Megasonic Menopausal Warhead Chili
(submitted by Meredith Caudill)
2 pounds ground beef chuck
1 pound bulk Italian sausage
1 pkg real bacon bits
3 (15 ounce) cans chili beans in spicy sauce
1 (15 ounce) can black beans, drained
1 (15 ounce) can northern beans, drained
5 (14 ounce) cans diced tomatoes with juice Whole bottle beer (I like Guinness but have used anything not too hoppy if in a pinch)
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
4 cubes beef bouillon
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
4 teaspoon white sugar
1/4 c Brown sugar
French fried onions
shredded Cheddar cheese
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, other beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugars. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with garnish of choice
Miami Heat Chili
(submitted by Karen Webster)
2 pounds of boneless chuck roast, cut into 1 inch cubes
5 tsps vegetable oil, divided
3 Tbs chili powder
1 Tbs ground cumin
1/2 tsp garlic powder
1/2 tsp oregano, crushed
1/2 tsp paprika
1/4 tsp black pepper
1 15 oz can tomato sauce
1 12 oz can beer
1 1/2 c water
1 can chili beans
White rice, cooked,
Shredded cheddar cheese
In a Dutch oven or large saucepan, heat 2 tsps vegetable oil until hot. Add meat, a few pieces at a time; cook and stir until browned on all sides; remove to a plate; repeat until all meat is browned. Heat remaining 3 tsps vegetable oil until hot. Add chili powder, cumin, garlic, oregano, paprika, and pepper; cook and stir 1 minute. Remove from heat, stir in tomato sauce, beer, water, beans and reserved meat. Bring to a boil, reduce heat and simmer, covered, until meat is tender, about 2 hours, stirring occasionally. Serve over white rice, top with cheddar cheese. Can also add chopped onions or jalapeno peppers, if desired. Makes 4-6 servings.
Mike's Chicken Chili
(submitted by Michael Reese)
2 lb. chicken breast cubed
3 (14 oz.) cans chicken broth
2 (14 oz.) cans diced tomatoes
3 (15 oz.) cans chili beans
1 (16 oz.) can refried beans
1 (6 oz.) tomato paste
1 large white onion chopped
1 red pepper diced
3/4 c. chopped fresh spinach
1/3 c. chopped banana peppers
1/4 c. chopped fresh cilantro
2 cloves garlic minced
4 T. olive oil
1 T of your favorite all purpose seasoning
1/2 tsp. ground cumin
1/2 tsp. basil
1/2 tsp. chili powder
1/2 tsp. crushed red pepper
1/2 tsp. liquid smoke
15-30 drops of hot sauce (season to taste)
shredded cheddar cheese
Saute onions, peppers and garlic separately in 2 T. olive oil and set aside. Saute chicken in 2 T. olive oil and set aside. Heat broth, beans, tomatoes and add all other ingredients except spinach, hot sauce, sour cream and cheese in a large pot. Bring to a boil and then simmer for 30 minutes. add hot sauce to taste and fresh spinach and remove from heat. Serve with shredded cheese, a dollop of sour cream and oyster crackers. Enjoy!
Hawaiian Inspired Chili
(submitted by Robert Brock)
1 can of Hot chili beans
1 can of mild chili beans
1 32oz. can of tomatoe juice
1 can of Rotel diced tomatoes with green chilies
1 28oz can crushed pineapple
1 cup of chopped onion
1 cup of dark brown sugar
2 T of chili powder
1 T cumin
1 t celery seed
1/2 T red pepper flakes (more or less to taste)
3 to 5 lbs. of pork steak
Set up your grill for indirect medium heat. Apply your favorite rub or seasonings to the pork steak. Place steaks on grill and cook until 165 internal temp. is reached.
Meanwhile; in a large stock pot combine the chili beans, Rotel, and 2/3 of the tomato juice. Cook on medium to high heat until bubbling (stirring occasionally). Reduce heat to simmer, add chopped onion, chili powder, cumin, celery seed, red pepper flakes, and brown sugar. Allow to simmer on low heat, stirring occasionally.
While chili simmers remove the done pork steak from the grill. Dice into peices no bigger than an inch. Add the meat to the chili. Allow the chili to simmer until your desired consistency is reached, adding remaining tomatoe juice if needed.
Just before serving the chili add the entire can of crushed pineapple. Serve over rice with sour cream and sharp cheddar cheese
Brushy Bill's Secret Chili Recipe
(submitted by Tommy Horn)
1 lb ground sausage or beef or deer meat. I would go with sausage.
1 15oz can of Chlli beans
1 28 oz can of Brown sugar baked beans
1 15 oz of Ranch Style Jalapeno flavored beans, if you don't have then just add a can of whatever beans you do have, navy etc, red kidney, etc.
1 15 oz can of sweet corn or cream corn
1 large onion
6 tbs of chili powder
3 tbs of cinnamon
2 chopped green peppers if the price is decent.
1/4 cup of apple cider vinegar (optional)
2 tbs. of Cayenne pepper or tobasco sauce or whatever you prefer on the spicy level.
1 can of pasta sauce
2 15oz. cans of diced stewed tomatoes,
1 can can of diced tomatoes with green chiles or habenaros
DO NOT ADD BACON, (the fat will be mushy and nasty)
add water until desired consistency.
heat to boiling and simmer for 15 minutes stirring occasionally
Serve with side of salted oyster crackers and a few peanut butter crackers or PB sandwiches and black pepper shaker. Suitable to be served off a chuck wagon or at a fancy party.
I believe that less is more but I served this to my step bro who said, "I can taste So many different flavors. It's like there is a party of different flavors having a party in my mouth." The secrets to this recipe is that you want the tomato flavor and sweet baked bean flavor and the corn and cinnamon mixed with spicy so that you can taste both.
I hope I have written this down correctly. It has never been written down before so it really is a secret. But some secrets are meant to be told. I named the recipe after an old cowboy who used to tell people, "I have a secret." Nobody to this day can say what the secret was for sure.