From: Bill and Becky Pfeiffer. 1980 World Championship Chili Cookoff Winners.
Posted By: on GEnie Food & Wine RT May 24, 1993 by M.HATALA [Mike in FL.] CI$ 71511,2253
Post Date: May 24, 1993

Ingredients (4 servings)

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist.~ 2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.~ 3. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside.~ 4. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.~ 5. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.~ 6. Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.~ 7. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.~

From: Morten's Recipe Collection
Posted By:
Post Date:

We just had our annual Chili Super Bowl (Abilene, TX). They make a pot to feed 5000. It's BIG pot. This recipe is pretty good too. You will want to multiply the recipe items by 10.
Brown beef and drain. Add all ingredients and cover. Cook for 7-17 hours on medium high. Good luck!

From: Terry Northup
Posted By:S.O.A.R.
Post Date: April 27, 1996

Combine the beef base, tomato juice, chopped veggies, cocoa and 4 tespoons of powdered garlic in a dutch oven over a low (simmer) flame.

Divide the hamburger into three more-or-less equal batches and brown it in a separate skillet. Add 1 teaspoon per batch of chilli powder. When browned and crumbled drain excess fat and add to dutch oven. Repeat until all ground beef is in the chilli pot. Add the black pepper to the chilli pot.

Stir in 1 tablespoon per pound of meat of the chilli powder (5 Tb for this batch). Cover pot and let simmer, stirring once in a while. When the onions and peppers are cooked (about 1 1/2 hr) taste the pot.

You will probably find that you'll need to add the remaining tablespoon of garlic powder and the teaspoon of ground cumin. You may also want to add an additional tablespoon of chilli powder at this time. Trust me on the garlic and cumin. It adds the final kick. Neysa tasted before and after and could not believe how much difference it made. Simmer for an additional 10 to 15 minutes and serve.

For those desiring a hotter product add cayenne until your lips turn numb and your sinuses drain if you like. I made this batch extra-mild in deference to picnic attendees who don't handle heat real well. Sadly, Maya Houston thought it was still too hot after she tasted a spoonful.

Here is one of mine that is a good starting point for experimenting. I use my own chilli mix... but Gebhardt's, Mexene or Chilli Man will work pretty well. Ray's Chilli owner says he is bringing out a line of chilli mix as soon as he finds a spice company to mix and package to his recipe. Apparently it has different requirements from using spices to can chilli.

As noted - this recipe starts extra mild as a base line in deference to the non chile heads for whom I made it. Add heat or chipotles to suit yourself. Black or pinto beans will work - add them AFTER the chilli is cooked.

From:   Uncle Dirty Dave's Kitchen
Posted By:   Dave Drum, xrated@cityscape.net
Post Date:   Sun, 19 Sep 1999

Sautee 1/4 of the garlic and onions until translucent. Add 1/4 of the meat, chile powder and brown. Salt the meat while cooking. Put into your chili pot. Cast iron is best. Repeat until all the meat is done. Put the rest of the ingredients in you chili pot and simmer for for a hour. As in any recipe, the amount of ingredients is variable. Add more of anything you want, especially chiles. You now have the power. Use it wisely. The eyes of Texas are upon you!
serves 6-8

From: Bad Attitude Chile Page
Posted By:KIT Anderson
Post Date: 11/15/97

If using canned chipotle chilies, in a blender puree them with the water and reserve the puree. If using dried chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling hot water for 20 minutes, and in a blender puree the mixture, reserving the puree.

In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add cumin, and cook the mixture, stirring, for 30 seconds. Add the beef and cook the mixture, stirring and breaking up the lumps, until the meat is no longer pink. Add the reserved chipotle puree, the tomatoes, broth, bay leaf, oregano, and salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 30 minutes. Stir in the bell pepper, canned green chilies, and cornmeal and simmer the mixture, stirring occasionally, for 30 minutes. Stir in the kidney beans, coriander and remaining 2 garlic cloves, minced, and salt to taste, simmer the chili for 3 to 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled.
Yield: 6 to 8 servings

From: Gourmet Magazine
Posted By:
Post Date:

If you are using fermented beans, prepare them ahead. Rinse them several times, then soak them in water for 3 hours (or overnight). Rinse again. Puree with 1 cup stock.

In a large saucepan on medium heat, cook onion in oil until translucent (about 6 - 8 minutes). Add garlic, cumin seed, and chopped pepper, and cook 5 minutes more. Reduce heat to low. Add remaining stock, 1/2 cup cilantro, cocoa powder, cumin, chili powder, beans, tomatoes, and black bean sauce or pureed fermented bean mixture. Simmer about 5 minutes. Add lime zest. Simmer for 15 minutes more, then add lime juice and correct seasoning. The longer it simmers the thicker it will become. Add the remaining 1/2 cup cilantro about 3 minutes before serving.

NOTES :
Soak black beans in water for 3 hours and then rinse. Fermented black beans (packaged in small plastic bags), are available in Asian markets. Their musky flavor cannot be duplicated, but they are salt-cured, so soaking is essential. The Chinese black bean sauce found in most grocery stores is made with these beans. However, it often contains lots of garlic, so decrease the garlic by 1 tsp. To serve, ladle into warmed bowls and garnish with Salsa and sour cream, yogurt, or cilantro Creme Fraiche.
Yield: 6 servings.

From: The What to Fix for Dinner Cookbook , Copyright © 1995 by Heidi Rabel
Posted By: Joy Williams, Via: Chile Head Mailing List
Post Date: Thu, 08 Oct 1998

Cover and soak beans overnight or longer. Start the smoker and when hot, put the pork loin on the smoker, using your favorite wood for flavor. (I used hickory.) Smoke for an hour or so at 225F and then hold until you're ready to start assembly. Pour everything in a stock pot except the tomatoes, jalapenos and, of course, the garnishes. Keep covered with water and cook 6 hours on low heat (cover the pot but leave cracked slightly open to allow a bit of steam to escape). Add additional water as necessary. After 6 hours, remove meat and shred. Put the shredded pork back in the pot and add tomatoes and jalapenos (as many as you want) and cook another hour or until thickened. Serve in individual dishes along with garnishes. Garnish with chopped cilantro, sour cream, chopped onion, diced avocado and shredded cheese.

From:   M&MSubia
Posted By:   M&MSubia" ,MMSubia@gateway.net
Post Date:   Mon, 20 Sep 1999

ADDITION OF SPICES CEREMONY

Gather the team and groupies together for this ceremony. This is the point to go all out for showmanship, so ham it up. Hopefully you have ground the following spices freshly, so that laborious grinding processes do not sap the climax of its power.

THE SPICES

• 8 tablespoons ground cominos (cumin) -- group chants praises of cumin
• 6 tablespoons ground oregano -- praise the oregano somewhat more loudly
• 4 tablespoons ground coriander -- some of the women may swoon
• 1.5 teaspoons cayenne pepper from a flask labelled 'paprika'
• 1 tablespoon salt (add half this at first, increment as necessary
• 1 tablespoon tabasco -- accompanied by loud chants and holy rollin

• 8 tablespoons or more paprika, from a container prominently labelled 'cayenne pepper' -- accompanied by a crescendo of frenzied shouting and counting of tablespoons. If your team can still count high enough, add 24 teaspoons instead.

• 4 oz tomato paste after the hubbub has died down and no judges are looking. Remember, real men do not put vegetables in their chili.

• 1 tsp exotic spice could be added here, too. At Luckenbach, the Brides of Black Hole added mint and epizote. No one knew, or knows yet, what epizote is. The more obscure the spice, the better.

• 0.5 tbl masa harina -- or less, to thicken the chili if it is too thin. This must be added last.

Cook 10 more minutes Open up a beer and dish up a bowl 'o' red.

Posted By:Alwyn Wootten 1 2

Saute onions, garlic, and peppers in oil until onions are translucent. Add spices and simmer for two minutes. Stir in remaining ingredients, adding the TVP last. You can adjust the amount of TVP to obtain the desired texture and consistency. You can substitute beer for the water for a more unique flavor. One jalapeno makes a mild chili (two were used for the cookoff). Simmer from four to six hours. It's even better the next day.

From: Chile Head Mailing List
Posted By: ???
Post Date: ???

Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2 hours. Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add tomato mixture, chiles, beer mixture and garlic to chicken broth. Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon.
Servings: 12

From: C.V. Woods
Posted By:S.O.A.R.
Post Date: April 17, 1996

Sift all the ingredients together and store in a tightly sealed jar.

From: Judy Howle, Via: Chile Head Mailing List
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Wed, 29 Apr 1998

1. In a heavy skillet or saucepan, melt the butter and sauté the scallions and celery until soft. Add the shrimp and sauté until pink.
2. In a small bowl, combine the cream and milk and stir in the flour until smooth. Add the cream mixture to the skillet along with the salt, pepper, celery salt, and chili powder. Stir and cook over low heat until the mixture thickens. Gently stir in the crabmeat and eggs.
3. Serve at once; this chili does not improve with age. Serve on white rice.

********************** Note from Dave Drum, xrated@cityscape.net
I've made this chilli in the past and there are a couple of caveats.... mainly, don't use fake crab. It does not handle cooking well. Real crab can be 'spensive - but, better a bit of extravagance than a pot of ruint chilli.
The other thing is - be subtle with the chiles/heat. It's nice to have a wakeup call in the dish. But, it's awfully easy to overpower the delicate flavours in this "chilli" (purists will argue that this ain't really chilli - everyone is entitled to an opinion).
You can also add leftover lobster meat (yeah, right!), scallops and/or pollock (cheap stuff) filets to stretch out the quantity.
But in all cases, be sparing with the chilli "powder" (I suspect that they mean "chilli mix"). In any event it would be nice if receipe writers would specify what "chilli powder" they used. If it's straight ground chile it makes a big difference to the flavour. If it's chilli mix it makes a difference since the formulation will vary from packer to packer.
But, if you get a chance to make this, by all means, be decadent. As Joe Schlitz used to say - "We only go around once in life. Grab for all the gusto you can get." ***********************

From: Chili Nation by Jane and Michael Stern.
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Wed, 24 Mar 1999:

CHILE PUREE

Chile Puree:
Heat a small skillet over high heat until very hot. Place chiles in pan, one at a time and press down with tongs for about 1 minute on each side. Next, seed and devein the chiles. Place chiles in a blender with cashews and chicken stock. Puree until smooth.

Chili:
In a stock pot, briefly saute onion, garlic, cumin, chile powder, and salt in the olive oil.
Add chicken and stir to coat. Stir in chile puree, cilantro, and tomatoes. Cover and simmer for 45 minutes.
Add cashews, chocolate and beans. Stir until chocolate melts. Serve

NOTES : For spicy chili, add 2 or 3 chipotles to the puree and double the chile powder.

From: Blues, Brew, and Barbeque!!
Posted By:
Post Date: April 97

1. Break up the New Mexico, chipotle, and mulato chiles. Toast the chiles in small batches on an ungreased skillet, or comal over medium heat until they just begin to release their aroma. Do not let them darken or the may become bitter.
2. Toast the cumin, coriander, and cloves on an ungreased skillet, or comal over low heat until they release their fragrance and become lightly roasted, about three minutes.
3. Grind the toasted spices and celery seed (best to use a spice grinder).
4. Grind the chiles in a spice grinder or food processor.
5. Mix the ground chiles, spices, and ground cayenne. This receipe is an adaptation of one appearing in "New Southwestern Cooking" by Dille & Belsinger. Since I never have the chiles called for in the receipe, I invariably "wing it." The spices seem to be the important factor so substituting different chiles doesn't make a major difference in the finished product.

From: Glen Hosey's Recipe Collection Program, hosey@erols.com
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Wed, 29 Apr 1998

From: "Too Many Chiles" by Nancy and Jeff Gerlach.
Posted By: Paul Smith", pjsmith@mtnhome.com. Via:Chile Head Mailing List
Post Date: Sat, 20 Mar 1999

First brown the meat cubes in a little olive oil, add the green chile salsa, turn off stove and let it sit all day, and all night as well. Next day, re-heat the mess, add the other chiles, and the beans, drained, and hold the tomatoes. Let cook for about two hours on simmer, then mix some flour with the juice from the tomatoes, and shake in a shake jar, add the tomatoes to the chile, cook some more, and add the thickener. Adjust seasoning, salt, freshly ground black pepper(all the stuff the kooks say is bad for you)and more heat if not hot enough, I add the hab powder to the meat, first, then adjust the heat later at the end.

SERVE with this corn bread:

Pre heat oven to 375 F Melt bacon drippings in 9 " cast iron skillet Combine the cornmeal, flour, baking powder & salt in a mixing bowl.Stir in the cheese and chiles. Separately beat together the milk, eggs and oil, and stir in the dry ingredients until moistened, then pour batter into hot pan and bake at 375 F for 30 - 35 minutes. THIS IS A GREAT CORNBREAD, FIGURED OUT BETWEEN THE TWO OF US, Marie and Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 16 Oct 1998

In a large Dutch oven or heavy soup pot, combine the ground beef, water, vinegar, beef stock base, tomato paste, onion powder, garlic powder, = sugar, salt and pepper. Over medium heat, bring the mixture to a simmer. Stir to combine. Lower the heat to low and cover. Cook for 9 hours, stirring occasionally.

Remove the lid, and stir in the cinnamon, cocoa, cayenne pepper, oregano, cardamom, coriander, cumin, cloves, thyme, tarragon and = allspice. Cook over low heat for one additional hour.

The chili can be served at once or frozen for up to four months. She usually makes me serve it over spaghetti, with grated cheese, chopped onions and oyster crackers. I also usually give it a dash of powder or sauce once it hits my bowl.

From:   Dave Drum
Posted By:   Frank Stendal, gblastn@teleport.com
Post Date:   Sun, 26 Sep 1999

1. Mix chile powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with salt; set aside.

2. Fry bacon in large, heavy soup kettle or dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding additional 2 teaspoons bacon fat to pot as necessary. Reduce heat to medium, add 3 tablespoons bacon fat to now-empty pan. Add onion; sauté until softened, 5 to 6 minutes. Add garlic and jalaneño; sauté until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice, and 7 cups water; bring to simmer. Continue to cook at steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.

3. Mix masa harina with 2/3 cup water (or cornstarch with 3 Tbsp. water) in small bowl to form smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Adjust seasoning generously with salt and ground black pepper. Serve immediately, or preferably, cool slightly, cover, and refrigerate overnight for up to 5 days. Reheat before serving.
Serves 6

*Note: The author suggests refrigerating the finished product overnight to allow the flavors to develop. He also suggests adding peanut butter and/or unsweetened chocolate to enhance the earthiness and to add creaminess. Enjoy!

From: March & April 1998 issue of Cook's Illustrated magazine.
Posted By: Steve Zinski
Post Date: Sun, 15 Feb 1998

• 1 lb. slab bacon
• 2 lbs. dry pinto beans
• 1 large onion, sliced
• 4 cloves garlic, sliced
• 2 Ancho peppers or 2 Tbsp chili powder
• 3 qts. water
• 2-1/2 tsp. salt
• 1 one lb. can tomatoes
• 12 canned Serrano peppers, seeded and finely chopped (or use a few jalapenos)
• 1 tsp coriander seeds, crushed
• 1 tsp cumin

Remove the rind from the bacon and cut rind into 1/2" squares. Cut bacon into small pieces; set aside. Combine rind, beans, onions, garlic, and Ancho peppers or chili powder in a large pot. Add water and bring to a boil. Lower the flame, cover the pot, and let the beans cook 1-1/2 hrs. Add salt and cook uncovered for 15 min.

In a separate pan, fry remaining bacon until slightly crisp. Add tomatoes and remaining ingredients; cook over medium heat for about 10 minutes. Skim off excess fat. Add bacon and tomato mixture to beans and continue cooking, uncovered, over low heat for 1 hr. or until beans are very tender. Makes 3 qts

Origin: Flavors of the South Recipes for "heat lovers"
Posted by: Judy Howle

Serve with chopped chiles,chopped onions, shredded cheese, and sour cream and sour dough bread.

From: Chipotle Coyote
Posted By:Chipotle Coyote
Post Date: Tue, 11 Nov 1997

Mix all the meat in a large kettle, then cut open the chorrizo wrapping and squeeze out the contents into the mixture of the 4 lbs. of other meats. Brown the meat, stirring occasionally to mix well. Once the meat has browned, add the tomato sauce, beer (or wine) and all of the seasonings. It is a good idea at this early juncture to use only half of the chili pepper and oregano and reserve the rest until later so that you can season to your taste.

Cook over low-medium heat for 30 minutes, stirring occasionally to prevent sticking, then reduce heat to low and cover. Cook covered for 1 hour, stirring from time to time. Sample for taste, increase seasoning as desired, and cook on low for another hour, stirring occasionally.

Sample again and add additional cumin, chili pepper, oregano, Jalapenos to suit your taste; turn off heat and place in the refrigerator over night. Reheat on the following day and serve. For an especially tasty Presentation, serve up in bowls and sprinkle the top with chopped white onions and shredded Monterrey Jack and cheddar cheeses.
Feeds 6 to 8. Enjoy!

From:   Alicia Oldenburg catertexas@netscape.net
Posted By:   tgreaves@notes.primeco.com
Post Date:   Tue, 26 Oct 1999

1) Prepare Sauce: Add 8 cups boiling water to New Mexico, Ancho, Pasilla, Anaheim, and Cascabel Chiles. Let soak 30 minutes. Place in blender with 1/2 of soaking water plus fresh water and beer. Add 2 cloves of garlic and blend for ~3 minutes. Strain the resulting puree into a pot. Add cumin, salt, oregano, Chipotle and habanero chiles. Simmer.

2) Prepare rest of chili: Cook Bacon. Eat Bacon. Add garlic, peppers, onion to bacon fat and cook 2 minutes. Add meat, and brown. Add chili sauce. Simmer for a few hours. Add corn or beans about 1 hour before serving. Skim fat before serving.

From: S.O.A.R
Posted By:Domenico Vitarella
Post Date: Wed Jan 10, 1996

salt and freshly ground black pepper and cayenne pepper to taste Cook the onions, garlic and chiles in a little olive oil until the onions are transparent, remove to a dish, add a little more oil, heat the pan to hot and brown the beef chunks. Do not burn them, and when they are all nicely browned, throw the veggies back in, and add the flour, mixing it around well....add the chicken broth(use beef broth if you wish)and cook on a simmer for about two hours, checking that it does not stick,or become too thick...if it starts getting too thick, add a little more broth. Taste it at this point, and season to taste....there is NO canned chili powder in this recipe...add more cumin if desired. Cheers, Doug in BC

From:   Doug Irvine
Posted By:   Doug Irvine Post Date:   Tue, 28 Sep 1999

In a heavy pot, render the bacon until crisp, then add the meat and fry in batches so it browns. Scoop out the meat and set aside. Cook the onions and garlic in the fat until soft. If you're worried about health, drain off the extra fat at this point. Add the chile powder, paprika, cumin and salt, fry for bit and put the meat back in. Toss everying around so it's well coated. Add enough water to cover, put a heavy lid on it and simmer for a couple hours. When it's close to serving, stir in some masa harina or cornstarch and water to thicken a little. Serve it with chopped onion, chiles, and cilantro if you want.

From: Ed from Texas
Posted By: David Cook
Post Date: Sun, 28 Dec 1997

Method:
Sauté onions and 12 of the scallions in the olive oil until golden Add bell pepper, 4 of the chopped garlic cloves, and chopped serranos and continue sautéing several minutes
Lower heat to medium low and add harissa and drained fava beans and cook for 5 minutes stirring often, taking care not to burn anything At this point transfer everything to a large soup or chili pot Add chopped tomatoes, honey, Doc's Special, vinegar, and all dry ingredients Simmer for 30 minutes, or until beans have thickened the chili nicely (you may have to add water (or tomato sauce) as needed, if it thickens too much, but by and large this is a thick sort of chili, often scooped up with pieces of pita bread)

During final 2 minutes of cooking, add mint, parsley, and cilantro Remove from heat and add the 4 remaining chopped garlic cloves With a potato masher, mash the fava beans completely right in the pot, and stir thoroughly after mashing is finished

Top individual servings with lots of feta and goat cheese, and the remaining scallions, and drizzle extra virgin olive oil liberally (you may use either feta or goat, but I like it with both) If you do not like either of these cheeses, you may omit them, but something creamy ought to be added to tame the heat (perhaps a dollop of creme fraiche or sour cream)

Serve over long grain basmati rice, or bowtie pasta, with warm pita wedges on the side

Mild hummus is an excellent accompaniment to help put out the fire (think of it as the guacamole with this chili)

To be cute, when I served this I put out a bottle each of King Tut, and Queen Nefertiri Hot Sauces (both contain Egyptian spices and are quite good). I sprinkled a few drops of each on mine, but none of my four chile-loving (and chili-loving) guests reached for any. That made me both content and dissapointed.

From: Porter Banister, Via: Chile Head Mailing List
Posted By: Porter Banister, porter9@concentric.net
Post Date: Tue, 13 Oct 1998

Start in a pot with at least 1.5 gallon capacity. I generally cook the meat completely, add some extra water to cover meat and bring to a good boil. Set in a cold place to let the grease congeal at the top. (I use this time to get all the veggies ready, get out the spices, etc.) When the grease is thickened, scrape it off the top.

Pre-heat oven and cookie sheet to 300 degrees. Spread the garlic, onions, and raw peppers out on a lightly buttered sheet. Leave in oven 10 minutes, then broil until the thinnest edges of veggies just start to turn brown. Stir and broil as long as you can without much more browning. Dump veggies into the pot with the meat, start cooking and add tomatoes, dried chiles and celery.

As veggies and meat are cooking with a slow boil, begin adding non-salted spices. Stir occasionally. Add water as needed to maintain a stew consistency. Gradually add all ingredients except soup and beans, adding salted items a little at a time to keep the mix from getting too much salt for your taste. Add pepper powder or veins to increase heat as desired. (However the heat seems when you are finished, it will be slightly hotter the next day. I have to consider this when cooking, as my wife and kids are not CHs.) When the raw tomatoes are nearly cooked, add the soup, and bring back to a boil, stirring often. Add the beans, juice and all. Simmer 20 minutes, stirring regularly. If possible, let cool overnight and re-heat before serving. Re-skim grease if necessary before heating. Serve with grated cheddar cheese added to serving.
Makes about 1.2 gallons (if beans are added).

Total Caories... I have no idea.
Total Salt...... Don't ask.
Total Fat....... Not much if you skim the grease, and even less if you use low fat cheese.

From:Calvin Donaghey
Posted By: Calvin Donaghey
Post Date: Sun, 08 Mar 1998

• 1 lb. dry pinto beans, soaked overnight
• 1/2 cup butter or margarine
• 2 medium onions, chopped
• 7 oz. diced green chiles
• 2 cloves garlic, minced
• 3 lbs. chopped sirloin
• 1 lb. pork sausage, browned and crumbled
• 2 T. flour
• 1 1 lb. can baked beans
• 1 4 oz. can pimentos
• 2 30 oz. cans tomatoes
• 3/4 cup chopped celery
• 1/2 lb. sliced fresh mushrooms
• 1/2 cup each chopped red and green pepper
• 1 9 oz. can pitted ripe olives, chopped
• 1/2 cup minced parsley
• 1 12 oz. bottle chili sauce
• 1 T. salt
• 1 T. garlic salt
• 2 t. black pepper
• 1 T. chopped cilantro
• 1 T. oregano
• 2-4 T. chili powder, to taste
• grated orange peel
• 1 pt. sour cream

Bring pinto beans to a boil in the soaking water and simmer 2-3 hrs. until tender. Drain.
In a large skillet, melt 1/4 cup butter and add onions, green and red peppers and garlic. Saute until soft. Remove to Dutch oven or 8 qt. pot. In remaining butter, cook chopped sirloin, 1-1/2 lbs. at a time, until meat is brown. Add sausage and sprinkle with flour, stirring to mix. Transfer to pot. Add 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. Serves 20. Freezes well.

From: The book "The 27 Ingredient Chili Con Carne Murders"
Posted By: Judy Howle Flavors of the South

Mix all ingredients and grind to a fine powder using a mortar and pestle, or food processor or blender. Spice will keep 6 months or so on the pantry shelf.
TO USE:
This powder is somewhat more pungent and fresher tasting than a packaged brand, so use a bit less.
YEILD: 5.5 OZ

From: Cheaper and Better Alternatives to Store Bought Goods By Nancy Birnes
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Wed, 29 Apr 1998

Start browning the meat in a LARGE pot. Add the garlic. Start chopping the vegetables in the order listed and add to the pot as you chop them. Stir after each addition. Add the peppers whole. DO NOT CUT UP! If you do, the chili will be brutally hot! Add in the juice from the canned tomatoes, and add the chopped canned tomatoes. Simmer all this for 2-3 hours. Add in the beans. Simmer another 30 minutes to heat the beans and serve. This is best made the day before, refrigerated, and then reheated before serving. Serve the chile and add a "floater" or two for those who like their food hot.

NOTE: If you get to some point in adding ingredients that your pan starts to overflow, divide what you have into two pans, then split the remaining ingredients between the pots.

HINT: Adjust seasonings to your liking. Adding more ground red pepper will make it hotter. Adding more whole chiles will not make the chili itself any more hotter, but you sure will have more "green floaters"!

BEWARE: You can use other chiles that what I listed, but be very careful that the ones you use do not have thin skins or they will break apart during cooking and cause the chile to be very hot! The large green chiles are not well suited for this, as their skins are too tough! Besides they are mild!
Yield: 30 servings

From: Glen G. Hosey, Springfield, VA, USA
Posted By: Glen G. Hosey
Post Date: Mon, 10 Jun 1996

24 hours before starting to cook the chili, place the dried black beans in a bowl and cover with cold water. 12 hours before starting to cook the chili, take the meat and chile peppers out of the freezer and let them defrost. Drain the water from the black beans and recover with fresh cold water.

When ready to cook, drain the black beans. Place into a saucepan, cover with fresh cold water, bring to the boil and cook vigorously for 20 minutes. Drain and put to one side.

Cover the dried onions in boiling water and let stand for 10 minutes.

In a casserole, crockpot or suitable stove top cooking container, brown the meat in the oil. Add the sweet peppers.

De-stem the chile peppers and place in a food processor. Chop up finely. DO NOT remove seeds or veins from the chile peppers.Add to the cooking pot.

Add the onions, garlic, cumin, coriander, salt and pepper to the cooking pot. Add the tomatoes, breaking them up into small chunks in the pot. Add the beans.

Stir well and reduce to a simmer once bubbling. Cook for 1-2 hours.
Serve with rice or crusty bread. Add Hot-Pepper Sauce as required.
** use a can of Baked Beans if dried black beans unavailable.

From: Graeme's
Posted By:Graeme's Web Page
Post Date:

* I substituted boneless country-style pork ribs for the lean pork. Apply dry rub the night before, cover, refidgerate. ( I made a simple dry rub of ancho powder, paprika, salt, pepper, garlic powder, just a dash of cayenne powder and half a dash of cumin. ) Then I smoked the pork over pecan wood for approx. 2 hours. I also cut the meat into 1/2 inch cubes instead of 1 inch. *

* * I cut the amount of cumin in half * *

* * * I omitted the hot green chiles to keep it on the mild side. * * *

Heat Dutch oven or medium saucepan over high. Saute onion, garlic, oregano and cumin until onion is clear. Add green chiles, saute and stir. Add pork cubes and stir to seize all sides of the pork; add lime juice and mix.

Now add chicken stock, stopping when most of the pork cubes are covered with liquid. Stir well, reduce the heat to a simmer, cover and set the timer for 30 minutes. Check occasionally to make sure the stuff isn't scorching on the bottom. When the timer goes off, check the consistency and either add more stock if it's gotten thicker/drier than you like it, or raise the heat and cook uncovered to thicken if it's too runny. Add salt and black pepper now.

From:   Parkhurst, Scott Contractor
Posted By:   Parkhurst, Scott
Post Date:  

Cube the beef into bite-sized chunks. Dice the bacon. Heat a large heavy pot, fry the bacon until almost crisp. Scoop it out and set aside (so it won't get burnt). Then fry the meat in the bacon fat until browned on all sides -- you may have to do this in batches. Scoop out the meat and add to the bacon. Saute the onions (and garlic if you're using it) in the bacon. (Those who really get concerned can drain off some of the fat, but it won't be true Texan at that point.) When it's soft, throw in the cumin, chile powder, and paprika and cook briefly. Return the meat, cover with water and bring it to a boil. Taste and add salt, then cover and set it to simmer for a couple of hours. Thicken as needed with cornmeal or stale tortillas.
Serve with sour cream or cottage cheese, diced onions and, of course, beer.
Like all good chilis this is best made a day in advance and reheated.

NOTES:
From: Henning Petersen
Where is the beer ? This True Texas Chili Recipe sounds very nice, but I would definitely skip the water and throw a couple of beers into the pot instead. By the way, 1 Tb. of oregano would be good as well.
But, is it legal to make Chili without beer in Texas ? If it is legal, there should be a law against it. If it is illegal, finally a law we all can understand the purpose of.

From: David Cook
Posted By: David Cook
Post Date: Sat, 17 Jan 1998

In a large, deep skillet, heat the oil and cook the lamb until browned on all sides. If the skillet is large enough, add the onion and garlic and cook 5 minutes longer, then transfer to a large pot. If the skillet is not large enough, remove the lamb to a large pot. Add additional oil to the skillet, if needed. Saute the onion and garlic 5 minutes, then add to the lamb. Add about 3 cups water. Bring the stew to a boil, reduce heat and simmer at least 1 1/2 hours. Add water if needed.

While the lamb is simmering, roast, peel and seed the green chiles.

Chop half the chiles and add to the stew. Put the other half in a blender or food processor with the tomato sauce and puree until smooth. Add the puree to the stew, along with the jalapenos or serranos, the oregano, and sage. About 10 minutes before the chili is done, add the fresh cilantro and salt. Taste and adjust seasonings.

From:   The Real Chili Cookbook, by Marjie Lambert
Posted By:   Chile Head Mailing List
Post Date:  

In a large saucepan combine turkey, onion and garlic. Cook 7 to 8 minutes over medium heat or until turkey is no longer pink, stirring occasionally. Add chili powder, cumin and cocoa; stir and cook 1 additional minute. Add tomatoes, salsa and broth; bring to a boil. Reduce heat and simmer uncovered 10 minutes. Gently stir in beans; continue to simmer 5 minutes or until heated through. Ladle into bowls; serve with optional toppings, if desired.

6 Servings NUTRITION INFORMATION PER SERVING:
Calories 206Fat 6gCholesterol 29mgDietary Fiber 8gSodium 535mg

From: Byerly's
Posted By:
Post Date: 12/16/97

In about one tbls olive oil, simmer the onion and garlic until transparent, move to one side, and add the lamb, stirring well, until it changes color... sprinkle the meat with 2 tbls flour,add the chipoltes, and sauce, the beans, the peppers and half the chicken stock. Let this go on simmer for an hour, then taste for heat, if not hot enough, add some powdered chile(not chili powder) and taste again...if too thick, add the rest of the stock, if not thick enuf, keep cooking it until it is. Finally add the cumin, salt and pepper to taste....I serve this with grated cheddar cheese, and I use PORK! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sun, 19 Sep 1999

Get about 1-2 tbls olive oil heating in a good size pan, and add the chopped onions, chopped garlic cloves, and simmer this until the veggies are transparent, clear a space in the bottom, and add the meat, stirring to break up the pieces, when no longer pink, add the can of tomatoes, the chicken stock and the chopped peppers....now when I started this, I found to my disgust, that I had no green bell peppers, otherwise one of those would have gone in as well, in big chunks if you do. Let this go for half an hour, then add the hab powder, and one can of beans, either the black or the red, and cook for another half hour, then add the other can of beans, and taste for seasoning....add salt, and freshly ground black pepper to taste, and serve with corn bread... We used one of them, the one with the chopped green chiles. Also served this with a cob of sweet corn! (Could I still taste the wool, you ask???Not after half a bottle of red!) Marie said, this is a great recipe, she likes lamb, but then she's got me! Cheers, Doug in BC Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Thu, 23 Sep 1999

**(cheap at Asian markets; don't omit, and if you must substitute regular soy, add a reconstituted shiitake mushroom and its soaking liquid to the blender above.)

Blenderize the onion, celery and tomatoes in a good saltfree or low-salt vegetable stock. Place it in a crockpot or kettle with the remaining ingredients (add more stock if needed)

On stovetop, simmer all till beans are tender. Or in crockpot, cook 2-3 hours on High and overnight on Low, stirring from the bottom as you lower the heat.

From: Rain, Via: Chile Head Mailing List
Posted By: rain@wwbbs.otherside.com (Rain)
Post Date: Tue, 19 Jan 1999

Heat the lard in a large heavy pot over medium-high heat. Add the onions, peppers, celery, and jalapenos. Cook, stirring, until the onions are translucent. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients with enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours. Stir often. Taste and adjust seasonings.

From: Chet Bacon. Via: Chile Head Mailing List
Posted By: Chet Bacon Post Date: Mon, 08 Feb 1999

• 1 pound ground turkey
• 1 large yellow onion, diced
• 1 2-1/2 to 3 pound pumpkin, cubed and roasted (see notes)
• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 cups tomato sauce (use a thinner one)
• 1-1/2 cups defatted chicken stock or canned broth
• 2 tablespoons chili powder (chileheads modify to taste)
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 tablespoon fresh oregano, chopped OR 1 teaspoon dried
• Freshly ground black pepper to taste
• 1 tablespoon salt (start with 1 teaspoon, increase later if desired)
• 1 15 ounce can pinto or kidney beans, rinsed and drained OR
• 1-1/2 cups cooked navy or cannellini beans

1. In a non-stick skillet, cook the ground turkey over medium heat until cooked through and no longer pink in the center.

2. In a Dutch oven or small stockpot, saute onions, garlic, and pumpkin in olive oil over medium heat until soft, about 10 minutes.

3. Add cooked turkey and remaining ingredients, bring to a seasonings to suit your taste. Serves 6.

Notes:
1. Cut the pumpkin cubes the same size as the bean being used.

2. To roast pumpkin pieces, first cut pumpkin in half. Scoop out the seeds and stringy pulp. Place the halves skin side up and shave off the skin. Use a sharp chef's knife and always cut away from you. Cut the peeled pumpkin into slices, then into 1/2-inch cubes (see note 1). Place on a well-oiled cookie sheet, sprinkle with salt and pepper and roast at 400 degrees for 1/2 hour or until tender, tossing occasionally.

3. If you can find them, white ("ghost") pumpkins are excellent in this recipe.

Origin: San Jose Mercury-News, Oct. 23, 1996, p. 4F
Posted by: Tony Lima

Cut meat into bite size pieces. Brown in the vegetable oil. Add water. Cover and simmer 1 hour. Put all the chiles in a small saucepan. Add water to cover. Cover and bring to boil. Remove from heat and let stand until the chiles are softened (approx one hour). Drain the water. Remove stems and seeds (of course leave seed for more heat). Put chiles in blender along with 1/2 cup of the cooking broth. Puree. Strain the puree through a sieve. Add the puree to the meat and broth. Mince the garlic (whichever method you prefer). Chop the onion. Saute together until onion is clear, not browned. Add flour, stir and cook for about one minute more. Add onion mixture, oregano and cumin to meat. Cover and simmer 1 1/2 hours. Taste and adjust seasonings.

4-6 servings for mere mortals.
1-2 servings for Chile-Heads.

From: Kevin Crooks
Posted By:Kevin Crooks
Post Date: Thu, 11 Dec 1997

Saute meat with onions and garlic, until browned. Remove from heat. Saute remaining ingrediemts. Add broth a little at a time, stirring until smooth. Add browned meat, and cook uncovered for an hour and a half. Serve hot with your beverage of choice.

**NOTE:but remember to use ground red chile from New Mexico. (If it knocks your spurs off, simply omit the hot version and stick with the mild.)

From: Santa Clara Indian reservation in Northern New Mexico
Posted By: The New Mexican Cowgirls
Post Date:

Heat oil in a wide, deep skillet. Saute the onions, garlic and cilantro until the onions are soft and translucent. Add bell pepper, Anaheim and jalapeno peppers, chili powder, cumin, oregano and cayenne and stir well to mix. Stir in tomatoes and green salsa, cook over low heat, stirring often, until the tomatoes break down into pulp. When mixture starts to stick to the pan, add the wine and stir vigorously to loosen it and make a dense sauce. Season to taste with fresh cilantro. Stir in shrimp, scallops and fish. Simmer until all are opaque when cut into, about 12 minutes. Add clams and simmer another 2-3 minutes. Remove from heat and stir in cheese, if desired. Garnish with sour cream and serve.
Yield: 4 Servings

From: muddy@ibm.net
Posted By: muddy@ibm.net
Post Date: Fri, 13 Mar 1998

Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and celery. Cover and cook until tender, about 15 minutes. Add garlic and oregano, cook another 10 minutes then add tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt and cayenne. Bring to a boil, skimming occasionally. Reduce heat and simmer, partially covered, for about 1 hour, skimming. Mix in bell peppers. Simmer uncovered for 20 minutes. Cool. Refrigerate overnight.

Bring chili to a boil. Adjust heat so that liquid simmers briskly. Skim well and adjust seasonings. Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes. Discard any that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute. Add scallops, cover and simmer until fish is just opaque, about 2 minutes.

From:
Posted By: Pieters, Rob (NL01)
Post Date: 13 Mar 1998

DIRECTIONS:
In a large skillet, brown the ground beef. Drain fat. With slotted spoon, scoop the beef and onions into a 5 qt. crockpot. Add the onion chunks, diced green pepper, tomato sauce, diced or stewed tomatoes and both varieties of canned beans. Mix until well blended.
Add the spices and chili oil next, adjusting the measures to suit your taste... and tolerance. Mix well again.Turn the crockpot on 'low' and simmer for at least 4 hours. (Our chef will usually simmer his chili overnight.) During the last hour of cooking, before serving, add the optional honey and continue cooking.
Serve in bowls, or 'Cincinnati'style as a topping for spaghetti. Either way, you can also sprinkle grated cheese on top, too, as a garnish.

From: Recipe stolen from Straits Cafe, Singapore
Posted By: Myron Menaker Post Date: Mon, 04 Jan 1999

Remove sausage from casings and add with ground beef to large stock pot over medium-high heat. Brown meat, then cook through, about 15 minutes.
Using slotted spoon to drain excess fat, transfer meat to large mixing bowl. Discard any excess fat from pot. Heat olive oil in same stock pot, add onions and cook over low heat, until translucent, about 10 minutes.
Reduce heat to low, stir in Basic Spice Mix, tomato paste and wine. Stir in crushed and peeled tomatoes. Add kidney, black and pinto beans and simmer, uncovered, stirring often for 30 minutes. Serve with grated cheddar cheese, extra chopped onion and chopped cilantro

From: the L.A. Times
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Thu, 17 Sep 1998

In a large kettle cook the onion and the garlic in the oil over moderate heat, stirring, until they are golden, add the tomatoes with the juice, the tomato purée, 2 cups water, the chili powder, the cumin, the red pepper flakes, the orégano, the cinnamon, the salt, and the black pepper, \and combine the mixture well. Add the turkey parts and simmer the chili, uncovered, stirring occasionally, for 2 hours. Transfer the turkey parts with a slotted spoon to a plate and let them cool until they can be handled. Stir the bell peppers and the beans into the chili, add the turkey meat, discarding the skin and bones, and simmer the chili, stirring occasionally, for 40 minutes, or until the bell peppers are tender. The chili may be in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 minutes. Serve the chili topped with the Cheddar.

Makes about 12 cups, serving 8

From: Gourmet, November 1990
Posted By:Epicurious.com
Post Date:

* I use garlic powder (or granules) because they are pretty consistent as to taste and strength. I like fresh as much as the next guy. But, it's nice to use ingredients that are the same from batch to batch.

** This used to be 2 teaspoons of ground coriander (soapweed) but I was getting "strange taste" comments on judge's sheets until I cut this ingredient waaaay back. Now I win prizes with this receipe once again.

*** Apropos of fresh ingredients - you can substitute Anaheim (aka New Mexico) chiles for the canned chiles. Processed New Mexican chiles are what is in the can anyway. The fresh chiles are fairly mild (low heat) and quite flavourful.

Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli grind round steak into the pot and start browning it. Add 1 tsp. of garlic powder per pound of meat. While meat is browning chop a large onion reasonably fine. When ground round no longer shows pink add the diced onion and 1 tsp cocoa (Hershey's or Nestle') per pound of meat. Toss in 2 tsp ground coriander. Stir in 3 Tb. of Kraft Beef Base. (note: this is pretty salty - watch it) Add about half of a 48 oz. can of V8 (straight or picante') juice and 1 tsp. of cayenne pepper. Continue to simmer and stir. When onions are clear toss in 2 Tbs chilli powder per pound of meat. (I use Chilli Man, Mexene, or Gebhardt's) and 1 tsp cumin per pound of meat. Add the Red Gold diced tomatoe with chiles or a 4 oz. can of Old El Paso or La Preferida green chiles (chop and seed if you grabbed the whole peppers by mistake). Add the diced tomato and its juices.

Continue to simmer and stir until onions are tender and completely transparent adding V8 juice as necessary. If you run out of V8 use either unsalted 'mater juice or strong coffee to add liquid. Total cooking time about 90 minutes. If you're cooking at home you can serve this batch at this point. See below for longer schedules and the "kicker".

If you're on a 3 hour schedule - most cook offs are - turn off stove and let your pot marinate for about an hour. About 30 minutes before turn-in time relight the stove and bring the chilli back to a simmer.Taste carefully and critically. This is final adjustment time. If it's too salty try adding about 1/2 tsp of brown sugar. If the chilli has died or gone flat add 1 tsp chilli powder and 1/2 tsp cumin per pound of meat and simmer right up to time to put in judging cups.

As evidence that any receipe is a living, breathing organism this one was revised and updated immediately after the Mount Auburn Volunteer Fire Department's Annual (1998) Chilli Cook-off. I didn't win (dammit)but second place isn't anything to sneeze at. It beats kissing your old maid aunt on the lips.

Developed, revised, typed by Uncle Dirty Dave

From: Dave Drum. Via: Chile Head Mailing List
Posted By: Dave Drum, xrated@cityscape.net
Post Date: Mon, 12 Apr 1999

In a 10 or 12 inch, well seasoned cast iron skillet heat the salt, pepper and garlic. Add the meat and stir around until all sides of the cubes are gray. Add 1/2 cup of water and continue to stir until all water is absorbed or cooked away. Let the meat fry in its own fat until it starts to brown. Add chopped onion and cook a few minutes longer. Add tomato sauce, chiles, pepper, coriander, cumin, chilli powder and more salt if needed. Reduce heat to simmer and cook covered 30 minutes or until meat is tender, stirring occasionally. Serve with Spanish rice or Cajun rice.
Serves 4 to 6

Developed, tested and enthusiastically approved at Uncle Dirty Dave's Kitchen, Springfield, IL. It be GOOOOOOD stuff, Maynard.

From: Dave Drum. Via: Chile Head Mailing List
Posted By: Dave Drum, xrated@cityscape.net
Post Date: Mon, 12 Apr 1999

No instructions were given with this recipe.

From: Cassandra C. Nordenbrock
Posted By: Cassandra C. Nordenbrock
Post Date:

Cut the tops off the dried chiles. Toast them in a hot frying pan for a few minutes until fragrant and then soak them in hot water for 20 minutes. Liquidise them with some of the soaking water. Roughly chop the habanero and the garlic and add them to the liquidiser along with the cumin and origano. Puree some more. Heat the oil in a saucepan and fry the onion until softened. Add the meat and cook until browned. Add the chile puree, tomatoes and beans. Cover and simmer for at least half an hour. Uncover, raise the heat a little and allow the excess liquid to evaporate (about 10 minutes).

From: Piers Thompson
Posted By:BobbieB1@aol.com
Post Date: Sat, 1 Jun 1996

PREPARATION:
Wash and presoak beans overnight. Put the water, salt and chicken in a large Dutch oven or stock pot. Bring to a boil, reduce heat and simmer for one hour. Remove from heat, move chicken to a plate to cool, and skim fat and foam from the broth. Add beans, onions, garlic, and seasonings to the broth and simmer for 1 hour. Meanwhile, remove the meat from the chicken, discarding skin, fat, and bones. Chop the meat into bite-size pieces. After beans have simmered for an hour, add chicken and green chiles. Continue to simmer until beans are very tender, but not mushy. Serve with warm flour tortillas and side dishes of chopped onion,grated cheddar or Monterey jack cheese, sliced jalapeno chiles, and sour cream.

From: Neosoft Recipe Archives
Posted By: Steve Tanner
Post Date: Tue, 17 Mar 1998

This is my very favorite recipe. Give it a try,you will like it. Think positive, you will like it. It won two local chili cook-offs, even if the other entrants didn't think it was really chili.

SALSA VERDE

Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes or more to blend the flavors. Meanwhile, in a large saucepan, combine water, 1 teaspoon lemon pepper and cumin seed; bring to a boil. Add chicken breasts. Reduce heat to low; cover and simmer 20 to 28 minutes or until chicken is fork tender and juices run clear. Remove chicken from bones; cut into bite size pieces. Return chicken to saucepan. Add olive oil to medium skillet and saute the onions and garlic until tender, add to chicken mixture. Add the corn, chiles, ground cumin and lime juice to the chicken mixture. Bring to a boil. Add the beans; cook until throughly heated. To serve, place a handful each of tortilla chips and cheese in a bowl; ladle hot chili over cheese. Slop some of the salsa verde on top and stir it all up. Good stuff!

From: Hobby Farmer
Posted By: Hobby Farmer
Post Date: Tue, 17 Mar 1998

Saute the meat, onions and Bell peppers together. Add this to the large cooking pot into which you have combined all the other ingredients. Bring to a boil for 2-3 minutes, reduce heat, and cook for 40 minutes. Be sure to stir frequently. Salt to taste. Raise heat to high and bring to a boil for 2 minutes.

From: S.O.A.R.
Posted By:
Post Date: 17 December 1996

Cook up the beans normally (soak, boil, simmer).
Pour yams into pot, including liquid. Smash lightly. Add tomato puree, stir through. Add spices, stir through. Add cooked beans, stir through. Simmer for for a few minutes to mellow out.

(*) Beans: I keep a 'bean bucket' of mixed beans, usually including pea beans, black-eyed peas, pinto beans, split peas, lentils, navy beans, pinto beans; often including great northern beans, roman beans, pink beans, chili beans, barley, and others. Whenever there's room in the bucket I pour in a bag of something that seems underrepresented.

From: SOAR the Searchable Online Archive of Recipes
Posted By: Stephen Tanner
Post Date: Mon, 27 Apr 1998