OTHER RECIPES SUBMITTED FOR CHILI COOKOFF

Other recipes submitted for Chili CookoffBlack Bean Chili with ham and turkey (medium hot.

Mary Ann CruseScott City

1 medium-sized onion

4 cloves (1 cup) garlic, chopped fine

6 ounces boiled ham, cut into 1/4 inch dice (1 cup.

2 tablespoon vegetable oil

1 pound ground turkey

2 1/2 tablespoons child powder

1 can (3.5 ounces) whole tomatoes drained and chopped (2 1/2 cups.

1 1/2 teaspoons cumin powder

2 bay leaves

2 cans (15 ounce each) black beans, drained and rinsed

1/4 teaspoon saltSaute onion, garlic and ham in oil in large sauce pan over medium heat until onion is softened and transparent, about 8 minutes. Add turkey, raise heat to medium high. Brown turkey 2 minutes, add chili powder. Cook stirring 1 minute longer. Add tomatoes, cumin, bay leaves. Cook 20 minutes. Add beans, cook until heated through, about 10 minutes. Remove bay leaves, stir in salt.

ChiliIrma LappeCape Girardeau

1 pound ground beef

2 cans tomato sauce

1/3 cup spicy catsup

2 cans red beans

1 tablespoon chili powder

1 teaspoon paprikaBrown beef in a little fat with onion. Add chili powder and paprika, stir in with meat. Add tomato sauce and catsup. Let simmer about 10 minutes. Add beans with a little water if desired. Let simmer 15-30 minutes.

Beef ChiliJoAnn PetzoldtJacksonBrown together: 2 pounds stew meat

1 tablespoon oil

2 chopped onionssalt and pepper, to tasteNext add: 2 packages chili seasoning mix

2 cans chopped tomatoes

1 can tomato juice

3 cans pinto beans

1 can chili beansSimmer for at least 1 hours. Serve with crackers, if desired.

Mama Laposha's ChiliSharon HohlerCape Girardeau

1 pound ground beef

2 can red beans (kidney and/or black beans.

1 large can tomato sauce

1 small chopped onion

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic salt

1/4 cup barbecue sauceJalopeno pepper, optionalBrown ground beef, onion and pepper with salt, pepper and garlic salt. Then add tomato sauce, barbecue sauce and chili powder. Heat and add beans. Simmer 2 to 2 1/2 hours on low heat. Add water to desired consistency.

My Favorite ChiliJoAnn PetzoldtJackson

1 1/2 pounds ground beef

1 onion, diced smallsalt and pepper to tasteBrown in large soup pot until meat is no longer pink.

Add into pot: 2 cans chili beans

2 cans pork and beansMix well. Continue to stir.

Add: 1 package dry chili mix

1 teaspoon regular chili powder

1 teaspoon cumin

1 large can tomato juice

1 can chopped tomatoes

1 tablespoon sugar

1 tablespoon vinegarSimmer for at least an hour. Serve with crackers and top with shredded cheddar cheese.

Jim's "El Scorcho-O" ChiliJames E. Green, Sr.

Cape Girardeau

1 pound lean ground beef

1 40-ounce can chili hot beans in chili sauce

1 14.5-ounce can diced tomatoes

1 1/2 cups chopped onion

1 tablespoon chili powder

1 tablespoon red pepper flakes

1 teaspoon hot sauce

1 teaspoon cayenne pepperWaterIn a saute pan, brown ground beef. When thoroughly cooked, drain well. In a large pot, add beans, tomatoes and onionsn to simmer. Add ground beef (drained), chili powder, red pepper flakes, hot sauce and cayenne pepper. Simmer, stirring occasionally, until tomatoes are soft. Serve. (Add water occasionally to keep chili from getting too thick.)No Bean ChiliJoAnn PetzoldtJackson

2 pounds ground beef

2 onions (chopped.

3 stalks celery (chopped.

2 green peppers (chopped.

Brown together and add salt and peppers as desired.

Add: 1 package chili seasoning

2 cans chopped tomatoes

1 can tomato juice

1/2 teaspoon cumin powderSimmer 1 hour. Serve with crackers.

Hot ChiliJoAnn PetzoldtJacksonBrown together: 1 1/2 pounds ground beef

2 onions, chopped fine

2 green peppers, chopped fineAdd: 1 can each of chili beans, pinto beans, pork and beans, and red beansAdd: 1 teaspoon cumin powder

2 tablespoons chili powder

3 tablespoons hot sauce

1/2 teaspoon cayenne pepper

1 tablespoon sugar

1 tablespoon vinegar

1 can Rotel tomato sause

1 can chopped tomatoes

1 can tomato juiceSimmer until thick and serve with jalapeno pepper slices and additional hot sauce.

ChiliJanis GilbertCape Girardeau

2 cans of pinto beans with juice

1 can Rotel tomato & green chilies

1/2 can diced tomatoes

1 green pepper, chopped

2 large onions, chopped

1 clove garlic

1 tablespoon dried parsley

1 pound ground beef

1 to 3 tablespoons chili powder

1 teaspoon salt

3/4 teaspoon pepper

3/4 teaspoon cumin seed, optional

3/4 teaspoon AccentSaute green pepper in salad oil five minutes. Add onions. Cook until tender, stirring often. Add meat and brown.

Add rest of ingredients. Simmer covered for 1 hour. Cook uncovered for 30 minutes. Skin fat form top. 8 servings.

ChiliJewell DawaltPatton

1 pound lean ground beef

1 tablespoon oil or shortening

1 small onion

2-3 tablespoon chili powderDash garlic powder

1 8 ounce can tomato sauce

1 can chili beans

2 tablespoons vinegarSaute ground beef in hot shortening. Add remaining ingredients; mix well. Cover and simmer 45 minutes. I also add a can of tomatoes and a can of refried beans to make the chili thicker.

Chili Using Round SteakJewell DawaltPatton

1/4 cup oil

2 pounds beef chuck, cut small

2 cups sliced onion

1 cup chopped green pepper

1 clove garlic, crushed

2 cans tomatoes

1 can tomato sauce or paste

2 tablespoons chili popwder

1/2 teaspoon oregano

1 tablespoon sugar

1 tablespoon cornmeal

1/2 teaspoon paprika

2 bay leaves

1 teaspoon cumin

1 teaspoon basil leavesDash cayenne

2 cans chili beans or kidney beansBrown beef cubes in oil. Also add onion, green pepper, and garlic. Drain, return to a dutch oven or slow cooker and add rest of the ingredients and cook until tender.

Tammy's ChiliTammy ThomureCape Girardeau

1 pound ground beef

1 large onion

1 30-ounce can chili beans 1 medium green pepper

1 teaspoon seasoning salt Black pepper

2 30-ounce cans of water

1 teaspoon red pepper

2 6-ounce cans tomato paste

1 28-ounce can crushed tomatoes

1 to 2 stalks celery, cut up

1 clove garlic, cut up

1 package of chili seasoning mix

1 teaspoon onion powderPinch of sugarChili powderBrown ground beef with onion and garlic. While browning, add black pepper to taste, seasoning salt, and onion powder. Drain. Add other ingredients. Add chili powder to your taste. I add quite a bit sometimes to get a spicy taste. If you don't like green pepper, you can leave it out. Simmer 1 to 1 1/2 hours. For an even spicier kick, add 1/2 to 1 teaspoon of tabasco sauce or any hot sauce that you prefer.

ChiliCarol KohutCape Girardeau

2 pounds ground beef

1 pound hot pork sausage

1 large onion (chopped.

1 small green pepper (chopped.

1 celery stalk (chopped.

2 large can tomato paste

1 can of diced tomatoes for chili

1 can dark red kidney beans

1 large can Brooks Chili Hot Beans

1 tablespoon cumin

1/2 cup chili powder

1 tablespoon garlic powder

1 tablespoon black pepper

2 tablespoons salt

2 tablespoons beef base

2 tablespoons cayenne red pepper

1 stick butter

1/4 teaspoon sugar

1 cup waterSaute onions, green peppers, celery in 1 stick of butter for 10 minutes. Add ground beef and hot pork sausage. Brown until done, drain. Put in large pan and add tomato paste, water, diced tomatoes, kidney beans, chili beans and all the seasonings. Cook on low for approximately 25 minutes. Enjoy.

Chili "My Way.

Susan ElrodCape Girardeau

1 pound ground chuck

1 fresh tomato, peeled

1 large can tomato sauce

2 stalks celery, cut into small chunks

1 small onion, dice

1 package chili seasoning

1 tablespoon chili powder

2 cans red beans

1 large can sliced mushrooms

2 tablespoon sugarBrown ground chuck, add celery, onion and diced tomato. Salt and pepper for taste. Stir until vegetables are cooked. Add seasoning and tomato sauce. You might need to add water depending on soupiness desired. Simmer for approximately 30 to 45 minutes. Add beans, mushrooms and sugar. Cook 15 more minutes. ChiliMabel GuthJacksonBrown 2 pounds chuck ground beef, onion (small). Drain. Put in crock pot, add 3 cans of chili beans, 1 large can of V-8 Juice, salt, pepper, chili powder, 1 can tomato soup, 1 red hot pepper. Simmer 12 to 15 hours on low. If it is too thick, add water.

Cold Day ChiliRosemary RossChaffee

1 pound ground beef

1 medium onion, halved and thinly sliced

2 16-ounce cans kidney beans

1 14.5-ounce can diced tomatoes

1/2 to 3/4 cup water

1 to 2 tablespoon brown sugar

1 tablespoon chili powder

1 tablespoon vinegar

2 teaspoons prepared mustard

1 teaspoon salt

1/8 teaspoon pepperIn a large saucepan over medium heat, cook beef and onion until the meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until heated through. Yields: 4 servings. The longer the chili simmers, the better the flavor.

ChiliCarol JonesCape Girardeau

2 tablespoons canola oil in large skilletBrown 2 pounds lean ground beefAdd: 1 medium onion, diced

8 ounces Hunt's tomato sauce

3 garlic cloves, minced

2 tablespoons chili powder

3/4 teaspoon salt

1 teaspoon cardamon

1 teaspoon cinnamon

1 tablespoon unsweetened choclate, shaved

1 20-ounce can kidney beansCook until all are blended to taste.

Top with: 4 ounces cheddar cheese, shredded

1 small onion, dicedRunner's ChiliTerry McDowellCape Girardeau

1 onion, chopped

1 sweet green pepper, chopped

2 cloves garlic, minced

1 teaspoon soybean or olive oil

1 16-ounce package extra firm tofu, drained and crumbled

1 or 2 19-ounce cans of beans (kidney, pinto, or white.

1 28-ounce can of stewed tomatoes

3 medium carrots, sliced

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon hot sauceSalt and pepper to tasteSaute the onion, pepper and garlic in the oil over medium heat. Add the tofu and saute until crisp and lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, salt and pepper. Bring to a boil. Reduce heat and simmer for 50 to 60 minutes. Serves 4.

Easy ChiliCindy KnudtsonCape Girardeau

1/2 cup chopped onions

1 pound ground beef

1 can chili hot beans (undrained.

1 can dark red kidney beans (undrained.

2 8-ounce cans tomato sauce

1 small can of mushrooms (stems and pieces) (optional.

1 tablespoon flour

1 teaspoon sugar

1/2 teaspoon cinnamon

1 teaspoon salt

1 cup water

1 1/2 - 2 tablespoons chili powderBrown ground beef and onions in pan you'll cook chili in. Drain. Add beans, tomato sauce, and mushrooms. Mix dry ingrediants in separate bowl: Flour, sugar, cinnamon, salt and chili powder. Add this to beef and bean mixture. Add water. Simmer for one hour or so. Serves 4 or 5. Serve with fritos and cheddar cheese.

Spicy White ChiliPat FornkohlCape Girardeau

1 pound dry northern beans

5 cups water

2 14.5-ounce cans chicken broth

2 tablespoons dry onion flakes

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon red pepper flakes

1 teaspoon salt

2 cups chopped chicken breast meatPlace all ingredients in crock pot. Cook on high for 4 1/2 to 5 hours or until done.

White ChiliTory CharlierCape Girardeau

2 pounds dried great nothern beans

1 1/2 cups diced onion

1 tablespoon cooking oil

1 tablespoon oregano

2 teaspoon cumin

1 1/2 teaspoon seasoned salt

1/2 teaspoon cayenne pepper

4 1/2 quarts chicken broth

2 garlic cloves, minced

8 boneless skinless chicken breast halves, cubed

2 cans (4 ounces each) chopped green chiliesPlace beans in saucepan; cover with water and bring to a boil. Boil 2 minutes. Remove from heat. Soak 1 hour, drain and rinse. In 5-quart Dutch oven, saute onion in oil until tender. Combine seasonings; add half to dutch oven. Saute 1 minute. Add beans, broth and garlic; bring to a boil. Reduce heat, simmer 2 hours. Coat chicken with remaining seasoning mixture; place in a 15 inch x 10 inch x 1 inch baking pan. Bake at 350 degrees for 15 min. or until juices run clear; add to beans. Stir in chilies. Simmer 1 1/2 to 2 1/2 hours. Yield: 20 servingsChiliJoanne ShallowMcClure, IL1 pound Northern beans

5 chicken breasts

6 cups chicken broth

2 medium onions, chopped

4 cloves garlic, minced

2 (4 ounce) cans chopped jalapenos

1 teaspoon jalapeno salt

2 teaspoon ground cumin

1 teaspoon cayenne pepper

1 1/2 teaspoon cilantro

1/2 teaspoon pepper

3 cups grated Monterey Jack cheeseSoak beans overnight, drain. Cook chicken breasts in water. Remove breasts (remove from bone and chop). Cook beans in broth. Add other ingredients except cheese. Simmer until beans are done. About 3 hours before serving, add 1 1/2 cups cups cheese, let melt.

To serve: top each serving with remaining cheese and sour cream (if desired).NOTE: Can use frozen boneless, skinless chicken breasts. Simmer them in broth made from bouillon or soup base for 1 hour (or until done). Add other ingredients, except cheese, and continue as above.

Mark's Chili OleMark BuerckCape Girardeau

1 1/4 pounds ground beef

1 15-ounce can pinto beans

1 15-ounce can red beans

1 15-ounce can tomato sauce

1 15-ounce can diced tomatoes with green chilies

1 teaspoon taco seasoning

1 teaspoon chili powder

2 tablespoons salsaBrown ground beef, drain and rinse. Drain and rinse both can of beans.

Add remaining ingredients, cook over low heat for at least 1 hour.

Serve with grated cheese, if desired. Makes 6 servings.

Swampeast Missouri ChiliTheresa ReevesCape Girardeau

2 pounds ground beef

1 medium onion

1 medium bell pepper

2 15-ounce cans diced tomatoes

2 15-ounce cans tomato sauce

1 can Italian tomato paste

2 15-ounce cans chili hot beans

1 15-ounce can red kidney beans

1 package chili mix

1/2 tablespoon salt

1/2 tablespoon pepper

1/2 tablespoon garlic powder

1 cup water

1/2 tablespoon red crushed peppers (optional.

Brown ground beef. Drain and rinse. Put into large Dutch oven pan. Add water and all seasonings. Chop and add onion and pepper. Add tomatoes, tomatoe sauce and paste. Add beans. Stir thouroughly. Cover and simmer 1 to 1 1/2 hours, stirring occasionally. Darlene's Favorite ChiliDarlene BonneyJackson

1 pound pinto beans, unsalted, covered with 2 inches water. (That is 2 cups beans plus 6 cups water.) Simmer 2 hours or until soft.*Combine 1 cup diced onions and 2-3 garlic cloves into 1 tablespoon olive oil. Saut until tender. Brown 2 pounds ground beef.

Combine beans and broth from beans and onion mixture in a 6-quart pot and add the ground beef and the following ingredients.

4 15-ounce cans tomato sauce

2 15-ounce cans water

3-4 tablespoons chili powder

1 teaspoon cuminSalt and pepper to taste

1 jalapeo pepper (whole.

Add 1 16-ounce can refried beans the last half hour of cooking.

Simmer 1-1/2 hours until done.* Buy 2 pounds of pinto beans. Cook unsalted on a rainy day until good and tender. Put 1/2 in a half-gallon plastic frozen dessert container and freeze for another pot of chili.

Three Bean ChiliPat FornkohlCape Girardeau

2 cups soybeans, cooked

3 15-ounce cans chili beans

2 15-ounce cans pork 'n' beans

1 pint salsa

1/4 cup dried onions

2 tablespoons chili powder

2 tablespoons granulated sugar

1/4 teaspoon salt

1/8 teaspoon black pepper

1 cup water

1-1/2 pounds ground chuckBrown and drain ground chuck. Combine all ingredients in a large pot and simmer on low heat for one hour.

Not the prize-winning chiliCorine V. DaughertyMarble Hill

1 pound ground beef

1 pound ground turkey

2 medium onions, chopped

1 bell pepper, chopped

4 tablespoons chili powder

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon ground cumin

2 cans stewed tomatoes

3 cans tomato sauce

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1 teaspoon red pepper

2 tablespoons white vinegar

2 tablespoons Dutch process cocoa

3 cans beans, drained (I used red kidney, light red and black beans.

Heat 1 tablespoon of olive oil in skillet and cook meat, stirring often until browned. Transfer meat to kettle and add onion, pepper and garlic. Cook briefly and add the chili powder, cumin, salt, tomatoes and sauce and bring to a boil. Mix cinnamon, all spice, ground cloves, red pepper, vinegar and cocoa together and add to tomato mixture. Add the tomato mixture to the meat mixture, and then add the beans. Bring to a boil and simmer for about 2 hours. Vegetarian ChiliAnn H. AlvrechtCape Girardeau

1 medium onion chopped

1 green pepper chopped

1 stalk celery chopped

1 clove of garlic diced

1 cup all-vegetable protein crumbles (Morningstar Harvest Burger.

1 tablespoon olive oil

1 can (14.5 ounces) diced tomatoes undrained

2 cans (16 ounces) red beans or pinto beans drained

1 can (8 ounces) tomato sauce

1 cup water

1 package (1.4 oz.) chili seasoning - any brand hot or mild depending on taste

1/4 teaspoon sugarSaute onions, pepper, celery, garlic and protein crumbles in olive oil approximately 5 minutes.

Add the rest of ingredients to sauted mixture then simmer 20-30 minutes. Serves 6- 8.

John Farquhar's ChiliJohn FarquharCape Girardeau

2 pounds chuck roast

1/4 cup olive oil

3 tablespoon pure chili powder

2 tablespoon ground cumin

1 teaspoon granulated garlic

1/2 teaspoon oregano

1 teaspoon smooth peanut butter

1 medium onion chopped

3 cups water

1 cup tomato juice

1/2 teaspoon sugar

2 16-ounce cans pinto beansHave your butcher coarse grind the entire roast or grind in a food processor. Brown meat with 1/4 cup oil until crumbly, add onions, cook several minutes, add one cup water, chili powder, cumin, garlic, oregano, salt, sugar and peanut butter. Cook for 10 minutes. Add tomato juice, one can beans pureed or mashed and one can beans whole. Add remaining water and simmer for one hour covered. Uncover and continue to simmer until desired thickness is achieved. Season with salt to taste. Serve with fritos or crackers.

Red Chili RecipeJean JankCape Girardeau

2 pounds lean ground beef

1 large onion, chopped

1 large green pepper, chopped

1 can (pound) tomatoes

1 16-ounce can tomato sauce

1 6-ounce can tomato paste

1 cup water

5 tablespoons cumin

6 tablespoons chili powderSalt and pepper to tasteHot jalapeo peppers, diced 1/4 cup diced, to start with

2 16-ounce cans pinto beans

1 pound small button mushrooms, fresh, cleaned and dicedBrown meat, onion and green pepper in a Dutch oven over high heat, stirring occasionally. Drain off accumulated fat. Add tomatoes, tomato sauce, tomato paste, water, cumin, chili powder, salt, pepper and jalapeos. Bring mixture to a boil, stirring occasionally. Lower heat and simmer 15 minutes. Add beans and mushrooms. Bring to a boil. Lower heat and simmer 10 minutes. Makes 8 servings. Note: Those who prefer hotter chili may add chili powder and jalapeos to taste. It is best to begin mild and work up to hot, particularly if you are serving guests with unfamiliar tastes.

Ms. Liz's Primary Annex ChiliElizabeth AufdenbergBurfordville

10 pounds ground beef

1/2 cup dehydrated onions

3 tablespoons black pepper

1/4 cup chili powder

3 tablespoons cumin

2 tablespoons salt

2 #10 cans tomato

3 #10 cans chili beans

1 #10 can tomato sauceBrown ground beef with onions. Drain off fat. Use a 24-quart stock pot to cook in. Return meat to pot and add black pepper, chili powder, cumin, salt, tomato sauce and 2 #10 cans of chili beans. Grind the whole tomato up and add. Mash 1 #10 can of chili beans and add. Simmer for 1-2 hours to thicken, and serve. This will make 100 8-oz servings. My kindergartners really enjoy this meal with a grilled cheese sandwich.

White ChiliGloria MillerCape Girardeau

1 tablespoon olive oil

1 pound skinned, boned chicken breast, diced

1/2 cup chopped onions

3 cloves garlic, minced

1 18-ounce can tomatillos (drained and coarsely chopped.

2 14-1/2-ounce cans tomatoes, chopped, undrained

1-1/2 cups chicken broth

1 4-ounce can chopped green chilis

1/2 teaspoon oregano

1/2 teaspoon coriander

1/4 teaspoon cumin

1/4 teaspoon pepper

2 cans cannellini beans, (drained and rinsed.

3 tablespoons lemon or lime juiceCoat large saucepan with oil. Place over medium heat and add chicken. Saut 3 minutes and remove from pan. Add onions and garlic and saut. Add all other ingredients EXCEPT BEANS and lemon/lime juice, bring to a boil, and simmer 20 minutes. Add chicken and beans, cook 5 minutes or until thoroughly heated. Stir in lemon/lime juice. Can top with shredded cheddar cheese and any other condiments you desire.

Chicken ChiliLee Ann MattinglyCape Girardeau

2-1/2 pounds chicken thigh meat, cut into 1/2-inch cubes

2 cups chopped celery

1-1/2 cups finely chopped onion

4 cloves garlic, minced

2 tablespoons cooking oil

2 15-ounce cans tomato sauce

1 14-1/2-ounce can diced tomatoes

1 cup chicken broth

1 medium green pepper, diced

1 bay leaf

2 tablespoons chili powder

1 tablespoon sugar

1 teaspoon dried basil

1/2 teaspoon crushed oregano

1/2 teaspoon ground cumin

1/2 teaspoon crushed red pepperHeat the oil in a Dutch oven or heavy pot. Cook half of the chicken, celery, green pepper, and onions with all the garlic in the hot oil until the chicken is browned and the vegetables are tender. Remove and repeat with the remaining chicken and vegetables. Return all to the pot. Stir in the tomato sauce, tomatoes, and broth. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes. Add the bay leaf, chili powder, sugar, basil, oregano, cumin and red pepper. Cover and simmer for 30 minutes more. Remove bay leaf before serving. Makes 6-8 servings.

Campfire ChiliLaDonna HengstCape Girardeau

1 cup onions, chopped

1 cup celery, chopped

2 pounds ground beef

4 tablespoons chili powder

1/2 teaspoon chopped, dried hot peppers

3-4 carrots, sliced

2 cans kidney beans

1 can refried beans

1 can tomatoes, diced

1 can tomato sauceBrown first six ingredients on stove top in stock pot or iron pot. Drain off excess grease. Add last four ingredients and bring to low boil. Cover and simmer for 30 minutes to 1 hour. Makes approximately 8-10 servings. Top each bowl with shredded cheese and corn chips if desired.

South Alabama ChiliGlenda TewCape Girardeau

2 pounds ground chuck or extra lean ground beef

2-pound chuck roast, cut into cubes

1 small onion, finely chopped

1 small red sweet pepper, finely chopped

1 small green bell pepper, finely chopped

1 large can diced tomatoes

1 large can tomato sauce

1 can Rotel or diced tomatoes with green chilis

4 tablespoons chili powder

1 package chili seasoning

1 teaspoon cayenne pepper

1 teaspoon Tabasco

2 tablespoons brown sugar

1 tablespoon olive oil

3 cups cooked, dried pinto beansBrown meats. Set aside in large Dutch oven. Saut onion and peppers in olive oil. Add to meat along with all other ingredients. Bring to a slow boil over medium high heat. Simmer for at least 3-4 hours. Add beans and heat through.

Great ChiliKaren FreemanGordonville

4 cans chili beans (Bush's.

1 can red kidney beans

1 large can whole tomatoes, peeled

2-1/2 pounds beef roast, cubed

2 pounds ground chuck

4 large jalapeo peppers, diced

1 large yellow onion, chopped

3 tablespoons olive oil for browning meat

1/2 cup dark red chili powder

1/3 cup cumin

1/2 tablespoon season salt

1 tablespoon garlic powderSaut onion, peppers and meat until browned completely, add beans, tomatoes (chopped), and all seasoning. Simmer on low 30 to 40 minutes. Serve.

Serving suggestions:"Five-way" -- Spaghetti, chili, topped with grated cheddar cheese, chopped onion and your favorite bottled hot sauce."Chili and Rice" -- Rice, chili, topped with grated chedder and hot pepper cheese, grated."Chili dog" -- Hot dog on bun, chili, chopped onion, grated cheddar cheese, relish, catsup and mustard.

Frank's ChiliFrank KolnickiCape Girardeau

3 pounds ground beef

1 pound Italian sausage (mild or hot, your choice.

28 ounces whole, vine-ripe peeled tomatoes, quartered

16 ounces stewed tomatoes

12 ounces tomato paste

1 quart V8-Picante juice

30 ounces dark kidney beans

30 ounces light kidney beans

2 medium onions, chopped

6 garlic cloves, chopped

6 jalapeo peppers, seeded and chopped

1 teaspoon salt

1 teaspoon black pepper

3-4 tablespoons chili powder

1 tablespoon cumin

1 tablespoon oreganoIn a large pot over medium heat, add the quartered whole peeled tomatoes, the stewed tomatoes, the tomato paste and the V8-Picante juice. Brown the ground beef in a large skillet, drain off most of the fat, add to your large pot. Brown the Italian sausage, breaking into small bits and add to your pot. Add the salt, pepper, chili powder, cumin and oregano and mix well. Saut onions, garlic and jalapeo peppers until tender and add to the pot. Add kidney beans and bring to a full boil. Reduce heat and simmer at least 3 hours. Feeds 12-15 hearty appetites. Enjoy.

Mighty Mississippi ChiliRodger HarpCape Girardeau

2 tablespoons vegetable oil

3 pounds of chuck roast cut into 1/4-inch cubes

1 medium onion, finely chopped

4 garlic cloves, finely chopped

1 tablespoon paprika

5 to 6 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

1 12-ounce can tomato sauce

1 teaspoon salt

1 cup water, or more

1 teaspoon ground cayenne pepper

2 tablespoons hot pepper relish

1 pound bag dry pinto beans

1 can kidney beans

1 cup grated cheddar cheese

4 to 5 bacon slices, dicedIn a covered saucepan or Dutch oven, heat the oil over medium-high heat and cook the beef until it is evenly browned. Add the onion and garlic and saut about 5 minutes. Add the paprika, chili powder, cumin and oregano, and stir for 3 minutes to cook the spices. Add the tomato sauce, salt and water and stir to combine. Add the hot pepper relish and cayenne for the real heat. Bring to a boil and simmer, covered, over low heat for two hours, stirring occasionally and adding more water as needed.

Cook the pinto beans separately in a covered saucepan. Crisp the diced bacon first in the saucepan, then add your dry pinto beans and water and cook until tender but still slightly firm. Add salt to taste. When pinto beans are done, drain your can of kidney beans and stir into your pinto beans. This adds color and rich taste to the chili. Now add your meat and spice mixture that you have been simmering separately to your pan with the cooked beans and mix together. Ladle into bowls and top with grated cheddar cheese. Serves 8 to 10.

Chicken, Red Beans and Rice ChiliPaula NiswongerJackson

1 tablespoon oil

1-1/2 pounds chicken thighs, skinned, boned, meat cut into 1/2-inch pieces

1 medium onion, chopped

1/3 cup uncooked long grain rice

2 16-ounce cans stewed tomatoes

1 14.5-ounce can chicken broth, or 1-3/4 cups chicken broth

1-1/4 cups water

1 15.5-ounce can red beans, rinsed and drained

1 to 2 tablespoons chili powder

1/8 teaspoon salt

1/8 teaspoon pepper

4 to 8 drops hot pepper sauce, if desiredHeat oil in Dutch oven over medium-high heat. Add chicken; cook 5-8 minutes or until onion is crisp-tender. Stir in remaining ingredients. Bring to a boil. Reduce heat to medium; cover and cook 20-40 minutes or until rice is tender and chicken is no longer pink. Yield: 9 1-cup servings.

Fast and Tasty Chili for TwoJoy GilbertCape GirardeauThis chili is low fat, high carb and rich in antioxidants.

1 15-ounce can Armour Chili with Beans

1 16-ounce can Bush's Best chili hot beans

1 14.5-ounce can "just-for-chili" tomatoes

1/2 pound Perdue fresh ground turkey

1 small red onion, finely chopped

1 small zucchini, finely choppedSaltFresh ground pepperFround cuminCoat bottom of large iron skillet with vegetable oil spray. Brown turkey, onion and zucchini in skillet until meat is brown. Add to skillet the cans of chili, beans, and tomato. Mix all very well. Season with salt, pepper and cumin. Bring to bubbling stage, turn off heat and cover skillet with lid. Let set until ready to serve. Reheat if needed.

Thick and Spicy ChiliBetty GlastetterOran

2 1-pound cans pinto beans and juice (or cook 1/2-pound dry pinto beans. Wash beans and soak in water overnight. Simmer in same water until tender.)5 cups canned tomatoes

1 green pepper, chopped

1 onion, chopped

1-1/4 tablespoons salad oil

3 pounds ground beef

2 cloves garlic, chopped

1/2 cup parsley, chopped

1/2 cup chili powder

2 teaspoons salt

1-1/2 teaspoons paprika

1-1/2 teaspoons cumin seedWash beans and soak in water overnight (or used canned). Simmer in same water until tender. Add tomatoes. Cook 5 minutes. Saut green pepper and onions in oil. Add ground beef and brown. Add garlic and parsley. Simmer 15 minutes. Add chili powder and remaining ingredients. Add beans and tomatoes. Cook covered 1 hour, then 1/2 hour uncovered. Serves 10.

Easy ChiliBarbara KosharekScott City

2 pounds ground chuck

1 package Williams chili seasoning

2 medium cans Bush chili beans

1 16-ounce can tomato sauce

1 can Rotel tomatoes with green chiliesBrown meat and drain if necessary. Add rest of ingredients and simmer for 30-45 minutes or microwave 10 minutes.

Hearty Home-style ChiliPaula NiswongerJackson

2 pounds ground beef

1 medium onion, chopped

1 cup sliced celery

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 28-oz. can whole tomatoes, undrained, cut up

1 6-oz. can tomato paste

4 garlic cloves, minced

1 teaspoon salt

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon cayenne pepper

1/2 teaspoon pepper

2 15.5-ounce cans red kidney beans, drained, rinsedIn large saucepan or Dutch oven, brown ground beef and onion; drain. Add all remaining ingredients except kidney beans. Bring to a boil. Reduce heat. Cover and simmer 1 hour. Add kidney beans. Simmer until thoroughly heated. Yield: 7 1-1/2 cup servings.

Chili-Licious DeluxeJoyce HunterCape Girardeau

1 pound lean ground beef (90% lean.

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 10-ounce can diced tomatoes and green chilies

1 6-ounce can tomato paste

1 8-ounce can chili tomato sauce

1 44-ounce can Brooks Chili Hot Beans

2 tablespoons Hershey's powdered baking cocoa (unsweetened.

1/8 cup brown sugar

1 tablespoon chili powder

2 teaspoons garlic powderBrown ground beef with onions. Drain grease and rinse beef and onion mixture with hot water. Place beef mixture in crock pot. Add all remaining ingredients and stir until thoroughly mixed. Cook on high setting for 3 hours or low for 6 hours.

This recipe makes a chili in a nice medium gravy. For hotter chili, add 1/4 cup of HOT salsa. For milder flavor, substitute Brooks Mild Chili Beans and regular diced tomatoes.

ChiliCarol CarterCape Girardeau

2 pounds extra lean ground beef (chuck, round, etc.)2 large onions

2 cans tomato soup

1 can diced tomatoes

2 teaspoons salt

2 teaspoons ground cumin

2 tablespoons chili powder

2 cans Chili Hot BeansBrown the meat and onion together, drain off excess fat. Add the remaining ingredients and simmer, covered, for half an hour. This makes a thick chili. Taste and adjust seasonings. Optional ingredientss to add include black pepper, green peppers, garlic, etc., to your taste. Very easy and good.

Chicken Chili (medium hot.

Mary Ann CruseScott City

2 pounds skinless, boneless chicken, light and dark meat cut into 1/2-inch cubes (about 4-1/2 pounds on bone.

1/4 cup vegetable oil

1 cup vegetable oil

1 medium onion, finely chopped (about 1 cup.

3 cloves garlic, fincely chopped

1 sweet red pepper, halved, seeded and diced (about 1 cup.

1 4-ounce can mild green chilis, drained and chopped (If hot is what you want, use jalapeo peppers.)1 16-ounce can whole tomatoes with liquid, chopped

1-1/2 tablespoons tomato paste

3 tablespoons chili powder

1 teaspoon leaf oregano, crumbled

1 cup chicken broth

2 tablespoons corn meal

1/4 teaspoon saltSaut chicken in oil in large sauce pan, working in batches if necessary, over medium-high heat, stirring often for 4 minutes or until white and firm to touch. Lower heat to medium, add onion and garlic, cook, stirring often, until onion is softened and transparent, about 8 minutes. Add sweet red pepper, chilies, tomatoes, tomato paste, chili powder, oregano, chicken broth and corn meal. Stir well to combine. Bring to boiling then lower heat and simmer uncovered, stirring occasionally, for 30 minutes or until chicken is tender. Stir in salt. Serve. Yield: 6 servings.

Mole Chili(Spanish, means a sauce made with chilies.

Mary Ann CruseScott City

1/3 cup raisins (2 ounces.

1/3 cup blanched almonds (1-1/2 ounces.

2 tablespoons sesame seeds

4 tablespoons vegetable oil

5 tablespoons chili powder

1/2 cup water

1 medium onion, sliced

4 cloves garlic

2 teaspoons coriander

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1 pound ground pork (lean.

1 pound lean ground beef

1 16-ounce can whole tomatoes, drained and chopped

1 cup beef broth

2 tablespoons red wine vinegar

1 15-1/4-ounce can red kidney beans, drained and rinsed

1/2 of a one-ounce square unsweetened chocolate, chopped

1/4 teaspoon saltOver medium heat, saut raisins, almonds and sesame seeds in 2 tablespoons oil (set aside 2 tablespoons) in medium-sized saucepan. Cook, stirring constantly, until raisins are "puffy" and sesame seeds are lightly browned, about 3 minutes. Add chili powder; sitrring 1 minute longer. Remove from heat. Add water. Transfer mixture to electric blender or food processor, cover. Process/blend until mixture is the consistency of coarse peanut butter. Add a little more water if needed. Add onion and garlic, blend until a smooth pure. Mix in coriander, cinnamon and cloves. In remaining 2 tablespoons of oil, saut pork and beef, working in batches if necessary, in large saucepan over high heat until lightly browned, about 5 minutes. Break up meat with wooden spoon. Add chili powder mixture, tomatoes and beef broth. Bring to boiling, lower heat. Simmer uncovered, stirring often, for 1 hour or until thickened. Mixture should NOT be dry. Add a little water if chili becomes too dry. Add vinegar and beans. Cook, stirring occasionally, until beans are heated through, about 10 minutes. Stir in chocolate and salt. Stir until chocolate is melted, about 2 minutes.

This is a different, tasty Spanish recipe. Mole means "sauce made with chilies." The Mexican word "molli" means concoction quite different than what Americans call chili.

ChiliLora JacobsCape Girardeau

2 pounds hamburger meat

2 cans Brooks Chili Beans, do not drain (I use one can of mild and one can of hot.

1 large onion, about the size of a coffee cup

1/2 teaspoon garlic powder (not garlic salt.

2 tablespoons chili powder

1 16-ounce can tomato sauce

1 cup tomato juice

3 cups water

1/4 cup chopped celery

1/2 teaspoon red pepper

1/4 cup green pepper

2 tablespoons floursalt and pepper to tasteCook hamburger, onions, celery and peppers in skillet. Drain. Add red pepper, black pepper, salt and garlic powder. Sprinkle flour over top when meat is browned, stir until flour disappears. At the same time meat mixture is cooking, have heating in large pan the tomato sauce, tomato juice, water and chili powder. When meat mixture is cooked, pour it into liquid mixture. Cook 15 minutes, add beans. Cook at least 1 hour over medium-low heat, stirring occasionally.

Chili powder and red pepper can be increased or decreased to your own taste.