Vegetable
Bean Chili
1 medium zucchini, sliced 1/4 inch thick
1 medium green pepper, chopped
1 cup chopped onion
1 cup shredded carrots
1/2 cup finely chopped celery
2 garlic cloves, minced
1/4 cup olive or vegetable oil
1 can (28 oz.) diced tomatoes, undrained
1 jar (8 oz.) picante sauce
1 teaspoon beef bouillon granules
1-1/2 teaspoon ground cumin
1 can (15 oz.) garbanzo beans, rinsed and drained
1 can (15-1/2 oz.) chili beans, undrained
1 can (2-1/4 oz.) sliced ripe olives, drained
1 cup (4oz.) shredded cheddar cheese
Alfalfa sprouts (optional)
In a 4-qt. kettle or Dutch oven, saute zucchini, green pepper, onion,
carrots, celery and garlic in oil until tender. Stir in tomatoes,
picante sauce, bouillon and cumin; bring to a boil. Reduce heat;
simmer, uncovered, for 30 minutes, stirring occasionally. Add beans
and olives; heat through. Garnish with cheese and alfalfa sprouts,
if desired.
Yield: 9 servings (2-1/4 qts.)
Tangy
Oven Chili
1 pound dry red kidney beans
2 pounds ground beef
2 medium onions, chopped
1 medium green pepper, chopped
2 envelopes chili seasoning mix
1-1/2 teaspoon salt
1-1/2 teaspoon pepper
1 teaspoon sugar
2 cans (28 oz. each) diced tomatoes, undrained
1 can (12 oz.) tomato paste
2 cans (8 oz. each) crushed pineapple, undrained
2 jars (4-1/2 oz. each) sliced mushrooms, drained
3 to 5 fresh jalapeno peppers, seeded and minced
3 cans (11-1/2 oz. each) V-8 juice
Rinse beans and place in a large kettle or Dutch oven; cover with
water. Bring to a boil; boil 2 minutes. Remove from heat; let
stand for 1 hour. Drain, discarding liquid; set beans aside.
In a skillet brown beef, onions and green pepper; drain. Stir in
seasoning mixes, salt and pepper. Pour into an ovenproof 8-qt.
Dutch oven. Add beans and remaining ingredients; mix well.
Cover and bake at 350 degrees for 1 hour. Reduce heat to 250 degrees;
bake for 5 hours or until beans are tender, stirring every 30 minutes.
Yield: 18-20 servings (5 qts.)
Zesty
Colorado Chili
1 pound Italian sausage links
1 pound pork shoulder
2 pounds ground beef
2 medium onions, chopped
1 large green pepper, chopped
1 tablespoon minced garlic
1 can (29 oz.) tomato puree
1 can (28 oz.) diced tomatoes, undrained
1 cup beef broth
1 jalapeno pepper, seeded and minced
2 tablespoons brown sugar
1 tablespoon vinegar
2 teaspoons chili powder
2 teaspoons ground cumin
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon hot pepper sauce
2 cans (15-1/2 oz. each) kidney beans, rinsed and drained
Cut sausage into 1/2-in. pieces. Trim pork and cut into 1/2-in.
pieces. In a 5-qt. kettle or Dutch oven over medium heat, brown sausage,
pork and beef; drain, discarding all but 1 tablespoon drippings.
Set meat aside. Saute onions, green pepper and garlic in drippings
until tender. Add the next 12 ingredients. Return meat to the
pan, bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add the beans and heat through.
Yield: 12-14 servings (3-1/2 qts.)
Chili
for a Crowd
3 pounds ground beef
2 cans (28 oz. each) diced tomatoes, undrained
4 cans (15 to 16 oz. each) kidney, pinto and/or black beans,
rinsed and drained
1 pound smoked kielbasa, sliced and halved
2 large onions, halved and thinly sliced
2 cans (8 oz. each) tomato sauce
2/3 cup hickory-flavored barbecue sauce
1-1/2 cups water
1/2 cup packed brown sugar
5 fresh banana peppers, seeded and sliced
2 tablespoons chili powder
2 teaspoons dry mustard
2 teaspoons instant coffee granules
1 teaspoon each dried oregano, thyme and sage
1/2 to 1 teaspoon cayenne pepper
1/2 to 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced
In an 8-qt. kettle or Dutch oven, brown beef; drain. Add remaining
ingredients; bring to a boil. Reduce heat; cover and simmer for 1
hour. stirring occasionally.
Yield: 20-24 servings (6 qts.)
3-6 lbs. very lean ground beef
Diced onions - 1 cup or more.
Let meat and onions brown in pot, then barely cover with water and
simmer.
Add 1 -2 large cans of Las Palmas Red chile sauce.
Dash of chili powder may be added.
Add 1-2 cans of Ranch Style beans. Whatever suits your taste.
Simmer covered for 1-2 hours, then simmer uncovered for another
hour. You
want the meat to be very tender. Be sure and break up the ground
beef finely,
do not have large chunks in this.
Three ways to eat this chili:
1. Steaming bowl of chili with crackers
2. Chili served over heated corn tortillas. Make a stack of two
or three
tortillas with chili and sharp grated cheese between each tortilla.
3. Chili served hot over hot rice
Delicious!
Sent in by:
Dreams
http://www.geocities.com/Heartland/Forest/6066/
Dreams0810@aol.com
