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RcpCard27 Ingredient Chili
RcpCardBuffalo Snort Red Chili
RcpCardChili
RcpCardChili Con Carne
RcpCardChili Con Carne 2
RcpCardChili Con Carne 3
RcpCardChili Con Elote
RcpCardChili with Beans
RcpCardChili with Lamb and Black Beans
RcpCardChili with White Beans
RcpCardChocolate Chili
RcpCardChunky Chicken Chili
RcpCardChunky Beef Chili
RcpCardCincinnati 5-Way Chili
RcpCardCincinnati Chili
RcpCardCincinnati Chili 2
RcpCardClyde's Chili
RcpCardCompany Chili
RcpCardCookout Chili
RcpCardCorn and Cheese Chili
RcpCardCorn Bread Cups for Chili
RcpCardCountry Chili
RcpCardCrock-Pot Chili Con Carne
RcpCardDallas Chili
RcpCardDark Chicken Chili

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27 Ingredient Chili

20 servings

1 pound Dry pinto beans
Water to cover
1/2 cup Butter -- or margarine
2 Onions; medium -- chopped
7 to 1 ounce Can diced green chilies
2 cloves garlic -- minced
3 pounds Chopped sirlion
1 pound pork sausage
2 tablespoons flour
1 pound Can of baked beans
4 to 1 ounce Can pimientos
2 cans Tomatoes, (30 oz size)
3/4 cup Celery -- chopped
1/2 pound Fresh mushrooms -- sliced
1/2 cup Sweet red pepper -- chopped
1/2 cup Green pepper -- chopped
9 ounces Pitted ripe olives -- chopped
1/2 cup Parsley -- minced
12 to 1 ounce Bo chili sauce
1 tablespoon salt
1 tablespoon garlic salt
2 teaspoons black pepper
1 tablespoon Cilantro -- chopped
1 tablespoon oregano
4 tablespoons chili powder
Grated orange peel
1 pint sour cream

Wash and drain pinto beans and soak in water overnight. Bring to boil, lower heat, and simmer 2 to 3 hours or until tender. Drain. Meanwhile, melt butter in large skillet and add onions, chilies, and garlic.Saute until onion is soft. Add chopped sirloin and cook over moderate heat until meat is brown. In a separate pan brown sausage and pour off fat. Add sausage to meat mixture. Sprinkle with flour and stir to blend, then transfer to Dutch oven or 8 quart. kettle.
Add pinto and canned beans and all remaining ingredients except sour cream; bring just to boil.
Lower heat and simmer about 30 minutes. Skim off fat with a cold spoon as it rises to the top. Serve with sour cream. This freezes wonderfully

Nutrition Facts
Amount Per Serving: Calories 116 - Calories from Fat 89
Percent Total Calories From: Fat 77%, Protein 13%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 21mg, Sodium 574mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 548 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

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Buffalo Snort Red Chili

20 servings

1/2 pound Bacon -- with fat
2 pounds Spanish onions -- chopped fine
5 tablespoons New Mexican red chile powder
2 tablespoons cayenne powder
4 Jalapenos -- stems and seeds
1/2 cup New Mexican green chile
1 Red New Mexican chile pod
1 pound Italian hot sausage
1 dash tabasco sauce
1 teaspoon Hungarian hot paprika
3 pounds Plum tomatoes -- crushed
1 tablespoon Mexican oregano
10 ounces T-bone steak -- chopped fine
5 pounds ground chuck
1 1/2 cups water
12 ounces Lone Star beer
2 teaspoons salt
1 1/2 cups Bell pepper -- chopped
1 tablespoon garlic, in oil -- chopped
2 tablespoons Worcestershire sauce
1 tablespoon Sugar -- raw
5 tablespoons Cumin -- ground
1 pound Armadillo meat -- fresh

Fry the bacon in a large soup pot, add the onions, sauteing until soft. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 2 hours

Nutrition Facts
Amount Per Serving: Calories 231 - Calories from Fat 142
Percent Total Calories From: Fat 62%, Protein 37%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 6g, Cholesterol 74mg, Sodium 302mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 624 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units

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Chili

10 servings

1 large Onion -- chopped
6 Garlic cloves -- chopped
2 cups Rendered beef kidney suet
2 1/2 pounds Extra lean chuck beef -- cubed
1 pound Ham -- cubed
2 cups water
1 teaspoon Cumin -- ground
2 teaspoons oregano
1 cup Red chili pulp *OR*
6 tablespoons chili powder
1 tablespoon Salt to taste

Cook onion and garlic in rendered beef suet until onion is limp and yellow. Add beef and ham and cook, stirring often, until it is a uniform gray color. Add water, mix well, simmer one to one and a half hours.Add cumin, oregano, chili pulp or powder, and salt to meat mixture. Stirring frequently to prevent sticking, simmer for an additional hour

Nutrition Facts
Amount Per Serving: Calories 16 - Calories from Fat 6
Percent Total Calories From: Fat 35%, Protein 12%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 36mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 1278 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

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Chili Con Carne

1 servings

3 pounds ground chuck
6 tablespoons Bacon fat/ shortening
3 medium Chopped onions
40 milliliters Chopped garlic
4 tablespoons chili powder
1 tablespoon cumin powder
1 tablespoon flour
1 large Can tomatos
3 Bay leaves
1 teaspoon salt
1 tablespoon oregano
1 tablespoon red wine vinegar
1 1/2 tablespoons brown sugar
1 pint Ripe black olives
1 large Can red kidney beans

In 3-6 tablespoon of bacon fat/shortening, lightly brown the onion and add the 4 cloves of garlic. Remove the onions and garlic with a fork or a slotted spatula.Add to the remaining fat the chili powder that has been mixed with the 1 tablespoon flour. Make sure that there is enough fat in fryer. If not, add a TB or so, so that it mixes well. Stir until the mixture is smooth.
Add the meat and stir it around until all the chili mixture is absorbed. Then brown the meat, stirring it to get it brown, but not burned. When brown, stir in the tomatoes and cook gently for about 20 minutes. Then add the bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cook about another 20 minutes and then add the red kidney beans. Cook slowly for about 2 hours. Then add the ripe black olives, after cutting them into thin slices, and use the pitted ones. and cook another 30 minutes. If the mixture looks too thick, add another can of tomatoes at the time you put in the kidney beans, Serve with a bowl of crackers

Nutrition Facts
Amount Per Serving: Calories 2937 - Calories from Fat 1752
Percent Total Calories From: Fat 60%, Protein 35%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 195g, Saturated Fat 74g, Cholesterol 889mg, Sodium 3371mg, Total Carbohydrate 36g, Dietary Fiber 7g, Sugars 0g, Protein 258g, Vitamin A 8769 units, Vitamin C 16 units, Calcium 0 units, Iron 31 units

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Chili Con Carne 2

1 servings

3 pounds ground chuck
6 tablespoons Bacon fat/ shortening
3 medium Chopped onions
40 milliliters Chopped garlic
4 tablespoons chili powder
1 tablespoon cumin powder
1 tablespoon flour
1 large Can tomatos
3 Bay leaves
1 teaspoon salt
1 tablespoon oregano
1 tablespoon red wine vinegar
1 1/2 tablespoons brown sugar
1 pint Ripe black olives
1 large Can red kidney beans

In 3-6 TB of bacon fat/shortening, lightly brown the onion and add the 4 cloves of garlic. Remove the onions and garlic with a fork or a slotted spatula.Add to the remaining fat the chili powder that has been mixed with the 1 TB flour. Make sure that there is enough fat in fryer. If not, add a TB or so, so that it mixes well. Stir until the mixture is smooth.
Add the meat and stir it around until all the chili mixture is absorbed. Then brown the meat, stirring it to get it brown, but not burned. When brown, stir in the tomatoes and cook gently for about 20 minutes. Then add the bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cook about another 20 minutes and then add the red kidney beans. Cook slowly for about 2 hours. Then add the ripe black olives, after cutting them into thin slices, and use the pitted ones. and cook another 30 minutes. If the mixture looks too thick, add another can of tomatoes at the time you put in the kidney beans, Serve with a bowl of crackers

Nutrition Facts
Amount Per Serving: Calories 2937 - Calories from Fat 1752
Percent Total Calories From: Fat 60%, Protein 35%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 195g, Saturated Fat 74g, Cholesterol 889mg, Sodium 3371mg, Total Carbohydrate 36g, Dietary Fiber 7g, Sugars 0g, Protein 258g, Vitamin A 8769 units, Vitamin C 16 units, Calcium 0 units, Iron 31 units

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Chili Con Carne 3

10 servings

Meats Main dish

4 pounds Ground beef
3 tablespoons shortening
2 cups Chopped onion
2 Garlic cloves -- crushed
4 tablespoons chili powder
3 Beef bouillon cubes -- crushed
1 1/2 teaspoons paprika
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup beef stock
1 28 oz. can Tomatoes -- 28 ozs.
1 8 oz. can Tomato paste -- 8 oz.
4 16 oz. cans Red kidney beans -- 1 lb cans

Heat shortening in skillet and brown beef, discard fat, Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hour

Nutrition Facts
Amount Per Serving: Calories 52 - Calories from Fat 43
Percent Total Calories From: Fat 83%, Protein 4%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 64mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1097 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

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Chili Con Elote

2 servings

1 Onion -- Chopped
1 clove garlic
1 tablespoon oil
1 Diced Green Pepper
1 teaspoon chili powder
1 teaspoon cumin
1 cup Chopped Tomato
1 cup Corn -- Drained
4 cups Kidney -- Pinto or Black Beans
1 teaspoon oregano
1 1/2 teaspoons salt

Saute onion and garlic clove in oil until onion is soft. Crush garlic clove. Add green peppers and spices, saute another 2-3 minutes. Add tomatoes and corn. Mash 2 cups of the beans and add to pot along with whole beans, salt and oregano. Simmer another 30 minutes. If chili without tears isn't chili for you add more chili powder or cayenne pepper

Nutrition Facts
Amount Per Serving: Calories 75 - Calories from Fat 66
Percent Total Calories From: Fat 87%, Protein 3%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1756mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 414 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

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Chili with Beans

4 servings

1 package pinto beans
2 pounds Chili meat OR
4 pounds Lean beef sirloin -- chopped
1/2 inch cubes
1 pound Low-fat turkey sausage
1 cup Onions -- chopped
1 tablespoon garlic powder
1 tablespoon Red cayenne pepper
2 cans Tomato sauce
3 tablespoons New Mexico, (or other hot)
chili powder
1 teaspoon dried oregano
2 tablespoons ground cumin
1 tablespoon vegetable oil
1 teaspoon Louisiana Hot, (or Tabasco)
Sauce
1 can Jalapenos -- chopped
1/2 tablespoon salt

Wash beans in colander and soak overnight. Wash again next day, and place in large chili pot. Cover with water about 1/2 to 3/4 inch over beans; simmer, covered, for about 2-1/2 hours or until done. If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat in large chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the can of beef stock in the next paragraph of directions. Brown meat and place in large saucepan.Add all of the other ingredients and spices. Mix well.
Simmer, covered, for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30 to 45 minutes. Makes 15 to 20 servings, 225 calories each (205 with out the oil). Salt and pepper to taste

Nutrition Facts
Amount Per Serving: Calories 55 - Calories from Fat 38
Percent Total Calories From: Fat 69%, Protein 7%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 881mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 151 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

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Chili with Lamb and Black Beans

8 servings

1 3/4 cups Black beans -- sorted rinsed
2 quarts Water -- or more as needed
2 pounds Lamb bones
4 Thyme sprigs
4 parsley sprigs
1 bay leaf
3 Garlic clove -- crushed
6 tablespoons olive oil
2 onions, lg yel -- chopped
1 1/2 pounds Lamb shoulder -- ground
2 tablespoons chili powder
Salt as needed
2 tablespoons Ginger -- fresh minced
2 tablespoons thyme
1 tablespoon jalapeno, seeded -- deveined
1 1/4 teaspoons marjoram, dried -- crumbled
3/4 teaspoon White pepper -- fresh ground
3/4 teaspoon Black pepper -- fresh ground
3/4 teaspoon Pepper -- cayenne
3/4 teaspoon allspice
2 pounds Italian tomatoes -- chopped
1 1/4 cups Wine -- light zinfandel

FOR BEANS: Soak Beans overnight in 2 quart. Water. In a large saucepan, bring Beans to a boil. Add lamb bones and bouquet garnish 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 c 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

Nutrition Facts
Amount Per Serving: Calories 138 - Calories from Fat 109
Percent Total Calories From: Fat 79%, Protein 3%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 0mg, Sodium 35mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 634 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units

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Chili with White Beans

6 servings

3 pounds Ground beef
6 cups water
1 bay leaf
60 milliliters Garlic -- minced
2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon cayenne
2 tablespoons paprika
1 teaspoon cumin powder
1/2 pound Dry navy beans
1 teaspoon brown sugar
1 tablespoon chili powder

Brown beef thoroughly. Add all remaining ingredients and cook over low flame for 4 hours. Add more water if mixture becomes too thick. This is a mild ,slightly sweet chili

Nutrition Facts
Amount Per Serving: Calories 19 - Calories from Fat 6
Percent Total Calories From: Fat 29%, Protein 12%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 787mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1847 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units

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Chocolate Chili

1 servings

1 1/2 pounds Ground beef
1 cup Vegetable oil -OR- olive oil
5 medium Onions -- chopped coarsely
2 cups tomato juice
3 cups water
5 tablespoons chili powder
3 tablespoons Cumin -- ground
3 tablespoons oregano
3 tablespoons Cocoa powder -- unsweetened
3 tablespoons cinnamon
2 tablespoons Garlic -- chopped fine
3 tablespoons masa harina

Cook meat about 20 minutes until they lose pink color but not browned. Place in bowl. Heat oil in same pan and Sauteed 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

Nutrition Facts
Amount Per Serving: Calories 479 - Calories from Fat 77
Percent Total Calories From: Fat 16%, Protein 10%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 2048mg, Total Carbohydrate 88g, Dietary Fiber 19g, Sugars 0g, Protein 12g, Vitamin A 14165 units, Vitamin C 117 units, Calcium 0 units, Iron 27 units

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Chunky Chicken Chili

1 servings

1 pound Chicken breast meat -- cut
bite-sized pieces
1 cup Onion -- Chopped
1/2 cup Celery -- sliced
1/2 cup Carrots -- sliced
2 cloves garlic -- minced
1 cup Fresh tomato salsa --
28 ounces tomatoes
28 ounces water
3 teaspoons chili powder
1/2 teaspoon cumin
1/3 Bag garbanzo beans, (soaked)
1 Green pepper -- chopped
2 cans Chicken broth -- salt/pepper to taste

Brown chicken, onions, garlic. Add all tomatoes, water, and beans and simmer 30 minutes. Add all other ingredients and simmer until beans and vegetables are tender

Nutrition Facts
Amount Per Serving: Calories 228 - Calories from Fat 35
Percent Total Calories From: Fat 15%, Protein 13%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 134mg, Total Carbohydrate 41g, Dietary Fiber 7g, Sugars 0g, Protein 8g, Vitamin A 7062 units, Vitamin C 211 units, Calcium 0 units, Iron 5 units

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Chunky Beef Chili

8 servings

2 tablespoons oil
2 1/2 pounds Beef chuck; boneless -- cut
1 cup Onion -- coarse chopped
1 cup Green pepper -- chopped
20 milliliters Garlic -- crushed
1 teaspoon salt
2 cans Tomatoes -- whole peeled
14 1/2 ounces ea
6 ounces Tomato paste -- can
3 tablespoons chili powder
1 teaspoon dried oregano leaves
1/2 teaspoon Grushed red pepper -- to taste
Shredded lettuce
Shredded cheese
Green onion -- sliced
cilantro leaves
Black beans -- rinsed drained
sour cream
Avocado -- diced
Jalapeno pepper -- sliced

Heat oil in large skillet of dutch oven over medium heat. Add beef, onion, green pepper and garlic; cook until beef is evenly browned, stirring occasionally.Pour off drippings. Sprinkle salt over beef. Add tomatoes with juice, tomato paste, chili powder, oregano and crushed red pepper. Cover tightly; reduce heat to low to medium-low; simmer 1 1/2 hours until beef is tender. Serve with choice of toppings. Makes 8 cup

Nutrition Facts
Amount Per Serving: Calories 41 - Calories from Fat 35
Percent Total Calories From: Fat 84%, Protein 3%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 314mg, Total Carbohydrate 1g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 803 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

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Cincinnati 5-Way Chili

8 servings

1/2 teaspoon dried oregano, (preferably -- Mexican)
1 6 oz. can tomato paste
6 cups water
1 16 oz. can kidney beans -- drained
1/2 pound Vermicelli -- cooked
1/2 cup Cheddar cheese -- grated
1 small Onion -- finely chopped

2 tablespoons butter
2 pounds Ground beef
6 Bay leaves
1 large Onion -- finely chopped
6 medium Clove garlic -- finely
1 teaspoon cinnamon
2 teaspoons allspice
4 teaspoons vinegar
1 teaspoon Dried whole red pepper -- crushed
1 1/2 teaspoons salt
2 teaspoons Pure ground red chile
1 teaspoon ground cumin

HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in all the remaining ingredients up through the water.Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture 1/2 hour before serving. Place a small amount of the cooked vermicelli in individual bowls.
Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls

Nutrition Facts
Amount Per Serving: Calories 53 - Calories from Fat 29
Percent Total Calories From: Fat 55%, Protein 7%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 480mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 648 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units

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Cincinnati Chili

8 servings

2 tablespoons peanut oil
1 pound Ground pork -- lean
1 pound Ground beef -- lean
4 Onion -- Chopped
6 Garlic clove -- chopped fine
1 tablespoon Cumin seeds -- whole
4 tablespoons chili powder, hot
3 Bay leaf -- whole
2 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons Tabasco
4 tablespoons Cocoa powder
2 tablespoons Worcestershire sauce
4 tablespoons white vinegar
1 can Pureed tomatoes -- 28-ounces
1 tablespoon oregano
2 pounds Kidney beans; soaked -- cooked
salt

Heat a 12-quart heavy stockpot and add the oil. Saute the pork, beef, onions, garlic, cumin seeds, chili powder and bay leaves until the meat is barely browned and the onions clear. Drain the fat and discard. Add the remaining ingredients, including the beans, and bring to a simmer. Cook, covered, for 1 1/2 hours or until the beans are very tender. You may need to add water to the dish as it cooks. Now you must decide if you are to have it one, two, three, four or five way.You might even think up a sixth way! The additional condiments that you may want are cooked spaghetti, grated Cheddar cheese and chopped onions

Nutrition Facts
Amount Per Serving: Calories 52 - Calories from Fat 36
Percent Total Calories From: Fat 69%, Protein 4%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 185mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 1092 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

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Cincinnati Chili 2

8 servings

1 tablespoon oil
1/2 cup Onions -- chopped
2 pounds Ground beef
1/4 cup chili powder
1 teaspoon cinnamon
1 teaspoon cumin
1/4 teaspoon allspice
1/4 teaspoon Cloves ground
1 bay leaf
1/2 ounce Chocolate unsweetened
2 cans Beef broth
1 can Tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground red pepper
Spaghetti -- cooked
Chedder cheese -- grated

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned. Add remaining ingredients, except spaghetti and cheese. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. Best if you now refrigerate overnight.Remove the bay leaf. Reheat gently over medium heat.
Serve over hot, drained spaghetti. Top with shredded cheddar cheese

Nutrition Facts
Amount Per Serving: Calories 33 - Calories from Fat 21
Percent Total Calories From: Fat 63%, Protein 6%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 31mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 1119 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

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Clyde's Chili

8 servings

3 tablespoons Oil -- cooking
2 onions
3 pounds Beef -- coarse grind
2 tablespoons Worcestershire sauce
3 garlic cloves
4 tablespoons Red chile, ot -- ground
4 tablespoons Red chile, ild -- ground
2 teaspoons cumin
1 teaspoon oregano, ried -- pref. Mexican
2 teaspoons salt
16 ounces kidney beans
15 ounces chili sauce

1. Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Add the beef to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the Worcestershire sauce and garlic and cook for 3 minutes.~ 3. Stir in the ground chile, cumin, oregano, and salt and cook, uncovered, for 5 minutes.~ 4. Add the beans and chili sauce and simmer, uncovered, for 1 hour. Taste and adjust seasonings.

Nutrition Facts
Amount Per Serving: Calories 231 - Calories from Fat 6
Percent Total Calories From: Fat 3%, Protein 26%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 612mg, Total Carbohydrate 41g, Dietary Fiber 5g, Sugars 0g, Protein 15g, Vitamin A 5131 units, Vitamin C 22 units, Calcium 0 units, Iron 6 units

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Company Chili

6 servings

3 pounds Beef chuck or round steak
2 tablespoons cooking oil
2 Garlic coves -- minced
4 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons All purpose flour
1 tablespoon oregano
3 cups beef broth
1/3 teaspoon salt
1 dash Ground pepper -- to taste
15 to 1 ounce Ca pinto or chili beans
1 package Sour cream -- as needed
2 Lime -- as needed

ONE DAY IN ADVANCE: Cut the beef into 1-inch pieces.In a skillet heat oil to hot. Add beef. Stir until color changes but does not brown. Lower heat, stir in garlic.
Combine chili powder, cumin and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat. Add 2 cups beef broth and stir until liquid is well blended. Add salt and pepper. Bring to a boil, stirring occasionally.
Reduce heat; simmer partially covered over low heat for 1-1/2 hours. Add remaining broth and simmer 30 minutes longer. Meat should be almost falling apart.
Cool well, refrigerate over night to "ripen" flavor. (This is most important.) Reheat on top of double-boiler. Heat beans, drain, stir into chili. Serve on individual plates, adding a good dollop of sour cream. Squeeze lime juice over each portion. Cut the other lime into wedges and place a wedge onto each plate.
Serve with hot corn bread and various fresh fruits

Nutrition Facts
Amount Per Serving: Calories 72 - Calories from Fat 51
Percent Total Calories From: Fat 72%, Protein 11%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 0g, Cholesterol 0mg, Sodium 562mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1457 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units

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Cookout Chili

2 servings

1 pound Beef chuck -- hamburger grind
1 whole Bell pepper, chopped
4 Chiles, green -- fresh whole
1 Jalapeno pepper -- pickled
2 Scallions -- coarsely chopped
1 can Tomato sauce, (16oz ea)
1/2 teaspoon oregano, dried
1/2 teaspoon Cumin -- ground
1 teaspoon Red chile, hot -- ground
1 teaspoon Chile caribe
1 can Kidney beans, (16oz ea)

1. Form the meat into three or four hamburger patties.~ 2. Over a grill, charcoal broil the hamburgers until they are medium rare on the inside and nicely crisp on the outside. Set them aside to cool.~ 3. Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over the fire. Prepare parched red or green chiles according to succeeding recipe, then finely chop all the peppers.~ 4. Crumble the hamburgers into a large skillet or Dutch oven and add the peppers and the remaining ingredients to the meat.Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.

Nutrition Facts
Amount Per Serving: Calories 1 - Calories from Fat 0
Percent Total Calories From: Fat 23%, Protein 11%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 26 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Corn and Cheese Chili

8 servings

1/2 pound bacon
32 ounces corn
16 ounces light red kidney beans
16 ounces Dark red kidney beans
28 ounces Italian tomatoes -- in puree
1 Onion -- Chopped
1 Green pepper -- chopped
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1 cup Cheddar cheese -- sharp, grated

Cut the bacon into 1/2-inch strips and fry until crisp. Drain. Place the bacon fat in a heavy pot.Drain the corn, light and dark kidney beans, and tomatoes, reserving the liquid.
Put the vegetable liquids, onion, and green pepper in the bacon fat, cook until the liquid is reduced by half. Add the corn, beans, tomatoes, chili powder, cumin, and salt. Heat to quite hot. Stir in the grated cheese and cooked bacon and serve

Nutrition Facts
Amount Per Serving: Calories 358 - Calories from Fat 52
Percent Total Calories From: Fat 15%, Protein 22%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 8mg, Sodium 322mg, Total Carbohydrate 57g, Dietary Fiber 5g, Sugars 0g, Protein 20g, Vitamin A 543 units, Vitamin C 16 units, Calcium 0 units, Iron 6 units

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Corn Bread Cups for Chili

8 servings

6 tablespoons Butter -- room temperature
3 ounces Cream cheese -- room temp.
1 tablespoon Red bell pepper -- chopped
1 tablespoon Green onion -- chopped
1 cup flour
1/2 cup Yellow cornmeal
1 pinch(s) Salt

Preheat oven to 350 degrees------> Cream butter & cream cheese together in mixer. Add red pepper & scallions. Mix flour, cornmeal and salt together and add it, a little at a time, to the butter mixture, stirring constantly until well blended. Remove from mixer bowl & knead with your hands. Make 2" balls of the dough and press into medium sized muffin tins, being sure to press the dough evenly and completely up the side of the cup.--> You can make 1" balls and do the same thing with mini muffin tins. Bake for 20 minutes or until golden brown

Nutrition Facts
Amount Per Serving: Calories 56 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 12%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Country Chili

10 servings

2 cups boiling water
2 cups TVP flakes or Chunks
2 tablespoons ketchup
-----PREPARE-----
1 large Onion -- chopped
1 large Green pepper -- chopped
2 cloves garlic -- chopped
1 Jalepeno pepper -- chopped
2 tablespoons olive oil
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons oregano
1/2 teaspoon cayenne
28 to 2 ounces cans chopped tomato
16 to 2 ounces cans kidney beans
2 cups Hot water OR vegetable broth
16 to 1 ounce Pa frozen corn kernals
1 Pour 2 cups boiling water ov

ketchup and let stand 10 minutes. 2) Heat a large dutch oven. Add olive oil. Over medium heat saute the onions, pepper and garlic a few minutes. Sprinkle the spices over the TVP and stir with a fork. 3) Add the TVP to the pan and cook a few minutes. Stir in the beans, tomatoes and water or broth. Cover and simmer 30 minutes to one hour. Taste and add salt if desired.Add the frozen corn during last 15 minutes. PER SERVING: Calories: 198, Protein: 14gm, Carbohydrate:
31gm, Fat: 3g

Nutrition Facts
Amount Per Serving: Calories 40 - Calories from Fat 31
Percent Total Calories From: Fat 78%, Protein 3%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 48mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 512 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

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Crock-Pot Chili Con Carne

10 servings

4 pounds Ground beef
3 tablespoons shortening
2 cups Chopped onion
2 Garlic cloves -- crushed
4 tablespoons chili powder
3 Beef bouillon cubes -- crushed
1 1/2 teaspoons paprika
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup beef stock
1 can Tomatoes -- 28 ozs.
1 can Tomato paste -- 8 oz.
4 cans Red kidney beans -- 1 lb cans

Heat shortening in skillet and brown beef, discard fat, Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hour

Nutrition Facts
Amount Per Serving: Calories 52 - Calories from Fat 43
Percent Total Calories From: Fat 83%, Protein 4%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 64mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1097 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

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Dallas Chili

12 servings

6 pounds Beef brisket -- coarse grind
4 tablespoons Red chile, hot -- ground
1 tablespoon Red chile, mild -- ground
1/2 tablespoon Chile caribe
1 teaspoon cayenne pepper
2 tablespoons oregano, ried,pref -- Mexican
8 Garlic cloves -- crushed
4 Bay leaves
1 teaspoon Gumbo file, (ground sassafras)
3 tablespoons Cumin -- ground
3 tablespoons Woodruff or
2 ounces Chocolate -- unsweetened
1 teaspoon paprika
1 tablespoon salt
1/3 cup Bacon drippings
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon Dijon mustard
2 tablespoons Corn flour, (masa harina)
4 cans Beer, (12oz ea)
1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 tablespoon chicken fat, (opt)
Hot pepper sauce -- liquid, (opt)

1. Combine the beef with the ground chile, caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff(if used), paprika, and salt.~ 2.Heat the bacon drippings in a large heavy pot over medium heat. Add the meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3.
Stir in the remaining ingredients(including the chocolate, if used, and the optional chicken fat and liquid hot pepper sauce). Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Taste and adjust seasonings.~ 4. Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed. Skim off fat before serving.

Nutrition Facts
Amount Per Serving: Calories 19 - Calories from Fat 8
Percent Total Calories From: Fat 46%, Protein 6%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 1mg, Sodium 616mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 235 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units

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Dark Chicken Chili

6 servings

1 tablespoon peanut oil
2 Ancho peppers
1 Chipotle pepper or another
Smoked chili pepper
1 cup Beef broth -- defatted
2 Onions -- finely chopped
2 pounds Chicken meat -- skinless and
Boneless -- in large chunks
40 milliliters Gatlic -- minced
2 teaspoons Cumin seed ground
1 teaspoon Oregano -- dried
1 teaspoon Thyme -- dried
1/2 teaspoon Cinnamon -- ground
1 cup dark beer
1 tablespoon tomato paste
Salt to taste
Fresh ground pepper to taste

In a heavy skillet,heat the oil until barely hot.Roast the pepper in the hot oil for 1 minute or less,just until they brown lightly.Remove the peppers from the oil and cool.Let oil remain in skillet.Stem and seed the cooked peppers,break into small pieces and grind in blender or spice grinder..Bring the broth to a boil and add the ground chilies.Remove from the heat and allow to steep while you proceed with the recipe...
Add the onion to the oil remaining in the skillet.Cook until lightly browned.Add the chicken and stir until the meat loses its raw look.Add the garlic,cumin,oregano,thyme and cinnamon,and stir for another 10 seconds.Add the broth chili mixture,beer and tomato paste.Bring to a boil and simmer 15 minutes.Season to taste with salt and pepper.Adjust seasoning and serve immediately over warm rice and/or beans...Makes 6 servings...

Nutrition Facts
Amount Per Serving: Calories 38 - Calories from Fat 20
Percent Total Calories From: Fat 53%, Protein 2%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 62 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

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This page last updated on 28 May 2001.
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