Chili Recipes

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Dallas County Jail Chili (Circa 1950)

1/2 lb beef suet, ground
2 lb coarsely ground beef
3 cloves garlic, minced
1 1/2 tsp paprika
3 tblsp chili powder
1 tblsp cumin seed, ground
1 tblsp salt
1 tsp white pepper
1 1/2 tsp ground dried sweet chile pods
3 c water

Fry suet in a heavy kettle. Add meat, garlic, and seasonings. Cook for four hours, placing pot in a medium hot portion of your smoker, stirring occasionally. Add water and continue cooking for another hour, or until chili has thickened to desired consistency. Serve.
Recipe by: Chile Pepper Magazine, October 1990

Green Chile Stew

24 green chiles-roasted,peeled
2 lb roast pork-cubed
1/4 c flour
2 tblsp bacon drippings
2 large onions-fine chop
6 large tomatoes-chop
6 oz tomatoe paste
2 c water
2 garlic cloves-crush
2 t salt

Flour the pork and brown it in the drippings in a skillet. Remove pork to a large stew pot, 3 to 5 quart size. Add onions to drippings in the skillet and cook until the onion is translucent.
Add the onions to the pork. Cut the chiles into 1 inch slices; add to the meat and onions in the pot.
Add the remaining ingredients and cook over medium heat for about 1 hour, until the stew is slightly thickened.
If you prefer the all day method, follow the same directions except put the ingredients in a crock pot. Cook on low for 10-12 hoursor high for 5 hours.
I like using fresh jalepenos. Depending on where the chiles are from you can have a rather firey brew!!! Make sure you have plenty of flour tortillas handy, you will not want to miss one tasty drop.

Dirt Simple, Plain, But Tried And True Texas Chili Recipe

2 lb beef; preferably a chuck or round
1/2 lb the best smoked bacon you can find
2 large onions; chopped
1 tblsp ground cumin; (or more to taste)
1 tblsp good quality chili powder
1 tblsp paprika
2 cloves garlic; (optional) (up to 4)
salt and pepper to taste

In keeping with all good recipes, measurements are pretty on the fly here. Cube the beef into bite-sized chunks. Dice the bacon. Heat a large heavy pot, fry the bacon until almost crisp. Scoop it out and set aside (so it won't get burnt). Then fry the meat in the bacon fat until browned on all sides -- you may have to do this in batches. Scoop out the meat and add to the bacon. Saute the onions (and garlic if you're using it) in the bacon. (Those who really get concerned can drain off some of the fat, but it won't be true Texan at that point.) When it's soft, throw in the cumin, chile powder, and paprika and cook briefly. Return the meat, cover with water and bring it to a boil. Taste and add salt, then cover and set it to simmer for a couple of hours. Thicken as needed with cornmeal or stale tortillas.
Serve with sour cream, cheddar cheese and diced onions.
You can also cook up some chili beans to serve with this.
Like all good chilis this is best made a day in advance and reheated.

Quick And Simple Skillet Chili

2 can red beans
2 can tomato sauce (8 oz. ea)
1 tsp garlic salt
1 tsp chili powder -- or to taste
1 1/2 lb ground chuck -- lean
1 can mushrooms -- chopped
1 green pepper -- chopped
1 tsp sugar

Saute onion and green pepper in butter until onion is soft. Add ground chuck and brown.  Add tomato sauce, mushrooms and seasonings, cover and simmer about 30 minutes. Add beans and continue cooking until heated through.

White Turkey Chili

1 lb Ground turkey
1 tblsp Vegetable oil
1 med Onion, chopped
2 cloves Garlic, minced
2 tsp Chili powder
1 tsp Dried oregano
1/4 tsp Cayenne pepper
1/2 Each: green and red pepper chopped
3/4 c Turkey or chicken broth
19 oz Can (540 mL) white kidney beans drained and rinsed
1/2 c Shredded mozzarella cheese
1/2 c Low fat sour cream
2 tblsp Fresh parsley, chopped

Heat oil in large non-stick fry pan or saucepan.
Add turkey, onion and garlic.
Cook, stirring constantly until turkey is no longer pink.
Add dry seasonings and mix well. Add green and red pepper and broth.
Bring to boil.
Reduce heat and simmer for 10-15 minutes. Add salt and pepper to taste.
Add beans, cheese, sour cream, and parsley.
Heat through, stirring to combine.
Serve immediately.
Preparation: 15 minutes
Cooking: 20 minutes
Calories: 281, Protein: 23 g, Fat: 13 g, Carbohydrates: 20 g
For chunkier chili, substitute ground turkey with boneless turkey breast slices, cut into small pieces.
Courtesy of the Canadian Turkey Marketing Agency -

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