Arcadian 8 Bean Chili Recipe

Arcadian 8 Bean Chili Recipe

Ingredients:

1 piece Anne rosenweig
1/4 pound dried kidney beans
1/4 pound of pinto beans
1/4 pound of white beans
1/4 pound of pink beans
1/4 pound of black beans
1.4 pound of red beans
1/4 pound of cranberry beans
1/4 pound of navy beans
1 pound of bacon
2/3 cup of garlic; minced
1/4 cup of powdered cinnamon
1/4 cup of cayenne-pepper
108 ounces of tomato plum (Italian) w/ juice
12 ounces of beer
1 onion (large); peeled and chopped
1/4 cup of coriander seed; toasted
1/4 cup of paprika
Salt

Instructions:

Soak all beans in large-sized pot overnight. Drain the next day then add in fresh clean water, enough to have all beans covered. Simmer it for 90 mins or ’til beans turn tender.

Mince your bacon then cook in skillet ’til it starts to be crispy. Add garlic onions. Place over mid-heat cook for five minutes. You add in all spices Poblanos then cook for five minutes more.

Add in beer tomatoes w/ juice. Simmer it for 30 mins then cook your beef in separate pan ’til no longer pink. Let it drain then add into tomato mixture.

Once your beans are cooked, have them drained, reserve liquid then have beans added to tomato-meat mixture. Season w/ salt then simmer mixture for 60 mins. Add more liquid if mixture becomes dry.

Arcadian 8 Bean Chili Recipe

Mexican Chili Recipe

Mexican Chili Recipe

Ingredients:

1 lb of beef; ground
15.5 ozs of hot spicy beans
28 ozs of chopped tomatoes
1.5 c of chopped celery
1 c of chopped onion
1/2 c of chopped green bell pepper
4 ozs of (chili) peppers (drained); seeds removed chopped
1 pc of bay leaf
2 Tbsps of sugar
1 tsp of salt
1 tsp of diced marjoram
1/2 tsp of powdered garlic
Pepper

Instructions:

Combine all of the ingredients except meat in a crock pot. Saute beef ’til grown and drain off fat. Add meat to the pot. Cook chili on low-heat for 8-10 hours.

Remove fat off surface. Remove the leaf then stir the chili before you serve.

Mexican Chili Recipe

Portuguese Chili Beans Recipe

Portuguese Chili Beans Recipe

Ingredients:

2 c of beans (kidney); rinsed and dried
1 tsp of cooking oil (or bacon drippings)
1 pc of onion (medium); chopped
3 pcs of garlic cloves; crushed
1-1/2 lbs of chuck (or linguesa, ground)
8 oz of tomato sauce (or tomato paste, canned)
1/8 tsp of cloves (ground)
1 Tbsp of chili powder
2 tsps of salt
2 tsps of pepper (black)
Parsley (fresh or bell pepper); chopped
Hot pepper (red, small)

Instructions:

Soak the beans for over a night; cook till soft. Saute garlic and onion on oil then add chuck. Cook till slightly browned. Add cloves, tomato sauce, powdered chili, pepper, salt, (red) pepper, and parsley.

Let it boil, about 10 to 15 mins. Add the beans then continue to cook, about 25 more mins. Serve along with (Portuguese) bread.

Portuguese Chili Beans Recipe

Chili Mac Recipe

Chili Mac Recipe

Ingredients:

1/2 tsp of salt
1 can of chili bean (15 ozs); undrained
4 cans of tomato sauce (less sodium, 8 ozs)
1 pc of onion; diced
1 pc of bell pepper (green); diced
1/2 lb of grounded beef (extra lean)
1 cup of macaroni (4 ozs, elbow); uncooked

Instructions:

Prepare elbow macaroni according to package instructions. Set it aside but keep it warm.

Pan fry grounded beef together with peppers and onion over moderate high heat. Mix in tomato sauce and chili beans. Mix well.

Combine the macaroni in the mixture and cook dish until boiled through and the meat is no longer pink. Season with pepper and salt. Makes about one dish.

Chili Mac Recipe

Antic Ancho Chili Recipe

Antic Ancho Chili Recipe

Ingredients:

3 dry ancho chili
1 Tbsp of olive oil
1 onion (large); chopped
1 Tbsp of tomato paste
1 tsp of cumin
1/4 tsp of blackpepper
1/2 c of dry wine (white)
4 ounces of crumbled goat cheese
1 Tbsp of butter (unsalted)
2 1/2 pound stew meat
2 Tbsps of garlic; minced
1/4 tsp of oregano
1/2 tsp of salt
1 1/4 c of beef broth
1 1/2 tsp of cilantro; chopped

Instructions:

Remove chili stems and cut lengthwise; remove seeds. Put in large saucepan then add in water. Boil reduce the heat at once. Let it simmer ’til tender for 15 mins.

Heat the oil w/ butter in large thick pot placed over mid-heat. Saute meat ’til browned then set it aside. You add chopped onions into the pot cook it for a minute.

You add in garlic, let it cook for 2 mins on high-heat then you reduce the heat let it cook for four more minutes.

You drain your chilies, setting aside 1/2 c of liquid. Combine peppers w/ reserved fluid. Pour into onions.

Put meat back into pot add in rest of the ingredients. Boil then you reduce the heat, cover cook under low-heat for 1-2 hrs. Cover w/ cheese.

Antic Ancho Chili Recipe

Texas Chili – Southern Recipe

Texas Chili – Southern Recipe

Ingredients:

3 lbs of beef (ground)
1 lb of pork (ground)
1/2 Tbsp of bacon fat (or 5 pcs of precooked bacon strips then crushed)
1/16 c of sugar (white)
1/8 c of sugar (dark brown)
1 Tbsp of soup base (beef)
1/2 tsp of coffee (instant or real)
1 c of celery; chopped
2 tsps of salt
1 tsp of thyme
1 tsp of cumin seed
1 tsp of garlic (powder or minced)
1 Tbsp of cocoa powder
2 pcs of bay leaves
1 tsp of cilantro
1/2 Tbsp of oregano (Mexican)
1 tsp of hot sauce (Tabasco)
or
1 tsp of ground pepper (cayenne)
3/8 c of chili blend
2 Tbsps of paprika
48 oz of juice (V-8)
1 c of onion; chopped
1/2 c of peppers (green or red); chopped
16 oz of stewed tomatoes (canned)

Instructions:

Brown beef together with pork then drain excess fat; place inside a crockpot. Add bacon fat, sugars, soup base, coffee, celery, salt, thyme, cumin, garlic, cocoa, bay leaves, cilantro, oregano, hot sauce, cayenne, chili blend, paprika, juice, onion, peppers, and stewed tomatoes. Cover; continue to cook 4-6 hours at high or 8-12 hours for low.

To Cook Using The Stove:
Brown beef together with pork then add onions till they turn translucent; set aside. Cook bacon fat, sugars, soup base, coffee, celery, salt, thyme, cumin, garlic, cocoa, bay leaves, cilantro, oregano, hot sauce, cayenne, chili blend, paprika, juice, peppers, and stewed tomatoes; mix them well.

Cook for five mins. Add the browned meat; cover. Slowly cook above gentle heat for four hours or more, stirring every 10-15 mins.

Texas Chili – Southern Recipe

Bullard’s Best Yet Chili Recipe

Bullard’s Best Yet Chili Recipe

Ingredients:

8 oz of beans (Pinto)
1 can of tomatoes (14 oz stewed)
12 oz of chopped onion
8 oz bell pepper (green); diced
2 cloves of garlic
1 Tbsp olive oil
1/4 cup cilantro
20 oz deer meat (venison)
1/2 lb pork
1/2 stick of butter
1/4 cup of powdered chili
1 tsp of black pepper
1 Tbsp of salt
1 tsp of cumin (seeds)

Instructions:

Soak beans in clear water (water level should be two inches above the beans) overnight. Bring to boil in a stockpot until well done. Put in tomatoes then let it simmer.

Heat oil and stir fry for five minutes the green pepper, then add the onions, occasionally stirring while adding cilantro and garlic.

In a large frying pan, brown meat in melted butter for about fifteen minutes. Combine this with the green pepper and onions, sprinkle the powdered chili and allow to simmer another ten minutes.

Pour this meat and spices to the stockpot of beans then cook for another hour with the lid on. Remove lid then let simmer another thirty minutes.

Bullard’s Best Yet Chili Recipe

Lanita’s Cream Cheese Corn With Green Chilies Recipe

Lanita’s Cream Cheese Corn With Green Chilies Recipe

Ingredients:

1/2 tsp of garlic salt
2 Tbsps of butter
2 cans of corn (whole kernel, 16 ozs); drained
1 can of chilies (green, 4 ozs); chopped
2 tsps of onion; minced
1 pack of cream cheese (8 ozs)
1/4 tsp of salt
Cayenne pepper (to taste)

Instructions:

Have butter melted in 2-quart baking pan. Blend cheese ’til softened and mixed. Add and combine the rest of the ingredients. Then bake, 350 degrees F for 25-30 minutes.

Lanita’s Cream Cheese Corn With Green Chilies Recipe

Chili (Bar-On) Recipe

Chili (Bar-On) Recipe

Ingredients:

2 pcs of garlic cloves (large); chopped finely or crushed
1 pc of onion (large); chopped roughly
1 pc of bell pepper (green); chopped
1 pc of pepper (green, hot); chopped
1 pc of zucchini; cut to dices
3/4 c of tomato paste
1 can of peeled whole tomatoes (large)
3 Tbsps of chili powder
1/2 tsp of cloves (ground)
1 tsp of vinegar (white)
1/4 c of uncooked rice (brown)
4 c of beans (kidney, canned or cooked)

Instructions:

Saute garlic, onion, bell pepper, and hot pepper in half cup of water till onions become translucent and tender. Add zucchini, tomato paste, tomatoes, chili powder, cloves, vinegar, and brown rice; let it boil.

Once boiling, lower the heat. Add beans and let it simmer more than one hour.

Chili (Bar-On) Recipe

Turkey-Macaroni Chili Recipe

Turkey-Macaroni Chili Recipe

Ingredients:

2 Tbsps of cooking oil
1 pkg of turkey (fresh, ground)
1 pc of onion (medium); chopped
1 pc of pepper (green); chopped
2-1/2 c of broth (chicken)
7 oz of uncooked macaroni (elbow)
15 oz of tomato sauce (canned)
1 Tbsp of vinegar
1-1/2 tsps of sugar (refined)
1 tsp of garlic salt
1 tsp of powdered chili
1/4 c of cheese (Parmesan); grated
2 Tbsps of cheese (Parmesan); grated
1 Tbsp of parsley

Instructions:

Heat the oil inside a (Dutch) oven above moderately high heat. Crumble in the turkey, add pepper and onion; stir thoroughly. Cook till turkey has browned; drain and save the juices.

Stir the broth onto the juices; let it boil. Add macaroni then turn down the heat and let it simmer for ten mins; stirring occasionally. Add sauteed mixture, tomato sauce, vinegar, sugar, garlic salt, powdered chili, 1/4 cup of shredded cheese and parsley; stir.

Cook above gentle heat for ten minutes. Season pepper and salt then sprinkle 2 tablespoons of shredded cheese. Serve at once.

Turkey-Macaroni Chili Recipe