The Cookbook

Flash's Chili

I've never written my recipe down, but here are a few of my "secrets":

Start with 2 strips of bacon, brown and remove to saute diced onion & garlic in the drippings.

2 lbs. cubed chuck to 1 lb. ground chuck ratio

both beer and beef broth for simmering (4 hours)

Thicken the sauce with yellow corn meal.

Add canned chipotle chiles (for the smokey flavor & heat).

Roasted hatch chiles, when available (I buy them in August and freeze them for chili.)


Spouse taught me to appreciate my chili over rice and topped with grated cheddar and sometimes Fritos.

Flash McCord

3 Beer Chili

Open beer, drink it.

Cook and drain 2-3 # of chili-grind beef, cubed chuck roast, venison, elk, or other meat.

Drink beer #2.

Add ingredients of a Wick Fowler/Carroll Shelby or other chili mix. Use all the alarms. Needs more garlic. Add can of rotel extra hot. Save out about 1/4 of chile powder to add to mix about 15 minutes prior to serving.

Simmer while drinking beer #3.

Serve with grated cheese, chopped onions, and saltine crackers.

Add fourth beer to title of recipe.

Drink beer #4 with chili.

Camping option. Cook chili then freeze. While camping, eat however much chili that thaws. Frozen chili can be used to keep beer cold.

Treehugger

5-Way Cincinnati Chili

Servings: 4

FOR THE CHILI:
1 lb. ground beef
1 medium onion, chopped
1 cup chicken stock
1 cup water
1 cup canned tomatoes
3/4 tsp. vinegar
1/2 tsp. Worcestershire sauce
1 1/2 tsp. chili powder
1 tsp. ground cumin
3/4 tsp. ground allspice
1/2 tsp. cayenne
1/2 tsp. ground cinnamon
1 clove garlic, minced
1 bay leaf
salt to taste

TO SERVE:
1/2 lb. spaghetti
1/2 lb. canned kidney beans
3/4 cup shredded cheddar cheese
1/2 cup onion, chopped
6 ounces oyster crackers

Bring first beef, 1 medium onion, chopped, chicken stock, and water to a boil in a heavy nonreactive pot over high heat. Reduce heat to medium low and simmer until beef turns brown.

Stir in the remaining chili ingredients. Cover and simmer 3 hours over low heat. Skim off fat.

Cook pasta in a pot of boiling salted water 8-10 minutes or until al dente. Drain.

Serve chili ladled over spaghetti. Sprinkle with hot kidney beans, shredded cheese and chopped onions with oyster crackers on the side.

A few drops of Tobasco or Louisiana Hot Sauce on top of the finished product is not a bad idea.

g from c

Chili (Cincinnati Skyline)

http://www.chili-recipes.com

Ingredients:

2 lb Ground beef
1 cn Tomato sauce (15 oz)
2 Bay leaves
1 ts Ground cinnamon
1-1/2 ts Salt
1-1/2 ts Vinegar
1-1/2 ts Ground allspice
3 c Water
1/4 ts Garlic power
1 Onion, chopped
1 ts Worcestershire sauce
2 ts Cumin
1 tb Chili powder
1/2 ts Crushed red pepper

Instructions: Mix ground beef and water until soupy. Mix in other ingredients. Simmer, uncovered 3 hours. Stir occasionally. "Makes 8 servings."


g from c

POI's Chili

Williams Chili Mix (I have only found it at Krogers)

add 2 lbs chili meat
1 15 oz can of diced tomatoes with green chili peppers
1 8 oz can of tomato sauce

you can drain the fat off if you want but better to leave in!

in 20 minutes you got a fine tastin pot of chili, guaRanteed!

Person of Interest

Chili

3 lbs ground beef
3 onions
6 cans kidney beans
1 large can tomato sauce
1 16 oz can tomato paste
1 large can crushed tomatoes
1 large can dice tomatoes
chili powder
garlic powder
Lawry's season salt

Brown hamburger meat. Place in pot or crock pot. Put the rest of the stuff in. Cook.

stemyn

White Bean Chili
Recipe courtesy Paula Deen

1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.

klh6656

Will's Chili

1 Can Of Wolf Brand Chili
1 Can Of Ranch Style Beans
1 Can Of Rotel

& A Buncha Saltines

dublusk's Chili

Meat
Onion
garlic
bell pepper
tomato sauce
rotel tomatoes
cumin
chili powder
Cilantro
lime juice
salt

quantities to taste

dublusk