Chili Recipes--rather long
Larry E. Tomlinson, Sr. (ltomlins@MNSINC.COM)
Sat, 3 Feb 1996 13:01:55 -0500
Thanks to all who provided Chili Recipes. As promised here is a
consolidated listing and a few more I found along the way. Enjoy.
Pete Farnham's favorite
Chili for 8
1 large onion, sliced/diced.
2-3 cloves garlic
1/2 green pepper, diced.
1 Tblspn oil
Saute above in the oil in bottom of DO until onions are tender. Add:
2 lb. lean ground beef
Brown thoroughly, salting and peppering to taste. Drain off excess
2 sm cans tomato paste
1-2 large cans tomatoes (you can substitute a large jar of spaghetti
sauce for the tomatoes and paste)
3 Tblspns chili powder (or more, depending on how hot you like it)
Simmer uncovered for 45-60 minutes, cooking off some of liquid. When
drained kidney or black beans (as many as you like; I suggest 2
Cover and simmer 15 or so minutes.
Serve with rice or pasta, and salad. Use another DO to make corn
bread. Hot sauce on side is good, too. I showed my scouts how to cook
this shortly after I started as SM, and my senior patrol cooks it
frequently on campouts now. They scarf it down by the plateful and
want more. There rarely is any left over.
Cheryl Singhal adds her input for Pete's, but this would work for any recipe:
"If you're desperate or short on DO, you can put spoons of the cornbread
batter on top of the chili before it simmers those 15 minutes.
Or, scratch the cornbread and use handsful of Frito chips instead. Makes
them think it's "junk" food. <G>
For the finicky adults, make taco salad ... bowl of salad, spoon of
chili, handful of Frito chips (see how cleverly I avoid making Frito a
plural?) and a scatter of cheese. Voila!"
Stern Dixon gives this advice:
For every six servings, put a tablespoon of unsweetened cocoa in it and a
little cinnamon. -- along with all the other good stuff.
Stir sour cream dab in at last minute."
Mark Michalski provided an award winner from his District Camporee
Chili Cookoffs AND an Eight Bean Chili:
1/4 cup olive oil 4 large onions (2 wht-2red)
2lbs hot pork sausage 2lbs ground chuck
2lbs cubed stew meat Bottle of V8 (hot)
1 can rotel tomatos 2 cans beef broth
8 cloves garlic (minced) 2 large cans of hot chili beans
1/3c chili powder 2tsp paprika
4tbs cumin 1tbs dried red pepper
1/4 cup jalapenos (sliced) 2tsp coriander
1tsp tabasco sauce 1 can tomato sauce
2 large cans crushed tomatos 6tbs red wine vinegar
This recipe will feed a whole troop:
In a large skillet, saute onions in olive oil, set to the side. In a #14
DO, brown pork sausage and chuck and then add stew meat. Season
with salt and pepper to taste. Cook for about 20 minutes. Add onion
mixture. Stir in spices and cook 5 minutes. Add V8, tomatos,
tomato sauce and beef broth. Bring to boil, lower heat and simmer 1
hour. Stir in garlic, tabasco, peppers and hot chili beans. Simmer
another 10 minutes. You can dissolve some corn starch in about a
1/4 cup of warm water and then add to the chili until thick. Sprinkle
with cheese, popcorn, frito chips or fixin's of your choice.
We will sometimes cook the meats two days ahead of time, place in
gallon freezer bags and keep in the cooler. Also to save time chop
the onions and garlic and assemble in a gallon freezer bag ahead of
time to cut down on prep time."
"Eight Bean Chili
1/4lb of each of the following dry beans;
kidney, white, pink, black, red, pinto, cranberry and navy.
1lb hot pork sausage
5lbs ground beef
5 large onions, chopped
1 jar minced garlic
1/4c cayenne pepper
1/2c dried red peppers
1 gallon can Italian plum tomatoes with sauce
This recipe will feed a whole troop;
In a large pot, soak the beans together overnight in water to cover.
Drain and add fresh water to cover. Cook at simmer 1 1/2 hrs. Heat a
#14 DO and fry sausage until brown. Add onions and garlic. Cook
over medium heat for 5 minutes. Add all spices and cook another 5
minutes. Add tomatoes and juice and simmer 1/2hr. Divide meat into
3 batches and brown in a large skillet. Drain and add to tomato
mixture. When the ebans are fully cooked, drain reserving liquid, and
add to DO. Salt to taste and simmer 1hr, add bean liquid as
I have about 25 other chili recipes including a great venison chili, just
drop me a line if you're interested in any more." (Mark Michalski)
Morton Raban and the Troop 1000 chili (another award winner, but check the
reason why :-))
"One Thousand Chills/One Thousand Spills
(Troop 1000 Dutch Oven Cornmeal Crusted Chili0
1 C minced onion (1 medium onion chopped finely)
1/2 C diced green and sweet red pepper (include one or two jalapenos if you
1/2 C sliced mushrooms (Optional, fresh or canned, use more for vegetarian
2 cloves garlic minced
1 can beef consomme
1000 beans (red kidney, or black beans, actually I use one or two cans)
1 28 oz can whole Roma tomatoes cut into quarters
1 lb ground or cubed meat (beef, chicken or lamb) (may be omitted for
1 1/2 Tbs chili powder
1 tsp oregano
1 bay leaf
2 pkgs of Jiffy corn muffin mix ( batter prepared according to package
2 Tbs olive oil
Cayenne pepper to taste .
Heat Dutch Oven over charcoal. Brown meat (and/or mushrooms) in Olive oil
for a few minutes. Add onion and green peppers and fry until Onion is
translucent. Finally add garlic, sweet red pepper and jalapeno (if
desired) and fry for just a few minutes. If fatty hamburger was used be
sure pour off most of the fat. (Fat can be removed with a large spoon or
bulb baster). Add the can of consume and scrape the solids from the bottom
of the dutch oven. Add beans, tomatoes (including juices), one and one
half cans of water, and spices. Cover the Dutch oven. Meanwhile make up
the batter for the corn bread or corn muffins using package
directions.Dilute about 1/3 Cup corn muffin mix with 1/2 can of water. Add
to the chili broth with stirring. Correct spices and spoon in the
remaining prepared corn muffin so that it floats on top of the chili.
Cover the Dutch oven and put charcoal on the top. Cook for about 30-40 min
so that the cornbread is slightly browned and crusty. Serve chili together
with cornbread in cups or bowls.
Shredded cheese, chopped peppers or canned corn may be added to corn muffin
Without added Cayenne the chili is mild enough to be served to children;
addition of 1/4 t of Cayenne makes a very spicy chili.
It makes sense to spend the extra money and get lean ground beef (ground
round) since it is not much fun trying to remove the extra fat.
This recipe won the weekly best chili award during our troops week at
Summer Camp at Lost Lake Scout Reservation Clinton Valley Council).
However, honesty forces me to admit that it was the only entrant ;-)"
Next come some assorted recipes I found along the way. I really don't know
who the all "owners" are, but just enjoy.
From: Carol Eichinger
"Cook up pot of chili (homemade or canned). Buy individual size bags of
Doritos or something similar. Cut an X on front of bag and open. Put chili
on top of the chips, and schrdded cheese. And you have portable lunchtime
Mike's Chili (Whoever Mike is!)
2lb ground beef 4 tbs water
1tbs oil 2 tsp ea. salt, sugar, 1/2 tbs
tobasco sauce worcestershire sauce, cocoa, ground 1 lg
onion chopped cumin, oregano
1-1/2 tbs chili powder 2 cans kidney beans
3 cans canned tomatoes
Brown ground beef in oil. Add onion and cook until it turns clear. Add
remaining ingredients except kidney beans and simmer 1 hour covered. Add
kidney beans and cook 1 additional hour uncovered.
2lb lean chuch roast 1 large onion
bacon grease 6 cloves garlic, minced
6 jalapino pepers, seeded 2 tsp salt
and chopped 4 tbs chili powder
1 tbs cumin 1 tbs oregano
1 (20 oz) can tomatoes, chopped
Brown meat, garlic and onions in bacon grease. Add Jalapino pepers and mix
well. Add remaining ingredients, cover and cook 1 hour.
1 lb gound beef 1 lg yellow onion, chopped
3 cloves garlic, minced 1 tbs cumin
2 tbs chili powder 1 tbs worcestershire sauce
1 (20oz) can tomatoes, chopped 1 green bell peper, chopped
1 c red wine (dry) salt & peper to taste
1 lb uncooked kidney beans
Cover beans with 2-3" water. Bring to boil, remove from heat and let stand
1 hour. Drain and set aside. Brown ground beef with onion and garlic. Add
remaining ingredients. Cover and simmer about 1 hour. Variations: Use
black beand instead of kidney beans. Add fresh ground ginger, paprika or cocoa.
Cook, eat and enjoy!!!
Because a Scout is Reverent--Make it a Godly day and week.
"On my honor, I will do my best to do my duty to God and country."
Larry Tomlinson, Sr. (CW3, USA) Ret
Assistant Scoutmaster, Troop 168
Class of 61 (Gray Eagle) >>>--->Ordeal 95
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City