Chili Recipes

Although the weather is turning better, there are still some chilly days in the forecast. And what is out there (besides Whiskey) that will help you fend of that chill? A big batch of Chili.

So here are a few Chili recipes to add to your collection. To find other Chili recipes I have posted, just type in Chili into the search option, and they should be easy to find.

P.S.
I have to work Saturday so the Weekend Report will be late.

Enjoy!!!
B.D.

Chili for the crowd
(this is from 1966)

1/2 pound dry pinto beans (1 1/4 cups)
8 cups water
1 1/4 cups canned tomato puree
3 1/2 cups chopped tomatoes
2 cups chopped onion
2 cups chopped green bell pepper
2 minced cloves garlic
2 tablespoons oil
3 pounds ground chuck
1/3 cup chili powder
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon ground cumin

Place beans in water in large saucepan. Cover. Heat to boiling. Boil 5 minutes; remove from heat and allow to stand in tightly covered pan for 1 hour. Heat beans again to boiling; continue cooking covered over medium heat for about 45 minutes or until tender.

Add tomato puree and tomatoes; simmer 10 minutes. Saute onion, green pepper and garlic in oil in large pot over medium-high heat about 5 to 8 minutes.

Add meat and remaining ingredients to onion mixture. Cook 10 minutes. Add bean mixture; simmer uncovered 30 minutes longer. Serve hot in bowls with corn chips.
Makes about 11 cups.


Halftime Chili
(this is from 1996)

2 tablespoons olive oil
1 1/2 cups chopped onions
8 large garlic cloves, chopped
3 pounds ground chuck
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can low-salt chicken broth
1 12-ounce bottle beer
1 6-ounce can tomato paste
1 15- to 16-ounce can prepared chili beans

Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 10 minutes. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes.

Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.)
Makes 8 to 10 servings.