespoons chili powder
1 ounce salt (1 1/2 tbsp)
1 tablespoon black pepper
1 pound green peppers, chopped
2 pounds zucchini, chopped
24 ounces canned mushrooms and stems
86 ounces canned tomatoes, diced
1 quart water
86 ounces canned red beans
1/3 cup frozen reconstituted lemon juice
24 ounces cheddar cheese, shredded

  1. Heat oil. Add onions and garlic and sauté until transparent.

  2. Add celery, carrots, and seasonings to onions. Cook until tender-crisp.

  3. Add remaining ingredients, except cheese, to onion mixture. Heat to 180°F.

  4. To serve, ladle chili into soup bowls. Sprinkle 1/2 oz cheese over each portion.

Chili Spaghetti

1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (15 to 16 ounces) kidney beans, undrained
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 package (7 ounces) spaghetti
1 1/4 cups shredded Cheddar cheese (5 ounces)

Cook spaghetti as directed on package. While spaghetti is cooking, cook beef and onion in 3-quart saucepan over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.

Stir in tomatoes, beans, tomato sauce, chili powder and salt, breaking up tomatoes. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you’d like.

Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese.
Makes 5 servings

Pork Chili Verde

-2 tablespoons vegetable oil
-1 yellow onion, diced
-4 cups pulled pork
-2 cups salsa verde
-4 15 ounce cans white beans
-8 cups chicken stock
-2 teaspoons cumin
-1 teaspoons chili powder
-Kosher Salt
Garnish with Green Onions and Cilantro

1. In a large heavy pot, heat the vegetable oil over medium heat and add the onion. Sprinkle with kosher salt and let cook until soft and translucent.
2. Add the pulled pork to the onion and cook about 5 minutes.
3. Add the salsa verde to the pork and onions and simmer together.
4. Rinse and drain the white beans.
5. Add the beans to the chili.
6. Add the chicken stock, put a lid on the chili and simmer for an hour.
7. Add the cumin and chili powder and then season to taste with kosher salt.
8. Garnish with green onions and cilantro and serve immediately.

CAJUN PORK CHILI

2 lb. ground pork
2 large onions, chopped
4 cloves garlic, minced
1 sweet red bell pepper, chopped
1 sweet green bell pepper, chopped
3 stalks celery, chopped
1 (28 oz.) can tomatoes
1 (28 oz.) can kidney beans, drained
1/4 tsp. hot pepper flakes
1 tsp. dried oregano
1/4 tsp. cayenne pepper
Dash of hot pepper sauce
Salt and pepper

If you prefer a more traditional chili flavor, use cumin instead of oregano, and add chili powder to taste.

In a heavy saucepan, cook the pork over medium heat, stirring to break up the meat, for about 5 minutes or until browned. Pour off the fat.

Add onions, and cook until tender. Add garlic, red and green peppers and celery. Cook, stirring occasionally, for 5 minutes or until vegetables are softened.

Add tomatoes, breaking them up with the back of a spoon. Stir in kidney beans, hot pepper flakes, oregano, cayenne pepper, hot pepper sauce and salt and pepper to taste. Bring to a boil; reduce heat and simmer for 20 minutes.

HISTORIC JAILHOUSE CHILI

6 slices bacon
1 lb. hot Italian sausage
1 1/2 lb. ground beef
1 C. chopped onion
2 garlic cloves, crushed
2 cans beer
1 small can tomato paste
1 (12 oz.) can tomato sauce
1 tsp. oregano
1/2 tsp. cumin seed
2 T. red chili powder (or to taste)
1 can chili beans in gravy
Salt and pepper
Cheddar cheese

Cook bacon until crisp; crumble. Season and brown sausage and ground beef; drain well. Reserve 1/4 cup of fat and saute onion and garlic in large stockpot. Add bacon, meat, beer, tomato paste, tomato sauce, oregano, cumin and chili powder; simmer for 2 hours. Add beans and cook for 20 minutes more. Serve with grated cheese. If you like it hotter, add finely minced serrano chiles.

AMARILLO CHILI

4 slices bacon, cut into 1/2-inch pieces
2 onions
1 garlic clove
1/2 lb. pork shoulder, coarsely ground
1 lb. beef round, cut into 1/2-inch strips
1/2 lb. beef chuck, coarsely ground
2 to 4 jalapeno chiles, diced
1 T. ground hot red chile
2 T. ground mild red chile
1 tsp. dried Mexican oregano
1 1/2 tsp. cumin (comino)
1 1/2 tsp. salt
12 oz. tomato paste
3 C. water
1 (16 oz.) can pinto beans

Fry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve. Add the onions and garlic to the bacon fat and cook until the onions are translucent.
Add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.
Stir in the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours, stirring occasionally.
Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer.

SEAFOOD CHILI

1 T. vegetable oil
2 celery stalks
1 leek, chopped
2 cloves garlic, minced
1 tsp. ground cumin
1 (28 oz.) can diced tomatoes
1 1/2 tsp. Tabasco sauce
1/2 tsp. salt
8 oz. bay scallops or small shrimp
6 oz. lump crabmeat, picked over to
remove any cartilage
Chopped cilantro
2 C. hot cooked rice

Heat oil in a 4-quart saucepan over medium heat. Add celery, leek and garlic. Cook until tender, stirring occasionally, 5 minutes. Add cumin; cook 1 minute.
Stir in tomatoes with their liquid, hot pepper sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover. Simmer 15 minutes to blend flavors.
Stir in scallops and crabmeat; heat to boiling. Cook 3 minutes or until seafood is tender.
Serve over rice. Sprinkle chili with chopped cilantro.
Makes 6 servings.

Vegan Quinoa & Sweet Potato Chili
makes 6 hearty bowls of chili

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish (optional)

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious!

Weeknight Black Bean Chili
Black Bean Chili is perfect for a quick-fix weeknight supper. Ready in 30 minutes, this chili is full of ground beef, black beans, and tons of flavor!
Serves: 6

3 slices bacon, diced
1 medium onion, chopped
3 cloves garlic, chopped
1 pound ground beef
3 dashes Worcestershire sauce
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 can (16-ounce) crushed tomatoes
1 can (16-ounce) black beans
sour cream
grated cheddar cheese

Add diced bacon to a heavy-bottomed stockpot over medium heat. Cook until crispy, then add in onions and garlic and cook until tender. Add ground beef and cook until done. Drain off any grease and place ingredients back into the stockpot over medium heat.
Add seasonings, tomatoes and black beans. Reduce to a simmer and allow to simmer for about 20 minutes.
Serve with sour cream and grated cheddar cheese.

Al Roker’s Spectacular Chili

2 pounds chuck steak, cubed in bite-size pieces
1 pound hot Italian sausage, removed from casings
2 large onions, diced
12 cloves garlic, diced
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon pure chili powder
1 (32 ounce) can crushed tomatoes
1 (16 ounce) can pinto beans
1 (16 ounce) can Northern beans
1 (16 ounce) can dark red kidney beans

Garnishes
Chopped scallions
Sour cream
Shredded Cheddar cheese

Brown the beef and sausages in a large Dutch oven. Remove the meat and reserve. Drain off the fat, reserving about two tablespoons.
Saute the onions and garlic until translucent, about 7 to 7 minutes.
Add the cumin, paprika and chili powder. Add the tomatoes and the beef into the Dutch oven. Stir the whole pot, and simmer on the stove for about 1 1/2 hours.
Add the three cans of beans, and simmer for another 30 minutes.
Serve with dishes of chopped scallions, sour cream and shredded Cheddar cheese. Cornbread is great with this also!

Beef and Lentil Chili

1 cup French lentils (du Puy)
1 tablespoon olive oil
1 pound ground beef
4 oz pancetta, diced
1 large onion, finely diced
1 leek, rinsed, quartered and sliced
3 cloves garlic, minced
1 teaspoon black pepper
1/2 teaspoon Kosher salt
1 1/2 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon marjoram
1/4 teaspoon thyme
3 tablespoons tomato paste
3 stalks celery, diced
2 carrots, diced
7 cups low sodium chicken stock
1 15oz can diced tomatoes (if you desire more heat, opt for fire-roasted)
1 tablespoon balsamic vinegar
cilantro, chopped
scallions, sliced
cheddar cheese, grated

Place lentils in a small bowl and cover with boiling water. Let it sit for 15 minutes.
In a Dutch oven or large pot, heat olive oil over medium-high heat. Brown ground beef and pancetta, stirring often and breaking down the ground meats until evenly crumbled and the pancetta is crisp. When browned, add the the onions, leeks and garlic, and season with salt and pepper. Add cayenne pepper, cumin, paprika, oregano, marjoram, and thyme. Stir in tomato paste. Add carrots and celery, cook for 1 minute. Add chicken stock, diced tomatoes, and drained lentils. Bring to a boil, then lower heat to a simmer. Cook slowly with the lid partially covering the lid, stirring and tasting periodically, adjusting seasonings as necessary, about 1 hour (or more). Stir in balsamic vinegar and some cilantro, if desired. When serving, garnish with more cilantro, green onions, cheddar cheese, etc.

Kielbasa Chili

1 pound smoked kielbasa or Polish sausage, halved and sliced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) chili with beans
1 can (8-3/4 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained

In a Dutch oven coated with cooking spray, saute kielbasa until browned. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
Freeze option: Cool chili and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through. Yield: 7 servings. 

Mexican Chicken Chili

1 pound boneless skinless chicken breasts, cubed
1 tablespoon canola oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (4 ounces) chopped green chilies
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken is no longer pink. Yield: 6 servings. 

Prairie Buzzard - (Turkey) Chili

1/4 cup vegetable oil
2 cups onion – chopped
2 cloves garlic – minced
1 tablespoon chili powder
1 teaspoon oregano – ground
1 teaspoon cumin – ground
1/2 teaspoon crushed red peppers
1/8 teaspoon hot pepper sauce
1 can diced green peppers
1 can peeled whole tomatoes (1 to 2 cans)
2 teaspoons salt
4 cups cooked turkey meat

Heat oil. Add onions and garlic and cook until limp. Add chile powder, oregano, cumin, red peppers, hot pepper sauce, green peppers, tomatoes and salt. Simmer 15 minutes. Add cooked turkey meat and simmer 10 more minutes.
Yield:
“1 1/2 quarts”

Santa Fe Chili

2 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
3 cans (7 ounces each) white or shoepeg corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies
1 can (11-1/2 ounces) V8 juice
2 envelopes ranch salad dressing mix
2 envelopes taco seasoning
Sour cream, shredded cheddar cheese and corn chips, optional

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning.
Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired. Yield: 16 servings (4 quarts). 

Slow-Cooked White Bean Chili

3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3 cups cubed cooked chicken breast
1 jar (15 ounces) Alfredo sauce
2 cups chicken broth
1 to 2 cans (4 ounces each) chopped green chilies
1-1/2 cups frozen gold and white corn
1 cup shredded Monterey Jack cheese
1 cup shredded pepper jack cheese
1 cup sour cream
1 small sweet yellow pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon ground cumin
1-1/2 teaspoons white pepper
1 to 1-1/2 teaspoons cayenne pepper
Salsa verde and chopped fresh cilantro, optional

In a 5- or 6-qt. slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated though, stirring once. Serve with salsa verde and cilantro if desired. Yield: 12 servings (1 cup each). 

Ground Beef Chili

3 pounds ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (29 ounces) tomato puree
1 jar (16 ounces) salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 to 2 cups water
1/4 cup chili powder
2 tablespoons Worcestershire sauce
1 tablespoon dried basil
2 teaspoons ground cumin
2 teaspoons steak sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarsely ground pepper
1-1/2 teaspoons browning sauce, optional
Additional chopped onion, optional

In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain.
Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with chopped onion if desired. Yield: 16 servings (4 quarts).

Beef Chili ‘n’ Cheddar Topped Potatoes

1 1/2 pounds ground beef
4 medium baking potatoes
1 tablespoon chili powder
15 ounces hot chili beans
1 1/2 cups mild Cheddar cheese – shredded, divided
1/4 cup green onions – sliced

Pierce potatoes with fork. Microwave on HIGH 11 to 13 minutes or until tender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes.

Meanwhile in large skillet, brown ground beef over medium-high heat 6 to 8 minutes or until beef is no longer pink, breaking up into 3/4" pieces. Pour off drippings; stir in chili powder and 1/2 teaspoon salt. Add beans and 1 cup cheese; cook and stir until heated through.

Cut a slit lengthwise in potatoes; fluff pulp with fork. Season potatoes with salt and pepper, if desired. Spoon equal amounts of beef mixture over each potato. Top with remaining cheese and green onions.

Kenny Rogers Fire−And−Ice Chili
Singer Kenny Rogers cooks up a pot of his chili flavored with pineapple chunks to share with family and friends. “It’s a favorite of mine,” he says, “and, believe me, it’s meant to warm a southern boy’s heart and soul!”

1 20−ounce can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1−inch cubes
2 tablespoons olive oil
1 medium yellow onion chopped (1/2 cup)
1 clove garlic minced
1 28−ounce can tomatoes cut up
1 6−ounce can tomato paste
1 4−ounce can diced green chili peppers drained
1 green pepper chopped 3/4 cup)
1 medium yellow onion chopped (1/2 cup)
2 cloves garlic minced
1/4 cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt

Chili toppers: sliced onions, sour cream, shredded cheddar cheese

  1. Drain pineapple, reserving syrup.
  2. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown.
    Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally.
  3. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
  4. Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more.
  5. Let diners add their own toppers. Makes 8 to 10 servings.
    Note: To increase the spiciness of the chili, add 2 more tablespoons of the jalapeno pepper.

Smokehouse Chili with a Kick

1 pouch (20 oz) Progresso™ Smokehouse pork & beef chili with beans
1/2 cup sour cream
1 to 2 teaspoons Sriracha sauce
1 tablespoon lime juice
1/2 cup tortilla chips, crushed

1 Heat chili as directed on pouch; divide between 2 bowls.
2 Meanwhile, in small bowl, mix sour cream, Sriracha sauce and lime juice. Drizzle over chili. Top with crushed tortilla chips.

Chili-Cheese Dog Crescent Ring

2 (20 oz.) packages Progresso™ Chili
2 (8 oz.) packages Pillsbury™ refrigerated crescent rolls
5 hot dogs
1/2 cup cheddar cheese, grated

Preheat oven to 375ºF.
Pour 1 pouch of chili into a colander and set inside sink to drain. While chili is draining, line a baking sheet with parchment paper. Lay long end of crescent rolls out in a ring, overlapping them to form a base.
Slice each hot dog into rings, without cutting all the way through to the bottom, to make them bendable.
Lay hot dogs on base of crescent ring. Spoon drained chili over hot dogs. Sprinkle carefully with grated cheese.
Fold ends of crescent dough up and over the filling. Tuck ends underneath ring.
Bake for 15 minutes or until golden brown. While ring is baking, heat second package of chili according to package directions.
Pour chili into center of baked ring and sprinkle with more cheese, as desired.
Serve immediately.

SPLENDA CHILI VEGETARIAN STYLE

1 Tbsp. extra virgin, olive oil
1 jalapeno pepper, seeds removed, fine chopped
1/2 cup chopped onion
1 1/3 cups red & yellow peppers, chopped
6 tsp. chili powder
1 1/2 tsp. paprika
1/4 tsp. garlic powder
3/4 tsp. ground (cayenne) red pepper
1/3 cup SPLENDA® Granular
3 Tbsp. cider vinegar
1 28-oz. can crushed tomatoes with thick tomato puree
2 15-oz. can black beans (Do Not Drain!)
2 15-oz. cans dark red kidney beans (Do Not Drain!)
1 15-oz. can cannellini beans (Do Not Drain!)
1 10-oz. box Corn kernels, frozen Salt to taste (opt.)

In a large, non stick, stock pot heat olive oil. Sauté jalapeno, onions, and red & yellow peppers over medium heat until onions are translucent (5-8 minutes). Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot.* Serves 16.

  • This chili, like most chilis, tastes best the day after it is made. Refrigerate chili in covered pot overnight. Bring to a boil over a low heat, stirring constantly. *

Green Chili Chicken Enchaladas
Serves/Yields: 6

2 whole chickens, boiled
1 bunch green onions,chopped
whole, fresh green chilies,chopped
cumin
salt
pepper
oregano flakes
2 cups cheddar cheese, split
1 can chicken broth
1 cup half and half
6 corn tortillas

Boil chicken, debone and skin and tear meat in shreads. Split meat in half, layer bottom of 9x13 dish with chicken, chili, green onion,cumin to taste, oregano to taste, salt and pepper, add cheese, layer with 6 corn tortillas and repeat above directions. Mix broth, half and half and 1/2 tsp. cumin and pour over top. Heat at 375 for 30 minutes.

Easy Thai Chili
A simple and easy weeknight chili recipe with a spicy Asian twist.
1 pound lean ground turkey
2 tablespoons olive oil
1 tablespoon red curry paste
1 small sweet potato, peeled and chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
1 quart chicken stock
14 oz. diced tomatoes
1 cup coconut milk
Salt and pepper

TOPPINGS:
Lime wedges
Fresh cilantro

In a large pot, add olive oil over medium heat. Add turkey and brown turkey, breaking it up as it cooks. Cook for 5-6 minutes until turkey is cooked through.
Add curry paste to the turkey and stir it in. Cook for a minute, then add the chicken stock along with chopped sweet potato and peppers. Add diced tomatoes, cover, and bring chili to a simmer. Simmer for 8-10 minutes until sweet potatoes are soft.
Stir in coconut milk and season chili with salt and pepper.
Serve finished chili with fresh cilantro and lime wedges.

Brute Force Chili

6 pounds chuck roast – cut into 1" cubes
12 cloves garlic, – peeled and halved
1 large onion – diced small
1 16 oz can stewed tomatoes
3 cups beef broth
1 envelope brown gravy mix
4 tablespoons Cajun seasoning
1 tablespoon oregano or Italian seasoning
1 teaspoon black pepper
1 tablespoon paprika
1 can favorite beer
1 tablespoon brown sugar
1 7 oz can diced green chiles
1 teaspoon dry mustard
6 yellow chili peppers, stemmed, seeded, – diced
1 tablespoon vinegar
1 tablespoon lime juice

In a large skillet, brown meat, onion and garlic in a little oil. Drain fat. Mix meat mixture and the rest of the ingredients and place in a large slow cooker. Cover and cook on low for 10 to 12 hours, or longer. If too juicy, make a paste of equal parts flour and water and stir in. If too thick, add water or beer.

Cheeseburger Chili
A simple and easy weeknight chili recipe, loaded with cheese and toppings!

1 pound lean ground beef
2 tablespoons olive oil
1 large onion, diced
1 green pepper, diced
1 jalapeño, seeded and diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons cumin, ground
1 (28 oz.) can diced tomatoes
2 tablespoons tomato paste
2 cups beef stock
1 (15 oz.) can black beans
Salt and pepper

TOPPINGS:
Grated cheddar cheese
Sour cream
Chopped scallions

Roll beef into very small meatballs. You should get 25-30 out of the pound.
Heat oil in a large sturdy pot over medium heat. Add meatballs and brown well on all sides, cooking for 5-6 minutes.
Remove meatballs from pot and add onions, green peppers and jalapenos. Cook for 3-4 minutes, until veggies are softened.
Add garlic, chili powder, paprika, cumin, and tomato paste and stir together. Cook for 30 seconds.
Add diced tomatoes and beef stock and bring to a simmer. Return meatballs to the chili, along with drained and rinsed beans. Simmer for 8-10 minutes. Taste and season with salt and pepper.
Serve with a big handful of cheddar cheese on top, sour cream, and diced scallions.

3-Alarm Chili
makes 4 servings

1 pound (480 g) top sirloin, coarsely ground
1 medium white onion, 6 ounces (180 g), chopped
1 large clove garlic, minced
1 medium red bell pepper, 6 ounces (180 g),
seeded and chopped
3 tablespoons (45 ml) good-quality chili powder
1/2 tablespoon (7.5 ml) ground cumin
1 teaspoon (5 ml) crushed dried oregano
1 14 1/2-ounce (435 g) no salt added crushed tomatoes
1/2 cup (120 ml) low-sodium canned beef broth

Topping:
1/2 cup (115 g) plain nonfat yogurt
2 tablespoons (30 ml) minced fresh cilantro
1 teaspoon (5 ml) good-quality chili powder
1/8 teaspoon (0.6 ml) cayenne pepper

Put the ground sirloin in a Dutch oven or large saucepan over medium heat. Cook, stirring, until beef is no longer pink. Drain off any fat or juices.
Measure 2 tablespoons of the onion; set aside. Put remaining onion, garlic, and bell pepper into the pot and cook, stirring, for 5 minutes. Stir in chili powder, cumin, oregano, tomatoes with their liquid, and beef broth.
Lower heat to simmer and cook, covered, until meat and vegetables are tender, about 35 to 45 minutes.
Meanwhile, finely mince the reserved onion. Place in a small bowl and stir in remaining topping ingredients. Set aside.
When chili is done, ladle into bowl and offer topping to spoon onto each serving.

Paleo Chili
Whip up a big batch of firehouse-approved goodness. Paleo eaters, this is about to become your favorite chili!

2 pounds grass-fed ground beef
1/2 onion, diced
3 cloves garlic, finely chopped
1 (32 oz.) can Muir Glen™ organic fire roasted crushed tomatoes
1 (32 oz.) can Muir Glen™ Fire Roasted Diced Tomatoes
3 packets Old El Paso™ taco seasoning mix
4 fresh jalapeños, finely diced
1/2 cup fresh cilantro, chopped
3 scallions, diced
2 ripe avocados
1/2 cup coconut milk
Salt and pepper

In a large pot, brown ground beef with diced onion and chopped garlic. Add fire-roasted tomatoes and taco seasoning. Cover and cook over medium heat until warm. Salt or pepper to taste.
In a medium bowl, stir together jalapeno, cilantro and scallions. Set aside.
In a blender or food processor, puree avocados and coconut milk together.
Serve chili topped with avocado cream and jalapeno salsa. Enjoy!

Texas-Style Beef Brisket Chili
Traditional Texas chili recipe with no beans and no tomatoes. This is the real deal.

8 dried chiles, New Mexico and/or guajillo
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon ground black pepper
6 tablespoons vegetable oil, divided
2 - 2 1/2 pounds boneless beef chuck roast, cut into 1/2 to 3/4-inch cubes
1/2 yellow onion, diced
2 cloves garlic, minced
2-3 cups beef stock
2 tablespoons cornmeal
1 tablespoon white vinegar
1 tablespoon brown sugar
Sour cream, for garnish
Lime wedges, for garnish
Tortilla chips, for garnish

Lay out dried chiles on a baking sheet and roast at 325ºF for 8-10 minutes until chiles are fragrant. Add to a bowl and cover chiles with hot water. Let sit for 30 minutes.
Drain chiles (reserve the soaking water) and cut off stems. Remove seeds and roughly chop the chiles. Add to a blender with the cumin, salt, and pepper. Pour in about 1/2 cup of the reserved soaking water and blend until the mixture is in a smooth paste. You might need to add a bit more water if it is too thick.
Season beef cubes with big pinches of salt and pepper.
Place a large Dutch oven over medium-high heat. Add 3 tablespoons vegetable oil and brown beef in 2 batches until it's browned on all sides, 8-10 minutes per batch. Remove beef and set aside.
Add remaining vegetable oil to pot and add onions. Turn heat down to medium and as onions sweat, scrape up bits stuck to the pan. After onions cook for 3-4 minutes, add garlic and cook for another minute.
When onions and garlic are soft, add beef stock (start with 2 cups) along with 1 cup of reserved chile water and 1 cup of regular water. Use liquid to again scrape up any bits on the pan.
Add beef back to pot with any liquid that has settled, plus the chile paste and cornmeal. Bring chili to a simmer and turn heat down to low so the mixture is barely bubbling. Cover and let simmer on low heat for 90 minutes.
Add vinegar and brown sugar to the pot, remove from heat, and let sit for 30 minutes so the beef can absorb the juices. Then gently reheat chili over low heat, adding more stock if the chili is too thick.
Adjust flavors to your liking by adding more salt or pepper.
Serve chili in bowls garnished with sour cream, lime wedges and corn tortillas or tortilla chips.

Chili Cheese Dog Bubble-Up Bake

1 can (28 oz) chili with beans
8 all-beef hot dogs, cut into bite-size pieces
2 cups shredded Cheddar cheese (8 oz)
2 cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits
2 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon parsley flakes

Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray; set aside.
Mix 1 can (28 oz) chili with beans and 8 all-beef hot dogs, cut into bite-size pieces, in baking dish. Top with 2 cups shredded Cheddar cheese (8 oz).
Open 2 cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits; separate into biscuits, and cut each into 4 pieces. Place in large bowl; toss with 2 tablespoons melted butter, 1 teaspoon garlic powder and 1 teaspoon parsley flakes. Scatter biscuits on top of casserole.
Bake 20 to 22 minutes or until biscuits are light golden brown and cooked through. Let stand 5 minutes before serving.

Slow-Cooker Cheesy Chicken Enchilada Chili
It’s a little bit enchilada, a little bit chili and a whole lot of yummy!

1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
1 can (15.2 oz) whole kernel sweet corn, drained, rinsed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (10 oz) Old El Paso™ mild enchilada sauce
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
Chopped green onions and sour cream, if desired
4 cups tortilla chips

Spray 4-quart slow cooker with cooking spray. In slow cooker, mix chicken, corn, beans, enchilada sauce and taco seasoning mix. Cover and cook on Low heat setting 8 hours or High heat setting 4 hours.
Stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.

Championship Chili

3 1/2 - 4 lbs coarsely ground beef
1 14 1/2-oz. can beef broth
3 Tbs onion, finely shopped
1 tsp garlic powder
3 tsp instant beef bouillon granules, divided
1 8-oz. can tomato sauce
2 Tbs paprika
1/2 tsp black pepper
1/2 tsp cayenne pepper
4 Tbs chili powder
1 Tbs cumin
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp sugar
1/4 tsp garlic salt
1/4 tsp instant chicken bouillon granules
1 Tbs lime juice

Cook beef in large skillet over medium heat, stirring to crumble until beef is browned drain. Place cooked beef, chopped onion, beef broth, tomato sauce, chili powder, paprika, cumin, two teaspoons beef bouillon, garlic powder, cayenne pepper and black pepper in stoneware. Cover cook for 7 hours on Low or 3 hours on High. Stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken bouillon and lime juice. Cover cook one more hour.

Cornbread Biscuit Bowls for Chili

1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated golden corn biscuits
1 pouch (20 oz) Progresso™ Smokehouse pork & beef chili with beans
1/4 cup shredded Cheddar cheese (1 oz)

Heat oven to 350°F. Turn 1 regular-size muffin pan upside down; lightly spray bottoms of 8 muffin cups with cooking spray.
Separate dough into 8 biscuits. Using rolling pin, carefully roll each biscuit until about 4 inches in diameter.
Place each biscuit over 1 inverted muffin cup; gently mold dough to form cup shape.
Bake 15 minutes. Cool while heating chili as directed on pouch.
Spoon warm chili into each corn bowl. Top each serving with some of the cheese. Serve immediately.

Smoky Beef and Brown Rice Chili

1 lb lean (at least 80%) ground beef
1 medium onion, chopped
2 cups hot cooked brown rice
2 cups Old El Paso™ Thick 'n Chunky salsa
1 can (28 oz) crushed tomatoes
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup beef both or water
2 teaspoons chili powder
1 to 2 teaspoons smoked paprika
1 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
Toppings such as shredded Cheddar cheese, sour cream and tortilla chips, if desired

In 5- to 6-quart stockpot, cook beef over medium-high heat, stirring frequently, until brown; drain. Add onion; cook 2 to 3 minutes, stirring frequently, until onion is tender and translucent.
Add remaining ingredients except Toppings. Heat to boiling; reduce heat to medium-low, and simmer about 10 minutes to blend flavors.
Spoon into bowls to serve. Top with desired toppings.

Slow-Cooker Three-Bean Vegetarian Chili

2 cans (14 oz each) vegetable broth
1 cup chopped onion (1 large)
1/4 cup chopped seeded jalapeño chiles
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
2 cloves garlic, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
1 can (15 to 16 oz) pinto beans, drained, rinsed
1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
1/2 cup reduced-fat sour cream
1/2 cup shredded pepper Jack cheese (2 oz)
1/4 cup chopped fresh cilantro

Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together all ingredients except sour cream, cheese and cilantro.
Cover; cook on Low heat setting 8 hours. Top each serving with 1 tablespoon sour cream, 1 tablespoon cheese and 1 1/2 teaspoons cilantro.

Bean and Corn Chili

2 medium onions, finely chopped
5 cloves garlic, minced
1/2 tsp olive oil
2 Tbs red wine
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely choppd
2 stalks celery, finely sliced
6 Roma tomatoes, chopped
2 15-oz cans kidney beans, rinsed and drained
1 6-oz can tomato paste
8-oz frozen corn kernels
1 tsp salt
1 tsp chili powder
1/2 tsp black pepper
1/4 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp dried oregano
1/4 tsp ground coriander
1 1/2 cups nonfat chicken or vegetable broth

In a medium skillet, saute the onions and garlic in the olive oil and red wine. Add the skillet contents and the remaining ingredients to the slow cooker. Mix thoroughly. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Chili Mac

  • 1/2 cup chopped onion
  • 1 pound lean ground beef
  • 1 tablespoon vegetable oil
  • 8 ounces elbow macaroni
  • 1 can (16 ounces) kidney beans, undrained
  • 1 large can (16 ounces) tomato sauce
  • 1 cup water
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 cup shredded Cheddar cheese

In a large skillet, brown onion with ground beef. Add macaroni, kidney beans, tomato sauce, water, chili powder, and salt. Cover and simmer for 15 minutes. Add 1 cup shredded cheddar cheese; cover and continue to heat until cheese is melted.

Chili - Mississippi Style
Yield: 3 quarts

2 pounds lean ground beef
4 tablespoons chili powder
2 teaspoons salt
1 teaspoon sugar
1 large onion, chopped
1 green bell pepper, chopped
2 15-ounce cans tomato sauce or tomato sauce with tomato bits
1 cup water
1 bay leaf
2 tablespoons vegetable oil
2 tablespoons flour
2 15-ounce cans red kidney beans, undrained

Cook ground beef in a skillet and drain liquid off. Add chili powder, salt, and sugar; mix well. Add onions, bell pepper, tomato sauce, water and bay leaf. Simmer for one hour.
Remove bay leaf and mix vegetable oil, flour, and beans into meat mixture. Cover and simmer 30 minutes, stirring periodically.

2-Minute Taco Chili

1 can (14.5 ounce) Muir Glen™ organic fire roasted diced tomatoes
1 can (15 ounce) Muir Glen™ organic tomato sauce
1 can (28 ounce) Pork and Beans
1 packet Old El Paso™ taco seasoning mix
1 avocado, diced (optional)
1 cup cheese, grated (optional)
1/2 cup sour cream (optional)

Place the diced tomatoes, tomato sauce, pork and beans, and taco seasoning into a large pot. Stir together.
Heat pot just until boiling.
Serve topped with avocado, cheese, and sour cream. Enjoy!

Slow-Cooker Vegetarian Chili Con Queso

1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (16-ounce) can chili beans in chili sauce, undrained
1 (10-ounce) can diced tomatoes with green chilies, undrained
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 medium yellow onion, chopped
1/4 cup tomato paste
4 teaspoons minced garlic
3 teaspoons chili powder
3 1/2 cups shredded cheddar cheese

In a 4-6 quart slow cooker, add black beans, pinto beans, chili beans and chili sauce, diced tomatoes with green chilies, chopped green bell pepper, chopped yellow bell pepper, chopped onion, tomato paste, garlic and chili powder. Stir to combine.
Cover and cook on HIGH for 4 hours.
When chili is done, stir in shredded cheese until melted. Serve immediately with tortilla chips.

Ranch Chili

2 pounds Ground Beef
1 cup chopped onion
1-2 cups water
1 large can whole tomatoes
2-3 small cans tomato sauce
1/2 cups chili powder
1-2 tsps cumin
1 Tbsp salt
1 tsp pepper
Tiny dash cayenne pepper
1 can Ranch style beans

Brown meat together with onion. When thoroughly cooked, drain meat in colander; rinse thoroughly with hot water to remove grease. Return mixture to large kettle; add water. Add whole tomatoes, cutting or squishing into bite sized pieces. Add tomato sauce, chili powder, cumin, salt, cayenne and pepper. Stir well. Last of all, add beans with juice. Adjust flavor. If too hot, add 1-2 tsps sugar. Not hot enough? Increase cayenne pepper.

Jalapeño Popper Chicken Chili

2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
1 red bell pepper, finely chopped
3 jalapeño peppers, two finely chopped and one sliced (for garnish) You can omit the seeds for less heat
3 cloves garlic, minced
12 ounce ground chicken
2 tablespoons favorite taco seasoning
1 (14.5 oz) can black beans, drained and rinsed
1 cup corn
1 (14.5 oz) can Muir Glen™ diced tomatoes
1/2 cup salsa
3/4 cup chicken broth
1/2 cup chopped cilantro, plus more for garnish
4 slices bacon
4 ounce cream cheese (half a block)
1/2 cup shredded Mexican cheese
1 pinch coarse salt and freshly ground pepper

Heat the oil in a large pot. Add the onions, both peppers, and garlic; sauté until it the veggies start to soften, 4 minutes. Add a pinch of salt and pepper.
Add the ground chicken and brown all over, 5 minutes. Add the taco seasoning and continue to cook another minute.
Add beans, corn, diced tomatoes, salsa, broth and cilantro to the pot. Bring to a light simmer and cook 30 minutes.
While the soup simmers, cook the bacon and roughly chop into crumbles.
Add the cream cheese to the chili and stir until melted and creamy.
Serve chili garnished with bacon crumbles, cilantro, sliced jalapeno and shredded cheese!

Southwestern Chili with Avocado Crema

1 pouch (20 oz) Progresso™ Southwest Style white chicken chili with beans
1 avocado, pitted and peeled
2 tablespoons lime juice
2 tablespoons sour cream
1/2 cup tortilla chips, crushed

Heat chili as directed on pouch; divide between 2 bowls.
Meanwhile, place avocado, lime juice and sour cream in small food processor. Cover; process until smooth, stirring occasionally. Drizzle over chili; top with crushed tortilla chips.

Chasen’s Famous Chili

1 cup dried pinto beans, sorted, rinsed
3 cups water
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes
1 tablespoon vegetable oil
2 cups chopped red bell peppers
2 cups chopped onions (2 large)
1/4 cup chopped fresh Italian (flat-leaf) parsley
2 cloves garlic, finely chopped
1 1/4 lb ground beef round
1/2 lb lean ground pork
3 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground pepper

In 4- to 5-quart Dutch oven, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain.
Add 3 cups water to beans. Heat to boiling; reduce heat. Cover; simmer 1 hour 30 minutes or until beans are tender. Stir in tomatoes; cook 5 minutes.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook bell peppers and onions in oil 8 minutes, stirring frequently, until tender. Add parsley and garlic; cook 1 minute. Add beef, pork, chili powder, salt, cumin and pepper; cook 8 minutes, stirring occasionally, until beef and pork are thoroughly cooked.
Stir meat mixture into bean mixture. Heat to boiling; reduce heat. Cover; simmer 30 minutes.

CHILI-RONI

1 (l.25 oz) pkg. chili seasoning mix
1 lb. lean ground beef
1/2 cup green pepper, chopped
1 (14 1/2 oz) can tomatoes chopped
1/2 cup onion, chopped
3/4 cup water
2 cups of elbow macaroni, cooked and drained

In a large skillet brown ground beef. Drain fat. Stir in chili seasoning mix, onion, peppers, tomatoes and water. Bring to a boil and simmer 15 minutes. Add cooked macaroni and simmer 5 minutes. Before serving you can top with shredded cheddar cheese, if desired. Serves 4

Chili-Cheese Stack
Servings: Serves 4

4 fully cooked hamburger patties
1 cup fully cooked beef chili (either canned or homemade)
4 slices Texas Toast
1/2 cup shredded cheddar cheese
1/4 cup chopped onion

Toast the bread until lightly browned.
Cook patties to desired doneness.
Heat chili.
For each serving, place one slice of toast on a plate, top with one of the hamburger patties and 1/4-cup of the chili. Sprinkle with some cheese and chopped onion.

Rock Shrimp Chili

1 tablespoon corn oil
3 large yellow onions, chopped
1 tablespoon garlic, minced
1/4 cup poblano chiles, roasted and diced
1/4 cup dark beer
4 ancho chiles, toasted and minced
1 tablespoon chipotle peppers in adobo sauce, pureed
1 cup tomatoes, chopped
1 quart shrimp stock
1 pint strong chicken stock
1 cup corn tortilla pieces, toasted
1 tablespoon dark chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon unsalted butter
2 cups rock shrimp, cleaned and deveined
4 teaspoons sour cream
4 lime wedges
Cilantro sprigs
Kosher salt and black pepper to taste

Heat oil in a heavy saucepan. Add onions, garlic and poblano chilies; sauté until just tender. Deglaze pan with dark beer; allow mixture to reduce by half. Add ancho chiliechipotle puree, tomato and tortillas; simmer 30 minutes over medium heat. Add spices, then season to taste. Puree mixture, then set aside in a warm place.
Heat butter in a skillet; sauté rock shrimp. Add shrimp to chili; heat together. Season to taste. Pour into bowls, then garnish with sour cream, lime juice and cilantro sprigs.

West Indian Chili Con Carne

1 pound ground beef
2 tablespoons oil
1/2 cup onions, chopped
1 clove garlic, minced
2 tablespoons green pepper, chopped
3 tablespoons prepared mustard
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon chili powder
2 cups canned tomatoes
2 cups canned kidney beans

  1. Place oil in a large heavy pan. When quite hot, sauté the onions, garlic, and green peppers until tender. Add the ground beef and stir well.
  2. When slightly cooked, add mustard, salt, cayenne, and chili powder. Mix well and add the tomatoes.
  3. Cover and simmer for 45 minutes. Add the beans with their liquid and continue cooking uncovered for 15 minutes.

CHILI AND DUMPLINGS

Chili (without beans, recipe follows)
1 (15 ounces) can chili beans
1 (14 ounce) package corn muffin mix
1/2 cup shredded sharp Cheddar cheese

SIX HOURS BEFORE SERVING:
Remove 1 container Chili from freezer; thaw at room temperature just until softened, not warm.

Heat Chili and beans (with liquid) in large skillet until mixture boils. Reduce heat slightly.

Prepare muffin mix as directed on package except-decrease milk to 1/2 cup and stir in cheese. Drop dough by tablespoonfuls onto boiling chili.

Cook uncovered over low heat 10 minutes. Cover tightly; cook 10 minutes.

CHILI

4 pounds ground beef
10 medium onions, chopped (about 5 cups)
4 cans (28 ounces each) tomatoes
1 (15 ounce) can tomato sauce
3/4 cup chili powder
2 tablespoons sugar
1 tablespoon plus 1 1/2 teaspoons salt

Cook and stir meat and onion in Dutch oven or large roasting pan until meat is brown and onion is tender. Spoon off fat.
Stir in remaining ingredients. Heat tomato mixture until it boils. Reduce heat; simmer uncovered 1 hour 15 minutes. Spoon off fat if necessary.
Divide Chili among four 5 to 6 cup freezer containers. Cool quickly. Cover, label and freeze.

TO PREPARE CHILI:
45 MINUTES BEFORE SERVING:
Remove 1 container chili from freezer; dip container into very hot water just to loosen. Have ready: 1 can (15 1/2 ounces) kidney beans, drained (reserve liquid). Place reserved bean liquid and frozen block in saucepan. Cover tightly; cook over medium-high heat, turning occasionally, 25 minutes. Uncover; cook 20 minutes longer, stirring in kidney beans 5 minutes before Chili is done. Season with additional chili powder if desired.
Servings: 6

Jim Nabors’ Alabama Chili

1 pound ground beef
2 T. fat
1 t. salt
2 to 3 T. chili powder
1 (8-ounce.) can tomato sauce
1 (No. 2) can red kidney beans
1 medium-sized onion, finely chopped
2 T. vinegar
1/2 t. garlic powder
1 large can tomatoes

Heat fat, then quickly brown meat, stirring with fork. Add remaining ingredients, mix well, cover and simmer, stirring occasionally for 30 to 45 minutes.
Serves 4.

Luby’s Cheese Enchiladas With Chili Sauce

Chili Sauce:
1 1/2 lbs. ground beef
1/2 cup chopped onion
2 teaspoons. garlic powder
1 1/2 teaspoons.salt
1 teaspoon. pepper
8 cups beef broth or bouillon
2 cans 14 1/2 oz each)whole peeled tomatoes
3 tablespoons. chili powder
1 tablespoon. plus 1 1/2 teaspoons. paprika
1 tablespoon. ground cumin
1/3 cup cornstarch
1/3 cup water

Enchiladas:
16 corn tortillas (6inch)
vegetable oil
6 cups (24oz) shredded cheddar cheese
1 cup chopped onion
1 cup (4oz) shredded American cheese

  1. for sauce, in large sausepan or dutch oven, brown ground beef with onions,garlic powder, salt and pepper. drain. Add broth, tomatoes, chili powder, paprika, and cumin. Mix well, breaking up tomatoes with large spoon. Bring to boil. Reduce heat and simmer uncovered 1 hour.
  2. In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly. Continue cooking 5 minutes.
  3. For enchiladas, heat oven to 350F.
  4. Heat about 1/2-in. in small skillet, until hot but not smoking. Quickly fry each tortilla in oil until softened, about 2 seconds on each side. drain on paper towels.
  5. In large bowl, combine cheddar cheese and onion. Mix well. Spoon 1/3 cup cheese mixture down center of each tortilla. Roll up and place seam side down in two 11x7-inch baking dishes. Top with chili sauce.Cover with foil.
  6. Bake 10 minutes or until hot.
  7. Remove foil. Sprinkle with American cheese. Continue baking 2 minutes or until cheese melts. 8 servings

Chili Pot Pie Topping
Yield: 6 servings

1 c All purpose flour
3/4 c Milk
1 c Yellow corn meal
1 Egg, lightly beaten
3 tb Sugar
1/2 c Grated cheddar cheese
2 ts Baking powder
2 ts Chopped chilies, or to taste
3 tb Butter, melted and cooled

Into a bowl sift together the flour, cornmeal, sugar, baking powder. Add the butter, milk and the egg, and stir the batter until it is just combined. Stir in the cheddar and the chilies and cover the top of the casserole in which you have the chili.
Bake the potpie in the middle of a preheated 400 oven for 10 minutes. Reduce the heat to 350 and bake the potpie for 30 minutes more.
Servings: 6

“Route 66” Chili

3 lb Trimmed boneless pork
-shoulder; cut into 1-inch
-pieces
All purpose flour
1/2 c Olive oil
3/4 c Chopped onion
4 Poblano chilies; * chopped
1/4 c Chopped garlic
1 cn (28-oz) diced tomatoes in juice
2 cn (19-oz) enchilada sauce
1 Bottle; (12-oz) amber ale
1 cn (7-oz) diced green chilies
1 tb Ground cumin
1 tb Chili powder
Sour cream
Sliced green onions

Dredge pork in flour to coat; shake off excess. Heat 1/4 cup olive oil inheavy large pot over medium-high heat. Working in batches, add pork and brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to large bowl.
Add remaining 1/4 cup olive oil to same pot. Add onion and sauté untiltranslucent, about 4 minutes. Add poblano chilies and garlic and sauté 2minutes. Mix in pork, diced tomatoes with their juice, enchilada sauce, ale, diced green chilies, cumin and chili powder. Simmer until meat is tender and chili thickens slightly, stirring occasionally, about 1 hour.
Serve chili with sour cream and sliced green onions.

*Fresh green chilies, often called pasillas; available at Latin American market and some supermarkets.

$20,000 Prize-Winning Chili
(cook-off recipes)

2 1/2 lb Lean ground chuck
1 lb Lean ground pork
1 c Finely chopped onion
4 Garlic cloves; finely chpd.
1 cn Budweiser beer (12 oz.)
8 oz Hunt’s tomato sauce
1 c Water
3 tb Chili powder
2 tb Ground cumin
2 tb Wyler’s beef-flavor instant
-bouillon (or 6 cubes)
2 ts Oregano leaves
2 ts Paprika
2 ts Sugar
1 ts Unsweetened cocoa
1/2 ts Ground coriander
1/2 ts Louisiana hot sauce,to taste
1 ts Flour
1 ts Cornmeal
1 tb Warm water

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.

Sonic Drive-In Fritos Chili Cheese Wraps
Serving size: 4

1 (19 ounce) can mild plain chili (heated)
3 cups Fritos or other corn chips (original style)
1 cup shredded mild Cheddar cheese
1/4 to 1/2 cup diced onions (to taste)
4 large flour tortillas

Mix Fritos with chili; place 1/4 of chili mixture in the middle of the flour burrito shell. Sprinkle chili with 1/4 cup shredded cheese and diced onions to taste. Fold one side of shell halfway on top of chili. Fold each side over each other. The bottom should be tucked in and filling will be seen from the top of wrapped shell. Microwave for 15 to 20 seconds.
Serve immediately 


Chili Lasagna
Serving: 6 to 8

9 lasagna noodles
2 cans (15 ounces each) no-bean chili
1 container (15 ounces) ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 scallions, thinly sliced, divided
1 can (8-1/2 ounces) whole-kernel corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat the oven to 350 degrees F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.    Cook the lasagna noodles according to the package directions; drain.    Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt and pepper; mix well. 
Spread 3/4 cup chili over the bottom of the baking dish. Place 3 lasagna noodles over the chili. Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili. Place 3 noodles over the chili then top with the remaining cheese mixture. Place the 3 remaining noodles over the cheese mixture then top with the remaining chili. Cover tightly with aluminum foil.
Bake for 30 minutes then remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese. Bake for 10 more minutes. Remove from the oven, sprinkle with the remaining scallions, and let sit for 5 minutes before serving. 

“Meaty” Meatless Double-Bean Chili

1 tablespoon olive oil
2 cups chopped onions (2 large)
4 cloves garlic, finely chopped
2 chipotle chiles in adobo sauce (from 7-oz can), drained, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 bag (12 oz) frozen soy-protein burger crumbles
2 cups water
2 cans (14.5 oz each) chili-style diced tomatoes, undrained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1 can (6 oz) Muir Glen™ organic tomato paste
1 teaspoon dried oregano leaves
1 dried bay leaf
1/2 cup sliced green onions (8 medium)
1 can (2 1/4 oz) sliced ripe olives, drained

In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions in oil 5 minutes, stirring frequently. Add garlic, chipotle chiles, cumin and chili powder; cook 1 minute.
Add burger crumbles, water, tomatoes, beans, tomato paste, oregano and bay leaf. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring frequently.
Remove bay leaf. Top individual servings with green onions and olives.

Mole Chili

1 lb ground beef round
1 cup chopped onion (1 large)
1 clove garlic, finely chopped
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup water
2 tablespoons chili powder
1 oz semisweet baking chocolate, coarsely chopped
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano leaves

In 3- to 4-quart saucepan, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain, if necessary. Add onion and garlic; cook 4 minutes, stirring occasionally, until tender.
Stir in tomatoes, water, chili powder, chocolate, cumin, salt and oregano. Heat to boiling; reduce heat. Cover; simmer 7 to 10 minutes, stirring occasionally, until thoroughly heated. Serve immediately. Top individual servings with sour cream and cilantro.

Smoky Chicken Chili

4 slices applewood-smoked bacon
1 1/2 cups chopped onions
2 cloves garlic, finely chopped
3 teaspoons chili powder
1 teaspoon smoked paprika
2 1/2 cups shredded smoked chicken (1 lb)
1 carton (32 oz) chicken broth (4 cups)
2 cans (16 oz each) pinto beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, drained
1/2 cup hickory smoke-flavored barbecue sauce
1 cup shredded Monterey Jack cheese (4 oz)
1/4 cup sliced green onions (4 medium)

In 4-quart Dutch oven, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.
Cook onions in bacon drippings over medium heat, stirring occasionally, until tender. Add garlic, chili powder and paprika; cook 1 minute, stirring constantly. Stir in chicken, broth, beans, tomatoes and barbecue sauce. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.
Sprinkle individual servings with cheese, green onions and reserved crumbled bacon.

Slow-Cooker Pineapple Chili

1 pound ground turkey
Olive oil
1 yellow onion
1 green bell pepper
1 cup pineapple chunks
2 (14.5 ounce) cans Muir Glen™ organic fire roasted crushed tomatoes
2 (14.5 ounce) cans Progresso™ kidney beans
1 (14.5 ounce) can (about 1 3/4 cups) chicken stock
1 tablespoon chili powder
1 tablespoon ground cumin
Salt and pepper

Brown turkey in a medium frying pan with three tablespoons of olive oil and a couple pinches of salt and pepper.
While the meat is browning chop up the onion and bell pepper.
Combine everything in a slow cooker and cook on high for 3-4 hours or low for 6-8. Taste and season with salt and pepper if necessary.
Serve with cheese, sliced green onion, greek yogurt, and chopped cilantro.

Mini Chili Dog Crescent Cups
A twist on the classic Pigs in a Blanket, these little crescent cups are topped with chili!

Cheese

16 mini hot dogs
1 package Pillsbury™ refrigerated crescent rolls
Sour cream
1 can chili

Open the crescent package and unroll the dough.
Cut the triangles in half into smaller triangles.
Press each triangle into the cups of a mini muffin tin.
Press a hot dog into each crescent cup.
Bake at 375°F for about 12 minutes until lightly browned and fully cooked.
Heat up the chili and add a spoonful to the the top of each cup. Top with cheese and sour cream.
Serve hot!

Easy Chili with Twisted Cheesy Cornsticks

1 lb ground beef
1 bag (11.8 oz) frozen honey roasted sweet corn
1 can (15 oz) pinto beans, drained
1 can (8 oz) tomato sauce
1 package (1 oz) taco seasoning mix
1/2 cup shredded Monterey Jack cheese (2 oz)
1 can Pillsbury™ refrigerated original breadsticks

Heat oven to 350°F. Line large cookie sheet with parchment paper. In 12-inch skillet, cook ground beef, 1/2 teaspoon salt and 1/8 teaspoon pepper over medium heat 8 to 10 minutes, stirring occasionally, until browned; drain. Stir in frozen corn (reserving 1/2 cup), beans, tomato sauce, taco seasoning and 1 1/2 cups water; bring to a boil. Reduce heat to medium-low; cook 15 minutes or until thoroughly heated.
Meanwhile, place reserved corn and cheese in food processor or blender. Cover; process 15 to 20 seconds or until finely chopped.
Unroll dough into 2 sections; separate breadsticks. Spoon corn mixture down length of 6 breadsticks; press onto dough. Top with remaining breadsticks. Twist stuffed breadsticks 2 or 3 times. Place 1 inch apart on cookie sheet.
Bake 18 to 25 minutes or until golden brown. Serve with chili.

Carnitas Chili

1 can Old El Paso™ Green Chiles
1 can pinto beans
1 can black beans
2 (28oz) cans Muir Glen™ diced tomatoes
1 cup dark beer
3 tablespoons chili powder
1 small head of broccoli
1 bell pepper
5 cloves garlic
2 onions
1 pound ground beef
1 pound cooked carnitas with juices

Dice the onions, pepper, and broccoli. Mince the garlic. Strain and rinse the beans.
Saute the beef until browned. Remove from pan and strain and remove excess fat. Saute the pepper and onion for about 8 minutes, stirring often. Add in the garlic and chili powder and stir well.
Add all the remaining ingredients. Mix well and bring to a simmer. If it does not have enough liquid, add in some more beer or even water, but remember, after it simmers while covered, it will become more liquidy.
Simmer covered for 45 minutes to an hour. Check occasionally to monitor the amount of liquid, and add more if needed.
Serve with cheese!

Slow-Cooker Beef and Beer Chili

1 lb beef chuck roast, trimmed of fat, cut into 3/4-inch pieces
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
1 bottle (12 oz) dark beer, room temperature

1 large onion, chopped (1 cup)
3 cloves garlic, finely chopped
2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (16 oz) pinto beans, drained, rinsed
1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon unsweetened baking cocoa
1 teaspoon salt
1 cup shredded sharp Cheddar cheese (4 oz)

Spray 5- to 6-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, place beef and flour; seal bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil, stirring occasionally, until browned on all sides. Place beef in slow cooker.
Add beer to skillet, stirring and scraping to loosen brown particles. Cook 1 minute. Pour over beef in slow cooker. Add remaining ingredients except cheese.
Cover; cook on Low heat setting 8 hours. Sprinkle individual servings with cheese.

How to make chili paste

10 red chiles (such as red jalapenos, thai chiles, habaneros) process in food processor to mash (wash, stem and seed – if you want a milder chili paste remove all seeds)
add one clove of garlic or a 1/2 to 1 tsp of minced garlic

add a teaspoon or so of sugar
add a dash of salt
pour in a teaspoon or two of distilled vinegar

Process/pulse all ingredients mixing well to desired consistency.

Adding red sweet bell pepper will keep the chili paste on the milder side.

Depending on the recipe – you can add lemon or lime juice, balsamic vinegar, barbecue sauce, mustard powder, paprika

WASH YOUR HANDS THOROUGHLY!!

How to make chili powder, red and green chili sauce

How to Make Chili Powder

1 bag of dried red chili pods (about 12 to 15 pods)

Preheat oven to 250 degrees fahrenheit

For each chili pepper, cut off both ends to remove the stem, and cut in half. Reach in, take out and discard all the seeds that you can find. Place chili pepper pieces on a cookie sheet and bake in the oven for 15 minutes, after which they will begin to smell roasted.

Put these roasted pieces in a blender or food processor (a blender seems to work best for me) and simply grind to a powder. Store in a covered container away from light and heat.

Now that we can make chili powder, how do we make the red chili powder into red chili sauce?

How to Make Chili Sauce from Powder

1/2 c chili powder
2 cloves garlic, minced
1/4 c fresh cilantro (chinese parsely), chopped
2 T flour
3 T olive oil
2 c water
salt to taste

Heat oil in a skillet on medium heat and sautee garlic. Remove from heat and slowly blend in flour and then chili powder. Put skillet back on heat and mix in water, cilantro and salt. Bring to simmer, stirring, and cook until a desired thickness is reached. Let cool and store in refrigerator or freezer.

Here is the method of bypassing the powder altogether and making red chili sauce directly from dried pods.

How to Make Chili Sauce from Dried Chili Pods

1 bag of dried red chili pods (about 12 to 15 pods)
2 cloves garlic, peeled
2 T flour
3 T olive oil
2+ c water
1/4 c cilantro (chinese parsely), chopped
salt and pepper to taste

Preheat oven to 250 degrees fahrenheit

For each chili pepper, cut off both ends to remove the stem, and cut in half. Reach in, take out and discard all the seeds that you can find. Place chili pepper pieces on a cookie sheet and bake in the oven for 15 minutes, after which they will begin to smell roasted.

Stuff these roasted pieces into a blender, along with oil, cilantro, flour, salt, pepper and enough water to fill the blender up one third of the way. Puree and refrigerate or freeze.

Here is a way to make green chili sauce from fresh or frozen chili peppers.

How to Make Green Chili Sauce

3/4 c green chilis, chopped (or more if desired)
6 scallions (green onions), chopped
4 tomatoes, chopped
1/2 t garlic powder
1 t olive oil
1/4 c cilantro (chinese parsely), chopped
salt and pepper to taste

Cut up ingredients. If using whole, frozen green chili let thaw and peel by hand.

Combine all ingredients and mix well. Refrigerate for at least 2 hours and use as sauce or salsa.