Spicy Pork Chili

1 1/2 pounds boneless pork loin, cut into 1 inch cubes
1 medium onion, coarsely chopped
1 clove garlic, minced
1 medium green pepper, coarsely chopped
1 tablespoon vegetable oil
1 tablespoon all purpose flour
2 16 ounce cans whole peeled tomatoes, crushed
1 16 ounce can red kidney beans
1 8 ounce can tomato sauce
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar cheese
warm flour tortillas, optional

In a 4 quart Dutch oven cook pork, onion, green pepper and garlic in hot oil until pork is browned. Stir in flour, mixing well. Add the remaining ingredients, except cheese and tortillas. Simmer uncovered, one hour. Top each serving with some of the cheese. Serve with tortillas, if desired. Serves 8.

Homemade Chili
3 cans light red kidney beans
3 cans whole tomatoes
1 lb. hamburger meat
1/2 green bell pepper, chopped
1 sm. onion, chopped
2 tbsp. sugar
2 tbsp. chili powder
Salt, pepper & garlic powder to taste

Brown hamburger and drain. In a large pot, put in remaining ingredients including meat. Simmer on low to medium heat for about 1 hour. Serve over rice.

Chicken Chili



A welcome comfort food on a winter's day, our chili is a lighter take
on traditional versions that blend beef and pork, but it packs the
same nutritional punch. Try this hearty filling in tacos or on nachos,
too.
Ingredients

* 3 tablespoons vegetable oil
* 2 cloves garlic, minced
* 1 green bell pepper, chopped
* 1 onion, chopped
* 1 stalk celery, sliced
* 1/4 pound mushrooms, chopped
* 1 pound skinless, boneless chicken breast halves - cut into bite
size pieces
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1/2 teaspoon cocoa powder
* 1/4 teaspoon salt
* 1 pinch crushed red pepper flakes
* 1 pinch ground black pepper
* 1 (14.5 ounce) can whole peeled tomatoes with juice
* 1 (19 ounce) can kidney beans, drained and rinsed

Cooking Instructions

1. In a large skillet heat 2 tablespoons of the oil over medium
heat. Saute the garlic, bell pepper, onion, celery and mushrooms for 5
minutes. Set aside.
2. Add the remaining 1 tablespoon of oil to the skillet and brown
the chicken over high heat until it is golden brown and firm on the
outside. Return the vegetable mixture to the skillet.
3. Add the chili powder, cumin, oregano, paprika, cocoa powder,
salt, hot pepper flakes and ground black pepper to the skillet. Stir
for a few minutes to prevent burning. Add the tomatoes and beans,
bring all to a boil and reduce heat to low. Cover the skillet and
simmer for 15 minutes, then remove cover and simmer for 15 more minutes.

Spicy Sweet Chipotle Beanless Chili

1 Big steak; about a pound

MARINADE: (a few hours or more)
1/4 cup of Homebrew beer, dark and 1/4 cup of orange juice
1 tablespoon of sweet mirin; or vinegar
1 Clove (large) garlic, minced
1 sl (1-inch) ginger; minced
1 Orange, finely grated peel
2 Red Habaneros; finely chopped
2 Green onions, chopped
4 Chipotles, finely chopped
1 teaspoon of Cumin
1 teaspoon of Coriander

SAUCE, ETC
2 tablespoons of Hot smoke finishing sauce;
2 tablespoons of Joes Smoke Sauce
1 1/2 tablespoons of Pebre
1 large Onion, chopped
1 medium Carrot, chopped
1 Celery stalk, chopped

Marinade first, then add all remaining ingredients. Simmer
uncovered until all are cooked and the amount of liquid is just
right. If it is too soupy, mix 1 tsp of cornstarch with some sauce
and add it to chili. Serve with flour tortillas, fresh salsa,
lettuce or alfalfa sprouts, your favorite black beans, and lots of
that home brew!

Chili Chili

35 Minutes

(for added flavor top with corn chips)

1 pound ground beef

1/2 cup chopped onions

1 1 15-1/2-ounces c red kidney beans

1 10-ounce c mild enchilada sauce

1 8-3/4-ounce c whole kernel corn

1/4th cup water

1/2 tsp. salt



In a 10-inch skillet cook beef and onion till beef is browned and onion is tender.

Drain.

Stir in undrained beans, enchilada sauce, undrained corn, water, and salt.

Simmer, covered, 20 minutes.

Makes 4 servings.

Colorado Chili



1 TB olive oil

1 lb. ground beef

1 tsp. seasoned salt

7 cloves garlic, minced

1 medium onion, diced

1/4 small head of cabbage, shredded

1 can (15 oz.) fire roasted, diced tomatoes w/green chilies

1 can (15 oz.) black beans, rinsed and drained

1/2 cup green enchilada sauce



~~~Garnishes~<WBR>~~

Toasted tortillas

Guacamole

Salsa

Shredded Jack cheese



Heat the oil in a sauté pan over a medium high burner.



Crumble in the ground beef, dust with the seasoned salt and sauté until the

meat is no

longer pink.



Stir in the garlic and allow to cook for about a minute more. Use a slotted

spoon to remove

the meat mix to a dish and set it aside.



Add the onion and cabbage and sauté until al dente. Return the beef mix to

the pan, then

stir in the tomatoes, beans and enchiladas sauce.



Bring to a gentle boil, reduce heat to low and simmer for about 15 minutes,

stirring occasionally.



Serve with toasted tortillas.



Serves: 4.

 

CRUMBELIEVABLE Chili

Makes: 6 servings, 1 cup each



1 lb. extra lean ground beef

1/2 cup chopped onions (about 1 small)

1/2 cup chopped green peppers

1 can (15 oz.) kidney beans, drained, rinsed

1 can (14-1/2 oz.) diced tomatoes, undrained

1 can (12 oz.) tomato sauce

1 Tbsp. chili powder

1/4 tsp. crushed red pepper

3/4 cup Sharp Cheddar Cheese Crumbles



BROWN meat in large skillet on medium heat; drain. Add onions and green

peppers; cook 5 to 6 min. or until vegetables are crisp-tender, stirring

occasionally. ADD all remaining ingredients except cheese.

Reduce heat to low; cover. Simmer 30 min., stirring occasionally. SPOON

evenly into six serving bowls. Top each with 2 Tbsp. cheese. Serve with

PREMIUM Saltine Crackers, if desired.

Chicken and Roasted Poblano Chili

Foster's Market has an annual chili cook-off, and customers bring

their favorite recipes. This is one of my favorites, adapted from one

year's winner. You can substitute tomatillos or salsa verde for the

canned tomatoes. Prep: 30 minutes, Cook: 50 minutes.



Ingredients



2 poblano chiles

2 tablespoons plus 1 teaspoon olive oil, divided

1 large yellow onion, chopped

4 garlic cloves, minced

1 tablespoon chili powder

2 teaspoons sea salt, plus more to taste

2 teaspoons ground cumin

1/2 to 1 teaspoon dried marjoram or dried oregano

1 teaspoon dried fennel

1/2 teaspoon freshly ground pepper, plus more to taste

1 (10-ounce) bottle apple juice, preferably unfiltered

2 (14-ounce) cans chicken broth

1 (14 1/2-ounce) can diced tomatoes

2 bay leaves

2 (15-ounce) cans cannellini beans, garbanzo beans, navy beans, great

Northern beans, or hominy (or combination)<WBR>, rinsed and drained

4 cups shredded cooked chicken

1/4 cup chopped fresh cilantro leaves

Garnishes: avocado slices, lime wedges

Preparation

1. Preheat oven to 500°.



2. Line a rimmed baking sheet with foil; add poblano chiles, and coat

with 1 teaspoon olive oil. Roast at 500° for 15 to 20 minutes or until

peppers look blistered, turning several times. Remove and let cool

enough to handle. Peel and remove seeds. Do not rinse. Chop peppers.



3. Heat remaining 2 tablespoons oil in a large heavy saucepan or Dutch

oven over medium heat; add onion. Reduce heat to low, and cook,

stirring often, 10 minutes or until onion is tender. Add garlic, and

cook, stirring constantly, about 1 minute. Stir in chili powder and

next 5 ingredients. Add chopped poblanos. Cook, stirring constantly,

for about 2 minutes. Stir in apple juice, broth, and tomatoes. Bring

to a low boil over medium-high heat, and reduce heat to low. Simmer,

uncovered, about 30 minutes, stirring occasionally. Add bay leaves,

beans, and chicken, and cook 10 minutes more, stirring occasionally.



4. Remove bay leaves, and stir in cilantro; season with additional

salt and pepper, if desired. Garnish, if desired.

Yield



Makes about 2 1/2 quarts

Sara Foster , Cottage Living, OCTOBER 2004

Habanero Hellfire Chili

8 servings



1/2 pound bacon

1 pound ground round

1 pound ground pork

1 green bell pepper, diced

1 yellow onion, diced

6 jalapeno peppers, seeded and chopped

6 habanero peppers, seeded and chopped

8 Anaheim peppers, seeded and diced

2 cloves garlic, minced

1 1/2 tablespoons ground cumin

1 tablespoon crushed red pepper flakes

3 tablespoons chili powder

2 tablespoons beef bouillon granules

1 (28 ounce) can crushed tomatoes

2 (16 ounce) cans whole peeled tomatoes, drained

2 (16 ounce) cans chili beans, drained

1 (12 fluid ounce) can beer

3 ounces tomato paste

1 ounce chile paste

2 cups water



Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.

Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.

Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.