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Betsy at Recipelink.com

2003-02-03 RECIPE SWAP:
Crazy About Chili Recipes

Betsy at Recipelink.com

Dick's Favorite Chili (vegan)
rec.food.recipes/Christine Porter (1996)
Serves 4-6

1 (16 oz) Can drained pinto beans
1 (16 oz) Can drained kidney beans
1 (16 oz) Can diced tomatoes (recipe ready)
1 (16 oz) Can tomato sauce
1/3 cup sliced ripe olives
1 (4 oz) Can sliced mushrooms, drained
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1/3 cup shredded carrot
2 tbsp. Cooking oil
1 1/2 teaspoon salt
2 teaspoons Mexican chili powder
1/4 teaspoon ground pepper
1/2 teaspoon dry mustard
1 clove minced garlic
6-8 dashes Tabasco sauce

In medium saucepan, heat cooking oil. Saute onion, celery, green pepper and carrot until tender.

Add tomato sauce, tomatoes, beans, olives, mushrooms, salt, chili powder, pepper, mustard, garlic and Tabasco Sauce. Bring to boil. Reduce heat and simmer for 1 hour.

Recipe(tried): Favorite Chili (crock pot)

Betsy at Recipelink.com

Favorite Chili (crock pot)
From: Steve Herrick
Source: Rival Crock-Pot Recipe Book

1/2 lb dry pinto or kidney beans*
2 cans (1-pound each) tomatoes
2 lbs coarsely ground chuck (browned)
2 medium onions, coarsely chopped
1 green pepper, coarsely chopped
2 cloves garlic, crushed
2-3 tbsp chili powder
1 tsp pepper
1 tsp 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.

Recipe: Chili Fresca

Betsy at Recipelink.com

Chili Fresca
Source: Modern Maturity; April/May 1989

1/2 pound beef tenderloin or top sirloin steak, cubed
1/4 cup light beer
4 ounces stewed tomatoes
2 small red, green or yellow bell peppers, seeded and chopped
1/2 large sweet Spanish onion, chopped
1 small clove garlic, minced
1 Tbsp chopped cilantro leaves
1 1/2 tsp chili powder (OR to taste)
1 tsp cumin seeds
pinch dried oregano
Shredded lettuce
2 Tbsp sharp cheese, shredded

Coat a large nonstick skillet with cooking spray and spread beef in a shallow layer. Brown meat on all sides over moderate heat. Stir in beer, tomato, bell pepper, onion, garlic, and seasonings. Cover and cook 3 to 4 minutes. Uncover and cook until most of the liquid has evaporated and pepper is tender-crunchy, about 6 to 7 minutes. Place on serving plates and top with shredded lettuce and cheese.

Recipe: Three Bean Chili

Betsy at Recipelink.com

Three Bean Chili
Source: Better Homes and Gardens, March 1990
Makes 6 servings

3 cloves garlic, minced
1 Tbsp olive oil or cooking oil
1 (28 ounce) can Italian style tomatoes, cut up
1 cup water
1 (6 ounce) can tomato paste
1 Tbsp chili powder
1 Tbsp Dijon-style mustard
1 tsp dried basil, crushed
1 tsp dried oregano, crushed
1/2 tsp dried cumin
1/2 tsp ground black pepper
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can great northern beans, drained
1 (15 ounces) can garbanzo beans, drained
1 cup chopped carrots
1 cup fresh or frozen whole kernel corn
1 cup chopped zucchini
Bottled hot pepper sauce
3/4 cup shredded or grated Parmesan cheese
Whole fresh green chili peppers (optional)

In a Dutch oven cook the garlic in hot oil for 30 seconds. Stir in the undrained tomatoes, water, tomato paste, chili powder, mustard, basil, oregano, cumin, and pepper. Add the three cans of beans; bring the mixture to boiling. Reduce heat and simmer, covered, for 10 minutes.

Stir in the chopped carrots, corn, and chopped zucchini. Simmer, covered for 10 minutes more. Add several dashes of hot pepper sauce to taste. Spoon into serving bowls. Top each serving with 2 tablespoons of the Parmesan cheese and a fresh green chili pepper.

Recipe: Neiman's Texas White Chili

Betsy at Recipelink.com

Neiman's Texas White Chili
Source: Berkshire Eagle 2/25/91
Serves 4

1 lb dried white beans
1 1/2 quarts chicken stock
1 1/2 medium onions, chopped
2 garlic cloves, chopped
1 tsp salt
1 tbsp corn oil
1 (4 oz.) can green chiles, chopped
2 tsp ground cumin
2 tsp crushed dried oregano
2 tsp ground coriander
1 pinch of ground cloves
1 pinch of cayenne
4 boneless, skinless cooked chicken breasts, diced
1/2 cup 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.

Recipe(tried): Quick and Easy Chili - Heinz

Judy/Quebec

This recipe was on the Heinz Kidney Bean label for many years but it's gone now. I make it whenever I'm in a hurry!

Quick & Easy Chili

1 pound ground beef
1 medium onion chopped
1 tablespoon fat (if meat is lean)
1 14 oz. can red kidney beans
1 10 oz. can tomato soup
2/3 cup water
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon vinegar

Brown hamburger and onions in the fat. Drain most of the fat off. Add the rest of the ingredients and cook for 10-15 minutes. Easy! Serves 3-4.
I serve it with a dollop of sour cream on top of the chili in each bowl.

Recipe(tried): Chili with Chipotles

Judy/Quebec

This is my very favorite recipe for chili! It was in the Toronto Star Newspaper.

Chili with Chipotles

2 teaspoons olive oil
2 1/2 cups Onion, chopped (3 med.)
4 cloves garlic, minced
2 tablespoons chili powder
1 1/2 tablespoons cumin
1 teaspoon salt
small bottle of dark beer
2 (28 oz.) cans, Diced Tomatoes
2 (19 oz.) cans, black beans drained & rinsed
1 19 oz. can, Red Kidney beans drained & rinsed
1 19 oz. can, chick peas drained & rinsed
8 ounces mushrooms, chopped
1 red pepper, chopped
1 green pepper, chopped
1 tablespoon Worcestershire sauce
1 tablespoon sugar
3 tablespoons tomato paste
2 tablespoons chipotle peppers*, pureed
2 cups frozen corn (optional)
grated cheddar (optional)

In large stockpot, heat oil over medium-high heat. Add onions & garlic. Saute until onions are softened and translucent, about 5 minutes. Add chili powder, cumin & salt; saute 1 minute.
Add beer, tomatoes, beans, chick peas, mushrooms, peppers, Worcestershire sauce, sugar, tomato paste & chipotles. Raise heat to high & bring to boil; reduce heat & simmer covered for 20 minutes. Add corn & return to boil over high heat . Reduce heat & simmer, uncovered, 10 minutes. Divide in bowls and sprinkle with grated cheddar.

*Chipotle Peppers (I can't get these so I use the same amount of Tabasco Chipotle Sauce)
Really good with 2 lb. hamburger. Brown & drain and add with the beer etc....When I make it with meat, I omit black beans and add a can of red kidney beans. I always omit the corn & cheddar but
I add a dollop of sour cream on top of chili in each bowl. Yum!

Recipe(tried): Creamy White Chili

manyhats

CREAMY WHITE CHILI

1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2 cans (15-1/2 oz. each) great northern beans, rinsed and drained
1 can (14-1/2 oz.) chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup (8 oz.) sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth chilies and seasonings. Bring to a boil, reduce heat; simmer, uncovered, for 30 min. Remove from the heat; stir in sour cream and cream. Serve immediately.
Yield: 7 servings

Note: our taste buds require that I reduce the green chilies to 1 can, reduce the salt to 1/2 tsp. and the cayenne pepper to a scant 1/4 tsp.

Recipe(tried): Super-Duper Chili

manyhats

SUPER-DUPER CHILI

1 pound bulk pork sausage
1 pound ground beef
2 cans (15-1/2 oz. each) hot chili beans
1 jar (16 oz.) salsa
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15 oz.) pinto beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (15 oz.) tomato sauce
8 oz. process cheese (Velveeta), cubed
1 1/2 tsp. chili powder
1/4-1/2 tsp. cayenne pepper

In a soup kettle or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 min. or until heated through.
Yield: 14 servings (3-1/2 quarts).

ISO: Manyhats - question re Creamy White Chili

Sharon Cinti

Will this chili do o.k. in a crockpot? Will the cream separate and get all gunky? Want to try it for Superbowl. Thanks

ISO: Sharon Cinti re: Creamy White Chili

manyhats

Honestly, I have never tried that but if you made it on top of the stove and just kept it warm in the crock pot on low I don't know why it wouldn't be ok. I think I would just be careful about how much moisture dropped into the pot...it might thin it. If you try it, let us know because it is a great party dish.