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Chili Recipes

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Chili Seasoning Mix
Yield: 1

1 tb Unbleached Flour 2 tb Instant Minced Onion
1 1/2 ts Chili Powder 1 ts Seasoned Salt
1/2 ts Crushed Dried Red Pepper 1/2 ts Instant Minced Garlic
1/2 ts Sugar 1/2 ts Ground Cumin

Combine all ingredients in a small bowl and blend well. Spoon mixture into
a 6-inch square of aluminum foil and fold to make it airtight and label as
Chili Seasoning Mix. Store in a cool, dry place and use within 6 months.

Makes 1 package (about 1/4 cup) of mix. To make additional packages,
increase ingredient amounts using the above recipe.
Chili: Brown 1 lb of lean ground beef in a medium skillet over medium-high
heat; drain. Add 2 (15 1/2 oz) cans of kidney beans, 2 (16 oz) cans of
tomatoes and 1 pkg of seasoning mix. Reduce heat and simmer 10 minutes,
stirring occasionally.

Makes 4 to 6 servings.


Chili our way
Yield: 6

6 Dried hot chile peppers 1/2 ts Oregano
3 lb Boneless chuck, in 1/4 inch Accompaniments:
-ice Sour cream
6 tb Rendered beef suet Cheddar cheese, finely grate
2 Onions, chopped -
4 Garlic cloves Onion, chopped
1 1/2 tb Cumin Hot chile peppers, seeded &
1 lb Tomatoes, drained & chopped -inced
1 tb Unsweetened cocoa powder Kidney or pinto beans
1 Bay leaf Tortilla chips

Heat a griddle or cast-iron skillet over mod-high heat until it is hot.
Toast the chile peppers, turning them and not allowing them to burn, for
1-2 minutes. Let chile peppers cool until they can be handled, then seed
them. Combine peppers with 1 cup water in a small saucepan. Bring to a
boil, covered, simmer the mixture for 5 minutes. Puree the water and
pepper in a food processor. In a large casserole, saute the chuck in 4 Tbsp
beef suet over moderately high heat until it is lightly browned. Transfer
meat to a bowl. Add to the casserole, the remaining suet, onions, and
garlic, and cook the mixture over moderate heat, stirring, until the onions
are softened. Add the cumin and cook the mixture over mod-low heat,
stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa
powder, bay leaf, and oregano, and combine the mixture well. Add water to
cover barely. Bring to a boil and simmer, covered, stirring occasionally,
and adding more water, if necessary, to keep the meat covered, for 2 hours
longer. Add salt to taste, simmer uncovered for another hour. Discard bay
leaf. Transfer the chili to a heated serving bowl and serve it with the
sour cream, cheese, onion, chile peppers, beans and tortilla chips. a 1981


Yield: 4 Servings

1 c Pinto beans,dried
5 c Water
2 tb Lard
1 tb Bacon drippings
1 Onion
12 oz Pork sausage,country-style
1 lb Beef,coarse grind
4 Garlic cloves
1 ts Anise
1/2 ts Coriander seeds
1/2 ts Fennel seeds
1/2 ts Cloves,ground
1 Cinnamon stick,ground,1
1 ts Black pepper,freshly ground
1 ts Paprika
1 Nutmeg,ground,whole
1 ts Cumin
2 ts Oregano,dried,pref. Mexican
4 tb Sesame seeds
1 c Almonds,blanched,skins remov
12 Red chiles,whole dried or
1 1/2 c Chile caribe
1 1/2 oz Milk chocolate,small pieces
1 cn Tomato paste(6oz ea)
2 tb Vinegar
3 ts Lemon juice
1 Soft tortilla,chopped

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak
overnight. Check the beans occasionally and add water as necessary to
keep them moist.
2. Pour the beans and the water in which they were soaked into a heavy
saucepan and add 2 to 3 more cups of water. Bring to a boil over
medium-high heat, then lower heat and simmer, partially covered, for
about 45 minutes, until the beans are cooked but still firm. Check
occasionally and add water if necessary. Drain the beans, reserving
the cooking liquid.
3. Melt the lard in a heavy skillet over medium heat. Add the beans
and lightly fry them in the lard. Set aside.
4. Melt the drippings in a large heavy pot over medium heat. Add the
onion and cook until it is translucent.
5. Combine the sausage and the beef with all the spices up through the
oregano. Add this meat-and-spice mixture to the pot with the onion.
Break up any lumps with a fork and cook, stirring occasionally, until
the meat is very well browned.
6. Add the reserved bean-cooking liquid to the pot. Stir in all the
remaining ingredients. Bring to a boil, then lower the heat and cook,
uncovered, for 1/2 hour longer. Stir occasionally. Add water only if
necessary to maintain the consistency of a chunky soup.
7. Taste when curiosity becomes unbearable and courage is strong.
Adjust seasonings.


Recipe Books

Yield: 1 Servings

1 c 15 bean mixture, soaked
-overnight and drained
7 c Water
1 tb Canola oil
1 lg Red onion, diced
1 lg Green or red bell pepper
-seeded and diced
2 Stalks celery, diced
3 Cloves garlic, minced
2 c Peeled and diced butternut
15 oz Can stewed tomatoes
1/4 c Tomato paste
1 tb Dried oregano
2 tb Chili powder
1 1/2 ts Cumin
1 ts Black pepper
1 ts Salt

In a large saucepan, combine bean mixture and water; bring to a
simmer. Cook uncovered over med low heat, stirring occasionally,
until beans are tender, about 1 1/2 hours. Drain, reserve 3c cooking

In another large saucepan, heat oil. Add onion, bell pepper, celery
and garlic; saute 5-7 mins. Stir in cooked beans, cooking liquid,
squash, stewed tomatoes, tomato paste and seasonings. Cook 30 mins
over low heat, stirring occasionally. Remove from heat, cover and
let stand 5-10 mins before serving.

Ladle into not-chili bowls. Makes 6-8 servings.

Note: 15 bean mixtures are available packaged in supermarkets and
health food stores. If you prefer, make your own by combining equal
amounts of dried blackeyed peas, red kidney beans, white kidney beans
(cannellini), green lentils, split peas, black beans, yellow split
peas, navy beans, cranberry (Roman, shell, or shell out) beans, great
Northern beans, pinto beans, small white limas, red lentils, cow peas
(field peas), and pink beans. Avoid using beans such as garbanzos
and large lima beans, as these take longer to cook than other

Per serving:: 215 cals, 10g prog, 3g fat, 41g carb, 0 chol, 578mg
sod, 11g fiber From Vegetarian Times, January 1996


Yield: 4 Servings

2 1/2 lb Beef brisket, 1" cubes
1 lb Lean pork, ground
Large onion, chopped fine
2 tb Wesson oil
3 x Garlic cloves, minced
2 tb Diced green chilies
8 oz Tomato sauce
Salt and pepper to taste
Beef bouillon cube
12 oz Budweiser beer
1 1/4 c Water
6 tb Chili powder
2 1/2 tb Ground cumin
1/8 ts Dry mustard
1/8 ts Brown sugar
Oregano, pinch

In a large kettle or Dutch oven, brown the Beef, Pork and Onions in
hot Wesson Oil. Add Salt and Pepper to taste. Add remaining
ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat
is tender and Chili is thick and bubbly. Stir occasionally.


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