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5 Can Chili

From: DarlaJoV

 

5-can chili

Ingredients one can chili, your favorite

one can diced tomatos

one can corn

one can kidney beans,drained

one can any other beans,undrained

1/4c. BBQ sauce

1Tbs. chili powder or to taste

Tabasco, optional

Equipment A Large Pot

big spoon

Campfire or camp stove

Instructions combine all ingredients

heat

serve

Darla Jo

 

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ABSOLUTELY 5-MINUTE CHILI WONDERFUL

From: HOST GFS DdH2

 

ABSOLUTELY 5-MINUTE CHILI WONDERFUL

Submitted by: USSGERI

 

1 can (14.5 oz.) Brook's Just for Chili Diced Tomatoes

1 can (15.5 oz.) Brook's Mild Chili Beans

1/2 cup salsa

1 can (8.5 oz.) whole kernel corn, no salt added

3 ounces shredded fat-free Cheddar cheese

 

Mix beans, tomatoes, salsa and corn in a 2-quart microwave-safe dish. Cook on

high for 4 minutes. Portion into four microwave-safe bowls. Divide cheese

among bowls and return to microwave to melt cheese (about 1 minute.)

(Serves 4) Nutrition Facts Per Serving: Calories: 209; Total Fat: 0 g.;

Saturated Fat: 0 g.; Cholesterol: 0 mg.; Sodium 860 mg.; Food Exchanges: 1

Lean Meat; 2 Breads.

 

Dr. Muriel Wagner has been a contributor for over 30 years! Here is her

recipe for a quick, healthy, zero fat bowl of chili.

Muriel G. Wagner is a registered dietitian .

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CHILI CHEESE CORNBREAD

From: HOST GFS DdH2

 

CHILI CHEESE CORNBREAD

Submitted by: USSGERI

 

l cup + 2 T yellow cornmeal

2 teas baking powder

1/2 teas baking soda

1/2 teas salt

1/4 cup whole wheat flour

1 1/4 cup buttermilk

1 egg + l egg white lightly beaten

1/4 cup sharp cheddar cheese

1 T Mild Green chili chopped (or to your taste)

 

*In New Mexico...it's spelled chile..

 

Preheat oven to 450 degrees.

Coat an 8" square baking pan with no stick cooking spray and dust with 2

tablespoon of cornmeal.

Sift into a large bowl the remaining cornmeal, baking powder, baking soda,

salt and flour.

 

In another bowl combine buttermilk, eggs, cheese and chili or chile

 

Then stir into the dry ingredients.

Pour batter into the prepared baking pan Place in upper third of oven.

Bake 10 minutes or until dough is firm in center.

Makes 12 (2") pieces

 

D = Diabetic

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE CHO: 28

mg; CAR: 28 mg; 4 g; PRO: 4 g; 253 mg; FAT: 2 g;

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

 

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CHILI CHEESE NACHOS

From: DarlaJoV

 

CHILI CHEESE NACHOS

1 large can chili mix

1 8oz jars Cheez Whiz

1 lb tortilla chips

1 head lettuce, shredded

4 tomatoes, chopped

1 cup sour cream

1/2 tsp dried red pepper

1/4 cups jalapenos, chopped

1 tsp Tobasco

 

Pour chili mix into medium pot and heat until just simmering. Add Cheez Whiz

and blend well. Add dried red pepper, jalapenos, and Tobasco. Stir well to

blend. Layer 1/2 of chips on a baking sheet, add 1/2 of chili mixture. Layer

rest of chips, then rest of chili mixture. Top with lettuce, tomatoes, and

sour cream. Serve.

 

Darla Jo

 

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Chili Pork Chops

From: HOST GFS DdH2

 

CHILI PORK CHOPS

Submitted by: USSGERI

 

from Good Housekeeping

 

Serving: Serves: 4

Cook Time: 20 minutes

Total Time: 20 minutes

 

1 medium-size tomato

1 15 1/4- to 16-ounce can whole-kernel corn, drained

1 15- to 19-ounce can black beans, rinsed and drained

1 tablespoon chopped fresh cilantro or parsley

1 tablespoon lime juice

1/2 teaspoon sugar

salt

1 tablespoon all-purpose flour

1 tablespoon chili powder

4 small pork loin chops, each about 1/2 inch thick (5 ounces each)

1 tablespoon light corn-oil spread

cilantro or parsley sprigs for garnish

 

1. Seed and cut tomato into 1-inch chunks. In large bowl, combine tomato,

corn, black beans, cilantro, lime juice, sugar, and 1/2 teaspoon salt; set

aside.

 

2. On waxed paper, combine flour, chili powder, and 3/4 teaspoon salt. Trim

all fat from pork chops. Coat pork chops with chili-powder mixture.

 

3. In nonstick 12-inch skillet over medium-high heat, in hot light corn-oil

spread, cook pork chops about 8 minutes or until tender and pork just loses

its pink color throughout, turning chops once. Serve pork chops with corn

salad. Garnish with cilantro sprigs if you like.

 

Each serving: About 400 calories, 37 g protein, 39 g carbohydrate, 14 g total

fat (4 g saturated), 54 mg cholesterol, 1315 mg sodium.

 

Calories: 400

Total Fat: 14.0 g

Saturated Fat: 4.0 g

Cholesterol: 54.0 mg

Sodium: 1315 mg

Carbohydrates: 39 g

Protein: 37.0 g

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

 

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-----------------------------

 

Re: Chili recipes wanted

From: GFA Terry

 

My father likes to make chili with unsweetened chocolate in it. (It was his

secret ingredient.) This kind of chili is often referred to as Cincinnati

Chili or Skyline Chili (a nickname for Cincinnati, I believe).

 

CINCINNATI CHILI

 

Ingredients :

1 qt. water

2 med. onions, grated

2 (8 oz.) cans tomato sauce

5 whole allspice

1/2 tsp. red pepper

1 tsp. ground cumin

5 whole cloves

2 tsp. Worcestershire sauce

4 tbsp. chili powder

1/2 oz. bitter chocolate (such as Bakers)

2 lbs. ground beef

4 cloves garlic

2 tbsp. vinegar

1 lg. bay leaf

1 1/2 tsp. salt

1 tsp. cinnamon

 

Preparation :

Add ground beef to water in 4 quart pot, stir until beef separates

to a fine texture. Boil slowly for 30 minutes. Add all other

ingredients. Stir to blend, bring to boil. Reduce heat, simmer,

uncovered for 3 to 4 hours. Serve on top of cooked spaghetti, cooked

cornbread or hot

dogs with chopped onions and shredded cheese.

-----------------------------

 

CHILI SPAGHETTI CASSEROLE

From: HOST GFS DdH2

 

CHILI SPAGHETTI CASSEROLE

Submitted by: USSGERI

 

Ingredients

 

8 oz cooked spaghetti

1 lb. ground beef

1 medium onion,chopped

1/4 tsp.salt

1/8 tsp. black pepper

1 can chili with beans

1 can Italian style stewed tomatoes-undrained

1/2 c. sour cream

1 1/2 tsp. chili powder

1/4 tsp. garlic powder

Preheat oven to 350║.

Spray 13x9 inch baking dish with nonstick cooking spray.

Cook pasta according to package directions.

Drain and place in prepared dish.

Meanwhile, place beef &onion in large skillet.

Sprinkle with salt &pepper.

Brown beef over medium heat until beef is no longer pink, stirring to

separate.

Drain fat.

Stir in chili beans, sour cream, chili powder and garlic powder.

Add chili mixture to pasta.

Stir until pasta is well coated.

Sprinkle with remaining 1/2 cup cheese.

Cover tightly with foil.

Bake 30 minutes or until hot &bubbly

Let stand 5 minutes before serving

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

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-----------------------------

 

CHILI'S CHICKEN MUSHROOM SOUP

From: HOST GFS DdH2

 

Chili's Chicken Mushroom Soup

from E-cookbooks

 

1/4 cup ( 1/2 stick) margarine

1/4 cup diced yellow onion (cut into 1/4-inch pieces)

1/4 cup diced carrots (cut into 1/4-inch pieces)

1/4 cup diced celery (cut into 1/4-inch pieces)

3 cups sliced mushrooms (about one 8-ounce package,

cut into 1/8-inch slices)

1/2 cup flour

5 1/2 cups chicken broth

Pinch of dried tarragon

1/4 teaspoon dried thyme

1/2 teaspoon white pepper

1 teaspoon black pepper

1/2 teaspoon hot pepper sauce

1 tablespoon chopped fresh parsley

3 cups half-and-half cream

1 1/2 teaspoons lemon juice

3/4 pound diced cooked chicken

 

Melt margarine in large heavy pot. Add vegetables and saute

until tender over medium-low heat.

Slowly sift flour over vegetables and let cook briefly, stirring regularly.

Do not let flour brown.

Slowly add chicken broth to vegetable-flour mixture, stirring constantly.

Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.

Stir in half-and-half, lemon juice and chicken.

 

Bring to simmer and cook 10 minutes.

 

Serve immediately. Makes 3 quarts.

 

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-----------------------------

 

CHILI'S HONEY LIME DRESSING

From: HOST GFS DdH2

 

Chili's Honey Lime Dressing

from Annie

 

1/4 Cup Grey Poupon Dijon mustard

1/4 Cup honey

11/2 Teaspoon sugar

1 Teaspoon sesame oil

11/2 Teaspoon apple cider vinegar

11/2 Teaspoon lime juice

 

Blend all ingredients in a small bowl with an electric mixer. Cover

and chill.

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

 

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-----------------------------

 

CHILI'S SOUTHWESTERN COBB SALAD

From: HOST GFS DdH2

 

Chili's Southwestern Cobb Salad

(A CopyKat Recipe)

 

This is a very tasty salad. This has a wide range of ingredients and

makes a spectacular main dish salad. This salad features avocado salad

dressing, fried chicken strips, and much more.

 

Ease of Cooking: Medium Difficulty

Serving Size: 3 - 4

 

Notes:

This salad has some extra zing. Its light, yet filling.

 

Ingredients:

5 - 3 oz Seasoned, Crispy Prepared Chicken Patties (fried golden)

1 16 oz Package Green Salad Mix (iceberg/ romaine mix)

3 Medium Size Roma Tomatoes (diced)

1 14.5 oz Can Black Bean (drained)

1 14.5 oz Can Yellow Corn (drained)

3/4 C. Diced Red Bell Pepper

1/2 C. Diced Yellow Onion

1/3 C. Lemon Juice (fresh)

Crushed Black Pepper (to taste)

1 12 oz Package Bacon (diced and fried crisp, set aside to drain)

3 or 4 Hard Boiled Eggs (diced)

8 oz Monterey Jack/Cheddar Cheese Finely Grated

1 C. Pico De Gallo

Chopped Green Onions for Garnish (to taste)

 

Preparation:

Avocado Ranch Dressing (served on side)

 

1 C. Prepared Guacamole

1 1/2 C. Bottled Ranch Dressing

Mix together well and place in a covered plastic container and refrigerate,

unused portion will stay fresh for several days.

 

Mix black beans, corn, red bell pepper, diced yellow onion, and lemon juice

with crushed black pepper in bowl and refrigerate for several hours. This

will let the flavors develop. Boil eggs, drain and cool eggs. Fry diced bacon

until crisp. Drain bacon and cool eggs. Fry seasoned chicken patties until

crisp, set aside and drain. Cut chicken patties 3/4" wide x 2 1/2" long

strips.

The ingredients should make 3 - 4 salads, divide accordingly.

On large serving plate place lettuce. On top of lettuce in a strip fashion

the length of the lettuce serving, place in order the remainder of these

ingredients: Left to Right.

1/4 - 1/3 Cup Shredded Monterey Jack/ Colby Cheese

1/3 Cup Pico De Gallo

Diced Chicken Patties Strips

1/2 Cup Corn, Black Bean relish mixture

1 Chopped Boiled Egg

1/4 Cup Crisp Diced Bacon

Top with diced Green Onions (to taste)

 

Serve Avocado Ranch dressing along side of salad. A tall refreshing beverage

and crisp tortilla chips and lunch to remember.

 

Pico De Gallo

1 Medium Sweet Onion (chopped)

3 Medium Tomatoes (chopped)

2 - 4 Jalapeno Peppers (remove seeds and stem, chop finely)

3 Tbs. Chopped Fresh Cilantro ( to taste)

2 Tbs. Fresh Lemon Juice

Season with salt and pepper (to taste)

 

Mix all ingredients together and refrigerate. Should be used same day.

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

 

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-----------------------------

 

CHILI'S SOUTHWESTERN COBB SALAD

From: HOST GFS DdH2

 

Chili's Southwestern Cobb Salad

(A CopyKat Recipe)

Submitted by: USSGERI

 

This is a very tasty salad. This has a wide range of ingredients and

makes a spectacular main dish salad. This salad features avocado salad

dressing, fried chicken strips, and much more.

 

Ease of Cooking: Medium Difficulty

Serving Size: 3 - 4

 

Notes:

This salad has some extra zing. Its light, yet filling.

 

Ingredients:

5 - 3 oz Seasoned, Crispy Prepared Chicken Patties (fried golden)

1 16 oz Package Green Salad Mix (iceberg/ romaine mix)

3 Medium Size Roma Tomatoes (diced)

1 14.5 oz Can Black Bean (drained)

1 14.5 oz Can Yellow Corn (drained)

3/4 C. Diced Red Bell Pepper

1/2 C. Diced Yellow Onion

1/3 C. Lemon Juice (fresh)

Crushed Black Pepper (to taste)

1 12 oz Package Bacon (diced and fried crisp, set aside to drain)

3 or 4 Hard Boiled Eggs (diced)

8 oz Monterey Jack/Cheddar Cheese Finely Grated

1 C. Pico De Gallo

Chopped Green Onions for Garnish (to taste)

 

Preparation:

Avocado Ranch Dressing (served on side)

 

1 C. Prepared Guacamole

1 1/2 C. Bottled Ranch Dressing

Mix together well and place in a covered plastic container and refrigerate,

unused portion will stay fresh for several days.

 

Mix black beans, corn, red bell pepper, diced yellow onion, and lemon juice

with crushed black pepper in bowl and refrigerate for several hours. This

will let the flavors develop. Boil eggs, drain and cool eggs. Fry diced bacon

until crisp. Drain bacon and cool eggs. Fry seasoned chicken patties until

crisp, set aside and drain. Cut chicken patties 3/4" wide x 2 1/2" long

strips.

The ingredients should make 3 - 4 salads, divide accordingly.

On large serving plate place lettuce. On top of lettuce in a strip fashion

the length of the lettuce serving, place in order the remainder of these

ingredients: Left to Right.

1/4 - 1/3 Cup Shredded Monterey Jack/ Colby Cheese

1/3 Cup Pico De Gallo

Diced Chicken Patties Strips

1/2 Cup Corn, Black Bean relish mixture

1 Chopped Boiled Egg

1/4 Cup Crisp Diced Bacon

Top with diced Green Onions (to taste)

 

Serve Avocado Ranch dressing along side of salad. A tall refreshing beverage

and crisp tortilla chips and lunch to remember.

 

Pico De Gallo

1 Medium Sweet Onion (chopped)

3 Medium Tomatoes (chopped)

2 - 4 Jalapeno Peppers (remove seeds and stem, chop finely)

3 Tbs. Chopped Fresh Cilantro ( to taste)

2 Tbs. Fresh Lemon Juice

Season with salt and pepper (to taste)

 

Mix all ingredients together and refrigerate. Should be used same day.

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

 

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-----------------------------

 

CHILI-BAKED FRIES

From: HOST GFS DdH2

 

Chili-Baked Fries

VJJE Recipe Weekly

4 baking potatoes

4 tablespoons oil

1 1/2 teaspoons chili powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon seasoning salt

1/2 teaspoon pepper

1/2 teaspoon dry mustard

1 pinch cayenne pepper

 

Scrub potatoes. Leaving skins on, cut each potato lengthwise into 8 wedges.

Rinse under cold water to remove starch. Pat dry.

 

In very large bowl, mix all remaining ingredients. Add potatoes and toss to

coat. Place on rimmed baking sheet. Bake in preheated 450F degree oven for

about 45-50 minutes or until crisp and browned.

 

Carefully toss twice during cooking.

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

 

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-----------------------------

 

CHILI-BAKED FRIES

From: HOST GFS DdH2

 

Chili-Baked Fries

VJJE Recipe Weekly

4 baking potatoes

4 tablespoons oil

1 1/2 teaspoons chili powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon seasoning salt

1/2 teaspoon pepper

1/2 teaspoon dry mustard

1 pinch cayenne pepper

 

Scrub potatoes. Leaving skins on, cut each potato lengthwise into 8 wedges.

Rinse under cold water to remove starch. Pat dry.

 

In very large bowl, mix all remaining ingredients. Add potatoes and toss to

coat. Place on rimmed baking sheet. Bake in preheated 450F degree oven for

about 45-50 minutes or until crisp and browned.

 

Carefully toss twice during cooking.

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

 

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-----------------------------

 

CHILI CON CARNE

From: HOST GFS DdH2

 

Chili Con Carne

from Annie

 

1 med. onion, sliced

1 lb. ground beef

4 tsp. chili powder

1 can tomato soup

2 (No. 2) cans kidney beans

1 can whole tomatoes

Salt & pepper to taste

 

Brown onion in large skillet. Add ground beef.

Cook until no longer pink. Drain off fat. Add tomato soup and crushed

tomatoes.

Stir in drained kidney beans and chili powder. Cook slowly for 30 minutes,

stirring occasionally.

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

 

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-----------------------------

 

CROCKPOT CHILI

From: HOST GFS DdH2

 

Crockpot Chili

from Annie

 

1 (30 oz.) can chili beans

1 (15 oz.) can tomato sauce

1 onion, chopped

1 lb. ground beef

1 tsp. - 1 tbsp. chili powder

1 tsp. cumin

Salt to taste

1 tsp. garlic powder (optional)

 

Brown onion and beef in a skillet.

Transfer to crockpot, and add remaining ingredients. Cook on low for 3-4

hours, stirring occasionally. (May be made on the stove. Just simmer

covered for 1 hour.)

Serves 4-6.

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

 

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-----------------------------

 

EL Cid CHILI

From: HOST GFS DdH2

 

El Cid Chili

VJJE Recipe Weekly

 

2 tablespoons olive oil

2 pounds sirloin steak (1-inch cubes)

1/2 pound lean ground beef

12 ounces chorizo, casing removed, cut into 1/2-inch cubes

1 large yellow onion, coarsely chopped

1/4 cup chili powder

 

1 tablespoon garlic salt

2 teaspoons cumin

1 teaspoon dried basil 2 cans (14 1/2 ounces each) peeled, whole

tomatoes, undrained

2 cans (14 1/2 ounces each) beef broth

1 cup chopped cilantro

1 cinnamon stick

3 bay leaves

 

2 green jalapenos, slit lengthwise 3 times each

1 tablespoon yellow cornmeal

Salt and pepper, to taste

Grated Cheddar cheese and sour cream (for garnishes), optional

 

Place oil in a large, heavy pot over medium heat.

Brown the sirloin in batches. Remove to a bowl with a slotted spoon.

Add ground beef, chorizo and onions to the pot to brown, breaking up the

meat. Return sirloin to the pot.

 

Stir in remaining ingredients, except for garnishes. Bring to a

boil, reduce heat; simmer for 2 hours. Stir occasionally, breaking

up tomatoes.

 

Before serving, discard cinnamon stick, bay leaves and jalapenos.

 

Serve garnished with grated cheese and a dollop of sour cream, if

desired.

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

 

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-----------------------------

 

Famous Christmas Chili Dip

From: Terry Ann2

 

Famous Christmas Chili Dip

 

2 cans chili without beans

1 (8 oz.) cream cheese

 

Stir over medium heat or microwave, stirring often, until well blended. Pour

into chafing dish. Serve with restaurant style tortilla chips or Fritos.

 

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GRAMMA'S OLD FASHIONED CHILI MAC

From: HOST GFS DdH2

 

Gramma's Old Fashioned Chili Mac

from Al Rec

 

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Ready In: 40 Minutes

Makes: 6 servings

 

"This is an old family recipe that my mom has cooked for 50 years. It's a

wonderful, 'stick-to-the-ribs' meal that goes great with warm cornbread or

rolls. I find that kids love this when they don't like regular 'spicy'

chili."

 

Ingredients

1 cup elbow macaroni

1 pound ground beef

1 small onion, chopped

1 cup chopped celery

1/2 large green bell pepper, chopped

1 (15 ounce) can kidney beans, drained

2 (10.75 ounce) cans condensed tomato soup

2 (14.5 ounce) cans diced tomatoes

1/8 cup brown sugar

salt and pepper to taste

 

Directions

1. Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to

10 minutes or until al dente; drain.

 

2. In a small saucepan, simmer celery and green pepper with water to cover

until tender; Drain.

 

3. Place ground beef in a large heavy skillet over medium heat. Cook until

evenly brown. Add onion, and cook until tender and translucent. Drain excess

fat. Add celery and green pepper. Stir in kidney beans, condensed tomato

soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir

in macaroni.

 

Nutrition at a glance

Servings Per Recipe: 6 amount

per serving

 

Calories 482

Protein 21.5g

Total Fat 22.3g

Sodium 1087mg

Cholesterol 64mg

Carbohydrates 48.4g

Fiber 7.3g

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

 

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-----------------------------

 

Green Chili Salsa

From: GFA Terry

 

Green Chili Salsa

debpauluk@aol.com

 

2 cups fresh or canned tomatoes, drained 1/2 tsp salt

1 medium onion, quartered 1 Tbsp wine vinegar

1 medium green pepper, seeded & quartered 1 Tbsp chili powder

2 cloves garlic, diced 1 Tbsp fresh cilantro, chopped

1 4-oz. can green chilis, diced

 

Put all ingredients in blender or food processor and process a few seconds

until chunky. Store in refrigerator for 2 weeks. If not using blender, just

chop all ingredients well and mix together. This is great for all those

fresh summer tomatoes and peppers that grow so well here. Do not leave out

the cilantro! You may also want to add a touch of cumin for a more authentic

taste.

 

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RUBY TUESDAY'S WHITE CHICKEN CHILI

From: HOST GFS DdH2

 

RUBY TUESDAY'S WHITE CHICKEN CHILI

Submitted by: USSGERI

A WARM UP RECIPE

 

Ingredients:

6 C. Chicken stock

1 lb. Bag Great northern Beans (soaked in water overnight)

2 medium Spanish Onions, chopped

6 C. diced cooked Chicken

2 Jalapeno peppers, seeded diced

2 diced chili peppers

1 tsp. Oregano

2 tsp. Cumin

tsp. Cayenne Pepper

2 Garlic cloves, minced

1 C. Salsa

1 Tbsp. Vegetable oil

Salt to taste

Preparation:

Simmer beans, half the onions, and half the garlic for 2 hours in the chicken

stock or until the beans soften, stirring frequently. Add chicken and salsa.

Saute pepper, spices, and the remaining onions and garlic in the oil and add

to the chili. Simmer for one more hour. Garnish with Sour cream on Monterey

Jack Cheese.

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

 

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-----------------------------

 

THREE BEAN SLOW BURN CHILI

From: HOST GFS DdH2

 

Three Bean Slow Burn Chili

Submitted by: Jake Jacobs

AR

 

Makes 12 servings

Prep Time: 30 Minutes

Cook Time: 1 Hour

Ready in: 1 Hour 30 Minutes

 

" I threw this together on a cold day when I was itching for some

chili. The spice measurements are approximate. I start out with 1/8 cup and

go from there. It cooks up fast and gets better when stored in the fridge and

reheated. Top with shredded cheese and a dollop of sour cream, if desired.

Enjoy! "

 

Ingredients

6 cloves garlic, crushed

1 onion, chopped

4 habanero chile peppers, minced

2 (15 ounce) cans chili beans in spicy sauce

1 (15 ounce) can dark red kidney beans

1 (15 ounce) can black beans

4 (10 ounce) cans diced tomatoes with green chile peppers

1 (16 ounce) jar hot salsa

1/8 cup chili powder

1/8 cup coarsely ground black pepper

1/8 cup red pepper flakes

1/8 cup ground cumin

1 (1.25 ounce) package taco seasoning mix

2 pounds ground beef

Directions

1 In a large pot over medium heat, combine garlic, onion, habanero peppers,

chili beans, kidney beans, black beans, diced tomatoes with green chiles,

salsa, chili powder, black pepper, red pepper flakes, cumin and taco

seasoning. Bring to a boil, then reduce heat, cover and simmer.

2 While soup is heating, cook beef in a large skillet over medium heat until

brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until

flavors are well blended, about 1 hour

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

 

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THREE BEAN SLOW BURN CHILI

From: HOST GFS DdH2

 

Three Bean Slow Burn Chili

Submitted by: Jake Jacobs

Makes 12 servings

Prep Time: 30 Minutes

Cook Time: 1 Hour

Ready in: 1 Hour 30 Minutes

 

" I threw this together on a cold day when I was itching for some

chili. The spice measurements are approximate. I start out with 1/8 cup and

go from there. It cooks up fast and gets better when stored in the fridge and

reheated. Top with shredded cheese and a dollop of sour cream, if desired.

Enjoy! "

 

Ingredients

6 cloves garlic, crushed

1 onion, chopped

4 habanero chile peppers, minced

2 (15 ounce) cans chili beans in spicy sauce

1 (15 ounce) can dark red kidney beans

1 (15 ounce) can black beans

4 (10 ounce) cans diced tomatoes with green chile peppers

1 (16 ounce) jar hot salsa

1/8 cup chili powder

1/8 cup coarsely ground black pepper

1/8 cup red pepper flakes

1/8 cup ground cumin

1 (1.25 ounce) package taco seasoning mix

2 pounds ground beef

Directions

1 In a large pot over medium heat, combine garlic, onion, habanero peppers,

chili beans, kidney beans, black beans, diced tomatoes with green chiles,

salsa, chili powder, black pepper, red pepper flakes, cumin and taco

seasoning. Bring to a boil, then reduce heat, cover and simmer.

2 While soup is heating, cook beef in a large skillet over medium heat until

brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until

flavors are well blended, about 1 hour.

 

Makes 12 servings

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

 

HOST GFS DdH2

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-----------------------------

 

Triple N Ranch Chili

From: GFA Terry

 

2 lbs. cooked venison or beef, ground

2 c. venison or beef broth or water

2 med. onions, finely chopped

1 (15 oz.) can tomato sauce

1 tsp. allspice

1 tsp. ground coriander

1 to 2 bay leaves

1/2 tsp. crushed red pepper

1 tsp. ground cumin

4 cloves garlic, minced

2 tbsp. red vinegar (apple)

2 tbsp. chili powder

1 tsp. salt

1/2 oz. unsweetened baking chocolate

1 tsp. cinnamon

 

In a large pot, brown venison, then broth. Stir and boil slowly for 30

minutes. Add all other ingredients. Stir to blend, bringing mixture to

boil. Reduce heat and simmer for 3 hours, uncovered. May cover last hour.

Remove bay leaves. Serve with side dishes of sour cream and chutney.

-----------------------------

 

Various Chili Relleno recipes

From: HOST GFS DdH2

 

CHILI RELLENO CASSEROLE

Ingredients:

 

8 OZ. Can whole chilis

1/2 lb. Jack or crackerbarrel

2 lg. Eggs

1 lg can condensed milk

1 tsp flour

1/2 lb. Cheddar cheese (med)

Directions:

 

Layer chili and jack cheese.

Mix milk, eggs & flour & 1/2 tsp salt. Pour over chili and top with cheddar.

Bake at 350 degrees for 30 minutes. Let stand 10 minutes before cutting.

Directions for making Chili Rellenos.

 

 

Ingredients:

 

 

12 Whole Green Chili's

1 lb Mozzarella or Cheddar Cheese

6 eggs

1 cup flour

toothpicks

1 & 1/2 cups of cooking oil

paper towels & tongs

1 medium onion diced

2 cups grated cheese

1 package of Chico's Green Chili Sauce Mix

 

Directions:

 

Cook Chico's Green Chili (optional: with or without meat)

 

Cut 12 1/2 x 1/2 x 4 strips of cheese; add flour to a plate; beat 6 egg whites in

a bowl until firm. When firm add egg yokes. Chili's should be roasted and

peeled. Slice each chili 1/2 inch from the tip to the core and remove seeds.

Add cheese to the whole chili's and secure with toothpicks.

 

Add oil to a shallow pan and heat until oil bubbles when you place the chili

rellenos in it.

 

Dip chili in flour then add to the egg batter and fry until lightly brown.

Remove with tongs and let cool. When done, remove and place on a paper towel

to drain the oil. When cooled remove toothpicks.

 

Smother with Chico's Green Chili Sauce Mix. Add cheese and microwave until

melted. Add onions, sour cream and/or guacamole

STUFFED CHILI RELLENOS

Recipe By : Serving Size : 4

Preparation Time :0:00

Categories :

Main dish Tex-mex Beef

Amount ------------ Measure Ingredient -- Preparation Method--------

GUY ATTWOOD

1 cn Whole Ortega chilies Monterey Jack cheese -- grated

6 oz Crab -- and/or cooked and diced

1/2 lb Very sharp cheddar cheese-grated

3 Eggs

1/4 c Milk -- please use whole milk

1 tb Bisquick -- heaping

1 t Flour -- for dusting cheeses

Drain the chilies. Plan about 4 per person. Open each chili flat. In the

bottom of a well buttered glass oven dish; place a layer of chilies. Dust

the jack cheese with a small amount of flour. Mix together the crab and/or

shrimp with the Jack cheese. Place a thin layer of this mix over the bottom

layer of chilies. Place another layer of chilies on top and repeat process

ending with a top layer of chilies.

Cook in a 375*F oven for 7-10 minutes; uncovered. Remove from oven and

reduce heat to 300*F. Mix together the batter--you may have to double the

batter to be sure you cover the dish well--and pour over the chilies. Add

the cheddar cheese and cook, COVERED, slowly in a 300*F oven until done. You

will know it is done when a knife inserted in the middle comes out

relatively clean. If the center does not set up completely after about 30

minutes, don't worry just serve it up with a salad and, I like corn with it.

 

Chili Rellenos

8 green chilies, fresh OR 4 egg yolks

2 cans (4 oz. each) green chilies 1/4 c flour

1 lb jack cheese, cubed 1 dash sea salt

4 egg whites 1/2 c oil (approx.)

 

Prepare fresh chilies by baking at 475 degrees for 8-10 minutes. Skins

blacken

slightly. Remove from oven and wrap in damp towel. Cut chilies in half,

remove seeds. If you are using canned chilies, they only need to be drained

and their seeds discarded.

 

Carefully wrap each chili around a cheese cube enclosing the cheese

completely.

Skewer with toothpicks.

 

For the batter, first beat egg whites until firm peaks form. Next beat egg

yolks 2-3 minutes. Add flour and salt to yolks with rubber spatula. Fold in

egg whites.

 

Heat oil in frying pan, oil should be 2-3 inches deep. Dip chilies in batter.

Cook until they puff and turn golden brown. Drain on paper towels and serve.

 

Serves 4.

 

Chili Rellanos

INGREDIENTS

2 cans green chiles (two 7 oz. cans)

3 cup sharp cheddar cheese, grated

4 green onions, sliced

3 cups mozzarella cheese, grated

6 eggs

4 cups milk

3/4 Cup Flour

1/4 tsp Salt

8 oz. Salsa (your favorite)

 

SPLIT chili peppers lengthwise and remove seeds. Spread in a single layer in

a greased 9x13 baking dish. Sprinkle cheddar cheese, green onions and 1-1/2

cups of mozzarella over chilies.

IN a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over

chilies and cheese.

 

BAKE in a 325░F oven for 50 minutes or until a knife inserted in custard

comes out clean.

 

MAENWHILE, mix salsa with the remaining 1-1/2 cups mozzarella cheese. When 50

minutes are up, sprinkle over casserole and return to oven for 10 minutes or

until cheese melts. Let stand for 5 minutes before serving.

 

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

 

-----------------------------

 

Venison Chili

From: Host GFS DarlaJo

 

Venison Chili

from SpeedRoots

 

Place about 2 lb. ground deer meat in skillet with enough shortening to

prevent sticking. Add 2 tbs. chili powder and one small onion, cut up fine.

Brown slightly and add one cup tomato soup. Salt and pepper to taste. Simmer

about 15 minutes. Serve over toast. Recipe may be varied by adding cooked

kidney beans or 1 cup cooked macaroni or both.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

 

-----------------------------

 

WENDY'S CHILI

From: HOST GFS DdH2

 

WENDY'S CHILI

Submitted by: USSGERI

Ingredients:

2 pounds ground beef

One 29-ounce can tomato sauce

One 29-ounce can kidney beans (with liquid)

One 29-ounce can pinto beans (with liquid)

1 cup diced onion (1 medium onion)

1/2 cup diced green chili (2 chilies)

1/4 cup diced celery (1 stalk)

3 medium tomatoes, chopped

2 teaspoons cumin powder

3 tablespoons chili powder

1 1/2 teaspoons black pepper

2 teaspoons salt

2 cups water

Directions:

1. Brown the ground beef in a skillet over medium heat; drain off the fat.

 

2. Using a fork, crumble the cooked beef into pea-size pieces.

 

3. In a large pot, combine the beef plus all the remaining ingredients, and

bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3

hours.

Makes about 12 servings.

For spicier chili, add 1/2 teaspoon more black pepper.

For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne

pepper.

And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the

pot.

Leftovers can be frozen for several months.

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

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

 

-----------------------------

 

WHITE CHILI

From: HOST GFS DdH2

 

White Chili

from Shirley Lemon, AlRec

 

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Ready In: 1 Hour

Makes: 8 servings

 

"Browned ground pork is combined with canned white beans, green chilies,

onions and garlic in this chicken stock based chili seasoned with oregano and

cumin. Serve topped with grated jack cheese."

 

Ingredients

1 pound ground pork

2 tablespoons olive oil

2 onions, chopped

5 cloves garlic, chopped

2 (4 ounce) cans diced green chiles

2 teaspoons ground cumin

1 teaspoon dried oregano

4 cups chicken broth

1 (14.5 ounce) can great northern beans, rinsed and drained

2 cups shredded Monterey Jack cheese

 

Directions

1. Cook and drain the pork.

 

2. In a large stockpot, saute onions and garlic in olive oil until

transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3

minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat

to a simmer, and cook uncovered for 20 minutes.

 

3. Remove from heat, and stir in the cheese until melted.

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

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content. 

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