Eight Bean Chili

Mark's Cookoff Winner!

1/4 cup olive oil
2 lbs hot pork sausage
2 lbs cubed stew meat
1 can rotel tomatos
8 cloves garlic (minced)
1/3 c chili powder
4 tbs cumin
1/4 cup jalapenos (sliced)
1 tsp tabasco sauce
2 large cans crushed tomatos
4 large onions (2 wht-2red)
2 lbs ground chuck
Bottle of V8 (hot)
2 cans beef broth
2 large cans of hot chili beans
2 tsp paprika
1 tbs dried red pepper
2 tsp coriander
1 can tomato sauce
6 tbs red wine vinegar

This recipe will feed a whole troop: In a large skillet, saute onions in olive oil, set to the side. In a #14 DO, brown pork sausage and chuck and then add stew meat. Season with salt and pepper to taste. Cook for about 20 minutes. Add onion mixture. Stir in spices and cook 5 minutes. Add V8, tomatos, tomato sauce and beef broth. Bring to boil, lower heat and simmer 1 hour. Stir in garlic, tabasco, peppers and hot chili beans. Simmer another 10 minutes. You can dissolve some corn starch in about a 1/4 cup of warm water and then add to the chili until thick. Sprinkle with cheese, popcorn, frito chips or fixin's of your choice.

We will sometimes cook the meats two days ahead of time, place in gallon freezer bags and keep in the cooler. Also to save time chop the onions and garlic and assemble in a gallon freezer bag ahead of time to cut down on prep time.

Sometimes for family camping only (NO Scouts around) I'll include a can of beer, which is usually boiled away when the hour is done. My kids (12yr, 10yr and 8yr) love it and it usually wows the Super Bowl crowds. I also have a 8 bean chili if you're interested.

-- Thanks to Mark A. Michalski, Cubmaster Pack 24, Clinton Valley Council, mam@AH.DS.ADP.COM

Chili for 8

All ingredient amounts are just suggestions; add more or less. It's very free form. You might have your own secret ingredients. Go for it!

1 large onion, sliced/diced.
2-3 cloves garlic.
1/2 green pepper, diced..
1 Tblspn oil.
.
Saute above in the oil in bottom of DO until onions are tender. Add:.
.
2 lb. lean ground beef .
Brown thoroughly, salting and peppering to taste. Drain off excess fat. Add:.
.
2 sm cans tomato paste.
1-2 large cans tomatoes (you can substitute a large jar of spaghetti sauce for the tomatoes and paste).
3 Tblspns chili powder (or more, depending on how hot you like it).
.
Simmer uncovered for 45-60 minutes, cooking off some of liquid. When thickened, add:.
.
Drained kidney or black beans (as many as you like; I suggest 2 soup-size cans)..
.
Cover and simmer 15 or so minutes. .
Serve with rice or pasta, and salad. Use another DO to make corn bread. Hot sauce on side is good, too. I showed my scouts how to cook this shortly after I started as SM, and my senior patrol cooks it frequently on campouts now. They scarf it down by the plateful and want more. There rarely is any left over. .
Mmmmmmm...I'm getting hungry. Enjoy!

-- Thanks to Pete Farnham, SM, Troop 113, GW District, NCAC, Alexandria, VA, pfarnham@ASBMB.FASEB.ORG

One Thousand Chills/One Thousand Spills

Troop 1000 Dutch Oven Cornmeal Crusted Chili

1 C minced onion (1 medium onion chopped finely)
1/2 C diced green and sweet red pepper (include one or two jalapenos if you wish)
1/2 C sliced mushrooms (Optional, fresh or canned, use more for vegetarian chili)
2 cloves garlic minced
1 can beef consomme
1000 beans (red kidney, or black beans, actually I use one or two cans)
1 28 oz can whole Roma tomatoes cut into quarters
1 lb ground or cubed meat (beef, chicken or lamb) (may be omitted for vegetarian chili)
1 1/2 Tbs chili powder
1 tsp oregano
1 bay leaf
2 pkgs of Jiffy corn muffin mix ( batter prepared according to package directions)
2 Tbs olive oil
Cayenne pepper to taste .

Heat Dutch Oven over charcoal. Brown meat (and/or mushrooms) in Olive oil for a few minutes. Add onion and green peppers and fry until Onion is translucent. Finally add garlic, sweet red pepper and jalapeno (if desired) and fry for just a few minutes. If fatty hamburger was used be sure pour off most of the fat. (Fat can be removed with a large spoon or bulb baster). Add the can of consume and scrape the solids from the bottom of the dutch oven. Add beans, tomatoes (including juices), one and one half cans of water, and spices. Cover the Dutch oven. Meanwhile make up the batter for the corn bread or corn muffins using package directions.Dilute about 1/3 Cup corn muffin mix with 1/2 can of water. Add to the chili broth with stirring. Correct spices and spoon in the remaining prepared corn muffin so that it floats on top of the chili. Cover the Dutch oven and put charcoal on the top. Cook for about 30-40 min so that the cornbread is slightly browned and crusty. Serve chili together with cornbread in cups or bowls.

Notes:
Shredded cheese, chopped peppers or canned corn may be added to corn muffin crust.

Without added Cayenne the chili is mild enough to be served to children; addition of 1/4 t of Cayenne makes a very spicy chili.

It makes sense to spend the extra money and get lean ground beef (ground round) since it is not much fun trying to remove the extra fat.

This recipe won the weekly best chili award during our troops week at Summer Camp at Lost Lake Scout Reservation Clinton Valley Council). However, honesty forces me to admit that it was the only entrant ;-)"

Next come some assorted recipes I found along the way. I really don't know who the all "owners" are, but just enjoy.

--Thanks to Morton Raban and the Troop 1000

Portable Chili

Mike's Chili (Whoever Mike is!)

Brown ground beef in oil. Add onion and cook until it turns clear. Add remaining ingredients except kidney beans and simmer 1 hour covered. Add kidney beans and cook 1 additional hour uncovered.

Texas Chili

Brown meat, garlic and onions in bacon grease. Add Jalapino pepers and mix well. Add remaining ingredients, cover and cook 1 hour.

Homestyle Chili

Texas Lava Chili

Texas "Lava" Chili Yields 12 Servings w/non Scouting ingredients (Please do not include these when cooking for Scouts, on a Scout Campout, Camporee etc)

4 Lb Boneless Sirloin Roast
2 Lb Boneless Venison Roast
6 Green Jalapeno Peppers Seeded & Diced (or sub your own kind)
2 Cups Lone Star Beer (not for Scout outings)
1 Cup Sour Mash Bourbon (not for Scout outings)
1/2 Cup Regular Coca Cola
2 Tbls Tabasco Sauce
4 Medium Onions, Chopped Coarse
1 1/2 Cups Tomato Paste
5 Cloves Garlic, Minced
1 Tbls Cayenne Flakes
2 Cups Tomato Sauce
1 tsp Allspice
1 Tbls Cumin, Ground
1 Cup Green Bell Pepper, Cored & Seeded & Chopped
2 Tbls Fresh Cilantro, Chopped
2 Tbls Cumin, Ground
1 Cup Red Bell Pepper, Cored Seeded & Chopped
2 Tbls Peanut Oil
1 Tbls Cumin, Ground
6 Ancho Peppers, Dried & Chopped

Cut all the meat into 1/4 " cubes. Put the peanut oil in a large, cast iron pot. Heat over medium high heat. Add the onions, garlic, meat cubes and the first measure of cumin. Cook until the meat is browned. Add the tomato sauce, beer, bourbon, Coca-Cola, chile peppers, Tabasco, cayenne, allspice, cilantro and second measure of cumin. Cover. Cook over low heat for 45 minutes, stirring often. Uncover. Cook for another 20 minutes. Stir in the third measure of cumin. Serve.
-- Thanks to Don Houston, from the Chile-Heads Recipe Collection

Cincinnati Chili

1 quart water
2 lbs. lean hamburger
1 tsp. cinnamon
1 tsp. cumin seed/grnd cumin
2 large chopped onions
1 tsp. worcestire sauce
3 toe garlic
2 Tbs. chili powder
1 tsp. black pepper
.5 tsp. red or chili pepper
1 Tbs. salt
1.5 Tbs. ground allspice
1 6oz. can tomato paste
1.5 Tbs. cider vinegar
3 large bay leaves <--remove w/ garlic toe b4 serving

Crumble raw (don't brown) hamburger into water, add all ingredients, bring to boil, simmer for 3 hrs.

Bob's Hocking Hills Chili

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