More Chili Recipes

SUPER-GOOD CHILI (from Tabasco)

6 servings

• 1 tablespoon vegetable oil
• 1 pounds ground beef chuck
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 2 cans (16 ounces each) pinto beans, drained and rinsed
• 1 can (16 ounces) red kidney beans, drained and rinsed
• 1 can (12 ounces) diced tomatoes
• 1 can or bottle (12 ounces) beer
• 1 can (4 ounces) chopped green chilies
• 1 tablespoon Tabasco brand hot pepper sauce
• 1 teaspoons salt
• Shredded cheddar or Monterey jack cheese, optional

Heat oil in 5-quart Dutch oven or heavy saucepot over medium heat. Add beef and cook until well browned on all sides. Remove to bowl, using a slotted spoon. Add onion and garlic to drippings in skillet; cook until tender, about 5 minutes. Return meat to Dutch oven; stir in cumin; cook 1 minute. Stir in pinto beans, kidney beans, diced tomatoes, beer, green chilies, pepper sauce and salt. Bring to a boil over high heat, reduce heat to low, cover and simmer 20 minutes to blend flavors, stirring occasionally. Serve with shredded cheese, if desired.

CAROL'S SHOTGUN WILLIE CHILI
(World Chili Cook-off Winner)

• 3 lbs. trimmed sirloin beef, cubed or coarsely ground
• 2 med. onions, finely chopped
• 1 Tbsp. fresh minced garlic
• 9 Tbsp. Wesson oil
• 1 (15 oz) can Hunts's tomato sauce
• 1/2 cup Gebhardt Chili powder
• 1 can beef broth
• 1 Tbsp. New Mexico chile powder
• 1 Tbsp. Pasilla chile powder
• 1 Tbsp. each ground cumin, salt and vinegar
• 1 tsp. each ground oregano and pepper
• 1/2 tsp. each cayenne pepper and hot pepper sauce

In large bowl, combine beef, onions and garlic. In Dutch oven or stockpot, brown 1/3 beef mixture in 3 Tbsp. hot oil; remove and set aside. Repeat with remaining beef and oil. Leave last batch in pot and add first 2 batches with remaining ingredients. Stir until well blended. Simmer, covered, 2 hours, stirring occasionally. Makes 8 cups.

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