Chili Recipes

Mexican Chili - Excellent, New Mexican Chili, Crockpot Chili, Spit Roasted Chili Barbequed Ribs, Vegetarian Chili, Chili Pie, Chili Dip, and Crustless Chili Quiche.


Title: Mexican Chili - Excellent

      1 lb Ground beef
 15 1/2 oz Chili beans; hot and spicy
 15 1/2 oz Chili beans; hot
     28 oz Tomatoes; cut up
      6 oz Tomato paste
  1 1/2 c  Celery; chopped
      1 c  Onion; chopped
    1/2 c  Pepper, green; chopped
      4 oz Chili peppers; drained
           Seeded and chopped
      2 tb Sugar
      1    Bay leaf
      1 ts Salt
      1 ts Marjoram, dried; crushed
    1/2 ts Garlic powder
      1 ds Pepper
      4 oz Mushrooms (optional)

In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, mushrooms, sugar, bay leaf, salt, marjoram, garlic powder and pepper.

In skillet brown ground beef; drain and stir into tomato mixture.

Cook on low for 8 to 10 hours.

Skim off excess fat. Remove bay leaf; stir before serving.



Sunlight doesn't ripen tomatoes, warmth does. Find a nice warm spot near the stove or dishwasher where they can get a little heat.


Title: New Mexican Chili

    1/3 c  Corn oil
      3 ea Large onions, chopped
      6 ea Large garlic cloves, minced
      5 tb Mild ground chiles
      1 ts HOT ground chiles
      1 x  Or Cayenne pepper
      2 tb Ground cumin
      1 lb Lean pork, ground
      5 lb Boneless beef chuck,
           Trimmed of fat, cubed 1/2"-3
      2 ts Oregano
  2 1/2 ts Salt
    1/2 ts Fresh ground black pepper
     28 oz Italian plum tomatoes,
      1 x  Canned, with juice
     24 oz Good amber beer
     13 oz Beef broth
      2 ea Bay leaves
     34 oz Kidney beans

In a large flame-proof casserole or stockpot, heat the oil. Add the onions. Cover and cook over moderate heat for 5 minutes.

Uncover, increase heat to moderately high and cook, stirring frequently, until the onions begin to brown, 5 to 10 minutes.
Add the garlic and cook another 1 or 2 minutes, until fragrant. Add the chiles and cumin. Cook, stirring, 1 minute then add the pork, mashing and stirring, until the meat browns and begins to separate.
Add the beef, oregano, salt and pepper. Increase heat to high and cook, stirring frequently, until the meat loses most of its redness, about 10 - 15 minutes.
Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring to a boil, partially cover and reduce heat to moderate.
Cook until the beef is very tender and the sauce is reduced to a chili-like consistency, about 1 1/2 to 2 hours.
In a medium saucepan, heat the beans in the liquid from the cans. Drain when hot and either add to the chili or serve on the side along with other accompaniments such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, onions, or chips.

Serves 10.



Title: Crockpot Chili

    1/2 lb Dry pinto or kidney beans
      2 cn Tomatoes (14.5oz ea)
      2 lb Chuck; browned
      2 tb Chili powder
      1 ts Pepper
      1 ts Cumin
  4 1/2 c  Water
      2    Medium onions; coarsely
           - chopped
      1    Green pepper; chopped
      2    Garlic cloves; crushed
           Salt to taste

Add all ingredients to crockpot.

Stir this once, cover and cook on low for 10 to 12 hours or on high, for 5 to 6 hours.





Title: Spit Roasted Chili Barbequed Ribs

      4 tb Butter
      1 ea Onion finely chopped
      2 ea Cloves garlic, fine chopped
      4 c  Canned plum tomatoes
      2 ts Chili powder
      1 c  Dry red wine
    1/2 c  Soya sauce
      2 tb Cornstarch
      1 tb Granulated Sugar
      1 ea Salt
    1/2 c  Chicken Stock
      5 lb Trimmed spareribs

Melt butter in saucepan over medium-high heat and cook onion until soft. Add garlic and cook a minute longer.

Put tomatoes in a blender and puree. Add to onion mixture along with all other ingredients except meat.

Bring to a boil and simmer for several minutes. Remove from heat and set aside.

Thread ribs on to spit and secure with prongs. Close cover two thirds of way.

Spit roast the ribs for 30 minutes, then baste every ten or so for another 40 minutes or until juices run clear.

Place several tablespoons of sauce on each plate and serve with the ribs.



Title: Vegetarian Chili

     1 ea onion, diced
      1 ea clove garlic
    1/2 ea green pepper, chopped
    1/2 ea red pepper, chopped
    1/2 ea yellow pepper, chopped
      2 ea carrots, sliced
      1 ea broccoli, chopped
    1/2 ea cauliflower, chopped
      1 ea small can corn
   1 1/2 lb red chili beans
     16 oz tomato puree
      1 x  oil for frying
      1 x  cooked brown rice
      1 x  seasonings*

*Salt, pepper, basil, chili powder, and hot pepper sauce.
In a large frying pan fry the onion, garlic, and peppers in oil.

When the onions have become translucent, add the carrots, cook for another few minutes, and then add the broccoli, cauliflower, and corn. Continue cooking until the vegetables are heated through, but still crunchy.

In a large pot pour in the beans, add the puree, and stir in the vegetable mix. Allow the mixture to heat throughly, mixing occasionally to prevent sticking. Stir in spices to taste: either mild to really HOT!

To serve, pour over hot rice.

For a non-vegan variation, add parmagan cheese while cooking, and melt cheddar or mozzarella over the top of each serving.

Serves 8.



Title: Chili Pie

      1 lb ground beef
      1 ea onion
      1 tb oil
      1 c  cooked red beans
    1/2 ts chili powder
    1/2 ts salt
      1 tb Worcestershire sauce
      1 ds Tabasco Sauce
      8 oz tomato sauce
      8 oz pk cornbread mix

Brown the ground beef and the chopped onion in the oil. Add the red beans, chili powder, salt, Worcester Sauce, a dash of Tabasco, and the tomato sauce. Simmer for 15 minutes and then pour into a 9-inch pie pan.

Make up the cornbread mix as the label directs. Pour over top.

Bake at 450 degrees F. for 20 minutes or until the cornbread is done.

Invert on a platter. Makes 6 servings.



Chili Dip

      2 cn Chili with no beans, large
      1 lb Cheddar cheese; shredded
      1 c  Sour cream
      1 c  Picante sauce

Microwave the chili until hot.

Add shredded cheddar cheese and mix until cheese is melted. Return to microwave if needed.

Add sour cream and picante sauce (as hot as you like). Mix well.

Serve with nacho chips or plain corn chips.



Crustless Chili Quiche

      4 lg Eggs
      3 tb Flour
      2 tb +2 t Margarine,
      1 tb Dijon mustard
    1/4 ts Salt
      3 dr Red pepper sauce
      1 c  Sour Cream or cottage cheese
  1 1/2 oz Shredded Monterey Jack cheese
    1/4 c  Chopped green chiles, canned
      1 tb Grated Parmesan cheese
    1/4 c  Drained chopped roasted red pepper

Preheat oven to 350F. Spray a 9" pie plate with nonstick spray.

In a medium bowl, lightly beat eggs. Whisk in flour, margarine, mustard, salt and pepper sauce. Stir in sour cream or cottage cheese, Monterey Jack cheese, chilies, and red pepper.

Spoon mixture into prepared pie plate; sprinkle with Parmesan cheese.

Bake 20-30 minutes, until filling is set and top is golden. Let stand 10 minutes before cutting into quarters.



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