While searching for a chili recipe to link to, I realized that they
all seem to have been written by the good ol’ boy, Bubba! I don’t
know why Bubba thinks that chili has to be so hot that it burns the
skin right off the roof of your mouth! I prefer flavor over heat.
This page will (eventually) contain at least 42 Chili recipes ...
all full of flavor ... and none that will make you cry, sweat, or
swear!!
(By the way, I don't think any of these will EVER be found on Milliways menu!)
Updated: 12/23/96
INDEX
[TEXAS MILD] [EASY TEXAS]
[KATHIE'S] [DOTTIE'S]
[MELANIE'S] [SKILLET] [TOPPING]
[CHILI-WICHES] [CASSEROLE] [QUICK]
[BAKED] [RANGER] [COCOA] [EMBARRASSING]
[BLACK] [NO MEASURING] [SOME] [DIP]
[CHILI MAC] [CUSTARD] [SALAD] [CUPS]
[PIE] [SHARI'S] [FRITO PIE] [DOGS]
[CHILI DOGS] [WITH CHEESE] [MUSTANG] [FRIES]
[WHITE] [CHICKEN] [COMING SOON] [COMING SOON]
[COMING SOON] [COMING SOON] [COMING SOON] [COMING SOON]
[COMING SOON] [COMING SOON] [COMING SOON] [COMING SOON]
TEXAS MILD CHILI
1-1/2 pound lean ground beef
2 pounds chili ground beef
1 onion, chopped
1 (15 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes and green chilies (Mild)
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon chili powder
1 Tablespoon salt
1 cups water
1 (15 ounce) can pinto beans, undrained (optional)
Brown beef and onion, drain. Add all remaining ingredients except beans. Bring to a boil; reduce heat and simmer for 2 hours. Add beans; heat. Serve with crackers or cornbread.
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EASY TEXAS CHILI AND PINTOS
1/2 pound dry pinto beans
1/2 pound dry kidney beans
8 cups water
1/2 teaspoon salt
1 pound ground round
1 package chili seasoning mix
1 16-ounce can tomatoes, diced
1 large onion, diced
2 cloves garlic, diced
1 4-ounce can green chilis (optional)
1 bell pepper
4 tablespoons masa flour
4 tablespoons water
Rinse the beans an soak in tap water for 2-3 hours until the beans plump. Boil the beans, water and salt until they are soft. Brown the ground round. Add all remaining ingredients (except Masa Harina) and simmer 10 minutes. Combine the meat mixture with the beans. In a mixing bowl, combine the flour with the 4 T. water to form a thick paste. Add to the chili and heat while stirring for 2-3 minutes.
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KATHIE MOTTELER'S 4 CAN NO ALARM CHILI
brown 1 lb hamburger with one medium chopped onion (drain)
1 can red kidney beans rinsed in colander (aprox 14-16oz)
1 can chili beans (aprox 14-16oz) *I use Bush's chili beans
1 can diced tomatoes (aprox 14-16oz) *I use Hunts choice cut w/roasted garlic
1 can 6oz tomato paste
1/2 pkg of chili seasoning *I use McCormicks
Put browned meat and onions in crock pot. *this is the tricky part* Open cans.
Rinse the kidney beans, BUT NOT the chili beans. Add to crock pot. If you
do not like chunky tomatoes...zap them in the blender then add to crock
pot. Add the tomato paste and one can of water (may use more water if you
perfer soupier). Stir. Add 1/2 pkg of seasoning. Let simmer for several
hours for best flavor, but is delicious if only simmered for half an hour.
Makes a crock pot full.
Always better the next day, so if serving to guests, mix a day ahead, then
simmer a few hours till time to eat! Serve with lots of crackers or
tortilla chips, and top with fresh chopped onion and cheddar cheese. Great
with fresh gucamole and margaritas! *I like the non-spirited ones.
If you like it spicy, use whole pkg of season and toss in a few peppers.
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DOTTIE’S CHILI
I have a simple recipe I use when there are more than just the two of us or if we want it on hand for a couple of days (for Frito pie, etc. after the initial servings). We like it spicy so I adjust to our taste and you
can too.
This recipe fills my large crock pot and is very low in fat if the ground turkey is used. The original recipe called for 6 pounds of meat, but I usually don't use more than 3 or 4, depending on whether or not it is for
just us or a group and if I don't want to appear too "cheap." Our friend from Rankin has had this and loved it and this guy is a real West Texan so he should know.
3-6 pounds ground meat (sirloin, turkey, hamburger)
canola oil (or whatever you use)
2 onions chopped, adjust to taste
2-4 cloves garlic, adjust to taste
1 large can tomato juice (or V-8 is good too)
2-4 Tblsps chili powder, adjust to taste
1 T cumin powder
Salt to taste
Pepper to taste
1-3 cans beans, drained, opt. (I use kidney beans occasionally for a change and to extend the recipe when there are leftovers) Purists say beans are a no-no.
On top of stove in cooker*, saute onions and garlic in oil till transparent,
add meat and brown until no longer pink. (I add a quarter cup or so of flour to the meat when
I'm browning it to give this chili a touch of thickening. However, you may prefer it watery!) Transfer pot to heating element of cooker, add juice and seasonings and stir well. Cover and cook slowly for
several hours or until ready to serve.
*I have a two section crock pot. If you don't and you can't use the stove top to prebrown, just put all ingredients into your pot and cook, stirring from time to time to blend well. Then cook for for several hours.
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MELANIE’S CHILI
2 1/2 pounds lean ground beef
1 pound lean ground pork
1 cup finely chopped onion
4 cloves garlic finely chopped
1 12oz can Budweiser
1 8oz can Hunt's tomato sauce
1 cup water
3 tbsp chili powder
2 tbsp ground cumin
2 tbsp instant beef bouillion granules - or 6 cubes
2 tsp oregano leaves
2 tsp paprika
2 tsp sugar
1 tsp unsweetened cocoa
1/2 tsp ground coriander
1 tsp flour
1 tsp cornmeal
1 tbsp warm water
In a large saucepan or Dutch oven, brown half the meat and pour off the fat.
Remove the meat. Brown remaining meat and pour off all fat except 2 tbsp.
Add onion and garlic, cook and stir until tender. Add first half of meat
and remaining ingredients except for flour, cornmeal and warm water. Mix
well. Bring to a boil, reduce heat and simmer covered for 2 hours. In a
small bowl, stir together flour and cornmeal; add warm water. Mix well.
Stir into chili mixture. Cook covered 20 minutes. Serve hot. Makes about
two quarts of thick chili - you can add water if you like it thinner.
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CHILI SKILLET
4 pounds ground meat
2 small onions, chopped
1 teaspoon chili powder
2 cans refrigerator biscuits
3 cans ranch style beans
1 teaspoon salt
Cook meat and onion together until browned. Drain fat. Add salt,
chili powder, tomatoes and beans. Layer biscuits over top. Cook until
biscuits are done. Use Dutch oven with lid. Serves 24 around the
campfire.
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CHEESE CHILI TOPPING
1/4 cup butter or margarine
1 cup shredded cheddar cheese
1/4 cup sliced green onion
1 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon oregano
dash pepper
Cream butter or margarine. Add remaining ingredients, mix well. Spoon over hot burgers and allow cheese to soften. Makes 1 cup topping.
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CHILI-WICHES
1/2 pound ground beef
1/2 cup finely chopped celery
1/2 pound frankfurters, sliced
1 can Hunt’s Manwich Sandwich Sauce
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
6 hot dog buns, toasted
Cook beef and celery until celery is transparent, drain. Add frankfurters, Manwich, chili powder, salt and pepper. Simmer 10 minutes. Spoon between buns.
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CHILI BEAN AND BEEF SKILLET CASSEROLE
1 pound ground beef
1-1/2 cups sliced celery
1/8 teaspoon pepper
2 large unpeeled potatoes, cubed
1 medium onion, thinly sliced, separated into rings
1/2 cup water
1 (15 ounce) can Chili Beans, undrained
1 (11 ounce) can condensed zesty tomato soup
Brown ground beef in large skillet; drain. Add remaining ingredients. Bring mixture to a boil. Reduce heat; cover and simmer 15 to 20 minutes until potatoes are tender, stirring occasionally.
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QUICK CHILI AND BEANS
1 pound ground beef
1 teaspoon chili powder
salt and pepper to taste
1 can tomato soup
1 cup water
1 large can Ranch Style Beans
Brown meat, drain. Add remaining ingredients and simmer until thick .... about 30 minutes.
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BAKED CHILI CON CARNE
1 large onion, chopped
1 pound ground beef
chili powder, salt and pepper, to taste
1 large can tomatoes
1 can tomato juice
1 can pinto beans
Brown beef and onion, drain. Stir all ingredients together, place in casserole dish and bake in 350 degree oven one hour.
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TEXAS RANGER CHILI BEANS
1/2 cup brown sugar
1/2 cup tomato ketchup
2 teaspoon vinegar
1 teaspoon chili powder
dash of Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans beans with pork
1 large onion, sliced
Mix first 7 ingredients into a paste. Add beans and onion. Bring to a boil. Bake in 325 degree oven about 1 hour or until sauce is thick.
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COCOA CHILI
2 Tb peanut oil
1 pound lean pork,coarsely ground
1 pound hamburger
2 yellow onions, peeled and chopped
2 cloves garlic, peeled and finely chopped
1/2 ts whole cumin seeds
1 Tb hot chili powder
1 whole bay leave
Heat a 12-quart heavy stockpot and add the oil. Saute the pork,
hamburger, onions, garlic, cumin seeds, chili powder,
and bay leaves until the meat is barely browned and the onions
clear. Drain the fat and discard.
2 teaspoons allspice
2 teaspoons cinnamon
4 Tb cocoa powder
1 Tb oregano
4 Tb white vinegar
2 Tb Worcestershire
1 can (28 oz) tomatoes pureed
2 pounds kidney beans, soaked and cooked
Add the remaining ingredients, including the beans, and bring to a
simmer. Cook, covered, for 1-1/2 hours or until the beans are very
tender. You may need to add water to this dish as it cooks.
Kidney beans:
Simply soak the needed amount of red kidney or other beans in
ample water overnight. Then simmer until tender. The beans are
then drained and added to the chili.
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EMBARRASSINGLY EASY CHILI
1 1/2 pounds ground beef
1 large onion, chopped
2 28-ounce cans tomato sauce
1 15-ounce can red beans and sauce
1/2 cup canned corn
1/2 cup chopped celery
1 chopped green pepper
1 teaspoon garlic
1 tablespoon chili powder
Brown ground beef and onion; drain excess fat. Add remaining
ingredients, and simmer for one hour.
Accompaniments:
1 pint sour cream
1 pound shredded sharp yellow cheese
1 head lettuce, shredded
1 large package tortilla chips
1 avocado, cubed
Place chili in tureen surrounded by accompaniments. In individual
bowls, layer a handful of corn chips, chili, then any or all
accompaniments.
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BLACK BEAN CHILI
1 package Black Beans (soak overnight and cook 4 hours)
2 Tb Olive Oil
1 Green Pepper sliced
1 Red Pepper sliced (if desired)
1 large onions diced
1 clove garlic pressed
(optional) 1/4 lb cubed beef or pork
1 small can whole tomatoes with seeds removed
1 TBS Chili powder (more if desired)
1-1/2 Tb whole cumin seeds
1 Tb Salt or to taste
Heat olive oil over medium heat. Add Garlic and simmer (don't
brown it). Sprinkle a little of the Chili powder and a few cumin
seeds in with the garlic. If you use meat, add it now. When you
add the meat, don't stir it right away. Just let it sit and brown.
If it starts loosing water, you are doing it wrong (either not hot
enough or you stirred it too soon). The above is true for just about
any time you are frying meat.
Add Onions and simmer until soft. Add green and red peppers,
cover and simmer a few minutes. Now add the beans, tomatoes,
the rest of the chili powder, salt and Cumin seeds.
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IT’S ONLY GREAT CHILI IF YOU DON’T MEASURE!
(or sample some of the ingredients)
Ingredients:
Aproximately:
1 lb beef (ground or stew)
1 lb pork (ground or stew)
1 lb lamb (ground or stew)
1 bag dried kidney beans
1 bag dried pinto beans
2 large onions
2 cloves garlic
1 bunch celery
1 bunch of fresh cilantro
2 or 3 tbsp. minced garlic
2 cans whole tomatoes(16oz)
1 large can of tomatoe paste
1 large can of tomatoe sauce
1 can beer
2 cups cheap red wine
2 cups cheap white wine
3 or 4 ounces whiskey
salt
white pepper
black pepper
paprika
chili powder
coriander
cinnamon
brown sugar
chocolate syrup
1 or 2 tbsp. fine ground dark coffee beans
Soak beans all night. Put the beans, tomatoes, tomatoe sauce,
vegetables, garlic, beer, wines and whiskey into a large pot and
turn heat on low.
Brown the meat in a large frying pan and drain off fat.
Pour some beer on the meat and cook it dry.
Add the meat to the large pot.
Add the spices to the pot in whatever proportions seem right at the
time. (If the chili seems too thick, open another beer and dump some
in.) Let the mixture cook away for two hours or so on low.
Add the can of tomato paste to thicken things up a bit as you've
probably added too much beer by this time.
Put the chocolate syrup and the coffee in now stirring well.
Simmer for another hour or so.
This is best eaten with fresh cheese bread.
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SOME CHILI
Ingredients:
Absolutely necessary stuff:
first of all, you have to start with a ROUX, if you don't know
what that is, don't bother because you'll screw it up
(HINT: ask someone from the Deep South or from France)
Lotso' beans, preferably red kidney beans, some meat, whatever kind
you feel like or happen to have in your refrigerator (Of course,
this should be precooked)
Note this doesn't have to be beef, (ie chicken works, but fish
would be disgusting!) tomato sauce, however much you want,
depending on how runny you like your chili. Some garlic
cloves, chop 'em up a bit, and throw them in. Some chili powder,
and it has lots of taste. Beware of ground red peppers, which
are sometimes sold under the name "chili powder", which are
extremely hot, without much taste. Some onions (diced) and
some beer.
And now, the lesser spices:
It is helpful if you have a rotating spice rack to introduce an
element of randomness into your spice selection. Put in some of
each of the green spices.
If you have them in stock:
cilantro is nice when fresh
oregano is semi-crucial
basil is yummy
thyme is indispensible
sage is wise
rosemary is next to irrelevant
cumin is for people trapped in Germany
parsley is normally just a decoration, but is actually edible
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CHILI DIP
2 cans no-bean chili
8 oz grated cheddar (or your choice of cheese)
dash tabasco sauce
Mix and heat over medium heat until cheese is melted. Serve with
dip-size corn chips.
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CHILI MAC
1 box macaroni and cheese, prepared
3/4 pound ground beef
1 small onion, chopped
1 can stewed tomatoes
1 can tomato sauce
chili powder, to taste
Brown ground beef and onion, drain. Stir in other ingredients. Mix with macaroni dinner. Sprinkle top with grated cheese, if desired. Bake 350 degrees Fahrenheit for 20 minutes.
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CUSTARD CHILI MAC
1/2 pound ground beef
1 cup elbow macaroni
salt and pepper
chili powder to taste, optional
2 eggs, separated
2 Tablespoons margarine or butter
2 Tablespoons flour
2 cups milk
1/2 cup grated cheese
Brown meat, drain. Cook macaroni according to package directions, drain. Season with salt, pepper and chili powder. Add unbeaten egg whites and mix well. Turn into individual backing dishes or 8” square shallow baking dish. Melt margarine or butter in top of double boiler. Stir in flour, and gradually add milk, stirring constantly until slightly thickened. Pour a little at a time into slightly beaten egg yolks. Return to top of double boiler and cook over boiling water until thickened. Add cheese, and cook until melted. Pour custard over meat-macaroni mixture. Do not mix! Place under broiler for about 15 minutes, or until the custard becomes firm and lightly browned.
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CHILI SALAD
1 pound ground beef
1/2 cup chopped onion
1 jar (8 ounces) Cheez Whiz Cheese Spread
1/2 cup Barbecue sauce
1 teaspoon chili powder
6 large lettuce leaves
3 cups shredded lettuce
Chopped tomato
Corn chips
Brown meat, drain. Add onion, cook until tender. Add Cheez Whiz, barbecue sauce and chili powder; stir until cheese spread is melted. Arrange lettuce on serving platter. Top each leaf with 1/2 cup each of shredded lettuce, meat mixture, tomato and chips.
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CHILI CUPS
1-1/2 pounds ground beef
1 small onion, chopped
1 package mild chili seasoning
1/2 cup ketchup
1 can refrigerator biscuits
3/4 cup cheddar cheese, grated
Brown and drain meat and onion. Add ketchup, chili seasoning. Roll out each biscuit separately. Press into muffin cup to top edge. Spoon in chili and sprinkle with cheese. Bake 400 degrees Fahrenheit for 10 minutes until cheese melts and biscuits are brown.
[To make BarBeCups: omit chili seasoning and ketchup. Add 1/2 c barbecue sauce, and 2 Tablespoons brown sugar.]
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CHILI PIE
1 pound hamburger
1 small onion, chopped
1 package mild chili mix
1 can tomato sauce
1 can mild enchilada sauce
3/4 pound cheese, grated
12 corn tortillas
Brown meat, add onion and cook until tender. Add next 3 ingredients. Fry tortillas, slightly. Layer tortillas, cheese, meat mixture. Bake at 350 degrees Fahrenheit, for 30 minutes.
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SHARI’S CHILI PIE
10 corn tortillas
2 pounds ground beef
1 onion, minced
1 can chopped green chilies, drained
1 can cream of celery soup
1 can stewed tomatoes
1/2 teaspoon chili powder
1 teaspoon salt
1 pound shredded longhorn cheese
Cut tortillas in quarters. Fry until slightly crisp, drain. Brown beef and onion, drain. Add remaining ingredients (except cheese). Arrange half of tortillas in greased 9x13 baking dish. Spoon on half of meat mixture. Sprinkle on half of cheese. Repeat layers. Cover loosely with foil. Bake 350 degrees Fahrenheit for 1 hour.
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FRITO PIE
1 medium package Frito Corn Chips
1 large can Chili
1 medium onion, chopped
2 cups grated cheese
Heat chili. Place corn chips in single serving bowl. Pour chili on top of chips, sprinkle with chopped onion, and cheese.
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CHILI DOGS
Hot dogs
Hot dog buns
1 can chili or favorite homemade chili
chopped onion, (optional)
hot dog relish, (optional)
grated cheese
Warm hot dogs. Heat chili. Spread mustard on buns, place hot dog on bun, spoon on chili, sprinkle with onion, spoon on relish and top with cheese. Have lots of napkins handy!!
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CHILI DOG CASSEROLE
10 corn or flour tortillas (8 inch)
2 cans (15 oz. each) chili with beans
1 pkg. (16 oz.) OSCAR MAYER Beef Franks
1 pkg. (8 oz.) KRAFT Natural Shredded Mild Cheddar Cheese
HEAT oven to 425°F. SPOON 1 can of chili into 13 x 9-inch baking dish. ROLL UP beef frank inside tortilla. Place in baking dish; repeat with remaining franks and tortillas. Top tortilla roll-ups with remaining can of chili and shredded cheese. Cover pan with foil. Bake 30 minutes.
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CHILI WITH CHEESE
1 pound lean ground beef
1/2 cup chopped onion
1 can (15 ounce) kidney beans, drained
1 can (14-1/2 ounce) whole tomatoes, undrained
1 can (8 ounce) tomato sauce
1 teaspoon chili powder
Finely Shredded Mild Cheddar Cheese
BROWN beef; drain. Add onion; cook until tender. STIR in beans, tomatoes, tomato sauce and chili powder; cover. Simmer on low heat 30 minutes, stirring occasionally. TOP each serving with 2 Tablespoons cheese.
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MUSTANG ISLAND HOT DOGS
1/2 pound ground beef
1 medium onion, chopped
1 can (8 ounce) tomato sauce
1 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1 package (16 ounce) OSCAR MAYER Wieners
10 hot dog buns
COOK beef and onion in skillet on medium heat, stirring often until beef is browned. Drain. Stir in tomato sauce, chili powder and Worcestershire sauce. Bring to boil. Reduce heat to low; simmer 10 minutes. HEAT wieners, meanwhile, as directed on package. Serve wieners in buns; top with sauce.
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CHILI FRIES
Fry shoestring potatoes, drain well.
Pour chili over fries.
Top with cheese (optional)
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WHITE CHILI
canned white beans with liquid
2 cups chicken broth
1 Tbsp minced garlic
1 cup chopped onions
1 Tbsp olive oil
4-oz can chopped green chilies
1 tsp ground cumin
2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp chili powder
4 cups poached, skinless chicken breast meat, cubed
shredded cheese, salsa, for garnish
In a 4-quart casserole combine the drained beans with the chicken
broth. In a small saucepan, saute the garlic and onions in the oil
until soft. Add the chilies and seasonings and mix
thoroughly. Add the onion- chili mixture to the beans.
Add the chicken cubes and cook over low heat for about 5
minutes or until the chicken is heated through. Add more
chicken broth if needed and heat through.
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CHICKEN CHILI
1-2 pound chicken breast (boneless skinless)
chopped into bite size pieces
1 (26ounce) can tomatoes: do not drain
2 (14-16ounce) can kidney beans: drained
1/4 cup chopped onion
1/8 - 1/4 tsp chili powder
Put all ingredients into a 3 quart pan. Heat to boiling, stiring occasionally.
Reduce heat and simmer for approx 20 minutes until chicken is white and
tender. Add other seasonings - taste! Enjoy!
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For more recipes, go to SGT. MOM'S RECIPE PAGE.
And for LISAJEAN'S answer to the drudgery of cooking.
There is a link to more recipes on
FLORA'S HIDEOUT PAGE, too!
Here is the Ragu page. Go visit mama!
Not a recipe ...but is a fun place to visit.THE TWINKIE PROJECT
Please mail your chili recipes or recipe links to:
Trillian
[Trillian's Universe]
[Triple, son of Trillian]My Life
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