• Share
  • Email
  • Embed
  • Like
  • Save
  • Private Content
Chili recipes
 

Chili recipes

on

  • 339 views

A collection of chilli recipes

A collection of chilli recipes

Statistics

Views

Total Views
339
Views on SlideShare
339
Embed Views
0

Actions

Likes
0
Downloads
4
Comments
0

0 Embeds 0

No embeds

Accessibility

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

    Chili recipes Chili recipes Presentation Transcript

    • Chili Recipes By http://www.chillirecipe.net/
    • Cajun Style Chili • Ingredients • 1 pound Hambuger meat 3 tablespoons Red pepper 3 tablespoons Parsley 1/2 An Onion 1 Garlic Clove 4 Whole Jalapeno Peppers 8 ounces Can of tomato sauce 1 1/2 teaspoons Salt 3 tablespoons Black Pepper 1 1/2 teaspoons Italian flakes 4 Green Onions 3 tablespoons Galtic 1 Or 2 16 oz. of Ranch Style -- Beans 2 1/2 tablespoons Chilli powder • Instructions • Brown hamburger; drain any fat. add onions and all seasons; When onions are soft add the ranch style beans. Save the Chilli powder for when you put the beans in. Add about 5 to 6 cups of water with the beans. then add the tomato sauce. This is going to be very hot. If you can not handle it hot cut back on the peppers and pepper powder. Let this cook about 1 1/2 hours on low. You will have to add more water as it cooks but when it has cook this long don't add any more water it should be thick but not real thick. • Recipe found at
    • Venison Chilli • Ingredients • 5 pounds Venison -- boneless • 1/2 pound Bacon • 2 cups Beaujolis red wine • 1 teaspoon Angostura Bitters • 4 tablespoons Cumin (fresh ground) • 3 tablespoons Tabasco sauce • 3 Garlic cloves (minced) • 2 1/2 cups Tomato sauce • 1/2 cup Tomato paste • 2 1/2 cups Stewed tomatos chopped • 3 Jalapeno peppers minced • 2 Med. onions chopped • 1/2 cup Mushrooms chopped • 3 tablespoons Dried red pepper flakes • 1/2 teaspoon Allspice • 1 teaspoon Mexican oregano(optional) • 2 tablespoons Dried crushed anchos • 1 1/2 teaspoons Salt • 5 tablespoons Chilli powder • Instructions • Fry bacon in a large, heavy pot. Remove bacon when done and set aside. Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease. Fry the venison till done and remove from the pot. • Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled. Bring wine to a boil, add the Jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red pepper flakes, and mushrooms. • Reduce heat after cooking for 3 minutes, add tomato paste and chilli powder then and cook for 1 1/2 hours. Stir often or as needed. Add the remaining cumin, cook for 15 minutes more and serve. • Recipe found at
    • Vegetarian Chili • Ingredients • 1/3 cup Olive oil • 2 medium Onions -- chopped • 4 Cloves garlic -- minced • 2 Jalapeno peppers -- chopped • 1 Mild pepper -- chopped • 1 Red pepper -- chopped • 1 Green pepper -- chopped • 2 large Tomatoes -- diced • 8 ounces Tomato sauce • 2 cans Rotel Tomatoes and Chilis • 2 15-oz cans dark red kidney Beans • 3 cups Water • 4 tablespoons Chilli powder • 2 tablespoons Cumin • 1 tablespoon Paprika • 1 tablespoon Oregano • 1 tablespoon Lemon juice • Salt -- pepper to taste • Tabasco to taste • 1 cup Textured Vegetable Protein • Instructions • Saute onions, garlic, and peppers in oil until onions are translucent. Add spices and simmer for two minutes. Stir in remaining ingredients, adding the TVP last. You can adjust the amount of TVP to obtain the desired texture and consistency. You can substitute beer for the water for a more unique flavor. One jalapeno makes a mild chilli. Simmer from four to six hours. It's even better the next day. • Recipe found at
    • Best ever chili • Ingredients • 2 pounds ground beef (lean) 1 cup chopped onion 1 cup chopped green pepper 1 cup sliced celery 2 (15 oz.) cans (about 4 c.) kidney beans 2 (16 oz.) cans (4 c.) tomatoes -- cut up 1 (6 oz.) can tomato paste 2 cloves garlic -- minced 1/2 tablespoon chilli powder 2 teaspoons salt • Instructions • In Dutch oven, cook beef, onion, green pepper and celery until meat is brown and vegetables are tender. Drain kidney beans, reserving liquid. Add beans and remaining ingredients • Recipe found at
    • Beef And Bean Chili • Ingredients • 1/2 pound Pinto beans 1 Green pepper -- chopped 2 3 cloves garlic -- minced 2 teaspoons Cumin 28 ounces Can tomatoes -- drained 1 Onion -- chopped 1 pound Ground turkey 1 tablespoon Chili powder 2 teaspoons Cayenne pepper 6 ounces Can tomato sauce • Instructions • Add pinto beans to a 1-quart saucepan and cover them with water. Cook over medium heat 1 hour or until tender. Simmer onion and green pepper in 1/4 cup water in a large nonstick skillet until onion is translucent. Add ground beef and cook over medium heat until browned. Drain excess fat from pan. Stir in garlic, chili powder, cumin, and cayenne. Add drained tomatoes, tomato sauce, and beans to chili mixture. • Stir well and simmer, uncovered, for 15 minutes. • Cover and cook for 1/2 hour over low heat. • Recipe found at
    • Eight Bean Chili • Ingredients • 1/4 pound Each of the following dried -- beans: kidney, whit black, red, pinto, and navy • 1 pound Bacon • 5 large Onions -- peeled and chopped • 2/3 cup Minced garlic • 1/4 cup Toasted coriander seeds -- ground • 1/4 cup Ground cinnamon • 1/4 cup Paprika • 1/4 cup Cayenne pepper -- or to taste • the timid of tongue • 1/2 cup Ground dried Poblano chili -- peppers • 108 ounces (#10 can) Italian plum -- tomatoes, with juice • 12 ounces Beer • 5 pounds Lean ground beef -- salt to taste • Instructions • 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. • Serves 2 • Recipe found at
    • 30 Minute Chili • Ingredients • 1 pound Ground chuck or lean ground -- beef 1 Onion, large -- chopped 1 can Kidney beans (12 oz) 1 can Tomato soup -- undiluted 1 teaspoon Salt 1 tablespoon Chili powder (or to taste) Hot pepper sauce -- to taste • Instructions • Brown the meat in a little butter and cook until the meat is brown - about 10 minutes. Add all other ingredients and let simmer for 30 minutes. Your choice of hot sauce may be added to taste. • Recipe found at
    • 30 Minute Chili • Ingredients • 1 pound Extra-lean ground beef • 1 medium Onion -- chopped fine • 30 milliliters Garlic -- finely chopped • 1 large Green pepper -- cut into 1/2" • 2 cans 28oz Crushed Tomatoes • 2 teaspoons Oregano • 2 teaspoons Cumin • 3 tablespoons Chili powder • 2 tablespoons Unsweetened cocoa powder • 2 teaspoons Sugar • 1 teaspoon Crushed hot pepper • 1 teaspoon Tabasco sauce • 1 can 15oz kidney beans -- rinsed • a strainer • Instructions • In a 2 1/2 quart saucepan cook the meat over medium heat until it is well done, about 6-8 minutes, stirring frequently to crumble the meat. Pour off the fat. With a slotted spoon transfer meat to paper towels to absorb extra fat and wipe the remaining fat residue from the saucepan. In the same pot, saute the onion, garlic, and green pepper with 1/2 cup of the crushed tomatoes for 3 minutes. Add the oregano, cumin, chili powder, cocoa powder, sugar, hot pepper, and Tabasco sauce, and continue cooking for 3 minutes more. Add the beans, meat, and the remaining crushed tomatoes, and cook together for 25 minutes over low heat. • YIELD: Makes 8 1-cup servings • Recipe found at
    • 30 Minute Chili • Ingredients • 1 pound Extra-lean ground beef • 1 medium Onion -- chopped fine • 30 milliliters Garlic -- finely chopped • 1 large Green pepper -- cut into 1/2" • 2 cans 28oz Crushed Tomatoes • 2 teaspoons Oregano • 2 teaspoons Cumin • 3 tablespoons Chili powder • 2 tablespoons Unsweetened cocoa powder • 2 teaspoons Sugar • 1 teaspoon Crushed hot pepper • 1 teaspoon Tabasco sauce • 1 can 15oz kidney beans -- rinsed • a strainer • Instructions • In a 2 1/2 quart saucepan cook the meat over medium heat until it is well done, about 6-8 minutes, stirring frequently to crumble the meat. Pour off the fat. With a slotted spoon transfer meat to paper towels to absorb extra fat and wipe the remaining fat residue from the saucepan. In the same pot, saute the onion, garlic, and green pepper with 1/2 cup of the crushed tomatoes for 3 minutes. Add the oregano, cumin, chili powder, cocoa powder, sugar, hot pepper, and Tabasco sauce, and continue cooking for 3 minutes more. Add the beans, meat, and the remaining crushed tomatoes, and cook together for 25 minutes over low heat. • YIELD: Makes 8 1-cup servings • Recipe found at