I have always loved chili, and I can eat it all year, not just in the winter time. Here are some recipes that may catch your attention. If you enjoy chili, then give them a try and let me know how they were for you.

Thanks and bon appetit!

California Chili
 
3 lb chicken, cut up and browned
3 T olive oil
4 garlic clove, sliced
3 onion, peeled and chopped
1 t cumin seeds, whole
2 jalapeno pepper, seeded and chopped
2 c chili sauce, prepared
4 tomato, chopped
2 green bell pepper, seeded and chopped
1 T Worcestershire sauce
1 c red wine
salt

Brown the chicken. Heat a large frying pan and add the oil. Saute the garlic, onions, cumin seeds and jalapeno peppers until the onions are clear. Add all to a heavy pot and bring to a simmer. Cook for 1 hour.

Yield: 4 Servings

 
1 c lentils
3 T tomato soup powder
2 T masa (or corn flour)
1 T chili powder
1 T onion flakes
1 T cumin
1 t oregano
1 t salt
1 clove garlic
4 c water

Combine all the ingredients and simmer 30 - 45 Min.

Yield: 4 Servings

1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
9 T chili powder,light
4 T cumin
4 T beef bouillon (instant,crushed)
24 oz old Milwaukee beer
2 c  water
4 lb chuck, extra lean
1 chili grind
2 lb pork, extra lean
1 chili grind
1 lb chuck, extra lean
1 cut into 1/4 cubes
2 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 c Wesson oil (or kidney suet)
1 t mole, powdered (also called mole Poblano)
1 T sugar
1 t coriander seed (from Chinese parsley, cilantro)
1 t Louisiana red hot sauce (Durkee's)
8 oz tomato sauce
1 T masa harina flour
salt to taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water.  Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet.  Drain and add to simmering spices. Continue until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet.  Add to spices and meat mixture.  Add water as needed.  Simmer 2 hours.  Add mole, sugar, coriander seed, hot sauce and tomato sauce.  Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste.  Add to chili. Add salt to taste.  Simmer for 30 minutes.  Add additional Louisiana Hot Sauce for hotter taste.

Yield: 4 Servings

Makes 1 pot.

1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
11 T Gebhardt's chili powder
4 T cumin
4 T beef bouillon (instant,crushed)
36 oz old Milwaukee beer
2 lb pork, cubed (thick butterfly pork chops)
2 lb chuck beef, cut into cubes
6 lb rump,  ground
4 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 c wesson oil (or kidney suet)
1 t mole, powdered (also called mole Poblano)
1 T sugar
2 t coriander seed (from Chinese parsley,cilantro)
1 t Louisiana red hot sauce (Durkee's)
8 oz tomato sauce
1 T masa harina flour
salt to taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water.  Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet.  Drain and add to simmering spices.  Continue until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet.  Add to spices and meat mixture.  Add water as needed.  Simmer 2 hours.  Add mole, sugar, coriander seed, hot sauce and tomato sauce.  Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste.  Add to chili. Add salt to taste.  Simmer for 30 minutes.  Add additional Louisiana Hot Sauce for hotter taste.

Yield: 4 Servings

Makes 1 pot.

 
1/2 lb suet or 1/2 c cooking oil
1 lb beef round, coarse grind
1 lb beef chuck, coarse grind
1 cn tomato sauce (8oz)
1 cn beer (12oz)
1/4 c red chile, hot, ground
2 garlic cloves, finely chopped
1 small onion, finely chopped
1 1/4 t oregano, dried, pref. Mexican
1/2 t paprika
1 1/2 t cumin, ground
1 1/4 t salt
cayenne pepper
3/4 lb monterey jack cheese, grated

Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat. Remove the unrendered suet and add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the tomato sauce, beer,  ground chile, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally. Taste and adjust seasonings, ading the cayenne pepper. Simmer, uncovered, 1 hour longer. Stir in the cheese and the remaining 1/2 teaspoon of the cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning.

Yield: 4 Servings

 
2 c diced ham,Cooked
1 T brown sugar
1 t allspice
1/4 c orange marmalade
2 T fresh lemon juice
2 (15 oz.) cans black beans, drained, rinsed
1 (14 5 to 16 oz.) can whole tomatoes, cut up, undrained
1 (4 5 oz.) can green chillies, chopped

Topping:
1 banana, sliced
1 t fresh lemon juice
1 T cilantro, chopped

In a large saucepan combine all chili ingredients.  Cook over medium-high heat for 10 to 12 minutes or until chili is thoroughly heated and flavors are blended, stirring occasionally.  In a small bowl, combine banana slices with lemon juice; toss to coat.  Top each serving of chili with banana slices and cilantro. 

4 (1-1/2 cup) servings.

4 lb caribou, chunked preferred or ground
1 lg onion, chopped
2 garlic cloves, minced
1 t oregano
2 t cumin
1 c red wine, beef broth or beer
6 t chili powder
1 1/2 c  tomatoes and juice or small canned tomato paste
2 t liquid hot pepper sauce or 1/2 t  cayenne
pepper and salt to taste

Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Optionally, the sauce may be thickened with a little (1-2 tb.) masa or cornmeal.

Yield: 8 Servings

1 md beef roast
10 lg green chiles
1 lg onion
1 md whole stewed tomatoes
1 garlic salt
1 pn cumin
2 beef gravy

Roast green chiles over grill until all skin is almost black. Soak roasted green chiles (submerged) in bowl of cold water for ten minutes. Peel skin off. Dice chili into small, small pieces or mashed. Cut up meat into bite size pieces. Sautee meat with white onion about 10 minutes or just barely brown. Add tomatoes, garlic salt, cumino and gravy and simmer about 1/2 hour.

Yield: 1 Serving

 
1 lg onion, chopped
3 garlic clove, crushed and pressed
2 T oil
1 celery rib, diced
1 1/2 t chili powder
1 t cumin
1/2 t cayenne pepper
1 c tomato, chopped
2 T tomato paste
4 c beans, kidney, black, pinto and/or,garbanzo, cooked
1/2 lb tofu, crumbled (opt)
1 1/2 t  salt
1 t  oregano

Saute onion and garlic in oil until onion is soft. Add celery and spices. Saute another 2-3 minutes. Add tomato and paste. Mash 2 cups of the beans and add beans and tofu to the pot along with the salt and oregano. Simmer 30 minutes.

To cook raw beans:
Soak beans in water overnight, OR boil for 2 minutes and let sit, covered, for 1 hour.  Bring to a boil in same water and simmer about 1 hour or until tender. (beans approximately double in volume, i.e., two cups raw = 4 cups cooked)

Yield: 6 Servings