Crockpot Chili Recipes

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

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                  *  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.
 
 
 
 

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                     *  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.
 
 
 
 

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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
 
 
 
 

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                     *  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
 
 
 
 

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                     *  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
 
 

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                     *  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.
 
 
 
 

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                     *  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.
 
 
 
 

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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.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -

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
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  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
   2      teaspoons     chili powder
   1      can           ketchup -- (bean can size)

  Mix all ingredients and cook in crockpot on low for 8-10 hours.

From the recipe files of Carole Walberg
 
 

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                     *  Exported from  MasterCook  *

                               Hearty Chili

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili                            Main Dishes
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground turkey
     1/2  pound         ground chuck
  30      ounces        tomato sauce
  24      ounces        v-8 juice
     1/2  cup           chopped onion
     1/2  cup           chopped celery
   1      tablespoon    chili powder
   1      cup           chopped green pepper
   1      cup           chopped mushrooms
   1      small         jalapeno pepper -- optional
  14      ounces        stewed tomatoes
     1/2  cup           uncooked wild rice
     2/3  cup           brown sugar
  14      ounces        chili beans
   1      ounce         chili seasoning mix

Brown ground turkey and ground beef. Drain well. Place all other ingredients in a slow cooker and add the meat. Cook on low for 6 to 9 hours. Serve with crackers or cornbread.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                              Italian Chili

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili                            Main Dishes
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         ground beef
   1      medium        onion -- chopped
     1/2  cup           green bell pepper -- chopped
     1/2  cup           celery -- chopped
   2      teaspoons     garlic -- minced
   1      can           -- (28 oz) tomatoes,
                        -- crushed
   1      can           -- (15 oz) kidney
                        -- beans, drained
   1 1/2  cups          tomato juice
   1      can           -- (8oz) mushroom
                        -- pieces and, stems;
                        -- drained
   1      can           -- (6 oz) tomatoe paste
   3      ounces        pepperoni -- sliced and cut
   1 1/2  teaspoons     italian seasoning
     1/2  teaspoon      salt
     1/2  teaspoon      sugar
     1/2  teaspoon      dried red pepper -- crushed

Brown beef in large frying pan, drain.  Add onion, green pepper, celery and garlic.  Cook until pepper and celery are soft (about 5 minutes). In 5 quart saucepan or crock pot combine remaining ingredients. Mix well. Stir in ground beef and vegetables. Simmer 30 minutes or more (as much as two hours for full flavor).

Busted by Christopher E. Eaves <cea260@airmail.net>

Posted to RecipeLu List by "Christopher E. Eaves" <cea260@airmail.net> on Mar 15, 1998.
 
 
 
 
 
 

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                     *  Exported from  MasterCook  *

                    Low-Fat Healthy Chili in Crockpot

Recipe By     : Jo Anne Merrill
Serving Size  : 4    Preparation Time :12:00
Categories    : Chili                            Main Dishes
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         beef stew meat -- trimmed
   6      ounces        tomato paste
   1      cup           chopped onions -- 2 medium onions
   2                    bell peppers -- diced
   2                    garlic cloves -- minced
   1      tablespoon    chili powder
   1      teaspoon      ground cumin
     1/2  teaspoon      dried oregano -- crushed

     1. Trim the beef of all visible fat. Cut into 1/2 inch cubes.
     2. Place meat in crockpot and stir in tomato paste to completely coat meat. Add the remaining ingredients and stir to blend. DO NOT add any additional liquid.
     3. Cover and cook for 12 hours on LOW heat. When done, you can skim the fat from surface and discard.
 
 
 
 

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Serving Ideas : Serve this low-fat dish with rice or beans.
 

                     *  Exported from  MasterCook  *

                          Male Chauvinist Chili

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili                            Main Dishes
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        elizabeth hargrave-bsxb89b
     1/2  pound         hot italian link sausage -- cut into 1-inch
                        -- pieces
     1/2  pound         ground chuck
   2      medium        onions -- chopped
   1      small         green pepper -- seed, chop
   2      centiliters   garlic -- minced
   1                    jalapeno pepper -- seed, chop
   2      teaspoons     worcestershire sauce
   2      teaspoons     chili powder
     1/2  teaspoon      dry mustard
     1/4  teaspoon      freshly ground pepper
   2      cans          (14-16 oz each) italian style tomatoes
   1      can           (16 oz) pinto beans -- drain
   1      can           (16 oz) garbanzos or kidney beans -- drain

In large skillet, brown bacon pieces until crisp. Remove from skillet; drain well. Brown sausage and ground chuck with onions over medium heat; drain and add to crock pot. Add bacon and remaining ingredients; stir well. Cover and cook on low setting for 8 to 14 hours. Taste for seasoning. Formatted by Waldine Van Geffen VGHC42A

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                             MARIANNE'S CHILI

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Crockpot                         Sausage
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Hamburger -- cooked, drained,
                        -& chopped into small pieces
   1       lb           Lingui#a -- sliced thin,
                        -cooked, & drained
   1                    Onion -- chopped
   1                    Green pepper -- chopped
   1       c            Carrot -- sliced; not cooked
   2       c            Potatoes -- sliced, not
                        -cooked
   1       cn           Dark kidney beans
  16       oz           Tomato sauce

  Add all ingredients to crock. Cover with sauce. Cook
  3-5 hours on high or 5-7 hours on low.
 
  In this recipe lingui#am a Portuguese sausage, is
  used.  It's delicious in chili or on pizza.
 
 

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                     *  Exported from  MasterCook  *

                              Mexican Chili

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili                            Main Dishes
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
  15 1/2  ounces        chili beans -- hot and spicy
  15 1/2  ounces        chili beans -- hot
  28      ounces        tomatoes -- cut up
   1 1/2  cups          celery -- chopped
   1      cup           onion -- chopped
     1/2  cup           pepper -- green, chopped
   4      ounces        chili peppers -- drained, seeded
                        -- and chopped
   2      tablespoons   sugar
   1                    bay leaf
   1      teaspoon      salt
   1      teaspoon      marjoram -- dried, crushed
     1/2  teaspoon      garlic powder
   1                    pepper

In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, sugar, bay leaf, salt, marjoram, garlic powder and pepper. In skillet brown ground beef; drain and stir into tomato mixture. Cook on low for 8 to 10 hours.

Skim off excess fat. Remove bay leaf; stir before serving.

Posted by: Jo Merrill (ECGJ65B) - Prodigy. Reposted on GEnie's Food & Wine RT by D.CARLSON [DEBBIE] on 10/26/93

MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN)

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                        MEXICAN CHILI - EXCELLENT

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot                         Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Ground beef
  15 1/2   oz           Chili beans -- hot and spicy
  15 1/2   oz           Chili beans -- hot
  28       oz           Tomatoes -- cut up
   6       oz           Tomato paste
   1 1/2   c            Celery -- chopped
   1       c            Onion -- chopped
     1/2   c            Pepper, green -- chopped
   4       oz           Chili peppers -- drained
                        Seeded and chopped
   2       tb           Sugar
   1                    Bay leaf
   1       t            Salt
   1       t            Marjoram, dried -- crushed
     1/2   ts           Garlic powder
   1       d            Pepper
   4       oz           Mushrooms (optional)

     In crockpot combine beans, undrained tomatoes,
  celery, onion, tomato paste, green pepper, green
  chilies, mushrooms, sugar, bay leaf, salt, marjoram,
  garlic powder and pepper. In skillet brown ground
  beef; drain and stir into tomato mixture. Cook on low
  for 8 to 10 hours. Skim off excess fat.  Remove bay
  leaf; stir before serving.
 
 

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                     *  Exported from  MasterCook  *

                         Mexican Chili Muy Bueno

Recipe By     : NAWK/Internet
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili                            Mexican
                Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lean ground beef
   1      15 oz can     hot and spicy chili beans
   1      15 oz can     hot chili beans
   1      28 oz can     tomatoes -- cut up
   1      6 oz can      tomato paste
   1 1/2  cups          chopped celery
   1      cup           chopped onion
     1/2  cup           chopped green bell pepper
   1      4 oz can      chopped green chiles -- drained
   2      tablespoons   sugar
   1                    bay leaf
   1      teaspoon      salt
   1      teaspoon      dried marjoram -- crushed
     1/2  teaspoon      garlic powder
   1      dash          pepper
   1      4 oz can      mushrooms -- optional

In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, mushrooms, sugar, bay leaf, salt, marjoram, garlic powder and pepper.  In skillet  brown ground beef; drain and stir into tomato mixture.  Cook on low for 8  to 10 hours.  Skim off excess fat.  Remove bay leaf; stir before serving.
 
 
 
 

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                     *  Exported from  MasterCook  *

               MIKE,S THREE MEAT TEXAS RED CHILI - SOUTHERN

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Ethnic                           Chili
                Crockpot                         Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Pork, cubed 1/2"
   2       lb           Beef, cubed 1/2"
   2       lb           Veal, cubed 1/2"
     1/2   c            Chili powder (mix)
   2       tb           Cumin
   2       tb           Garlic, chopped
   1       c            Onion, chopped
     1/2   c            Green pepper, chopped
   2       tb           Oregano
   1       c            Corn meal (fine)
   4       c            Water
   1       t            Salt
     1/4   c            Sugar

  Brown meat, pork first then beef and veal. Remove from
  pan and drain. Place meat into a large pot. Pour off
  most of the oil used to brown meat. Saute onions and
  green peppers, add to the meat. Add remaining
  ingredients except corn meal and water. Simmer for 3
  hours. Mix corn meal with water and add to pot for
  thickening. Cook until desired consistancy. NOTE: this
  can be cooked in a crockpot on low for 8 to 10 hours.
  If you use a pressure cooker, cook at 15 lbs. pressure
  for 45 minutes to 1 hour. Serve with grated chedder
  cheese and chopped raw onions on top, or sour cream.
  Last served on Memorial Day, 1993.
 
 

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                     *  Exported from  MasterCook  *

                   Modified Tuscon Jailhouse Chili Cwb

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili                            Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***a very hot chili***
   2      pounds        lean ground beef
                        serves six to eight
   6      cloves        garlic
                        more(y/n/=)?
   1                    (f            ur ounces) diced green
                         chilie
                        ie            ta brand) 1 can (four

ounces) nacho-sliced jalapeno peppers (Casa Fiesta brand) 6 TBS chili powder 1 can (six ounces) Hunt's tomato paste 1 can (sixteen ounces) diced tomatoes 1 TBS balsamic vinegar 1 TBS Extra-Virgin olive oil 1 can (twenty one ounces) Bush's Best pinto beans, drained 1 whole bay leaf 3 ts ground cumin 1 ts salt 1 ts pepper 2 TBS brown sugar 1 large yellow onion weighing about one pound PREPARATION Dice onion, and puree garlic. To puree garlic, put a clove under a knife blade, hit the blade, which will remove the peel, then dice the clove, add a little salt, and crush the diced clove under the blade of a More(Y/n/=)? heavy knife until pureed. Saute onions in olive oil; when onions clear, add garlic puree.  Stir quickly (less than a minute) to avoid onions browning.  Remove sauteed onions and garlic from skillet.  Brown beef in skillet; drain well.  Add sauteed onions and garlic, stir quickly, then pour into crockpot.  Add all other ingredients and stir.  Cook eight hours on low, four hours on high. OPTIONAL: Best cooled and re-heated.  Garnish with grated sharp Cheddar cheese and sliced green onions; serve with corn chips. To use dried instead of canned beans, soak two and two-thirds cups (one pound) pinto or kidney beans overnight in three times their volume of water. Add salt to the water the next morning, and slowly bring to a boil.  Boil ten minutes, cover, and let simmer for two hours until beans are tender.  Drain before using in recipe. Family Circle Great Ideas, Vol 12, No. 4, originally posted by Fred More(Y/n/=)? Peters; re-posted by Bud Cloyd; modified and re-re-posted on Cooking Echo by Norm Williams.

 Converted by MMCONV vers. 1.10

From the recipe files of Carole Walberg
 
 

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                     *  Exported from  MasterCook  *

                              No-Bean Chili

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili                            Beef
                Mexican                          Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        ground beef or
                        cubed lean stew beef
   1      can           (8 oz) tomato sauce
   1      can           (6 oz) tomato paste
   1      can           (16 oz) stewed tomatoes -- optional
   2      tablespoons   chili powder
   1 1/2  teaspoons     salt
   1      teaspoon      hot pepper sauce -- or more

Combine all ingredients in slow cooker. Cover and cook on low for 8-10 hours. (Add a can of your favorite beans if you wish. ) Serves 4 to 6.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                             Old Mexico Chili

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili                            Main Dishes
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        slow pot cookery 11/79 cathy svitek
                        -- bcxv75a
   1 1/2  pounds        beef stew meat -- cubed, or
   2      pounds        hamburger
   1      can           tomato sauce (8oz)
   1      can           tomato paste (6oz)
   1      can           stewed tomatoes (16oz) -- optional
   2      tablespoons   chili powder
   1 1/2  teaspoons     salt
   1      teaspoon      hot pepper sauce -- more if like it hot

Place all the ingredients in cooker, mix thoroughly, cover. Cook on low for 8-10 hours. Serves four real hungrey people or six regular eaters. Source: Women's Home Cooking Slow Pot Cookery 11/79 Article: Hot Currants

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                            Rob's Veggie Chili

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetarian                       Chili
                Main Dishes                      Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        olive oil
   1      large         yellow onions -- diced (1 to 2)
   2      cloves        garlic -- minced
   1                    red pepper -- diced fairly large
   1                    green pepper -- diced fairly large
   2      cans          crushed tomatoes -- (28-ounce)
   1      tablespoon    cumin
   1      teaspoon      cayenne -- (or to your taste)
   1      package       frozen corn
   2      cans          black beans -- (or any other kind
                        beans you like -
                        chickpeas work well -- too)
   1 1/2  cups          picante sauce -- (shotgun willie's
                        green sauce -very hot- works well)
                        salt -- to taste
                        grated cheddar -- if desired
                        cashew nuts -- if desired

Saute onions in the olive oil.  (I used cooking wine instead to cut out the fat).  Add garlic a bit later.  After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like.  Fry for a  couple of minutes. Next, add the peppers, saute them for a few minutes.   Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture.  Cook on low about 10 hours. Serve  with grated cheddar and cashew nuts, if desired.

NOTES : I didn't have  room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back  a little on the corn too, so you will have to vary the sizes above depending on the size of  your crockpot.

By "Christopher E. Eaves" <cea260@airmail.net> on Feb 25, 1998.
 
 
 
 
 
 

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                     *  Exported from  MasterCook  *

                        ROB'S VEGGIE CHILI (Vegan)

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        olive oil
   1      large         yellow onions -- diced (1 to 2)
   2      cloves        garlic -- minced
   1                    red pepper -- diced fairly large
   1                    green pepper -- diced fairly large
   2      cans          crushed tomatoes -- (28 oz.)
   1      T             cumin
   1      tsp           cayenne (or to your taste)
   1      pkg           frozen corn
   2      cans          black beans (or any other kind of beans
                        you like -
                        chickpeas work well -- too)
   1      C             picante sauce (Shotgun Willie's green -- (1 to 1.5)
                        sauce -very hot- works well)
                        salt to taste
                        grated cheddar -- if desired
                        cashew nuts -- if desired

Saute onions in the olive oil.  (I used cooking wine instead to cut out
the fat).  Add garlic a bit later.  After onion and garlic are have
turned golden brown, add cumin, cayenne, and whatever other spices you
might like.  Fry for a couple of minutes.

Next, add the peppers, saute them for a few minutes.  Put the crushed
tomatoes, corn, beans and picante sauce into the crock pot, and add the
onion mixture.  Cook on low about 10 hours.

Serve with grated cheddar and cashew nuts, if desired.

Note:
-----
I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I
had to cut back a little on the corn too, so you will have to vary the
sizes above depending on the size of your crockpot.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
 
 

*
 
 
 
 
 

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NOTES : Notes:
 

                     *  Exported from  MasterCook  *

                        Short-Cut Chili Con Carne

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili                            Main Dishes
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lean ground beef
   1      small         onion -- chopped
   1      teaspoon      salt
   1                    bay leaf
   1      teaspoon      (2) chili powder
   1      teaspoon      worcestershire sauce
   2      cans          (8oz) tomato sauce
   2      cans          (16oz) kidney beans -- drained

In skillet or slow-cooking pot with browning unit, break up beef with fork and cook until lightly browned. Pour off excess fat. In slow-cooking pot, combine meat with onion, salt, chili powder, bay leaf, Worcestershire sauce, tomato sauce, and kidney beans. Cover and cook on high for 2 to 3 hours. Remove bay leaf. Makes 6 to 7 servings.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                              Skyline Chili

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili                            Beef
                Mexican                          Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        ground beef
   1      15 ounce      ca  tomato sauce
   1      8 ounces can  tomato paste
   5      tablespoons   chili powder
   2      teaspoons     cinnamon
   1      teaspoon      allspice
   1 1/4  teaspoons     salt
   1      tablespoon    vinegar
   1      teaspoon      black pepper
     1/4  teaspoon      garlic powder
   1      teaspoon      onion salt
   2      teaspoons     a-1 sauce
   1      quart         water

Brown beef lightly. Put all ingredients in crock and mix together well. Cook for 12 hours or more on low. Makes 4 to 6 servings.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                            Slow-Cooked Chili

Recipe By     : Taste of Home Oct/Nov '96
Serving Size  : 10   Preparation Time :0:00
Categories    : Beef                             Chili
                Mexican                          Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            ground beef
   2      16 oz cans    kidney beans -- rinsed and drained
   2      14.5 oz cans  diced tomatoes -- undrained
   1      8 oz can      tomato sauce
   2      med           onions -- chopped
   1                    green pepper -- chopped
   2      cloves        garlic -- minced
   2      tbsp          chili powder
   2      tsp           salt -- optional
   1      tsp           pepper
                        shredded cheddar cheese -- optional

In a skillet, brown beef; drain.  Transfer to a slow cooker.  Add the next nine ingredients.  Cover and cook on low for 8-10 hours or on high for 4 hours.  Garnish individual serving with cheese if desired.

From the recipe files of Carole Walberg
 
 

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                     *  Exported from  MasterCook  *

                          Sour Cream Chili Bake

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili                            Main Dishes
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        fhmn87a phill bower
   1      pound         ground beef
   1      can           pinto beans -- drained (15 oz)
   1      can           enchilada sauce (10 oz)
   1      can           tomato sauce (8 oz)
   1      cup           shredded process amer cheese
   1      tablespoon    instant minced onion
   1      cup           water
   4      cups          corn chips
   1      cup           sour cream
     1/2  cup           shredded process amer cheese

In a skillet, brown ground beef; drain. Transfer meat to crock pot. Stir in beans, enchalada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water. Reserve 1 cup of corn chips, crush the remaining chips and to the meat mixture. Cover: cook on low-heat for 8 to 10 hours. To serve, top with sour cream, remaining cheese, and reserved corn chips.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                              Tex Mex Chili

Recipe By     : NAWK/Internet
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili                            Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef or pork sausage
   2      cloves        garlic -- minced
   3      teaspoons     chili powder -- (3 to 4)
     1/2  teaspoon      ground cumin
   1      15.5 oz can   red kidney beans drained
   1      cup           chopped celery
   1      cup           chopped onion
     1/2  cup           chopped green bell pepper
   1      16 oz can     tomatoes -- cut up
   1      can           Ro*Tel tomatoes and chilies
   1      cup           V-8® vegetable 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.
 
 
 
 

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                     *  Exported from  MasterCook  *

                               Texas Chili

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef                             Chili
                Main Dishes                      Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      strips        bacon
   2      pounds        boneless beef cubes
   2      cans          (15 oz.) kidney beans -- drained
   1      can           (28 oz.) tomatoes -- cut up
   1      can           (8 oz.) tomato sauce
   1      cup           finely chopped onion
     1/2  cup           thinly sliced carrots
     1/2  cup           finely chopped green pepper
     1/2  cup           finely chopped celery
   2      tablespoons   minced parsley
   2      cloves        garlic minced
   1                    bay leaf
   2      tablespoons   chili powder
   1      teaspoon      salt
     1/8  teaspoon      pepper

Fry bacon until crisp. Remove bacon and drain on paper towel. Brown half the beef cubes in pan with bacon drippings five minutes. Place in slow cooker. Repeat with remaining meat. Stir bacon and remaining ingredients into 3 1/2 quart slow cooker. Cover and cook on low setting about 10 hours or until beef is tender. Stir occasionally. If you don't have a slow cooker place in large pot, cover, place on stove under low heat and follow directions above.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                             Three Bean Chili

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans                            Chili
                Main Dishes                      Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     vegetable oil
   1 1/2  pounds        ground beef
   1      small         onion -- chopped
     1/2  teaspoon      minced garlic
   1      can           (16 oz.) red kidney beans
   1      can           (16 oz.) lima beans
   1      can           (16 oz.) garbanzo beans
   1      can           (15 oz.) tomatoes
   1      can           (15 oz.) spanish style tomato sauce
   2      tablespoons   chili sauce or catsup
   1      tablespoon    oregano
   1      tablespoon    chili powder
   1      teaspoon      salt

Drain and rinse all beans. Brown ground beef with vegetable oil; drain. Add remaining ingredients to slow cooker. Cover and stir occasionally. Put on low heat, can be fixed ahead and left on all day.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                    Tuscon Jailhouse Chili (Modified)

Recipe By     : Family Circle Great Ideas
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili                            Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lean ground beef
   6      cloves        garlic
   1      4 oz can      Ortega chopped green chiles
   1      4 oz can      Casa Fiesta nacho sliced jalapeno peppers
   6      tablespoons   chili powder
   1      6 oz can      Hunt's tomato paste
   1      16 oz can     diced tomatoes
   1      tablespoon    balsamic vinegar
   1      tablespoon    extra virgin olive oil
   1      21 oz can     Bush's Best pinto beans -- drained
   1      whole         bay leaf
   3      teaspoons     ground cumin
   1      teaspoon      salt
   1      teaspoon      pepper
   2      tablespoons   brown sugar
   1      large         yellow onion (about 1 pound) -- diced

Dice onion, and puree garlic. To puree garlic, put a clove under a knife blade, hit the blade, which will remove the peel, then dice the clove, add a little salt, and crush the diced clove under the blade of a heavy knife until pureed. Saute onions in olive oil; when onions clear, add garlic puree.  Stir quickly (less than a minute) to avoid onions browning.  Remove sauteed onions and garlic from skillet.  Brown beef in skillet; drain well.  Add sauteed onions and garlic, stir quickly, then pour into crockpot.  Add all other ingredients and stir.  Cook eight hours on low, four hours on high. OPTIONAL: Best cooled and re-heated.  Garnish with grated sharp Cheddar cheese and sliced green onions; serve with corn chips. To use dried instead of canned beans, soak two and two-thirds cups (one pound) pinto or kidney beans overnight in three times their volume of water. Add salt to the water the next morning, and slowly bring to a boil.  Boil ten minutes, cover, and let simmer for two hours until beans are tender.  Drain before using in recipe.
 
 
 
 

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                     *  Exported from  MasterCook  *

                               White Chili

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken & Poultry                Chili
                Main Dishes                      Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           cooking oil spray
   1      tablespoon    olive oil
   1      pound         boneless skinless chicken breast -- diced
     1/2  cup           shallots -- chopped
   3      cloves        garlic -- minced
   1      can           tomatillas (18oz) -- drained,coarsely
                        -- chopped
   1      can           ro*tel tomatoes* -- chopped
   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

*do not drain
Spray a large skillet with cooking spray, 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. Place all ingredients, except Cheese, in a Crockpot and cook for 8 hours. Serve with tortilla chips, sour cream, avocado dip and Mexican beer.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                   WHITE CHILI CON CAUCASIAN - AMERICAN

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Ethnic                           Chili
                Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pam spray
   2       tb           Olive oil
   2       lb           Chicken breast, diced
   1       c            Chopped shallots
   6       ts           Minced garlic
   4       c            Stewed tomatoes not drained
  26       oz           Chicken broth
   2       c            Chopped green chilies
   1       t            Oregano
   1       t            Coriander
     1/2   ts           Cumin
   4       cn           Cannellini beans, drained
   6       tb           Lime juice
     1/2   ts           Black pepper
     1/2   c            Sharp cheddar, 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
  skillet and set aside. Add shallots and garlic and
  saute until tender. Stir in tomatoes, chicken broth,
  chili peppers and spices. Bring to boil, reduce heat
  and simmer for 20 minutes. Add chicken and beans, cook
  for 5 minutes, stir in lime juice and pepper. Heat to
  a boil. Add to crockpot and cook for 8 hours. Serve in
  chili bowls, topped with cheese. Don't forget the
  tortilla chips, sour cream, avocado dip

 
 

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