GRANDMA'S RECIPES CHILI

Chili Con Queso 1 Recipe

noreply@blogger.com (JOE) — Sat, 24 Nov 2007 03:10:00 +0000

Spicy Cheesy chili with hot or mild peppers for dipping .. Bueno
Prep:10m Cook:15m Servings:8

Ingredients
1 Tbsp. olive oil
1 sweet onion, diced
1 jalapeno pepper, diced
1 14-oz. can stewed tomatoes, or stew 3 of your own fresh tomatoes
4 cups Monterey Jack cheese, grated
One quarter cup light cream

Directions
Heat olive oil in a skillet and saute onion until tender. Add tomatoes and pepper and cook for 10 to 15 minutes. Add cheese and cream and continue to heat for several minutes stirring continuously. Serve warm with tortilla chips. You may substitute any kind or pepper for the jalapeno such as like serrano or Anaheim depending on how hot you like you would like the dip to be. Jalapeno peppers have a heat index of 5.5 on a scale of 1-10.
Serrano peppers rate a 7 and Anaheim rates a mild 2-3. The big bad Habanero pepper rates a 9, so be careful if you select this super-hot pepper.
The Skinny: Use low-fat milk and cheese and substitute fat free Half and Half for the cream. You could serve the dip with fat free tortilla chips or even sliced veggies such as carrots or celery to cut out some fat and calories.

Zesty Chili Pie Recipe

noreply@blogger.com (JOE) — Sat, 24 Nov 2007 03:09:00 +0000

This is so delightful. Great flavors and lots of great spices. Enjoy.
Prep:10m Cook:70m Servings:8

Ingredients
4 pounds chili meat chopped
3-1/2 ounces chili powder
1 ounce paprika
1 ounce cumin
1/2 ounce black pepper
1 ounce chicken bouillon
4 cloves garlic crushed
1 large white onion chopped
16 ounces tomato sauce
16 ounces water
8 servings corn chips
Grated cheese and onion for garnish

Directions
Brown course chopped chili meat then add all dry seasonings and sauté for 10 minutes.
Stir in remaining liquid ingredients then simmer for 1 hour.
Serve over a large bowl of corn chips.
Add grated cheese and onion and serve immediately.

Chili Soup Recipe

noreply@blogger.com (JOE) — Sat, 24 Nov 2007 03:07:00 +0000

A wonderful alternative to chili. My good friend Ramona shared this recipe with me and I have made it coutnless times with great results.
Prep:20m Cook:120m Servings:24

Ingredients
2 lb ground beef
1 can tomatoes, diced
2 cans Rotel diced tomatoes
2 cans water
2 cans shoepeg corn; drained
1 can black beans
1 can water
1 can red kidney beans
1 can water
1 onion; diced
1 stick margarine
1 package ranch dressing mix dry; NOT dip
1 24-oz jar of salsa
1 package cheddar cheese; shredded
1 package mozzarella cheese; shredded

Directions
Brown beef; drain.
Mix onion & margarine with meat; saute.
Mix all ingredients (except cheese) in large boiler cook on medium heat to boil.
Turn to medium/low heat; cover and cook 2 hours.
Put cheese on individual servings.

Dump Chili Recipe

noreply@blogger.com (JOE) — Sat, 24 Nov 2007 03:07:00 +0000

I will sometimes use my left over taco salad filling as a base for this. Its great served wtih Fritos and Sour Cream!
Prep:15m Cook:30m Servings:10

Ingredients
3 pounds ground beef
1 large onion
2 large cans Red Kidney Beans, rinsed and drained
1 can Garbanzo Beans, rinsed and drained
1 can Black Beans, rinsed and drained
2 cans un-drained, Whole Kernel Corn
2 cans Petite Diced Tomatoes
Ketchup - approx 1/4 cup
Salsa - approx 1 cup
Fritos
Sour Cream

Directions
Fry hamburger and onion in soup pot, drain grease and return to stove top.
Empty beans, corn, and tomatoes into pot.
Add about a 1/4 cup ketchup and about 1 cup Salsa to chili mixture. I just keep adding salsa until I get the right amount of heat that I am in the mood for that day. I add a little more ketchup if it has a little to much kick or not enough tomato taste.
Add two bean cans full of water. There should be enough water, salsa, and ketchup to not quite come to top of meat and beans.
Cook on med-high, bringing to a low - med. boil. Cook for 15 minutes to blend flavors.
Dish up each serving into bowl, add dollop of sour cream in the middle and garnish with crushed Fritos.

Cocoa Chili Recipe

noreply@blogger.com (JOE) — Mon, 05 Nov 2007 19:56:00 +0000

This is my favorite chili. The cocoa makes it really rich!
Prep:10m Cook:80m Servings:4

Ingredients
1 lb ground beef
1 onion, chopped
2 cloves garlic, crushed
1 Tbs chili powder
1/2 Tsp salt
1 Tsp ground cumin
1Tsp oregano
1 Tsp cocoa
1/2 Tsp hot sauce
1 16oz can tomatoes, undrained
1 16oz can red kidney beans

Directions
cook beef, onion and garlic in large sauce pan; drain
stir in remaining ingredients, except beans
heat to boiling, then reduce heat to low, cover and simmer for 1 hour.
stir in beans and reheat to boiling; reduce heat to low and simmer uncovered for 20 minutes

Chili Rolls Recipe

noreply@blogger.com (JOE) — Mon, 05 Nov 2007 19:55:00 +0000

This is a great tasting sandwich that is very filling. It freezes well so leftovers are not a problem.
Prep:5m Cook:40m Servings:18

Ingredients
18 soft French or Sourdough rolls
1 1/2 pounds ground beef
1 large onion, chopped
1 clove garlic, pressed
4 ounces green chili sauce
12 ounces tomato sauce
salt to taste
pepper to taste
chili powder to taste
3/4 pound cheddar cheese, cubed

Directions
Cut a slit in the side of each roll. Do not cut all the way through. Scoop out insides and set aside.
Brown beef, onion and garlic in a pan. Add green chili sauce, tomato sauce, salt, pepper, and chili powder. Simmer, stirring, for 10 minutes. Add cubed cheese to the meat mixture and heat until almost melted. Fill rolls with chili mixture. Wrap each in foil. Bake in a 300 degree oven for 30 minutes. Can also be frozen.

Quick Chili Recipe

noreply@blogger.com (JOE) — Mon, 05 Nov 2007 19:54:00 +0000

Quick and delicious chili. Top with cheese or sour cream. Great with cornbread.
Prep:2m Cook:10m Servings:8

Ingredients
2 cans beans (I prefer tri-beans for chili)
1 package chili seasoning
1 jar spaghetti sauce

Directions
Drain and rinse beans.
In medium sauce pan, mix spaghetti sauce, chili seasoning, and beans.
Cook over medium heat for 10 minutes or until heated.
I have added 1/2 lb. turkey (brown first and then add to other ingredients) but beans only are just as good!
Enjoy!

Easy Chili Recipe

noreply@blogger.com (JOE) — Thu, 25 Oct 2007 19:39:00 +0000

This is an easy chili recipe!
Prep:15m Cook:60m Servings:8

Ingredients
1/4 spanish onion, chopped
1 small green pepper, chopped
1 16 oz can tomato sauce
1 lb pkg hamburger meat, browned and drained
1 can pork-n-beans
1 can light red kidney beans
1 1/2 c. ketchup
1 pkg McCormick chili seasoning
1 dash worchestershire
1 beef boullion

Directions
Brown hamburger meat and drain
chop onion and bell pepper
mix all ingredients together and cook down for about an hour on med. heat!

Hot Chili Chicken Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:55:00 +0000

This combines two of my favorite flavors. Orange and chili. Quick to prep so you can enjoy a glass of wine before dinner.
Prep:5m Cook:30m Servings:4

Ingredients
1/2 cup orange marmalade
1 tablespoon chili powder, or to taste
8 bone-in chicken thighs or drumsticks

Directions
In large zip-lock bag, combine marmalade and chili powder.
Add chicken and coat well.
Arrange chicken on greased baking sheet.
Spoon any remaining sauce over chicken.
Bake at 400 degrees for 25 to 30 minutes.

Steves Chili Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:54:00 +0000

My oldest brother makes this chili all the time. It isn't hot or spicy, but it is really good.
Prep:8m Cook:60m Servings:8

Ingredients
3 pounds of ground chuck/ground beef
1 packet of Brooks Chili Mix (personal preference)
Water
1-2 cans (15.5 oz.) of Brooks Chili Beans (personal preference)
15 oz. or larger can of Contadina Tomato Paste
Salt to taste
Pepper to taste

Directions
Cook and chop up ground chuck/ground beef
Drain and salt and pepper to taste
Place in a chili pot
Add 2 cups water and chili mix packet, mix
Let simmer for about 15 minutes
Add 1-2 cans (15.5 oz.) of hot chili beans and one can of water
Simmer for about 15 minutes again
Add tomato paste and another can of water
Stir and simmer another 30 minutes
*More water can be added until desired thickness is reached

Firehouse Chili Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 22:06:00 +0000

Okay, I love chili and especially with cornbread on the bottom of the bowl and sourcream, green onions, and sharp cheddar cheese on top of the chili. The combo to be is heaven. This chili is from a Hormel cook-off several years ago from one of our home-boys out of a Seattle Firehouse. Once I started making it - that was it!!! I was hooked. :D... More
Prep:20m Cook:90m Servings:15

Ingredients
1 pound bacon, diced
2 medium onions, chopped
6 cloves garlic, peeled and crushed
2 jalapeno peppers, seeded and diced
2 red chili pepper, seeded and diced
1 habanero pepper, seeded and diced
3 pounds beef chuck, cut in small cubes (about 1-inch cubes)
4-5 Louisiana spiced sausage links
1 can (28 ounces) crushed tomatoes
1 can (28 ounces) diced tomatoes
1 can (6 ounces) tomato paste
8-10 tablespoons chili powder
2 tablespoons cumin seeds
1 tablespoon oregano
1 tablespoon thyme
2 tablespoons sugar
3 cups beef stock
3 cans (15 ounces each) pinto beans
1 can or SMART PAK(tm) carton of Hormel® Chili with Beans
2 tablespoons Masa (corn flower)
1 tablespoon crushed red pepper
Add to taste:
Cayenne pepper
Salt
Ground black pepper
For garnish:
Chopped green onions
Grated cheddar cheese
Sour cream

Directions
In a large saucepan or Dutch oven over medium heat, fry bacon until fat is rendered and bacon is crisp. Drain off all but 2 tablespoons of the bacon fat. Add diced onions, crushed garlic, and seeded and diced peppers and cook until soft, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, brown the chuck and sausage links in the reserved back fat as needed (or use vegetable oil). If the skillet is not large enough to hold all of the meat in one layer, brown in several batches, removing each batch to a plate or bowl as it is finished. Use 1 cup of the beef stock to deglaze the browning pan. When the onions and vegetables are soft, add the browned meat to the pan. Then add the crushed and diced tomatoes, tomato paste, seasonings, 1 cup of beef stock used to deglaze the meat browning pan, the remaining 2 cups stock, the pinto beans and the Hormel® Chili. Bring to a simmer. Add to 2 tablespoons of Masa flour. Reduce heat, cover and simmer over low heat about 1 hour or until meat is tender.
Season to taste with 1 or 2 dashes of cayenne pepper, salt and ground black pepper. Serve with garnishes on the side.

Old Memphis Chili Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 22:05:00 +0000

This is my memory of a prize winning chili cook off recipe that I found in the local Memphis paper back in the early 70’s. I lost the recipe but the basics of beef chunks, kidney beans and lots of tomatoes is still there. (It’s more like a soup than what we think of as chili.) See the Have It Your Way Chili group for the Memphis Chili discussion.... More
Prep:10m Cook:150m Servings:8

Ingredients
2 lbs beef, tender cut, cut up into chunks
1 TBS onion powder
1 TBS garlic powder
2 TBS dried oregano
1-3 tsp ground cumin
1-3 TBS chili powder
2 cans of kidney beans, drained
2-3 15 oz. cans of diced tomatoes
1-2 4 oz. cans of tomato sauce
salt to your taste
Options: Use fresh onion and garlic or add bell or spicy peppers if you want.

Directions
Brown beef chunks in a deep cast iron skillet. Add onion and garlic powders, oregano, cumin and your desired amount of chili powder, salt, kidney beans, diced tomatoes and tomato sauce.
Cover and simmer for a couple of hours.

Chili Pesto Dip Recipe

noreply@blogger.com (JOE) — Sun, 07 Oct 2007 21:41:00 +0000

This is always a hit at a party. It's a variation on pesto I came up with one day when trying to figure out what to do with dried Anaheim chiies. You can also add some cream and turn it into a sauce for past, chicken or whatever.
Prep:80m Servings:10

Ingredients
2 1/2 oz dried red Anaheim (New Mexican) chilis-about 7 chilis (or half of a 5oz bag of "Chile de Ristra")
4 good sized garlic cloves, peeled and chopped
1 cup shelled walnuts
1 cup olive oil
1 cup freshly grated Parmesan cheese
Flour tortillas

Directions
Crack each chili then soak them, in a bowl, under water for about 1 hour to soften. I put a plate on top of the chilis to keep them submerged.
When soft, under running water, stem and seed them. It's OK of they fall apart. Dry a few minutes on paper towels.
Combine the chilis, garlic and walnuts in the bowl of a food processor (or halve the recipe and use a blender) and chop. Leave the motor running and add the olive oil in a slow, steady stream. Shut the motor off and add the cheese. Process briefly to combine, then scrape out of the bowl and cover until ready to use. The oil can separate out, so either serve it right away or keep refrigerated and stir the oils back in before serving (or skim). Makes 2 cups.
Serve as a dip with flour tortilla chips. Cut flour tortillas into chip size wedges. Toast in 450° oven for about 5 minutes or until lightly browned.
Or add a little heavy cream and serve over pasta. Pasta with leftover chicken and chili pesto sauce is very good. Careful if re-heating, as it can separate easily. Never boil. Can be put cold onto hot pasta and will warm up just fine

Texas Chili Recipe

noreply@blogger.com (JOE) — Thu, 04 Oct 2007 05:24:00 +0000

Dirt Simple, Plain, Tried and True Texas Chili which I learned watching a friend, it is the true Texas type. To be honest, I like the tomato and beans in mine. In keeping with all good recipes, measurements are a tad here and a pinch there. The guys make this, drink a lot of beer and also add it to the pot if they run out of fresh water! Texans have a saying... "If you know beans about chili, you know there are no beans" or something like that... ... More
Prep:45m Cook:120m Servings:8

Ingredients
About 2-3 lbs. of beef, preferably a chuck or round
1/2 lb. of good smoked bacon
2 large onions, chopped
1 green pepper minced fine
2 Tb. ground cumin (or more to taste)
1-2 Tb. good quality chili powder I swear by Gerhardt's
1-2 Tb. paprika (for color and less heat)
2-4 cloves garlic minced
Water
Salt and pepper to taste

Directions
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.
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 in the bacon.
Those who want can drain off some of the fat, but it won't be true Texan if you do!
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 diced onions and, of course, beer. Like all good chilis this is best made a day in advance and reheated

Chili Reanos Recipe

noreply@blogger.com (JOE) — Thu, 04 Oct 2007 05:22:00 +0000

This dish is good alone or with frijoles
Prep:30m Cook:40m Servings:4

Ingredients
1/2 -medium white onion(diced)
1-14oz whole stewed tomatoes (drained,or use fresh
4-pablonos(blackened and peeled and seeded)
1/4 cup chicken stock
dash pepper
dash cinnamin
8 oz monterey jack
6-egg s seperated
1-tblsn all purpose flour
1-stick crisco for deep frying pablonos
sour cream on top

Directions
Sauce
brown onion in sauce pan lightly
add drained stewed tomatoe
add dash cinnamin and pepper
cook for 20 minutes on simmer,
then add chicken at end
take your cleaned blackened pablonos and stuff with monterey jack cheese
in mixer beat egg whites stiff then fold into yolk and 1 tblspoon flour
dip pablonos in egg mixture and deep fry until golden brown about 2 minutes on eash side place on rack to drain and place in oven for 30 minutes on 350
on plate place reanoladdle sauce on top and sponful sour cream to the side

Chipotle Blue Chili Recipe

noreply@blogger.com (JOE) — Thu, 04 Oct 2007 05:18:00 +0000

My husband and I are very fortunate in that we are asked to judge a charity chili cookoff every year. Thousands of dollars are raised for the benefit of stranded and neglected animals. This recipe took second place in last weekends cookoff. I am posting this recipe by permission from the winning chef, Andy Matthews. Enjoy... More
Prep:10m Cook:240m Servings:12

Ingredients
3 tablespoons extra virgin olive oil
6 pounds uncooked stew meat
2 pounds pork breakfast sausage with sage
2 large white onions chopped fine
1 can beef stock
2 small cans chipotle peppers in adobe sauce chopped fine
2 squares bittersweet chocolate
14 ounces canned salsa verde
24 ounces bottled dark beer
1 ounce top shelf tequila
2 limes juiced
1 teaspoon salt
6 tablespoons freshly ground black pepper
3 tablespoons liquid smoke
6 tablespoons chili powder
6 tablespoons ground cumin
1 bunch green onions sliced
2 cups 4 blend cheese

Directions
Heat olive oil in large cast iron pot on high heat.
Add beef and cook until browned stirring occasionally.
When browned remove from pot and set aside then drain well.
Brown sausage and chopped onions until sausage is browned then drain well.
Return beef to pot along with remaining ingredients then stir well.
Cover and simmer on medium heat for 4 hours stirring occasionally.
Serve in bowls with cheese and green onions as garnish.

Chili Casserole Recipe

noreply@blogger.com (JOE) — Thu, 27 Sep 2007 03:47:00 +0000

serve withe frijoles and green salad
Prep:40m Cook:60m Servings:8

Ingredients
8-pablano peppers (blackened,peeled and seeded)
1lb. monterey jack(shredded and 8 slices to stuf pablonos)
1lb.sharp cheddar(shredded)
4-eggs
2/3 cup evaporated milk
1 tblsn all purpose flour
1/2 tspn sea salt
1/8 tsp pepper
2-medium vine ripe tomatoes(sliced)
1/3 tspn cumin

Directions
butter casserole dish,stuff cleaned pablanos with monterey jack cheese,place in baking dish,sprinkle shredded cheeses on top
in a mixing bowl mix 4 egg whites til stiff
in another bowl mix together egg yolks,evaporated milk,flour,sea salt and pepper
lightly combine stiff egg whites into egg yolk mixture bowl
pour over pablanos and shredded cheese
top around outter edge of casserole dish sliced tomatoes and sprinkle top with cumin
Bake @350 for 1 hour,let cool for 10 minutes

Red Chili Stew Recipe

noreply@blogger.com (JOE) — Thu, 27 Sep 2007 03:46:00 +0000

This is an incredible spicy stew. Awesome. Enjoy
Prep:10m Cook:60m Servings:8

Ingredients
1 pound cubed stew meat
1 teaspoon chili powder
1 sliced jalapeno pepper
1 teaspoon garlic
1 teaspoon Cilantro
2 large potatoes diced
1 medium white onion chopped
2 ounce can green chilies
8 ounce can tomato sauce
1/2 teaspoon Worcestershire sauce

Directions
Brown meat, potatoes and onions in bacon drippings then add remaining ingredients with 2 cups of water and bake covered at 350 for 1 hour.

Georges Chili Recipe

noreply@blogger.com (JOE) — Thu, 27 Sep 2007 03:45:00 +0000

Super easy, throw everything in one pot, little prep, try it on low, put it on before work, dinner is done when you get home! Family favorite, as well as at potlucks!
Prep:15m Cook:240m Servings:4

Ingredients
2 pounds ground beef
2 (29 ounce) cans tomato sauce
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 ½ cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
½ teaspoon dried oregano
½ teaspoon ground black pepper
1 teaspoon salt
1 ½ teaspoons ground cumin
1/4 cup chili powder

Directions
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In crock pot set on high, combine the cooked ground beef, tomato sauce (depending on how thick you like it, add more or less), kidney beans, pinto beans, onions, bell pepper, cayenne pepper, oregano, ground black pepper, salt, cumin and chili powder.
Cook for 3 ½ to 4 hours.

Chili Peanuts

noreply@blogger.com (JOE) — Thu, 06 Sep 2007 17:37:00 +0000

To sip alongside, offer ice-cold beer, margaritas, or tomato juice. They serve these in the bars over the border.. Use Spanish Peanuts if you can find them in the raw. The smell is awesome.
Prep:5m Cook:25m Servings:8

Ingredients
2 c Raw Peanuts
2 ts Chili Powder
1 ts Cumin, Ground
3 sm Dried Hot Red Chiles ground
2 tb Salad Oil
Salt

Directions
1-.The lively flavors of cumin and chiles make these peanuts irresistible.
2-.Place the peanuts in a large rimmed baking pan.
3-.Bake in a 350F oven, stirring occasionally, until lightly golden (about 15 minutes).
4-.Remove from the oven.
5-.Add the chili powder, cumin, chiles, and oil to the pan, blending well.
6-.Return to the oven and continue to bake, stirring once, until the peanuts are a 7-7-.golden brown, (8 to 10 Minutes more).
8-.Season to taste with the salt.
9-.Can serve warm or cool.

Chili - With Beans

noreply@blogger.com (JOE) — Thu, 06 Sep 2007 17:35:00 +0000

I created this recipe by emptying the freezer prior to a move, hence the 3 different types of meat, and it turned out to be a favorite.
Prep:30m Cook:120m Servings:12

Ingredients
1 pound of ground beef(85% lean)
1 pound stew meat cut into 1-inch cubes
1/2 pound pork cut into 1-inch cubes.
1 full head of garlic(ping pong ball size) or half head elephant garlic (golf ball size)
1 tennis ball sized white onion diced
1 1 oz(28 grams) packet of Chili Powder
1 ~15 oz. can pinto beans(drained)~15 oz can
1 ~15 oz. can red beans(drained) ~15 oz can
1 ~15 oz. can black beans(drained)~15 oz can
1 ~15 oz. can stewed tomatoes(Mexican style-Mild Chili and Mexican Seasoning)
1 8 oz can of tomato sauce.
For a "Medium" Chili
4-5 thumb size jalapeno peppers(about .20 lb) - diced
6-8 serrano chili peppers(about .09 lb)-diced
For a "Hurt ME" Chili double the above amounts of chili peppers

Directions
1.) Peel and dice the garlic and place in a large dutch oven.
2.) Chop the onion and add to the garlic. Add a enough water to
cover the garlic/onions and cook til the onions are translucent.
3.) Add the ground beef, stew meat, and pork and cook until the
the meat has been browned.
4.) Add the beans, stewed tomatoes, and chili powder.
5.) Add enough water to cover the meat and beans.(about 2 cans, or 30 oz.) and stir to blend the chili powder. Cover the dutch oven and simmer for about an hour.
6.) After about an hour, add the diced jalapeno and serrano chili peppers and the 8-oz can of tomato sauce.
7.) Stir to blend and simmer for an additional hour to hour and a half.
8.) While cooking, you may need to add water to maintain the consistency, If you like stew-like chili you can remove the lid
and allow some of the water to cook off. If you like your chili thinner,
keep it covered.
The slower you can cook this, the better it is, the meat will have time to soften up.

Chili Cheese Log

noreply@blogger.com (JOE) — Thu, 06 Sep 2007 17:33:00 +0000

This is a wonderful appetizer with lots of flavor to serve with crackers.
Prep:10m Servings:8

Ingredients
1 pkg. (125 g) Cream Cheese, room temperature
2 c. shredded cheddar (old), room temperature
1 T lemon juice
1/4 tsp. garlic powder
dash cayenne (or more)
1/2 c. chopped pecans
1 tsp chili powder
1 tsp paprika

Directions
1-.Combine cheese, lemon juice, garlic powder and cayenne in food processor. Sitr in half the nuts. Shape in a roll about 1 1/2 " diameter. Mix chili powder, remaining pecans and paprika together and roll the log in this mixture. Chill. Let stand at room temperature for 10 minutes before serving. Serve with crackers.

Beanless Chili

noreply@blogger.com (JOE) — Thu, 06 Sep 2007 17:32:00 +0000

This is better known as "Skyline Chili" it's served over pasta, with cheese sprinkled on top. I love to serve it in a bread bowl.
Prep:40m Cook:180m Servings:8

Ingredients
3 lbs ground beef
1 cup finely chopped onions
5 cloves garlic
1/4 cup vegetable oil
3 cups tomato puree
1 1/2 tsp cumin seed
1 tsp ground coriander seed
4 jalapeno peppers
4 cubanelle peppers
1 tsp black pepper
1 tsp salt
1 1/2 tsp oregano
3 tbs chili powder

Directions
1-.To Prepare the peppers: Cut peppers in half & scoop out the seeds.
2-.Steam peppers in 1" of water for 15 minutes, then scoop out the pulp.
3-.To Make the Chili: Brown beef with onions & garlic in a large pot.
4-.Add all other ingredients
5-.Cover & simmer 3+ hours, stirring occasionally.

White Chili

noreply@blogger.com (JOE) — Thu, 06 Sep 2007 17:31:00 +0000

A delicious tomato free chili
Prep:10m Cook:20m Servings:2

Ingredients
1 tspolive oil
1/2 white sweet onion
2 stalks celery
1 small zucchini
5-6 whole mushrooms
6 ounces chicken breast
1 tspchili powder
1 tsp cumin
10 ounces white kidney beans, canned
2 cups fat-free chicken broth
1 whole chipotle pepper chopped fine (or more to taste)
2 tbspfat-free sour cream
2 tbsp cheddar cheese

Directions
1-.Warm oil in large saucepan or Dutch oven over medium-low heat. Add vegetables and cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt and pepper. Cook 5 minutes, stirring.
2-.Increase heat to medium-high. Add the beans (drain and rinse them first) broth, and chipotle; bring to a simmer. Cook 10 -20 minutes, until chicken is cooked through.

Chili Verde

noreply@blogger.com (JOE) — Thu, 06 Sep 2007 17:29:00 +0000

I got this recipe from the Intl Chili Society web site - it goes GREAT with the Indian Fry Bread I posted.
Prep:30m Cook:180m Servings:8

Ingredients
1 teaspoon dried oregano, crumbled
1 tablespoon ground cumin
3 tablespoons green chile powder
19 oz can green enchilada sauce
32 ounces canned tomatillos with their liquid
7 oz can hat salsa verde
3 1/2 pounds pork sirloin, cubed
Lard or oil as needed to brown
2 cups onions, finely minced
1 1/2 tablespoons fresh garlic, pressed
2 pounds diced green chiles, fresh or frozen
2 cups mixed fresh green peppers, very finely minced
1 teaspoon lime juice
1/2 cup finely chopped cilantro leaves

Directions
1-.Combine powders. Combine enchilada sauce, tomatillos and salsa verde in a chili pot. Press tomatillos against the side of the pot to crush. Add powders to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.
2-.Brown meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer.
3-.After 2 hours, add half of finely minced green peppers. Add salt as desired. Taste and adjust, adding additional minced peppers as desired - simmer for 30 min. Thicken or thin as needed - simmer another 15 min. Adjust salt and other seasonings as needed, add lime juice and cilantro and just before serving.