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Contents:
Black Bean Chili With Beef
Brute Force Chili
Casi-Style Chili
Chernobyl-Chili
Chili Con-Causasian" (White Chili)
Chili "Con-Caucasian" (White Chili)
Chili (Crockpot)
Chili Blanco Especial
Chili Con Carne C/P
Chili Con-Causasian" (White Chili)
Chili Flank Steak
Chili Verde
Consumer Reports Chili
Crock Pot Chili
Crock Pot Chili Soup
Crock Pot Deer Chili
Crock - Pot Chili
Crock Pot Chili
Crock Pot Chili #2
Crock Pot Chili Con Carne
Crock-Pot Chili Con Carne
Crockpot Tex Mex Chili
Crockpot Chile Stew
Crockpot Chili
Crockpot Chili Sirloin
Crockpot Chili Verde
Dan Wellner Green Chili Stew
Dove's Nest White Chili
Easy Chili Recipe
Easy Crock Pot Mexican Chili
Ensenada Chili Pot
Favorite Crock Pot Chili
Favorite Chili
Gene Bartz World Famous Chili
Gene Bartz World Famous Chili/Cp
Hearty Chili
Italian Chili
Low-Fat Healthy Chili In Crockpot
Male Chauvinist Chili
Marianne's Chili
Mexican Chili
Mexican Chili - Excellent
Mexican Chili Muy Bueno
Mike,s Three Meat Texas Red Chili - Southern
Modified Tuscon Jailhouse Chili Cwb
No-Bean Chili
Old Mexico Chili
Rob's Veggie Chili
Rob's Veggie Chili (Vegan)
Short-Cut Chili Con Carne
Skyline Chili
Slow-Cooked Chili
Sour Cream Chili Bake
Tex Mex Chili
Texas Chili
Three Bean Chili
Tuscon Jailhouse Chili (Modified)
White Chili
White Chili Con Caucasian - American
-----------------------------------------------------------
* Exported from MasterCook *
Black Bean Chili With Beef
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Beans
Chili
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3/4 cup
cooked black beans
1 pound
stew beef -- cubed
3 tablespoons
bacon grease
1/4 cup
chopped onion
1/4 cup
chopped green peppers
1/2 cup
diced green chilies
3 tablespoons
tomato paste
3
beef bouillon cubes or beef base -- (up to 4)
1/4 teaspoon
ground cumin
1 teaspoon
minced garlic
1/2 teaspoon
salt and pepper
1 cup
shredded monterey jack or cheddar cheese
Brown stew beef in bacon grease with onion and green pepper. Combine all ingredients except cheese and cook 6 to 8 hours on low. Sprinkle cheese over individual servings.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 22, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Brute Force Chili
Recipe By : Institute for Chili Studies
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Chili
Soups & Stews
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 pounds
chuck roast -- cut into 1" cubes
12 cloves
garlic, -- peeled and halved
1 large
onion -- diced small
1 16 oz can
stewed tomatoes
3 cups
beef broth
1 envelope
brown gravy mix
4 tablespoons
Cajun seasoning
1 tablespoon
oregano or Italian seasoning
1 teaspoon
black pepper
1 tablespoon
paprika
1 can
favorite beer
1 tablespoon
brown sugar
1 7 oz can
diced green chiles
1 teaspoon
dry mustard
6
yellow chili peppers, stemmed, seeded, -- diced
1 tablespoon
vinegar
1 tablespoon
lime juice
In a large skillet, brown meat, onion and garlic in a little oil.
Drain fat. Mix meat mixture and the rest of the ingredients and place
in a large crockpot. Cover and cook on low for 10 to 12 hours, or
longer. If too juicy, make a paste of equal parts flour and water
and stir in. If too thick, add water or beer.
- - - - - - - - - - - - - - - - - -
NOTES : According to the author, "It's a good tasty chili, made for
rolling up in flour tortillas with lots of cheese and diced onions or whatever
else you like to eat your chili with."
* Exported from MasterCook *
CASI-STYLE CHILI
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili
Main Dishes
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4
Jalape#o chiles
stems & deveined -- halved
4 tb
Chili powder
1 tb
Paprika
2 lb
Beef chuck
1 md
Onion, chopped
2 tb
Kidney suet -- chopped
substitute vegetable oil
8 oz
Tomato sauce
12 oz
Beer
2 c
Beef stock
3 ts
Cumin, ground
2 ts
Garlic powder
1 t
Pepper, black
1/4 c
Masa harina (finely ground
maize flour)
Cut beef into 1-1/2" cubes. Brown the meat and onions
in oil or fat.
Add the tomato sauce, beer, beef stock, chiles, cumin,
garlic, black pepper, and 2 tablespoons of the Chili
Powder. Simmer the chili over a low head for 2 hours
until the meat is tender.
To thicken, make a thin paste of the masa and water.
Quickly stir this into the chili -- if done too slowly
it will lump.
Add the remaining Chili Powder and Paprika. Simmer
for an additional 15 minutes. Remove the Jalapenos
and serve.
[CASI (Chili Appreciation Society International)
chili-cookoff winners tend to use blended chili powder
and also Jalape#o chiles, which are usually removed
before serving. The beef is cubed, and masa, which is
flour made from ground dried maize available in Latin
markets, is used to thicken the chili.]
The Whole Chile Pepper Book
by Dave DeWitt and Nancy
Gerlach
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chernobyl-chili
Recipe By : Jim Houser (JABBA) Johns Hopkins
University, Baltimore, Mar
Serving Size : 0 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 kg
ground beef
3 large
onions -- diced.
80 g
green pepper -- diced
6
garlic cloves -- pressed
1 kg
crushed tomatoes (use standard canned toma
1 500 g whole
tomatoes -- cut up (canned or fr
180 g
tomato paste
1 kg
light red kidney beans -- not drained (3 stand
30 ml
brown sugar
50 ml
white sugar
60 ml
chili powder
10 ml
MSG (monosodium glutamate)
10 ml
crushed red (cayenne) pepper
5 ml
ground black pepper
5 ml
salt
50 ml
bacon grease
water or beer -- as needed
garlic powder -- as needed
1. In a large microwave container, brown meat, onions, green pepper, and garlic for 15 minutes on full power. Drain off and reserve a cup or two of liquid. Break up any remaining large chunks of meat.
2. Add remaining ingredients except tomato paste and cook on full power for 30 minutes covered. Stir and taste.
3. Cook for 1 hour at 70% power, uncovered. Stir and taste at half hour intervals. Add water as necessary.
4. Add tomato paste and reserved meat liquid. Cook 30 minutes at 60% power, uncovered. Stir and taste. The chili is done and can be served directly or decanted into a crock pot to simmer.
5. Serve with shredded cheddar cheese, tabasco sauce, diced onions, hot chili oil, red pepper flakes, and hot dogs with rolls. Your guests can microwave their own hot dogs and top them with chili and cheese!!!
Author's Notes:
Microwaves and chili make a superb match, especially
for lazy chili lovers like me. This version is for a mixed crowd. True
chili fiends should see the notes at the end.
For true CHERNOBYL-Class 20 megaton SS-19 chili, double the pepper, chili powder and MSG and add 30 minutes to the cooking in step 3. Serve with Pepski. People who are worried about MSG, bacon grease or radiation should not be eating chili in the first place. Yes, it will make an incredible mess in your microwave oven. The most likely things you will need to add at the testing points are salt, sugar, and maybe garlic powder. The chili will thicken up in the microwave so be sure to add enough water to keep it soupy until the last phase.
Difficulty : easy.
Precision : approximate measurement OK.
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* Exported from MasterCook *
CHILI CON-CAUSASIAN" (WHITE CHILI)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili
Main Dish
Poultry
Crockpot
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 cn
Cooking Oil Spray (Pam)
1 tb
Olive Oil
1 lb
Chicken Breast -- skinned,
- boned, diced
1/2 c
Shallots -- chopped
3
Cloves Garlic -- minced
1 cn
Tomatillas (18oz) -- drained
- and coursley chopped
1 cn
Ro*tel Tomatoes -- chopped but
- not drained
1 cn
Chicken Broth (13oz)
1 cn
Chopped Green Chile Peppers
- not drained
1/2 ts
Oregano flakes
1/2 ts
Coriander Seeds -- crushed
1/4 ts
Ground Cumin
2 cn
Cannellini Beans -- drained
3 tb
Fresh Squeezed Lime Juice
1/4 ts
Black Pepper
1/4 c
Sharp Cheddar cheese -- grated
Spray a large skillet with Pam, add Olive Oil and heat
on medium high until hot. Add diced Chicken and saute
for 3 minutes or until done. Remove Chicken from pan
and set aside. Add Shallots and Garlic to the pan and
saute until tender. Stir in Tomatillas, Ro*tel
Tomatoes, Chicken Broth, Chile Peppers, and Spices.
Bring to a boil, reduce and simmer 20 minutes. Add
Chicken and, Beans, cook for 5 minutes, stir in Lime
Juice and Pepper, heat and serve up into Chili Bowls
topped with Cheese. Or place all ingredients, except
Cheese, in a Crockpot and cook for 8 hours. Don't
forget the Tortilla Chips, Sour Cream, Avocado Dip and
Mexican Beer. Good Eating. Hey it worked but I'm just
crossing my fingers! The new *P has ugly print
compared to my old one. How about yours? Just got back
from the Vet, Again. Kitty upchukking all last night.
He has eaten some Rx food since he got back but I
think this is still just temporary. He may have to go
to a specialist. Just like one of the kids! Doug, Ted
and I are going to see Groundhound Day! 03/06 12:59 pm
Warmest Regards, Pam
FOOD AND WINE CLUB
TOPIC: BUSY COOK TIME: 03/06
1:16 PM
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* Exported from MasterCook *
Chili "Con-Caucasian" (White Chili)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili
Main Dishes
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 can
cooking oil spray (pam)
1 tablespoon
olive oil
1 pound
chicken breast -- skinned, boned,
-- diced
1/2 cup
shallots -- chopped
3 cloves
garlic -- minced
1 can
tomatillas (18oz) -- drained and
-- coursley chopped
1 can
Ro*tel Tomatoes -- chopped but not
-- drained
1 can
chicken broth (13oz)
1 can
chopped green chile peppers -- not drained
1/2 teaspoon
oregano flakes
1/2 teaspoon
coriander seeds -- crushed
1/4 teaspoon
ground cumin
2 cans
cannellini beans -- drained
3 tablespoons
fresh squeezed lime juice
1/4 teaspoon
black pepper
1/4 cup
sharp cheddar cheese -- grated
Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot. Add diced Chicken and saute for 3 minutes or until done. Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and saute until tender. Stir in Tomatillas, Ro*tel Tomatoes, Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or place all ingredients, except Cheese, in a Crockpot and cook for 8 hours. Don't forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good Eating.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chili (Crockpot)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili
Beef
Main Dishes
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3
One pound cans kidney beans
drained
2
One pound cans tomatoes -
cut up
2 lb
Ground beef browned and
drained
2 md
Onions coarsely chopped
1 c
Diced celery
1
Glove minced garlic
4 tablespoons
chili -- (4 to 6)
powder
1 t
Cumin
salt and pepper to taste
Put all ingredients in Crockpot in order listed. Stir once.
Cover and cook on Low for 10 12 hours or
High 5 - 6 hours. == Courtesy
of Dale & Gail Shipp, Columbia Md. ==
Converted by MMCONV vers. 1.50 From: Joan Mershon Date: Sun,
01-1
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* Exported from MasterCook *
Chili Blanco Especial
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili
Main Dishes
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
Dry White Northern Beans
5 1/4 cups
Chicken broth
2 Cloves
garlic -- minced
1 large
White onion -- chopped
1 tablespoon
Ground white pepper
1 teaspoon
Salt
1 tablespoon
Dried oregano
1 tablespoon
Ground cumin
1/2 teaspoon
Ground cloves
1 Can
diced green chilies -- (7 ounces)
5 cups
Diced cooked chicken breast
1 3/4 cups
Chicken broth
1 tablespoon
Diced jalapeno pepper
-- (optional)
8
Flour tortillas
Condiments:
Shredded Monterey Jack
Sliced black olives
Chunky salsa
Sour cream
Diced avocado
Soak beans in water to cover for 24 hours; drain.
In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth,
garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered
for at least 5 hours until beans are tender, stirring occasionally.
Stir in green chilies, diced chicken, and 1 3/4 cups chicken broth. For
hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line
each bowl with 1 flour tortilla. Spoon in chili and serve with all
condiments for a very special chili. Creme de Colorado Cookbook (1987)
From the collection of Jim Vorheis
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* Exported from MasterCook *
Chili Con Carne C/P
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chili
Main Dishes
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 pounds
ground beef
3 tablespoons
shortening
2 cups
chopped onion
2
garlic cloves -- crushed
4 tablespoons
chili powder
3
beef bouillon cubes -- crushed
1 1/2 teaspoons paprika
1 teaspoon
oregano
1 teaspoon
ground cumin
1/2 teaspoon
cayenne pepper
1/2 cup
beef stock
1 can
tomatoes -- 28 ozs.
1 can
tomato paste -- 8 oz.
4 cans
red kidney beans -- 1 lb cans
Heat shortening in skillet and brown beef, discard fat, Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours
busted by sooz
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* Exported from MasterCook *
Chili Con-Causasian" (White Chili)
Recipe By : Food and Wine Club/Bobb1744
Serving Size : 4 Preparation Time :0:00
Categories : Chili
Beans
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 can
cooking oil spray (pam)
1 tablespoon
olive oil
1 pound
chicken breast; skinned -- boned, diced
1/2 cup
shallots -- chopped
3 cloves
garlic
1 18 ounce can tomatillos
-- drained/coarse chopd
1 can
ro*tel tomatoes -- chopped/not drained
1 13 ounce can chicken
broth
1 can
chopped green chile peppers -- not drained
1/2 teaspoon
oregano flakes
1/2 teaspoon
coriander seeds -- crushed
1/4 teaspoon
ground cumin
2 cans
cannellini beans -- drained
3 tablespoons
fresh squeezed lime juice
1/4 teaspoon
black pepper
1/4 cup
sharp cheddar cheese -- grated (lowfat/fatfr
Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot. Add diced Chicken and saute for 3 minutes or until done. Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and saute until tender. Stir in Tomatillas, Ro*tel Tomatoes, Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or place all ingredients, except Cheese, in a Crockpot and cook for 8 hours. D on't forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good Eating. Hey it worked but I'm just crossing my fingers! The new *P has ugly print compared to my old one. How about yours? Just got back from the Vet, Again. Kitty upchukking a ll last night. He has eaten some Rx food since he got back but I think this is still just temporary. He may have to go to a specialist. Just like one of the kids! Doug, Ted and I are going to see Groundhound Day! 03/06 12:59 pm Warmest Regards, Pam FOOD AND WINE CLUB TO PIC: BUSY COOK TIME: 03/06 1:16 PM
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chili Flank Steak
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Main Dishes
Chili
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1 1/2 pound
flank steak
3 teaspoons
chili powder
1/2 cup
all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon
pepper
3 tablespoons
vegetable oil
1 large
onion -- chopped
1 large
carrot -- chopped
1 large
green bell pepper -- chopped
2 large
tomatoes -- chopped
1/4 cup
dry red wine
1
hot chili pepper -- seeded
Score steak and rub with chili powder; coat with a mixture of flour,
1/2 teaspoon salt and 1/4 teaspoon of seasoned pepper; pound steak on both
sides with a wooden mallet or the edge of a plate to tenderize; cut into
6 pieces. Brown steak in hot oil in a large skillet.
Remove and reserve. Saute onion, carrot, green pepper and tomato
in pan drippings; add remaining 1 teaspoon salt and 1/4 teaspoon pepper;
remove from heat. Combine steak and sauteed vegetables in slow cooker;
add wine and hot chili pepper; cover. Cook on low for 8 hours or
on high for 4 hours, or until meat is tender.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chili Verde
Recipe By : NAWK/Internet
Serving Size : 1 Preparation Time :0:00
Categories : Pork & Ham
Beans
Chili
Main Dishes
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
lean pork
1 large
onion -- coarsely chopped
1 large
green bell pepper -- coarsely chopped
4 cloves
garlic minced
1 4 oz can
diced green chiles
2
jalapenos sliced
4 medium
tomatillos
2 teaspoons
oregano
1 teaspoon
dried red chili peppers
2 teaspoons
sage
1 teaspoon
cumin seeds
black pepper (optional)
1/2 cup
beer (optional)
salt and pepper to taste
Coarsely chop and saute the onion and green pepper in olive oil with
the garlic. Throw into the crockpot. Also throw in the green chilis.
Depending on your propensity for spicy food, you may add from 1-3
jalapenos. Then, throw the tomatillos in the pot. Trim off
all the excess fat you can from the pork, cut into cubes, and brown
in the pan that you sauteed the onion, etc. in. Put into the pot.
Now, the seasoning mixture. I prefer to grind up the spices in my
mortar, perhaps with some black pepper. I almost never put salt in
anything, so I probably wouldn't here either, but you may want to.
I probably would add a dash of beer for obscure reasons. This crockpots
all day, or could be simmered for probably about 2 hours.
- - - - - - - - - - - - - - - - - -
NOTES : Author's Notes: This is adapted from
Diana Kennedy, other sources, memory, and experience. And, I have
been making it quite a while in my crockpot. The recipe should be
easily adaptable for simmering in a pot for a couple of hours instead.
Traditionally, this is served in bowls, with hot flour tortillas, salsa,
and cilantro. You can also have sour cream, grated cheese, olives, and
pickled carrots and jalapenos around. Of course, you wrap all this up in
the tortillas, making killer burritos. I throw one twist into this, a technique
that comes from carnitas. After cooking, I separate the meat from the broth,
crisp the meat under the broiler, and reduce the sauce in the pan. This
adds a great texture to the meat, and keeps the burritos from being too
soggy.
* Exported from MasterCook *
Consumer Reports Chili
Recipe By : frozen assets
Serving Size : 1 Preparation Time :0:00
Categories : Mexican
Main Dishes
Beef
Chili
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
ground beef
1 clove
minced garlic
1 large --
finely chopped
-- onion (about 1 cup)
1 medium
-- finely chopped
-- green bell pepper
-- (about _ cup)
4 tablespoons
chili powder -- (less for our
-- family)
1 tablespoon
cider vinegar
1/4 teaspoon
ground allspice
1/4 teaspoon
ground coriander
1 teaspoon
ground cumin
1/2 teaspoon
salt -- (or to taste)
1/2 cup
water
2 cups
canned crushed tomatoes -- (16-oz. can)
1 can
red kidney beans -- with liquid
-- (16-oz.)
Cook beef, garlic, onion, and green pepper in heavy skillet over
medium-high heat, stirring
frequently to break up meat. Cook until onion is soft and meat has
lost
its pink color. Add
remaining ingredients. Bring to boil. Cover and reduce heat. Simmer
chili for 45 minutes,
stirring frequently.
Variations: To make chili hotter, add cayenne pepper or liquid pepper
sauce. For thicker sauce
and fuller flavor, add masa (corn flour). To improve flavor, let chili
simmer longer; chili often
tastes better the second day, after ingredients have had a chance to
blend overnight.
Beanless chili: Follow basic recipe. Omit beans; use 2 lbs. lean
ground beef and 3/4 tsp. salt.
Meatless chili: Follow basic recipe. Omit beef and water. Use 1 Tbs.
vegetable oil to saute
garlic, onion, and pepper. Add 16-oz. can garbanzo beans and 16-oz.
can
pinto beans.
[Notes: onion=about 1 cup; bell pepper=about _ cup; tomatoes=16-oz.
can; beans=16-oz. can.
Rather than the directions above, I brown the meat, then put it and
all
the other ingredients in the
Crock Pot together for several hours.
By frozen-assets@xc.org (Pat and Jeanne Lawrence) on May 01, 1998,
converted
by MC_Buster.
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* Exported from MasterCook *
CROCK POT CHILI
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
ground chuck
1 can
tomatoes or tomato sauce
1 1/2 teaspoons salt
2 teaspoons
cumin
1/4 cup
chili powder
1/2 teaspoon
black pepper
1/4 teaspoon
garlic powder
Brown meat in skillet. Drain fat. Put in crock pot
with other ingredients.
Add water just to cover meat. Cook on low for about 4 hours.
Stir in 1/4 cup cornmeal. Add gradually so it won't make lumps.
Cook about 10 more minutes.
*If you need to leave cooking as long as 8 hours, add a little
more water.
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* Exported from MasterCook *
CROCK POT CHILI SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
hamburger meat
1
onion -- chopped
Õ2 cans Rotel tomatoes 2 cans Ranch Style beans 2 cans
minestrone soup 1 tbsp. chili powder Õ Cook 4 hours and serve.
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* Exported from MasterCook *
CROCK POT DEER CHILI
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds
deer chuck roast
1 (1 lb.) can
tomatoes
1/2 cup
water
1 cup
chopped onion
1 clove
garlic
1 can
chili beans
2 teaspoons
chili powder
1 can
chili beef soup
1/2 cup
diced green pepper
Rice
Cut meat into 1" strips. Roll in flour. Brown in skillet.
Put in slow cooker or crock pot. Add tomatoes, water, onion, chili
powder, soup, chili beans, garlic and green pepper. Set on low to
low-medium heat setting for about 6 hours. Serve with rice.
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* Exported from MasterCook *
CROCK - POT CHILI
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2
(15 1/2 oz.) mild chili beans
1
(15 1/2 oz.) tomatoes
2 pounds
deer burger -- browned or hamburger
2 medium
onions -- coarsely chopped
1
green pepper -- coarsely
chopped
2 cloves
garlic -- crushed
3 tbsp.
chili powder
1 1/2 tablespoons salt
1 teaspoon
pepper
1 teaspoon
cumin
2
celery stalks -- chopped
Put all ingredients in crock-pot in order listed. Stir once.
Cover and cook on low for 8 hours. Yields: 6 servings.
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* Exported from MasterCook *
Crock Pot Chili
Recipe By :
Serving Size : 8 Preparation Time :10:00
Categories : Chili
Main Dishes
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
ground beef or venison
1 medium
yellow onion -- chopped
1/2
green pepers -- chopped
3 cloves
garlic -- minced
2 cans
black or kidney beans -- drained
2 cans
Del Monte chilli style stewed tomatoes
1 cup
water
1
beef boullion cube
2 tablespoons
Worcestershire sauce
1 tablespoon
dried basil, oregano, thyme -- rosemary
cayenne pepper or hot sauce to taste
2 tablespoons
chopped fresh cilantro
2 tablespoons
chili powder
Brown Ground beef or venison with the onion, garlic and green pepper.
Drain and pour into the crock pot. Add remaining ingredients and stir.
Cook on low-med all day. Sometimes I serve this with chopped onion and
shredded cheese and sour cream with tortil
l
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* Exported from MasterCook *
Crock Pot Chili #2
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili
Main Dishes
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 pound
Dry pinto or kidney beans
*OR* 2 16-oz cans
2 cans
Tomatoes (14.5oz ea)
2 pounds
Chuck; browned -- *
2 Medium
onions
coarsely chopped -- **
1
Green pepper -- chopped
2
Garlic cloves -- crushed
2 tablespoons
Chili powder
1 teaspoon
Pepper
1 teaspoon
Cumin
Salt to taste
4 1/2 cups
Water
* I buy extra lean and don't brown 1st. ** This works well with red.
Stir this once, cover and cook on low for 10 to 12 hours or on high, for
5 to 6 hours.
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* Exported from MasterCook *
Crock Pot Chili Con Carne
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chili
Main Dishes
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 pounds
Ground beef
3 tablespoons
Shortening
2 cups
Chopped onion
2
Garlic cloves -- crushed
4 tablespoons
Chili powder
3
Beef bouillon cubes -- crushed
1 1/2 teaspoons Paprika
1 teaspoon
Oregano
1 teaspoon
Ground cumin
1/2 teaspoon
Cayenne pepper
1/2 cup
Beef stock
1 can
Tomatoes -- 28 ozs.
1 can
Tomato paste -- 8 oz.
4 cans
Red kidney beans -- 1 lb cans
Heat shortening in skillet and brown beef, discard fat. Combine
all ingredients in removable liner, stirring well. Place liner in base.
Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours
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* Exported from MasterCook *
Crock-Pot Chili Con Carne
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chili
Main Dishes
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 pounds
ground beef
3 tablespoons
shortening
2 cups
chopped onion
2
garlic cloves -- crushed
4 tablespoons
chili powder
3
beef bouillon cubes -- crushed
1 1/2 teaspoons paprika
1 teaspoon
oregano
1 teaspoon
ground cumin
1/2 teaspoon
cayenne pepper
1/2 cup
beef stock
1 can
tomatoes -- 28 ozs.
1 can
tomato paste -- 8 oz.
4 cans
red kidney beans -- 1 lb cans
Heat shortening in skillet and brown beef, discard fat, Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours
busted by sooz
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* Exported from MasterCook *
CROCKPOT TEX MEX CHILI
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican
Chili
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
ground beef or pork sausage
2 cloves
garlic -- minced
3 tsp.
chili powder -- (3 to 4)
1/2 teaspoon
ground cumin
1
(15 1/2 oz.) red kidney beans drained
1 cup
chopped celery
1 cup
chopped onion
1/2 cup
chopped green pepper
1 (16 oz.) can tomatoes
-- cut up
1
Rotel tomatoes and chilies -- €
1 cup
V8 juice or tomato juice
1 (6 oz.) can
tomato paste
1/4 teaspoon
salt
Shredded Cheddar cheese
Sour cream
In skillet brown meat and garlic. Drain. Stir in chili powder
and cumin; cook 2 minutes more. Meanwhile in 3 1/2-, 4, 5, 6 - quart
crockery cooker combine beans, celery, onions, green pepper. Add
undrained tomatoes, tomatoes and chilies, vegetable juice, tomato paste
and salt. Stir in cooked meat.
Cover cook over low heat setting for 10-12 hours or on high 4-5 hours.
Ladle chili into soup bowls. Pass shredded cheese and sour
cream with chili.
Serves 4 to 6.
(Hosterman)
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* Exported from MasterCook *
CROCKPOT CHILE STEW
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican
Chicken & Poultry
Chili
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
Whole chicken, cut up
4 c
Water
10
Oz can cream of mushroom
Or cream of chicken soup
12
Corn tortillas
1 t
Garlic salt
1 pk
Chicken gravy mix
1/2 c
Chopped green chile
Cook chicken in crockpot with water to cover, about 4
hours. Add remaining ingredients the last half hour
of cooking. Allow to boil until tortillas are
tender. Serve over rice. Makes 5 - 6 servings. Walt
Judy Howle
"Flavors of the
South" howle@ebicom.net
http://www.ebicom.net/~howle
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* Exported from MasterCook *
Crockpot Chili
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili
Beef
Main Dishes
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
ground beef
1 large
onion
1 large
green pepper
1 large
jalapeno pepper
chili powder -- to taste
garlic salt -- to taste
salt -- to taste
pepper -- to taste
sugar -- to taste
2 cans
crushed tomatoes
1 can
tomato puree
1 can
kidney beans
2 cans
chili hot beans
Brown beef. Saute chopped onion and green pepper in grease. Mix beef, onion and green pepper. Add spices; let stand 1hour. Add tomatoes, tomato puree, beans; cook in crock pot all day. Best if refrigerated and warmed the next day.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Jan 04, 1998.
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* Exported from MasterCook *
CROCKPOT CHILI SIRLOIN
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili
Crockpot
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb
Sirloin steak
(cut into cubes (yes sirloin
1 lg
Green pepper diced
1
Red pepper -- diced
1
Jalepaneo pepper
(remove seeds if you
(don't like it hot)
1
28 oz. can of tomato sauce
(or whole tomatoes chopped
1 tb
Cumin
1 t
Chili powder
1/2 cn
Beer (optional)
4
Slices of crisp bacon
This receipe works great in a slow cooker for approx.
8 hrs.if you don't have one,cook on low for at least 2
hours.
Slightly brown the steak cubes in the bacon fat,
drain and then add remaining ingredients. Simmer as
mentioned above. Top with shredded cheedar and raw
onions. Kay Hume Plantation, Fl
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* Exported from MasterCook *
Crockpot Chili Verde
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chili
Main Dishes
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
Onion -- coarsely chopped
1
Bell pepper -- green; coarsely
chopped
4
Garlic clove -- minced
1 T
Olive oil
4 oz
Green chile -- canned diced
1
Jalapeno -- diced (opt)
7
Tomatillo
2 lb
Pork -- lean; trimmed &
cubed
2 ts
Oregano
2 ts
Sage
1 t
Cumin
1 t
Red pepper flakes
1/2 c
Beer
First, saute one onion and one green pepper, coarsely chopped,
with three or four cloves of garlic, minced, in olive oil. Throw
into the crockpot. Also throw in a small can of diced green
chiles. Depending on your propensity for spicy food, you may
add
from one to three jalapenos, sliced.
Then, throw some tomatillos in the pot. How many?
Well, when
I got fresh ones in San Diego, I'd get seven or eight. Peel off
the husk and coarsely chop. Now that I've moved to Pittsburgh
(don't ask me why), I've had to use canned ones on occasion.
How
many? Well, I don't really remember, it was one medium-sized
can, I think. Pay attention: I mean tomatillos, not green
tomatoes. The Frugal Gourmet substituted celery and tomatoes.
I
haven't forgiven him yet.
Take about 2 pounds of lean pork (I trim off all the excess fat
I can), cubed, and brown in the pan that you sauteed the onion,
etc. in. Into the pot. Now, the seasoning mixture.
I prefer to
grind up in my mortar oregano, some dried red chile peppers,
sage, and cumin seed.
Perhaps also some black pepper. I almost never put salt
in
anything, so I probably wouldn't here either, but you may want
to. How much? Well, about 2 tsp each of the oregano and
the
sage. 1 tsp each of the cumin seed and dried red peppers.
Salt
and pepper to taste. I probably will add a dash of beer (about
1/2 cup) for obscure reasons.
This crockpots all day, or could be simmered for probably about
2 hours.
Traditionally, this is served in bowls, with hot flour
tortillas, salsa, and cilantro. You can also have sour cream,
grated cheese, olives, and pickled carrots and jalapenos around.
Of course, you wrap all this up in the tortillas, making killer
burritos.
I throw one twist into this, a technique that comes from
carnitas. After cooking, I separate the meat from the broth,
crisp the meat under the broiler, and reduce the sauce in the
pan. This adds a great texture to the meat, and keeps the
burritos from being too soggy. This is not what the original
requester would want to do.
From: Clark Quinn
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* Exported from MasterCook *
Dan Wellner Green Chili Stew
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili
Main Dishes
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
24
green chiles-roasted -- peeled
2 pounds
roast pork -- cubed
1/4 cup
flour
2 tablespoons
bacon drippings
2 large
onions -- finely chopped
6 large
tomatoes -- chopped
6 ounces
tomatoe paste
2 cups
water
2
garlic cloves -- minced
2 teaspoons
salt
Flour the pork and brown it in the drippings in a skillet. Remove pork to a large stew pot, 3 to 5 quart size. Add onions to drippings in the skillet and cook until the onion is translucent. Add the onions to the pork. Cut the chiles into 1 inch slices; add to the meat and onions in the pot. Add the remaining ingredients and cook over medium heat for about 1 hour, until the stew is slightly thickened. If you prefer the all day method, follow the same directions except put the ingredients in a crock pot. Cook on low for 10-12 hoursor high for 5 hours. I like using fresh jalepenos. Depending on where the chiles are from you can have a rather firey brew!!! Make sure you have plenty of flour tortillas handy, you will not want to miss one tasty drop.
Busted by Christopher E. Eaves <cea260@airmail.net>
Posted to RecipeLu List by "Christopher E. Eaves" <cea260@airmail.net>
on Mar 13, 1998.
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* Exported from MasterCook *
Dove's Nest White Chili
Recipe By : Dallas Morning News
Serving Size : 10 Preparation Time :0:00
Categories : Chicken & Poultry
Chili
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 tablespoons
olive oil
1 medium
onion -- chopped
3 cloves
garlic -- minced
2 1/2 cups
chopped ripe tomatoes
6 whole
tomatillos -- diced
1 whole
jalapeno pepper -- seeded and minced
2 cups
chicken stock
1 cup
chopped green chiles
2 cups
chopped cooked chicken
1/2 teaspoon
oregano
1/2 teaspoon
ground cumin
4 tablespoons
chopped fresh cilantro
2 19 oz cans
cannellini beans -- undrained
1 tablespoon
fresh lime juice
salt and pepper -- to taste
In a large pot, heat olive oil over medium-high heat. Add onion
and cook until onion begins to soften, 3-5 minutes. Add garlic and
cook 1-2 minutes longer. Do not brown. Add tomatoes, tomatillos
and jalapeno, cook until tomatillos are soft. Add chicken stock,
green chilies, cooked chicken, oregano, cumin, cilantro, beans and lime
juice. Heat through and season to taste with salt and pepper.
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NOTES : Reader request: During the Ginger-bread Trail in Waxahachie,
The Dove's restaurant served a White Chili that was wonderful. They
were happy to share it with the newspaper.
* Exported from MasterCook *
Easy Chili Recipe
Recipe By : Jnjhaus@aol.com
Serving Size : 1 Preparation Time :0:00
Categories : Chili
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
See Directions
Toss 4 cans of your favorite beans ( like a mix of black, white, pintos,
and kidney) into the Crock Pot. Add a generous spoonful of your preferred
seasonings ( I make Emeril Lagasse's Creole Seasonings and some extra cumin,
Charlie's MYSEASONING would work great). Add anything else you like - diced
onions, fresh or canned diced tomatoes, corn, browned ground beef, kielbasa
sausage, jalepenos.... Cook on low up to 8 hours - tastes better the longer
it simmers, and it could not be easier
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* Exported from MasterCook *
Easy Crock Pot Mexican Chili
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili
Mexican
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cans
red kidney beans -- drained
28 oz.
tomatoes -- cut up
1 cup
chopped celery
1 cup
chopped onion
6 ounces
tomato paste
1/2 cup
green pepper -- chopped
4 ounces
green chili peppers -- drained and chopped
2 tablespoons
sugar
1
bay leaf
1/2 teaspoon
garlic powder
1 teaspoon
salt
1 teaspoon
dried marjoram -- crushed
1 dash
pepper
1 pound
ground beef
In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!
busted by sooz
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* Exported from MasterCook *
Ensenada Chili Pot
Recipe By : NAWK/Internet
Serving Size : 8 Preparation Time :0:00
Categories : Beef
Chili
Main Dishes
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
beef chuck steak -- cubed
1/4 cup
all-purpose flour
2 tablespoons
chili powder
2 teaspoons
salt
1/4 teaspoon
pepper
1/4 cup
vegetable shortening
1 large
onion -- chopped
2 16 oz cans
red kidney beans
1 28 oz can
tomatoes
1 16 oz can
whole kernel corn
4 ounces
pimientoes -- sliced
1 4 oz can
chopped green chiles
hot cooked rice
shredded cheddar cheese
Trim excess fat from beef; shake beef cubes with flour, chili powder,
salt and pepper in a plastic bag to coat well. Brown, a few at at
time, in shortening, remove and reserve. Stir in onion, saute 5 minutes;
or until onion is soft. Spoon off any excess drippings; stir any
remaining flour seasoning mixture into pan. Drain liquid from kidney
beans and add to pan; stir in tomatoes; bring to boiling; remove from heat.
Place beef in slow cooker with tomato mixture; stir in kidney beans and
corn; cover cooker. Cook on low for 8 hours or on high for 4
hours; stir in pimiento and green chili peppers. Spoon chili over
rice in soup bowls. Top with shredded cheddar cheese.
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* Exported from MasterCook *
FAVORITE CROCK POT CHILI
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili
Main Dishes
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
coarsely ground beef chuck
2 (16 oz.) can red
kidney beans drained
2
(14 1/2 oz.) tomatoes -- drained
2 medium
onions -- coarsely chopped
1
green pepper -- seeded
and coarsely
2 cloves
garlic -- peel and crushed
1 tablespoon
chili powder
1 teaspoon
black pepper
1 teaspoon
cumin
Salt and pepper to taste
In a large, preferably non-stick, saucepan brown the chuck and
drain off the fat. Put the ground beef and other ingredients in a
3 1/2 to 4 quart crock pot. If you have a small crock pot, cut the
recipe in half. Stir well. Cover and cook on low for 10-12
hours. Makes 12 cups of chili.
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* Exported from MasterCook *
FAVORITE CHILI
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili
Beef
Crockpot
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 lb
Beans, pinto or kidney *
2 lb
Tomatoes
2 lb
Beef chuck -- coarsely ground
-(browned)
2 md
Onionl coarsely chopped
1
Bell pepper, green
-coarsely chopped
2
Garlic clove -- crushed
2 tb
Chili powder
1 t
Pepper
1 t
Cumin
Salt -- to taste
* For baked beans and chili with beans, it will be
necessary to simmer the dry beans in three times their
volume of unsalted water for 30 minutes in a saucepan.
Allow to stand, covered, for an hour and a half or
until softened; drain and add remaining ingredients.
Parboil dry beans until soft; drain well. Put all
ingredients in crock pot in order listed. Stir once.
Cover and cook on LOW for 10 to 12 hours. (HIGH: 5 to
6 hours.)
NOTE: When using canned beans (two 1-pound cans),
drain liquid.
Source: [Rival Crock-Pot Recipe Book]
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* Exported from MasterCook *
Gene Bartz World Famous Chili
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili
Main Dishes
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
***NANCY HAGFORS GXDB48A***
2 pounds
hamburger
2 cans
red kidney beans -- (med cans)
2 cans
tomato soup
2 teaspoons
chili powder
1 can
ketchup -- (bean can size)
Mix all ingredients and cook in crockpot on low for 8-10 hours.
busted by sooz
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* Exported from MasterCook *
Gene Bartz World Famous Chili/Cp
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish
Chili
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
ground meat -- lean
2 cans
red kidney beans -- (med cans)
2 cans
tomato soup
<