H. Allen Smith (Tied with Wick Fowler)

Austin, TX

Ingredients:

4 lbs course-ground chopped sirloin or tenderloin

olive oil or butter

1-2 small cans tomato paste, with water

OR fresh tomatoes, finely chopped

OR canned tomatoes pressed through a colander

3-4 medium onions, chopped

1 bell pepper, chopped

2-10 cloves garlic, minced

1 TBS oregano

1/2 TSP sweet basil

1 TBS cumin seed or ground cumin

salt and pepper to taste

3 TBS (or more) chili power

OR some chili pods

In a 4-quart pot, brown meat in oil or butter or in a blend of the

two.

Add the remaining ingredients, Simmer 2-3 hours

with the lid on.

Notes:

4 Medium onions, minced

10 pound Lean beef brisket, Finely chopped

1/4 cup Oil

1 1/2 Cloves garlic, minced

2 pounds Ground pork

1 can (7 oz) whole green chiles, Minced

1 can (15oz) tomato sauce

1 pound Whole tomatoes, Finely chopped

1 tablespoon Cumin

1 teaspoon Salt

1 teaspoon Oregano

1 tablespoon Dry mustard

1 ounce Tequila

1 Can beer

2 cans (3 oz) chili powder

2 Beef bouillon cubes

Yield: 25 servings 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.

Notes:

I got this recipe from a friend in the 80's. She was married to a

Ranger thus the credit to the 1st battalion.

1 large tomato diced

1 very large onion or 2 jumbo vidalias diced

1 bunch of cilantro

2 cans of enchilada sauce

OR

1 pack of dry enchilada sauce mix (follow the instructions on the pack

to make)

1 can tomato paste (for the enchilada sauce mix)

2 14 oz cans of Mexican stewed tomatoes diced

2 4 oz cans of chopped green chilies

Jane's Crazy Mixed Up Salt brand salt to taste

Optional for hotter salsa:

hot salsa

finely diced jalapenos with seeds removed

hotter

Leave the seeds in.

Hottest

Use diced habenero or scotch bonnets without the seeds

Nobody else is really going to enjoy this and

no, this doesn't make you a man:

Leave the seeds in when dicing the habeneros or bonnets

Prepare the enchilada sauce according to the instructions on the

packet. Wash the cilantro and remove the stems from the cilantro.

Run

the cilantro leaves through a kitchen copper. Dice everything else

and

dump it in a large bowl. Salt to taste. Best with good salted corn

tortilla chips.

Pepper Antidote: works on fingers and mouths. Very strongly

recommended

for use after dicing jalapenos, habeneros or scotch bonnets even if

your

fingers aren't burning. A glass of water and baking soda shaken not

stirred. Gargle to put out a fiery mouth. Dip fingers and hands in

to

remove pepper acid from hands.

Notes:

Ingredients:

3lbs top sirlon, cut into <" squares

1 tsp Wesson Oil

1/8 tsp seasoning salt

3/4 tsp garlic salt

< tsp garlic powder

< tsp meat tenderizer

2 13-= oz cans chicken broth

6 oz beef broth

8 oz Hunt's Tomato Sauce

= med yellow onion (finely chopped)

= med white onion (finely chopped)

3 5 cloves of garlic (finely chopped)

5 tbsp Gebhardt Chili Powder

6 tbsp California Chili Powder

4 tsp New Mexico Chili Powder

1 tbsp Pasilla

2 tbsp cumin (finely ground)

1 tsp salt

< tsp coriander (optional)

1 tsp Tabasco Brand Pepper Sauce (optional)

= tsp oregano

< tsp cayenne pepper

Brown meat about 1 pound at a time with 1 tsp Wesson Oil, 1/8 tsp

seasoning salt, < tsp garlic salt, < tsp garlic powder

and < tsp meat tenderizer. Drain all excess greese, put meat into

cooking pot, add the following ingredients: 1 can of

chicken broth, beef broth, Hunt's Tomato Sauce, yellow and white

onions,

garlic, 5 tbsp Gebhardt's Chili Powder, 5 tbsp

California Chili Powder, 1 tbsp New Mexico Chili Powder, 1 tbsp

Pasilla,

1 tbsp cumin, = tsp salt, < tsp coriander

(optional), 1 tsp Tabasco (optional). Mix well, now simmer for 1=

hours,

add the other can of chicken broth if needed.

After it has simmered for an hour and a half add the following: = tsp

oregano, < tsp cayenne Pepper, 1 tsp New Mexico

Chili Powder, 1 tbsp California Chili Powder, = tsp salt, 1 tbsp cumin

and = tsp garlic salt. Cook 1 to 1= hours more,

keep your eye on the pot from time to time. Salt to taste.

Serves: 6 to 8.

Notes:

Ingredients:

4 pounds stew meat, ground once

3 onions, chopped

2 tablespoons oil

salt and pepper to taste

2 heaping teaspoons cumin seeds

6 cloves garlic, mashed

1 can Hunts tomatoes

1 teaspoon sugar

= can Beer

2 packs chili powder

3 teaspoons mole paste (available in stores stocking mexican

groceries)

1 teaspoon Tabasco sauce

1 teaspoon salt

1 quart water

4 jalapeqo peppers, chopped

= cup masa flour (available in stores stocking mexican

groceries)

Brown meat and onions in oil. Season with salt and pepper. Using a

molcajete (a Mexican grinding tool), grind cumin seeds

and garlic with a little water. Add to meat.

In a blender, combine tomatoes, sugar, beer chili seasoning and chili

powder. Add to stew along with mole paste, Tabasco

sauce, salt and water and jalapeqo peppers.

Cook for 2= hours, stirring well from time to time.

At the end of the cooking time, make a runny paste of masa water,

adding

it to the stew to thicken it. Stir the stew rapidly

while adding the paste to keep it from getting lumpy. Cook = hour

more.

Notes:

Difficulty: Easy

3 Dried Red New Mex Chiles

2 Chipotles

1 Habanero

4 Cloves Garlic

1 teaspoon Ground Cumin

1 teaspoon Dried Oregano

1 tablespoon Vegetable Oil

1 large Onion -- chopped

1/2 pound Minced Beef

15 ounce Can

15 ounce Can

Tomatoes

Kidney Beans

Yield: 1 servings 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. Liquidize

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 oregano. 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-

Notes:

Instructions:

3 lb Lean ground beef

3 Tbsp Brown sugar

1 tsp Thyme

1 tsp Salt

1 tsp Cumin seed

1 tsp Garlic powder

2 Bay leaves

1 tsp Cilantro

1/4 tsp Oregano (Mexican preferred Italian O.K.)

1 tsp Cayenne pepper

2 Tbsp Paprika

46 oz V-8 juice

1 cup Onions; chopped

16 oz Peeled tomatoes (Mexican Style for extra kick)

4 can Pinto or kidney beans (if you like beans in your Chili)

Brown beef and drain. Add all ingredients and cover. Cook for 7-17

hours on medium high.

Source: http://easyweb.easynet.co.uk/~gcaselton/chile/recipes/a007

Notes:

Instructions:

3 1/2 pounds Ground beef

1 large Onion

40 ounces Tomato sauce

1 large Bell pepper; diced

1 Corn meal

Salt and pepper

Tabasco sauce

2 tablespoons Chilli powder

Water

Brown meat; add onion and saute well. Add tomato sauce, seasonings,

bell pepper,

and chilli powder, salt, and pepper to taste. Add water until sauce is

of

desired thickness. Simmer 15-30 minutes. During last 15 minutes of

cooking,

sprinkle in corn meal and stir.

Yield: 1 servings

Recipe by: Wayne Preston Allen

Notes:

Instructions:

3 pounds Stewing beef, cubed

1 pound Chorizo(Spanish sausage)

2 Large onions, diced

5 Cloves garlic, minced

3 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 cup Water

1 can Mexican beer

Yield: 6 servings 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.

Notes:

Instructions:

1/4 lb Each, beans: kidney, white, 1 x Red, pinto, navy, cranberry

1/4 c Paprika 1/4 c Pepper, cayenne,or to taste

1 lb Bacon 1/2 c Peppers, grnd dried poblano

5 ea Onions, lg, peeled chopped 108 oz Tomatoes, italian plum, with

2/3 c Garlic, minced 12 oz Beer

1/4 c Coriander seed,toasted grnd 5 lb Beef, lean ground

1/4 c Cinnamon, ground

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.

Notes:

Servings :6

Time to prepare :75 minutes

Origin :Jo Anne Merrill

Ingredients:

2 tablespoon 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 tablespoon chili powder

10 tomatoes -- peeled and chopped

2 jalapeno peppers -- optional

1 can beer

Instructions:

* Have beef chopped, not ground.

1.

Heat oil in a large heavy skillet.

Add garlic, onions and green pepper.

Saute u til soft, about 5-7 minutes.

2.

Add beef and lightly brown on all surfaces.

Drain off some of the fat if a lot as 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 a d stir to prevent sticking.

Skim off fat as it rises.

Best if allowed to sit, tightly c vered, for an hour after cooking is

complete.

Notes:

Instructions:

Recipe By: Mary Nixon Malone

Serving Size: 12

4 large onions chopped

8 pods garlic minced

1 bell pepper chopped

2 tsp olive oil

3 lbs chili ground meat or deer

8 T chili powder

1 tsp cumin

6 T flour

1 large cans tomato paste

1 tsp sugar

water to cover

parsley flakes

1 Jalapeno pepper chopped

tobasco to taste

Saute onions, garlic, bell pepper in olive oil.

Add meat and brown. Mix in chili powder, stir

and flour, mix well, add tomato paste & sugar.

Stir in water, parsley flakes and cumin. Add

water so that mixture is not soupy. Simmer 2 to 3

hours. Add salt, pepper, jalapeno pepper and

tobasco to taste.

Per serving (excluding unknown items): 285

Calories; 2g Fat (8% calories from fat); 8g

Protein; 58g Carbohydrate; 0mg Cholesterol;

140mg Sodium

Notes:

Chef: Eugene Jarzab Jr.

Restaurant: Rustler's Rooste

Ingredients:

3 lbs. lean beef, diced

1 lb. pork, diced

4 Tbsp. vegetable oil

1 Tbsp. fresh-roasted green chilies

1 Tbsp. garlic, minced

1 Tbsp. celery, minced

1 cup onions, minced

6 fl. oz. tomato sauce

10 Tbsp. chili powder

3 tsp. cumin

1 tsp. oregano leaves, crushed

1/2 tsp. dry mustard

1/2 tsp. cayenne pepper

6 fl. oz. beer

2 Tbsp. moli (Spanish chocolate)

Salt to taste

Instructions:

Using half of the oil, sauti onions, celery and garlic. In a chili

pot,

brown beef with a small amount of remaining oil and

half of the chili powder. Add beef stock as needed. Sauti pork meat

with

remaining oil and roasted chilies. Combine celery,

onions, garlic, pork and roasted green chilies with beef in pot. Add

remaining chili powder, other dry spices (except for salt)

and moli. Add tomato products and blend. Add more stock if needed.

Simmer 1-1/2 to 2 hours. During last 30 minutes, salt

to taste, add beer and make any needed adjustments. If chili is too

spicy, squeeze juice of 1 orange to reduce heat.

Notes:

Instructions:

serves 6-8

2 lbs pork roast -- cut into 1" pieces

2 lbs cheap ground beef -- (You'll need the fat. This isn't health

food.)

1/2 cup GOOD chile powder -- (Your local supermarket brand tastes like

cardboard.)

1 HUGE onion -- roughly chopped

1 head garlic -- minced

8 New Mexican green chiles -- roasted, peeled, seeded, chopped.

1 Tbl hot Hungarian paprika -- (This is legal. Paprika is a chile.)

1 Tbl ground cumin

4 beef boullion cubes

1 28 oz can crushed tomatoes -- (Don't worry. You won't even know they

are there.)

1 bottle amber Mexican beer -- (Dos Equiis, Noche Buena, or any

Oktoberfest will do.)

1/4 cup bourbon -- (This is one of those things that just happened.)

1 square bitter baker's chocolate -- (Not as weird as it sounds.)

salt to taste

Sautee 1/4 of the garlic and onions until translucent. Add 1/4 of the

meat, chile powder and brown. Salt the meat while cooking. Put into

your

chili pot. Cast iron is best. Repeat until all the meat is done. Put

the

rest of the ingredients in you chili pot and simmer for for a hour.

As in any recipe, the amount of ingredients is variable. Add more of

anything you want, especially chiles.

You now have the power. Use it wisely. The eyes of Texas are upon you!

***I no longer use the tomatoes. Garry Howard said he could taste them

I

couldn't stand for that.

Kit

Notes:

Instructions:

2 tablespoon butter or margarine

3 tablespoon all-purpose flour

1/2 cup chicken stock or bouillon

1 cup milk -or- half & half

1 teaspoon onion; grated

2 tablespoon canned diced green chilies

1/4 teaspoon salt

1/2 cup monterey jack cheese; shred

3 hard-cooked eggs; sliced

1/2 cup ham; cooked, chopped

6 (8-inch) flour tortillas

Preheat oven to 375~F. In a small saucepan, melt butter. Stir in

flour. Cook and stir 2 minutes. Stir in stock and milk. Cook,

stirring constantly, over medium heat until thickened; remove from

heat. Stir in onion, chilies, salt and cheese. Arrange 1/2 a sliced

egg and 1 rounded tablespoon ham on each tortilla. Spoon about 2

tablespoon cheese sauce over ham. Fold both sides of each tortilla

over filling; then fold top and bottom to slightly overlap in center.

Place filled tortillas, folded-side down, in a shallow baking pan.

Cover with foil. Bake in preheated oven 10 to 12 minutes or until

heated through. Serve warm. Makes 6 servings.

Notes:

Instructions:

- TACOS DE JOCOQUI AL HORNO

12 tortillas

1 oil for frying

1 sauce:

2 tablespoon oil

2 tablespoon salsa jalapena or your favorite chi;

li

relish

1 small onion, chopped

1 can solid pack tomatoes, chopped

1 salt

1 lb monterey jack cheese, cubed

1 teaspoon rubbed oregano

1 pint sour cream, salted

For sauce, wilt onion in hot oil. Add tomatoes, oregano, salsa, and

salt. Cook for 15 or twenty minutes. Set aside. Fry tortillas

lightly in oil, put some of the sauce and a piece of cheese on each

one and roll. Arrange in a buttered shallow glass baking dish. Pour

remaining sauce over tacos, top with cheese and spoon sour cream over

all. Bake at 325 F. for 25 to 30 minutes. Serves 6 to 12.

Notes:

Instructions:

Serving Size : 6

Amount Measure Ingredient -- Preparation Method

1 1/2 pounds lean ground beef

1 onion -- chopped

1 15 oz. can kidney beans -- undrained

1 16 oz. can tomatoes -- undrained and cut up

3 ounces bottled taco sauce

3 tablespoons chili powder

1 can { 4 1/2 oz.} slice ripe olives -- drained

1 cup shredded Cheddar cheese

1 package {medium size} corn chips

Shredded lettuce

2 cups sour cream

In a large skillet, brown beef and onions; drain well. Add beans,

tomatoes,

taco sauce, chili powder, and olives. Stir and simmer for 15 minutes,

uncovered. In the bottom of a 3-quart casserole, put half the meat

mixture,

sprinkle with half the cheese. Cover with corn chips. Repeat. Cover

and bake

at 350 degrees for 45 minutes. Let stand 5 minutes. Top with layer of

shredded

lettuce and sour cream.

Notes:

Instructions:

Recipe By : Magazine Clipping

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1 1/2 pounds ground beef

1 onion -- chopped

1 1 lb. can refried beans

1 teaspoon salt

1 teaspoon garlic powder

1/3 cup picante sauce

1/4 cup sliced ripe olives

2 10 oz. cans enchilada sauce

Oil for frying tortillas

12 corn tortillas

3 cups shredded Cheddar cheese

Combine beef and onions in skillet, saute until meat is brown and

onion is

tender. Drain. Stir in beans, salt, garlic powder, picante sauce, and

olives;

heat until bubbly. Heat enchilada sauce; pour 1/2 the sauce into

ungreased

rectangular baking dish. In small skillet, heat oil. Dip tortillas,

one at a

time, to soften. Place 1/3 beef-bean filling on each tortilla. Roll.

Place

seam side down in baking dish. Pour remaining enchilada sauce over

enchiladas.

Cover with shredded cheese. Bake uncovered at 350 degrees for about 25

minutes.

Notes:

Instructions:

serves 4

1lb ground beef

10oz can tomato soup

1 cup thick salsa or picante sauce, heat depends on your taste

1/2 cup milk

6-8 tortillas, cut into 1" pieces

1 cup grated cheddar cheese

Brown beef, drain well.

In a 2 quart shallow baking dish, mix beef, soup, salsa, milk,

tortillas

and half the cheese. Cover.

Bake at 350° for 30 minutes.

Sprinkle with remaining cheese before serving.

Notes:

Instructions:

Yields 6 Servings

1 1/2 tsps cumin, ground chopped fine

1 tsp salt 1 small purple or red bell

vegetable oil for pepper, chopped fine

frying the tortillas 1 2 inch jalapeno, fresh, in-

9 6 inch corn tortillas, each cluding the seeds,

cut into 8 wedges minced, (wear rubber

2 small yellow bell peppers, gloves)

chopped fine 1/2 cup coriander, packed

1 avocado, chopped fine fresh, chopped fine

1 onion, chopped fine 3 tbls lime juice, fresh

2 tomatoes, seeded and 2 tlbs lemon juice, fresh

Thoroughly combine the cumin and the salt in a small bowl.

Heat 3/4" of the oil to 375 degrees on a deep-fat thermometer in a

large, heavy

skillet.

Fry the tortilla wedges in batches for 30 seconds to 1 minute or until

they

are crisp and most of the bubbling subsides.

Transfer the chips to paper towels to drain using a slotted spoon as

they are

fried.

Sprinkle the warm chips with the cumin mixture.

The cumin tortilla chips may be made 1 day in advance and kept in an

airtight

container.

Thoroughly combine the yellow bell peppers, avocado, onion, tomatoes,

purple

bell pepper, jalapeno, coriander, lime juice and lemon juice in a

small bowl.

Chill the salsa, with its surface covered with plastic wrap, for at

least 1

hour and up to 6 hours.

Transfer the salsa to serving bowls and serve it with the chips.

Notes:

>I am looking for a bunch of the best chilli recipes to try out...I

like

>them all, so send them on down...

6 skinless, boneless chicken-breast halves, cut into 1-inch pieces

2 medium red peppers, chopped

1 and 1/2 medium onions, chopped

4 garlic cloves, minced

3 Tbs olive oil

1/4 cup chili powder

2 tsp ground cumin

1 tsp ground coriander

1 15-to 19-ounce cans black beans, rinsed and drained

1 28-ounce can Italian plum tomatoes, cut up

1 cup beer

1 10.5-ounce container medium-sharp cold pack cheese

Saute chicken, red peppers, onions, and garlic in oil in a Dutch

oven about 5 minutes or until chicken is almost cooked. Add

chili powder, cumin, and coriander; cook 3 minutes. Stir in

beans, tomatoes (with their liquid), and beer. Bring to a boil.

Simmer 15 minutes, uncovered, stirring frequently. Reduce

heat to low. Stir in cheese; continue cooking until cheese is

melted and chili is thoroughly heated. Makes 10 (1 cup) servings.

Pam

pamram@bev.net

Notes:

Instructions:

1/3 cup olive oil

2 lbs boneless sirloin, cut into 1/2-in. cubes

2 cups chopped yellow onion

2 Tbsp minced garlic

5 fresh jalapeno peppers, seeded and chopped fine

1/3 cup Masa Harina (corn tortilla flour mix)

1/3 + 1 tsp. chili powder

1/2 tsp. cayenne

1/2 tsp. ground cumin

1/2 tsp. white pepper

2 tsp. salt

4 cups beef broth

2 cups cooked black beans, rinsed and drained if canned

grated mild Cheddar for Garnish

minced red onion for garnish

In a heavy kettle heat the oil over moderately high heat until it is

hot but

not smoking and in it brown the sirloin in batches, transferring it as

it is

browned with a slotted spoon to a bowl. In the fat remaining in the

kettle

cook the yellow onion, the garlic and the jalapenos over moderate

heat,

stirring, until the onion is softened, add the Masa Harina, the chili

powder,

the cayenne, the cumin, the white pepper, and the salt, and cook the

mixture,

stirring for 5 minutes. Add the broth and the sirloin and simmer the

mixture,

uncovered, stirring occasionally for 45 minutes, or until the meat is

tender.

Stir in the beans, simmer the mixture for 15 minutes, and serve the

chili

garnished with the Cheddar and the red onion. Serves 8.

Notes:

Instructions:

Recipe By : Cooking Light, July/Aug 1993, page 82

Serving Size : 3 Preparation Time :0:05

Amount Measure Ingredient -- Preparation Method

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

2 cups drained canned black beans

1/3 cup diced red bell pepper

1/4 cup finely chopped purple onion

1/4 cup diced unpeeled cucumber

2 tablespoons diced celery

2 tablespoons minced jalapeno pepper

1 tablespoon chopped fresh basil

2 tablespoons olive oil

2 tablespoons tomato juice

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 1/2 teaspoons chopped fresh thyme

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 clove garlic -- crushed

Combine all ingredients in a bowl, and stir well.

Cover and chill at least 30 minutes. Yield: 3 cups (serving size: 1/4

cup).

Notes:

Recipe Courtesy of Emeril Lagasse, 1999

1 tablespoon butter

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

1 pound cooking pears, such as Bartlett, cored, quartered and small

diced

Pinch of salt

1 tablespoon cornstarch

1 tablespoon water

For the quesadillas:

1/2 pound Maytag Farms Blue Cheese, crumbled

1/2 pound Brie, thinly sliced

16 small flour tortillas

Vegetable oil for pan frying

For the walnuts:

1 cup walnut pieces

2 tablespoons cinnamon and sugar mixture

In a large saucepan, over medium heat, melt the butter. Stir in the

sugar and

cinnamon, stirring until the sugar dissolves. Add the pears and salt.

Mix well.

Cook for 4 minutes, stirring occasionally. Dissolve the cornstarch in

the water.

Stir the cornstarch slurry into the pears and continue to cook for 2

minutes.

Remove from the heat and cool completely.

Place 1/2-ounce of the blue cheese and 1/2-ounce of the brie over half

of each

tortilla. Fold the tortillas over and press firmly. In a large saute

pan, over

medium heat, add 1 tablespoon of the oil. Add a third of the

quesadillas and pan

fry for a couple of minutes on each side until golden brown and the

cheese is

melted. Pan-fry the rest of the quesadillas in small batches.

Fry the walnuts for 1 minute. Remove and sprinkle with cinnamon sugar

mixture.

Drain on paper towels. Slice the quesadillas in half and serve with

the pear

compote and walnuts. Garnish with parsley.

Yield: 8 servings

Notes:

Instructions:

2 tablespoon olive oil

1 cup ham; diced

2 eggs

1 small onion; diced

1 dash salt

1 dash pepper

2 tablespoon butter

1/4 cup white flour

1/2 cup colby jack cheese; shredded

3/4 cup milk

1 salsa

Saute ham and onion in olive oil. Add eggs and scramble. In small

pan, heat butter and whisk in flour. Slowly add milk while whisking.

Heat until thickened and bubbly. Salt and pepper to taste. Heat

tortillas on a griddle until soft and pliable, but do not allow to

harden. Divide the egg mixture into three tortillas and roll. Pour

the white sauce over and top with cheese. Serve with salsa on the

side.

Notes:

Ingredients:

3 lbs ground bison 3 fresh poblano peppers 2 medium onions

3 10-oz cans Rotel diced tomatoes 4.5 Tbsp New Mexico chile powder

1.5 tsp ground comino (cumin seed) 1.5 tsp paprika three

cloves garlic 1 fresh lime

I found the bison at a health food store - that's a good bet for you,

too.The New Mexico chili powder might be had from one of a number of

mail-orderresources if you don't have a local source. The Rotel

tomatoes are hot, soyou can substitute reqular tomatoes to cool it a

little (but it's gonna behot anyway!)

Brown the bison meat. Bison is lean and clumpy, so add a little oil

andbreak it up as you brown it. Add finely chopped onions and garlic.

Whenonions are clear, add tomatoes and spices. Add water to barely

cover, andsimmer until meat is tender. Add chopped poblanos for last

20 minutes ofsimmer, and stir in lime juice before serving. You're

really gonna besurprised!

Notes:

Instructions:

Yields 6 Servings

2 Cans Stewed Tomatoes 2 Cloves Garlic, Chopped

2 Cans Red Beans, Drained 1 Dash Salt

1 Can Tomato Sauce 2 Lb Lean Ground Beef

1/4 Cup White Wine 1 1/2 Tbls Chile Powder

1 Medium Onion, Chopped

Brown the meat along with the onion and garlic.

Drain off the fat.

Combine all the ingredients in the slow cooker.

Mix thoroughly.

Cook on low for 7 to 8 hours.

Serve with sour cream, chopped green onions, grated sharp Cheddar and

crushed

red pepper flakes alongside.

Chester Foster

Notes:

Instructions:

1 tsp safflower oil

1/3 cup red wine or vegetable stock

3 large onions, diced

3 cup sliced white mushrooms

2 cup chopped Italian plum tomatoes

4 cloves garlic, minced

1 cup chopped celery

1 cup chopped carrots

1 tsp ground cumin

5 cup vegetable stock

2 Tbs chili powder (or to taste)

1 cup garbanzo beans, soaked and drained

1 cup kidney beans, soaked and drained

1 cup pinto beans, soaked and drained

1/4 cup diced canned green chilies

3 Tbs low sodium tomato paste

1 tsp dried basil

In large heavy pot, over medium heat, combine sherry and oil and heat

to

simmering. Add onions and saute 8 to 10 min.. Add mushrooms and

saute

5

min. more, stirring frequently. add tomatoes, garlic, celery,

carrots,

and cumin. Saute 5 to 8 min., or until carrots soften. Add 5 cup

stock

and

remaining ingredients. Bring to a boil. Lower heat and simmer,

covered,

until beans are soft and liquid is absorbed, about 3 hours. Taste for

seasoning, and add more chili powder if desired. Serve hot. Serves 6

to 8. Found in usenet

Notes:

Instructions:

Recipe By : McCormick Recipe Card

Serving Size : 6 Preparation Time :0:35

Amount Measure Ingredient -- Preparation Method

2 tablespoons olive oil

1 cup onion -- chopped

1 green bell pepper -- coarsely chopped

1/2 cup red wine

1 14 1/2 oz canned tomatoes -- broken up

1 15 oz black beans -- drained and rinsed

1 15 oz red kidney beans, canned -- drained and rinsed

1 15 oz canned pinto beans -- drained and rinsed

4 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon seasoned pepper

2 teaspoons sugar

1/2 teaspoon salt

Heat oil in large saucepan over mmedium-high heat. Add onion and

green

pepper, cook 5 minutes, stirring often.

Stir in remaining ingredients. Reduce heat and simmer 20 minutes,

stirring

occasionally. Makes 6 servings (1 cup each).

Notes:

Ingredients:

2 cups tomatoes -- peeled, chopped

1 celery stalk

1 onion -- diced

1 green pepper -- diced

1 1/2 teaspoons salt

1 tablespoon cider vinegar

1 tablespoon sugar

1 green chili peppers -- chopped

Instructions:

* Also delicious made with red sweet peppers or a combination of red

and green for nice

color.

Combine all ingredients; if finer texture is desired may be put

through food grind

r using fine blade. Cover tightly and chill overnight.

Notes:

Instructions:

1 tablespoon Oregano

2 tablespoons Paprika

2 tablespoons MSG (monosodium glutamate)

9 tablespoons Chili powder, light

4 tablespoons Cumin

4 tablespoons Beef bouillon (instant, crushed)

24 ounces Old Milwaukee beer

2 cups Water

4 pounds Extra lean chuck, Chili grind

2 pounds Extra lean pork, Chili grind

1 pound Extra lean chuck, Cut into 1/4

cubes

2 Large onions, finely chopped

10 Cloves garlic, Finely chopped

1/2 cup Wesson oil or kidney suet

1 teaspoon Mole (powdered), Also called mole

poblano

1 tablespoon Sugar

1 teaspoon Coriander seed (from Chinese Parsley,

cilantro)

1 teaspoon Louisiana Red Hot Sauce (Durkee's)

8 ounces Tomato sauce

1 tablespoon 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 Tbsp 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.

Notes:

Instructions:

3 lb round steak, 1/2 thick

2 lb potatoes

8 oz tomato sauce

1 1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon ground cumin

1 each large clove garlic, smashed

1 x water

Cut round steak into cubes and brown in shortening in heavy skillet

or

Dutch oven. Peel and cube potatoes (approximately in 1/2-inch

cubes).

Once meat is slight browned add potatoes and continue to brown.

(Don't worry if it sticks to the bottom of the skillet. Add tomato

sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE

cup of water and simmer until meat and potatoes are tender. Potatoes

will thicken sauce.

Notes:

Servings :6

Instructions:

1 lg Onion; chopped

3 Garlic clove; crushed &

-pressed

2 T Oil

1 Celery rib; diced

1 1/2 ts Chili powder

1 ts Cumin

1/2 ts Cayenne pepper

1 c Tomato; chopped

2 T Tomato paste

4 c Beans, kidney, black, pinto

-and/or garbanzo; cooked

1/2 lb Tofu; crumbled (opt)

1 1/2 ts Salt

1 ts Oregano

Saute onion and garlic in oil until onion is soft. Add celery and

spices. Saute another 2-3 minutes. Add tomato and paste. Mash 2

cups

of the beans and add beans and tofu to the pot along with the salt and

oregano. Simmer 30 minutes.

To cook raw beans:

Soak beans in water overnight, OR boil for 2 minutes and let sit,

covered, for 1 hour. Bring to a boil in same water and simmer about

1 hour or until tender. (beans approximately double in volume, i.e.,

two cups raw = 4 cups cooked)

Notes: I like cooking my own beans rather than buying canned beans.

I use as many different beans as I have at home. Usually at

least 3 of the 4 mentioned, and one of the 3 must be black

beans because they are my absolute favorite.

Add or subtract cayenne pepper for hotness level.

A bit more cumin may be good too, I have yet to determine this,

though.

per Carol Verge

Notes:

Instructions:

- posted to Chili Heads by Larry Ottersbach

1 Medium Size Roast 10 Large Green Chiles 1 Large White Onion

1 Medium Can Whole Stewed Tomatoes Garlic Salt A Pinch of

Cumino 2-4 cups Beef Gravy

1. Roast green chiles over grill until all skin is almost black (you

are not burning it - don't worry) 2. Soak roasted green chiles

(submerged) in bowl of cold water (ten minutes). Peel skin off.

3. Dice chili into small, small pieces or mashed. 4. Cut up meet

into bite size pieces. 5. Sautee meat with white onion about 10

minutes or just barely brown. 6. Add tomatoes, garlic salt, cumino

and gravy and simmer about 1/2 hour.

Notes:

Instructions:

(from Jane Butel's _Chili Madness_)

1/2 lb. suet or 1/2 cup cooking oil

1 lb. beef round, coarse chili grind

1 lb. beef chuck, coarse chili grind

8-oz. can tomato sauce

12 oz. beer

1/4 cup ground hot red chile*

2 medium cloves garlic, minced

1 small onion, finely chopped

1-1/4 t. dried oregano (preferably Mexican)

1/2 t. paprika

1-1/2 t. ground cumin

1-1/4 t. salt

1/8 t. cayenne pepper

3/4 lb. Monterey jack cheese, grated

Melt suet or heat the oil in a heavy 3-quart (or larger) pot over

medium-high heat. Remove the unrendered suet and crumble meat into the

pot.

Break up any lumps with a fork and cook, stirring occasionally, until

meat

is evenly browned. Add tomato sauce, beer, chile, garlic, onion,

oregano,

paprika, 1 t. of the cumin, and salt. Stir to blend and bring to a

boil.

Lower heat and simmer uncovered, stirring occasionally, for 1 hour.

Taste

and adjust seasonings, adding cayenne pepper. Simmer uncovered 1 hour

longer. Stir in the cheese and the remaining 1/2 t. cumin. Simmer 1/2

hour

longer, stirring often to keep cheese from burning.

* The cookbook really calls for this much, but unless you have a taste

for

fire, use less! I use half this amount, and I really like hot food!

Notes:

Instructions:

(Serves 2 or 4 as a side dish)

3 Tbsp olive oil

1 onion chopped

2 garlic cloves chopped

1 Tbsp mild chile powder

1/2 Tbsp fresh chopped oregano

1/2 pound chorizo or other hard sausage, casing removed and sliced or

crumbled

1 Tbsp tomato paste

1 cup chicken broth

1 cup canned black beans drained and rinsed

1-2 Tbsp lime juice

1 tsp salt

1/2 lb. cavatappi or other pasta like penne or ziti

1/3 cup chopped parsley

Boil water for pasta. In large skillet heat oil over mow head and add

onion and saute until it softens, 3-4 minutes. Stir in garlic, oregano

and

chile powder and cook another 2 minutes. Reserve in bowl. Add chorizo

to

skillet and brown, then add tomato paste and broth and stir. Return

onion

mixture, bring to simmer and cook 3 more minutes until slightly

thickened. Add black beans and lime juice and salt and stir. Remove

pan

from heat. Meanwhile add cavatappi to boiling water and cook until al

dente. Drain and mix in skillet with chorizo mixture. Toss in parsley

and

serve.

--Food and Wine, 2000

Notes:

Instructions:

Yield: 8 servings

1 lb Ground beef (Hamburger)

1 Garlic clove, minced

1 md Onion, chopped

1 cn Tomatoes, undrained, 19oz

1 cn Kidney beans, 19 oz

1 cn Tomatoe paste, 5 1/2 oz

1 c Bick's Corn Relish

1/2 c Parsley,fresh,chopped

1/2 c Water

1 t Oregano

2 T Chili powder (or 3 or more)

1/2 t Salt

1/4 t Pepper

A cold weather comfort food. Make an extra batch to keep on hand in

the freezer.

BROWN beef, garlic and onion lightly in large sauce pan. Drain.

ADD remaining ingredients.

SIMMER, covered 1 hour stirring occasionally.

SERVE in large bowls.

Helpful Hints: Serve condiments, sour cream, grated cheddar cheese,

diced green pepper and Bick's Hot Pepper Relish for guests to

sprinkle on their own bowl of chili. Accompany with lots of hot

crusty bread. Or serve it in Bread Bowls.

Notes:

Instructions:

1 lb ground beef

1 each clove garlic, minced

15 oz tomato sauce

1 teaspoon ground cumin

12 each corn tortillas

1 x lettuce, shredded

1 x fresh tomato, chopped

1 each med. bell pepper, chopped

16 oz pinto beans, drained

1 cup picante sauce, med. hot

1/2 teaspoon salt

2 cup shredded cheese

1 x sour cream

* Cheese may be Monterey Jack or Cheddar

Brown meat with pepper, onion and garlic; drain. Add beans, tomato

sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small

amount of meat mixture in 13x9 baking dish. Top with 6 tortillas. Top

with half the remaining meat mixture; sprinkle with cheese, repeat

(except for cheese). Cover tightly with aluminum foil. Bake at 350"

for 20 minutes. Remove foil and top with remaining cheese. Bake

uncovered for 5 minutes. Top with lettuce, tomato, sour cream and

additional picante sauce.

Notes:

Instructions:

1 cup salsa or the homemade **Red & Green Salsa

8 oz chorizo

1 cup {4oz} shredded Cheddar cheese, mild

1 cup (40z) shredded Monterey Jack cheese

3 flour tortillas [10 in diameter]

Remove and discard casing from chorizo. Heat medium skillet over high

heat

until hot. Reduce heat to medium. Crumble chorizo into skillet.

Brown 6 to 8

minutes, stirring to separate meat. Remove with slotted spoon; drain

on paper

towels. Preheat oven to 450. Mix cheese in a bowl. Place tortillas

on baking

sheets. Divide chorizo evenly amount tortillas, leaving 1/2 inch of

edges of

tortillas uncovered. Sprinkle cheese mixture over top. Bake 8 to 10

minutes

until edges are crisp and golden and cheese is bubbly and melted.

Transfer to

serving plates; cut each tortillas into 6 wedges. Sprinkle with salsa.

makes 6

to 8 servings

**needs to be prepared in advance

Notes:

Instructions:

1/2 cup onion; chopped

2 garlic cloves; minced

3 tablespoon oil

2 1/2 cup chicken; cooked, shredded

16 oz crescent dinner rolls

1/2 cup salsa

2 cup cheddar cheese; shredded

1 sour cream

1 salsa

Heat oven to 350~. Grease large cookie sheet. IN large cookie sheet.

In large skillet, cook onion and garlic in oil until onion is tender.

Add chicken; cook over low heat until thoroughly heated, stirring

occasionally. Remove rom heat. Separatedough into 8 rectangles;

firmly press perforations to seal. Spread 2 t of the salsa on each

rectangle to within 1/2 inch of edge. Stir 1 cup of the cheese into

chicken mixture. Spoon heaping 1/3 cup of chicken mixture onto half

of each rectangle. Starting at shortest side or rectangle topped with

chicken, roll up; firmly pinchends to seal. Place seam side down on

greased cookie sheet. Bake at 350~ for 16 to 21 minutes or until

golden brown. Remove from oven; top each with about 2 T. of remaining

cheese. Return to oven. Bake an additional 1 to 2 minutes or until

cheese is melted. Serve with sour cream and additional salsa.

Notes:

Instructions:

Nonstick vegetable spray

2 lbs. boneless, skinless chicken thighs, cut into 1 inch pieces

1 medium onion, chopped

1 medium red bell pepper, seeded and chopped

1 fresh hot chili pepper, seeded and minced

4 cloves garlic, chopped

1/4 cup chili powder

1 (16-oz) can peeled tomatoes, drained and peeled

1 (8-oz) can tomato sauce

1 cup chicken stock, peferably homemade or low sodium

1/4 tsp. salt

3 Tbsp. yellow cornmeal

1 (16-oz) can hominy, dained

Nonfat sour cream substitute

Spay a large nonstick skillet with cooking spray and place over

medium-high heat. Working in batches, add the

chicken and cook, turning occasionally, until lightly browned on all

sides, about 5 minutes. Transfer into a large

saucepan. Spray the skillet again with cooking spray. Add the onion,

bell pepper, chile pepper, and garlic. Cover and

cook over medium heat, stirring often, until the onion is softened,

about 5 minutes. Add the chili powder and cook,

stirring for 1 minute. Pour into the saucepan, along with the

tomatoes,

tomato sauce, chicken stock and salt. Bring to

a simmer and reduce the heat to low. Cover and simmer until the

chicken

is tender, about 45 minutes. In a small

bowl, whisk the cornmeal into 1/4 cup of water until smooth. Stir into

the chili along with the hominy. Simmer until

the sauce is thickened, about 5 minutes. Serve in soup bowls, topped

with a dollop of the sour cream substitute.

Notes:

Instructions:

Yields 8 Servings

2 Tbls Vegetable Oil 30 oz Canned, Black

Beans,

3/4 Lb Chicken Breasts, Rinsed & Drained

Skinless & Boneless & 3/4 Cup Salsa

1" Cubed 1 tsp Chili Powder

1 Cup Onion, Chopped 1 tsp Cumin

1 Green Bell Pepper, 1 tsp Chicken Bouillon

Chopped Granules

2 Cloves Garlic, Minced

28 oz Canned, Stewed Tomato

Heat the oil in a Dutch oven.

Saute the chicken with the onion, green bell pepper and garlic until

the

chicken loses color.

Add the remaining ingredients.

Simmer for 20 minutes.

Serve.

Notes:

Instructions:

Recipe from: AOL Cookbook

1 cooked fryer chicken boned and cut up or torn into pieces

1 pkg flour or corn tortillas (if you use corn tortillas you will need

to fry

them one by one in hot oil as you assemble each enchilada)

2 cans cream of chicken soup

1 pint sour cream

1 small can green chiles (optional)

lots of grated cheddar and/or jack cheese

1 small onion cut into small pieces (I make two pans, one for hubby

and I w/

the onions, one for the kiddeos w/out the onions)

1 can olives (optional)

heat oven to 350. Mix soup, sour cream, chicken, chiles and olives in

large

bowl. Place onion and cheese in separate bowls. Spray large

casserole dish

with non stick spray and spread a small amount of the filling on

bottom of

pan. Fill each tortilla with small amount of filling, cheese and

onion. Roll

into enchiladas and place one by one into pan. Reserve some of the

filling

and cheese/onion to spread over the top. Place in oven and back til

hot and

bubbly, approximately 30 minutes.

Becky Whicker

Notes:

Instructions:

1 dozen flour tortillas

2 whole chickens, cooked and de-boned

4c. cheddar shreeded

1 lg.can cream of chicken soup

onion- diced

1 Tbs. chilli owder

1 can pitted olives, sliced

2 Tbs. diced green chillis

OPT:= Taco seasoning

Pre-heat oven 350- Bake for 45 to 60 min.

1- cook and de-bone chicken, add all spices and chillis, olives to

chicken and let mixture sit in ref. for 2 hours before you cook

cassrole( to absorb eachothers flavors)

2- Mix soup according to directions, pour about 1c. on bottom of

casserole dish, Layer tortillas, meat mixture, tencheese and final

layer

of tortillas, cover with remaining soup, & cheese cover and bake

Notes:

Instructions:

Recipe By : Taste Of Home Magazine

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1/3 cup sliced green onions

1 clove garlic -- minced

2 tablespoons butter or margarine

7 cups shredded cooked chicken

1 tablespoon chili powder

2 1/2 cups chicken broth -- divided

1 16 oz. jar picante sauce -- divided

1 cup uncooked long-grain rice

1/2 cup sliced ripe olives

3 cups shredded Cheddar cheese -- divided

12 10-inch flour tortillas -- warmed

Additional picante sauce and Cheddar

cheese

In a skillet, sauté onions and garlic in butter until tender. Stir in

chicken, chili powder, 1/4 cup broth, and 3/4 cup of picante sauce.

Heat

through; set aside. In a medium saucepan, bring rice and remaining

broth

to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining

picante sauce; cover and simmer 5 to 10 minutes or until rice is

tender.

Stir into chicken mixture. Add olives and 2 cups cheese. Spoon 1 cup

filling, off center, on each tortilla.

Fold sides and ends over filling, then roll up. Arrange burritos in

two

ungreased 13 x 9-inch baking dishes. Sprinkle with the remaining

cheese.

Cover and bake at 375 degrees for 10 to 15 minutes or until heated

through. Garnish with picante sauce and cheddar cheese.

Notes:

Serving Size : 8

Amount Measure Ingredient -- Preparation Method

1 large Chopped onion

3 tablespoons Margarine

1 can Chopped chilies -- (small)

2 cups Tomato juice

1 can Cheddar cheese soup

1 teaspoon Chili powder

1/4 teaspoon Garlic powder

2 cups Chopped chicken breast -- cooked

1 dozen tortillas

1 cup Grated cheese

Saute onion in butter. Add chilies, tomato juice, cheddar cheese

soup,

chili powder and garlic powder. Add chopped chicken. Break tortillas

into

about 6 pieces each. Put a layer of tortillas, layer of chicken

mixture,

and layer of grated cheese. Repeat until all is used. Bake at 350

degrees

for about 30 minutes in 2 quart casserole, covered, and then uncover

and

add more grated cheese and cook until cheese is melted. This serves

about

8.

Notes:

8 ea Corn Tortillas

1 cp Sour Cream

1 1/2 tsp chili powder

2 tsp ground cumin

1/2 tsp salt

1/2 cup sliced scallion, green and white parts

3 cups Cooked Chicken, diced (leftover pieces great)

12 oz mild taco salsa sauce

1 1/2 cup cheddar cheese, shredded

Instructions:

Preheat oven to 375 degrees.

In small skillet, heat tortillas, one at a time, over low heat until

softened, about 30 seconds per side. Set aside.

In large bowl, combine sour cream, cumin, chili powder, and salt; stir

until well blended. Stir in scallion and chicken.

Spread 1/2 cup of the taco salsa into the bottom of a 11 X 7 inch

baking disk. Cut 2 tortillas into quarters. Using 4 quarters of one

tortilla, place the point of each quarter in the corner of the baking

dish. Layer 3 more whole tortillas in dish. Spread half of the chicken

mixture over the tortillas. Spoon 1/2 cup of the taco into dish,

spreading evenly. Add 3/4 cup of cheese, sprinkled evenly. Layer

remaining tortillas as before. Top with remaining chicken and taco

salsa. Cover and bake 20 minutes. Remove cover, sprinkle with

remaining 3/4 cup cheese, and bake 20 minutes longer. Let stand 10

minutes before cutting. Garnish with avocado slices and olives.

Notes:

Instructions:

6 corn tortillas

1/2 cup milk

1/2 lb cheddar cheese; shredded

1 can green chili salsa

1 can cream of mushroom soup

1 can cream of chicken soup

3 chicken breasts; cooked, cut up

Cut or tear the tortillas in 1/2" squares. Put half of them on the

bottom of a baking dish and cover with 1/2 of the cheese. Mix salsa,

both soups and chicken together. Add half of this mixture to the

baking dish. Repeat the layers and top with cheese. Cover and put in

the frige for 24 hours. Bake at 350~F for 45 min. Uncover for the

last 15 minutes to brown.

Notes:

Instructions:

Yields 4 Servings

6 Eggs 2 Onions, Diced Fine

4 Corn Tortillas 1 Cup Beef, Pork or

Chicken,

2 Avocados Cooked & Diced or

2 Tomatoes Shredded

4 Tbls Lime Juice 1 tsp Chile Powder

4 tsp Olive Oil 1/2 tsp Cumin, Ground

- Salt - Cilantro

- Pepper

2 Tbls Butter

Beat the eggs lightly in a bowl.

Cut the tortillas into eighths.

Add them to the eggs.

Let sit for 15 minutes.

Cut the avocados in half from tip to stem.

Remove the pit.

Use a paring knife to slice the flesh in each half, working from tip

to stem,

into 1/2" slices - caution, do not cut through the skin.

Use a large spoon to scoop the flesh out in 1 piece.

Lay the cut side down on each serving plate.

Fan out the slices.

Cut the tomatoes into slices.

Place the slices next to the avocado slices.

Drizzle lime juice and oil over.

Sprinkle salt and pepper over.

Heat the butter in a large skillet over medium heat.

Add the onion, chili powder and cumin.

Cook, stirring occasionally, for 5 minutes.

Add the meat.

Cook only until warmed.

Add the lightly beaten eggs.

Cook, stirring, until the eggs are done to taste.

Arrange a mound of eggs on each serving plate next to the avocado and

tomato.

Garnish with cilantro.

Serve hot.

~~~ Earl Shelsby

Notes:

Instructions:

Yields 6 Servings

CHILAQUILES: 3 1/2 Cup Chicken Broth

1/2 Lb Queso Fresco, Crumbled 2 Sprigs Epazote, Large

18 Stale Tortillas, Cut SAUCE:

Into Strips 12 Chiles Guajillos

1 Cup Thin Sour Cream 1/3 Medium Onion, Chopped

Coarse

2 Chorizo Sausage, 2 Cloves Garlic, Peeled

Crumbled & Fried 1/2 tsp Salt

1 Medium Onion, Sliced Into 1/4 tsp Cumin Seeds

Rings 1/2 Cup Chicken Broth

2 Limes, Cut Into Wedges

2 Tbls Peanut Oil

Start with the sauce:

Toast the chiles guajillos lightly on a griddle on both sides - be

careful,

they burn easily and quickly.

Remove from the griddle and allow to cool.

Remove the seeds and veins.

Cover the chiles with hot water.

Let soak for 20 minutes.

Transfer to the blender jar using a slotted spoon.

Add the onion, garlic, salt, cumin seeds and chicken broth.

Blend to a smooth sauce.

Prepare the chilaquiles:

Heat the sauce in a small saucepan.

Cook until the sauce darkens in color and is well seasoned (about 3

minutes).

Add the broth.

Cook over a high flame for a few minutes.

Set aside.

Heat the oil in a small frying pan.

Saute the tortilla strips until they are a pale golden color but are

not too

crisp.

Remove them and drain on paper towels.

Cover the bottom of a casserole dish with 1/3 of the tortilla pieces.

Cover with 1/3 of the cheese and 1/3 of the sauce.

Repeat twice more (total of 3 layers).

Add the chicken broth.

Bring to a boil.

Reduce the flame.

Continue cooking at a brisk simmer until most of the broth has been

absorbed

(about 15 minutes).

Add the epazote.

Cook for 1 minute.

Remove from the heat.

Pour the sour cream around the edge of the dish.

Garnish with chorizo and onion rings.

Serve in small deep bowls with lime wedges alongside.

Notes:

Instructions:

Yields 6 Servings

6 Tortillas 1 1/2 Cups Tomato Puree

1/4 Cup Corn Oil - Salt

1 small Onion, Chopped - Pepper

1 Green Bell Pepper, 1/2 Lb Monterey Jack,

Cubed

Cored, Seeded & - Salsa Fresca

Chopped

2 Chorizo Sausages

Cook the chorizo until cooked through thoroughly and browned.

Cut each tortilla into eighths.

Saute in the oil.

Remove from the pan.

Saute the onion and pepper in the remaining oil.

Add the tomato.

Season to taste.

Cover.

Cook for 15 minutes.

Place the tortillas in a large skillet, forming layers with the cubed

cheese

until all has been incorporated.

Crumble the chorizo over.

Pour the salsa over.

Cook gently until the tortillas are tender and the cheese is melted

(about 15

minutes).

~~~ Steve Linton

Notes:

Instructions:

Yields 2 Servings

2 STALE Corn Tortillas 2 Tbls Queso Fresco,

Crumbled

1 Cup Salsa Verde 2 Tbls Onion, Chopped Fine

1/3 Cup Poached Chicken, - Corn Oil

Shredded

2 Tbls Sour Cream

Preheat the broiler.

Heat 1/2" of oil in a frying pan.

Cut the tortillas into strips.

Saute the tortilla strips until they are pale gold in color but are

not very

crisp.

Remove.

Drain on paper towels.

Heat the sauce.

Add the tortilla pieces once the sauce comes to a low boil.

Cook for 3 minutes.

Pour the sauce into a serving dish.

Cover the sauce with the chicken, sour cream and cheese.

Broil until the cheese melts.

Top with the onion.

Serve at once.

Notes:

Instructions:

1 can #2 whole kernal corn

2 tablespoon flour

1/2 lb thinly sliced cheddar cheese

2 eggs, slightly beaten

1 pkg. green chile

2 tablespoon oleo

1 cup milk

1/2 teaspoon salt

1 cup bread crumbs

1 buttered cracker crumbs

Melt oleo, add flour, add milk and cook unti thick. Drain corn and

add to eggs, and bread crumbs. Add to oleo, flour and milk mix. In a

deep casserole, put half of the corn mixture, layer 1/3 cheese and

peppers, make 2 more layers. Sprinkle cracker crumbs on top. Bake 45

min at 350 F. This dish may be frozen ahead of time.

Notes:

Ingredients:

1 clove garlic, crushed and minced

14 oz (400 g) Italian plum tomatoes (half a 28 oz can)

salt and freshly ground black pepper

1 small (4 oz/113 g) can of peeled and diced green chiles

2 TBS (28 g) butter

2 TBS (18 g) flour

1 cup (240 ml) light cream or milk

1/2 lb. (225 g) Monterey Jack cheese, shredded

Preparation:

Cook the tomatoes with the garlic and salt and pepper to taste over

medium heat in a skillet for about 20 minutes, stirring occasionally.

Add the chiles and cook down until thick and pasty. Reduce heat.

Melt the butter in a small skillet or saucepan over low heat. Add the

flour and stir, cooking the roux gently until the raw taste of the

flour

has gone. Add cream and continue stirring over low heat (do *not*

boil)

until the sauce thickens.

Combine the cream sauce and shredded Jack cheese with the tomato-chile

mixture in a skillet or chafing dish over gentle heat (don't let it

boil!),

stirring until the cheese melts and all is smooth and creamy.

Serving Suggestions:

Serve as a hot dip for tortilla chips, or with crisp raw vegetables

for

dunking (celery, carrot or cucumber sticks, or flowerets of broccoli

and

cauliflower).

I refrigerated the little bit I had leftover, and reheated it the next

day in the microwave on the "defrost" setting for three 60-second

cycles,

stirring between each one. It reheats just fine as long as you don't

let

it boil...

--

James Harvey harvey@iupui.edu

~~~

Notes:

Instructions:

4 tablespoons butter

1 large onion, finely chopped

4 Anaheim chilies, peeled, seeded, and coarsely chopped, or 4 canned

green chilies, coarsely chopped (I use jalapenos - some like it hot!)

3 medium tomatoes, peeled, seeded and coarsely chopped

3/4 cup half-and-half or light cream

1 lb. cream cheese, at room temperature

salt and pepper

1. Melt butter over medium heat in a large, nonreactive frying pan.

Add

onion and cook until soft but not brown. Stir in chilies and tomatoes

and simmer for 10 minutes.

2. Combine cream and cheese, beating until smooth. (NOTE: this is very

difficult to do by hand - try a food processor, blender, or mixer.)

Add

to chili mixture and stir over medium-low heat until well mixed and

heated through. Season with salt and pepper.

3. Serve hot as a dip with tortilla chips.

Notes:

Instructions:

Here's one instance where canned chiles are, I think, patently

unacceptable. Use

fresh, but make sure you pre-cook them, because the texture of the raw

poblanos

ruins this delicacy!

8 poblano chiles, destemmed and deseeded.

2/3 pound of pepper jack or monterey jack cheese

Salsa

Batter:

1/2 cup corn meal

1/2 cup flour

1 egg

1/2 cup milk

Cut a circle around stem of chile, and remove seeds and excess white

areas

inside chile. Lightly oil chile with oil or pam, and place in 375

degree oven

for 1 hour, turning often, until chile is soft and pliable. Fill with

a couple

of BIG slices of cheese and dollop of salsa. Make a batter with flour,

egg,

milk, and corn meal. Heat 1/2 inch or so of oil in skillet until

smoking. Dip

chiles in batter and fry until dark brown on each side, about 3

minutes.

Notes:

Ingredients:

1 package taco seasoning mix

16 ounces tomatoes

7 ounces green chiles -- canned

1 1/4 pound Monterey jack cheese -- *see note

salt -- optional

1 1/4 cup flour

2 eggs

1 1/4 teaspoon cream of tartar

1 cup Canola oil

Instructions:

*Cut the cheese into 6 strips.

1. For the spicy tomato sauce which goes on top, combine the taco

seasoning mix an

tomatoes in a saucepan. Bring to a boil, reduce heat and simmer for

15 minutes.

2. If fresh chiles are used, cut off the stem ends and rinse with

cold water to re

ove seeds. Broil the chiles until the skin browns and blisters. Peel

the chiles immedia

ely, while they are still warm. If canned chiles are used, gently

rinse with cold water

to remove seeds; pat dry. Stuff each chile with a strip of cheese.

3. Combine the flour and salt.

4. Separate the eggs. Beat yolks until lemon yellow and slightly

thickened. Beat t

e whites until they are foamy. Add the cream of tartar and continue

beating until the w

ites hold a stiff peak. Carefully fold yolks into whites.

5. Heat the oil in a skillet.

6. Roll the stuffed chiles in the flour. Dip into egg batter. Fry

in hot oil on ea

h side until golden. Drain and serve with spicy tomato sauce.

Yield: 6 rellenos.

Notes:

Ingredients:

12 small potatoes, or 2 large baking potato

2 tablespoon vegetable oil

1 pound ground beef

1 1/2 pound Anaheim chili peppers

1 1/2 cup yellow onions -- minced

4 eggs

1 1/2 teaspoon salt

black pepper -- to taste

garlic salt -- to taste

Instructions:

*Anaheim chilies, roasted, peeled and diced.

1. Peel and boil potatoes until just tender. Let potatoes cool.

In a large bowl br

ak up potatoes to make a lumpy mixture, do not mash.

2. Saute ground beef in 2 tablespoons vegetable oil until

browned, drain well.

3. Add beef to potatoes, then add chiles, chopped onion and egg

yolks. Add seasoni

gs (salt, pepper, and garlic salt). Mix and form into egg-shaped balls

about 1-1/2 inch

s long.

4. Dip each ball in egg whites (beaten slightly) then roll in

flour. At medium hea

, cook in vegetable oil about 1/4-inch deep. Brown well, then drain on

paper towels. Se

ve hot, at room temperature, or refrigerate and reheat at serving

time.

Notes:

(Serves 4)

Ingredients:

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

2 1/2 lb beef brisket, cut into 1" cubes

1 lb lean pork, ground

1 large onion, chopped finely

2 tblsp Wesson oil

salt and pepper to taste

3 cloves garlic, minced

2 tblsp diced green chilies

8 oz tomato sauce

1 beef bouillon cube

12 oz Budweiser beer

1 1/4 cup water

4 tblsp chili powder (or 6 tblspif desired)

2 1/2 tblsp ground cumin

1/8 tsp dry mustard

1/8 tsp brown sugar

1 pinch of oregano

Instructions:

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

In a large kettle or Dutch oven, brown the beef, pork and onions in

hot

Wesson oil. Add salt and pepper to taste. Add remaining ingredients.

Stir well. Cover and simmer 3 to 4 hours, until meat is tender and

chili is thick and bubbly. Stir occasionally.

Notes:

Instructions:

1 1/2 lbs. dried beans (pinto, pink, cranberry)

2 lbs. ground beef

1/8 lb. pork sausage

7 tsp salt ( I don't use salt so it is left out)

6 tsp. sugar

5/4 oz. ground cumin ( buy a 1 oz. tin measure out and discard 3

tsp...

the tin now contains the correct amount).

1 1/4 ground oregano

5 small red peppers (size of cigarette filter tip)

4 cloves of garlic

2 onions diced

1 cup of celery

13 oz. Tomato sause (use 1 2/3 of 2 8-oz. cans).

2 tbls. Butter

TIPS

Use measuring spoons.

Use 6 to 8 qrt. pan with cover for beans

Use 10" X 1" pan for mixing & broiling meat.

Wash beans & soak over night.

Cook beans and chili at low heat - about 225 degrees.

Total cooking time about 4 hours.

Drain beans add 2 1/2 qts, water, cover, & start cooking.

After 1 hour, add 6 tsp. of salt (save 1/2 for meat, crumble and add

all 5 peppers; dice and add 4 cloves of garlic.

After 1 hour more, add most of the cumin (hold back a tsp. for the

meat,

1 tsp. oregano (save 1/4 for meat), 1 1/2 of the 2 diced onions (save

the

rest for the meat), 1 cup of celery, all 13 oz. of tomato sauce.

Mix meat with 1/2 diced onion, 1 tsp. salt, 1/2 tsps. of sugar, 1 tsp.

cumin, 1/4 tsp. oregano.

Spread meat thin in a pan. Broil until brown. Pour off the fat. Dice

the meat.

When beans have cooked about 2 1/2 to 3 hours, add meat and 2 tbls. of

butter.

Continue cooking about 1 hour.

Makes around 8 qrts.

***************

Enjoy!! this makes great CHILI!!!!!!!

Don

don@tiller.eris.org

MR> I have just been chatting to a couple of mate's of mine in the pub

MR> and we have run out of idea's/recipes for chilli..............

MR> could anyone.........possibly outside the uk give me recipes on

good

MR> chilli, not too hot :)

Chili is one of those marvelous dishes which is never the same from

locale to locale. Here is a sampling of some of the diverse forms it

takes as you travel the American Southwest:

Notes:

Instructions:

2 lbs. Ground Chuck

2 Large Bell peppers Yellow, Red or both

2 Large Yellow Onions

2 or 3 Jalapeno Peppers

1 Tbsp. Cayenne Pepper

1 Long Red Pepper (uncut)

2 Tbsp. Granulated Sugar

1 Tbsp. Cocoa

2 Quarts of tomato sauce (with seeds, homemade is the best)

2 or 3 cans of Pinto Beans

3 Tbsp. Chili Powder

Finely chop Bells, Onions and Jalapenos. Mix everything except Ground

Chuck

in a large pot and start cooking on Med-High. While the mix is

cooking

brown the Ground Chuck, strain off the grease when it is done and dump

it in

with the rest of the mix.

Turn heat down to medium and cover. Let cook for 1 to 1.5 hours

stirring

occasionally. Serve straight from the pot.

Notes:

Ingredients:

2 cans (10-1/2 oz each) chicken broth

1/2 can (8 oz) Hunt's Tomato Sauce

3 tbls pure California chile powder

1 tbls pure New Mexico chile powder

3 tbls Gebhardt chili powder

2 tbls ground cumin

1 tsp salt

3 tsps Wesson Oil

1 small onion, chopped

5-7 cloves garlic, minced

2-1/2 pounds tri-tip or bottom sirloin, cut into 1/4" cubes

or

coarsely ground

1/2 - 1 tsp Tabasco sauce

In chili pot, mix 1-1/2 cans chicken broth and tomato sauce. Stir in

chile powders, chili powder, cumin and salt and bring

to boil.

Meanwhile, add 1 teaspoon oil to a skillet and saute onions and garlic

over low heat until tender. Add to sauce.

In same skillet, adding a little oil as needed, saute meat, 1/3 at a

time, until no longer pink and add to sauce. Bring to low

boil and let simmer 2-1/2 hours, adding more chicken broth as needed.

One half-hour before serving, adjust seasoning and heat with salt and

Tabasco.

Makes 6-8 servings.

Notes:

Instructions:

2 lb. lean ground beef

1 green pepper, chopped

1 medium onion, chopped

1 tbs garlic flakes

2 one lb cans tomatoes

2 tbs chili powder

1 1/2 tsp salt

1/2 tsp oregano

1/2 tsp cumin

3 dashes Tobasco

1 cup hot water

2 15oz cans chili hot beans

1 15oz can whole kernel corn

Place beef, green pepper, onion, and garlic in crockpot.

Add all ingredients Cook on high 5 hours. reduce heat and

cook

on low for another 3 hours. ( If your crock pot has alternating heat

just place it there )

Notes:

Instructions:

2 lbs. ground beef

2 large onions, chopped (2 cups)

2 cloves garlic, minced

1 square (1 oz.) unsweetened chocolate

2 to 3 tablespoons chili powder(according to taste)

1 teaspoon ground cinnamon

1 teaspoon crushed red pepper

1 teaspoon ground cumin

1/2 teaspoon ground allspice

1/4 teaspoon ground turmeric

Dash ground cardamom

Dash ground cloves

1 teaspoon salt

1 bay leaf

1 1/2 cups water

1/3 cup tomato puree

1 tablespoon beef bouillon granules

2 tablespoons cider vinegar

Hot cooked spaghetti

Shredded Cheddar cheese

1. Place ground beef in microproof colander or steamer. Set in

larger microproof dish. Cover with vented heavy-duty plastic wrap.

2. Microwave at High (100%) 7 minutes, or until beef is no

longer pink; stir and break up beef after 3 1/2 minuts. Drain.

3. Place beef in 1 1/2 quart microproof dish. Add onions, garlic,

chocolate, chili powder, cinnamon, crushed red pepper, cumin,

allspice, turmeric, cardamom, cloves, salt and bay leaf. Stir to mix

well.

4. Stir in water, tomato puree, bouillon and vinegar. Cover with

plastic wrap.

5. Microwave at High 10 minutes, or until chili starts to boil. Stir

well.

6. Reduce power to Medium (50%) and microwave, covered, 15

minutes, or until thick; stir midway through cooking time. Remove

bay leaf.

7. To serve, spoon chili atop a bed of hot cooked spaghetti on an

oval plate; top with shredded Cheddar cheese.

NOTE:

TWO WAY: Spaghetti topped with chili.

THREE WAY: Spaghetti topped with chili and grated cheddar

cheese.

FOUR WAY: Spaghetti topped with chili, grated cheese and

chopped onions.

FIVE WAY: Heat favorite kidney or chili beans separately, add to

spaghetti

topped with chili, onions and grated cheese.

CONEYS: Hot dog on bun with mustard topped with chili,

chopped onion and

grated cheese.

Notes:

Instructions:

2 lbs. ground beef

2 large onions, chopped (2 cups)

2 cloves garlic, minced

1 square (1 oz.) unsweetened chocolate

2 to 3 tablespoons chili powder(according to taste)

1 teaspoon ground cinnamon

1 teaspoon crushed red pepper

1 teaspoon ground cumin

1/2 teaspoon ground allspice

1/4 teaspoon ground turmeric

Dash ground cardamom

Dash ground cloves

1 teaspoon salt

1 bay leaf

1 1/2 cups water

1/3 cup tomato puree

1 tablespoon beef bouillon granules

2 tablespoons cider vinegar

Hot cooked spaghetti

Shredded Cheddar cheese

1. Place ground beef in microproof colander or steamer. Set in

larger microproof dish. Cover with vented heavy-duty plastic wrap.

2. Microwave at High (100%) 7 minutes, or until beef is no

longer pink; stir and break up beef after 3 1/2 minuts. Drain.

3. Place beef in 1 1/2 quart microproof dish. Add onions, garlic,

chocolate, chili powder, cinnamon, crushed red pepper, cumin,

allspice, turmeric, cardamom, cloves, salt and bay leaf. Stir to mix

well.

4. Stir in water, tomato puree, bouillon and vinegar. Cover with

plastic wrap.

5. Microwave at High 10 minutes, or until chili starts to boil. Stir

well.

6. Reduce power to Medium (50%) and microwave, covered, 15

minutes, or until thick; stir midway through cooking time. Remove

bay leaf.

7. To serve, spoon chili atop a bed of hot cooked spaghetti on an

oval plate; top with shredded Cheddar cheese.

NOTE:

TWO WAY: Spaghetti topped with chili.

THREE WAY: Spaghetti topped with chili and grated cheddar

cheese.

FOUR WAY: Spaghetti topped with chili, grated cheese and

chopped onions.

FIVE WAY: Heat favorite kidney or chili beans separately, add to

spaghetti

topped with chili, onions and grated cheese.

CONEYS: Hot dog on bun with mustard topped with chili,

chopped onion and

grated cheese.

Does anybody have a good (and cheap) recipe for Cincinatti Chili?

I recieved this recipe on a postcard from Cincinnati. I only make it

in

the crockpot. My husband considers it his specialty. <g> The recipe

follows exactly as it appears on the postcard. I've made all kinds of

substitutions (e.g. stewed tomatoes replacing water and tomato paste,

no

salt, less onion, etc.) and it always tastes good. I also like to add

kidney beans (or similar type) to the chili. My husband prefers it

strictly meat. For the crockpot we just let it cook all day. I haven't

noticed that long cooking times have any adverse effect. I enjoy it

best

in traditional fashion, over spaghetti. My husband enjoys it over

oyster

crackers. All of that is to say: ENJOY!

Notes:

Instructions:

Recipe By : Williams Sonoma

Serving Size : 8

Amount Measure Ingredient -- Preparation Method

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

2 cups great northern beans -- dried

3 whole chicken breasts without skin

3 1/2 cups water

2 tablespoons canola oil

2 cups onion -- finely chopped

4 cloves garlic -- minced

6 whole Anaheim chili peppers -- roasted,peeled,slice

-- cored,seeded,diced

1 whole serrano pepper -- cored,seeded,diced

2 teaspoons ground cumin

1 tablespoon fresh oregano -- minced

****or****

1 1/2 teaspoons dried oregano

1/4 teaspoon ground cloves

1/4 teaspoon cayenne pepper

3 cups chicken broth, fat free

2 cups monterey jack cheese, lowfat -- grated

******GARNISH******

tomatoes -- diced

cheese -- grated

green onions -- chopped

fresh cilantro -- chopped

Place beans in a aeavy, large pot and cover with plenty of water.

Soak

for 1 hour.

Put chicken breasts in a a large skillet, over with 3 1/2 cups water.

Bring to boil and simmer, covered, 30 minutes. Remove frompan,

rserving

liquid and let cool. When chicken is cook, shred meat.

Drain beans, rinse and set aside. In the same pot heat oil over

medium

heat. Add onions and cook, stirring for 10 minutes. Add garlic,

chilies,

cumin, oregano, cloves and cayenne pepper and cook 2 min more. Add

beans,

stock and reserved chicken cooking liquid. Bring to a boil, cover and

simmer - stirring occasionally, until beans are tender, about 2 hours.

Adjust seasoning.

Before serving, add shredded chicken and chesses, stir until cheese is

melted and chicken is heated through.

Garnish, if desired.

Notes:

Recipe By : Possum Kingdom Lake Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Casseroles Beef & Veal

Amount Measure Ingredient -- Preparation Method

1 pound ground beef

1 small onion -- chopped

1 clove garlic -- chopped

1 tablespoon chili powder -- (up to 2)

1 tablespoon bisquick baking mix

3 tablespoons water

1 can tomatoes

1 can whole kernel corn -- drained

1 can chopped pitted ripe olives -- drained

1 1/2 teaspoons salt

3/4 cup bisquick baking mix

3/4 cup cornmeal

2/3 cup milk

1 egg

Heat oven to 350 degrees. Cook and stir beef, onion and garlic until

brown,

drain. Mix chili powder, 1 Tbsp. baking mix and 3 Tbsp. water; add to

beef.

Stir in tomatoes, corn, olives and salt. Heat to boiling. Pour into

ungreased

square baking dish, 8x8x2 inches, or 2 quart round casserole. Mix 3/4

cup

baking mix, the cornmeal, milk and egg; pour over beef mixture. Bake

until

golden brown, 50 to 60 minutes.

Notes:

Instructions:

Yield: 4 servings

3/4 lb Ground beef or Ground Fresh

Turkey

1 Medium onion, chopped

1 cn (14oz) Diced tomatoes

1 1/4 c Tomato juice

1 cn (4oz) Diced Green Chili

Peppers, drained

2 t Chili powder

1/2 t Garlic salt

1 c Packaged dried wagon-wheel

Or elbow macaroni

1 c Loose-pack frozen cut Green

Beans

1 c Shredded cheddar cheese

Cook ground beef or turkey and onion in a large skillet until meat is

brown. Drain off fat. Stir undrained diced tomatoes, tomato juice,

chili

peppers, chili powder, and garlic salt into meat mixture. Bring to

boiling. Stir in uncooked macaroni and green beans. Return to boiling;

reduce heat. Simmer, covered, about 15 minutes or until macaroni and

beans are tender. To serve, spoon into bowls; sprinkle with cheese.

Nutrition facts per serving: 460 calories, 32g protein, 34g

carbohydrates,

22g fat, 93mg cholesterol, 3g dietary fibre,

1211mg sodium.

Source: Hunt's Simple Meals For Busy Days, page 19

Notes:

Instructions:

1 cup rice

1/2 stick butter

1/2 to 1 small chopped onion

1 can wolf brand Chili

American cheese slices

Cook rice; saute onion in butter on stovetop or microwave.

Mix rice, agg and onion.

Place mixture in pie pan and pat down.

Add can chili; top with cheese; bake covered @350 for 20 to 30

minutes.

Enjoy,

Cheryl

Notes:

Instructions:

2 tsps. chili powder, or to taste

1 tsp. dried oregano, crumbled

3/4 tsp. salt

1/2 tsp. ground cumin

2 lbs. lean pork loin, trimmed, cut into 1-inch cubes

2 tbsp. butter

2 tbsp. vegetable oil

3 large garlic cloves, minced

1 medium onion, chopped

1/2 cup beef stock

1 tbsp. firmly packed brown sugar

1 to 6 jalapeno chilies, seeded and minced

6 medium green onions

3 medium tomatoes, seeded and chopped

1 cup cooked corn

sour cream

lime wedged

Preheat oven to 350F

Mix chili powder, oregano, salt, and cumin in large bowl. Add pork and

toss

to coat. Melt 1 tablespoon butter with 1 tablespoon oil in heavy

3-quart

flameproof casserole over medium-high heat. Add meat in batches and

cook

until brown on all sides, adding remaining butter and oil as

necessary.

Transfer to large plate with a slotted spoon.

Add garlic and onions to casserole. Cook over medium-high heat until

onion

begins to soften, scraping up any browned bits, about 3 minutes. Stir

in

pork, stock and sugar. Cover, transfer to oven and bake until meat is

tender, about 1 hour. (Can be prepared 2 days ahead, covered and

refrigerated or 3 months ahead and frozen. Bring pork stew to room

temperature before continuing.)

Stir chilies, green onions, tomatoes, and corn into casserole.

Continue

baking until heated through. Serve with sour cream and lime wedges.

Notes:

Instructions:

2 can (8 oz. ea.) green chilies

1 lb jack cheese, sliced

1 lb cheddar cheese, sliced

4 tablespoon whole wheat flour

1 cup evaporated milk

1 cup sour cream

4 eggs

1 cup diced chicken or turkey

2 cup mild salsa

Cut chilies open and line 8" x 13" baking dish with them. Layer both

cheeses evenly over chilies. Add any remaining chilies over the

cheese layer. Mix flour with small amount of milk; using a wire

whisk helps to make a smooth paste. Mix in remaining milk and sour

cream. Beat in eggs, one at a time; add diced meat. Pour over

chilies and cheese; bake for 30 minutes at 350 degrees. Pour salsa

over top and bake an additional 15 minutes.

Notes:

Instructions:

6 dried habenero peppers

3 LBS boneless chuck, diced 1/4in

6 tbs olive oil

4 onions, chopped

4 garlic cloves, minced

1 1/2tsp cumin

1 large can tomatoes, swished

1 large can chili hot beans

1 tbs cocoa

2 bay leaves, crushed

1 tsp oregano

Heat a skillet over mod-high heat and toast peppers, turning

often, for1-2min. Let cool, and crush. Combine with 1 cup

water

in a small pot and bring to boil. Simmer 5 minutes. Sauti

meat

in a Dutch oven with olive oil until lightly browned. Add

onions

and garlic, cook until onions are softened. Add cumin and

cook

1 minute. Add rest of ingredients. Add enough water to cover

barely and bring to boil. Cover and simmer 2hrs. Serve with

LOTS of cold drinks.

Notes:

Instructions:

Yields 8 Servings

2 lb Boneless Pork, Cut Coarsely

Into 1 1/2" Cubes 3 4 oz Cans Green Chili Peppers,

1 Tbls Vegetable Oil Diced

36 oz Canned Corn Kernels, 4 Cups Chicken Broth

Drained 2 tsp Cumin, Ground

2 Stalks Celery, w/o Leaves, 1 tsp Dried Oregano

Diced Salt to taste

2 Medium Potatoes, Diced

2 Medium Tomatoes, Chopped

Lightly brown the pork cubes in oil in a Dutch oven or deep skillet

over

medium high heat.

Add the rest of the ingredients.

Cover.

Simmer for 1 hour.

Serve hot with fresh corn or flour tortillas.

Notes:

Instructions:

1/4 pound bacon chopped

2 onions chopped

6 cloves garlic minced

2 pounds of ground beef (or 1 pound ground beef

and one pound ground pork)

6 jalapeno peppers chopped

6 tablespoons chili powder

1 tablespoon oregano

1 teaspoon ground cumin

2 teaspoons salt

1 tablespoon powdered cocoa

3 tablespoons worchestershire sauce

1 tablespoon cider vinegar

1 28 ounce can of tomato sauce or tomatoes.

Saute bacon until clear. Add onion and cook until translucent.

Add garlic and cook about 3-4 minutes. Add ground beef and peppers.

Cook until beef is browned. Add remaining ingredients and simmer

for 1 hour. If it seems to dry out add some water or tomato sauce.

You can, if you like, add some cooked pinto or kidney beans at

this point and cook another hour to meld the flavors.

This is a relatively mild chili. If you want it hotter, add more

jalapenos or some Dave's insanity sauce (a drop 'ill do ya).

Mary f _ _

--

I made this Saturday night. It was great. No Velveeta, no problemo.

It's terribly rich when made with cream though. Next time I'm going

to

try using less cream sauce and a bit more chiles and garlic. This is

approximately one-half of an old James Beard recipe.

Notes:

Instructions:

- by Jose Kahan and many friends v2.0

Ingredients

150-200 gr grounded beef meat 1 tin kidney beans (aka red beans)

2 Fresh tomatoes 1 large onions 3 cloves garlic Dried

chilli peppers Fresh chilli peppers, chilli powder or chilli sauce

Tomato sauce Lemons Assorted spices (herbs, cumin, ...)

Oil Water Water bottles

Quantities? It depends on how much you want to eat and also on how

spicy!Calculate your usual meat doses; if a can of beans seems to much

for you,then use 3/4 of it. It's very intuitive, sorry about it. If

you cook toomuch, keep it for next day ( but make sure to cook enough

for NEXT day also

Instructions:

(1) Separate the meat into little pieces; add some spices to it and

alittle juice to season it. Mix up a little and wait some minutes so

thatthe meat absorbs your seasoning.

(2) Put very little oil in a frying pan and place the pan over the

fire.When it's hot add the meat; turn with a wooden spoon. Remove meat

when it'sabout half done. Don't add too much oil as the meat is

natural greasy.

(3) Cut onions, garlic, and tomatoes into exotic patterns, such as

lines,squares, etc. Make thin little pieces (you're going to eat them,

not toframe them). Put a little oil in a cooking pot. It must at least

cover thebottom. Cook at medium heat. When it's hot then add the

following, making alittle pause each time onions, garlic, tomatoes,

and peppers.. At the sametime add the spices: lemon juice, chilli

sauce, tomato sauce, etc. Makesure that the onions and garlic don't

get overcooked;remove the pot ifnecessary from the fire from time to

time. When you appreciate they arealmost cooked add some water and

stir. Ease the fire a bit. Wait around 5minutes.

(4) Open the bean cans; add the beans and the meat to the pot. If you

thinkit's quite dry, add more water, but not too much: you're trying

to make achilli, not a soup. Stir to mix the ingredients. Try

squashing some of thebeans against the inside walls of the pot using

the spoon; this gives agood and taste to the dish. Let the experiment

rest around 25-30 minutes,stirring it (and squashing it if you feel

like it) from time to time. Ifyou find it's becoming too gooey and

dry, don't hesitate to add a littlewater. Taste it occasionally to

verify it's not overcooking.

(5) When you think it's almost done, taste it; if you find it's not

enoughspiced, it's the right moment to add more hot chilli sauce. Stir

a bit andlet it simmer over the fire for ten more minutes.

(6) Take the pot out of the fire. Place dishes, and if you think you

spicedit too much, place the water bottles near to you.

Notes:

Yields 1 Cup

3 Chipotle Chiles, From 1 small Red Onion, Chopped

Canned Chipotle Chiles 1/3 Cup Fresh Cilantro,

in Adobo Sauce, Rinsed Chopped

& Patted Dry 1 Tbls Rice Vinegar

1 tsp Corn Oil 1/2 tsp Dried Oregano

1 Lb Tomatillos, Husks - Salt

Removed, Halved - Pepper

2 tsp Corn Oil

Puree the chiles in a blender.

Transfer to a large bowl.

Heat the first measure of corn oil in a large, heavy skillet over high

heat.

Add the tomatillos.

Saute until browned on all sides (about 7 minutes).

Transfer to a work surface.

Add the second measure of corn oil to the skillet.

Saute the onion until tender (about 43 minutes).

Add the onion to the chile peppers.

Chop the tomatillos.

Add to the onion & chile mixture.

Mix in the cilantro, vinegar and oregano.

Season with salt and pepper.

Cover.

Chill.

Bring to room temperature before serving.

Notes:

Instructions:

2 lb. round steak, cubed

1/8lb beef suet

8 dried chili pods

1 tbs instant beef bouillon

2 cloves garlic, minced

1 tsp oregano

1 tsp salt

l/2 tbs cayenne pepper

1/2tbs chili powder

1 tbs paprika

1 tbs cumin

1 tsp Vanilla extract

2 tsp white Vinegar

2 squares baking chocolate

3 tbs corn starch

1 large can chili beans in gravy

Put a little olive oil in Dutch oven and sear meat until

gray

in

color. Cook beef suet in medium pot over low heat for 40

minutes. Discard pieces of fat that are left over and add

rendered suet to Dutch oven. Wash chili pods and remove

stems

and seeds. Chop into small pieces and put into small pot

with

2c water and boil for 30 minutes. Be careful not to touch

eyes

with hands until you can wash hands very well. Add boiled

chilies to meat, stir and add rest of ingredients. Stir

well.

Simmer 2 hours. Dissolve corn starch in 1/4 cup water and

stir

into chili. Keep stirring until thickened. Serve.>

Notes:

Recipe By : The Convenience Foods Cookbook-Nancy Cooper

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

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

2 cups Stove Top® Chicken Flavor or Cornbread

Stuffing Mix

1/2 cup hot water

1 pound extra-lean ground beef

1 small onion -- chopped

1 15 oz. can chili with beans

1 1/2 cups Kraft® Natural Shredded Cheddar Cheese --

divided

1/2 cup frozen whole kernel corn -- thawed

1/4 cup sliced pitted ripe olives

Sour cream -- optional

MICROWAVE DIRECTIONS:

1. Mix stuffing mix and hot water in 2-quart microwave-safe casserole.

Spread

evenly in casserole.

2. Mix ground beef and onion in large microwave-safe bowl. Cover

loosely with

wax paper. Microwave on HIGH 4 minutes or until meat is no longer

pink; drain.

3. Mix meat with chili, 1 cup cheese, corn, and olives. Spoon over

stuffing.

4. Cover casserole loosely with wax paper. Microwave 10 minutes,

rotating

halfway through cooking time. Let stand 5 minutes.

5. Sprinkle with remaining 1/2 cup cheese. Serve with sour cream, if

desired.

Notes:

GREAT TASTE BY JOYCELYN WINNECKE

Keep the flavor, keep the texture, but lose the fat. That's what

turkey

sausage does for chili and a good little pasta dish.

I guess I may be the last cook in America to come around to turkey in

place

of beef and pork. I've always been the sort to cook a big bird once a

year,

make one casserole with the leftovers, and then not consider turkey

again

until the next year.

But I came across Pamela Morgan's version of chili on a search for

something healthy to serve a sports-watching bunch. In her Flavors

(Viking,

$29.95) she uses turkey sausage and ground turkey along with a bold

array

of spices--cumin, powdered red chiles, oregano, cocoa, black pepper

and

cinnamon. It's chili that never misses beef.

Her recipe calls for Italian-style hot sausage links. I found only

sweet

(or mild) turkey links. And they certainly work just fine, although an

extra toss of this spice or that might be necessary. The key to this

recipe

is to taste and taste again; add more cumin or powdered chile if you

think

it needs it, and then give it a few minutes more for the additional

spice

to cook in.

I like my chili pretty soupy, so I left out Morgan's final step, a

thickener: At the end of cooking, remove 1/4 cup liquid and combine it

with

2 tablespoons cornmeal. Stir this paste back into the chili and simmer

until thick, 5 to 10 minutes.

When you serve, pass bowls of cilantro, shredded cheese, chopped

onion,

diced avocado, pickled jalapeno slices and sour cream.

Orzo, rice-shaped pasta, with turkey sausage and tomatoes, from Marian

Burros' Eating Well Is the Best Revenge (Simon & Schuster, $25), is a

quick

weeknight dinner. Again, use Italian-style sausage--hot if you can

find it.

Makes 8 servings

3 tablespoons plus 1 teaspoon olive oil

1 1/4 pounds Italian-style hot turkey sausage links 2 1/2 pounds

ground turkey

5 cups chopped yellow onion

1 large sweet red pepper, stemmed, cored and diced 2 to 4 medium-sized

fresh jalapeno chiles, stemmed and finely chopped 8 garlic cloves,

peeled

and chopped

1/3 cup pure medium-hot powdered red chiles or Hungarian sweet paprika

2

1/2 tablespoons ground cumin

2 tablespoons dried oregano

1 tablespoon unsweetened cocoa powder

1 tablespoons freshly ground black pepper

1 teaspoon ground cinnamon

4 1/2 cups reduced-salt chicken broth

1 (15-ounce) can crushed tomatoes with added puree

1 (15-ounce) can diced tomatoes

1 cup flat amber beer

2 (15-ounce) cans dark red kidney beans, drained and rinsed

2 teaspoons salt

1. In a large pan, such as a dutch oven, over medium heat, warm 1

teaspoon

of oil. Add sausage links. Cook uncovered, turning once, until well

browned, about 10 minutes (sausages will not be cooked through).

Transfer

to a cutting board and cool. Cut each link lengthwise, then cut them

crosswise into 1/2-inch pieces.

2. Set pan over medium heat. Add ground turkey and cook, breaking up

any

lumps, until just cooked through, about 10 minutes. Transfer turkey to

a

bowl and pour off the drippings. Return pan to medium heat and add 3

tablespoons oil. Stir in onion, sweet pepper, jalapenos, garlic,

powdered

chile, cumin, oregano, cocoa, black pepper and cinnamon. Cover, lower

heat

and cook, stirring often to prevent sticking, for 15 minutes.

3. Stir in sausage pieces, chicken stock, tomatoes, beer, beans and

salt.

Bring to a simmer, partially cover and cook, stirring occasionally,

for 35

minutes.

4. Stir in ground turkey, partially cover and cook another 10 minutes.

Taste and adjust seasoning.

--Adapted from Pamela Morgan's Flavors

Notes:

Instructions:

-serves 75

21 pounds ground beef, browned and drained

9 cans (16 ounces each) pork and beans, undrained

9 cans (16 ounces each) kidney beans, rinsed and drained

9 cans (28 ounces each) tomatoes with liquid, cut up

9 cans (29 ounces each) tomato sauce

3 pounds onions, finely chopped

7 1/2 cups finely chopped celery with leaves

9 large green peppers, finely chopped

9 bay leaves

2 tablespoons salt

5 tablespoon chili powder

1 tablespoon each paprika, pepper, ground cumin and cayenne pepper

Combine all ingredients in three large kettles. Cover and cook on

medium

heat for 2-3 hours. Remove bay leaves before serving.

Notes:

Servings :6

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

3 plantains -- peeled, * see note

lemon juice

4 eggs

1 1/4 cup flour

1 1/2 teaspoon salt

oil -- ** see note

Instructions:

* If plantains (fat, red-skinned cooking bananas) are not available,

use large, green-t

pped bananas. DO NOT use overripe bananas.

** For frying, use part olive oil, part Canola oil.

Peel and split the bananas lengthwise. Cut each piece in half and

dip in lemon jui

e.

To make batter, beat the egg yolks until thick and light. Add

flour and salt. Beat

egg whites until stiff, not dry, and fold into yolks.

Drop the drained bananas pieces into the batter, one at a time.

Pick up with slott

d spoon and slide gently into hot oil in heavy skillet (oil about 1

inch deep). Cook ov

r medium heat, turning almost immediately. Cook until browned on both

sides. Drain on p

per toweling.

Notes:

Instructions:

1 small onion, finely chopped

1 cup chopped fresh cilantro (coriander)

1/2 cup each chopped parsley and salad oil

6 tablespoons lime juice

3 tablespoons distlled white vinegar

2 cloves garlic, minced

1 jalapeno or other small hot chile, stemmed, seeded and minced

Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and

chile in a nonmetallic bowl. Makes 2 1/2 cups.

Notes:

Instructions:

(from postcard bought in Cincinnati)

1 quart water

2 pounds lean hamburger

1 teaspoon cinnamon

1 teaspoon cumin seed or ground cumin

2 large chopped onions

1 teaspoon Worcestershire Sauce

2 toe garlic

2 tablespoons chili powder

1 teaspoon black pepper

1/2 teaspoon red pepper or chili pepper

1 tablespoon salt

1 1/2 teaspoon ground allspice

1 (6 ounce) can tomato paste

1 1/2 tablespoon cider vinegar

3 large whole bay leaves

Crumble raw (do not brown) hamburger into water, add all ingredients.

Bring to boil then simmer 3 hours. Remove garlic toe and bay leaves.

Add whole red peppers (if desired) for spicier taste.

Servings: 10-12

Notes:

Instructions:

(from recipe question column SOS in the LA Times)

1 1/2 pounds ground beef

2 medium onions, chopped

2 cloves garlic, minced

1 (8 ounce) can tomato sauce

1 (6 ounce) can 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

Dash ground cinnamon

Cayenne pepper

1 tablespoon sugar

Salt

Brown beef, onions, and garlic in large heavy pot, then spoon off

excess fat and grind mixture in food processor until mealy in

consistency. Return to pot.

Add tomato sauce and paste, water, chili powder, vinegar, pepper,

bay leaf, cumin, marjoram, coriander, cardamom, cinnamon, 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.

Brenda (roder@cobalt.caltech.edu)

Notes:

Instructions:

servings: 10-12

1 quart water

2 lbs. lean hamburger

1 tsp. cinnamon

1 tsp. cumin seed or ground cumin

2 large chopped onions

1 tsp. Worcestershire Sauce

1 toe garlic

2 tbsp. chili powder

1 tsp. black pepper

1/2 tsp red pepper or chili pepper

1 tbsp. salt

1 1/2 tsp. ground allspice

1 6-oz. can tomato paste

1 1/2 tbsp. cider vinegar

3 large whole bay leaves

Crumble raw (do not brown) hamburger into water, add all ingredients.

Bring to boil, then simmer for 3 hours. Remove garlic toe and bay

leaves. Add whole red peppers (if desired) for spicer taste.

Cincinnati Favorites:

2-way: Spaghetti topped with chili

3-way: Spaghetti topped with chili and grated cheese (a mild cheddar

is

recommended)

4-way: Spaghetti topped with chili, grated cheese and chopped onions

5-way: Same as 4-way but kidney beans are added to the chili

Coneys: Frankfurter on a bun topped with chili, onions and grated

cheddar cheese

Notes:

Serving Size : 8

Amount Measure Ingredient -- Preparation Method

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

2 Tablespoons Peanut oil

1 Tablespoon Ground pork, lean

1 Pound Ground beef, lean

4 Onion -- chopped

6 Garlic clove -- chopped fine

1 Tablespoon Cumin seeds, whole

4 Tablespoons Chili powder, hot

3 Bay leaf -- whole

2 Teaspoons Cinnamon

2 Teaspoons Allspice

2 Teaspoons Tabasco

4 Tablespoons Cocoa powder

2 Tablespoons Worcestershire sauce

4 Tablespoons White vinegar

1 Can Pureed tomatoes, 28-ounces

1 Tablespoon Oregano

Salt

Heat a 12-quart heavy stockpot and add the oil. Saute the pork, beef,

onions, garlic, cumin seeds, chili powder and bay leaves until the

meat is barely browned and the onions clear. Drain the fat and

discard. Add the remaining ingredients and bring to a simmer. Cook,

covered, for 1 1/2 hours. You may need to add water to the dish as it

cooks. The additional condiments that you may want are cooked

spaghetti, grated Cheddar cheese and chopped onions.

Notes:

Instructions:

(ref: Cincinnati Enquirer 1/18/79)

1 quart water 5 whole allspice

2 lbs. ground beef 5 whole cloves

2 medium onions, finely grated 1/2 oz. unsweetened chocolate

4 garlic cloves 1 tsp. cinnamon

2 8-oz. cans of tomato sauce 1-1/2 tsp. red pepper

2 Tlb. vinegar 1 tsp. ground cumin

2 tsp. Worcestershire sauce 4 Tlb. chili powder

1-1/2 tsp. salt 1 large bay leaf, whole

Directions: add ground beef to water in four-quart pot. Stir until

beef separates into a fine texture. Boil slowly for 30 minutes. Add

all other ingredients. Stir to blend, bringing to a boil. Reduce

heat

and simmer uncovered for about three hours. (pot may be covered the

last hour or so, after desired consistency is reached). Should be

refrigerated overnight, so that fat can be lifted from top before

reheating.

Serving: serve over spaghetti (2-way); add grated mild cheddar

(3-way);

add chopped onion -- before cheese (4-way); add drained red kidney

beans

(5-way); have oyster crackers and tobasco on the side.

=======================

This recipe is taken from "The Frugal Gourmet Cooks American".

Notes:

Instructions:

2 tbsp peanut oil

1 lb lean pork, coarsely ground

1 lb hamburger

4 yellow onions, peeled and chopped

6 cloves garlic, peeled and finely chopped

1 tbsp whole cumin seeds

4 tbsp hot chili powder, commercial

3 whole bay leaves

2 tsp cinnamon

2 tsp allspice

2 tsp Tabasco

4 tbsp cocoa powder

2 tbsp Worcestershire

4 tbsp white vinegar

1 can (28 oz) tomatoes, pureed

1 tbsp oregano

2 lb kidney beans, soaked and cooked till tender

salt to taste

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.

Add the remaining ingredients, including the beans, and bring to a

simmer.

Cook, covered, for 1 1/2 hrs or until the beans are very tender. You

may need to add water to this dish as it cooks.

Serving methods:

"two way" = served on spaghetti

"three way" = the above plus grated Cheddar cheese

"four way" = same but also add chopped yellow onions

--

Sheri Thomasson

skthom@ccmail.monsanto.com

Notes:

Instructions:

2 tsp olive oil

2 medium onions, chopped finely

4 cloves garlic, minced

3 cup vegetable stock

2 Tbs apple cider vinegar

1 large bay leaf, crushed

5 whole allspice berries

2 tsp salt or herbal substitute

3 Tbs chili powder

1 tsp carob powder (or cocoa)

2 cup low sodium tomato sauce

1/2 tsp cayenne pepper, or to taste

1 tsp cumin

1 tsp cinnamon

2 cup cooked pinto beans

2 cup tofu, frozen, thawed, and crumbled

In large heavy pot, over medium-high heat, heat oil and saute onions

for

8

to 10 min.. Add remaining ingredients. Bring to a boil, then lower

heat

and simmer for 1 1/2 hours. Add toppings of choice (see below).

Serves

6

to 8.

Notes:

Instructions:

1 lb. Ground Round (I use ground turkey) 1/2 cup Beef Broth

2 Med. Onions, chopped 1 Tbsp. Red Wine

Vinegar

1 Med. Celery Rib, chopped 1/2 Ounce (1/2

Square)

2 Garlic cloves, minced Unsweetened

Chocolate

1 Tbsp. Chili Powder 12 ounces

Spaghetti

1 Tbsp. Salt 3

Tbsp.

Butter

1/2 tsp. Cinnamon (I use more) 1 (16 Ounce) can

Kidney Beans

1/2 tsp. Ground Cumin 2 cups

shredded

Cheddar Cheese

1/2 tsp. Basil

Chopped

raw Onions

1/2 tsp. Oregano Oyster

Crackers

1/4 tsp. Ground Allspice

1/4 tsp Pepper

1 (28-Ounce) can peeled Tomatoes with added Puree.

(I use regular tomato sauce)

1. In a large dutch oven, cook ground round, 1 onion, celery & garlic,

stirring often to break up lumps of meat,

till beef loses its pink color, about 5 min. add chili powder,

salt,

cinnamon, cumin, basil, oregano, allspice

& pepper. C&127;&127;k stirring, 1 min.

2. Add tomatoes with puree, beef broth, vinegar, & chocolate; break up

tomatoes with a large spoon. Bring

to a boil, reduce heat to low, & simmer till thickened, about 1

hr.,

adding more beef broth or water if chili

gets too thick.

3. Meanwhile, in a large saucepan of boiling salted water cook

spaghetti till tender but still firm, 9 to 10 min.

Drain well.

4. Place warm kidney beans, cheddar cheese, raw onion, & oyster

crackers in separate bowls. Serve

spaghetti on plates & top with chili. Let people choose their own

toppings.

Enjoy,

Linda

Notes:

Instructions:

Dry Spices:

1 T Chili Powder

1 T Paprika

1 t Ground Black Pepper

1/2 t Ground Cumin

1/2 t Tumeric

1/2 t Marjoram

1/2 t Allspice

1/4 t Nutmeg

1/2 t Cinnamon

1/4 t Ground Cloves

1/4 t Mace

1/4 t Corriander

1/4 t Ground Cardomom

1/2 Dry Bay Leaf, Crumbled

1 t Salt

You can mix these together ahead of time to save some time.

1 Lb. Chuck, ground fine (twice through a grinder)

2 Med. Onions, Chopped fine

2 Cloves Garlic, minced

Salt a large cast iron skillet. Turn heat to Med. and add

ingredients. Cook until meat is browned.

1 C Tomato Saude

2 T Ketchup (or Catsup)

1 C Water

1 T Red Wine Vinegar

Add to browned meat mixture.

1 t Honey

1/2 Oz. UNSWEETENED Baker's chocolate, grated

When mixture begins to boil, add honey and chocolate along with dry

spices. Cover and simmer on low heat for 1 hour.

Serve over cooked spaghetti. Add red kidney beans, chopped onion,

cheddar cheese to make 5-way or chose any of those ingredients to

make 4-, 3-, or 2-way chili.

Bob Hartman - Cleveland FreeNet Culinary Arts SIG Sysop (aa333)

aa333@Cleveland.Freenet.Edu

Notes:

Instructions:

Ingredients:

1 pound ground beef

1 can (14.5 oz.) Italian tomatoes

1 can (8 oz.) tomato sauce

1 cup water

2 tablespoons McCormick. Minced Dried

Onion

2 teaspoons McCormick. Paprika

2 teaspoons McCormick. Ground Cumin

1 teaspoon salt

1 can (15.5 oz.) red kidney beans

McCormick. Crushed Red Pepper to taste

Instructions:

1. In a large saucepan over medium-high

heat, brown ground beef

until well done. Drain.

2. Add the remaining ingredients. Bring

to

a boil. Reduce heat and

simmer 1 hour.

Quantity:

Makes about 7 cups

Notes:

Instructions:

Ingredients:

2 cans condensed cream of chicken soup

1 regular size pkg corn chips

1 small can green chiles (diced)

3/4 cup milk

1/2 cup grated American cheese

Directions:

Into saucepan put soup and add milk. Using low heat, cook until

thoroughly blended; then add green chiles and cook a few minutes

longer.

Sprinkle layer of corn chips in deep casserole, top with soup mixture;

continue layers until dish is filled. Add grated cheese on top and put

in

oven until cheese is melted and bubbly.

Notes:

Servings :0

Keywords :chili c2

Oven Temp:

Time to prepare : minutes

Origin :

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

Instructions:

- high@dlvd.mda.com

3 lbs ground chuck 1 lb venison 60-80 ounces of plain tomatoe

sauce 4-6 ounces minced garlic 8 ounces worchestershire sauce

8 ounces mild green chiles chopped 20 medium fresh jalapenos

chopped in rings then quartered. 8 ounces datil hellish relish

8 ounces old elpaso hot relish 5 large vidallia onions minced

2 tsp garlic salt 1 tsp seasoned salt 1/2 tsp oregano 4

(15 ounce) cans joan of arc spiced kidney beans 1 (15 ounce) can

of bushes pinto beans

Brown meat in skillit with worchestershire sauce, the oregano, garlic

saltand seasoned salt. Put tomato sauce, minced garlic green

shilies,jalapenos, hellish relish, kidney beans, pinto beans, onions,

and oldelpaso hot relish and heat on medium high til near boiling.

When meat isbrowned add juice and all to the rest and cook for 1 and

1/2 hours over lowheat. This is pleasently warm but not mouth burning

hot! enjoy!!!

Notes:

Instructions:

Recipe By : Woman's Day Magazine-Dec. 15, 1998

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

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

8 chicken drumsticks -- skin removed

8 ounces lowfat smoked sausage -- sliced

2 16 oz. cans barbecued baked beans

1 15 oz. can whole kernel corn

1 15 oz. can black beans -- rinsed and drained

1 3/4 cups frozen baby lima beans -- thawed

1 1/2 cups chopped onions

1 8 oz. can tomato sauce

1 1/2 cups broken corn tortilla chips -- crushed

1. Heat oven to 375 degrees. Have a shallow 3-quart baking dish ready.

2. Mix all of the ingredients except corn chips in baking dish. Cover

and bake

1 hour. Uncover, sprinkle with chips and bake, uncovered, 15 minutes

longer or

until the chicken is cooked through.

Notes:

Instructions:

2 T. chili powder

1 t. cayenne pepper

1 T. crushed red pepper

1 T. cumin seeds

1 t. garlic powder

1 lb. ground beef, fried

2 C water

1 can white hominy

1 can yellow hominy

1 can red kidney beans

1 can ranch style beans

1 can diced tomatoes (could also use fresh)

Brown ground beef with spices. Add 2 C. water, hominy, beans and

tomatoes. Cook half an hour more.

Great served with cornbread!

Notes:

Instructions:

Yield: 4 servings

1 lb Ground beef

1 pk Taco seasoning mix

1/2 c Water

1 cn Crescent dinner rolls

1 1/2 c Corn chips; crushed

1 c Sour cream

1 c Cheddar cheese; shredded

Preheat oven to 375~. Brown ground beef and drain. Stir in seasoning

mix and water; simmer 5 minutes. Separate crescent dough into 8

triangles and press into ungreased pie pan to form a pie crust.

Sprinkle 1 cup corn chips over bottom of crust. Spoon meat mixture

over crust and corn chips. Spread sour cream over meat mixture. Cover

with cheese. Sprinkle on remaining corn chips. Bake 20-25 minutes.

Serves 4-6

Notes:

Instructions:

1 lb. ground beef

3/4 cup yellow corn meal

1-1/2 cups milk

1 egg; beaten

1 pkg. chili seasoning mix

1 tsp. seasoned salt

16 oz. can cut tomatoes, drained

16 oz. frozen whole kernel corn; thawed and drained

2-1/4 oz. can sliced olives, drained

1 cup cheddar cheese; shredded

In skillet, brown ground beef in skillet until crumbly; drain. In

large bowl,

mix corn meal, milk, and egg; add ground beef, chili seasoning mix,

seasoned

salt, tomatoes, corn, and olives; put mixture in crockpot. Cover and

cook on

HIGH for 3-4 hours; top with cheese; cook an additional 5 minutes.

Notes:

Instructions:

- copyright 1990, John Rynes (reprinted withpermission)

The quick, stick-to-your-ribs meal for hunters on-the-go!

Chili! The very mention of the name is enough to make strong men's

eyeswater, make timid appetites cringe, and send dogs scurrying

towards thedoor with their tails between their legs. And a big pot of

the stuff isalso the perfect meal in camp or country home during the

deer season. Notonly is chili a hearty meal, it can be quickly

re-heated (chili actuallyimproves in flavor after the third, fourth,

etc. heating), for hunterson-the-go.

Pungency? Yes! Good chili ought to be a little boisterous; true

chilishould also be spicy. Here's a barn-burner of a recipe which

includes theseclassic elements:

2.5 to 3 lbs beef sirloin tips, round steak, or brisket (after the

first day of the season you should be ready to make a new pot using

venison instead of beef) 1.5 lbs fresh ground pork 1/2 cup

olive oil 3 medium onions, chopped 1 clove garlic, chopped

3 to 6 jalapeno peppers, seeded and chopped (or 1 4-oz can of

jalapenos peppers) 3 to 4 medium sweet red bell peppers, chopped

1 or 2 green bell peppers, chopped 4 to 6 long green peppers,

chopped 1 medium zucchini, cubed 35 oz canned whole Italian

tomatoes (must be Italian!) 1 8-oz can tomatoe paste 1 tbls

maiserena (masa) flour 3 bay leaves 1 tbls crushed oregano

1 tbls salt 1.5 tbls cumin 1 tbls red wine vinegar 1 tbls

brown sugar 1 tbls fresh ground black pepper 3 to 4 tbls chili

powder 1.5 tsp dry mustard 1/2 cup beef broth 1/2 can beer

(preferably Heilman's Old Style) 3 oz bourbon 1/2 oz tequila

Cut meat into one-quarter inch cubes and brown in a tablespoon of

olive oilwith one-half the chopped garlic. Take meat from the skillet,

reserving thecooking juices. Brown the ground pork, stirring and

breaking it up as itcooks. Drain and discard the fat. Mix cooked pork

with cooked beef (orvenison) in a large ten-quart kettle.

In another skillet, saute chopped onions with the remaining garlic,

choppedjalapenos (see note below), sweet green peppers, long hot

peppers, andzucchini in the remaingin olive oil until golden. Then add

the meat.

Place the pot on low burner and add Italian tomatoes, crushing some of

themin your hand as they come from the can. Mix the flour with a

little tomatosauce, tomato paste, bay leaves, salt, cumin, oregano,

vinegar, brownsugar, black pepper, chili powder, and dry mustard. Then

add one-half cupof the beef cooking liquid, tequila, bourbon and beer

to the pot. (NOTE: Ifusing canned jalapenos instead of fresh, add them

now.) Cook slowly forfour or five hours, depending on the desired

degree of thickness, stirringthoroughly and frequently to prevent

scorching or sticking. Samplefrequently. Add beer to adjust

consistency and correct seasoningconstantly.

For a much hotter flavor, add a few more jalapenos and some crushed

redpepper. CAUTION: Fresh jalapeno peppers contain an oil that

produces astrong burning sensation on the skin. Do not rub your eyes

or touch othertender (!) parts of your body -- washing, even with

lemon juice, is said tobring no relief.

Most of the cili-eating deer hunters I know serve this piping hot with

coldbeer and corn bread. Some simply use crackers and more bourbon and

tequila.Many even like a bit of grated cheese and chopped onion

sprinkled on top.

This recipe yields about one and a half gallons. If ou have any left

over,it can be frozen for later.

This is an outstanding recipe, and once you have tasted it you'll

throwstones and empty beer cans at almost every other recipe!

Notes:

(Serves 4)

Ingredients:

2 cup water

1/2 cup dried pinto beans, soaked overnight then drained

1 tblsp oil or bacon drippings

1 onion, sliced

1/2 green bell pepper, cored, seeded and chopped

1 garlic clove, minced

2/3 lb boneless pork, cut into 1/2" cubes

1/3 lb beef stew meat, cut into 1/2" cubes

16 oz canned whole tomatoes, drained

2 tblsp chili powder

1 diced green chile, Jalapeno or Serrano

1 tsp dried oregano, preferably Mexican, crumbled

2 tsp cumin

1/3 cup dry red wine

salt and fresh ground black pepper to taste

2 tblsp prepared tortilla flour or masa harina, mixed with water

to form a paste (optional)

Instructions:

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 minutes.

Season with salt and pepper. If mixture is too liquid, stir in some

of

the tortilla flour paste to thicken.

Notes:

Instructions:

1 lb ground turkey (or beef)

1 onion

1 green pepper

Brown all this together in a big skillet, making sure that you break

up

the turkey as much as possible. Drain off any grease

1 28 oz jar Ortega chunky salsa

1 sm can tomato paste

2 15 oz cans beans, drained (we like chili hot beans, kidney is OK,

too)

1 tbl. sugar

Mix all this into the cooked turkey. Simmer until everything is very

hot. (We just dump ours in the crockpot on low in the morning and eat

it that night after work.) Season to taste with cumin and/or chili

powder.

This makes a lot, but it freezes OK. Hope you like it!

Notes:

Ingredients:

1 lb. ground beef

1/2 onion - chopped

1 can Rotel tomatoes w/ grn chilies

1 (15oz) can chili w/beans

1 (141/2oz) can stewed tomatoes

1 (10oz) pkg cheddar cheese - grated

tortilla chips - crushed

Directions:

Brown meat & onions in skillet until done. Drain. Add tomatoes and

chili. Stir well & let cook while putting crushed chips in the

bottom

of

a casserole dish. Add skillet mixture to casserole dish & top with

cheese. Bake at 350 until cheese melts.

Notes:

2 tbs olive oil

2 pds sirloin stk cut in 1" cubes

1/2 pd lean ground beef

12 oz chorizo casing removed 1/2 " cubes

1 lg yellow onion chopped

1/4 cup chili powder

1 tbs garlic salt

2 tsp cumin

1 tsp dried basil

2 cans beef broth (14.5 oz cans)

1 cup cilantro chopped

1 stick cinnamon

3 ea bat leaves

2 ea green jalapenos cut into chunks

1 tbs yellow cornmeal

salt and pepper to taste

garnishes, grated cheese sour cream

Instructions:

brown sirloin in oil, remove

brown hamburger, chorizo and onions

return sirloin

stir in remianing ingredients except garnishes (duh)

boil, simmer 2 hours, stir to break up tomatos

before serving remove cinamon and bayleaves

NOTE I used dried cilantro about half a cup

Notes:

Recipe adapted from Every Day Is A Party Cookbook, by Emeril Lagasse,

with

Marcelle Bienvenu and Felicia Willett, published by William Morrow,

1999

2 tablespoons vegetable oil

2 cups chopped yellow onions

2 teaspoons salt

1/2 teaspoon cayenne

2 pounds beef bottom round, cut into 1/2 inch cubes

1/2 cup tomato paste

One 28-ounce can whole tomatoes and their liquid

2 cups beef broth

2 tablespoons chopped garlic

1 tablespoon chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano

1/2 teaspoon red pepper flakes

1 cup dried white beans, picked over, rinsed, cooked in salted water

to cover

until tender, drained, and cooled

2 1/2 pounds new potatoes, washed and thinly sliced

1/2 pound Maytag Blue Cheese, crumbled

1 tablespoon chopped fresh parsley leaves

In a large, heavy pot, heat the vegetable oil over medium-high heat.

Add the

onions, season with 1 teaspoon of salt and the cayenne, and cook,

stirring,

until they are wilted and golden, about 4 minutes. Season the meat

with the

remaining 1 teaspoon salt and add to the pot. Cook, stirring, until

the beef is

browned evenly on all sides, about 4 minutes. Add the tomato paste and

cook,

stirring, for 2 minutes. Add the tomatoes, beef broth, garlic, chili

powder,

cumin, oregano, red pepper flakes, and beans. Bring to a boil, then

reduce the

heat to medium-low and simmer, uncovered, stirring occasionally, until

the beef

is tender, about 2 hours. Skim off the fat that rises to the surface.

Preheat the fryer to 360°F.

Fry the potatoes in batches until golden brown, about 4 to 5 minutes.

Remove and

drain on paper towels. Season with salt and pepper. To serve, mound

the potatoes

over the bottom of each serving bowl. Ladle the chili over the

potatoes.

Sprinkle the cheese over the top. Garnish with parsley.

Yields: 8 servings

Notes:

Recipe By : Southern Living-Our Best Quick and Easy Recipes

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

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

2 pounds ground chuck

1 medium onion -- chopped

2 8 oz. cans tomato sauce

1 11 oz. can Mexican-style corn -- drained

1 10 oz. can enchilada sauce

1 teaspoon chili powder

1/2 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon salt

1 package {6 1/2 oz.} corn tortillas -- divided

2 cups shredded Cheddar cheese -- divided

1. C&127;&127;k beef and onion in a large skillet until beef is browned,

stirring

until it crumbles; drain.

2. Stir tomato sauce and next 6 ingredients into meat mixture; bring

to a

boil. Reduce heat to medium, and cook, uncovered, 5 minutes, stirring

occasionally.

3. Place half of the tortillas in bottom of a greased 13 x 9 x 2-inch

baking

dish. Spoon half of beef mixture over tortillas; sprinkle with 1 cup

cheese.

Repeat layers with remaining tortillas and beef mixture. Bake at 375

degrees

for 10 minutes. Sprinkle with remaining cheese; bake 5 additional

minutes or

until cheese melts.

Notes:

Instructions:

10 corn tortillas

1 lb ground beef

1/2 onion; chopped

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon oregano

1/4 teaspoon cumin

20 oz enchilada sauce

8 oz tomato sauce

1 cup cheese; grated

Brown meat and onion. Drain. Add spices and sauces. Mix and stir

until it is hot. Tear torillas into strips (stale tortillas work fine

in this recipe). In a casserole, layer strips, sauce, cheese 2 or

three times, ending with cheese. Bake at 350~F about 1/2 hour.

Notes:

Instructions:

2 cup ricotta

1 cup green onion

1 teaspoon cumin

2 cup cheddar

1 egg

2 tablespoon chilies, chopped

1 cup cheese, jack

10 oz enchilada sauce

8 tortillas

Stir first six ingredients together and fill tortillas. Put in

greased 8 x 12 glass pan. Pour sauce over. Microwave on high for 11

to 13 minutes, rotating once. Cover with cheddar cheese and cook on

high 1 to 2 minutes.

Notes:

Servings :6

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

5 tablespoon butter

1 cup chopped onions

1 1/2 cup large bell peppers -- chopped

2 cups cooked chicken -- chopped

4 ounces green chili peppers -- chopped

1 1/4 cup all-purpose flour

1 tablespoon chili powder

1 1/2 teaspoon coriander seed -- ground

1 1/2 teaspoon cumin seed -- ground

2 1/2 cups chicken broth

1 cup sour cream

1 1/2 cups Monterey jack cheese -- shredded

12 6-inch tortillas

Instructions:

Melt two tablespoons butter and cook onions and green pepper in it

until softened.

Remove to a bowl. Stir chopped chicken and green chilis into

onion-pepper mixture. Melt

remaining 3 tablespoons of butter. Blend in flour and seasonings.

Whisk in chicken brot

. Cook, stirring, until sauce boils. Remove from heat; stir in sour

cream and 1/2 cup c

eese. Stir 1/2 cup sauce into chicken mixture.

Dip each tortilla in remaining hot sauce to soften and spoon

chicken mixture into

center of tortilla. Roll up and arrange in 13 x 9 x 2 inch pan; repeat

with all tortill

s. Pour remaining sauce over tortillas. Sprinkle with remaining

cheese. Bake uncovered

t 350 degrees for about 25 minutes.

Notes:

Instructions:

Yield: 1 batch

1/2 lb Beans, pinto or kidney *

2 lb Tomatoes

2 lb Beef chuck; coarsely ground

-(browned)

2 md Onionl coarsely chopped

1 Bell pepper, green;

-coarsely chopped

2 Garlic clove; crushed

2 T Chili powder

1 ts Pepper

1 ts Cumin

Salt; to taste

* For baked beans and chili with beans, it will be necessary to

simmer the dry beans in three times their volume of unsalted water

for 30 minutes in a saucepan. Allow to stand, covered, for an hour

and a half or until softened; drain and add remaining ingredients.

Parboil dry beans until soft; drain well. Put all ingredients in

crock pot in order listed. Stir once. Cover and cook on LOW for 10 to

12 hours. (HIGH: 5 to 6 hours.)

NOTE: When using canned beans (two 1-pound cans), drain liquid.

Source: [Rival Crock-Pot Recipe Book]

Notes:

Instructions:

1 tbs oregano

2 tbs paprika

9 tbs chili powder

4 tbs cumin

4 tbs instant beef bouillon

2 cans non-alcohol beer

2 cup water

4 LB ground chuck

2 LB hot pork sausage

1 LB chuck roast, cubed

2 large onions, chopped

10 cloves garlic, minced

1/2 cup olive oil

1 tbs crushed dried habenero peppers

1 tbs sugar

1 tsp coriander

1 tbs Louisiana Red Hot Sauce

1/4 cup jalapenos, sliced

1 cup tomato sauce salt to taste

2 large cans hot chili beans with gravy

In a #14 Dutch oven, add paprika, oregano, cumin, chili

powder, beef bouillon, nla beer, and 2c water-Let simmer. In

a

large skillet, heat olive oil and brown meat in batches

until

all

meat is done. Add each batch to Dutch oven with slotted

spoon

and stir after each batch. Saut=E9 onion, garlic, and

jalapenos

in drippings until onion is clear. Add to Dutch oven and

stir.

Simmer 2 hours. Add rest of ingredients and simmer 1 hour.

Add water as necessary.

Notes:

Instructions:

1/4 cup margarine or butter

1/4 cup vegetable oil

6 tortillas; flour, *

1/2 cup onion; chopped, 1 md

6 eggs; large

2 cup tomatoes, chopped, 2 md

1 jalapeno chile; seed & chop

2 tablespoon cilantro; fresh, snipped

1/4 teaspoon salt

1/4 teaspoon pepper

2 oz colby cheese; shredded,1/2 c

* Flour Tortillas should be 7 to 8-inches in diameter and cut into

strips. Heat the margarine and oil in a 10-inch skillet over

medium heat until hot. Add the tortilla strips and onion; cook,

stirring occasionally, until the tortillas are brown. Mix the

remaining ingredients except the cheese and pour into the skillet. As

the mixture begins to set at the bottom and sides, gently lift the

cooked portion so that the uncooked eggs can run under the cooked

portion. Avoid constant stirring. Turn the egg mixture, cook until

the eggs are all cooked through but still moist, 3 to 5 minutes.

Sprinkle with the cheese and serve.

Notes:

Instructions:

Yields 4 Servings

1/2 Lb Italian HOT Sausage 1/2 Cup Water

1/2 Lb Lean Ground Beef 1/2 tsp Beef Flavor

Instant

1 Tbls Drippings (See Cooking Bouillon Granules

Instructions) 1/3 Cup Worcestershire Sauce

1/3 Cup Onion, Chopped 3 Tbls Chili Powder

2 Cloves Garlic, Minced 1 Tbls Honey

32 oz Canned Tomatoes, 1/4 tsp Dried Red Pepper

Undrained, Chopped 1/4 tsp Celery Salt

16 oz Canned Kidney or Pinto 1/4 tsp Tabasco Sauce

Beans, Drained & - Salt

Rinsed - Pepper

1/2 Cup Dry Red Wine

Remove the sausage from its casing.

Brown the sausage and ground beef in a large skillet over medium heat.

Remove and drain, reserving the measured amount of drippings specified

in the

ingredients list.

Return the drippings to the skillet.

Add the onion and garlic.

Cook for 3 minutes.

Return the meats to the skillet.

Stir in all the remaining ingredients except the salt and pepper.

Bring to a boil over medium-high heat.

Reduce heat to a simmer.

Cover.

Simmer for 30 minutes, stirring occasionally.

Season to taste with salt and pepper.

Serve hot.

>>I have about eight packages of cream cheese that didn't get used

making xmas

>>cookies. They haven't been opened and don't expire until sometime in

March.

Here's a non-dessert option that's a big hit at parties.

Notes:

Instructions:

1 lb. lean beef

1 Tbsp. hot pepper oil

5 cloves garlic - minced

1 tsp. salt

1/2 tsp. black pepper

2 Tbsp. chili powder

1 tsp. crushed chili

1/2 tsp. cayenne

2 cans kidney beans - drained

1 green bell pepper - bite size pieces

1 red bell pepper - bite size pieces

3 onions - bite size pieces

1 28 ox crushed tomatoes

200 gr. Cheddar cheese - shredded

Combine oil, garlic, beef, spices until meat if full cooked. Add

onions,

green and red peppers until tender. Add crushed tomatoes. Cook for

1 hour 30 minutes at low. Add beans for the last 30 minutes.

Serve and top with shredded cheese.

Notes:

Instructions:

Ingredients: 2 lbs lean ground beef 1.5 lbs german link

sausage 6 dried chili anchos 16 oz canned green chilies (4

4-oz cans) 4 large tomatoes 1 large white onion 3 cloves

garlic 2 tsp ground comino (cumin seed) 2 tsp paprika 1

tsp Mexican oregano

Cut the stems from the anchos and remove seeds. Cover with boiling

waterand let sit for an hour. Blend in blender until smooth.

Dice the sausage, onions and garlic, then saute over medium heat

untilonions are soft. If everyone in the house isn't already watching

you dothis, they will soon appear. The recipe calls for an extra

half-pound ofsausage so you can give everybody a taste to get them out

of the kitchen.(Thousands of Germans settled here in central Texas in

the 1800's, andtheir decendants still make fabulous sausage. I use the

sage-flavoredvariety from Elgin.)

Drain off the oodles of lucious sausage grease (if you must!) and add

theground beef to the pot to brown. Dice the green chilies and

tomatoes. Addthe vegetables and spices to the pot. Add half the ancho

sauce and water orbeer to barely cover. Add more ancho sauce over time

to suit your taste.Simmer until you can't stand it.

NotesPreparing Dried Peppers - Most peppers can be re-hydrated by

removing thestems and seeds, and soaking or cooking them in hot water.

Dried New Mexicoor Anaheim chiles require more work.

The New Mexico/Anaheim varieties have smooth, tough skin. If you try

thesoak-and-blend technique, you get a mess that must be finely

strainedbefore using. I cut off the tops of the peppers to remove the

stems andseeds and to expose the interior. I steep them for an hour in

hot water.Then I cut the peppers in half length-wise. For each half, I

carefullyscrape off the inner pulp with a flat knife, angled away from

the scrapingdirection. I then scrape the pulp off the knife into the

blender. This takesome practice, but the rewards are great!

If you have a food processor, you can make your own chile powders. I

don'tknow how yet, but it probably amounts to, ``put dried peppers in

foodprocessor and press the `powder' button.'' I'll find out for you.

Seasonings - I don't mention salt, black pepper, bay leaves, and that

sortthing, because you should use them according to your own taste

andexperience. The recipes above are just a starting point.

Skimming Grease - If you cover the simmering pot and leave

undisturbed(some people are compulsive stirrers), the grease will be

easier to skim. Inever used to skim, but I do now in deference to my

advancing years andclogging arteries. It shouldn't taste different,

but it does. Sigh.

Chips on the Side - You can make great tortilla chips without oil. Put

fourcorn tortillas on a lightly greased plate and microwave them on

high powerfor 5 minutes. Watch out! The plate will be mighty hot! Yum!

(Fritos arestill my favorite.)

Green Chilies - All these recipes have green chilies because I can't

helpmyself. Except for the Rojos Y Verde, you can leave them out. (But

Theresawill think you're a wimp!)

Thickening - Many cooks thicken their chili with masa or wheat flour.

Inthe recipes above, there is plenty of chili pulp, so no thickening

isrequired. I think thickening softens the flavor somewhat, which may

becalled for if you're feeding Aunt Edna. So, if you must, mix a

tablespoonflour with 3 tablespoons warm water and stir into chili for

last 20 minutesof simmer. Reader Scott Hudson says:

I found the best rue to be bacon grease and flour. Just use about

1 cup of grease and flour to thicken and stir into the boiling

chilie slowly untill the chili ``seizes''.

Urk! I can feel my arteries seizing! (But it sounds yummy!)

Adding Oil or Fat - some meats such as venison are so lean that the

spiceflavors are not conveyed properly. Unless you're making a

super-low-fatchili on purpose, taste can be enhanced by adding a

little oil for thesemeats. (I haven't a clue how much is enough!)

Alcohol - the evaporation of alcohol during cooking can leach the

aromaticsfrom your chili. If you use an alcoholic drink for flavoring,

perhaps``pre-cooking'' it can ameliorate the effect. When in doubt,

relax.

Notes:

Instructions:

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

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

2 1/2 Pounds Beef brisket -- 1" cubes

1 Pound Lean pork -- ground

1 Large Onion -- chopped fine

2 Tablespoons Wesson oil

3 Garlic cloves -- minced

2 Tablespoons Diced green chilies

8 Ounces Tomato sauce

Salt and pepper to taste

1 Beef bouillon cube

12 Ounces Budweiser beer

1 1/4 Cups Water

6 Tablespoons Chili powder

2 1/2 Tablespoons Ground cumin

1/8 Teaspoon Dry mustard

1/8 Teaspoon Brown sugar

1 Pinch Oregano

In a large kettle or Dutch oven, brown the Beef, Pork and Onions in

hot Wesson Oil. Add Salt and Pepper to taste. Add remaining

ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is

tender and Chili is thick and bubbly. Stir occasionally. Manhattan

Chili Co., NYC

Chili is a hotly debated subject, with it's own body of myth and folk

lore.

Everyone thinks their chili is the best, and I think that's what makes

it

special.

Chili News and Mail

11/13/95 - I ran across this interesting discussion of chili which

bears

reading if you can tolerate a little irreverance regarding the one

true

food.

A reader sent this:

Lord God, Chili eaters is some of Your chosen people. We don't

know why You're so doggone good to us. But never think we ain't

grateful.... Amen. Bones Hooks, cowboy

Notes:

Instructions:

This is a really good recipe and is super easy to make. It makes

close

to a half gallon, so its really good for big party's.

1 can whole tomatoes

3 fresh tomatoes

1 can black olives

3-4 bunches of green onions

1 green pepper

1 large bottle of Pace Picante (must use Pace, anything else isn't as

good)

Take all the veggies and dice them up. Put them all in a bowl, mix in

the Pace and you're done. I usually use medium Pace, gives it just

enough kick, mild is really good if you want to eat it without chips.

Enjoy!

From: My dad's imagination, it's one of his many great cooking

creations!

Nick D'Aloia

ndaloia@ub.d.umn.edu

University of Minnesota-Duluth

Notes:

Instructions:

Yields 4 Cups

2 1/2 lbs tomatoes, large chopped

1 1/4 cups black olives, pitted 1/4 cup red onion,

minced

(preferably Kalamata) 1 tbls red wine vinegar

coarsely chopped 1 garlic clove, minced

1/3 cup cilantro, fresh,

Blanch tomatoes in large pot of boiling water 20 seconds.

Drain.

Peel, seed and chop tomatoes.

Transfer to bowl.

Add all remaining ingredients and toss gently.

(Can be prepared 4 hours ahead. Chill.)

Serve at room temperature.

Notes:

Instructions:

I know people who spend days soaking and preparing their frijoles. I

think mine

are better, and take about 46 hours less time to cook.

2 cans pinto beans

1 lime

salsa

Put pintos and juice into pan over medium heat. Add juice from one

lime. Add

however much salsa trips your trigger. I use about a cup. When mixture

starts to

boil, mash the living hell out of them with a masher, and reduce heat

to as low

as burner will go. If the beans are still cooking too quickly, double

up the pot

holders and elevate pot. Cook until water has evaporated out of

mixture and

beans become a firm paste, stirring with masher every so often. This

can take as

little as a hour, but if you cook them for two hours it won't hurt.

Notes:

Instructions:

Recipe By : Best Recipes From The Backs Of Boxes, Bottles, Cans, &

Jars

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

3 cups FRITOS Brand Corn Chips

1 large onion -- chopped

1 19 oz. can chili

1 cup shredded Cheddar cheese

Place 2 cups of FRITOS Brand Corn Chips in a baking dish. Arrange

chopped

onion and half of the shredded cheese on the corn chips. Pour chili

over onion

and cheese. Top with the remaining corn chips and shredded cheese.

Bake at 350

degrees for 15 to 20 minutes.

Notes:

Instructions:

1 lb ground turkey

1 clove garlic, minced

1 cup onion, chopped

1/2 green bell pepper, chopped

2 cup fresh tomato, chopped

1 tablespoon dried parsley

1 teaspoon dried cilantro

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon red pepper flakes

1/8 teaspoon black pepper

1 egg white, beaten

15 oz package (4) deep dish pie crusts; thawed

Preheat oven to 400 degrees. In a large skillet, over medium heat,

saute turkey, garlic, onion and green bell pepper until turkey is no

longer pink in color, onions are transparent and green bell peppers

are tender-crisp. Stir in tomatoes, parsley, cilantro, cumin, red

pepper flakes and black pepper. Stirring, occasionally, cook over

medium heat about 15 minutes or until liquid is reduced. Spray cookie

sheet with non stick vegetable oil. Unfold, one pie crust in the

center of the cookie sheet. Carefully, spread one half the meat

mixture to within 1" of one ha; f of pie crust. Brush exposed 1" of

pie crust with egg white. Encase meat by folding other half of pie

crust over meat mixture. Using a fork, press edges of crust together.

Pierce top of crust to make vent holes, allowing steam to escape.

Repeat steps with remaining ingredients and pie crust. Bake for 20 to

25 minutes or until pastry is golden brown. To serve, cut each

empanada into 4 wedges. Serves 8.

Notes:

Instructions:

Serves 6 to 8

Ingredients:

2 lb. Lean Ground Beef

2 small can Chopped Green Chilies

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

1 can Cream of Celery Soup

1 1/2 lb. Processed Cheese; cubed

1 large bag Nacho Cheese Flavored Tortilla Chips; crushed

Directions:

In a large skillet over medium heat, brown the ground beef and drain

off

any excess liquids. Return ground beef to the skillet and add green

chilies and (undiluted) cream of chicken, celery, and mushroom soups.

Mix well, then add cubed cheese, stirring all over low heat until

melted.

Tear a small opening in the corner of the tortilla chip bag and crush

the chips. Pour chips into a 9-inch by 13-inch ovenproof or microwave-

safe baking dish and add ground beef mixture. Thoroughly blend the

beef with the chips and bake in a pre-heated 350-F degree oven for

20 to 30 minutes; or microwave for about 10 minutes.

Serve warm with a little salsa and sour cream on the side.

(For a crunchier casserole, you may reserve some of the crushed chips

and sprinkle them over the top of the casserole just prior to

serving.)

Notes:

Ingredients:

1 pound Monterey Jack cheese

3 eggs

4 ounces green chili peppers -- chopped

1 cup buttermilk baking mix

3 cups milk

1 tablespoon black olives -- * chopped

1 tablespoon sun-dried tomatoes -- ** see note

Instructions:

* Optional but highly recommended

** If using oil-packed sun-dried tomatoes, drain, pat dry, and chop.

If using the dry o

es, rehydrate in a little hot water for a few minutes, drain, pat dry

and chop.

The directions specify use of a food processor; a blender will work

but processing time

must be increased.

1. Preheat oven to 350 degrees. Butter a 1-1/2 quart souffle dish

or baking dish.

2. Fit the shredding disk into the work bowl. Shred cheese.

Remove from the bowl a

d set aside. Fit the steel knife blade into the bowl. Combine eggs,

chiles, baking mix

nd milk in bowl. Process until mixed well, 6-8 seconds. If chiles are

whole, process mi

ture until chiles are chopped into 1/4-inch pieces, about 15 seconds.

3. Pour mixture into prepared dish. Add shredded cheese and stir

gently to mix wel

. Bake about 1 hour or until souffle is puffed and dry on top.

Notes:

Instructions:

- from the great Western Vogue pages of the New Mexico

This stew is very hearty and simple. Served from the Pueblo Kitchen's

of

New Mexico.

* 2 lbs. ground hamburger * ½ cup chopped onions * 2 16 oz. cans

whole kernel corn * 1 large can whole stewed tomatoes (lightly

chopped) * 1 cup fresh or frozen green chili (chopped) * garlic

* salt * 2 cups water

Brown hamburger with chopped onions. After browned, add corn,

stewedtomatoes (with juice in can) and green chili. Add 2 cups water.

Season withgarlic and salt to taste.

Cover and simmer approx. 1 hour or longer if desired.

Notes:

Instructions:

from Bobby Flay

Grilling some chipotle pork tenderloins tonight with grilled pineapple

salsa.

1/2 cup fresh pineapple, medium dice

1/4 cup sliced red onion

1/2 jalapeño, minced

1.5 t cilantro, chopped

1 T rice wine vinegar

juice of 1 lime

salt and pepper to taste

Use 1/3 of a whole fresh pineapple. Peel, core and slice 1/2". Grill

until the sigars start to carmelize. Dice and add other ingredients.

Notes:

Instructions:

Yields 6 Servings

2 1/2 Lb Boneless Pork Shoulder14 1/2 oz Canned Italian

Plum

1/3 Cup Bacon Drippings Tomatoes

- Hot Water To Cover 2 RED Potatoes, Cooked

2 Cloves Garlic, Peeled Until Just Tender &

2 LARGE Yellow Onions, Peeled Then Peeled

1 tsp Cumin, Ground 12 Green Chiles,

Roasted

3 tsp Oregano & Peeled

3 tsp Salt - Flour Tortillas

1 tsp Black Pepper, Ground

Coarsely

Trim the excess fat from the meat.

Cut into 1" cubes.

Heat the bacon drippings in a heavy kettle.

Sear the meat on all sides.

Add hot water to the kettle to cover the meat.

Mince the garlic.

Slice the onions.

Add the garlic and the onions to the kettle.

Add additional hot water as needed to cover all the ingredients.

Bring to a boil.

Reduce heat to a simmer.

Skim the surface.

Add the cumin, oregano, salt, pepper and tomatoes.

Cover.

Simmer for 1 1/2 hours.

Cut the potatoes into bite sized chunks.

Slice the chiles into thin strips.

Add both to the the kettle.

Simmer, uncovered, until the liquid has thickened and the potatoes are

tender

(15-20 minutes).

Serve hot with freshly made tortillas.

Following is "THE" number "One" chili recipe. This recipe was given to

me

when I was teaching an adult class on the operation of of Apple IIe.

Really I suggest you try this recipe before you in any way knock it.

(The man that gave it to me was from Texas. That is offered not as an

excuse.

I have many friends that are Texans and one Texan that is a close

friend.)

I have made this recipe numerous times, and freeze a bunch each time

(after all

there is only the two of us). I am sending the recipe verbatim, I

think

that there is humor in some of it. Read for yourself!

Notes:

Instructions:

(by Darrell Baxter, contributed by Jim Bardsley

jbards@unixsrv1.lsumc.edu)

3 lbs lean beef (chuck tender preferred) 4 oz. Gebhardt's Chili

Powder 2 Tbsp. ground cumin 1 Tbsp. ground mexican oregano

1 Tbsp. garlic powder 2 tsp. cayenne pepper 1/8 tsp hickory

smoke salt (Spice Islands) 1 can tomato sauce- 8oz. 1 tsp

Celery Salt 5 tbsp minced dehydrated onions

Brown meat and drain. cover meat with water. Add onion and garlic.

Boilslowly for 30 minutes. Add remaining ingredients. Simmer until

meat istender (about 1 1/2 hours.)

The recipe above is a fairly old (circa 1983) but reliable one,

somewherein between "competition" and "eating " chili. It would be a

good starterfor any novice cook.

Notes:

Instructions:

Hidden Valley Guest Ranch

Eureka Springs, Arkansas

2 pounds Ground Beef

1 cup chopped onion

1-2 cups water

1 large can whole tomatoes

2-3 small cans tomato sauce

1/2 cups chili powder

1-2 teaspoons cumin

1 tablespoon salt

1 teaspoon pepper

Tiny dash cayenne pepper

1 can Ranch style beans

Brown meat together with onion. When thoroughly cooked, drain meat in

colander; rinse thoroughly with hot water to

remove grease. Return mixture to large kettle; add water. Add whole

tomatoes, cutting or squishing into bite sized pieces.

Add tomato sauce, chili powder, cumin, salt, cayenne and pepper. Stir

well. Last of all, add beans with juice. Adjust flavor.

If too hot, add 1-2 teaspoons sugar. Not hot enough? Increase cayenne

pepper.

This is a famous family recipe, which has been the choice for a host

of

church fundraisers, food booth fundraisers at our

County Fair, and was chosen to be included in the "Treasure from the

Melting Pot" Cookbook in 1997. The fact that it is

simple to make is deceiving. How can it be that good? It is. People

often tell me "This is the best chili I have ever

tasted!"

This recipe furnished by the innkeepers at Hidden Valley Guest Ranch.

Notes:

Instructions:

3 tablespoons vegetable oil

3 medium onions; chopped

1 tablespoon chili powder

1 tablespoon ground cumin

1/4 teaspoon cayenne pepper

2 medium green bell peppers; chopped

3 cloves garlic; chopped fine

3 tablespoons unsweetened cocoa powder

1 can (28-oz) tomatoes (undrained); chopped

1 cup water

1 can (14-oz) red kidney beans; drained and rinsed

1 can (14-oz) black beans; drained and rinsed

2 cups fresh or frozen whole kernel corn

1/2 cup buIgur

salt and pepper

plain low-fat yogurt

chopped fresh cilantro

In large heavy saucepan, heat oil over medium heat. Add onions, chili

powder, cumin and cayenne pepper; sauti for 5 minutes or until onions

are

tender, stirring occasionally. Add green peppers and garlic; sauti for

1

minute. Add cocoa, tomatoes and water; bring to a boil. Add kidney and

black beans, corn and bulgur. Reduce heat to low and simmer,

uncovered, for

15 minutes or until bulgur is cooked. Add salt and pepper to taste.

To serve, top with a dollop of yogurt and sprinkle with cilantro.

For the quickest, most minimal dinner, all you need to add is a loaf

of

bread. But carrot sticks taste especially good with chili, and a

spinach

and avocado salad would be a welcome sight once the chili's eaten.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 6 servings

Notes:

Instructions:

2 tablespoons vegetable oil

2 lb stewing beef; cut in 1-inch cubes

3 cloves garlic; minced

2 onions; chopped

1 to taste salt and freshly ground pepper

1 can (19 oz) tomatoes (undrained)

1 tablespoon chili powder

1 tablespoon ground coriander

1 tablespoon ground cumin

2 teaspoons dried oregano

1 teaspoon paprika

1 teaspoon salt

1 teaspoon granulated sugar

2 cups water

1/4 cup beer or water

dash hot pepper sauce

1 can (14 oz) red kidney beans; drained

In large skillet, heat oil; brown beef on all sides. Add garlic and

onions

and cook, stirring, for about 3 minutes or until fragrant.

Transfer to 8-cup casserole. Season with salt and pepper to taste.

In blender or food processor, purie tomatoes, chili powder, coriander,

cumin, oregano, paprika, 1 teaspoon salt, sugar, water, beer and hot

pepper

sauce. Stir into meat mixture.

Cover and bake in 300F oven for 1-1/2 hours. Stir in kidney beans and

bake

for 30 to 60 minutes longer or until meat is tender. Taste and adjust

seasoning.

Contributor: Canadian Living's Wintertime Cooking - March, 1986

Yield: about 6 serving

Notes:

Instructions:

Dough:

10 tablespoons vegetable shortening, at room temperature

1 1/2 cup masa harina

1 cup cornmeal

1 teaspoon baking powder

1/4 teaspoon cayenne powder

1/4 teaspoon ground cumin

1/4 teaspoon black pepper

2 teaspoons salt

1 cup chicken stock

14 corn husks, soaked in water for 30 minutes

Filling:

1 tablespoon olive oil

1/2 cup chopped onions }

2 tablespoons minced shallots

1 teaspoon minced garlic

6 ounces uncooked chorizo sausage

Salsa:

1/2 cup cooked black beans }

1 roasted red pepper, seeded and small dice

1/2 teaspoon minced jalapeno pepper

2 teaspoons chopped fresh cilantro

Juice of one lemon

Salt and pepper

Fresh cilantro sprigs

For the dough: In a Kitchen Aid, whisk the shortening until light and

fluffy. In

a mixing bowl, combine all the dry ingredients together. Gradually

stir in the

stock and form a soft dough. With the mixer on medium, slowly add the

dough

mixture into the shortening, the mixture will be sticky. Drain the

corn husks

and pat dry. Tear 12 strips 1/6 inch wide from 2 of the husks for

typing the

tamales. Place 2 husks together with the large ends overlapping by 2

inches.

Repeat for the remaining husk. Divide the tamale dough evenly between

the husks

and spread in the center, leaving 1 inch at each end uncovered. Place

the

chorizo mixture on top of the dough and roll the corn husks so that

the filling

is completely enclosed. Twist and tie each end with the 1/6-inch

strips already

torn off. Steam the tamales in a vegetable basket set in a saucepan

and covered

with a tight-fitting lid. Steam for 30 to 35 minutes. The tamales are

done when

the dough comes away from the sides.

For the filling: In a saute pan, heat the olive oil. When the pan is

smoking

hot, saute the onions,shallots, and garlic. Saute for 1 minute. Add

the chorizo

and continue cooking for 5 minutes. Drain the oil and reserve the

chorizo

mixture.

For the salsa: In a mixing bowl, combine all the ingredients together

and season

with salt and pepper. Place tamales on an over-sized platter, open two

of the

tamales leaving part of the husk on. Spoon the salsa over the top.

Garnish with

fresh cilantro and essence.

Yield: 6 servings

Notes:

Instructions:

2 onions, chopped

2 cloves garlic, diced

1/3 cup olive oil

2 tomatoes, chopped

2 1/2 teaspoon chili

6 eggs

1/2 cup cheddar cheese, grated

2 tortillas

In fry pan, combine onions, garlic and oil. Heat gently for 5

minutes. Add tomatoes and chili. Meanwhile, in separate pan, poach

eggs. Heat tortillas by steaming them. Place tortillas on individual

plates and top with poached eggs. Pour sauce over the top and

sprinkle with cheddar cheese.

Notes:

Instructions:

1 lb ground beef

1 cup onion; chopped

2 cloves garlic; chopped fine

2 teaspoon chili powder

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

8 oz enchilada sauce

2/3 cup tortilla chips; crush fine

2 cup cheddar cheese; shredded

1 1/4 cup milk

3 eggs

3/4 cup bisquick

Heat oven to 400~. Grease 10" pie plate. Brown hamburger with onions,

then drain grease. Stir in garlic, chili powder, oregano, salt,

pepper and 1/2 C of Enchilada sauce. Sprinkle crushed tortilla chips

evenly in the pie plate. Top with 1-1/2 C of the cheese; spread with

meat mixture. Beat milk, eggs and Bisquick until smooth, 15 seconds

in blender on high. Pour into pie plate. Bake until knife comes out

clean, 25 to 30 minutes. Spread remaining sauce over top, sprinkle

with remaining cheese. Bake until cheese is melted, 3-5 minutes

longer. Cool 10 minutes before serving. Can top with sour cream if

desired.

Notes:

Instructions:

Yield: 6 servings

1 lb Ground beef

1/2 c Onion; chopped

2 Envelopes taco seasoning;dry

3/4 c Bisquick

1 1/4 c Milk

3 Eggs

1 c Cheddar cheese; shredded

1/4 Head lettuce; shredded

1 Tomato; diced

1/4 c Ripe olives; sliced

Preheat oven to 400. Grease pie plate, 10x1 1/2", or square baking

dish, 8x8". Cook and stir the gr. beef and onion in 10" skillet

until beef is brown; drain. Stir in seasoning mix; spoon into pie

plate. Beat baking mix, milk and eggs about 1 min with wire whisk or

hand beater or til almost smooth. Pour into pie plate. Bake about

25 min. or til knife inserted in center comes out clean. Sprinkle

with cheese. Bake about 2 min. longer or til cheese is melted. Cool 5

min. Garnish with lettuce, tomato and olives.

Notes:

Instructions:

1 tbs oregano

2 tsp paprika

11 tbs Gebhardt's chili powder

4 tbs cumin

4 tbs instant beef bouillon

3 can non-alcoholic beer

2 LB pork steak, cubed

2 LB chuck roast, cubed

6 LB ground chuck

4 large onions, chopped

10 cloves garlic, minced

1/2 olive oil

1 tbs dried red pepper

1/4 cup jalapenos, sliced

2 tsp coriander

1 tbs sugar

1 tsp Tobasco sauce

2 tsp Louisiana Red Hot Sauce

1 cup tomato sauce

1 tbs corn starch

THIS RECIPE WILL FEED A WHOLE TROOP.

In a #14 Dutch oven, add paprika, oregano, chili powder,

beef

bouillon, nla beer, and 2c water. Let simmer. In a large

skillet,

brown meat in batches with olive oil. Use slotted spoon to

add

each batch to Dutch oven. Stir after each batch. Continue

until

all meat is done. Saut=E9 onion, garlic, and jalapenos in

remaining drippings. Add to Dutch oven. Add water as needed.

Add dried red pepper, sugar, coriander, Tobasco, red hot

sauce,

and tomato sauce. Simmer 45 min. Dissolve corn starch in 1/4

cup warm water and add to mixture. Stir ' well and simmer

another 30 minutes. Serve.

Notes:

Instructions:

3 LB ground beef

4 tbs onion flakes

2 tbs garlic flakes

2 envelopes spaghetti sauce mix

2 can pork and beans

2 1 LB cans tomatoes

1/2 cup firm packed brown sugar

2 tsp oregano

Brown beef in Dutch oven and add onions. Cook until onions

are opaque. Drain fat and add spaghetti sauce mix, beans,

tomatoes, garlic, oregano, and brown sugar. Cover and simmer

15-20 win.

Notes:

Instructions:

Oil

3 Medium onions, Finely chopped

2 Medium green peppers, Finely chopped

3 Stalks celery, Finely chopped

8 pounds Coarsely ground beef

1 can (6oz) tomato paste

2 cans (1 lb-13 oz) stewed tomatoes

2 cans (1 lb) tomato sauce

1 can (7oz) chile salsa

3 Cloves garlic, Finely chopped

2 cans (3 oz) chili powder

1 Medium jalapeno chili, Seeded and chopped

2 tablespoons Salt

Oregano

Garlic salt

Coarsely ground pepper

Thinly cover bottom of heavy 2 gal pot with oil. Saute

onions, green peppers and celery 10 min.. Add meat and cook

10 min or until brown. Stir in tomato paste, stewed tomatoes

and tomato sauce. Add chopped garlic, chili powder, salt,

dash oregano, chile salsa and jalapeno. Cook 30 min, season

to taste with garlic salt and pepper, then simmer 2 1/2

hours. Stir every 10-15 min.

Notes:

Instructions:

- An interpretation by Bryan Peterson

(Bryanp@cts.com)

The Meat:

1-lb. Ground beef 1-lb. Hot Ground Pork Sausage 1-lb. Smoked

sausage - Cut this up into 1/2" chunks. I don't recommend using

more than 1 Lb. because it'll make it taste like spaghetti sauce!

:-(

The Veggie Stuff:

1- Large onion coarsely chopped 2 (or more) minced/pressed Cloves

of garlic 1- Large bell pepper cut into 3/4" chunks, 1/3 cup

Yellow Corn meal 2 -28oz Cans of Ready Cut Tomatoes 2-27oz

cans of Kidney beads - Drain and reserve 1/2 of the liquid to mix

with the corn meal

The Spices (The real meat of the tomato)

1 Tbs. Ground oregano 3 Tbs. Chili Powder 1 Tsp Ground

Coriander 1 1/2 Tsp. Celery Seed 1/8 Tsp. Cayenne Pepper*

1 Tbs. Tabasco sauce* 1 tsp mustard 2 to 4 Dried Serano (sp?)

Chiles* 1/8 Tsp Dried powdered Habanero peppers* 1 tsp paprika

1/8 Cup (About, I didn't really measure it!) Good Red Wine.

* These things just add the "Zing" and not much full bodied flavor.

That is

what the wine and other things do for it.

How cook it:

1. In a large pot, brown the beef, pork, onions and garlic over

medium heat. 2. After the above is browned, add the bell pepper

and the smoked sausage. Cook for 5 to 10 more minutes. 3. Reduce

heat to low (and drain most of the fat IF YOU ARE WATCHING

THINGS!) 4. Blend in the tomatoes and spices and simmer for 5-10

minutes. 5. Stir in the drained beans. In a small bowl, mix the bean

liquid with the corn meal until it's like pancake patter. 6. Mix

the "batter" into the chili and simmer for 10 to 15 minutes or

MORE. I simmer my batchs for about 2 hours, so use your judgement on

this. 7. Sprinkle with Mozzarella or Gouda cheese and serve with

sourdough bread. Or, make a Chili sandwich with a good sourdough

roll.

FOR THE BEST TASTE, FREEZE THE RESULT TO "CURE" THE MIX! THAW, HEAT

ANDSERVE. I AM NOT RESPONSIBLE FOR THE SIDE EFFECTS OF THIE RECIPE! IT

IS VERYVERY HOT!:-) NOT FOR THE WEAK AT

HEART!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Notes:

Instructions:

Yield: 4 servings

2 pk Dried HOT peppers

1/2 t Salt (optional)

1 t Oregano

1 t Cumin (crushed)

2 ea Cloves garlic (3 if wanted)

1 c Tomato juice(can use up to 2)

Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw

into the blender with all other ingredients and blend well. Let set in

the refrigerator to cool off. NOTE: Peppers, so watch out.

Notes:

Instructions:

Yields 20 Servings

5 Lb Beef Brisket, Ground Dried, Stemmed,

Seeded

Coarse & Minced

5 Lb Lean Venison, Ground 1 Tbls Cumin, Ground

Coarse 3 Tbls Cayenne Flakes

2 Lb Lean Pork, Ground 3 Cups Stewed Tomatoes,

Coarse Chopped Coarse

3 Cups Tomato Sauce 1 Tbls Cumin, Ground

1 Cup Tomato Paste 8 Anaheim Chile

Peppers,

3 Onions, Chopped Coarse Stemmed, Seeded &

6 Cloves Garlic, Minced Chopped Coarse

2 Tbls Cumin, Ground 1 Tbls All Spice

2 Tbls Salt 5 Tbls Peanut Oil

2 Tbls Tabasco Sauce 3 Tbls Honey

24 oz Budweiser Beer 1 Tbls Cider Vinegar

3 oz Tequila

4 Anchose Chile Peppers,

Heat a large cast iron pot.

Add the oil to the hot pot.

Add the meat, onions, garlic and peppers.

Sautee until the meat is browned.

Add the beer and tequila.

Bring to a boil.

Add the salt, pepper, vinegar, the first measure of cumin, all spice,

tomatoes, tomato sauce and the cayenne flakes.

Simmer for 1 hour.

Add the second measure of cumin, the Tabasco sauce, tomato paste and

the honey.

Simmer for another hour.

Add the third measure of cumin.

Increase th heat to medium high.

Cook for 10 minutes, stirring frequently.

Serve hot.

~~~ Mike Halloran

Notes:

Instructions:

Recipe By : Betty Crocker's Mexican Made Easy

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1 pound ground beef

1 medium onion -- chopped

1 envelope taco seasoning mix

1 8 oz. can tomato sauce

1 16 oz. can refried beans

1 4 oz. can chopped green chiles

1/2 cup sliced ripe olives

1 cup Bisquick® Original Baking Mix

1/2 cup cornmeal

1/4 cup milk

1 egg -- beaten

2 tablespoons vegetable oil

1 cup sour cream

1 egg

2 cups shredded Cheddar cheese

Heat oven to 375 degrees. Grease rectangular baking dish, 12 x 7 1/2 x

2-inches. Cook and stir ground beef and onion in 10-inch skillet until

beef is

brown; drain. Stir in seasoning mix, tomato sauce, beans, chiles, and

olives.

Mix Bisquick®, cornmeal, milk, beaten egg, and oil until moistened;

beat

vigorously 30 seconds. Spread in prepared baking dish. Spoon beef

mixture over

dough. Mix remaining ingredients; spoon over beef mixture. Bake

uncovered 30

minutes. Let stand 10 minutes before cutting.

Notes:

Instructions:

12 corn tortillas

1 medium onion, chopped

1 clove garlic, pressed/minced

1/2 lb lean ground chicken

16 oz can, tomato puree

1/4 cup canned whole green chiles

1/2 teaspoon salt

2 1/2 cup defatted, chicken stock

2 cup dry instant non-fat milk

1/2 lb low fat swiss cheese grated

1 fresh cilantro garnish

Servings: 4

Can use fat-reduced Swiss or Jack cheese, grated, 2 cups. Omit salt

if stock is salted.

Preheat oven to 350 degrees. Wrap tortillas tightly in foil and

place in preheated oven for 15 minutes to soften. While tortillas are

warming, cook onion an dgarlic, covered, over low heat until soft,

adding a little water or stock if necessary to prevent scorching. Add

chicken and cook over medium heat, stiffing frequently until chicken

is cooked, about 5 minutes. Add tomato puree, chilies and salt and

mix well. Simmer, uncovered for 10 minutes.

While chicken mixture is simmering, combine stock and dry milk powder

in saucepan and mix thoroughly. Slowly heat to simmer, stirring

frequently. Dip each tortilla in milk sauce. Divide chicken filling,

spooning 1/4 cup mixture down the center of each tortilla.

Roll each tortilla around filling and place, seam side down, in glass

baking dish that has been sprayed with non-stick vegetable coating.

Pour milk sauce over top and bake in 350 degree oven for 20 minutes.

Remove from oven and sprinkle grated cheese evenly over top. Return

to oven for another 5 minutes until cheese is melted.

To serve, place each enchilada on a plate and garnish with fresh

cilantro if desired. This recipe may also be made in individual au

gratin dishes.

Notes:

Instructions:

1 tablespoon Oregano

2 tablespoons Paprika

2 tablespoons MSG (monosodium glutamate)

11 tablespoon Gebhardt's Chili powder

4 tablespoons Cumin

4 tablespoons Beef bouillon (instant, crushed)

36 ounces Old Milwaukee beer

2 pounds Pork, cubed (thick Butterfly pork chops)

2 pounds Chuck beef, cut into cubes

6 pounds Ground rump

4 Large onions, Finely chopped

10 Cloves garlic, Finely chopped

1/2 cup Wesson oil or kidney suet

1 teaspoon Mole (powdered), Also called mole poblano

1 tablespoon Sugar

2 teaspoons Coriander seed (from Chinese

Parsley, cilantro)

1 teaspoon Louisiana Red Hot Sauce (Durkee's)

8 ounces Tomato sauce

1 tablespoon 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 Tbsp 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.

Notes:

Instructions:

Yields 2 Cups

1 1/2 Cups Plum Tomatoes, Chopped 1/4 Cup Red Onion,

Minced

1 Avocado, Peeled & 2 Tbls Fresh Cilantro

Chopped 1 Tbls Red Wine Vinegar

3/4 Cup Sweet Red Pepper, 1 Tbls Olive Oil

Chopped

Combine the ingredients.

Mix well.

Serve.

Notes:

Servings :4

Time to prepare :720 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pound beef stew meat -- trimmed

6 ounces tomato paste

1 cup chopped onions -- 2 medium onions

2 bell peppers -- diced

2 garlic cloves -- minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 1/2 teaspoon dried oregano -- crushed

Instructions:

1. Trim the beef of all visible fat. Cut into 1/2 inch cubes.

2. Place meat in crockpot and stir in tomato paste to completely

coat meat. Add th

remaining ingredients and stir to blend. DO NOT add any additional

liquid.

3. Cover and cook for 12 hours on LOW heat. When done, you can

skim the fat from s

rface and discard.

Notes:

Instructions:

(source: <http://www.lowfatliving.com>)

This chili recipe uses chicken breasts and white beans. It gets its

mildly spicy flavor from green chili peppers. This is a quick, easy

and

very tasty recipe as is, but it adapts well to the addition of just

about anything else you might like. For a milder flavor, reduce the

amount of green chili peppers; for a little extra heat, add the

optional

hot pepper.

Serves 4

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

1 onion, chopped

8 ounces mushrooms, thickly sliced

4 large cloves garlic, minced

1 can (4 ounces) green chili peppers, chopped (wear plastic gloves

when

handling)

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/8 teaspoon red-pepper flakes (optional)

11/2 cups nonfat chicken broth

2 cans (15 ounces each) cannellini, navy, Great Northern or other

beans,

rinsed and drained

1/2-1 teaspoon chopped fresh cilantro

2 ounces part-skim Monterey Jack cheese, shredded

Warm the oil in a large pot over medium heat. Add the chicken and

saute

for 5 minutes, or until the pieces are browned. Remove the chicken and

set

aside. Add the onions to the pot and saute for several minutes. Stir

in

the mushrooms and garlic; cook for several minutes more. Add the chili

peppers, cumin, oregano, red-pepper flakes (if using) and broth. Cover

and

simmer for 30 minutes, stirring occasionally. Add the chicken, beans

and

cilantro; stir gently to mix well. Simmer on low heat for 15 minutes.

Taste to adjust the seasonings, adding more red-pepper flakes, if

desired.

Sprinkle with the Monterey Jack before serving.

Preparation time: 10 minutes

Cooking time: 1 hour

Notes:

Servings :4

Time to prepare :35 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups Monterey jack cheese -- shredded

1 cup cheddar cheese, shredded

1 onion -- chopped

1 1/2 cup sour cream

2 tablespoon fresh parsley -- optional

1 1/4 teaspoon salt

1 1/4 teaspoon black pepper

15 ounces tomato sauce

2 2/3 cup water

1 1/3 cup green peppers -- chopped

1 tablespoon chili powder

1 1/2 teaspoon oregano

1 1/4 teaspoon ground cumin

1 garlic clove -- minced

8 flour tortillas

1 1/4 cup cheddar cheese, shredded

Instructions:

1. Mix Monterey cheese, 1 cup cheddar cheese, onion, sour cream,

parsley, salt and

pepper. Set aside.

2. Combine the tomato sauce, water, green pepper, chili powder,

oregano, cumin and

garlic and heat to boiling, stirring occasionally. Reduce heat and

simmer uncovered for

5 minutes. Pour into a 9-inch ungreased pie pan.

3. Dip each tortilla into sauce to coat both sides. Spoon about

1/4 cup cheese mix

ure onto each tortilla. Roll tortilla around filling. Arrange the

rolled tortillas in a

13 x 7 inch baking dish.

4. Pour remaining sauce over enchiladas. Sprinkle with 1/4 cup

cheddar cheese. Bak

uncovered at 350 degrees for about 20 minutes, or until hot and

bubbling.

5. Garnish with sour cream and sliced black olives.

Note: After sprinkling with cheese, you may cover and refrigerate for

up to 24 hours. B

ke uncovered in 350-degree oven for 35 minutes.

Notes:

Instructions:

Yields 6 Servings

3 Slices Bacon, Diced 2 tsp Worcestershire

Sauce

1/2 Lb HOT(!) Italian Sausage 3 tsp Chili Powder

Cut Into 1" Pieces 1/2 tsp Dry Mustard

1/2 Lb Ground Chuck 1/4 tsp Black Pepper,

Ground

2 Medium Onions, Chopped 32 oz Canned Plum

Tomatoes

1 small Green Bell Pepper, 16 oz Canned Pinto Beans,

Cored, Seeded & Drained

Chopped 16 oz Canned Garbanzos or

2 Cloves Garlic, Minced Kidney Beans,

Drained

1 Jalapeno Pepper,

Seeded & Minced

Brown the bacon until crisp in a large skillet.

Drain well.

Brown the sausage and ground chuck with the onions in a large skillet

over

medium heat.

Drain well.

Place in the slow cooker.

Dice the bacon.

Add to the slow cooker along with the remaining ingredients.

Stir well.

Cover.

Cook on LOW for 8 to 14 hours.

Adjust seasonings.

Serve.

Notes:

Instructions:

2 c chopped pitted peeled mango

1 c chopped red bell pepper

2/3 c chopped green onions

1/4 c chopped fresh cilantro

2 tbsp fresh lime juice

4 tsp olive oil

Mis all ingredients in small bowl. Season with salt and pepper. Makes

about

2 3/4 cups.

Clare

Notes:

Yield: 1 batch

1 lb Hamburger; cooked, drained,

-& chopped into small pieces

1 lb Lingui#a; sliced thin,

-cooked, & drained

1 Onion; chopped

1 Green pepper; chopped

1 c Carrot; sliced; not cooked

2 c Potatoes; sliced, not

-cooked

1 cn Dark kidney beans

16 oz 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.

Notes:

Instructions:

Olive oil

3 medium onions, chopped

2 green peppers, chopped

3 stalks celery, chopped

8 lb. ground beef

1 can tomato paste

2 can stewed tomatoes

2 can tomato sauce

1 can mild salsa

3 cloves garlic, minced

2 3 0z jars chili powder

1 jalapeno chili, chopped

2 tsp salt

1 tsp oregano

1 tsp black pepper

2 large cans chili beans in gravy

Thinly cover a #14 Dutch oven with olive oil. Saut=E9 green

peppers, onions, and celery 10 minutes. Add meat and cook

until brown. Stir in tomato paste, stewed tomatoes, and

tomato

sauce. Simmer 15 minutes. Add rest of ingredients and simmer

1 hour. Stir occasionally. Serve.

Notes:

Instructions:

Serving Size : 8

-----MEAT MIXTURE-----

1 1/2 pounds Lean Ground Beef

1/4 cup Green Bell Pepper -- Chopped

15 ounces Tomato Sauce -- 1 Cn

1 1/2 teaspoons Salt

1/8 teaspoon Pepper

1 cup Onion; Chopped -- 1 Lg

1 each Clove Garlic -- Minced

12 ounces Whole Kernel Corn -- 1 Cn

Chili Powder -- To Taste

1/2 cup Ripe Olives -- Sliced

-----CORNMEAL TOPPING-----

1 1/2 cups Milk

1/2 teaspoon Salt

2 each Eggs; Lg -- Beaten

1/2 cup Yellow Cornmeal

3/4 cup Cheddar Cheese -- Shredded

Heat the oven to 375 degrees F. Cook and stir the meat, onion, green

pepper and garlic in a large skillet until the onion is tender and the

meat is browned. Drain off the excess fat. Stir in the tomato sauce,

UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives.

Heat

to boiling then reduce the heat and simmer, uncovered, while preparing

the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a

saucepan. Cook and stir over medium heat just until the mixture boils.

Remove from the heat and stir in the cheese and eggs.

Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart

casserole.

Immediately pour the topping onto the meat mixture.

Bake, uncovered, until a knife inserted in the topping comes out

clean,

about 40 minutes. Serve hot.

Notes:

Instructions:

2 cups cooked brown or white rice

2 eggs

1-1/2 cups Picante sauce or salsa (whatever temp you prefer)

1 cup shredded Cheddar cheese ( 4 ounces)

1 can (15-16 ounces) pinto beans, drained

1/4 tsp. chili powder

Heat oven to 350 degrees. Grease square baking dish, 8 X 8 X 2

inches.

Mix rice, eggs, 1/2 cup of the Picante sauce and 1/2 cup of the

cheese,

press in bottom of baking dish.

Mix beans and remaining 1 cup Picante sauce; spoon over rice mixture.

Sprinkle with remaining 1/2 cup cheese and the chili powder.

Bake uncovered 30-35 minutes or until cheese is melted and bubbly. Let

stand

5 minutes before serving.

Serves 6 servings.

Cynthia's notes: I usually add a bit of chili powder to add a bit

more

flavor to dish. It all depends on the temperature of your mouth while

eating

as to whether to use mild, medium or hot Picante. I'd start with the

mild

and each time try something different unless you already know what you

like.

The chili powder will heat it up a touch as well.

posted by Cynthia

Notes:

Instructions:

Recipe By : Jean's Beans by Jean Hoare

Serving Size : 24 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1/3 cup Butter or margarine

3/4 cup Sugar

1 Egg

2 cups Unseasoned pinto bean puree*

2 teaspoons Vanilla extract

1 cup Flour

1 teaspoon Baking soda

1/2 teaspoon Salt

1 teaspoon Ground cinnamon

1/2 teaspoon Ground cloves

1/2 teaspoon Ground allspice

2 cups Peeled and diced apple

1 cup Raisins

1/2 cup Chopped nuts

1 1/2 cups Icing sugar (optional)

Milk or fruit juice

"Mexican meals don't usually include cake, but this one--made with

bean

puree and lots of fruit and spices--would fit right in with Mexican

food!"

Jean's Beans by Jean Hoare page 112.

BEAN PUREE Start with 1 cup of dried beans or a bit more if using

large

white limas and you plan to take off the skins. Extra bean puree may

be

frozen-it looks like mashed potato. Quick Soak - Wash beans, use 3

cups

of cold water for each cup of beans and bring slowly to a boil. Boil

gently for 2 minutes. Remove from heat, cover and let stand for 1

hour.

Drain off soaking water.

Cover with fresh cold water, bring to a boil for 10 min, reduce heat

and

simmer about 30 min until tender. Drain. Remove lima bean skins and

discard any hard beans. Grind through a foodmill, puree in a blender

or

food processor. You may have to add a bit of liquid saved from the

cooking process to get the mixture moving. Force the puree through a

sieve

about 1/4 cup at a time if you want a very smooth puree. Puree only

keeps

a day or two in fridge so freeze any that you are not going to use for

the

re

cipe.

Preheat oven to 350F. Grease and flour the bottom only of a 9x13

inch

rectangular pan.

Cream butter with sugar. Add egg and beat well. Blend in bean puree

and

vanilla. In a separate bowl, combine flour, baking soda, salt, and

spices. Mix with the apple, raisins, and nuts. Add dry ingredients

and

fruit to creamed mixture and blend well. Pour batter into prepared

pan

and bake 35-45 min or until cake tests done when tried with a

toothpick.

Mix icing sugar with enough milk or fruit juice to make a thin glaze;

drizzle over the still-warm cake. Keep in the refrigerator.

(My notes - I would make this again but leave off the glaze as it is

quite sweet.) Shared by Elizabeth Rodier, reposted Nov 93.

Notes:

Instructions:

Recipe By : Easy One Dish Suppers

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

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

1 pound lean ground beef

2 medium onions -- finely chopped

3 garlic cloves -- minced

1 can refried beans -- (16-ounce)

1/4 cup olive oil

1 fresh jalapeno pepper -- minced, or 2

-- tablespoons canned

Diced green chilies

1 tablespoon chili powder

5 1/2 teaspoons ground cumin

2 cups tomato sauce

1 can Italian peeled tomatoes -- with their juice

-- (14-ounce)

1 dozen corn tortillas

1 cup shredded Cheddar cheese -- (4 ounces)

Chopped fresh parsley -- (optional)

Preheat oven to 350F In a large skillet, cook ground beef, 1 chopped

onion

and 1 garlic clove over medium-high heat, stirring often to break up

lumps

of meat, until beef loses its pink color, about 5 minutes. Stir in

refried

beans. Transfer mixture to a medium bowl and set aside. In a large

skillet, heat 2 tablespoons olive oil over medium heat. Add remaining

onion and cook, stirring often, until softened, about 3 minutes. Add

remaining garlic, jalapeno pepper, chili powder, and cumin; cook,

stirring,

30 seconds. Stir in tomato sauce and tomatoes with juice; break up

tomatoes in skillet with a spoon. Bring to a boil, Reduce heat to

low, and

simmer, partially covered, until sauce is slightly thickened, about 20

minutes. Stir 1/2 cup sauce into Meat-bean mixture. One at a rime,

dip 6

tortillas in simmering sauce until softened. Line bottom of a lightly

oiled 9 x 13-inch baking dish with sauced tortillas. Spread meat-bean

mixture evenly over tortillas. Repeat dipping procedure with

remaining

tortillas, arranging on top of meat-bean mixture. Sprinkle shredded

Cheddar cheese over top, flake until casserole is bubbling and cheese

melts, about 35 minutes. let stand 5 minutes before cutting into

squares

to serve. Garnish with parsley, if desired.

Notes:

Instructions:

Recipe By : Magazine Clipping

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1 pound lean ground beef

2 tablespoons chili powder

1 cup taco sauce

1 4 oz. can chopped green chiles -- drained

1/2 teaspoon salt

1 12 oz. can whole kernel corn -- drained

1/4 cup sliced green onions

1 cup sliced pitted black olives

1 cup shredded Monterey Jack cheese

1 cup tortilla chips

1/2 cup sour cream

1 large tomato -- chopped

Heat oven to 400 degrees. In 10-inch skillet over medium-high heat,

cook

ground beef about 5 minutes, stirring occasionally until well browned.

Stir in

chili powder; cook 1 minute. Remove from heat; stir in taco sauce,

green

chiles, and salt. In small bowl, combine corn and half of green

onions. In 1

1/2-quart casserole, layer half corn mixture, half beef mixture, half

olives,

and half cheese. Repeat layering. Bake, covered, 20 minutes until

heated

through and cheese is melted. Garnish with tortilla chips, sour cream,

tomato,

and remaining green onions. Serve.

Notes:

Instructions:

From: "David Riggs" <driggs@idir.net>

2 lbs. ground beef

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

1 can Nacho Cheese Soup

1 can Rotel tomatoes ( do not drain juice)

1 bag Doritos (hot kind are the best)

1 bag mexican shredded cheese

Brown beef and drain.

In separate pan, mix all soups and Rotel. Heat.

Add hamburger to soup.

In 9 x 13 baking dish, crush 3/4 bag of Doritos and spread in bottom.

Add hamburger and soup mixture.

Cook on 350* for 15 minutes.

Add cheese and top with rest of Doritos.

Return to oven for 5-10 minutes or until cheese melts.

Notes:

Instructions:

8 oz tomato sauce

1 teaspoon ground cumin

1/4 teaspoon onion powder

1/8 teaspoon garlic powder

1/4 teaspoon cocoa

1/8 teaspoon salt

1 tablespoon chili powder

2 chicken breasts; boneless, cooked,

choppe

1 cup rice

1 cup cheddar cheese; shredded

1 sour cream

1 picante sauce

1 tomato; chopped (opt)

Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and

spices. Add chopped, cooked chicken. Put sauce on low heat and stir

occasionally. Prepare rice. When rice is done, and remaining 1/3 can

tomato sauce to rice and stir. To serve, place rice on plates, topped

with chicken-sauce and then shredded cheese. Serve with sour cream,

picante sauce, and chopped tomato if desired.

Notes:

Instructions:

1 pkg flour tortillas

1 fryer chicken

1 can cream of mushroom soup

1 teaspoon garlic salt

1/2 lb cheddar cheese

1 can ro-tel tomatoes and onions

1 can cream of chicken soup

1 onion, chopped

1 teaspoon chili powder

Boil chicken until tender. Remove, reserving broth. Remove

skin and bones from chicken and cut into bite sized pieces. Grate

cheese and mash tomatoes. Combine chicken, onions, cheese, garlic

salt, chili powder and tomatoes. Drop tortillas into boiling chicken

broth until softened. Line large baking dish with softened

tortillas. Add chicken mixture. Pour the 2 cans of soup over the

chicken. Bake at 350 degrees for 35 minutes or until bubbly and hot.

Notes:

Instructions:

4 lb chicken; cooked

1 can cream of mushroom soup

1 can cream of chicken soup

1 can rotel tomatoes

1/2 cup chicken stock

2 teaspoon salt

1 teaspoon black pepper

1 pkg corn chips

2 onions; finely chopped

3 cup sharp cheese; grated

Cut chicken in bite size pieces. Combine soups, tomatoes, chicken

stock, salt and pepper. In a 3 qt casserole, layer corn chips,

chicken, tomato mixture, onions and cheese in the order given. Bake

at 350~F for 45 mins. May be frozen. Makes 8 servings.

Notes:

Servings :24

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups Canola oil

1 cup water

1 1/2 cup margarine

1 1/4 teaspoon salt

1 cup all-purpose flour

3 eggs

1 1/4 cup sugar

1 1/4 teaspoon ground cinnamon

Instructions:

1. Heat water, margarine and salt to rolling boil in 3-quart saucepan.

Stir in flo

r. Stir vigorously over low heat until mixture forms a ball, about 1

minute.

2. Remove from heat. Beat in eggs all at once and continue

beating until smooth.

3. Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees.

4. Spoon the dough into a decorator's tube with large star tip

for authentic looki

g churros. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4

strips at a time unt

l golden brown, turning once; about 2 minutes on each side.

5. Drain. Mix sugar and cinnamon in brown paper bag. Shake the

churros in the suga

mixture.

Notes:

Instructions:

Submitted by Dori

Introduction

This is a fast easy meal to make for the busy family.Double the

recipe.

Make two pans bake and then freeze one to reheat

later.

Ingredients

1# hambuger 1/2 small onion chopped 1 pkg.chili seasoning lg. can

chili

small pkg grated cheese 1 can Mairie Callender's

corn bread mix..mix according to directions on can Opptional: add one

can of whole kernal corn to Cornbread mix.

Directions

Brown hambuger, chopped onion and seasoning mix. Add can of chili.

Pour

this into a 9x9 cake pan. Top with grated

cheese, and pour on cornbread mix. Bake for 30-35 minute at 400

degrees

in preheated oven.

Serving Suggestions

Let set a few minutes and cut into serving size potions. Top with sour

cream and salsa

Recipe Categories

Quick & Easy Main Dish Casseroles

Preparation Time?

45 minutes

Notes:

Instructions:

Recipe By : Shared by Judi M. Phelps,

JUDI_MAE_PHELPS@cup.portal.com

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

2 1 lb flank steaks

1/2 teaspoon Salt

1/8 teaspoon Garlic salt

1/8 teaspoon Pepper

1 15 ounces Ca tamales in sauce

1 teaspoon Instant beef bouillon

1/4 cup hot water

8 ounces Tomato sauce

1 dash Bottled hot pepper sauce

2 tablespoons Cold water

4 teaspoons Cornstarch

Monterey jack cheese -- grated

Pound meat on both sides iwth meat mallet; sprinkle with salt, garlic

salt

and pepper. Unwrap tomales; place tamales and sauce in bowl. Break up

tamales slightly with fork; spread over steaks. Roll up each steak

jelly

roll style, starting with short side; tie or skewer securely. Place in

crockery cooker; dissolve bouillon in the hot water; combine with

tomato

sauce and hot pepper sauce. Pour over meat. Cover; cook on low heat

setting for 8 to 10 hours. Lift out meat rolls; remove strings or

skewers.

Pour cooking liquid into saucepan; skim off excess fat. Blend the cold

water

into cornstarch; stir into liquid. Cook and stir till thickened and

bubbly. Spoon over lmeat, sprinkle cheese atop each roll.

Notes:

Instructions:

Recipe By : Debbie Smith

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1 tablespoon chili powder

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon ground cumin

1/2 teaspoon red pepper

Mix together and store in airtight jar.

Notes:

Instructions:

1 1/2 lb. ground beef

1 large onion

1 can refried beans

16 lasagna noodles, cooked according to package directions

2 tsp. oregano

1 tsp. ground cumin

3/4 tsp. garlic powder

2 1/2 cups salsa

1 cup shredded Monterey jack cheese

1 cup shredded cheddar cheese

Brown ground beef and drain well. Chop 1 large onion and combine with

drained ground beef. Continue to brown until onion is translucent.

Remove

from heat. Stir in beans, oregano, cumin, and garlic powder. Place 4

noodles in bottom of 9" x 13" pan (coated with non-stick spray).

Spread 1/3

meat mixture over noodles, top with 1/3 cup shredded Monterey jack

cheese +

1/3 cup shredded cheddar cheese. Pour 3/4 salsa over top of cheese.

Continue layering. Cover pan with foil and bake at 350 degrees for 1

hour.

Remove from oven and spread the following topping on top of lasagna.

Return the pan to the oven without covering for 15 minutes or until

cheese

is melted:

Topping:

2 cups sour cream

3/4 cups sliced green onions

1 small can sliced black olives

1 cup shredded Monterey jack cheese

Mix sour cream, onions, and olives.

Notes:

Instructions:

Recipe By : South Dakota CattleWomen - Jamie Waldner, Alpena, SD

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

2 Lb Ground Beef

1 1/2 Tsp Ground Cumin

1 Tbsp Chili Powder

1 Can (16 Oz) Tomatoes -- chopped

2 C Small Curd Cottage Cheese

1 Egg

2 C Lettuce -- shredded

10 Corn Tortillas

1/4 Tsp Garlic Powder

1/4 Tsp Red Pepper

1/2 Tsp Black Pepper

1/2 C Cheddar Cheese -- grated

1/2 C Tomatoes -- chopped

1/4 C Black Olives -- sliced

3 Green Onions -- chopped

Brown ground beef and drain. Add cumin, chili powder, garlic powder,

red

pepper, pepper, and tomatoes. Heat through. Cover bottom and sides

of 9

x 13 inch baking dish with tortillas. Pour beef mixture over

tortillas.

Place a layer of tortillas over beef mixture. Combine cottage cheese,

cheddar, and egg. Pour over tortillas. Bake at 350 degrees F for 30

minutes. remove from oven and sprinkle with lettuce, tomatoes, green

onion, and olives in diagonal rows over the top.

Notes:

Instructions:

350 degree 30 minutes

1 medium onion, chopped

2 cloves garlic, minced

2 Tbsp. oil

2 cups chopped cooked chicken

1 (15 oz.) can tomato sauce

1-1/4 cups picante sauce

1 medium green pepper, chopped

1 tsp. cumin

1 (15 oz.) can kidney beans, rinsed and drained

12 (6-inch) flour tortillas

2 cups shredded Cheddar or Monterrey Jack cheese

1 cup sliced green onions

1/2 cup sliced ripe olives

Cook onion and garlic in oil until tender. Stir in chicken, tomato

sauce,

picante sauce, green pepper and cumin. Bring to a boil. Reduce heat

and

simmer uncovered for 8 minutes, stirring occasionally. Spread small

amount of

sauce onto bottom of 13x9-inch baking pan. Layer half the tortillas,

sauce

mixture, cheese, green onions and olives in pan. Repeat except

reserve

cheese; cover tightly with foil. Bake at 350º until hot and bubbly,

about 30

minutes. Remove from oven and sprinkle with remaining cheese. Let

stand 10

minutes before serving.

Notes:

Instructions:

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

5 Pounds Beef Roast *

3 Tablespoons Shortening

3 Large Onions -- Chopped

1 Can Green Chilis

2 Cans (7 oz) Green Chili Salsa

1/4 Teaspoon Garlic Powder

4 Tablespoons Flour

4 Teaspoons Salt

1 Teaspoon Ground Cumin

Juices**

Use juices from roast, use solid shortening, chiles (4-oz chopped)

Preheat oven to 200 degrees F. (95 degrees C) Place Beef roast (or

combination of beef and pork roasts to total 5 lbs) in a large

roasting

pan or dutch oven. Do not add salt or water. Cover with a tight

lid

and roast about 12 hours, or until well done. Or cook roasts with 1

cup

water in pressure cooker 35 to 40 minutes. Drain meat, reserving

juices.

Cool meat, then remove bones. Shred meat and set aside. Melt

shortening

in

a large skilled. Add onions and green chilies. Saute 1 minute.

Add

green chili salsa, garlic powder, flour, salt and cumin. Cook 1

minute

over medium-low heat. Stir in reserved meat juices and shredded meat.

Cook 5 minutes until thick. Cool. Put about 3 cups mix into 3

1-quart

containers, leaving 1/2-inch space at top. Seal and label containers

Mexican Meat Mix and freeze. Use within 6 months. Makes about 9 cups

of

Mix.

Notes:

Instructions:

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

4 cups Raw Long Grain Rice

1/2 cup Green Pepper Flakes

4 teaspoons Salt

5 teaspoons Parsley Flakes

1 teaspoon Dried Basil

Combine all ingredients in a large bowl; stir until well blended.

Put

about 1 1/2 cups of mix into three 1-pint airtight containers and

label as

Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8

months. Makes about 4 1/2 cups of mix. Mexican Rice: Combine 1

1/2

cups of mix, 2 cups cold water, and 1 T butter or margarine in a

medium

saucepan. Bring to a boil over high heat; cover and reduce heat. Cook

for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6

servings.

Notes:

Instructions:

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1/4 cup Dried onion flakes

1/4 cup Chili powder

1 1/2 tablespoons Salt

1 1/2 tablespoons Cornstarch

1 tablespoon Ground cumin

1 tablespoon Dried garlic chips

1 tablespoon Crushed red pepper

2 teaspoons Beef-flavored bouillon

Granules

1 1/2 teaspoons Dried oregano

Combine all ingredients. Store in an airtight container. Yield: 3/4

cup

Directions for gift recipe card: To make beef taco filling, brown

1

pound ground beef in a

skillet over medium heat, stirring to crumble; drain well. Stir in 1

cup

water and 2 tablespoons Mexican Seasoning Mix;

bring to a boil, stirring occasionally. Reduce heat, and simmer,

uncovered, 20 minutes. Serve in taco shells. Yield:

4 servings. TIPS: You can make seasoning mixes and rubs 3 months in

advance and store them in the freezer. *Dry roasting or cooking seeds

over

low heat heightens the flavor. *Orange slices may be dried in a food

dehydrator *Before using dried herbs and spices, check for good color

(no

fading) and an aroma that's strong and not musty.

Notes:

Instructions:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1 Cup Water

1/3 Cup Lime Juice

1 Clove Garlic; Finely Chopped

2 Teaspoons Salt

Pepper

24 Shrimp; Raw

1 Avocado; Peeled And Chopped

2 Jalapeno Chiles

1/4 Cup Tomato; Chopped

2 Tablespoons Onion; Chopped

2 Tablespoons Carrot; Finely Chopped

2 Tablespoons Cilantro; Fresh, Snipped

2 Tablespoons Vegetable Oil

1 1/2 Cups Lettuce; Finely Shredded

Lemon Wedges

NOTE: Shrimp should be peeled and deveined. Jalapeno Chiles should be

seeded and finely chopped.

Heat water, lime juice, garlic, salt and pepper to boiling in a

4-quart

Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup.

Add

shrimp. Cover and simmer 3 minutes; do NOT overcook.

Immediately remove shrimp from liquid with slotted spoon; place in

bowl of

iced water. Simmer liquid until reduced to 2 T; cool. Mix reduced

liquid,

shrimp and remaing ingredients except shredded lettuce and lemon

wedges in

a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just

before serving place 1/4 cup lettuce on each of 6 serving dishes.

Divide

shrimp mixture among dishes. Garnish with lemon wedges.

Notes:

Instructions:

Recipe By : Western Mexican Cookbook

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1 pound round steak

2 tablespoons lard

2 potatoes -- sliced

8 green chiles -- roasted & peeled

2 small onion -- sliced

1 cup tomatoes -- cooked

1 clove garlic -- finely chopped

1 tablespoon vinegar

1 teaspoon salt

1/8 teaspoon pepper

1 tablespoon flour

Rub vinegar on both sides of the meat. Pound in garlic, salt, pepper,

and

flour. Cut into small pieces. Brown in hot lard. Cook until meat is

tender. Add vegetables; season to taste. Cover. Simmer until

vegetables

are tender.

Notes:

Instructions:

12 to 16 Pasta stuffing shells

1 LB Hamburger

16 oz Pace picante sauce

1/2 cup Water

8 oz Tomato sauce

4 oz chopped Green chilies

2 cups Monterey Jack or Kojak shredded cheese

2.8 oz can Durkee french fried onions

Cook shells according to instructions. While cooking, brown hamburger

and drain.

Add chilies, 1/2 can onions, 1/2 cup cheese and mix well. Combine

water, tomato

sauce and picante sauce. Add 1/2 cup or so to hamburger. Pour a small

amount of

sauce in 9x13 baking dish. Stuff shells with hamburger mixture and

place in pan.

Cover with rest of sauce. Bake for 25 minutes at 350. Pull out and

cover with

rest of cheese and onions. Bake until cheese melts - about 5 minutes.

This can also be made a night ahead if you don't want to cook the

shells.

Increase the water by 1/4 cup. Stuff the shells without cooking them

first.

Put everything in the baking dish just as if you were going to back

right away.

Cover tightly. Bake the next evening for 45 minutes or until bubbly

at 350.

Pull out and cover with rest of cheese and onions. Bake until cheese

melts -

about another 5 minutes.

Notes:

Instructions:

3 1/2 pounds tomatoes, cored and quartered

2 Anaheim chiles, stemmed and seeded

1 large onoin, quartered

1 clove garlic

3/4 cup sugar

1 tablespoon salt

1 1/2 cups cider vinegar

3/4 teaspoon each ground cinnamon and cloves

1/2 teaspoon ground ginger

In a large blender or food processor, whirl tomatoes, chiles, onion,

and

garlic in batches until pureed. Pour into a 4-quart pan and stir in

sugar,

salt, vinegar, cinnamon, cloves and ginger.

Cook over low heat, stirring often, until thickened and reduced to 1

quart

(about 1 1/2 hours). Let cool. Makes 1 quart.

Notes:

Instructions:

Yield: 1 batch

1 lb Ground chuck

Onion powder; to taste

Garlic powder; to taste

24 oz Tomato sauce

3 c ;Water

1 ts Chili powder

1/2 ts Paprika

1 lb Can of Hunt's Chili Beans

Brown the hamburger in a pan; add salt, pepper, onion powder and

garlic powder to taste. Add the tomato sauce, water, chili powder and

paprika. Stir well.

Put 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.

Makes enough for 4 people with lots of leftovers. (It tastes even

better reheated the next day!) Serve with crackers or biscuits.

Notes:

Instructions:

Serves 12)

Ingredients:

1 (3 lb) chicken

1 1/2 qt water

1/2 lb beef suet

1/4 cup finely chopped celery

7 cup peeled, chopper tomatoes

2 tsp sugar

5 lbs ctr cut pork chops , thin

4 lbs flank steak

3 medium onions, cut in 1/2 inch pieces

3 green peppers, cut in 3/8 inch pieces

1 lb jack cheese, shredded

6 long green chiles

1 tsp oregano

1 tblsp ground cumin

1/2 tsp MSG

1 tblsp pepper

4 tsp salt

5 tblsp chili powder

1 tsp cilantro

1 tsp thyme

1 cup beer

2 cloves garlic, finely chopped

juice of lime

Instructions:

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

Cut chicken into pieces and combine with water in large saucepan.

Simmer 2 hours then strain off broth.

In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2

hours.

Boil chiles 15 min until tender, remove seeds and cut in 1/4 in

squares.

Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme

with beer until all lumps are dissolved. Add tomato mixture, chiles,

beer mixture and garlic to chicken broth.

Melt suet to make 6-8 tblspdroppings.Pour 1/3 of suet drippings into

skillet, add 1/2 pork chops and brown. Repeat for remaining pork

chops.

Add pork to broth mixture and cook slowly 30 min.

Trim all fat from flank steak and cut into 3/8 cubes. Brown flank

steak

in remaining drippings about 1/3 at a time. Add to pork mixture.

Return to simmer and cook slowly about 1 hour. Add onions and green

peppers, simmer 2-3 hours longer, stirring with wooden spoon every

15-20

min. Cool 1 hour then refrigerate 24 hours.

Reheat chili before serving. About 5 minutes before serving time, add

cheese. Just before serving, add lime juice and stir with wooden

spoon.

Notes:

Servings :4

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pound ground beef

3 tablespoon chili powder

6 ounces V-8® vegetable juice

1 1/2 cup chopped onions

32 ounces kidney beans -- drain and rinse

16 ounces Italian tomatoes -- crushed

16 ounces Mexican tomatoes -- stewed

1 dash Worcestershire sauce

Instructions:

Brown the ground beef and drain completely. Mix in chili powder and

onions and sti

2-3 minutes. Mix tomatoes and V-8 juice in large heavy skillet with

cover. Combine bro

ned beef in pan with tomatoes.

Simmer, stirring occasionally, for approximately 40 minutes. Add

drained and rins

d kidney beans and continue to simmer for 15-20 minutes longer. Cover

and let set for u

to 1 hour for flavors to blend.

Serve with choice of sour cream, cheddar cheese, chopped green

onions or white oni

ns and homemade cheese biscuits.

Notes:

Instructions:

3 LB pork shoulder, cubed

2 cans stewed tomatoes lean tomato paste

3 cup water

2 1/2 tsp salt

2 160z cans whole green chilies

1/2 tsp oregano

3 tbs bacon grease

1/3 cup flour

3 onions, chopped

6 cloves garlic, minced

Melt bacon grease in large skillet. Put flour in gallon

zip-lock

bay and add 1/2 of pork. Shake well to coat and brown in

skillet. Coat other 1/2 pork and add to skillet to brown.

Remove

meat and place in Dutch oven. Add onions and garlic to

skillet

and cook until clear. Add to clutch oven. Stir in remaining

ingredients and bring to boil. Lower heat and simmer 45

minutes.

Notes:

Instructions:

Yield: 4 servings

1 lb Dried white beans

1 1/2 qt Chicken stock

1 1/2 ea medium onions,

-chopped

2 Garlic cloves, chopped

1 ts Salt

1 tb Corn oil

1 4 oz. can green chiles,

-chopped

2 ts Ground cumin

2 ts Crushed dried oregano

2 ts Ground coriander

1 Pinch of ground cloves

1 Pinch of cayenne

4 Boneless, skinless cooked

-chicken breasts, diced

1/2 c Grated Monterey Jack cheese

4 Green onions, thinly sliced

Combine beans, stock, half the onion, garlic and salt in a large

kettle and 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 a skillet. Add the remaining chopped onion and cook until

tender and clear, about 5 minutes. Add the chopped chiles, cumin,

oregano, coriander, cloves and cayenne and mix thoroughly. Cook 20

minutes more. Add the skillet mixture to bean mixture. Portion

chicken into 4 servings. For each serving, put chicken in bottom of

bowl. Spoon chicken over the top and sprinkle with the grated cheese

and sliced green onion.

Source: Berkshire (NY) Eagle 2/25/91

Posted by Steve Herrick, Fidonet Cooking Echo Feb '91

Notes:

Instructions:

Yields 4 Cups

3 Jalapeno Chiles, Cut Into 4 Pieces

Roasted but NOT Peeled 4 Tbls Sour Cream

6 Tomatillos 3/4 tsp Salt

4 small Green Tomatoes - White Pepper

1 Clove Garlic, Peeled

1 LARGE Ripe Avocado, Peeled &

Remove the stems and seeds from the chiles.

Set aside.

Remove the husks from the tomatillos.

Rinse and cut in half.

Core and quarter the green tomatoes.

Use the metal blade in the food processor.

With the motor running, drop the garlic through the feed tube to

mince.

Add the tomatillos and tomatoes to the work bowl.

Use pulse to chop.

Transfer to a saucepan.

Simmer over medium heat for 1 minute.

Using the same workbowl and with the motor running, drop the chiles

through

the feed tube to mince.

Add the tomatillo mixture to the workbowl and puree.

With the motor still running, drop the avocado pieces through the feed

tube.

Add the sour cream.

Process to combine.

Add salt and white pepper to taste.

Notes:

Instructions:

1 can (15 1/2 ounces) black beans, rinsed and drained

1 can (15 1/2 ounces) Great Northern beans, rinsed and drained

1 1/2 cups frozen corn kernels

1 cup chopped red bell pepper

3/4 cup chopped red onion

3/4 cup fat-free, reduced-sodium chicken broth

1 large jalapeno pepper, washed, seeded and minced

2 tablespoons fresh lime juice

1 tablespoon minced fresh oregano or 1 teaspoon dried, crumbled

1 tablespoon chili powder

3 garlic cloves, peeled, minced

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

In a large serving bowl, combine all the ingredients and stir to

incorporate.

Cover and refrigerate 1 hour to allow the flavors to blend. Stir again

before

serving. Makes about 6 cups; per 1/4 cup.

Calories 49 Fat 0 g Carbs 9 g Sodium 194 mg Fiber 3 g.

Notes:

Instructions:

Recipe By : Leah Be

Serving Size : 6 Preparation Time :0:30

Amount Measure Ingredient -- Preparation Method

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

6 chicken breast halves -- boned and skinned

1 tablespoon vegetable oil

2 green or red peppers -- diced

1 medium onion -- diced

1 clove garlic -- minced

1 jalapeno pepper -- seeded & minced

2 teaspoons ground cumin

1 tablespoon chili powder

1 cube chicken bouillon

1/2 teaspoon salt

1/2 teaspoon black pepper

1 can great northern beans -- drained

1 can whole kernel corn -- drained

In large saucepan over medium heat, saute chicken 2 to 3 minutes. Add

peppers,

onion, and garlic, cook for 5 minutes or until veggies are soft. Add

cumin,

chili powder, bouillon cube, salt, pepper and 1 cup of water. Heat to

boiling.

Reduce heat to low, cover and simmer for 15 minutes. Add beans and

corn, heat

through.

NOTES : I give my sister credit for this recipe, since she gave it to

me years

ago. It's delicious!!

Notes:

Instructions:

3 lb. ground chuck

2 LBS chuck roast, cubed

2 large onions, diced

1 green pepper, diced

1 can green chilies

2 Small fresh jalapenos

2 cloves garlic, minced

4 cup water

1 can tomato sauce

1 can tomato paste

2 tbs chili powder

2 bay leaves

3 tbs cumin

1 tsp oregano

1/4 tsp coriander

1/2 tsp beaumonde spice

1/2 tsp hot pepper sauce

1 tsp cayenne pepper

1 tbs honey

1/2 tsp mole paste

1 tsp beef bouillon

1 tsp paprika

1/4 tsp white pepper

1 tsp salt

1/2 tsp black pepper

2 tsp corn starch

Heat 1/2 cup olive oil in Dutch oven. Add onions, green

pepper,

jalapenos, green chilies, and garlic. Saut=E9 until soft.

Remove

from oven and reserve. Add another 1/2 cup olive oil to oven

and heat to very hot. Add meat and brown. Add onion mixture

and stir well. Add 3c water, tomato sauce, tomato paste, and

chili powder. Stir well and bring to boil. Lower heat and

simmer for 20 minutes. Add remaining ingredients except for

corn starch. Mix corn starch with remaining water, bring

chili

to boil and add slowly while stirring well. Lower heat,

cover

oven and slow simmer for 2 hours.

Notes:

Instructions:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

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

1/4 cup Olive oil

2 large yellow onions -- chopped

2 pounds ground beef -- coarsely ground

2 pounds ground pork -- coarsely ground

1 teaspoon Salt

1/3 cup chili powder -- mild

1 teaspoon cumin

3 tablespoons oregano

3 tablespoons unsweetened cocoa

2 tablespoons cinnamon

1/8 teaspoon cayenne pepper or -- to taste

4 cups tomato juice

3 cups Beef stock or canned broth

8 cloves garlic -- minced

2 tablespoons cornmeal -- optional

2 16 oz. cans kidney beans

In a large 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 Ed heat,

combine

beef and pork. Season with 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.

Serving Ideas : Winner of the 1985 NY State Chili Cook-Off

Notes:

Instructions:

1 lb Bacon, chopped

3 lb lean beef chuck roast, cubed

1 1/2 lb regular hamburger, preferably chuck

2 lb Pork roast,coarsely ground (Boston butt)

4 Tbsp prepared garlic in oil

3 large onions

4 oz canned chopped chilies (El Paso brand)

6 fresh Jalapeno chilies, chopped

5 Tbsp freshly ground DRY Mexican chilies, Anaheim if possible

2 Tbsp freshly ground DRY Ancho chilies

2 Tbsp good quality chili pepper

1 1/2 Tbsp Hungarian paprika

4 Tbsp fresh ground cumin seed

1 Tbsp fresh ground black pepper

2 Tbsp MSG or Accent (optional)

1 Tbsp Tabasco sauce

2 Tbsp Worcestershire sauce

1 pint beef stock

1 pint canned tomatoes

Fry bacon in a heavy pot till crisp and the fat is rendered. Remove

and reserve bacon. Pour off most of the bacon fat into a heavy cast

iron skillet, leaving s small amount in the pot. Brown the meat and

garlic in the skillet.

Saute onions in the fat remaining in the pot until soft. Add the

meat, bacon, ground chilies, dried spices, the sauces, green chilies,

Jalapenos, stock and tomatoes. Simmer for two hours.

Allow the chili to sit in the refrigerator for 24 hours to give

the spices a chance to intensify.

For garnishes, serve fresh chopped Jalapenos, chopped raw onions,

shredded Monterey or sharp Cheddar cheese, and saltines.

Serves 8 generously.

Joe & Shirley Stewart's Championship Chili

Notes:

Instructions:

Here's a good chili recipe for you. This is an original recipe from

my son,

James Nixon, the future chef. He doesn't mind the recipe being

distributed,

just please give him credit for it.

by James l. Nixon

2 pounds ground deer

2 pounds ground beef

1 bell pepper, diced

2 onions, diced

2 cans ( 15 oz.) tomato sauce

2 cans (10 oz.) Ro-tel mild diced tomatoes & chilies

3 cans (15.5 oz.) hot chili beans*

1 jar (12 oz.) poblana sauce

1 jar (15 oz.) nopalitos (tender cactus), drained

1 square bittersweet chocolate

3 tablespoons chili powder

½ teaspoon crushed red pepper

1. Brown meat, onions, and bell peppers. Drain well.

2. Add tomato sauce, tomatoes & chilies, poblana sauce, chili powder,

and

crushed

pepper.

3. Bring to a boil, then reduce heat and simmer for a minimum of one

hour.

(It will taste

better, if simmered for a longer period of time.)

4. Add chili beans, nopalitos, and chocolate. Simmer until chocolate

is

melted

thoroughly.

*red kidney beans may be used, if desired.

If this is not spicy enough for you, please feel free to add more

poblana

sauce or chili peppers. Enjoy!

Notes:

Instructions:

Yields 4 Servings

2 Cups Beef Suet 1 1/2 tsp Dried Sweet Red

Chile

4 Lb Coarsely Ground Beef Pods, Ground

3 Cloves Garlic, Crushed 3 Cups Water

1 1/2 Tbls Paprika 8 oz Canned Beef

Broth

3 tsp Gebhardts Chile Powder 4 oz Canned Tomato Paste

1 tsp Cumin Seeds - Masa Harina

1 tsp Salt

1 tsp White Pepper, Ground

Melt the suet in a large, heavy skillet or kettle.

Add the ground beef, chopped garlic and seasonings.

Cover.

Cook over very low heat, stirring occasionally, for 4 hours.

Add the water, broth and tomato paste.

Continue cooking until the stew thickens slightly (about 1 hour).

Add masa harina as needed to thicken the chili as desired.

Notes:

Instructions:

Warning! Chipotle Hazard! I like mild chili, really, but when it comes

to chipotles, you have to be prepared to take responsiblity

for your own pain. (Check out my chipotle torotilla soup, while you're

at it!)

Ingredients:

3 lbs ground or whole sirloin

9 fresh poblano peppers

3 medium onions

4 10-oz cans Rotel diced tomatoes

12 dried chipotle peppers

2 Tbsp New Mexico chile powder

1 Tbsp ground comino (cumin seed)

1 Tbsp paprika

three cloves garlic

5 fresh chopped sage leafs

2 Tbsp fresh chopped oregano

Cut the chipotles in half, and cover with hot water, steeping for 30

minutes. After they soften, add the water and chipotles

to blender with garlic and blend till smooth. Resist the temptation to

smell this up close, or you will go "oww!"

In spite of having written these wise words, and having read

them dozens of times, I still can't stop myself from taking a whiff.

It

always hurts, but I always do it. It this the essence of my

being? My Chiliness?

If using whole sirloin, slice it thin across the grain. Saute the meat

until grey. Add chopped onion and brown on hight heat

until the onion is dark and carmelized (best done in non-stick pan).

Add

meat, chipotle, tomatoes and spices to pot and

bring to boil. Reduce heat to simmer till meat is tender (about an

hour

and a half.)

Blister poblanos in a broiler (burn skin till black, both sides), and

then put in a plastic bag for a few minutes. Dig this

aroma! Remove skins and chop. Add to pot for last 20 minutes.

Notes:

Instructions:

3 medium onions, chopped

6 cloves garlic, minced

1/2 LB bacon, cut into pieces

2 0z Gebhardt's chili powder

1/2 0z dark chili powder

3 LB chuck roast, cubed red pepper to taste

1 can beef broth

1 LB hot pork sausage

1 can green chilies, minced

1/2 tsp dried habenero chilies

1 tsp cumin

1/2 tsp coriander

1 can tomato sauce

1 can rotel tomatoes

1/2 cup oregano tea (1 tsp oregano steeped in hot water 30

minutes)

1 tbs salt

4 drops Tobasco sauce

Fry bacon in a #14 Dutch oven until just crisp. Add onions,

garlic, and a11 chili powder. Saut=E9 until onions are

clear.

Brown beef in large skillet, a pound at a time, adding

sprinkles

of red pepper while browning. Use a little broth to keep

from

sticking. Add each batch to Dutch oven after browning and

stir.

Brown pork sausage and green chilies. Add habeneros when

sausage is just about brown. Stir into Dutch oven.

Cook 15 minutes. Add spices, tomato sauce, rotel tomatoes,

and

remaining broth. Mix well and cook for 30 minutes. Add

oregano tea and Tobasco. Simmer covered for 15 minutes and

serve.

Notes:

Instructions:

1 LB hot pork sausage

2 1/2 LBS ground chuck

4 onions, chopped

2 green peppers, diced

2 large cans crushed tomatoes

2 cans rotel tomatoes

1/2 LB dry pinto beans

2 tbs olive oil

3 cloves garlic, minced

1/2 cup chopped parsley

1/2 cup margarine

2 tbs salt

1/3 cup chili powder

1 1/2 tsp black pepper

1 tsp red pepper

1 1/2 tsp cumin water

In large pot, soak beans in water overnight. Drain into

Dutch

oven, cover with cold water and simmer until beans are

tender,

about 1 hour. Add tomatoes and simmer 5 minutes longer. Heat

olive oil in large skillet and saut=E9 green peppers, onion,

garlic, and parsley. In another large skillet, melt

margarine

and

brown chuck and pork sausage. Add onion mixture and stir in

chili powder. C&127;&127;k 10 minutes and add mixture to beans. Add

rest of spices, stir and simmer covered 1 hour. Remove cover

and simmer 30 minutes longer. Skim most of grease from top

and serve.

Notes:

Instructions:

2 LBS lean ground beef

1 green pepper, chopped

1 medium onion, chopped

1 tbs garlic flakes

2 one 16 cans tomatoes

2 tbs chili powder

1 1/2 tsp salt

1/2 tsp oregano

1/2 tsp cumin

3 dashes Tobasco

1 cup hot water

2 150z cans chili hot beans

1 15 oz can whole kernel corn

Cook beef, green pepper, onion, and garlic in Dutch oven

until

beef is slightly browned. Drain off excess grease. Add all

ingredients except corn and beans. Simmer uncovered 1 hour.

Stir in undrained beans and corn. Simmer 30 minutes longer.

Serve. For the brave, Jalapeno pepper may be substituted for

the green pepper or added. Or you may add additional Tobasco

sauce. Guten Appetit.

Notes:

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons Lard

4 pounds Beef -- coarse grind

1 Onion

2 Garlic cloves

3 teaspoons Salt

1 teaspoon Oregano,dried -- pref. Mexican

1 teaspoon Cumin

2 cups Water

32 ounces Tomatoes -- whole

4 tablespoons Red chili,hot -- ground

2 tablespoons Red chili,mild -- ground

Melt the lard or bacon drippings in a large saute pan over medium

heat.

Add the meat to the pan. Break up any lumps with a fork and cook,

stirring

occasionally until the meat is evenly browned.~ 2. Add the onions and

garlic and cook until the onions are translucent.~ 3. Stir in the

salt,

oregano, cumin, water, and tomatoes.~ 4. Gradually stir in the ground

chili, testing until you achieve the degree of hotness and flavor the

suits your palate. Bring to a boil, then lower heat and simmer,

uncovered, for 1 hour. Stir occasionally.~

Notes:

Instructions:

Yield: 1 servings

1 lb Diced Ripe Tomatoes

1/2 c Chopped White Onion

1 c Fresh Cilantro Leaves

4 lg Fresh Serranos Or Jalapenos

Chopped Fine, Seeds And All

1/2 c Ice Water

Salt To Taste

Fresh Lime Juice To Taste

Mix all vegetables and herbs with the ice water, add salt and lime

juice

to taste. Don't stir too much! This salsa is almost a relish and

should

be kept crisp, never mushy. Good with everything.

-----

Notes:

Instructions:

1/2 cup shortening

1 teaspoon salt

3/4 cup water (approximate)

1 can cream of chicken soup

4 oz can green chilies, chopped

2 cup grated monterrey jack cheese

2 cup flour

3/4 teaspoon baking powder

4 cup cooked chicken, cut up

1 cup dairy sour cream

1/2 cup onion, finely chopped

1/4 cup sliced green onions w/ tops

Mix together flour, salt and baking powder. Cut in shortening

until mixture resembles fine crumbs. Stir in water with fork, a

little at a time, until dough leaves side of bowl and can be handled.

Turn onto lightly floured surface and knead until smooth, 10 or 12

times. Cover and let stand about 15 minutes.

Roll dough into 20 by 13 inch rectangle. Fold crossways into

thirds and place in ungreased 11x7x1-1/2 inch baking dish. Unfold

dough. Spread chicken over dough, but not quite to ends. Heat oven

to 400 degrees. In 2 quart saucepan mix soup, sour cream, chilies

and onion. Heat over medium heat, stirring occasionally, until hot.

Pour over chicken. Sprinkle with cheese and green onions. Fold dough

over filling to center of dish. Pinch dough together at ends to seal.

Cut slits in top. Bake until crust is golden brown, 45 to 50

minutes.

Notes:

Instructions:

2 tablespoons vegetable oil

2 cups chopped onions

4 cloves garlic; minced

1 large sweet red pepper; cubed

1 cup chopped celery

1 lb trimmed sirloin steak

2 tablespoons chili powder

1 teaspoon cumin

1/2 teaspoon dried oregano

1/4 teaspoon hot pepper flakes

1 can (28 oz) tomatoes (undrained)

2 cans (19 oz) red kidney beans; drained

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce

salt

pepper

-----Garnish-----

shredded lettuce or curly endive

shredded Cheddar cheese

slivered sweet red pepper

Our chili's quick and tasty. Enjoy a bowlful with corn bread or

multigrain

bread. Substitute less-expensive lean beef such as round steak, if

desired,

but simmer longer, for 1 to 1-1/2 hours or until tender, adding water

if

needed.

In large heavy saucepan or Dutch oven, heat half of the oil over

medium

heat; cook onions and garlic for 5 minutes, stirring often. Add pepper

and

celery and cook until softened, about 5 minutes. Remove and set aside.

Meanwhile, cut steak into 1/2-inch cubes. Increase heat to high; add

remaining oil and brown steak in batches. Add vegetables to pan --

reduce

low and stir in chili powder, cumin, oregano and hot pepper flakes.

Cook,

stirring, for 1 minute.

Add tomatoes, crushing with back of fork, and beans. Bring to boil,

reduce

heat to low, cover and simmer for about 40 minutes or until meat is

tender.

Stir in lemon juice, Worcestershire sauce, and season with salt and

pepper

to taste. (Can be cooled and refrigerated in airtight containers for

up to

3 days, or frozen for up to 2 months. Reheat before continuing.)

Ladle into warmed bowls and garnish with shredded lettuce, Cheddar and

slivered red pepper.

Notes:

Instructions:

Recipe By : Pillsbury Classic Shortcut Suppers, 2/95

Serving Size : 5 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

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

1 Pound ground beef

1/2 Cup chopped onion

1 1/2 Cups uncooked quick-cooking rice

1 Cup mild picante sauce

1/2 Cup water

1 Can whole tomatoes -- undrained

--cut up

--14 1/2 or 16-ounces

11 Ounces Green Giant® Mexicorn® Whole Kernel Corn --

Undrained

--With Red And Green Peppers

6 Ounces tomato paste

In 12-inch skillet or Dutch oven, brown ground beef and onion; drain

well.

Stir in remaining ingredients. Bring to a boil; boil 2 minutes,

stirring

occasionally. Remove from heat. Cover; let stand 5 minutes.

5 (1-cup) servings.

NUTRITION INFORMATION PER SERVING: 1 CUP

CALORIES 420, PROTEIN 21 g, CARBOHYDRATE 51 g, DIETARY FIBER 6 g, FAT

15 g,

POLYUNSATURATED FAT 1 g, SATURATED FAT 6 g, CHOLESTEROL 55 mg, SODIUM

1380

mg, POTASSIUM 990 mg

PERCENT U.S. RDA: PROTEIN 30%, VITAMIN A 35%, VITAMIN C 80%, THIAMINE

20%,

RIBOFLAVIN 20%, NIACIN 40%, CALCIUM 6%, IRON 30%

DIETARY EXCHANGES: 3 Starch, 2 Medium-Fat Meat, 1 Fat

Notes:

Instructions:

About 9 (3 oz) dried New Mexico or California chiles

2 cups water

1 small onion, cut into chunks

2 cloves garlic

Arrange chiles on a large baking sheet and cook in a 300 oven until

chiles

smell toasted (about 4 minutes). Let cool slightly. Discard stems

and

seeds.

In a 3 to 4 quart pan, combine chiles, water, onion and garlic; cover

and

bring to a boil over high heat. Reduce heat, cover and simmer until

chiles

are very soft (about 30 minutes). Remove from heat and let cool

slightly.

In a blender or food processor, whirl chile mixture until smooth. Rub

puree through a fine strainer and discard residue. Makes about 2

cups.

Notes:

Instructions:

3 lb round steak, coarsely ground

3 lb chuck steak, coarsely ground

1 cup Wesson oil or suet

black pepper to taste

3 oz Gebhardt's Chili powder

6 Tbsp cumin

2 Tbsp MSG

6 small cloves garlic, minced

2 medium onions, chopped

6 ea. dried chili pods, boiled 30 minutes in water,

(seeded & de-stemmed) **OR**

3 oz bottle of New Mexico pepper (???)

1 Tbsp oregano, brewed in.....

1/2 cup Budweiser beer, like tea

2 Tbsp paprika

2 Tbsp cider vinegar

3 cup beef broth

4 oz diced green chilies (Ortega brand)

14 oz stewed tomatoes (or to taste)

1 tsp Tabasco sauce, or to taste

2 Tbsp masa harina flour

Brown meat in oil or fat, adding black pepper to taste. Drain meat

and add chili powder, cumin, MSG, garlic and chopped onion. Cook

for 30 - 45 minutes using as little liquid as possible. Add water

only as necessary. Stir often.

Remove skins from boiled chile pods. Mash the pulp and add to meat

mixture. Strain oregano tea, then add to meat mixture along with

paprika, vinegar, 2/3 of the beef broth, green chiles, stewed

tomatoes and Tabasco sauce. Simmer 30 - 45 minutes. Stir often.

Dissolve masa flour into remaining beef broth then pour into chili.

Simmer another 30 minutes, stirring often.

Makes 1 potful.

Notes:

Instructions:

(from Sunday, April 24, 1994, Baltimore Sun)

Blanch 2 cups finely diced rhubarb in boiling water for 10 seconds.

Refresh under cold water. Combine with 0.5 c each of sweet red

peppers,

sweet yellow pappers and cilantro. Stir in 3 finely chopped green

onions

and 1 or 2 minced chili pepers. Stir in 1 or 2 tablespoons fresh lime

juice. Add brown sugar, salt and peper to taste. Serve with chic en or

fish.

Notes:

Instructions:

1/4 cup bacon drippings

2 cloves garlic, minced

3 tbs chili powder 1/8 tsp cumin

4 LB pork loin with bone in

1 lb. dry black beans

2 tbs olive oil .

1/2 cup diced salt pork

2 onions, chopped

3 cloves garlic, minced

1 jalapeno pepper, minced

6 0z package cooked ham, diced

2 can beef broth

1 bay leaf

1 tsp oregano

1 tsp red wine vinegar

2 tbs rum flavoring

4 cans mild green chilies, chopped

1 large can hot chili beans with gravy

In a Dutch oven, heat olive oil and add onions, garlic,

jalapenos, and carrots. Saut=E9 for 10 minutes. Stir in

oregano

and pork cubes. Cook for 20 minutes, stirring occasionally.

Stir in chicken stock, 1 tsp salt, tomatoes, and potatoes.

Bring

to boil, then lower and simmer 1 1/2 hours. Stir

occasionally.

Add green chilies and beans to mixture and simmer another

30-45 minutes. Serve.

Notes:

Instructions:

Yields 2 Cups

1 red bell pepper drained

1 green bell pepper 1 tsp rosemary, fresh,

1 yellow bell pepper minced, or

1 celery stalk, chopped 1 pinch rosemary, dried,

3 tbls Italian parsley, fresh crumbled

chopped 1 garlic clove, minced

2 tbls black olives, (prefer- 1 tsp lemon juice, fresh

ably Gaeta) salt

2 tbls olive oil pepper, freshly

ground

2 tsps capers, rinsed,

Char bell peppers over gas flame or in broiler until blackened on all

sides.

Wrap in paper bag and let stand 10 minutes to steam.

Peel and seed.

Rinse if necessary.

Pat dry.

Cut bell peppers into 2" x 1/4 " strips.

Combine peppers, celery, parsley, olives, olive oil, capers, rosemary

and garlic in medium bowl.

Cover.

Let stand 1 hour to mellow flavors.

(Can be prepared 1 day ahead. Cover and chill. Bring mixture to room

temperature.)

Stir lemon juice and salsa.

Season with salt and pepper.

Serve.

Notes:

6 large Roma tomatoes -- tops removed

1 clove garlic

2 tablespoon lime juice -- one Mexican lime

3 tablespoon olive oil -- extra virgin

2 serrano peppers -- minced, with seeds

1 1/2 tablespoon cilantro -- minced

3 1/2 tablespoon spearmint -- minced

1 1/2 teaspoon lime zest

1 1/2 teaspoon orange zest

1 pinch salt

Instructions:

With a comal or black iron skillet over medium-high heat, cook the

tomatoes until black

ned all over. While still warm, pulse tomatoes with the garlic in a

food processor unti

roughly chopped. Let cool to room temperature and add the remaining

ingredients. Mix t

gether and let sit at least 30 minutes before using.

Mark Miller writes: "Ripe red tomatoes roasted on a hot steel comal

until the skins bla

ken are a basic element of many Mexican salsas. The smoky flavor adds

a complexity to t

e taste of ripe tomatoes. Mixing fresh mint as a counterpoint to this

cooked flavor cre

tes the combination of raw and cooked which is one of the classic

taste motifs of South

estern cuisine. This salsa goes particularly well with the wild Churro

lamb that we ser

e at Coyote Cafe because it does not mask the Churro's unique taste.

It can be served w

th venison chops, grilled pork, grilled marlin, and that faithful

standby, tortilla chi

s."

Notes:

Instructions:

(Red and Green)

Ingredients:

3 lb lean roast (sholder)

28 oz canned green chilies (7 4-oz cans)

7 tomatillos (canned or fresh)

1 can condensed chicken broth

handful of dried red peppers (arbol, finger-hots, pequins,

or

tai peppers)

1 large white onion

1 tomato

2 cloves garlic

2 tsp paprika

1 tsp ground comino (cumin seed)

1/2 tsp Mexican oregano

1 bay leaf

This chili is in the style of New Mexico green chile stew.

Remove stems from red peppers and chop into parts to separate out the

seeds and expose interiors. Cover with boiling water

and let sit for an hour. Blend into smooth sauce with blender. Don't

get

this stuff in your eyes! Better yet, wear protective

clothing during handling (I'm only half joking!).

Brown the roast as if making pot roast - cut the meat into 1-inch

slabs

across the grain, coat meat with flour and brown

every surface in olive oil. (Theresa says I can do this almost as well

as her Aunt Tia, the Goddess of Pot Roast - but she's

just being kind.) Add chicken broth and water up to one inch deep and

cover. Simmer meat by itself for one hour over low

heat.

Lightly blend the tomatillos and three green chilies in blender. Dice

the remaining green chilies, garlic, onion, and tomatoes.

Add the sauces, vegetables, and spices to the pot with enough water to

cover. When the meat is falling-apart-tender (several

more hours, typically), use two forks to shred it into small chunks.

Serve topped with slices of avacado and white cheese, along with sides

of beans and jalapeno cornbread.

Alternate Version - Instead of a beef roast, use buffalo! I tried this

recipe with ground buffalo ("100% American Bison!"),

and was mighty surprised and pleased. I found this meat and a few

other

exotics at Whole Foods Grocery, a health food

store in Austin. I'll continue to experiment and report the results.

Notes:

Instructions:

Ingredients: 3 lb lean roast 28 oz canned green chilies (7

4-oz cans) 20 oz canned tomatillos 1 can condensed chicken

broth handful of dried red peppers (arbol, finger-hots, pequins,

or tai peppers) 1 large white onion 1 tomato 2 cloves

garlic 2 tsp paprika 1 tsp ground comino (cumin seed) 1

Tbsp Mexican oregano 1 bay leaf

This chili is in the style of New Mexico green chile stew.

Remove stems from red peppers and chop into parts to separate out the

seedsand expose interiors. Cover with boiling water and let sit for an

hour.Blend into smooth sauce with blender. Don't get this stuff in

your eyes!Better yet, wear protective clothing during handling (I'm

only halfjoking!).

Brown the roast as if making pot roast - coat meat with flour and

brownevery surface in olive oil. (Theresa says I can do this almost as

well asher Aunt Tia, the Goddess of Pot Roast - but she's just being

kind.) Addchicken broth and water up to one inch deep and cover.

Simmer meat byitself for one hour over low heat.

Lightly blend the tomatillos and three green chilies in blender. Dice

theremaining green chilies, garlic, onion, and tomatoes. Add the

sauces,vegetables, and spices to the pot with enough water to cover.

When the meatis falling-apart-tender (several more hours, typically),

use two forks toshred it into small chunks.

Serve topped with slices of avacado and white cheese, along with sides

ofbeans and jalapeno cornbread.

Alternate Version - Instead of a beef roast, use buffalo! I tried

thisrecipe with ground buffalo ("100% American Bison!"), and was

mightysurprised and pleased. I found this meat and a few other exotics

at WholeFoods Grocery, a health food store in Austin. I'll continue to

experimentand report the results.

Notes:

Servings :8

Origin :Parade Magazine John Ryan Murphysboro IL

Calories : 477 Protein : 32 Fat : 32.00 Saturated:

Poly : Mono : Carb : 13.00 Fiber :

Chol :104.00 Iron : Sodium : Calcium :

Ingredients:

1 tbs fresh lime juice

1 1/2 can beer

6 tbs chili powder

2 tbs ground cumin

1 tbs paprika

2 tsp beef bullion granules

1 1/2 tsp dried oregano

2 tbs olive oil

1 3/4 pds beef chuck in 1/2 " cubes

1 pd pork loin cut in 1/2" cubes

salt and pepper

2 ea onion medium chopped

1 1/2 ea anaheim chili peppers seeded and chopped

5 clove garlic minced

4 oz tomato sauce

1 tbs ground coriander

1 tbs green chili sauce

1 1/2 tsp mole poblano

1 1/2 tsp sugar

grated monteray jack for garnish

Instructions:

combine beer, chili powder, cumin. paprika,bouillon granules

andoregano in large heavy pot

add 1.25 cups water

bring to boil then remove from heat

put 2 tbs oil in skillet and brown meat adding salt and pepper

add mean to pot

saute onions peppers garlic and add to potstir in tomato sauce

coriander chili sauce mole ponblano and sugar

bring to boil

simmer covered for 2 hours

add lime juice just before serving

Notes:

Instructions:

You food snobs out there might villify me for the dearth of fresh

tomatoes in

this, so if you got a hair up your ass, use fresh tomatoes and get the

intercourse off my back.

juice of 1 lime

1 medium onion

1 large can whole tomatoes

3 cloves garlic

2-4 jalapenos or hot pepper to taste

1 teaspoon sugar

1 tablespoon vinegar

2 teaspoon cumin

1/4 to 1/2 cup fresh cilantro

2 teaspoons oregano

1 teaspoon salt

Place everything except the tomatoes in a food processor and chop. Add

tomatoes

and chop until tomatoes are small chunks.

Notes:

Instructions:

6 plum tomatoes (or other ripe tomatoes), peeled, seeded

and chopped

2-4 cloves of garlic, finely minced, or crushed

1/2 fresh lime or more, juiced

salt, pepper and cumin to taste

a few drops of Tabasco

Mix all ingredients together. Serve with tortillia chips or

quesadillas.

Fry your own tortillias in vegetable oil.

Notes:

Instructions:

6 Roma tomatoes, peeled, seeded and chopped

2-4 cloves of garlic, finely minced

1/2 a red onion chopped

1/2 a lime, juiced

2 tablespoons of red wine vinegar

salt, pepper, oregano and parsley to taste

Mix all ingredients together. Serve with totillia chips or

quesadillas. This is also good on bruchetta.

mary f.

Notes:

Instructions:

Yields 3 Cups

3 Jalapeno or Serrano Tomatoes, Cored

Chili Peppers 2 Fresh Tomatillos

1 small Yellow Onion, Peeled 1 tsp Salt

& Quartered 1/2 Cup Tomato Sauce

5 Sprigs Fresh Cilantro

5 Very Ripe Fresh

Remove the stems, seeds and veins from the chili peppers.

Use the metal blade of a food processor to mince the chili peppers and

onion

together (use pulses).

Place in a strainer.

Rinse under cold water to remove the bitter milky liquid.

Remove the husks from the tomatillos.

Use the metal blade of a food processor to chop the cilantro, tomatoes

and

tomatillos.

Stir the onion and tomato mixtures together by hand.

Add salt to taste.

Stir in the tomato sauce.

Use within 3 hours.

Notes:

Instructions:

Yields 1 Cup

1/2 Lb Tomatillos 1/3 Cup Water, Cold

1 Clove Garlic, Peeled 2 Tbls White Onion,

Chopped

4 Chiles Serranos, 2 Tbls Coriander, Chopped

Chopped

- Salt

Remove the paper husks from the tomatillos.

Rinse thoroughly.

Chop coarsely.

Add the tomatillos to the blender along with the garlic, chiles, salt

and

water.

Pulse until the ingredients are chopped finely but not blended.

Stir in the onion and coriander.

Serve slightly warmed.

Notes:

Instructions:

Yields 1 Cup

1/2 Lb Tomatillos 1/3 Cup Water, Cold

1 Clove Garlic, Peeled 2 Tbls White Onion,

Chopped

4 Chiles Serranos, 2 Tbls Coriander, Chopped

Chopped

- Salt

Remove the paper husks from the tomatillos.

Rinse thoroughly.

Chop coarsely.

Add the tomatillos to the blender along with the garlic, chiles, salt

and

water.

Pulse until the ingredients are chopped finely but not blended.

Stir in the onion and coriander.

Serve slightly warmed.

Notes:

Instructions:

Yield: 1 servings

1 c Tomato juice

1 1/2 md Tomatoes

1/2 Onion; chopped

2 tb Chopped cilantro

1 Jalapeno chile; minced

1 Serrano chile; minced

1 1/2 ts Salt

1 Garlic clove; minced

1/8 ts Sugar

Blend together well and refrigerate at least 2 hours before serving.

Source: Bon Appetit (date unknown) Posted by Karen Mintzias

Notes:

Instructions:

Yields 3 Cups

5 Ripe Tomatoes, Cored 5 Sprigs Fresh Cilantro

3 Fresh Jalapeno or 1/2 tsp Salt

Serrano Chili Peppers 1 Cup Tomato Sauce

1 small Yellow Onion, Peeled &

Quartered

Place the tomatoes on a cookie sheet under a preheated broiler, about

6" from

the heat source.

Broil, turning until charred on all sides.

Set aside to cool.

Remove the stems from the chili peppers.

Cut the peppers in half.

Place the peppers with the onion in a food processor.

Use the metal blade to mince using a pulsing method.

Rinse under cool water to remove the bitter milky liquid.

Place the tomatoes and cilantro in the food processor.

Puree.

Stir the onions and peppers in by hand.

Add salt to taste.

Add the tomato paste.

Refrigerate until needed.

Keeps several days.

Notes:

Instructions:

2 cloves garlic

1/2 medium-size onion, quartered

1 or 2 jalapeno or other small hot chiles, stemmed and seeded

1 pound firm ripe tomatoes, seeded and coarsely chopped

2 tablespoons salad oil

juice of 1 lime

salt and pepper (optional)

Using a sharp knife, mince garlic, onion and chiles. Finely chop

cilantro

and dice tomatoes. Combine in a nonmetallic bowl; then add oil and

lime

juice. Season to taste with salt and pepper, if deseired.

You can make this in a food processor, for a moister (less chunky)

texture.

Notes:

Instructions:

1 1/4 oz (about 40 to 50 mixed size) dried chiles de arbol

1 1/2 tbsp sesame seeds

2 tbsp shelled pumpkin seeds "pepitas"

1/4 tsp cumin seeds (or a generous 1/4 tsp ground)

4 large allspice berries (or about 1/8 tsp ground)

2 cloves, or a big pinch of ground cloves

1 tbsp dried oregano

1 scant tsp salt

2 large cloves garlic, peeled and chopped

3/4 cup cider vinegar

Stem the chiles, then roll them between your thumb and fingers,

pressing

gently to loosen the seeds inside. Break in half and shake out as

many

seeds as possible; then place in a blender jar.

Heat an ungreased skillet over medium low. Toast the sesames and

pumpkin seeds separately.

Pulverize the cumin, allspice, and cloves in a mortar; then add to the

blender jar along with the oregano, salt, garlic, and vinegar. Blend

for several minutes until the mixture is orange red and quite smooth.

Stir in tequila and water to thin (about 1/2 or 3/4 cup total).

I generally let it sit for another hour and blend again, spoon into a

jar, and store in refrigerator.

Makes 1 3/4 cups

Notes:

Instructions:

Yields 2 Cups

1 Cup Pico de Gallo Salsa 1/4 tsp Black Pepper

1 Cup Tomato Sauce 1 Tbls Safflower Oil

1 Cup Cilantro, Minced 1 tsp Vinegar

2 Tbls Tomato Paste - Tomato Juice

1 tsp Sugar

1/4 tsp Oregano

Use the metal blade of a food processor to process all the ingredients

except

the tomato juice until well blended.

Simmer over medium heat for 10-15 minutes.

Thin with tomato juice if needed.

Taste and adjust salt.

Notes:

Instructions:

3 whole fresh tomatoes, chopped

1 Jalapeno chile, chopped

1 small green pepper, chopped

1/2 medium onion, chopped

1/2 can (6 oz.) tomato paste

salt and pepper to taste

Mix all ingredients in a blender and blend for desired thickness. Add

seasonings.

Makes 1 bowl of Salsa

Both recipes are from the Mexican Family Favorties Cook Book by Maria

Teresa

Bermudez. I haven't made either one since I usually buy salsa from the

grocery store. Good luck!

Notes:

Instructions:

Yields 4 Cups

1 Clove Garlic, Peeled 1 tsp Salt

3 oz Pork Back Far 1/2 tsp Oregano

4 Cups Chicken Stock 6 Sprigs FRESH Cilantro,

1/2 Cup Chili Powder Snipped

6 oz Tomato Paste

1 Pinch Sugar

Use the metal blade of a food processor.

Drop the garlic through the feed tube.

Set aside.

Fry the pork fat in a large skillet until rendered (about 5 minutes).

Discard the solid pieces.

(You'll need about 1 1/2 Tablespoons of rendered fat for 4 cups of

Salsa -

adjust if needed).

Add 3-4 Tablespoons of the chicken stock (when preparing 4 cups of

salsa

- adjust as needed), the chili powder and the garlic.

Stir constantly over medium heat for 3-4 minutes to cook the chili

powder and remove the raw taste. - Watch carefully, chili powder burns

easily.

Stir in the tomato paste, the remaining chicken stock, sugar, salt and

oregano.

Simmer for 15 minutes.

Stir in the cilantro.

Serve hot or cold.

Can be refrigerated for up to 4 days.

This is an authentic chili. It even complies with Texas law (which

prohibits making chili with beans). Most championship chili recipes

use some tomato paste or tomato sauce. This one doesn't and is reputed

to be an authentic recreation of chili as served to drovers and hands

in the days of the trail drives, where chili is alleged to have

originated.

Notes:

Instructions:

8 cups chopped peeled tomatoes 4 cloves garlic - minced

4 cups sweet banana peppers 1 - 5&1/2 oz can tomato

paste

2 cups chopped onions 2 tbsps sugar

1 cup cider vinegar 1 tbsp salt

1 cup chopped sweet red peppers 2 tsp paprika

1 cup chopped seeded jalapeno peppers* 1 tsp oregano

* This obviously controls the heat. I have replaced it with 1 cup of

a

combination of chili and cayenne peppers for a power version. Reduce

for wimpy versions.

Put all ingredients in a pot, bring to a boil and simmer for 1 hour.

Makes approximately 12 - 250 ml bottles. Bottle and seal while hot!

Notes:

Instructions:

3 cups chopped peeled tomatoes 5 cloves garlic - minced

1/2 cup chopped onions 4 tbsps olive oil

1/2 cup chopped green peppers 1 tsp salt

4-6 tsp ground chilies* 1 &1/2 tsp cumin

4 good sized hot peppers* 5-6 tsp oregano

* This obviously controls the heat. I have replaced it with a

combination of chili and cayenne peppers for a power version (i.e.

approx. 8 fresh chili peppers and 4 cayenne). Reduce for wimpy

versions.

Throw the tomatoes, onions and peppers in a blender or food processor

and chop. Place in a pot and add the rest of the stuff. Bring to a

boil and simmer for 1 hour. Makes approximately 4 - 250 ml bottles.

Bottle and seal while hot!

Notes:

Instructions:

Yield: 16 servings

1 Large tomato, chopped

2 Fresh green chilies, chopped

1/2 ts Garlic salt

Salt to taste

1 Medium onion, chopped

1 Or 4 oz can green chili

1/2 ts Monosodium glutamate(option)

Combine all ingredients and chill, covered, in refrigerator at least

one

hour.

Notes:

Instructions:

Yields 2 Cups

1 Clove Garlic, Peeled 1 Pinch Sugar

1/2 Yellow Onion, Peeled - Salt

3 Serrano Chiles, Stems 4 Sprigs Cilantro

Removed - Water

2 1/2 lb FRESH Tomatillos

Use the metal blade of a food processor.

Drop the garlic through the feed tube with the motor running.

Add the onion and pulse to chop.

Place in a strainer and rinse with cool water to remove the bitter

milky

liquid.

Remove the husks from the tomatillos.

Rinse.

Quarter.

Place the tomatillos and chili peppers in the workbowl of the food

processor.

Pulse to mince finely.

Add the cilantro.

Pulse to combine.

Stir the onions and tomatillos together.

Add sugar and salt to taste.

Keeps less than 8 hours.

Add water if the salsa thickens before being used.

Notes:

Instructions:

Yields 2 Cups

1 Clove Garlic, Peeled 1 Pinch Sugar

1/2 Yellow Onion, Peeled - Salt

3 Serrano Chiles, Stems 4 Sprigs Cilantro

Removed - Water

2 1/2 lb FRESH Tomatillos

Use the metal blade of a food processor.

Drop the garlic through the feed tube with the motor running.

Add the onion and pulse to chop.

Place in a strainer and rinse with cool water to remove the bitter

milky

liquid.

Remove the husks from the tomatillos.

Rinse. Quarter.

Place the tomatillos and chili peppers in the workbowl of the food

processor.

Pulse to mince finely.

Add the cilantro.

Pulse to combine.

Stir the onions and tomatillos together.

Add sugar and salt to taste.

Keeps less than 8 hours.

Add water if the salsa thickens before being used.

Notes:

Instructions:

9-10 fresh tamatillos

1/4 cup of de-stemmed cilantro

2-3 small green or red jalapenos

1/2 of a large or one small white onion

1 lime

Peel the tamatillos and jalapenos

Cut up the tamatillos, jalapenos and onion into large chunks

Squeeze the juice out of the lime

Then put everything into the blender (this use to involve mashing but

modern times has made it quick and painless)

Blend until you have reached a thick, watery consistency.

My best regards, Maya.

Notes:

Servings :1

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

2 garlic cloves

1 hot chili peppers -- small size

1 teaspoon red pepper flakes

3 tomatoes -- * see note

1 1/2 cup chopped onions

1 1/4 cup green peppers -- minced

4 tablespoon peanut oil

1 1/2 teaspoon salt -- to taste

Instructions:

* Use drained canned tomatoes if fresh are not available. When

preparing the hot chili,

it is advised that you wear rubber gloves and be careful to avoid

getting the juice of

he pepper near your eyes.

1. Split the chiles, remove seeds, finely chop; set aside. Peel

the garlic cloves

nd mince finely. Mince the green sweet bell pepper. Seed the tomatoes

by cutting in hal

and gently squeeze to release some of the seeds. Chop the tomatoes

into small chunks,

r drain canned tomatoes thoroughly and chop.

2. Combine the tomatoes, garlic, chili peppers, green bell

peppers, salt and red p

pper flakes in small saucepan. Add 2 cups hot water; cover pan and

simmer for about 10-

4 minutes.

3. Heat the oil in a heavy skillet over medium heat; add the

chopped onions. Saute

just until tender, about 3-4 minutes, stirring occasionally.

4. Place the tomato mixture into a blender and puree. Add the

pureed mixture to on

ons in skillet. Simmer over low heat, uncovered, for about 10-12

minutes or until sauce

has thickened. Make this sauce and use for any purpose such as over

scrambled eggs, roa

t chicken, cheese or chicken enchiladas.

Notes:

Instructions:

Yields 12 Servings

3 Lb Sirloin, Ground Coarse 3/4 Cup Tomato Paste

2 Lb Lamb, Ground Coarse 2 Tbls Corn Oil

2 Onion, Chopped Coarse 3 Tbls Cumin, Ground

3 Cloves Garlic, Diced Fine 1 tsp Sesame Oil

1 1/2 Tbls Salt 1 Tbls Mexican Oregano

2 Cups Green Bell Peppers,

Cored, Seeded &

Chopped

12 oz Budweiser Beer

3 Jalapeno Chile Peppers

Stemmed, Seeded &

Diced

1 Tbls Cayenne Flakes

2 Cups Stewed Tomatoes,

Chopped

1 1/2 Cups Tomato Sauce

Heat the corn oil in a very large skillet or a Dutch oven.

Add the meat, onions, garlic and green bell pepper.

Cook until the onions are translucent.

Add the beer, tomatoes, tomato sauce, all the spices, the jalapenos

and the

sesame oil.

Cook over low heat for 2 hours, stirring frequently.

Add the tomato paste.

Simmer for another 30 minutes.

Serve hot.

~~~ Mike Halloran

Notes:

Instructions:

Yield: 6 servings

1/4 c Olive oil

2 c Onion; chopped

2 Leeks, white only;

-trimmed and chopped

1 lg Celery stalk, chopped

8 Garlic clove; minced

5 ts Oregano, dried

35 oz Italian plum tomatoes;

-undrained if canned

16 oz Clam juice

2 c Wine, red, dry

1/2 c Santa Cruz Red Chili Paste

5 ts Cumin, freshly toasted

1 T Salt

1 ts Cayenne pepper

2 Bell pepper, red; seeded,

-deveined, 1/2" dice

12 Littleneck clams

12 Mussels; scrubbed &

-debearded

1 1/2 lb Scrod or other lean white

-fish, cut into 1" pieces

3/4 lb Bay scallops

1/2 c Cilantro, fresh; minced

Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and

celery. Cover and cook until tender, about 15 minutes. Add garlic

and

oregano, cook another 10 minutes then add tomatoes, breaking up with a

spoon. Blend in the clam juice, wine, chili paste*, cumin, salt and

cayenne. Bring to a boil, skimming occasionally. Reduce heat and

simmer, partially covered, for about 1 hour, skimming. Mix in bell

peppers. Simmer uncovered for 20 minutes. Cool. Refrigerate

overnight.

Bring chili to a boil. Adjust heat so that liquid simmers briskly.

Skim

well and adjust seasonings. Add clams and mussels. Cover and cook

until shellfish open, 5 to 10 minutes. Discard any that do not open.

Gently stir in scrod and shrimp. Cover and simmer for a minute. Add

scallops, cover and simmer until fish is just opaque, about 2 minutes.

Ladle chili into bowls. Top with cilantro.

"Santa Cruz Red Chili Paste" is available from The Santa Cruz Chili

and Spice Co., P.O. Box 177, Tumacacori, AZ 85840.

Notes:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

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

1 pound Coarsely ground beef

1 pound Dried pinto beans

1 can (6oz) tomato paste

2 cups Chopped onions

3 tablespoons Hot unspiced chili powder

1 tablespoon Ground cumin

Salt

Water Soak beans in water , covered overnight. In

a 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.

Notes:

Instructions:

2 lbs ground Turkey

28 oz can (3 cups) Tomatoes, undrained, cut-up

15 oz can tomato sauce

1/2 cup chopped onion

1 teaspoon sugar

1/2 teaspoon salt

1 to 2 teaspoon Chili powder

1 to 1 1/2 teaspoon Cumin

1 teaspoon oregano leaves

15 oz can chili beans, undrained (mild or spicy)

15 oz can garbanzo beans, drained

15 oz can Dark Red Kidney beans, drained and rinsed

In large skillet brown meat. Drain. In slow cooker combine meat ,

tomatoes, tomato sauce, onion, sugar, salt, chili powder, cumin, and

oregano. Cook on low for 3-4 hours (or 6-7, if desired) to allow

flavors to blend. Add chili beans, garbanzo beans, and kidney beans.

Cook on low setting for 30-45 minutes until hot. Garnish as desired

Makes 6 (1 1/2 cup) servings

Notes:

Instructions:

>From ``The Slow Cooker Ready & Waiting Cookbook,''

2 pounds lean ground beef or ground turkey

1 medium onion, chopped

1 medium green bell pepper, chopped

2 cloves garlic, minced

1 (10-ounce) can mild enchilada sauce

1 (8-ounce) can tomato sauce

1 (6 1/2-ounce) can pitted ripe black olives, drained

2 tablespoons chili powder

1 1/2 teaspoons salt, divided

1 teaspoon dried oregano

1/2 teaspoon ground cumin

2 cups water

1 cup yellow cornmeal, preferably stone-ground

4 ounces shredded cheddar cheese (about 1 cup), divided

In a large nonstick skillet over medium-high heat, cook the ground

beef,

onion, bell pepper and garlic, stirring often to break up lumps, until

the

meat loses its pink color, about 5 minutes. Drain off excess fat, and

transfer to a 3 1/2-quart slow cooker. Stir in the enchilada sauce,

tomato

sauce, olives, chili powder, 1 teaspoon salt, oregano and cumin.

Cover and slow-cook for 7 to 8 hours. Skim the fat off the surface of

the

chili.

In a heavy-bottomed medium saucepan, bring the water and the remaining

1/2

teaspoon salt to a boil over medium heat. Gradually whisk in the

cornmeal.

Reduce the heat to low and cook, whisking constantly, until very

thick,

about 1 minute.

Drop the cornmeal mixture by tablespoons onto the chili. Increase the

heat

to high (300 degrees) and cook, covered, until the dumplings are

cooked

through, about 15 minutes. Sprinkle the dumplings with the cheese and

serve

immediately.

Makes 4 to 6 servings.

Notes:

Instructions:

Well, here's the chili recipe I made this week. It's some pretty good

stuff.

By the way, the Gebhardt's chili powder does say "Original Eagle

Brand" just

below the Gebhardt's logo on the front label.

Garry

Recipe By : Garry Howard - Cambridge, MA garry@netrelief.com

Serving Size : 10 Preparation Time :24:00

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

5 pounds beef shoulder roast

1 large onion -- chopped

6 cloves garlic -- chopped

1 tablespoon ground cumin

1 tablespoon ground Mexican oregano

2 tablespoons Hungarian paprika

4 ounces Gebhardt's Brand chili powder

1/2 cup Chimayo ground New Mexican red chile -- medium

hot

1/3 cup Bueno brand ground New Mexican red chile --

hot

3 tablespoons Wyler's granulated chicken broth

8 cups beef broth

1 cup strong black coffee

2 squares Goya brand semi-sweet Mexican chocolate

1/4 cup masa harina

&127;&127; For the beef broth _&127;

3 pounds beef bones

2 stalks celery

2 carrots -- unpeeled

2 medium onions -- unpeeled cut in 1/2

2 cloves garlic -- whole, unpeeled

5 bay leaves

This is the chili I made for my friend Wat Hughe's 1998 bi-annual

chili

party. This is a Texas style red chili. Texas chili has no tomatoes

but more

importantly NO BEANS! Some of the ingredients I used, like the

chocolate and

the Wyler's granulated chicken broth (in lieu of salt) are

non-traditional

but I like the flavor it adds. I pretty much winged it during the

preparation but kept track of what I did so I could write it down. I

think

this batch turned out pretty darn good.

Rub the beef roast down good with a BBQ spice rub. I used Texas Two

Step BBQ

Rub For Beef available from Texas Two Step Foods, P.O. Box 1328,

Tomball, TX

77377. Wrap tightly in plastic wrap and refrigerate overnight. The

next day

smoke the beef roast for 3 hours at 225 degrees over pecan wood

chunks.

Meanwhile, brown the beef bones in a large stock pot. Fill the pot

with

water and add celery, carrots, onion, garlic and bay leaves. Simmer on

very

low heat for 10 hours. Strain the broth removing the bones and

vegetables.

Dice the beef roast into 1/2" cubes. Brown in a large cast iron dutch

oven

chili pot. Add a little vegetable oil if necessary. Brown the beef in

small

batches covering the bottom of the pot in a single layer. After the

last

batch is browned, remove from the pot and add the chopped onion and

garlic.

Stir until the onions are soft and lightly brown. Return the beef to

the

pot. Add the chili powder, ground red chile, paprika, cumin, and

oregano.

Add 8 cups of beef broth and bring to a simmer. Add the chocolate,

granulated chicken broth, and coffee. Simmer uncovered for 10 hours on

the

lowest possible heat. Add more beef broth if the level boils down.

Mix the 1/4 cup of masa harina with 3/4 cup of water. Stir into the

chili

and simmer until thickened.

Chili is best when it has had some time to age, at least a week is

good.

Serve in a bowl with a hot, fresh flour tortilla.

Compliments of Garry's Home Cookin'

Notes:

Instructions:

3 cloves garlic, peeled

1 medium-size onion, quartered

3 large tomatoes

1 canned chopotle chile in adobo sauce

1/4 cup lime juice

2 tablespoons salad oil

1/4 cup packed fresh cilantr leaves

Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic,

onion,

and tomatoes. Cook, turning often with tongs, until charred on all

sides

(about 10 minutes). Remove from pan and let cool. Cut tomatoes in

half

crosswise and discard seeds.

In a blender or food processor, combine vegetables, chipotle, lime

juice, oil

and cilantro; whirl to desired consistency. Makes 3 cups.

Notes:

Instructions:

12 corn tortillas

4 cup green chile sauce

3 cup minced, cooked chicken

1 lb jack cheese, grated

1/4 cup minced onion, (optional)

16 oz sour cream

1 salt to taste

----GREEN CHILE SAUCE----

1/4 cup olive oil

1 clove garlic, minced

1/2 cup minced onion (optional)

1 tablespoon flour

1 cup water

1 cup chopped green chiles

1 salt to taste

To Prepare Green Chile Sauce: Saute garlic and onion in oil in a

heavy saucepan. Blend in flour with a wooden spoon. Add water and

green chile and mix well. Add salt. Bring to a boil and simmer,

stirring frequently for 5 minutes.

Heat tortillas on a hot griddle and keep warm under a towel or heat

in oil, drain on paper towels and keep warm. Mix one cup chile sauce

with the chicken. Put 1/4 cup of the mixture on each tortilla and

roll it up. Place in a baking dish, cover enchiladas with grated

cheese and add onion if desired. Pour remaining sauce over enchiladas

and bake at 350 Deg F for about 20 minutes. Smother with sour cream

and return to oven for 10 minutes or until all is hot. Serve

immediately.

Notes:

Instructions:

Recipe By : Magazine

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

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

vegetable oil

1 c chopped, peeled onion

2 c tomato sauce or homemade salsa

1 10-oz can mild enchilada sauce

2 4-oz cans whole green chilies -- seeded and chopped

12 corn tortillas

8 oz Monterey jack cheese -- cut into 24 strips

1 pt sour cream

In a 2-qt saucepan heat 1 tsp oil over med-high heat. Add onion and

stir-fry 3 min, until it begins to brown. Add tomato sauce, enchilada

sauce and chilies; bring to a boil and cook 1 min;

remove from heat. Sauce may be made several days ahead and kept

covered in refrigerator. In a 10-12" skillet heat 1/2 c oil over

med-high heat. One at a time, dip tortillas in hot oil a few

seconds on each side to soften; drain on paper towels. Heat oven to

350F. Place 1 strip of cheese, 1 tbl of the sauce mixture and 1 tbl

sour cream in center of each tortilla. Fold tortillas in

thirds and place in a 2-qt oblong baking dish with folded side down.

(Or use 2 smaller dishes.) Top each tortilla with a strip of cheese

and a rounded tbl of sour cream. Pour remaining

mixture over tortillas to almost cover. This much can be done ahead.

Bake 20 min, until cheese melts and sauce bubbles.

Serving Ideas : Crisp Salad and Refried Beans

NOTES : Makes 12 enchiladas, per each: 262 calories, 7 grams protein,

17 grams fat, 18 grams carbohydrate.

Notes:

Instructions:

1 pound lean ground beef

1/4 teaspoon salt

1 thick prebaked Italian bread shell (12-inch diameter; 16 ounces)

1-1/4 cups prepared mild thick and chunky salsa

1-1/2 cups (6 ounces) shredded Mexican cheese blend or Monterey Jack

cheese

1 can (4 ounces) diced green chilies, drained well

2 medium plum tomatoes, seeded, coarsely chopped

1/3 cup thin red onion slivers

2 tablespoons chopped fresh cilantro

Heat oven to 450 degrees Fahrenheit. In large nonstick skillet, brown

ground

beef over medium heat 8 to 10 minutes or until beef is no longer pink,

breaking up into 3/4-inch crumbles. Season with salt; remove from

skillet

with slotted spoon.

Place bread shell on ungreased pizza pan or large baking sheet. Spread

salsa

over shell; sprinkle with 1/2 of cheese. Top evenly with beef,

chilies,

tomatoes, red onion and remaining cheese.

Bake in 450 degrees Fahrenheit over for 11 to 13 minutes or until

topping is

hot and cheese is melted. Sprinkle with cilantro; cut into 8 wedges.

Serve

immediately.

Makes 4 servings (serving size: 2 wedges).

Tip: One cup seeded and coarsely chopped regular tomatoes may be

substituted for plum tomatoes.

For spicier flavor, shredded Monterey Jack pepper cheese may be

substituted

Notes:

Instructions:

1 Tbsp olive oil

1 pound boneless, skinless chicken breast, cut into cubes

1/4 cup chopped onion

1 cup chicken broth

4 oz can chopped green chilies

1 tsp garlic powder

1 tsp ground cumin

1/2 tsp oregano leaves

1/2 tsp cilantro

1/8 to 1/4 tsp ground red pepper (to taste)

19 oz can white kidney beans (cannellini), undrained

Shredded Monterey Jack cheese (for garnish)

Sliced green onions (for garnish)

Heat olive oil in a 3-quart saucepan over medium-high heat. Add

chicken;

cook 4 to 5 minutes, stirring often. Remove chicken with slotted

spoon,

cover and keep warm.

Add chopped onion to saucepan; cook 2 minutes. Stirin chicken broth,

green chilies, garlic powder, ground cumin, oregano leaves, cilantro,

and

ground red pepper; simmer for 30 minutes.

Stir in cooked chicken and kidney beans; simmer for 10 minutes.

Garnish

with cheese and sliced green onions. Makes 4 servings.

Nutritional information per serving: 340 cal, 35 g protein, 37 g

carbohydrates, 6 g fat, 54 mg cholesterol, 258 mg sodium.

Notes:

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

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

1 pound Black Beans

1 1/2 pounds Boneless lean pork -- cubed

5 each Garlic Cloves -- minced

1 tablespoon Paprika

2 teaspoons Cumin -- ground

1 can Tomatoes -- chopped 28 oz

2 tablespoons Red Wine Vinegar

1/3 cup Parsley or Coriander -- chop

Black Pepper -- freshly ground

2 tablespoons Olive Oil

2 each Onions, large -- chopped

4 teaspoons Chili Powder -- (or more)

2 teaspoons Oregano -- dried

1/2 teaspoon Chili Pepper Flakes

2 cups Chicken Stock

3 each Green Peppers -- diced

Salt

In a large pot, cover beans with water and bring to boil; cook for 2

minutes. Cover and remove from heat.

Let stand 1 hour. Drain liquid and cover with 8 cups of cold water.

Bring to