Chili, how do they make it in your area?

We had some friends who's church was having a chili cook-off a couple years ago and they invited us to come. They had real weird stuff (tropical chili) and some exotic stuff, too. One of the best ones was rattle snake chili. MMM-MMM. And, no, it did not taste like chicken!

My gosh! I can't believe I missed this thread! Arizona is the chili capital of the world.......so we think! We like it hot and spicey here. I even have a chili cookbook with all kinds of recipes but this one is my favorite.

SUN DANCE CHILI

2 tablespoons of lard, butter, or bacon drippings
1 large onion, coarsely chopped
1/2 stalk of celery, finely chopped
1 bell pepper, finely chopped
1/2 cup of fresh sliced mushrooms
3 pounds of ground beef
2 tablespoons of ground hot red chile
1 tablespoon ground mild red chile
1/2 teaspoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
3 medium cloves garlic , finely chopped
1 teaspoon salt
1 16-ounce of whole tomatoes
1 6-ounce can tomate paste
1 4-ounce whole green chiles, seeded and chopped
2 16-ounce cans kidney beans with liquid

melt lard, butter or drippings in a large heavy pot over medium heat . Add the onion, celery and bell peopper and cook until the onion is translucent . Add the sliced mushrooms and cook for an additional five minutes.

combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat and spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

stiri in the remaining ingredients, except the beans. Bring to a boil, then lower the heat and simmer,uncovered for 1-1/2 hours. Stir occasionally.

Add the beans and their liquid and simmer, uncovered for 1/2 hour longer. Taste and adjust seasonings.

We usually add grated cheese and chopped onions on top once served. Some people put crackers in it.

Or better yet, we make southwestern cornbread to go with it!

Don't remember if I posted this one yet! It is from the Three Sisters Cookbook:

Chunky Vegetarian Chili

1 tsp. olive oil
1 cup chopped onions
1 cup chopped green pepper
1/2 cup chopped celery
2 cups cubed potato (about 3 medium)
1 15-16 oz. can pinto beans rinsed & drained
1 15-16 oz. can black beans, rinsed & drained
1 cup sliced fresh mushrooms
1 cup cubed zucchini squash
1 14.5 oz can no-added-salt whole tomatoes, undrained and chopped
1 6-oz. can no-added-salt tomato paste
1 1/2 cups water
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper

Coat a large Dutch oven with vegetable cooking spray, add oil and heat until hot. Add chopped onions, green pepper, celery; saut 4-5 minutes, or until vegetables are crisp-tender. Add beans, potatoes and next nine ingredients; stir well. Bring to a boil, cover, reduce heat and simmer 30 minutes or until potatoes are cooked through. Stir occasionally while cooking.

Yield: 2 quarts (eight 1-cup servings)
Nutrition per serving: calories 170, percent fat calories 5%, sodium 386 mg., cholesterol 0 mg.

My New and Improved Chili

Serves: 6 to 8


4 lbs. of ground beef
2 large onions, chopped
2 large green peppers, chopped
5 garlic cloves, crushed and diced
1 can of Rotel green chilies and diced tomatos, medium hot
1 large can of Hunts or any can of stewed tomatos
The juice from one fresh lime
6 cups of water
1/3 cup of extra-virgin olive oil
1 med can of tomato puree
5 tablespoons of red chili powder
1 teaspoon of cumin powder
1 teaspoon of dried oregano
1 teaspoon of dried sweet basil
2 teaspoons of salt or to taste
1 teaspoon of black pepper
1 can of Bush's Red Beans (not kidney beans)
1 can of Black Beans
2 cups of Kraft® Mexican Four Cheeses

Brown the ground beef. When the meat is half cooked, add in the onions and green peppers. When done, drain the fat. Return to heat and add in chili powder, garlic, cumin, salt, pepper, sweet basil, and oregano. Stir until the meat is coated, then add in the undrained Rotel green chilies and diced tomatos, the can of regular stewed tomatos, tomato puree, lime juice, water, olive oil, and the red and black beans. Stir, then cover the pot and cook on Med-High heat bringing to a boil and cooking for about 45 to 55 minutes. Make sure you keep your eye on it and stir occasionally so the chilli won't burn. I cook the chili on Med-High heat to speed up the cooking process. (This time around, I cooked the chili a little longer and it came out thicker.)
After the chili is done, serve in a large bowl and garnish with the shredded cheese and eat with crackers. We (my family and I) really enjoyed this Chili. I know there are just a few changes from the last Chili recipe I posted but they made a tremendous difference. Happy Cooking!

Peace,
Roisin

Here is one I had forgetten about. I double the chilli powder when I make it though and add a chipotle to the pot.

Recipe Name: SPICY PORK CHILI
Category: PORK
Serves: 8

1 1/2 pounds boneless pork loin cut into 1-inch cubes
1 medium onion coarsely chopped
1 medium green pepper coarsely chopped
1 clove garlic minced
1 tables vegetable oil
1 tables all-purpose flour
32 ounce whole peeled tomatoes crushed
16 ounces canned,red kidney beans
8 ounce can tomato sauce
3 tables chili powder
1 tables ground cumin
1 teaspo salt
1/2 teaspo black pepper
1 1/2 cups shredded Cheddar cheese (6 ounces)
Warm flour tortillas (optional)

In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned. Stir in flour, mixing well. Add the remaining ingredients, except cheese and tortillas. Simmer, uncovered, one hour. Top each serving with some of the cheese. Serve with tortillas, if desired.

Serves 8

Ok! That's it! I am making chili this week! It may be over 100 degrees, but who cares? I am eating chili! Thanks for the wonderful recipes Shadows and Roisin! Yummy!

Don't forget your soda crackers and shredded cheese...Rosemary!

Shadow's chili sounds great. I'll probably make it this weekend eventhough our heat index has been 100 to 110 degrees...nothing like a good sweat and a happy tummy!

Oh but of course not! Roisin! My mother grew up in the south and so we always had soda crackers and cheese in our chili! Yum!

Oh but of course not! Roisin! My mother grew up in the south and so we always had soda crackers and cheese in our chili! Yum!

If you are going to add the crackers and cheese then don't forget the chopped scallions and chopped jalopeno peppers as toppings .

OMG! How so very wonderful idea Shadows! I will be adding them on my grocery list tonight! Thanks!

You are welcome!!! It ain't chili if it ain't hot!

This was a grand tasting chili, only change I made to it as I was cooking it and tasting it was boosting the cumin to about a tablespoon ( I do love the flavor of cumin). Great recipe!!!!!

I bought all the ingredients to make the chili. I can't wait. I may add more cummin too.........thanks, Shadows! I will probably make it on either Monday or Tuesday. I forgot the scallions though! Sheesh! Back to the grocery store I go!

Keep in mind that it is really too hot to be having chili in the Arizona desert right now, but I just had to try this "new and improved chili" recipe! It looks very close to what I make! Here we usually have Mexican cornbread with our chili though. yum!

I'm glad you enjoyed the chili Shadows. In the Southwest they do add a lot more cumin which makes it more flavorful.

Rose let me know how you like it as well...but I thought you were going to make Shadows' lastest chili recipe that he posted?

Take care,
Róisín

Well, Roisin, I bought all the ingredients to make yours instead! Sorry, Shadows!

I am sure it will be wonderful and can't wait to eat it! Yum!