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The LDSCN Weekly Recipe Archive Chili Powder

Chili Powder

From: Marina
Date: Tue, 15 Oct 1996 23:56:22 +0000
* Exported from MasterCook *

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c.            dried chili peppers or
     3/4  c.            crushed hot red
                        pepper flakes
     1/4  c.            ground cumin
   2      Tbsp.         garlic powder
   1      Tbsp.         oregano
   1      Tbsp.         cayenne or more to taste

Remove stems and most of seeds from the chili peppers;shred coarsely. Put all ingredients in blender and whirl until powdered; let chili powder settle before removing cover of blender.

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Mexican Chili - Excellent

• 1 lb Ground beef
• 15 1/2 oz Chili beans; hot and spicy
• 15 1/2 oz Chili beans; hot
• 28 oz Tomatoes; cut up
• 6 oz Tomato paste
• 1 1/2 c Celery; chopped
• 1 c Onion; chopped
• 1/2 c Pepper, green; chopped
• 4 oz Chili peppers; drained
• Seeded and chopped
• 2 tb Sugar
• 1 Bay leaf
• 1 ts Salt
• 1 ts Marjoram, dried; crushed
• 1/2 ts Garlic powder
• 1 ds Pepper
• 4 oz Mushrooms (optional)

In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, mushrooms, sugar, bay leaf, salt, marjoram, garlic powder and pepper.
In skillet brown ground beef; drain and stir into tomato mixture.
Cook on low for 8 to 10 hours.
Skim off excess fat. Remove bay leaf; stir before serving.

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Crockpot Chili

• 1/2 lb Dry pinto or kidney beans
• 2 cn Tomatoes (14.5oz ea)
• 2 lb Chuck; browned
• 2 tb Chili powder
• 1 ts Pepper
• 1 ts Cumin
• 4 1/2 c Water
• 2 Medium onions; coarsely
• - chopped
• 1 Green pepper; chopped
• 2 Garlic cloves; crushed
• Salt to taste

Add all ingredients to crockpot.
Stir this once, cover and cook on low for 10 to 12 hours or on high, for 5 to 6 hours.

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Chili Pie

• 1 lb ground beef
• 1 ea onion
• 1 tb oil
• 1 c cooked red beans
• 1/2 ts chili powder
• 1/2 ts salt
• 1 tb Worcestershire sauce
• 1 ds Tabasco Sauce
• 8 oz tomato sauce
• 8 oz pk cornbread mix

Brown the ground beef and the chopped onion in the oil. Add the red beans, chili powder, salt, Worcester Sauce, a dash of Tabasco, and the tomato sauce. Simmer for 15 minutes and then pour into a 9-inch pie pan.
Make up the cornbread mix as the label directs. Pour over top.
Bake at 450 degrees F. for 20 minutes or until the cornbread is done.
Invert on a platter. Makes 6 servings.

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Chili Dip

• 2 cans Chili with no beans, large
• 1 lb Cheddar cheese; shredded
• 1 c Sour cream
• 1 c Picante sauce

Microwave the chili until hot.
Add shredded cheddar cheese and mix until cheese is melted. Return to microwave if needed.
Add sour cream and picante sauce (as hot as you like). Mix well.
Serve with nacho chips or plain corn chips.

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Some other links you might want to look at:

• http://www.tpoint.net/~wallen/chili.html
• http://www.paleofood.com/spices.htm
• http://www.paleofood.com/spices.htm

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 10 Aug 01