Chili Notes
 

recipe
the dominant nomenclature is 1 lb to which all other recipes must be extrapolated.
 
ground
beef
1lb
small red beans
0z 
tomatoes

onions
 

chili powder
 

oil
tspns l
garlic

ground
 cumin
other
 

PREPARATION: In a Dutch oven or large saucepan brown ground beef with onions in hot oil; add garlic the last few minutes. Drain off excess fat. Add remaining ingredients; bring to a simmer. Cover and simmer over low heat for 1 1/2 to 2 hours.

 1 lb
 15 1 large can
28 oz tomatoes		 1 cup chopped
1-2 tspns
2 
1 clove

1/2
tspn
1/2
tspn salt
 
1/8 tspn
pepper
2
 

In a large skillet, brown the onion, pepper, and ground beef in oil. Add the tomatoes, tomato sauce, peppers, and seasonings. Cover and simmer for 1 1.2 hours, adding a little water if needed to keep from sticking. Check and stir frequently. Add the cooked or canned beans and heat through.
Serves 6.
1 lb ground
round
 30
14.5 oz tomatoes
8 oz tomato sauce;
1
large
1 tblspn

1 green bell papper chopped,
1 can mild green
chili peppers;
2 tspns finely chopped jalapeno chili pepper chopped;
 1.5 tspns salt;  dash cayenne pepper; dash ground leaves; dash bayleaves;   
3
 
. Season the meat with adobo.
2. In a skillet, heat oil on medium high. Stir in meat and cook until browned.
3. Add onion, pepper and garlic, and cook for 5 minutes until onions are soft.
4. Stir in chili powder and cumin and cook for 2 minutes.
5. Stir in remaining ingredients, breaking up the tomatoes. Bring to a boil, reduce heat to low, and simmer, uncovered for 30 minutes. Stir occasionally.
1/2 lb;
1 lb;
15 oz small red beans;
 
30 oz small red beans;
16 os whole peeled tomatoes (32 oz whole peeled tomatoes)
1 cup onion diced;
(2 cup diced onion);
1 tbspn;
2 tbspn
 1 tbspn goya olve oil;
1 tspn;
2 tspn
2 tspn goya adobe all prurpose;
 1/2 cup green pepper diced;2 tbspn tomato paste; 1 tbspn cilantro;
 
In a large, heavy skillet or saucepan, cook ground beef until un-pink and crumbly. Remove from pan and reserve.
In same pan, add vegetable oil and saute onion at medium-high until translucent. Add garlic and stir briefly.
Add tomato paste, set heat to medium, and continue stirring for several minutes until paste darkens in color.
Add ground chiles, cumin, and fresh chiles.
Return beef to pan, stirring to coat with tomato paste mixture. Add chopped tomatoes, tomato puree, and red beans.
Set heat to high and cook, stirring occasionally, until tomatoes start to combine with other ingredients, and chile takes on a dark red color.
Add chocolate and stir until completely combined.
Stir in vinegar and serve.
 
 1 lb lean ground beef
 8 oz
28 oz chopped tomato; 28 oz tomato puree;
 
 1/4 cup tomato paste
 1 large yellow diced
 1/4 tspn ancho; 1/4 tspn arbol;
1/4 tspn chipotle;
1/4 tspn new mexico;

2 tbspn
 2 cloves garlic minced;
1 tspn
1 clove garlic crushed;; 1 tbspn mild fresh green chili chopped; 1/2 oz pareve dark chocolate chopped; 1 tspn rice vinegar (optional)  

 
A couple of things that I do when making chili. Always use lean meats, pork, beef, venison, doesn't matter, but it must be lean. I avoid chili powder and instead use whole dried ancho chiles reconstituted in hot water and pureed in a blender. You can use these exclusively, replacing all tomatoes, if you want. Small red beans are also preferable to large red kidney beans.
 

 





 
5
15 minute beef chili
DIRECTIONS: In 10" skillet over medium-high heat, cook ground beef until browned. Add taco cooking sauce and beans with liquid. Heat to a boil. Simmer 5 min. Serve with corn bread in bowls. Serves 4.
 1 lb
can (about 15 oz.) small red beans





1 jar (14 oz.) Pace® Mexican Creations Mild Taco Cooking Sauce ;

6
 

Procedure:

In a very large pot add the veggies (not the beans) and sauces (soup, juice, paste) and simmer in medium high heat while browning the meat in a separate pan/pot. When meat is browned, drain and add to sauces and simmer 1/2 hour to an hour under medium heat (stir every 10 minutes or so to not allow meat to stick to bottom).
After about 1/2 to an hour, brew the cafe cubano and add along with all the spices and beans. Simmer uncovered under low to medium low heat for at least 4 hours or until it thickens. Stirring every 10 to 15 minutes is imperative as the meat and beans will stick to bottom of pan.
Once it's done let sit for a few minutes and remove jalapeños and dried chilis before serving.

Once it's ready, you'll have a beautifully colorful chili that is absolutely delicious. I have friends that call and beg me to make the stuff every once in a while. You can also add one or two regular cans of small red beans if you want the full four bean chili. Everyone that has seen this recipe has asked me why add Cafe Cubano. Well, it hints an undeniably different flavor that you wont find in any other chili. I must warn you, this chili is not for the faint of heart, it's strong and heavy and even though you may have had 2 bowls already and are stuffed, you will want another one.

 
 
5 lbs lean ground beef.y;
(1 lbs lean ground beef.)


 
7 regular size cans small red beans or 3 xans red kidney 2 baked brown  2 black beans
(1.4 regular size cans small red beans) 
1 large economy size tomato juice;
1 small tin tomato paste; 1 large can of stewed tomatoes (I prefer fresh tomatoes , diced)
(
0.2  large economy size tomato juice;
0.2  small tin tomato paste; 0.2 large can of stewed tomatoes (I prefer fresh tomatoes , diced)
)
1 large spanish 1 large red
(0.2 large spanish 0.2 large red
)
3 tblspns ground chili pepper;
(0.6 tblspns ground chili pepper;
)
4 garlic cloves
(0.8 garlic cloves)
1 or 2 green peppers diced; 1 or 2 jalapenos; `1 small jar cascabella peppers; 2 dried chili peppers; 2.5 tspns paprika; 4 tblspns brown sugar; 2 1/2 tablespoons of dried mustard (crucial); 1 1/2 tablespoons Oregano; -2 tablespoons salt
-2 tablespoons black pepper
-1 good hit of Tabasco sauce
-1 good hit of Franks hot sauce
-1 colada of Cuban Cafe
(
0.3  green peppers diced; 0.3 jalapenos; 0.2  small jar cascabella peppers; 0.2  dried chili peppers; 0.5 tspns paprika; 0.8 tblspns brown sugar; 0.5 tablespoons of dried mustard (crucial); 0.3 tablespoons Oregano; 0.4 tablespoons salt
0.4  tablespoons black pepper
0.2  good hit of Tabasco sauce
0.2  good hit of Franks hot sauce
0.2 colada of Cuban Cafe

)

 

 

 
7
 
Don Truitt's First Prize Chili Recipe
In a large heavy skillet brown ground beef. Remove from skillet and set aside.

Brown steak, remove and set aside.

Drain all but 1 or 2 tablespoons fat. Saute onions and garlic in fat until softened. Return meat to skillet.

Stir in tomato sauce, wine, chiles, cumin, bitters and salt to taste. Cover and simmer 1 hour or longer.

Add beans. Simmer uncovered for 45 minutes or longer.

Serve with chopped onions, grated Cheddar and a dollop of sour cream in each bowl.

Serves eight to 10.

Cook's note: For thicker chili, add 1 grated potato during simmering.

 1 pound ground beef
1 pound sirloin cut in half-inch cubes
(1/2 lb gr bf, 1/2 lb sirloin 1/2" pices)
1 can (1 pound, 14 ounces) small red beans or mixture of red and pinto beans;
(20 ozs); 
 2 cans (15 ounces each) tomato sauce;
(15 oz tomato sauce)
2 or 3 large onions, chopped
(1.25 large onions chopped)

2 cloves garlic, minced
(1 clove garlic minced)
2 teaspoons cumin, or more to taste;
(1 tspn cumin)
1 cup red wine
(1/2 c red wine);
1 can (4 ounces) chopped green chiles, or same amount fresh (2 oz chopped green chilis)

8
 

In a large skillet, brown ground beef.  While browning season with salt, pepper, and Maria Rae’s Dip This seasoning.  Drain ground beef.

In a large pot mix the ground beef, V-8 juice, Maria Rae’s Salsa, Williams Chili Seasoning and small red beans, if using.  Simmer on low for several hours.  Stir occasionally. 

You can make this chili and serve it the same day and it’s delicious; however I prefer to make it a day ahead.  Mark says this allows the seasonings to bloom. 


 

2lb lean ground beef

(1 lb lean ground beef)

1-can of small Red Beans (optional);

(1/2-can of small Red Beans (optional); )

 
1-large can V-8 Juice
(1/2 large can v-8 juice)

1-pkg Williams Chili Seasoning-Chipotle Flavor;

(1/2 pkg williams chili seasoning chipotle flavor)


1pkt Maria Rae’s Dip This Seasoning;

Salt & Pepper to taste; -jar Maria Rae’s Level One, Two, or Three (depending on the heat level you prefer);

Salt & Pepper to taste; -1/2 jar Maria Rae’s Level One, Two, or Three (depending on the heat level you prefer);

9
 
  1. Chop onion.
  2. Brown ground beef with onion.
  3. In a seperate big pot mix together tomato juice, spaghetti, and beans.
  4. Add drained ground beef and heat through.


1 lb ground bee

(15 ounce) cans kidney beans  replace with small red beans
(46
ounce) can tomato juice, NOT V8 juice
 
 
1 small onion

chili powder quantity not specified



6 (15 ounce) cans franco american canned spaghetti and sauce; pepper;

10
 

.Spray a 4-6 quart saucepan or large skillet with non-stick vegetable spray;add ground meat,onions,garlic,chili powder,and green pepper.Chop up meat and stir until meat is cooked through and no longer pink.2.Meanwhile,cook the macaroni following package directions,but omit salt.3.Add the drained beans,tomatoes,and tomato paste to theground meat mix.Bring the sauce to a boil,and reduce heat.Cover and simmer for 4-5 minutes,stirring occasionally.Add water if sauce becomes too thick.4.Combine cooked macaroni and sauce.Sprinkle with cheese.Cover and cook over low heat until cheese melts.
 

 
 1 pound ground beef
2 15-oz.cans small red beans or black beans,drained and rinsed
2 14.5 oz.cans diced tomatoes with juice;
1/2 cup tomato paste;
1 small onion,chopped
 3 tsp.chili powder
1/8 tsp.garlic powder
 large green pepper,chopped;
 
1 1/2 cups dry elbow macaroni; 1
 cup shredded reduced-fat cheddar cheese;
 

 
Total
1 lb gr beef
1-0 drain;
2- 0;
3-0;
4-0, medium high flame, remove and reserve, beef returned to pan after ground and fresh chilis added
5-0
6-0 separately from other stuff, simultaneously with veggies in other pot. drain then add to other stuff, simmer 45 min med heat
7-0 brown remove set aside, drain all but 1.5 tlbspns fat, return to pan after onions and garlic sauteed
8-0
9-0 with onions then drained
10-0
 
Half of them do not drain the ground beef!!! Best thing is fry the ground beef, drain it except for 2 tblspns fat.
 
 
20 oz small red beans bb, bb+90, bb+7, bb+15, bb, bb+10, bb+65, bb, bb, bb
1 after beef browned cover simmer 105 minutes;
2 after beef browned and other ingredients simmered for 90 then add,
heat through;
3 add after beef browned (bb)+5+2, bring to boil, simmer uncovered 30 mins;
4-after beef, followed by onions followed by garlic followed by tomato and chilis
 
5-after beef browned add, heat to a boil, simmer 5 min
6-after beef brown + 45 minutes, then add, heat on low to med 240 mins ( lbs)
 
7- after meat onions garlic fried other stuff added simmered covred for 60, then add simmer uncovered 45
8 after beef browned
9 after beef and onions browned , heat through
10 after meat onions garlic chili powder browned, bring to boil, simmer 5 mins
 
The time of the addition of the beans varies wildly, from immediately after the browning of the meat to 90 minutes after the browning of the meat. It averages out to adding the beans approx 20 minutes after the browning of the meat is finished. Still five out of ten of the recipes add the beans immediately after the browning of the meat is finished.
 
23 os canned tomatoes whole peeled chopped
bb, bb, bb+7, bb+15, bb, bb, bb, bb, bb, bb
1 after beef browned add, cover simmer 105 minutes;
2 Add after beef browned; Cover and simmer 90 minutes, adding a little water if needed to keep from sticking. Check and stir frequently.
3 add after beef browned (bb)+5+2, bring to boil, simmer uncovered 30 mins;
4-after beef onions garlic ground and fresh chilis
5-after beef browned, add,  heat to a boil, simmer 5 min
6-0 separately from ground beef, which is added to it when ground beef browned, then simmer 45 min med heat + 50 min uncovered
7-after beef browned and onions and garlic sauteed separately, add ad simmer 60 mins, followed by another 45 simmered uncovered after adding beans
8 after beef browned
9 after beef and onions browned heat through
10 after meat onions garlic chili powder browned, bring to boil, simmer 5 mins
 
80 percent of the recipes add the tomato stuff immediately after the beef is browned.  The average time would be, 2 minutes after the beef has been browned.
 
 
14 oz tomato juice
1 after beef browned cover simmer 105 minutes;
2 Add after beef browned; Cover and simmer 90 minutes, adding a little water if needed to keep from sticking. Check and stir frequently.
3 add after beef browned (bb)+5+2, bring to boil, simmer uncovered 30 mins
4-after beef onions garlic ground and fresh chilis
5-after beef browned heat to a boil, simmer 5 min
6-0 separately from ground beef, which is added to it when ground beef browned, simmer 45 min med heat
7-after beef browned and onions and garlic sauteed, add ad simmer 60 mins, followed by another 45 simmered uncovered after adding beans
8 after beef browned
9 after beef and onions browned heat through
10 after meat onions garlic chili powder browned, bring to boil, simmer 5 mins
 
80 percent of the recipes add the tomato stuff immediately after the beef is browned.  The average time would be, 2 minutes after the beef has been browned.
 
 
1 onion with beef
1-0 drain; 2- 0;
3- Add after beef browned and cook for 5 minutes until onions are soft
4-after beef browned, till translucent
5-after beef browned heat to a boil, simmer 5 min
6-0 separately from ground beef, which is added to it when ground beef browned, simmer 45 min med heat
7-sautee after beef browned and removed in 1.5 tblspns remaining fat
8 after beef browned
9-0 browned with beef heat through
10-0 browned with meat
 
Should be added after beef browned so as not to lose flavor nutrients when beef drained.  
 
 
3 tspn chili powder bo, bo, bo, bo, bo, bb+10, bo, bb, bo, -10
1 after beef onions garlic browned, add,  cover simmer 105 minutes;
2 Add after beef onions pepper browned; add,  Cover and simmer 90 minutes, adding a little water if needed to keep from sticking. Check and stir frequently;
3 Stir in chili powder after Beef onions browned, cook for 2 minutes
4-after beef onions garlic, med heat
5-after beef browned heat to a boil, simmer 5 min
6-after beef brown + 10 minutes, then add,  simmer low to med 50 mins!
7-after beef browned and onions and garlic sauteed, add ad simmer 60 mins, followed by another 45 simmered uncovered after adding beans
8 after beef browned
9 after beef and onions browned  heat through
10 meat browned with chili powder
 
At one extreme you have the chili powder cooked with the meat as the meat is browned; at the other extreme you have the chili powder not added until 45 minutes after the meat is finished being browned, when a 5 lb ground beef chili is cooked.
All the other recipes show chili powder added after beef or beef and onions browned. Diagnosis: add chili powder to beef and onions after beef and onions mixed together.
 
 
 
1.5 tspns oil
1-0 drain;
2- 0;
3-0;
4-after beef browned and removed to fry onions till translucent
5- ???
6-??
7???
8???
9???
10 ???
 
Common sense dictates that if the onions are to be fried separately from the meat which is drained, the oil should be added to the frying of the onions.
 
 
0.6 clove garlic bb, bb, bb, bo, bb, 0 w veget separately, 0 w onions separately,
0 w meat
1-after beef browned cover simmer 105 minutes;
2-Add after beef browned; Cover and simmer 90 minutes, adding a little water if needed to keep from sticking. Check and stir frequently;
3-Add garlic after beef browned, and cook for 5 minutes until onions are soft
4-after beef browned, onions sauteed,
5-after beef browned heat to a boil, simmer 5 min
6-0 separately from ground beef, which is added to it when ground beef browned, thus separately starting at 0
7-sautee after beef browned and removed in 1.5 tblspns remaining fat, 0 time start, w onions separately,
8 ???
9 ???
10-0 browned with meat starting at 0 time point
 
out of 8 recipes, 5 advocate the garlic be added after the beef and onions are cooked and 3 say the garlic should be cooked from the beginning with the meat or separately with  the onions. Thus the garlic should be added to the onions, when the onions are about half way done, while they are being cooked separately.
 
 
0.4 tspn cumin bo; bo; bo; bo+10; bb; bo+10; bo; bo; bb-10
1-after beef browned add cumin cover simmer 105 minutes;
2-Add after beef browned and onions browned; Cover and simmer 90 minutes, adding a little water if needed to keep from sticking. Check and stir frequently;
3-Stir in cumin after Beef browned and onions browned, cook for 2 minutes
add after beef browned (bb)+5+2, bring to boil, simmer uncovered 30 mins
4-after beef-onions garlic, tomato paste then cumin, med heat
5-after beef browned heat to a boil, simmer 5 min
6-after beef brown + 10 minutes, then add cumin simmer low to med 50 mins!
7-after beef browned and onions and garlic sauteed, add and simmer 60 mins, followed by another 45 simmered uncovered after adding beans
8 ???
9 after beef and onions browned heat through
10 after meat onions garlic chili powder browned, cumin iin with meat from beginning bring to boil, simmer 5 mins
 
There are some eccentrics but the cumin should be added one minute after the onions and the ground beef are combined.
 
 
2.0 oz green chili bo; bo; bb+7; bb+8; bb; bo-10, bo; bb; bo; bo-10
1-after beef browned cover simmer 105 minutes;
2-Add after beef browned; Cover and simmer 90 minutes, adding a little water if needed to keep from sticking. Check and stir frequently;
3-Add pepper after beef browned, and cook for 5 minutes until onions are soft
add after beef browned (bb)+5+2, bring to boil, simmer uncovered 30 mins
4-after beef-onions, garlic, tomato paste; est bb+8, med heat
5-after beef browned heat to a boil, add chili type stuff,  simmer 5 min
6-0 separately from ground beef, from 0 point with onions, which is added to it when ground beef browned
7-after beef browned and onions and garlic sauteed, add and simmer 60 mins, followed by another 45 simmered uncovered after adding beans
8 after beef browned
9 after beef and onions browned heat through
10-0 browned with meat
 
The add time for the green chilis varies from 10 minutes after the beef has been browned, to from the beginning with the onions and the meat. I estimate add them to the onions 30 secs before the end of the cooking of the onions and the mixing of the onions with the ground meat, --onions should be cooked as long as  the meat
 
1/4 tspn brown sugar
1 after beef browned cover simmer 105 minutes;
2 Add after beef browned; Cover and simmer 90 minutes, adding a little water if needed to keep from sticking. Check and stir frequently;
3 add after beef browned (bb)+5+2, bring to boil, simmer uncovered 30 mins
4-after everything else
5-after beef browned heat to a boil, simmer 5 min
6-after beef brown + 45 minutes (9 translated to 1lb), then simmer low to med 240 mins!
7-after beef browned and onions and garlic sauteed, add ad simmer 60 mins, followed by another 45 simmered uncovered after adding beans
8 ???
9 after beef and onions browned heat through
10 10 after meat onions garlic chili powder browned, bring to boil, simmer 5 mins
 
Looking at the one recipe that uses brown sugar it should be added 9 minutes after the beef has been browned, 50 minutes before the end of the cooking of it.
 
5 tspns red wine
1 after beef browned cover simmer 105 minutes;
2 Add after beef browned; Cover and simmer 90 minutes, adding a little water if needed to keep from sticking. Check and stir frequently;
3 add after beef browned (bb)+5+2, bring to boil, simmer uncovered 30 mins
4- after everything else
5-after beef browned heat to a boil, simmer 5 min
6-???
7-after beef browned and onions and garlic sauteed, add and simmer 60 mins, followed by another 45 simmered uncovered after adding beans
8???
9 after beef and onions browned heat through
10 10 after meat onions garlic chili powder browned, bring to boil, simmer 5 mins
 
The wine should be added looking at just the one who suggested it, after the meat and onions are fried and mixed.
 
 
 
 

 
 1 lb ground beef
 20 oz
23 oz tomatoes;
3 oz tomato puree; 5 oz tomato juice; 1.6 oz tomato paste; 2.5 oz tomato sauce; 2 oz v-8 juice;
 

 
 1 chopped spanish yellow or red
3 tspn chili powder
1.5 tspns
0.6 cloves garlic
0.4 tspn cumin ground
0.5 tspn salt;
 
 0 PEPPER;
 0.2 GREEN BELL PEPPERS; 
 
green chilis:
4 oz + 2 tspns + 1.5 peppers diced +1.5 jalapenos  + 2 oz/5=????
est 2.0 oz green chili
 
0 cayenne
0 bay
0 goya adobe
0 goya olive oil
0.25 tspn  cilantro
0 pareve dark chocolate
0 rice vinegar
1.4 oz pace mild taco cooking sauce;
0 cascabella peppers
0 dried chili peppers
0 paprika
0.8 tblspns  brown sugar
1/8 tspn dried mustard
1/8 tspn oregano
?? cuban cafe (what is a colada)
5 tspns red wine
1/20 jar maria rae's
9 oz franco american canned spaghetti and sauce;
2.4 tblspns dry elbow macaroni;
1.6 tblspns cheddar cheese;
 
 
 
16 tblspns to cup
 
1 tblspn 3 tspn



























































@2005 David Virgil Hobbs