ith a copy of this recipe: http://www.guardian.co.uk
Cook potatoes in lightly salted boiling water for 10-15 mins. Drain then toss with sweet chili sauce, mild chili powder and salt.
Heat olive oil in a large frying pan and cook potatoes with sauce for 4-5 mins, until softened and golden brown. Serve sprinkled with sea salt flakes and fresh ground black pepper.
Heat a large stockpot over medium-high heat. Cook and stir beef in the hot stockpot until browned and crumbly, 5 to 7 minutes; drain. Add green bell pepper and onion to ground beef; saute until vegetables are tender, 5 to 10 minutes.
Stir tomato juice, mild chili beans, hot chili beans, beer, chili powder, garlic salt, vinegar, allspice, red pepper flakes, and bay leaves into ground beef mixture. Cover stockpot with a lid and simmer at least 2 hours.
tir in the Ragu sauce, chili beans, black beans, garbanzo beans
nd add Chipoltle chili powder to taste, regular chili powder, and onions
Brown ground beef and onion in large skillet.
Drain off grease and add salt, pepper, and garlic powder and fry until beef is done.
Transfer to stock pot or large kettle and add remaining ingredients.
Cook over medium low heat for 30-50 minutes or longer if desired.
Note: this is an adopted recipe. It needs a bit of tweaking.
Cook hamburger and drain. Add to dutch oven.
Combine all other ingredients.
Add water if desired for a less chunky chili.
Heat on med-low heat 30-45 minutes to allow flavors to blend.
omatoes, garlic, cumin, oregano, paprika, chili powder, cayenne pepper and jalapeno
This recipe is moderately hot.
Cut back on chili powder if you like very mild chili.
small bowl, combine the chili powder, salt, and cayenne. Rub
Place fish, mango, breadcrumbs, cilantro, chili pepper, and lime peel and
chicken broth, 6 tablespoons California chili powder, salt, 1 teaspoon adobo
owder, poultry seasoning, cumin,and mild chili powder.
Mix the ingredients
Brown the ground chuck in skillet and pour off excess grease.
Stir in flour and brown sugar.
Combine tomatoes, tomato paste, and chili beans.
Place all ingredients into a 2 quart cooking pot, adding the onions, chili powder and salt.
Cook over low heat for at least 2 hours.
Heat oil in cast iron skillet or your favorite sautee pan. Sautee onion and garlic until translucent and garlic is fragrant. Do not brown the garlic as it will become bitter.
Place pork tenderloin and all remaining ingredients in 5 quart crockpot.
Add sauteed onion and garlic, stir gently.
Set crockpot on low heat and let cook for 8-10 hours, until pork tenderloin is soft.
Put toppings in individual dishes or in a lazy suzan. Serve chili in bowls and allow guests to choose their toppings. This makes a great fun community meal!
ave used venison in this recipe with good results.
Brown Ground Chuck. Add all canned items, including juice, into large pot.
Cook until onion and pepper are tender.
Serve.
Freezes nicely!
ve Chasen stopped making the chili himself) is a quarter
tir into the water mixture chili powder, paprika, dried onion, cumin
Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
Stir stewed tomatoes, tomato sauce, light red kidney beans, dark red kidney beans, mild salsa, chili seasoning mix, and garlic powder into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the flavors meld, 90 minutes to 2 hours.