This chili is the feature menu item at a tiny grocery/restaurant in Topeka Kansas that has been serving it up since 1955. People flock from all around the midwest for a bowl of Charlie's Chili. It is served with crackers and hot horseradish pickles. Charlie's Chili has been featured in Gourmet Magazine and the Food Network. Just last week a film crew was there filming a documentary in the store about the history of the restaurant and grocery and its place in the growth of the city. If you plan to come to Topeka for a fresh bowl of this, Charlie only has chili Monday-Thursday 11pm - 2pm

• For the Chili

• 1 cup chopped onions

• 2 garlic cloves, minced

• 2 tablespoons vegetable oil

• 2 pounds coarsely ground chuck

• 1 1/2 teaspoons salt

• 3 tablespoons chili powder

• 1 tablespoon ground cumin

• 2 teaspoons Worcestershire sauce

• 1 tablespoon sugar

• 2 cups tomato sauce

• Two 16-ounce cans red kidney beans, drained

• Tobasco to taste (we use 10 drops for a faint heat)

• Saltine crackers

• For Horseradish Pickles

• One 32-ounce jar kosher dill pickle halves (about 4 large pickles), with brine

• 1/2 cup prepared horseradish

• 1 teaspoon cayenne

Make the chili

1. In a big, heavy skillet or Dutch oven, sauté the onions and garlic in the oil until they are soft. Add the beef and salt. Cook until the beef is completely browned, breaking it up with a fork as it cooks. Drain off any excess fat. Add the chili powder, cumin, Worcestershire, sugar, tomato sauce, and 2 cups water. Bring the chili to a low boil and summer 30 minutes, stirring occasionally. Add the beans and simmer 15 minutes more. Add the Tobasco and more salt, if desired.

Make the pickles

1. Pour the brine from the pickle jar into a large bowl. Mix the horseradish and cayenne into the brine. Cut the pickles into large bite-sized pieces and reimmerse them in the spiced brine. Cover and refrigerate several hours or overnight.

Serve the chili with saltines crumbled on top of each portion and garnish with pickle pieces.

1 lg onion, chopped

3 fresh tomatoes, peeled and chopped

3 fresh anaheims, chopped

2 fresh red bell peppers, chopped

6 carrots,chopped (optional)

1 T oil

2 oz dried anchos, stems and seeds removed

2 oz dried passillas, stems and seeds removed

4 to 12 dried japones, stems removed (adjust heat level to your liking)

1 to 4 fresh habaneros, stems removed

2 to 12 cloves of garlic

1 cubic inch fresh ginger root, chopped

1 bottle brown ale (or dark)

1 beer

Put the first five ingredients in a large pot with a tablespoon or two of oil. Cook until browning just begins.

Pour beer into blender and start a high speed vortex going. Keep it covered as you drop in first the ginger and garlic and get them good and liquefied, then add the peppers. Add more beer (or some of the juices from the vegetables you're cooking) if it gets too thick.

When it's all liquefied, pour it into the pot. Simmer an hour or so and taste test.

Yield: 1 Serving

1 lb beef (or turkey), ground

8 oz tomato sauce

15 oz red kidney beans, undrained

1 pk chili seasoning

1 cheddar cheese, shredded

1 onion, chopped

Cook ground beef in 2 to 3-quart saucepan over medium-high heat until no longer pink, stirring often; drain. Stir in tomato sauce, beans and spice blend. Bring to a boil, cover and simmer 10 minutes. Stir chili before serving.

Top with cheese and onion.

Yield: 4 Servings

1/3 c (approximately) corn oil

6 lb beef chuck, in 1/2-inch cubes

1 c onion, minced

1/3 c garlic, minced

3 c (approximately) beef broth

3 c flat beer

1 1/2 c water

1/4 c high-quality chili powder or more to taste

6 lb tomatoes (three 2 lb. cans), drained and chopped

1/3 c tomato paste

1 1/2 T fresh oregano, minced

3 T cumin seed

salt to taste

1 cayenne pepper to taste

masa harina (or cornmeal)

In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet. Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste, and oregano.

In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in an electric minichopper or with a mortar and pestle. Add to stockpot.

Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serve chili hot.

Yield: 12 Servings

4 bacon slices, 1/2 pieces

2 onion(s)

1 garlic clove

1/2 lb pork shoulder, coarse grind

1 lb beef round, 1/2 strips

1/2 lb beef chuck, coarse grind

4 cn green chiles, whole

1 T red chile, hot, ground

2 T red chile, mild, ground

1 t oregano, dried, pref. Mexican

1 1/2 t cumin

1 1/2 t salt

12 oz tomato paste

3 c water

16 oz pinto beans

Fry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve. Add the onions and garlic to the bacon fat and cook until the onions are translucent. Add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally. Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer.

Yield: 4 Servings

3 lb rough grnd chuck steak, lean

1 lb pork shoulder, lean

3 medium onions, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

8 fresh jalapeno peppers (2 seeded and chopped) balance gashed

2 T cumin, fresh, ground

1 t allspice

1 T blackstarp molasses

12 oz (1 can) beer(not lite)

2 oz sour mash whiskey

1 oz Vietnamese hot sauce or Tabasco sauce

5 cloves garlic, crushed

3 T masa harina (fine yellow corn meal)

1 T soy sauce

3 bay leaves

2 c stewed tomatoes, chopped

1 c tomato sauce

1 c tomato paste

Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat and cook until browned. Add other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often. After cooking for 10 minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin. Cook for 15 minutes more and serve!

Yield: 8 Servings

2 lb beef, ground

1 c onion, chopped

1 T garlic, minced

1/4 c chili powder

1 T cumin, ground

28 oz tomatoes, crushed with puree

1 1/2 c beef stock or canned broth

2 c corn kernels, fresh or frozen

15 1/4 oz kidney beans, canned, drained

1/4 c fresh cilantro, chopped

Cook beef in heavy large pot or Dutch oven over medium heat until brown, crumbling with fork, about 10 minutes. Add onion, garlic, chili powder and cumin and cook 5 minutes, stirring frequently. Mix in crushed tomatoes, beef stock, corn and kidney beans annd bring to boil. Reduce heat and simmer until thickened, stirring occasionally, about 30 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving, stirring frequently.) Mix in cilantro.

Yield: 6 Servings

28 oz can tomato, crushed

2 cn pinto beans

1 cn garbonzo beans

1 cn hominy

4 1/2 oz tomato paste

1 sm can green chili peppers

2 onions, chopped

2 zucchini, chopped

1 1/2 T chili powder

1 t cumin

few cloves af garlic

1 t molasses

Mix it all together in a large pot and cook until done anywhere between all heated through and the zucchini are about to fall apart.

Yield: 4 Servings

1/4 c vegetable oil

1 md onion, chopped

1 jalapeno pepper, finely chopped, remove seeds

2 T chili powder

1 T masa harina (or corn flour)

2 t paprika

1 t cumin powder

1 t oregano

1/8 t cayenne pepper

6 dried apricots, chopped

2 cloves garlic, minced

1 T brown sugar

1 t yellow salad mustard

15 oz Hunt's tomato sauce with bits

1 1/2 c water

1 c heartline meatless meat, ground beef style

1/4 c heartline meatless meat, beef fillet style

1/2 c beer

1 T tomato paste

Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent. Add chili powder, Masa Harina, paprika, cumin powder, oregano and cayenne pepper. Stir until seasonings are slightly toasted. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste. Cook over medium heat for 15 to 20 minutes, stirring often. Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors.

Makes about 1 qt. Yield: 2 Servings

5 lb beef roast

2 lb soup bone

water as needed

3 lb pinto beans, cooked

4 oz Mexene chili powder

1/2 t cumin seed

salt to taste

cayenne to taste

black pepper to taste

Cook meat and soup bone separately until tender in enough water to keep covered. Dice roast, strain stock, and add the cooked beans.Stir in the Mexene and cumin seeds. Add salt and pepper (black and red) to taste. Cook very slowly over low flame 1 to 1 1/2 hours.

Yield: 1 Serving

Ann's Texas Chili

3 lb boneless chuck, cubed

2 T vegetable oil

3 garlic cloves , chopped

2 t cumin

3 T flour

1 T oregano

2 beef broth cans

salt

pepper

4 T chili powder or to taste

Heat oil in a 4 qt. pot, add beef, stirring frequently until meat loses color - DO NOT brown! Lower heat, stir in garlic, chili mixture, stirring until beef is evenly coated. Crumble oregano over meat. Add 1 1/2 cans broth and stir til liquid is well blended. Add salt and pepper, bring to a boil, stirring occasionally. Reduce heat; simmer partially covered over low heat for 1 1/2 hours, stirring occasionally. Add remaining broth, cook 30 minutes more. Cool thoroughly. Cover and refrigerate overnight. Reheat chili very gently.

Yield: 8 Servings

1/4 lb each of dried beans: kidney, white, pink, navy, black, red, pinto, cranberry

1 lb bacon

5 lg onions, peeled and chopped

2/3 c garlic, minced

1/4 c coriander seeds, toasted and ground

1/4 c cinnamon, ground

1/4 c paprika

1/4 c cayenne pepper or to taste

1/2 c ground Poblano chili peppers, dried

108 oz (#10 can) Italian plum tomatoes, with juice

12 oz beer

5 lb lean beef, ground

salt to taste

In a large pot, soak the beans together overnight in water to cover.

Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender.

While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour.

In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture.

When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/ tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid.

Yield: 25 Servings

1 c TVP, rehydrated

8 to 16 oz of tempeh, chopped

8 to 16 oz of tofu, crumbled

1 to 2 cans pinto beans, rinsed

1 to 2 cans kidney beans, rinsed

1 to 2 cans white beans, rinsed

any other bean you like

2 to 4 large onions, chopped

10 or more cloves garlic, chopped

2 to 4 green peppers, chopped

or more hot peppers of your choice (jalepeno, serrano), minced

2 to 4 15 oz cans crushed tomatoes

6 to 12 oz tomato paste

1/2 to 1 lb mushrooms, coursely chopped

1 t cayenne pepper, ground

2 T chili powder

2 T Worcestershire sauce

2 T vinegar

1 bay leaf

1 t cinnamon

1/2 t allspice

1 T cumin

Saute the onion, peppers, hot peppers, and garlic until the onions are translucent. Add all other ingrediants and simmer a minimum of 30 minutes. Add water if chili is too thick. Adjust seasonings during cooking to taste.

Yield: 1 Servings

3 Ancho chilies, dried

1 T butter, unsalted

1 T oil olive

2 1/2 lb stew meat

1 lg onions, chopped

2 T garlic, minced

1 T tomato paste

1/4 t oregano

1 t cumin

1/2 t salt

1/4 t black pepper

1 1/4 c beef stock

1/2 c dry white wine

1 1/2 t cilantro, chopped

4 oz goat cheese, crumbled

Remove stems from chilies and slit leagthwise. Scrape out seeds. Place in saucepan, add water and heat to boiling, reduce heat. Simmer until tender, about 15 minutes. Set aside. Heat butter with olive oil in a large heavy pot over medium heat. Saute beef cubes, a few at a time, until well browned. Set aside. Add onions to pot, cook 1 minute. Add garlic, cook 2 minutes on high then reduce heat and cook for 4 minutes. Drain chilies, reserving 1/2 cup liquid. Blend peppers with reserved liquid. Add to onions. Return meat and add the other ingredients. Heat to boliling then reduce heat and cook covered, under low heat for 1 1/2 to 2 hours. Note if the chili is to thin just remove the cover and let it render, until it is thick.

Serve with rice or beans, cover with goat cheese.

Yield: 6 Servings

2 lb beef, coarse ground

1/2 lb flank steak, 1/4 cubs

1/2 lb reg. beef, ground

15 oz tomato sauce

12 oz beer

12 oz tomato paste

1 T yellow cornmeal

1 T red wine vinegar

1/4 c minced onion, instant

1/4 c chili powder

1 t red pepper, crushed

1 t cumin, ground

1/4 t basil leaves

1/4 t caraway seeds

1/4 t coriander

1/4 t marjoram

1/4 t red pepper, ground

1/3 t ginger

1/3 t tarragon

1/3 t dill seed

1/3 t paprika

1/3 t tumeric, ground

1/3 t caramon, ground

1 ds curry

1 ds dill weed

1 ds rosemary

1 ds saffron

1 ds thyme

1 bay leaf, crushed

1 cinnamon stick

1 1/2 t garlic, minced

1 1/2 t salt

1 T oregano leaves

2 T salad oil

In a large saucepan, heat oil until hot. Add beef cubes; brown on all sides, remove and set aside. Add ground beef, both grinds, brown, stirring to crumble. Add tomato sauce, tomato paste, one cup of water, vinegar and all the other dry ingredients listed. (Mix the cornmeal, onions, all the spices in a bowl then add them after the meat has been cooked). Also add the browned beef cubes, stir well, then add the beer and stir some more until all the ingredients are mixed well. Simmer, covered, strring occasionally, for at least 2 hours. This can be prepared early in the day and kept on low heat to let spices blend togather. Add more water if needed. Remove cinnamon stick before serving.

Yield: 4 Servings