Alamo Chili
Camp Chilli
Chicken Chili
CHILI (CROCKPOT)
Dovie's Famous Chili
Garden Harvest Chili
Green Chili 2
HERO'S CHILI
Homestyle Chili
JAIL CHILI
Killer 4-Star Venison Chili
Maverick Chili
Mike's Chili
Puppy's Breath Chili
Scott's "Real" Western Chili "Chili de Chauvinism"
Texas Chili
True Texas Chili

********************************************************************
Scott's "Real" Western Chili "Chili de Chauvinism"

1 Tbsp Oregano
2 Tbsp Paprika
8 Tbsp Chili Peppers (powder)
5 Tbsp Red Peppers (crushed)
1 Tbsp Tyme
4 Tbsp Cumin (ground)
2 Tble Louisiana Hot Sauce
4 Tbsp Beef Bullion
5 Tbsp Flour
6 12oz cans Budweiser (2 for recipe, 4 for now...who's watching?)
1 cup water
4 lb. pork shoulder (very, very, very lean)
1/2 cup (size 38D) olive oil
2 lg onions
10 cloves garlic
1 Tbsp Sugar
3 Tbsp HOT salsa sauce
2 cans whole canned tomatoes (about 40oz.)
2 3 1/2oz cans HOT green chilies diced
Salt & Black Pepper to tast

Into a large pot add: Oregano, paprika, chili powder, cumin, water,
Beef Bullion and 2 cans Budweiser. Simmer about 30 minutes.
Cut pork into 1/4 inch cubes and brown in iron skillet using
Olive Oil and Tyme. Add to pot. Save oil for Onions.
Add Tomatoes and Green Peppers to pot.
Dice Onions and Garlic. Saute in Oil and add to pot.
Simmer about 45 more minutes.
Add Sugar, HOT sauce, crushed Red Peppers.
Prepare Flour paste with hot water. Add slowly while
stirring. Salt & Black Pepper. Simmer about 30 more minutes.
Impotant: Do NOT substitute or cut back ANY ingredient. It
drastically alters the results. 

BACK TO INDEX:
*************************************************************************
True Texas Chili

2 T Oil
2 lb Chili meat
2 md Onion; chopped
2 Garlic clove; finely chopped
56 oz Tomato; whole
12 oz Beer
5 T Chili powder
2 Jalape¤o; seeded & chopped
1 T Cumin
2 ts Paprika
1 ts Sugar
Cayenne (opt)
----------------------------GARNISHES----------------------------------
Cheddar; shredded
Onion, red; chopped
Avocado; sliced

Heat oil in 6-quart saucepan. Add ground beef, onions and garlic
and saut‚ until meat is browned. Stir in next 7 ingredients and bring to
boil over medium-high heat. Reduce heat to medium-low and simmer,
uncovered, about 45 to 55 minutes. Taste and season with salt, pepper
and cayenne pepper, if desired. Ladle into bowls. Garnish with cheese,
onion and avocado, if desired.
BACK TO INDEX:
---------------------------------------------------------------------
Dovie's Famous Chili

1.5 lb. (approx) ground sirloin
1 large onion (minced)
1 clove garlic
4 stalks celery (finely chopped)
1 lg. can tomato sauce + 1 sm. can chopped tomatoes
1 lg. (32 oz) can kidney beans
2 tsp. cumin
1 tsp. chili powder (adjust to your taste)
dried pepper flakes - whatever amount you deem appropriate

Saute onion & garlic until limp, add meat and break up with a fork,
while cooking until it loses pink color. Add celery, stirring
until slightly softened. Add cummin, chili powder, and pepper
flakes and stir briefly. Add tomato sauce, tomatoes, and
kidney beans plus approx 1/2 cup of water. Bring to boil, then
turn flame down to simmer, continue cooking for at least an
hour, stirring frequently. It should thicken - and is best
eaten the next day with a dollop of sour cream and oyster
crackers. Can be served over hot steamed rice.
You can substitute shredded cooked beef (leftover pot roast works).
BACK TO INDEX:
*************************************************************************
Alamo Chili

Yield: 4 servings

2 lb Stew meat
1 md Onion
1 cn Tomato sauce
2 Cloves garlic
2 tb Of chili powder
2 Jalapeno chili's
2 c Pinto beans
Salt and pepper to taste

Trim the fat from the stew meat, cut into bite sized chunks and
brown it. Chop the onion and the jalapeno chili. Smash the garlic.
Throw every thing but the beans into a pot, add water and simmer
until meat is tender.
Put the beans into a pot with water and bring to a boil, turn the
heat down and simmer till the beans are done.
Eat the chili and stomp the hell out of the beans.
Don't confuse this with "Rebel Chile" which also has the beans
stomped out of it.
I brought this recipe back from Mexico and it was said to be the one
that Mexico used when they taught Texans how to make chili at the
Alamo. I understand that to this day Texans do not put beans in
chili.
BACK TO INDEX:
*************************************************************************
Killer 4-Star Venison Chili

Yield: 6 servings

3 lb Finely chopped venison *
1 ea Medium onion
4 ea Cloves garlic
1 x Salt to taste
1/4 c (or more) Chili powder
2 tb Olive oil
1 tb Cumin
1 cn Texas beer
1/2 c Water or beef broth
1 tb Mexican oregano
2 tb Masa or corn meal **
1 ts Ground coriander

* Venison should be cut from the neck or shoulder
** Dissolve masa in about 1/4 c water

Saute the meat in the oil until about 1/2 browned. Add onions and
garlic and saute until onions are tender, but not brown. Add chili
powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes.
Do not allow to burn. Add beer and water/broth and simmer, stirring
frequently until meat is tender. (About 45 minutes - 1 hour) When
meat is tender, stir in masa, dissolved in water or broth. Simmer,
stirring frequently an additional 30 minutes or so. If possible,
allow chili to cool and sit for at least 6 hours before re-heating
and serving
BACK TO INDEX:
*************************************************************************
Camp Chilli

Yield: 4 servings

1 c Lentils
3 tb Tomato soup powder
2 tb Masa or Corn flour
1 tb Chilli Powder
1 tb Onion Flakes
1 tb Cumin
1 ts Oregano
1 ts Salt
1 Clove Garlic
4 c Water

Combine all the ingredients and simmer 30 - 45 Min depending
upon your altitude. I carry the dry ingredients all mixed ready
and, generally, make a batch of cornmeal biscuits in a skillet at the
same time to accompany the "Chilli". I know the purists will groan
that I call it Chilli but you should try it at 15,000 ft. on a snow
covered mountain and you may never scoff again !! Substitution
of sun-dried tomatoes for the tomato soup powder makes a real
difference too if you can do it !!

BACK TO INDEX:
*************************************************************************
Maverick Chili

Yield: 15 servings

2 lb Smoked pork neck-bones
3 1/2 lb Beef brisket rough ground
4 c Tomato sauce
1 c Green Bell pepper chopped
3 ea Onions lg. chopped coarsely
4 ea Jalapenos cored, seeded, & minced
2 T Tabasco sauce
1 T Salt
3 1/2 T Chili powder
4 ea Garlic cloves minced
1 1/2 c Tomato paste
4 T Cumin freshly ground
1 T Mexican oregano
1/2 c Pimientos chopped
1 T Maggi sauce
1 T Chocolate syrup
12 oz Beer (not Lite)
1 c V-8 juice
1 c Strong coffee

Pick meat off of the neck bones and chop coarsely. Place meat,
onions, Bell peppers, garlic into a large heavy pot and saute' until
meat is browned. Add all liquid ingredients and 3 T of cumin along
with all other spices. Bring to a slow, rolling boil. Cook at this point
for 10 minutes then reduce heat to Simmer, add remaining ingrediants
except the 1 T of cumin left, cover and cook for 1 hour. Be sure to
stir fairly often. Add the remaining cumin and cook for 5 minutes.
Serve or refrigerate and re-heat for a beter pot of chili.
BACK TO INDEX:
***********************************************************************
JAIL CHILI

The ingredients for six people are as follows:

One half pound beef suet, two pounds of diced or coarsely
                                       ground beef
Three garlic cloves
One and a half tablespoons of paprika
Three tablespoons of chili powder or diced chili-pepper pods
One tablespoon of cumin seed
One tablespoon of salt
One tablespoon of white pepper
One and a half tablespoons of diced sweet-pepper pods
Three cups of water

Simply fry out the suet in a heavy kettle, the add the meat, garlic and
other seasonings. Cook under cover slowly for four hours, stirring
occasionally. Then add a little water, depending on how thick you
want it, and cook it for another hour. That's all....

BACK TO INDEX:
**********************************************************************
HERO'S CHILI

Three pounds of diced lean beef(never veal)
One fourth cup of olive oil
One quart of water
Eight chili pods or six tablespoons of chili powder
Three teaspoons of salt
Ten cloves of ground cumin
One teaspoon of origanum or marjoram
One teaspoon of red pepper
One tablespoon of sugar
Three tablespoons of paprika(mainly to add color)
Three tablespoons of flour
Six tablespoons of cornmeal

When the olive oil is hot in a six-quart pot, add the meat and
sear over high heat, stirring constantly until meat is gray--not
brown. The meat will then have the consistency of whole-grain
hominy. Add the one quart of water, cover, and cook at bubbling
simmer for one and one half to two hours.
Add all the remaining ingredients except the thickening (flour and
cornmeal). Cook another thirty minutes at the same bubbling
simmer. Next add the thickening, previously mixed with a cup
of water. Cook five minutes more to determine if more water is
necessary for the desired consistency. Stir to prevent sticking
after the thickening has been added.
Skim off most of the fat before thickening is put in the pot. The chili-
pod pulp or alternate chili powder in this recipe will make a fairly hot
chili--above average.

If you want beans, cook them(pintos) separately and with no seasoning
except salt. Drain the beans well if you plan to serve them in the same
bowl with the chili. For if there is any bean soup left, it will detract
from the chili flavor. If you want onions, serve them on the side, finely
chopped. If you must have catsup, add it to the chili on the table. Never,
never cook onions or catsup into the chili.

In preparation for chili making, the sun-dried (or sometimes oven-dried
chili pods are washed, and the seeds, which are flavorless, are removed.
The pods are boiled 45 minutes, or until the skins can be easily removed.
The seedless, skinless pods are then run through a colander or sieve, or
ground or chopped before being added to the mixture.

Here's a good rule of thumb to follow on seasoning: If you want fiery
chili, use twelve pepper pods with each 3 pounds of meat. If you like it
milder, try half as many pods with the same quantity of meat. A
tablespoon of chili powder is about equivalent of one average pepper
pod. Remember this quote from Joe Cooper's book: "the aroma of
good chili should generate rapture akin to a lover's kiss." He liked
his chili "hot enough to kill a two-month-old stand of cotton."
BACK TO INDEX:
*************************************************************************
Puppy's Breath Chili

Servings: 1

3 lb Tri-tip beef or sirloin tip 5 tb To six Calif chili powder,
Coarse ground Divided
2 ts Vegetable oil 1 cn 8 oz tomato sauce
1 sm Onion 1 Dried New Mexico chili
1 cn 14 1/2 oz beef broth Pepper, boiled 25 minutes
3 1/2 tb Ground cumin, divided 3 Dried Calif chili peppers
1/2 ts Dried oregano Boiled 25 minutes
6 cl Garlic, finely (2 Tbls) 1 cn 14 1/2 chicken broth
Divided 1 ts Tabasco sauce
3 tb Gebhardt brand chili powder, 1 ts Brown sugar
Divided 1 Juice of lime
1 tb New Mexico mild chili 1 ds Msg
Powder divided Salt to taste

Brown meat in oil for about 30 minutes over medium heat.
Add onion and enough beef broth to cover meat. Reserve
remaining broth. Bring to a boil and cook for 15 minutes.
Add 1 tablespoons cumin and oregano.

Reduce heat to simmer and add 1 tablespoon garlic. Add
1 1/2 tablespoons Gebhardt chili powder, about 2 teaspoons
New Mexico chile powder and about 3 tablespoons California
chile powder. Cook for 10 minutes. Scrape pulp from boiled
chilies, wearing rubber gloves to protect against
oils that later can cause burning sensation on skin.

Add tomato sauce and chile pulp and remaining 1 tablespoon
garlic. Add any reserved beef broth and chicken broth for
desired consistency.

Cook for one hour on medium heat stirring occasionally.
Add remaining 1 1/2 tablespoons Gebhardt chili powder.
Add remaining 2 1/2 tablespoons ground cumin. Simmer for
25 minutes on low to medium heat, stirring occasionally.

Turn up heat to light boil and add Tabasco pepper sauce,
brown sugar lime juice, Msg and season with salt.
Simmer on medium heat.
BACK TO INDEX:
*************************************************************************
Mike's Chili

2 lb ground beef 4 tbs water
1 tbs oil 2 tsp ea:salt,sugar, Worcestershire
1/2 tbs tobasco sauce sauce, cocoa, ground cumin, oregano
1 lg onion chopped 1-1/2 tbs chili powder
2 cans kidney beans 3 c canned tomatoes

Brown ground beef in oil. Add onion and cook until it turns
clear. Add remaining ingredients except kidney beans and
simmer 1 hour covered. Add kidney beans and cook 1
additional hour uncovered.
BACK TO INDEX:
*************************************************************************
Texas Chili

2 lb lean chuck roast 1 large onion
bacon grease 6 cloves garlic, minced
6 jalapino peppers, seeded 2 tsp salt
& chopped 4 tbs chili powder
1 tbs cumin 1 tbs oregano
1 (20oz) can tomatoes, chopped

Brown meat, garlic and onions in bacon grease. Add jalapino
peppers and mix well. Add remaining ingredients, cover and
cook 1 hour
BACK TO INDEX:
*************************************************************************
Homestyle Chili

1 lb ground beef 1 lg yellow onion, chopped
3 cloves garlic, minced 1 tbs cumin
2 tbs chili powder 1 tbs worcestershire sauce
1 (20oz) can tomatoes, chopped 1 green bell pepper, chopped
1 c red wine(dry) salt & pepper to taste
1 lb uncooked kidney beans

Cover beans with 2"-3" water. Bring to boil, remove from heat
and let stand 1 hour. Drain and set aside. Brown ground beef
with onion and garlic. Add remaining ingredients. Cover and
simmer about 1 hour.
Variations: Use black beans instead of kidney beans. Add
fresh ground ginger, paprika or cocoa.
BACK TO INDEX:
*************************************************************************
Green Chili 2

2 lb lean pork 2 stalks of celery, chopped 1/2"
2 med tomatoes, chopped 1/2 c Ortega Green Chilis
6 cloves garlic, minced 3 tbs jalapeno pepper sauce

Brown pork in a dab of oil. Add remaining ingredients
and mix well. Add 1-2 cups water. Cover and simmer 45
min to 1 hour. If it is too thin, remove cover and continue
to simmer until thickened.
BACK TO INDEX:
*************************************************************************
Garden Harvest Chili

2 tablespoons cooking oil
2 garlic cloves -- minced
1 medium green pepper -- chopped
1 medium sweet red pepper -- chopped
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 can whole tomatoes -- cut up, undrained -- (28 ounces)
1 can tomato sauce -- (15 ounces)
2 tablespoons chili powder
2 teaspoons sugar
I teaspoon ground cumin
1 can kidney beans -- rinsed and drained -- (16 ounces)
2 cups sliced zucchini
1 package frozen corn -- defrosted (10 -- ounces)
11/2 cups shredded cheddar cheese -- optional (6 ounces)

In a skillet, heat oil over medium-high. Saut, garlic, peppers,
mushrooms and onion until tender. Add tomatoes with liquid,
tomato sauce, chili powder, sugar and cumin; heat to boiling.
Reduce heat to low; add beans, zucchini and corn. Simmer,
uncovered, about 10 minutes or until zucchini is tender.
Spoon into bowls; sprinkle with cheese if desired.
Yield: 6 servings (2-1/2 quarts
BACK TO INDEX:
------------------------------------------------
Chicken Chili

2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped green pepper
2 garlic cloves -- minced
4 1/2 cups diced cooked chicken
2 cans stewed tomatoes -- (14-1/2 ounces each)
1 can pinto beans -- drained (15 ounces)
2/3 cup mild or medium picante sauce -- up to 3/4
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt Optional toppings: shredded
            cheddar -- diced avocado and cheese sour cream

In a Dutch oven, heat oil on medium. Saute onion, green
pepper and garlic until tender. Add chicken, tomatoes,
beans, picante sauce and seasonings; bring to a boil.
Reduce heat; simmer for 20 minutes. Ladle into soup bowls.
Top with cheese, avocado and sour cream if desired.
Yield: 6-8 servings.
BACK TO INDEX:
------------------------------------------------
CHILI (CROCKPOT)

48 ounces kidney beans -- drained
32 ounces canned tomatoes -- cut up
2 pounds ground beef -- cooked and drained
2 medium onions -- coarsely chopped
1 cup celery -- diced 2 cloves garlic -- minced
4 tablespoons chili -- powder (4 to 6)
1 teaspoon Cumin -- salt and pepper to t

1. Put all ingredients in Crockpot in order listed. Stir once.

2. Cover and cook on Low for 10 12 hours or High
5 - 6 hours. Notes: added 1 can tomato paste to thicken
this up as it was quite watery. Also added 4 adobo chili's
the second night as we found it wasn't hot enough for our taste.
BACK TO INDEX:
------------------------------------------------