Sunset Chili
4 lb meat
3Tbs Oil
2 lg(28oz) can tomatoes
1 lg(28oz) can tomato sauce
2 C Beer
3-8 tsp Chili seasoning (see above)


Combine all and simmer for 2 hrs or desired thickness





Tomato can chili
1/4 C italian salad dressing with garlic
1 lb meat
1 28 oz tomatoes
1 10 1/2 oz can onion soup with beef stock
1 can water
24 oz can diced chillies
6 oz can olives (drained)


Cook meat in salad dressing. Add other ingredients (not olives)
and chili powder to taste. Simmer 30 min.
Add olives simmer 5 min.





Margarita Chili
2 tbsp vegetable oil
1 lg onion chopped
2-3 garlic cloves chopped
1 green bell pepper chopped
1 red bell pepper chopped
1/4 c tequila
2 28 oz cans diced tomatoes
2 15oz cans kidney beans
2 15 oz cans black beans
1/4 tsp ground black pepper
1/2 tsp crushed red pepper
1/2 tsp salt
1/4 tsp thyme
1 tsp cumin
1 tbsp chili powder
3 tbsp cilantro chopped
juice from 1/2 lime
coarse salt and lime slices (opt garnish)
extra cilantro garnish


heat oil in skillet and add chopped onion. cook until slightly soft,
then add garlic, chopped green pepper, chopped red pepper and tequila.
cook until onion is slightly golden. place all of this mixture in the cooking pot
and add tomatoes and beans. place the pot over a burner at a medium to high heat
until the mixture is hot. add ground pepper, crushed red pepper, salt, thyme, cumin and
chili powder. simmer for one hour, stirring occasionally. after one hour,
add the chopped cilantro. cook for an additional 15 minutes. stirring occasionally.
add lime juice and cook for the final 5 minutes. to serve, wet rims of bowls turn bowls
upside down on a plate of coarse salt and turn as if salting a margarita glass.
fill the bowls with chili and ass lime slices and cilantro as garnish
5-6 servings





Kevin's jack & Philly chili
4 cups medium onions, shopped
1 large green pepper, chopped
2 lbs ground beef
3 tbsp olive oil
1 28oz can stewed tomatoes
1 6oz can tomato paste
1 15.5oz can of chili beans
1 14.5 oz can chicken broth
3 tbsp chili powder
1/3 cup sliced jalapeno peppers
2 tbsp dark brown sugar
1 tbsp unsweetened cocoa
1 tbsp black pepper
3 tbsp original Louisiana hot sauce
2 cups shredded cheddar cheese
2 tbsp jack Daniels Tennessee whiskey
4 oz Philadelphia cream cheese
1 16oz bag tortilla chips


chop 4 medium onions and 1 lg green pepper and set aside. in 10 in skillet,
brown 2 lb ground beef, drain excess fat in a strainer, and place beef in a 6 quart pot.
pour 3 tbsp olive oil into skillet and sauté 2 cups chopped onion and entire chopped green pepper
for 5 minutes over medium heat. add sautéed onions and green pepper to ground beef.
over medium heat stir in stewed tomatoes, tomato paste, chili beans chicken broth chili powder,
jalapeno peppers dark brown sugar cocoa black pepper and original Louisiana hot sauce.
cook for 15 minutes. add Philadelphia cream cheese and jack Daniels Tennessee whiskey
and stir until cream cheese is melted completely. reduce heat to simmer and cook for 2 hours
stirring every 15 minutes. ladle chili into serving bowl and top with shredded cheddar cheese and
raw chopped onions to taste. add 5 tortilla chips on edge of bowl.
serves 6





heaven n' hell chocolate jalapeno chili
2 tbsp vegetable oil
2 lb ground beef
2 lg sweet onions finely chopped
3 jalapenos seeded and finely chopped
1 1.25 oz pack chili seasoning mix
1 1/2 tbsp powdered chocolate drink mix
3 drops hot sauce
2 28oz cans crushed tomatoes with juice
2 28oz cans tomato sauce
1 28oz can dark red kidney beans drained and rinsed
1 28oz can light red kidney beans drained and rinsed
1/2 c chocolate liquor
1 4.5oz can chopped green chilies drained
garnish:
sour cream
white cheddar cheese
jalapeno salsa
cocoa powder


in 6 qt nonstick pot warm vegetable oil then add meat and sweet onions.
using medium heat, brown meant and onions, stirring frequently. next add the
jalapeno chilies and brown for a minute longer. meanwhile add the chili seasoning mix
to the powdered chocolate drink mix in a small bowl. now stir this into the large pot
with the meat, followed by the hot sauce, tomatoes with juice from the cans the tomato sauce
and kidney beans. cover and simmer with pot lid slightly open of slightly vented for 45 minutes.
stir frequently. next add in chocolate liquor. cook stirring often for 20 more minutes.
then mix in the chopped green chilies. heat for 5 more minutes. dish up into bowls and
garnish with a generous dollop of sour cream, a drizzle of jalapeno salsa, some shredded
white cheddar cheese and a dusting of cocoa powder.
serves 8-10





Pickled pepper and pepperoni chili
1 c olive oil
4 c red onion chopped
3 c red peppers chopped
3 c green peppers chopped
3 c white mushrooms stems removed sliced
3 c pickled jalapeno peppers sliced
3 lb ground beef
3 c pepperoni quartered lengthwise then sliced thin
3 tbsp garlic
12 oz cream stout beer
56 oz diced tomatoes
2 tbsp slat
2 tbsp black pepper
3/4 c lemon juice
1/2 c red wine vinegar
4 lb chunky pasta sauce
1 c quick rice
48 oz light red kidney beans drained
32 oz sweet yellow corn drained
3 tbsp parsley
1 tsp oregano
2 tbsp Tabasco


cover bottom of kettle with 1/4 olive oil. add 2 cups onion, half of (1 1/2 c each)
red & green peppers, mushrooms and pickled jalapenos. cook over medium heat until very soft
and limp. add ground beef 2 c pepperoni and garlic. cook until beef is browned. add beer,
half of tomatoes, salt black pepper lemon juice, vinegar, half of tomato sauce and rice.
simmer for 1.2 hour, stirring occasionally and lightly. add remainder of tomato sauce,
tomatoes onions red green and jalapeno peppers and pepperoni. simmer 1/2 hour stir occasionally
and lightly. add beans corn parsley oregano and Tabasco. simmer one hour stirring occasionally.
turn off heat let rest 1/2 hour
serves 16





Sedona sunset chili
1 1/2 lbs ground beef
2 slices smoked bacon cut in small pieces
1 lg yellow onion chopped
4 cloves garlic chopped
1 medium pablano chili pepper chopped
1 tbsp chili powder
1 tsp cayenne powder
1/2 tsp yellow mustard
1 29 oz can tomatoes
1 14.5 oz can black beans
1 14.5 oz can red kidney beans
1 8oz pak grated cheddar cheese
3 green onions chopped
1 sm jar jalapeno slices
kosher salt to taste
saltine crackers


brown ground round in large heavy pot over medium high heat until browned. drain grease.
add bacon yellow onion, garlic, poblano chili, chili powder and cayenne powder to the ground
round.
cook until onions begin to turn clear, stirring occasionally.
add the mustard and mix thoroughly. cook on medium high for 2-3 minutes
add canned tomatoes with juice and bring to a slow boil.
add black beans and kidney beans with both cans juices.
reduce heat to medium and bring to a simmer
simmer 10-15 minutes. add kosher salt to taste.
serve topped with shredded cheddar cheese, chopped green onions and jalapeno slices.
serve saltine crackers on the side.
serves 4-6





Tequila Flats Smoked Chili
3 T olive oil
6 lb beef 1" cubes
2 lb brekfast sausage
2 lg onion
3 cups coffee
6 clove garlic
1 28 oz diced tomato
2 dried ancho peppers
3 beef bullion cube
2 sm cans ancho peppers in adobo sauce
2 square bittersweet chocolate
2 7oz salsa verde
2 12 oz beer
1 shot tequila
1 lime juiced
1 T brown sugar
1 T salt
1 t pepper
3 T liquid smoke
6 T chili powder
6 T ground cumin
8 green onion
2 cups gr ch
brown beef. drain. cook sausage and onion. add beef and rest of ingredients.
simmer 4 hrs top w/onion and cheese





Cyclone Chili
2 lb beef chunk
Olive oil
4-6 jalapenos
1 medium onion
2 cloves garlic
Green pepper
8-10 tomatillos
8oz tomato sauce
Beef broth
2 Tbsp cilantro
1 Tbsp paprika
2 tsp crushed cumin seed
½ - 1 tsp salt
¼ tsp pepper


Brown beef in hot oil. Dice jalapenos. Discard seeds and membrane.
Add to beef with onions, garlic and green pepper. Husk tomatillos wash and chop.
Add to beef mixture. Add tomato sauce, beef broth, cilantro, paprika, cumin seed
and seasonings. Bring to a boil. Simmer 2 hours



5 Pounds Homemade Chile
2 lb hamburger
3 lb Chile meat
1 ½ C Chile powder
4 tsp cumin
5 tsp garlic salt
2 C tomato paste
4 tsp salt
1 large onion, diced
½ lb cracker crumbs
1 1/3 Tbsp Chile pepper
1 lb suet-render out the grease in big pan
6 C water

Brown hamburger and Chile meat, add onion in skillet.
Mix all other ingredients in large pan. Add browned meat and 6 cups water.
Cook about 30 minutes on low fire.