ON THIS PAGE YOU WILL FIND : SOME CHILI "SECRETS" & HINTS; KAHLUA CHILI; A "World Championship Prize-winning" Chili; CHILI CON CARNE; A "BASIC" TEXAS CHILI; YET ANOTHER CHILI CON CARNE; WHITE CHILI; SMOKIN' CHILI; TEA BISCUITS; HALFTIME CHILI; JAMBALAYA; TEXAS STYLE CHILI; SPICY LENTIL CHILI; CHUNKY VEGETARIAN CHILI; Here are a few chili "secrets": It's no secret chili's flavor comes from chili powder, a blend of chili peppers, cumin seed, oregano, garlic, salt & allspice. To maximize chili powder's appeal, there are many ways to enjoy this spice rack favorite. A spoonful of chili powder blended into any dip makes for 'zesty' veggie fun. You can also add it to 'shake 'n bake' to give chicken a little kick. Sprinkle it on freshly popped popcorn or toasted nuts for a spicy snack. Try adding it to other dishes to turn up the heat at your house. Some helpful hints: Chili that is bitter can be sweetened with a little dark brown sugar. Just enough to kill the bitterness. Chili that is too salty can be rescued by boiling a peeled potato in the pot. The potato will absorb a lot of the salt. Also, if your chili comes out way too thin, add some instant mashed potatoes. This will also absorb salt and is an easy way to stretch a pot of chili when an unexpected guest shows up. Most of all, experiment. Read all the recipes you can find. This way you will be ready for that cool weather that demands CHILI! **KAHLUA CHILI** --------------------------- ¼ cup vegetable oil 2 onions, chopped 2 cloves garlic, minced 2 lbs ground beef 1 can (1 lb, 12 oz) tomatoes, semi-drained 1 can (1 lb, 11 oz) red kidney beans, semi drained ½ cup green pepper, chunked ½ cup *Kahlua *(Recipe on our 'Drink Recipe & Quotes' page) ¼ cup chopped parsley 3 tsp chili powder 1 tsp tomato paste 1 tsp salt 1 tsp cayenne pepper 1 tsp cumin powder 1 tsp dried marjoram leaves, crushed 1 tsp dried oregano leaves, crushed grated cheddar cheese chopped onion - In a large 4 qt pot heat oil. - Add onions and garlic. - Saute until transparent. - Add meat and brown. - Add remaining ingredients except cheese and onion. - Mix well and bring to a boil. - Reduce heat and simmer, partially covered, for 45 min. To serve, top with onion and cheese. Yields 2½ qts. ENJOY!! ***World Championship**** ***Prize-winning Chili*** 2½ lb Lean ground chuck 1 lb Lean ground pork 1 cup Finely chopped onion 4 Garlic cloves finely chopped 1 bottle of Budweiser beer (12 oz.) 8 oz Hunt's tomato sauce 1 cup Water 3 tbsp Chili powder 2 tbsp Ground cumin 2 tbsp Beef flavor instant bouillon (or 6 cubes) 2 tsp Oregano leaves 2 tsp Paprika 2 tsp Sugar 1 tsp Unsweetened cocoa ½ tsp Ground coriander ½ tsp Louisiana hot sauce,to taste 1 tsp Flour 1 tsp Cornmeal 1 tbsp Warm water - In large saucepan or Dutch oven, brown half the meat; - Pour off fat. - Remove meat. - Brown remaining meat; - Pour off all fat except 2 Tbsps. - Add onion, garlic; - Cook and stir until tender. - Add meat and remaining ingredients except flour, cornmeal and warm water. - Mix well. - Bring to boil; - Reduce heat and simmer covered 2 hours. - Stir together flour and cornmeal; - Add warm water. - Mix well. - Stir into chili mixture. - Cook covered 20 minutes longer. Serve hot. Makes 2 quarts. From: Bill and Becky Pfeiffer. 1980 World Championship Chili Cookoff Winners. Here are two starting recipes for chili novices. **Chili Con Carne**{quick & easy}(capercouple) 1 tbsp oil 1 lb lean burger 1 onion chopped 1 green pepper chopped Fry in a large fry pan until meat is browned Add in a lg pot: Meat mixture 1 can red kidney beans 2 tsps of chili powder(I use a tbsp) ¼ tsp oregano 2/3 cup water 1 tsp salt a dash or so of tobasco sauce;) *Blend and simmer for 20 minutes...then its ready to serve. **Basic Texas Chili** 2 pounds beef, round or chuck, cut into ½" cubes, all white removed 1 small onion, chopped fine 1-2 cloves garlic, minced Salt and black pepper to taste Water 2-3 tbsp blended chili powder 1 tbsp ground cumin 1 8-oz can tomato sauce 2 tbsp flour ½ cup water - In a heavy skillet, sauté the meat in a small amount of oil or shortening until it is gray and gives up its juices. - Transfer the meat to a stew pot and discard the juices. - While the meat is still hot, mix in the onion and garlic, salt and black pepper to taste. - Cover and let set for 30 minutes. - Add enough water to cover the meat. - Put in the spices and bring to a simmer. - Cook until the meat is tender. - You may have to add more water if the mix becomes too dry. - Add the tomato sauce - Simmer another 20 minutes. ~ If the chili is not spicy enough for your taste, add a small amount of cayenne. - Mix 2 tbsp flour with ½ cup of water. - Raise the heat under the chili until you get a good boil. - Stir in the flour/water mixture and continue stirring until mixture thickens. - Reduce heat and simmer about 15 more minutes. - Serve with saltines or tortillas. This recipe will get you started on your way to becoming a fine chili chef. Experiment with the recipe. Try different brands of chili powder. If you end up with two favorite brands, mix them half-and-half and see what result that brings. Garlic needs to go in the pot in the last half of the cooking process as it will lose its whomp if cooked too long. Oregano will become bitter with too much cooking, so it too needs to go in toward the end of the cooking time. **Yet Another CHILI CON CARNE** Ingredients 2 large cans whole tomatoes 1 lb bulk sausage 3 large onions, chopped 3 tbsp fresh minced garlic 2 cans beef or chicken broth--(bullion may be used) 1 lb kidney beans (or 2 large cans) 2 lb lean round steak 4 tbsp chili powder 2 tbsp ground cumin seed 5 or 6 fresh jalapeño peppers, rinsed and sliced Beer Salt and cayenne pepper to taste Preparation -Liquefy tomatoes with a blender, food mill, or a potato masher. -Brown sausage and drain fat. -Put tomatoes, onions, sausage, broth and chili powder in a large pot or Dutch oven. -Fill to top with beer. -Bring to a boil. -Reduce heat until barely simmering. -Cook down to about half volume, stirring and adjusting heat occasionally to maintain a slow simmer. ~Meanwhile, cook the beans and cut the round steak into 1/2 inch cubes, eliminating fat. -When the liquid is cooked down, add the beans, beef, garlic, and jalapeño peppers. -Cook slowly until beef is tender. -Add salt, cayenne, and more chili powder,if desired, to taste. -Serve hot with raw chopped onions sprinkled on top and crackers or flour tortillas.

***White Chili*** 1 large jar and 2 cans large white beans 6 cups chicken broth 2 cloves garlic, minced 2 medium onions, chopped 1 tbsp oil 2 4oz cans mild green chilies, chopped 2 tsp ground cumin 1½ tsp oregano ¼ tsp ground cloves ¼ tsp cayenne pepper 4 cups diced cooked chicken breasts 3 cups grated Monterey Jack cheese sour cream - Use about 6 chicken breasts; - Boil them till done in a large pot. You can use boneless, skinless chicken, but for a tastier broth, leave the bones, etc on while boiling. - Combine beans, broth, garlic and half the onions in a large soup pot. - Bring to a boil. - Reduce heat to simmer. - In a skillet, sauté remaining onions in oil until tender. - Add chilies and seasonings and mix thoroughly. - Add to bean mixture. - Add chicken and simmer one hour. ~ Serve topped with cheese and sour cream. ***Smokin' Chili*** This is some of the best chili I've ever made, and it's bound to surprise even the most experienced chili-lover. Smoker required! Ingredients: 3½ lbs sirloin steaks 1 lb ground pork sausage 2 large white onions 5 dried red New Mexico chilies 4 chilpotle chilies 5 7-oz cans whole green chilies one head garlic six medium tomatoes (homegrown, if possible ;-) one red bell pepper ½ tsp dried tarragon ½ tsp dried basil ½ tsp dried oregano (1) ½ tsp dried thyme ½ tsp white pepper ½ tsp black pepper 2 15-oz cans chicken broth 1 tsp ground comino (cumin seed) 1 tsp Mexican oregano (2) steak rub ~Let's get the sirloin to smokin'. -Season the steaks with your favorite steak rub. -Dust the steaks with Fiesta brand fajitas seasoning -Marinade in lime juice and soy sauce. -While that's going on, fire up your smoker. I use a barrel smoker, making a small coal bed at one end, banked on either side with soaked mesquite pieces. -When that's ready to go, put the steaks on to smoke (at the other end) in low heat (~250?), until just pink in the middle (hmmm, was this two hours? I can't remember; your mileage may vary.) -When the steaks are done, slice them ½" wide across the grain (there's a little extra to snack on, go ahead :-). In large pot: -2 Tbsp butter...melted -Saute one chopped onion and half the head of garlic (peeled and crushed) until the onion is soft. -Add the sausage and saute until brown. -Add the sirloin and ½ can of chicken broth. -Add the white and black pepper, tarragon, oregano (1), basil and thyme. -Simmer covered for one hour, salting to taste. While the first simmer is going on, let's prepare the chile sauce. -Cut off the tops of the dried New Mexico chilies to remove the stems and seeds and to expose the interior, leaving them as whole as possible. -Cut the tops off of the chipotles, and cut them lengthwise to extract seeds. -Set all of the chilies simmering in chicken broth (just enough to cover.) -When the chilies are soft (about 45 minutes), remove the New Mexicos from broth and cut them in half, length-wise. -For each half, carefully scrape off the inner pulp with a flat knife, angled away from the scraping direction. Then scrape the pulp off the knife into a blender. -Add the remaining broth and chipotles, and one whole green chili, and blend into a sauce. Don't stick your face in this stuff! -Chop the remaining green chilies. -Add the green chilies and chile sauce to the pot and simmer covered for another hour (that will make two hours, so far.) (Add half the sauce initially, adding more over time until you think it's right.) -Add more chicken broth as needed to keep moist. ~Now, after two hours of simmering, we're ready to add the rest of the ingredients... -Chop the bell pepper. -Peel and chop the tomatoes, garlic, and onion. -Add all of this to the pot, along with the ground comino and oregano (2) -Simmer covered one last hour (that makes three!). You can skim the grease off in this stage - it works better if you simmer without stirring for a while. Thicken with flour and cool water paste (about 20 minutes before done.) Serve with ice-cold milk, grated cheese, Frito's, and Cheese-Its! :-) **Tea Biscuits**(billyjo) (I put this recipe on this page because I think they go perfect with chili) 4 Cups of Flour 6 Tsp Baking Powder 2 Tbsp white Sugar 1 Tsp salt 2 Blocks of Margarine (1 Cup) 2 Eggs ½ Cup Milk 1 Cup Milk - Add first four ingredients all together in a bowl. - Then Cut in Butter. - Add the eggs, & ½ Cup Milk, - Mix lightly. - Add last 1 Cup of Milk & mix thoroughly - Place the dough on waxed paper lightly flowered. - Pat down till about ½ inch thick. - Use the end of a Med. Size glass to cut out biscuits - Place on cookie sheet & bake. ~ Bake at 375 for 15 to 20 min. Enjoy

**Jambalya** 4 tbsp light cooking oil such as light olive or soybean. 1 lb Andolisan sausage - that's Cajun sausage but it's really more like ham so if you can't get it -substitute ham or chicken and a ½ teaspoon of Cajun seasonings. 1 large bay leaf or two small 1 medium to large onion sliced thin 1 medium to large bell pepper sliced thin 3 to 4 small garlic cloves or 2 large sliced thin half a stalk of celery sliced thin two cups fresh tomatoes sliced in wedges lazy style or a can of tomatoes 1 cup long grain rice some low salt chicken broth - about 2 cups heated up. 1 tsp Cajun seasoning 1 tsp cayenne pepper 1½ tbsp Hot Sauce or Tabasco Sauce 1 tsp Worcestershire sauce salt to taste and a few shakes of black pepper 1 pound peeled raw shrimp (frozen is okay) -In a large dutch oven or wok heat the oil until it is sizzling -Place the bay leaf, sausage or ham and spices and brown them in the oil. -Reduce to medium high heat....stirring frequently. -When browned (about 10 minutes) remove with a slotted spoon to a plate lined with paper towels. ~In the mean time, if you have a food processor, use the thin slicer and slice the onion. -Remove it from the food processor and put in to slice the bell pepper, removing the inner seed parts, the garlic (removing outside skins) and the celery. -Peel the shrimp and set aside. ~After you've removed the sausage, place the onion into the hot oil and cook it until it is browned around the edges watching and stirring frequently to assure that the rue does not burn. -Add the bell pepper, garlic and celery and cook these until all are soft and somewhat browned. (about 10 minutes.) -Add the tomatoes and cook these until the oil somewhat separates from the vegetables (about 5 minutes under fairly high heat. -Now add the dry rice and stir constantly to avoid sticking to the bottom. -Cover pot. -Reduce heat to medium and continue to cook until mixture starts to thicken and rice starts to stick. (about 5 minutes). -Add warm broth, reduce heat to low, and stir. -Continue cooking until rice is nearly tender. (about 5 minutes). -Add back sausage and raw shrimp. -Continue cooking on low until rice is tender and shrimp are pink (about another 7 minutes). -Stir gently to keep rice from sticking to the bottom. -Taste for seasonings and add Cajun seasoning, cayenne pepper, hot sauce and Worcester. -Add salt if needed and a few shakes of fresh black pepper - adjust to whatever your preference for heat and spices. To serve: Remove bay leaves and serve hot. :o))

**Halftime Chili** Ingredients: 1½ pound ground beef 1 onion, chopped 3 cloves garlic, chopped 1 green bell pepper, chopped 2 15oz cans kidney beans with liquid 1 28oz can whole peeled tomatoes, with liquid 1½ tbsp cider vinegar 1 tbsp paprika 1½ tsp cumin 1½ tsp oregano ½ tsp cayenne ¼ tsp chili powder Salt and pepper to taste ***Toppings*** chopped jalapeño chopped onion or scallion grated cheddar cheese lime wedges sour cream ~Directions: -In a large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned. -Transfer to a slow cooker. -Add the onion, peppers, beans, tomatoes, vinegar, and spices to the slow cooker. -Cook on high setting for 4 hours, or until all vegetables are tender. -Season with salt and pepper to taste. Serve hot, garnished with desired toppings. This recipe serves/makes 6 **Texas-Style Chili** Ingredients: 10 lb Chuck blade steak 1 Cup Vegetable oil 3 Chopped onions 9 Medium green peppers, chopped 3 lbs Tomatoes 15 Garlic cloves, minced 18 oz Tomato paste 1 Cup Chili powder ¼ Cup Sugar 2 Tsp Salt 2 TBS Oregano (preferably Mexican oregano) 2 TBS Black pepper Directions: -Cut steak into ½" cubes. -Brown the meat in oil in large pot, remove to a bowl and set aside. -Add onions, peppers and garlic to drippings in pan over medium heat. -Cook for 10 minutes, stirring occasionally. -Add more oil if necessary. -Return the meat to the pan, and add tomatoes and their liquid and the remaining ingredients. -Heat to boiling. -Reduce heat to low, cover and simmer 1½ hours or until meat is fork tender, stirring occasionally. **Spicy Lentil Chili**(Gourmet Magazine) 1 medium onion, chopped 1 red bell pepper, chopped 1 fresh jalapeño chile, seeded and finely chopped 1 celery rib, chopped 1 carrot, chopped 3 garlic cloves, minced 2 tsp salt ½ tsp black pepper 4 tbsp olive oil 2 tbsp packed light brown sugar 2 tbsp chili powder 1 tbsp paprika 2 tsp ground cumin ½ tsp cayenne, or to taste 2 tsp dried oregano, crumbled 1 tsp dried thyme, crumbled 1 tsp dry mustard 2 cups lentils, rinsed and drained 1 bay leaf 2 pt. chicken stock or low-sodium chicken broth (64 fl. oz) Accompaniments: sour cream; chopped tomato, scallion, and cilantro -Cook onion, bell pepper, jalapeño, celery, carrot, garlic, salt and pepper in oil in a 5-6 quart heavy pot over moderate heat, stirring occasionally until softened, 6 to 8 minutes. -Meanwhile, stir together brown sugar, spices, oregano, thyme and mustard, then add to vegetables and cook, stirring until very fragrant, about 4 minutes. -Add lentils, bay leaf and stock -Simmer, uncovered, stirring occasionally, until lentils are very soft, 50 or 60 minutes. -Discard bay leaf before serving. **Chunky Vegetarian Chili** ½ tsp olive oil ½ cup bell peppers chopped ½ cup onions chopped 3 cloves garlic minced 29 oz stewed tomatoes 15 oz dark red kidney beans undrained 16 oz pinto beans undrained 2 cup frozen corn thawed 1 cup water 1 cup long grain rice 3 tbsps chili powder 2 tsps salt 1½ tsps cumin 1 tsp black pepper Preparation: -In a large saucepan, heat oil over medium heat. -Add bell peppers, onions, and garlic. -Cook until tender. -Stir in stewed tomatoes, beans, corn, water, rice, chili powder, salt, cumin, and black pepper -Bring to a boil. -Reduce heat; -Cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally.

We would love to know what you think of our site. Please sign our 'Guest book #5' & let us know.

Powered by CitySlide.com