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The Chili Mecca

Chili is my favorite food in the universe! I have made some changes recently that are sure to please. My latest is a new weekly quiz! Follow the link further down the page if you want to check your chili/spicy food expertise against others who have responded.

I have also put my updated links on another page in an attempt to speed up the load time. You can also find that down below.

Thank you for stopping by. Come back again soon as I am constantly working to improve the page. Enjoy your visit!

First, these recipes should serve as guides, not the be all end all of southwestern cooking. When I began making my own chili, I used a recipe out of a cookbook as a helping hand, and you should do the same. As a matter of fact, I rarely use the same ingredients in the same amounts each time that I cook. The ingredients are meant to be adjusted to your personal tastes. If you don't like onions, leave them out, or use minced onions, or onion powder as a replacement. See? This is easy!

Last, you should be aware that I prefer my southwestern foods very spicey. If you like a mild or medium heat in your food, you may want to adjust the amount or type of spices accordingly.

Classic Fiery Chili

  1. Make your boullion with the cubes or powder and the water. To be efficient with time, this can be done while you are browning your meat.
  2. Add tomato sauce, onions, and garlic.
  3. Bring to a boil over medium heat.
  4. Add chili powder. Start with 8 tablespoons, and add more if necessary.
  5. Here is the fun part! Add cayenne pepper if you are feeling daring. I normally leave this out.
  6. Add enough salt to bring out the flavors.
  7. Now turn the heat down to low and simmer for about 30 minutes.
  8. If you want your chili thick, mix some masa flour with enough water to make a thick but flowable mixture, and add this about 10 minutes before chili is ready. You can also add canned pinto or kidney beans at this point.
  9. When your chili is ready, you can add some goodies like grated montery jack cheese or sour cream. Some people also like to garnish their chili with cilantro leaves.
  10. Enjoy!

Sultry No-Meat Chili

  1. First, make your boullion with cubes or powder and the water.
  2. Now add tomato sauce, onion, and garlic.
  3. Next, add your chili powder. Start with 8 tablespoons and go from there.
  4. Add cumin
  5. Bring it back to a boil.
  6. Now add the carrot and tomatoes.
  7. Turn your heat down to low and let it simmer for about 45 minutes.
  8. Ten minutes before your chili is done, add the beans. Now is also the time to thicken it if you wish. Mix about 1/4 cup of masa flour with enough water to make a thick but flowable mixture, and stir it in.
  9. When your chili is done, you can add montery jack cheese and/or sour cream. You can also garnish your bowl with cilantro leaves.
  10. Yummy!


For ease of loading, I have broken my site down into several pages. Please click below for further areas of interest.
Chili Cookoff Schedules - under construction :(
History - under construction :(
Links
New! Weekly Quiz

This page was most recently updated on Thursday, August 6, 1998.

Thanks to Jinger at for providing the images on my page.


Since July, 1998:


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This page was created by Kristen D., 1998