Chili

What a great recipe to start the week with....Can divide this recipe to make less


Chili
Mrs. John O. Fife

4 pounds ground beef
4 cloves garlic
2 Tablespoon paprika
3 Tablespoon chili powder
4 chopped chili pepper
1 Tablespoon cumin
1 Tablespoon cumin
1 teaspoon pepper
1 1/2 teaspoon dill seed
1 Tablespoon sugar
1 quart water
1/2 Tablespoon oregano

Add water to ground beef and boil over low heat for 40 minutes. Finely chop garlic, chili peppers and dill seed and add theses and all other condiments to ground beef. Simmer 20 minutes. Do not over cook after spices have been added. Serve over red beans or spaghetti. Catsup  or parmesan cheese are optional. This chili may be frozen

Mexican Chili Con Carne

Here is another recipe from 1968.A good one to fix now that it is fall weather.

Mexican Chili Con Carne
Betty L. Rippetoe

2 pounds stew meat
2 Tablespoon chili powder
2 cloves garlic, minced
3 Tablespoon flour
4 Tablespoon vegetable oil
2 Tablespoon suet, chopped
1 large onion, chopped
2 teaspoon salt
1 1/2 quarts water
1 9 No. 2 size) can chili beans
Dice meat into 3/4 inch cubes . ( This is easier to cut if partially frozen). Fry onion until tender in oil with suet added. Add meat, chili powder, garlic and flour. Cook for 15 minutes. Add salt and hot water and simmer 45 minutes or until tender. Add chili beans and heat thoroughly.

Chili Balls

this is a good recipe for this time of year.......

Chili Balls
Mrs. Sylvia Williams

1 pound ground beef
1 egg, beaten lightly
1 onion, chopped
1 heaping teaspoon chili powder
1/2 cup milk
1/2 cup rice, uncooked
1 can tomatoes or tomato puree

Mix all ingredients and form into balls. Brown in fat, then add tomatoes or tomato puree, chili powder , salt and pepper. cook slowly about 1 hour.....

this would be good over spaghetti.

Mexican Chili Con Carne

Ok, I am back, took a break from entering recipes for a week...here we go...I think since I took a break last week maybe we might have two recipes this week.
Here is the first one for Monday.

Mexican Chili Con carne
Mrs. Katherine Dodig

1 medium onion, chopped
1 clove garlic, minced or mashed
3 Tablespoons salad oil or shortening
2 pounds ground chuck
3 Tablespoon flour
3 Tablespoons chili powder
2 1/2 cups beef stock or bouillon
2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano, crumbled

Sauté onion and garlic in oil and remove from pan. Brown meat in oil until crumbly. Stir and cook a few minutes longer to blend. Pour hot beef stock. Add sautéed onion and garlic; season with salt and pepper and oregano. Cover and simmer for 1 hour , stirring occasionally. Serves 6.

Homemade Chili

This makes alot of chili and you know here in the ozarks it is chili weather. This recipe comes from the Kansan`s Silver Spoon Cookbook of 1968, Richard Walsh-3rd District Commissioner contributed this recipe for that year.

HomeMade Chili

3 pounds ground beef
2 ( 6-oz) can tomato paste
2 medium onions, chopped
2 ( 3-pound) cans kidney beans
salt and pepper
Chili powder to taste

Brown ground beef slightly, add remaining ingredients and cook until vegetables are tender. Serves 6 to 8.

Chili

I know it is not really chili weather here in the ozarks , but chili can be good anytime of the year. We have been having alot of rain here so, it would be a good time for chili. and again of course this recipe is from 1967.

Chili
Mrs. bonnie Rowland

2 pound ground beef
1 large onion
1 clove garlic
2 teaspoons chili powder
1 teaspoon cumin powder
1 teaspoon sugar
1 can tomatoes ( large size)
1 can chili beans ( large size)
salt and pepper to taste

Fry onion with beef until brown. add all other ingredients, except beans and cook slowly 45 minutes. add beans and cook 15 minutes longer.

Turkey Chili casserole

Oh what to do with leftover Turkey.......Make a soup of same kind or a casserole.

This recipe comes from the back of a calender of 2008.

Turkey Chili Casserole

2 Tablespoon vegetable oil
2 onions, chopped ( I used one)2 stalks celery, chopped
2 cloves garlic, minced
1 Tablespoon chili powder
1 teaspoon crushed dried red peppers( I left this out)
1/4 cup all-purpose flour
1 can ( 19 oz) stewed tomatoes ( I used diced tomatoes)
4 cups cubed cooked turkey
2 cups boiled potatoes, cubed
1 can ( 14 oz) kidney beans, drained
1 can ( 14 oz ) sweetcorn niblets, drained
2 Tablespoon parsley

Over medium heat, cook onions and celery in oil until onions have softened. Add garlic and seasonings; cook and stir for 5 minutes. Add flour, blend well. Add stewed tomatoes and turkey; bring to a boil, stirring constantly. Add potaotes , kidney beans and sweet corn. Simmer, covered , gently for an hour, stirring occassionally. Season to taste and sprinkle with parsley just before serving. Serves 6 to 8.



I did not drain anything and it turned out good.

my chili recipe

This is my very own chili recipe, usually how I make my chili, unless I am trying out a new recipe. This is a crockpot recipe.

Chili

2 can of red kidney beans or 2 cans of chili beans
1 onion, chopped
2 cans of diced tomatoes ( don`t matter what kind, it could be chili ready tomatoes)
1-3 pounds of ground beef, browned and drained
chili seasoning packet ( don`t matter what brand)

Combine all ingredients in crockpot and cook a full 8 hours and then it is yuuuuummmmmm gooooooood. This chili is usually thick.


Note: sometimes I used the summer`s tomatoes that I had put in the freezer after I had peeled and chopped them up.