Annie Rae's Hot n' Sassy Chili
Vegetables:
2 tablespoons olive oil
2 medium red onions, peeled, chopped
3 stalks of celery, washed, chopped
2 large green peppers, washed, cored, chopped
3-4 small Hungarian yellow peppers, chopped
1 jalapeno pepper to the vegetable part, washed, chopped with seeds
Beef mixture:
3 1/2 pounds of ground sirloin
1 small white onion, peeled, chopped
1 pound of beef stew meat
1 tablespoon olive oil
Tomatoes and spices:
3 cans (28 ounces each) diced tomatoes
1 can (28 ounces) stewed tomatoes
1 can (28 ounces) tomato sauce
1 can (14 ounce) zesty diced tomatoes
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon dill weed
1 1/2 teaspoons chili powder
3 tablespoons garlic powder
5-6 gloves of fresh garlic, peeled, minced
In a large skillet, heat the olive oil and saute the red onion, celery, green pepper, jalapeno pepper and Hungarian peppers until softened; remove from the skillet and set aside.
In a large stock pot, brown the ground sirloin with the white onion, leaving the fat in the pan. In a large skillet, heat the remaining 1 tablespoon olive oil and brown the beef stew meat. Add the stew meat and sauteed vegetables to the large stock pot with the ground sirloin. Add all the tomatoes, sauces and spices. Let simmer 3 hours.
Makes 20 generous servings.
From Renae Doulette and Anne Doulette, Livonia
Tested by Susan Selasky for the Free Press Test Kitchen
259 calories (40% from fat), 11 grams fat (4 grams sat. fat), 15 grams carbohydrate, 23 grams protein, 782 mg sodium, 68 mg cholesterol, 43 mg calcium, 3 grams fiber.
Fireworks Chili
Spice mix:
9 tablespoons chili powder (use a mix of California chile powder, New Mexico hot chile powder and New Mexico Chimayo chile powder)
3 tablespoons ground cumin
1/2 teaspoon black pepper
1 teaspoon oregano
1 tablespoon beef bouillon granules
1 teaspoon brown sugar
Chili ingredients:
1-2 tablespoons olive oil, divided
3 pounds bottom sirloin, cut into 3/8-inch cubes
Granulated garlic to taste
1 large onion, peeled, chopped
1 can (8 ounces) green chiles, chopped
6 garlic cloves, peeled, crushed
1 can (14 1/2 ounces) beef broth
1 can (14 1/2 ounces) chicken broth
1 can (15 ounces) tomato sauce
Salt to taste
In a small bowl, combine the spice mix ingredients; set aside. In a large skillet, heat 1 tablespoon of the olive oil. Add the cubed meat and brown. Sprinkle the meat with granulated garlic while browning. In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Add the onion, garlic and green chiles. Cook until tender. Add the browned meat to the stock pot. Add the broths and tomato sauce to the pot. Add 2/3 of the spice mix and stir. Cover and simmer 2 hours. Add the remaining spice mix and simmer 1 more hour or until meat is tender. Add salt to taste.
Makes about 3 quarts.
Cook's note: Chimayo chile powder comes from northern New Mexico peppers that are milder and sweeter in flavor. It's not available here; check mail-order sources.
Tested by Susan Selasky for the Free Press Test Kitchen
228 calories (35% from fat), 9 grams fat (3 grams sat. fat), 9 grams carbohydrate, 28 grams protein, 824 mg sodium, 71 mg cholesterol, 47 mg calcium, 3 grams fiber.
Heartland Vegetable Chili
2 tablespoons corn oil
1 large onion, peeled, chopped
2 cloves garlic, peeled, minced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 medium zucchini, washed, ends removed, chopped (about 2 generous cups)
2 medium carrots, peeled, chopped (about 1 cup)
1 can (15 1/2 ounces) garbanzo beans, drained and rinsed
1 can (15 1/2 ounces) red kidney beans, drained and rinsed
1 can (28 ounces) tomatoes, undrained
In a large stock pot, heat the oil over medium heat. Add the onion and garlic and saute 2 minutes. Add the chili powder, cumin, basil and oregano, stirring frequently. Add the zucchini and carrots and cook for several minutes, stirring frequently. Stir in the garbanzo beans, kidney beans and tomatoes. Bring the mixture to a boil. Reduce the heat and simmer for 30 minutes or until the liquid is reduced to desired consistency.
Makes 6 servings.
From "The All-American Chili Cook" by Jenny Kellner and Richard Rosenblatt (Heart Books, $14.95)
Tested by Susan Selasky for the Free Press Test Kitchen
231 calories (25% from fat), 6 grams fat (0 grams sat. fat), 37 grams carbohydrate, 9 grams protein, 322 mg sodium, 0 mg cholesterol, 90 mg calcium, 11 grams fiber.
Cheli's Chili
3 pounds lean ground beef
2-3 medium onions, peeled, about 2 cups chopped
3 tablespoons chopped garlic
3 pounds ripe tomatoes, washed, diced
2 cans (15 ounces each) tomato sauce
2 cans (15 1/2 ounces each) chili beans such as Brooks
2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed
1 can (10 1/2 ounces) tomato soup
1/2 cup favorite blended chili powder
Crushed red pepper flakes to taste
In a large pot, saute the ground beef until it is no longer pink. Add the onions and cook over medium-high heat until the meat is browned; add the garlic and cook several more minutes. Drain the fat.
Reduce the heat, add the tomatoes and simmer 30 minutes.
Add the tomato sauce, chili beans and kidney beans and bring to a low boil. Add the tomato soup, chili powder and red pepper flakes. Simmer 15 minutes.
Makes 12 generous servings.
Cook's note: This recipe is listed in the book as coming from Cheli's Chili Bar in Chicago. The bar is owned by Red Wing defenseman Chris Chelios.
From "The All-American Chili Cook" by Jenny Kellner and Richard Rosenblatt (Heart Books, $14.95)
Tested by Susan Selasky for the Free Press Test Kitchen
443 calories (36% from fat), 18 grams fat (7 grams sat. fat), 40 grams carbohydrate, 34 grams protein, 1,039 mg sodium, 88 mg cholesterol, 73 mg calcium, 12 grams fiber.
Jim Weller's Macktown Chili
Spice mix:
8 tablespoons mild California chile powder
2 tablespoons hot New Mexico chile powder
3 tablespoons cumin
1 tablespoon granulated garlic
1 tablespoon granulated onion
1/2 tablespoon arrowroot
Chili:
3 pounds bottom sirloin, cubed small
Oil as needed
1 can (14 1/2-ounce) beef broth
1 can (14 1/2-ounce) chicken broth
1 can (8 ounces) tomato sauce
1 teaspoon Tabasco sauce
Water as needed
Salt to taste
In a small bowl, combine all the spice mix ingredients and set aside. In a large skillet, brown meat cubes in a small amount of oil. When browned, drain the meat well in a colander.
Place the beef in a large stock pot and add the tomato sauce and beef and chicken broths. Add three-quarters of the spice mix, bring the mixture to a boil, then reduce heat to a simmer. Cover and simmer for 2 hours. Add the Tabasco sauce and remaining spice mix. If necessary, add water if it becomes too thick. Cook an additional half-hour or until the meat is tender. Add salt to taste.
Makes about 3 quarts chili (analysis per 1 cup).
From Jim Weller, West Bloomfield.
Tested by Susan Selasky for the Free Press Test Kitchen
203 calories (34% from fat), 8 grams fat (2 grams sat. fat), 6 grams carbohydrate, 28 grams protein, 443 mg sodium, 71 mg cholesterol, 41 mg calcium, 2 grams fiber.
Southern Chili Georgia Style
Spice mix:
4 1/2 tablespoons California chile powder
4 tablespoons Gebhardt (see note) chili powder or favorite chili powder blend
1/2 tablespoons New Mexico hot chile powder
1/2 tablespoon Chimayo chile powder or mild New Mexico-style chile powder
1/2 tablespoon Pasilla chile powder
3 1/2 tablespoons cumin
1 tablespoon granulated garlic
4 teaspoons onion powder
1/2 tablespoon brown sugar
Chili ingredients:
3 teaspoons oil
3 pounds boneless chuck, trimmed, cut into small chunks
1 can (14 1/2 ounces) beef broth
1 can (14 1/2 ounces) chicken broth
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chiles
1 teaspoon Tabasco sauce
Salt to taste
In a small bowl, combine the spice mix ingredients and set aside.
In a large skillet, heat the oil over medium heat and brown the meat. Drain and transfer to a large stock pot along with the beef and chicken broths, tomato sauce and green chiles.
Add two-thirds of the spice mix to the chili. Cover and simmer 2 hours. Add the remaining spice mix. Cook an additional hour or until meat is tender. Add Tabasco sauce and salt to taste. Serve with saltine crackers.
From Gerogia Weller, West Bloomfield.
Cook's note: Chimayo chile powder comes from northern New Mexico peppers that are milder and sweeter in flavor. It's not available here; check mail-order sources.
Tested by Susan Selasky for the Free Press Test Kitchen
219 calories (37% from fat), 9 grams fat (2 grams sat. fat), 7 grams carbohydrate, 28 grams protein, 489 mg sodium, 71 mg cholesterol, 49 mg calcium, 3 grams fiber.
White Bean Chicken Chili
2 tablespoons olive oil
2 pounds boneless, skinless chicken breast, washed, patted dry
2 medium onions, peeled, chopped
4 cloves garlic, peeled, minced
1 can (8 ounces) diced green chiles
1 1/2 teaspoons oregano
1/4 teaspoon cloves
1 teaspoon cayenne pepper
3 tablespoons chile powder such as New Mexico
1 teaspoon cumin
1/2 teaspoon white pepper
1 jar (48 ounces) Great Northern beans, undrained
6 cups 99 percent fat-free, 1/3-less-sodium chicken broth
4 cups chopped or sliced celery
2 cups shredded Monterey Jack cheese
Garnishes:
Sour cream
Salsa
Fresh chopped cilantro
Heat the oil in a large stock pot over medium heat. Cut the chicken breast into 1/4- to 1/2-inch chunks. Add the chicken to the stock pot and brown. Remove the chicken from the pot. Add more oil if necessary. Add the onions and garlic and saute over medium heat 5 minutes or until onions are softened. Add the chiles, oregano, cloves, cayenne pepper, chili powder, cumin and white pepper. Stir to combine the spices. Add the undrained beans, broth and celery. Bring the chili to a boil, reduce the heat, cover and simmer 1 1/2-2 hours. Remove from the heat and stir in the shredded cheese until it melts. Serve garnished if desired.
Serves 10 (about 1 1/2 cups per serving).
From the Free Press Test Kitchen
Tested by Susan Selasky for the Free Press Test Kitchen
417 calories (36% from fat), 16 grams fat (7 grams sat. fat), 33 grams carbohydrate, 42 grams protein, 1,138 mg sodium, 91 mg cholesterol, 347 mg calcium, 12 grams fiber.
Cornbread
Shortening for greasing the pan
1 cup all-purpose flour
1 cup yellow, white or blue cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/4 cup vegetable oil
Optional ingredients:
1 cup shredded cheddar cheese
1 can (12 ounces) whole corn, drained
1 can (4 ounces) diced green chilies
Preheat the oven to 425 degrees. Grease a 9-by-9-by-2-inch baking dish.
In a mixing bowl combine the flour cornmeal, sugar, baking powder and salt. In a separate bowl beat together the eggs, milk and oil. Add the milk mixture to the dry ingredients, mixing to just combine. Do not over-mix. The batter should be lumpy. Stir in desired optional ingredients.
Bake for 20 to 25 minutes. Remove from oven, cool slightly and cut into squares.
Makes 9 servings.
Tested by Cynthia Moothart for the Free Press Test Kitchen
204 calories (37% from fat), 8 grams fat (1 gram sat. fat), 27 grams carbohydrate, 5 grams protein, 318 mg sodium, 45 mg cholesterol, 130 mg calcium, 2 grams fiber.
But here are some of my favorite links anyway: :-)
Old FR Chili Thread #1 (The Chili Contest)
Old FR Chili Thread #2 (Thermonuclear Texas Chili recipie)
PepperFool Chili Recipes (many award winners)
ChileHeads Chili Recipe Database
Wallen's Contributed Chili Recipes
El Cid's Chili (national award winner!)
Foodtv.com...Emeril, Sarah Moulton, Bobby Flay, etc...Just search on 'chili' or 'chile'
AllRecipes.com....just search for chili
rec.foods recipes online (massive recipe database, 200,000 recipes...a crapshoot)
RecipeSource, formerly SOAR (another massive recipe database)>
Back to taxes. :-(
(Ah, but I have to confess that most of us Texans don't recognize the Nevada cook-off. Our championships are held in Terlingua, Texas, a ghost town near the Rio Grande in the Big Bend country.)
Pinging Willie Green’s Chili Recipe thread!
I have heard up here in Alaska that if you add a little aged bear meat it really gives chile a unique taste. I have made moose meat chile, makes a very lean meat, no fat at all.