12:38 AM 3/20/98
rfc

Hello! and welcome to the group!
What do you know?  I collect Chili recipes! 
I have a whole collection of CHILI recipes on my webpage at

http://www.geocities.com/Yosemite/Trails/2802

If you don't mind going there yourself, you can brouse among them and
pick the one you want to try.  My Chili page is dedicated to my
friend, rtread, in Texas, because he loves Chili so much.  His recipe
is there on my web page too.  He makes it for all his hunting buddies
and everyone loves it.  I think he told me he got it from a contest
winner some place in Texas (or he won a contest with it... I forget).
Anyway, you might give it a look see.

Also I have a recipe (which is not posted there)  for Chili (my
recipe) that I got from a restaurant in Chiriaco Summit, California
back in 1977.  We had stopped at that little coffee shop (called
"Poppa Joe's Coffee Shop") for a break on our long trip back to
southern california, and I ordered chili.  It was so good I asked the
waiter to please tell the chef (cook) that I loved it.  The cook came
right out and sat down and talked to us.  Said he'd been making it for
some years and gave me his recipe. (the mamouth one) and I cut it down
to feed 4.

Here's that recipe as I have cut it down.  I've been making it for 20
years now and getting excellent responses to it.

Chili
Brown in a large heavy skillet (or cast iron pan) 1 pound of ground
beef and one onion that has been finely chopped.

When done, drain off all oil and discard it. 

Pour this into a large saucepan, (or crockpot) and ADD:
1 small can (4 oz) Ortega Chopped Green Chiles
2 tsp chili powder
1 can (8 oz) tomato sauce
(note: sometimes I substitute chopped tomatoes, or speghetti sauce
here and it comes out tasting good too)
Simmer 10-15 minutes.

THEN ADD:
1 can (16 oz) pinto beans (with liquid)
Salt to taste
Pepper to taste

Simmer 10 minutes.
Serve in large bowls topped with shredded cheddar cheese on top and a
box of crackers, or a pan of cornbread.

(Note: I have found that if I make this in a crockpot, it tastes great
when we get home on a snowy cold day.  I've often put this on to cook.
Just cooked 2 lbs of  hamburger meat and  used 2 onion, and dumped
everything else in the crockpot at once, doubling everything else too,
EXCEPT only putting in the 4 oz of chopped Ortega Chopped Green
Chilis. and in about 6-8 hours on low, it tastes great.  If you add
more chiles than and let it simmer so long it is TOO Spicy for most
pallets.)

Hope this helps!

Oh, Here is the FULL RECIPE:

10 lbs hamburger
1 (#10) can tomato sauce
3/4 (lg) can chopped Ortega's chili's
20 tsp chili powder
4 (#10) cans pinto beans
3 medium onions, chopped.

Cook as above.

Enjoy.

(If you want to reply, please do so to 
MY e-mail address:  ladyteri@clo.com

Thanks!
Muirghein
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I have another chili recipe, this one is used in 3 national resteraunt chains. 
I am using the 3 gal. recipee, ajust acordingly.


10 lbs of ground serlion
3 T fresh garlic
3 T cyanne pepper
6 t oregano
3 1/2 c chille powder
64 oz tomato juice
1 #10 can stewed tomatoes

brown ground beef in a large stock pot (use 3 1/2 c watter to aid). drain and
add seasoning FIRST! then add liqued.  at this time you can add 1 #10 can of
kidney beans if desired.  simmer for aprox 1 hr.

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Four Bean Chili
From Beyond the Moon Cookbook by Ginny Callan

2/3 cup dried kidney beans
2/3 cup dried pinto beans
2/3 cup dried black beans
2/3 cup dried lima beans (I substituted white kidney beans)
2 tblsp canola oil
1 1/2 cups chopped onions (3 medium onions)
1 cup chopped green bell pepper (1 large pepper)
1 cup chopped red bell pepper (1 large pepper)
1 to 2 medium jalapeno peppers, minced
One 28-ounce can crushed tomatoes with their juice
One 28-ounce can whole tomatoes with their juice, coarsely chopped
(unless you're Angela)
2 tsp ground cinnamon
2 tsp salt
2 tsp cumin seed
1/16 to 1/4 tsp cayenne (to taste)
1 tbls paprika
1 tsp ground coriander 
sour cream for garnish (optional)
chopped fresh cilantro for garnish (optional)

Rinse and sort the beans, and soak them in 8 cups of water for 6 to 8
hours or overnight.
Drain the beans, and put them in a large soup pot with 8 cups of fresh
water.
Bring the beans to a boil, reduce the heat, and simmer, partially
covered, for 1 1/2 to 2 hours, until tender but not mushy.
While the beans are cooking, heat the oil in a large skillet over medium
heat.  Saute the onions, garlic, green and red peppers, and jalapenos
until soft, about 5 minutes.
When the beans are tender, stir the sauteed vegetables into the pot.
Add the crushed and whole tomatoes and their juice, the cinnamon, salt,
cumin seed, cayenne, paprika, and corieander.  Stir well, and simmer for
15 to 20 minutes, stirring occaisionally.
Ladle into soup bowls, and garnish with sour cream and cilantro if you
like.

The woman who made this for us also added a can of refried beans to
thicken it, and used 2 jalapenos for double the recipe.