Gringo Chili
Cookout Chili
Two Finger Chili
Buzzard's Breath Chili
Dallas Chili
Georgia Chain-Gang Chili
Red Chili Nightmare
Texas Border Chili

Vegetarian Chili
White Bean Chili
Diet Chili
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Gringo Chili
 2 t  Lard,butter,or bacon dripins
1/2  Onion,med,coarsely chopped
 1 lb Beef round,coarse grind
 2 T  Red chile,hot,ground
 1 T  Red chile,mild,ground
1/4 t  Oregano,dried, pref. Mexican
1/4 t  Cumin,ground
  2    Garlic cloves,med,fine chop
  2 can Tomato soup(10-1/2oz ea)
  1 can Onion soup(10-1/2oz ea)
  2 can Kidney beans(16oz ea)
   (Pinto Beans are much better)
1. Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.~ 2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up and lumps with a fork and cook, stirring occcasionally, until the meat is evenly browned.~ 3. Stir in the tomato soup, onion soup, and beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour until the liquids cook down and the mixture
thickens. Taste and adjust seasonings.  About 4 servings.
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Cookout Chili
 1 lb Beef chuck,hamburger grind
 1    Bell pepper(s)
 4    Chiles,green,fresh whole
 1    Jalapeno pepper,pickled
 2    Scallions,coarsely chopped
 1 can Tomato sauce(16oz)
1/2 t  Oregano,dried,pref. Mexican
1/2 t  Cumin,ground
 1 t  Red chile,hot,ground
 1 t  Chile caribe
 1 can Pinto beans(16oz)

  1. Form the meat into three or four hamburger patties. 2. Over a grill, charcoal broil the hamburgers until they are medium rare on the inside and nicely crisp on the outside. Set them aside to cool. 3. Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over the fire. Prepare parched red or green chiles according to succeeding recipe, then finely chop all the peppers. 4. Crumble the hamburgers into a large skillet or Dutch oven and add the peppers and the remaining ingredients to the meat.
Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.   Serves 2-3.
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Two Finger Chili
 2 T  Oil,vegetable
 3 lb Beef,coarse grind
 2    Garlic cloves
 5 T  Red chile,mild,ground
 1 T  Cumin
1 1/2 t Cayenne pepper
 1 T  Oregano,dried,pref. Mexican
 1 T  Salt
 2 c  Tequila
 6 c  Water
1/2 c  Corn flour(masa harina)
 2 T  Chile caribe
 1 t  Hot pepper sauce,liquid
1. Heat the oil in a large heavy pot over medium-high heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. 2. Stir in the garlic, ground chile, cumin, cayenne pepper, oregano, salt, tequila, water, and corn flour(masa harina). Bring to a boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours. 3. Taste and adjust seasonings. If desired, add the crushed chile pepper and the optional hot pepper sauce and simmer,
uncovered, for 1/2 hour longer.  Serves 6.
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Buzzard's Breath Chili
3 T  Lard,butter, or bacon dripins
2    Onions,lg,coarsely chopped
8 lb Beef chuck, chili grind or
8 lb Beef round, chili grind
5    Garlic cloves,finely chopped
5 1/3 T  Red chile, hot, ground*
5 1/3 T  Red chile,mild,ground*
1 T  Cumin
1 t  Oregano,dried, Mexican**
3 can Tomato sauce (8 oz ea)
3 c  Water
2 T  Salt
     Parsley(optional)
1 c  Corn flour(masa harina)
1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent. 2. Combine the beef with the garlic, ground chile, cumin, and oregano. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned. 3. Add the tomato sauce, water, salt, and optional
parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. 4. Stir in the corn flour(masa harina) to achieve the desired consistency. 5. Cook 10 minutes longer, stirring. Taste and adjust seasonings.  Serves 16.
*   This is pure gound chili, not the "Chili Powder blends" commonly sold.
** If you use regular Oregano, you will be making Spaghetti Sauce, not Chili.
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Dallas Chili
 6 lb Beef brisket,coarse grind
 4 T  Red chile,hot,ground
 1 T  Red chile,mild,ground
1/2 T  Chile caribe
 1 t  Cayenne pepper
 2 T  Oregano,dried,pref, Mexican
 8    Garlic cloves,crushed
 4    Bay leaves
 1 t  Gumbo file(ground sassafras)
 3 T  Cumin,ground
 3 T  Woodruff or
 2 oz Chocolate,unsweetened
 1 t  Paprika
 1 T  Salt
1/3 c  Bacon drippings
 2 T  Lemon juice
 2 T  Lime juice
 1 T  Dijon mustard
 2 T  Corn flour(masa harina)
 4 can Beer(12oz ea)
 1 T  Worcestershire sauce
 1 T  Sugar
 1 T  Chicken fat(opt)
   Hot pepper sauce,liquid(opt)
1.Combine the beef with the ground chile, caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff(if used), paprika, and salt. 2. Heat the bacon drippings in a large heavy pot over medium heat. Add the meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. 3. Stir in the remaining ingredients(including the chocolate, if used, and the optional chicken fat and liquid hot pepper sauce). Bring to a boil, then
lower the heat and simmer, uncovered, for 2 hours. Taste and adjust seasonings. 4. Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed. Skim off fat before serving.     Serves 12.
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Georgia Chain-Gang Chili
 1 c  Burgundy,dry
1/2 t  Thyme,dried
 2    Bay leaves
 4    Garlic cloves,med,fine chop
1/2 t  Black pepper,freshly ground
 6 lb Beef,coarse grind
 2    Chicken breasts,large
       Water
 2 t  Salt
 2 T  Oil,vegetable
 2    Onions
 3    Pork chops,coarse grind
 10 T  Red chile,mild,ground
 1 t  Cayenne pepper
 1 t  Oregano,dried,pref. Mexican
1/2 t  Cumin
         Rosemary
1/2 c  Tomatoes,Italian-style
 16 oz Tomato sauce
  8 oz Tomato sauce,Mexican hot
  1 cn Chiles,green,mild,whole
  1 cn Jalapeno peppers,pickled
  2 T  Hot pepper sauce,liquid
  1 T  Butter
  3    Chiles,fresh whole green
1/2 c  Mushrooms
1/2 c  Sauterne
 12 oz Beer
 1. In a large non-aluminum (preferably glass or glazed cast iron) bowl make a marinade by combining the burgundy, thyme, bay leaves, garlic, and black  pepper. Place all the beef in the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight. (If time is short marinate for 2  hours at room temperature.) 2. Place the chicken breasts in a saucepan  with enough water to cover. Add 1 teaspoon salt and simmer over low heat  for 1/2 hour. Remove the chicken reserving the liquid. Chop the chicken breasts fine and reserve. 3. Meal the oil in a large heavy pot. Add the onions and cook until they are translucent. 4. Meanwhile, drain the beef,
straining and reserving the marinade. Mix the beef and pork together, then combine the meats with the ground chile, cayenne pepper, oregano, cumin, rosemary, and the rest of the salt. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. 5. Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot. 6. Melt the butter in a
heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 minutes. Add this to the pot.7. Bring to a boil and simmer, uncovered, for at least 3 hours. When the chili is cooking, from time to time stir in the remaining marinade, the remaining Sauterne, and beer. If more liquid is needed, stir in the water the chicken was cooked in. Taste and adjust seasonings.
Serves 20.                              
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Red Chili Nightmare
 1 c  Pinto beans,dried
 5 c  Water
 2 T  Lard
 1 T  Bacon drippings
 1    Onion
12 oz Pork sausage,country-style
 1 lb Beef,coarse grind
 4    Garlic cloves
 1 t  Anise
1/2 t  Coriander seeds
1/2 t  Fennel seeds
1/2 t  Cloves,ground
 1    Cinnamon stick,ground,1"
 1 t  Black pepper,freshly ground
 1 t  Paprika
 1    Nutmeg,ground,whole
 1 t  Cumin
 2 t  Oregano,dried,pref. Mexican
 4 T  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 T  Vinegar
 3 t  Lemon juice
 1    Soft tortilla,chopped
       Salt
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. Serves 4
Note: Chile Caribe-Chiles,dried- 1. Rinse, dry, and remove the stems, then crush or tear the dried chiles with your hands into little pieces (approximately 1/2 inch). Chile caribe can contain a portion of the seeds of the pepper. Red pepper flakes, sold
 in most supermarkets, have the look of chile caribe but are usually the  Italian type pepper and impart a different flavor.
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Texas Border Chili
 3    Tomatoes,med
 1    Onion,Burmuda,lg, fine chop
1/4 t  Oregano,dried,pref. Mexican
 2 t  Paprika
 5    Garlic cloves,lg,fine chop
 4 lb Beef shank,coarse grind
 1 T  Lard,butter,or bacon dripins
 4    Scallions,in bunches,chopped
 5    Bell pepper(s)
5    Serrano chiles,fresh
1 lb Chorizo sausage or
1 lb Sausage,hot,non-Italian
4    Garlic cloves,med,fine chop
2 t  Salt
4 T  Red chile,hot,ground
4 T  Red chile,mild,ground
3 T  Cumin seeds
       Beer* or  Water
1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef. 2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned. 3. Place the cumin
 seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings. Serves 12
* If using beer, I recommend at least 2 12 oz containers to start. It is best to use 1/3 to 1/2 of the 1st container to test the quality of beer being used. If more beer is required for the pot of Red, then you Must 'test' the 2nd container for consistency of quality. DO NOT allow anyone else to do this 'testing' as you, and you alone, are responsible for this pot of "Red".
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Vegetarian Chili
2 1/2 c  Kidney beans,dried,soaked
 3 t  Salt
 1 c  Tomato juice
 1 c  Bulghur,raw
 2 T  Olive oil
 2    Onions,med,coarsely chopped
 4    Garlic cloves,medium,crushed
 3    Celery stalks,coarse chopped
 3    Carrots,coarsely chopped
 4    Tomatoes,coarsely chopped
 1 T  Lemon juice,fresh
 2 T  Red chile,hot,ground
 3 T  Red chile,mild,ground
 1 t  Cumin,ground
1/2 t  Oregano,dried,pref. Mexican
 1 t  Basil,dried
       Black pepper,freshly ground
1 1/2  Bell pepper(s)
1. Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour. Watch the water level and add more, if necessary, to keep the beans from scorching. 2. Meanwhile, place the tomato juice in another saucepan and bring to a boil over medium heat. Remove from the heat immediately and add the bulghur to the juice. Cover and let stand for 15 minutes. It should be slightly crunchy. Set aside. 3.
Heat the olive oil in a large heavy pot over medium heat. Add the onions and garlic and cook until the onions are translucent. Add the celery, carrots, tomatoes, lemon juice, and all the spices - including the remaining salt - to the onions and cook, covered, until the vegetables are nearly tender, about 10 to 15 minutes. Add the bell peppers and continue cooking another 10 minutes. 4. Add the kidney beans, the water in which
they cooked, and the bulghur to the vegetables in the large pot. Stir the mixture thoroughly and simmer for 30 minutes over low heat. The chili may be thick - add water as necessary and stir occasionally making sure the bulghur does not stick to the bottom of the pot. Taste and adjust  seasonings. Serves 8
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White Bean Chili
  1 c  Onion; Chopped, 1 Large
  1    Clove Garlic; Finely Chopped
1/4 c  Margarine Or Butter
  4 c  Chicken; Cooked, 1/2 inch cubes
  3 c  Chicken Broth
  2 T  Cilantro; Fresh, Snipped
  1 T  Basil Leaves; Dried
  2 t  Red Chiles; Ground
1/4 t  Cloves; Ground
 32 oz Great Northern Beans; 2 Cans
Cook and stir onion and garlic in margarine in 4-quart Dutch oven until onion is tender.  Stir in remaining ingredients except chopped tomato and tortilla chips.  Heat to boiling; reduce heat.  Cover and simmer for 1 hour, stirring occasionally.  Sterve with chopped tomato and Blue Or Yellow Corn Tortilla Chips as a garnish. Serves 6
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Diet Chili
 1 T  Oil,vegetable
 2    Onions,finely chopped
 2 lb Beef,coarse grind
 2 T  Red chile,hot,ground
 3 T  Red chile,mild,ground
 1    Garlic clove
   1 t  Oregano,dried,pref. Mexican
1 1/2 t  Cumin
  1/2 t  Salt
   5    Tomatoes,coarsely chopped
 12 oz Green chiles,whole
 1. Heat the oil in a medium-sized heavy saucepan over medium heat. Add the  onions and cook until they are translucent. 2. Combine the meat with the ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice mixture to the pan. Break up any lumps with a fork and cook, stirring occasionally, about 15 minutes until the meat is evenly browned. 3. Add the tomatoes and green chiles with their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding
 water if necessary. Taste and adjust seasonings. 4. Allow to cool, then refrigerate. When fat has risen and congealed, skim it off, than reheat chili. Serves 8
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                             Last updated  9-12-04

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