Chili - What are your favorite recipes?

Please post recipes.

I have 3 to post.

Bison Chili

3 lbs. ground bison
2 large onion, chopped
1 25oz. can kidney beans
1 25oz. can chili beans
1 16oz. can peeled tomatoes
4 cups ketchup
1 tbsp. chili powder
1 tbsp. ground cumin
1 tsp. garlic
2 tsp. cilantro
1 tsp. thyme
1/2 tsp. powdered mustard
1 tsp. cayenne pepper
1/2 teaspoon salt
1 tbsp. ground black pepper
1/2 teaspoon ground pepper
1/4 cup fresh cilantro, chopped

In a non-stick skillet, sauté the ground bison and onion until the meat is browned and the onion is tender. Add the beans, tomatoes, ketchup, and seasonings. Cover and simmer for 1 hour, adding water if chili becomes too thick. Add chopped cilantro and simmer an additional 10 minutes. Spoon into bowls and garnish with grated cheese or diced jalapeno peppers.



Doog’s basic Chili

2 pounds lean ground beef, bison, deer, etc.
1 6 oz can tomato paste, thinned with a tad of water
1 28 oz can diced tomatoes
2 15 ½ oz cans Brooks chili hot beans
3 to 4 medium onions, chopped
1 green bell pepper, chopped
20 cloves garlic, minced
1 diced jalapeno or 10 diced slices
3 tablespoons Bloemer’s chili powder, or more to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon dried basil
Plenty of fresh ground black pepper

1. In a 4 quart pot, brown meat until no longer pink. Drain excess fat.
2. Add remaining ingredients and simmer 2 to 3 hours with the lid on, stirring occasionally.

Makes 8 to 12 servings.


This one is an adaptation of Timothy's white chili.


Doogy’s White Chili

1 pound white beans
48 ounces chicken broth
4 cloves garlic, minced
2 medium onions, chopped
1 tablespoon EVOO
2 4-ounce cans mild green chilies, chopped
3 teaspoons ground cumin
1 ½ teaspoons oregano
¼ teaspoon cayenne pepper
4 cups cooked chicken breast, diced and seasoned with Cavender’s Greek seasoning
3 cups grated cheese (your preference)
Salsa
Sour Cream

Combine beans, broth, garlic and half the onions in a large pot and bring to a boil. Reduce heat and simmer until beans are soft (2 hours or more), adding more water or broth as necessary.

In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour.

Serve topped with your choice of cheese, salsa and sour cream.

Serves 8 to 10

[Robin Garr]

Southwestern and Tex-Mex purists will be outraged, but here's a pretty darn tasty recipe for old-fashioned Midwestern chili, that comfort food that many of us in the Ohio Valley grew up with. I built this version with consultation from a good buddy in Memphis who's scored in organized chili competition and served as a judge ...

http://www.wineloverspage.com/wineadvis ... 0929.phtml

Just commenting: my own preferred recipe is much like Doogy's first one, minus the beans. I love chili with a fair amount of fresh chopped cilantro and good cheddar (served over a crunchy taco shell or two).

For Gary, his preferred recipe is nearly exactly yours, Robin, right down to the pasta, which I just don't get.

For me, though, adding either beans or pasta to chili is blasphemy.