Spicing things up with chili recipes

September 22, 2004

Barb and Tom's Chili

2 pounds ground beef

2 (15-ounce) cans kidney beans

4 (7.5-ounce) cans tomato sauce

1 (16-ounce) can whole peeled tomatoes.

2 medium onions, chopped

2 medium green peppers, chopped

2 tablespoons minced garlic

3 tablespoons chili powder

3 tablespoons A1 Steak Sauce

1 teaspoon Worcestershire sauce


2 teaspoons Old Bay seasoning

3 teaspoons cider vinegar

1 tablespoon sugar

1/2 teaspoon oregano

1 teaspoon yellow mustard

1 can beer

Fresh hot peppers and red pepper flakes (see cook's note)

Brown ground beef; drain well. Add tomato sauce, onion, green pepper, garlic, chili powder, steak sauce, Worcestershire sauce, Old Bay, vinegar, sugar, oregano, mustard and beer. Bring to a boil. Add kidney beans and tomatoes. Simmer for a half-hour. Refrigerate overnight before serving.

Cook's note: If desired, peppers can be added to chili with kidney beans and tomatoes.

- Recipe courtesy of Barb and Tom Robertson

Gold Miners Chili

1 tablespoon vegetable oil

3 pounds beef, cut into 1/4-inch cubes

1 1/2 cups white onion, finely minced

8 garlic cloves, finely minced

3/4 teaspoon garlic powder

2 (15.5-ounce) cans chicken broth, with fat removed

4 ounces tomato sauce

3 tablespoons ground cumin

10 1/2 tablespoons chili powder (see cook's note)

2 teaspoons salt

1/2 teaspoon meat tenderizer

1/2 teaspoon light brown sugar

1 teaspoon Tabasco Brand Pepper Sauce

In a large pot simmer onion and garlic in 2 cups of chicken broth for 10 minutes. Add tomato sauce and all dry spices, except the tenderizer and sugar. Mix well. Brown the meat in vegetable oil using a separate pan; drain well. Sprinkle meat with tenderizer. Add meat to the onion/spice mixture. Add remaining broth and simmer for 2 1/2 hours. Mix in brown sugar and Tabasco Brand Pepper Sauce just before serving.

Cook's note: Steve Falkowski suggests 10 1/2 tablespoons Gebhardt Chili Powder or 5 tablespoons mild California Chile Powder, 4 1/2 tablespoons medium-hot New Mexico Chile Powder and 1 tablespoon hot New Mexico Chile Powder.

- Recipe by 1997 International Chili Society World Champion Steve Falkowski, at on the Web.

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