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Home > MAKE SOUP > Soup Recipes > Chili
 
Chili
Chili Recipes
1981 World Championship Butterfield Stageline Chili All American Chili Arcadian Eight Bean Chili Cajun Chili
Cheesy Macaroni Chili Chili and Dumplings Chili Catfish Chili Chicken
Chili Chocolate Chili with Lamb and Black Beans Chunky Pork and Sausage Chili Cincinnati Five-Way Chili
Coors Spicy Chili Recipe Creamy White Chili Crock Pot Turkey Chili Recipe Day Before Chili Recipe
Garlic Festival Chili Halftime Chili Hot and Spicy Chili Recipe New Mexican Chili
Party Chili Recipe Red Hot Chili Seafood Chili Recipe Texas Beef Chili
Three Bean Chili Recipe Three-Pepper Chili Tuna Chili and Rice Vegetarian Halftime Chili Recipe
Winter Chili Recipe

1981 World Championship Butterfield Stageline Chili

Ingredients

  • 4 medium onions, minced
  • 10 lbs lean beef brisket, finely chopped
  • 1/4 c oil
  • 1 1/2 cloves garlic, minced
  • 2 lbs ground pork
  • 1 can (7oz) whole green chiles, minced
  • 1 can (15oz) tomato sauce
  • 1 lb whole tomatoes, finely chopped
  • 1 T cumin
  • 1 t salt
  • 1 t oregano
  • 1 T dry mustard
  • 1 oz tequila
  • 1 can beer
  • 2 jar (3oz) chili powder
  • 2 beef bouillon cubes

    Directions
    Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil, then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving.
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    All American Chili

    Ingredients

  • 6 ounces hot turkey Italian sausage
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 8 garlic cloves, minced
  • 1 pound ground sirloin
  • 1 jalapeño pepper, chopped
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 bay leaves
  • 1 1/4 cups Merlot or other fruity red wine
  • 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
  • 2 (15-ounce) cans kidney beans, drained
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

    Directions
    Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese. Note: Like most chilis, this version tastes even better the next day.
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    Arcadian Eight Bean Chili

    Ingredients

  • 1/4 lb each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry, and navy
  • 1 lb bacon
  • 5 large onions, peeled and chopped
  • 2/3 C minced garlic
  • 1/4 C toasted coriander seeds, ground
  • 1/4 C ground cinnamon
  • 1/4 C paprika
  • 1/4 C cayenne pepper, or to taste for the timid of tongue
  • 1/2 C ground dried Poblano chili peppers
  • 108 oz (#10 can) Italian plum tomatoes, with juice
  • 12 oz beer
  • 5 lb lean ground beef
  • salt to taste

    Directions
    In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 ½ hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid.
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    California Gold Rush White Bean Chili Mix Quick & Easy

    California Gold Rush White Bean Chili Mix

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    Cajun Chili

    Ingredients

  • 2 pounds round steak, diced
  • 1 pound ground pork
  • 5 cups chopped onions
  • 1 1/2 tablespoons minced garlic cloves
  • 7 tablespoons chili powder
  • 2 green chili peppers, seeded and chopped (see note)
  • 3 (15-ounce) cans whole tomatoes
  • 3 tablespoons tomato paste
  • 4 bay leaves
  • 1 tablespoon salt
  • 1 tablespoon dried oregano
  • 1 tablespoon red wine vinegar
  • 1 tablespoon packed brown sugar
  • 2 (15-ounce) cans kidney beans
  • 1 pound corn chips for accompaniment
  • Shredded cheddar cheese for accompaniment

    Directions
    In a large, heavy kettle, brown diced round steak and ground pork with onions and garlic; drain. Stir in chili powder, green chili peppers, canned whole tomatoes, tomato paste, bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cover and cook for 2 hours over low heat. Add kidney beans and cook, uncovered, for 30 minutes. Serve with corn chips and grated cheddar cheese.
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    Cheesy Macaroni Chili

    Ingredients

  • 2 tablespoons oil
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and diced
  • 2 celery ribs, chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce) can stewed tomatoes
  • 1 (15-ounce) can kidney beans, drained
  • 1 1/2 cups frozen corn
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons crushed dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup elbow macaroni
  • 3/4 cup shredded Monterey Jack cheese

    Directions
    Heat a large, heavy pot over medium-high heat. Add oil and sauté the onion, bell pepper, celery and garlic until onion is translucent and vegetables are tender. Stir in the tomatoes, beans, corn, cumin, chili powder, oregano, salt and black pepper. Bring to a boil, cover and reduce heat. Cook for 15 minutes, stirring occasionally. Meanwhile, cook macaroni according to package directions; drain. Stir cooked macaroni into the pot and cook for 3 to 4 minutes over low heat, uncovered. Remove from heat and fold in cheese, adjust seasonings if desired. Let stand 5 to 10 minutes before serving.
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    Chili and Dumplings

    Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1 teaspoon garlic clove, crushed
  • 2 pounds ground beef
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon liquid hot pepper sauce
  • 1 (29-ounce) can whole tomatoes
  • 1 (29-ounce) can kidney beans
  • 6 flour tortillas, sliced

    Directions
    Heat oil in a kettle. Add chopped onion and crushed garlic clove and cook about 3 minutes. Stir in ground beef and cook for 5 to 7 minutes; drain. Add to the meat mixture, chili powder, cumin, oregano, salt, liquid hot pepper sauce, whole tomatoes (undrained), and kidney beans (undrained). Bring to a boil, reduce the heat, and simmer for 50 minutes. Layer sliced flour tortillas on top and simmer for 15 minutes more.
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    Chili Catfish

    Ingredients

  • 2 lb Catfish fillets, chunked
  • 1 c Chopped green pepper
  • 2 tb Butter
  • 2 Cloves minced garlic
  • 1-1/2 ts Salt
  • 1 lb Red kidney beans
  • 1 lb Can tomatoes, undrained
  • 6 oz Tomato paste

    Directions
    Saute green pepper and garlic in butter until tender. Add seasonings. Mix well. Add beans and tomatoes. Cover and simmer 15 minutes. Add fish. Cover and simmer 15 more minutes until fish flakes easily.
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    Chili Fixin's Mix Quick & Easy

    Chili Fixin's Mix

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    Chili Chicken

    Ingredients

  • 12 ounces uncooked egg noodles
  • 2 tablespoons butter
  • 1/2 cup chopped onions
  • 3 cans (10.5-ounce) cans cream of mushroom soup
  • 1 (4-ounce) can chopped pimentos
  • 2 small cans mild green chili peppers, chopped (Old El Paso brand works)
  • 4 cups cooked chicken, chopped up into small pieces
  • Salt and pepper to taste
  • 10 ounces shredded sharp cheddar cheese (I use more)

    Directions
    Preheat oven to 350*F (175*C). Cook noodles as directed on package, drain. In a large skillet, cook and stir onion in butter until tender, stir in soup, pimento and chili pepper. In greased 4 quart casserole, layer half the noodles and half the chicken, season with salt and pepper. Top with half the soup mixture and half the cheese, repeat layers. Bake uncovered for 45 minutes or until cheese is browned on top and it is bubbling.
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    Chili Chocolate

    Ingredients

  • 1-1/2 lb Ground beef
  • 3 tb Cumin; ground
  • 1 c Vegetable oil -or-
  • Olive oil
  • 3 tb Oregano
  • 5 md Onions; chopped coarsely
  • 3 tb Cocoa powder; unsweetened
  • 2 c Tomato juice
  • 3 tb Cinnamon
  • 3 c Water
  • 2 tb Garlic; chopped fine
  • 5 tb Chili powder
  • 3 tb Masa harina

    Directions
    Cook meat about 20 minutes until they lose pink color but not browned. Place in bowl. Heat oil in same pan and Sautee onions until translucent. Stir meat into onions. Add tomato juice 3 cups of water, the chili powder, cumin, oregano, cocoa, cinnamon, and salt. Blend. Bring to boil, uncovered, for an hour. Stir in the garlic, cornmeal, and simmer for 10 minutes.
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    Chili with Lamb and Black Beans

    Ingredients

  • 1 3/4 C Black beans, sorted and rinsed
  • 2 Qt Water, or more as needed
  • 2 lb. Lamb bones
  • 4 Thyme sprigs
  • 4 parsley sprigs bouquet garni
  • 1 Bay leaf
  • 3 Garlic clove, crushed
  • 6 T. Olive oil
  • 2 large yellow onions, chopped
  • 1 1/2 lb Lamb shoulder, ground
  • 2 T. chili powder
  • 2 T. fresh minced ginger
  • 2 T. fresh Thyme, minced OR
  • 2 tsp Dried Thyme, crumbled
  • 1 T. red hot chilie, seeded and deveined (Jalapeno)
  • 1 1/4 tsp Dried Marjoram, crumbled
  • 3/4 tsp fresh ground white pepper
  • 3/4 tsp fresh ground black pepper
  • 3/4 tsp cayenne pepper
  • 3/4 tsp allspice
  • 2 lb Italian plum tomatoes, coarsely chopped
  • 1 1/4 C. light Zinfandel wine
  • salt as needed

    Directions
    FOR BEANS: Soak beans overnight in 2 qt. water. In a large saucepan, bring beans to a boil. Add lamb bones and bouquet garni and 1 crushed garlic clove. Reduce heat and simmer till beans are tender but not mushy. Skim occasionally and add more water if necessary to keep beans submerged. 2 hrs. FOR CHILI: Heat 3 T. oil in large heavy saucepan over moderate heat. Add onions and cook until soft, about 10 minutes. Add 2 cloves garlic, minced, and stir about 3 minutes. Transfer onion and garlic mixture to a plate, using a slotted spoon. Add remaining oil to pan. Increase heat to med. high. Add lamb and cook until no longer pink, breaking up with spoon, about 6 min. Return onion mixture to pan; add chili powder, ginger, thyme, red chili, marjoram, peppers and allspice. Stir 5 minutes. Add tomatoes ( and half of their liquid, if canned). Bring to a boil then reduce heat and simmer for another 5 minutes. Add 3/4 Cup of Zinfandel. Simmer, skimming occasionally, for 30 minutes. Drain beans and reserve the cooking liquid. Discard the bones and garni. Add beans and remaining Zinfandel to chili mixture. Salt and season as necessary. Simmer 30 minutes, adding bean cooking liquid as needed to keep chili moist (or soupy, as you like it). This chili is best made ahead and allowed to season in the refrigerator for 24 hours. Reheat before serving.
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    Chili Mix with Beans Soup Mix Quick & Easy

    Chili Mix with Beans Soup Mix

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    Chunky Pork and Sausage Chili

    Ingredients

  • 1 pound boneless pork country-style ribs, cut into 3/4-inch cubes
  • 1/2 pound fully cooked smoked sausage, cut into 1/2-inch slices
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 cloves garlic, crushed
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can tomato sauce
  • 1 (10-ounce) can diced tomatoes with green chiles
  • 1 cup beer (room temperature), or water
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste

    Directions
    Place all ingredients in 4-quart slow cooker; mix gently. Cover and cook on low heat setting for 8 to 10 hours until pork is tender.
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    Cincinnati Five-Way Chili

    Ingredients

  • 1 1/4 pounds lean ground beef
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1 cup your favorite barbecue sauce
  • 1/2 ounce unsweetened chocolate, grated
  • 1 tablespoon chili powder
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • Tomato juice, as needed
  • 9 ounces spaghetti pasta
  • 1 tablespoon butter
  • 1 (16-ounce) can red kidney beans
  • Shredded cheddar cheese for accompaniment
  • Oyster crackers for accompaniment

    Directions
    In a large skillet or Dutch oven, brown the meat with half the chopped onions and the garlic, stirring to keep it loose. Drain any fat from the pan. Add the barbecue sauce and 1/2 cup water and bring the mixture to a boil. Add the chocolate, spices, and salt. Cover and reduce the heat. Simmer 30 minutes, stirring occasionally. The chili will thicken as it cooks. Add tomato juice as necessary, to create a brew that ladles up easily. Allow the chili to rest at least 30 minutes in a covered pan at room temperature. (Chili can be refrigerated and reheated to serve.) Meanwhile, cook the spaghetti until just tender. Drain and toss with the butter. Rinse the beans and put into a small saucepan. Cook over medium heat until warm. Drain any excess liquid. To make each plate, start with a layer of spaghetti; top it with the hot chili and then a few warm beans and some of the remaining chopped onions. Add some cheese so the chili's heat can begin to melt it. Serve immediately with oyster crackers.
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    Coors Spicy Chili Recipe

    Ingredients

  • 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

    Directions
    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.
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    Creamy White Chili

    Ingredients

  • 1 lb boneless skinless chicken breasts cut into 1/2" cubes
  • 1 medium onion chopped
  • 1 1/2 teaspoons garlic powder
  • 1 tablespoon veg. oil
  • 2 cans (15 1/2 oz each) great northern beans, rinsed and drained
  • 1 can (14 1/2 oz) chicken broth
  • 2 cans (4 oz each) chopped green chilies
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream (8 oz)
  • 1/2 cup whipping cream

    Directions
    In large saucepan saute chicken onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from the heat; stir in sourcream and cream. Serve immediately. Yield: 7 servings.
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    Michigan Ski Country Chili Mix Quick & Easy

    Michigan Ski Country Chili Mix

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    Crock Pot Turkey Chili Recipe

    Ingredients

  • 2 pounds ground turkey
  • 1 cup chopped onion
  • 4 large garlic cloves, chopped
  • 1/2 cup green peppers, diced
  • 1 cup chicken broth
  • 2 teaspoon dried cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 can refried beans
  • 2 15 to 16oz cans of kidney beans (not drained)

    Directions
    In a large skillet, brown ground turkey and drain. Add all ingredients to crock pot except the can of refried beans. Cover and cook on low 2 hours. Add refried beans to chili for thickening. Cover and cook on low for an additional 2 hours.
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    Day Before Chili Recipe

    Ingredients

  • 1 1/2 pounds ground beef
  • 1 Tablespoon olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 3/4 Teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 7 Tablespoons chili powder
  • 2 Teaspoons garlic powder
  • 1 Teaspoon hot pepper sauce
  • 2 15 to 16oz cans of red kidney beans (drained)
  • 1 15oz can diced tomatoes
  • 1 15oz can tomato sauce
  • 6 oz beer (1/2 can)
  • 3 Tablespoons ground cumin
  • 1 Tablespoon Worcestershire sauce

    Directions
    Cook ground beef in olive oil with onion, garlic, salt and pepper until browned well in a large pot. Break up meat with spatula as you cook. Drain off fat. Add bell peppers, chili powder, garlic powder, onion powder and hot pepper sauce. Continue to cook on low heat for 3 mins while stirring. After 3 minutes, add the remaining ingredients and gently bring to a boil. Allow to simmer for 15 minutes then turn off heat and allow to cool. Reheat when ready to eat. Serve with grated cheese and chopped onions.
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    Garlic Festival Chili

    Ingredients

  • 5 pounds pork loin, 2-inches thick, trimmed of fat
  • 3 1/2 tablespoons Garli Garni seasoning, divided use (see notes)
  • 3 onions, sliced 1 inch thick
  • 1/3 cup vegetable oil, divided use
  • 1/4 cup all-purpose flour
  • 1/4 cup paprika
  • 3 tablespoons chili powder
  • 1 jalapeño chile, seeded, stemmed and chopped (see notes)
  • 1 1/2 tablespoons filé powder
  • 5 cups chicken stock
  • 2 cups puréed tomatoes
  • 2 poblano chiles, seeded, stemmed and chopped
  • 50 cloves medium garlic, peeled

    Directions
    Prepare coals for grilling. Season pork with 2 tablespoons Garli Garni seasoning. Brush pork and onion with some of the vegetable oil. Grill pork until brown on outside and rare on inside; grill onions until charred. Allow both to cool. Dice pork and onions and set aside. Heat remaining vegetable oil in a deep skillet or Dutch oven over medium heat until very hot. Reduce heat and whisk in flour until roux is deep brown and smells nutty, 8 to 10 minutes. Allow to cool. Combine paprika, chili powder, jalapeño and filé powder in a bowl. Bring stock, tomatoes, and poblanos to a simmer in a saucepan. Over low heat, whisk paprika mixture into roux and cook 5 minutes, stirring constantly. Whisk in hot stock 1 cup at a time. Add onions and bring to a boil. Add remaining 1½ tablespoons of Garli Garni, reduce heat, and simmer for 1 hour, stirring occasionally. Meanwhile, blanch garlic in boiling water until tender, 7 to 10 minutes; drain. Add garlic to chili and simmer until thickened, about 30 minutes, stirring occasionally. Add pork and simmer until cooked through, about 15 minutes. Serve with rice.
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    Midwest Weekend Cincinnati Chili Mix Quick & Easy

    Midwest Weekend Cincinnati Chili Mix

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    Halftime Chili

    Ingredients

  • 3 Tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 8 large garlic cloves, chopped
  • 2 pounds ground chuck
  • 1 envelope taco seasoning or 1/4 cup taco seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 15oz can tomato sauce
  • 3 cups chicken broth or vegetable broth
  • 1 6oz can tomato paste
  • 2 15 to 16oz cans of kidney beans (drained)

    Directions
    Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add chuck and cook until brown, breaking up meat with a spatula as it cooks. Add taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Mix in beans. Simmer for 5 minutes. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve.
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    Hot and Spicy Chili Recipe

    Ingredients

  • 12 oz tomato paste
  • 16 oz tomato sauce
  • 3 24oz cans red kidney beans (drained)
  • 6 Tablespoons garlic powder
  • 3 Tablespoons onion powder
  • 2 Tablespoons ground cumin
  • 2 Tablespoons parsley
  • 2 Teaspoons oregano
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon ground black pepper
  • 1 Tablespoon chipotle powder
  • 1 Teaspoon habenero chile powder
  • 1 medium onion, chopped
  • 4 whole red habeneros (deveined, deseeded and chopped)
  • 6 jalepenos (deveined, deseeded and chopped)
  • 2 New Mexican chiles (deveined, deseeded and chopped)
  • 1/2 pound elbow macaroni
  • 1 pound steak of choice
  • 1 pound ground beef
  • 1 pound ground pork
  • 6 oz beer (1/2 can)

    Directions
    Saute the onion in a small amount of olive oil in a large pot until translucent. Bring to a simmer the tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, salt and pepper, chipotle powder, habenero powder, habeneros, jalapenos, New Mexican chiles, and dry pasta. while this is simmering, grill steak and brown beef and pork in a large skillet. Drain the meat, and season with salt and pepper. Cut steak into very small pieces and add steak, beef and pork to sauce along with beer. Cook for 30 minutes. Serve with grated cheese and chopped onions.
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    New Mexican Chili

    Ingredients

  • 1/3 cup corn oil
  • 3 large onions, chopped
  • 6 large garlic cloves, minced
  • 5 T mild ground chiles, preferably New Mexican
  • 1 tsp hot ground chiles or Cayenne pepper (more for hotter)
  • 2 T ground cumin
  • 1 lb lean pork, ground
  • 5 lb boneless beef chuck, trimmed of fat, cubed 1/2"-3/4"
  • 2 tsp oregano
  • 2 1/2 t salt
  • 1/2 tsp fresh ground black pepper
  • 28 oz Italian plum tomatoes, canned, with juice
  • 24 oz good amber beer (New Amsterdam, Dos Equis)
  • 13 oz beef broth
  • 2 bay leaves
  • 34 oz kidney beans

    Directions
    In a large flame-proof casserole or stockpot, heat the oil. Add the onions. Cover and cook over moderate heat for 5 minutes. Uncover, increase heat to moderately high and cook, stirring frequently, until the onions begin to brown, 5 to 10 minutes. Add the garlic and cook another 1 or 2 minutes, until fragrant. Add the chiles and cumin. Cook, stirring, 1 minute then add the pork, mashing and stirring, until the meat browns and begins to separate. Add the beef, oregano, salt and pepper. Increase heat to high and cook, stirring frequently, until the meat loses most of its redness, about 10 - 15 minutes. Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring to a boil, partially cover and reduce heat to moderate. Cook until the beef is very tender and the sauce is reduced to a chili-like consistency, about 1 1/2 to 2 hours. In a medium saucepan, heat the beans in the liquid from the cans. Drain when hot and either add to the chili or serve on the side along with other accompaniments such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, onions, or chips.
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    Party Chili Recipe

    Ingredients

  • Olive oil
  • 4 medium onions, chopped
  • 2 medium green peppers, chopped
  • 8 pounds ground beef
  • 1 6 oz. can tomato paste
  • 2 large cans(1 lb-13oz) cans stewed tomatoes
  • 2 1lb cans tomato sauce
  • 1 7oz. can chili salsa
  • 6 cloves garlic, minced
  • 2 3oz. jars chili powder
  • 1 jalapeno pepper (seeded, de-veined and chopped)
  • 2 tablespoons salt
  • 1 tablespoon oregano
  • 2 teaspoons garlic powder
  • 1 tablespoon ground black pepper

    Directions
    Brown meat in large skillet (you may have to do 2 batches of browning) and drain. Heat oil in a very large pot over medium heat. Saute onions, green peppers, and garlic until softened, about 10 minutes. Add meat, tomato paste, stewed tomatoes and tomato sauce. Stir in garlic powder, chili powder, salt, black pepper, oregano, chile salsa, and jalapeno. Reduce heat to low and simmer for 3 hours, stirring every 15 minutes or so. Season to taste with salt and pepper halfway through cooking time.
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    Montana High Plains Wheat Berry Chili Quick & Easy

    Montana High Plains Wheat Berry Chili

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    Red Hot Chili

    Ingredients

  • 20 Anahiem green chili peppers
  • 5 cups water, divided use
  • 1 teaspoon vegetable oil
  • 4 pounds round steak, diced
  • v1 onion, chopped
  • 5 garlic cloves, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 1/4 cups tomato sauce
  • 2 1/2 tablespoons all-purpose flour

    Directions
    Remove the stems and seeds from green chili peppers. Wash and place in a large kettle with 4 cups water. Bring to a boil and simmer until tender, about 15 minutes; drain. Place the peppers in a food processor and puree; set aside. Heat oil in the kettle and brown diced round steak. Add chopped onion and crushed garlic cloves; cook over medium-low heat for 10 minutes. Add oregano, cumin, salt, and pepper. Add the chili pepper puree, tomato sauce, and 3/4 cup water. Bring to a boil, reduce the heat, and simmer for 3 to 4 hours, adding more water if needed. Just before serving dissolve flour in 1/4 cup water. Stir into the chili and cook until thick, about 5 minutes.
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    Seafood Chili Recipe

    Ingredients

  • 4 Tablespoons olive oil
  • 2 cups chopped onion
  • 2 leeks, white part only, chopped
  • 10 garlic cloves, minced
  • 5 Teaspoon dried oregano
  • 35 oz Italian plum tomatoes, not drained
  • 16 oz clam juice
  • 2 Cups dry red wine
  • 1/2 cup chili powder
  • 5 Teaspoon toasted cumin seed
  • 1 Tablespoon salt
  • 1 Teaspoon cayenne pepper
  • 2 medium red bell peppers, chopped
  • 12 Littleneck clams
  • 12 mussels, scrubbed and debearded
  • 1 1/2 pound grouper cut into 1 inch pieces
  • 12 large shrimp, peeled and deveined
  • 3/4 pound Bay scallops
  • Fresh cilantro for serving

    Directions
    Heat oil in heavy saucepan over low heat. Add onions and leeks. Cover and cook until tender, usually about 15 minutes. Add garlic and oregano, and cook another 10 minutes. Add tomatoes, breaking up large pieces with a spatula. Stir in the clam juice, wine, chili powder, cumin, salt and cayenne. Slowly bring to a boil. Reduce heat and simmer, partially covered for 1 hour. Add bell peppers and simmer for 20 minutes. Refrigerate overnight. Bring sauce to a boil. Reduce heat to a brisk simmer. Add clams and mussels. Cover and cook until shellfish open, approximately 5 to 10 minutes. Discard any shellfish that do not open. Gently stir in grouper and shrimp. Cover and simmer for 2 minutes. Add scallops. Cover and simmer until fish is just opaque, about 3 minutes. Top with cilantro and serve.
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    Texas Beef Chili

    Ingredients

  • 2 lb beef chuck or shin, in 1/2" cubes
  • 8 T olive oil
  • 5 T med-hot chili powder
  • 1 lb Spanish chorizo sausage, sliced 1/4" thick
  • 3 medium onions, chopped
  • 8 garlic cloves
  • 1 T oregano, preferably Mexican, crumbled
  • 2 tsp cumin, ground
  • 2 tsp salt
  • 1 tsp Fresh ground pepper
  • 4 lb canned Italian plum tomatoes, drained and chopped
  • 24 oz beer, Dos Equis or other Mexican beer
  • 6 oz tomato paste

    Directions
    Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum bowl. Let stand in refrigerator overnight. Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the meat in batches (do not crowd) on all sides, about 5 minutes. Transfer to a large pot, using slotted spoon. Add chorizo to skillet and brown well. Transfer to pot using slotted spoon. Reduce heat to med-lo. Add more oil to skillet, if necessary. Add onions and cook until translucent, about 10 minutes. Add garlic, chili powder, oregano, cumin, salt and pepper. Stir 3 minutes then transfer to pot. Stir in tomatoes, beer and tomato paste. Bring to a boil then reduce heat. Cover and simmer until meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if necessary to thicken liquid into sauce. Some good accompaniments are pinto beans and salsa as side dishes.
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    Ranch House Chili Mix Quick & Easy

    Ranch House Chili Mix

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    Three Bean Chili Recipe

    Ingredients

  • 2 Tablespoons olive oil
  • 2 medium onions, chopped
  • 1 medium red pepper, chopped
  • 1 medium green pepper, chopped
  • 1 large jalapeno pepper (seeded, de-veined and chopped)
  • 6 cloves garlic, minced
  • 1 cup beer
  • 2 16 oz. cans diced tomatoes
  • 1 14 oz. can black beans
  • 1 16 oz. can dark red kidney beans
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon salt
  • 1 can vegetarian refried beans with chiles

    Directions
    In a large pot, add olive oil and warm over medium heat. Add onion, peppers, and garlic. Saute for 5 minutes or until softened. Add beer and stir well. Add tomatoes, black beans and kidney beans, stirring well to combine. Add cumin, chili powder, hot sauce and salt. Stir in refried beans to thicken chili. Reduce heat to low and simmer for 15 minutes.
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    Three-Pepper Chili

    Ingredients

  • 1 tablespoon olive oil
  • 1 cup seeded and chopped red bell pepper
  • 1/2 cup seeded and chopped Anaheim pepper (see note)
  • 2 tablespoons minced seeded jalapeño pepper (see note)
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons paprika
  • 1/2 cup pineapple juice
  • 1 (28-ounce) canchopped Italian style tomatoes, undrained
  • 1 (15-ounce) cankidney beans, drained
  • 1 (15-ounce) can white beans, drained
  • 1 (15-ounce) can black beans, drained

    Directions
    In a large saucepan heat oil over low heat. Add red pepper, anaheim pepper, jalapeno pepper, onion and garlic; sauté until soft, about 8 minutes. Stir in cumin, chili powder and paprika; mix well. Add pineapple juice, tomatoes with juice, kidney beans, white beans and black beans; bring to a boil. Simmer 25 minutes, adding water if needed, until beans are cooked through and flavors are blended.
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    Tuna Chili and Rice

    Ingredients

  • 1 tablespoon oil
  • 1 cup diced green pepper
  • I cup diced onion
  • 1 can (16 oz.) whole, peeled diced tomatoes, not drained
  • 1 can (15.5 oz.) red kidney beans, not drained
  • 1 cup water
  • 1 package (1.6 oz.) chili seasoning
  • 1 can (12 oz.) STARKIST TUNA, drained
  • 1 1/2 cups brown rice, uncooked

    Directions
    In a large skillet, heat oil over medium heat; add pepper and onion and cook, stirring often until softened (3-5 minutes). Stir in tomatoes, beans, water, chili seasoning and tuna; mix well and bring mixture to a boil. Stir in rice; return to boil. Reduce heat to low; cover skillet and simmer 5 minutes. Remove from heat; let stand, covered, 5 minutes.
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    Vegetarian Halftime Chili Recipe

    Ingredients

  • 3 Tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 8 large garlic cloves, chopped
  • 2 19 oz. cans red kidney beans
  • 2 19 oz. cans dark red kidney beans
  • 1 envelope taco seasoning or 1/4 cup taco seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 15oz can tomato sauce
  • 3 cups chicken broth or vegetable broth
  • 1 6oz can tomato paste

    Directions
    Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add beans, taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve.
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    White Bean Chili Soup Mix Quick & Easy

    White Bean Chili Soup Mix

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    Winter Chili Recipe

    Ingredients

  • 1 finely chopped onion
  • 3 finely chopped garlic cloves
  • 2 piece of bacon cut crosswise into pieces
  • 2 tablespoons of chili powder
  • 2 cans of cannelloni, pinto or red kidney beans
  • 1 ½ teaspoons of dried crushed oregano
  • 1 ½ teaspoons of paprika
  • 1/2 teaspoon of fresh ground pepper
  • 3 cups of water
  • Coarse salt
  • 3/4 cup of Monterey Jack Cheese or cheddar (shredded)
  • 2 tablespoons of fine cornmeal
  • 1 ½ cups of chopped winter squash or zucchini
  • 1 ½ cups of frozen or fresh kernel corn (whole)

    Directions
    The fine cornmeal is use to thicken the chili and the bacon adds a smoky flavor to this bean-based chili. You can also serve lime wedges on the side for an extra bit of garnish flair. Begin by cooking the bacon in a chili pot over medium heat until browning happens. Begin to add the onion, garlic, paprika, pepper, oregano, beans and salt into the chili pot. Stir this mixture occasionally for about 10-15 minutes. It is good to mash up the beans a bit. Mix the fine cornmeal with water, corn, squash or zucchini and bring the pot to boil. Begin to reduce the heat and keep stirring until the chili become thick and the veggies are softer. If you find that your chili is a bit dry you can add water to make it most again as well as many spices to jazz it up! Start serving your winter chili and dress up each bowl with some cheddar cheese. Add some freshly baked cornbread, and your meal is complete!
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