Chili Recipes

"Capitol Punishment" Chili
Yield: 4 Servings
1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
9 T chili powder,light
4 T cumin
4 T beef bouillon
1 (instant,crushed)
24 oz old milwaukee beer
2 c water
4 lb chuck,Extra Lean
1 chili grind
2 lb pork,Extra Lean
1 chili grind
1 lb chuck,Extra Lean
1 cut into 1/4 cubes
2 large onions,finely chopped
10 cloves garlic
1 finely,Chopped
1/2 c wesson oil (or kidney suet)
1 t mole (powdered)
1 also called mole poblano
1 T sugar
1 t coriander seed (from chinese
1 parsley,cilantro)
1 t louisiana red hot sauce
1 (durkee's)
8 oz tomato sauce
1 T masa harina flour
1 salt,To Taste
In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water. Let simmer.
In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet. Drain and add to simmering spices. Continue
until all meat is done.
Saute chopped onion and garlic in 1 T. oil or suet. Add to spices
and meat mixture. Add water as needed. Simmer 2 hours. Add mole,
sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.
Dissolve masa harina flour in warm water to form a paste. Add to
chili. Add salt to taste. Simmer for 30 minutes. Add additional
Louisiana Hot Sauce for hotter taste.
Makes 1 pot.

All-American Chili
Yield: 4 Servings
1 lb beef (or turkey),Ground
8 oz tomato sauce
15 oz red kidney beans,undrained
1 pk chili seasoning
1 cheddar cheese,Shredded
1 onion,Chopped
Cook ground beef in 2 to 3-quart saucepan over medium-high heat
until no longer pink, stirring often; drain.
Stir in tomato sauce, beans and spice blend. Bring to a boil, cover
and simmer 10 minutes.
Stir chili before serving. Top with cheese and onion.

Black Bean Chili With Ham And Corn
Yield: 2 Servings
1 t olive oil
1 md onion,diced
2 cl garlic,crushed
1 sm red pepper,diced
1 cn black beans(16oz),rinsed
-and,Drained
1 md tomato,cut into 2 pieces
1 c corn,Frozen
1 1/2 T chili powder
1 t cumin,Ground
1 T tomato paste
1 c fat-free,low-fat chicken
-broth
1 c broccoli florets
4 oz low-fat,honey roasted ham
-diced
1 salt and pepper
1/2 loaf crusty sourdough bread
FOR GARNISH ====================
1/2 oz monterey jack cheese,Grated
2 scallions,chopped
Preheat oven to 350 degrees F. Heat oil in a large nonstick skillet
on medium high. Add onion and saute 3 minutes. Add garlic and red
pepper. Saute 3 more minutes. Add black beans, tomatoes, corn, chili
powder and cumin. Mix tomato paste into chicken broth and mix into
chili. Simmer, covered, 10 minutes. Add broccoli and ham and simmer 5
more minutes. Add salt and pepper to taste. Adjust seasonings as
desired. Warm bread in oven for 5 minutes. Slice and serve with
chili. Serve chili over rice and pass cheese and scallions to
sprinkle over top.

Carter Rochelle's Real Texas Chili
Yield: 6 Servings
AMERICAN MEASUREMENTS ==========
3 lb boneless beef stew meat
-(chuck (or r),ound)
6 oz beef suet,cut in pieces*
3 (or 4) garlic cloves,crush
2 t salt
1 t black pepper,Fresh Ground
4 T (to 6) chili powder (or to)
-taste
8 T masa harina (corn flour)
6 c hot water
2 T vinegar
2 t beef bouillon or,Instant
1 two cubes
1 red chilies,crushed or
-dried and c,hopped to tast
*Hard white animal fat. Because of health concerns, many chili cooks
substitute a small amount of vegetable oil or shortening for rendered
beef suet, which is a highly saturated fat.
DIRECTIONS: Remove gristle and most of fat from meat; cut into
1/2-inch or smaller cubes (some of the beef should be chipped or
flaked). Place suet in large skillet or heavy kettle and render it
(cook until fat melts). Discard the residue.
Add meat to hot fat and saute until lightly browned. Add garlic, salt,
black pepper and chili powder. Mix well and let seasonings permeate
meat a few minutes. Sprinkle in masa harina and mix, stirring rapidly
until smooth. Add water, vinegar, bouillon and chilies. Reduce heat
and simmer until meat is very tender; some of the meat should
virtually dissolve into the chili.
If chili becomes too dry while cooking, add a little water from time
to time. Correct seasonings. When done, skim fat from surface (you can
refrigerate overnight and scrape hardened fat off before reheating).

Cowpoke Chili
Yield: 1 Servings
1 lb slab bacon
2 lb dry pinto beans (or dry
-navy)
1 large onion,cliced
4 cl garlic,Sliced
2 ancho peppers (or 1
-tablespoo)
3 qt water
2 1/2 t salt
1 one-pound can tomatoes
12 canned serrano peppers,seed
1 or 12 tiny green hot pickled
1 finely,Chopped
1 t coriander seeds,crushed
Remove the rind from the bacon and cut rind into 1/2 inch squares.
Cut bacon into small pieces; set aside. Put the rind, beans, onions,
grarlic and Ancho peppers into a large heavy kettle. Add water and
bring to a boil. Lower the flame, cover the kettle and let the beans
cook gently about 1 1/2 hours. Add salt and cook uncovered for 15
minutes. In a separate pan, fry diced bacon until slightly crisp. Add
tomatoes and remaining ingredients to bacon. Cook this mixture over
medium flame for about 10 minutes. Skim off excess fat. Add bacon ant
tomato mixture to beans and continue cooking uncovered, over a low
flame for 1 hour or until beans are very tender.

Coyote's Paprika-Chicken Chili
Yield: 4 Servings
1/2 white onion,Diced
1/2 purple onion,Diced
4 cloves of garlic,Minced
1 lg red bell pepper,Diced
1 red jalapeno and,Sliced
1 diced
1 & 1/2 lbs chicken breast
1 (without skins),Cubed
1 T cumin
1 T mexican oregano
1 oz california chile powder
1 oz sweet paprika
1 ds seasoned salt
1 lb roma tomatoes,Diced
4 c chicken broth
1 1/2 c gewurztraminer wine
1 olive oil
In large pot saute the jalapeno, onions, bell pepper and 3 cloves of
garlic with olive oil until onions are translucent. In a large frying
pan, heat olive oil add 1 clove of garlic cook slightly then add the
chicken and sprinkle with a dash of seasoned salt and "brown" the
chicken. Next add 1/2 cup wine to chicken and simmer for a few
minutes. In the large pot with the onions mix, add 4 cups chicken
broth and 1 cup wine, then bring to a slight boil for 5 minutes. Add
the diced tomatoes.
After 5 minutes reduce to a simmer, add the chile powders, cumin and
oregano. Let pot simmer for at least 2 hours. Add flour & water
mixture if you wish to make the chili thicker.

Green Chili With Pork
Yield: 6 Servings
1/2 c olive oil
2 large yellow onions
1 chopped,about 4 cups
8 medium garlic cloves
1 peeled and,Chopped
8 fresh jalapeno peppers
1 stemmed and,Minced
3 carrots,peeled and sliced
1 crosswise into 1/2 pieces
1 1/2 T oregano,Dried
1 preferably mexican
3 lb boneless pork shoulder
1 cut into 1/2 cubes
5 c chicken stock or
1 broth,Canned
1 salt
28 oz italian plum,Crushed
1 tomatoes,drained
1 potato,peeled and grated
1 (1= 8 oz)
12 large poblano chilies
1 (1 1/2 lb)
1 roasted and,Peeled
1 *or*
28 oz can whole roasted mild
1 green chilies,drained
In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the
oil over medium heat. Add onions, garlic, Jalapenos, and carrots.
Cook,stirring once or twice, for 10 minutes. Stir in oregano and
pork cubes and cook until pork has lost its pink color, about 20
minutes. Stir occasionally.
Stir in the chicken stock, 1 ts of salt, crushed tomatoes and the
grated potato. Bring to a boil, then lower the heat and cook
partially covered, for 1 1/2 hours, stirring occasionally.
Cut the Poblano into 1/2" strips. Add them to the chili and cook ,
stirring often, for another 30 to 45 minutes or until the pork is
tender and the chili is thickened to your liking. Taste for correct
seasonings and let cook another 5 minutes. Serve hot.
NOTE: To roast Poblanos, stick them on a serving fork and turn over
a gas burner until thoroughly charred. Wrap chilies in a paper bag
after you roast them. When cool, rinse under cold running water,
rubbing off the burned skin. Pat dry and de-stem chilies.

Harpoon Chili
Yield: 16 Servings
2 T olive oil
1 purple onion -- coarsely
1 chopped
1 spanish onion -- coarsely
1 chopped
4 cloves garlic -- finely
1 chopped
2 t chili powder -- (2-3)
2 t ponns chili flakes,Crushed
1 (2-3)
1 T cumin (1-2),Ground
1 sm eggplant -- and,Peeled
1 diced
1 c white beans -- soaked
1 c black beans -- sooked
2 lb red kidney beans --,Cooked
1 and rinsed,Drained
12 oz bottled beer -- harpoon ale
1 T greek oregano,Dried
40 oz tomatoes -- chopped,Canned
1 lb skinless boneless chicken
1 breast -- (or more)
1 and sliced,Poached
1 red bell pepper -- cored cut
1 in strips
1 green bell pepper -- cored
1 cut in strips
1 goat cheese
1 fresh cilantro,Chopped
1. Heat oil over low flame in a heavy-bottomed stockpot. Add onion,
garlic, and spices and cook, covered, until golden, about 15 minutes.
2. Add eggplant and cook, covered, for 15 minutes, stirring
occasionally.
3. Add beans, Harpoon ale, oregano, and tomatoes. Cook, covered, over
medium heat for 30 minutes. Reduce heat to low and cook for 2 to 3
hours (or less if using already cooked beans), partly covered, making
sure all beans are completely soft.
4. Add chicken and peppers and cook until just heated.
6. Serve with a dollop of (soft) goat cheese and fresh cilantro