Newsgroups: rec.food.cooking
Date: Mon, 14 Sep 1992 12:39:20 -0400 
From: Roberta Jean Long <rl27+@andrew.cmu.edu>
Subject: More chili recipes


===============================================
ANDY BEALS' CHILI
This is the descendant of the chili that I've been making since 1974.

12 cups

5 cups canned beans (drained)
6 cups stewed tomatoes
2 lbs beef cut into bite-sized pieces and browned. Don't use ground beef.
2 garlic cloves, chopped
3 medium jalapeno peppers, cut up
2 green bell peppers, diced
1 or 2 medium onions, diced
1 bottle flavorful beer
2 Tbsp cumin
2 tsp paprika
1 tsp cayenne pepper

Saute the meat and onions. You may do it in the same pan that you
are going to put the chili in. The meat should be brown on the
outside, but you don't have to cook it much at this time.

Drain the fat from the beef.

Put everything in a big pot over low heat (a slow cooker is handy)
and stir together.

Wait half an hour to an hour and check the flavor of the soupy base.
Adjust as you see fit. Perhaps add more beer, hot peppers, or
spices. Repeat as necessary.

Wait as long as you can, stirring occasionally. You may eat it when
the beans and beef are soft. Serve with bread, fresh-baked
biscuits or cornbread.

This is best if it has cooked at least overnight. Generally it's
ready for consumption after about three hours. If you can't turn
your stove down to a very low heat, you're bound to burn the bottom
of the chili a little, but as long as you don't scrape it off, it
will taste okay. Slow-cookers are great in this regard!

At the three hour mark, the chili is somewhat soupy. If you want it 
to thicken up, turn up the heat a bit and let it boil off the excess water.
While doing this, stir every few minutes or you may burn the bottom!

I change the proportions of ingredients (double the beef,
drop the beans, add LOTS more cumin) all the time; this recipe is
just a general guideline.
The amount of garlic given in the recipe is very conservative.
Garbanzo beans (chick peas) are nice, but they take a lot longer
to cook. Making it with lamb or Italian sausage instead of beef 
is also interesting. Cherry peppers instead of jalapeno peppers are 
very nice also.

Do not use wimpy American beer!  I have found
that Moosehead adds a good flavor, and I bet that Anchor Steam will
too. 

Difficulty:  easy.
Time:  15 minutes preparation, 3 hours cooking.
Precision: no need to measure.

Andrew Scott Beals

Lawrence Livermore National Laboratory, Livermore Ca

bandy@lll-crg.arpa, \{ihnp4,pyramid,seismo,topaz,ll-xn\}!lll-crg!bandy


===============================================
STEVE'S CHILI A simple prizewinning chili with beans

This recipe is one I developed on my own. It has won several awards in
chili cookoff contests.
Serves 12-16

2 lb ground beef
1 medium onion, chopped
2 garlic cloves, minced
1/2 tsp salt
60 oz tomato sauce
8 oz green chilies, diced (2 standard cans)
3 tomatoes, sliced
1/4 cup chili powder
1/2 tsp ground allspice" "2.5 ml"

2 tsp crushed red pepper
1/2 tsp ground black pepper
dash" "ground white pepper
dash oregano
dash ground cloves
1 tsp sugar
seasoned salt
1 lb red kidney beans
8 oz sliced pepperoni

1.  Fry together the ground beef, ontion, garlic, and some salt until
the beef is browned.

2.  Meanwhile in a large kettle, mix together the tomato sauce, green
chilies, and tomatoes and heat over low heat.

3.  When the hamburger is done, mix in with tomato sauce mixture. Add
the spices, salt, and sugar, stir well, and adjust ingredients to taste.
It will taste hotter later than it does now.

4.  Simmer for about 1.5 hours, and then add beans and pepperoni. Simmer
for 30 minutes longer. Serve over rice, topped with
shredded cheddar cheese.

===============================================
CAPITOL PUNISHMENT CHILI

This recipe comes from Bill Pfeiffer. He won the 1980 and 1982 World
Chili Cookoff and took first place in the International Chili Society's
14th annual World Championship Chili Cookoff with it.


Pfeiffer calls this recipe ``Capitol Punishment Chili'' because he won
his first attempt at a chili cookoff in Washington, DC.


Texas red chili has no beans...

serves 25

1 Tbsp oregano
2 Tbsp  paprika
9 Tbsp chili powder (light)
4 Tbsp cumin
4 Tbsp beef bouillon(instant crushed)
2 cans beer
2 cups water
4 pounds extra lean chuck (ground for chili)
2 pounds extra lean pork (ground for chili)
1 pound extra lean chuck (cut into 1/4-inch cubes)
2 large onions, finely chopped
1/2 cup oil or kidney suet
1 Tbsp ugar
1 tsp coriander
1 tsp hot pepper sauce
8 oz tomato sauce (1 can)

1 Tbsp masa harina

.SK 1

1.  In a large pot add paprika, oregano, MSG, chili powder, cumin, beef 
bouillon, beer, and two cups of water. Let simmer.

2.  In a separate skillet brown meat with  1 Tbsp oil or kidney suet
until meat is light brown.

3.  Drain and add to simmering spices.

4.  Continue until all meat has been added.

5.  Saute finely chopped onions and garlic in 1 Tbsp oil or kidney suet.

.SK 6

6.  Add to spices and meat mixture.  Add water as needed.  Simmer two hours.

7.  Add sugar, coriander, Louisiana Red Hot sauce, and tomato sauce.
Simmer 45 minutes.
.SK 8

8.  Dissolve masa harina in warm water and add to chili.  Add salt to
taste.  Simmer 30 minutes.


I use Durkee's Louisiana Red Hot sauce.

Probably your favorite brand of beer is ok.


This chili is a great dish if you have a LOT of time.  Note well the
amount of time called for in each simmering step.

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

JERRY WOLF'S CHILI
Chili with cider vinegar, red wine, and no tomatoes"

Serves 6-8

3 lb lean ground meat (turkey or beef, as lean as possible)
1 onion, diced
2 cloves garlic,diced
3 cups red wine
1 cup cider vinegar
4 Tbsp chili powder
2 tsp cayenne pepper
1/2 tsp" "salt" "7 ml"
2 tsp ground cumin
1 Tbsp oregano
2 lbs red kidney beans (optional)

1.  In a 4 quart pot, saute onion and garlic in bacon fat or olive oil.
2.  In a separate pot, brown meat in several batches.
3.  Add to pot all other ingredients except beans.
4.  Simmer uncovered for 1\\(12 hours.
5.  Add beans if desired and simmer for another half hour.

No wine is too cheap for this recipe.
If lean meat is not used, drain after browning.
Vary all spices according to taste.  The amounts given make this chili
rather hot, but not excruciating.

If desired, the browning may be omitted and the meat allowed to
cook in the liquid for a finer textured chili suitable for topping
hot dogs, spaghetti or nachos.  Allow extra simmering time.

Serving suggestions: over rice, with a little sherry poured on top;
In a bowl with chopped fresh onions on top, slices of crusty
bread on the side to mop the bowl with.

Chili freezes well, and is excellent when reheated.

Difficulty: easy.
Time: 5 minutes preparation, 2 hours cooking.
Precision:  Approximate measurement OK.

Ken Rossen
Bolt Beranek and Newman, Cambridge, Massachusetts, USA
kenr@motown.bbn.com

===============================================
[An Andrew ToolKit view (embedded text) was included here, but could not
be displayed.]
Newsgroups: rec.food.cooking