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10-16-99 Chili Recipes

Verla,.Il (08:25:03) : CHILI SECRET!!!!!!!! GREAT RECIPE!!!!

Secret Ingredient Chili

2 lbs ground chuck
3 stalks celery, sliced
1 very large onion, chopped
1 (46 oz )can tomato juice
2 (14 1/2 oz.) cans tomato wedges (DelMonte)
1 (15 oz) can tomato sauce
1 (15 3/4 oz) can kidney beans & sauce for chili (mild)
1 (4 oz) can mild green chilies-chopped
6 oz shredded Monterey jack cheese
2 cloves garlic, minced
1/2 cup burgundy wine
2 tbsp. chili powder
1/2 cup brown sugar
1 1/2 tsp. cumin

In large skillet cook chuck until tender, drain. Put all ingredients in a 8 qt stockpot. Bring to a boil. Simmer 1 hour. Freezes well.

I prefer to brown onions with the beef and add the cheese at the end.
This recipes was served to promote a cookbook on a Cooks Tour of beautiful homes. Of course I bought the cookbook! LOL
Enjoy!

Terrytx (03:08:26) :

Chunky Vegetarian Chili
Recipe By :Three Sisters Cookbook
Serving Size : 8

1 tsp. olive oil
1 cup chopped onions
1 cup chopped green pepper
1/2 cup chopped celery
2 cups cubed potato (about 3 medium)
1 15-16 oz. can pinto beans rinsed & drained
1 15-16 oz. can black beans, rinsed & drained
1 cup sliced fresh mushrooms
1 cup cubed zucchini squash
1 14.5 oz can no-added-salt whole tomatoes, undrained and chopped
1 6-oz. can no-added-salt tomato paste
1 1/2 cups water
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper

Coat a large Dutch oven with vegetable cooking spray, add oil and heat until hot. Add chopped onions, green pepper, celery; sauté 4-5 minutes, or until vegetables are crisp-tender. Add beans, potatoes and next nine ingredients; stir well. Bring to a boil, cover, reduce heat and simmer 30 minutes or until potatoes are cooked through. Stir occasionally while cooking.

Yield: 2 quarts (eight 1-cup servings)
Nutrition per serving: calories 170, percent fat calories 5%, sodium 386 mg., cholesterol 0 mg.

Terrytx (02:58:35) : I haven't tried this one, but it sounds interesting.

TEXAS TEQUILA CHILI

1 Tbsp Olive oil
3 lb ground beef
4 Garlic cloves, minced
5 Tbsp good quality chili powder
1 T ground cumin
1 1/2 tsp ground red pepper or cayenne
1 Tbsp Mexican Oregano
1 Tbsp Salt
2 cups Tequila (yes, 2 cups!)
6 cups Water
1/2 cup masa harina

Optional
1 Tbsp crushed chile flakes
1 tsp of your favorite hot pepper sauce
warm tortillas
sour cream
shredded cheese
cold beer or margaritas

Brown the meat. Add garlic, chili powder, cumin, cayenne pepper, oregano, salt, tequila, water, and masa harina. Bring to a boil, then lower the heat and simmer, uncovered, for about 2 hours

If desired, add the crushed chile flakes and the optional hot pepper sauce and simmer, uncovered, for 1/2 hour longer. Serve in bowls with a warm tortilla on the side. Maybe a little sour cream and shredded cheese, too! Yum!

Terrytx (02:53:35) :

Chile Verde
Recipe By : Sheri
Serving Size : 8

2 tablespoons oil
1 pound pork center loin -- cut in 1" pieces
8 tomatillos -- husked and chopped
1 can chicken broth
1 onion -- chopped
1 teaspoon garlic -- minced
salt and pepper -- to taste
1 can Ortega chiles, chopped

In hot skillet, brown pork in oil. Place tomatillos and chicken broth with chopped onion, garlic, salt & pepper in large pan and cook till tomatillos are tender. Place tomatillos and Ortega chiles in blender with a little of the liquid and puree till smooth. Return tomatillo mixture to pan and add pork. Cook till pork is very tender.

Serving Ideas : Serve with rice, refried beans and flour tortillas.

Terrytx (02:45:57) :

Low Fat Turkey Chili
Recipe By :Terry Ward
Serving Size : 8

1 pound 99% fat free ground turkey
1 medium onion -- chopped
3 cloves garlic -- minced
1 jalapeno -- seeded and chopped
1 tablespoon olive oil or cooking spray
2 cans (15-1/2 oz each) Great Northern or Navy beans -- undrained
1 can (4 oz) chopped green chiles
2 teaspoons ground cumin
1 teaspoon ground oregano
1/4 teaspoon cayenne
2 tablespoons chopped fresh cilantro
juice of 1/2 lime
2 corn tortillas -- torn in small pieces
salt and pepper to taste
1 container (32 oz) 99% fat free chicken broth

Condiments
chopped avocado
chopped tomato
chopped cilantro
chopped onion
shredded reduced fat Monterey Jack cheese
fat free sour cream
baked or "WOW" fat free tortilla chips

In a soup pot or Dutch oven, sauté onion, garlic and jalapeno in olive oil or cooking spray until tender. Add ground turkey and continue cooking until turkey is no longer pink. Add remaining ingred., except condiments, and bring to a boil. Reduce heat and simmer, uncovered, until desired consistency, about 1 hour. Serve along side bowls of condiments.

Terrytx (02:44:22) : Terry's Texas Chili

2 pounds lean ground beef
1 large onion, chopped
4 cloves garlic, minced
1 (8 oz) can tomato sauce
2 teaspoons dried oregano, preferable Mexican
3 teaspoons ground cumin
1 teaspoon salt, or more to taste
3 tablespoons medium chili powder, such as Penzey's® or Gebhardt's®
1 tablespoon ancho chili powder
2 (10 1/2 oz) cans beef broth
4 cups water
4 corn tortillas, torn in small pieces
pinch ground cinnamon
1/4 teaspoon cocoa
2 (15.5 oz) cans beans-kidney, black or pinto, or a combo of 2, undrained
chopped onion, tomato, jalapeno, avocado
and sour cream for garnish

In a large Dutch oven or soup pot, brown ground beef, onion and garlic. Drain in a colander, rinse and drain again. Return to pot and add tomato sauce, oregano, cumin, salt, chili powders, broth, tortillas, cinnamon and cocoa. Bring to a boil, reduce heat and simmer, uncovered, for about 1 hour, stirring frequently. Add beans and their liquid and simmer another 30 minutes, adding water as needed for desired consistency. Pass garnishes and serve with cheese quesadillas.

Shelby,.IA (02:26:17) : Vegetable Chili

2 large onions, chopped
1 med. green pepper, chopped
3 garlic cloves, minced
1 Tbsp cooking oil
1/2 cup water
2 medium carrots, cut into chunks
2 medium potatoes, peeled and cubed
1 can (14-1/2oz)chicken broth
1 to 2 Tbsps chili powder
2 Tbsps sugar
1 tsp ground cumin
3/4 tsp dried oregano
1 sm. zucchini, sliced 1/4-in. thick
1 sm. yellow squash, sliced 1/4-in. thick
2 cans(28oz each)crushed tomatoes
1/3 cup ketchup
1 can (15oz)kidney beans, rinsed and drained
1 can (15oz) garbanzo beans, rinsed and drained
1 can (15oz) black beans, rinsed and drained
1 can (15-1/2oz) black-eyed peas, rinsed and drained

In a Dutch oven or soup kettle, sauté onions, green pepper and garlic in oil until tender. Add water and carrots; cover and cook over medium-low heat for 5 minutes. Add potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. Add zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes. Yield: 12 servings.

Gina,.Fla (12:43:35) : Gina's Chili
This is the chili I make for football watching season, big crowds, and everybody goes "Wow".

2 lbs. ground sirloin or turkey
3 T. veg. oil
1 large onion, chopped
1 sweet red bell pepper, cored, seeded and chopped
1 sweet green bell pepper, cored, seeded and chopped
3 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
1 (28 oz.) can peeled tomatoes
2 T. chili powder
1 t. oregano
1 t. salt
1 t. sugar
1/8 t. cayenne pepper (more if you want to kick up the fire)
1/2 t. paprika
1 t. cumin
2 (15 oz.) cans kidney beans, 1 light, 1 dark
hot fluffy white rice (optional)
grated cheddar (optional)

Brown the meat, discard any fat and set aside in a large pot.
Sauté the veggies in oil, add to the meat. Add all other ingredients, stir, cook on low heat simmer for 2 hours.
Serve with homemade corn muffins.
Yields 8-10 servings

Kelly,WA (12:26:08) : Serve your chili or soup in style:

Buy small pumpkins, or other squashes that are colorful to use as soup bowls. Cut off the top about 2 inches from the stem. Remove the seeds and fiber from the top and the interior of the pumpkin or squash. Place the bowls and tops on a lightly oiled baking pan in a 350 degree oven for 30 to 40 minutes, until they are soft.

These can be made a day or two ahead. Just reheat the soup and serve it in heated pumpkin bowls.

Kelly,WA (12:06:01) :

Three Bean Chili
Preparation Time: 20 minutes
Cooking Time: 28 minutes
Yield: 8 servings

1/4 cup low-sodium vegetable broth
1 medium red bell pepper, cored and chopped
1 medium green bell pepper, cored and chopped
2 tablespoons minced jalapeno pepper
I medium onion, chopped
3 cloves garlic, minced
1 tablespoon ground cumin
I tablespoon chili powder
2 teaspoons paprika
1/2 cup orange juice
3 1/2 cups low-sodium canned tomatoes, chopped, juice reserved
2 cups low-sodium canned kidney beans, rinsed and drained
2 cups low-sodium canned Great Northern beans, rinsed and drained
2 cups low-sodium canned black beans, rinsed and drained
1/4 cup chopped fresh parsley

1 . Heat broth in a large saucepan. Add bell peppers, jalapeno pepper, onion, and garlic, and sauté until peppers begin to soften, about 6 minutes.

2. Stir in cumin, chili powder, paprika, and orange juice. Add tomatoes with juice, kidney beans, Great Northern beans, and black beans. Bring to a boil, reduce heat, and simmer for 20 minutes.

3.Serve in individual bowls garnished with parsley.

Kelly,WA (12:04:24) :

'White Lightning' Chili
(Makes 2-3/4 quarts )

1 lb navy beans, dried
4-14oz cans chicken broth, divided
1 large onion, chopped
2 garlic cloves, minced
1 tbsp white pepper
1 tbsp dried oregano
1 tbsp ground cumin
1/2 tsp ground cloves
5 c cooked turkey, chopped
2-4oz cans, chopped green chiles, undrained
1c water
1 tsp salt
1 jalapeno pepper, seeded and chopped
shredded Monterey jack cheese
salsa
sour cream
green onion

Sort and wash beans; place in a large pot. Cover with water 2 inches above the beans; let soak 8 hours. Drain beans, and return to the pot. Add 3 cans of chicken broth, chopped onion, and next 5 ingredients. Bring to boil; cover, reduce heat and simmer 2 hours or until beans are tender.

Add remaining can of chicken broth, turkey and next 4 ingredients. Bring to boil; cover, reduce heat and simmer 1 hour, stirring occasionally. Serve with cheese, salsa, sour cream and green onion.

Kelly,WA (12:01:26) :

White Chili
Recipe By : The Dove's Nest Restaurant
Serving Size : 10

2 tbl olive oil
1 medium onion -- chopped
3 cloves garlic -- minced
2 1/2 cups chopped fresh tomatoes or 2 (10oz) cans
chopped tomatoes with green chilies
6 tomatillos -- chopped
1 medium jalapeno -- seeded and minced
2 cups chicken stock
1 (7oz) can chopped green chilies
2 cups chopped cooked chicken
1/2 tsp oregano
1/2 sprig cumin
1/4 cup(heaping) chopped cilantro leaves
2 (19oz) cans cannellini or Great Northern beans
1 tbl fresh lime juice
salt and black pepper to taste
Sour cream
Shredded Monterey Jack cheese
Fried tortilla chips

Heat oil in large stock pot over med.-high heat. Add onions; sauté 3-5 min. or until softened. Add garlic. Cook 1 to 2 min. longer; do not brown. Add tomatoes, tomatillos and jalapeno. Cook until tomatillos are tender; stirring occasionally. Add chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper. Ladle chili into serving bowls. Serve garnished with a dollop of sour cream, shredded cheese and tortilla chips.

Kelly,WA (12:01:26) : White Chili 2
Recipe By : Houston Chronicle
Serving Size : 6

1 lb dried white Great Northern beans
7 cups chicken broth
2 cups chopped onion -- divided
2 cloves garlic -- minced
1 tbl veg. oil
1 (8oz) can mild green chilies -- drained and chopped
2 tsp cumin
1 1/2 tsp crushed dried oregano
1 tsp salt
1/2 tsp cayenne
1/4 tsp ground cloves
4 1/2 cups chopped cooked chicken breasts
Shredded Monterey jack cheese
chopped fresh tomatoes
sour cream
chunky salsa
chopped avocado

Sort and rinse beans. Pour beans in large bowl; add water to cover. Let soak 8-10 hrs. Drain and rinse. Combine beans with broth, 1 cup chopped onion and garlic in a stockpot. Bring to a boil and stir; reduce heat. Simmer 3 hrs. or until beans are tender, stirring occasionally. Heat oil in a skillet and sauté remaining onions. Stir in chilies, cumin, oregano, salt, cayenne and cloves. Add to beans; mix well. Stir in chicken. Simmer 1 hr., stirring occasionally. Ladle into chili bowls. Garnish with cheese, tomato, sour cram, salsa, and avocado.