hearty santa fe chili

Hearty Santa Fe Chili

1 pound lean ground beef or ground chuck
1 onion, chopped
2 (10 ounce) cans diced tomatoes and green chilies (Rotel)
2 cups water
1 (16 ounce) can kidney beans
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
1 (15 ounce) can fiesta corn
1 (1 ounce) package ranch dressing mix
1 (1.25 ounce) package taco seasoning mix

Saute beef and onion in a large, heavy saucepan, stirring constantly to keep from sticking; rinse and drain to remove any grease. Stir in tomatoes and green chilies, water, beans, corn and seasoning mixes. Stir and bring to a boil; reduce heat. Simmer for 30-45 minutes, stirring occasionally.

If desired with reduced-fat Cheddar or Monterey jack cheese and sour cream.

Yield: 10-12 servings

Christmas is a season for kindling the fire for hospitality in the hall, the genial flame of charity in the heart. — Washington Irving

Also check out

Technorati Tags: chili recipes

cheesy chili

Cheesy Chili

1 (15 ounce) can chili
1 (14 ounce) can diced tomatoes
1 cup Minute Rice
I cup water
1 1/2 cups shredded cheese of your choice
Salt and pepper to taste

Bring chili, water and tomatoes to boil in a large frying pan. Once it is boiling, add the Minute Rice and simmer for one to two minutes. Remove from heat and sprinkle cheese over the top and serve. Also tastes great with sour cream and buttered bread.

The task of science is to stake out the limits of the knowable, and to center consciousness within them. — Rudolf Virchow

Also check out

Technorati Tags: chili recipes

cajun pork chili

Cajun Pork Chili

2 pounds 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 ounce) can tomatoes
1 (28 ounce) can kidney beans, drained
1/4 teaspoon hot pepper flakes
1 teaspoon dried oregano
1/4 teaspoon 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.

As a scientist, I am not sure anymore that life can be reduced to a class struggle, to dialectical materialism, or any set of formulas. Life is spontaneous and it is unpredictable, it is magical. I think that we have struggled so hard with the tangible that we have forgotten the intangible. — Andrew Schneider

Also check out

Technorati Tags: cajun recipes, chili recipes, creole recipes , louisiana recipes , soups, gumbos, chili

headquarters chili

Headquarters Chili

Source: Marlboro Country Cookin Brochure 1992

3 pounds lean coarsely ground beef
2 small green peppers, chopped
2 medium onions, thinly sliced
2 cloves garlic, crushed
1/4 cup cooking oil
3 (1 pound) cans tomatoes
3 tablespoons chili powder
2 teaspoons crushed cumin seeds or ground cumin
1/4 teaspoon Tabasco sauce
1 cup water
3 (15 ounce) cans pinto or kidney beans

Cook beef, green peppers, onions and garlic in oil in a cast iron kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer for 45 minutes.

Stir in undrained beans; cover and simmer for 25 minutes.

Asking a working writer what he thinks about critics is like asking a lamppost what it feels about dogs. — John Osborne

Also check out

• The EZ Diabetic Pantry | Diabetic Lifestyle

Technorati Tags: chili recipes, Beans and Grains

bill pfeiffers chili capital punishment

Bill Pfeiffers Chili Capital Punishment

Winner of 1980 Worlds Championship

1 tablespoon oregano
2 tablespoons paprika
2 tablespoons MSG
9 tablespoons chili powder
4 tablespoons cumin
4 tablespoons beef bouillon (instant crushed)
2 cans beer
2 cups water
4 pounds extra lean chuck (chili grind)
2 pounds extra lean pork (chili grind)
1 pound extra lean chuck, cut into 1/4-inch cubes
2 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 cup oil or kidney suet
1 teaspoon mole (powdered)
1 tablespoon granulated sugar
1 teaspoon coriander
1 teaspoon hot pepper sauce
1 (8 ounce) can tomato sauce
1 tablespoon Masa Harina
Salt to taste

In a large pot, add oregano, paprika, MSG, chili powder, cumin, beef bouillon, beer and water. Let simmer.

In a separate skillet, brown 1 1/2 pounds of meat in oil or suet until meat is light brown. Drain and add to simmering spices. Continue browning meat in batches until all meat has been added.

Saut? finely chopped onions in oil or suet. Add to spices and meat mixture. Add water as needed. Simmer two hours. Add mole (MOE-lay), sugar, coriander, hot pepper sauce and tomato sauce. Simmer 45 minutes.

Dissolve Masa Harina in warm water and add to chili. Add salt to taste. Simmer 30 minutes.

Yields 14 to 18 servings.

People are like stained glass windows they sparkle and shine when the sun is out, but when the darkness sets in their true beauty is revealed only if there is a light within. — Elizabeth Kubler-Ross

Also check out

Technorati Tags: chili recipes

hot chicken chili

Hot Chicken Chili

18 chicken wings
Oil (for frying)
1 quart tomatoes
2 or 3 jalape?o peppers, chopped
2 or 3 cups water
Flour
2 (16 ounce) cans kidney beans, drained
Salt and pepper, to taste
1 small onion, chopped

Roll chicken wings in flour and fry in hot oil until crisp. Transfer to serving platter. Remove seeds from jalape?o peppers and chop.

Combine jalape?os, kidney beans and remaining ingredients in skillet where wings were fried (don?t throw the grease away). Heat thoroughly, pour over wings and serve.

Serves 4.

Ideas must work through the brains and the arms of good and brave men, or they are no better than dreams. — Ralph Waldo Emerson

Technorati Tags: chili recipes

red chili nightmare

Red Chili Nightmare

Yield: 4 servings

1 cup dried pinto beans
5 cups water
2 tablespoons lard
1 tablespoon bacon drippings
1 onion
12 ounces country-style pork sausage
1 pound beef, coarse grind
4 garlic cloves
1 teaspoon anise
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon ground cloves
1 (1-inch) cinnamon stick, ground
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 whole nutmeg, ground
1 teaspoon cumin
2 teaspoons dried Mexican oregano
4 tablespoons sesame seeds
1 cup blanched almonds, skins removed
12 whole dried red chiles or 1 1/2 cup chile Caribe
1 1/2 ounces milk chocolate, small pieces
1 (6 ounce) can tomato paste
2 tablespoons vinegar
3 teaspoons lemon juice
1 soft tortilla, chopped
Salt

Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist.

Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.

Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside.

Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.

Combine the sausage and the beef with all the spices up through the oregano. Add this meat and spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.

Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.

Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.

Human salvation lies in the hands of the creatively maladjusted. — Martin Luther King, Jr.

Also check out

• The EZ Diabetic Pantry | Diabetic Lifestyle

Technorati Tags: chili recipes, Beans and Grains

skillet chili-mac

Skillet Chili-Mac

3/4 pound ground beef
1 small onion, chopped
1 small red bell pepper, chopped
1 garlic clove, minced
1 jalape?o chili, seeded, minced
1 (15 ounce) can red kidney beans, drained and rinsed
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1/2 cup elbow macaroni
2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon salt
1/2 cup shredded Monterey Jack or Cheddar cheese
Chopped scallions

In a large skillet over medium heat, cook the meat, onion, bell pepper, garlic and jalape?o, breaking up the meat with a wooden spoon, until the meat is browned and the vegetables tender. Drain off excess fat.

Stir in beans, tomato sauce, tomatoes and their juice, macaroni, chili powder, cumin, oregano, salt and 1/3 cup water. Bring to a boil; reduce heat to low and simmer, covered, for 20 minutes, stirring often, until the macaroni is tender and the liquid has evaporated. Top with cheese. Cover and cook for 2 minutes or until the cheese melts. Ladle into bowls and serve. If desired, pass chopped scallions and sour cream at the table.

It is with narrow-souled people as with narrow necked bottles the less they have in them, the more noise they make in pouring it out. — Alexander Pope

Also check out

Technorati Tags: chili recipes

coors spicy chili

Coors? Spicy Chili

2 strips bacon
2 pounds beef chuck, diced
2 (12 ounce) cans Coors Beer
2 tablespoons chili powder
1 tablespoon dried oregano, crushed
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
1 tablespoon cornmeal or Masa Harina?
Cooked pinto beans

Cook bacon until crisp; drain, reserving drippings in pan. Crumble bacon; set aside.

In drippings, brown meat. Add next 6 ingredients and 1 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 45 minutes.

Combine cornmeal and 1/4 cup water. Stir into hot mixture; add crumbled bacon. Return to boiling. Reduce heat; simmer, covered, 15 minutes. Serve with beans.

Serves 8.

At the opera in Milan with my daughter and me, Needleman leaned out of his box and fell into the orchestra pit. Too proud to admit it was a mistake, he attended the opera every night for a month and repeated it each time. — Woody Allen

Also check out

Technorati Tags: chili recipes

buzzards breath chili

Buzzards Breath Chili

Source: Tom Griffin, Houston, Texas - World Championship, Arriba Terlingua, Texas

8 pounds beef (US Choice boneless chuck)
3 (8 ounce) cans tomato sauce
2 large onions, chopped
5 cloves garlic, crushed and chopped
2 jalapeno peppers
Chili powder (about twice the label amount)
2 teaspoons ground cumin
1/4 to 1/2 teaspoon oregano
Salt to taste
1 to 2 teaspoons paprika
Cayenne pepper to taste
Masa Harina (as needed)
1 quart beef stock

Take meat and chop into 3/8-inch cubes, removing all gristle and visible fat. Brown in an iron skillet, about 2 pounds at a time. Place in a large cast-iron chili pot, adding tomato sauce and equal amounts of water. Add chopped onion, garlic, jalapeno peppers (wrapped in cheesecloth) and chili powder. Simmer for 20 minutes, then add the cumin, oregano, salt and cayenne pepper to taste. As moisture is required, add homemade beef stock until amount is used, then add water if needed. Simmer, covered, until meat is tender (about 2 hours), stirring occasionally. Then add the Masa Harina to thicken if needed. Add paprika for color. Cook 10 additional minutes; correct the seasoning. Discard the jalapenos and serve.

A small additional amount of cumin enhances aroma when added in the last ten minutes.

I want to know not his earning power but his yearning power. — David McCord

Also check out

Technorati Tags: chili recipes, Main Dish