The Chili Recipe Collection

This page is dedicated to my good friend, rtread, down in Texas, just because he loves chili so much and because he takes makin' chili as a serious business.

Chicken Cashew Chili

Recipe By : Gourmet/March 1997 Serving Size : 2 Preparation Time :1:00 Categories : American Beans Main Dishes Poultry Soups & Stews* Exported from MasterCook Mac *

Amount Measure Ingredient -- Preparation Method

2 ancho chili -- dried

1/4 cup cashews -- raw or roasted

1 cup chicken broth

2 whole chicken legs plus 1/2 breast

2 tablespoons olive oil

1 large onion -- chopped coarse

3 garlic cloves -- chopped fine

1 tablespoon cumin -- ground

1 teaspoon chili powder

1 teaspoon salt

3 tablespoons fresh coriander leaves -- chopped

14 1/2 ounces diced tomato -- with juice (1 can)

1/2 cup cashews -- raw or roasted

1/2 ounce bittersweet chocolate -- or semisweet

1 cup canned kidney beans -- rinsed and drained

Make chili : Heat a small heavy skillet over moderate heat until hot and toast chilies, 1 at a time, pressing down with tongs, a few seconds on each side to make more pliable. Wearing rubber gloves, seed and devein chilies. In a blender, puree chilies with cashews and broth until smooth.

Cut legs into drumstick and thigh portions. Remove excess fat from chicken and pat chicken dry.

In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cook onion and garlic, stirring, until softened. Add cumin, chili powder, and salt and cook, stirring, 1 minute. Add chicken and stir to coat with onion mixture. Stir in chili , 2 tablespoons coriander, and tomatoes with juice and simmer, covered, stirring occassionally to avoid sticking, 45 minutes, or until chicken legs are cooked through.

Remove pan from heat and transfer chicken to bowl. With 2 forks, shred meat, discarding bones and skin. Return chicken to pan and stir in cashews, remaining tablespoon coriander, chocolate and beans. Cook chili over moderate heat, stirring, until heated through and chocolate is melted.

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

Per serving (excluding unknown items): 654 Calories; 44g Fat (57% = calories from fat); 19g Protein; 55g Carbohydrate; 1mg Cholesterol; = 2331mg Sodium

NOTES : Chili may be made ahead 2 days and cooled completely, uncovered, before being chilled, covered.

Serves 2 generously.

CHILI

From bookwurm@busprod.com Tue Apr 08 02:12:02 1997 On 7 Apr 1997 14:37:30 GMT, felinegood@aol.com wrote:

>Chicken breasts, cooked and shredded into large pieces

>Onions coarsley chopped

>lots of sauted garlic

>cumin to taste

>fresh tomittillos (sp) if not available then a 5 lb can

>chicken broth to cover all

>a couple of bay leaves

>salt and pepper to taste (white pepper is more digestable)

>cook in a crock pot all night and serve with tortillos, sour cream, fresh cilantro and beans of your choice ( I like black beans boiled with a little chicken broth & garlic then mashed instead of refried pintos)

>Suzi P

Pillsbury Bake-Off Caribbean Chili Recipe 1996 Bake-Off Contest Finalist, Ralph Berger, Jamestown, North Carolina Caribbean Chili

Ready in 25 minutes

CHILI

2 cups diced cooked ham

1 tablespoon brown sugar

1/2 to 1 teaspoon allspice

1/4 cup orange marmalade

2 tablespoons fresh lemon juice

2 (15-oz.) cans Green Giant, Joan of Arc or Progresso Black Beans, drained, rinsed

1 (14.5 to 16-oz.) can whole tomatoes, undrained, cut up

1 (4.5-oz.) can Old El Paso Chopped Green Chiles

TOPPING

1 banana, sliced

1 teaspoon fresh lemon juice, if desired

1 tablespoon chopped fresh cilantro

In large saucepan or Dutch oven, combine all chili ingredients. Cook over medium-high heat for 10 to 12 minutes or until chili is thoroughly heated and flavors are blended, stirring occasionally.

In small bowl, combine banana slices with lemon juice; toss to coat. Top each serving of chili with banana slices and cilantro.

4 (1 1/4-cup) servings.

Some recipes....these are authentic...from a place called Cajun Charlies in Lake Charles, La.!!

G R E A T S U P E R - E A S Y C H I L I

Makes 8-10 servings

This will become a favorite winter-time meal! This version makes a medium-hot chili; however, both mild and hot versions are given below. This can also be prepared in a crockpot (see insert below).

2 pounds lean ground chuck or ground round

1 large onion, diced

1 green pepper, diced or 2 tablespoons chopped dried green pepper

3 (16 ounce each) cans stewed tomatoes, undrained

2 (10 ounces each) Ro*tel diced tomatoes and chilies

4 (16 ounces each) cans chili beans, undrained

1 tablespoon chili powder

In frying pan, cook ground beef over high heat, stirring to break meat into small pieces, until no longer pink. Pour meat into a colander and rinse under warm water for 30 seconds. Drain well.

Pour meat into a 4 quart pot. Add all other ingredients, stir to mix well. Simmer on low for 1 to 2 hours, stirring occasionally.

Serve with Leaf Lettuce with Feta Cheese salad and crackers.

VARIATION: Pour chili into bowls. Sprinkle with grated cheddar cheese.

Mild Version Hot Version

omit 1 can Ro*tel delete 1 can stewed tomatoes add 1 can tomatoes add 1 jar La Victoria Hot Ranchera Sauce use only 1/2 to 2 teaspoons add 1/2 to 1 teaspoon cayenne pepper chili powder

*******

How to Plan Ahead with a Crockpot

Crockpot cooking is designed to cook unattended for a long while. Before leaving for work, start this dinner in the crockpot by browning meat. Place meat and other recipe ingredients in crockpot and turn on temperature designed in recipe. Recipes usually cook from 4 to 6 hours on high and 8 to 10 hours on low. To prepare in advance, brown meat the night before and drain, if necessary. Refrigerate. Chop vegetables such as peppers and onions and place in sealable plastic bag or containers. This leaves less than 5 minutes preparation time for the next morning. Place all prepared ingredients in crockpot. Relax, knowing dinner will be ready when you return home.

Q U I C K C H I L I

Makes 4 to 6 servings

Uses 1/3 recipe of Double-Duty Meat Sauce (recipe follows)

4 cups (1/3 recipe) Double-Duty Meat Sauce

2 (16 ounce each) cans chili beans, undrained

1 tablespoon chili powder 4 ounces (1 cup) grated cheddar cheese

For HOT chili, also add the following:

1 (10 ounce) can Ro*tel tomatoes and chilies

1/4 to 1/2 teaspoon cayenne

Place meat sauce in saucepan, add chili beans and chili powder (and other ingredients, if making Hot chili), reserving cheese. Simmer for 1 hour, stirring occasionally. Serve hot chili in bowls and sprinkle with grated cheddar cheese, so that cheese melts on top. Serve with saltine crackers, Crunchy Seasoned Bread, or Sour Cream Corn Bread. and a salad.

If making chili to serve on hot dogs, beans may be omitted. This makes enough chili for 2 dozen hot dogs.

VARIATION: Makes 12 Servings:

1 recipe (12 cups) Double-Duty Meat Sauce

6 (16 ounce each) cans chili beans, undrained

3 tablespoons chili powder

For 12 servings HOT chili add:

1 (10 ounces each) cans Ro*Tel tomatoes and chilies

3/4 to 1-1/2 teaspoons cayenne pepper

BASIC SAUCE

1/2 cup shortening

1/2 cup flour

1 cup chopped onions

1/2 cup chopped celery

1cup chopped bell pepper

1/2 lemon rind grated

3 cloves garlic

3 bay leaves

1/4 tsp. Tabasco

1/2 tsp.parsley

Make a roux, add onions and cook until onions are transparent. Add rest of ingredients one at a time, and continue to cook slowly for at least 1/2 hour to 45 min. This basic sauce may be used for many seafood and other dishes.

CAJUN CHILI

2 cups diced cooked ham, 1 tbs. brown sugar, 1/2 to 1 tsp. allspice, 1/4 cup orange marmalade, 2 tbs. fresh lemon juice, 2 (15 oz.) cans Green Giant black beans, drained, 1 (16 oz) can whole tomatoes, 1 (4.5 oz) can chopped green chilis

TOPPING 1 banana, sliced 1 tsp. lemon juice, 1 tbsp. chopped fresh cilantro

In large saucepan or Dutch Oven, combine all the chili ingredients. Cook on high for for 10-12 minutes, or until chili is thoroughly heated and flavors are blended., stirring occasionally. In small bowl, combine banana slices with lemon juice, toss to coat. Top each serving of chili with banana slices and cilantro. Throw chili out and eat large saucepan, dutch oven, and small bowl. Enjoy!

From: Self To: rtread Subject: chili story Copies to: grandmother

Date sent: Sat, 5 Apr 1997 16:28:52

April 5, 1997 rtread: I just read the funniest story on one of my newsgroups and I just had to send it to you. I'm still wiping my nose and my watery eyes over it, scared the cats half out of their wits with my howls of laughter... I  hope the neighbours don't think Hubby is tickling me...hehehe

And I've also included a reply send in by another fan after it... so read on...hehe

********** THE CHILI JUDGING CONTEST*********

Recently I was honored to be selected as an Outstanding Famous Celebrity in my Community, to be a judge at a chili cook-off because no one else wanted to do it. Also the original personal called in sick at the last moment and I happened to be standing there at the judge's table asking directions to the beer wagon when the call came. I was assured by the other two judges that the chili wouldn't be all that spicy, and besides they told me I could have free beer during the tasting, so I accepted this as being one of those burdens you endure when you're an internet writer and therefore known and adored by all.

Here are the scorecards from the event:

Chili # 1: Mike's Maniac Mobster Monster Chili

JUDGE ONE: A little too heavy on tomato. Amusing kick.

JUDGE TWO: Nice, smooth tomato flavor Very mild.

KENNEDY: Holy smokes, what is this stuff? You could remove dried paint from your driveway with it. Took me two beers to put the flames out. Hope that's the worst one. These people are crazy.

Chili # 2: Arthur's Afterburner Chili

JUDGE ONE: Smoky (barbecue?) with a hint of pork. Slight Jalapeno tang.

JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.

KENNEDY: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. Shoved my way to the front of the beer line. The barmaid looks like a professional wrestler after a bad night. She was so irritated over my gagging sounds that the snake tattoo under her eye started to twitch.

She has arms like Popeye and a face like Winston Churchill. I will NOT pick a fight with her.

Chili # 3: Fred's Famous Burn Down the Barn Chili

JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.

JUDGE TWO: A beanless chili, a bit salty, good use of red peppers.

KENNEDY: This has got to be a joke. Call the EPA, I've located a uranium spill. My nose feels like I have been sneezing Drano. Everyone knows the routine by now and got out of my way so I could make it to the beer wagon.

Barmaid pounded me on the back; now my backbone is in the front part of my chest. She said her friends call her "Sally." Probably behind her back they call her "Forklift."

Chili # 4: Bubba's Black Magic

JUDGE ONE: Black bean chili with almost no spice. Disappointing.

JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.

KENNEDY: I felt something scraping across my tongue but was unable to taste it. Sally was standing behind me with fresh refills so I wouldn't have to dash over to see her. When she winked at me her snake sort of coiled and uncoiled ... it's kinda cute.

Chili # 5: Linda's Legal Lip Remover

JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground adding considerable kick. Very impressive.

JUDGE TWO: Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement.

KENNEDY: My ears are ringing and I can no longer focus my eyes. I belched and four people in front of me needed paramedics. The contestant seemed hurt when I told her that her chili had given me brain damage. Sally saved my tongue by pouring beer directly on it from a pitcher. Sort of irritates me that one of the other judges asked me to stop screaming.

Chili # 6: Vera's Very Vegetarian Variety

JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.

JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic. Superb.

KENNEDY: My intestines are now a straight pipe filled with gaseous flames. No one seems inclined to stand behind me except Sally. I asked if she wants to go dancing later.

Chili # 7: Susan's Screaming Sensation Chili

JUDGE ONE: A mediocre chili with too much reliance on canned peppers.

JUDGE TWO: Ho Hum, tastes as if the chef threw in canned chili peppers at the last moment. I should note that I am worried about Judge Number 3, he appears to be in a bit of distress.

KENNEDY: You could put a hand grenade in my mouth and pull the pin and I wouldn't feel it. I've lost the sight in one eye and the world sounds like it is made of rushing water. My clothes are covered with chili which slid unnoticed out of my mouth at some point. Good, at autopsy they'll know what killed me. Go Sally, save yourself before it's too late. Tell our children I'm sorry I was not there to conceive them. I've decided to stop breathing, it's too painful and I'm not getting any oxygen anyway. If I need air I'll just let it in through the hole in my stomach. Call the X-Files people and tell them I've found a super nova on my tongue.

Chili # 8: Helen's Mount Saint Chili

JUDGE ONE: This final entry is a good, balanced chili, neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 fell and pulled the chili pot on top of himself.

JUDGE TWO: A perfect ending, this is a nice blend chili, safe for all, not too bold but spicy enough to declare its existence.

KENNEDY: Momma?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

MY REQUEST:

I wrote the following message out on one of the cooking chat newgroups on the net and here are the responses I got back. Thanks to everyone who sent me a recipe!

Hello Everyone!

I've set up a "Chili Collection" of recipes on my homepage, at my website, and I would like to have a variety of different chili recipes there. If anyone has one they would like to contribute, would you please e-mail it to me? If the recipes I get are different from the ones I have already up, I will add yours to my collection, AND, if you tell me your name or "handle" I'll put your name by it if you want me to. Please, just tell me if you do or don't want your name there. Thanks to everyone (in advance) who replies.> > -------------------- > http://www.oocities.org/Yosemite/Trails/2802 ladyteri@clo.com

THE REPLIES:

#1

Return-Path: bwschool@swbell.net Date: Mon, 14 Apr 1997 09:09:14 -0500 From: school master Reply-To: bwschool@swbell.net Newsgroups: alt.cooking-chat To: Max Headroom Subject: Re: Want Chili Recipes! References: <33519364.8216120@clo.com> Content-Length: 1983

----- Teri, Just came from your webpage. Very nice. Here is a chili recipe I was going to leave you there but it's here instead. I have long forgotten where I got this recipe, but I won second place in a camp chili cooking contest at the 1991 N.M.L.R.A. Midwest Rendezvous with it.

Monterey Beans

4 slices bacon, cut in 1/2" pieces

1C. diced onions

1 clove minced garlic

2-3T. chili powder

1t. cumin

1 (16oz) can diced tomatoes, undrained

1 (16oz.) can red kidney beans, undrained

1 (16oz) can black beans, drained and rinsed

1 (16oz) can whole kernel corn, undrained

8oz package Monterey Jack Cheese with Jalapeno peppers, divided and coarsely shredded

In large iron dutch oven cook bacon till crisp. Remove bacon with slotted spoon to paper towel. Saute onion and garlic in drippins until softened, about 5-8 min. Stir in chili powder and cumin; cook 1 min. Add all canned ingredients. Bring to a boil, simmer for 10 min. Just before serving add 1/2 of the cheese and stir to melt. Sprinkle the rest of the cheese on the top, sprinkle bacon on top of that. Serve. I make this a lot when we go to Rendezvous. It'll feed 6 hungry 'Skinners just fine. I make this over a campfire and also on the stove at home. In fact this is what's for supper tonight! Dee

#2

Return-Path: mitch@etlsystems.demon.co.uk Date: Tue, 15 Apr 1997 13:00:27 +0100 To: Max Headroom From: Michelle Subject: Want Chili Recipes! - reply Content-Length: 1710

Hi,

I visited your site and thought it was great!, my other half Jim and myself both love Chilli ( sorry about spelling but we're from the UK !). I was very interested to read the recipes because over here Chilli is mostly made with beef so I'm looking forward to experimenting. Anyhow, here is Jim's tried and tested recipe.

Jimbo's Chilli

1 Medium Onion, chopped

2-3 Cloves Garlic, finely chopped

Generous grind of black pepper

1/2 lb minced beef

1 tbs Tomato paste

8oz tin of chopped tomatoes

4 Green Chilli peppers, 2 with seeds 2 without, chopped

6oz Mushrooms, chopped

1 tsp Oregano

1 tsp Basil

1 Bay Leaf

1 small tin of red kidney beans, drained

salt and black pepper

Method

Place the garlic and black pepper in a saucepan with a small amount of olive oil, leave for a few minutes. Place on heat, add onion and fry until lightly golden.

Add minced beef and fry until browned. Add tomato paste, Chilli peppers and chopped tomatoes. Bring to boil then reduce to simmer. Add herbs and mushrooms then simmer for about 35 minutes, until the sauce reduces and thickens. If it gets too dry add a little water.

Add the kidney beans, simmer for a further 5 minutes then salt and pepper to taste. Serve with rice.

Minced TVP can be substituted for the beef for a tasty vegetarian version.

Vegetables ( Cauliflower florets, carrots, sweetcorn etc can be added to the above to increase the quantity but it is based on servings for two people.

Enjoy, -- Michelle

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