1 c Pinto beans,dried
5 c Water
2 T Lard
1 T Bacon drippings
1 Onion
12 oz Pork sausage,country-style
1 lb Beef,coarse grind
4 Garlic cloves
1 t Anise
1/2 t Coriander seeds
1/2 t Fennel seeds
1/2 t Cloves,ground
1 Cinnamon stick,ground,1 inch
1 t Black pepper,freshly ground
1 t Paprika
1 Nutmeg,ground,whole
1 t Cumin
2 t Oregano,dried,pref. Mexican
4 T Sesame seeds
1 c Almonds,blanched,skins remov
12 Red chiles,whole dried or
1 1/2 c Chile caribe
1 1/2 oz Milk chocolate,small pieces
1 cn Tomato paste(6oz ea)
2 T Vinegar
3 t Lemon juice
1 Soft tortilla,chopped
Salt

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight.
2. Check the beans occasionally and add water as necessary to keep them moist.
3. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.
4. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm.
5. Check occasionally and add water if necessary.
6. Drain the beans, reserving the cooking liquid.
7. Melt the lard in a heavy skillet over medium heat.
8. Add the beans and lightly fry them in the lard.
9. Set aside.
10. Melt the drippings in a large heavy pot over medium heat.
11. Add the onion and cook until it is translucent.
12. Combine the sausage and the beef with all the spices up through the oregano.
13. Add this meat-and-spice mixture to the pot with the onion.
14. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.
15. Add the reserved bean-cooking liquid to the pot.
16. Stir in all the remaining ingredients.
17. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer.
18. Stir occasionally.
19. Add water only if necessary to maintain the consistency of a chunky soup.
20. Taste when curiosity becomes unbearable and courage is strong.
21. Adjust seasonings.

2 lb Stew meat
1 md Onion
1 cn Tomato sauce
2 Cloves garlic
2 tb Of chili powder
2 Jalapeno chili's
2 c Pinto beans
Salt and pepper to taste

1. Trim the fat from the stew meat, cut into bite sized chunks and brown it.
2. Chop the onion and the jalapeno chili.
3. Smash the garlic.
4. Throw every thing but the beans into a pot, add water and simmer until meat is tender.
5. Put the beans into a pot with water and bring to a boil, turn the heat down and simmer till the beans are done.
6. Eat the chili and stomp the hell out of the beans.
7. Don't confuse this with "Rebel Chile" which also has the beans stomped out of it. .
8. I brought this recipe back from Mexico and it was said to be the one that Mexico used when they taught Texans how to make chili at the Alamo.
9. I understand that to this day Texans do not put beans in chili.
10. TL: If it hasn't got a bean it must be Texas.

1 28 oz can crushed tomato
2 cn Pinto beans
1 cn Garbonzo beans
1 cn Hominy
1 sm Can (4.5oz maybe?) tomato
Paste
1 sm Can green chili peppers (she
Says they often come in
Short tins of a
Couple ounces)
2 Chopped onions
2 Chopped zucchini
1 1/2 tb Chili powder
1 To 2 tsp cumin
2 Cloves af garlic (or 2/4tsp
Garlic powder)
1 ts Molasses

1. Mix it all together in a large pot and cook until done (basically anywhere between "it's all heated through" and "the zucchini are about to fall apart. .
2. " Enjoy! Amy didn't mention pre-cooking the onions so I don't know if she does, but it probably wouldn't be a bad idea. .
3. Posted by ksp1@cornell.edu (Kimberly Phillips) to the Fatfree Digest [Volume 13 Issue 6] Dec.6, 1994.
4. FATFREE Recipe collections copyrighted by Michelle Dick 1994.
5. Used with permission.
6. Formatted by Sue Smith, S.
7. Smith34, TXFT40A@Prodigy.com.

5 lb Beef roast
2 lb Soup bone
Water as needed
3 lb Pinto beans, cooked
4 oz Mexene chili powder
1/2 ts Cumin seed
Salt to taste
Cayenne to taste
Black pepper to taste

1. Cook meat and soup bone separately until tender in enough water to keep covered.
2. Dice roast, strain stock, and add the cooked beans.
3. Stir in the Mexene and cumin seeds.
4. Add salt and pepper (black and red) to taste.
5. Cook very slowly over low flame 1 to 1 1/2 hours.
6. AUTHOR'S NOTE: Leftover roast beef will do a good job too, as will canned pintos.
7. The church chili supper is a traditional cold-weather affair all over the United States.
8. This is a church-supper recipe from the Texas Cooking Under Six Flags, published in the early 1950's by the Holy Cross Episcopal Church of Paris, Texas FROM: The Great American Chili Cookbook.

1/2 c Kidney beans
1/2 c Black beans
1/2 c Pinto beans
1/2 c Red beans
1/2 c Navy beans the others got lost on the way to the pot
1 lb Bacon
5 lg Chopped onions
2/3 c Minced garlic
1/4 c Ground coriander seeds
1/4 c Cinnamon
1/4 c Paprika
1 c Cayenne
1/2 c Ground dried Poblano chilies
108 oz Can Italian plum tomatoes
12 oz Beer
5 lb Lean ground beef
Salt to taste

1. In a large pot, soak the beans together overnight in water to cover.
2. Drain and add fresh water to cover.
3. Cook at a simmer for 1 1/2 hours or until beans are just tender.
4. While the beans are simmering, heat a large skillet.
5. Mince the bacon and cook it until it begins to crisp.
6. Add the onions and garlic and cook over medium heat for 5 minutes.
7. Add all the spices and the ground Poblanos and cook another 5 minutes.
8. Add the tomatoes with their juice and the beer.
9. Simmer for half an hour.
10. In another pan, cook the beef until the pink color disappears.
11. Drain and add it to tomato mixture.
12. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture.
13. Salt to taste and let the mixture simmer for about 1 hour.
14. If it is too dry, add some of the bean liquid.
15. ***Author unknown. Recipe from local bbs file. ***.

2 c Black turtle beans
1 Bay leaf
4 ts Cumin seeds
4 ts Dried oregano leaves
4 ts Paprika
1/2 ts Cayenne pepper
1 Chile negro or ancho chile, (for chili powder), OR Chili powder, or more
3 tb Corn or peanut oil
3 md Yellow onions diced into 1/4in squares
4 Garlic cloves coarsely chopped
1/2 ts Salt
1 1/2 lb Ripe or canned tomatoes peeled, seeded and chopped; juice reserved
1 tb Rice wine vinegar (or more)
4 tb Cilantro, chopped
2 Poblano or Anaheim, roasted, peeled & diced OR Canned green chiles, rinsed well and diced
1/2 c Grated Muenster cheese (or more)
1/2 c Creme fraiche or sour cream
5 Cilantro sprigs

1. GARNISHES SORT THROUGH THE BEANS and remove any small stones.
2. Rinse them well, cover them generously with water, and let them soak overnight.
3. Next day, drain the beans, cover them with fresh water by a couple of inches and bring them to a boil with the bay leaf.
4. Lower the heat and let the beans simmer while you prepare the rest of the ingredients.
5. Heat a small heavy skillet over medium heat.
6. Add the cumin seeds, and when they begin to color, add the oregano leaves, shaking the pan frequently so the herbs don't scorch.
7. As soon as the fragrance is strong and robust, remove the pan from the heat and add the paprika and the cayenne.
8. Give everything a quick stir; then remove from the pan--the paprika and the cayenne only need a few seconds to toast.
9. Grind in a mortar or a spice mill to make a coarse powder.
10. Preheat the oven to 375F.
11. To make the chili powder, put the dried chile in the oven for 3-to-5 minutes to dry it out.
12. Cool it briefly; then remove the stem, seeds and veins.
13. Tear the pod into small pieces and grind it into a powder in a blender or a spice mill.
14. Heat the oil in a large skillet and saute the onions over medium heat until they soften.
15. Add the garlic, salt and the ground herbs and chili powder and cook another 5 minutes.
16. Add the tomatoes and their juice.
17. Simmer everything together for 15 minutes then add this mixture to the beans, and, if necessary, enough water so the beans are covered by at least 1-inch.
18. Continue cooking the beans slowly until they are soft, an hour or longer, or pressure cook them for 30 minutes at 15 pounds pressure.
19. Keep an eye on the water level and add more, if needed, to keep the beans amply covered.
20. When the beans are cooked, taste them and season to taste with the vinegar, additional salt if needed, and the chopped cilantro.
21. Prepare the garnishes.
22. If you are using fresh green chiles, roast them over a flame until they are evenly charred.
23. Let them steam 10 minutes in a bowl covered with a dish; then scrape off the skins, discard the seeds, and dice.
24. Serve the chili ladled over a large spoonful of grated cheese and garnish it with the creme fraiche or sour cream, the green chilies and a sprig of fresh cilantro.
25. Though served in a bowl and eaten with a spoon, this chili is a great deal thicker than most soups--thick enough in fact to be served on a plate right alongside fritters or cornbread.
26. It also, however, can be thinned considerably with stock, water or tomato juice to make a thinner but still very flavorful black bean soup.
27. When thinned to make a soup, it can be served as part of a meal rather than a meal in itself.
28. This is one of the best-known recipes from the San Francisco restaurant Greens.
29. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK.

1/2 c Chili sauce
2 tb Vegetable oil
2 tb Orange juice
1 tb Brown sugar
1 ds Tabasco sauce

1. Combine all ingredients in a small bowl.
2. Mix well.
3. Use as a marinade or brush over seafood, chicken or pork last 10 minutes of grilling.

5 lb Beef round heel of round
2 tb Cooking fat
Salt
Pepper
1 c Onion; chopped
15 oz Tomato sauce
1 sm Green pepper; chopped
1/2 ts Paprika
2 tb Brown sugar
1 tb Chili powder; or to taste
1 tb Prepared mustard
2 tb Vinegar
1 tb Worcestershire sauce

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
2. Season with salt and pepper and remove from pan.
3. Pour off fat drippings.
4. Cook onions in drippings remaining in pan until soft but not browned; stir often.
5. Add remaining ingredients; mix well.
6. Return meat to pan.
7. Cover and simmer for 3 to 3 1/2 hours or until done.
8. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout.
9. Remove meat to a platter and keep warm.
10. Skim off excess fat.
11. If sauce needs only a little thickening, simmer, uncovered, for a few minutes.
12. Taste sauce and correct seasoning, if necessary, with salt and pepper.
13. Slice meat and serve with sauce.
14. From the book given to me by Cookie.
15. Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H.
16. Wyden, New York, 1974 Happy Charring.

3 c Black beans; raw
1 Onion; chopped
1 cn Diced chilis
1 Chili mix (Carol Shelby s or Haines for instance)
8 oz Tomato paste or sauce (or whatever the chili mix calls for)

1. Soak the beans overnight, drain; add the onion, chilis and the ingredients from the chili mix.
2. Be sure to add anything the chili mix calls for.
3. Throw everything in the removeable bowl of the crock pot and add enough water just to cover the beans.
4. Put in microwave on high for 20 minutes, medium for 60 minutes, then low for 90 minutes.
5. You can also use the crockpot and cook it all day.
6. Serve over rice.

1 c -Water
1/2 c Quinoa; rinsed
2 c Black bean flakes Boiling water
2 ts Chili powder
1 ts Ground cumin
1/2 c Fresh cilantro, chopped
2 Green onions; chopped
1/2 c Red bell pepper, chopped
1/2 c Plain bread crumbs
3/4 ts Salt
2 ts Vegetable oil
2 c Lettuce; shredded
1 c Grated lo-fat cheddar cheese OR cheddar-style soy cheese
1/2 c Nonfat sour cream
1 c Bottled salsa
Avocado; diced
Ripe olives, sliced
Green onions; chopped

1. OPTIONAL GARNISHES Bring 1 cup water to a boil in a small saucepan.
2. Add quinoa, cover and simmer 15 minutes.
3. Place black bean flakes in a medium-sized bowl.
4. Stir in boiling water.
5. Cover and let stand 5 minutes.
6. Combine 1/2 cup cooked quinoa with black beans, chili powder, cumin, cilantro, green onions, red bell pepper, bread crumbs and salt.
7. Mix well.
8. Lightly flour hands and divide mixture into six equal balls.
9. Flatten each ball into a 1/4-inch-thick cake.
10. Heat oil in a nonstick skillet.
11. Cook each bean cake about 2 minutes each side.
12. Serve topped with lettuce, cheese, nonfat sour cream, salsa and other garnishes, as desired.
13. Calories per serving: 168 Grams of fat: 3 Percent fat calories: 16 Cholesterol: 0 mg Grams of fiber: 5.
14. 2 Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias.

1 lb Black Turtle Beans
1 tb Cumin Seeds
1 tb Oregano
2 c Onion; chopped
1 tb Olive Oil
1 c Red Bell Pepper; chopped
1 c Green Bell Pepper; chopped
4 Jalapeno Chiles; seeded and minced
1 tb Garlic; minced
2 Bay Leaves
2 ts Epazote; crushed (optional)
12 oz Beer
28 oz Can Crushed Tomatoes with Puree
6 oz Can Tomato Paste
5 tb Ground Red Chile
2 ts Salt
1 lb Top Sirloin Steak; grilled or broiled and cut into 1 inch chunks
1/4 c Cilantro; minced

1. Sort through beans and discard any stones.
2. Wash beans in a sieve under cold running water.
3. Put beans in a pot with 6 cups water.
4. Bring to a boil and simmer 3 minutes.
5. Turn off heat, cover and let soak 1 hour.
6. Return to heat and bring to a simmer; cook 1 hour.
7. Meanwhile, toast the cumin seeds in a small pan until they become fragrant, about 2 minutes.
8. Then add the oregano and toast for 1 minute.
9. Be careful not to burn.
10. Pulverize the seeds and oregano in a spice grinder.
11. Saute the onion in the olive oil for 5 minutes, then add the bell peppers, jalapenos and garlic.
12. Saute 5 minutes longer until the vegetables are quite wilted.
13. Add the spices and half the beer.
14. Simmer until the beer is reduced by a third.
15. Add remaining beer.
16. When the beans are just tender but not falling apart, add the vegetable-beer mixture, the tomato puree and paste, and the chile powder.
17. Simmer 1 hour, then add salt to taste and the sirloin cubes; simmer 15 minutes longer.
18. Ladle into serving bowls and garnish with minced cilantro.
19. Per Serving: Calories: 220, Protein: 17 g, Carbohydrate: 28 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 22 mg, Sodium: 511 mg, Fiber: 8 g.
20. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA.

1 c Dried black beans
1 c Dried black-eyed peas
1 sm Ham hock
3 c Chicken stock or water or low-sodium chicken broth
Salt; as desired

1. These are good either by themselves or as an addition to chili base.
2. (See RECIPE).
3. THE NIGHT BEFORE, cover beans and peas with water and let stand to soften.
4. Preheat oven to 275F.
5. Combine beans, ham hock, stock or water and desired salt in a heavy 2-quart ovenproof pot, over medium heat.
6. Cover, bring to a boil and place in the oven.
7. Check the beans every 30 minutes and add 1/2 cup more stock each time if all the liquid has been absorbed.
8. Cook for 1 1/2 hours or until beans are soft.
9. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK.

1 egg white
3/4 lb. unsalted cashews
2 tsp. coarse (kosher) salt
1 tsp. sugar
1 tsp. crushed red pepper flakes
1/2 tsp ground cumin
1/2 tsp. leaf oregano, crumbled
1/4 tsp. ground hot red pepper

1. Preheat oven to 300 degrees.
2. Generously grease jell-roll pan.
3. Lightly beat egg white in medium-sized bowl.
4. Add cashews; toss gently to coat.
5. Combine salt, sugar, red pepper flakes, cumin, oregano and ground red pepper in small bowl.
6. Sprinkle over nuts; toss to coat evenly.
7. Spread nuts on prepared pan.
8. Bake at 300 degrees stirring 2 or 3 times to separate nuts, for 25 minutes or until golden and fragrant.
9. Cool nuts completely.
10. Store in airtight container.
11. Tip: Store at room temperature for up to 1 week, or frozen in an airtight container for up to 1 month.
12. To enhance flavor, warm nuts in 250 degree oven 10 to 15 minutes before serving.
13. Microwave directions: Prepare as directed, then spread evenly on bottom of microwave-safe 12-inch dish.
14. Microwave, uncovered, at 100% power 7 minutes until nuts are golden and fragrant, stirring well after 4 minutes.
15. Stir again after removing from microwave oven.
16. The Family Circle Cookbook, 1992 ~End Recipe Export- Enjoy!.

1 1/2 lb Ground Beef
1/2 c Chopped Celery
1/2 c Chopped Mushroom
3/4 c Chopped Onion
1 Bay Leaf
2 tb Chili Powder
1 ts Garlic Powder
1 ts Salt
1 ts Paprika
1/2 c BBQ Sauce
16 oz Tomato Sauce
28 oz Stewed Tomatoes
15 1/2 oz Kidney Beans
1 ts Red Cayenne Pepper

1. Brown beef, drain fat & put in crockpot.
2. Add rest of ingredients, except kidney beans.
3. Cook on low 8-10 hours or on high for 5-6 hours.
4. Stir occasionally.
5. Add beans about 1 1/2 hours before you serve.

2 lb Lean beef round or pork
3 Medium potatoes, diced
1 Large garlic clove, minced
6 Green chili peppers
2 tb Oil
1/2 c Onion, sliced
2 ts Salt

1. Cube meat, sprinkle with salt and fry until brown in oil.
2. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover.
3. Continue to add water if necessary.
4. It will have a soupy consistency.

15 oz Can Spicy chili beans, undrained
1 md Onion, sliced, separated into rings
4 sl American cheese
4 ea Hot dogs
2 ea Fresh sweet corn, husked, halved

1. Heat grill.
2. Cut four 18x12 inch pieces of heavy-duty foil.
3. Spoon layerof beans on each piece of foil.
4. Top each with layer of onion rings, one slice of cheese, one hot dog and 2 halved ears of corn.
5. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
6. When ready to grill, place packets, seam side up, on grill 4-6 inch from medium hot coals.
7. Grill 20-30 minutes or until vegetables are tender, rearranging packets several times during grilling.
8. Source: Pillsbury Grilling & Picnics / June, 1996 Typed by: Bob Hogan, ILINK Cuisine Co-Host, SysOp; MBOTVM BBS, Wichita, KS.

2 tb Peanut oil
1 2-oz. package dried pasilla Chilies, stemmed, seeded, torn into 1-inch pieces
1/2 c Whole blanched almonds, chopped
4 Chicken breast halves
6 c Chicken stock or canned low-salt broth
1/2 ts Cumin seeds
4 Plum tomatoes, cored, quartered
1/2 Onion, quartered
4 Cloves garlic, peeled
2 tb Firmly packed golden brown sugar
1 ts Coarse salt
Peanut oil (for deep frying)
16 Corn tortillas
2 1/2 c Grated Montery Jack Cheese
1 c Creme fraiche or sour cream
1 Avocado, peeled, seeded, sliced
Fresh cilantro sprigs

1. Heat 2 tablespoons oil in large pot over high heat.
2. Add chilies and almonds.
3. Saute until chilies darken and almonds are golden, about 2 minutes.
4. Using slotted spoon, transfer chilies and almonds to bowl.
5. Reduce heat to medium.
6. Season chicken with salt and pepper.
7. Add to same pot and brown on all sides, about 5 minutes.
8. Add stock; simmer until chicken is cooked through, aobut 20 minutes.
9. Transfer chicken to another bowl using slotted spoon; cool.
10. Reserve stock in pot.
11. Toast cumin seeds in heavy small skillet over medium-low heat until aromatic, about 1 minute.
12. Mince cumin seeds.
13. Add cumin, chili mixture, tomatoes, quartered onion, garlic, sugar and salt to stock.
14. Simmer until all ingredients are very soft, about 45 minutes.
15. Working in batches, puree stock mixture in blender.
16. Return to pot.
17. Boil until reduced to 4 cups, stirring occasionally, about 20 minutes.
18. Season with salt and pepper.
19. (Can be made 1 day ahead. Chill chicken and sauce separately.).
20. Remove skin from chicken and discard.'.
21. Cut meat from bones and shred.
22. Transfer to bowl and combine with 1/2 cup sauce.
23. Set filling aside.
24. Oil two 13X9-inch glass baking dishes.
25. Pour oil into deep skillet to depth of 1/2 inch and heat to 375-degree F.
26. Fry tortillas 1 at a time until softened, about 5 seconds per side.
27. Using metal sapatula, transfer to paper towels.
28. Spread 1 tablespoon sauce over each tortilla.
29. Sprinkle each with 2 tablespoons cheese and 1 tablespoon chooped onion.
30. Place 1/3 cup chicken down center of each tortilla; roll up.
31. Place seam side down in baking dishes.
32. (Can be made 1 hour ahead. Cover.).
33. Preheat oven to 350 degree F.
34. Pour remaining sauce over enchiladas.
35. Sprinkle with remaining cheese.
36. Bake until heated through, about 20 minutes.
37. Top with creme fraiche, avodado and clinatro.
38. SOURCE: BON APPETIT, April '93.

2 tb Oil
2 lb Chicken
1 Onion, large, chopped
2 Garlic cloves, crushed
10 oz Corn, frozen
2 1/4 oz Black olives, sliced
1 oz Green chilies, diced
1/4 ts Red pepper flakes
4 Bell peppers, large
1 c Monterey Jack, 1/2 inch cubes

1. Cube chicken, then brown in oil.
2. Add onions and garlic and cook till soft.
3. Turn off heat; mix in corn, olives, chilies, and pepper flakes.
4. Remove tops from bell peppers, then slice in half lengthwise, remove seeds and membranes, and arrange around edge of crockpot.
5. Add cheese to chicken mixture and move immediately to crockpot.
6. Cook until done.
7. Or bake at 350 for 45 minutes in casserole.

have ready a flameproof dish at least
3 Inches deep and about 10 inches across
1/2 lb Queso fresco, crumbled, or substitute mild cheddar, grated (about 1-1/3 cups)
1 c Thin sour cream
2 Chorizos, crumbled and fried
1 md Onion, thinly sliced into rings
2 Limes, cut into wedges
The Sauce
A griddle or comal
12 chiles guajillos
1/3 medium onion, roughly chopped
2 cloves garlic, peeled
1/2 tsp. salt
1/4 tsp. cumin seeds
1/2 cup chicken broth or water
The Chilaquiles
A small frying pan
18 Stale tortillas, cut into strips or triangles
2 Tbsp. peanut or safflower oil
1/2 cup chicken broth

1. The Sauce.
2. Heat the griddle and toast the chilies lightly on both sides.
3. Be careful = they burn very quickly.
4. When they are cool enough to handle, remove the seeds and veins.
5. Cover the chiles with hot water to cover and leave them to soak for about 20 minutes, then transfer with a slotted spoon to the blender jar.
6. Add the rest of the ingredients and blend to a smooth sauce.
7. Heat the oil and cook the sauce until it darkens in color and is well seasoned--about 3 minutes.'.
8. Add the broth and let the sauce cook over a high flame for a few minutes longer.
9. Set aside.
10. The Chilaquiles.
11. Heat the oil and fry the tortilla strips until they are a pale gold, but not too crisp.
12. Remove and drain on the toweling.
13. Cover the bottom of the dish with one third of the tortilla pieces.
14. Cover them with a layer of one third of the cheese and a layer of one third of the sauce.
15. Repeat the layers twice more.
16. Add the 3 to 3-1/2 cups chicken broth and bring to a boil.
17. Lower the flame and continue cooking the chilaquiles at a brisk simmer, until most of the broth has been absorbed -- about 15 mintues.
18. Add the epazote a minute or so before the chilaquiles have finished cooking.
19. (2 large sprigs.)'.
20. Pour the sour cream around the edge of the dish, then garnish with the chorizos and the onion rings.
21. Serve in small deep bowls with lime wedges on the side.
22. From: The Cuisines of Mexico Shared By: Pat Stockett From: Pat Stockett Date: Fri, 10-2.

1 cn Cooking Oil Spray (Pam)
1 tb Olive Oil
1 lb Chicken Breast; skinned, boned, diced
1/2 c Shallots; chopped
3 Cloves Garlic; minced
1 cn Tomatillas (18oz); drained and coursley chopped
1 cn Ro*tel Tomatoes; chopped but not drained
1 cn Chicken Broth (13oz)
1 cn Chopped Green Chile Peppers; not drained
1/2 ts Oregano flakes
1/2 ts Coriander Seeds; crushed
1/4 ts Ground Cumin
2 cn Cannellini Beans; drained
3 tb Fresh Squeezed Lime Juice
1/4 ts Black Pepper
1/4 c Sharp Cheddar cheese; grated

1. Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot.
2. Add diced Chicken and saute for 3 minutes or until done.
3. Remove Chicken from pan and set aside.
4. Add Shallots and Garlic to the pan and saute until tender.
5. Stir in Tomatillas, Ro*tel Tomatoes, Chicken Broth, Chile Peppers, and Spices.
6. Bring to a boil, reduce and simmer 20 minutes.
7. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese.
8. Or place all ingredients, except Cheese, in a Crockpot and cook for 8 hours.
9. Don t forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer.

x Vegetable cooking spray
3 1/2 c Chopped onion; divided
1 c Chopped green pepper
2 Cloves garlic; minced
1 lb Ground round
2 ts Ground cinnamon
2 ts Paprika
1 ts Chili powder
1 ts Ground cumin
1/2 ts Ground allspice
1/2 ts Dried marjoram
1/4 ts Ground nutmeg
1 (3-inch) Stick cinnamon
3/4 ts Salt
1/4 ts Pepper
2 cn (14.5-oz.) No-salt-added whole tomatoes; undrained and chopped
4 1/2 c Hot cooked spaghetti; cooked without fat or salt
3/4 c (3 oz.) Healthy Choice Fat Free Cheddar shreds
36 Oyster crackers

1. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
2. Add 2 cups onion and next 3 ingredients; cook until meat is browned, stirring to crumble.
3. Add cinnamon and next 7 ingredients; cook 1 minute.
4. Add salt, pepper and tomatoes; simmer, uncovered 20 minutes.
5. To serve, arrange spaghetti on individual serving plates.
6. Spoon chili over spaghetti; top with shredded cheese and remaining 1-1/2 cups onion.
7. Serve with crackers.
8. Yield: 6 servings (18% calories from fat).
9. PER SERVING: CALORIES 394; FAT 7.
10. 8g; CARB 51.8g; PROTEIN 29.7g; CHOLESTEROL 52mg; SODIUM 517mg.
11. From: Healthy Choice CHOICES FOR LIVING HAPPIER AND HEALTHIER, Fall 1995.
12. Meal-Master format provided by iRis gRayson.

3 lb Lean ground beef
3 tb Brown sugar
1 ts Thyme
1 ts Salt
1 ts Cumin seed
1 ts Garlic powder
2 Bay leaves
1 ts Cilantro
1/4 ts Oregano (Mexican preferred)
1 ts Cayenne pepper
2 tb Paprika
46 oz V-8 juice
1 c Onions; chopped
16 oz Peeled tomatoes
4 c Pinto or kidney beans

1. Brown beef and drain fat.
2. Add all ingredients and cover.
3. Cook for 4 hours or so on medium.
4. From: Julie Bertholf
5. Netcom.
6. Date: Sat, 19 Jul 1997 17:24:44 ~0700.

4 Bacon,slices,1/2 inch pieces
2 Onion(s)
1 Garlic clove
1/2 lb Pork shoulder,coarse grind
1 lb Beef round,1/2 inch strips
1/2 lb Beef chuck,coarse grind
4 cn Green chiles,whole
1 tb Red chile,hot,ground
2 tb Red chile,mild,ground
1 ts Oregano,dried,pref. Mexican
1 1/2 ts Cumin
1 1/2 ts Salt
12 oz Tomato paste
3 c Water
16 oz Pinto beans

1. Fry bacon in a large, deep heavy pot over medium heat.
2. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve.
3. Add the onions and garlic to the bacon fat and cook until the onions are translucent.
4. Add the pork and beef to the pot.
5. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.
6. Stir in the remaining ingredients except the beans and the bacon.
7. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours.
8. Stir occasionally.
9. Taste and adjust seasonings.
10. Stir in the beans and the bacon, and simmer for 1/2 hour longer.

1/4 c Vegetable oil
1 md Onion, chopped
1 Jalapeno pepper, finely
Chopped; remove seeds
2 tb Chili powder
1 tb Masa Harina (or corn flour)
2 ts Paprika
1 ts Cumin powder
1 ts Oregano
1/8 ts Cayenne pepper
6 Dried apricots, chopped
2 Cloves garlic, minced
1 tb Brown sugar
1 ts Yellow salad mustard
15 oz Hunt's tomato sauce w/bits
1 1/2 c Water
1 c Heartline Meatless Meat
(Ground Beef style)
1/4 c Heartline Meatless Meat
(Beef Fillet style)
1/2 c Beer
1 tb Tomato paste

1. Heat oil in large cast iron skillet.
2. Add onions and jalapeno pepper and cook until the onion is transparent.
3. Add chili powder, Masa Harina, paprika, cumin powder, oregano and cayenne pepper.
4. Stir until seasonings are slightly toasted.
5. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste.
6. Cook over medium heat for 15 to 20 minutes, stirring often.
7. Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors.
8. Makes about 1 qt.
9. Note: Heartline Meatless Meats can be found in some health food stores or ordered from: Lumen Food Corporation, 409 Scott St.
10. , Lake Charles, LA 70601.
11. This chili was the winner in the 4th Annual Lone Star Vegetarian Chili Cookoff, held in Dallas in October.
12. It was the first place winner and People's Choice Award winner.
13. It was entered by Ben and Shirley Johnson of the South Texas Vegetarian Society in West Columbia, Texas.

3 Dried ancho chilies
1 tb Unsalted butter
1 tb Olive oil
2 1/2 lb Stew meat
1 Large onion, chopped
2 tb Minced garlic
1 tb Tomato paste
1/4 ts Oregano
1 ts Cumin
1/2 ts Salt
1/4 ts Black pepper
1 1/4 c Beef stock
1/2 c Dry white wine
1 1/2 ts Chopped cilantro
4 oz Goat cheese, crumbled

1. Remove stems from chilies and slit leagthwise.
2. Scrape out seeds.
3. Place in saucepan, add water and heat to boiling, reduce heat.
4. Simmer until tender, about 15 minutes.
5. Set aside.
6. Heat butter with olive oil in a large heavy pot over medium heat.
7. Saute beef cubes, a few at a time, until well browned.
8. Set aside.
9. Add onions to pot, cook 1 minute.
10. Add garlic, cook 2 minutes on high then reduce heat and cook for 4 minutes.
11. Drain chilies, reserving 1/2 cup liquid.
12. Blend peppers with reserved liquid.
13. Add to onions.
14. Return meat and add the other ingredients.
15. Heat to boliling then reduce heat and cook covered, under low heat for 1 1/2 to 2 hours.
16. Note if the chili is to thin just remove the cover and let it render, until it is thick.
17. Serve with rice or beans, cover with goat cheese.

3 Tomatoes,med
1 Onion,Burmuda,lg,fine chop
1/4 ts Oregano,dried,pref. Mexican
2 ts Paprika
5 Garlic cloves,lg,fine chop
4 lb Beef shank,coarse grind
1 tb Lard,butter,or bacon dripins
4 Scallions,in bunches,chopped
5 Bell pepper(s)
5 Serrano chiles,fresh
1 lb Chorizo sausage or
1 lb Sausage,hot,non-Italian
4 Garlic cloves,med,fine chop
2 ts Salt
4 tb Red chile,hot,ground
4 tb Red chile,mild,ground
3 tb Cumin seeds
Beer
Water

1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade).
2. Scrape the mixture into a large heavy pot and add the beef.
3. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat.
4. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.
5. Place the cumin seeds in a 300' oven for a few minutes until lightly browned.
6. Remove seeds from the oven and crush them with a mallet.
7. Stir the vegetables into the beef and tomato mixture.
8. Add the salt ground chile, cumin, and enough water or beer to cover.
9. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours.
10. Taste and adjust seasonings.

-----chili-----
3 tb Suet
2 lb Ground beef
1/3 c Green pepper; cut in strips
1 c Chopped onion
1 tb Chili powder
1 ts Salt
1/2 ts Pepper
1/2 ts Msg (may omit)
1 Bay leaf
10 Garlic; chopped
16 oz Cn kidney beans
2 c Tomatoes; chopped ---topping-----
1/3 c Flour
2 ts Sugar
1/2 ts Baking powder
3/4 c Yellow cornmeal
1 Egg; beaten
1/3 c Buttermilk

1. Melt suet in large, heavy pot.
2. Add meat, peppers, onions, chili powder, salt, pepper, MSG, bay leaf, and garlic.
3. Brown meat mixture until peppers and onions are tender.
4. Add beans, cover and simmer for 1 hour.
5. Stir occasionally.
6. Preheat oven to 375F.
7. Combine flour, sugar, baking powder and cornmeal until well blended.
8. In a separate bowl, combine egg and buttermilk.
9. Pour egg mixture into flour mixture and beat until smooth.
10. Let stand for 5 minutes.
11. Pour chili filling into 9x13-inch cake pan.
12. Spoon topping over chili and spread to touch sides.
13. Bake for 30 minutes or until cornmeal crust turns golden.

1 tb Oregano
2 tb Paprika
11 tb Gebhardt's Chili powder
4 tb Cumin
4 tb Beef bouillon (instant, crushed)
36 oz Old Milwaukee beer
2 lb Pork, cubed (thick butterfly pork chops)
2 lb Chuck beef, cut into cubes
6 lb Ground rump
4 lg Onions, finely chopped
7/16 c Garlic, finely chopped
1/2 c Wesson oil or kidney suet
1 ts Mole (powdered), also called mole poblano
1 tb Sugar
2 ts Coriander seed (from Chinese parsley, cilantro)
1 ts Louisiana Red Hot Sauce (Durkee's)
8 oz Tomato sauce
1 tb Masa Harina flour
Salt to taste

1. In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water.
2. Let simmer.
3. In a separate skillet, brown meat in 1 lb.
4. or 1 1/2 lb.
5. batches with Wesson oil or suet.
6. Drain and add to simmering spices.
7. Continue until all meat is done.
8. Saute chopped onion and garlic in 1 T.
9. oil or suet.
10. Add to spices and meat mixture.
11. Add water as needed.
12. Simmer 2 hours.
13. Add mole, sugar, coriander seed, hot sauce and tomato sauce.
14. Simmer 45 min.
15. Dissolve masa harina flour in warm water to form a paste.
16. Add to chili.
17. Add salt to taste.
18. Simmer for 30 minutes.
19. Add additional Louisiana Hot Sauce for hotter taste.
20. Makes 1 pot.

1 lb Ground sausage
1 cn (26-oz.) S & W Black Bean Chili Makin's
10 sm (12) Flour tortillas (8 inch)
Garnish S & W Salsa, sour cream, shredded cheese and cilantro, optional

1. SHARED BY IRIS GRAYSON Brown sausage over medium heat in a large pan or skillet; stir frequently and break up meat as it cooks; drain fat.
2. Reduce heat to low; add Chili Makin's; stir well to mix and simmer for 3-5 minutes.
3. Meanwhile,, warm tortillas.
4. Spoon 2-3 Tbsp.
5. chili down the center of each tortilla; fold over and garnish wth salsa, sour cream, cheese and cilantro, if desired.
6. Serves 5 to 6 (2 tacos/person).
7. Nutritional Information Per Serving: 390 calories; 22g protein; 25g carbo; 6g fiber; 25g fat; 65mg cholesterol; 1740mg sodium [Iris' note: !!!] Source: S & W advertisement in Sunday coupon circular, Oct.
8. 1995.
9. From: Iris Grayson Date: 13 Apr 96.

3 c Dried black beans, soaked
8 c Water
2 Jalapeno peppers, minced
1 1/2 tb Grated ginger
1 Bay leaf
1 c Chopped cilantro
1 ts Cumin seeds
2 tb Chili powder
1/2 tb Oregano
1/2 c Sun-dried tomatoes
4 c Peeled, chopped plum tomatos
1/3 c Uncooked bulgur wheat
1/2 c Boiling water
Salt & pepper
1/2 tb Mustard seeds
1/2 ts Fennel seeds

1. SEASONING Drain beans.
2. Place in a large pot & add 8 c water.
3. Bring to a boil.
4. Add peppers, ginger, bay leaf & 1/2 c cilantro.
5. Cover & simmer for 1 1/2 to 2 hours.
6. Remove from heat & discard bay leaf.
7. Place cumin seeds in a pot & toast.
8. When seeds darken, add chili powder, oregano, tomatoes.
9. Stir well & bring mixture to a boil.
10. Reduce heat & simmer for 30 minutes.
11. In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes.
12. When beans are cooked, remove 1 c & puree it with some cooking liquid.
13. Combine puree with remaining beans.
14. Stir in tomato mixture & bulgur.
15. Season & simer for 10 minutes.
16. Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop.
17. Add fennel seeds & cover.
18. Cook till popping stops & fennel darkens.
19. Pour over chili.
20. Add remaining cilantro & drizzle with olive oil.
21. Vegetarian Times July, 1993.
22. From: Ian Hoare Date: 26 Apr 96.

2 lb Beef
Onion, medium
Pepper, bell, medium
8 oz Tomato sauce
16 oz Beer
1 pk Brown Bag Mix
4 tb Tabasco sauce

1. Saute diced onion and bell pepper.
2. Add to browned meat along with tomato sauce and beer.
3. Mix thoroughly and add seasonings.
4. Continue to cook for 30-60 minutes, stirring frequently.
5. Add Masa flour paste slowly.
6. Add cayenne pepper.
7. Add tabasco sauce.

1981 WORLD CHAMPIONSHIP BUTTERFIELD STAGELINE CHILI
4 md Onions, minced
1/4 c Oil
2 lb Ground pork
1 cn (15oz) tomato sauce
1 tb Cumin
1 ts Oregano
1 oz Tequila
2 Jar
10 lb Beef brisket, finely chopped
1 1/2 Cloves garlic, minced
7 oz Can whole green chiles, minced
1 lb Whole tomatoes, finely chopped
1 ts Salt
1 tb Dry mustard
1 cn Beer (3oz) chili powder

1. - - - Brown onions, and beef in oil.
2. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes.
3. Bring to boil, then reduce heat and simmer 2-3 hours.
4. Stir occasionally.
5. Do not stir the last 30 min before serving.
6. Serves 25 From: Pat Stockett Date: Tue, 10-0.

3 tb Lard,butter,or bacon dripins
2 Onions,lg,coarsely chopped
8 lb Beef chuck,coarse grind or
8 lb Beef round,coarse grind
5 Garlic cloves,finely chopped
5 1/3 tb Red chile,hot,ground
5 1/3 tb Red chile,mild,ground
1 tb Cumin
1 ts Oregano,dried,pref. Mexican
3 cn Tomato sauce(8oz ea)
3 c Water
2 tb Salt
Parsley(optional)
1 c Corn flour(masa harina)

1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat.
2. Add the onions and cook until they are translucent.
3. Combine the beef with the garlic, ground chile, cumin, and oregano.
4. Add this meat-and-spice mixture to the pot with the onions.
5. Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned.
6. Add the tomato sauce, water, salt, and optional parsley.
7. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.
8. Stir in the corn flour(masa harina) to achieve the desired consistency.
9. Cook 10 minutes longer, stirring.
10. Taste and adjust seasonings.

1 lb Hambuger meat
3 tb Red pepper
3 tb Parsley
1/2 An Onion
1 Galtic Clove
4 Whole Jalapeno Peppers
8 oz Can of tomatoe sauce
1 1/2 ts Salt
3 tb Black Pepper
1 1/2 ts Italian flakes
4 Green Onions
3 tb Galtic
1 Or 2 16 oz. of Ranch Style Beans
2 1/2 tb Chilli powder

1. - Brown hamburger; drain any fat.
2. add onions and all seasons; When onions are soft add the ranch style beans.
3. Save the Chilli powder for when you put the beans in.
4. Add about 5 to 6 cups of water with the beans.
5. then add the tomatoe sauce.
6. This is going to be very hot.
7. If you can not handle it hot cut back on the peppers and pepper powder.
8. Let this cook about 1 1/2 hours on low.
9. You will have to add more water as it cooks but when it has cook this long don't add any more water it should be thick but not real thick.
10. From: Pat Stockett.

1/2 lb Suet or
1/2 c Oil,cooking
1 lb Beef round,coarse grind
1 lb Beef chuck,coarse grind
1 cn Tomato sauce(8oz ea)
1 cn Beer(12oz ea)
1/4 c Red chile,hot,ground
2 Garlic cloves,finely chopped
1 Onion,small,finely chopped
1 1/4 ts Oregano,dried,pref. Mexican
1/2 ts Paprika
1 1/2 ts Cumin,ground
1 1/4 ts Salt
Cayenne pepper
3/4 lb Monterey Jack cheese,grated

1. Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
2. Remove the unrendered suet and add the meat to the pot.
3. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
4. Add the tomato sauce, beer, ground chile, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt.
5. Stir to blend.
6. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.
7. Stir occasionally.
8. Taste and adjust seasonings, ading the cayenne pepper.
9. Simmer, uncovered, 1 hour longer.
10. Stir in the cheese and the remaining 1/2 teaspoon of the cumin.
11. Simmer 1/2 hour longer, stirring often to keep the cheese from burning.

1 lb Skinned & Boned Chicken
Breasts Cut Into 1 Inch
Cubes
2 tb Corn Oil
4 md Onions, Chopped
2 lg Green Peppers, Coarsly
Chopped
3 lg Garlic Cloves Minced
1 ts Cumin
1 ts Oregano
1/2 ts Thyme
Salt
Pepper
1/2 lb Ground Round
2 Bay Leaves
3 tb Chili Powder
3 cn Undrained Tomatoes
(1 lb ea)
1 sm Avocado Cut Into 1/4 in.
Dice
1 c Plain Lowfat Yogurt
1/3 c Minced Fresh Cilantro OR
Italian Parsley

1. Wrap Chicken & Freeze Until Firm, But Not Solid.
2. Grind Coarsely in Processor, Using On\Off Turns.
3. Heat Oil in Large Dutch Oven Over Medium-High Heat.
4. Add Onions, Green Peppers & Garlic & Cook Until Golden Brown, Stirring Frequently, About 15 Min.
5. Mix in Cumin, Oregano, Coriander & Thyme & Stir 2 Min.
6. Add Chicken, Ground Round & Bay Leaves.
7. Cook Until Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min.
8. Add Chili Powder.
9. Reduce Heat To Medium & Cook 5 Min, Stirring Frequently.
10. Add Tomatoes, Breaking Up Large Pieces With A Spoon.
11. Mix in Tomato Paste, Salt & Pepper.
12. Reduce Heat, Cover & Simmer 45 Min., Stirring Occasionally.
13. Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring Frequently Near End & Adding Water If Necessary, To Prevent Buring.
14. Adjust Seasoning.
15. (Can Be Prepared 1 Day Ahead & Refrigerated.
16. ) Sprinkle Avocado With Lemon Juice.
17. Ladle Chili Into Large Soup Bowls.
18. Spoon 2 T.
19. Yogurt in Center Of Each.
20. Top With Diced Avocado And Minced Cilantro.
21. Serve Hot.

1/4 c Vegetable oil
3 lb Beef round or chuck cut into
1 inch cubes
1 1/2 qt Water
4 tb To 6 tb chili powder
2 ts Tabasco sauce
2 ts Salt
2 ts Dried oregano
2 ts Cumin
1/3 c Cornmeal
Hot cooked rice and BEANS
Optional

1. Heat oil in large saucepan or Dutch oven.
2. Add beef and brown on all sides.
3. Add water, chili powder, garlic, tabasco sauce, salt and oregano and cumin.
4. Mix well.
5. Bring to a boil cover and reduce heat.
6. Simmer 1 hour and 15 minutes, Stirring occaisionally.
7. Add cornmeal and mix well.
8. Simmer uncovered 30 minutes or until beef is tender.
9. Garnish if desired.
10. Serve with rice and beans if desired.
11. From Favourite Brand Name Recipes Hearty Chilis From: Eleanor Creighton Date: 05 Jan 96.

2 lb Lean ground beef
1/4 c Pure olive oil
2 tb President's Choice Chopped
Garlic in Oil
3 md Onions -- chopped
2 Red peppers -- chopped
1 cn (796mL) Italian-Style Plum
Tomatoes
2 tb Chili powder
1 ts Dried oregano
2 Bay leaves
1 cn (540mL) Red Kidney Beans
1 Jar (850mL) Extra-Chunky
Mild Salsa Picante

1. Brown beef and drain excess fat.
2. In a large stew pot, heat olive oil and saute onions and red peppers with garlic.
3. Add plum tomatoes with their juice and break up.
4. Add chili powder, oregano, bay leaves, salsa and meat.
5. Cook at a low simmer for 1 hour.
6. Fifteen minutes before serving, remove bay leaves and add kidney beans and sauce and heat through.
7. Source: 1995 President's Choice Calendar Recipe By : From: Meg Antczak Date: 30 Apr 96.

2 lb Lean ground beef
2 lb Crawfish tails
1 ts Garlic, chopped fine
2 ts Salt
1 tb Soy sauce
1 ts Cayenne pepper
1 ts Dried mint
1 tb Dried parsley
3 tb Chili powder
1 c (8 oz) tomato sauce
1 c Dry white wine
Water
1 ts Lemon or lime juice
1 c Chopped onions
Bacon drippings

1. Brown meat in bacon drippings.
2. Combine all other ingredients with meat and bring to a boil.
3. Simmer for a few hours.
4. From Justin Wilson's "Gourmet and Gourmand Cookbook". .

3 c Beans, dried; soaked,cooked
3 tb Chili Powder
2 lg Onions, chopped
2 tb Cumin
2 lg Carrots, grated or finelychopped
2 ts Cayenne
1 Bell pepper, chopped
1 tb Basil
6 Garlic cloves, chopped
1 ts Thyme
1 Serrano pepper, seeded andchopped
1/4 c Tamari
2 tb Olive Oil
1 ts Salt Or To Taste
26 oz Spaghetti sauce, commercial

1. Instructions: On medium-high, stir fry vegies, garlic and serrano in olive oil for 5 minutes.
2. Add spices; stir fry 5 minutes more.
3. Add drained beans; stir into spices for a few minutes.
4. Add spaghetti sauce, stir, lower heat to simmer, and cook 30 minutes.
5. The team created this recipe from ingredients available from any supermarket because they wanted it to be easy for anyone to make.
6. 4th place winner in the 5th Annual Lone Star Vegetarian Chili Cook-Off, held Oct.
7. 3, in San Antonio.
8. Created by Alice Strong, Barbara Holmes and Becky Holmes, of Houston.
9. Source: South Texas Vegetarian Society newsletter, Nov-Dec 1993/MM by DEEANNE Posted on GEnie Food & Wine RT Nov 14, 1993 by DEEANNE From the recipe files of Sylvia Steiger, GEnie THE.
10. STEIGERS, CI$ 71511,2253, Internet sylvia.
11. steiger@lunatic.
12. com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes.

3 One pound cans kidney beans drained
2 One pound cans tomatoes - cut up
2 lb Ground beef browned and drained
2 md Onions coarsely chopped
1 c Diced celery
1 Glove minced garlic 6 tablespoons chili powder
1 ts Cumin salt and pepper to taste

1. Put all ingredients in Crockpot in order listed.
2. Stir once.
3. Cover and cook on Low for 10 12 hours or High 5 - 6 hours.
4. == Courtesy of Dale & Gail Shipp, Columbia Md.
5. ==.

6 lb Beef brisket,coarse grind
4 tb Red chile,hot,ground
1 tb Red chile,mild,ground
1/2 tb Chile caribe
1 ts Cayenne pepper
2 tb Oregano,dried,pref, Mexican
8 Garlic cloves,crushed
4 Bay leaves
1 ts Gumbo file(ground sassafras)
3 tb Cumin,ground
3 tb Woodruff or
2 oz Chocolate,unsweetened
1 ts Paprika
1 tb Salt
1/3 c Bacon drippings
2 tb Lemon juice
2 tb Lime juice
1 tb Dijon mustard
2 tb Corn flour(masa harina)
4 cn Beer(12oz ea)
1 tb Worcestershire sauce
1 tb Sugar
1 tb Chicken fat(opt)
Hot pepper sauce,liquid(opt)

1. Combine the beef with the ground chile, caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff(if used), paprika, and salt.
2. Heat the bacon drippings in a large heavy pot over medium heat.
3. Add the meat-and-spice mixture to the pot.
4. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
5. Stir in the remaining ingredients(including the chocolate, if used, and the optional chicken fat and liquid hot pepper sauce).
6. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours.
7. Taste and adjust seasonings.
8. Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed.
9. Skim off fat before serving.

1/2 lb Pinto beans
1 Green pepper, chopped
2 3 cloves garlic, minced
2 ts Cumin
28 oz Can tomatoes, drained
1 Onion, chopped
1 lb Ground turkey
1 tb Chili powder
2 ts Cayenne pepper
6 oz Can tomato sauce

1. Add pinto beans to a 1-quart saucepan and cover them with water.
2. Cook over medium heat 1 hour or until tender.
3. Simmer onion and green pepper in 1/4 cup water in a large nonstick skillet until onion is translucent.
4. Add ground beef and cook over medium heat until browned.
5. Drain excess fat from pan.
6. Stir in garlic, chili powder, cumin, and cayenne.
7. Add drained tomatoes, tomato sauce, and beans to chili mixture.
8. Stir well and simmer, uncovered, for 15 minutes.
9. Cover and cook for 1/2 hour over low heat.
10. From: Earl Shelsby Date: Mon, 01-0.

1/2 lb Bacon, with fat
2 lb Spanish onions; chopped fine
5 tb New Mexican red chile powder
2 tb Cayenne powder
4 Jalapenos; stems and seeds
1/2 c New Mexican green chiles
1 Red New Mexican chile pod
1 lb Italian hot sausage
1 ds Tabasco sauce
1 ts Hungarian hot paprika
3 lb Plum tomatoes; crushed
1 tb Mexican oregano
10 oz T-bone steak; chopped fine
5 lb Ground chuck
1 1/2 c Water
12 oz Lone Star beer
2 ts Salt
1 1/2 c Bell pepper; chopped
1 tb Garlic, in oil; chopped
2 tb Worcestershire sauce
1 tb Sugar, raw
5 tb Cumin, ground
1 lb Armadillo meat, fresh

1. Fry the bacon in a large soup pot, add the onions, sauteing until soft.
2. Add the rest of the ingredients and bring to a boil.
3. Reduce heat and simmer for 2 hours.

1 lb Lean ground beef
1 tb Minced garlic
1 cn Whole tomatoes (16 oz can) undrain
1 cn Kidney beans (16 oz can) rinsed an
3/4 c Picante sauce
2 ts Chili powder, as desired as much a
2 1/2 ts Ground cumin
2/3 c Sliced green onions w/tops 1/4-inc
1 Shredded monterey jack or cheddar
1 Hot cooked rice
1 Sour cream
1 Chopped cilantro

1. OPTIONAL TOPPINGS Brown meat with garlic in large saucepan or Dutch oven; drain.
2. Stir in remaining ingredients except green onions and optional toppings.
3. Bring to a boil; reduce heat and simmer uncovered 15 minutes, stirring occasionally.
4. Add green onions; simmer 5 to 10 minutes or until chili is desired consistency, stirring occasionally.
5. Ladle chili into bowls; serve with optional toppings and additional picante sauce.
6. Makes 4 servings, about 5 cups chili.
7. A real crowd pleaser, this savory chili tastes like it simmered all day, but it's ready to serve in about half an hour.
8. If you prefer, black beans or pinto beans may be substituted for kidney beans.

2 tb Margarine
2 Onion; chopped
2 lb Ground beef
2 cn (
4 ds Worcestershire sauce
1 cn (
4 tb Chili powder
Salt and pepper to taste
1 ts Sugar

1. Melt the margarine in a large skillet.
2. Crumble and brown the beef, adding salt and pepper to taste.
3. Skim off excess fat.
4. Add the worcestershire sauce, chili powder, sugar, onions and continue cooking until onions are almost done.
5. Chop the tomatoes and add them along with the beans.
6. Bring the mixutre to a boil then lower heat to simmer for about 1 hour before serving.
7. Fire Alarm Chili from College Park, Georgia's Station NOTE: FOR HEART-HEALTHY CHILI, SUBSTITUTE GROUND TURKEY FOR BEEF IN THE ABOVE RECIPES.
8. Formatted by Mary Wilson, BWV02B, San Diego, Jan 1994.

1 c Burgundy,dry
1/2 ts Thyme,dried
2 Bay leaves
4 Garlic cloves,med,fine chop
1/2 ts Black pepper,freshly ground
6 lb Beef,coarse grind
2 Chicken breasts,large
Water
2 ts Salt
2 tb Oil,vegetable
2 Onions
3 Pork chops,coarse grind
10 tb Red chile,mild,ground
1 ts Cayenne pepper
1 ts Oregano,dried,pref.Mexican
1/2 ts Cumin
Rosemary
1 1/2 c Tomatoes,Italian-style
16 oz Tomato sauce
8 oz Tomato sauce,Mexican hot
1 cn Chiles,green,mild,whole
1 cn Jalapeno peppers,pickled
2 tb Hot pepper sauce,liquid
1 tb Butter
3 Chiles,fresh whole green
1/2 c Mushrooms
1/2 c Sauterne
12 oz Beer

1. In a large non-aluminum (preferably glass or glazed cast iron) bowl make a marinade by combining the burgundy, thyme, bay leaves, garlic, and black pepper.
2. Place all the beef in the bowl and mix lightly to coat the meat well.
3. Cover and refrigerate overnight.
4. (If time is short marinate for 2 hours at room temperature.).
5. Place the chicken breasts in a saucepan with enough water to cover.
6. Add 1 teaspoon salt and simmer over low heat for 1/2 hour.
7. Remove the chicken reserving the liquid.
8. Chop the chicken breasts fine and reserve.
9. Meal the oil in a large heavy pot.
10. Add the onions and cook until they are translucent.
11. Meanwhile, drain the beef, straining and reserving the marinade.
12. Mix the beef and pork together, then combine the meats with the ground chile, cayenne pepper, oregano, cumin, rosemary, and the rest of the salt.
13. Add this meat-and-spice mixture to the pot with the onions.
14. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
15. Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot.
16. Melt the butter in a heavy skillet over medium heat.
17. Add the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 minutes.
18. Add this to the pot.
19. Bring to a boil and simmer, uncovered, for at least 3 hours.
20. When the chili is cooking, from time to time stir in the remaining marinade, the remaining Sauterne, and beer.
21. If more liquid is needed, stir in the water the chicken was cooked in.
22. Taste and adjust seasonings.
23. From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From.

1 c TVP; reconstituted
1 1/2 c Finely chopped onions
1 1/2 ts Minced fresh garlic
1/3 c Chopped canned green chiles, undrained
1 c Diced tomatoes
1/2 ts Vegit (salt substitute)
1 ts Dried leaf oregano
1 ts Cumin
1 1/4 ts Chili powder
3 c Canned red kidney beans, drained & rinsed
1 1/2 c Low-sodium tomato juice

1. Combine the onion & garlic in large skillet or saucepan & cook, covered, over low heat until soft, stirring frequently to prevent scorching.
2. Add all other ingredients and mix thoroughly.
3. Cook over medium heat until bubbling hot.
4. From DEEANNE's recipe files From: Date: 04/14.

1/2 c Olive oil
2 lg Yellow onions, chopped, about 4 cups
8 md Garlic cloves, peeled and chopped
8 Fresh Jalapeno peppers, stemmed and minced
3 Carrots, peeled and sliced crosswise into 1/2 inch pieces
1 1/2 tb Mexican dried oregano
3 lb Boneless pork shoulder, cut into 1/2 inch cubes
5 c Chicken stock or canned broth
Salt
28 oz Crushed Italian plum tomatoes, drained
1 Potato, peeled and grated (1 = 8 oz)
12 lg Poblano chilies (1 1/2 lb), roasted and peeled *OR*
28 oz Can whole roasted mild green chilies, drained

1. In a large heavy duty casserole or Dutch oven (about 5 qt.
2. ) warm the oil over medium heat.
3. Add onions, garlic, Jalapenos, and carrots.
4. Cook,stirring once or twice, for 10 minutes.
5. Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20 minutes.
6. Stir occasionally.
7. Stir in the chicken stock, 1 tsp of salt, crushed tomatoes and the grated potato.
8. Bring to a boil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally.
9. Cut the Poblano into 1/2 inch strips.
10. 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.
11. Taste for correct seasonings and let cook another 5 minutes.
12. Serve hot.
13. NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred.
14. Wrap chilies in a paper bag after you roast them.
15. When cool, rinse under cold running water, rubbing off the burned skin.
16. Pat dry and de-stem chilies.
17. Serves 6 generously.

1 1/2 lb Beef, ground
1/2 lb Sausage, pork bulk
2 md Onions; chopped
8 oz Tomato sauce
1 md Green pepper; chopped
1 Jalapeno pepper; seeded and chopped
1 Garlic clove; minced
2 tb Chili powder
1/2 ts Salt
1/4 ts Oregano, whole; dried
1 c Beer
1/4 c Corn masa, instant; divided
1/4 ts Red pepper
Onion; chopped, optional
Sour cream; optional

1. Combine ground beef, sausage, and 2 chopped onions in a large Dutch oven; cook over medium heat, stirring to crumble meat, until meat is browned and onion is tender.
2. Add tomato sauce and 1 cup water; simmer 15 minutes.
3. Add green pepper, jalapeno pepper, garlic, chili powder, salt, oregano, and beer; bring to a boil.
4. Gradually stir a small amount of hot mixture into 2 tablespoons masa; add to remaining hot mixture, stirring constantly.
5. Reduce heat; cover and simmer 30 minutes, stirring occasionally.
6. Gradually add 1/2 cup water to remaining masa, stirring until smooth.
7. Add to chili mixture, and stir well.
8. Add an additional 1 cup water and red pepper; simmer 15 to 20 minutes.
9. Serve with additional chopped onion and sour cream, if desired.
10. SOURCE: Southern Living Magazine, sometime in 1981.
11. Typos by Nancy Coleman.

1 lb Ground beef, lean
3/4 c Onion, chopped
1 26 oz. jar pasta sauce
1 1/2 c Water

Broken up.
1 cn Sliced mushrooms, drained
1/3 c Pepperoni, sliced (2 oz)
1 tb Beef bouillon, granulated OR
3 Bouillon cubes
1 tb Chili powder
2 ts Sugar

1. In large kettle or Dutch oven, brown meat with onion; pour off fat.
2. Add remaining ingredients; bring to a boil.
3. Reduce heat; simmer uncovered 30 min., stirring occasionally.
4. Garnish as desired.
5. Refrigerate leftovers.

x Vegetable cooking spray
1 ts Olive oil
1 1/2 c Chopped onion
2 Cloves garlic; crushed
2 1/2 c Chopped sweet yellow pepper
1 tb Ground cumin
1 tb Hot Hungarian paprika
1 tb Chili powder
2 ts Sugar
1/2 ts Salt
1/4 ts Ground cloves
2 cn (14.5-oz.) No-salt-added stewed tomatoes; undrained
1 cn (15-oz.) kidney beans; drained
1 cn (15-oz.?) cannellini beans; drained
1 cn (15-oz.) black beans; drained
1 c Water
2 tb No-salt-added tomato paste
2 tb Balsamic vinegar
1/4 c (plus 2 Tbsp) Minced fresh cilantro

1. Coat a Dutch oven with cooking spray; add oil.
2. Place over medium heat until hot.
3. Add onion and garlic; saute 3 minutes.
4. Add pepper; saute until tender.
5. Add cumin and next 5 ingredients; saute 1 minute.
6. Stir in tomatoes and next 5 ingredients; bring to a boil.
7. Cover, reduce heat, and simmer 20 minutes.
8. Remove from heat; stir in vinegar.
9. Sprinkle with cilantro.
10. Yield: 6 (1-2/3 cup) servings (12% calories from fat).
11. PER SERVING: CALORIES 266; FAT 2.
12. 5g; CARB 50.
13. 0g; PROTEIN 14.
14. 3g; CHOLESTEROL 0mg; SODIUM 554mg.
15. From: Healthy Choice CHOICES FOR LIVING HAPPIER AND HEALTHIER, Fall 1995.
16. From: Iris Grayson Date: 09 Mar 96.

Text Recipe

1. I don't have a real recipe for New Mexico-style chile, although I do make it occasionally when I manage to drag home more fresh Anaheim or Poblano chiles than I can dispose of otherwise.
2. (Kroger's sometimes has BIG bags of them for 99 cents a bag ;-) What I do is first roast the chiles (either in the broiler or -- better -- over charcoal).
3. The number of chiles I use depends on the size/heat of the chiles, and can range from 2-3 to 10 or more.
4. If the chiles are really hot (it happens sometimes, even with Anaheims), I'll also add 3-4 roasted green bell peppers to give the dish the required pepper taste without rendering it inedible by anyone without an asbestos esophagus.
5. After the chiles have cooled a bit, I peel and seed them, and cut them into coarse dice.
6. I sometimes (not always) will also roast/peel 5-6 tomatoes to place in the chiles, but tomatoes are optional in this dish, and I usually don't use 'em.
7. Next, cut up 3-4 pounds of lean boneless pork (beef is sometimes used, but isn't as good in this dish, IMHO, and I would imagine lamb would be very good here indeed).
8. Coat the meat in seasoned flour, and brown it in hot lard.
9. Remove from the pan and set aside.
10. Toss a couple of chopped onions into the pot, along with a clove or two of garlic.
11. When the onions are golden, I add enough flour to make a roux, and cook until the roux is light brown.
12. I then add chicken broth to make a fairly thin gravy, the pork, chiles, tomatoes (if used), and season the dish with cumin and Mexican oregano.
13. Simmer for a couple of hours, until the pork is tender and the flavors have blended.
14. The end dish should have a pronounced green chile/pepper flavor and be the consistancy of a thick stew.
15. It's very good by itself, or as a filling for burritos/soft tacos, and is wonderful reheated the next morning and served as a side dish with scrambled eggs for breakfast.
16. Wes, for some bizarre reason, likes it over rice.
17. .
18. .
19. Sorry for the inexact recipe/directions.
20. I learned to make this dish from an ex-neighbor who was or mixed Hispanic/Native American ancestry, and never QUITE got around to rendering her directions into a real recipe.
21. (She served the dish with fry bread, and a pot of white beans on the side -- have no idea whether this was traditional or simply the way she liked it.
22. ) Kathy in Bryan, TX From: Kathy Pitts Date: 12 Jan 96.

1 1/2 lb Lean ground lamb
1 c Chopped onion
2 Garlic cloves, minced
2 cn (14-1/2-ounce) no-salt-added whole tomatoes, undrained and chopped
1 c Dry red wine
1 tb Chili powder
1 1/2 ts Ground cumin
1 1/2 ts Dried oregano
1 ts Sugar
1/4 ts Salt
3 cn (15-ounce) black beans, drained
1/4 ts Hot sauce
Cilantro sprigs (optional)

1. Combine first 3 ingredients in a Dutch oven; cook over medium heat until browned, stirring to crumble.
2. Drain in a colander; pat dry with paper towels.
3. Wipe drippings from pan with a paper towel; return mixture to pan.
4. Add tomatoes and next 6 ingredients (tomatoes through salt); bring to a boil.
5. Cover, reduce heat, and simmer 2 hours; stir occasionally.
6. Stir in beans and hot sauce.
7. Cover; simmer 30 minutes.
8. Garnish with cilantro sprigs, if desired.
9. CALORIES 293 (22% from fat); FAT 7.
10. 2g (sat 2.
11. 4g, mono 2.
12. 8g, poly 0.
13. 8g); PROTEIN 28.
14. 5g; CARB 29.
15. 9g; FIBER 4.
16. 6g; CHOL 61mg; IRON 4.
17. 3mg; SODIUM 400mg; CALC 90mg When I'm in the mood for chili, this is the recipe I turn to.
18. We printed it back in 1989, and, in my opinion, it can't be equaled.
19. The only ingredient I don't usually have on hand is the ground lamb, but you can use ground beef instead, and it still delivers.
20. -- Associate Food Editor Maureen Callahan Reprinted From Cooking Light Website ~0500 (.

2 lb Lean beef (stew meat, round, or something similar), cut into
1/4 Inch chunks or run through your butchers' chili blade
1 lb Sweet Italian sausage, casing removed
2 tb Lard, bacon drippings or cooking oil
1 lg Onion, chopped
2 Cloves garlic, minced
2 tb To 1/4 cup Hungarian Sweet Paprika (since we suspect you have a problem with capsicum, I'd start with the smaller amount and work up)
1 tb Ground cumin
2 tb Mexican oregano, crushed (if you can't get Mexican oregano, substitute Italian oregano, but cut the quantity in half -- or let me know, and I'll mail you some)
1 ts Coriander seed (not the fresh spice), ground
1 12-oz can beer
2 Beef bouillon cubes
2 tb Tomato paste
2 Heaping Tablespoons of masa or cornmeal water as needed salt, WHITE pepper to taste

1. Melt the lard in a large, heavy pot.
2. Add the beef and sausage, and cook until about half done.
3. Add the onions and garlic, and cook until the onions are transparent, and the meat is nicely browned.
4. Add the dry spices, and cook, stirring, until they develop a fragrance.
5. IMPORTANT -- do not drain off the fat at this point.
6. We'll get rid of it later, but it is a flavor carrier, and needed for a while.
7. Add the tomato paste, beef bouillon cubes, and beer, and enough water to barely cover the mixture.
8. Cover, and simmer on lowest possible heat, until the meat is tender (2-3 hours).
9. Stir frequently, and add additional water or beer as needed to keep the mixture from burning.
10. At this point, and in an ideal world, you would refrigerate the chili overnight to develop flavors and let the excess fat rise to the top.
11. If you absolutely can't wait, skim off as much fat as possible from the surface of the mixture.
12. If you have developed the virtue of patience, lift the fat off the mixture and return the pot to the fire, bringing it up to a slow simmer before continuing.
13. Mix the masa or cornmeal with an equal quantity of water, and add to the mixture.
14. Stir, and simmer another half hour or so, stirring frequently, and adding additional liquid if the mixture seems too thick.
15. Adjust the seasonings, adding salt (for my taste it shouldn't need much) and white pepper (which doesn't contain capsicum, but will give the chili a bit of a "bite") to taste. .
16. If you absolutely must have beans in your chili, please, please, cook them separately, according to your favorite recipe, and spoon them into the bowl, then spoon the chili on top of 'em and mix.
17. (You could even do this with heated canned beans, just don't tell me about it ;-) If you decide to try this, let me know how it turns out.
18. My head says it should be pretty good, if mild, chili.
19. Kathy in Bryan, TX From: Kathy Pitts Date: 01 Dec 94 From: Kathy Pitts Date: 12 Jan 96.

2 tb Olive oil to package directions
1 To 2 lb fresh mushrooms
1/2 c Spaghetti sauce (combination of domestic homemade or prepared and shiitake) cleaned
Salt to taste stem removed and reserved
2 c Water (if using dry mushrooms
1 c Long-grain white rice rehydrate them)
Cilantro; washed, dried
2 Hot chilies, green or red chopped; optional fresh or pickled; seeded
Lime wedges; optional and minced
Tomatoes; washed, chopped
2 tb Ground cumin optional
3 tb Ground chili powder
Plain yogurt or sour cream
32 oz Canned beans, such as black optional red kidney or pink
Cheddar cheese, shredded drained; or fresh beans optional soaked & cooked according

1. In a large skillet heat olive oil over medium heat.
2. Add mushrooms and reduce heat to low and simmer covered, stirring occasionally, until the mushrooms are tender, about 10 minutes.
3. Stir in the chilies, cumin, chili powder, beans and spaghetti sauce.
4. Cover and simmer for 20 to 40 minutes.
5. Season to taste with salt.
6. Meanwhile prepare rice.
7. In a medium-size saucepan, bring water to a boil.
8. Add rice, reduce heat and cook the rice covered until tender, about 18 minutes.
9. Serve the chili hot over rice with cilantro, lime wedges, tomatoes, yogurt or sour cream, and cheddar cheese, if desired.
10. NUTRITION DETAILS PER SERVING WITHOUT TOPPINGS: Calories, 623; percent of calories from fat, 17 percent; fat, 12 gm; protein, 28 gm; carbohydrate, 106 gm; cholesterol, 0 mg; sodium, 246 mg.

3 lb Rough ground beef
2 lb Rough ground pork
2 Medium onions chopped
5 Cloves of garlic minced
2 tb Oy sauce
1 tb Absco sauce
2 c Omato sauce
1/2 c Omato paste
1/2 c Hopped Bell pepper (green)
1/2 c Hopped Bell pepper (red)
5 Whole Jalapeno~ peppers
6 tb Asa harina
1 12 oz. beer
12 oz Water
3 tb F ground cumin
1 ts Oney

1. Put beer and water into a large pot and bring to a boil.
2. Add tomato sauce, soy sauce, and salt to taste.
3. Fry meat & then add to pot.
4. Saute the onions and Bell peppers in the meat grease and add to pot.
5. Add tomato paste and all other ingredients.
6. Cook for 45 minutes stirring often.

4 tb Gebhardt chili powder
4 tb California chile powder
3 tb Mild New Mexico chile powder
2 tb HOT New Mexico chile powder
1 tb Pasilla chile powder
1 cn (14 1/2 oz.) chicken broth
4 c Water
1 Pod garlic, pressed Salt to taste
3 tb Ground cumin
2 tb Flour
1 tb Garlic powder
1 ts Ground Mexican oregano
1 cn (14 1/2 oz.) Hunt's Whole Tomatoes
2 md Onions, finely chopped Tabasco Sauce

1. 4 pounds tri-tip or bottom sirloin, trimmed and cut in 1/4 inch cubes.
2. 1) Combine all dry ingredients in a small container.
3. Clean tomatoes of seeds and put through sieve or chop finely.
4. Combine tomatoes, broth water and dry spices in a bowl, mix well.
5. Put into a chilli pot and simmer.
6. 2) Meanwhile, in a skillet, saute onions and garlic in a little water over low heat for 30 minutes.
7. Drain and add to tomato sauce and simmer 30 minutes.
8. 3) In a large skillet, cook meat until no longer pink, drain off juices and add to chilli pot.
9. Simmer for 1 1/2 hours or until meat is tender.
10. Adjust seasoning with salt and add Tabasco if hotter chilli is desired.
11. Cooking time - 3 hours or longer (start to finish) All typos are my fault.
12. Burning the meat is your fault.
13. Dave Drum ======================================================= =================== = 1994 WORLD'S CHAMPIONSHIP CHILLI RECEIPE $25,000 FIRST PLACE WINNER BILL & KAREN RAY, RIVERSIDE, CALIFORNIA ENJOY!!!.
14. .
15. .
16. H.
17. Allen Smith & Wick Fowler.
18. The Original Chilli Cookoff Champs From: Dave Drum Date: Sat, 10-2.

1 Lg. onion chopped
2 tb Peanut oil
2 lb Rough ground beef brisket
2 c Stewed tomatos
1 1/2 c Tomato sauce
1 ts Molasses
1 tb Ground cumin
2 ts Paprika
1 c (12oz.) beer
3 Cloves garlic crushed
5 tb HOT chili powder
1 ts Salt to taste
2 tb Cayenne flakes (min. 2 Tbls
2 tb Masa harina
1 oz Tequila 150 proof

1. Saute' the onion & garlic in the oil.
2. Add the meat and saute meat is browned.
3. Add all remaining ingredients except the Tequila & cook for 1 hour 15 minutes.
4. When you serve it pour the 150proof Tequila over the top of the chili in the.

3 lb Pork shoulder trimmed of fat, and cut into 1/4 inch cubes
3 tb Bacon grease
1/3 c Flour
3 md Onions; coarsely chopped
4 Garlic cloves (or more) minced
32 oz Canned whole green chilis cut into 1/4 inch bits
2 c Stewed tomatoes
6 oz Canned tomato paste
3 c Water
2 1/2 ts Salt
1/2 ts Dried, ground Mexican oregan

1. Melt bacon grease in a skillet over med-high heat.
2. Put flour into a paper bag and shake the meat with the flour to coat meat.
3. Add the meat to the bacon grease a little at a time and brown well & evenly.
4. Remove the meat to a 5 qt.
5. Dutch oven.
6. Add the onions & garlic to the skillet and saute until transluscent.
7. Add these to the pork in the pot.
8. Stir in the remaining ingre- dients, bring pot to a boil, and keep stirring every 2-3 minutes.
9. When boiling lower heat to low and simmer for 45 minutes.
10. Taste, adjust seasonings as per personal taste, and cook for 30 mins.
11. more.

1 1/2 c Onions; chopped
2 Garlic cloves; minced
1 tb Oil *
2 lb Ground beef; coarsely ground
1/2 ts Dried oregano
1 ts Cumin seeds; finely ground
2 tb Chili powder
2 c Tomatoes; crushed
Salt; to taste
1 c Beef stock; warmed
1/3 c Masa harina; (or cornmeal)

1. Recipe by: In The Kitchen With Bob (Bowersox) - ISBN 0-688-13797-0 * LBJ preferred bacon drippings.
2. In a large skillet or small stockpot, saute the onions and garlic in the oil over high heat until tender and translucent, about 1 to 2 mins.
3. Add the beef, breaking up any large chunks.
4. Stir it frequently, so it browns thoroughly.
5. Reduce the heat, and sprinkle in the oregano, cumin, and chili powder.
6. Stir again and continue cooking for 3 to 5 mins.
7. Add the tomatoes and the salt.
8. Place the heated beaf stock in a small mixing bowl, and slowly add the masa harina.
9. Stir until blended, then add to the chili.
10. Bring to a boil, then reduce heat and simmer for about 1 hour.
11. Stir the chili frequently to ensure that flavors mingle.
12. Serve in bowls with a thick-crusted Italian-style bread.
13. Makes 10 to 12 servings.

5 lb Lean Beef briskit
3 lb Lean Pork Shoulder boneless
2 tb Bacon grease
5 Garlic cloves minced
2 tb Ground white pepper
3 tb Soy sauce
6 Jalapeno peppers whole
1 c Bell peppers chopped
2 c Onion chopped
12 oz Beer
2 oz Tequila
2 tb Capers
3 c Tomato sauce
4 c Stewed tomatos chopped
1 c Tomato paste
5 tb Cumin ground fresh
Salt to taste
1 tb Honey
3 tb Masa Harina
1 tb All Spice

1. Have meat rough ground or hand chop to a small cube size.
2. Cook the meat in large cast iron pot in the baco grease with the onions, Bell peppers, garlic, capers, and 1 T of cumin.
3. Add the beer, tequila, 3 T of cumin, the other spices, and tomatos.
4. Cook on low heat for 30 minutes.
5. Add the remianing ingredients except the last t of cumin.
6. Raise heat and bring to a boil.
7. Lower heat and simmer for 3 hours, stirring frequently.
8. Just prior to serving, approx.
9. 5 minutes, add the remianing cumin and stir well.
10. ORIGIN: Don's Chili Pot, circa Jan.
11. 1995.

3 lb Coarse grd chuck
6 tb Chili powder
1 tb Oregano
1 tb Cumin
1 tb Salt
1/2 tb Cayenne pepper
1 ts Tabasco
2 Large garlic cloves minced
1 1/2 qt Water
1/4 c White corn meal

1. In dutch oven, brown meat.
2. Drain.
3. Add seasonings and water.
4. Heat to a boil.
5. Reduce heat, cover and simmer 1 hour and 30 min.
6. Skim off fat Stir in corn meal and simmer uncovered for 30 min.
7. Stir occasionally.
8. Serves 6 Posted by Ken Strei.

3 lb Sirloin, coarsely ground
2 lb Lamb, coarsely ground
2 Onions, chopped coarsely
3 Garlic cloves, diced fine
1 1/2 tb Salt
2 c Green Bell peppers, chopped
3 Jalapenos, cored, seeded, & diced
1 tb Cayenne pepper flakes
2 c Tomatos, stewed & chopped
1 1/2 c Tomato sauce
3/4 c Tomato paste
2 tb Corn oil
3 tb Cumin freshly ground
1 ts Sesame oil
1 tb Mexican oregano

1. Heat oil in a large heavy pot or cast iron Dutch oven.
2. Add meat, onions, garlic, and Bell peppers.
3. Cook until onions are transluscent.
4. Add the beer, tomatos, tomato sauce, spices, peppers, and sesame oil.
5. Cook for 2 hours on Low heat, stirring frequently.
6. Add the tomato paste and cook on Simmer for 30 minutes more.
7. Serve hot! Origin: Mike Halloran, Chili Cook-Off Afficianado & Cook, RIP 1994.

Vegetable cooking spray
4 Garlic cloves, minced
2 Green bell pepper, cut into strips
1 c Sliced green onions
3 cn CHI-CHI's Diced Green Chiles (4 oz)
2 Jalapeno peppers, minced
2 ts Dried whole oregano
2 ts Ground cumin
2 cn Canellini beans or kidney beans (15 oz)
2 cn Condensed chicken broth, undiluted (10 3/4 oz)
1 cn SPAM Luncheon Meat, cubed (12 oz)

1. In large saucepan coated with cooking spray, saute garlic over medium heat 1 minute.
2. Add green pepper, green onion, chilies, jalapenos, oregano, and cumin; saute 5 minutes.
3. Stir in beans and broth.
4. Bring to a boil.
5. Cover.
6. Reduce heat and simmer 10 minutes.
7. Stir in SPAM.
8. Simmer 2 minutes NUTRITIONAL INFORMATION PER SERVING: Calories 437; Protein 33 grams; Carbohydrate 45 grams; Fat 15 grams; Cholesterol 69 milligrams; Sodium 3582 milligrams.
9. From: Carl Berger Date: 07 May 96.

3 1/2 lb Flank steak
2 Med. onions coarsely chopped
2 c Tomatos stewed & chopped
1 c Tomato paste
1 tb Liquid Smoke
1/4 c Bullseye Barbecue Sauce
24 oz Beer
6 Jalapenos peppers seeded chopped
3 Garlic cloves minced
1 c Bell pepper diced
3 tb Chili powder
5 tb Cumin
3 tb Masa Harina
4 c Tomato sauce
Salt as needed
2 ts Back pepper

1. Cut meat into small cubes approx.
2. 3/8 inch in size.
3. Brown meat, onions, Bell pepper, and garlic in a heavy skillet.
4. Put the beer into alarge pot and bring to a slow boil.
5. Boil for 10 minutes then add the tomato sauce, the stewed tomatos, the meat & onion/pepper mixture, the Jalapenos, the barbecue sauce, and the Liquid Smoke.
6. Reduce heat to Medium and cook for 1/2 hour.
7. Stir every few minutes.
8. Add 2 T of the cumin, salt, pepper, & Tabasco sauce.
9. Cook for 1/2 hour more.
10. At this point add the tomato paste, masa harina, and continue cooking for 15 minutes.
11. Add the remaining cumin and cook for 10 minutes more.
12. Origin: Jerry "Flash" Gordon, Ormond Beach-Florida, circa 1988.

1 lb Black Beans
1 1/2 lb Boneless lean pork, cubed
5 Garlic Cloves, minced
1 tb Paprika
2 ts Cumin, ground
1 cn Tomatoes, chopped 28 oz
2 tb Red Wine Vinegar
1/3 c Parsley or Coriander, chop
Black Pepper, freshly ground
2 tb Olive Oil
2 Onions, large, chopped
4 ts Chili Powder, (or more)
2 ts Oregano, dried
1/2 ts Chili Pepper Flakes
2 c Chicken Stock
3 Green Peppers, diced
Salt

1. In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
2. Cover and remove from heat.
3. Let stand 1 hour.
4. Drain liquid and cover with 8 cups of cold water.
5. Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
6. Drain and reserve.
7. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
8. Remove from pan and set aside.
9. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
10. Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute.
11. Return meat to pan along with tomatoes, including juice, stock and vinegar.
12. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
13. Add beans and peppers; season with salt and pepper.
14. Cover and cook 15 minutes more or until peppers are tender.
15. Add chopped parsley or chopped coriander.
16. From The Gazette, 92/01/08.
17. Posted by James Lor.
18. Courtesy of Shareware RECIPE CLIPPER 1.
19. 1 Courtesy of Shareware RECIPE CLIPPER 1.
20. 1.

1/2 Recipe chili base (See RECIPE)
1 ts Vegetable oil
1/2 lb Skirt or flank steak
3 Garlic cloves; finely minced
1/8 ts Ground allspice
1/2 c Chicken stock OR low-sodium chicken bro
8 Jumbo shrimp peeled and deveined
Salt; as desired
1/2 bn Cilantro; chopped
12 Corn tortillas
1 c Sour cream

1. PREPARE OR DEFROST chili base.
2. Heat the oil in a Dutch oven over high heat on top of the stove.
3. Add the steak and brown well on both sides.
4. Pour off the fat and add the chili base, garlic, allspice and stock.
5. Bring to a boil and place, covered, in the oven.
6. Turn oven to 325F and cook for 1 to 1 1/2 hours or until the steak is falling apart.
7. Add the shrimp, return to the oven and cook, uncovered, another 10 to 12 minutes.
8. Taste for salt and add if desired.
9. Using a fork, shred the steak with the other chili ingredients.
10. Arrange the chili on a serving platter or in individual bowls and sprinkle with chopped cilantro.
11. Serve with warm tortillas instead of bread and pass sour cream on the side.
12. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK From: Christy Pringle Date: 17 Jan 96.

2 ts Butter or margarine
3 lb Beef chuck, cut into 1/2 inch pieces
1 lg Onion
1 Green pepper, chopped
1 Garlic clove, crushed
4 To 6 tbsp. chili powder
2 Bay leaves
2 ts Each, oregano & sugar
1 ts Each, cumin & salt
1/2 ts Freshly ground pepper
1 (16 oz.) can stewed tomatoes
1 (14 1/2 oz.) can beef broth
1 (16 oz.) can red kidney beans, drained & rinsed
1 (8 oz.) can tomato sauce
1 c Water
1 tb Cornmeal

1. Preparation : In Dutch oven melt butter or margarine over high heat.
2. Add beef and brown.
3. Drain excess fat.
4. Stir in onion, green pepper and garlic; saute until vegetables are softened, 3 minutes.
5. Stir in next 7 ingredients; cook 2 minutes.
6. Add remaining ingredients.
7. Bring to a boil; reduce heat, cover and simmer 1 hour.
8. Simmer uncovered 1 to 1 1/2 hours more.
9. Discard garlic and bay leaves.
10. Makes 2 quarts, 660 calories per cup.
11. This favorite recipe of Governor McWherter's mother, Lucille, won Honorable Mention in the 1988 Ladies' Home Journal "Great Chili Cook-Off". .

1 pk Tofu
2 tb Soy sauce
1 tb A-1 sauce
2 tb Oil
1 ts Garlic, minced
1 Onion, chopped
1 1/2 ts Chili powder
1 1/2 ts Cumin, ground
1 cn Tomatoes, chopped (1 lb)
1 cn Tomato sauce (15 oz)
2 cn Kidney beans, red (1 lb)

1. Thaw tofu quickly by placing bag in boiling water.
2. Rinse with cool water.
3. (This is because tofu that has been frozen and thawed, can be easily crumbled.).
4. Take tofu from bag and squeeze to remove excess water.
5. Shred tofu into small pieces with fork.
6. In a bowl combine tofu, soy sauce, and A-1 sauce.
7. Meanwhile, medium heat a large skillet or a heavy cook-pot.
8. Add oil saute garlic and onion; add chili powder, add cumin.
9. Add tofu mixture to seasoned onions in the pot, and mix well.
10. Add chopped tomatoes with juice, tomato sauce, and two cans of beans.
11. Cook 15-20 minutes.
12. From: The Best Little Tofu Cookbook from Marjon by Marcia Miller.

1 ts Olive Oil
1 Large Onion, chopped
2 Cloves of Garlic, chopped
2 Medium Carrots, sliced
1 c Celery, sliced diagonally
1 Medium Zucchini, quartered
1 Red or Green Pepper
2 Jalapeno Peppers
1 cn 28 oz, Tomatoes, chopped
1 cn 19 oz, Kidney Beans
1 tb Chili Powder
1 ts Ground Cumin
1 ts Dried Oregano
Salt
Freshly Ground Black Pepper
1 pn Granulated Sugar
Shredded Mozzarella

1. In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery.
2. Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender.
3. Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano.
4. Microwave covered at High for 16 to 18 minutes or until zucchini is tender.
5. Let stand, covered for 5 minutes.
6. Season to taste with salt, pepper and pinch of sugar.
7. Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve.
8. Serves 4.
9. From The Gazette, 91/02/27.

1 tb Olive Oil
1 Onion Chopped
1 Red Pepper Chopped
2 Garlic Cloves Crushed
1 cn (14-Oz) Tomatoes
1 c Dried Kidney Beans Cooked
OR
2 cn (15-Oz) Kidney Beans
1/2 c Dried Green Lentils, Cooked
1 ts Mild Paprika
2 tb Chili Powder
Black Pepper
A Little Sugar

1. Heat the Oil in a Large Saucepan and Saute the Onion and Pepper for 10 Min.
2. add the Garlic and Cook for Two Minutes.
3. Then add the Tomatoes.
4. Drain the Beans and Lentils, Reserving the Liquid.
5. add Both To the Tomato Mixture, Along With the Paprika and Chili Powder.
6. Simmer for 15 Min, Adding the Bean Water as Needed Forconsistency.
7. Season, add Sugar and Serve.

2 c Granule burger
2 c Boiling water
1/4 c Salad oil
1 c Chopped onions
1 1/2 md Diced green pepper
2 cl Crushed garlic
1 cn (28-oz) whole tomatos
2 cn (15-oz) cooked kidney beans
3 cn (8-oz) tomato paste/sauce
1 c Water
1 tb Chili powder
1/2 ts Cumin powder
4 tb Sugar
2 ts Salt
1 ts Oregano leaves

1. Good slow pot recipe.
2. Longer cooking enhances the flavor.
3. Soak granule burger in boiling water for 10 minutes or more.
4. Place oil in heavy saucepan.
5. Combine onions, green pepper, garlic and saute in oil.
6. Add the granule burger to the sauteed vegetables, cook for 5 minutes.
7. Add the rest of the ingredients.
8. Simmer at least 1 hour.

3 lb Ground turkey
2 Red onions, diced
1 bn Celery, sliced
4 Leeks, cleaned and diced
1 c Flour
2 tb Ground coriander
3 tb Ground cumin
2 cn Cannelini beans
4 Cloves garlic, minced
3 oz Diced green chili peppers
2 Red bell peppers, diced
2 ts Oregano
3 Qts chicken broth
3 tb Chili powder
2 ts Sugar

1. INGREDIENTS DIRECTIONS In a skillet, brown the ground turkey with the garlic and onions.
2. Drain off the fat.
3. Place the turkey mixture in a stock pot over medium heat.
4. Add the next 6 ingredients and stir until the flour is smooth- cooked.
5. Add the stock and stir until the mixture is thickened.
6. Add the remaining ingredients and simmer for 1 hour.
7. Submitted By EARL SHELSBY On 11-17-94 0000.

2 tb Olive oil
2 lb Ground sirloin
1 1/2 Green peppers, chopped
2 Med. onions, chopped
12 Mushrooms, sliced
1 cn (1 lb) tomatoes
1 cn (8 oz) tomato sauce
1 Bottle (20 oz) catsup
1 Bottle (12 oz) chili sauce
1 cn (6 oz) tomato paste
4 Cloves garlic, chopped
1 ts Oregano
Pinch of thyme
Liquid red pepper to taste

1. Heat olive oil in skillet over medium heat.
2. Add ground sirloin, chopped green pepper, chopped onion and sliced mushrooms and saute 20 minutes.
3. Add tomatoes, tomato sauce, catsup, chili sauce, tomato paste, chopped garlic, oregano, thyme and red pepper and reduce heat to low.
4. Cover and simmer 2 hours.
5. Serve on English muffins, omelettes, spaghetti, ravioli, toast or noodles.
6. Meat may be omitted and sauce used on ribs or pork chops.
7. From David Wade s Magic Kitchen Uploaded to Fido Cooking by Wesley Pitts Original title John Gary s Chili.

3 lb Finely chopped venison *
1 Medium onion
4 Cloves garlic
Salt to taste
1/4 c (or more) Chili powder
2 tb Olive oil
1 tb Cumin
1 cn Texas beer
1/2 c Water or beef broth
1 tb Mexican oregano
2 tb Masa or corn meal **
1 ts Ground coriander

1. * Venison should be cut from the neck or shoulder ** Dissolve masa in about 1/4 c water Saute the meat in the oil until about 1/2 browned.
2. Add onions and garlic and saute until onions are tender, but not brown.
3. Add chili powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes.
4. Do not allow to burn.
5. Add beer and water/broth and simmer, stirring frequently until meat is tender.
6. (About 45 minutes - 1 hour) When meat is tender, stir in masa, dissolved in water or broth.
7. Simmer, stirring frequently an additional 30 minutes or so.
8. If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving.

2 T Olive oil
1 lb Pork sausage, crumbled
1 Onion, chopped
1 Garlic clove, crushed
1/2 t Ground cumin
1 t Hot chili powder
1 Tomato, peeled, chopped
3 T Tomato paste
1/2 Red bell pepper, seeded, diced
1 cn Kidney beans, drained (10oz)
Salt to taste
8 Taco shells
Sour cream
Paprika
Lettuce leaves
Radish roses

1. Preheat oven to 350'F.
2. (175'C.
3. ).
4. Heat oil in a saucepan.
5. Add sausage, onion, garlic, cumin and chili powder; fry gently 5 minutes, stirring to break up sausage.
6. Add tomato, tomato paste, bell pepper and kidney beans.
7. Stir well and cook gently 15 minutes, stirring frequently to prevent mixture sticking.
8. Season with salt.
9. Meanwhile, heat taco shells following package instructions.
10. Fill hot taco shells with sausage mixture.
11. Top each taco with sour cream and sprinkle with paprika.
12. Serve with lettuce leaves and radish roses.
13. VARIATION: Substitute lean ground beef for sausage, if desired.

2 16oz cans S&W Chili Makin's
(or any other premade, ff,
Veg chili)
9 oz Ff, grated cheese
6 oz Bag ff, baked corn chips

1. Simply layer the chili, then chips, then cheese.
2. (Usually good for two layers :) Heat in oven at 350 or 375 until cheese is melted and chili is warm.
3. Serve with additional corn chips if desired.
4. (Since so many ppl seem to be confirmed SAD and/or m**t eaters, I often add one box/package prepared Heartline Meatless Meats to the chili before layering.
5. It has fooled everyone to date with no complaints :) Posted by Jennifer Bunker
6. edu> to Fatfree Digest [Volume 13 Issue 17] Dec.
7. 17, 1994.
8. FATFREE Recipe collections copyrighted by Michelle Dick 1994.
9. Used with permission.