                    *  Exported from  MasterCook II  *

                           "To The Moon" Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili                            Ground Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Ground beef
   1      package       Chili-o seasoning mix
     1/2  cup           Water
   1      can           (14-1/2oz) whole tomatoes -- cut up
   1      can           (16oz) Kidney beans -- drained
   1      tablespoon    Cayenne pepper sauce
   1                    Red pepper, chopped -- optional
   1                    Green onion, chopped -- optional
   1                    Shredded cheddar cheese -- optional

In a Dutch oven brown ground beef; drain.  Stir in seasoning mix, water, tomatoes, beans and cayenne pepper sauce. Bring to a boil; reduce heat and simmer, cover, 10 minutes.  Garnish with chopped red pepper, green onion and cheese, if desired. From: Michelle Bass Date: Fri, 01-2

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                    *  Exported from  MasterCook II  *

                       $20,000 Prize-Winning Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Tex Mex                          Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        Lean ground chuck
   1      pound         Lean ground pork
   1      cup           Finely chopped onion
   4                    Garlic cloves -- finely chpd.
   1      can           Budweiser beer (12 oz.)
   8      ounces        Hunt's tomato sauce
   1      cup           Water
   3      tablespoons   Chili powder
   2      tablespoons   Ground cumin
   2      tablespoons   Wyler's beef-flavor instant -- bouillon (or 6 cubes
   2      teaspoons     Oregano leaves
   2      teaspoons     Paprika
   2      teaspoons     Sugar
   1      teaspoon      Unsweetened cocoa
     1/2  teaspoon      Ground coriander
     1/2  teaspoon      Louisiana hot sauce -- to taste
   1      teaspoon      Flour
   1      teaspoon      Cornmeal
   1      tablespoon    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.

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                    *  Exported from  MasterCook II  *

                              $25,000 Chili

Recipe By     : 
Serving Size  : 14   Preparation Time :0:00
Categories    : Meats                            Main Dish
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      medium        Onions -- diced
   2      medium        Green peppers -- diced
   2      large         Stalks celery -- diced
   2      small         Cloves garlic -- minced
     1/2  small         Fresh jalapeno peppers
   8      pounds        Lean chuck -- ground coarsely
   1      can           7 oz diced green chilies
  14 1/2  ounces        Can stewed tomatoes
  15      ounces        Can tomato sauce
   6      ounces        Can tomato paste
   6      ounces        Chili powder
                        Tabasco sauce to taste
  12      ounces        Beer
  12      ounces        Mineral water -- bottled
   3                    Bay leaves -- or 2 your choice
                        Garlic salt to taste
                        Salt/pepper to taste

Dice and saute first 5 ingredients.  Add meat and brown. Add everything else, including 1/2 can beer.
(Drink the remainder, according to Annie). Add water JUST TO COVER TOP. Cook about 3 hours on low heat.
Stir often. Remove bay leaves. Couple of notes: Better the 2nd day, if you can wait that long. Also, those I substitute pure New Mexico ground red chili. Whatever you use make sure it's pure chili powder, no additional seasonings added.

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                    *  Exported from  MasterCook II  *

                             12 Quarts Chili

Recipe By     : DDMmom
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef                             Chili
                Ground Beef                      Ground Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      pounds        beef chuck -- diced
                        or coarsely ground is best
   2      pounds        pork, cut the same -- as beef
   2      large         onions -- diced
   1      head          garlic -- chopped
   3      Tablespoons   salt
   1 1/2  teaspoons     thyme
   1 1/2  teaspoons     oregano
   1      Tablespoon    comino (cumin) powder
   6                    bay leaves
   1      Tablespoon    cayenne

Place all ingredients in 12 c. pot.  Fill the pot half full with water, and put on a low fire. In a large frying pan, make a very dark roux of: 2 cups corn oil 2 cups flour
When very dark, add: 3 12oz cans tomato paste, or 6 6 oz cans
Cook very slowly until oil starts coming up again.   Now add: 20 Tablespoons chili powder
Stir and cook, making a thick paste, being careful  not to burn. Add the roux mixture to the meat pot.   Simmer,  stirring often, for at least  1 1/2 hours,  or longer.  Allow to sit until grease rises, and skim.   Reheat to serve.

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NOTES : NOTES: I now make this using turkey in place of all  of the meat. Instead of the roux, I throw everything into  the pot, including the tomato paste, add enough water  to fill 3/4 of pot.  After it's cooked for a few hours,  1 1/2 at least, and seems ready as far as blending of      flavors go, I sprinkle and stir in about 1/2 cup cornmeal.  After cooking 15 minutes, stirring so that the cornmeal   doesn't lump, I decide if I want it thicker, and add more  if needed.  If it's too thick, add a little water.  If you're   insecure about dropping in  the dry meal, add it to some   cool water, making a thin paste, and stir it in   that way.   Add more cumin, etc along the way, if desired. This recipe is easily reduced by 1/2 or even 1/4.  It's so nice  to have it in the freezer that I always make the whole thing .
                    *  Exported from  MasterCook II  *

               1981 WORLD CHAMP BUTTERFIELD STAGELINE CHILI

Recipe By     : 
Serving Size  : 25   Preparation Time :0:00
Categories    : Meats                            Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Medium onions -- minced
  10      pounds        Lean beef brisket -- finely ch
     1/4  cup           Oil
   1 1/2                Cloves garlic -- minced
   2      pounds        Ground pork
   7      ounces        Whole green chiles -- minced
  15      ounces        Tomato sauce
   1      pound         Whole tomatoes -- finely chopp
   1      tablespoon    Cumin
   1      teaspoon      Salt
   1      teaspoon      Oregano
   1      tablespoon    Dry mustard
   1      ounce         Tequila
   1      can           Beer
   3      ounces        Chili powder
   2                    Beef bouillon cubes

Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving.

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                    *  Exported from  MasterCook II  *

               1989 ICS WORLD CHAMPIONSHIP BOWL OF RED - A

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili                            Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CHUCK OZBURN HBWK07A-----
   3      pounds        Cubed top round
   2      medium        Onions -- grated
   2      large         Garlic cloves -- minced
   2      cans          (10 oz) chicken broth
   1      can           (6 oz) hunt's tomato paste
   7      tablespoons   Gebhardt chili powder
   2      tablespoons   Ground cumin
   2      teaspoons     Tabasco pepper sauce
   1      cup           Water

Recipe by: HBWK07A Chuck Ozburn Saute beef in skillet and put in your favorite chili pot; simmer, covered, with onion, garlic, water and broth for 1 hour and 30 minutes; add tomato paste, chili powder, cumin and Tabasco pepper sauce; stir and let cook on low for about another hour; add HOT water as needed; after three hours from when you started, serve with another dash of Tabasco pepper sauce to taste.
Tarantula Jack Montana State Champion

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                    *  Exported from  MasterCook II  *

                         21 Alarm Chile --Lowfat

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Low Fat                          Meats
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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 Each serving: 252 calories, 21.4gm protein, 8.3gm total fat, 26.3gm carbo, 49mg chol, 9.2gm fiber, 358mg

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                    *  Exported from  MasterCook II  *

                             30 Minute Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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.

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                    *  Exported from  MasterCook II  *

                   30 Minute Chunky Beef and Corn Chili

Recipe By     : The Beef Industry Council
Serving Size  : 4    Preparation Time :0:00
Categories    : Lunch                            Southwestern
                Beef Dishes                      Dinner

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         beef steak -- lean, cubed
   2      teaspoons     vegetable oil
   4 1/2  teaspoons     Spicy Seasoning Mix -- divided
   1                    onion -- chopped
  28      ounces        canned tomatoes -- undrained Italian
   2      cups          frozen kernel corn

Heat oil in Dutch oven over medium heat 5 minutes.  Meanwhile cut each beef steak lengthwise into 1-inch wide strips; cut crosswise into 1-inch pieces.  sprinkle beef with 2 teaspoons Spicy Seasoning Mix.  Stir-fry beef and onion 2 to 3 minutes.  Season with salt, if desired.  Add tomatoes (break up with back of spoon), corn and remaining 2 1/2 teaspoons Spicy Seasoning Mix.  Bring to a boil, reduce heat to medium-low and simmer, uncovered, 18 to 20 minutes.  Note:  1 can (15 ounces) kidney, pinto or black beans, drained and rinsed, or 2 cups cooked cubed potatoes may be substituted for corn.

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                    *  Exported from  MasterCook II  *

                          A Red Chili Nightmare

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Pinto beans -- dried
   5      cups          Water
   2      tablespoons   Lard
   1      tablespoon    Bacon drippings
   1                    Onion
  12      ounces        Pork sausage -- country-style
   1      pound         Beef -- coarse grind
   4                    Garlic cloves
   1      teaspoon      Anise
     1/2  teaspoon      Coriander seeds
     1/2  teaspoon      Fennel seeds
     1/2  teaspoon      Cloves -- ground
   1                    Cinnamon stick,ground -- 1"
   1      teaspoon      Black pepper -- freshly ground
   1      teaspoon      Paprika
   1                    Nutmeg,ground -- whole
   1      teaspoon      Cumin
   2      teaspoons     Oregano,dried -- pref. Mexican
   4      tablespoons   Sesame seeds
   1      cup           Almonds,blanched -- skins remov
  12                    Red chiles -- whole dried or
   1 1/2  cups          Chile caribe
   1 1/2  ounces        Milk chocolate -- small pieces
   1      can           Tomato paste(6oz ea)
   2      tablespoons   Vinegar
   3      teaspoons     Lemon juice
   1                    Soft tortilla -- chopped
                        Salt

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.~

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                    *  Exported from  MasterCook II  *

                        A Very Tasty Chili Recipe

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Spice Mix                        Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Dried Red New Mex Chiles
   2                    Chipotles
   1                    Habanero
   4                    Cloves Garlic
   1      teaspoon      Ground Cumin
   1      teaspoon      Dried Origano
   1      tablespoon    Vegetable Oil
   1      large         Onion -- chopped
     1/2  pound         Minced Beef
  15      ounces        Can
  15      ounces        Can
                        Tomatoes
                        Kidney Beans

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).

 Serve it any way you fancy  Recipe By     : Piers Thompson <pjt1@SCIGEN.CO.UK>  From: Ladies Home Journal- August 1991

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                    *  Exported from  MasterCook II  *

                         A Working Woman's Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        oil
   1      pound         Ground round beef
   1      cup           Green pepper -- diced
     1/2  cup           Celery -- diced
   1      medium        Onion -- chopped
   1      large         Clove garlic -- minced
     1/2  cup           Black olives (extra large) -- chopped
   1      can           15 ounce kidney beans
   1      can           11 ounce stewed tomatoes
   2      tablespoons   Brown sugar
   1      tablespoon    Chili powder
   1      tablespoon    Cumin
   1      each          Chili pepper -- minced
   2      tablespoons   Oregano vinegar
   1      cup           Water

1.  Saute ground round in a little olive oil, drain, set aside. Saute bell peppers, diced celery, onion, garlic till tender. Add remaining ingredients, except the cup of water.

 2.  Let simmer for approximately 15 minutes, add water and continue to simmer another 15 minutes.  (Can adjust amount of water to whatever consistency preferred.

 NOTE:  The oregano vinegar is made by steeping fresh oregano in white vinegar for at least 10 days, longer is better.

 NOTE:  Chili Pepper; From a can of Chiles Chipotles Adobados plus 1 tablespoon sauce. From: Michelle Bass Date: Fri, 01-2

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                    *  Exported from  MasterCook II  *

                        A.j.foyt's 500-Mile Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili                            Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Stewing beef -- cubed
   1      pound         Chorizo(Spanish sausage)
                        Large onions -- diced
                        Cloves garlic -- minced
                        Jalapeno pepper -- peel+diced
   3      tablespoons   Olive oil
     1/2  teaspoon      Cayenne
   3      tablespoons   Chili powder
   3      cans          Tomato sauce (15-oz each)
   1      teaspoon      Salt
   1 1/2  cups          Water
   1      can           Mexican beer

Brown Meat, onions, garlic and jalapenos together in olive oil. While mixture is browning, add cayenne and chili powder. Stir often. Add tomatoe sauce, salt, water and beer. Cover and cook on low heat for 30 minutes, stirring often. Uncover and simmer for 2 hours. Serves 6-8.

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                    *  Exported from  MasterCook II  *

                               ALAMO CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Stew meat
   1      medium        Onion
   1      can           Tomato sauce
   2                    Cloves garlic
   2      tablespoons   Of chili powder
   2                    Jalapeno chili's
   2      cups          Pinto beans
                        Salt and pepper to taste

Trim the fat from the stew meat, cut into bite sized chunks and brown it. Chop the onion and the jalapeno chili.  Smash the garlic. Throw every thing but the beans into a pot, add water and simmer until meat is tender.
Put the beans into a pot with water and bring to a boil, turn the heat down and simmer till the beans are done.
Eat the chili and stomp the hell out of the beans.
Don't confuse this with "Rebel Chile" which also has the beans stomped out of it.
I brought this recipe back from Mexico and it was said to be the one that Mexico used when they taught Texans how to make chili at the Alamo. I understand that to this day Texans do not put beans in chili.

 TL: If it hasn't got a bean it must be Texas.

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                    *  Exported from  MasterCook II  *

                           All-Beef Texas Chili

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           (approximately) corn oil
   6      pounds        Beef chuck -- in 1/2-inch
                        Cubes

c  Minced onion 1/3 c  Minced garlic 3 c  (approximately) beef broth 3 c  Flat beer 1 1/2 c  Water 1/4 c  High-quality chili powder, Or more -- to taste 6 lb Tomatoes (three 2 lb. cans) Drained and chopped 1/3 c  Tomato paste 1 1/2 tb Minced fresh oregano 3 tb Cumin seed Salt -- to taste Cayenne pepper -- to taste Masa harina or cornmeal -- If needed  1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet.

 2. Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste, and oregano.

 3. In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in an electric minichopper or with a mortar and pestle. Add to stockpot.

 4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serve chili hot.

 Recipe By     : the California Culinary Academy  From: Ladies Home Journal- August 1991

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                    *  Exported from  MasterCook II  *

                       ALMOST  LIKE  EMPRESS  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        ground beef
   1 1/2  garlic        or garlic powder
   1      can           (15 oz.) tomato sauce
   2      teaspoons     cinnamon
   2      dashes        Worcestershire sauce
   1      quart         water
   4                    onions -- chopped
   1 1/2  tablespoons   vinegar
   4      tablespoons   chili powder
   1      teaspoon      cayenne powder
                        Salt and pepper -- to taste

Combine all of the above ingredients.

4 red peppers (I use ground peppers) 5 or 6 bay leaves 3 to 5 whole allspice  Cook on simmer for about 3 hours.  This is hot.

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                    *  Exported from  MasterCook II  *

                              AMBUSH CHILI*

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili                            Ground Pork
                Fire House

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Lean rough grnd chuck steak
   1      pound         Lean pork shoulder
   3                    Medium onions chopped
   1                    Green Bell pepper chopped
   1                    Red Bell pepper chopped
   8                    Fresh Jalapeno peppers -- (2 seeded & chopped)
                        gashed
   2      tablespoons   Fresh ground cumin
   1      teaspoon      All Spice
   1      tablespoon    Blackstarp molasses
  12      ounces        (1 can) beer(not Lite)
   2      ounces        Sour mash whiskey
   1      ounce         Vietnamese hot sauce or -- Tabasco sauce
   5                    Cloves garlic crushed
   3      tablespoons   * masa harina (fine yellow -- corn meal)
   1      tablespoon    Soy sauce
   3                    Bay leaves
   2      cups          Stewed tomatos chopped
   1      cup           Tomato sauce
   1      cup           Tomato paste

Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat & cook until browned. Add other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often. After cooking for 10 minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin. Cook for 15 minutes more and serve! This the recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is retired from competition. The new recipe is called Ambush-2 Chili and has been entered now, in some 12 cook- offs and has placed each time including 3 1st's! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!"  I believe this is from dandy Don Huston, down Floriday way... Reposted by Bud Cloyd

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                    *  Exported from  MasterCook II  *

                              ANDY'S  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        ground beef
   1      cup           water
   1      can           tomato puree
   1      can           larger tomatoes (break into pieces)
   1      teaspoon      salt
   1      teaspoon      pepper
     1/2  teaspoon      garlic salt
     1/2  teaspoon      allspice
   2      small         bay leaves
   1      package       chili powder
   2      cans          kidney beans
   1      tablespoon    vinegar

Simmer 2 to 2 1/2 hours before adding beans.  Cook until beans are heated.

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                    *  Exported from  MasterCook II  *

               Anne Rosensweig's Arcadian Eight Bean Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili                            Spicy
                Vegetables                       Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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

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 25  KEYWORDS:  chili, spicy, make ahead, Arcadia, hearty, entertain Converted by MMCONV vers. 1.40

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                    *  Exported from  MasterCook II  *

                        Annie Little John's Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dish                        Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        Beef roast
   2      pounds        Soup bone
                        Water as needed
   3      pounds        Pinto beans -- cooked
   4      ounces        Mexene chili powder
     1/2  teaspoon      Cumin seed
                        Salt to taste
                        Cayenne to taste
                        Black pepper to taste

Cook meat and soup bone separately until tender in enough water to keep covered. Dice roast, strain stock, and add the cooked beans.Stir in the Mexene and cumin seeds. Add salt and pepper (black and red) to taste. Cook very slowly over low flame 1 to 1 1/2 hours.

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                    *  Exported from  MasterCook II  *

                           ANOTHER CHILI RECIPE

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Digest                           Oct.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           TVP -- rehydrated
   8                    To 16 oz of tempeh -- chopped
   8                    To 16 oz of tofu -- crumbled
   1                    To 2 cans pinto beans
                        Rinsed
   1                    To 2 cans kidney beans
                        Rinsed
   1                    To 2 cans white beans
                        Rinsed

x  Any other bean you like 2    To 4 large onions, chopped 10    Or more cloves garlic, Chopped 2    To 4 green peppers, chopped 1    Or more hot peppers of your Choice (jalepeno, Serrano, ..), minced 2    To 4 15 oz cans crushed Tomatoes 6    To 12 oz tomato paste 1/2    To 1 lb mushrooms, coursly Chopped 1 t  Ground cayenne pepper 2 T  Chili powder 2 T  Worcestershire sauce 2 T  Vinegar 1    Bay leaf 1 t  Cinnamon 1/2 t  Allspice 1 T  Cumin  Saute the onion, peppers, hot peppers, and garlic until the onions are translucent.  Add all other ingrediants and simmer a minimum of 30 minutes (about how long corn bread takes to cook ;-).  Add water if chili is too thick.  Adjust seasonings during cooking to taste.

 That's it!  Last night's batch had TVP, 1 can pinto beans, 2 cans kidney beans, 1 can black eye peas, so I used double the spices and the higher amounts of the rest of the ingrediants.  Very tasty last night and of course even better today for lunch.

 Posted by Cynthia Grall <grall@la.tis.com> to the Fatfree Digest [Volume 11 Issue 13], Oct. 13, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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                    *  Exported from  MasterCook II  *

                           Arizona Desert Chili

Recipe By     : Jo Anne Merrill
Serving Size  : 6    Preparation Time :1:15
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   3                    garlic cloves -- chopped
   2                    onions -- chopped
   1                    green bell peppers -- chopped
   3      pounds        beef
   1      teaspoon      ground cumin
   1      teaspoon      ground oregano
   3      tablespoons   chili powder
  10                    tomatoes -- peeled and chopped
   2                    jalapeno peppers -- optional
   1      can           beer

* Have beef chopped, not ground.

     1. Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Saute until soft, about 5-7 minutes.
     2. Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount, however.
     3. Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete.

                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve with cornbread or cheese biscuits.

NOTES : This chili can be mild or very hot depending upon the use of jalapeno peppers. Some chili lovers say you should never put beans in chili so this recipe omits them. This recipe is from a truck driver named Sparky that we met in Arizona, a firm believer in no-bean chili.
                    *  Exported from  MasterCook II  *

                           AUNT  LINDA'S  CHILI

Recipe By     : 
Serving Size  : 25   Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        hamburger & (or) sausage
   1                    to 2 pkgs. Chili-O seasoning mix (or other
   2                    (10 oz.) cans tomato soup
   1      can           water (more if you like it less thick)
   2                    (16 oz.) cans kidney beans with juice
   2      cans          stewed tomatoes with juice (may want to ru
   1      small         chopped onion

Brown hamburger and(or) sausage and onions.  Drain.  Add rest of ingredients and simmer for 2 hours.

 To double recipe: I use 5 pounds hamburger, 3 packages of Chili-O mix, 5 cans soup and double rest of ingredients.  This serves 25 to 30 people.

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                    *  Exported from  MasterCook II  *

                    AWARD-WINNING NEW YORK BOWL OF RED

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili                            Beef
                Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CHUCK OZBURN HBWK07A-----
   1 1/2  teaspoons     Cumin seed
   5      pounds        Trimmed beef brisket -- cut in
                        inch cubes
                        Salt and freshly ground pepp
   6                    Garlic cloves -- minced
   4      medium        Jalapenos -- finely chopped
   2      medium        Onions -- finely chopped
     1/2  cup           Commercial chili powder (see
   3      tablespoons   Pure red mild chile powder -- as dark new mexico *
   1 1/2  teaspoons     Ground coriander
   4      cups          Beef stock or canned broth o
   1                    35oz can italian peeled toma -- coarsely chopped wit
   1 1/2  teaspoons     Oregano crumbled
     1/2  pound         Coarsely ground beef chuck
   2                    Scallions - white and tender -- portions thinly slic

Recipe by: HBWK07A    Chuck Ozburn In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes; grind in a spice mill or a mortar; heat a large enameled cast-iron casserole;  season the brisket with salt and pepper; working in batches, add the meat to the casserole and cook over moderately high heat until well browned  all  over, about 8 minutes; transfer each batch to a large plate; add  the garlic, jalapenos and onions to the casserole and cook over moderate heat, stirring occasionally, until softened, about 4 minutes; add the commercial chili powder, pure red chile powder, coriander and half of the ground cumin; cook, stirring, for 2 minutes; return the cooked brisket to the casserole; add the beef stock, tomatoes and the oregano; bring to a boil over moderately high heat, then lower the heat and simmer gently, stirring occasionally, for  3 hours; stir in the ground chuck, season with salt and cook until the brisket is very tender and the sauce has thickened, about 1 hour longer; stir in the remaining cumin and simmer for 15 minutes; garnish with the scallions and serve. 6 to 8 servings. Jonathan Levine Director of the New York State Chili Cook-Off and a member of the International Chili Society Advisory Board. Note:
Rather than commercial chili  powder, Jonathan recommends using Reno Red Chili Mix, available by mail order from Stewart's Chili Company, P.O. Box 574, San Carlos, CA 94070. * Available at specialty food stores and Latin American markets. Chuck in Pok 03:06 pm Wednesday 05/11 C.OZBURN on GEnie

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                    *  Exported from  MasterCook II  *

                           Beef And Bean Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef                             Beans
                Chili                            Chilibeef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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

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. From: Pat Stockett                    Date: Wed, 10-1

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                    *  Exported from  MasterCook II  *

                            BEST  EVER  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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    chili powder
   2      teaspoons     salt

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.  Cover; simmer 1-1 1/2 hours.  If desired, stir in some reserved bean liquid.  Makes 8 servings.

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                    *  Exported from  MasterCook II  *

              Best "Texas" Chili - Weight Watchers Favorite

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili                            Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Shared by Dorothy Hair 6/94 -- --------------------
   4      teaspoons     Oil -- olive
   2      cups          Onions -- chopped
   1      cup           Celery -- finely chopped
   3                    Garlic cloves
   1      pound         Beef, ground, lean -- broiled
   2      cups          Tomatoes -- plum Italian
                        reserve liquid) -- chopped
   2      cups          Tomato sauce
  12      ounces        Beans -- Kidney red
                        cooked and drained
  12      ounces        Beans -- Pinto
                        cooked
   2      tablespoons   Sugar -- granulated
   3                    Bay leaves
   3                    Allspice -- whole
   1      tablespoon    Chili Powder
   1      teaspoon      Oregano -- dried
     1/2  teaspoon      Pepper -- black
                        ground
     1/4  teaspoon      Cumin -- ground
     1/4  teaspoon      Pepper -- red ground

In medium nonstick skillet, heat oil, add onions, celery, and garlic; cook over medium heat until softened, about 2 minutes.

 Place vegetables and remaining ingredients in slow-cooker; stir to combine. Cook on low setting 4 hours.

 Each serving provides: 1/2 fat; 2 proteins; 2 1/4 vegetables 1 1/2 breads; 15 optional calories Per serving:        calories:     354 |  Protein:         23 grams      Calcium:       89 milligrams |  Fat:             14 grams      Sodium:       536 milligrams |  Carbohydrate:    36 grams      Cholesterol:   49 milligrams |  Dietary Fiber:    6 grams  Selected from a 1991 collection of winning recipes; submitted by Cheryl Penner, Fresno, California.

 "Weight Watcher Favorite Homestyle Recipes" NAL Books, Penguin Books Ltd, Harmondsworth, Middlesex England Weight Watchers International, Inc. 1993  ISBN 0-453-01029-6 typed 6/18/94 by Dorothy Hair

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                    *  Exported from  MasterCook II  *

                             BIG  BOWL  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   canola oil
   2      medium        sized onions -- chopped
   2      red           bell peppers -- diced into 1/2" piec
   2      tablespoons   minced garlic
   3      pounds        chuck or sirloin beef -- cut into 1 1/2" cube
   2                    (28 oz.) cans plum tomatoes crushed with j
   1      tablespoon    tomato paste
     1/2  cup           dry red wine
   3      tablespoons   chili powder
   2      teaspoons     ground cumin
   1      teaspoon      dried sweet basil
   1      teaspoon      dried oregano
                        Salt & black pepper to taste
   1                    (16 oz.) can garbanzo beans -- drained
     1/2  cup           chopped flat-leaf parsley
          cup           cooked rice (optional)
   8                    scallions -- sliced thin for garn
   1      cup           plain yogurt for garnish (optional)

Place oil in large heavy casserole over low heat, wilt the onions, red peppers and garlic for 5 minutes, stirring occasionally.  Remove vegetables with a slotted spoon; set aside.  Raise heat to medium and brown meat in small batches.  Then add meat back to casserole, along with onions, peppers and garlic.

 Add tomatoes, tomato paste, broth, wine, chili powder, cumin, basil, oregano, salt and pepper.  Cook partially covered for 1 1/2 hours.

 Stir in beans; cook uncovered for 15 minutes.  Remove casserole from heat; stir in parsley.  Adjust seasonings to taste.

 If desired, divide cooked rice equally among the bowls and ladle chili on top.  Sprinkle each bowl with scallions and top with a dollop of yogurt.

 Serves 8-10.  473 calories, 28 g fat, 77 mg. cholesterol.

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                    *  Exported from  MasterCook II  *

                          BIG AL'S WHISKEY CHILI

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        stew meat -- cut in 1/2" cubes
   1      pound         italian sausage -- casing removed
   6      cups          beef stock -- drained
  26      ounces        Italian plum tomatoes
   1      large         green pepper -- chopped
   1      large         red bell pepper -- chopped
   1      large         Spanish onions -- chopped
   6                    Ancho pepper -- chopped
   4                    jalapeno peppers -- chopped; remove seed
   8      cloves        fresh garlic -- chopped
   4                    bay leaves
   2      tbls.         chili powder
   3      tbls.         ground cumin
   2      tbls.         oregano
   1      tbls.         Creole seasoning
   1      tbls.         ground pepper
   1      tbls.         hot pepper sauce
   1      tbls          ginger -- fresh grated
   1      tspn          basil leaves -- crushed
   1      tspn.         cayenne pepper
   1      cup           whiskey
     1/4  cup           virgin olive oil


Cut the stew meat into 1/2 inch cubes and set aside.
Remove the casing from the sausage and cut meat into approximately 1/2 inch pieces, set
aside.  In a large bowl add 1/2 of all the herbs and spices, 4 cloves of the chopped garlic cloves,
4 cups of the beef broth, and the 1 cup of whiskey.  To this mixture add the beef cubes and the
sausage pieces.  Stir the mixture making sure that all of the meat is covered by the liquid.  Add
more beef broth if necessary.  Let this mixture marinate overnight or at least 12 hours in the
refrigerator, cover tightly with foil or plastic wrap.

The next day, in a 5 quart stock pot add 1/4 cup of olive oil, heat.  Remove from the refrigerator
the bowl containing the marinated meat.  Using a slotted spoon, remove the meat and set aside,
and save the marinade.  Chop the onion, red and green peppers, the Ancho peppers, and the
Jalapeno peppers (be sure to remove all of the seeds and ribs).  Heat the oil in the stock pot to
medium, add the chopped peppers, onions, and the remaining cloves of chopped garlic.  Cover
and sweat these ingredients for 5 minutes or until tender (stir occasionally).  Next, add the
marinated meat to the pot and braise for about 10 minutes or until all the meat is browned, be
sure to stir the mixture every few minutes.  Now add the saved marinade, remaining beef broth,
and the remaining herbs and spices to the meat and pepper mixture, simmer for about 15
minutes, then add the peeled tomatoes, and the drained kidney beans.  Cover the pot and
simmer for 1 1/2 hours, stirring occasionally.  During this cycle you may want to add more
seasoning to suit your own tastes.  Remove the cover the last 15 minutes to thicken the
chili.Before serving, remove the 4 bay leaves.Serve with a warm crusty bread, and provide
generous portions of chopped red and green peppers, chopped Spanish onions, and shredded
sharp cheddar cheese.  Also, provide a bowl of oyster crackers.Also, serve a hearty red wine
such as a Zinfandel, Cabernet Sauvigon, or a quality Chianti.  Cold beer is also great with this
chili

                   - - - - - - - - - - - - - - - - - - 

NOTES : You can double or triple this recipe with equal success.If you want a  milder chili, eliminate the Jalapeno peppers and the cayenne pepper.
                    *  Exported from  MasterCook II  *

                         BIG BOY CHILI AND BEANS

Recipe By     : Cooking Live Show #CL8806
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil or bacon fat
   1 1/2  pounds        onions -- coarsely chopped
   3      large         garlic cloves -- minced or crushed
                        through a press
   2      pounds        lean ground beef -- sirloin, or chuck
   2      pounds        lean ground pork
     3/4  cup           chili powder -- preferably a mix of
                        half ancho and half pasilla, but
                        any will do
   3      tablespoons   unsweetened cocoa powder
   2      tablespoons   sugar -- (2 to 3)
   1      tablespoon    plus 1 teaspoon ground cumin
   1      tablespoon    plus 1 teaspoon dried oregano -- crumbled
   2      teaspoons     fennel seeds (optional)
   2      teaspoons     salt
     1/2  teaspoon      cayenne pepper (optional)
   3                    bay leaves
   1      can           whole tomatoes -- (28 ounces)
                        undrained and roughly chopped
   1      can           tomato sauce -- (8 ounces)
   3      bottles       dark or medium beer -- (12 ounces each)
                        such as Mexican Dos Equis,
                        Heineken -- or Beck's
                        Beans:
   6      slices        hickory-smoked bacon -- finely chopped
   1      pound         dried small pink beans -- soaked and still in
                        their soaking liquid
   1      large         garlic clove -- minced or crushed
                        through a press
   2      teaspoons     salt

Spoon the oil into a large, heavy casserole or Dutch oven set over moderate
heat. Add the onions and saute until softened and lightly colored, about 10
minutes. Add the garlic and saute for 2 minutes. Reserve.

Return the pot to moderate heat and crumble in the beef and pork. Increase
the heat to high and brown well, without stirring, for 5 minutes. Reduce
the heat to moderately high and brown, stirring occasionally, for 15
minutes longer.

Return the onions to the pot and stir in 1/2 cup of the chili powder, 2
tablespoons of the cocoa, 2 tablespoons of the sugar, 1 tablespoon of the
cumin, 1 tablespoon of the oregano, fennel seeds, salt, cayenne, and bay
leaves. Add the tomatoes and their juices, the tomato sauce, 2 bottles of
the beer and 4 cups of water. Bring the mixture to a boil over moderate
heat. Reduce the heat to low and simmer, uncovered, for 3 hours. Stir
gently every 30 minutes, but do not stir during the last 15 to 20 minutes
so all of the fat will rise to the top.

Meanwhile, prepare the beans. Put the bacon in a large, heavy saucepan set
over moderate heat. Cook, stirring frequently, until crisp and deep golden
brown. Spoon off all but 1 tablespoon of the fat.

Drain the beans (no matter which soaking technique you have used) and
measure the liquid. Add water to make 6 cups. Add the beans and liquid to
the bacon in the pan and bring to a boil, stirring frequently, over
moderate heat. Reduce the heat to low, partially cover, and simmer for 1
hour. Add the garlic and salt, partially cover, and simmer until the beans
are tender, about 1 hour longer. Remove from the heat and set aside.

When the chili has cooked for 3 hours, degrease it, skimming off most of
the fat. Place a paper towel flat on the surface to soak up any remaining
fat repeat, if necessary. Stir in the remaining 1/4 cup chili powder, 1
tablespoon cocoa, 1 teaspoon cumin, and 1 teaspoon oregano. Taste for
balance of acidity to sweetness and stir in the remaining 1 tablespoon
sugar, if needed. Add the beans and their cooking liquid. Set the chili
aside to cool to room temperature. If making ahead, cover and refrigerate
overnight.

Pre-heat the oven to 300 degrees. Stir the remaining 1 bottle of beer into
the chili. Bake, uncovered, for 2 hours, stirring once in a while. Serve
hot.

Yield: 12 servings (20 cups)

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NOTES : Cooking Live
                    *  Exported from  MasterCook II  *

                 Bill Pfeiffer, 1982 World Champion Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili                            Spicy
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        VENGANZA DEL ALMO" -- CHILI
   1      tablespoon    oregano 2 T paprika 2 T M


glutamate) 11 T Gebhardt's Chili powder 4 T cumin 4 T beef bouillon (instant, crushed) 36 oz Old Milwaukee beer 2 lb pork, cubed (thick butterfly pork chops) 2 lb chuck beef, cut into cubes 6 lb ground rump 4 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 2 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste  In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water.
Let simmer.

 In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet.  Drain and add to simmering spices.  Continue until all meat is done.

 Saute chopped onion and garlic in 1 T. oil or suet.
Add to spices and meat mixture.  Add water as needed.
Simmer 2 hours.  Add mole, sugar, coriander seed, hot sauce and tomato sauce.  Simmer 45 min.

 Dissolve masa harina flour in warm water to form a paste.  Add to chili. Add salt to taste.  Simmer for 30 minutes.  Add additional Louisiana Hot Sauce for hotter taste.

 Makes 1 pot.

 KEYWORDS:  chili, spicy, winner, 1982, make ahead Converted by MMCONV vers. 1.40

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                    *  Exported from  MasterCook II  *

                             Black Bean Chili

Recipe By     : Andre Prost, Inc.
Serving Size  : 6    Preparation Time :0:00
Categories    : Cheese Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   1      tablespoon    oregano
   2      whole         onion -- diced small
   2      whole         green bell pepper -- diced small
   5      cloves        garlic -- minced
   3      tablespoons   panang curry base
   3      14 oz. cans   black beans
   2      14 oz. cans   crushed tomatoes
     1/2  cup           Garlic Chili Pepper Sauce
   1      bunch         fresh cilantro
   1      pound         sharp cheddar cheese -- shredded
   2      cups          sour cream
   4      each          scallion -- chopped

1.  In stockpot, heat oil to medium high heat.
2.  Add oregano, onion, green bell pepper and garlic.
3.  Saute until onion begins to brown.
4.  Add panang curry base and mix together well.
5.  Add black beans, tomatoes and garlic chili pepper sauce.
6.  Continue cooking on medium heat for 20 minutes.
7.  Serve in crocks garnished with cilantro.
8.  Serve sharp cheddar cheese, sour cream and scallions on side.

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                    *  Exported from  MasterCook II  *

               Blue Ribbon Chili 1993 Puppy's Breath Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Tri-tip beef or sirloin tip
                        Cut in small pieces
   2      teaspoons     Wesson Oil
   1      small         Yellow onion
   1                    14 oz can beef broth
   3      tablespoons   Ground cumin
   1      teaspoon      Oregano
   6                    Cloves garlic (finely --
                        Chopped)
   3      tablespoons   Gebhardt chili powder
   1      tablespoon    New Mexico Mild chili --
                        Powder
   5                    -6 Tbsp California Chili --
                        Powder
   1                    8 oz can Hunts tomato sauce
   1                    Dried New Mexico chili --
                        Pepper -- boiled and p
   3                    Dried California chili --
                        Peppers -- boiled and
   1                    14 oz can of chicken broth
   1      teaspoon      TABASCO sauce
   1      teaspoon      Brown sugar
   1                    Lime
   1      dash          MSG to taste

Brown meat in Wesson Oil for about an hour over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 minutes.
Add 1 Tbsp cumin and tsp of Oregano.  Reduce heat to light boil and add half of the garlic. Add half of the chili powder and cook for 10 minutes.
Add Hunts tomato sauce with the pulp from the dried peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency.  Cook for one hour on medium heat stirring occasionally. Add remaining chili powders and cumin. Simmer for 25 minutes on low to medium heat, stirring occasionally. Turn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown sugar and juice of lime. Simmer on medium heat until you are ready to enter this championship recipe at your next cookoff or to a group of hungry chili lovers. Be sure to have plenty of Gaviscon available for those with weak stomachs. KEEP YOUR POT HOT!! Kathy Wilkey, Seatle, Washington Message 103 Tue Nov 30, 1993 A.JANSSEN [ART/KAREN J] MM by Cuz  Recipe By     :

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                    *  Exported from  MasterCook II  *

                   Bowl of Compassion Vegetarian Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetarian                       Main Dish
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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   Chili 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

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.

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                    *  Exported from  MasterCook II  *

                           Branding Iron Chili

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Chili                            Ground Pork
                Fire House

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Sirloin rough ground
   2      pounds        Pork rough ground
   4      cups          Stewed tomatos
   3                    Onions chopped
   4                    Jalapenos seeded & -- chopped
   5      tablespoons   Cumin
   3      tablespoons   Tabasco sauce
   2      ounces        Sour mash whiskey
  16      ounces        Beer
   2      teaspoons     Salt
   1      cup           Tomato paste
     1/2  teaspoon      All spice
   5                    Garlic cloves minced
   2                    Bell peppers chopped
   3      cups          Tomato sauce
   2      tablespoons   Corn oil or peanut oil

Heat the oil in a large, cast iron skillet. Cook the meats, onions, garlic and Bell peppers until meat is browned and the onions are transluscent. In a large pot bring the beer and whiskey to a slow boil. Add the meat mixture, tomato sauce, tomato paste, and all spices except 1 T of cumin. Reduce the heat, cover and simmer for 1 hour stirring frequently. Remove the lid and cook for 30 minutes more continuing to stir frequently. Add the remaining cumin and serve. Origin:
Pat Kilgore, Chili cook and a great lady! circa 1989

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                    *  Exported from  MasterCook II  *

                         Brown Bag Gourmet Chili

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Beef
                        Onion -- medium
                        Pepper, bell -- medium
   8      ounces        Tomato sauce
  16      ounces        Beer
   1      package       Brown Bag Mix
   4      tablespoons   Tabasco sauce

Saute diced onion and bell pepper.  Add to browned meat along with tomato sauce and beer.  Mix thoroughly and add seasonings.  Continue to cook for 30-60 minutes, stirring frequently.  Add Masa flour paste slowly.  Add cayenne pepper.  Add tabasco sauce.

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                    *  Exported from  MasterCook II  *

                             Buckskin Chili*

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Fire House                       Chili
                Ground Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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   Chili powder

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 til 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 chili 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.
Origin: The chili pot of Don Houston

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                    *  Exported from  MasterCook II  *

                          Buzzard's Breath Chili

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   Lard,butter -- or bacon dripins
   2                    Onions,lg -- coarsely chopped
   8      pounds        Beef chuck -- coarse grind or
   8      pounds        Beef round -- coarse grind
   5                    Garlic cloves -- finely chopped
   5 1/3  tablespoons   Red chile,hot -- ground
   5 1/3  tablespoons   Red chile,mild -- ground
   1      tablespoon    Cumin
   1      teaspoon      Oregano,dried -- pref. Mexican
   3      cans          Tomato sauce(8oz ea)
   3      cups          Water
   2      tablespoons   Salt
                        Parsley(optional)
   1      cup           Corn flour(masa harina)

1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.~ 2. Combine the beef with the garlic, ground chile, cumin, and oregano. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned.~ 3. Add the tomato sauce, water, salt, and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.~ 4.
Stir in the corn flour(masa harina) to achieve the desired consistency.~ 5. Cook 10 minutes longer, stirring. Taste and adjust seasonings.~

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                    *  Exported from  MasterCook II  *

                               CAJUN  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef (suggest 2/3 round and 1/3 chu
   2      large         onions (puree 1 and dice the other and kee
   4      ribs          celery -- pureed
   2      cans          tomatoes -- drain liquid
     1/2  can           tomato paste
   4      cans          tomato sauce
   1      tablespoon    chili powder
   1      tablespoon    cayenne (red) pepper
   1      tablespoon    Tabasco sauce
   1      tablespoon    salt
     1/2  teaspoon      sugar (to reduce acidity)
     1/4  cup           cooking oil

Saute 1 large onion and 4 ribs of celery in 1/4 cup oil.  (If pureed, cook for about 10 minutes, stirring frequently.)  Add ground beef and stir to brown in loose pieces.

 In the meantime, thoroughly mix the tomato paste, sauce and all chili powder, red pepper, Tabasco sauce, salt and sugar.  Pour this mixture into the onions-celery-beef and continue cooking for 1 hour.

 In the meantime, drain tomatoes from their own juice and crush into spoon-size pieces.  (You can use the drained juice for some of the tomato sauce and increase the tomato paste or simply save the juice to make soup at another time.)  Saute the second onion which should be minced in pieces that can be seen in the final dish.  Put both the second onion and the crushed tomatoes into the mixture, stir well and cook for an additional 20 minutes.

 SUGGESTIONS:  If the mixture is too spicy for your taste, cook with only 1/2 teaspoon cayenne pepper and no Tabasco sauce; then place the Tabasco sauce on the table for your family members who like theirs hotter.

 Add a can of kidney or red beans to the completed mixture to use as bowl chili and serve with crackers; or cook macaroni and mix it with the chili for a delicious spicy chili-mac dish.

 This chili also tastes wonderful "as-is" on a hot dog, as a sloppy joe, or on an Italian or smoked sausage served on a hard roll.

 For a larger crowd, cook 5 pounds of meat with 3 pounds onions (divided in half as above) and a whole stalk of celery (save the heart for salad).
Enjoy!  Second place winner in the first annual chili contest at Hansen's in Hart, Michigan.

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                    *  Exported from  MasterCook II  *

                            Cajun Style Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili                            Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Hambuger meat
   3      tablespoons   Red pepper
   3      tablespoons   Parsley
     1/2                An Onion
   1                    Galtic Clove
   4                    Whole Jalapeno Peppers
   8      ounces        Can of tomatoe 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

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 tomatoe 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.
From: Pat Stockett                    Date: Tue, 10-0

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                    *  Exported from  MasterCook II  *

                 Caldillo (New Mexican Green Chili Stew)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Lean beef round
   3      medium        Potatoes -- diced
   1      large         Garlic clove -- minced
   6                    Green chilies
   2      tablespoons   Oil
     1/2  cup           Onion -- sliced
   2      teaspoons     Salt

Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency.

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                    *  Exported from  MasterCook II  *

                             CALIFORNIA CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili                            Ground Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chicken -- cut up and browned
   3      tablespoons   Olive oil
   4                    Garlic clove -- sliced
   3                    Onion -- peeled and chopped
   1      teaspoon      Cumin seeds -- whole
   2                    Jalapeno pepper -- seeded and

   2      cups          Chili sauce -- prepared
   4                    Tomato -- chopped
   2                    Green bell pepper -- seeded
                        chopped
   1      tablespoon    Worcestershire sauce
   1      cup           Red wine
                        Salt

Brown the chicken. Heat a large frying pan and add the oil. Saute the garlic, onions, cumin seeds and jalapeno peppers until the onions are clear. Add all to a heavy pot and bring to a simmer. Cook for 1 hour.
This one has to be different. If it came from California it is expected to be unusual. Try this. No avocado, but chicken and a very mild chili sauce from a jar. It is really a great dish, although one should not confuse it with the old-line chili cookers' product. By Jeff Smith The Frugal Gourmet From the 12/04/1991 issue - The Springfield Union-News Meal-Mastered by Joe Comiskey   09/12/1992

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                    *  Exported from  MasterCook II  *

                         CAPITOL PUNISHMENT CHILI

Recipe By     : 
Serving Size  : 25   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Oregano
   1      pound         Chuck -- extra-lean
   2      tablespoons   Paprika
                        into about
   2      tablespoons   MSG
                        cubes)
   9      tablespoons   Chili powder (light)
   2      large         Onions -- finely chopped
   4      tablespoons   Cumin
     1/2  C             Oil or kidney suet
   4      tablespoons   Beef bouillon
   1      teaspoon      Mole -- powdered
                        crushed)                  1
   1      tablespoon    Sugar
   4      tablespoons   Cumin
   1      teaspoon      Coriander
                        Beer (2 cans)
   1      teaspoon      Durkee's Louisiana
   2      C             Water
                        Hot sauce
   4      pounds        Chuck -- extra-lean
   8      ounces        Tomato sauce (1 can) -- (ground for chili)
   2      pounds        Pork -- extra-lean
                        Salt -- to taste
                        for chili)

In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and two cups of water. Let simmer.

 In a separate skillet brown about 1 1/2 lb meat with about 1 T oil or kidney suet until meat is light brown. Drain and add to simmering spices.
Continue until all meat has been added.

 Saute finely chopped onions and garlic in about 1 T oil or kidney suet. Add to spices and meat mixture.  Add water as needed.  Simmer two hours.  Add mole, sugar, coriander, Louisiana Red Hot sauce and tomato sauce.  Simmer 45 minutes.

 Dissolve Masa Harina in warm water and add to chili.  Add salt to taste.
Simmer 30 minutes.

 NOTES:

 *  World champion Texas red chili -- This recipe comes from Bill Pfeiffer.
He won the 1980 and 1982 World Chili Cookoff and took first place in the International Chili Society's 14th annual World Championship Chili Cookoff with it.

 Pfeiffer calls this recipe "Capitol Punishment Chili" because he won his first attempt at a chili cookoff in Washington, DC. Texas red chili has no beans...

 *  Probably your favorite brand of beer is ok.  Pfeiffer's ICS winning recipe uses Budweiser because they sponsored the contest. For hotter chili, add additional Louisiana Red Hot sauce to taste.

 *  This chili is a great dish if you have a LOT of time.  Note well the amount of time called for in each simmering step.

 : Difficulty:  moderate.
: Time:  4-5 hours.
: Precision:  approximate measurement OK.

 : Bob Devine : ViaNetix Inc., Boulder, Colorado : {ihnp4, decvax}!stcvax!nbires!vianet!devine  : Copyright (C) 1986 USENET Community Trust

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                    *  Exported from  MasterCook II  *

                            Champion Chili #1

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Vegetable oil
   2      medium        Onions -- diced
   1      medium        Green pepper -- diced
   1      large         Celery stalk -- diced
   2                    Garlic cloves -- minced
   4      pounds        Ground beef -- lean
   1      can           Green chilies (4 oz can) -- di
   1      can           Tomatoes -- stewed (14.5 oz ca
   1      can           Tomato sauce (8 oz)
   1      can           Tomato paste (6 oz)
     2/3  cup           Chili powder (3oz bottle)
   1      tablespoon    Cumin
     1/2  teaspoon      Red pepper sauce -- to taste
   6      ounces        Beer or na beer of your choi
   1 1/2  cups          Club soda or mineral water
   2                    Bay leaves
   2      teaspoons     Garlic salt
     1/2  teaspoon      Black pepper

Recipe by: South Florida Chili Cook-Off Preparation Time: 3:30 Heat oil in a large pot and saute onions, green pepper and celery just unti  Yields: about 13 cups, or 10 servings.

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                    *  Exported from  MasterCook II  *

                            Championship Chili

Recipe By     : TJ Hill - Appetites Catered
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef Dishes                      Cheese Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    corn oil
   2      cups          onion -- minced
     1/4  cup           garlic -- minced
   1      tablespoon    jalapeno chile -- seeded, minced
   3      pounds        boneless beef chuck -- chili ground
   1      teaspoon      cumin seed
   2      tablespoons   oregano
   3      cups          tomato concasse
   3      cups          water
   2      teaspoons     instant masa harina
   2      cups          cheddar cheese -- grated
   1      cup           scallions -- minced

Heat oil in a dutch oven, over a medium flame. Add onions, heat and stir for 2 minutes.  Add garlic and minced chiles, heat and stir for 4-5 minutes add ground beef, cumin, and oregano.  Heat and stir to brown beef.  Add chile powder, tomato concasse, and water.  Bring to a boil, reduce heat, and simmer for 2-1/2 to 3 hours, stirring often.  Combine instant masa and 2 tablespoons water-mix well.  Add to chili mixture, heat and stir until thickened slightly remove from heat.  Garnish with grated cheese and minced scallions.  Serve hot.

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                    *  Exported from  MasterCook II  *

                               Cheap Chili

Recipe By     : 
Serving Size  : 9    Preparation Time :0:00
Categories    : Main Dish                        Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    CAN OF TOMATO JUICE
   2                    CANS OF KIDNEY BEANS
   2                    CANS OF FR. CUT GR. BEANS
   1                    CAN OF CORN
   1      pound         GR. BEEF OR TURKEY
                        CHILI SEASONING OF YOUR CHOI

DUMP IT ALL TOGETHER, HEAT TO BOILING, SERVE WITH CORNBREAD, CRACKERS, OR ROLLS.  THIS FEEDS ABOUT 9 HUNGRY PEOPLE.

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                    *  Exported from  MasterCook II  *

                             Chernobyl Chili

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili                            Main Dish
                Microwave

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Ground beef
   3      large         Onions -- diced
     1/2  cup           Green pepper -- diced
   6                    Garlic cloves -- pressed
   2      pounds        Crushed tomatoes
   1      pound         Whole tomatoes -- cut up
   6      ounces        Tomaot paste
   2 1/2  pounds        Light red kidney beans -- not drained
   2      tablespoons   Brown sugar
   3      tablespoons   Sugar
   4      tablespoons   Chili powder
   2      teaspoons     MSG
   2      teaspoons     Cayenne pepper
   1      teaspoon      Salt
   3      tablespoons   Bacon grease
                        Water or beer
                        Garlic powder

1. In a large microwave container, brown meat, onions, gren pepper, and garlic for 15 minutes on full power.
Drain off and reserve a cup of two of liquid. Break up any remianing large chunks of meat. 2. Add remianing ingredients except tomato paste and cook on full power for 30 minutes covered. Stir and taste. 3. Cook for 1 hour at 70% power, uncovered. Stir and taste at half hour intervals. Add water as necessary. 4. Add tomato paste and reseved meat liquid. Cook 30 minutes at 60% power, uncovered. Stir and taste. The chili is done and can be served directly or decanted into a crockpot to simmer. 5. Serve with shredded cheddar cheese, tabasco sauce, diced onions, hot chili oil, red pepper flakes, and hot dogs with rolls. Your guest can microwave tehri own hot dogs and top with chili and cheese!! NOTES: For TRUE CHERNOBYL- Class 20 megaton SS-19 chili, double the pepper, chili powder and MSG and add 30 minutes to the cooking in step

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                    *  Exported from  MasterCook II  *

                              Chicken Chili

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Poultry                          Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Skinned & Boned Chicken
                        Breasts Cut Into 1 Inch
                        Cubes
   2      tablespoons   Corn Oil
   4      medium        Onions -- Chopped
   2      large         Green Peppers -- Coarsly
                        Chopped
   3      large         Garlic Cloves Minced
   1      teaspoon      Cumin
   1      teaspoon      Oregano
     1/2  teaspoon      Thyme
                        Salt
                        Pepper
     1/2  pound         Ground Round
   2                    Bay Leaves
   3      tablespoons   Chili Powder
   3      cans          Undrained Tomatoes
                        (1 lb ea)
   1      small         Avocado Cut Into 1/4 in.
                        Dice
   1      cup           Plain Lowfat Yogurt
     1/3  cup           Minced Fresh Cilantro OR
                        Italian Parsley

Wrap Chicken & Freeze Until Firm, But Not Solid. Grind Coarsely in Processor, Using On\Off Turns. Heat Oil in Large Dutch Oven Over Medium-High Heat.  Add Onions, Green Peppers & Garlic & Cook Until Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Coriander & Thyme & Stir 2 Min. Add Chicken, Ground Round & Bay Leaves. Cook Until Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min. Add Chili Powder.  Reduce Heat To Medium & Cook 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large Pieces With A Spoon. Mix in Tomato Paste, Salt & Pepper.  Reduce Heat, Cover & Simmer 45 Min., Stirring Occasionally. Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring Frequently Near End & Adding Water If Necessary, To Prevent Buring. Adjust Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle Avocado With Lemon Juice.
Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in Center Of Each.  Top With Diced Avocado And Minced Cilantro. Serve Hot.

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                    *  Exported from  MasterCook II  *

                            CHILI  CON  CARNE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- sliced
   1      pound         ground beef
   4      teaspoons     chili powder
   1      can           tomato soup
   2                    (No 2) cans kidney beans
   1      can           whole tomatoes
                        Salt & pepper to taste

Brown onion in large skillet.  Add ground beef.  Cook until no longer pink.
Drain off fat.  Add tomato soup and crushed tomatoes.  Stir in drained kidney beans and chili powder.  Cook slowly for 30 minutes, stirring occasionally.

 '50

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                    *  Exported from  MasterCook II  *

                                 Chili #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Chopped onion
     1/4  cup           Chopped green pepper
   1      pound         Lean ground beef
   1      can           (1-lb) tomato sauce
   1      can           (1-lb) stewed tomatos
   1      can           (1-lb) drained kidney beans
   1 1/2  teaspoons     Salt
   2 1/2  teaspoons     Chili powder
     1/4  teaspoon      Ground black pepper
     1/2  teaspoon      Dry mustard

Place plastic colander in a 2-quart microwave-safe casserole. Combine onion, green pepper, and crumbled ground beef in colander. Microwave (high or 100% power) for 6 minutes, stirring once halfway through cooking. Remove colander and pour off drippings. Turn meat mixture into casserole. Add tomato sauce, tomatos, beans, salt, chili powder, black pepper, and mustard. Cover. Microwave (high or 100% power) for 10-12 minutes, stirring halfway through cooking. Rest, covered, for 5 minutes.

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                    *  Exported from  MasterCook II  *

                                 Chili #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili                            Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Ground beef, chicken -- or
                        Turkey
   2      cups          Water
   1      tablespoon    Chili powder
   1      tablespoon    Curry powder
   3                    Diced tomatos
   4      cups          Cooked kidney beans or
                        Pinto beans
   1                    Chopped onion
   1                    Bunch sliced green onions
   1 1/2  cups          Grated natural sharp
                        Cheese -- or mild cheddar
                        Cheese

In a frying pan, saute meat until lightly browned.
Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatos and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese.

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                    *  Exported from  MasterCook II  *

                                 Chili #3

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Vegetable oil
   1 1/2  cups          Chopped onion
   1      cup           Chopped green pepper
   1 1/4  pounds        Ground veal, beef -- pork
   1 1/2  tablespoons   Minced garlic
   3      tablespoons   Chili powder
   1      teaspoon      Ground cumin
   1      teaspoon      Oregano
                        Bay leaf
     1/2  teaspoon      Black pepper
   4      cups          Canned tomatos
   1      tablespoon    Red wine vinegar
     1/4  teaspoon      Red hot pepper flake

Heat oil in skillet, add onion and green pepper. Cook until wilted. Add the meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and oregano. Stir to blend. Add the bay leaf, pepper, tomatos, vinegar and crushed hot pepper.
Bring to a boil and cook for 1 hour, stirring occasionally.

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                    *  Exported from  MasterCook II  *

                             CHILI (CROCKPOT)

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili                            Beef
                Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    One pound cans kidney beans -- drained
   2                    One pound cans tomatoes - -- cut up
   2      pounds        Ground beef browned and -- drained
   2      medium        Onions coarsely chopped
   1      cup           Diced celery
   1                    Glove minced garlic
   4                    -6 tablespoons chili -- powder
   1      teaspoon      Cumin -- salt and pepper to t

Put all ingredients in Crockpot in order listed.  Stir once.

 Cover and cook on Low for 10 12 hours   or    High 5 - 6 hours. == Courtesy of Dale & Gail Shipp, Columbia Md. ==  Converted by MMCONV vers. 1.50 From: Joan Mershon Date: Sun, 01-1

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                    *  Exported from  MasterCook II  *

              Chili Capt. James McDonnell, Engine 81 *(FCMK0

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dish                        Tex-Mex
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Italian sausage -- *
   1      pound         ground chuck
   1                    yellow onion -- diced
   2                    garlic -- cloves minced
   1 1/2  tablespoons   Chili powder -- to taste
   6      ounces        tomato paste -- can
   1 1/2  cups          water
   1      tablespoon    instant coffee
   1      tablespoon    sugar
   1      tablespoon    paprika
   1      tablespoon    oregano
   1      teaspoon      salt
   1      teaspoon      pepper
   1      teaspoon      cumin
   1      cup           kidney beans -- drained
   1      cup           refried beans

*mild  skinned and crumbled Brown sausage, ground meat, onion, and garlic in a pot.  Add remaining ingredients except beans, bring to a boil, cover, and simmer 1 1/4 hours.  After cooking time is up, add the beans and stir.  Top with grated Monterey Jack Cheese and finely chopped scallions.
FROM:    THOMAS BROWN   (FCMK08A)

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                    *  Exported from  MasterCook II  *

                             Chili Con Carne

Recipe By     : Shareware Recipes Imported from MasterCook
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups, Stews And Chilis

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    bouillon cube -- beef
   1      12 oz. can    beans -- drained, pinto or ki
   8      ounces        pork -- cooked, diced
   1      cup           canned tomatoes -- crushed
   1                    green bell pepper -- seeded and diced
     1/2  cup           tomato puree
     1/4  cup           onion -- diced
   2                    garlic clove -- minced
   1      teaspoon      oregano leaf
     1/8  teaspoon      ground cumin

 In a small bowl combine broth mix with reserved liquid from canned beans and enough water to make 1 cup.  In a large saucepan combine broth mixture and remaining ingredients; simmer, stirring occasionally, about 4 minutes or until desired consistency.

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                    *  Exported from  MasterCook II  *

                            Chili Con Carne 2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Ground chuck
   6      tablespoons   Bacon fat/ shortening
   3      medium        Chopped onions
  40      milliliters   Chopped garlic
   4      tablespoons   Chili powder
   1      tablespoon    Cumin powder
   1      tablespoon    Flour
   1      large         Can tomatos
   3                    Bay leaves
   1      teaspoon      Salt
   1      tablespoon    Oregano
   1      tablespoon    Red wine vinegar
   1 1/2  tablespoons   Brown sugar
   1      pint          Ripe black olives
   1      large         Can red kidney beans

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

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                    *  Exported from  MasterCook II  *

                           Chili Con Carne B&M

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili                            Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Tin B&M RED KIDNEY BEANS
   2      pounds        Ground beef
   1      tablespoon    Butter
   1      small         Can tomato soup
   1                    Chopped onion
   1      teaspoon      Salt
     1/4  teaspoon      Chili powder or dash of -- pepper

brown beef in skillet with onion and butter.  Add beans and stir several minutes.  Add tomato soup, salt, and chili powder. Simmer 15 to 25 minutes. Serve with potatoes or boiled rice.

 B&M Pure Food Products

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                    *  Exported from  MasterCook II  *

                          Chili Elizabeth Taylor

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----PHILLY.INQUIRER-----
   1                    LARGE ONION CHOPPED
   1 1/2  tablespoons   SUGAR
   5                    CLOVES GARLIC CRUSHED
     1/2  teaspoon      DRIED THYME
   2      tablespoons   VEGETABLE OIL
     1/2  teaspoon      DRIED BASIL
   1      pound         GROUND BEEF
     1/4  teaspoon      LIQUID HOT PEPPER SAUC
   1      cup           CANNED TOMATOES -- DRAIND
                        AND SEEDED
     1/4  teaspoon      GROUND BAY LEAVES
                        SALT AND PEPPER TO TASTE
   4      tablespoons   TOMATO PUREE
   1      pinch         OF RED CHILI PEPPER
                        FLAKES
   2      tablespoons   CHILI POWDER
   1 1/2  tablespoons   WORCHESTERSHIRE SAUCE
   1 1/2  tablespoons   RED WINE VINEGAR

CORNBREAD BATTER;RECIPE BELOW SAUTE ONION AND GARLIC IN OIL UNTIL SOFT AND TRASLUCENT,NOT BROWNED.ADD GROUND BEEF AND COOK UNTIL MEAT IS NO LONGER RED.STIR IN TOMATOES,TOMATO PUREE,CHILI POWDER,WORCHESTERSHIRE SAUCE,WINE VINEGAR,HOT PEPPER SAUCE,BAY LEAVES,SALT AND CHILI PEPPER FLAKES.LET SIMMER,STIRRING OCCASIONALLY,FOR O HOUR.ADJUST SEASONINGS,TO TASTE.(THE CHILI MAY BE REFRIGERATED AT THIS POI FOR LATER USE.) WHEN READY TO PROCEED,PREHEAT OVEN TO 375 DEGREES AND TRANSFER CHILI TO A TWO QUART BAKING PAN OR OVENPROOF CASSEROLE.POUR OR SPOON CORNBREAD BATT OVER TOP OF CHILI.BAKE AT 375 DRGREES FOR 20 TO 30 MINUTES,UNTIL CORNBREAD IS BAKED THROUGH.THE BAKING TIME WILL DEPEND ON THE DEPTH OF THE BATTER.IF DESIRED SERVE CHILI WITH A SIDE DISH OF BLACK BEANS.MAKES FOUR SERVINGS..
RECIPE FOR CORNBREAD NEXT

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                    *  Exported from  MasterCook II  *

                           Chili Gourmet Style

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Ground Pork                      Poultry
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Chopped onions
     1/4  cup           Vegetable oil
   2      tablespoons   Minced garlic
   3      pounds        Boneless beef chuck -- chilli
   2      pounds        Ground turkey   *
     1/4  cup           Chilli powder   **
     1/4  cup           Ground cumin    **
   2      tablespoons   Unsweetened cocoa powder
   2      tablespoons   Paprika
   1      tablespoon    Oregano
   4      teaspoons     Dried hot pepper flakes  **
   2                    Bay leaves
   2                    8 oz cans tomato sauce
   1      cup           Chicken broth
   3      tablespoons   Cier vinegar
   1                    19 oz can kidney beans -- drai
   3                    Green peppers -- in 1/2"pieces
   6      tablespoons   Sour cream

In a kettle, cook the onions in oil, covered over moderately low heat, stirring occasionally, until onions are soft. Add the garlic, cook for one minute.
Add the ground beef or turkey, cook over moderate heat, stirring to break up the lumps. Cook until no longer pink. Add chilli powder, cumin, cocoa, paprika, oregano, red pepper flakes and the bay leaves. Cook the mixture stirring for one minute. Add the tomato sauce, broth and vinegar, bring the mixture to a boil.
and simmer it covered, stirring occasionally for 75 minutes or until the meat is tender Add the kidney beans, green pepper and salt and pepper to taste.
Simmer 15 minutes or until bell peppers are tender.
Discard the bay leaves. Ladle the chilli into mugs and garnish with the scallions and sour cream. Chilli may be made 3 days in advance. Chilli will improve in flavor if cooled completely uncovered and then chilled covered overnight. * Use EITHER turkey or ground meat **Add these spices gradually until it has reached the level of spiceness

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                    *  Exported from  MasterCook II  *

                              Chili Our Way

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili                            Meats
                Tex Mex

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Celery; trim -- dice
     1/4  cup           Green onions; trim -- dice
   2      tablespoons   Lime juice
     1/8  cup           Fresh parsley -- minced
   1 3/4  tablespoons   Cilantro -- minced
                        Salt and pepper
     1/2  ounce         Sun-dried tomatoes -- soak 1
          in            boiling water
  10      milliliters   Garlic
  15      ounces        Part-skim ricotta cheese
     1/2  pound         Part-skim mozzarella cheese -- shredded
   8      ounces        Pk light cream cheese -- cubed
     1/2  cup           Parmesan cheese -- grated
     1/2  teaspoon      Salt
     1/4  teaspoon      Ground black pepper
     2/3  cup           Fresh anise basil -- (if

Heat a griddle or cast-iron skillet over mod-high heat until it is hot. Toast the chile peppers, turning them and not allowing them to burn, for 1-2 minutes.  Let chile peppers cool until they can be handled, then seed them. Combine peppers with 1 cup water in a small saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes. Puree the water and pepper in a food processor. In a large casserole, saute the chuck in 4 Tbsp beef suet over moderately high heat until it is lightly browned. Transfer meat to a bowl. Add to the casserole, the remaining suet, onions, and garlic, and cook the mixture over moderate heat, stirring, until the onions are softened.  Add the cumin and cook the mixture over mod-low heat, stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and oregano, and combine the mixture well. Add water to cover barely. Bring to a boil and simmer, covered, stirring occasionally, and adding more water, if necessary, to keep the meat covered, for 2 hours longer. Add salt to taste, simmer uncovered for another hour. Discard bay leaf. Transfer the chili to a heated serving bowl and serve it with the sour cream, cheese, onion, chile peppers, beans and tortilla chips.

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                    *  Exported from  MasterCook II  *

                             Chili with Beans

Recipe By     : TJ Hill - Appetites Catered
Serving Size  : 24   Preparation Time :0:00
Categories    : Beef Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          onion -- minced
   4      cups          green bell pepper -- minced
   1      tablespoon    garlic -- minced
     1/2  cup           corn oil
   5      pounds        ground round
  12      cups          canned tomatoes
   1      cup           tomato paste
  10      cups          brown stock -- unsalted
     3/4  cup           mild chile powder
   1      tablespoon    kosher salt
   1      tablespoon    pepper
   4      pounds        canned red kidney beans -- drained

Heat oil in a saucepot, over a medium flame. Add onions, bell peppers, and garlic Heat and stir for 8-10 minutes, until tender.  Remove from pot and set aside.  Add ground beef to the saucepot and place over a moderately-high flame.  Heat and stir until well browned, breaking up with a spoon as it browns.  Remove from heat, drain well.  Add vegetable mixture and remaining ingredients (except beans) to browned beef-mix well.  Season to taste with salt and pepper.  Bring to a boil, reduce heat, and simmer for 45 minutes, stirring often.  Add beans and simmer another 15-20 minutes, stirring often.  Ladle into individual chili bowls. Garnish as desired Serve hot.

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                    *  Exported from  MasterCook II  *

                     CHILI WITH FIVE KINDS OF PEPPERS

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Big jalapeno
   2                    Cuban frying peppers
   1                    Hot hungarian
   1                    Long cheese pepper

x  And a little paprika) 1 c  Dried black beans 1 c  Dried pinto beans 1 c  Dried kidney beans 2    Onions (white and yellow?) 3    Garlic cloves x  Tomatoes (3 big beefsteak or About 8 roma) x  Cumin, coriander, oregano, Salt, pepper to taste x  Olive oil  Soak the beans overnight, then simmer until tender (1 to 2 hours) I tend to add some seaweed while cooking (dump in a bowl so you can use the bean pot for frying) roast the cumin in a frying pan (optional, but valuable) I used about 2 to 3 tsp chop onions and garlic, saute in oil chop peppers, saute with onion & garlic add chopped tomatoes, cook a until soft Add the beans, and some bean liquid Add the spices and cook for another hour or so

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                    *  Exported from  MasterCook II  *

                          Chili with Pinto Beans

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Chili                            Ground Pork
                State Fair

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Mrs Leo Gordon
                        BEST OF SHOW
   5      pounds        Chuck -- coarsely ground
  70      milliliters   Garlic
   1      large         Sweet pepper
   1      large         Onion -- chopped
   1                    Celery stalk -- chopped
  12      ounces        Can tomato paste
  15      ounces        Can Hunt's Tomato Sauce -- Special
   2      cups          V-8 juice
   2      teaspoons     Chili peppers -- crushed
   3      teaspoons     Salt
   1      teaspoon      Black pepper
     1/3  cup           Chili powder
   3      cups          Water
   4      cups          Beef broth
   1      tablespoon    Paprika
   3      teaspoons     Ground cumin
                        -----BEANS-----
   3      cups          Dry pinto beans
   2      quarts        Water
   2      teaspoons     Salt
   1      teaspoon      Pepper
   6      ounces        Can tomato paste
   1                    Beef bouillon cube
   1      tablespoon    Chili powder
   1      medium        Onion -- chopped
   2      tablespoons   Honey

In a large skillet, brown meat, stirring often.  Using blender, combine garlic, sweet pepper, onion, celery, tomato paste, tomato sauce, cocktail juice, chili pepper, chili powder, salt and pepper. Blend this mixture well ad add to browned meat.  Pour in water and broth and cook slowly for 3 hours.  Add paprika and cumin. Then add cooked beans.

 BEANS: Cook beans in water over medium heat for 1 hour. Combine remaining ingredients and cook on low heat until done, about 2 hours. Add beans to chili.
Margaret Garland  Source:  Prize Winning Recipes from the State Fair of Texas, 1976.

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                    *  Exported from  MasterCook II  *

                          Chili with White Beans

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Ground beef
   6      cups          Water
   1                    Bay leaf
  60      milliliters   Garlic -- minced
   2      teaspoons     Salt
   1      teaspoon      Oregano
     1/2  teaspoon      Cayenne
   2      tablespoons   Paprika
   1      teaspoon      Cumin powder
     1/2  pound         Dry navy beans
   1      teaspoon      Brown sugar
   1      tablespoon    Chili powder

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

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                    *  Exported from  MasterCook II  *

                          Chill Lee's 4-K Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        Gr chuck
   1                    Large onion chopped
   4                    Garlic cloves -- finely choppd
   1                    Jalapeno(canned) with seeds
   1      can           Beer
   2      tablespoons   Cumin
   4      tablespoons   New Mex grd red chilies
   1      teaspoon      Paprika 1 ts Grd black peppe


enhancer 1 ts Salt 1 pk Chill Lee's chili mix Water Brown the meat. Brown onions,garlic an jalapeno together. Combine meat and onion with beer, cumin,chilies, paprika, pepper, flavor enhancer and salt; marinate for one hour. Add water to cover. Stir well. Cook chili-grind meat at least 2 hours. Hand cut meat should be cooked 3 to 4 hours. Hamburger meat, after its browned, should be ready in about 30 min. If using a fresh jalapeno, remove the seeds. Chili Lee has also been known to add a 15 ounce can of tomato sauce to his chili and substitute 2 T NW chili powder for the grd red chilies.

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                    *  Exported from  MasterCook II  *

                        CHINESE CHILI WITH PEPPERS

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese                          Lamb
                Ceideburg 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Ground lamb
   1      tablespoon    Dark soy sauce
   1      tablespoon    Dry sherry
   1      tablespoon    Hoisin sauce
   1                    Green bell pepper
   1                    Red bell pepper
   1                    Yellow bell pepper
   1      small         Yellow on1on
   2      tablespoons   Cornstarch
   2      tablespoons   Peanut oil
   1      tablespoon    Finely minced fresh ginger
   4                    Cloves garlic -- finely minced
                        -----SAUCE-----
     1/2  cup           Chicken stock
   2      tablespoons   Dry sherry
   2      tablespoons   Hoisin sauce
   2      tablespoons   Oyster sauce
   1      tablespoon    Bean sauce
   1      tablespoon    Oriental sesame oil
   1      tablespoon    Distilled white vinegar
   1 1/2  teaspoons     Chinese chili sauce

Stir-fried ground meat and diced vegetables in a spicy sauce produce an Oriental "chili" that can be mounded on steamed rice or buttered noodles to make a quick and satisfying dinner.

 ADVANCE PREPARATION:

 In a bowl, thoroughly combine lamb, soy sauce, sherry, and hoisin sauce. Set aside until ready to cook.

 Seed and stem peppers, then cut into 1/2 inch cubes.
Peel and coarsely chop onion.  Set peppers and onion aside.

 In a small bowl, combine sauce ingredients; set aside.

 LAST-MINUTE COOKING:

 Stir cornstarch with an equal amount of cold water, then set aside. Place wok over highest heat.  When wok becomes very hot, add 1 tablespoon peanut oil to center, then roll oil around sides of wok. When oil just begins to smoke, add lamb and stir-fry, pressing meat against the sides of the wok, until it loses its raw color and separates into small pieces, about 3 minutes.  Transfer to a work platter.

 Immediately return wok to highest heat and add remaining tablespoon peanut oil to center.  Add ginger and garlic and saute for a few seconds. Add vegetables and stir-fry until peppers brighten and onion becomes transparent, about 2 minutes.

 Return lamb to wok and pour in sauce.  Bring sauce to a low boil, then stir in a little cornstarch mixture to lightly thicken.  Reduce heat to low and simmer for 2 minutes.  Turn out onto a heated platter or individual plates. Serve at once with steamed rice, noodles, or bread.

 Serves:  2 as an entree; 6 to 8 as part of an Oriental meal.

 MENU IDEAS:  Easy dinner for 4 - Chinese Chili with Peppers (double recipe); Onion Bread (double recipe; cook before guests arrive, and reheat in oven); Steamed Corn with Chinese Herb Sauce; ice cream and coffee.

 Notes:  This dish is excellent made with ground pork, beef, or lamb, but not with ground veal, chicken, or turkey.

 To simplify any stir-fry dish, substitute 3/4 pound ground meat (pork, beef, or lamb) for the cubed or sliced meat or seafood.  This shortens the preparation time but results in an equally good dish.

 From "Pacific Flavors, Oriental Recipes for a Contemporary Kitchen", Hugh Carpenter, Stuart, Tabori and Chang, N.Y., 1988.  ISBN 1-55670-333-3.

 Posted by Stephen Ceideberg; May 17 1993.

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                    *  Exported from  MasterCook II  *

                          Chunky  Chicken Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Poultry                          Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Chicken breast meat -- cut
                        bite-sized pieces
   1      cup           Onion -- chopped
     1/2  cup           Celery -- sliced
     1/2  cup           Carrots -- sliced
   2                    Cloves garlic -- minced
   1      cup           Fresh tomato salsa -- (see following recip
  28      ounces        Can tomatoes
  28      ounces        Can water
   3      teaspoons     Chili powder
     1/2  teaspoon      Cumin
     1/3                Bag garbanzo beans (soaked)
   1                    Green pepper -- chopped
   4                    Chicken boullion cubes
                        <<<OR>>>
   2      cans          Chicken broth -- salt/pepper to taste

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

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                    *  Exported from  MasterCook II  *

                              CHUNKY  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
          E  *****      

					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					
					

This hearty dish is chock - full of beans and vegetables in a spicy tomato sauce.

 Õ2 med. onions, chopped 2 med. green peppers, chopped 2 ribs celery, sliced 3 carrots, cut into thin slices 1 garlic clove, minced 1 tbsp. vegetable oil 1 (16 oz.) can crushed tomatoes 1 (15 oz.) can red kidney beans, drained 1 (8 oz.) can tomato sauce 2 tbsp. red wine vinegar 1 tbsp. brown sugar, firmly packed 1 tbsp. chili powder 1 tsp. dried oregano 1 tsp. ground cumin 1 tsp. salt Õ In large saucepan, saute onions, peppers, celery, carrots and garlic in oil until soft, about 5 minutes.  Stir in crushed tomatoes, kidney beans, tomato sauce, vinegar, brown sugar, chili powder, oregano, cumin and salt.
Bring to a boil; cover and simmer 35 minutes to blend flavors.  To serve, ladle into soup bowls.  Makes 6 servings.

 Per serving:  154 calories; 6 grams protein; 3 grams fat; 28 grams carbohydrates; 1,011 milligrams sodium.

 Preparation:  15 minutes; Cook:  40 minutes; Ready to serve in about 1 hour.
Could be made a day ahead because it's excellent the second day.  Low in fat - Good for dieting.

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                    *  Exported from  MasterCook II  *

                            Chunky Beef Chili

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups                            Meats
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Oil
   2 1/2  pounds        Beef chuck; boneless -- cut
     1/2                " pieces
   1      cup           Onion -- coarse chopped
   1      cup           Green pepper -- chopped
  20      milliliters   Garlic -- crushed
   1      teaspoon      Salt
   2      cans          Tomatoes -- whole peeled
          14            1/2 oz ea
   6      ounces        Tomato paste -- can
   3      tablespoons   Chili powder
   1      teaspoon      Dried oregano leaves
     1/2  teaspoon      Grushed red pepper -- to taste
                        Shredded lettuce
                        Shredded cheese
                        Green onion -- sliced
                        Cilantro leaves
                        Black beans -- rinsed drained
                        Sour cream
                        Avocado -- diced
                        Jalapeno pepper -- sliced

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

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                    *  Exported from  MasterCook II  *

                          Cincinnati 5 Way Chili

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Butter
   2      pounds        Ground beef
   6                    Bay leaves
   1      large         Onion -- finely chopped
   6      medium        Garlic cloves -- finely chopped
   1      teaspoon      Cinnamon
   2      teaspoons     Allspice
   4      teaspoons     Vinegar
   1      teaspoon      Dried whole red pepper -- (crushed)
   1 1/2  teaspoons     Salt
   2      teaspoons     Pure ground red chile
   1      teaspoon      Ground cumin
     1/2  teaspoon      Dried oregano -- (preferably Mexican)
   6      ounces        Tomato paste
   6      cups          Water
  16      ounces        Kidney beans -- drained
     1/2  pound         Vermicelli -- cooked
     1/2  cup           Cheddar cheese -- grated
   1      small         Onion -- finely chopped

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

 PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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                    *  Exported from  MasterCook II  *

                      CINCINNATI CHILI (L.A. TIMES)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili                            Times
                Ground Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Ground beef
   2      medium        Onions -- chopped
  20      milliliters   Garlic -- minced
   1      can           (8 oz) tomato sauce
   1      can           (6 oz) tomato paste
   1      quart         Water
   3      tablespoons   Chili powder
   1      tablespoon    Vinegar
     1/2  teaspoon      Black pepper
   1                    Bay leaf
   1      teaspoon      Ground cumin
     1/2  teaspoon      Marjoram
     1/2  teaspoon      Ground coriander
     1/2  teaspoon      Ground cardamom

ds Ground cinnamon Cayenne pepper 1 tb Sygar Salt  Brown beef, onions and garlic in large heavy pot.
Spoon off excess fat and grind mixture in food processor until meaty in consistency. Return to pot.
Add tomato sauce and paste, water, chili powder, vinegar, pepper, bay leaf, cumin, marjoram, coriander, cardamom, cinnamon and cayenne, sugar and salt to taste. Bring to boil. Cover and simmer 1 to 2 hours or until thick, stirring occasionally.
Serve alone or over cooked spaghetti with shredded cheddar cheese and chopped onions, if desired. Makes 6 to 8 servings.
Each of 6 servings contains about: 287 calories; 382 mg sodium; 64 mg cholesterol; 18 grams fat; 14 grams carbohydrates; 17 grams protein; 1.67 grams fiber.
Presented by: Rose Rosti, L.A. Times, Culinary SOS

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                    *  Exported from  MasterCook II  *

                         Cincinnati Skyline Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Ground beef
   1      can           Tomato sauce (15 oz)
   2                    Bay leaves
   1      teaspoon      Ground cinnamon
   1 1/2  teaspoons     Salt
   1 1/2  teaspoons     Vinegar
   1 1/2  teaspoons     Ground allspice
   3      cups          Water
     1/4  teaspoon      Garlic power
   1                    Onion -- chopped
   1      teaspoon      Worcestershire sauce
   2      teaspoons     Cumin
   1      tablespoon    Chili powder
     1/2  teaspoon      Crushed red pepper

Mix ground beef and water until soupy.  Mix in other ingredients. Simmer, uncovered 3 hours.  Stir occasionally. "Makes 8 servings."  Note: Top with grated Cheddar, onions, chili beans or use as sauce over noodles or spaghetti. From: Pat Stockett Date: Mon, 10-1

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                    *  Exported from  MasterCook II  *

                              COMPANY  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        ground beef
     1/2  cup           chopped green pepper
   1 1/2  cups          chopped onion
   1      cup           chopped celery
   1                    (6 oz.) can tomato paste
   2                    (20 oz.) cans tomatoes
   2                    (20 oz.) cans Brooks Hot & Spicy Chili Bea
   2      cloves        garlic -- pressed
   3      bay           leaves -- crushed
   1 1/2  teaspoons     cumin
   1      tablespoon    sugar
   2      teaspoons     salt
   1      teaspoon      oregano
   1      teaspoon      black pepper
   1 1/2  teaspoons     parsley flakes
   1 1/2  teaspoons     paprika
   1      tablespoon    or more chili powder to taste

Brown beef, onion, celery and green pepper.  Add remaining ingredients and cook slowly.
Thin if needed with water or tomato juice.  Makes 4 to 5 quarts.  About 12 servings.

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                    *  Exported from  MasterCook II  *

                            Coney Island Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         -- Coney Island Chili

3.00 T  Oil 1.50 lb Ground round 2.00 ea 12 oz Heinz brown gravy 1.00 pk (envelope) onion soup mix 2.00 cn 15 oz. red kidney beans 1.00 T Chili powder 1.00 T Cumin powder 0.25 c Bottled Italian dressing 12.00 oz V-8 Juice 4.00 t Sugar (or 3 pkts. of Equal  In  2-qt saucepan,  heat 3 tablespoons oil on med-high &  brown ground round  in  this,  crumbling with fork till  pink  color disappears and beef is mashed to size of rice.   Stir in  Heinz brown gravy, onion soup mix, red kidney beans,  chili powder, cumin powder, italian dressing v-8 juice, sugar.  Stir well and often - low heat till piping hot. Serves 4. Converted by MMCONV vers. 1.40

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                    *  Exported from  MasterCook II  *

                           Confetti Bean Chili

Recipe By     : SASSYJO
Serving Size  : 12   Preparation Time :0:00
Categories    : Chili                            Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         onion -- chopped
   2      cans          vegetable broth (can  use more -- vegetables & water
                        instead) Orig. recipe called -- for chicken broth
   2      cloves        garlic -- minced
   3      tbsp          chili powder
   1 1/2  tsp           ground cumin
     1/2  tsp           dried oregano
   1      lb            carrots -- sliced
   1      lb            red potatoes -- cubed
   2      cans          (14 1/2 oz each) diced tomatoes -- undrained OR
   3      cups          diced fresh tomatoes
  15      oz. can       black beans -- rinsed/drained
  15      oz. can       kidney beans -- rinsed/drained
  15      oz. can       garbanzo beans -- rinsed/drained
   2 1/2  cups          water

In a Dutch oven, simmer onion in broth for 5 minutes. Add next six
ingredients: bring to a boil.  Reduce heat. Cover, simmer 10 minutes.  Add
remaining ingredients.  Cover simmer 20 minutes.

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NOTES : Yield: 12 servings. Here's a recipe I am using today that takes advantage of canned beans and  fresh vegetables. It came to me via my husband's boss,  but originated with
Kathleen Drott of Pineville, Louisiana.
                    *  Exported from  MasterCook II  *

                              COWPOKE  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
     2/3  cup           onion -- chopped
   1      garlic        clove -- minced
   1                    (8 oz.) can tomato sauce
   1                    (6 oz.) can tomato paste
   1                    (10 3/4 oz.) can beef broth
   1                    (15 oz.) can chili beans
   1      teaspoon      chili powder
     1/2  teaspoon      celery salt
     1/4  teaspoon      crushed oregano
                        Dash of cumin
                        Dash of crushed red pepper
   2                    to 4 drops hot pepper sauce

Brown ground beef with onion and garlic; drain.  Stir in remaining ingredients.
Cover and simmer about 30 minutes, stirring occasionally.  Makes 6 cups.

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                    *  Exported from  MasterCook II  *

                            CROCK  POT  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        ground chuck
   1      can           tomatoes or tomato sauce
   1 1/2  teaspoons     salt
   2      teaspoons     cumin
     1/4  cup           chili powder
     1/2  teaspoon      black pepper
     1/4  teaspoon      garlic powder


 Brown meat in skillet.  Drain fat.  Put in crock pot with other ingredients.
Add water just to cover meat.  Cook on low for about 4 hours.  Stir in 1/4 cup cornmeal.  Add gradually so it won't make lumps.  Cook about 10 more minutes.

 *If you need to leave cooking as long as 8 hours, add a little more water.

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                    *  Exported from  MasterCook II  *

                             CROCK POT CHILI

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Ground Pork                      Chili
                Holiday                          Regional

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Dry pinto or kidney beans -- *OR* 2 16-oz cans
   2      cans          Tomatoes (14.5oz ea)
   2      pounds        Chuck; browned -- *
   2                    Medium onions -- coarsely
                        chopped -- **
   1                    Green pepper -- chopped
   2                    Garlic cloves -- crushed
   2      tablespoons   Chili powder
   1      teaspoon      Pepper
   1      teaspoon      Cumin
                        Salt to taste
   4 1/2  cups          Water

* I buy extra lean and don't brown 1st. ** This works well with red. Stir this once, cover and cook on low for 10 to 12 hours or on high, for 5 to 6 hours.

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                    *  Exported from  MasterCook II  *

                        CROCKPOT  TEX  MEX  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef or pork sausage
   2      cloves        garlic -- minced
   3                    or 4 tsp. chili powder
     1/2  teaspoon      ground cumin
   1                    (15 1/2 oz.) can red kidney beans drained
   1      cup           chopped celery
   1      cup           chopped onion
     1/2  cup           chopped green pepper
   1                    (16 oz.) can tomatoes -- cut up
   1                    10 can Rotel tomatoes and chilies
   1      cup           V8 juice or tomato juice
   1                    (6 oz.) can tomato paste
     1/4  teaspoon      salt
                        Shredded Cheddar cheese
                        Sour cream

In skillet brown meat and garlic.  Drain.  Stir in chili powder and cumin; cook 2 minutes more.  Meanwhile in 3 1/2-, 4, 5, 6 - quart crockery cooker combine beans, celery, onions, green pepper.  Add undrained tomatoes, tomatoes and chilies, vegetable juice, tomato paste and salt.  Stir in cooked meat.
Cover cook over low heat setting for 10-12 hours or on high 4-5 hours.

 Ladle chili into soup bowls.  Pass shredded cheese and sour cream with chili.
Serves 4 to 6.

 (Hosterman)

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                    *  Exported from  MasterCook II  *

                         Crockpot Chili con Carne

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Beef                             American
                Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Ground beef
   3      tablespoons   Shortening
   2      cups          Chopped onion
   2                    Garlic cloves -- crushed
   4      tablespoons   Chili powder
   3                    Beef bouillon cubes -- crushed
   1 1/2  teaspoons     Paprika
   1      teaspoon      Oregano
   1      teaspoon      Ground cumin
     1/2  teaspoon      Cayenne pepper
     1/2  cup           Beef stock
   1      can           Tomatoes -- 28 ozs.
   1      can           Tomato paste -- 8 oz.
   4      cans          Red kidney beans -- 1 lb cans

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

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                    *  Exported from  MasterCook II  *

                           CROCKPOT CHILI VERDE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pork                             Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Onion -- coarsely chopped
   1                    Bell pepper, green -- coarsely

   4                    Garlic clove -- minced
   1      tablespoon    Olive oil
   4      ounces        Green chile -- canned diced
   1                    Jalape#o -- diced (opt)
   7                    Tomatillo
   2      pounds        Pork, lean -- trimmed & cubed
   2      teaspoons     Oregano
   2      teaspoons     Sage
   1      teaspoon      Cumin
   1      teaspoon      Red pepper flakes
     1/2  cup           Beer

First, saute one onion and one green pepper, coarsely chopped, with three or four cloves of garlic, minced, in olive oil.  Throw into the crockpot. Also throw in a small can of diced green chiles.  Depending on your propensity for spicy food, you may add from one to three jalapenos, sliced. Then, throw some tomatillos in the pot.  How many? Well, when I got fresh ones in San Diego, I'd get seven or eight. Peel off the husk and coarsely chop.  Now that I've moved to Pittsburgh (don't ask me why), I've had to use canned ones on occasion.  How many? Well, I don't really remember, it was one medium sized can, I think. Pay attention: I mean tomatillos, not green tomatoes.  The Frugal Gourmet substituted celery and tomatoes. I haven't forgiven him yet.

 Take about 2 pounds of lean pork (I trim off all the excess fat I can), cubed, and brown in the pan that you sauteed the onion, etc. in.  Into the pot.  Now, the seasoning mixture.  I prefer to grind up in my mortar oregano, some dried red chile peppers, sage, and cumin seed. Perhaps also some black pepper.  I almost never put salt in anything, so I probably wouldn't here either, but you may want to. How much? Well, about 2 tsp each of the oregano and the sage.  1 tsp each of the cumin seed and dried red peppers.
Salt and pepper to taste.  I probably will add a dash of beer (about 1/2 cup) for obscure reasons.

 This crockpots all day, or could be simmered for probably about 2 hours.

 Traditionally, this is served in bowls, with hot flour tortillas, salsa, and cilantro.  You can also have sour cream, grated cheese, olives, and pickled carrots and jalapenos around.  Of course, you wrap all this up in the tortillas, making killer burritos.

 I throw one twist into this, a technique that comes from carnitas. After cooking, I separate the meat from the broth, crisp the meat under the broiler, and reduce the sauce in the pan.  This adds a great texture to the meat, and keeps the burritos from being too soggy.  This is not what the original requester would want to do.

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                    *  Exported from  MasterCook II  *

                DAVE'S  FIVE  PEPPER  HEART  ATTACK  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    to 6 lbs. onions
   3                    to 4 stalks celery
   1      bunch         green onions
   1      bell          pepper (green pepper to you Yankees)
   1                    (10 oz.) can green chilies -- peeled
  12                    to 24 cloves garlic -- more or less (more i
   2                    (28 oz.) cans Ro-Tel tomatoes
   2      quarts        homemade chicken stock or 6 (10 oz.) cans
   1      can           beer (one for the cook too)
   1      tablespoon    each black pepper -- white pepper, cayenn
     1/2                to 1 c. Masa Harina (this is the flour the
   1      cup           wine (whatever you drink)
   1      heaping       tbsp. coriander -- oregano & thyme
   3      heaping       tbsp. cumin (Cuminos)
   1                    to 2 tsp. liquid smoke
   4      pounds        ground beef -- brisket or chuck roa
   3      pounds        hot pork sausage -- or Boston butt, cut
   5      teaspoons     Delaunes season salt (if canned broth is u
                        -----EQUIPMENT  NEEDED:-----
  13                    to 16 qt. heavy stock pot (gumbo pot)
  12      inch          heavy fry pan (Magnalite chicken fryer)
                        Food processor and the biggest wooden spoo

STEP  1:  Peel and chop all the onions, put some oil in the stock pot and get it hot, dump in all the onions and cook down slow and easy.

 STEP  2:  Chop up celery, green onions, bell pepper and add to the pot as you finish chopping each one.  Keep stirring, don't let it burn or we'll have to start over.  Add chicken stock and bring to a slow simmer.

 STEP  3:  Take green chilies and all the garlic and put it through the food processor until pureed.  I repeat  DO  NOT  SKIMP  ON  THE  GARLIC.  Put Ro-Tel tomatoes through the food processor and add to chili.

 STEP  4:  Add beer (one for you and one for the pot), wine, coriander, oregano, thyme, cumin, and liquid smoke.  Reduce heat to simmer.

 STEP  5:  Brown pork in large fryer, drain off all grease and add pork to pot.  Brown beef and do the same.

 STEP  6:  Take all the different peppers and the salt, blend them all together and brown very slowly in the fry pan with enough of the beef and pork drippings to make like a roux (that's a thin paste to you Yankees) brown 2 to 3 minutes at the most.

 STEP  7:  Add half of the above paste to the pot and cook for one hour.

 STEP  8:  Taste after one hour and add the rest of the paste to make it as hot as you like.  How do you tell if its hot enough??  If your mouth burns from the tip of your tongue to your adams apple and your nose runs and your eyes water its just right.

 STEP  9:  Cook over low slow fire for two to three hours stirring every 15 to 20 minutes with the wooden spoon.

 STEP  10:  One hour before chili is done, take the Masa Harina and add it slowly a couple of spoonfuls at a time, stirring constantly.  This does several things:  1)  It will tighten up the chili to a thicker consistency so if you like it thin don't add too much (but it won't taste as good) and 2) It adds a very subtle flavor to the chili.

 STEP  11:  Now comes the most difficult part.  You should allow the chili to cool a while after cooking.  In fact if you can stand it you should let it cool in the refrigerator until the next day to give the seasonings time to age and ripen.  I told you this was the hard part.

 Serve with good fresh saltine crackers or better yet the small round oyster or soup crackers.  You can also top it with some Monterey Jack cheese if you like.  But one word of caution, this is never to be served with BEANS in it, chili with BEANS ain't chili.  Makes 7 to 8 quarts or 28 to 32 (8 ounce) servings.

 Don't forget the ice cream for dessert!

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                    *  Exported from  MasterCook II  *

                      DAVID'S  DURANGO  TEXAS  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        browned hamburger
   2      cans          (28 oz.) each whole peeled tomatoes
   1      can           (46 oz.) tomato juice
   3      medium        onions -- diced
   2      medium        green bell peppers -- diced
  45      ounces        (approximately) calenti style chili beans
   2      packs         Franks buena vida chili powder
                        Pinch of salt, pepper -- seasoned salt
   5      shakes        of red hot sauce

Brown hamburger.  Cut up tomatoes into chunks.  Mix burger and cut tomatoes, beans, juice, onions, peppers, powder, seasoning and sauce, simmer for 1 hour.  (Maybe 15 minutes more until peppers and onions are soft.) Serve.

 Enjoy!

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                    *  Exported from  MasterCook II  *

                              DAWN'S  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        ground chuck
   2      cups          onion -- chopped
   4      cloves        garlic -- crushed
   4      stalks        celery -- chopped
   1      cup           green pepper -- chopped (optional)
   1      tablespoon    chili powder (regular)
   3                    (28 oz.) cans whole tomatoes or 2 cans who
   1      can           crushed tomatoes
                        Salt & pepper
   1                    (15 oz.) can kidney beans
   1                    (15 oz.) can white beans (Great Northerns)

Saute ground chuck.  Drain off all grease.  Add onions and garlic and cook gently until vegetables are tender.  Add celery and green pepper and cook gently 15 minutes more.  Add 3 cans tomatoes.  Break up tomatoes with spoon.
Turn up heat, as soon as it starts to boil, turn down to medium and simmer for at least 30 minutes.  Add red and white beans.  Heat through over medium heat, then turn low and remove lid.  Simmer for at least another 30 minutes, longer is better.   Yields 8 servings.

 We enjoy this with crisp carrot sticks and crusty round rolls.

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                    *  Exported from  MasterCook II  *

                             DEADMAN'S CHILI*

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Veggie                           Ground Pork
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        Coarse ground beef chuck -- leaner the better
   1      pound         Coarsely chopped & boned
                        Turkey
   3      cups          Stewed chopped tomatos
   1 1/2  cups          Tomato paste
   4      tablespoons   Chili powder
   6      each          Whole Jalapeno peppers
   1 1/2  teaspoons     Cayenne flakes
   1 1/2  teaspoons     Salt
   1      tablespoon    Blackstrap molasses
   3      each          Med. onions chopped
     1/4  cup           Green &/or red Bell pepper
   2      ounces        Tequila
   6      each          Cloves of garlic minced
  12      ounces        Beer (not Lite)
     1/4  cup           Masa harina
   1      teaspoon      Angostura Bitters
   4      ounces        Sour mash whiskey
   3      each          Bay leaves
   4      tablespoons   Ground cumin

Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except, 1 Tbslpsn of cumin, together and pour over meat in a large pot. Bring slowly to a boil & stir continously until boiling.
Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times.
Lower heat again to simmer & cook for 1.5 -2 hours stirring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the sides of the Jalapeno peppers & by adding more of them. This recipe when served over rice with fresh, piping hot cornbread is hard to beat! It is excellent when served over scrambled or fried eggs as well.
Serves 6-8 persons. ORIGIN: Don Houston's Chili-Pot Circa 1983

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                    *  Exported from  MasterCook II  *

                                Diet Chili

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Oil -- vegetable
   2                    Onions -- finely chopped
   2      pounds        Beef -- coarse grind
   2      tablespoons   Red chile,hot -- ground
   3      tablespoons   Red chile,mild -- ground
   1                    Garlic clove
   1      teaspoon      Oregano,dried -- pref. Mexican
   1 1/2  teaspoons     Cumin
     1/2  teaspoon      Salt
   5                    Tomatoes -- coarsely chopped
  12      ounces        Green chiles -- whole

1. Heat the oil in a medium-sized heavy saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Combine the meat with the ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice mixture to the pan. Break up any lumps with a fork and cook, stirring occasionally, about 15 minutes until the meat is evenly browned.~ 3. Add the tomatoes and green chiles with their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding water if necessary.
Taste and adjust seasonings.~ 4. Allow to cool, then refrigerate. When fat has risen and congealed, skim it off, than reheat chili.~

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                    *  Exported from  MasterCook II  *

                        DOC'S SECRET REMEDY CHILI

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Cooking oil
   3      pounds        Beef, boneless sirloin
                        London broil OR tri-tip
                        Steak -- cubed
   6      ounces        Bulk pork sausage
   1      can           (14 1/2 oz.) beef broth
   1      can           (8 oz.) tomato sauce
   1      can           (6 oz.) tomato cocktail
   1      can           Or bottle (12 oz.) beer
  11      tablespoons   Chili powder
   1      tablespoon    Onion powder
   1      teaspoon      Garlic powder
   2      teaspoons     Tabasco sauce
   1      tablespoon    Ground cumin
                        Salt to taste

Heat oil in Dutch oven over medium heat. Cook beef in oil, stirring occasionally, until beef is brown. Cook sausage in small skillet, stirring frequently, until no longer pink; drain. Stir pork, 1 cup of the beef broth, the tomato sauce, the tomato cocktail, 3/4 cup of the beer, 6 tablespoons of the chili powder, the onion powder, garlic powder and 1 teaspoon of the pepper sauce into beef.(At this point feel free to drink the remaining 6 oz. of beer. After all, cooking chili is hot work.) Heat to boiling; reduce heat.
Simmer uncovered about 1 1/2 hours, adding remaining beef broth for desired consistancy. Cook until beef is fork tender. Stir in rest of chili powder, pepper sauce and cumin. Simmer uncovered 30 minutes. Salt to taste.

 FROM BETTY CROCKER INTERNATIONAL CHILI SOCIETY 1992 $25,000 WINNER.

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                    *  Exported from  MasterCook II  *

                           Don's Venison Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Veggie                           Chili
                Game

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Boneless -- cubed venison
   2                    Jalapenos seeded & chopped
   3      tablespoons   Bacon grease
   3      tablespoons   Soy sauce
   5      tablespoons   Fresh ground cumin
     1/2  cup           Chopped green bell pepper
   5                    Garlic cloves minced
   2                    Onions chopped
   1 1/2                Cans of beer [*not lite]
   8      ounces        Can tomato sauce
     1/2  teaspoon      Cayenne pepper
   2      cups          Stewed tomatos
   6                    Jalapenos fresh & whole
   2      tablespoons   Masa harina
     1/2  teaspoon      Salt
   1      ounce         Jack daniels whiskey

Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the Bell peppers in the bacon grease until the onions start to become transparent.
Meanwhile bring the beer & whiskey to a boil and add the meat, seasonings, except for 1 Tblpsn of cumin, & the onions/peppers to the pot. Allow to boil for 5-7 minutes. Reduce the heat to medium then add the tomatos & tomato sauce. Stir occassionally while continuing to cook for 30 minutes. reduce heat to simmer and cook for 1 hour. This is an original venison chili recipe that I had sworn never to reveal ever to anyone. My daughter has asked that I give it to you so I will do so...with many 2nd. thoughts.
Enjoy! Source: Don ? Formatted for Compu-Chef v2.01 by Jess Poling

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                    *  Exported from  MasterCook II  *

                        Dynamite Chili with Beans

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili                            Ground Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
          by            S.Grabowski
     1/2  cup           Soaked pinto beans -- drained
   1      tablespoon    Oil or bacon drippings
   1      large         Sliced onion
     1/2  medium        Chopped green pepper
   1                    Minced garlic clove
     2/3  pound         Boneless pork cut into -- 1/2 inch cubes
     1/3  pound         Stew meat cubed
  16      ounces        Can whole tomatoes
   2      tablespoons   Chili powder
   1                    Diced Jalapeno pepper OR
                        Serrano pepper
   1      teaspoon      Dried Mexican oregano
   2      teaspoons     Cumin
     1/3  cup           Dry red wine
                        Salt to taste
                        Fresh ground pepper to taste
   2      tablespoons   Tortilla flour mixed in
                        Water to form a paste

Combine water and beans in medium saucepan and bring to boil over medium high heat.  Reduce heat and simmer until tender, about 1 hour. Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. Saute until tender.  Transfer to Dutch Oven and set aside. Add pork and beef to same skillet.
Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings. Mix well, cover and simmer 1 hour.  Add wine and cook, uncovered, 30 min. Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. Author unknown. Taken from local bbs file.

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                    *  Exported from  MasterCook II  *

                           East Texas Red Chili

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Meats                            Soups
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Oil
   2      pounds        Chili meat
   2                    Large onions -- finely chopped
   1      teaspoon      Garlic powder
   1      tablespoon    Leaf oregano
   4      tablespoons   Paprika
     1/2  teaspoon      Cumin
   1      teaspoon      Salt
  28      ounces        Can of tomato sauce
  28      ounces        Can of whole tomatoes
   3      cups          Water -- divided
   6                    Dried ancho chili peppers -- s
   1                    (4.5 oz) milk chocolate cand

Place oil in a 5 to 6 quart pan with meat and onions.
Saute, stirring frequently. Add garlic powder, oregano, paprika, cumin, salt and tomato sauce. Chop the whole tomatoes into large pieces, then add to mixture. Heat 2 cups water to boiling and add ancho peppers. Stir occasionally, until peppers are soft.
Drain and puree in blender. Add peppers to the meat mixture. Rinse blender with the remaining cup of water and add to the meat mixture. Add the chocolate candy bar and allow to simmer for approximately 1 hour.

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                    *  Exported from  MasterCook II  *

                               EASY  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          kidney beans (do not drain)
   1                    (29 oz.) can stewed tomatoes
   1      pound         hamburger
   1                    onion -- cut up
   1      bell          pepper -- cut
   1      package       Chili-O seasoning

Saute onion and bell pepper for about 5 minutes.  Add hamburger and brown.
Add rest of ingredients.  Cook about 30 minutes.

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                    *  Exported from  MasterCook II  *

                        ELECTRONIC GOURMET'S CHILI

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           Olive Oil
   3      pounds        Lean Ground Steak
                        Onions -- peel & finely chop
  30      milliliters   Garlic -- peel & finely chop
                        Salt
   4      cups          Boiling Water
   1      teaspoon      Caraway Seeds
   2      teaspoons     Sesame Seeds
     1/2  teaspoon      Oregano
   4      tablespoons   Chili Powder
   1      cup           Pitted Green Olives
   2      cans          Kidney Beans (1 lb cans)
                        (drained and well rinsed)
   1                    Chop the steak into 1 inch c


a time, turning to brown on all sides. Add the chopped onions and saute over medium heat for 2 or 3 minutes then add the garlic.

 2) Season with salt to taste. Add the boiling water, caraway and sesame seeds and oregano. Reduce heat, cover and simmer for 1 hour.

 3) Gradually stir in the chili powder, testing frequently until you achieve the degree of flavour and hotness that suits you. Add olives, cover and simmer for another hour.

 4) Taste, and correct the seasoning then mix in kidney beans and heat through.

 Toasted french bread, tortillas or corn bread go well with this and a crisp green salad.

 Hints: =====  Beer is the only drink that can stand up to the spiciness of the chili.

 Cool and freeze in containers. Serving day heat over low heat.

 Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

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                    *  Exported from  MasterCook II  *

                       ENEIMAN'S TEXAS WHITE CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili                            Low-Fat
                Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CHUCK OZBURN HBWK07A-----
   1      pound         White beans -- dried
   1 1/2  quarts        Chicken stock
   1 1/2  medium        Onions -- chopped
   2                    Garlic cloves -- chopped
   1      teaspoon      Salt
   1      tablespoon    Vegetable oil
   4      ounces        Green chiles -- diced
   2      teaspoons     Ground cumin
   2      teaspoons     Dried oregano -- crushed
   2      teaspoons     Ground coriander
   1      pinch         Ground cloves
   1      pinch         Cayenne
   4                    Boneless skinless chicken br
     1/2  cup           Monterey jack cheese -- grated
   4                    Green onions -- thinly sliced

In  a  large  kettle,  combine  beans,  stock,  1/2 the onions, garlic and salt; bring to a boil.  Reduce heat; cover and simmer 1 1/2 hours or until beans  are very tender, adding more chicken stock as needed. Heat oil in skillet.    Add  remaining  chopped onions and cook about 5 minutes, until tender and clear.  Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion.  Makes 4 servings.
Posted on Prodigy by Chuck Ozburn

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                    *  Exported from  MasterCook II  *

                              FARMER'S CHILI

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Oil
   1                    Can (13 3/4 oz) beef broth
   4      large         Cloves garlic -- minced
   1 1/2  cups          To 2 cups water
   1      large         Spanish onion -- minced
   2      tablespoons   Brown sugar
   2      medium        Carrots -- chopped
   2      tablespoons   Chili powder
   1      medium        Zucchini -- chopped
   2      teaspoons     Ground cumin
   1                    Can (15 1/2 oz) red kidney
   1      teaspoon      Dried oregano -- beans; drained, rins
   1      teaspoon      Salt -- coarsely chopped
     1/2  cup           Bulgur wheat
   1                    Can (28 oz) whole tomatoes
     1/2  cup           Fresh or frozen corn kernels -- liquid reserved; tom
                        Light sour cream or -- coarsely chopped
                        low-fat yogurt
   1                    Can (6 oz) low-salt
                        Thin sliced green onions -- tomato paste
                        Thin sliced cilantro leaves

Preparation time: 25 minutes.  Cooking time: 1 hour.
Yield: 9 1/2 cups.

 1.  Heat oil in 3-quart non-aluminum saucepan over medium-high heat. Add garlic, onion, carrots and  1/2 cup of the zucchini. Cook, stirring often, until onion is softened, about 4 minutes. Add kidney beans, tomatoes and their liquid, tomato paste, beef broth, 1 1/2 cups water, brown sugar, chili powder, cumin, oregano and salt. Stir until combined. Simmer, covered, stirring occasionally, 40 minutes.

 2.  Add remaining zucchini, bulgur wheat and corn kernels. Simmer 10 minutes more.  Add remaining  1/2 cup water as necessary. Taste and adjust seasoning.
Serve hot. Pass light sour cream or low-fat yogurt, sliced green onions and cilantro leaves separately.
Note: This is a highly flavorful, crunchy and substantial chili. As with most chilis, it's best made at least a day ahead so the flavors fully develop. Can be made up to 3 days ahead and refrigerated or frozen as long as 3 months. Reheat gently, adjusting water and seasoning as needed.

 From the Chicago Tribune 10/3/93.

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                    *  Exported from  MasterCook II  *

                           FAST AND EASY CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans                            Soy
                Fast Food

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         Onion -- chopped medium
   2      tablespoons   Water
   2                    Hot peppers (or more to -- -taste), chopped fin
   3                    Garlic cloves -- chopped fine
   1      can           Pinto or Kidney Beans (or 2 -- -cups cooked beans)
   1      can           Tomato sauce (15 oz.)
   1      cup           TVP
   1      teaspoon      Chili powder
                        Salt to taste

Saute onion and peppers in water, and add garlic when nearly clear.  Add beans, tomato sauce, TVP, and spices.  Cook at low heat for 5 to 10 minutes until TVP is soft.

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                    *  Exported from  MasterCook II  *

                          FIRE  AND  ICE  CHILI

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           (28 oz.) Dole pineapple chunks in syrup
   1      can           (28 oz.) whole tomatoes -- with juice
   1      can           (6 oz.) tomato paste
   1      can           (4 oz.) diced green chilies
   3      cloves        garlic -- pressed or minced
   2      medium        size yellow onions -- chopped
   1      green         bell pepper -- seeded and chopped
     1/4  cup           chili powder
   4      teaspoons     ground cumin
   1      tablespoon    died jalapeno chilies
   2      teaspoons     salt
   2      tablespoons   olive oil
   2      pounds        lean boneless pork butt -- cut into 1 inch cube
                        Condiments: small bowls of sliced green on
                        cheddar cheese -- and dairy sour cream

Drain pineapple, reserving syrup.  Drain and chop tomatoes, reserving juice.  In large bowl, combine reserved syrup, tomatoes and juice, tomato paste, green chilies, 2 cloves garlic, 1 onion, bell pepper, chili powder, cumin, jalapeno chilies, and salt.

 Heat olive oil in Dutch oven until very hot.  Brown pork on all sides in batches.  (Don't overcrowd pot.  Add just enough pork to cover bottom.)  With all browned pork in pot, add remaining garlic and onion.  Cook until onions is soft.
Add tomato mixture to pork mixture.

 Cover and simmer 3 hours, stirring occasionally.  Add pineapple for the last 30 minutes of cooking.  Serve with condiments.
Serves 8 to 10.  *For more fire, add 2 tablespoons jalapeno chilies.

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                    *  Exported from  MasterCook II  *

                    Fire Alarm Chili From College Park

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Margarine
   2      pounds        Ground beef
   4      dashes        Worcestershire sauce
   4      tablespoons   Chili powder
   1      teaspoon      Sugar
   2                    Onion -- chopped
   2      cans          (#2 cans) Tomatoes
   1      can           (#300) Chili beans
                        Salt and pepper to taste

Melt the margarine in a large skillet. Crumble and brown the beef, adding salt and pepper to taste.
Skim off excess fat. Add the worcestershire sauce, chili powder, sugar, onions and continue cooking until onions are almost done. Chop the tomatoes and add them along with the beans. Bring the mixutre to a boil then lower heat to simmer for about 1 hour before serving.

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                    *  Exported from  MasterCook II  *

                             Firehouse Chili

Recipe By     : TJ Hill - Appetites Catered
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef Dishes                      Rice And Bean Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         beef suet
   2      pounds        ground round
   3      tablespoons   garlic -- minced
     1/4  cup           hot chile powder
   2      tablespoons   hot paprika
   1      tablespoon    kosher salt
     1/2  tablespoon    freshly ground white pepper
     1/2  teaspoon      cumin seed
   1      tablespoon    crushed red chiles
   4      cups          water
   6      cups          canned kidney beans -- drained

Heat suet in a dutch oven, over a medium-low flame.  Heat and stir until partially rendered and lightly browned.  Add beef, garlic, chile powder, paprika, salt, pepper, cumin, and red pepper flakes.  Heat and stir for 8-10 minuted to brown beef.  Reduce heat, cover, and simmer for 2 hours.  Add water, cover, and simmer for 90 minutes, stirring often add beans and simmer, uncovered, for 15-30 minutes.  Serve hot.

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                    *  Exported from  MasterCook II  *

                   FIREHOUSE SPECIAL  CHILI** (JPKC26B)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        ground round
   1                    onion -- diced
   1      tablespoon    oil
   2      cans          cream of chicken soup -- (10 3
   1      can           milk
   4      ounces        green chiles -- diced
  24                    corn tortillas
   1      pound         cheddar cheese -- shredded

Brown beef and onion in oil, stirring to crumble meat.
Combine soup and milk in saucepan and cook, stirring, over medium heat until smooth.  Then add chiles.  Cut torillas in 1 inch squares and make 1 layer in baking dish using half of squares. Spread with layer of half of cooked meat, then with half of soup mixture and half of cheese. Repeat layers. Bake at 325F 20 to 30 min. FROM:    ANN LOFTIN   (JPKC26B)

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                    *  Exported from  MasterCook II  *

                            First Alert Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups                            Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4                OLIVE OIL;DIVIDED -- CUP
   4                    ONION;CHOPPED -- LARGE
   1                    RED PEPPER;CHOPPED -- MED
                        GARLIC;MINCED -- CLOVE
   2                    STALK CELERY;COARSE CHOPPED
   4                    GROUND BEEF;*SEE NOTE* -- LBS
   1      tablespoon    OREGANO
     1/2  tablespoon    RED PEPPER -- GROUND
   1 1/2  tablespoons   CUMIN
   1      tablespoon    PAPRIKA
   1      tablespoon    CHILI POWDER
   1      tablespoon    CELERY SEED
   1                    ITALIAN PLUM TOMATO -- * SEE NO
  12                    BEER -- OZ
                        RED KIDNEY BEANS -- * SEE NOTE*

****NOTES***** SMALL BEEF CHUNKS CAN BE USED INSTEAD OF GROUND BEEF.
BLEND TOMATOES IN BLENDER WITH LIQUID UNTIL SMOOTH.
PINTO BEANS CAN BE USED INSTEAD OF KIDNEY BEANS.
USE BOTTLES HOT SAUCE TO TASTE.
IN A LARGE SKILLET, HEAT 1/8 CUP OF OLIVE OIL OVER MED-HIGH HEAT AND COOK THE ONIONS, RED PEPPER, GARLIC AND CELERY FOR 5 MINUTES, STIRRING. IN A LARGE, HEAVY POT, HEAT THE REMAINING 1/8 CUP OF OIL AND BROWN THE MEAT, STIRRING TO BREAK UP THE LUMPS AND TO PRODUCE A SMOOTH, UNIFORM MIXTURE. STIR IN ONION MIXTURE TO MEAT MIXTURE. ADD THE OREGANO, RED PEPPER, CUMIN, PAPRIKA, CHILI POWDER, CELERY SEEDS, SALT, PEPPER, TOMATOES WITH LIQUID AND BEER OR GINGER ALE. BLEND WELL. SIMMER 1 HOUR, UNCOVERED, STIRRING OCCASIONALLY TO THE MIXTURE DOESN'T STICK TO THE BOTTOM AND SCORCH. ADD KIDNEY BEANS AND THEIR LIQUID, BLEND AND SIMMER 30 MINUTES, STIRRING OCCASIONALLY. ADD HOT SAUCE TO TASTE IF DESIRED. TASTE FOR SEASONING.

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                    *  Exported from  MasterCook II  *

                FOURBY CHILI (BLACK BEANS BEER & BROCCOLI)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Dried black beans
   2                    Bottles stout (Guiness Extra
                        Or Watney's Cream) -- or San
                        Miguel Dark beer.
   2      cans          Diced tomatoes (or fresh
                        Equivalent)
   2                    6-ounce cans tomato paste
   2                    Long (mild) chili peppers
                        Seeded and diced*
   3      medium        Jalapeno chili peppers
                        Seeded and diced*
   3                    Serrano chili peppers
                        Seeded and diced*
   5                    Cloves garlic -- minced
   1                    Onion -- chopped
   1      cup           Whole kernel corn (frozen or
                        Fresh)
   2      tablespoons   White vinegar
   2      tablespoons   Chili powder
   1      teaspoon      Cumin
   1      tablespoon    Oregano
     1/2  teaspoon      Black pepper
   1      teaspoon      Crushed red peppers*
     1/4  cup           Peanut butter (no -- really!)
   1      teaspoon      Salt
   1      tablespoon    Olive oil
   2                    Heads broccoli

* or more, to taste Rinse the black beans, pick out any pebbles; then cover with water and let soak overnight. Then pour off the soaking water, add 1 bottle of stout, and add fresh water to cover the beans plus about 1".
Bring to a boil, then reduce to a simmer. Cover partway (it will boil over if fully covered) and let cook for 1 1/2 hours, stirring occasionally. Add water if neccessary.

 Heat olive oil in a pan over medium heat.  Add the garlic, onions, and all chili peppers.  Saute a few minutes until soft, then add to the beans. Add the vinegar and spices and the diced tomatoes; simmer for another half hour, stirring.  As the liquid from the tomatoes boils off, start adding stout from the second bottle.  About half of this bottle is reserved for the cook.

 Add the corn and the peanut butter, simmer for another hour or so, keeping it moist enough (with stout and/or water) so that it doesn't crust over.
Stir occassionally.

 Best if you let it sit overnight, and reheat it for dinner the next day.

 To serve: cut the florets off of the broccoli, and steam until done (but crisp).  I ususally do this in the microwave.  Serve the chili with a sprinkle of chopped onions and grated cheddar cheese on top (for vegan, omit cheese or use tofu cheese).  The broccoli can either be stirred in at the last minute, pressed on top of the chili for nice presentation, or placed along side it.  Serve with spanish rice (follows) and with warmed corn tortillas!  From: narad@nudibranch.asd.sgi.com (Chuck Narad).  rfvc Digest V94 Issue #168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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                    *  Exported from  MasterCook II  *

                           Gates of Hell Chili

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   Olive oil
   5      pounds        Boneless chuck (lean)
   2      pounds        Pork butt (lean) *
   2                    Med. onions -- coarsly chopped
   4                    Cloves garlic** -- minced
                        Salt to taste
   1      teaspoon      Black pepper
  12      ounces        Beer (not lite)
   1      quart         Tomato sauce
   4      cups          Stewed/chopped tomatoes
   1                    Green bell pepper -- chopped
   1      teaspoon      Allspice
   4      tablespoons   Fresh ground cumin
   2 1/2  tablespoons   Chili powder
   1      ounce         Soy sauce
   2      ounces        Whiskey
     1/4  cup           Dried chili peppers
   1      tablespoon    Tabasco sauce
     1/2  cup           Tomato paste
     1/3  cup           Masa harina

*Note: The original recipe called for 2 to 2-1/2 lbs of pork. ** Additional garlic may be used also; originally: 4 to 6 cloves. Heat the olive oil in a heavy skillet. Cube the meats into 1/4 inch cubes and cook in the olive oil with the onions, the garlic, salt & black pepper. In a large stock pot bring the beer to a boil. Add the meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns cumin, chili powder, soy sauce, & whiskey.
Reduce heat to medium and cook for 10 minutes. Add the dried peppers, Tabasco sauce, tomato paste, & salt as desired. At this point stir in the masa harina slowly and cook a bit. Cover after stirring well and cook for 1 hour, stirring every 10 minutes. Add the remaining cumin & cook for 1 minute. Serve hot! This recipe makes enough for 12-20 people depending upon their appetites. It is delicious served over white rice or just by itself.

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                    *  Exported from  MasterCook II  *

                              GOURMET CHILI

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Dry pinto beans*
   2      quarts        Water
     1/2  pound         Ground pure beef suet
   1      large         Sweet onion -- finely chopped
   2      pounds        Lean beef -- coarse ground or 1/4
   6      tablespoons   Chili powder or to taste
   8      teaspoons     Cumin powder or 1 1/2 tbsp.
   8      teaspoons     Paprika
   1      teaspoon      White pepper
   1      teaspoon      Salt or to taste
   6                    Cloves garlic -- crushed or 2
                        Powder
   1      teaspoon      Cayenne pepper or to taste
   2      tablespoons   Unsweetened cocoa powder
   4      ounces        Can chopped green chilies
   1      cup           Tomato juice -- optional
                        Sour cream

* = Can substitute 2 - 15 1/2 oz. cans each, pinto beans and 2 quarts water.

 Soak dry beans in water to cover overnight; drain.
Add 2 quarts water; simmer, covered, for 1 1/2 to 2 hours or until done. Drain, reserving 1 cup of cooking liquid; set aside. In large 3 quart Dutch oven or heavy kettle, melt suet.  Add onion; saute over medium heat until transparent. Add meat and brown, stirring often.  Drain all but 2 Tbsp. of drippings; add seasonings, cocoa and chilies.  Cover; simmer for 1 1/2 hours, stirring often.  Add tomato juice to keep chili to a medium consistency. If a thinner chili is desired, use reserved bean juice. To serve, add warm pinto beans to chili or serve as a side dish.  Add a dollop of sour cream on each bowl.  This is a spicy, meaty chili.

 Yields:  2 quarts From:  "Prize-Winning Beef" Recipe Booklet. Posted on Prodigy by Debbie Carlson.

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                    *  Exported from  MasterCook II  *

                         GRANDMA'S  TEXAS  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lean chili meat
   1                    onion -- chopped
   1      garlic        clove -- chopped
                        Salt & pepper to taste
   1      tablespoon    oregano
   1      tablespoon    flour
                        Chili pepper or powder
   1      small         can tomato paste

1.  Brown the meat with the onion and garlic.

 2.  Add the chili seasonings, salt and pepper, oregano during the browning.
Add enough chili seasoning until you think it's spicy enough.

 3.  Add flour to thicken after the meat is brown.

 4.  Add tomato paste to meat after it's brown.

 5.  Add enough water to make it soupy.

 6.  Let simmer on the stove over low to medium heat to let the flavor become enhanced.

 Real Texas chili does not have beans but if you like beans you may add them when the water is added.

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                    *  Exported from  MasterCook II  *

                         Grandmas Ohio Farm Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups                            Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cans          Tomato soup
   4      cans          Water
   1      pound         Hamburger
   1      pound         Hot sausage
   1                    Large onion (minced)
   3      cans          Kidney or chili beans
   2      tablespoons   Cumin
   3                    Bay leaves
   3      teaspoons     Tabasco
   1      teaspoon      Salt

Brown hamburger & sausage, drain off grease, then dump it all in a big pot, bring it to a boil, then simmer for 45 minutes.

 Serve over a scoop of mashed potatoes in a large bowl.

 Tom & Gail Heffner  reposted on the Cooking Echo by Bud Cloyd

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                    *  Exported from  MasterCook II  *

                          Granny's Country Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Veggie                           Regional
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        Dried blackeyed peas
   1      pound         Sausage
   3      cans          Tomatoes
   2      cups          Water
   1      tablespoon    Black pepper
   2      tablespoons   Garlic salt
   2      tablespoons   Chili powder

Cover the blackeyed peas in water and soak overnight.
Drain peas. Saute sausage meat until done. Add tomatoes, water, spices. Simmer one hour.

 Note:  This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook, November 16, 1990 and was submitted by Ms. Edith King of Blackshear, Georgia.

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                    *  Exported from  MasterCook II  *

                               GREEN  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        pork -- chops or roast
     1/2  teaspoon      minced garlic
  16      ounces        can tomatoes
   2      tablespoons   flour
   2                    (14 oz.) cans green chilies
   1      teaspoon      Mrs. Dash

Cover pork with water and cook until done.  Cool and shred pork, saving broth.  When cool, degrease.  In blender mix flour, garlic, tomatoes and Mrs. Dash.  Blend and add 2 cups broth in which pork was cooked.  If not enough broth, add water to make 2 cups.  Add shredded pork and simmer at least one hour.  Serve with warm tortillas.

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                    *  Exported from  MasterCook II  *

                           H&L SPEAKEASY CHILI

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        Ground round
  16      ounces        Can -- dark red kidney bean
  16      ounces        Can -- light red kidney bea
   2                    (16 oz) cans small red beans
   1      tablespoon    Vegetable oil
   3      large         Green peppers -- cored and
                        Chopped
   3                    Jalapeno peppers -- cored and
                        Chopped
   1      large         Red onion -- chopped
   1      large         Spanish onion -- chopped
   1      large         White or yellow onion
                        Chopped
   8                    (8-10!) cloves garlic
                        Finely chopped
   4                    (28-32 oz.) cans whole
                        Tomatoes
   3                    (64 oz) cans of tomato juice
                        Chili powder to taste
                        Salt and pepper

Break up and cook meat in large frying pan until browned and crumbly.
Drain thoroughly.  Season with salt, pepper, and at least 1 tablespoon of chili powder.  Set aside.
Saute green peppers, jalapenos, onions, and garlic in oil until limp.
Quarter the whole tomatoes and dump with juice from pan into a large pot.
Add hamburger, sauteed vegetables, and beans to pot.  Add tomato juice until chili is soupy, not too thick.  Season with chili powder to taste.
Simmer for 90 minutes, stirring frequently to prevent scorching.  Leftover chili can be frozen.

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                    *  Exported from  MasterCook II  *

                             Half-Hour Chili

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Low Cal
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Vegetable oil
   3                    Onions -- chopped
   1                    Carrot -- chopped
   1      tablespoon    Minced jalapeno peppers
   2                    Cloves garlic -- minced
   3      teaspoons     Chili powder
   1      teaspoon      Ground cumin
   1                    28-oz. can tomatoes* -- choppe
   1                    14-oz. can tomatoes* -- choppe
   1      teaspoon      Brown sugar
   2                    15-oz. cans red kidney beans
     1/3  cup           Fine-or medium-grain bulgur
     1/2  cup           Ow-fat yogurt
     1/3  cup           Hopped scallions
     1/4  cup           Hopped fresh cilantro or par

In a Dutch oven or a large saucepan, heat oil over medium heat. Add onions, carrots, jalapenos, garlic, chili powder and cumin. Saute for 5 to 7 minutes, or until the onions and carrots are soft. Add tomatoes with their juice and the sugar; cook for 5 minutes over high heat. Stir in beans and bulgur, and reduce heat to low. Simmer the chili, uncovered, for 15 minutes, or until thckened. Serve with yogurt, scallions and cilantro or parsley on the side. Serves 4. *with their juice +drained and rinsed

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                    *  Exported from  MasterCook II  *

                          Hearty Meatless Chili

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups                            Main Dish
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Env. Soup Mix *
   4      cups          Water
  16      ounces        (1 can) Chick Peas **
  16      ounces        (1 can) Red Kidney Beans ***
  14 1/2  ounces        (1 can) Tomatoes ****
   1      cup           Lentils -- Rinsed & Drained
   1                    Large Stalk Celery *****
   1      tablespoon    Chili Powder
   2      teaspoons     Ground Cumin
   1                    Med. Clove Garlic Fine Chop
     1/4  teaspoon      Crushed Red Pepper

*      One of the following soup mixes can be used.
Onion, Onion-Mushroom, Beefy Mushroom. ** Use either chick peas or garbanzos, rinsed and drained. *** Rinse and drain the Kidney beans. **** Tomatoes should be whole peeled tomatoes UNdrained and chopped. ***** Celery stalk should be coarsely chopped. In large saucepan or stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring occasionally, 20 minutes or until lentils are almost tender.   Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorded and lentils are tender. Serve, if desired, over hot cooked brown or white rice and top with shredded cheddar cheese. Makes about 4 (2 cup) servings.

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                    *  Exported from  MasterCook II  *

                              HOOSIER  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        extra-lean ground beef
   2      cups          chopped onion
     3/4  cup           chopped celery
     1/2  cup           chopped green pepper
   3      garlic        cloves -- minced
   1      teaspoon      salt (optional)
     1/4  teaspoon      pepper
   1      tablespoon    brown sugar
   3      tablespoons   chili powder
   2      cans          (16 oz. each) stewed tomatoes
   1      can           (46 oz.) tomato juice
   1      can           (10 1/2 oz.) beef broth
     1/2  cup           uncooked elbow macaroni
   1      can           (15 oz.) kidney beans -- rinsed & drained

In large Dutch oven or soup kettle, brown beef until no longer pink (drain fat if desired).  Add onion, celery, green pepper and garlic.  Continue cooking until vegetables are tender.  Add all remaining ingredients except last two, bring to a boil.  Reduce heat, cover and simmer for 1 1/2 hours, adding macaroni for last half hour of cooking time.  Stir in beans and heat through.  Yield: 12 servings (about 4 1/2 quarts).

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                    *  Exported from  MasterCook II  *

                              Hot Red Chili

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Meats                            Soups
                Chili                            No Bean

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20                    chili peppers -- dried
   4      pounds        ground beef -- coarsely ground
   1      teaspoon      Oil
   1      medium        onion -- chopped
   5                    garlic clove -- minced
   1      teaspoon      Oregano
   1      teaspoon      cumin powder
                        Salt and pepper to taste
  10      ounces        tomato sauce
     3/4  cup           Water
   2 1/2  tablespoons   corn flour

Remove stems and seeds from chili pods. Wash and put into a large pan and cover with water. Simmer until tender. Drain. Place peppers in food processor and puree. Put aside. Brown meat in small amount of oil.
Add onion and garlic. Simmer for 10 minutes. Then add the oregano, comino, salt and pepper. Add peppers to the chili meat. Add tomato sauce and water, then bring to a boil. Reduce heat and simmer for 3 to 4 hours.
More water may be added during cooking. When almost done, thicken with flour/water paste.

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Nutr. Assoc. : 0 0 0 0 620 0 0 0 0 0 0

                    *  Exported from  MasterCook II  *

                              Indiana Chili

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Ground Pork                      Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Hamburger
   1                    (32 oz.) can tomato juice
   2                    (30 oz.) cans or 4 (15 1/2 -- oz.) cans chili bean
                        powder to taste -- Diced onion to taste

Preparation : Brown hamburger in skillet with onions.
Drain grease and add to pot of tomato juice, beans and chili powder. Simmer covered for about 30 to 45 minutes. Serve topped with chunks of colby or colby-Jack cheese to melt in, for extra flavor. From:
Tracy Schell Date: Tue, 01-0

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                    *  Exported from  MasterCook II  *

                           JAMES BEARD'S CHILI

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chili                            Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Vegetable oil
   1      tablespoon    Butter
   6                    Onions -- halved and sliced
   3      pounds        Ground beef (1.5 kg)
     1/4  cup           Chili powder
   2      teaspoons     Dried oregano
   1      teaspoon      Cumin
   2                    28oz cans tomatoes -- undrained
   5 1/2  ounces        Can tomato paste
   1      cup           Beer
   1      teaspoon      Salt
     1/2  teaspoon      Hot pepper sauce
   2                    12oz cans corn -- drained
                        Pepper

In large sause pan or Dutch oven heat oil and butter over medium heat; cook onions, stirring occasionally, about 10 minutes until tender, but not brown. Add beef and cook, stirring to break up, until no longer pink.
Drain off fat. Stir in chili powder, oregano and cumin; mix well. Add tomatoes, breaking up;  tomatoe paste, beer, salt, and hot pepper sauce. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes.
Add corn; simmer 10 minutes longer or until thickened.
Taste; adjust seasonings with salt, pepper, and hot pepper sauce.
Makes about 10 servings.

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                    *  Exported from  MasterCook II  *

                               Jay's Chili

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Meats                            Main Dish
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Onions;med -- finely chopped  *
   1                    Green bell pepper -- f/chopped*
   1                    Celery stalk -- finely chopped*
   2                    Garlic cloves -- minced      *
   2      teaspoons     Oil
   4      pounds        Lean ground beef
   2                    Stewed tomatoes -- 14 1/2oz cns
   1                    Tomato sauce -- 15-oz can
   1                    Tomato paste -- 6-oz can
     1/4  cup           Green chili salsa
   1                    Jalapeno -- finely chopped
     3/4  cup           Chili powder
   1                    4-oz can diced green chilies
     1/2  cup           Water
   1      teaspoon      Salt

In Dutch oven, saute first four starred ingredients in hot oil until tender. Add meat, 1 pound at a time, stirring until meat loses redness. Drain; add water.
Add remaining ingredients, stirring after each addition. Simmer 2 1/2 to 3 hours, stirring frequently. Season to taste with garlic salt and pepper, if desired.

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                    *  Exported from  MasterCook II  *

                            Last Minute Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Chili mix
                        Chopped green and red pepper
   2      pounds        Ground beef
   2 1/3  cups          Cold water
   1      can           (8 oz) tomato sauce
                        Sour cream
                        Shredded mild cheddar cheese

Prepare chili as directed on package using ground beef, water and tomato sauce. To serve, spoon into individual serving bowls and top with sour cream, cheese and peppers.

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                    *  Exported from  MasterCook II  *

                      Lewis and Clark's White Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Poultry
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Great Northern beans -- canned

   2      pounds        chicken breasts without skin -- boned
   1      tablespoon    Olive oil
  40      milliliters   Garlic -- minced
   2      medium        Onions -- chopped
   2      teaspoons     Ground cumin
     1/8  teaspoon      Ground cloves
     1/4  teaspoon      Cayenne pepper
   1      teaspoon      Ground oregano
   8      ounces        chili peppers, canned -- chopped
   4      cups          Chicken broth
  20      ounces        Monterey Jack cheese -- grated

x  Sour cream x  Canned jalapenos; chopped  Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15 to 20 minutes. Remove from saucepan and dice into 1/2" cubes. Using the same pan discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2 to 3 minutes.
Add chicken, beans, stock and 12 oz cheese; let simmer for 15 minutes. Laddle into large bowls and top with 1 oz chese. Serve with a side of sour cream and chopped jalapeno peppers.

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                    *  Exported from  MasterCook II  *

                          Lo Cal Chili Con Carne

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Low Cal                          Main Dish
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Tomato sauce
  16      ounces        Beans -- cooked
   8      ounces        Ground beef -- cooked
   4      ounces        Onion -- chopped
   1      teaspoon      Salt
   2      teaspoons     Chili powder
   1                    Bay leaf

Combine ingredients in a med. covered saucepan and simmer, covered, for 30 minutes. Freezes well.

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                    *  Exported from  MasterCook II  *

                          MALE CHAUVINIST CHILI

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot                         Beef
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        HARGRAVE-BSXB89B
     1/2  pound         Hot Italian link sausage -- cut into 1-inch piec
     1/2  pound         Ground chuck
   2      medium        Onions -- chopped
   1      small         Green pepper; seed -- chop
  20      milliliters   Garlic -- minced
   1                    Jalapeno pepper; seed -- chop
   2      teaspoons     Worcestershire sauce
   2      teaspoons     Chili powder
     1/2  teaspoon      Dry mustard
     1/4  teaspoon      Freshly ground pepper
   2      cans          (14-16 oz each) Italian -- style tomatoes
   1      can           (16 oz) pinto beans -- drain
   1      can           (16 oz) garbanzos or kidney -- beans; drain

In large skillet, brown bacon pieces until crisp.
Remove from skillet; drain well.  Brown sausage and ground chuck with onions over medium heat; drain and add to crock pot. Add bacon and remaining ingredients; stir well. Cover and cook on low setting for 8 to 14 hours. Taste for seasoning. Formatted by Waldine Van Geffen VGHC42A

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                    *  Exported from  MasterCook II  *

                             MARIANNE'S CHILI

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Crockpot                         Sausage
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Hamburger; cooked, drained -- & chopped into small
   1      pound         Lingui#a; sliced thin -- cooked, & drained
   1                    Onion -- chopped
   1                    Green pepper -- chopped
   1      cup           Carrot; sliced -- not cooked
   2      cups          Potatoes; sliced -- not

   1      can           Dark kidney beans
  16      ounces        Tomato sauce

Add all ingredients to crock. Cover with sauce. Cook 3-5 hours on high or 5-7 hours on low.

 In this recipe lingui#am a Portuguese sausage, is used.  It's delicious in chili or on pizza.

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                    *  Exported from  MasterCook II  *

                          Martin's Turkey Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Black beans
   3      tablespoons   Olive oil
   1                    Turkey breast (half breast) -- skinned
   4      medium        Yellow onions -- chopped
   4                    Cloves garlic -- minced
   3                    Ribs celery -- sliced
   1      small         Green pepper -- chopped
   1                    28-oz can crushed tomatoes
     1/2  cup           Water
   4      tablespoons   Chili powder
     1/2  teaspoon      Cayenne pepper
   1      teaspoon      Whole cumin seed

Top with shredded sharp cheddar cheese and sour cream OR chopped ripe avocado  1.  Soak the beans overnight in water to cover generously.  Drain and rinse briefly.

 2.  Heat the oil in a large, heavy bottom pot over medium high heat. When hot, brown the turkey breast well on all sides.  Remove and set aside.

 3.  Add the onions, garlic, celery, and green pepper.  Saute, stirring frequently, until the vegetables are soft, 5-7 minutes.

 4.  Add the beans, tomatoes, water, chili powder, cayenne, and the turkey breast.  Heat until the pot starts bubbling, then reduce heat to a slow simmer, partially cover, and simmer for 1 1/2 hour.  Stir occasionally, watching carefully that the bottom does not start to stick.

 5.  Remove the turkey breast, remove the bone, and coarsely shred the meat with two forks (hold the meat with one fork, tear with the grain with the other.) Return the meat to the pot.

 6.  Heat a heavy bottom skillet over low heat.  Add the whole cumin seed and toast 2-3 minutes, shaking the pan occasionally, until lightly brown and aromatic.  Remove from heat.  Coarsely crush the cumin in a mortar and pestle or with a rolling pin.  Add to the pot.

 7.  Cook an additional one hour, or until the beans are tender.

 8.  For the traditional approach, top with the cheese and sour cream; for the modern/healthy approach, top with the avocado.

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                    *  Exported from  MasterCook II  *

                               Mayan Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Beef -- coarsely ground
   1      medium        Green bell pepper -- diced
   4      ounces        Green chiles -- drained & dice
   1 1/2  tablespoons   Chili powder
   1      teaspoon      Garlic salt
  15      ounces        Tomato sauce
     1/4  cup           Tequila -- optional
   6      ounces        Tomato paste
   1      cup           Water
  16      ounces        Kidney beans, canned -- undrai
   8      ounces        Sweet corn -- undrained

In large heavy kettle or saucepan brown meat. Pour off drippings.
Add green pepper, green chilis, chili powder, salt, tomato sauce, tequila, tomato paste and water, sitting to mix well.cook over low heat, stirring occasionally, 30 minutes. Add kidney beans and corn.
Continue cooking for 5 minutes, or until beans and corn are heated through.

 Serves 6.

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                    *  Exported from  MasterCook II  *

                              Meatless Chili

Recipe By     : Produce for Better Health Foundation and 5 a Day
Serving Size  : 18   Preparation Time :0:00
Categories    : Bean Dishes                      Rice Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           celery -- chopped
   4      cups          onion -- chopped
   3                    garlic clove -- chopped
   8      cups          canned tomatoes -- unsalted
   6 1/4  cups          cooked kidney beans
   1      cup           fresh parsley -- chopped
     1/4  cup           unsalted tomato paste
   1      tablespoon    vegetable oil
   3      teaspoons     chili powder -- to taste
   1      teaspoon      black pepper
  10      cups          water
   3      cups          brown rice -- uncooked

Recipe can be halved and made in electric stockpot.  Freezes well. Combine all ingredients except rice in 8-quart stockpot.  Bring to a boil.  Reduce to medium heat and cook partially covered for 3 to 3-1/3 hours stirring occasionally. Meanwhile, cook rice in 3-quart saucepan according to package directions.  Set aside. To serve, place 1/2 cup rice in bowl and top with 1-1/2 cups chili.
Note:  Fresh or frozen tomatoes may be used in place of the canned.

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                    *  Exported from  MasterCook II  *

                           MEXICAN  RED  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         hamburger meat (lean)
   3      large         jalapenos (seeded and chopped)
     1/2  pound         hot sausage
     1/2  pound         stew meat
   1      cup           chopped onion
     3/4  cup           chopped bell pepper
     2/3  cup           chopped celery
   1      can           New Orleans kidney beans
   3      tablespoons   chili powder
   1      teaspoon      salt
   3      large         cloves garlic -- minced
   1      cup           French onion soup
   1      can           chopped green chilies
   1      can           tomatoes
   2      cans          tomato sauce
     1/2  teaspoon      sugar
   1      tablespoon    cayenne
   1      teaspoon      oregano
   2      tablespoons   jalapeno juice
     1/4  teaspoon      garlic powder
     3/4  teaspoon      Tabasco sauce
     1/2  teaspoon      cumin
     1/2  teaspoon      onion powder

Marinate stew meat with jalapeno juice, onion powder and garlic powder.
Refrigerate 24 hours.  Brown hamburger meat with onion and garlic and bell pepper and cumin.  Brown sausage; remove brown stew meat.  Mix all meat.
Add soup, tomato sauce, tomatoes and beans (drained).  Add jalapenos, chili powder, cayenne, oregano, celery and chili peppers, salt, sugar, Tabasco.
Cook at medium heat 2 hours.

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                    *  Exported from  MasterCook II  *

                              MEXICAN CHILI

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili                            Mexican
                Crockpot                         Main Dish
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Ground beef
  15 1/2  ounces        Chili beans -- hot and spicy
  15 1/2  ounces        Chili beans -- hot
  28      ounces        Tomatoes -- cut up
   1 1/2  cups          Celery -- chopped
   1      cup           Onion -- chopped
     1/2  cup           Pepper, green -- chopped
   4      ounces        Chili peppers; drained -- seeded and chopped
   2      tablespoons   Sugar
   1                    Bay leaf
   1      teaspoon      Salt
   1      teaspoon      Marjoram, dried -- crushed
     1/2  teaspoon      Garlic powder
   1                    Pepper

In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, sugar, bay leaf, salt, marjoram, garlic powder and pepper. In skillet brown ground beef; drain and stir into tomato mixture.  Cook on low for 8 to 10 hours.

 Skim off excess fat.  Remov bay leaf; stir before serving.

 Posted by:  Jo Merrill (ECGJ65B) - Prodigy.  Reposted on GEnie's Food & Wine RT by D.CARLSON [DEBBIE] on 10/26/93  MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN)

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                    *  Exported from  MasterCook II  *

                             Midwestern Chili

Recipe By     : Shareware Recipes Imported from MasterCook
Serving Size  : 10   Preparation Time :0:00
Categories    : Hamburger Dishes                 Bean Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    yellow onion -- peeled & coarsely ch
   3                    garlic clove -- peeled and crushed
     1/4  cup           olive oil -- or other cooking oil
   1      teaspoon      oregano
   2                    bay leaf -- crumbled
   2      pounds        ground beef
     1/4  cup           chili powder
   1      12 oz. can    tomato -- do not drain
   3      20 oz. cans   red kidney beans -- do not drain
   2      teaspoons     salt
   3      tablespoons   cider vinegar
     1/8  teaspoon      crushed red hot pepper -- or more to taste

 SAUTE ONIONS AND GARLIC in the oil in a large, heavy kettle over moderate heat, stirring occasionally, 10 minutes until golden.  Add oregano, bay leaves and beef and saute, breaking up meat, 10 minutes until beef is no longer pink.  Add 2 tablespoons chili powder, tomatoes, 2 cans kidney beans and simmer, uncovered, over low heat, stirring occasionally, 1 1/2 hours.  Add remaining chili powder and kidney beans along with salt, vinegar and red peppers.  Simmer, stirring now and then, 15 minutes longer.  Serve hot, or cool and freeze for future use.  Makes 10 to 12 Servings

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                    *  Exported from  MasterCook II  *

                               Mom's Chili

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Spice Mix                        Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 500      grams         Ground beef
   2                    Large yellow onions -- chopped
 500      grams         Kidney beans
 250      grams         Tomato paste
 200      milliliters   Water
   4                    Cloves garlic (or more to ta
   1                    Bay leaf
  30      milliliters   Ketchup
  15      milliliters   Chili powder (or more to tas

Recipe by: Ed Gould                    mt Xinu, 2910 Seventh St., Berke 1.
Brown the meat and onions, separately if desired.

 2.  In a large, heavy pot, combine the meat and onions, and the other ingre  3.  Simmer .I "at least" one hour. Six or more hours is better.

 4.  Stir in the chili powder.

 Author's Notes:
This chili won't win any awards in Texas, but it's a nice, mild, flavor  I usually use more garlic - the cloves can be left whole, and will beco  Difficulty    : easy. Precision : approximate measurement OK.

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                    *  Exported from  MasterCook II  *

                             Mom's Fast Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Easy                             Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Ground beef
   1      medium        Onion -- chopped
     1/2  teaspoon      Garlic powder
   1      tablespoon    Chili powder
   2 1/2  teaspoons     Ground cumin
  28      ounces        Crushed tomatoes with added Puree
  15      ounces        kidney beans, canned
   6      ounces        Tomato paste

Directions: 1. In a large 4 qt dutch oven or large saucepan, cook beef and onion over medium-high heat, stirring often to break up meat, until lightly browned, 5 to 10 minutes. Drain off any excess fat. 2.
Stir in all remaining ingredients.  Heat to boiling.
Reduce heat to medium low and simmmer, uncovered for 10-15 minutes.

 365 Easy One-Dish Meals, Harper & Row

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                    *  Exported from  MasterCook II  *

                          Mom's Slow Cook Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili                            Beef
                Ground Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Ground chuck
   3                    8 oz cans of tomato sauce
   1      teaspoon      Chili powder
   1      large         Can of Hunt's Chili Beans -- onion powder, garlic
                        taste
   3      cups          Water
     1/2  teaspoon      Paprika

Brown the hamburger in a pan or at the bottom of the pressure cooker. Add salt, pepper, onion powder and garlic powder to taste. Add the tomato sauce, water, chili powder and paprika. Stir well. Mount the lid on the pressure cooker and bring to full pressure. Let the gauge rock for 10 minutes slowly. Bring pressure down immediately by immersing in water or letting water run over the top of the cooker. Remove lid and add entire can of chili beans. Place on stove at low-medium heat until mixture heats thoroughly. Makes enough for 4 people with lots of leftovers. (It tastes even better reheated the next day, we think!) Serve with crackers or biscuits. If you use a crock-pot instead: Follow basic directions, putting all ingredients except chili beans together in the pot.
Let cook about 7-8 hours. Add the chili beans in the last 2 hours or so. If you don't have time for that, you can cook it all in the pot, then transfer it to a stock pot before adding the chili beans. Heat that on the stove for a few minutes. From: Pat Stockett Date:
Tue, 10-0

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                    *  Exported from  MasterCook II  *

                           MOUTH OF HELL CHILI

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Veggie                           Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Lg. onion chopped
   2      tablespoons   Peanut oil
   2      pounds        Rough ground beef brisket
   2      cups          Stewed tomatos
   1 1/2  cups          Tomato sauce
   1      teaspoon      Molasses
   1      tablespoon    Ground cumin
   2      teaspoons     Paprika
   1      cup           (12oz.) beer
   3                    Cloves garlic crushed
   5      tablespoons   HOT chili powder
   1      teaspoon      Salt to taste
   2      tablespoons   Cayenne flakes (min. 2 Tbls
   2      tablespoons   Masa harina
   1      ounce         Tequila 150 proof

Saute' the onion & garlic in the oil. Add the meat and saute meat is browned. Add all remaining ingredients except the Tequila & cook for 1 hour 15 minutes. When you serve it pour the 150proof Tequila over the top of the chili in the

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                    *  Exported from  MasterCook II  *

                             Mrs. Dash Chili

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           Chili tomatoes (15 oz)
   1      can           Red kidney beans -- undrained
 -14                    oz)
   2      tablespoons   Mrs. Dash Garlic & Herb
   1      tablespoon    Sugar
   1      teaspoon      Cumin
                        Grated cheese (opt)
                        Chopped onion (opt)

In medium saucepan, combine all ingredients. Simmer over medium heat for 5-10 minutes. Garnish with grated cheese and onions if desired.

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                    *  Exported from  MasterCook II  *

                            NEW MEXICAN CHILI

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Chili                            Pork
                Beef                             Regional
                Ground Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           Corn oil
   3      large         Onions -- chopped
   6      large         Garlic cloves -- minced
   5      tablespoons   Mild ground chiles -- preferably New Mexic
   1      teaspoon      HOT ground chiles -- or cayenne pepper (M

   2      tablespoons   Ground cumin
   1      pound         Lean pork -- ground
   5      pounds        Boneless beef chuck -- trimmed
                        fat -- cubed 1/2"-3/4"
   2      teaspoons     Oregano
   2 1/2  teaspoons     Salt
     1/2  teaspoon      Black pepper
  28      ounces        Italian plum tomatoes -- canned
                        juice
  24      ounces        Good amber beer -- Dos Equis or
                        Amsterdam
  13      ounces        Beef broth
   2                    Bay leaves
  34      ounces        Kidney beans

In a large flame-proof casserole or stockpot, heat the oil. Add the onions. Cover and cook over moderate heat for 5 minutes. Uncover, increase heat to moderately high and cook, stirring frequently, until the onions begin to brown, 5-10 minutes Add the garlic and cook another 1-2 minutes, until fragrant. Add the chiles and cumin. Cook, stirring, 1 minute, then add the pork, mashing and stirring, until the meat browns and begins to separate.
Add the beef, oregano, salt and pepper. Increase heat to high and cook, stirring frequently, until the meat loses most of its redness, about 10-15 minutes.
Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring to a boil, partially cover and reduce heat to moderate. Cook until the beef is very tender and the sauce is reduced to a chili-like consistancy, about 1-1/2 to 2 hours.
In a medium saucepan, heat the beans in the liquid from the cans. Drain when hot and wither add to the chili or serve on the side along with other accompaniments such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, onions, or chips from Food and Wine Magazine, March 1985

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                    *  Exported from  MasterCook II  *

                             New Mexico Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        MEXICAN CHILI -- --------

Food & Wine Mag., March 85  1/3 C   corn oil 3 large onions, chopped 6 large garlic cloves, minced 5 T mild ground chili, preferably New Mexican 1 tsp HOT ground chili or Cayenne pepper (more for hotter) 2 T ground cumin 1 lb lean pork, ground 5 lb boneless beef chuck, trimmed of fat, cubed 1/2"-3/4" 2 tsp oregano 2 1/2 t salt 1/2 tsp fresh ground black pepper 28 oz Italian plum tomatoes, canned, with juice 24 oz good amber beer (New Amsterdam, Dos Equis) 13 oz beef broth 2 bay leaves 34 oz kidney beans  In  a  large flame-proof casserole or crockpot, heat the  oil. Add the onions.   Cover and cook over moderate  heat  for  5 minutes. Uncover, increase heat to moderately high and  cook, stirring frequently, until the onions begin to brown, 5 to  10 minutes.

 Add the garlic and cook another 1 or 2 minutes, until fragrant. Add the chili and cumin.  Cook, stirring, 1 minute  then  add the pork, mashing and stirring, until the  meat  browns  and begins to separate.

 Add the beef, oregano, salt and pepper.  Increase heat to  high and cook, stirring frequently, until the meat loses most of its redness, about 10 - 15 minutes.

 Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring to a boil, partially cover and reduce  heat  to moderate. Cook until the beef is very tender and the sauce  is reduced to a chili-like consistency, about 1 1/2 to 2 hours.

 In  a  medium saucepan, heat the beans in the liquid from  the cans.

 Drain when hot and either add to the chili or serve on the side along with other accompaniments such as steamed  rice,  sour cream, grated cheddar cheese, thinly sliced scallions,  onions, or chips.

 Serves 10 Converted by MMCONV vers. 1.40

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                    *  Exported from  MasterCook II  *

                            New-Fangled Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Zucchini -- diced
     1/2  pound         Ground beef -- lean
     1/2  cup           Green peppers -- chop
     1/2  cup           Chopped onions
   8      ounces        Tomato salsa -- mild
     1/4  cup           Red wine
     1/4  cup           Raisins
   1      tablespoon    Tomato paste
     1/2  teaspoon      Salt
     1/4  teaspoon      Cinnamon
     1/4  teaspoon      Ground allspice
  15      ounces        Red kidney beans, canned -- dr
                        Sour cream
                        Sliced green onion
                        Grated cheddar cheese

Place zucchini, beef, green pepper and onion in a 2-quart saucepan. Saute over medium heat 7 to 10 minutes, stirring occasionally until vegetables are tender crisp.
Stir in salsa, wine, raisins, tomato paste, salt, cinnamon and allspice. Cover and simmer 10 minutes., stirring occasionally. Stir in beans. Continue cooking 5 minutes or until heated through. Serve in bowls topped with grated Cheddar cheese, sour cream and green onion. Laura Workman

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                    *  Exported from  MasterCook II  *

                          NEWPORT  TEXAS  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         hamburger
   1                    (28 oz.) can tomatoes
   1                    (8 oz.) tomato sauce
   1      large         onion -- chopped
   1      tablespoon    chili powder
   1      teaspoon      salt
   1      small         can mushrooms
     1/2  green         pepper -- chopped
   1      bay           leaf
   1      teaspoon      garlic salt
   1                    (16 oz.) can kidney beans -- drained
   2      ounces        chopped chili peppers

Brown hamburger and onion.  Add rest of ingredients.  Simmer for 1/2 hour.
Serve with shredded Cheddar cheese and a dollop of sour cream.

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                    *  Exported from  MasterCook II  *

                             Numero Uno Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili                            Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Olive oil
   2                    Lg yellow onions chpd
   2      pounds        Coarsely ground beef
   2      pounds        Coarsely ground pork
   1                    Salt
     1/3  cup           Mild -- unseasoned chile pwd
   3      tablespoons   Ground cumin
   3      tablespoons   Dried oregano
   3      tablespoons   Unswtnd coco pwdr*
   2      tablespoons   Ground cinnamon
   1 1/2  teaspoons     Cayenne pepper to taste
   4      cups          Tomato juice
   3      cups          Beef stock or canned broth
   8                    Med garlic cloves,pld -- minced
   2      tablespoons   Yellow cornmeal (optional)
  32      ounces        Dark red kidney beans

Servings: 6  In a lg skillet, over med heat, warm the oil.  Add onions and cook, stirring occasionally, until tender, about 20 minutes.

 Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med heat, combine beef and pork.
Season with 2 T salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes.

 Scrape onions into casserole with meats.  Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper.  Cook, stirring, 5 minutes. Stir in tomato juice and beef stock.  Bring to a boil then lower heat and simmer, uncovered, for 1 hour.

 Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking.
Stir in garlic.  To thicken chili further or to bind any surface fats, stir in the optional cornmeal. Stir in the beans and simmer another 5 minutes.

 Winner of the 1985 NY State Chili Cook-Off

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                    *  Exported from  MasterCook II  *

                        ORIGINAL SAN ANTONE CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Tex-Mex                          Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Suet
   2      pounds        Lean beef shoulder
   1      pound         Lean pork shoulder
     3/4  cup           Flour
   1      teaspoon      Salt
     1/2  teaspoon      Pepper
   3      each          Onions -- chopped
   6      each          Cl Garlic, minced -- or 1 tsp.
   1 1/2  quarts        Beef stock or canned beef br
   4      each          Dried ancho peppers*
   1      each          Dried pastilla pepper*
   1      each          Dried casbel pepper*
   1      tablespoon    Crushed cumin seeds or groun

Fat grams    per serving:              Approx. Cook Time: 4 hrs Fry suet in a large heavy kettle. Remove suet and discard. Cut meat into 1/2 inch cubes.
Combine flour, salt and pepper in brown papper bag.
Add meat and shake to coat. save remaining flour. Sear floured meat in hot fat, stirring to prevent sticking.
Add onions and garlic; cook and stir until soft. Add beef stock or broth and bring to a boil; then reduce heat aand simmer slowly while preparing peppers Wash peppers under cold running water; remove stems and seeds. Put in a sauce pan; cover with water and boil for 5 minutes. Let steep 10 minutes. Lift out peppers and grind or puree, adding 1 « cups water in which peppers were cooked. Add to meat, cover and simmer 2-3 hours or until meat is tender. Grind cumin seeds in a mortar and pestle or a heavy spoon in a cup; add to chili. Add salt to taste. Mix flour saved from browning meat (about ¬ cup) with cold water; add to chili and cook 3 to 5 minutes to thicken. Makes about 2 « quarts. *If these peppers are unavailable, substitute 4 to 6 Tbsp.s of chili powder.
Chuck wagon cooks from around San Antone were mighty proud of their chili and mighty set in their ways of puttin' peppers in and leavin' beans out. But San Antone Chili sure stuck to your ribs, and even if you liked beans, you didn't complain. At least not where the cook could hear you. From "Famous Chili Recipes From Marlboro Country".

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                    *  Exported from  MasterCook II  *

                      ORIGINAL SIN CHILI - SOUTHERN

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Ethnic                           Chili
                Holiday                          Veggie
                Ground Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      quarts        Beef stock
   1      package       Onion soup mix
   2      pounds        Ground beef
   2      pounds        Steak -- cut 1/2" square
     1/2  cup           Dried  onions
   2                    Celery ribs -- chopped
   1                    Green peppers -- chopped
   1                    Pickled banana peppers
     1/4  cup           Banana pepper juice
   1      teaspoon      Chopped garlic
   1                    Bay leaf
   2      ounces        Chili powder
   2      teaspoons     Cumin
   1      teaspoon      Oregano
   1      teaspoon      Onion powder
   1      teaspoon      Paprika
   1      teaspoon      Instant beef boullion
   1      teaspoon      Salt
     1/4  cup           Bbq. sauce
     1/4  cup           Ketchup
   1      pinch         Crushed red pepper
   1      pinch         Basil
   1      pinch         Thyme
     1/2  teaspoon      Black pepper
     1/4  cup           Tabasco

Peppers should be mild banana peppers, seeded and chopped. Brown both the ground beef and beef cubes.
Drain most of the fat. Combine all ingredients in a large pot. Simmer for 2 hours. Correct seasonings and simmer for 1 more hour. Lisa Hlavaty *P FDGN81A 1/22/92 7:37pm

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                    *  Exported from  MasterCook II  *

                        Out-Of-The-Ordinary Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            Poultry
                Main Dish                        Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Beef, chicken -- or turkey
   2      cups          Water
   1      tablespoon    Chili powder
   1      tablespoon    Curry powder
   3                    Tomatoes -- diced
   4      cups          Cooked kidney beans
   1                    Onion -- chopped
   1                    Bunch green onions -- sliced
   1 1/2  cups          Grated natural sharp cheese

In a frying pan, saute meat until lightly browned.
Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans; heat through.  Stir in onions.  Ladle into serving bowls and sprinkle on cheese.

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                    *  Exported from  MasterCook II  *

                             OVERNIGHT  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground round
   2      pounds        round steak -- diced
   4                    onions -- chopped
   1      small         stalk celery -- chopped
   2      large         bell peppers -- chopped
   1      can           whole tomatoes -- chopped
   1      can           tomato sauce
   6      tablespoons   chili powder
                        Salt to taste

Cover meat with about 2 inches water.  Bring to a boil and cook 15 minutes.
Refrigerate overnight.  Remove hardened fat the next day.  Add onions, green peppers, celery, whole tomatoes and tomato sauce, the chili powder and garlic powder.  Cook until somewhat thickened.  Salt to taste, then continue cooking until of desired consistency.

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                    *  Exported from  MasterCook II  *

                        Pam's Heaven N' Hell Chili

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili                            Chunky

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----PAM COOMBES RNCM95A-----
   1      pound         Hot turkey Sausage -- cut in
                        Bite size pieces
   1      can           Pinto beans -- undrained
   1      medium        Onion -- chopped
   1      medium        Green pepper -- chopped
  30      milliliters   Garlic -- minced
   1      package       Mickey Gilley's Chili
                        Seasoning mix
   2      tablespoons   Chili Sauce
   2      tablespoons   Catalina Dressing(lo-cal)
   1      tablespoon    Cinnamon
   1      tablespoon    Sugar
   2      tablespoons   Red wine
   2      tablespoons   Cornstarch mixed with 2 T
                        Water

Saute sausage, onion, green pepper and garlic in large pot. Add remaining ingredients except red wine and cornstarch-water mixture. Bring to a boil and simmer about 1/2 hour. Add red wine; Add cornstarch-water mixture to desired thickness. Simmer and serve. This is very hot and spicy.
03/23 09:01 am Have a Great Day! Pam FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 03/24 1:46 PM  TO:      CHUCK OZBURN   (HBWK07A) FROM: JUDI PHELPS (BNVX05A) SUBJECT: BEAN FEASTS

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                    *  Exported from  MasterCook II  *

                          PAULS'  CAMPER  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    (16 oz.) cans red kidney beans
   2                    (16 oz.) cans stewed tomatoes
   1      pound         ground turkey
   1      small         onion -- chopped
   1      small         green pepper -- chopped
   1      tablespoon    cooking oil
   1      teaspoon      chili powder or to taste

Brown onion in oil.  Add meat.  Brown and cook until almost done.  Drain, if necessary.  Add remaining ingredients.  Cook on low until hot through.
Taste and adjust chili powder if needed.

 by Diana Devereaux

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                    *  Exported from  MasterCook II  *

                        Pecos River Bowl of Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Bacon drippings -- or butter o
   1      large         Onion -- coarsely chopped
   3      pounds        Lean beef -- coarsely ground
   3      medium        Garlic cloves -- finely choppe
   4      tablespoons   Ground chili peppers -- (hot)
   2      tablespoons   Ground chili peppers -- (mild)
   2      teaspoons     Ground cumin
   3      cups          Water
   1 1/2  teaspoons     Salt

Recipe by: "Chili Madness" by Jane Butel (Queen of Chili) Melt lard, butter, or drippings in a large heavy pot over medium heat. Add the onions and cook until transparent but not browned, about 5 minutes. Combine meat with garlic, ground chilis and cumin.
Add this meat-spice mixture with a fork and cook, stirring occasionally, until meat is evenly browned. Stir in water and salt.
Bring to a boil, then lower heat and simmer, uncovered, for about 2 1/2 to 3 hours, stirring occasionally, until meat is very tender and flavors are well blended. Add more water if necessary. Taste and adjust seasonings.

 Serves 6.

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                    *  Exported from  MasterCook II  *

                          Peter's Red Hot Chili

Recipe By     : Best of the Best from New England
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans                            Beef
                Nov95

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   oil
   2      pounds        stew meat -- beef
   5      cups          water
   1                    green pepper -- diced
   1                    onion -- diced
   1                    tomato -- diced
   1 1/2  tablespoons   salt
   2      teaspoons     cayenne pepper
   1      tablespoon    granulated garlic
     1/4  cup           chili powder
   2      tablespoons   cumin
   1 1/2  cups          water
     1/3  cup           cornmeal
   1      6 oz can      tomato paste
                        Monterey jack cheese -- grated

Brown beef in oil.  Add next 9 ingredients and simmer for 2 hours.  In a small bowl mix the water, cornmeal, and tomato paste.  Stir cornmeal mixture into chili to thicken.  Simmer another 20 minutes.  Garnish with sliced raw onions and grated Monterey Jack cheese.
Typed by Diana Rattray

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                    *  Exported from  MasterCook II  *

                            QUICK  EASY  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    to 1 1/2 lbs. ground beef
   1      cup           chopped onion
   1      cup           green bell pepper
   1      cup           water
   1      beef          bouillon cube
   2                    (8 oz.) cans tomato sauce
   1                    (6 oz.) can tomato paste
   2                    to 3 (15 1/2 oz.) cans dark red kidney bea
   2      teaspoons     chili powder
     1/4  teaspoon      hot red pepper sauce or dry pepper
   2      tablespoons   Worcestershire sauce
   1      tablespoon    olive oil

In large skillet, brown beef with onions and green pepper; drain.  Stir in water, bouillon cube, tomato sauce, tomato paste.  Add kidney beans and season.  Bring to boil.  Reduce heat, simmer 15 to 20 minutes, stir occasionally.

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                    *  Exported from  MasterCook II  *

                     Quick and Easy Vegetarian Chili

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili                            Kidney Bean

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        Onion -- chopped
   1                    Stalk celery -- chopped
   2      tablespoons   Vegetable oil
   4      cups          Cooked -- drained kidney beans
     1/2  cup           Tomato sauce
   3      tablespoons   Vinegar
   2      teaspoons     Molasses
   1      teaspoon      Basil
   1      teaspoon      Oregano
   2      tablespoons   To 3 tb chili powder

Saute onion and celery in oil until soft. Add remaining ingredients and simmer over low heat for 20 minutes. Serve or chill several hours and reheat to serve.

 Makes 4 servings  Source: Let's Live magazine August 1990  From The Cookie Lady's Files

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                    *  Exported from  MasterCook II  *

                      Quick and Simple Skillet Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            Vegetables
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          Red beans
   2      cans          Tomato sauce (8 oz. ea)
   1      teaspoon      Garlic salt
   1      teaspoon      Chili powder -- or to taste
   1 1/2  pounds        Ground chuck -- lean
   1      can           Mushrooms -- chopped
   1                    Green pepper -- chopped
   1      teaspoon      Sugar

Saute onion and green pepper in butter until onion is soft. Add ground chuck and brown.  Add tomato sauce, mushrooms and seasonings, cover and simmer about 30 minutes. Add beans and continue cooking until heated through.

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                    *  Exported from  MasterCook II  *

                               Quick Chili

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Salad oil
   1                    Med. onion -- chopped
   1      can           12 oz. luncheon meat -- cubed
   1      can           Kidney beans (1 lb)
   1      teaspoon      Salt
   1      teaspoon      Chili powder

Heat oil in a heavy saucepan. Add onion and meat.
Cook over medium heat until onion is tender. Add remaining ingredients. Mix well. Cover and simmer for 30 minutes. Makes 4-6 servings

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                    *  Exported from  MasterCook II  *

                           RED CHILI NIGHTMARE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : None

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Pinto beans -- dried
   5      cups          Water
   2      tablespoons   Lard
   1      tablespoon    Bacon drippings
   1                    Onion
  12      ounces        Pork sausage -- country-style
   1      pound         Beef -- coarse grind
   4                    Garlic cloves
   1      teaspoon      Anise
     1/2  teaspoon      Coriander seeds
     1/2  teaspoon      Fennel seeds
     1/2  teaspoon      Cloves -- ground
   1                    Cinnamon stick,ground -- 1"
   1      teaspoon      Black pepper -- freshly ground
   1      teaspoon      Paprika
   1                    Nutmeg,ground -- whole
   1      teaspoon      Cumin
   2      teaspoons     Oregano,dried -- pref. Mexican
   4      tablespoons   Sesame seeds
   1      cup           Almonds,blanched -- skins remov
  12                    Red chiles -- whole dried or
   1 1/2  cups          Chile caribe
   1 1/2  ounces        Milk chocolate -- small pieces
   1      can           Tomato paste(6oz ea)
   2      tablespoons   Vinegar
   3      teaspoons     Lemon juice
   1                    Soft tortilla -- chopped
                        Salt

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.

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                    *  Exported from  MasterCook II  *

                         REMEMBER THE ALAMO CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Holiday                          Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Lean ground beef
   1      large         Onion -- chopped
  16      ounces        Can of tomato sauce
  26      ounces        Can tomato puree
   6      tablespoons   Powdered chili pepper
                        (not chili powder)
   3                    Garlic cloves -- minced
   1      tablespoon    Sweet paprika
   1      tablespoon    Mexican oregano
     1/2  teaspoon      Cumin
     1/4  teaspoon      Red pepper
     1/2  teaspoon      Salt
   1      pint          Sour cream
                        Water as needed
                        -----OPTIONAL-----
  30      ounces        Light red kidney beans

Break up and fry beef, drain off any grease. Place the meat in a 4-guart pot with tomato sauce. Fry the chopped onions until soft, but not brown, and add to pot. Coarsely chop the tomatoes and add them to pot, togeather with tomato puree, the garlic and spices.
Bring the mixture to a boil, and then simmer it, uncovered, uncovered, for at least 30 minutes, adding water if necessary. Add beans, (if you must) and simmer for additional 15 minutes. Serve with a spoonful of sour cream on top. Seth Briliant from N.J.
FROM: Eatin'Chili Red, Hot, and You September 1993 Volume 1, Number 2

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                    *  Exported from  MasterCook II  *

                              ROUTE 66 CHILI

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Chili                            Times
                Beef                             Veggie
                Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----LARRY LUTTROPP FVKC70A-----
                        -----L.A. TIMES FOOD SECTION 2/92-----
     1/2  pound         Dry red beans
   1      pound         Top sirloin
   1      pound         Chili-grind beef
   2      large         Spanish onions -- diced
   3      pounds        Tomatoes -- cubed
   1      can           (16 oz) tomato puree
  50      milliliters   Garlic -- minced
   1                    12 oz bottle stale Mexican
                        Beer
   2      teaspoons     Ground cumin
   2      teaspoons     Ground coriander
   2      teaspoons     Mexican oregano
   3      teaspoons     Chili powder
   3                    Bay leaves
                        Salt
                        White pepper

Rinse and cook beans in water to cover until just tender, about 1 1/2 hours or according to package directions. Set aside.
Trim fat from sirloin. Cut into 1/2-inch cubes and saute in dry pan until browned. Remove beef cubes and add ground beef. Saute until browned and crumbly.
Drain off excess fat. Return sirloin cubes to pan and add onions, tomatoes, tomato puree, garlic and beer.
Add cumin, coriander, oregano, chili powder and bay leaves. Season to taste with salt and white pepper.
Bring to boil. Reduce heat, cover and simmer 1 1/2 to 2 hours. Add beans to chili mixture and simmer until reheated or serve beans on side. Discard bay leaves and correct seasonings, if necessary.
Each serving contains about: 293  calories; 95 mg sodium; 54 mg cholesterol; 14 grams fat; 21 grams carbohydrates; 20 grams protein; 2 grams fiber; 43% calories from fat.
Source: A truck stop outside Albuqurque, in Pecos, on the new U.S. Highway 40. Now also served at the Whole Enchilada Restaurant in Beverly Hills by Alan Philips, owner.
Presented by: Rose Dosti, L.A. Times article, "One for the Road", Chef's Secrets, 2/20/92, page H24.

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                    *  Exported from  MasterCook II  *

                             SADDLEBAG CHILI*

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili                            Main Dish
                Tex-Mex                          Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Beef briskit (rough ground)
   3                    Medium onions coarsely chopp
   5                    Cloves of garlic minced
   6                    Pieces of bacon
   1                    12 oz. beer
   2      ounces        Sour mash whiskey
   2      tablespoons   Lackstrap molasses
     1/2  teaspoon      Llspice
   1      teaspoon      Salt to taste
   4      tablespoons   Round cumin
     1/2  cup           Omato paste
   3      cups          Omato sauce
   1      teaspoon      Orcestershire sauce
   1                    Green Bell pepper chopped
   1                    Red Bell pepper chopped
   2      tablespoons   Ayenne flkes
   8                    Fresh whole Jalapeno~ pepper
   2      tablespoons   Basco sauce
     1/4  cup           Asa harina (fine ground yell

Fry bacon. Reserve the grease. Eat the bacon! Saute the onions and Bell peppers in the bacon grease with 1/2 of the minced garlic. Fry up the briskit. Pour the beer and the whiskey into the LARGE pot and turn heat to medium high. Dump in the onions & peppers that you sauteed tomato sauce, Jalapenos, 3/4 of the cumin, the Worcestershire sauce, Cayenne flakes, & the Tabasco sauce. When it begins to boil reduce heat to Medium and add all other ingredients except the 1 remaining Tblspn of cumin. Cook on med. low to low heat for 1 hour, stirring frequently. Add the last of the cumin now and cook for another 10-15 minutes on medium high.
Stir constantly during this last cooking period.

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                    *  Exported from  MasterCook II  *

                            San Antonio Chili

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Soups                            Ethnic
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Coarsely ground meat (chili
   6      tablespoons   Chili powder
   1      tablespoon    Oregano
   1      tablespoon    Cumin
   1      tablespoon    Salt
     1/2  teaspoon      Cayenne pepper
   2                    Large cloves garlic -- minced
   1      teaspoon      Tabasco
   1 1/2  quarts        Water
     1/4  cup           White corn meal

In Dutch oven, brown ground meat; drain. Add seasoning and water; heat to boil. Reduce heat, cover and simmer for 1 hour and 30 minutes. Skim off fat. Stir in corn meal and simmer uncovered for 30 minutes. Stir occasionally. Variation: Try part ground beef, pork and venison as a substitute for the chili meat for a wonderfull flavor variation.

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                    *  Exported from  MasterCook II  *

                               SANTA FE RED

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Meats
                Tex-Mex                          Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Pork shoulder coarse ground
   1      teaspoon      Salt
   8      tablespoons   Chili powder
   1      teaspoon      Cayenne flakes
     1/2  teaspoon      Ground Mexican oregano
   3      tablespoons   Ground cumin
   1                    12oz can. beer (not lite)
   3      cups          Stewed tomatos
   1      cup           Tomato paste
   2                    Med. onions coarsely choppe
   1      cup           Chicken broth
     1/2  teaspoon      Allspice

3-4 ea  medium cloves of garlic minced Pour beer, chicken broth, stewed tomatos, and tomatos paste into a large mixing bowl. Mix throughly and set aside. Into a large cast iron pot melt 2 Tblspns bacon grease.
Saute' the meat with the onions and 1/2 of the garlic.
When the meat is fairly well done, pour mixture in the bowl, into the pot and stir well. Add the rest of the garlic, 2 Tblspns of cumin, the pepper flakes, salt, & the oregano as it cooks. Bring to a medium boil for 5-8 minutes, then reduce heat to Simmer for 1 - 1 1/2 hrs. stirring frequently. 5 minutes before taking off of the heat add the remianing cumin & stir well. You may water by the 1/2 cup if necessary to make this less thick or masa harina (fine ground yellow cornmeal) by the 1/4 cup to thicken it. **NOTE** Very good on hot dogs! ENJOY!!!

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                    *  Exported from  MasterCook II  *

                          Satan's Fantasy Chili

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Chili                            Ethnic
                Chunky                           Fire House

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Sirloin -- coarsely ground
   2      pounds        Lamb -- coarsely ground
   2      each          Onions -- chopped coarsely
   3      each          Garlic cloves -- diced fine
   1 1/2  tablespoons   Salt
   2      cups          Green Bell peppers -- chopped
   3      each          Jalapenos, cored, seeded -- &
                        diced
   1      tablespoon    Cayenne pepper flakes
   2      cups          Tomatos -- stewed & chopped
   1 1/2  cups          Tomato sauce
     3/4  cup           Tomato paste
   2      tablespoons   Corn oil
   3      tablespoons   Cumin freshly ground
   1      teaspoon      Sesame oil
   1      tablespoon    Mexican oregano

Heat oil in a large heavy pot or cast iron Dutch oven.
Add meat, onions, garlic, and Bell peppers. Cook until onions are transluscent. Add the beer, tomatos, tomato sauce, spices, peppers, and sesame oil. Cook for 2 hours on Low heat, stirring frequently. Add the tomato paste and cook on Simmer for 30 minutes more. Serve hot! Origin: Mike Halloran, Chili Cook-Off Afficianado & Cook, RIP 1994

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                    *  Exported from  MasterCook II  *

                    Sen Barry Goldwater's Expert Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            Main Dish
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Ground beef -- coarsely ground
   1      pound         Pinto beans -- dried
   1      can           6 oz Tomato Paste
   2      cups          Onions -- chopped
   3      tablespoons   Hot unspiced chili powder
   1      tablespoon    Ground cumin -- salt


Soak beans in water, covered overnight.  In large Dutch oven, cook beef until browned, stirring to keep crumbly; drain off drippings, if needed. Add tomato paste, onions and drained beans. Mix chili powder, cumin and season to taste with salt.  Stir into mixture. Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours. Serve 6.

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                    *  Exported from  MasterCook II  *

                 Sen. Joseph Montoya's New Mexican Chili

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Round steak
                        Cut in 1/4 cubes
   2                    Cloves garlic -- minced
   2      tablespoons   Oil
   1 1/2  teaspoons     Flour
   3      tablespoons   Unspiced chili powder
   2      cups          Water
   1      teaspoon      Salt

Heat oil in saucepan of Dutch oven, add meat and cook and stir 10 min. add garlic when meat is partially browned. Sprinkle with flour and stir 1 min longer. Add chili powder, water and salt. Cover and simmer 45 min.

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                    *  Exported from  MasterCook II  *

                              SERIOUS  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef (or ground turkey)
   1                    onion -- chopped
   2      cloves        garlic -- minced
   1      green         pepper -- chopped
   1                    (28 oz.) can crushed tomatoes
   1                    (16 oz.) can chili beans
   1                    (16 oz.) can dark red kidney beans
   2      bay           leaves
   1      teaspoon      garlic salt
     1/2  teaspoon      pepper
   3      tablespoons   chili powder
                        Dash Cajun Sunshine sauce (or Tabasco sauc
   2      teaspoons     oregano
   1      pickled       jalapeno pepper -- sliced
   1      tablespoon    liquid from pickled jalapeno peppers

Brown first four ingredients.  Drain fat.  Add remaining ingredients and a little water if chili seems too thick.  Cover and simmer 30 minutes.
Makes 2 quarts.

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                    *  Exported from  MasterCook II  *

                           SINFULLY GOOD CHILI

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Veggie                           Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  teaspoons     Salt
   1      pound         Ground chuck
   2                    Onions -- finely chopped
   2                    Cloves garlic -- minced
   1      cup           Tomato sauce
   2      tablespoons   Catsup
   1      cup           Water
   1      tablespoon    Red-wine vinegar
   1      tablespoon    Chili powder
   1      tablespoon    Paprika
   1      teaspoon      Black pepper
     1/2  teaspoon      Ground cumin
     1/2  teaspoon      Tumeric
     1/2  teaspoon      Majoram
     1/2  teaspoon      Allspice
     1/4  teaspoon      Nutmeg
     1/2  teaspoon      Cinnamon
     1/4  teaspoon      Ground cloves
     1/4  teaspoon      Mace
     1/4  teaspoon      Ground coriander
     1/4  teaspoon      Ground cardamom
     1/2                Bayleaf
   1      teaspoon      Honey
     1/2  ounce         Unsweetened chocolate -- grate
                        Tomato juice as needed
   9      ounces        Thick spaghetti;cook -- butter
  16      ounces        Canned kidney beans -- heated
                        drained
   2                    Onions -- chopped
     3/4  pound         Cheddar cheese -- grated

1.  Sprinkle 1/2 teaspoon salt in a large sillet. Heat to medium and add the meat, the first two chopped onions that appear first in the recipe,the garlic.
Cook until Meat is browned but still soft. 2. Add tomato sauce, catsup, water and vinegar.  When mixture boils, add the rest of the salt,the remaining spices and herbs, the honey and chocolate. Adjust seasonings, adding more salt if it needs perking up, more cumin for a more strident chili flavor, more cinnamon and mace if you want it more aromatic, more cardamom for more band and more chocolate for more body. 3. Cover and simmer on very low heat for about 1 hour, stirring and tasting occasionaly, adding tomato juice if it is getting too dry. It should be a thick sauce. Discard bay leaf. 4. For 5 way chili(use small oval plate if available), layer spaghetti on the plate, top it with chili, then with a sparse layer of kidney beans & then choped, raw onions. Pat on the cheese while the chili is still hot and serve immediately, with oyster crackers on the side. You may, if desired, omit either the beans or onions, or both, for 3-way chili or 4-way chili. Serves 4 MMNorma Wrenn NPXR56B

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                    *  Exported from  MasterCook II  *

                              Skyline Chili

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili                            Cincinnati

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Ground beef
   1      tablespoon    Vinegar
   1      teaspoon      L&P sauce
  12      ounces        Toma juice
   1      tablespoon    Chili powder
   1      each          Garlic - chopped
     1/2  teaspoon      Allspice
     1/8  teaspoon      Pepper
   1      each          Onion - chopped
   1      can           Toma sauce
   1      each          Bay leaves
  12      ounces        Water
     1/2  teaspoon      Cinnamon
     1/8  teaspoon      Red pepper
     1/3  tablespoon    Salt

. Brown gr beef and onion. Drain fat. Add remaining ingredients, stirring well after each addition. Simmer 2 hrs or til liquid is sufficiently reduced. Serve over spaghetti. Top with chopped onions and grated Colby or Cheddar cheese. Oyster crackers on side.
From: Linda Davis Date: Mon, 08-2

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                    *  Exported from  MasterCook II  *

                             Smokehouse Chili

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        Flank steak
   2                    Med. onions coarsely chopped
   2      cups          Tomatos stewed & chopped
   1      cup           Tomato paste
   1      tablespoon    Liquid Smoke
     1/4  cup           Bullseye Barbecue Sauce
  24      ounces        Beer
   6                    Jalapenos peppers seeded -- chopped
   3                    Garlic cloves minced
   1      cup           Bell pepper diced
   3      tablespoons   Chili powder
   5      tablespoons   Cumin
   3      tablespoons   Masa Harina
   4      cups          Tomato sauce
                        Salt as needed
   2      teaspoons     Back pepper

Cut meat into small cubes approx. 3/8" in size. Brown meat, onions, Bell pepper, and garlic in a heavy skillet. Put the beer into alarge pot and bring to a slow boil. Boil for 10 minutes then add the tomato sauce, the stewed tomatos, the meat & onion/pepper mixture, the Jalapenos, the barbecue sauce, and the Liquid Smoke. Reduce heat to Medium and cook for 1/2 hour. Stir every few minutes. Add 2 T of the cumin, salt, pepper, & Tabasco sauce. Cook for 1/2 hour more. At this point add the tomato paste, masa harina, and continue cooking for 15 minutes. Add the remaining cumin and cook for 10 minutes more. Origin: Jerry "Flash" Gordon, Ormond Beach-Florida, circa 1988

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                    *  Exported from  MasterCook II  *

                               Spicy Chili

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Chili                            Peppers
                Poultry                          Turkey

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Pounds        Ground Turkey -- (2 to 3)
   4      Medium        to Large Onions
   2      Whole         Garlics
   1                    Green Pepper
   2      Small Cans    Unsalted Mushrooms
   2      Jars          Hot Salsa (Or Your Own)
   5      Cans          Unsalted Whole Tomatoes
   5      Cans          Kidney Beans
   4      Small Cans    Tomato Sauce
   2      Medium Cans   Tomato Paste
     1/2  Cup           Kahlua or Bourbon
   2      Cups          Fresh Cilantro
                        Jalapeno Peppers (To Taste)
                        SPICES:
   3      Tablespoons   Parsley
   5      Tablespoons   Ground Cumin
   1      Teaspoon      Ground Cinnamon
   1      Tablespoon    Basil
   2      Teaspoons     Cayenne
   3      Tablespoons   Chili Powder
   1      Tablespoon    Oregano
   3      Tablespoons   Garlic Powder
   1      Tablespoon    Black Pepper
   2      Tablespoons   Hot Sauce

DIRECTIONS:

      Brown turkey, drain and place in a large cooking pot.
     Roughly chop onions and green pepper in food processor.
o      Finely chop garlic, cilantro, and jalapeno peppers.
o      Saute chopped vegetables and add to pot.
o      Add remaining ingredients (excluding spices) to pot.
o      Cook over medium heat for about 1/2 hour, stirring frequently.
o      Add spices, one at a time, stirring well between each addition.
o      Simmer for another 1/2 hour, stirring frequently.
o      Adjust spices to taste.
o      Simmer for another 1/2 hour, stirring frequently.
o      Again adjust spices to taste.

This recipe makes about 10 quarts of mildly-spiced chili and serves about 20 people.  Serve plain or over spaghetti, baked potato or rice, with grated low-fat cheese and chopped onions on the side.  Tortilla chips or browned chunks of Italian bread are also good on the side. The chili freezes well.  Freeze in plastic quart containers for quick 2 or 3 person meals.

Approximately 100 calories per serving, 3 grams of fat, and 41 mg sodium.

You probably will want to increase the "heat."  I do too, but the grandkids can't take it.

....Art and Doris Guyer

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                    *  Exported from  MasterCook II  *

                           SPICY FATFREE CHILI

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Digest                           Jan.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Uncooked hard wheat berries
   2                    Onions chopped
   2      cups          Cooked pinto beans
   3      tablespoons   (approx) cinnamon
     1/4  cup           (approx) chili powder
   1                    16 oz. jar picante sauce
   2                    14 5 oz. cans chili
                        Tomatoes
   1                    4 5 oz. can green chilis
   1                    7 oz. can jalapeno relish

Cook the wheat berries in 2.5 cups of water (it will take about an hour). Combine the remaining ingredients and simmer while the wheat berries are cooking.   Add the wheat berries when they are done and enjoy!  If the wheat berries do not absorb all the water, drain them before adding to the chili.  They should be a little chewy.  I didn't measure the cinnamon or chili powder; the measurements should be close though.
The pinto beans were fresh.

 Posted by sysbill@tenforward.cc.uky.edu to the Fatfree Digest [Volume 14 Issue 20]  Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995.
Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

 1.80á

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                    *  Exported from  MasterCook II  *

                             Super-Bowl Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Steak -- cheap
                        too fatty)
   1      pound         Tomatoes -- stewed
   1      pound         Tomatoes -- whole
     1/2  pound         Tomato sauce
   1      cup           Water (or beer)
     1/4  cup           Chili seasoning -- (*see note below)
   1      large         Red onion -- chopped coarse
   2                    Garlic cloves -- minced or crushed
                        Jalapeno peppers -- (fresh), seeded and
                        (2-6)
                        Arbole or serrano -- peppers (dried),
                        (2-6)
   3                    Anaheim or California -- (large) chilis,
                        coarse
   1                    Bell pepper -- red or
                        (optional)
   2      tablespoons   Brown sugar
   1      teaspoon      Salt
   2      teaspoons     Black pepper
   4      tablespoons   Masa flour
   2      cups          Pinto beans -- cooked

Trim the meat of all visible fat.  If there is a large strip of fat on one side of the meat, save it whole.  Cut meat into 1/4-inch cubes and brown it in a frying pan.

 In a large chili pot, place tomatoes, tomato sauce and water or beer. Bring to a slow boil.  Add the meat, chili seasoning, onion, garlic, peppers, sugar, salt and pepper. If you are using the optional bell pepper, cut it into 1-inch strips and add them now. If you have that large piece of steak fat, add it now; if not, add about 1 T of cooking oil. Cover and reduce heat, simmer at least one hour (two to three is better) stirring occasionally. At the end of the simmering remove and discard the piece of steak fat.

 NOTES:

 *  A hearty (and hot) Texas-style chili -- This is a chili traditional in our Super-Bowl Sunday festivities. It has won several "no holds barred" (non ICS) chili cookoffs where there are no specific rules. It is the result of countless changes and adjustments of a small group of chili aficionados (aka chiliheads). Note: there is a range of peppers specified, you may adjust the "temperature" of the resultant chili, mild if you use the low end, or nuclear if you use the high end (we do!). Yield: serves 6-8.

 *  Mix the masa flour with about 1/4 cup water and add to chili pot along with the pinto beans (or any kind you prefer). Simmer an additional 30 minutes. Serve. If you have made the nuclear version, make sure there is plenty of beer on hand.

 *  For chili seasoning, we make up batches consisting of 8 parts chili powder, 2 parts ground cumin, and 1 part crushed (not ground) cayenne peppers.

 : Difficulty:  easy to moderate.
: Time:  30 minutes preparation, 1 1/2 to 3 hours cooking.
: Precision:  approximate measurement OK.

 Pete Bellas           When it is not necessary to make a decision, : Citicorp TTI           it is necessary to not make a decision.
: Santa Monica, CA              Lord Faukland (Island) : Path: ...!{randvax | trwrb | philabs | vortex}!ttidca!ttidcb!bellas  : Copyright (C) 1986 USENET Community Trust

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                    *  Exported from  MasterCook II  *

                             SuperEasy Chili

Recipe By     : Recipenut
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Chili
                Ground Beef                      Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Hamburger -- (1 to 2)
   2      cans          Enchilada Sauce -- Mild -- (15 oz)  Med,or Hot
   2      cans          Pinto Beans -- (15 oz)
   2      cans          Green Chilis -- (4 oz) Chopped
                        Chopped Onions & Grated Cheddar Cheese -- for Garnish

Brown hamburger and drain.  Add enchilada sauce, beans (with juice), and chilis.  Simmer slowly for at least 1/2 hour; 1-1/2 hours is much better.  Place in serving bowls; top with cheese and onions.  Serve with tortillas, bread, or crackers.

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NOTES : A friend at work took me to a place        called "Phil's Pub" where they serve a version of this in a fried-tortilla        bowl.  Everyone at work raves about it so much that I had to try to make it.         Some say my version is better than Phil's.  hehehe  My hubby used it for        Huevos Rancheros this morning and says it's better for that then my usual        chili.
                    *  Exported from  MasterCook II  *

                               Tavern Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili                            Beef
                Microwave                        Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Ground Beef
   2      tablespoons   Chili Powder
   1                    Clove Garlic -- minced
   1                    Pouch Soup Mix *
     3/4  cup           Beer or Water
   1      can           Tomatoes **
   1      can           Kidney Beans -- drained ***
   1                    Cheddar Cheese -- shredded
   1                    Sour Cream

* Use Campbell's Onion Mushroom Soup and Recipe Mix ** 14 1/2 oz can, undrained and cutup *** 15 oz can  Crumble beef into 2 qt microwave-safe casserole; stir in chili powder and garlic. Cover with lid; microwave on HIGH 5 mins or until beef is no longer pink, stirring once during cooking to break up meat. Spoon off fat. Stir in soup mix beer or water, tomatoes with their liquid and beans. Cover; microwave on HIGH 3 mins or until hot and bubbling. Stir again. Reduce power to 50%. Cover; microwave 10 mins or until flavors ar well blended, stirring once during cooking.
Let stand, covered, 5 mins. Garnish with cheese and sour cream.

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                    *  Exported from  MasterCook II  *

                              Tex Mex Chili

Recipe By     : Bobb1744
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese                           Chili
                Peppers                          Sausage
                Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         bulk pork sausage or ground beef
   2      cloves        garlic -- minced
   3      to 4 tsps.    chili powder
     1/2  teaspoon      cumin
   1      to 2 cans     red kidney beans -- drained
   1      cup           chopped celery
   1      cup           chopped onions
     1/2  cup           green bell pepper -- chopped
   1      pound can     tomatoes -- cut up
  10      ounce can     tomatoes with green chilis -- Mexican style
   1      cup           tomato juice or vegetable juice cocktail
   6      ounce can     tomato paste
     1/4  teaspoon      salt
                        shredded Cheddar cheese
                        sour cream

In skillet, cook sausge or ground beef and garlic until brown. Drain fat. Stir in chili powder and cumin. Cook for 2 minutes longer. Meanwheil, in crockpot, combine beans, celery, onion, green pepper, tomatoes, tomatoes with chili peppers, juice, tomato paste and salt. Stir in browned meat mixture. Cover and cook on Low for 10-12 hours or on High for 4-5 hours. Ladle chili into soup bowls. Pass cheese and sour cream for topping.

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                    *  Exported from  MasterCook II  *

                           TEXAS  STYLE  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        ground beef
   3      garlic        cloves (minced)
   2      large         onions -- chopped
   1                    (16 oz.) can tomatoes
   3                    (8 oz.) cans tomato sauce
   1      tablespoon    salt
     1/2  teaspoon      pepper
   3      teaspoons     chili powder
   1      teaspoon      oregano
   3      tablespoons   sugar
   2                    (15 oz.) cans kidney beans
                        Chopped green pepper (optional)

Brown the ground beef, onions and garlic.  Put all ingredients in a large pot and simmer until heated through.

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                    *  Exported from  MasterCook II  *

                             Texas Beef Chili

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Beef chuck or shin
                        In 1/2" cubes
   8      tablespoons   Olive oil
   5      tablespoons   Med-hot chili powder
   1      pound         Spanish chorizo sausage
                        Sliced 1/4" thick
   3                    Medium onions -- chopped
   8                    Garlic cloves
   1      tablespoon    Oregano, preferably Mexican
                        Crumbled
   2      teaspoons     Cumin -- ground
   2      teaspoons     Salt
   1      teaspoon      Fresh ground pepper
   4      pounds        Canned Italian plum
                        Tomatoes -- drained
                        And chopped
  24      ounces        Beer -- Dos Equis or
                        Other Mexican beer
   6      ounces        Tomato paste

Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum bowl.
Let stand in refrigerator overnight.

 Heat 3 T. oil in large, heavy skillet over med-hi heat.  Brown the meat in batches (do not crowd) on all sides, about 5 minutes.
Transfer to a large pot, using slotted spoon.  Add chorizo to skillet and brown well.  Transfer to pot using slotted spoon.  Reduce heat to med-lo.
Add more oil to skillet, if necessary.  Add onions and cook until translucent, about 10 minutes.  Add garlic, chili powder, oregano, cumin, salt and pepper.  Stir 3 minutes then transfer to pot. Stir in tomatoes, beer and tomato paste.  Bring to a boil then reduce heat. Cover and simmer until meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if necessary to thicken liquid into sauce.

 Some good accompaniments are pinto beans and salsa as side dishes.

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                    *  Exported from  MasterCook II  *

                               TEXAS CHILI

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        Cubed beef stew meat
                        Beer -- enough to marinate
     1/2  cup           Cooking oil
   1      cup           Chopped green pepper
   1      cup           Chopped onion
   4      cups          Chopped fresh tomatoes
   1 3/4  cups          Tomato sauce
   5 1/2  cups          Cooked pinto beans -- drained
   2      tablespoons   Chili powder
   4      teaspoons     Ground cumin
   4      teaspoons     Salt
   1 1/2  teaspoons     Garlic salt
   1      teaspoon      Dried oregano
     1/4  cup           Chopped jalapeno peppers*
   5      teaspoons     Hot pepper sauce*

"My chili is actually one of my boss's recipes.  He has received requests for it from people in Maryland, Texas and many other states. I know you'll enjoy it! - Sylvia Dorr * = This is a medium hot chili. Reduce jalapeno peppers and hot pepper sauce for a milder chili.

 Marinate the beef in beer for at least 8 hours.  Drain beef; pat dry on paper towels.  Brown in hot oil in a large kettle. Add green pepper, onion, tomatoes, tomato sauce, and beans; cook on medium heat for 1 hour; add spices, jalapeno peppers and hot pepper sauce; cook 2 hours longer.

 Yields:  4 quarts From:  "Prize-Winning Beef" Recipe Booklet. Posted on Prodigy by Debbie Carlson.

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                    *  Exported from  MasterCook II  *

                                TEXAS RED

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Tex-Mex                          Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         Suet -- finely chopped
   6      pounds        Lean beef -- coarsly cubed
   1      cup           Chili powder (about 4 1/2 ou
   2      tablespoons   Crushed cumin seeds or groun
   2      tablespoons   Ground oregano
   2      tablespoons   Salt
   1      tablespoon    Cayenne pepper
   4      each          Cl Garlic -- minced
   2      quarts        Beef stock or canned beef br
     1/2  cup           Masa harina or corn meat
     1/2  cup           Cold water

Fat grams    per serving:              Approx. Cook Time: 3hrs Fry suet in a large heavy kettle until crisp. Then add beef, about 1 pound at a time, and brown, stiring as it cooks. Remove each pound after browning. When all meat is browned, return it to kettle and add seasonings and beef stock or broth.
Cover and simmer 1 1/2 - 2 hours. Skim off fat.
Combine masa harina or corn meal with cold water and stir thoroughly into chili. Simmer 30 minutes. Makes about 3 3/4 quarts.
"Chili pangs" could strike a man whenever the skies got grey and the wind turned cold. A plate of Texas Red  was a sure cure. Hot and hearty, it was the kind of chili that warmed a cowhand's belly and brought him back for more. - Famous Chili Recipes from Marlboro Country.

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                    *  Exported from  MasterCook II  *

                          Texas State Fair Chili

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Chili                            Ground Pork
                State Fair

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Gay Dixson
                        BEST OF SHOW
   3      pounds        Chili meat
     3/4  cup           Flour
   2      tablespoons   Salt
   2      tablespoons   Black pepper
   2      medium        Onions -- chopped
   2      tablespoons   Garlic -- chopped
   4      tablespoons   Paprika
   2      tablespoons   Powdered cumin
   4      tablespoons   Chili blend
   2      cans          Tomato sauce: (small)

Combine meat, flour, salt and pepper together until all flour is worked into meat.  Heat 2 T. oil in heavy pan. Add meat mixture and saute slowly, stirring so meat will cook thoroughly but will not get too brown.
Add onions and garlic.  Let cook together until onion and garlic are soft.
Add 2 quarts hot water and simmer for 1 hour.  Add last 5 ingredients and simmer for about an hour, stirring often. Add additional seasoning to taste.
When reheating, do not add water, warm slowly over low heat. Margaret Garland  Source:  Prize Winning Recipes from the State Fair of Texas, 1976.

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                    *  Exported from  MasterCook II  *

                            Texas Style Chili

Recipe By     : Public domain recipes converted from Meal Master format
Serving Size  : 12   Preparation Time :0:00
Categories    : Beef Dishes                      Cheese Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        boneless beef chuck blade steak
     1/4  cup           salad oil
   2      cups          onion -- Chopped
   3      each          green bell pepper -- diced
   2      each          canned tomatoes -- 8oz. can
   4      cloves        garlic
   1      each          tomato paste -- 2oz. can
     1/3  cup           chili powder
     1/4  cup           sugar
   2      tablespoons   salt
   2      teaspoons     oregano
     3/4  teaspoon      pepper
     1/2  cup           Monterey Jack cheese -- for garnish

  Monterey jack cheese for garnish.  Cut steak into 1/2" cubes.  Brown meat in  oil in Dutch oven, remove to bowl and set aside.  Reserve 1/2 cup onions-  cover-set aside.  Add remaining onions, peppers, and garlic to drippings in  pan over medium heat.  Cook 10 minutes stirring occasionally.  Add more oil  if necessary.  Return meat to pan add tomatoes and their liquid and remaining ingredients,  except cheese and onions.  Heat to boiling.  Reduce heat to low, cover and  simmer 1 1/2 hours or until meat is fork tender, stirring occasionally.  Spoon chili into large bowl sprinkle cheese on top for garnish.  Pass  reserved onion to sprinkle over each serving.

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                    *  Exported from  MasterCook II  *

                            THE DEVIL'S CHILI

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Onions -- grated
   1                    Garlic clove -- minced
   1                    Shallot bulb -- minced
   3      large         Scallions -- minced
   1      large         Bell pepper -- chopped
   1      ounce         Olive or other salad oil
   2      quarts         -- water
   1      pound         Kidney, pink or pinto beans -- washed, sorted and s
   1      large         Bay leaf -- crushed
   1      teaspoon      Miso paste
   1      teaspoon      Mild or hot curry
   1      teaspoon      Basil
   1      tablespoon    Paprika
                        Chili powder to taste
                        Salt and pepper to taste
   3      large         Tomatoes; chopped -- OR
   1      can           (15 oz) peeled tomatoes
   1      can           (15 oz) tomato sauce

In a large saucepan, saute onions, garlic, shallot, scallions, and green pepper in oil. Add water, beans, and seasonings. Simmer for 1 1/2 hours.
Add tomatoes and tomato sauce. Simmer for 1 hour more or until fork-tender. For spicier chili, use 2 or more cloves of garlic. Serve piping hot.

 Serves 6 From DEEANNE's recipe files

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                    *  Exported from  MasterCook II  *

                          THIRTY  MINUTE  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
   1      cup           chopped onion
   2                    (14 1/2 oz.) cans peeled tomatoes
   1                    (8 oz.) can tomato sauce
   1                    (15 1/2 oz.) can kidney beans
   1      teaspoon      salt
     1/4  teaspoon      pepper
   1 1/2  tablespoons   chili powder
   2      teaspoons     sugar

Brown ground beef and onion.  Drain off fat.  Stir in tomatoes and tomato sauce and beans.  Add salt, pepper, chili powder and sugar.  Bring to boil.
Reduce heat and simmer 30 minutes.

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                    *  Exported from  MasterCook II  *

                            Three Alarm Chili

Recipe By     : TJ Hill - Appetites Catered
Serving Size  : 12   Preparation Time :0:00
Categories    : Rice And Bean Dishes             Cheese Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      No. 10 can    tomato puree
   1      No. 10 can    canned crushed tomatoes
   6      pounds        ground round
   2      cups          onion -- minced
   1      cup           hot chile powder
     1/4  cup           dried oregano
   1      No. 10 can    canned kidney beans -- drained
   2      teaspoons     kosher salt -- to taste
   2      tablespoons   pepper -- to taste
   2      cups          cheddar cheese -- grated
   8      ounces        sour cream
   4      cups          sweet onion -- minced

Combine beef and onions in a stockpot, over a moderate flame.  Heat and stir for 15-20 minutes, until browned.  Stir in remaining ingredients.  Bring to a boil, reduce heat, and simmer for 2 hours.  Serve hot, garnished with grated cheddar cheese, sour cream, and minced sweet onions.

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                    *  Exported from  MasterCook II  *

                             THREE BEAN CHILI

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Chili
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        Heinz HomeStyle Brown Gravy
  16      ounces        Tomatoes
   1      tablespoon    Chili powder
  15      ounces        Spicy Chili beans
  15      ounces        Garbanzo beans -- drained
  15      ounces        Pinto or kidney beans
   4      ounces        Chopped green chilies
                        Yogurt or sour cream
                        Sliced green onions
                        Shredded cheese

Combine gravy, tomatoes and chili powder in 3-quart saucepan.  Bring to a boil, then stir in beans and chilies.  Cover; simmer 15 minutes, stirring occasionally.  Serve with desired toppings.

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                    *  Exported from  MasterCook II  *

                             True Texas Chili

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Alcohol
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Vegetable oil
   2      pounds        Ground Beef
   2      medium        Onions -- chopped
   2                    Garlic cloves -- finely chop
  28      ounces        Tomatoes -- whole
  12      ounces        Beer
   5      tablespoons   Chili powder
   2                    Jalapeno chili -- seed & chop
   1      tablespoon    Cumin
   2      teaspoons     Paprika
   1      teaspoon      Sugar
                        Cayenne pepper (optional)
                        Cheddar cheese -- shredded
                        Red onion -- chopped
                        Avocado -- sliced

Heat oil in 6-quart saucepan. Add ground beef, onions and garlic and saute until meat is browned. Stir in next 7 ingredients and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, about 45-55 minutes. Taste and season with salt, pepper and cayenne pepper, if desired. Ladle into bowls. Garnish with cheese, onion and avocado, if desired. Makes about 8 cups.

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                    *  Exported from  MasterCook II  *

                         Turkey Chili (No Beans)

Recipe By     : LMEStead
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili                            Ground Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      oz            ground turkey
     1/2  c             chopped onion
   1      c             drained canned Italian tomatoes -- seeded/chopped
     1/2  cup           tomato sauce -- and water
   2      tsps.         chili powder
   1      tsp. each     Worcestershire sauce & -- white wine vinegar
   1                    bay leaf
     1/4  tsp. each     salt and garlic powder
     1/8  tsp. each     ground cinnamon, ground allspice, & -- crushed red

Spray 3-quart saucepan with nonstick cooking spray and heat over medium-high heat; add turkey and onion and, using back of a wooden spoon to crumble meat, cook, stirring occasionally, until turkey is browned, about 5 minutes.  Add remaining ingredients and stir well to combine.  Reduce heat to low and let simmer, stirring occasionally, until chili is thick, 25 to 30 minutes.  Remove bay leaf before serving.

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NOTES : Serves 2. Each serving provides 2 1/2 protein exchanges, 2 1/2 vegetable exchanges, Per serving: 231 calories, 11 g. fat.         Note: may be forzen for future use. Just thaw and reheat.         From Weight Watchers Favorite Recipes book.         It was submitted by Delma Caylor of Lebanon, Indiana.
                    *  Exported from  MasterCook II  *

                         TWO-MEAT, TWO BEAN CHILI

Recipe By     : 
Serving Size  : 25   Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        Ground round
   2      pounds        Hot or sweet Italian sausage -- removed from casings
   3                    Large onions -- chopped
   2                    Medium sweet red bell pepper -- seeded and chopped
   2                    Medium green bell peppers -- seeded and chopped
   2                    Fresh hot green chili pepper -- seeded and minced
   4                    Garlic cloves -- minced
     1/3  cup           Chili powder
   1      tablespoon    Salt
   2      teaspoons     Dried oregano
   2      teaspoons     Ground cumin
   2                    Bay leaves
   3      cans          (28-oz) whole tomatoes with -- tomato puree, undrai
     1/2  cup           Yellow cornmeal
   2      cans          (16-oz) pink beans -- drained
   2      cans          (16-oz)_black beans -- drained

In a large soup kettle, cook the ground round, sausage, onions, red and green pepeprs, chili peppers, and garlic over medium-high heat, stirring often, until the meat is seared (but not browned), about 10 minutes. Pour off excess fat. Add the chili powder, salt, oregano, cumin, and bay leaves and stir for 1 minute. Add the tomatoes with their puree, breaking up the tomatoes with a spoon. Bring to a simmer. Reduce the heat to low and cook, stirring often, until the liquid is reduced, about 1-1/2 hours. In a small bowl, combine the cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pink and black beans into the chili.Cook, stirring occasionally, until the chili is thickened, about 10 minutes. (The chli can be made up to 3 days ahead. If desired, scrape off and discard the solidified fat that rises to the surface. Reheat the chili gently on top of the stove before serving.) Makes about 25 servings.

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                    *  Exported from  MasterCook II  *

                                Veal Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         -- Veal Chili
   1      tablespoon    Vegetable Oil -- PLUS 1 t Vege


Minced 4 ea Garlic; Cloves 1 1/2 lb Veal; Ground 1 c Celery; Minced 1 c Green Bell Peppers; Minced 1 c Tomatoes; Crushed, Canned 1 c Vegetable Juice; Mixed 2 t Chili Powder; Or To Taste 1 t Cumin; Ground 1/2 t Salt 1/2 t Hot Sauce; Or To Taste 1/4 t Pepper 12 oz Red Kidney Beans; *  *  Red Kidney beans should be canned.  Drain and rinse them.

 In  a  4-quart  saucepan, heat vegetable oil;  add onions  and garlic and saute until onions are translucent, about 5 minutes. Add ground veal and saute until browned, stirring constantly to break up veal. Stir in remaining ingredients  except  kidney beans and bring to a boil. Reduce heat, cover, and simmer  for 30 minutes. Stir kidney beans into veal mixture and cook until heated, about 5 minutes. While beans are heating, warm 4  soup bowls. Serve chili in heated bowls.

 Each serving is equivalent to: 1 serving Fats; 1/4 cup Limited Vegetables; 4 oz Veal; 1 1/2 servings Vegetables; 1/4  serving Bonus; 1 serving Bread Substitutes.

 Per  Serving:   447  calories, 39 g protein, 20  g fat,  27  g carbohydrate, 869 mg sodium (estimated).

 Variation:   Beef Chili--Substitute 1 pound cooked ground  beef (rare) for the ground veal.

 Per  Serving:   486  calories, 39 g protein, 25  g fat,  27  g carbohydrate, 889 mg sodium (estimated).
Converted by MMCONV vers. 1.40

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                    *  Exported from  MasterCook II  *

                             Vegetarian Chili

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          Kidney beans,dried -- soaked
   3      teaspoons     Salt
   1      cup           Tomato juice
   1      cup           Bulghur -- raw
   2      tablespoons   Olive oil
   2                    Onions,med -- coarsely chopped
   4                    Garlic cloves,medium -- crushed
   3                    Celery stalks -- coarse chopped
   3                    Carrots -- coarsely chopped
   4                    Tomatoes -- coarsely chopped
   1      tablespoon    Lemon juice -- fresh
   2      tablespoons   Red chile,hot -- ground
   3      tablespoons   Red chile,mild -- ground
   1      teaspoon      Cumin -- ground
     1/2  teaspoon      Oregano,dried -- pref. Mexican
   1      teaspoon      Basil -- dried
                        Black pepper -- freshly ground
   1 1/2                Bell pepper(s)

1. Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour. Watch the water level and add more, if necessary, to keep the beans from scorching.~ 2. Meanwhile, place the tomato juice in another saucepan and bring to a boil over medium heat. Remove from the heat immediately and add the bulghur to the juice. Cover and let stand for 15 minutes. It should be slightly crunchy. Set aside.~ 3. Heat the olive oil in a large heavy pot over medium heat. Add the onions and garlic and cook until the onions are translucent. Add the celery, carrots, tomatoes, lemon juice, and all the spices - including the remaining salt - to the onions and cook, covered, until the vegetables are nearly tender, about 10 to 15 minutes. Add the bell peppers and continue cooking another 10 minutes.~ 4. Add the kidney beans, the water in which they cooked, and the bulghur to the vegetables in the large pot. Stir the mixture thoroughly and simmer for 30 minutes over low heat.
The chili may be thick - add water as necessary and stir occasionally making sure the bulghur does not stick to the bottom of the pot. Taste and adjust seasonings.~

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                    *  Exported from  MasterCook II  *

                              VENISON  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        venison ground up
                        Bacon drippings
                        Juice of 1 lemon
   1      large         onion -- chopped
   2      cloves        garlic -- minced
                        Salt and pepper to taste
     1/2  cup           flour
   3      tablespoons   chili powder
   1      teaspoon      comino seed
     1/2  teaspoon      oregano
   1                    (46 oz.) can tomato juice
   2                    (#2) cans kidney beans
   3      cups          water


 Sprinkle meat with lemon juice.  Brown venison in bacon drippings; add onion, garlic, salt and pepper.  Cook until well browned, then add flour and spices; mix well.  Add tomato juice, beans and water.
Simmer about 2 hours, stirring occasionally.

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                    *  Exported from  MasterCook II  *

                        Wednesday Chili (Wendy's)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Oil
   1 1/2  pounds        Ground round
  10      ounces        Can French onion soup -- not creamy
   1      tablespoon    Chili powder
   2      teaspoons     Ground cumin
     1/2  teaspoon      Pepper
   1      dash          Tobasco
  21      ounces        Can red kidney beans undrain
   6      ounces        Can tomato paste
   8      ounces        Can tomato sauce

Blend soup and spices in blender then add to browned meat. Heat 20 min on low. Mash meat to rice size. Add kidney beans, tomato paste and tomato sauce. Heat thoroughly, about 30 min. STEAK & SHAKE STYLE: Stir in 2 t Hershey's cocoa powder & 10 oz Coke.

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                    *  Exported from  MasterCook II  *

                             Wild Card Chili

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili                            Beef
                Chilibeef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Chopped Beef
  16      ounces        Can Red Beans
   8      ounces        Can Tomato Sauce
   1      teaspoon      Chopped Red Pepper
   1      teaspoon      Garlic Salt
     1/8  teaspoon      Cayenne
   1      tablespoon    Molasses
   2      cups          Chopped Onion
  16      ounces        Can Refried Beans
   1      cup           Water
   2      teaspoons     Salt
     1/8  teaspoon      Pepper
   3      tablespoons   Chili Powder

Brown beef with onions in a Dutch oven; pour off fat.
Add remaining ingredients; cover and simmer for 1 hour, stirring occasionally. From: Pat Stockett Date: Wed, 10-1

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                    *  Exported from  MasterCook II  *

                           WILD MUSTANG CHILI*

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili                            Tex-Mex
                Main Dish                        Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        Rough ground chuck beef
   3                    Medium onions chopped
   4                    Cloves of garlic minced
   3      ounces        Whiskey
   2      ounces        Rum
   1      tablespoon    Oney
   1      teaspoon      Estle's cocoa powder
   4      tablespoons   Round cumin
     1/2  teaspoon      Round cloves
     1/2  teaspoon      Round sage
   1      teaspoon      Alt to taste
   1                    Juice of 1 lemon
   1                    Fresh Jalapeno~ seeded and c
   4                    Jalapeno~ peppers whole
   1      teaspoon      Lack pepper
   1 1/2  cups          Tewed -- sliced tomatos
   2      cups          Omato sauce
     1/2  cup           Omato paste
     1/2  cup           Hopped green Bell peppers

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.

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                    *  Exported from  MasterCook II  *

                      WORLD'S  BEST  (MOM'S)  CHILI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   2      large         yellow onions -- coarsely chopped
   1      large         green pepper -- coarsely chopped
   6      stalks        celery with leaves -- sliced
                        Any leftover vegetables -- cooked (corn, green
   1                    (16 oz.) can peeled tomatoes squished
   1                    (28 oz.) can diced tomatoes
   1                    (16 oz.) can beef stock (or homemade!)
   1                    to 2 tbsp. tomato paste -- to thicken to taste
   1                    (28 oz.)  can dark red kidney beans
   1                    (15 oz.) can kidney, black -- pinto or other beans
     1/2  teaspoon      paprika
   1      tablespoon    crushed garlic -- fresh
   1      tablespoon    Worcestershire sauce or more to taste
   1      tablespoon    chili powder -- adding more to taste
   2      tablespoons   steak sauce
                        Tabasco sauce to taste -- several dashes, 1/8
                        Salt & freshly ground black pepper to tast
                        (1 lb. cooked lean ground beef -- VERY optional)

Heat large pot over medium heat.  Add oil immediately, followed by the onions, green pepper and celery with leaves; cook 5 minutes.  Add any additional cooked leftover vegetables, peeled and squished tomatoes, diced tomatoes and all remaining ingredients.  Bring chili to a boil, reduce heat and simmer for at least 1 hour.  Adjust seasoning to taste.  Serve hot with any number of condiments or alone.  (Cooked spaghetti noodles or rice, cheddar cheese, sour cream, jalapeno peppers, etc.)  I think a heavy moist cornbread is a must!  8 servings.

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