2. Cajun Style Chili
• Ingredients
• 1 pound Hambuger meat
3 tablespoons Red pepper
3 tablespoons Parsley
1/2 An Onion
1 Garlic Clove
4 Whole Jalapeno Peppers
8 ounces Can of tomato sauce
1 1/2 teaspoons Salt
3 tablespoons Black Pepper
1 1/2 teaspoons Italian flakes
4 Green Onions
3 tablespoons Galtic
1 Or 2 16 oz. of Ranch Style -- Beans
2 1/2 tablespoons Chilli powder
• Instructions
• Brown hamburger; drain any fat. add onions and all seasons; When onions are soft add the ranch
style beans. Save the Chilli powder for when you put the beans in. Add about 5 to 6 cups of water
with the beans. then add the tomato sauce. This is going to be very hot. If you can not handle it
hot cut back on the peppers and pepper powder. Let this cook about 1 1/2 hours on low. You will
have to add more water as it cooks but when it has cook this long don't add any more water it
should be thick but not real thick.
• Recipe found at
3. Venison Chilli
• Ingredients
• 5 pounds Venison -- boneless
• 1/2 pound Bacon
• 2 cups Beaujolis red wine
• 1 teaspoon Angostura Bitters
• 4 tablespoons Cumin (fresh ground)
• 3 tablespoons Tabasco sauce
• 3 Garlic cloves (minced)
• 2 1/2 cups Tomato sauce
• 1/2 cup Tomato paste
• 2 1/2 cups Stewed tomatos chopped
• 3 Jalapeno peppers minced
• 2 Med. onions chopped
• 1/2 cup Mushrooms chopped
• 3 tablespoons Dried red pepper flakes
• 1/2 teaspoon Allspice
• 1 teaspoon Mexican oregano(optional)
• 2 tablespoons Dried crushed anchos
• 1 1/2 teaspoons Salt
• 5 tablespoons Chilli powder
• Instructions
• Fry bacon in a large, heavy pot. Remove bacon when done and set aside. Add the venison which has been rough ground, the chopped onions, the
minced garlic, and salt to bacon grease. Fry the venison till done and remove from the pot.
• Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled. Bring wine to a boil, add the Jalapenos, venison mixture,
Tabasco sauce, 3 Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red pepper flakes, and mushrooms.
• Reduce heat after cooking for 3 minutes, add tomato paste and chilli powder then and cook for 1 1/2 hours. Stir often or as needed. Add the
remaining cumin, cook for 15 minutes more and serve.
• Recipe found at
4. Vegetarian Chili
• Ingredients
• 1/3 cup Olive oil
• 2 medium Onions -- chopped
• 4 Cloves garlic -- minced
• 2 Jalapeno peppers -- chopped
• 1 Mild pepper -- chopped
• 1 Red pepper -- chopped
• 1 Green pepper -- chopped
• 2 large Tomatoes -- diced
• 8 ounces Tomato sauce
• 2 cans Rotel Tomatoes and Chilis
• 2 15-oz cans dark red kidney Beans
• 3 cups Water
• 4 tablespoons Chilli powder
• 2 tablespoons Cumin
• 1 tablespoon Paprika
• 1 tablespoon Oregano
• 1 tablespoon Lemon juice
• Salt -- pepper to taste
• Tabasco to taste
• 1 cup Textured Vegetable Protein
• Instructions
• 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 chilli. Simmer from four to six hours. It's even better the next
day.
• Recipe found at
5. Best ever chili
• Ingredients
• 2 pounds ground beef (lean)
1 cup chopped onion
1 cup chopped green pepper
1 cup sliced celery
2 (15 oz.) cans (about 4 c.) kidney beans
2 (16 oz.) cans (4 c.) tomatoes -- cut up
1 (6 oz.) can tomato paste
2 cloves garlic -- minced
1/2 tablespoon chilli powder
2 teaspoons salt
• Instructions
• In Dutch oven, cook beef, onion, green pepper and celery until meat is brown and vegetables are
tender. Drain kidney beans, reserving liquid. Add beans and remaining ingredients
• Recipe found at
6. Beef And Bean Chili
• Ingredients
• 1/2 pound Pinto beans
1 Green pepper -- chopped
2 3 cloves garlic -- minced
2 teaspoons Cumin
28 ounces Can tomatoes -- drained
1 Onion -- chopped
1 pound Ground turkey
1 tablespoon Chili powder
2 teaspoons Cayenne pepper
6 ounces Can tomato sauce
• Instructions
• Add pinto beans to a 1-quart saucepan and cover them with water. Cook over medium heat 1 hour
or until tender. Simmer onion and green pepper in 1/4 cup water in a large nonstick skillet until
onion is translucent. Add ground beef and cook over medium heat until browned. Drain excess fat
from pan. Stir in garlic, chili powder, cumin, and cayenne. Add drained tomatoes, tomato sauce,
and beans to chili mixture.
• Stir well and simmer, uncovered, for 15 minutes.
• Cover and cook for 1/2 hour over low heat.
• Recipe found at
7. Eight Bean Chili
• Ingredients
• 1/4 pound Each of the following dried -- beans: kidney, whit black, red, pinto, and navy
• 1 pound Bacon
• 5 large Onions -- peeled and chopped
• 2/3 cup Minced garlic
• 1/4 cup Toasted coriander seeds -- ground
• 1/4 cup Ground cinnamon
• 1/4 cup Paprika
• 1/4 cup Cayenne pepper -- or to taste
• the timid of tongue
• 1/2 cup Ground dried Poblano chili -- peppers
• 108 ounces (#10 can) Italian plum -- tomatoes, with juice
• 12 ounces Beer
• 5 pounds Lean ground beef -- salt to taste
• Instructions
• In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until
beans are just tender.
• While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over
medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer.
• Simmer for half an hour.
• In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture. When the beans are fully cooked, drain them,
reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add
some of the bean liquid.
• Serves 2
• Recipe found at
8. 30 Minute Chili
• Ingredients
• 1 pound Ground chuck or lean ground -- beef
1 Onion, large -- chopped
1 can Kidney beans (12 oz)
1 can Tomato soup -- undiluted
1 teaspoon Salt
1 tablespoon Chili powder (or to taste)
Hot pepper sauce -- to taste
• Instructions
• Brown the meat in a little butter and cook until the meat is brown - about 10 minutes. Add all other
ingredients and let simmer for 30 minutes. Your choice of hot sauce may be added to taste.
• Recipe found at
9. 30 Minute Chili
• Ingredients
• 1 pound Extra-lean ground beef
• 1 medium Onion -- chopped fine
• 30 milliliters Garlic -- finely chopped
• 1 large Green pepper -- cut into 1/2"
• 2 cans 28oz Crushed Tomatoes
• 2 teaspoons Oregano
• 2 teaspoons Cumin
• 3 tablespoons Chili powder
• 2 tablespoons Unsweetened cocoa powder
• 2 teaspoons Sugar
• 1 teaspoon Crushed hot pepper
• 1 teaspoon Tabasco sauce
• 1 can 15oz kidney beans -- rinsed
• a strainer
• Instructions
• In a 2 1/2 quart saucepan cook the meat over medium heat until it is well done, about 6-8 minutes, stirring frequently to crumble the meat. Pour off
the fat. With a slotted spoon transfer meat to paper towels to absorb extra fat and wipe the remaining fat residue from the saucepan. In the same
pot, saute the onion, garlic, and green pepper with 1/2 cup of the crushed tomatoes for 3 minutes. Add the oregano, cumin, chili powder, cocoa
powder, sugar, hot pepper, and Tabasco sauce, and continue cooking for 3 minutes more. Add the beans, meat, and the remaining crushed
tomatoes, and cook together for 25 minutes over low heat.
• YIELD: Makes 8 1-cup servings
• Recipe found at
10. 30 Minute Chili
• Ingredients
• 1 pound Extra-lean ground beef
• 1 medium Onion -- chopped fine
• 30 milliliters Garlic -- finely chopped
• 1 large Green pepper -- cut into 1/2"
• 2 cans 28oz Crushed Tomatoes
• 2 teaspoons Oregano
• 2 teaspoons Cumin
• 3 tablespoons Chili powder
• 2 tablespoons Unsweetened cocoa powder
• 2 teaspoons Sugar
• 1 teaspoon Crushed hot pepper
• 1 teaspoon Tabasco sauce
• 1 can 15oz kidney beans -- rinsed
• a strainer
• Instructions
• In a 2 1/2 quart saucepan cook the meat over medium heat until it is well done, about 6-8 minutes, stirring frequently to crumble the meat. Pour off
the fat. With a slotted spoon transfer meat to paper towels to absorb extra fat and wipe the remaining fat residue from the saucepan. In the same
pot, saute the onion, garlic, and green pepper with 1/2 cup of the crushed tomatoes for 3 minutes. Add the oregano, cumin, chili powder, cocoa
powder, sugar, hot pepper, and Tabasco sauce, and continue cooking for 3 minutes more. Add the beans, meat, and the remaining crushed
tomatoes, and cook together for 25 minutes over low heat.
• YIELD: Makes 8 1-cup servings
• Recipe found at
