Chili Con Carne
2 pounds ground beef
2 tablespoons olive oil
2 garlic cloves, minced
2 medium onions, chopped
1 green pepper, chopped
1-1/2 teaspoon salt
2 tablespoon chili powder
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (16 oz. each) tomatoes with liquid, chopped
3 beef bouillon cubes
1 cup boiling water
1 can (16 oz.) kidney beans, undrained

In a large kettle, brown ground beef.  Drain and set aside.  In the same kettle, heat oil; saute garlic and onions over low heat until onions are tender.  Stir in green pepper, salt, chili powder, cayenne pepper, cinnamon, cumin and oregano.  Cook for 2 minutes, stirring until well mixed.  Add beef and tomatoes with liquid.  Dissolve bouillon in water and add to soup.  Simmer, covered, for about 1 hour.  Add kidney beans, simmer 30 minutes longer.
Yield:  8-10 servings (about 2-1/2 qts.)

Chunky Beef Chili
1/2 cup all-purpose flour
1-1/2 teaspoons each dried thyme and rosemary, crushed
1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 pound ground beef
1 can (14-1/2 oz.) beef broth
1 large onion, finely chopped
1/2 cup chopped green pepper
1 garlic clove, minced
1 can (4 oz.) chopped green chilies
1 to 2 jalapeno peppers, seeded and minced
1 can (16 oz.) crushed tomatoes
2 cans (15-1/2 oz. each) chili beans, undrained
1 can (15-1/2 oz.) pinto beans, rinsed and drained
1 can (15 oz.) white or red kidney beans, rinsed and drained
1 can (6 oz.) tomato paste
2 tablespoons ground cumin
1 teaspoon oregano
1/2 teaspoon each pepper, white pepper and cayenne pepper
3 to 4 drops hot pepper sauce
Shredded cheddar cheese (optional)

In a plastic bag, combine flour, rosemary and thyme; add beef cubes and shake to coat.  In a 4 qt. kettle or Dutch oven, brown ground beef and beef cubes; drain.  Add remaining ingredients except cheese.  Cover and simmer for 5 hours.  Garnish with cheese if desired.
Yield:  10-12 servings (3 qts.)

Hearty Italian Chili
1 pound ground beef
1/2 pound bulk Italian Sausage
1 medium onion
1/2 cup chopped green pepper
1 can or jar (26-1/2 to 30 oz.) spagetti sauce
1 can (15-1/2 oz.) kidney beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1 jar (4-1/2 oz.) sliced mushrooms, drained
1 cup water
1/3 cup halved sliced pepperoni
5 teaspoons chili powder
1/2 teaspoon salt
Pinch pepper

In a 3 qt. saucepan, brown beef, sausage, onion and green pepper; drain.  Add remaining ingredients; bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.
Yield 6-8 servings (2-1/4 qts.)

Garden Harvest Chili
1 medium sweet red pepper, chopped
1 medium onion, chopped
4 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups cubed peeled butternut squash
1 can (28 oz.) diced tomatoes, undrained
2 cups diced zucchini
1 can (15 oz.) black beans, rinsed and drained
1 can (8-3/4 oz.) whole kernel corn, drained
1/4 cup minced fresh parsley

In a 3-qt. saucepan, saute red pepper, onion and garlic in oil until tender.  Stir in chili powder, cumin, oregano, butternet squash and tomatoes; bring to a boil.  Reduce heat; cover and simmer for 10 minutes or until squash is almost tender.  Stir in remaining ingredients; cover and simmer 10 minutes more.
Yield: 7 servings (1-3/4 qts.)