Eight Bean Chili
Black Bean Chili
Three Bean Chili  
Pork and Onion Chili  
Firehouse Chili- Dante's Inferno
Texas Valley Bowl of Red
The Devil's Chili
Pile-it-on-chili
Capital Punishment
Vegetable-Meat Chili
Cheyenne Chili
My own "Dallas County Jail Chili"
Mom's mother-in-laws Chili

Texas Chili con Carne
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Eight Bean Chili
1/4 lb. dried kidney beans
1/4 lb. white beans
1/4 lb. black beqans
1/4 lb.pinto beans
1/4 lb cranberry beans
1/4 lb. navy beans
1 lb. backon
5 large onions, peeled, chopped
1/4 cup minced garlic
4 (28 oz.) cans italian plum tomatoes
with juice
8 oz.(tennessee) whiskey
5 lbs. lean ground beef
1/4 cup toasted cumin seeds, ground
1/4 cup ground cinnamon
1/4 cup paprika
3 tbles cayenne pepper, or to tatste
1/4 cup dried poblano chiles,
Salt.
   In a large pot, soak beans together overnight in water to cover.
Drain and add fresh water to cover. Cook at a simmer 1 1/2 hrs, until just tender.
   Meanwhile, heat large pot or saute pan. Add bacon and cook until it begins to crisp. Add onions and garlic and cook over medium heat 5 mins. Add tomatoes with juice and whiskey, simmer 30 mins.
   In another sauce pan, cook beef until no longer pink. Add cumin, cinnamon,
paprika, cayenne and poblamo chilies. drain and add to tomato mixture.
   When beans are fully cooked, drain, reserving water and add beans to meat
and tomato mixture. Add salt to taste and simmer approximately 1 hr. longer.
If chili is too dry, add some reserved bean liquid.
Serves about 25(?) maybe knockdown to 15 or so?  
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Black Bean Chili
1 lb. dry black beans
2 tbles. vegetable oil
1 medium onion, finely chopped.
4 cloves garlic, crushed
3 small hame bones
2 ribs celery, finely chopped
2 medium carrots, peeled and finely chopped (leave out maybe?)
1 (29 oz) can tomato puree
2 bay leaves
1 tbles. crushed cumin seed.
2-4 teaspoons hot pepper, to taste
1/4 teas. cinnamon
1 tbles unsweetened cocoa powder
2 cups fat-skimmed, salt free chicken broth
1 large green bell pepper, seeded and chopped
1/4 teas salt.
 Soak beans in 6 cups water overnight. Drain.
   In a large soup pot, heat oil. Add onion and garlic and saute briefly. Trim any visible fat from ham bones and add bones to pot along with celery and carrots. Suate until vegetables are softened, Add drained beans, tomato puree, bay leaves, cumin, hot pepper, cinnamon, cocoa, chicken broth and 5 cups water. Stir well. Bring to a boil, reduce heat tolow, cover  loosely and simmer 2 to 2 1/2 hors, until beans are tender and chili has a  satiny texture. Add green pepper and salt during last half-hour of cooking  time. If chili is too thin, boil, uncovered over high heat to thicken it
Remove ham bones and discard.
   Serve with toasted cheese tortillas.
   To store extra chili, let cool, then refrigerate for up to 3 days or freeze for up to 6 months. Makes 2 /12 quarts, or about 8 servings.
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Three Bean Chili
2 tbles veg. oil
1 1/4# lean ground beef
1 small onion
1/2 teas. minced garlic
1 can (16oz.) pinto beans
    rinsed and drained
1 can (15 1/2 oz.) chick-peas (garbanzos)
    rinsed and drained
1 can (14 1/2oz.) tomatoes
1 can (15 oz.) Spanish-style tomato sauce
2 tbles. tomato chili sauce or catsup
1 tbles. dried oregano
1 tbles. chili powder, or to taste
1 teas. salt
   Head oil in large Dutch oven. Add beef, onion and garlic; cook over high heat, stirring to break up large pieces, until beef loses its pink color. Add remaining ingredients; bring to a boil, then reduce heat.
Cover and stirring occasionally, simmer 1 1/2 hrs. until meat is tender and flavors blended.  Serves 8.
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Pork and Onion chili
   3# boneless pork, trimmed (save some fat), cut in 1" cubes
5 large onions, sliced
3 cups chicken broth
1 can (13 oz) tomatillos
   drained and quartered, or,
(1 can (15 oz) whole with green chilies
   drained and quartered.)
1 can (4 oz.) chopped green chilies
3 small dried red chili peppers, crushed
1 teas. minced garlic
1 tbles dried mexican oregano
1 teas. cumin seeds, toasted and crushed
1 teas. salt, or to taste
   Pure Chili powder to taste
2 cans (16 oz each) pinto beans, or 4 cups,
  cooked
1 ripe avacado, peeled and sliced
2 tbls. chopped fresh cilantro
  Cook trimmed porkfat in large Dutch oven until rendered; discard all but 2 tbles of drippings. Add pork; cooks a few pieces at a time over high heat. Return pork to the pot; add onions, broth, tomatillos, chiles, red chile peppers, garlic, oregano and cumin. Bring to a boil, reduce heat and simmer gently uncovered 3 hours. cover; simmer
1 hour more. Add salt and chili powder.
  Heat beans; serve chili over beans; top with avocado and cilantro.
  Hot buttered tortillas make a perfect accompaniment to this authentically Mexican chili.  Serves 8.
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Firehouse Chili- Dante's Inferno
1/2 cup butter for frying
1# green peppers, seeded, coarsely                 chopped
3 cups chopped onions, (3 large                     onions-chopped)
4 cloves garlic, minced
2# coarsely ground chuck
1# coarsely ground pork
1 tbles. ground cumin
1 teas. basil
1 1/2 teas. cayenne pepper
1/2 teas. black pepper
6 tbles. hot chili powder
1 can (28 oz) whole tomatoes, chopped
1 can (10 1/2 oz.) beef broth
1 cup dry red wine, such as burgundy
1 can (6 oz.) tomato paste
1/2 teas. crushed hot red pepper
1 tbles salt.
2 cans (16 oz.) red beans (small kidney, not the larger sweet bean)
   Melt butter in a large skillet and saute peppers about 10 mins. Add
onions and garlic; cook 5 mins more. Add beef and pork mixture; increase heat tohigh. cook, stirring occasionally, until meat is no longer pink, about 10-15 mins.
  Stir in cumin, basil, cayenne, black pepper and chili powder. Stir in tomatoes, beef broth, wine, tomato paste, hot red pepper and salt.Simmer, covered, about 1 1/2 hrs.
  Add red beans; simmer for an additional 45 mins. Serve with extra sharp
shredded cheddar cheese.
   Note: this recipe can be fairly hot, so for those with more sensitive tongues,
cut the chili powder and cayenne in half. Also, by chili powder, I Do Not mean the
chili blends sold unter the name of 'chili powder' but ....pure ground chili. I prefer
New Mexico red-Hot,  or even a California red-Hot. And with these, a portion of
chipotle pepper, makes for a fantastic flavored chili.  Serves 10.
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Texas Valley Bowl of Red
  A true Texas chili, it contains no beans and no tomatoes. Great served
with side dishes of Fixin's and Mixin's.
1 tble lard, bacon drippings or butter
1 large onion, chopped coarse
3 #, 80% lean beef, cut in 1/2" cubes,
chopped coarse or ground..coarse.
1 1/2 teas. minced garlic
1/4 cup ground pure mild red chili
1/4 cup ground hot red chili
1 tbles. freshly ground, or crushed, cumin,
3 cups water
Salt, to taste.
  Melt lard in heavy Dutch oven, add onion and cook, until tender.
Mix meat with garlic, chili powder and cumin. Add to the onion and cook, stirring often, about 15 mins. or until meat loses its pink color. Stirin the remaining ingredeints.                 Simmer, uncovered, 3-4 hours, or until the meat is very tender and flavors are well blended, adding more water as needed. Adjust salt as prefered.  Serves 8.
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 The Devil's Chili
2 tbles. lard or bacon fat.
3 # lean beef chuck, cut into 1/2" cubes
2 onions, coarse chopped (about 1 1/2 cups)
6 tbles. pure ground hot chili
3 tbles. ground cumin
2 tbls pure mild chili
1 1/2 teas minced garlic
1 teas. salt
1 teas. fresh-ground black pepper
Water
1 1/2 cups beef broth
3 mild or hot green chilies, chopped, or
1 can (4 oz) chopped green chilies, drained
1 large tomato chopped
1 tble. crushed chili Caribe or red pepper      flakes, or to taste'
1 teas. dried mexican oregano soaked in 1/4 cup beer
1 tble. cider vinegar
1 tbles. masa harina (tortilla flour) or                cornmeal
Melt lard in heavy dutch oven or heavy pot. Add meat, in 2 batches if necessary, and cook on all sides until it loses its pink color. Add onions, ground hot chili, cumin, ground mild chili, garlic, salt and black pepper. Add water to barely cover the meat.
bring to a boil, reduce heat and simmer, uncovered, 1-1 1/2 hours, or until the meat is almost tender, adding more water as needed.
Add 1 cup of the beef broth, the chopped chilies, tomato, chili Caribe, oregano-beer mixture and vinegar. Simmer, uncovered, 30 mins, stirring often. Stir in masa into remaining 1/2 cup beef broth, then stir into the chili and simmer 15-20 mins, until meat is very tender and sauce is a rich red-brown.
    Best if made ahead and refrigerated overnight. Chili Caribe makes for a very hot chili, so for the seekers of less heat, you might start with 1 tbles and work up. Serves 6
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Pile-it-on-chili
 2 1/2# lean bonelss beef-chuck, in 1/2"          cubes
1/4 cup begetable or olive oil
3 cups coarsely chopped onions (about 3         large onions)
2 teas. minced garlic
2 teas. salt
1 teas. cumin seeds, crushed
1 teas. dried mexican oregano
Water
1 can (15 oz) tomatoes, with green chilies
2 tbles. chili powder
2 tbles. butter or margarine
1 can (about 16 oz.) refried beans
1 can (4 oz.) chopped green chilies
   In a large Dutch oven brown meat in hot oil-a little at a time-removing browned meat to a plate. Return all the meat to the pot, add 2 cups chopped ionions, 1 1/2 teas. minced garlic, the salt, cumin seads, oregano and 4 cups water. Simmer, uncovered for
1 hour. Add tomatoes, green chilies and chili powder. Cover and simmer 1-4 hours longer. the longer the chili simmers, the better the flavors will blend. If necessary, add more water to keep chili from burning. In small sauce pan, cook remaining 1 cup onion and 1/2 teas. garlic in butter, until onion is tender. Stir in refried beans, heat through.          Serve chili over refired beans.
   Have bowls of chopped bell peppers, diced tomatoes, shredded cheese,
raisons and peanuts on the table for guests to pile on their chili.  Serves 6.
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Capital Punishment
2# extra lean beef chuck, coarse ground
1# extra lean pork loin, in 1/4" cubes
1/2# extra lean beef chuck, cut in 1/4"             cubes
1 large onion, minced, about 1 cup
2-2 1/2 teas. minced garlic
3 oz. tomato paste
1 can (12 oz.) beer
1 can (10 1/2 oz) condensed beef broth
3 1/2 tbles chili powder
2 tbles. cumin
1 tbles. paprika or pure ground chili
1 1/2 teas. dried mexican oregano
1/4 teas. salt
1/2 teas. mole powder or pure ground chili      Caribe
1/2 teas. or more, flaked or ground chili           peppers
1 1/2 teas. masa harina, or cornmeal
      Hot Water
  Cook ground beef inlarge skillet, stirring to break up large pieces, until meat loses its pink color. transfer to a 4-qt. Dutch oven or heavy pot, leaving pan dripping in skillet. Add cubed pork and beef to pan drippings. Cook until brown on all sides. Add to ground beef. Saute onion and garlic in remaining pan drippings 5 mins, or until transparent. add to meat; mix wee. Add all remaining ingredients, except masa. Cover and simmer for 1 1/2 hours.
Mix the masa with enough hot water to make a thin paste; stir into chili. simmer 30 mins. to thicken sauce and blend flavors.  Serves 6.
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Vegetable-Meat Chili
2 tbles. vegetable oil
2# lean beef
2 large onions, chopped coarse, about 2           cups
1 1/2 teas. minced garlic
1 tbles ground cumin
1 tbles. dried mexican oregano
1 tbles. seede and chopped jalapeno or          other hot chili pepper
3 cups water
12 oz. mushroom, quartered
3 large tomatoes, chopped
1 cup chopped green bellpepper
1 cup diced zucchini
1/2 cup diced celery
1/2 cup coarsely shredded carrot
1 teas. salt
2 tbles chili powder, or to taste
1 can (16 oz) pinto beans, drained or,  2         cups cooked, dried.
1 cup red bell pepper, coarsley chopped
  Heat oil in large Dutch oven. Add beef, onions and garlic; cook, stirring to break up large pieces, until beef is no longer pink and onions are tender. Add cumin, oregano, jalapenos and water; bring to a boil. Add remaining ingredeints, except beans. Return to boil; reduce heat, cover and simmer 1 hour. Add the beans and simmer another half hour to meld flavors.   Serves 10.
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Cheyenne Chili
2/3 cup diced salt pork, or bacon (4 oz.)
2 cups water
8 cups chopped onions, about 3 #
6 tbles. minced garlic
10# cubed beef chuck, fat trimmed
1/2 cup chili powder, pure ground
1/2 cup ground cumin
2 tbles. crushed red pepper flakes
2 cans (12 oz.) beer
4 cans (12 3/4 oz.each) beef broth
4 cans (14 1/2 oz each) stewed tomatoes
2 cans (15 oz each) tomato sauce
2 teas. salt
2 teas. bottled hot sauce
1/2 cup masa harina
1/2 cup water
  In each of 2 6-1\qt Dutch ovens, cook 1/3 cup slt pork and 1 cup water over medium heat until all water has evaporated. add 4 cups onions and 3 tbles.garlic to each pot. Saute, stirring frequently, about 15 mins. To each pot add half the chuck and brown lightly over medium heat; stir in 1/4 cup chili powder and cook 1 min. To each pot add 1 tbles crushed pepper, 1 can beer, 2 cans beef broth, 2 cans stewed tomaotes, 1 can tomato sauce, 1 teas. salt and 1 teas. hot sauce. Simmer, covered, over low heat 2 1/2 hours, stirring occasionally.
Do not boil.
  In small bowl, mix masa harina with 1/2 cup water, stirring until smooth.To one pot only add 4 cans drained beans. Stir in half the masa harina into each pot and simmer 30 mins. Serve with remaining pinto beans and other condiments on the side. For a hotter chili, add several coarsley chopped jalapenos to each pot, or just to one for the tender feet in the bunch.  Serves 25.
Condiments:   8 cans (15 1/2 oz each) pinto beans, drained and heated; 5 cups
chopped onions; 4 cups grated Cheddar cheese; 4 cups sour cream

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My own "Dallas County Jail Chili"
Simple but very popular.
1/4 # beef suet, cut into 1/2" pieces
2 # coarse ground beef
3 cloves garlic, minced
1 tbles chili powder
1 teas. each: salt, white pepper, cumin seed
2 cans (16 oz each) pinto beans
Hot sauce to taste-your own favorite*
Cook suet in heavy casserole or pot over medium heat,stirring frequently until all fat is rendered. Remove and discard suet bits with slotted spoon. Pour off all but 1/4 cup fat.
   Brown meat and garlic in the fat, stirring frequently. add 2 cups  water;heat to boil, reduce heat; simmer, covered for 2 hours.
   Stir in paprika, chili powder, salt and cumin seeds. simmer gently, uncovered, 1 hour.
   Add beans and heat through. Adjust seasonings and add hot sauce to taste. Serve.
* I prefer the Chipotle hot sauce, by El Yucateco.  It adds a excellent
undertone to the chili.  Serves 4.
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Mom's mother-in-laws Chili
2 tbles veg. oil or bacon drippings
4 cups chopped onion
3 cloves garlic, minced
1-1 1/2 # lean pork shoulder, trimmed
  and cut into 1/4" cubes
2 tbles masa harina, or flour
1 (15 oz) can tomatoes, finely chopped
5 jalapenos, split, and seeded, stems                discarded
2 cups water, divided
3 tbles.ground chili powder
1 tbles Mexican oregano
 2 teas. salt, optional
1 (15 oz) pinto beans, drained
1 cup tequila, optional
Pour oil into a 4-6 qt. dutch oven and saute the onion and garlic until soft and transparent, about 8 mins. Drop in pork and cook until all redness in the meat is gone. Sprinkle on the masa harina , or flour, and blend. Cook, stirring frequently to prevent meat from sticking, for about 10 mins. Add tomatoes.
  Puree the peppers with 1/2 cup water in a food processor or blender. Pour about half into the chili and taste for heat. Add more according to your own taste, reserving the balance for later. Add the chili, oregano, salt and remaining 1 1/2 cups water. As the Chili cooks down it may need more water or it could become too thick.
   Cover pot and cook, slowly, over low heat for at least 1 hour. During the last half hour, add the beans and the tequila.
  Stir the pot to prevent sticking.
  Taste for seasoning midway thru the cooking process and add more pepper puree if desired, and also salt, if needed.  Serves 4-6.
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Texas Chili con Carne
6 dried ancho + 8 dried hot red chiles,           each about 2' long
3 1/2 cups boiling water
1/2 # beef suet in 1/2" bits
3 # cubed beef chuck or venison
3 medium sized bay leaves, finely crumbled
1 tbles cumin seeds
2 tbles. coarsely chopped garlic
4 teas. dried mexican oregano
3 tbles paprika
1 tbles suga
1 tbles salt
3 tbles. yellow cornmeal
freshly cooked pinto beans
9 cups freshly cooked rice ( 9 cups long        grain)
  Seed, stem devein and tear into small pieced the chilies. Pour boiling water over. Let soak 30 mins., then strain, setting liquid aside. Set chilies aside.
  Cook suet in 5-6 qt. casserole until rendered. Pour off all bits and leave 1/4 cups fat in casserole. Add meat and stirring constantly, cook over medium heat until meat is firm but not brown. add 2 1/2 cups of the reserved chili soaking liquid and bring to a boil over high heat. Drop in bay leaves and reduce heat to low. Simmer partially covered for 1 hr. stirring occasionally.
  Meanwhile, toast cumin seeds in small skillet. Drop into blenderand blend at high spead for 30 ses. Turn off. Add chilies, chili soaking liquid, garlic, oregano, paprika, sugar, and salt and blend again until you have a smooth puree.
  When the meat has cooked 1 hr. stir in the chile puree. Simmer partially covered for 30 mins. Then, stirring constantly, pour in cornmeal in a steady stream and cook at high heat until chili comes to a boil and thickens slightly.
  Check taste and add cayenne if desired.
  Mound the pinto beans and rice in separate bowls and present them with the chili.
 Serves 6-8.                                       Return to Top
                              1-15-07

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