Chili Seasoning Mix

Yield: 1 1 tablespoon Unbleached Flour 2 tablespoon Instant Minced Onion 1 1/2 teaspoon Chili Powder 1 teaspoon Seasoned Salt 1/2 teaspoon Crushed Dried Red Pepper 1/2 teaspoon Instant Minced Garlic 1/2 teaspoon sugar 1/2 teaspoon Ground Cumin Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make it airtight and label as Chili Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 1/4 cup) of mix. To make additional packages, increase ingredient amounts using the above recipe. Chili: Brown 1 pounds of lean ground beef in a medium skillet over medium-high heat; drain. Add 2 (15 1/2 oz) cans of kidney beans, 2 (16 oz) cans of tomatoes and 1 pkg of seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes 4 to 6 servings.

Chili our way

Yield: 6 6 Dried hot chile peppers 1/2 teaspoon Oregano 3 pounds Boneless chuck, in 1/4 inch Accompaniments: -ice Sour cream 6 tablespoon Rendered beef suet Cheddar cheese, finely grate 2 Onions, chopped - 4 Garlic cloves Onion, chopped 1 1/2 tablespoon Cumin Hot chile peppers, seeded & 1 pounds Tomatoes, drained & chopped -inced 1 tablespoon Unsweetened cocoa powder Kidney or pinto beans 1 Bay leaf Tortilla chips Heat a griddle or cast-iron skillet over mod-high heat until it is hot. Toast the chile peppers, turning them and not allowing them to burn, for 1-2 minutes. Let chile peppers cool until they can be handled, then seed them. Combine peppers with 1 cup water in a small saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes. Puree the water and pepper in a food processor. In a large casserole, saute the chuck in 4 tablespoonsp beef suet over moderately high heat until it is lightly browned. Transfer meat to a bowl. Add to the casserole, the remaining suet, onions, and garlic, and cook the mixture over moderate heat, stirring, until the onions are softened. Add the cumin and cook the mixture over mod-low heat, stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and oregano, and combine the mixture well. Add water to cover barely. Bring to a boil and simmer, covered, stirring occasionally, and adding more water, if necessary, to keep the meat covered, for 2 hours longer. Add salt to taste, simmer uncovered for another hour. Discard bay leaf. Transfer the chili to a heated serving bowl and serve it with the sour cream, cheese, onion, chile peppers, beans and tortilla chips. a 1981

.45CAL CHILI

Yield: 4 Servings 1 cup Pinto beans,dried 5 cup Water 2 tablespoon Lard 1 tablespoon Bacon drippings 1 Onion 12 ounces Pork sausage,country-style 1 pounds Beef,coarse grind 4 Garlic cloves 1 teaspoon Anise 1/2 teaspoon Coriander seeds 1/2 teaspoon Fennel seeds 1/2 teaspoon Cloves,ground 1 Cinnamon stick,ground,1 1 teaspoon Black pepper,freshly ground 1 teaspoon Paprika 1 Nutmeg,ground,whole 1 teaspoon Cumin 2 teaspoon Oregano,dried,pref. Mexican 4 tablespoon Sesame seeds 1 cup Almonds,blanched,skins remov 12 Red chiles,whole dried or 1 1/2 cup Chile caribe 1 1/2 ounces Milk chocolate,small pieces 1 can Tomato paste(6oz ea) 2 tablespoon vinegar 3 teaspoon Lemon juice 1 Soft tortilla,chopped Salt 1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist. 2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid. 3. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside. 4. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent. 5. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned. 6. Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup. 7. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.

15 BEAN & WINTER SQUASH NOT CHILI

Yield: 1 Servings 1 cup 15 bean mixture, soaked -overnight and drained 7 cup Water 1 tablespoon Canola oil 1 large Red onion, diced 1 large Green or red bell pepper -seeded and diced 2 Stalks celery, diced 3 Cloves garlic, minced 2 cup Peeled and diced butternut -squash 15 ounces Can stewed tomatoes 1/4 cup Tomato paste 1 tablespoon Dried oregano 2 tablespoon Chili powder 1 1/2 teaspoon Cumin 1 teaspoon Black pepper 1 teaspoon Salt In a large saucepan, combine bean mixture and water; bring to a simmer. Cook uncovered over med low heat, stirring occasionally, until beans are tender, about 1 1/2 hours. Drain, reserve 3c cooking liquid. In another large saucepan, heat oil. Add onion, bell pepper, celery and garlic; saute 5-7 mins. Stir in cooked beans, cooking liquid, squash, stewed tomatoes, tomato paste and seasonings. Cook 30 mins over low heat, stirring occasionally. Remove from heat, cover and let stand 5-10 mins before serving. Ladle into not-chili bowls. Makes 6-8 servings. Note: 15 bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts of dried blackeyed peas, red kidney beans, white kidney beans (cannellini), green lentils, split peas, black beans, yellow split peas, navy beans, cranberry (Roman, shell, or shell out) beans, great Northern beans, pinto beans, small white limas, red lentils, cow peas (field peas), and pink beans. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varities. Per serving:: 215 cals, 10g prog, 3g fat, 41g carb, 0 chol, 578mg sod, 11g fiber From Vegetarian Times, January 1996

1981 WINNING RECIPE CHILI

Yield: 4 Servings 2 1/2 pounds Beef brisket, 1" cubes 1 pounds Lean pork, ground Large onion, chopped fine 2 tablespoon Wesson oil 3 x Garlic cloves, minced 2 tablespoon Diced green chilies 8 ounces Tomato sauce Salt and pepper to taste Beef bouillon cube 12 ounces Budweiser beer 1 1/4 cup Water 6 tablespoon Chili powder 2 1/2 tablespoon Ground cumin 1/8 teaspoon Dry mustard 1/8 teaspoon Brown sugar Oregano, pinch In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly. Stir occasionally.

1981 WINNING RECIPE CHILI - MEXICAN

Yield: 4 Servings 2 1/2 pounds Beef brisket, 1" cubes 1 pounds Lean pork, ground Large onion, chopped fine 2 tablespoon Wesson oil 3 x Garlic cloves, minced 2 tablespoon Diced green chilies 8 ounces Tomato sauce Salt and pepper to taste Beef bouillon cube 12 ounces Budweiser beer 1 1/4 cup Water 6 tablespoon Chili powder 2 1/2 tablespoon Ground cumin 1/8 teaspoon Dry mustard 1/8 teaspoon Brown sugar Oregano, pinch In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly. Stir occasionally.

1981 WORLD CHAMP BUTTERFIELD STAGELINE CHILI

Yield: 25 Servings 4 Medium onions, minced 10 pounds Lean beef brisket, finely ch 1/4 cup Oil 1 1/2 Cloves garlic; minced 2 pounds Ground pork 7 ounces Whole green chiles; minced 15 ounces Tomato sauce 1 pounds Whole tomatoes; finely chopp 1 tablespoon Cumin 1 teaspoon Salt 1 teaspoon Oregano 1 tablespoon Dry mustard 1 ounces Tequila 1 can Beer 3 ounces Chili powder 2 Beef bouillon cubes Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving.

30-MIN: CHILI CORNMEAL CHICKEN

Yield: 4 Servings 3 tablespoon Cornmeal 1 tablespoon All-purpose flour 1 tablespoon Chili powder 1 teaspoon Ground cumin 1 teaspoon Dried oregano 1/4 teaspoon Salt 1 pinch Cayenne pepper 4 Chicken breasts, boneless, -skinless 1 tablespoon vegetable oil Slice some juicy, fresh tomatoes while you steam green beans and new potatoes to serve with this dish. In shallow dish, combine cornmeal, flour, chili powder, cumin, oregano, salt and cayenne. Press chicken into mixture to coat all over. In nonstick skillet, beat oil over medium heat; cook chicken, turning once, for 10-15 minutes or until no longer pink inside. 4 servings for $5.92 Canadian [Aug 95] Per Serving: about 180 calories, 28 g protein, 5 g fat, 3 g carbohydrate,

4-WAY CINCINNATI CHILI

Yield: 6 Servings : Vegetable cooking spray 3 1/2 cup chopped onion -- divided 1 cup chopped green bell pepper 2 cloves garlic -- minced 1 pounds ground round 2 teaspoon ground cinnamon 2 teaspoon paprika 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 teaspoon dried whole marjoram 1/4 teaspoon ground nutmeg 1 stick cinnamon -- (3-inch) 3/4 teaspoon salt 1/4 teaspoon pepper 2 can no-salt-added whole tomatoes : & liquid -- 14-1/2-ounce : -chopped 4 1/2 cup hot cooked spaghetti 3/4 cup low calorie cheddar cheese 3 ounces 36 oyster crackers This unusual way to serve chili--over spaghetti--is a solid-gold tradition in the Queen City. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add 2 cups onion and next 3 ingredients; cook until meat is browned, stirr To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti; top with cheese and remaining 1-1/2 cups onion. Serve with crackers. Yi

A RED CHILI NIGHTMARE

Yield: 4 Servings 1 cup Pinto beans,dried 5 cup Water 2 tablespoon Lard 1 tablespoon Bacon drippings 1 Onion 12 ounces Pork sausage,country-style 1 pounds Beef,coarse grind 4 Garlic cloves 1 teaspoon Anise 1/2 teaspoon Coriander seeds 1/2 teaspoon Fennel seeds 1/2 teaspoon Cloves,ground 1 Cinnamon stick,ground,1" 1 teaspoon Black pepper,freshly ground 1 teaspoon Paprika 1 Nutmeg,ground,whole 1 teaspoon Cumin 2 teaspoon Oregano,dried,pref. Mexican 4 tablespoon Sesame seeds 1 cup Almonds,blanched,skins remov 12 Red chiles,whole dried or 1 1/2 cup Chile caribe 1 1/2 ounces Milk chocolate,small pieces 1 can Tomato paste(6oz ea) 2 tablespoon vinegar 3 teaspoon Lemon juice 1 Soft tortilla,chopped Salt 1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist. 2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid. 3. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside. 4. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent. 5. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned. 6. Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup. 7. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.

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