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20 Top Chili Recipes

These awesome chili recipes have won awards all over the world!
WARNING: If you have never tasted TRUE Texas chili...
PLEASE don't try these recipes!

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1.Crawfish Chili
2.Hearty Meatless Chili
3.Texas Style Chili
4.Chili Con Queso
5.Meatless Mission Chili
6.White Bean Chili
7.Texas Red Chili
8.Chili Sauce
9.Turkey Chili
10.Home Chili
11.Kathy Hirdler's Fire Camp Chili
12.Margo Knudson's Chili
13.Dynamite Chili With Beans
14.Fred Drexel's 1981 Winning Recipe chili
15.C.V.Woods World Championship Chili
16.Arcadian Eight Bean Chili
17.Black Bean Chili
18.Texas Chili
19.Chili Con Carne
20.Chili Chili









Crawfish Chili

Yield: 16 servings

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

Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours.



Hearty Meatless Chili

Categories: Main dish, Beans

Yield: 4 servings

1 ea Env. Soup Mix, 4 c Water, 16 oz (1 can) Chick Peas, 16 oz (1 can) Red Kidney Beans, 14 1/2 oz (1 can) Tomatoes, 1 c Lentils, Rinsed & Drained, 1 ea Large Stalk Celery, 1 T Chili Powder, 2 t Ground Cumin, 1 ea Med. Clove Garlic Fine Chop, 1/4 t Crushed Red Pepper,

One of the following soup mixes can be used. Onion, Onion-Mushroom, Use either chick peas or garbanzos, rinsed and drained. Rinse and drain the Kidney beans. Tomatoes should be whole peeled tomatoes UNdrained and chopped. Celery stalk should be coarsely chopped.
In large saucepan or stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring occasionally, 20 minutes or until lentils are almost tender. Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorded and lentils are tender. Serve, if desired, over hot cooked brown or white rice and top with shredded cheddar cheese. Makes about 4 (2 cup) servings.


Texas Style Chili

Categories: Main dish, Meats

Yield: 12 servings

3 1/2 lb Beef chuck balde steak, 1/4 c Salad oil, 2 c Chopped onion, 3 ea Med green peppers-diced, 2 ea 8oz. can tomatoes, 4 ea Garlic cloves, 1 ea 2oz. can tom. paste, 1/3 c Chili powder, 1/4 c Sugar, 2 T Salt, 2 t Oregano, 3/4 t Pepper, 1/2 c Chesse for garnish,
Monteray jack cheese for garnish. Cut steak into 1/2" cubes. Brown meat in oil in Dutch oven, remove to bowl and set aside. Reserve 1/2 cup onions- cover-set aside. Add remaining onions, peppers, and garlic to drippings in pan over medium heat. Cook 10 minutes stirring occasionally. Add more oil if necessary. Return meat to pan add tomatoe and their liquid and remaining ingredients, except cheese and onions. Heat to boiling. Reduce heat to low, cover and simmer 1 1/2 hous or until meat is fork tender, stirring occasionally. Spoon chili into large bowl sprinkle cheese on top for garnish. Pass reserved onion to sprinkle over each serving.



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Chili Con Queso

Categories: Main dish

Yield: 2 servings


1/4 c Chopped Onion, 1 t Butter Or Margarine, 1/2 c American Cheese Spread, 1 ea Med. Tomato, 2 T Chili Peppers, 1 x Dash Hot Pepper Sauce (Opt.), 1 x Tortilla Or Corn Chips

Tomato should be peeled, ceeded, and chopped. Chili Peppers should be canned, chopped, green chili peppers. In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1 cup of dip.



Meatless Mission Chili

Categories: Main dish

Yield: 4 servings


2 T Safflower oil 1 x Clove garlic, minced, 1 x Green Bell Pepper, chopped, 1 x Stalk Celery, chopped, 1 x Sm Onion, chopped (1/4 cup), 1 x Carrot, shredded, 1 x Med Zucchini, shredded, 18 oz Can Tomatoes with juice, 15 oz Can Kidney Beans,drained, 8 oz Can Tomato sauce (1 cup), 1/4 c Water, 1 1/2 t Chili powder, or to taste, 1/4 t Hot pepper Sauce, to taste, 1 t Basil, 1 t Oregano, 1/2 t Black Pepper,

GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes. As mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium. Cover and cook until heated through, about 5 minutes. Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese. VARIATIONS: - add 1/2 cup whole raw cashews : - add 1/2 lb firm tofu, cut into 1/2" cubes : - add 1 cup cooked corn If reheating, add addt'l liquid, such as water, tomato juice, or veg stock



White Bean Chili

Categories: Main dish, Poultry

Yield: 6 servings


1 c Onion; Chopped, 1 Large 1 ea Clove Garlic; Finely Chopped 1/4 c Margarine Or Butter 4 c Chicken; Cooked, * 3 c Chicken Broth 2 T Cilantro; Fresh, Snipped 1 T Basil Leaves; Dried 2 t Red Chiles; Ground 1/4 t Cloves; Ground 32 oz Great Northern Beans; 2 Cans

GARNISHES= 3/4 c Tomato; Chopped, 1 Medium 1 x Blue Or Yellow Corn Tortilla 1 x Chips.

Chicken should be cut into 1/2-inch Cubes. Cook and stir onion and garlic in margarine in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except chopped tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Sterve with tomato and tortilla chips.



Texas Red Chili

Categories: Main dish

Yield: 6 servings


3 lb Beef Boneless Round Steak; 1 c Onion; Finely Chopped, 1 lg 4 ea Cloves Garlic;Finely Chopped 1/4 c Vegetable Oil 2 c Tomato Puree 2 T Red Chiles; Ground, To Taste 1 t Cumin Seed; Ground 1 t Coriander; Ground 4 ea Anaheim Chiles; 4 ea Jalapeno Chiles;

GARNISHES= 1 x Cheddar Cheese; Shredded 1 x Flour Tortillas 1 x Pinto Beans; Cooked

Round Steak should be cut into 1-inch cubes. Peppers should be seeded and chopped.

Cook and stir beef, onion and garlic in 4-quart Dutch oven until beef is brown. Stir in remaining ingredients except cheese, tortillas and beans. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 2 hours. Serve with cheese, tortillas, and beans.


Chili Sauce


Categories: Sauces

Yield: 1 servings


2 ea chopped chili peppers 1/4 c chopped onion 3 T chopped green pepper 1 T butter 8 oz can tomato sauce 1/4 c water 1 ea garlic clove, minced 1 Ds pepper

Using a small skillet cook chopped onion, green pepper, garlic, and chili pepper in butter, till tender. Add tomato sauce, water, and pepper. Cover and simmer 15 minutes. Makes 1 1/2 cups.


Turkey Chili

Categories: Main dish, Poultry

Yield: 1 servings


1 lb ground turkey 1 ea onion, chopped 1 ea green pepper, chopped 1 ea clove garlic, minced 15 oz kidney beans, with juice 15 oz tomato sauce 14 1/2 oz tomatoes, chopped with juice 2 T chili powder 1 t ground cumin 1 x salt and pepper

In a nonstick Dutch oven or large skillet, saute ground turkey, onions, peppers and garlic over medium-high heat for 10 minutes, or until meat is brown and vegetables are tender. Drain fat. Add remaining ingredients, reduce heat to low and simmer, uncovered, for 30 minutes. Taste and adjust seasonings.


Home Chili

Categories: Main dish, Meats

Yield: 16 servings


1 x Oil 3 x Garlic cloves, fine chopped 3 x Onions, med, finely chopped 2 ea Jars Chili powder, (3oz) 2 x Green peppers, fine chopped 1 x Jalapeno chili, 3 x Celery, stalks fine chopped 8 lb Beef, coarsely ground 2 T Salt 1 c Tomato paste, (6oz) 1 x Oregano 2 c Tomatoes, (1lb-13oz) stewed 1 x Garlic salt 2 c Tomato sauce, (1lb) 4 x Coarsely ground pepper 1 c Chile salsa, (7oz)

Thinly cover bottom of heavy 2 gal pot with Oil. Saute Onions, Green Peppers and Celery 10 min.. Add meat and cook 10 min or until brown. Stir in tomatopaste, stewed Tomatoes and Tomato Sauce. Add chopped Garlic, Chili powder, Salt, dash Oregano, Chile salsa and jalapeno. Cook 30 min, season to taste with Garlic Salt and Pepper, then simmer2 1/2 hours. Stir every 10-15 min.


Kathy Hirdler's Fire Camp Chili

Categories: Main dish, Beans, Meats

Yield: 120 servings


100 lb Pinto beans 48 x Onions, large, chopped 4 c Jalapeno chiles with juice 40 lb Meat (ham, sausage, pork, 1 x Bacon, ground beef, etc) 4 c Chili powder 1 x Salt to taste


Soak Beans overnight, then raise to a bOil on high heat. Add all ingredients and simmer until tender (about 6 hours). Add Water as necessary. Stir occasionally. Makes 60 gallons. World Championship Winner


Margo Knudson's Chili

Categories: Main dish, Meats

Yield: 6 servings


2 x Onions, med chopped 1/2 t Chili powder,hot new mexico 6 x Garlic cloves, approx. 1/2 oz Cumin 2 T Kidney suet or lard 1/2 t Coriander (optional) 2 oz Gebhardt's chili powder 6 oz Tomato sauce 1/2 oz Regular dark chili powder 1/2 c Oregano tea * 3 lb Beef cubed or coarse ground 1/2 oz Salt 1 c Beef broth 1/4 t Pepper, cayenne (if needed) 3 oz Pork sausage bulk 1 x Tabasco sauce, dash 1 x Green chili, med, minced


Oregano steeped in hot Water 30 min.) Saute Onions and Garlic, Minced in suet about 3 minutes. Add Gebhardt's and regular Chili powder. Mix well. Brown Beef in another pan, a pound at a time, adding white Pepper while browning. Add meat to Onions and spices, using a little broth to keep from sticking. Saute sausage and Green Chili Pepper together 2 minutes. Add to the pot along with meat and Onions. Cook 15 minutes. Add New Mexico Chili powder, Cumin, Coriander, Tomato Sauce and remaining broth. Mix well and cook for 30 minutes. Add Oregano tea (strained). Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. During the last 20 or 30 minutes add Salt, Pepper, Cayenne and Tabasco, if needed.


Dynamite Chili With Beans

Categories: Main dish, Beans, Meats

Yield: 4 servings


2 c Water 16 oz Tomatoes, whole drained 1/2 c Pinto beans, soaked 2 T Chili powder 1 T Oil or bacon drippings 1 x Green chile, jalapeno or 1 x Onion, sliced 1/2 x Green pepper,seeded chopped 1 t Oregano, dried, crumbled 1 x Garlic clove, minced 2 t Cumin 2/3 lb Boneless pork, 1/2" cubes 2 T Tortilla flour 1/3 lb Beef stew meat, 1/2" cubes 1/3 c Dry red wine


Mixed with Water to form a paste (optional) Combine Water and Beans in medium saucepan and bring to bOil over medium high heat. Reduce heat and simmer until tender, about 1 hour. Heat Oil in large skillet over med-high heat. Add Onion, Green Pepper, and Garlic. Saute until tender. Transfer to Dutch Oven and set aside.

Add Pork and Beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add Beans and their liquid along with Tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add Wine and cook, uncovered, 30 minutes. Season with Salt and Pepper. Tabasco, if needed.


Fred Drexel's 1981 Winning Recipe Chili

Categories: Main dish, Meats

Yield: 4 servings


2 1/2 lb Beef brisket, 1" cubes 1 x Beef bouillon cube 1 lb Lean pork, ground 12 oz Budweiser beer 1 x Large onion, chopped fine 1 1/4 c Water 2 T Wesson oil 6 T Chili powder 3 x Garlic cloves, minced 2 1/2 T Ground cumin 2 T Diced green chilies 1/8 t Dry mustard 8 oz Tomato sauce 1/8 t Brown sugar 1 x Salt and pepper to taste 1 x Oregano, pinch


In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly. Stir occasionally.


C.V.Woods World Championship Chili

Categories: Main dish, Meats

Yield: 12 servings


3 lb Chicken 1 t Oregano 1 1/2 qt Water 1 T Cumin ground 1/2 lb Beef suet 1/2 t Msg 1/4 c Celery, finely chopped 7 c Tomatoes, peeled, chopped 2 t Sugar 5 lb Pork chops, ctr cut, thin 1 t Cilantro 4 lb Flank steak 1 t Thyme 3 ea Onions, medium, 1/2" pieces 1 c Beer 3 ea Green peppers, 3/8" pieces 2 ea Garlic cloves, chopped 1 lb Jack cheese, shredded 1 x Juice of lime 6 ea Green chiles, long


Cut chicken into pieces and combine with Water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, Tomatoes and Sugar and simmer1 1/2 hours. BOil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix Oregano, Cumin, MSG,Pepper, Salt, Chili powder, cilantro and thyme with Beer until all lumps are dissolved. Add tomato mixture, chiles, Beer mixture and garlic to chicken broth.

Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2 Pork chops and brown. Repeat for remaining Pork chops. Add Pork to broth mixture and cook slowly 30 min.

Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to Pork mixture. Return to simmer and cook slowly about 1 hour. Add Onions and Green Peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours.

Reheat Chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon.


Arcadian Eight Bean Chili

Categories: Main dish, Meats, Beans

Yield: 25 servings


1/4 lb Each, beans: kidney, white, 1 x Red, pinto, navy, cranberry 1/4 c Paprika 1/4 c Pepper, cayenne,or to taste 1 lb Bacon 1/2 c Peppers, grnd dried poblano 5 ea Onions, lg, peeled chopped 108 oz Tomatoes, italian plum, with 2/3 c Garlic, minced 12 oz Beer 1/4 c Coriander seed,toasted grnd 5 lb Beef, lean ground 1/4 c Cinnamon, ground


In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes.

Add all the spices and the ground Poblanos and cook another 5 minutes. Add the Tomatoes with their juice and the Beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture.

When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid.


Black bean chili

Categories: Main dish, Beans

Yield: 6 servings


4 c Dried black beans 2 T Cumin seed 2 T Oregano, dried 1/2 c Olive oil 2 ea Onions, large, chopped 4 1/2 t Hungarian paprika 1 1/2 c Green peppers, finely diced 3 T Garlic, minced 1 x Warm flour tortillas


Place Beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until Beans are tender but not mushy, about 2 hours. Add water as necessary.

Drain Beans, reserving 3 cups liquid. Return Beans to pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325 degrees. Place Cumin and Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes.

Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt. Cook until onions are soft, about 10 minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir into the Beans.

If necessary, thin with reserved liquid. Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz goat cheese in ea ch bowl. Top with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately.


Texas chili

Categories: Main dish, Meats

Yield: 1 servings


2 T vegetable oil 2 lb stewing beef, cubed 1 c chopped onions 1 ea green bell pepper 1 ea clove garlic, minced 12 oz can tomato paste 2 1/2 c water 2 ea pickled jalapeno peppers 1 1/2 T Chili Powder 1/2 t crushed red pepper 1/2 t salt 1/2 t dried oregano 1/2 t dried cumin 15 1/2 oz can Pinto Beans, drained


Seeded and chopped. Rinsed, seeded and chopped. In a large heavy pan, heat oil, and brown beef cubes on all sides. Add onions, bell pepper and garlic, and fry them with beef for about 5 minutes. Add all the remaining ingredients except beans, and simmer the chili for 1 1/2 hours or until the meat is tender. Add beans and simmer 30 minutes longer.


Chili con carne

Categories: Main dish, Meats

Yield: 1 servings


1 lb ground beef 1 1/4 c minced onion 2 1/2 c cooked kidney beans 1 1/3 c condensed tomato soup 3 T chili powder 1 T flour 3 T water 1 t salt


Cook beef and onions until browned. Add the beans and soup and cook for 10 or 15 minutes. Blend the chili powder, flour, water and salt into a paste and add in. Cook over low heat, stirring frequently, 45 min. Serve hot.


Chili Chili

Categories: Main dish, Beans, Meats

Yield: 6 servings


1 1/2 lb ground beef 2 c water 1 T chili powder 1 T curry powder 3 ea tomatoes, diced 4 c cooked kidney beans 1 ea onion, chopped 1 ea bunch green onions, slice 1 1/2 c cheddar cheese


In a frying pan, saute meat until lightly browned. Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese. Serves 6