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1981 World Championship Butterfield Stageline Chili

Recipe By     :Bren

4             Medium  onions -- minced
10             pound  Lean beef brisket -- Finely chopped
   1/4           cup  Oil
1 1/2         Cloves  garlic -- minced
2             pounds  Ground pork
1                can  whole green chilies -- (7 oz) Minced
1                can  tomato sauce -- (15oz)
1              pound  Whole tomatoes -- Finely chopped
1         tablespoon  Cumin
1           teaspoon  Salt
1           teaspoon  Oregano
1         tablespoon  Dry mustard
1              ounce  Tequila
1                Can  beer
2               cans  chili powder -- (3 oz)
2                     Beef bouillon cubes

Yield: 25 servings Brown onions, and beef in oil. Stir in
garlic, pork, chilies, cumin, oregano, salt, dry mustard,
tomato sauce, tomatoes, tequila, beer, chili powder and
bouillon cubes. Bring to boil, then reduce heat and simmer
2-3 hours. Stir occasionally. Do not stir the last 30 min
before serving.

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Butterfield Stageline Chili

Sent by: Bren
About 12 to 15 servings

10     pounds lean beef brisket, chopped
2      pounds ground pork
4      onions, chopped
4      tablespoons oil
1 1/2  cloves garlic, chopped
2      bottles [3 ounces each] chili powder,
     preferably Gebhardt brand
2      cubes beef bouillon
1      tablespoon each: cumin powder, dry hot mustard
1      teaspoon each: salt, oregano
1      can [12 ounces] tomato sauce
1      can [12 ounces] whole tomatoes
1      can [4 ounces] chopped green chilies
1      can [12 ounces beer
1/4    cup tequila

Brown brisket, pork, and onions in oil. Stir in garlic, chili powder, beef
bouillon, cumin, dry mustard, salt, and oregano and cook 3 more minutes. Stir in
tomato sauce, tomatoes, chilies, beer, and tequila. Cover and simmer about 3
hours. Uncover during last part of cooking to  thicken as desired.

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                            A Bowl Of Red

Recipe By     :Bren

2        tablespoons  shortening
2               cups  coarsely chopped yellow onions
1           teaspoon  chopped garlic
2 1/2         pounds  coarsely ground chuck
1              pound  coarsely ground pork
3        tablespoons  chili powder
1 1/2    tablespoons  ground cumin seeds
2          teaspoons  each: basil -- oregano, pepper
1 1/2      teaspoons  salt
1           teaspoon  dry mustard
1                can  tomato paste -- (16 ounces)
2                can  ground whole tomatoes -- (28 ounces each)
1 1/2           cups  red wine
2               cans  [15 ounces each] kidney beans -- drained
                      Freshly chopped parsley
                      Toppings: chopped onion -- grated cheddar
                      cheese,
                      sour cream -- sliced olives

Melt shortening in large Dutch oven over medium heat. Add onion and
garlic; cook until wilted but not brown. Add meat and cook until lightly
brown, breaking up with wooden spoon. Drain off excess fat.
Stir in chili powder, cumin, basil, oregano, pepper, salt and dry
mustard. Cook and stir over low heat 2 minutes. Add tomato paste. Stir to
mix and cook 2 minutes.
Stir in tomatoes, wine and kidney beans. Cook, uncovered, at least 15
minutes or up to I hour, stirring occasionally. Stir in parsley. Remove
from heat. Serve with toppings on the side in small bowls.
Eight to 10 servings

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                       Capital Punishment Chili

Recipe By     :Bill Pfeiffer - Washington, D.C.
Serving Size  : 12     

9        tablespoons  mild pure chile powder
   1/4           cup  ground cumin
   1/4           cup  instant beef bouillon granules
2        tablespoons  paprika
2        tablespoons  dried oregano
1         tablespoon  monosodium glutamate
1         tablespoon  commercial chili powder
2       12 ounce cans  beer
2               cups  water
   1/2           cup  vegetable oil or kidney suet
4             pounds  extra-lean chuck -- chili-grind
2             pounds  extra-lean pork -- chili-grind
1              pound  extra-lean chuck -- cut into 1/4-inch
                      cubes
2              large  onions -- finely chopped
10            cloves  garlic -- minced
1         tablespoon  sugar
1           teaspoon  mole powder
1           teaspoon  ground coriander
1           teaspoon  Tabasco sauce
1        8 ounce can  tomato sauce
1         tablespoon  mass harina
                      Salt -- to taste

In a large pot, combine chile powder, cumin, beef bouillon granules,
paprika, oregano, MSG, chili powder, beer, and water. Bring to a boil;
reduce heat, and simmer.
In a large skillet, heat 1 tablespoon oil or suet; add 1 1/2 pounds of
meat and saute until meat is lightly browned. Drain and add to the simmering
spices; continue until all the meat has been browned and added.
Add 1 tablespoon oil to the skillet and saute onions and garlic until
softened. Add to the meat and spices and simmer 2 hours, adding water as
necessary.
Add sugar, mole, coriander, Tabasco, and tomato sauce and simmer an
additional 45 minutes. Dissolve mass harina in a little warm water to make a
paste and add to chili. Adjust seasonings with salt and simmer 30 more
minutes. For hotter chili, add more Tabasco.
Source: The All-American Chili Cookbook" - Jenny Kellner and Richard
Rosenblatt
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                      Halloween Heartland Chili

Recipe By     :Bren

2        tablespoons  vegetable oil
3 1/2         pounds  pork shoulder -- cut into 1/2-inch
                      cubes
2             medium  onions -- chopped, about 2
                      cups
1         tablespoon  chopped garlic
3        tablespoons  chili powder
1         tablespoon  each: ground cumin seeds -- oregano, basil
1           teaspoon  each: salt -- freshly ground
                      black pepper
   1/2      teaspoon  cayenne pepper or to taste
1                can  chicken broth -- (13 3/4 ounces)
1                can  whole tomatoes -- (14 ounces) chopped
1                can  tomato paste -- (6 ounces)
1                can  red kidney beans -- (15 1/4 ounces)
                      rinsed, drained
1                can  black beans -- (15 ounces) rinsed,
                      drained
1                box  frozen corn -- (10 ounces)
                      defrosted
                      Garnish:
1                cup  diced green onions
                      grated sharp Cheddar cheese
                      sour cream
                      chopped fresh cilantro (coriander)

Heat oil in large Dutch oven over medium heat. Add meat in batches, cook and
stir until meat is lightly browned, about 5 minutes. Remove with slotted spoon.
When all meat is cooked, return meat to Dutch oven. Add onions garlic, chili
powder, cumin, ore- gano, basil, salt, pepper and cayenne pepper. Cook and stir
about 5 minutes. Add chicken broth, tomatoes and tomato paste. Stir to mix.
Increase heat to high. Heat to boil. Stir I to 2 minutes. Lower heat to medium.
Simmer until meat is tender, about 1 i/2 hours. Stir occasionally. Add kidney
beans, black beans and corn. Stir to mix. Cook and stir, just to heat through,
about 10 minutes. Remove from heat. Spoon into large bowls. Garnish with green
onions, cheese, sour cream and cilantro.

Yield: 6 to 8 servings
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                            Mad Dog Chili

Recipe By     : Bren

12            pounds  beef brisket
   1/2           cup  bacon drippings -- (1/2 to 1)
                      Beer (about 3 to 4 12-ounce bottles)
8        tablespoons  chili powder
10       tablespoons  ground cumin
10       tablespoons  dried oregano
6        tablespoons  woodruff (see note)
3        tablespoons  lime juice
4        tablespoons  lemon juice
2        tablespoons  sugar
4        tablespoons  salt
1         tablespoon  cayenne -- or to taste
2        tablespoons  Dijon-style mustard
2        tablespoons  chicken fat (optional)
1           teaspoon  hot chili sauce
1         tablespoon  paprika
12                    garlic cloves -- finely chopped
1         tablespoon  garlic powder
8                     bay leaves
2        tablespoons  Worcestershire sauce
3        tablespoons  gumbo file
2               jars  chopped roasted sweet red pepper (pimento) -- (4
ounces each)
1           teaspoon  crushed red pepper -- or to taste
2        tablespoons  masa harina or unbleached white flour

Trim fat from beef and cut into 1-inch cubes. In large Dutch oven (at
least 8-quart), brown beef in bacon drippings in batches, adding more
bacon drippings as needed. Return beef to pot and turn down to simmer.
Add enough beer to cover beef by about 1 inch. Add remaining ingredients.
Simmer, covered, over low heat 8 to 12 hours until meat is tender and
falling apart. Remove bay leaves. Can be frozen in small containers
and thawed for use as needed. Makes 24 to 28 servings.
Note: Woodruff can be found in stores selling beer- and wine-making ingredients.
    
This recipe appeared in Esquire magazine in the mid-1970s. The anonymous  recipe
author claims it's the world's greatest chili. It's said to originate in Alaska.

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                       Vegetarian Chili, Hearty

Recipe By     :Bren
 
3               cups  dry kidney beans or 3 cans kidney beans
2          teaspoons  olive oil -- if desired
1              large  onion -- thinly sliced
4             cloves  garlic -- minced
1                     green bell pepper -- chopped
1                cup  green cabbage -- coarsely chopped
   1/2           cup  red potatoes -- diced, unpeeled
1                can  tomatoes -- (10 ounces)
                      undrained
1         tablespoon  chili powder -- (1 to 2)
   1/2      teaspoon  cumin
   1/2           cup  uncooked brown rice
5               cups  vegetable broth
                      Salt and pepper to taste
                      Grated low-fat or non-fat cheese for -- optional
                      garnish
Soak dry beans overnight if using dry beans.  In large skillet over medium heat,
heat oil or use water to save fat calories. Saute onion and garlic until soft,
about 3 to 5 minutes.  Add bell pepper, cabbage, potatoes, tomatoes, chili
powder and cumin. Continue cooking, stirring frequently for 3 minutes. Transfer
to slow cooker.  Add rice and broth. Cover and cook on low 6 to 3 hours or until
chili is thick and rice and beans are tender.  Season to taste with salt and
pepper. Garnish with cheese if desired. Serves 8.
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