Recipes

Chile [Chilli] Leaf Soup

Servings: 4 Servings

Ingredients:

4 cub Beef broth
½ cub Chile leaves; chiffonaded
several freshsprigs, chopped, optional
½ cub Cooked rice
4 Green onions; chopped

Preparation:

[Green onions = spring onions, scallions, sometimes called "shallots" in Louisiana.]

Bring beef broth to a boil. Add chopped chile leaf and parsley stems.
Simmer 10 minutes. Add chile leaves and parsley; simmer 3-5 minutes. Add cooked rice and chopped white parts of the onions. Simmer one minute. Serve and sprinkle the bowls with the chopped green part of the onions.

I recommend against adding other vegetables, herbs or spices or the delicate flavour of the chile leaves will be overpowered.

Jim Weller
Posted to CHILE-HEADS DIGEST by Jim.Weller@salata.com (Jim Weller) on 98

Chile Pumpkin/squash Soup

Servings: 1 Servings

Ingredients:

2 large Butternut squash
3 pound Banana squash
1 Whole chipotle pepper;(dried)
1 large Dried ancho; pulverized
1 Whole habanero; stemmed &seeded
5 cub Chicken broth
¼ cub Lime juice
2 Whole zucchini; diced
Sour cream; for garnish
Roasted jalapenos; forgarnish
Chopped red onion; forgarnish

Preparation:

Bake the squash, covered, for about an hour at 400F. Soak a dried Chipotle in boiling water for 5 minutes and drain. Put it, 5 cups chicken broth, a large dried ancho pulverized in a blender and a stemmed and seeded habanero in a large pot. Simmer 20 minutes; remove and discard ancho and hab. Scrape squash from rind; whirl in blender or food processor and add to broth with ¼ cup lime juice. Add 2 diced zucchini, simmer 10 minutes.

Serve topped with sour cream and chili garnish (roast 4 large jalapenos, red and green; chop, saute a chopped red onion in a little salad oil, add the chopped jalapenos)

NOTES : Sunset suggests serving with Rosemary smoked turkey and spiced basmati rice with chayote.
Recipe by: Sunset Magazine (Berry Kercheval)

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 03, 1998

Chile Relish

Servings: 1 Servings

Ingredients:

4 pound Hot peppers (your choice)you could use Jalapeno;Serrano, or Cayenne
3 pound Mild or sweet peppers; redor green bell peppers; cutinto strips. but if youlike hot; use Poblanopeppers
5 cub White vinegar (5% acidity)
1 cub Water
2 tablespoon Sugar
4 teaspoon Salt
2 -(up to)
6 Cloves garlic

Preparation:

Wash peppers. Cut small slits in in each hot pepper. Blanch hot peppers in boiling water for 3 minutes. Cool in ice water. Drain and then flatten the peppers. Combine remaining ingredients, except sweet peppers, pot and bring to boil. Boil for 10 minutes. Fill jars with flattened hot peppers and mild peppers strips. Fill jar to within ½" of top of pint jar with vinegar mixture. If you don't like garlic, only use 2 and remove them before packing. Remove bubbles, seal, and process with boiling water bath from 10 minutes.

Comments: if you have different kinds of hot peppers, I would suggest that you keep them segregated when you put them into the pint jars. Each has its own lovely favor.

If you use poblano or New Mexixo peppers instead of sweet pepper, you might blanch them as they have a tough outer skin. (Roasting and peeling the poblanos may make them too soft for the relish.)

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile Relleno

Servings: 1 Servings

Ingredients:

1 ½ can (4 oz.) chopped OrtegaChiles (up to 2)
1 pound Monterey Jack cheese; grated
4 Eggs (5 if small)

Preparation:

Butter a 3 qt. deep casserole. Layer Chiles, Cheese, ending with cheese.
Beat eggs and pour over all. Bake at 350 degrees approximately 40 minutes or golden brown. Remove from oven and let sit 5 minutes so cheese will set.
Cut into squares.

Posted to EAT-L Digest by Elise Smith <epksmith@SONIC.NET> on Sep 18, 1997

Chile Relleno Casserole

Servings: 8 Servings

Ingredients:

1 28 ounces wh mild greenchilies; four cans
1 pound Monterey Jack cheese
5 Eggs
1 ¼ cub Milk
¼ cub Flour
½ teaspoon Salt
Freshly ground black pepper
2 tablespoon Chopped cilantro; generous
3 cub Grated sharp Cheddar cheese

Preparation:

Preheat oven to 350 degrees.

Slit the chilies lengthwise down one side. Remove the seeds and drain.
Slice the Monterey Jack cheese into ¼-inch thick slices and stuff inside the chilies. Place the chilies in an ungreased 3-quart baking dish. Combine the eggs, milk, flour, salt, pepper, and cilantro and pour over the chilies. Sprinkle the top with the cheese and bake, uncovered, 45 minutes.
Serve with Cornsticks.

patH mcRecipe
Recipe By : Nathalie Dupree Cooks (1996) TVFN

Posted to MC-Recipe Digest V1 #243

Date: Sat, 12 Oct 1996 20:19:43 -0700 (PDT)

From: patH <phannema@wizard.ucr.edu>

Chile Relleno Casserole

Servings: 10 Servings

Ingredients:

CHILE RELLENOS:
20 ounce Whole green chiles
1 Lg onion
1 tablespoon Cumin
1 Salt to taste
8 ounce Sharp cheddar, grated
13 ounce Can evap. milk
13 ounce Can tomato sauce
1 pound Lean ground beef
2 Cloves garlic, minced
3 tablespoon Chile powder
8 ounce Monterey jack, grated
4 Eggs, beaten
1 tablespoon All purpose flour

TOPPINGS:
1 cub Sour cream
1 cub Chopped pecans (optional)
1 cub Raisins (optional)

Preparation:

Rinse chiles, open flat and remove seeds. Drain on paper towels. Brown meat with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs chili powder and salt. Stir. In a greased 9x13" pan, layer chiles, beef and additional chiles. Combine cheeses and sprinkle over chiles. Beat together eggs, milk and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp cumin and 1.5 tbs chili powder. Pour over all. Bake 30-45 min at 350 F. (Note: If preparing ahead of time, do not cover with tomato sauce until time to bake.) Serve toppings in seperate bowls and let guests help themselves.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chile Relleno Casserole

Servings: 1 Servings

Ingredients:

8 NM green chiles; RP&S
½ pound Jack cheese; cut in strips
1 cub Cheddar; shredded
¼ cub Flour
¾ cub Milk
¼ teaspoon Salt

Preparation:

Preheat oven to 350. Mix milk into flour. Add salt and cheddar. Lay four chiles in the bottom of a baking dish. Layer on half the Jack cheese.
Another layer of chiles and cheese. Pour on milk mixture. Bake uncovered for
25 minutes until golden brown.

Posted to bbq-digest V5 #444 by Kit Anderson <kitridge@bigfoot.com> on Aug 07, 1997

Chile Relleno Casserole Bites

Servings: 8 Servings

Ingredients:

⅛ cub Butter or margarine
5 large Eggs
½ teaspoon Baking powder
¼ cub All-purpose flour
½ teaspoon Salt
1 cub Cottage cheese
½ pound Shredded monterey jackcheese
1 can (4 oz) chopped green chiles

Preparation:

Melt margarine in an 8x8 inch pyrex dish; swish to coat sides. Beat eggs, baking powder, flour and salt together. Mix cheeses into mixture, add chiles, and mix well. Pour into the prepared baking dish and bake at 400 degrees for 15 minutes, then reduce temperature to 350 and bake another 30 minutes, or until a toothpick inserted in the middle comes out clean. Cut into bite-size squares and serve warm.

Recipe by: Prodigy Food & Wine Board Posted to MC-Recipe Digest V1 #610 by Crane Walden <cranew@foothill.net> on May 13, 1997

Chile Relleno Grilled Sandwiches

Servings: 4 Servings

Ingredients:

1 can (4-oz) whole green chiles;drained
8 slice White bread
4 slice Monterey Jack; 1-oz each
4 slice Cheddar cheese; 1-oz each
3 tablespoon Margarine or butter;softened

Preparation:

Cut each chile into 4 pieces. To assemble sandwiches, top each of 4 slices of bread with 1 slice Monterey Jack cheese, ¼ of chiles and 1 slice Cheddar cheese; top with remaining bread slices.

Spread margarine on outside of each sandwich. Heat skillet to medium-high heat or griddle to 375 degrees. Cook sandwiches for 2-4 minutes on each side or until bread is golden brown and cheese is melted.

CALORIES: 440 SODIUM: 700MG

CHOLESTEROL: 55MG FAT: 28G

CARBOHYDRATE: 27G SAT: 13G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile Relleno Tamales

Servings: 20 Servings

Ingredients:

2 Tomatoes; diced
2 Canned chipotle chilies inadobo sauce; minced
2 tablespoon Cilantro; minced
2 tablespoon Minced onion
¼ teaspoon Salt
5 Anaheim chili peppers
22 Corn husks; soaked in hotwater, until pliable
Masa dough for savorytamales; see recipe
2/3 cub Cubed white cheese; such asMonterey Jack, smokedmozzarella or jalapeno soycheese

Preparation:

Combine tomatoes, chipotle chilies, onion, cilantro and salt in medium bowl. Toss until mixed. Cover and refrigerate for at least 1 hour.

Cut small slit in each Anaheim chili. Over an open flame or under broiler, roast chilies until their skins turn dark brown. Place chilies in paper bag; allow to steam for 5 minutes. Cool, peel and seed. Cut each chili into 4 pieces.

Tear 2 corn husks into 16 long strips for frying tamales; set aside.

To assemble tamales, spread 1 to 2 tablespoons masa dough in the center of each husk; spread with fingers to form a rectangle, leaving sides, top and bottom of husk exposed. Place 1 piece of chili and 2 cheese cubes over masa. Spread 1 tablespoon masa dough over filling. Fold corn husk over filling and masa dough, beginning with right and left sides and ending with the non-pointed husk end. Tie the tamale "package" together with corn husk strips. Make sure filling is fulling enclosed and strips are securely knotted.

Place tamales not touching each other in steamer over boiling water. Cover and steam for 1 hour over medium high heat, adding more water if necessary.

Makes about 20 tamales.

Formatted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>

Recipe by: Vegetarian Times, October 1996

Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on May 5, 1998

Chile Relleno Tofu Casserole

Servings: 8 Servings

Ingredients:

7 ounce Whole green chilies
14 ¼ ounce Firm tofu; drained
¾ pound Shredded monterey jackCheese
¾ pound Shredded sharp cheddarCheese
7 ounce Diced green chiles
6 Eggs or equivalentScramblers
12 ounce Evaporated milk
1 cub Salsa

Preparation:

Split whole chiles lengthwise. Remove seeds and lay flat in bottom of a 13x9-inch oven dish. Place Tofu on papper towel and gently squeeze out excess moisture. Crumble and blend half the Tofu with Jack cheese. Add the remaining half to the Cheddar cheese. Top chiles with a layer of Jack-Tofu mixture. Follow with a layer of Cheddar-Tofu mixture. Add a layer of diced green chiles. Repeat layers until cheese mixtures and chiles are allused.
Beat eggs with evaporated milk. Pour over the cheese-Tofu layers and chiles. Spread top of casserole with salsa. Bake in a 350 degree oven for 45 minutes. Makes 8 to 12 servings.

Date: Tue, 25 Jun 1996 13:45:15 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>

Recipe By : Martin Yan and Hinoichi Tofu

MC-Recipe Digest V1 #129

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile Relleno Torta

Servings: 8 Servings

Ingredients:

½ pound Cheddar; grated
½ pound Monterey Jack; grated
5 Eggs
1/3 cub Flour, all-purpose
1 2/3 cub Half-and-half
4 ounce Green chiles, diced; drained
¼ cub Picante sauce

Preparation:

Preheat oven to 375. Mix grated cheeses and spread evenly in buttered 10" pie plate. Beat eggs, add flour slowly, and the nbeat in half-and-half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chiles over the surface, then spoon picante sauce over all. Bake about 45 minutes or until the center is set.

--*Dying for Chocolate*
Diane Mott Davidson

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/davidsn.zip

Chile Rellenos

Servings: 1 Servings

Ingredients:

12 Fresh long green or redchiles, blistered andpeeled
12 Sticks of Jack cheese, each3"X½"
1 medium Onion, cut into strips about½" wide
Flour
2 Eggs

Preparation:

Pierce each of the chiles (most of us don't remove the seeds) and slip a stick of cheese and a few bits of onion into each chile. Roll each chile in flour. Set aside. Separate the eggs and beat the whites until stiff but not dry. Beat the yolks until light yellow. Fold the yolks into the egg whites.
Dip each chile into the eggs and slip into hot vegetable oil in a skillet.
Repeat until all are cooked. Plan on three chiles per serving and serve with frijoles (pinto beans) and cole slaw dressed with oil and vinegar.
Posted to CHILE-HEADS DIGEST V3 #366 by "Elsa Altshool" <efalt@totacc.com> on Jun 25, 1997

Chile Rellenos

Servings: 1 Servings

Ingredients:

4 Eggs
¾ teaspoon Baking powder
4 tablespoon Flour
¼ teaspoon Salt
12 large Peeled, whole green cileswith stems
1 pound Longhorn cheese, cut intostrips
Oil for frying

Preparation:

Beat eggs until foamy, add baking powder, flour, and salt. Set batter aside. Slit each chile open lengthwise below stem and insert cheese. Dip stuffed chiles in batter and fry in oil in cast-iron skillet until golden brown. Drain on paper towels. (For heavier batter add ¼ cup yellow cornmeal.) Subj: Chile Rellenos

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chile Rellenos

Servings: 1 Servings

Ingredients:

12 Green chile peppers;roasted, peeled and seeded
12 1" thick fingers of cheddarcheese, the length of thechile peppers
2/3 cub Flour
1/3 cub Bread crumbs
½ teaspoon Salt
5 Eggs; lightly beaten
1 ¼ cub Milk
¼ cub Vegetable oil

Preparation:

Place one finger of cheese in each pepper.

In a small bowl place the flour, bread crumbs and salt. Mix the ingredients together.

In another small bowl place the eggs and milk, and mix them together.

In a large skillet place the oil and heat it on medium heat till it is hot.

Dip the stuffed chiles into the flour mixture, then into the egg mixture and again into the flour mixture.

Lightly fry the stuffed chiles on each side until they are nicely browned and the cheese is melted.

Posted to MM-Recipes Digest V4 #253 by Cindy Wysocki <cysocki@trail.com> on Sep 22, 1997

Chile Rellenos #1

Servings: 6 Servings

Ingredients:

6 Egg roll skins
6 slice Wisconsin Sharp Cheddar;1-oz
6 Canned green chilies; splitand towel-dried
Vegetable oil fordeep-frying

Preparation:

1. Lay egg roll skins flat. Place a half- slice of cheese in the center of each.

2. Place chilies on top of cheese. Put remaining half-slices of cheese on top of chilies. Try not to overlap the chile strip onto the egg roll skin as this will weaken the skin and may cause it to break when cooked.

3. Wet edges of the egg roll skin and fold, envelope style. Let dry.

4. Heat oil to 400 F. Fry rellenos in hot fat until golden brown, about 2 minutes. Serve with Green Chile or Enchilada Sauce (See Index for recipes).

LA BOLA

EAST QUINCY, DENVER

BEER: TECATE W/LIME AND SALT

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile Rellenos #2

Servings: 4 Servings

Ingredients:

4 Fresh Poblano peppers
1/3 pound Monterey Jack cheese
Oil for deep-frying
4 tablespoon Sour cream; rounded
4 Black olives -or-
1 Green onion; chopped

BEER BATTER:
2 Eggs
1 ¼ cub All-purpose flour
1 teaspoon Salt
1 tablespoon Oil
¾ -(up to)
1 cub Beer
1 tablespoon Sugar

Preparation:

1. Lightly toast peppers under broiler until skins brown & begin to wrinkle. Remove from broiler. Carefully skin & slit each pepper lengthwise;remove seeds,set aside.

2. Slice cheese into 4 finger-size lengths to fit snugly inside peppers.
Stuff each pepper w/a finger of cheese,reclose,& secure w/ toothpicks.
Refrigerate.

3. In deep-fryer or heavy skillet,heat 1-2 in. oil to 325F. Carefully roll each pepper in Beer Batter,shake off excess batter,slip pepper into hot oil. Cook until batter is crisp & golden.

4. Serve at once,garnished w/ sour cream & 1 olive or onion. Note: Poblano is a mildly hot,large green pepper. BEER BATTER:

1. Separate eggs, lightly beat yolks.

2. In mixing bowl, mix flour,salt,oil,& egg yolks. Slowly pour in beer, stirring constantly. Set aside.

3. Whip egg whites w/ sugar until soft peaks. Fold into beer mixture.

SU CASA

KETCHUM; SUN VALLEY

WINE:ROBERT MONDAVI FUME BLANC

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile Rellenos #3

Servings: 4 Servings

Ingredients:

8 Green chiles; long andstraight
8 Strips Montery Jack cheese
Some flour for dusting
6 Eggs; separated
½ teaspoon Salt
1 pinch Baking powder
1 tablespoon Milk
Oil for frying

Preparation:

Zeke@zekes.com

NOTE: 8 green chiles, long and straight: The variety we grow here is called BIG JIM, which is hot but not searing. The pointier the chile, the hotter it will be. If fresh chile's are not available, canned may be used.

NOTE: 8 strips Montery Jack Cheese: Other cheeses may be used, size of strip to match chiles.

NOTE: Peanut oil will be absorbed less, the original version most likely fried them in lard. Consult your cardiologist.

REMOVING SKIN FROM CHILES: Here in Arizona, the seller of chiles has a big rotating drum in which the chiles are roasted and tumbled over an open flame till the skins are blackened and can be peeled away.

At home the same can be accomplished over the stove, in the broiler, or on a barbecue grill. Turn frequently, roasting until skins are blackened and blistered.

Place the roasted chiles in a wet towel for a few minutes, this will help loosen the skin. Peel the skin, then wash chiles in cold water.

Make a slit below the stem and remove the seeds, being careful not to break off the stem. At this point, if you have a large batch of chiles, extras may be placed in resealable plastic bags and frozen for future use.

Insert a slice of cheese in each chile.

In a VERY CLEAN mixer bowl, combine the egg whites, salt, and baking powder. Beat the egg wites until stiff.

In a separate bowl, stir the egg yolks and milk together.

VERY GENTLY fold the whipped whites into the yolk-milk mixture. This is a VERY CRITICAL step.... don't MIX... just fold, two or three times max. The idea here is to not crush the little bubbles of the egg whites.

The oil should be deep enough to cover the chiles, we use a fry-daddy (tm), but a deep iron skillet would also work.

Roll stuffed chiles in flour, then dip in egg batter. Fry till golden brown. Drain excess oil, and serve right away.

Provide salsa for a topping if desired.

Zeke's General Store is a small nursery specializing in chile plants. We are currently working on developing a reliable seed crop for chiletepins, those tiny round chiles from northern Mexico.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile Rellenos #4

Servings: 6 Servings

Ingredients:

6 Whole green chiles; peeled
Bisquick pancake mix; mix aswith pancakes
½ pound Mozzarella cheese

Preparation:

Date: Thu, 14 Mar 1996 22:27:26 -0500

From: Walt Gray <waltgray@mnsinc.com>

After mixing up a batch of pancake mix, place cheese in the chiles and dip the chiles in pancake mix. Fry until golden brown turning only once if possible.

CHILE-HEADS DIGEST V2 #268

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile Rellenos (Stuffed Chiles) Pt 1

Servings: 6 Servings

Ingredients:

PICADILLO:
3 pound Boneless pork
½ Onion; sliced
2 Cloves garlic; peeled
1 tablespoon Salt
6 tablespoon Lard or the fat from thebroth
½ medium Onion; finely chopped
3 Cloves garlic; peeled andchopped
8 Peppercorns
5 Whole cloves
1 ½ inch sti cinnamon
3 tablespoon Raisins
2 tablespoon Almonds; blanched & slivered
2 tablespoon Acitron or candied fruit;chopped
2 teaspoon Salt
1 ¼ pound Tomatoes; peeled and seeded

TOMATO BROTH:
1 ¼ pound Tomatoes; peeled and seeded
¼ medium Onion; roughly chopped
2 Cloves garlic; peeled andchopped
¼ cub Lard or reserved fat fromthe broth
4 Whole cloves
6 Peppercorns
2 small Bay leaves
2 ½ Sticks cinnamon
¼ teaspoon Dried thyme
3 cub Reserved pork broth
Salt; to taste

THE CHILES:
6 Chiles poblanos; or bellpeppers

THE BATTER:
Peanut oil - at least ¾"deep
4 Eggs; separated
¼ teaspoon Salt
A little flour

Preparation:

This dish consists of large chiles or bell peppers stuffed with meat or cheese, coated with a light batter, and fried. They are served in a light tomato broth.

There is alays an exclamation of pleasure and surprise when a cazuela of golden, puffy chiles rellenos sitting in their tomato broth is presented at the table. If you have eaten those sad, flabby little things that usually turn up in so-called Mexican restaurants in the United States as authentic chiles rellenos, you have a great surprise in store. Here is yet another prime example of the fine feeling the Mexicans have for texture in their food: you bite through the slightly crisp, rich chile poblano to experience the crunch of the almonds and little bits of crystallized fruits in the pork filling. Then there is the savory broth to cut the richness of the batter.

Chiles poblanos are imported in great quantities to large centers of Mexican population here in the States but very few find their way to the East. (Maybe this was true in 1972 when this book was published, but these days they are readily available here in Cambridge. To me, bell peppers are no substitute.) I am afraid the bell pepper is about the only suitable substitute for appearance and size--you can always spike them with a little chile serrano.

Assembling the chiles may seem like a long laborious task, but it is no more complicated and time consuming than most worthwhile dishes, and this dish is certainly worthwhile.

Prepare the picadillo:

Cut the meat into large cubes. Put them into the pan with the onion, garlic, and salt and cover with cold water. Bring the meat to a boil, lower the flame and let it simmer until just tender--about 40 to 45 minutes. Do not overcook. Leave the meat to cool off in the broth.

Strain the meat, reserving the broth, then shred or chop it finely and set it aside. Let the broth get completely cold and skim off the fat. Reserve the fat.

Melt the lard and cook the onion and garlic, without browning, until they are soft.
continued in part 2

Chile Rellenos (Stuffed Chiles) Pt 2

Servings: 6 Servings

Ingredients:

See part 1

Preparation:

Add the meat and let it ook until it begins to brown.

Crush the spices roughly and add them, with the rest of the ingredients to the meat mixture. Cook the mixture a few moments longer.

Mash the tomatoes a little and add them to the mixture in the pan. Continue cooking the mixture over a high flame for about 10 minutes, stirring it from time to time so that it does not stick. It should be almost dry.

Prepare the tomato broth:

Blend the tomatoes, with the juice extracted from their seeds, with the onion and garlic until smooth.

Melt the lard and fry the tomato puree over a high flame for about 3 minutes, stirring to prevent sticking. Add the rest of the ingredients and cook them over a high flame for about 5 minutes, stirring.

Add the pork broth and continue cooking the broth over a medium flame for about 15 minutes. By that time it will be well seasoned and reduced somewhat--but still a broth rather than a thick sauce. Add salt as necessary.

Prepare the chiles:

Put the chiles straight onto a fairly high flame or under the broiler--not into the oven--and let the skin blister and burn. Turn the chiles from time to time so they do not get overcooked or burn right through.

Wrap the chiles in a damp cloth or plastic bag and leave them for 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam.

Make a slit in the side of each chile and carefully remove the seeds and veins. Be careful to leave the top of the chile, the part around the base of the stem, intact. (If the chiles are too picante, let them soak in a mild vinegar and water solution for about 30 minutes.) Rinse the chiles and pat them dry.

Stuff the chiles until they are well filled out. If you are using bell peppers, add some chopped fresh chile to make them a little picante. Set them aside on paper toweling while you make the batter.

Prepare the batter:

Heat the oil until it starts to smoke.

Meanwhile, beat the egg whites until they are stiff, but not too dry. Add the salt and egg yolks one by one, beating well after each addition.

Pat the chiles completely dry (or the batter will not adhere) and sprinkle them lightly with flour. Coat them with the batter.

Fry the chiles in the hot fat, turning them from time to time, until they are an even gold all over.

Drain the chiles on the paper toweling and place them in the tomato broth--it should come about halfway up the chiles--to heat through over a low flame.

Serve immediately.

Variation:

Chiles Rellenos De Queso (Chiles Stuffed With Cheese)

Follow the instructions for Chiles Rellenos but stuff the chiles with slices of mozzarella or mild Cheddar cheese instead of the picadillo. In Mexico the braided queso de Oaxaca is generally used.

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com
Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 03, 1998

Chile Rellenos Casserole

Servings: 6 Servings

Ingredients:

4 Corn tortillas
1 tablespoon Salad oil
½ cub Onion, finely chopped
¾ pound Jalapeno jack cheese
2 can (7-oz) whole green chilies,drained
½ cub Fresh cilantro, chopped
4 large Eggs
2 tablespoon All-purpose flour

Preparation:

1. Stack tortillas and cut into about ½-inch squares.

2. In an 11- to 12-inch frying pan, combine 1 teaspoon oil and the onion.
Stir often over medium-high heat until onion is limp, about 3 minutes. Add tortillas and remaining oil, turn heat to high, and stir until small bits start to brown, 8 to 10 minutes.

3. Scatter tortilla mixture in an 8- by 12-inch oval or rectangular casserole (at least 2 inches deep).

4. Shred 2 cups cheese; sprinkle 1 cup over the tortilla mixture. Cut remaining cheese into sticks about ½ inch thick.

5. Drain chilies and stuff equally with cheese sticks. Lay chilies in a single layer in casserole. Sprinkle with cilantro.

6. Separate eggs. Whip whites with mixer on high speed until they hold soft but distinct peaks; set aside.

7. Mix eggs yolks (use unwashed beaters) with flour, then beat on high speed until paler in color, about 2 minutes. Beat half of the whites into the yolks, then fold in remaining whites and pour mixture over chilies, scraping bowl. Top egg mixture with shredded cheese.

8. Bake in a 375 degree oven until topping is golden brown and feels firm when lightly touched, about 15 minutes. Cutting through chilies, scoop from casserole to serve.

Recipe by: Sunset Magazine, February 1997 Posted to MC-Recipe Digest V1 #636 by Rooby <MsRooby@sprintmail.com> on Jun 05, 1997

Chile Rellenos Con Queso

Servings: 6 Servings

Ingredients:

6 Poblano pepper
1 ½ pound Mozzarella cheese
¼ cub Lard
1 Onion; sliced thin
4 tablespoon Flour
1 ½ pound Tomatoes; pureed
2 Cloves garlic; minced
1 teaspoon Oregano
½ teaspoon Cumin
2 Bay leaves
2 cub Chicken stock (see index)
4 Eggs; separated
Flour for coating
2 cub Vegetable oil

Preparation:

1. Broil poblano peppers until blistered. Peel and remove seeds. Stuff with cheese. Place on a cookie sheet and freeze.

2. Heat lard in a skillet, add onion and saute until soft. Add 2 tbs. flour and whisk for 1 min. to prevent lumping. Add tomato puree, garlic, oregano, cumin, bay leaves and Chicken Stock. Simmer 15 to 20 min, stirring constantly.

3. In a large bowl beat the egg whites unitl stiff but not dry. Whisk together egg yolks and 2 tbs. flour. Gently fold yolks into whites.

4. Flour frozen chiles and coat with egg mixture.

5. Heat oil to 375 F. Fry chiles, 4 to 5 at a time, until brown, turning once. Remove with slotted spoon and drain on toweling.

6. Arrange rellenos on serving plate and ladle heated tomato sauce over them. Serve hot.

MESON DEL LAGO

E. ONTARIO AVENUE, CHICAGO

BEVERAGE: CARTA BLANCA

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile Rellenos Crescent Pie

Servings: 1 Servings

Ingredients:

1 can (8 oz) PillsburyRefrigerated CrescentDinner Rolls
2 tablespoon Cornmeal
6 ounce Shredded Monterey jackcheese; (1 ½ cups)
4 ounce Shredded Cheddar cheese; (1cup)
1 can (4 oz) chopped green chiles;drained
3 Eggs
¾ cu ups dairy sour cream

Preparation:

Heat oven to 350 F. Separate dough into 8 triangles. Place triangles in ungreased 9-inch pie or square pan; press over bottom and up sides to form crust. Sprinkle cornmeal over crust; press into crust. In small bowl, combine cheeses. Reserve ½ cup for topping. Add chiles to remaining cheese. Sprinkle cheese-chili mixture over crust. In small bowl, beat eggs and sour cream until smooth; pour over cheese-chili mixture. Sprinkle with reserved ½ cup cheese mixture. Cover edge of crust with foil.

Bake at 350 F. for 20 minutes; remove foil. Bake an additional 33 to 43 minutes or until knife inserted near center comes out clean. Cool 5 minutes before serving. Cut into wedges or squares.

6 servings
Posted to MC-Recipe Digest by Susan <camyfan@abac.com> on Apr 26, 1998

Chile Roasted Pecans

Servings: 12 Servings

Ingredients:

1 ½ cub Olive oil
⅛ cub Kahlua liqueur
¼ cub Chimayo red chile powder (oruse any other _pure_ chilepowder)
⅛ cub Sugar
1 tablespoon Salt
3 cub Whole pecans; shelled

Preparation:

Preheat oven to 300F. Mix all the ingredients except the nuts together in a bowl. Add the nuts and toss until they are well coated. Spread on a flat sheet and back for 20-30 minutes, stirring frequently; you will probably need a stiff spatula to keep them from sticking. Nuts should be crispy when done. Try this with almonds, walnuts, etc. Eat as munchies, or use in salads instead of croutons.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile Roll Log Appetizer

Servings: 12 Servings

Ingredients:

½ pound American Cheese
1 pound Smoked Cheese
½ pound Grated Sharp Cheddar Cheese
1 package (8 Oz) Philadelphia BrandCream Cheese
1 small Onion; Chopped Fine
1/3 Garlic; Chopped Fine
¼ teaspoon Seasoned Salt
2 tablespoon Lea & Perrins BrandWorcestershire Sauce
Chile Powder

Preparation:

1. Mix all of the above except Chile powder in a large mixing bowl and then form into logs. Roll in Chile powder.

2. Wrap in saran wrap and place in refrigerator, chill at least 1 hour before serving.

3. Serve with a variety of crackers.

Posted to CHILE-HEADS DIGEST V4 #278 by Judy Howle <howle@ebicom.net> on Jan 21, 1998

Chile Rubbed Shrimp Vera Cruz Pizza

Servings: 4 Servings

Ingredients:

PIZZA:
1 12-inch pizza shell
8 ounce Mozzarella cheese; shredded
4 ounce Monterey jack cheese shredde
8 ounce Ripe tomatoes; thinly sliced
4 Shrimp (16-20 size); split &tossed in ¼ c chile rub
2 tablespoon Green scallion tops; thinlysliced
1 teaspoon Texas gremolata (garnish)

CHILE RUB:
2 teaspoon Garlic; finely chopped
1 tablespoon Chile powder
1 Lime; juice of
½ cub Olive oil
1 tablespoon Cilantro; finely chopped
Salt & pepper to taste

TEXAS GREMOLATA:
2 tablespoon Lime zest; finely chopped
2 tablespoon Garlic; finely chopped
1 cub Cilantro; finely chopped

Preparation:

Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl until well blended. Toss the shrimp, using ¼ cup per pizza. Yield: ¾ cup (enough for 12 large split shrimp).

Prepare Texas Gremolata: Combine all gremolata ingredients in a small mixing bowl. Use on top of pizzas, chile, pastas, or BBQ meats. Yield: 1 ¼ cup (use just 1 teaspoon per pizza).

Assemble Pizza: Make up by layering the ingredients in order listed. Bake at 425'F for 15-20 minutes, or until crust is nicely browned.

Source: Evelyne Slomon, Pizza Today, April 1993.

Date: 20 Jun 96 02:16:26 EDT

From: Linda <72752.746@CompuServe.COM>

MM-Recipes Digest V3 #172

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile Salsa (Hot Tomato-Pepper Sauce)

Servings: 1 Recipe

Ingredients:

5 pound Tomatoes
2 pound Chile peppers
1 pound Onions
1 cub Vinegar (5 percent)
3 teaspoon Salt
½ teaspoon Pepper

Preparation:

Yield: 6 to 8 pints

Procedure: Caution: Wear rubber gloves while handling chilies or wash hands thoroughly with soap and water before touching your face. Peel and prepare chile peppers as described in making Mexican Tomato Sauce. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped peppers, onions, and remaining ingredients in a large saucepan. Heat to boil, and simmer 10 minutes. Fill jars, leaving ½-inch headspace. Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Chile Salsa in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chile Seared Cervena Venison with (See Full Title Below)

Servings: 6 Servings

Ingredients:

CHILE CURED VENISON:
1 ounce Cilantro
1 tablespoon Kosher salt
3 tablespoon Granulated sugar
½ teaspoon Garlic; minced
2 Chile de Arbols
½ ounce Vegetable oil
2 ½ pound Cervena (TM) venison legportions

ASPARAGUS GUACAMOLE:
½ cub Yellow onions; minced
2 small dice
7 ounce Asparagus; blanched, sliced⅛-inch thick
2 tablespoon Cilantro; chopped
1 teaspoon Lime lime juice
1 teaspoon Course salt

SMASHED POTATOES:
1 pound Russet potatoes; peeled
1 cub Poblano chiles; roasted,peeled, small dice
7 ounce Cream cheese
¾ cub Heavy cream
½ teaspoon Black pepper
BARBECUED ROMA TOMATO SALSA:
10 Roma tomatoes
1 ounce Vegetable oil
1 cub Yellow onions; grilled,medium dice
1 tablespoon Garlic; minced
1 tablespoon Smoked ancho chile powder
¾ cub Tomato juice
¼ cub Champagne vinegar or redwine vinegar
¼ cub Granulated sugar; honey ormolasses
½ bunch Cilantro; chopped
Chef Boy Hidy XXX HabaneroSauce (optional)

Preparation:

Full Title: Chile Seared Cervena Venison With Cream Cheese Smashed Potatoes and Barbecued Roma Tomato Salsa

This little recipe appeared in the September issue of "The National Culinary Review", a little professional publication my son gets. This recipe was one of the featured recipes at the 1997 American Culinary Federation National Convention, and comes from Chef Kevin Rathburn, presently the executive chef and a partner at Neva, an upscale Southwestern-style restaurant in Atlanta.

In a food processor, blend all the ingredients in the chile cure together except the venison until smooth. Rub generously on the venison and grill the meat to medium-rare.

Prepare the guacamole by mixing the ingredients together and chilling until service.

For the smashed potatoes, steam the potatoes until tender. Then mash them together with the remaining ingredients. Keep hot until service.

To prepare the barbecued Roma tomato salsa, halve the tomatoes and place, cut side up, on a sheet pan. Oven-dry at 200 degrees F for about 2-½ hours or until half dried. Cold smoke with hickory for added flavor. Brush onions with oil, then grill and dice them. Mix them together with the tomatoes and remaining ingredients. Serve room temperature or cold.

Chef's Notes: Chef Boy Hidy Hot XXX Habanero Sauce can be ordered from Hidy Farms, 1-770-949-7760.
Posted to MC-Recipe Digest V1 #771 by Glen Hosey <hosey@erols.com> on Sep 4, 1997

Chile Shrimp Quiche

Servings: 6 Servings

Ingredients:

PASTRY:
1 cub All purpose flour
2 tablespoon Butter or margarine
2 tablespoon Vegetable shortening
2 -4 TBS cold water

FILLING:
4 Eggs
½ cub Milk
½ cub Light cream
½ Clove garlic, minced
Salt
1 cub Shredded cheddar cheese
3 Green onions, chopped
2 Green chiles, seeded/chopped
8 ounce Cooked and peeled shrimp
Salt

Preparation:

Sift flour with a pinch of salt into mixing bowl. Cut in the butter and shortnening til mixture resembles fine bread crumbs, being careful not to over mix. Mix in liquid gradually, adding enough to bring the dough together in a ball. Wrap dough well and chill 20-30 minutes.

Roll out dough on well floured surface using lightly floured rolling pin.
Wrap the circle of dough around the rolling pin to lift it into a 10 inch pie pan. Unroll the dough over the pan. Carefully press dough onto bottom and up sides of pan, taking care not to stretch it. Roll rolling pin over top of pan to remove excess dough or cut off excess with sharp knife.

Mix eggs, milk, cream and garlic together. Add salt. Sprinkle cheese, onions, chiles and shrimp onto base of dough and pour over the egg mixture.
Bake in preheated 400 degree F oven for 30-40 minutes, til firm and golden brown.

Source: Tex Mex Cooking by Jillian Stewart Received in July 1996 Swap from Texas Joyce
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Apr 1, 1998

Chile Toasted Coconut Strips

Servings: 8 Servings

Ingredients:

1 Fresh coconut
1 tablespoon Chile powder; up to 2
1 teaspoon Coarse salt; or to taste, upto 2
1 Lime; Juice of

Preparation:

Preheat the oven to 325 degrees. Poke holes in the three soft areas at the top of the coconut shell with an ice pick or nail. Drain the milk and save for another use.

Place the coconut on a sheet pan and bake 10 minutes, until shell and flesh separate. Reduce oven to 300 degrees.

Crack the shell open with a hammer. Remove and discard shell, leaving the brown skin on.

Cut the coconut meat into thin strips using a vegetable peeler or slicing side of the grater. Toss in a bowl with remaining ingredients.

Arrange the seasoned coconut strips in a single layer on a baking sheet.
Toast oven, 10 to 12 minutes, stirring frequently, until golden brown. Cool and store in an airtight container.

Recipe by: TWO HOT TAMALES

Posted to MC-Recipe Digest V1 #1009 by Meg Antczak <meginny@frontiernet.net> on Jan 14, 1998

Chile Tuna Sea Shells

Servings: 4 Servings

Ingredients:

6 Green chiles, skinned,
Seeds removed, chopped
2 tablespoon Prepared chile sauce
1 can White tuna, drained and
Flaked
¼ cub Mayonnaise
2 teaspoon Prepared horseradish sauce
4 Green onions, chopped
¼ cub Green olives, sliced
½ pound Sea shell macaroni
1 Avocado, peeled, pit
Removed, chopped
2 Sprigs cilantro, chopped

Preparation:

Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Chile Tuna Sea Shells Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water.

Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro and serve.

Serves: 4 Heat Scale: 5

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chile Verde

Servings: 1 Servings

Ingredients:

2 pound Beef; (or Venison)
2 pound Pork
¼ cub Bacon Drippings; (or CookingOil)
1 cub Onion; chopped
2 Cloves Garlic
1 tablespoon Flour
1 cub Green Chiles; (adjust totaste and desired 'heat')(up to 2)
1 teaspoon Black Pepper; ground
½ teaspoon Oregano; dried
½ teaspoon Parsley; dried
½ teaspoon Salt
¼ teaspoon Celery Salt
1 can Beef Bouillon; (10-¾ oz)
2 quart Water

Preparation:

This comes from one of Lynn Nusom's fine cookbooks, "The New Mexico Cookbook", published by Golden West Publishers in Phoenix, Arizona:

Cut all measts into bite-sized pieces and brown in drippings or oil. Add onion and garlic, and cook until the onion is limp but not brown. Add flour and stir until it is blended in. Add rest of ingredients and cook until meat is tender, about two hours over a low to medium heat. Serves 8 to 10.
This is pretty typical New Mexican fare and you should feel free to play with the spices, so long as you remember that this recipe derives its flavor from the green chiles themselves and, if done properly, that flavor should come through nicely, supported by the flavor of the meats.

The thickness of this stew comes from the amount of flour you use, so you can vary that to suit your personal taste. Remember that flour (as well as cornstarch and other common thickeners) works because the starch molecules cross-link with one another when they are heated during the cooking process. If the chile looks too thin after about an hour, you can add a little more flour by first disolving it in some cold water to make a white liquid which you can then trickle into the hot broth while stirring. Then be sure to allow enough for it to thicken as the stew "cooks down".

While you probably can cook an egg directly in the very hot chile broth, you might be safer poaching the egg in a separte pan filled with simmering salted water, then removing the egg with a slotted spoon and sliding it gently into the bowls of chile just before serving.

Posted to CHILE-HEADS DIGEST by The Old Bear <oldbear@arctos.com> on Feb 14, 1998

Chile Verde

Servings: 1 Family

Ingredients:

SPICE BLEND:
1 tablespoon Mexican oregano
2 teaspoon Ground cumin
1 teaspoon Ground sage
½ teaspoon Ground pepper
½ teaspoon Cayenne

THE REST:
3 ½ pound Pork roast or pork loin
2 medium Onions, chopped
6 To 8 cloves, garlic, minced
4 tablespoon Oil
2 Bay leaves
1 Can beer, 12 oz
1 quart Chicken broth
10 Green chiles, Anaheim or
New Mexican variety
2 To 8 fresh jalapenos, seeds
And stems removed, minced
1 Bunch, carrots, peeled and
Cut into 2 inch chunks
3 Russet potatoes cut into
Chunks

Preparation:

Cut meat into 2 inch pieces and rub thoroughly with spice blend.
Brown the meat in 3 batches, using 2 T of oil at a time and adding more when necessary.

When meat is browned, set aside and saute onion, adding the garlic at the end. Drain any excess oil from the pan.

Return the meat to the pan with the onion and garlic. Pour in the beer. Simmer briskly, then add the broth and bay leaves. Cook for 30 minutes.

Char, peel, seed and stem the green chiles. Chop them and the jalapenos you wish to use and stir all of the chiles into the simmering meat. Cook for 45 minutes and add the potatoes and carrots. Simmer until the vegetables are tender but not mushy, about 25 minutes. Salt to taste
Posted to MM-Recipes Digest V3 #249

Date: Wed, 11 Sep 1996 21:20:09 -0700

From: jessann doe <jessann@texas.net>

Chile Verde

Servings: 1 Servings

Ingredients:

5 pound Pork butt roast (cut into1" cubes)
2 can 14 oz. chicken broth
1 tablespoon Cumin (can vari to taste)
2 teaspoon Salt
2 teaspoon Pepper
1 large Can green chili's (chopyourself)
1 large White onion

Preparation:

Put all ingredients into crock pot. Cook on high for about 6 hours. You can cook for longer. Just before serving add thickner to desired consistency.
I suggest Wondra it doesnt lump and works almost instantly. Chile Verde

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chile Verde

Servings: 4 Servings

Ingredients:

1 pound Anaheim peppers (or anysimilar large; mildly hotpepper with a good flavor)
1 pound Meat
1 cub (unpacked) fresh oreganoleaves
½ Garlic bulb
½ Onion (sometimes)

Preparation:

Jon Shemitz <jon@armory.com>

This chile verde is loosely based on a recipe that came with some dried green peppers that my parents sent me from New Mexico once:

Cut the meat into small pieces, perhaps one inch long, a half inch wide, and a quarter inch thick. Use a cuisinart's slicing blade to make pepper "rings", then pulse quickly with the metal blade to cut these up. Do the same with the onion, if you're using one. Put them aside, then mash the garlic thoroughly with the metal blade, add a couple tsps or so of olive oil, and mix thoroughly.

Put a pan on high heat and add the garlic/oil. Just before the garlic starts to brown, add the meat. Turn steadily, 'till thoroughly brown, then add the peppers and onion. Keep turning, 'till the onions seem ready.
Slowly add water to taste -- maybe a couple of cups, if you're going to serve this over rice. Mash the oregano with the metal blade, and stir it in. Add a little cumin and cardamon, to taste (perhaps a half tablespoon each). Simmer for about half an hour.

Served over basmati rice, makes a meal and half for a glutton like me; might serve as many as four more dainty eaters, with chips or bread or in burritos or whatever.

In fresh corn season, I like to slice the kernels off an ear or two, and add them at the last minute.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile Verde

Servings: 1 Servings

Ingredients:

2 ½ pound Pork butt; (weight AFTERtrimmed of fat)
2 tablespoon Vegetable oil
2 can (4oz) diced chilies
2 Cloves garlic minced
1 medium Onion; coarsely chopped
1 can (16oz) stewed or crushedtomatoes
2 teaspoon Schilling Mexican Seasoning
¼ teaspoon Black pepper
Salt to taste

Preparation:

This is an easy mexican recipe. Credit a local food store called Raley's.
It was in their ad for Cinco de Mayo (Mexican Independence Day). I bet Jazzbel has the perfect bread to go with this. She always does!

Cut pork into 1 ½ inch chunks and sear in hot oil until browned on all sides. Add remaining ingredients: stir well. Simmer over medium heat, uncovered, until meat is tender and will shred with fork, about 1 ½ hours. Serve with rice and green salad. Makes approximately 6 servings.

I think that this would be perfect for a crockpot. The pork would get so tender cooking all day!

Posted to Bakery-Shoppe Digest V1 #509 by "Elayne Murray" <elaynemu@lodinet.com> on Jan 16, 1998

Chile Verde (Basic Green Chile Sauce)

Servings: 8 Servings

Ingredients:

2 tablespoon Vegetable oil or olive oil
¼ -(up to)
½ small Onion; diced
1 Clove (large) garlic; minced
2 tablespoon Flour
¼ teaspoon Ground cumin
¼ teaspoon Black pepper
1 ½ cub Chicken or pork broth
1 cub Roasted; peeled green chiles(10-12 fresh New Mexico;Anaheim or California orPoblano chiles); -or-
8 ounce Canned green chiles (if youdon't have fresh chiles)
¼ teaspoon Oregano
½ teaspoon Salt
2 teaspoon (or more) chopped; canned orfresh Jalapenos; optional,if you want it hotter)

Preparation:

Michael Bowers Internet: mikeb@radonc.ucdmc.ucdavis.edu

Green chile (or chili), or chile verde can mean different things, and knowing one from another is a distinction that marks one as an insider (or _real_ chile-head!). The term applies to 1) the fresh green chiles picked before they turn red, 2) a paste made from roasted green chiles and garlic presented at the table to flavor 'frijoles' (= beans), 3) the thickened cooking sauce served over enchiladas, burritos, etc, 4) the same sauce with chunks of cooked pork (or other meat) served as a soup/stew or a sauce for bean burritos.

The following recipe is for the chile verde sauce (#3). It can also include tomatoes and/or tomatillos (now that we've discussed epazote and cilantro, how about tomatillos!?).

There are many versions; this is one that I like; I have others that use no oil, and ones that include other ingredients (see previous paragraph). Heat the oil in a 1-2 qt saucepan over medium heat. Add onion and garlic, cover and cook over low heat for about 5 minutes to wilt the onions. Don't let them brown. Raise heat to medium, stir in flour, cumin and black pepper.
Cook, stirring about 2 min. When the onion/flour mix just begins to color, remove from heat and add broth, stirring constantly to avoid lumps.

Add rest of ingredients. Return pan to heat, bring to a boil, cover and simmer over low heat another 30 min. The finished sauce should not be too thick; dilute with more broth or water if needed. You can puree it if it's not smooth enough. Will keep in fridge for a week; heat before using. Makes 2 cups

An interesting variation is to add 3-4 diced chipotles (don't add the jalapenos in this case) with the green chiles. This gives a hot, smoky green chile sauce that goes great with plain bean burritos or cheese enchiladas; it will overwhelm more complex dishes.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile Verde (Basic Green Chile Sauce)

Servings: 1 Servings

Ingredients:

2 tablespoon Vegetable oil; or olive oil
½ small Onion; diced
1 large Garlic clove; minced
2 tablespoon Flour
¼ teaspoon Ground cumin
¼ teaspoon Black pepper
1 ½ cub Chicken broth
1 cub Green chiles; roasted &peeled
¼ teaspoon Oregano
½ teaspoon Salt
2 teaspoon Jalapenos; if you want ithot

Preparation:

Heat the oil in a 1-2 qt saucepan over medium heat. Add onion and garlic, cover and cook over low heat for about 5 minutes to wilt the onions. Don't let them brown. Raise heat to medium, stir in flour, cumin and black pepper. Cook, stirring about 2 min. When the onion/flour mix just begins to color, remove from heat and add broth, stirring constantly to avoid lumps.
Add rest of ingredients. Return pan to heat, bring to a boil, cover and simmer over low heat another 30 minutes. The finished sauce should not be too thick; dilute with more broth or water if needed. You can puree it if it's not smooth enough. Will keep in fridge for a week; heat before using.

Green chile (or chili), or chile verde can mean different things, and knowing one from another is a distinction that marks one as an insider (or _real_ chile-head!). The term applies to:

1) the fresh green chiles picked before they turn red.

2)A paste made from roasted green chiles and garlic presented at the table to flavor 'frijoles' (= beans),

3) The thickened cooking sauce served over enchiladas, burritos, etc.,

4) The same sauce with chunks of cooked pork (or other meat) The following recipe is for the chile verde sauce (#3). It can also include tomatoes and/or tomatillos (now that we've discussed epazote and cilantro, how about tomatillos!?)

Serving Ideas : Served as a soup/stew or a sauce for bean burritos.

Recipe by: mikeb@radonc.ucdmc.ucdavis.edu

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 03, 1998

Chile Verde (Green Chile and Pork Stew)

Servings: 8 Servings

Ingredients:

10 Green chile; (or cannedwhole green chile)
4 pound Pork roast; trimmed and cutin 1-inch cubes
1 Onion; coarsely chopped
3 Cloves garlic; crushed
½ teaspoon Ground cumin
1 teaspoon Oregano
3 large Tomatoes; peeled and cutinto wedges
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
Sour cream

Preparation:

1. Roast and peel the chiles, tear into strips and set aside. Removal of seeds and veins is optional in this recipe. If canned chiles are used, rinse and tear into strips.

2. Cover meat with cold water, bring to a boil, cover and reduce to simmer, cooking 1 hour. Allow meat to cool in its own broth until easy to handle.
Trim fat from meat.

3. Over medium-low heat, render remaining fat from meat and allow meat to brown. Remove meat and drippings from pot.

4. Measure out 2 tablespoons drippings. Saute onion and garlic in drippings and allow onion to cook soft. Stir in the cumin and oregano. Add the tomatoes and chile strips and allow tomatoes to cook soft. Add meat, salt and pepper.

5. Cover and cook 10 minutes over medium-high heat. Lower to medium-low, uncover and cook an additional 20 minutes. Garnish with sour cream.

Variation: This stew is also made using tomatillos rather than red tomatoes. Replace the 3 large tomatoes with 2 cans (10 oz. each) tomatillos, drained, or 1 pound fresh tomatillos, cooked and drained.

Source: Adventures in Mexican Cooking (Ortho Books, 1978, ISBN-O-917102-71-1). Note: Once, I thought I lost this book. I was un- consolable!! Found it under a cupboard when I moved. Yippee! Just the pictures are worth the owning.

Recipe by: Adventures in Mexican Cooking (Ortho)

Posted to MC-Recipe Digest V1 #1049 by badams <adamsfmle@sprintmail.com> on Jan 28, 1998

Chile Verde (With Beef)

Servings: 4 Servings

Ingredients:

1 ½ -(up to)
2 pound Stew beef (chuck is good);cut into 1-inch cubes
Flour for dusting
2 tablespoon Oil
1 -(up to)
2 Onions; chopped (depends onyour taste)
1 Clove garlic; chopped orminced
1 ½ cub Chopped green chiles (whichvariety and amount you usedepends on your taste andtolerance)
2 cub Water
Salt (to taste)
Ground black pepper (totaste)

Preparation:

Date: Fri, 15 Mar 1996 07:34:27 -0800

From: "Rund, Sharen" <RUNDSAB@alisa1.lockheed.com>

Heat oil in pot. Dust beef cubes and brown them in oil. Add onion and garlic and saute briefly, then add green chile and water. Stir, cover, and simmer for at least 2 hours. Add salt and pepper to taste. If liquid gets low, add more water or add beer (a good dark ale or lager works well).
Cubed potatoes can be added for thickening (let them cook at least 40 minutes), I usually add 2 or 3, depending on the size of the potatoes.
Serve with warm flour tortillas.

CHILE-HEADS DIGEST V2 #269

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile Verde Ala Fay

Servings: 4 Servings

Ingredients:

-Mary Wilson BWVB02B
2 pound Pork butt; boneless
2 tablespoon Vegetable oil
1 Onion; chopped
1 large Garlic clove; minced
2 teaspoon All-purpose flour
1 can (8 ¼ oz.) stew tomatoes
1 can (7 oz.) green chiles
1 can (10 oz.) tomatoes with hotgreen chiles
Salt and freshly groundpepper

Preparation:

Trim off fat and cut pork into 1-inch cubes. Heat oil in a large heavy pot or Dutch oven. Add pork and cook until brown. Add onion and garlic.
Cook until tender. Stir in flour. Cook and stir 1 to 2 minutes. Add stewed tomatoes, chopped chiles and tomatoes with hot chiles, breaking up tomatoes with a spoon. Season with salt and pepper to taste. Cover and simmer gently 1-½ hours or until meat is tender. Makes 4 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chile Verde Con Carne

Servings: 4 Servings

Ingredients:

1 large Round steak
½ Onion; diced
1 teaspoon Salt
1 tablespoon Flour
1 medium Tomato; diced
4 Long green chiles; roasted,peeled and diced
1 dash Garlic powder
1 teaspoon Canola oil
2 cub Water; up to 3

Preparation:

Cut steak into bite-size squares. Place steak in a large skillet and brown it over medium heat in canola oil. Mix in the rest of the ingredients, and cook for 15 minutes on low heat, occasionally stirring. Add 2-3 cups of water depending on desired thickness. Simmer 25 minutes. Serve as a main dish with beans and rice or rolled in a tortilla. Note: Heat Scale: Mild busted by Suzanne

Recipe by: Chile Pepper Magazine 10/97

Posted to recipelu-digest by SKnight436 <SKnight436@aol.com> on Mar 7, 1998

Chile Verde Enchiladas

Servings: 6 Servings

Ingredients:

6 Green Chiles; Roasted,Peeled & Seeded
¼ teaspoon Salt
⅛ teaspoon Cayenne
½ medium Yellow Onion
1 cub Sour Cream
1 ounce Butter
12 Corn Tortillas
1 ½ cub Milk
1 ½ cub Cooked Chicken; Chopped
4 ounce Cheddar Cheese; Cubed Small
Scallions; Minced
3 tablespoon Flour

Preparation:

Coarsely chop and combine the chiles and the onion. Saute in the butter until the onion is translucent (about 3 minutes). Remove from the heat. Set aside. Bring the milk to a boil in a (2 ½ Qt.) saucepan. Coarsely chop or cube the cheese in a blender or food processor. Add the flour and 1/6 of the hot milk to the work bowl. Process to a paste-like consistency. Add the remaining milk into the work bowl. Process until smooth, pausing every so often to scrape the sides of the work bowl. Return the mixture to the saucepan. Cook, stirring steadily, over medium heat until smooth and thickened (about 1 minute). Add salt and pepper. To assemble the enchiladas: heat about ½" of oil in a skillet large enough to accommodate the tortillas. Preheat the oven to 350 degrees. Heat the oil in the skillet to 300 degrees. Pass the tortillas, one at a time, through the oil to soften and seal them. DO NOT ALLOW THEM TO BECOME CRISP! Press between paper towels to drain. Fill each tortilla with 1 ½ tablespoons each of chicken and the chile and onion mixture. Roll each tortilla up. Place the tortillas, seam side down, in a baking dish large enough to accommodate them. Cover. Bake about 10 minutes. Uncover. Top with the sauce. Bake for another 8 minutes. Serve immediately garnished with minced scallions

Recipe by: JHALAPI@WAYNEST1.BITNET

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 03, 1998

Chile Verde/basic Green Chili Sauce

Servings: 1 Servings

Ingredients:

2 tablespoon Oil
½ small Onion; chopped
1 large Garlic clove; chopped
2 tablespoon Flour
¼ teaspoon Ground cumin
¼ teaspoon Black pepper
1 ½ cub Chicken broth
1 cub Anaheim or poblano chilies;roasted, peeled and seededOR-
1 cub (8 ounces) canned greenchilies; chopped
¼ teaspoon Oregano
½ teaspoon Salt
2 teaspoon Jalapenos (optional);chopped

Preparation:

Heat the oil in a 1 or 2 quart saucepan over medium heat. Add the onion and garlic, cover and cook over low heat for about 5 minutes to wilt the onions. Check halfway through to make sure they are not browning. Raise the heat to medium again, stir in the flour, cumin and black pepper, and cook stirring, for 2 minutes to cook the rawness out of the flour. The onions will tend to ball up into clumps, but that does not matter. When the onion-flour mixture just begins to color, remove pan from heat and gradually pour in the broth, stiring constantly to prevent lumps. Add all the remaining ingredients. Return pan to heat and bring to the boiling point, then cover and simmer over low heat for 30 minutes stirring occasionally. The finished sauce should be thick enough to nap a spoon. The basic sauce is now ready to use or to store in the refrigerator. It keeps well for a week or so, but a skin will form on the cooled sauce, and when cold it will almost solidly congeal. All can be made right again by reheating the sauce as you need it. This chile verde is warming but not nearly so hot as almost every native New Mexican likes it. For a hotter sauce, add the optional chopped jalapenos at the same time as the mild chilies go in. The upper limit to how hot chile verde can be has yet to be determined, but I am nearly positive that no one is reputed to make their entirely with jalapenos.

NOTES : This makes two generous cups of chili verde sauce

Recipe by: Feast of Santa Fe by Huntley Dent

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 03, 1998

Chile Vinegar

Servings: 1 Servings

Ingredients:

1 cub Cider vinegar
3 -(up to)
10 Whole Jalapenos or Serranos;slashed deeply in severalplaces
5 -(up to)
10 Black peppercorns
1 Clove garlic; peeled andlightly crushed
½ teaspoon Salt

Preparation:

Bring 1 cup of cider vinegar to a boil in a covered saucepan (not aluminum). Pour the vinegar over 3 to 10 fresh whole jalapenos or serranos, slashed deeply in several places. Add 5-10 black peppercorns, 1 clove of garlic, peeled and lightly crushed, and ½ tsp salt. Let sit at least a week. Add more chiles if you want it hotter; you can eat the peppers if you wish.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile Vinegar

Servings: 1 Servings

Ingredients:

Cider vinegar
3 Chiles (up to 10)
5 Black peppercorns
1 Garlic clove; peeled andlightly crushed
½ teaspoon Salt

Preparation:

Bring the vinegar to a boil in a covered nonreactive saucepan. Leave the chiles whole but trim off their stems and slash them deeply in several places. Pour the vinegar over the chiles and the rest of the ingredients and let stand for a week or so. The pickled chiles keep indefinitely in the vinegar and can be chopped for table relish after the week.

This can be sprinkled over grilled meats, tacos or even salads.

Posted to MM-Recipes Digest V4 #253 by Cindy Wysocki <cysocki@trail.com> on Sep 22, 1997

Chile Vinegar Marinated Skirt Steak with Onion Cilantro Reli

Servings: 1 Servings

Ingredients:

ONION CILANTRO RELISH:
1 small White onion; peeled andminced
1 Serrano chile; stemmed,seeded and minced
2 bunch Cilantro leaves; leaves onlychopped
1 teaspoon Salt
1 Lime ; Juice of
1 tablespoon Olive oil
4 Dried Pasilla chiles
4 Arbol chiles
2 teaspoon Cumin seeds
1 Garlic clove; minced
1 Jalapeno chile; stemmed,seeded and coarsely chopped
½ cub Red wine vinegar
½ cub Olive oil
1 ½ teaspoon Salt
2 pound Trimmed skirt steak

Preparation:

TOO HOT TAMALES SHOW #TH6176

To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours.

To make the marinade, remove stems of the dried California and arbol chiles and shake out and discard seeds. Place chiles in a small saucepan with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard the water.

In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released. Combine softened chiles, garlic, cumin seeds, jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed.

Place skirt steak in a large shallow glass or enamel dish and cover with marinade. Set aside at room temperature for 1 hour. To cook, preheat a grill or broiler. Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side.

Yield: 4 servings
Posted to bbq-digest by wight@odc.net on Feb 17, 1998

Chile-Aioli

Servings: 8 Servings

Ingredients:

5 Cloves garlic
½ teaspoon Thai chile; dried, ground(C-H's use 1 tbsp !)
1 Egg yolk
Salt
Pepper; white (although Ilike black better)
1 cub Extra-virgin olive oil; topquality

Preparation:

Date: Sat, 6 Apr 1996 10:16:44 +0700

From: Chris Kridakorn - Odbratt <chrisko@mozart.inet.co.th> For those nice BBQ's, which I suspect is starting all over the States now, try this Aioli with chile, great with steamed veggies, hard boiled eggs, cold meats, poached fish, snails etc.

With a pestle and mortar, pound the garlic, egg yolk and chile to a smooth paste, season, add the oil in a slow drizzle while whipping vigourously, stop when it resembles the (awful) ready- made mayonnaise you can find in the shops ;) Of course, using a blender or food processor makes it easier.

Be sure to make enough, if you'r having a BBQ - party, as this one "ain't bad"! Makes 1 cup.

PS. Unless you have a restaurant-sized blender/mixer, make it in batches.

CHILE-HEADS DIGEST V2 #287

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chilean Black-Eyed Peas & Winter Squash

Servings: 8 Servings

Ingredients:

1 pound Dried black-eye peas; soakedovernight; -or-
2 ½ cub Fresh blackeyed peas
1 tablespoon Cold-pressed vegetable oil
2 pound Winter squash; peeled,seeded and diced
2 large Onions; chopped
4 Ears corn; kernals cut offcob; <I used 1 cup frozen>
2 large Tomatoes; sliced
1 small Chile <if you like ithot; ½ if you don't>minced
3 -(up to)
6 Cloves garlic; minced
1 tablespoon Paprika
½ teaspoon Salt
1 teaspoon Dried basil
1 tablespoon Dried oregano
3 Bay leaves
¼ teaspoon Whole peppercorns
½ teaspoon Whole cumin seeds
½ teaspoon Whole corriander seeds
¼ -(up to)
½ teaspoon Chile powder

Preparation:

Drain the soaked peas. Place them in a large saucepan, cover with water and simmer for 20 minutes, should be about half cooked. Take off heat.

Heat oil in large skillet and add squash, onions, corn, tomatoes, chile, garlic, paprika and salt. Cook stirring for 10 minutes.

Add cooked veggies to the black eyed peas, add water to cover. Add basil, oregano, bay leaves, peppercorns, cumin and corriander seeds and chile powder. Cover and simmer for about 25 minutes, taste and correct seasonings.

JAGORDON@AGSM.UCLA.EDU

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chilean Chicken

Servings: 1 Servings

Ingredients:

2 Skinless boneless chickenbreasts
1 medium Onion, chopped
1 Clove garlic, minced
½ Green pepper, finely chopped
2 tablespoon Olive oil
½ cub Honey
1 teaspoon Salt
1 teaspoon Basil
½ teaspoon Rosemary
¼ teaspoon Oregano
¼ teaspoon Tabasco
2 tablespoon Dry mustard
¼ cub Worcestershire
½ cub Tomato paste
½ cub Chicken broth

Preparation:

Bake chicken in 350 degree oven for a half-hour or until done - cool. Cut into bite size pieces and place in baking dish. In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally. Add broth and simmer another 15 minutes. Pour over chicken, cover and bake in 350 degree oven for 30 minutes. Remove lid, bake for 15 minutes. Serve over rice. Serves 4.

Posted to MC-Recipe Digest V1 #292

Date: Sun, 10 Nov 1996 13:47:35 +-1200

From: Peggy Crough <foresite@netbistro.com>

Chilean Sauce

Servings: 6 Servings

Ingredients:

3 small Hot chilies; fresh or dried
1 tablespoon Boiling water
1 tablespoon Oil
½ cub Water
1 tablespoon Vinegar
2 Onions; sliced
½ cub Chopped fresh coriander; orparsley
1 teaspoon Oregano
1 teaspoon Salt

Preparation:

Remove stems from chilies and break chilies open. Remove seeds and cover with the boiling water for 5 minutes. Place them in a blender with all the remaining ingredients and blend for a few seconds. This sauce may be stored in the refrigerator until required. Serve at room temperature to accompany roast or grilled meats. Makes 1 ½ cups.
1979. Reprinted in 1986. Lynelle Tume's Latin American Cookbook Submitted mcrecipe by patH 1996 Oc
Recipe By : Pebre (Chile)

Posted to MC-Recipe Digest V1 #249

Date: Thu, 17 Oct 1996 16:29:43 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>

Chilean Sea Bass with Garlic, Basil and Vegetables

Servings: 4 Servings

Ingredients:

4 tablespoon Unsalt butter; at roomtemperature
4 teaspoon Fresh basil; finely chopped
2 Cloves garlic; pressed
2 tablespoon Fresh lemon juice
4 Red-skinned potatoes
8 Baby carrots
1 ½ pound Fresh boneless Chilean seabass fillets; (Not Frozen)
8 Slender asparagus spears

Preparation:

Preheat the oven to 425ø. In a small bowl, beat the butter, basil, garlic and lemon juice until well combined. Set aside. Parboil the potatoes and baby carrots for 5 minutes. Drain. Divide the fillets into 4 equal portions. Place the fillets in abuttered 9x13" pan, or an attractive gratin dish with the same volumn. Arrange the vegetabes over the fish in an appealing pattern. Top each fish portion with one-fourth of the butter-garlic mixture. Ciover tightly with aluminum foil. Bake for 20-30 minutes or until the fish flakes easily with a fork. Serve immediately.

Posted to MC-Recipe Digest V1 #164

Date: Mon, 22 Jul 1996 13:33:05 -0400

From: bobbi744@sojourn.com (Roberta Banghart) NOTES : MCformatting by bobbi744@sojourn.com.

Chilean Squash

Servings: 6 Servings

Ingredients:

4 cub Butternut squash; cooked andpureed
1 cub Onion; chopped
1 ½ cub Mixed red and green peppers;chopped
2 Cloves garlic; crushed
1 teaspoon Ground cumin
4 Whole eggs; beaten
2 cub Corn; fresh or frozen,thawed
½ teaspoon Ground coriander
1 dash Cayenne
1 dash Black pepper
1 cub Cheddar cheese; grated
2 tablespoon Olive oil

Preparation:

1. Saute onions, garlic and spices in olive oil until onions and garlic are translucent. Add peppers and salt. Cover and cook 5-8 minutes.

2. Add saute to mashed squash, along with corn and beaten eggs. Mix well.
Taste to correct seasonings.

3. Spread into a buttered 2 quart casserole and top with cheese.

4. cook in 350 degree oven 20 minutes, covered and 15 minutes uncovered.

NOTES : Serve with Corn Bread and Salad. 8/28/97

Recipe by: Moosewood Cookbook - Library

Posted to recipelu-digest Volume 01 Number 465 by Kj375 <Kj375@aol.com> on Jan 6, 1998

Chile-Cheese French Toast with Salsa

Servings: 1 Servings

Ingredients:

3 large Eggs
1 cub Half and half
8 slice French or other white bread;cut diagonally, each 1/3inch thick
1/3 pound Jack cheese; shredded
1 can (4 ounces) diced greenchiles
¼ cub Minced fresh cilantro
2 cub Salsa

Preparation:

In a wide bowl, beat eggs and milk until well blended. Dip 4 slices of bread into egg mixture; turn to saturate. Arrange slices on lightly greased 12 x 15 inch baking sheet. Top bread evenly with cheese, then add green chilies and cilantro. Dip remaining slices in egg mixture, coating both sides. Top cheese-covered bread with plain slices to form 4 sandwiches.

Bake in 400 degree oven until they begin to brown, about 12 minutes. With side spatula, turn over and continue baking until they are puffed and evenly browned, about 10 minutes longer. Cut in half crosswise. Transfer 2 halves to each of 4 plates; overlap one half over the other. Offer salsa.

I found this recipe on 1st Traveler's Choice Internet Cookbook (www.virtualcities.com).

Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Mar 17, 1998

Chile-Cheese Grits

Servings: 1 Servings

Ingredients:

1 ½ cub Uncooked regular grits
3 Eggs; beaten
1 pound Longhorn cheese; shredded
½ cub Butter
1 can (4 ounce) chopped greenchiles; undrained
1 tablespoon Seasoning salt
1 dash Hot sauce
1 dash Paprika
1 dash Worcestershire sauce

Preparation:

Cook grits in a large saucepan according to package directions. Add eggs, cheese, butter,green chiles, seasoning salt, hot sauce, paprika, & worcestershire sauce; stir well until cheese & butter begin to melt. Pour grits mixture into a 13X9X2 inch baking dish; bake at 250 for 1 ½ hours or until set.

Posted to recipelu-digest by SRemers@aol.com on Feb 9, 1998

Chile-Cheese Hominy

Servings: 8 Servings

Ingredients:

¼ cub Chopped onion
2 tablespoon Butter or margarine; melted
31 ounce Golden hominy; drained
8 ounce Chopped green chiles;drained
8 ounce Sour cream
1 teaspoon Chili powder
⅛ teaspoon Pepper
1 ½ cub Shredded cheddar cheese;divided

Preparation:

Sauté onion in butter in a large skillet 5 minutes. Add hominy, next 4 ingredients, and ½ cup cheese; stir well. Pour into a lightly greased 10- x 6- x 2-inch baking dish; bake at 400°F for 20 minutes. Sprinkle remaining 1 cup cheese over top; bake an additional 5 minutes or until cheese melts.

Yield: 6 to 8 servings.

Microwave Directions: Combine onion and butter in a 1 ½-quart bowl; cover loosely with wax paper. Microwave at HIGH for 2 to 3 minutes or until onion is tender. Add hominy, next 4 ingredients, and ½ cup cheese; stir well.
Pour into a lightly greased 10- x 6- x 2-inch baking dish; microwave at HIGH for 8 to 10 minutes or until thoroughly heated. Sprinkle with remaining 1 cup cheese; cover and let stand 3 minutes.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998

Chile-Cheese Onions

Servings: 4 Servings

Ingredients:

2 cub (about 1 lb) small whiteboiling onions
1 cub Chile Con Queso (see index)

Preparation:

Slice root & stem ends from each onion. Rinse onions, then cook in boiling water about 15 minutes or until just tender. Pop each onion out of its skin. Rinse cooking pan with hot water, then add peeled onions & Chile con Carne; heat through & serve. Makes 4 to 6 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile-Cheese Pan Souffle

Servings: 6 Servings

Ingredients:

½ cub Butter
5 Eggs
¼ cub Flour
½ teaspoon Baking powder
¼ teaspoon Salt
½ cub Chopped roasted and peeledpoblano peppers
1 cub Cottage cheese
8 ounce Jack cheese

Preparation:

From: arielle@taronga.com (Stephanie da Silva)

Date: Mon, 8 Nov 1993 12:57:55 GMT

From a pamplet I got from Shepard's seeds. Preheat oven to 350F. Melt the butter in an 8 inch square pan. In a bowl lightly beat the eggs. Add the flour, baking powder and salt and blend until well mixed. Add the melted butter, the chiles, cottage cheese and Jack cheese. Mix until just blended.
Pour into the pan in which the butter was melted. Bake for 35 minutes or until puffed and golden brown. Serve immediately.

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile-Cheese Scones

Servings: 1 Servings

Ingredients:

2 cub Flour
¼ cub Yellow cornmeal
1 tablespoon Baking powder
1 teaspoon Crushed dried hot red chilesor chile seed (up to 2)
½ teaspoon Ground cumin
¼ cub Cold butter or margarine;cut into pieces
1 cub (4oz) shredded CheddarCheese (sharp is possible)
2 large Eggs
½ cub Milk

Preparation:

Combine flour, cornmeal, baking powder, chiles, and cumin in food processor or large bowl; whirl or mix until blended. Add butter; whirl or rup wity your fingers until mixture resembles coarse crumbs. Add cheese; whirl or stil just until combined. In a smal bowl beat eggs and milk until blended; reserve 2 tablespoons of the mixture. Add remaining egg mixture to flour mixture; whirl or stir just until evenly moistened.

Turn dough onto a floured board and knead until dough holds together. divde in half. Pat each half into a round about ¾ inch thick. Place well apart on a large greased baking sheet. Using a knife, cut each round not quite through in 6 equal wedges. Brush with reserved egg mixture.

Bake in 400 degree oven until golden brown, 18 to 20 minutes. Break into wedges and serve warm or at room temperature.

These are not only good they look beautiful when served. Posted to KitMailbox Digest by SecretChef@aol.com on Aug 20, 1997

Chile-Cheese Surprises

Servings: 12 Servings

Ingredients:

2 cub Grated sharp cheddar
¼ cub Unsalted butter; room temp.
2 tablespoon Ground pure New Mexico hotred chile
½ teaspoon Salt; if desired
2 tablespoon Seeded; de-ribbed Jalapenos,finely minced; fresh orpickeled
1 cub All-purpose flour
2 tablespoon Milk
12 Stuffed green olives
12 Pecan halves
12 medium Cooked shrimp; shelled,deveined; tails removed

Preparation:

To prepare pastry, combine cheese, butter & ground chile. Taste; add salt if desired. Work in minced jalapenos until evenly distributed; mix in flour & milk. Preheat oven to 400. Roll out pastry about ⅛ inch thick. Cut into squares or triangles to fit around olives, pecan halves & shrimp; wrap fillings in pastry. Place on ungreased baking sheets and bake 10-12 minutes or until pastry feels firm when pressed. Makes 3 dozen appetizers.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile-Coated Grilled Summer Squash and Zucchini

Servings: 4 Servings

Ingredients:

¼ cub Olive oil
1 tablespoon Minced garlic
¼ cub Minced fresh chile pepper of
Your choice
2 tablespoon Comino seeds, or 1 T ground
Cumin
Salt and pepper to taste
2 medium Zucchini, cut length-wise
Into ½ inch planks
2 medium Summer squash, cut length-
Wise into ½ inch planks

FOR THE DRESSING:
¼ cub Olive oil
1/3 cub Fresh lime juice
3 tablespoon Honey
¼ cub Roughly chopped fresh
Cilantro
Salt and pepper to taste

Preparation:

Make the dressing: In a small bowl, whisk together all of the ingredients and put aside.

In a medium bowl, combine the olive oil, garlic, chile pepper and comino seeds and mix well. Add the squash and zucchini planks and toss well so the squashes are completely covered with the mixture. Place the squashes on the grill over a medium-hot fire and cook for about 3 minutes on each side, or until well browned. Remove the squashes from the grill, place on a platter, drizzle with the dressing, and serve.

From The Austin American Statesman typed by jessann :)

Posted to MM-Recipes Digest V4 #145 by "J. Wildes" <jessann@texas.net> on May 25, 1997

Chile-Corn Souffle

Servings: 6 Servings

Ingredients:

¼ cub Butter or margarine
¼ cub Flour
1 teaspoon Salt
¼ teaspoon Black pepper
½ teaspoon Paprika
1 cub Milk
4 Eggs; separated
2 ounce Canned diced green chiles
1 cub Ground fresh corn kernels

Preparation:

Melt butter and blend in flour, salt, pepper and paprika. Add milk and cook and stir until thickened. Beat egg yolks lightly, add small amount of hot sauce, blend and return mixture to hot sauce. Cook, stirring, a few minutes. Drain chiles and add to sauce. Stir in corn. Beat egg whites until stiff but still moist. Fold 1/3 of egg whites into corn mixture, mixing well. Fold in remaining egg whites lightly. Turn into ungreased 1-quart souffle dish or straight-sided casserole. Place in pan of hot water and bake at 350F about 50 minutes.

Makes 4 to 6 servings

(C) 1992 The Los Angeles Times

Recipe courtesy of: Karen Mintzias, 05 Feb 93 10:10:40

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chile-Cornbread Salad

Servings: 1 Servings

Ingredients:

1 package Mexican cornbread mix;(6-ounce)
1 can Chopped green chiles;(4.5-ounce)
1 package Ranch-style dressing mix;(1-ounce)
1 Container light sour cream;(8-ounce)
1 cub Reduced-fat mayonnaise
2 can Pinto beans(16-ounce);rinsed and drained
1 cub Green bell pepper; chopped
2 can Whole kernel corn (15¼-ounce); drained
3 large Tomatoes; chopped
10 Bacon slices; cooked andcrumbled
2 cub Reduced-fat cheddar cheese;shredded (8 ounces)
1 cub Green onions; sliced
Lettuce leaves

GARNISH:
Tomato wedges

Preparation:

Prepare cornbread mix according to package directions, adding chopped green chiles; cool.

Combine dressing mix, sour cream, and mayonnaise; set aside.

Crumble half of cornbread into a bowl. Top with half each of beans, sour cream mixture, bell pepper, and next 5 ingredients. Repeat layers.

Cover and chill 2 hours. Serve salad in lettuce-lined bowls, and garnish, if desired.

Makes 8 servings.

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998

Chile-Crusted Chorizo Quiche

Servings: 6 Servings

Ingredients:

1 tablespoon Unsalted butter
6 Or more fresh hot greenchiles; parched, peeled,seeded; de-ribbed or cannedwhole green chiles
½ pound Chorizo; casings removed
4 Eggs
1 tablespoon Chopped fresh cilantro
1 cub Light cream
1 cub Grated Monterey Jack
1 small Onion; thinly sliced,separated into rings
1 tablespoon Caribe (crushed N. NewMexico hot red chile) -or-
1 teaspoon Pequin quebrado
½ cub Hot salsa; if desired

Preparation:

Crumble chorizo, brown in skillet & drain. Preheat oven to 375. Butter a 9-inch pie plate, preferable glass or pottery. Line pie plate with chiles, opening each one out completely & arranging with points at center of plate.
Arrange chorizo in an even layer across bottom of chile 'crust'. Beat together eggs, cilantro & cream; very carefully pour into pie plate, being sure not to disturb distribution of sausage. Evenly sprinkle cheese over egg mixture, then place onion rings in a circle just inside edge of pie plate. Sprinkle caribe or pequin evenly over all & bake 30 minutes or until a knife inserted in center comes out clean. Serve with salsa, if desired.
Makes 6 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile-Fried Squid (Sambal Cumi-Cumi)

Servings: 4 Servings

Ingredients:

½ pound Squid
½ cub Diced onion
2 Cloves garlic, minced
3 Or 4 semi-hot fresh redchiles, minced, or 1teaspoon sambal ulek
½ teaspoon Kosher salt
2 tablespoon Oil
1 teaspoon Paprika, if needed
2 tablespoon Tamarind Water or lemonjuice

Preparation:

In its most authentic form, this sambal is bright red with chile and quite hot. If you prefer it a little milder, use fresh chiles that are not too hot, such as the milder strain of jalapenos now on the market; otherwise, use less chile and make up the color difference with paprika.

[Personally, I'd use crushed and soaked annatto seeds. They add red color without the paprika taste. S.C.]

1. Clean squid. Remove purplish outer skin and cut sacs into rings.

2. To prepare in a mortar: Pound onion, garlic, chiles, and salt together to a coarse paste. To prepare in a blender or food processor: Grind together with oil.

3. In a wok or skillet, heat oil over low heat and add paste. (If oil was used in grinding paste, add paste to dry pan.) Cook slowly until quite fragrant and oil is well stained with red. Add paprika if necessary to enhance color.

4. Turn heat to medium-high, add squid and Tamarind Water, and cook just until squid is done (about 2 minutes). Serve hot or at room temperature.

Serves 4 to 6 with other dishes.

From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.

Posted by Stephen Ceideberg; May 31 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Chile-Head Special Balti

Servings: 8 Servings

Ingredients:

1 pound De-boned chicken; diced
1 pound Lean pork; diced
3 tablespoon Ghee or corn oil
10 Cloves garlic; finely sliced
1 Lime (juice of)
8 ounce (fl) (250 ml) Special BaltiSauce (see recipe)
8 ounce Onion
8 ounce Fresh chllies (whatever youhave or like best); leavewhole if small
2 tablespoon Fenugreek (methi) leaves
1 tablespoon Brown sugar
3 tablespoon Coriander leaves; finelychopped
Salt to taste
2 teaspoon Best; hottest chillie powder
1 teaspoon Fresh minced mint leaves
½ teaspoon Soaked fenugreek seed
1 teaspoon Fresh ginger; finely chopped
½ teaspoon Turmeric
2 Cloves; ground
1 teaspoon Cardamom seed
1 dash Sesame oil
Few raw chillies to garnish

Preparation:

From: gholman@ndirect.co.uk (Guy Holman)

Date: Wed, 14 Aug 1996 12:02:45 GMT
I thought I'd better include this recipe, for you really fire friendly CHs.
It is not for the faint hearted. It is damn hot, a real treat BUT beware the R.O.F. It is based upon the Balti Quetta Earthquake recipe in Pat Chapman's excellent "Balti Curry Cookbook" although I make it differently.
Having said that the quantities of Chillies used are the same as in the book!!!!!!!

In the blender puree the fenugreek, chilli powder, 2 cloves of garlic, ginger, mint, 1 Tsp coriander leaf, cloves, turmeric, cardamom seed and sesame oil. Leave to= stand.

Heat oil in karahi and stir-fry the remaining garlic and the onions for 5 mins, then add the puree you have just made, stir well for a minute or so longer. Add the meat and continue to stir for a few further minutes. Add the Special Balti Sauce and bring to the boil, add fresh chillies, lime juice, sugar, fenugreek leaves, coriander leaves and salt to taste. Simmer for as long as it takes to cook the meats and reach your favoured consistancy. Garnish with raw chillies. Serve with naan bread and/or rice.

CHILE-HEADS DIGEST V3 #073

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chileheads Jamaican Rice and Peas

Servings: 4 Servings

Ingredients:

1 16 ounce can pigeon peas
6 Habanero chiles; roasted &chopped
6 Cloves garlic; finelychopped
½ medium Vidalia onion; chopped
2 tablespoon Olive oil
2 cub Rice
1 15 ounce can coconut milk
Water
4 teaspoon Wyler's granulated chickenboulion

Preparation:

The original recipe called for 1 habanero, but this version was for a bunch of chile-heads.

Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or gungo peas.
They are about the size of garden peas and are usually found dried.
However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted.
(Not the same, however)

If using canned peas, drain and reserve the liquid.

Heat the oil in a deep frying pan over high heat. Add the rice, and continue saute until the rice turns opaque and golden brown. Add the chile, garlic, and onion and saute for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown.

Stir the peas in with the rice. Do not stir again during cooking!

Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid. dd to the rice and bring to a boil. Immediately reduce the heat to simmer.

Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another ½ hour.

Great with jerk chicken!

Recipe By : Adapted from Chile Pepper Magazine Feb 93 by Garry

Posted to bbq-digest V3 #052

Date: Sun, 22 Sep 1996 13:42:37 -0400

From: "Garry Howard" <g.howard@ix.netcom.com>

Serving Ideas : Take to a potluck with a bunch of chileheads.

NOTES : Heat Scale: Hot Garry Howard - Cambridge, MA g.howard@ix.netcom.com Garry's Home Cookin' Website http://members.aol.com/garhow/cooking.htm

Chile-Lime Potatoes

Servings: 6 Servings

Ingredients:

2 tablespoon Oil
1 small Onion; chopped
3 Garlic cloves; minced
1 Tomato; diced
3 Hot green chilies seeded and minced
1 large Lime (or more!); juiced
2 large Potatoes; peeled & cubed
¼ cub Water, more if necessary
½ teaspoon Salt, or to taste
Pepper to taste
1 pinch Dried oregano

Preparation:

Heat oil in skillet over moderately high heat. Fry onion a minute or two, until soft. Add garlic, chilies, and tomato. Continue cooking another couple of minutes, stirring often to prevent scorching, then add lime juice, water, potatoes, salt, pepper, and oregano. Reduce heat to low, cover, and let cook until potatoes are tender, adding more water if necessary.

Copyright 1994 Karen Mintzias Non-commercial copying and distribution permitted.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chile-Mustard Chicken

Servings: 1 Servings

Ingredients:

4 Chicken cutlets
4 tablespoon Extra-virgin olive oil
2 tablespoon Lemon juice
½ cub Water
5 drop Tabasco sauce; (up to 6)
4 Cloves of garlic minced
2 tablespoon Cayenne pepper
1 tablespoon Parsley
1 tablespoon Black pepper
½ teaspoon Salt
3 tablespoon Dijon mustard
1 teaspoon Dill dried
1 Jalapeno chili chopped fine;(with seeds)
2 Serranos chopped fine; (withseeds)
1 Habanero chopped fine; (withseeds)

Preparation:

wash cutlets and pat dry. rub a pinch of the salt, pepper & cayenne into chicken. make marinade by adding all other ingredients except the garlic and chilis into a casserole dish. do not refrigerate! place cutlets in marinade and cover them completely with the marinade. add minced garlic and chilis (seeds and all) onto the top off chicken and garnish with marinade.
place in preheated 375 degree oven and let bake for ½ hour garnishing with marinade evry 10 minutes so as not to dry out the chicken. eat and enjoy! serve with a chicken flavored rice.

Posted to CHILE-HEADS DIGEST V4 #254 by michellem@iworksys.com (Michelle Munistari) on Dec 30, 1997

Chile-Olive Dip

Servings: 8 Servings

Ingredients:

2 can Sliced black olives
8 -(up to)
10 Poblano chiles; roasted,peeled and chopped; about 1cup
3 Scallions; cut into 1 inchlengths
1 small Tomato; quartered anddrained
2 tablespoon Salad oil
2 tablespoon Cider vinegar
1 tablespoon Chopped fresh cilantro

Preparation:

From: arielle@taronga.com (Stephanie da Silva)

Date: Mon, 8 Nov 1993 12:57:55 GMT

From a pamplet I got from Shepard's seeds. Combine all ingredients in a blender and process until barely blended. Serve as a dip with sliced jicama and/or tortilla chips.

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile-Pear Relish

Servings: 1 Servings

Ingredients:

2 ½ pound Fresh pears; peeled, coredand sliced
1 cub Brown sugar; firmly packed
¾ cub Cider vinegar
5 tablespoon Chpped onion
1 teaspoon Salt
1 teaspoon Chile powder
¼ teaspoon Cumin
2 tablespoon Chpoped pimiento
4 tablespoon Chopped green anaheim chiles
1 Serrano chile; seeded andfinely chopped

Preparation:

From: arielle@taronga.com (Stephanie da Silva)

Date: Mon, 8 Nov 1993 12:57:55 GMT

From a pamplet I got from Shepard's seeds. Place all ingredients in a heavy saucepan; stir to blend. Cover and cook the mixture over low heat for 30 minutes, adding an additional ¼ cup water if necessary. Uncover and continue cooking for about 25 minutes or just until the mixture is thickend, stirring frequently. Serve cold.

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chile-Rubbed Pork Tenderloin

Servings: 12 Servings

Ingredients:

7 pound Pork tenderloin, cut into 9pieces
MICHIGAN DRIED CHERRYCHUTNEY:
1 Lemon, juice and zest of
1 Orange, juice and zest of
¼ cub Red onion, julienned
½ ounce Vegetable oil
1/3 cub Port wine
8 ounce Dried Michigan cherries
1 teaspoon Ginger, grated
1 teaspoon Jalapeno chile, chopped
⅛ teaspoon Cayenne pepper
1 pinch Nutmeg
Salt, to taste
2 tablespoon Green onions, bias cut

CIDER BOURBON SAUCE:
4 cub Apple cider
1 ounce Cider vinegar
1 teaspoon Shallots, chopped
1 Fresh rosemary sprig, 3 inchpiece
2 cub Beef glaze
Bourbon, 2-3 ounces
Salt and pepper, to taste
1 ounce Butter, unsalted

CHILI RUB [SIC:
1 tablespoon Chili powder, paprika,ground cumin, each
1 teaspoon Granulated onion, garlicpowder, salt, each

Preparation:

FOR CHUTNEY: Poach lemon and orange zest. Strain, cool and set aside. Saute red onion in oil over medium heat until tender. Cook over high heat until onions begin to caramelize. Add port to deglaze pan. Reduce heat and add cherries, lemon, and orange juice, ginger, jalapeno, cayenne, and nutmeg.
Cook until mixture is reduced to syrup. Add salt to taste. Add reserved lemon and orange zest and let cool. Stir in green onion. (Makes 4 cups.)

FOR SAUCE: Reduce cider and vinegar with shallots and resemary until thick syrup forms. Strain and add beef glaze. Heat sauce through and add bourbon.
Season with salt and peper to taste. Whisk in butter. (Makes 4 cups.)

FOR RUB: Combine chili rub ingredients and mix well.

Season pork with chili rub. Place pork 3 inches from flame on charcoal grill or commercial broiler. Sear all sides, cooking about 6-8 minutes total, until internal temperature reaches 150-155-degrees F. Remove from heat and let stand 5 minutes before slicing.

Serving suggestions: Plate pork with cider bourbon sauce and dried cherry chutney. Serve with seasonal vegetables.

NOTES : frm. Nat'l. Pork Producers Council in cooperation w/the Nat'l. Pork Board
Recipe by: Chef Richard Bishop/Des Moines Club/Des Moines, IA Posted to CHILE-HEADS DIGEST V3 #363 by rael64@swbell.net on Jun 22, 1997

Chile-Rubbed Salmon with Papaya and Scallions

Servings: 4 Servings

Ingredients:

4 teaspoon Ground chile powder
½ teaspoon Ground coriander
½ teaspoon Dried oregano
½ teaspoon Salt; plus more to taste
4 Six-ounce salmon fillets;skin on
Freshly ground pepper totaste
1 large Clove garlic; minced
1 ½ tablespoon Olive oil
1/3 Ripe papaya; peeled &julienned
2 Scallions; cleaned &julienned

Preparation:

1. In a small bowl, combine the chile powder, coriander, oregano, and ½ teaspoon salt. Sprinkle the salmon with salt and pepper. Rub the garlic onto the flesh side of the salmon; then rub the chile-powder mixture over the garlic. Set aside for 30 minutes.

3. Heat grill or grill pan to medium high. Drizzle salmon with oil; place on grill flesh-side down. Grill 3 minutes, being careful not to burn chile rub. Turn; grill until opaque and just cooked through, about 4 minutes.

3. Meanwhile, in a medium howl, combine papaya and scallions. Place grilled fish on top of the Black Beans and Corn. Garnish with papaya mixture, and serve immediately with vegetable-Salad Burritos.

Notes: Pure ground chiles work best in this recipe. Commercially prepared chile powder, which is a mixture of chiles and other seasonings, can be used as well
Posted to recipelu-digest Volume 01 Number 553 by RecipeLu <recipelu@geocities.com> on Jan 18, 1998

Chiles Anchos En Escabeche Con Guacamole

Servings: 1 Servings

Ingredients:

4 medium Size, dried ancho chiles
1 ½ cub White vinegar
1 ½ cub Red wine vinegar
1 cub Water
1 Cone (6 ½ ounces)piloncillo -or-
1 cub Brown sugar
1/3 cub Olive oil
1 teaspoon Sea salt
6 Garlic cloves, cut intostrips
2 medium White onions, peeled andthinly sliced
5 Bay leaves
10 Sprigs thyme
1 tablespoon Black peppercorns
1 tablespoon Whole allspice
Avocado Filling

Preparation:

Wash the chiles in warm water, carefully slit them open on one side, and remove the seeds and veins.

Bring the white vinegar, red vinegar, and water to a boil in a large saucepan. Add the piloncillo, oil, and salt. Heat until the piloncillo melts. Add the garlic, onions, bay leaves, thyme, peppercorns and allspice.
Cook about 8 minutes. Remove from the heat. Add the chiles. Place all of the Chiles Anchos en Escabeche in a covered container and marinate one day at room temperature. They will hold, refrigerated, at least 1 week.

Prepare the Avocado Filling just before serving.

Drain the chiles and stuff with the Avocado Filling. Arrange on a serving platter and drench with the marinade. Decorate with the onion and garlic drained from the marinade. (The chiles may be sliced in half lengthwise and stuffed, for smaller portions.)

Yield: 4 to 8 servings
Posted to MC-Recipe Digest V1 #330

Recipe by: TOO HOT TAMALES SHOW #TH6276

From: Meg Antczak <meginny@frontiernet.net>

Date: Thu, 5 Dec 1996 21:21:59 -0500

Chiles En Nogada

Servings: 1 Servings

Ingredients:

1 tablespoon Oil
1 pound Ground pork
½ cub Chopped onion
1 cub Chopped peeled ripe tomatoes
1 tablespoon Finely mashed garlic
Salt and pepper
½ teaspoon Each ground cloves and cumin
1 teaspoon Brown sugar
1 teaspoon Wine vinegar
1 Unpeeled cored apple; cubed
¼ cub Raisins
½ cub Sliced stuffed green olives
6 Poblano chiles (or fresh orcanned long green chiles)

WALNUT SAUCE:
1 cub Walnuts
1 package (8 oz) cream cheese
1 cub Half and half
½ teaspoon Salt
1 tablespoon Sugar (optional)

Preparation:

(Stuffed Green Chiles With Walnut Sauce) from Mexican Family Cooking

Brown meat and onion in oil until no longer pink. Add tomatoes, garlic, salt and pepper, spices, sugar, and vinegar. Lower heat and cover. Cook for 2 minutes, stirring often. Taste for seasoning. Add apple, almonds, raisins, and olives. Simmer mixture until almost dry. Set aside. Blister chiles in hot oil and peel. Make slit and remove seeds and veins. If too hot, place in well-salted cold water and soak for at least an hour. Remove and dry with paper towels. If chiles are to be served cold, mix ¼ c.
vinegar and ½ c. oil, add salt and crushed oregano and brush on peppers before stuffing. Stuff with filling and serve with walnut sauce. Or prepare egg batter and fry. (See preceeding recipe for more complete instructions.)

WALNUT SAUCE: Place 1 cup walnuts, 1 (8 oz) pkg cream cheese, 1 cup half and half, and ½ tsp salt in blender. Puree but do not overdo it. Should be thick like mayonaise. Add 1 T. sugar (optional). Serve over chiles rellenos.

Posted to CHILE-HEADS DIGEST V4 #121 by Judy Howle <howle@ebicom.net> on Sep 12, 1997

Chiles En Nogada

Servings: 4 Servings

Ingredients:

12 Poblano chiles, roasted and
Peeled
1 cub Ground veal
1 cub Ground pork (with 30 percent
Fat content)
1 teaspoon Sea salt, or to taste
½ teaspoon Freshly ground black pepper,
Or to taste
¼ cub Vegetable oil
½ medium Onion, finely chopped
½ cub Almonds, chopped and toasted
½ cub Pine nuts, toasted
2 cub Chopped cactus
½ cub Raisins
1 bunch Epazote, chopped
1 ½ cub Fresh walnuts, skinned
1 cub Milk
1 cub Cream
Seeds from two ripe
Pomegranates
2 tablespoon Fresh parsley, finely
Chopped

Preparation:

Make a vertical slit down the side of each chile and carefully remove the seeds, leaving the stem intact. Mix the veal and pork in a bowl. Add the salt and pepper. In a large heavy skillet, over a medium heat, cook the oil with the onion until translucent. Add the ground meat and cook, breaking up any clumps, about 5 to 7 minutes. Add the almonds, pine nuts, cactus, raisins, and epazote. Cook and stir constantly, until the meat is done. Remove the meat mixture from the heat and let cool. Stuff the chiles with the meat mixture and put them on an ovenproof platter, covered with loosely tented foil. Place the platter in a warm oven while finishing the sauce. Place the walnuts in a blender. With the motor running, add the milk slowly, until smooth and thick. Add the cream and blend well. Cover the chiles with the walnut sauce and garnish with the pomegranate seeds and parsley.

Yield: 6 entree or 12 starter servings

TOO HOT TAMALES SHOW #TH6282

Chiles En Nogada (Chiles in Walnut Sauce) Pt 1

Servings: 6 Servings

Ingredients:

6 Chiles poblanos
1 small Bunch Italian parsley
Seeds of one smallpomegranate

PICADILLO:
3 pound Boneless pork
½ Onion; sliced
2 Cloves garlic; peeled
1 tablespoon Salt
6 tablespoon Lard or the fat from thebroth
½ medium Onion; finely chopped
3 Cloves garlic; peeled andchopped
8 Peppercorns
5 Whole cloves
½ Inch stick cinnamon
3 tablespoon Raisins
2 tablespoon Almonds; blanched & slivered
2 tablespoon Acitron or candied fruit;chopped
2 teaspoon Salt
1 ¼ pound Tomatoes; peeled and seeded
1 Pear; peeled and chopped
1 Peach; peeled and chopped

NOGADA (WALNUT SAUCE:
25 Fresh walnuts; shelled
1 small Piece white bread; withoutcrust
¼ pound Farmer cheese
1 ½ cub Thick Sour Cream; See recipe
½ teaspoon Salt; *
1 large Pinch powdered cinnamon

Preparation:

This is one of the famous dishes of Mexico: large, dark green chiles poblanos stuffed with a pork meat picadillo and covered with a walnut sauce. It is decorated with red pomegranate seeds and the large-leafed Italian parsley.

The recipe is said to have been concocted by the grateful people of Puebla, who were giving a banquet in honor of Don Agustin de Iturbide's Saint's day, August 28 in 1821. He and his followers had led he final revolt against Spanish domination; as self-proclaimed emperor he had just signed the Treaty of Cordoba. All the dishes at the banquet were concocted of ingredients of the colors of the Mexican flag; in this dish were the green chiles, the white sauce, and the red pomegranate seeds.

It is almost worth a special journey to Mexico City or, better still, to Puebla toward the end of August. By then it is well on in the rainy season, and the fresh crop of walnuts will have been gathered. The peasants come in from the country with them, and you can see them sitting on the sidewalks at every street corner selling little piles of a dozen walnuts. Sometimes they are crammed into small paper bags, but the top one will always be cracked open so that you can see its quality. The flesh is tender, almost milky, with a very delicate flavor, and the papery skin around it can be peeled off easily. Practically every restaurant will have chiles en nogado on the menu, and no family fiesta will be complete without them during their short season.

You really have to use chiles poblanos for this dish. Bell peppers or the canned, peeled green chiles are no substitutes. The walnuts should be very fresh, but in a pinch you could use the commercially packed walnuts, which soften and swell when soaked in water overnight.

One of the points most vehemently discussed among Mexican cooks is whether the chiles for this dish should be capeados (covered with beaten egg and fried) or not. I agree with those who say no; I think the rich sauce and batter together is too much. They are served warm with the cold sauce poured over them at the last moment. But if you personally prefer them capeados, then do it that way.

* Many people like a slightly sweet sauce, while others prefer it a little salty--it is entirely a matter of taste. If you prefer sweet, substitute 1 ½ tablespoons of sugar for the ½ teaspoon salt.

Prepare the picadillo:

Cut the meat into large cubes. Put them into the pan with the onion, garlic, and salt and cover with cold water. Bring the meat to a boil, lower the flame and let it simmer until just tender--about 40 to 45 minutes. Do not overcook. Leave the meat to cool off in the broth.

Strain the meat, reserving the broth, then shred or chop it finely and set it aside. Let the broth get completely cold and skim off the fat. Reserve the fat.

Melt the lard and cook the onion and garlic, without browning, until they are soft.

Add the meat and let it ook until it begins to brown.
continued in part 2

Chiles En Nogada (Chiles in Walnut Sauce) Pt 2

Servings: 6 Servings

Ingredients:

See part 1

Preparation:

Crush the spices roughly and add them, with the rest of the ingredients to the meat mixture. Cook the mixture a few moments longer.

Mash the tomatoes a little and add them to the mixture in the pan. Continue cooking the mixture over a high flame for about 10 minutes, stirring it from time to time so that it does not stick. It should be almost dry.

Prepare the walnut sauce:

Cover the nuts with boiling water and leave them to soak for 5 minutes. (If you leave them soaking too long the skin will become too soft and will be more difficult to remove.) Remove the papery brown skin--it should come off quite easily.

Cover the walnuts with cold water and leave them to soak overnight.

Blend all the ingredients until they are smooth.

Prepare the chiles:

Put the chiles straight onto a fairly high flame or under the broiler--not into the oven--and let the skin blister and burn. Turn the chiles from time to time so they do not get overcooked or burn right through.

Wrap the chiles in a damp cloth or plastic bag and leave them for 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam.

Make a slit in the side of each chile and carefully remove the seeds and veins. Be careful to leave the top of the chile, the part around the base of the stem, intact. (If the chiles are too picante, let them soak in a mild vinegar and water solution for about 30 minutes.) Rinse the chiles and pat them dry.

Stuff the chiles until they are well filled out.

Cover the chiles with the sauce and garnish with parsley leaves and pomegranate seeds.

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com
Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 03, 1998

Chiles En Nogada (Poblanos in Walnut Sauce)

Servings: 8 Servings

Ingredients:

10 Chiles poblanos, peeled and
Deveined*
Stuffing:
½ kg Pork grounded
½ kg Beef grounded
1 medium Onion
1 cub Red tomatoe pure
2 Garlic cloves
Salt and pepper
½ cub Acitron chopped**
½ cub Raisins
½ cub Almonds chopped
½ cub Pine nuts
1 cub Fresh fruits: apple, pear,
Apricots in little cubes
Sauce:
2 cub Walnuts peeled, without the
Papper peel, whites.
1 ½ cub Cream (the best cream)
¼ Piece cream cheese, just for
To add flavor and consistenc
½ To ¾ cup of milk
Sugar
Cinamon powder
Salt
Adorn:
Red pomegranate
Parsley leaves

Preparation:

*The size have to be large, if you cannot get large chiles you can use littles, but need to buy more, is difficult to make the exactly amount of chiles and stuffing.

**acitron: a citron dried and made into sweetmeat; candied lemon. This is what my dictionary says, if you cannot get it do not worried, make the recipe with the other ingredients.

***The walnuts need to be peeled before, you can let them in some water on the refrigerator.

Prepare the stuffing: In a sauce pan put vegetable oil, in the blender make a pure with onion and garlic, add to the vegetable oil when it is hot, let the onion fry until be brown (not black). Add the meats, let cook until the meats loose all the water and looks a little brown, add the red tomatoe puree, add salt and pepper and let it boil, add the fruits chopped and let cook until will be dry. Let cool.

Sauce: Mix all in the blender until be soft and have a sauce consistency, try and season with salt and cinamon, this sauce will be cold over the stuffing chiles.

Serve:

Fill all the chiles with the meat, there are two ways for to serve:

1.- Mix 4 eggs whites until be hard, add the yolks and mix, cover the chiles with this mix and put them to fry in some vegetable oil. let cool and cover with the white sauce, adorn with the pomegranate and some little parsley leaves.

2.-Without using the eggs and oil, I prefer in this way, just after fill them put over the white sauce and adorn with the pomegranate just a few seeds for to add red color to the dish, because this dish have the mexican flag colors: green, white and red, and also adorn with some little parsley leaves. Patricia Wriedt
Posted to CHILE-HEADS DIGEST V3 #115

Date: Thu, 26 Sep 1996 14:54:45 -0400

From: "Garry Howard" <g.howard@ix.netcom.com>

Chiles En Nogada (Stuffed Green Chiles with Walnut Sauce)

Servings: 1 Servings

Ingredients:

1 tablespoon Oil
1 pound Ground pork
½ cub Chopped onion
1 cub Chopped peeled ripe tomatoes
1 tablespoon Finely mashed garlic
Salt and pepper
½ teaspoon Ground cloves
½ teaspoon Ground cumin
1 teaspoon Brown sugar
1 teaspoon Wine vinegar
1 Unpeeled cored apple; cubed
¼ cub Raisins
½ cub Sliced stuffed green olives
6 Poblano chiles; (or fresh orcanned long green chiles)

WALNUT SAUCE:
1 cub Walnuts
1 package (8 oz) cream cheese
1 cub Half and half
½ teaspoon Salt
1 tablespoon Sugar; (optional)

Preparation:

Brown meat and onion in oil until no longer pink. Add tomatoes, garlic, salt and pepper, spices, sugar, and vinegar. Lower heat and cover. Cook for 2 minutes, stirring often. Taste for seasoning. Add apple, almonds, raisins, and olives. Simmer mixture until almost dry. Set aside. Blister chiles in hot oil and peel. Make slit and remove seeds and veins. If too hot, place in well-salted cold water and soak for at least an hour. Remove and dry with paper towels. If chiles are to be served cold, mix ¼ c.
vinegar and ½ c. oil, add salt and crushed oregano and brush on peppers before stuffing. Stuff with filling and serve with walnut sauce. Or prepare egg batter and fry. (See preceeding recipe for more complete instructions.)

WALNUT SAUCE: Place 1 cup walnuts, 1 (8 oz) pkg cream cheese, 1 cup half and half, and ½ tsp salt in blender. Puree but do not overdo it. Should be thick like mayonaise. Add 1 T. sugar (optional). Serve over chiles rellenos.

Posted to CHILE-HEADS DIGEST V4 #241 by Imildur <Imildur@aol.com> on Dec 18, 1997

Chiles En Vinagre

Servings: 1 Servings

Ingredients:

6 tablespoon Oil [your choice - I useolive; sunflower or cornoil]
12 Green chiles; sliced[jalepenos preferably]
4 large Carrots; peeled & slicedthinly in rounds
2 large Onions; sliced thinly
1 Red [bell] pepper; slicedthinly
1 pint Distilled malt vinegar
2 Cloves garlic [or more totaste]; sliced thinly[recipe says choppedfinely]
¼ teaspoon Oregano [I use more]
¼ teaspoon Marjoram [I neglect this infavour of more oregano -see above]
¼ teaspoon Thyme
1 teaspoon Salt
½ teaspoon Ground black pepper
1 tablespoon Granulated sugar

Preparation:

This is a recipe for pickled peppers I got from a book by Lourdes Nichols.
It calls for sliced green chilli's of no particular type, but I usually use Jalepeno's if I can get them cheap enough - & it certainly bulks it out more. I don't see why whole ones wouldn't work either - they just go further when sliced:

Heat oil in a large saucepan [avoid aluminium] & toss the chiles, carrots, onions & red pepper for two minutes each [or in whatever order suits you, & don't have the oil too hot], removing them from the heat & setting them aside in a bowl until they are all done. [You may need to add more oil as you go along]

[At this point I also add half the garlic, cooked until it is about to turn brown, before adding to the above bowl]

Slowly add the vinegar, herbs, seasoning, the rest of the garlic & the sugar to the remaining oil in the pan, & boil until the liquid is reduced by one-third [I have no idea why this is neccessary]. Pour the boiling liquid over the vegetables, & allow to cool uncovered. When cold, transfer to clean jars & seal.

Refrigerate once jar is open.

For variation, I have experimented with less carrots, more than one (bell) pepper (yellow) & added cauliflower, with success. I recommend that you don't over-cook the vegetables, & refrigerate the finished product within a day (ie. b4 you open the jar)- this ensures that the everything stays crispy & crunchy (especially the carrots which otherwise seem to develop a mushy texture). This is quite a sharp (acidic) recipe - but I like it & so does anyone who tries it! (And it is certainly better than the over salted commercial pickled chiles). Its quite interesting to notice the Jalepenos change from dark to pale green as they pickle.

I have been toying with trying this recipe with Scotch Bonnets or Habs, instead of normal green chilli's - I'll post the results if I do...

Posted to CHILE-HEADS DIGEST by Paul Richards <paular@zoo.co.uk> on May 13, 1998

Chiles in Walnut Sauce

Servings: 8 Servings

Ingredients:

8 Pablano Chiles; *
¼ cub Onion; Chopped, 1 small
1 Apple; **
1 Jalapeno Chile; ***
1 cub Raisins
2 tablespoon Green Olives; Chopped
¾ teaspoon Cinnamon; Ground
¼ teaspoon Cumin Seed
⅛ teaspoon Pepper; Freshly Ground
Flour; Unbleached
Pomegranate Seeds Or Raisins
1 pound Ground Beef
2 cub Tomatoes; Chopped, 2 medium
1 Banana; Peeled & Sliced
1 Clove Garlic; Finely Chopped
1/3 cub Almonds; Slivered
1 tablespoon Capers
½ teaspoon Salt
¼ teaspoon Oregano; Ground
4 Eggs; Large, Separated
Vegetable Oil
Fresh Cilantro; Snipped

WALNUT SAUCE:
1 cub Walnuts; Ground
½ cub Chicken Broth
1 cub Dairy Sour Cream

Preparation:

* Chiles should be roasted and peeled (See Sowest 1 for information) ** Use an all purpose cooking apple that is unpeeled and sliced.
*** Chile should be seeded and finely chopped.

Cut a lengthwise slit down one side of each poblano chile. Carefully remove the seeds and membranes and set aside. Cook and stir ground beef and onion in a 10-inch skillet until beef is brown and drain. Stir in remaining ingredients except the eggs, flour, oil, Walnut Sauce, Pomegranate seeds and cilantro. Cover and simmer for 15 minutes. Fill chiles with beef mixture. Cover and refrigerate for an hour. Beat egg whites in a large bowl until stiff. Beat egg yolks and fold them into the egg whites. Coat filled chiles with flour; dip into the egg mixture.
Heat ¼-inch of oil in an 8-inch skillet until hot. Cook chiles, one at a time, in the oil, turning once, until puffy and golden, about 2 minutes on each side; drain. Place on cookie sheet and keep warm in a 200 degree F oven. Prepare Walnut Sauce and spoon over the chiles. Sprinkle with pomgranate seeds and cilantro. Serve hot.
WALNUT SAUCE:
Mix all ingredients.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip

Chiles Jalapenos En Escabeche #1

Servings: 1 Servings

Ingredients:

1 pound Jalapenos; rinsed, stemmedcut into 4 lengthwisepieces; and seeds removed
1 ½ pound Carrots; trimmed andscraped, sliced diagonallyabout ⅛" thick
3 tablespoon Salt (no iodine-sea salt isbest)
1/3 cub Water
5 Cloves garlic; peeled androughly chopped
10 Peppercorns
1 teaspoon Cumin seed
4 Whole cloves
8 Bay leaves
2 Sprigs fresh thyme; leavesonly -or-
⅛ teaspoon Dried thyme
1 ½ teaspoon Dried oregano; Mexican ifpossible
½ cub Safflower oil
1 pound White onions; cut into 8pieces
3 cub Mild vinegar
1 cub Strong vinegar
10 Cloves garlic; peeled
6 Sprigs fresh thyme sprigs or
½ teaspoon Dried thyme
½ teaspoon Sugar or brown sugar

Preparation:

Date: Tue, 19 Mar 1996 16:48:05 -0600

From: Judy Howle <howle@EbiCom.net>
I have made them using both recipes. This one is more flavorful but also more trouble. Since they weren't hot, if I do them agin, I would just cut them in half and leave seeds and membranes in.

I have a question: No matter how I make them, they always taste too vinegary. How can you get them to taste like thae store-bought ones that do not taste so sour/vinegary? I have several jars of these left because I don't like that taste! Just ruins a batch of nachos! Commercial canners must use diluted vinegar or citric acid or other substitute, huh?

From: Diane Kennedy, from the April, 1996 issue of Food and Wine.

Put jalapeno strips in a large bowl. Add sliced carrots. Sprinkle with salt and toss well. Let sit 1 hour. Put water into blender and add chopped garlic, peppercorns, cumin seed, cloves, 6 bay leaves, thyme leaves, and ½ tsp. of oregano; blend as thoroughly as possible. Heat the oil in a large, fairly deep pan. Add the blended spices and onions and fry until the liquid has evaporated and the onions are translucent, not brown-about 10 minutes. Strain the chiles and carrots, reserving the juice, and add to the pan. Fry over fairly high heat, stirring and turning the vegetables over, for about 10 minutes.

Add the juice, vinegars, whole garlic, 6 thyme sprigs, remaining bay leaves, remaining tsp. oregano, and sugar. Bring to a boil and continue boiling for about 8 minutes. Transfer to a glass or ceramic bowl and set aside to cook before storing in the refrigerator. (At this point, they could be canned in sterile jars, spooning in the chiles and dividing the bay leaves, garlic, and thyme sprigs between the jars, then pouring the hot liquid into the jars.) They will keep for a long time in the refrigerator if not canned. NOTE: These are not hot. For hot ones, leave whole or slice with seeds

CHILE-HEADS DIGEST V2 #271

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chiles Jalapenos En Escabeche #2

Servings: 1 Servings

Ingredients:

Jalapeno peppers
1/3 cub Salt
1 quart Water
Onion
Olive oil

PER JAR:
1 -(up to)
2 Cloves garlic
1 Bay leaf
Some sauteed onion
Little oil
Hot white vinegar

Preparation:

Date: Tue, 19 Mar 1996 16:48:05 -0600

From: Judy Howle <howle@EbiCom.net>

Subject: Chiles En Escabeche Message-ID: <199603192248.QAA00473@Edison>

I have made them using both recipes. The first one is more flavorful but also more trouble. Since they weren't hot, if I do them agin, I would just cut them in half and leave seeds and membranes in.

I have a question: No matter how I make them, they always taste too vinegary. How can you get them to taste like thae store-bought ones that do not taste so sour/vinegary? I have several jars of these left because I don't like that taste! Just ruins a batch of nachos! Commercial canners must use diluted vinegar or citric acid or other substitute, huh?

By: Diane Kennedy, from the April, 1996 issue of Food and Wine.

First, wash jalapeno peppers. Then make 2 -4 slits in each with a knife.
Soak the chiles in salt water (1/3 cup salt to 1 Qt. water) for 24 hours.
Rinse and dry chiles. Put in boiling water and let boil for about 3 minutes. Rinse in cold water. Drain. Cut up some onion and saute in a little olive oil. In each hot sterilized jar, place 1-2 cloves garlic, 1 bay leaf, some sauteed onion, and a little oil. Fill up the remaining space in the jar with hot white vinegar. Seal and process in boiling water bath 15 minutes or just use sterilized jars. Let "age" a few weeks before using.
If you are not canning the jalapenos, use cold vinegar and refrigerate.

CHILE-HEADS DIGEST V2 #271

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chiles Poblanos Stuffed with Corn

Servings: 3 Servings

Ingredients:

6 Chiles Poblanos
2 tablespoon Sweet butter
1 medium Onion; peeled & choppedfine
1 Clove garlic; peeled &minced
3 Ears corn; kernels only
Coarse salt
Black pepper; ground
½ pound Farmer's cheese
1 cub Creme fraiche
½ cub Monterey Jack; grated

Preparation:

Char the peppers over a gas flame or under a broiler, turning them often to ensure they char evenly. Wrap the charred peppers in a dish cloth and let cool for several minutes. Carefully scrap the skins off the peppers, making sure not to poke any holes in the peppers. Cut a slit in the side of each pepper and remove the seeds. Set the peppers aside. Preheat the oven to 350 degrees. Melt the butter in a skillet. Saute the onion and garlic until the onion is soft. Add the corn, salt and pepper. Cook for 2 minutes. Stuff the peppers with the corn mixture and one spoonful of the farmers' cheese.
Butter a baking dish large enough to hold the peppers comfortably in a single layer. Place the peppers in the dish with the slit facing up. Pour the creme fraiche over. Bake for 10 minutes. Sprinkle the grated cheese over. Brown lightly under the broiler. Serve hot.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chiles Relleno /meat Stuffed

Servings: 12 Servings

Ingredients:

12 Green chiles
1 pound Boiling beef
1 cub Raisins
2 tablespoon Minced onion
¼ teaspoon Garlic salt
1 teaspoon Salt
32 Crushed corriander seeds
2 cub Grated cheese
½ teaspoon Ground cloves
4 Water
Batter
6 large Eggs
6 tablespoon Flour

Preparation:

Roast and peel the chiles. Cook the beef in the 4 c boiling salted water.
When done grind in a processor, not to fine. Place meat in a pan and add the raisins, onions, garlic salt, cloves and crushed corriander seeds.
Mix well and simmer for a few minutes. This must be thick. Add the cheese and mix well. Separate the eggs, beat the whites very stiff. Beat the yolks stiff and fold into the beaten whites. Add the flour. Place meat mixture into peeled and cleaned chiles. Dip into batter. Fry in small amounts of oil on medium heat 375F until golden brown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chiles Relleno Puffs

Servings: 10 Servings

Ingredients:

¼ cub Butter; room temperature
1 ¼ cub Flour
2 cub Monterey Jack cheese;shredded
½ cub Green chili pepper,roasted,peeled, seeded;diced -or-
1 can (4 oz) diced green chilies;drained
⅛ teaspoon Garlic powder
2 tablespoon Parmesan cheese

Preparation:

Combine butter and flour in a food processor bowl or blender container.
Process until well mixed. Add Monterey Jack cheese, chilies and garlic powder. Process until well mixed. Form dough into ¾" balls; roll in Parmesan cheese. Place on a greased baking sheet. Bake in a 375 oven about 15 minutes or until golden brown. Serve warm. Makes 36.

To make ahead, form dough into balls; place on a baking sheet & freeze until firm. Place in freezer bag. Store up to 2 weeks. To bake, place on a greased baking sheet. Bake in 375 oven for 18 to 20 minutes.
Recipe By : Holiday Celebrations

Posted to FOODWINE Digest 24 October 96

Date: Thu, 24 Oct 1996 12:10:47 -0400

From: Laura Hunter <LHunter722@AOL.COM>

Chiles Relleno, Meat Stuffed

Servings: 12 Servings

Ingredients:

12 Green chiles
1 pound Boiling beef
1 cub Raisins
2 tablespoon Minced onion
¼ teaspoon Garlic salt
1 teaspoon Salt
32 Crushed corriander seeds
2 cub Grated cheese
½ teaspoon Ground cloves
4 cub Water

BATTER:
6 large Eggs
6 tablespoon Flour

Preparation:

Date: Mon, 18 Mar 1996 17:46:26 -0500

From: Walt Gray <waltgray@mnsinc.com>
A little different Chile relleno for those that eat chiles for the taste.

Roast and peel the chiles. Cook the beef in the 4 c boiling salted water.
When done grind in a processor, not to fine. Place meat in a pan and add the raisins, onions, garlic salt, cloves and crushed corriander seeds.

Mix well and simmer for a few minutes. This must be thick. Add the cheese and mix well. Separate the eggs, beat the whites very stiff. Beat the yolks stiff and fold into the beaten whites. Add the flour. Place meat mixture into peeled and cleaned chiles. Dip into batter. Fry in small amounts of oil on medium heat 375F until golden brown.

CHILE-HEADS DIGEST V2 #270

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chiles Rellenos

Servings: 6 Servings

Ingredients:

CHILES RELLENOS:
1 cub Grated manchego cheese,plus 2 tablespoons
1 cub Grated panela cheese,plus 2 tablespoons
¾ cub Grated a¤ejo cheese
6 large Poblano chiles, roasted,peeled, slit lengthwisedown one side and seeded
Flour for coating
4 large Eggs
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
1 ½ cub Vegetable oil
1 cub Roasted Tomato Salsa
1 cub Roasted Tomatillo Salsa
6 tablespoon Crema, creme fraiche orsour cream

CREMA (2 CUPS:
2 cub Heavy cream
¼ cub Buttermilk

Preparation:

CHILE RELLENOS: Combine the grated manchego, panela and a¤ejo cheeses in a bowl and reserve.

Working on a towel-lined counter, spread open 1 chile at a time. Mold ½ cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the chile. Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll. Place on a platter and stuff the remaining chiles. (They can now be reserved for up to 2 days, well covered, in the refrigerator.)

Preheat oven to 350øF.

Spread the flour on a platter. Beat the eggs with the salt and pepper in a bowl wide enough for dipping.

Heat the oil in a 9-inch cast-iron skillet over medium-high heat until hot.
Dip 3 chiles at a time in the flouor, patting off the excess so just a fine even coating remains. Then place in the eggs.

Test the oil by dropping in a bit of egg. If it sizzles immediately and rises to the surface, the oil is ready. Drop the chiles, 1 at a time, into the oil, putting an extra dollop of egg batter on each. Fry 3 at a time until golden brown all over, about 1 ½ minutes per side.

Drain on paper towels. Reheat oil and repeat with remaining chiles.

CREMA: Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours.

Crema may be kept in the refrigerator as long as a week.

NOTE: Manchego Cheese: There are two kinds of manchego used in mexican cooking - and neither is the high-priced Spanish variety sold in upscale cheese shops. There is a hard variety (called viejo) and a soft, semifirm, golden one that is an excellent melter. The soft one is used most often for cooking. Monterey Jack or muenster can be substituted.

Anejo Cheese: Also known as Cotija, is a salty, crumbly white cheese, similar to feta in appearance. Romano or washed and dried feta are good substitutes.

Panela Cheese: is a mild, milky-tasting, fresh white cheese often sold in rounds. A ricotta, farmer's or dry cottage cheese can be substituted.

The reason Mary Sue and Susan like to use one part manchego, one part panella and one-half part anejo is because they give a greater texture and flavor than just one cheese, but is not a hard-and-fast rule. They both say to go right ahead and use whatever you happen to have in the kitchen, or experiment and come up with you own cheese mix.

Serves 6 as an appetizer, 3 as an entree.

SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena Siegel.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chiles Rellenos #1

Servings: 6 Servings

Ingredients:

6 large Chile peppers
½ pound Ground beef
½ cub Raisins
1/3 cub Almonds; chopped fine(optional)
Onion & garlic to taste
2 Eggs; separated
1 pound Tomatoes
Salt to taste

Preparation:

See index for 'Preparing Chile Peppers'. Pull off skin. Saute meat, raisins, almonds (if desired), and some onion & garlic in a little oil until onions are tender & meat is browned. Split peppers on one side, fill with meat mixture, fasten with toothpick & roll in flour. Beat egg whites until stiff, then add yolks. Dip peppers into this batter & brown in oil.
Make sauce by combining tomatoes, more onion, garlic & salt in a blender & mixing well. Place stuffed peppers into this sauce.

MRS GOODWIN (LAURA) SHAPIRO

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chiles Rellenos #2

Servings: 6 Servings

Ingredients:

12 small Bell peppers
2 package (3-oz) cream cheese
6 Eggs
Salt
2 cub Oil for deep-frying
1 cub All-purpose flour

SAUCE:
¼ cub Chopped onion
1 ½ cub Tomato sauce
¼ teaspoon Oregano
Salt and pepper
2 tablespoon Corn oil

Preparation:

1. Slit the peppers at the lower end and remove the seeds and pulp, but leave the stem on. Boil in water until tender; drain. 2. Slice the cream cheese and stuff each pepper with pieces of cheese.

3. Separate the eggs. Beat the whites until they form soft peaks, then add the yolks and continue beating until uniform and fluffy. Lightly salt the egg batter.

4. Heat the oil in a skillet to 375 F. Roll the peppers in flour, dip in the egg batter, and fry on both sides until golden brown. Drain on paper toweling.

5. Serve covered with Sauce. SAUCE: Heat the oil in a large skillet over medium heat. Saute the onion until soft. Reduce heat and add the tomato sauce, oregano, salt, and pepper; mix well. Simmer for 5 minutes.

LA MARGARITA

CHICAGO, MORTON GROVE

WINE: BRILLANTE

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chiles Rellenos #3

Servings: 4 Servings

Ingredients:

6 Fresh chiles Poblanos
1 pound Ground sirloin
½ cub Chopped onion
2 Cloves garlic; chopped
1 teaspoon Cumin
1 teaspoon Black pepper
1 tablespoon Salt
Flour
Corn oil for deep-frying
6 Eggs; separated
Salsa Ranchera (see index)

Preparation:

1. Preheat oven to 350 F. Select the four chiles that are closest in size. Bake until the skins puff, about 25 min. Remove from oven and cover with a wet cloth or towel for 5 min.

2. Peel the skins off. Make a slit in each chile and remove all seeds, being gentle to avoid tearing the chiles.

3. Put 1 cup water and the meat in a saucepan and bring to a simmer. Cook at the simmering point until most of the liquid has evaporated. If any grease comes to the top, it should be skimmed off.

4. Cut the remaining chiles into narrow strips. Add these with the onion, garlic, cumin, pepper, and salt to the meat mixture when it appears to be starting to get dry. Cook a few minutes longer.

5. Stuff the chiles with meat mixture then dust with flour. Begin heating the oil slowly.

6. Beat the egg whites until they peak. Beat the yolks until creamy. Fold the yolks into the whites.

7. Dip the chiles one at a time into the eggs. Gently place two chiles at a time into the hot oil. With a spatula, bathe the chiles with hot oil until the egg appears to have set. Cook 4 min. then turn and cook another 4 min.
Drain on paper towels and keep warm. Repeat the process with the remaining chiles.

8. To serve, spoon a little Salsa Ranchera over the chiles and serve the remaining sauce in a bowl.

CHIQUITA

CONGRESS AVE, DALLAS WINE-PEDRO

DOMECQ LOS REYES BLANCO

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chiles Rellenos #4

Servings: 4 Servings

Ingredients:

4 large Green New Mexicanchiles; roasted and peeled,stems on
Cheddar cheese or MontereyJack; cut in sticks
3 Eggs; separated
1 tablespoon Water
3 tablespoon Flour
¼ teaspoon Salt
Flour

Preparation:

No collection of New Mexican recipes could be complete without including one for stuffed green chiles. In late summer when the fresh crop of chile comes in, nothing tastes better. We stuff them with cheese, meat mixtures, or combinations of meats, dried fruits and nuts. We not only serve them whole, but also chopped and formed into balls or made into casseroles. Big Jims are the preferred chile for this recipe.

Make a slit in the side of each chile and stuff the chiles with the cheese sticks. Dredge the chiles with the flour. Beat the egg whites until they form stiff peaks. Beat the yolks with the water, 3 Tbs flour, and salt until thick and creamy. Fold the yolks into the whites.

Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they are a golden brown. Serves: 4

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chiles Rellenos #5

Servings: 6 Servings

Ingredients:

6 large Poblano or New Mexicochiles; peeled
1 Stick unsalted butter
1 medium Onion; chopped
2 Cloves garlic; minced
½ cub Pimento-stuffed olives;sliced
½ cub Pitted prunes; coarselydiced
½ cub Dried apricots; coarselydiced
1 ½ teaspoon Ground cumin
½ teaspoon Cinnamon
¼ teaspoon Ground cloves
2 cub Shredded cooked chicken
Salt to taste

SALSA DE TOMATE ASADO:
1 ½ cub Heavy cream
8 Cloves (large) garlic;unpeeled
1 medium Onion; unpeeled, halvedcrosswise
3 -(up to)
4 large Ripe; red tomatoes,about 2-¾ lbs. total
Salt

Preparation:

Date: Wed, 13 Mar 1996 08:43:35 -0600

From: Judy Howle <howle@EbiCom.net>
Melt butter in a large skillet over medium heat until very hot and fragrant. Add the onion and garlic and cook, stirring, for three minutes.
Add the olives and fried fruit and cook, stirring another three minutes.
Add the spices and chicken and cook, stirring to combine, for tow minutes more. Season with salt.

Cut a small slit in the stem end of each chile. Remove seeds if desired, but do not tear chile. Carefully stuff chiles with the mixture through the slit in each.

Bake on a greased baking sheet or shallow pan at 500 degrees for seven minutes. Spoon the tomato sauce onto individual plates or a large serving platter and arrange the chiles on top.

SALSA DE TOMATE ASADO: Cook down the cream in a small, heavy saucepan over med. heat until reduced by about a third. Set aside. Heat a heavy cast-iron griddle or skillet over high heat until a drop of water sizzles on contact. Roast the unpeeled garlic cloves and onion, turning several times, until the garlic is dark on all sides and somewhat softened and the onion is partly blackened and fragrant. Set aside.

Roast the tomatoes in the same way, turning several times, until blistered on all sides. Let cool until cook enough to handle. Peel the garlic and place in blender. Peel onion, and add to garlic.

Peel tomatoes directly over the blender to catch juice. and add to garlic and onion. Puree on medium speed until smooth. Add the cream and process until blended. Season with salt. Makes about 4 cups. Can be refrigerated for 2 or 3 days. Do not freeze.

CHILE-HEADS DIGEST V2 #267

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chiles Rellenos (Fried Stuffed Chiles)

Servings: 1 Servings

Ingredients:

12 large Mild, green chiles w/stems
<<<OR>>>
3 can Green chiles (4 oz.cns)
½ pound Jack cheese cut into long>>>
Narrow, strips.

BATTER:
1 cub All purpose flour
1 teaspoon Baking powder
½ teaspoon Salt
¾ cub Yellow or white cornmeal
1 cub Milk
2 Eggs, slightly beaten

Preparation:

Parch and peel chiles leaving stems on. Cut small slit below the stem, removing seeds if desired. Insert strips of Jack cheese being careful not to split chile.

Prepare batter: Sift flour with baking powder and sald, then add cornmeal.Blend milk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together. slightly moisten each chile with water--dip in plain flour, then in batter. Allow to drain slightly and drop in deep fat which has been heated to 375 F.

Fry until golden. Drain on paper towels. Keep warm on platter in 300 F.
oven while completing frying and serve immediately.

Variations: For thicker crust "double-dip" (repeat dipping sequence).
: For crunchy crust use buttermilk instead of sweet milk in batter.

Hint: Keep one hand for "dry", the other for "wet".

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chiles Rellenos (Spicy Meat Filled Peppers)

Servings: 4 Servings

Ingredients:

1 pound Beef stew meat
4 cub Water
1 teaspoon Salt
2 teaspoon Corriander, ground
½ teaspoon Cloves, ground
2 Cloves garlic, minced
2 tablespoon Onion, chopped
1 cub Raisins
12 Green chiles
1 cub Flour
1 teaspoon Baking powder
½ teaspoon Salt
1 cub Milk

Preparation:

Cook meat in water. When done, grind or puree in blender. Mix in 1 ts.
salt, spices, garlic, onion, and raisins. Add enough broth to moisten and cook untill thick. Parch and peel chiles and stuff with meat mixture.
Prepare batter; combine flour, baking powder and ½ ts. salt, the add the eggs and milk, beating to form smooth batter. Dip each chile in batter and place in deep fat heated to 375 F. Fry until golden. Keep warm untill all are completed. Serve immediately. Serve with or without a tomato sauce or salsa; or, serve sauce on side dish.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Chiles Rellenos (Stuffed Chilies)

Servings: 8 Servings

Ingredients:

8 Green Bell Peppers Or 8Large Poblano Peppers
1 can (16 0Z) Tomatoes; undrained
1 small Onion; cut up
1 teaspoon Instant Beef BouillonGranules
1 dash Pepper
1 dash Ground Cinnamon
4 cub Monterey Jack Cheese;shredded
8 Egg Yolks
2 tablespoon Water
¼ cub All-Purpose Flour
½ teaspoon Salt
8 Egg Whites
Fat For Frying
Cilantro Or Parsley

Preparation:

Broil peppers 2 inches from heat for about 15 minutes, turning often, till all sides are blistered. Place peppers in a paper or plastic bag. Close bag and let stand about 10 minutes or till cool enough to handle.

Meanwhile, make tomato sauce. In blender container combine undrained tomatoes, onion, bouillon granules, pepper and cinnamon. Cover; blend till smooth. Transfer to a saucepan. Heat to boiling; simmer, uncovered, for 5 minutes. Cover and keep warm over low heat while preparing peppers.

Peel peppers; remove stems and seeds. Stuff each pepper with ½ cup of the cheese. Set aside. Slightly beat egg yolks and water. Add flour and salt; beat 6 minutes or till thick and lemon-colored. Beat egg whites till stiff peaks form. Fold yolks into whites.

In a large heavy skillet heat ½ inch fat to 375 degrees. For each serving spoon about 1/3 cup egg batter into hot fat, spreading batter in a circle.
Fry 3 or 4 at a time. As batter begins to set, gently top each mound with a stuffed chili. Cover with another 1/3 cup batter. Continue cooking 2 to 3 minutes more, till underside is brown. Turn carefully; brown second side.
Drain on paper toweling; keep warm in 300 degree oven while preparing remainder. Serve with tomato sauce; garnish with snipped cilantro or parsley.

Recipe by: Better Homes and Gardens Mexican Cookbook

Posted to recipelu-digest Volume 01 Number 496 by James and Susan Kirkland <kirkland@gj.net> on Jan 11, 1998

Chiles Rellenos (Tht)

Servings: 1 Servings

Ingredients:

1 cub Plus 2 tablespoons gratedManchego cheese
1 cub Plus 2 tablespoons gratedPanela cheese
¾ cub Grated Anejo cheese
6 large Poblano chiles, roasted,peeled,, slit lengthwisedown one side and seeded
Flour for coating
4 large Eggs
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
1 ½ cub Vegetable oil
2 cub Roasted Tomatillo Salsa
6 tablespoon Crema

Preparation:

In large bowl combine Manchego, Panela and Anejo cheeses. Set aside.
Working on a towel-lined counter, spread open 1 chile at a time. Mold ½ cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the chile. Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll. Place on a platter and stuff the remaining chiles. (They can now be reserved for up to 2 days, well covered, in the refrigerator.) Preheat the oven to 350 degrees. Spread flour on a platter. Beat the eggs with the salt and pepper in a bowl wide enough for dipping. In a 9-inch cast-iron skillet heat oil over a medium-high heat. Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains. Then dip chiles into the eggs.
Test the oil by dropping a bit of egg. If it sizzles immediately and rises to the surface, the oil is ready. Dip the chiles, 1 at a time, into the oil, putting an extra dollop of egg batter on each. Fry 3 at a time until golden brown all over, about 1 ½ minutes per side. Drain on paper towels.
Reheat oil and repeat with remaining chiles. Transfer chiles to a baking dishes or tray and bake until the cheese thoroughly melts and heats through, 8 to 10 minutes. To serve, coat with Tomatillo salsa (other salsas can also be used). Top with a dollop of Crema.

Recipe by: TOO HOT TAMALES SHOW #TH6125 Posted to CHILE-HEADS DIGEST V3 #350 by Walt Gray <waltgray@mnsinc.com> on Jun 09, 1997

Chiles Rellenos (Zarela Martinez)

Servings: 1 Servings

Ingredients:

6 large Poblano or New Mexicochiles, peeled
½ cub (one stick) unsalted butter
1 medium Onion; chopped
2 Garlic cloves; minced
½ cub Pimento-stuffed olives;sliced
½ cub Pitted prunes; coarselydiced
½ cub Dried apricots; coarselydiced
1 ½ teaspoon Ground cumin
½ teaspoon Cinnamon
¼ teaspoon Ground cloves
2 cub Shredded cooked chicken
Salt to taste
Salsa de Tomato Asado(recipe follows)

Preparation:

Melt butter in a large skillet over medium heat until very hot and fragrant. Add the onion and garlic and cook, stirring, for three minutes.
Add the olives and fried fruit and cook, stirring another three minutes.
Add the spices and chicken and cook, stirring to combine, for tow minutes more. Season with salt. Cut a small slit in the stem end of each chile.
Remove seeds if desired, but do not tear chile. Carefully stuff chiles with the mixture through the slit in each. Bake on a greased baking sheet or shallow pan at 500 degrees for seven minutes. Spoon the tomato sauce onto individual plates or a large serving platter and arrange the chiles on top.
Posted to CHILE-HEADS DIGEST V4 #121 by Judy Howle <howle@ebicom.net> on Sep 12, 1997

Chiles Rellenos a la Hacienda

Servings: 1 Servings

Ingredients:

20 ounce All-purpose flour
4 Eggs
½ tablespoon Salt
1 ½ tablespoon Baking powder
3 cub Water
12 Mexican green chiles;roasted and peeled, withstems attached
8 ounce Cheddar cheese cut into¼-inch square strips; (12strips)
Vegetable oil for frying

Preparation:

Combine flour, eggs, salt and baking powder in a large bowl. Add three-fourths of the water, and whip well. Add the remaining water, and whip until it is pancake batter consistency. Make a small slit in each chile. Place one piece of cheese in each. Dip chile into batter until well-coated, and fry in hot oil (350 degrees) turning once, until browned.
Note: Heat scale: Mild busted by Suzanne

Recipe by: Chile Pepper Magazine 10/97

Posted to recipelu-digest by SKnight436 <SKnight436@aol.com> on Mar 7, 1998

Chiles Rellenos Casserole

Servings: 10 Servings

Ingredients:

2 can Whole green chili peppers*
3 cub Sharp Cheddar cheese**
4 Green onions, sliced
3 cub Shredded mozzarella cheese
6 Eggs
4 cub Milk
¾ cub All-purpose flour
¼ teaspoon Salt
2 can Green chili salsa

Preparation:

* 7 oz. cans
**shredded (approx. 12 oz.)

Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-½ cups of the mozzarella cheese over chilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth.
Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-½ cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.

Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories.

From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip

Chiles Rellenos Casserole

Servings: 6 Servings

Ingredients:

½ pound Ground chicken
1 cub Chopped onion
1 ¾ teaspoon Ground cumin
1 ½ teaspoon Dried oregano
½ teaspoon Garlic powder
¼ teaspoon Salt
¼ teaspoon Pepper
16 ounce Fat-free refried beans; (1can)
8 ounce Whole green chiles; (2 cans)drained, cut lengthwiseinto quarters
4 ounce Preshredded colby-Jackcheese, (1 cup)
1 cub Frozen whole kernel corn;thawed and drained
1/3 cub All-purpose flour
¼ teaspoon Salt
1 1/3 cub Skim milk
⅛ teaspoon Hot sauce
2 Eggs; lightly beaten
2 Egg whites

Preparation:

Cook chicken and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside.

Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese.

Spoon mounds of bean mixture onto cheese, and spread gently, leaving a ¼-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.

Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole.

Bake at 350 degrees for 1 hour and 5 minutes or until set; let stand 5 minutes. Yield: 6 servings (serving size: 1 [3-½-inch] square).

This was listed as one of the 10 best recipes in the 10th Anniversary issue of Cooking Light. Cooking Light YEAR: 1997:Apr PAGE 116

NOTES : Cal 277.8, Fat 11.6g, Carb 34.4g, Fib 5.9g, Pro 27.6g, Sod 395mg, CFF 29.6%.
Recipe by: Cooking Light, Jan/Feb 1995, page 61

Posted to Digest eat-lf.v097.n235 by Reggie Dwork <reggie@reggie.com> on Sep 17, 1997

Chiles Rellenos Casserole with Marinara

Servings: 4 Servings

Ingredients:

4 pound Jack cheese, cut in strips
1 can 4 oz green chiles, seeded
4 Eggs
1/3 cub Milk
½ cub Flour
½ teaspoon Baking powder
1 cub Grated sharp cheddar cheese
1 can Marinara sauce
Pitted ripe olives(garnish)

Preparation:

Stuff chilies w/jack cheese. Arrange chilies side-by-side in greased shallow 1 ½ qt. baking dish.

Beet eggs until thick and foamy, add milk, flour and baking powder - blend.

Pour egg batter over chiles - cover all chiles with batter. Sprinkle with cheddar cheese. Bake uncovered @ 375 30 minutes or until set. Serve with heated marinara sauce and olives.

Note: I used 18 fresh Anaheim chilies (1.5 pds). Blistered under broiler until popped and brown. Then peeled and seeded.

I also increased the recipe by half. Very good.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chiles Rellenos Con Jaiba Y Camaron

Servings: 6 Servings

Ingredients:

12 small Yellow chiles (guero or waxchiles)
1 tablespoon Vinegar
½ pound Crabmeat or small shrimp, orcombination (cooked)
2 Scallions; minced
½ cub Mayonnaise
Juice of ½ lemon
2 Pickled jalapeno peppers;minced

Preparation:

(Stuffed Chiles with Shrimp and Crab)

Slit the chiles and remove seeds and veins. Blanch quickly in water with 1 tablespoon of vinegar (about 1 min.). Drain and cool.

In food processor, finely chop the shrimps and crabmeat. Mix in the minced scallions and mayonnaise.
Sprinkle with lemon juice and stir again. Stuff the chiles with the seafood mixture and arrange on a plate. If serving as a salad, place 3 to 4 stuffed chiles on a bed of lettuce. As an appetizer, arrange on an attractive serving plate and add a garnish of jalapeno chile on the side.

Source: "Authentic Mexican Cooking" by Paula Holt and Helene Juarez :: MM by Sue Woodward

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chiles Rellenos Con Queso

Servings: 4 Servings

Ingredients:

2 can Green Chiles, Pealed
½ pound Monterey Jack Cheese
4 large Eggs
Flour For Coating Chilies
4 tablespoon Flour
Oil For Frying, 1 ½ to 2Inches Deep In Pan
Sauce Ingredients: *
1 small Onion, Chopped
1 Clove Garlic, Crushed
1 teaspoon Oil
1 cub Tomatoes, Whole
2 cub Chicken Broth
Salt, To Taste
Pepper, To Taste
Oregano, To Taste

Preparation:

* This is enough sauce for six to eight chiles.

Cut the cheese into pieces about ½ inch square and 2-½ inches long.
Stuff each chile with one piece of the cheese. Roll each chile in flour until well coated. Make a batter by beating the whites of the four eggs until they are stiff. It is very important to use a clean mixing bowl and beaters to ensure having a nice stiff batter, this sounds unimportant but it will make the difference between OK and Great final product. Beat the yolks lightly, fold the yolks into the whites and then fold in the four T of flour. Drop the stuffed and floured chiles into the batter one at a time. Pick up each with a spoon and transfer to a saucer; then slide from saucer into about 1-½ inches of moderately hot oil in your largest frying pan. This is also important since it will help keep the batter on the chile and make for a nice presentation. Baste with hot oil or they may turtle before you want them too. Fry until golden brown on each side.
I do four or five at a time. Drain the chiles on absorbent paper towels and let them stand. Don't worry if the nice puffy coating deflates, it will puff up again when heated in the thin sauce before serving. Prepare thin sauce by cooking onion and garlic until wilted, in oil. Add tomatoes and press through a strainer. Press canned tomatoes through a strainer and combine with onion and garlic. Put in a pot and bring to a boil.
Season to taste with salt, pepper and oregano. At serving time, heat the chiles in the boiling thin sauce for about five minutes and they are ready to serve with some of the reserved sauce. If you enjoy Chile Rellanos in a restaurant and would like to fix them at home give this recipe a try.

From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

Chiles Rellenos Con Queso

Servings: 6 Servings

Ingredients:

CHILES:
6 California Chiles *
3 Egg, Separated
4 ounce Monterey Jack Cheese
½ cub All-Purpose Flour
Oil For Frying

TOMATO SAUCE:
4 small Tomatoes, Peeled
½ teaspoon Salt
1 small Onion
2 small California Chiles
Clove Garlic
⅛ teaspoon Ground Cinnamon
1 tablespoon Vegetable Oil
⅛ teaspoon Ground Cloves
½ cub Chicken Broth

Preparation:

* California Chiles should be roasted and peeled.
~--------------------------------------------MMMMM----- ~---MMMMM----- ~- Prepare the tomato sauce and keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with toothpicks. Pour oil ¼" deep in a large skillet. Heat oil to 365øF. Beat egg whites in a clean medium bowl with clean beaters until stiff. Beat egg yolks lightly in a small bowl and fold into beaten egg whites. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately, topped with tomato sauce. TOMATO SAUCE: Combine tomatoes, onion and garlic in a blender or food processor and puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently for 15 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chiles Rellenos Con Quesos (Chiles Stuffed Wi

Servings: 1 Servings

Ingredients:

8 Fresh, frozen or 2 (4 oz)cans green chilies
1 pound Monterey jack cheese
4 Eggs
4 tablespoon Butter, margarine or lardparsley (garnish

Preparation:

Peel fresh peppers by placing on an open flame until browned. Wrap chilies in a damp cloth to steam for five minutes. Pull peeling off.

Slit green chiles. Cut cheese into slices that will fit into the green chile slits. (Be sure to remove seeds and membrane)

Prepare a batter by using one egg for every two chiles and one tsp of hot water to each egg, plus enough flour (1 tbsp per egg) to make a thin batter. Beat egg whites until they form soft peaks. Fold in beaten egg yolks and flour.

Drop the batter (the size of a 6-in.x4-in.oval) onto a greased fry pan.
Place a stuffed chile on it and cover with batter. Cook over low heat until golden. Turn with spatula and brown on other side. Drain on paper towels.
Place in baking dish, cover with sauce, and top with grated cheese.

Heat in 325 F oven til cheese melts (about 15 mins) From: Sallie Krebs Date: Tue, 07-1

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chiles Rellenos De Queso

Servings: 2 Servings

Ingredients:

2 Chiles; roasted & peeled
1 1/3 ounce Monterey Jack
Oil for frying
1 Egg; separated
½ cub All-purpose flour

TOMATO SAUCE:
1 1/3 small Tomatoes; peeled
1/3 small Onion
1/3 Clove garlic
1/3 tablespoon Vegetable oil
½ cub Chicken broth
½ teaspoon Salt
1 small California chili
1 pinch Cinnamon; ground
1 pinch Cloves; ground

Preparation:

Joel.Ehrlich@salata.com (Joel Ehrlich)

NOTE: California Chile Peppers are also known as Anaheim Chiles.

Prepare the tomato sauce by combining the tomatoes, onion and garlic in a blender. Puree. Heat the oil in a medium saucepan over medium heat. Cook, stirring occasionally, for 10 minutes. Add the broth, chili peppers, salt, cloves and cinnamon. Simmer gently for 15 minutes. Keep warm.

Prepare the chili peppers by cutting as small a slit in the side of each pepper as possible. Remove the seeds through that slit. Leave the stems attached to the chili peppers. Pat dry with a towel. Cut the cheese into long, thin sticks, one for each chili pepper. Place one stick of cheese in each pepper (use more if the peppers are large). Wrap the peppers around the cheese and fasten with picks only if needed.

Pour the frying oil ¼" deep in a large, heavy skillet. Heat to 365 degrees. Beat the egg white in a medium bowl until stiff. Beat the egg yolks lightly in a small bowl. Add the beaten yolks all at once to the whipped whites. Fold lightly but thoroughly. Roll each pepper in flour. Dip in the egg mixture to coat. Fry in the hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately topped with tomato sauce.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chiles Rellenos De San Diego

Servings: 6 Servings

Ingredients:

1 package Taco seasoning mix
16 ounce Tomatoes
7 ounce Green chiles; canned
¼ pound Monterey jack cheese; *seenote
Salt; optional
¼ cub Flour
2 Eggs
¼ teaspoon Cream of tartar
1 cub Canola oil

Preparation:

*Cut the cheese into 6 strips.

1. For the spicy tomato sauce which goes on top, combine the taco seasoning mix and tomatoes in a saucepan. Bring to a boil, reduce heat and simmer for 15 minute 2. If fresh chiles are used, cut off the stem ends and rinse with cold water to remove seeds. Broil the chiles until the skin browns and blisters. Peel the chiles immediately, while they are s ll warm. If canned chiles are used, gently rinse with cold water to remove seeds; pat dry.
Stuff each chile with a strip of cheese. 3. Combine the flour and salt. 4.
Separate the eggs. Beat yolks until lemon yellow and slightly thickened.
Beat the whites until they are foamy. Add the cream of tartar and continue beating until the whites hold a stiff pea Carefully fold yolks into whites.
5. Heat the oil in a skillet. 6. Roll the stuffed chiles in the flour. Dip into egg batter. Fry in hot oil on each side until golden. Drain and serve with spicy tomato sauce.

Yield: 6 rellenos.

Recipe by: Jo Anne Merrill

Posted to Bakery-Shoppe Digest V1 #252 by "Lewis'" <lewises@flatoday.infi.net> on Sep 19, 1997

Chiles Rellenos Meatballs

Servings: 8 Servings

Ingredients:

12 small Potatoes, -or-
2 large Baking potatoes
2 tablespoon Vegetable oil
1 pound Ground beef
½ pound Anaheim chili peppers
½ cub Yellow onions, minced
4 Eggs
½ teaspoon Salt
Black pepper, to taste
Garlic salt, to taste

Preparation:

*Anaheim chilies, roasted, peeled and diced.

1. Peel and boil potatoes until just tender. Let potatoes cool. In a large bowl break up potatoes to make a lumpy mixture, do not mash.

2. Saute ground beef in 2 tablespoons vegetable oil until browned, drain well.

3. Add beef to potatoes, then add chiles, chopped onion and egg yolks. Add seasonings (salt, pepper, and garlic salt). Mix and form into egg-shaped balls about 1-½ inches long.

4. Dip each ball in egg whites (beaten slightly) then roll in flour. At medium heat, cook in vegetable oil about ¼-inch deep. Brown well, then drain on paper towels. Serve hot, at room temperature, or refrigerate and reheat at serving time.
Posted to MC-Recipe Digest V1 #346

Recipe by: Jo Anne Merrill

From: Sherry Zeiss <zeiss@tab.com>

Date: Mon, 16 Dec 1996 21:37:46 -0600

Chiles Rellenos Sauce

Servings: 20 Servings

Ingredients:

1 Onion
2 tablespoon Oil
4 cub Chicken broth
1 teaspoon Pepper; black
2 Cloves garlic
2 cub Tomato
1 teaspoon Salt
1 tablespoon Oregano

Preparation:

Date: Sun, 14 Apr 1996 20:51:33 -7

From: arlenes@holly.ColoState.EDU
Chop onion and crush garlic. Cook in oil until wilted. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Heat the chiles in boiling sauce for about five minutes.

Elena's Secrets of Mexican Cooking, Elena Zelayeta

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #106

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chiles Rellenos Tofu Casserole Lowfat

Servings: 8 Servings

Ingredients:

7 ounce Whole-green chile peppers;canned
1 package Tofu Mori-nu lite firm;drained
¾ pound Lowfat cheddar cheese;shredded
¾ pound Lowfat monterey jack cheese;shredded
7 ounce Diced green chile peppers;canned
2 Eggs
1 cub Egg bagels
12 ounce Evaporated skimmed milk
1 cub Salsa

Preparation:

Split whole chilies lengthwise; remove seeds and lay flat in a 13-by-9-inch baking pan. Place tofu on paper towels and press gently to remove excess moisture. Crumble tofu and blend half of it with the Cheddar cheese and half of the tofu with the jack cheese. Top whole chilies with half of Cheddar cheese mixture and half of the jack cheese mixture. Add a layer of the diced chilies.

Repeat layers of cheeses and chilies. Beat eggs with milk and pour over all. Spread with salsa. Bake in 350-degree oven for 45 minutes.

REF Liz Caesar's Cook and Tell, "Tofu a nutritious low-fat wonder with many uses" Riverside (CA) Press-Enterprise Wed, 06/03/98 +Hanneman < phannema@wizard.ucr.edu > [393 cals,9g fat]

Notes: Barbara Herrick of Hemet makes a chiles rellenos casserole using tofu.

Recipe by: Herrick: Liz Caesar, Cook and Tell 6/98 Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to EAT-LF Digest by Kitpath <phannema@wizard.ucr.edu> on Jun 03, 1998

Chiles Rellenos with Chipotle-Corn Sauce

Servings: 6 Servings

Ingredients:

1 Head garlic; plus 2 cloves
12 Anaheim chiles; or poblanochiles
1 cub Cheddar cheese; grated
1 cub Monterey jack cheese; grated
½ cub Queso cotija; or quesofresco, (or substitutelow-fat ricotta cheese)
1 bunch Fresh cilantro; chopped
8 ounce Black beans; rinsed anddrained
½ cub Raw pumpkin seeds; or pinenuts
6 Scallions; chopped
3 tablespoon Chipotle chiles in adoblesauce; pureed
2 teaspoon Ground cumin
3 teaspoon Ground coriander
1 teaspoon Freshly ground black pepper
½ teaspoon Ground cayenne pepper
½ teaspoon Salt
2 cub Fresh corn; or canned,roasted in a dry skillet orbroiled until caramelcolored
1 cub Heavy cream
1 pint Sour cream
Fresh cilantro leaves; forgarnish

Preparation:

Roast the garlic. To prepare the chiles, lay them flat on a baking sheet and place under the broiler, turning occasionally, until blistered all over. When the chiles are blistered, remove them from the broiler and cover them with a clean towel. After 20 minutes, the skin will separate from the flesh. To peel the chiles, have a bowl of water ready to dip your fingers into, and very carefully pull the skin away from the flesh. Remove the seeds by making a small slit toward the stem end of the chile with a paring knife and reaching in gently with your fingers to remove them. Dip your fingers in the bowl of water to help remove seeds from your fingers. (It's not necessary to remove every last seed.) When the roasted garlic is cool, squeeze out the cloves and set aside.

To prepare the stuffing, preheat the oven to 325. In a bowl, combine the cheeses, cilantro, black beans, pumpkin seeds, scallions, 1 tablespoon of the chipotle puree, and the spices. Stuff each chile and arrange in a lightly oiled baking dish. Bake 20 minutes, or until filling is completely hot. While the chiles are baking, make the sauce in a blender by pureeing the corn with the heavy cream, roasted garlic cloves, and the remaining 2 tablespoons of chipotle puree. Transfer to a saute' pan or skillet and heat through. Place the sour cream in a bowl and whisk or stir to a creamy consistency.

To serve the rellenos, place a small amount of sauce on each plate and lay a chile in the middle of the sauce. With a teaspoon, drop a small dot of sour cream to each side of the chile. Place a cilantro leaf on each of the dots of sour cream for a lovely presentation.

There are almost as many versions of chiles rellenos as there are tomato sauces in an Italian household. In New Mexico, the stuffed chiles are typically fried in a simple egg mixture. In Colorado, they are batter-fried. In certain regions of Mexico, the chiles are baked instead of fried and smothered in a walnut sauce. This recipe is closest to the latter in that the chiles are stuffed, baked, and served on a cream sauce of roasted corn and smoky chipotle chiles. The black beans and pumpkin seeds in the stuffing create a rich texture. This makes a colorful appetizer for 12, or serve it as an entree with a salad of brown rice, peas, and chopped scallions, followed by a green lettuce salad topped with fresh tomatoes.

Jennifer Trainer Thompson, Jump Up and Kiss Me Cookbook

Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me

Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 19, 1998

Chiles Serranos En Escabeche

Servings: 1 Servings

Ingredients:

1 ½ pound Chiles Serranos (or chilesJalapenos)
¾ cub Olive oil
2 medium White onions; peeled,thickly sliced
3 medium Carrots; scraped,thickly sliced
1 Head garlic; clovesseparated but not peeled
3 cub Mild vinegar (probably bestto use 2.5 c. vinegar and½ c. water)
2 tablespoon Salt; not iodized (whichadversely affects picklecolor)
1 Bay leaf (2-3 in Mexico)
½ teaspoon Oregano
¼ teaspoon Marjoram; dried -or-
3 Sprigs fresh marjoram
¼ teaspoon Thyme; dried -or-
3 Sprigs fresh thyme

Preparation:

Date: Tue, 19 Mar 1996 12:21:54 -0800

From: Brent Thompson <brent@hplbct.hpl.hp.com>

Recipe from the Regional Cooks of Mexico, Diana Kennedy

Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so the vinegar can penetrate.

Heat the oil until it smokes, then reduce the heat and add the onions and garlic and fry over medium heat for about 2 minutes, turning from time to time. Add the carrots and fry another 2 minutes. Then add the chiles and continue frying another 6 minutes (only 10 minutes frying in total), still turning from time to time.

[The original of the above paragraph didn't result in carrots and chiles having as nice (firm) a texture as desired, in my opinion: Heat the oil until it smokes, then reduce the heat and add the onions, chiles, carrots, and garlic, and fry over medium heat for about 10 minutes, turning from time to time.]

Add the vinegar, salt, and herbs, and bring to a boil. Lower heat and simmer 5 minutes. [Note: 3 C. vinegar was insufficient to cover all the veggies after I packed them into jars; about 4 C. total was needed -- bct.]

Pack 6 sterilized pint jars with the chiles, vegetables, and herbs, top with the vinegar, then seal.

CHILE-HEADS DIGEST V2 #271

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chiles W/beer & Cheese (Rajas Con Cervez

Servings: 6 Servings

Ingredients:

3 tablespoon Vegetable oil
1 cub Thinly sliced white onion
Salt
1 pound Poblano or Anaheim chiles(about 6 medium chiles) -charred; peeled, withstems, seeds and veinsremoved and flesh cut intonarrow strips
1 cub Strong beer
6 ounce Medium-sharp Cheddar ordomestic Muenster cheese;cut into thin slices

Preparation:

Date: Wed, 13 Mar 1996 14:12:50 -0500 (EST)

From: Hazel Slone <hslone@freenet.columbus.oh.us>

Subject: D. Kennedy recipes in Food & Wine 1.Heat the oil in a deep, nonreactive, medium skillet or shallow flame-proof casserole. Add the onion, season with salt and cook over moderate heat until translucent.
2.Add the chile strips, cover the pan and cook until just tender but not soft, about 4 minutes. Add the beer, increase the heat to high and boil, uncovered, until it is absorbed by the chiles, aobut 7 minutes. 3.Spread the slices of cheese over the chiles and heat until melted. Serve immediately. 6 appetizer or 4 first-course servings.

CHILE-HEADS DIGEST V2 #267

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chiles with Beer and Cheese (Rajas Con Cerveza)

Servings: 4 Servings

Ingredients:

3 tablespoon Vegetable oil
1 cub Thinly sliced white onion
Salt
1 pound Poblano or Anaheim chiles;(about 6 medium chiles) -charred, peeled, withstems, seeds and veinsremoved and flesh cut intonarrow strips
1 cub Strong beer
6 ounce Medium-sharp Cheddar ordomestic Muenster cheese;cut into thin slices

Preparation:

The following are from the April 1996 issue of Food & Wine in an article by Diane Kennedy.

6 appetizer or 4 first-course servings

1.Heat the oil in a deep, nonreactive, medium skillet or shallow flame-proof casserole. Add the onion, season with salt and cook over moderate heat until translucent.

2.Add the chile strips, cover the pan and cook until just tender but not soft, about 4 minutes. Add the beer, increase the heat to high and boil, uncovered, until it is absorbed by the chiles, aobut 7 minutes.

3.Spread the slices of cheese over the chiles and heat until melted.

Serve immediately.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on May 23, 1998

Chile-Spiked Spoonbread

Servings: 6 Servings

Ingredients:

2 cub Water
1 teaspoon Salt
1 cub Yellow cornmeal
Preferably stone-ground
4 tablespoon Unsalted butter
2 cub Milk
3 large Eggs (at room temperature)
Beaten
1 Hot chile pepper --
Jalapeno
2 teaspoon Baking powder

Preparation:

Position a rack in the center of the oven, and preheat to 400 degrees.
Lightly butter a 1 ½ quart round casserole. In medium saucepan, bring the water and salt to a boil over high heat. Gradually whisk in the cornmeal.
Reduce the heat to low, and cook, stirring constantly, until the cornmeal is quite thick, about 3 minutes. Remove the pan from the heat, and stir in the butter until melted. Then whisk in the milk. Add the beaten eggs and whisk well. Whisk in the chile pepper and baking powder. Spread the batter evenly in the prepared casserole. Bake until puffed and golden brown, about 45 minutes. Let stand 5 minutes before serving.

Recipe By : Kwanzaa by Eric V. Copage

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chile-Tomato Sauce

Servings: 12 Servings

Ingredients:

1 medium Onion; minced
2 tablespoon Salad oil
3 ½ cub Tomato puree
2 Cloves garlic; minced orpressed
4 tablespoon Chile powder
½ teaspoon Ground cumin
¼ teaspoon Oregano leaves; crumbled
1 teaspoon Salt

Preparation:

Kathy Peacock <KPEACOCK@stac.com> Chile powder instead of a paste from dried chiles make this sauce easier to prepare: In a pan, cook onion in oil over medium heat just until limp. Add tomato puree and garlic. Gradually stir in chili powder. Add cumin, oregano, and salt. Cover and simmer for 30 minutes, stirring frequently, to blend flavors. Pour through wire strainer. Makes about 3 cups.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili

Servings: 1 Servings

Ingredients:

2 package Nasoya Firm tofu; frozen andthawed
1 large Onion; diced
2 Cloves garlic; minced
3 cub Tomatoes
4 cub Cooked kidney beans
2 tablespoon Chili powder
1 teaspoon Vinegar
1 teaspoon Sweetener
½ teaspoon Salt
¼ teaspoon Black pepper
Tabasco sauce; if desired

Preparation:

from Nasoya

Thaw tofu. Press (aka-compress to drain any liquid) and crumble. Saute onion and garlic in oil (or broth) until onions are tender. Add tofu and saute another few minutes. In a large pot, mix all ingredients and simmer for 1 hour. Stir frequently.

Servings is not given, but from what I've experienced, it seems to make about 10-12cups of chili.

Posted to recipelu-digest Volume 01 Number 568 by Abtaxel <Abtaxel@aol.com> on Jan 20, 1998

Chili

Servings: 10 Servings

Ingredients:

2 teaspoon Oil
1 Onion; chopped
1 pound Ground beef; (optional fornon-vegetarians)
3 pound (2 cans) canned crushedtomatoes
3 pound (2 cans) canned chili beans
2 teaspoon Chili powder
¼ cub Grated nacho cheese

Preparation:

Sauté onion and/or meat in bottom of pot. Add rest of ingredients except cheese. Mix and cook for at least one hour. Put cheese on top as garnish.

NOTES : A quick version of vegetarian chili using canned goods.

Recipe by: Debbie Eisenberg

Posted to recipelu-digest Volume 01 Number 576 by "catspaw@inetnow.net" <catspaw@inetnow.net> on Jan 22, 1998

Chili

Servings: 10 Servings

Ingredients:

2 teaspoon Oil
1 Onion; chopped
1 pound Ground beef; (optional fornon-vegetarians)
3 pound (2 cans) canned crushedtomatoes
3 pound (2 cans) canned chili beans
2 teaspoon Chili powder
¼ cub Grated nacho cheese

Preparation:

Saut‚ onion and/or meat in bottom of pot. Add rest of ingredients except cheese. Mix and cook for at least one hour. Put cheese on top as garnish.

NOTES : A quick version of vegetarian chili using canned goods.

Recipe by: Debbie Eisenberg

Posted to recipelu-digest Volume 01 Number 577 by "Valerie Whittle" <catspaw@inetnow.net> on Jan 22, 1998

Chili

Servings: 6 Servings

Ingredients:

1 pound Cooked and crumbled groundbeef; (I sometimes mix ½beef and ½ sausage)
2 Onions; chopped
1 Green; red, or yellow bellpeper, chopped
1 can (16oz) whole tomatoes
1 can (16oz) tomato sauce
1 small Can; (6oz) tomato paste
1 can (16oz) kidney beans;optional
2 Cloves garlic; minced
1 tablespoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Basil
½ teaspoon Black pepper
1 teaspoon Sugar

Preparation:

freezes really well

Cook and drain the ground beef (sausage) then place all ingredients in the crock pot. Cook on a low setting (simmer) for 3-4 hours. You can alternatively, cook on medium setting for 1 ½ hours but the flavors are better if you simmer it.

Posted to EAT-L Digest by Sue Plumley <splumley@CITYNET.NET> on Dec 31, 1997

Chili

Servings: 1 Servings

Ingredients:

1 tablespoon Cooking oil
1 pound Ground meat
1 large Onion, chopped
Seasonings to taste
1 can Whole tomatoes (1 lb.)
1 Bottle chili sauce
1 can Tomato paste (small)
1 Chili stick
2 can Red beans (or more )
2 tablespoon Mexene chili powder
½ teaspoon Cayenne pepper
½ teaspoon Sugar
1 can Water(small), or more.
Salt and pepper to taste

Preparation:

Brown meat in large skillet. Add onion and seasoning. Cook until beef is separated well. Add tomtoes and sauce. Melt chili stick and add to beef.
Add water, sugar, salt and pepper, chili powder and cayenne pepper. Cook slowly for 1 ½ hrs. Add beans, cook ½ hr.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili

Servings: 1 Servings

Ingredients:

3 pound Lean, diced beef
1 quart Water
3 teaspoon Salt
5 Cloves garlic, fine chop
1 teaspoon Marjoram
1 tablespoon Sugar
¼ cub Liquid shortening
8 Chili pods OR>>>>>
6 tablespoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Red pepper
3 tablespoon Paprika

THICKENING:
6 tablespoon Corn meal
3 tablespoon Flour
1 cub Water

Preparation:

Heat oil in large pot, add meat and sear over high heat. Stir constantly until meat is gray, but not brown. Add water and cover, cook over low fire for 1 ½ hrs. Add remaining ingreds., except thickening, and cok at a bubbling simmer 30 min. Mix thickening ingreds. together, add to chili mixture, cook about 5 min., stirring to prevent sticking. More water may be added for desired sonsistency. If meat is very fat, skim off before adding thickening. For milder flavor, cut chili powder and red pepper in half, but add 2 more tbs. paprika for color.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili

Servings: 6 Servings

Ingredients:

1 pound Ground beef
1 can Peeled tomatoes-sm can
½ tablespoon Chili powder
1 large - diced
2 Green peppers, diced
2 Celery stalks, chopped
½ can Red kidney beans-sm can
1 Salt and pepper to taste
½ tablespoon Soy sauce (optional)

Preparation:

Saute ground beef until browned. Drain off fat. Add remaining ingredients except kidney beans. Simmer. (Best simmered 2-3 hours, but 30 minutes-approx., is all that is necessary.) Add kidney beans. Cook til beans are heated through. Serve in bowls or over rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili

Servings: 1 Servings

Ingredients:

3 ounce Cooked ground turkey
½ cub Water
1 tablespoon Minced onion
⅛ teaspoon Garlic powder
½ teaspoon Salt
8 ounce Tomato juice
1 teaspoon Chili powder
2 cub French style green beans(drained)

Preparation:

Here's an old favorite of weight watchers:

Combine all ingredients and simmer until juice is cooked down and slightly thickened. Simple, easy, and quite tasty...enjoy! Posted to TNT - Prodigy's Recipe Exchange Newsletter by "J.C. Fox" <fox@kctc.net> on Jul 22, 1997

Chili

Servings: 1 Recipe

Ingredients:

2 pound Ground chuck
2 medium Onions; chop
1 Green pepper; chop
4 Sticks celery; chop
28 ounce Can crushed tomatoes
8 ounce Can tomato sauce
2 can Kidney beans
1 teaspoon Pepper
3 teaspoon Chili powder
1 teaspoon Garlic salt

Preparation:

Cook ground chuck; drain grease. Combine all ingredients in a crockpot and cook 4 to 5 HIGH hours until done. MM Waldine Van Geffen vghc42a@prodigy.com. Posted to TNT - Prodigy's Recipe Exchange Newsletter by CPYA82A@prodigy.com ( CELENA B FEILTEAU) on Aug 29, 1997

Chili

Servings: 1 Servings

Ingredients:

2 large Garlic cloves; chopped fine
Or pressed.
1 large Onion; chopped
1 Green pepper; chopped
1 Green hot pepper; chopped
1 Zucchini; diced
1 Large Can whole peeledtomatoes
6 ounce Tomato paste
3 tablespoon Chili powder (or as much as
You can stand)
½ teaspoon Cloves
1 teaspoon White vinegar
¼ cub Uncooked brown rice

Preparation:

Saute the chopped vegies (all but zuchini) in about ½ cup water until the onions are translucent. Add everything else and bring to boil. Lower heat to simmer and add 4 cups of cooked or canned kidney beans. (oops, I forgot the beans in the ingredient list above) Simmer for about an hour, or longer. Even better if it sits another day. Freezes well. Good over rice.

Posted by Jody Bar-On <jodyb@techunix.technion.ac.il> to the Fatfree Digest [Volume 14 Issue 15] Jan. 15, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

Chili

Servings: 4 Servings

Ingredients:

1 tablespoon Vegetable oil
1 ½ cub Onion, chopped
1 cub Green pepper, chopped
1 ¼ pound Ground veal, beef or pork
1 ½ tablespoon Garlic, finely minced
3 tablespoon Chili powder
1 teaspoon Cumin, ground
1 teaspoon Oregano
1 Bay leaf
½ teaspoon Pepper, black
4 cub Tomatoes, canned
1 tablespoon Red wine vinegar
¼ teaspoon Red hot pepper flakes

Preparation:

Heat the oil in a skillet. Add the onion and green pepper. Cook until wilted. Add the meat. Use the edge of a heavy kitchen spoon to stir and chop the meat to break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and oregano. Stir to blend. Add the bay leaf, pepper, tomatoes, vinegar and crushed hot pepper. Bring to a boil and cook for 1 hour, stirring occasionally. Posted to EAT-L Digest by Joel Ehrlich <Joel.Ehrlich@SALATA.COM> on Jul 5, 1997

Chili

Servings: 16 Servings

Ingredients:

8 pound Lean Round Steak; cut infull ½ inch cubes
6 medium Onions; finely chopped
4 medium Green pepper/s; chopped
6 Stalks Celery; chopped
18 large Cloves Garlic; minced
15 ounce Tomato paste
11 can Red kidney beans; (15 oz.)
2 can Canned tomatoes; (28 oz.)
2 can Tomato sauce; (28 oz.)
2 quart Water
6 ounce Chili powder or to taste *
2 tablespoon Salt or to taste
2 tablespoon Oregano
8 medium Jalapeno Peppers; Chopped
20 dash Tabasco sauce
3 tablespoon Coarsely Ground Black Pepper
Cooking oil
16 Makes this many quarts

Preparation:

* Add 1 Ounce At A Time To Taste

Use a non-aluminum pot for cooking the chili.

1. Using food processor with metal blade or by hand with knife.

2. With processor running drop garlic cloves in one by one, keep running until garlic sticks to side of bowl.

3. Add onions and chop until finely chopped.

4. Remove, and chop green peppers, celery, and jalapenos.

5. Cut steak into ½ inch cubes. If steak is frozen, then thaw partially, this makes it easier to cut.

6. Cook steak over medium high heat in 1 pound batches until steak seared nicely.

7. Cook peppers, onions, and celery in batches until just starting to tenderize, (about 5 minutes). After batch is cooked add it to your large cooking pot.

8. Add remaining ingredients except salt, pepper and jalapeno peppers to pot, and simmer uncovered for 2 ½ hours, stirring occasionally. If the consistency is the way you like it, then cover and simmer.

9. Now add salt, pepper, and ½ of the jalapeno peppers. Stir well, wait a few minutes. Taste, and add jalapenos to your taste. Check and adjust other seasonings to your taste. Stirring well and waiting after each addition.

10.Taste after you add anything.

TIP: If your chili is too hot add small amounts of sugar.

NOTES : Updated recipe 8/28/94 Made for years - Excellent

Recipe by: MHM & various recipes

Posted to MC-Recipe Digest by Mitch <mmitch-fay@worldnet.att.net> on Feb 21, 1998

Chili

Servings: 1 Servings

Ingredients:

2 pound Ground Beef
2 cub Chopped Onion
2 cub Chopped Green Peppers
2 can (28 oz.) Tomatoes
1 can (15 ½ oz.) Tomato Sauce
1 tablespoon Chili Powder
2 teaspoon Salt
¼ teaspoon Cayenne
¼ teaspoon Pepper
2 can (15 ½ oz) red kidneybeans, drained and rinsed

Preparation:

Hi TNT! Finally have a recipe to 'give back' as a Mahalo for all the great ones I've collected. This is my husband's very favorite chili recipe. I believe it was from the Betty Crocker recipe cards, but I got it from my sister, so I'll say it's a family recipe, just in case. I've never changed a thing in it. We've enjoyed it just the way it was written.
Cook and stir met, onions, and peppers until meat is brown and onions are tender. Drain fat; stir to slightly crumble meat. Cut tomatoes into bite-sized pieces; add (with liquid) to meat mixture. Add remaining ingredients except beans. Heat to bioling, reduce heat, cover and simmer 2 hours, stirring occasionally. Stir in beans during last 15 minutes. Heat thoroughly.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sward1558@aol.com on Sep 21, 1997

Chili

Servings: 2 Servings

Ingredients:

AT HOME DEHYDRATE:
1 can Black beans
1 can Kidney beans
½ Jar salsa

Preparation:

Submitted by Marty Manzano from a recipe a Florida hiker she met at LeConte shelter in the Great Smokeys taught her.

In camp: mix dried ingredients with 1 and ½ cups textured vegetable protein (TVP, available in health food stores and some groceries), 1 pkg chili seasoning mix, and 5-6 cups water. Cook until beans are soft. Eat with tortilla chips.

Marty's adaptation: I cooked the beans myself, and then dehydrated 1 cup each of cooked red kidney beans and pinto beans. Dehydrated about ½ to ¾ jar Pace mild salsa. I added about ¾ cup water to a baggie with the beans, about 4-5 hrs before cooking. To prepare, I mixed the beans, salsa, 1 cup TVP, and pkg of Adolph's chili seasoning mix. The mixture tends to get thick, so keep adding water as necessary. Also, stir frequently (or continuously) so it doesn't burn. I carried the chili fixings & MtnTopper carried the tortilla chips. Wonderful meal on a cool, rainy evening on Grandfather Mtn! Posted to MM-Recipes Digest V4 #148 by Simps <c.simpson@worldnet.att.net> on May 28, 1997

Chili

Servings: 1 Servings

Ingredients:

2 tablespoon Chili powder
2 can Tomato sauce (8 oz.)
1 Rib celery, chopped
2 tablespoon Flour
Salt, pepper,garlic to taste
1 pound Ground beef
1 large Onion, chopped
2 cub Water
2 tablespoon Worcestershire sauce

Preparation:

Brown meat, onion and celery. Add water, tomato sauce, Worcestershire sauce, chili powder, garlic, salt and pepper. Cook abt. 30 min. over med.
heat. Mix flour with a little water and add to chili. Cook until thickened.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili

Servings: 4 Servings

Ingredients:

1 small Can tomato paste
3 cans tomato sauce
1 large Can stewed tomatoes
1 Green pepper (diced)
1 Onion (diced)
3 Jalepeno peppers (diced)
1 pound Ground beef or sliced steak
2 teaspoon Chili powdercayenne pepper to taste
1 can Kidney beans

Preparation:

Brown beef, peppers, and onion. Drain off any grease. Stir in the rest of the ingredients. Add the beans last.

Bring to a boil, and reduce heat to VERY low. cook with the lid off an Hour. Then cook 1 hour with the lid on. Cook on VERY low!

Chili

Servings: 1 Servings

Ingredients:

3 cub Dried beans, half pinto,half black
1 can S&W salsa
6 Cloves garlic
1/3 cub Chili powder
1 tablespoon Cumin
1 ½ pound Ground beef (chili grind, o
¼ " cubes)
¼ teaspoon Oregano
3 Chipotle peppers
1 large Onion

Preparation:

Soak the beans overnight. Brown the ground beef, and drain off the fat. If the chipotles are dried, soak them for 5 minutes in hot water, then pulverize them with the onion and garlic in a blender. Add onion, oregano, chili powder, cumin, beef, garlic, and beans to crock pot, with "enough" water. Let simmer for about 12 hours. About an hour before it's done, add the can of salsa.

The "chili powder" is bulk powdered "chili powder" chilies, New Mexico chilies, not the mixture with all kinds of other spices in it.

Chili

Servings: 1 Servings

Ingredients:

1 cub Mung Beans
1 15 oz. can kidney beans,
Rinsed
1 cub Corn kernels, fresh off the
Cob or frozen
2 15 oz. cans tomato sauce
1 10 oz. can stewed tomatoes
3 Cut up fresh tomatoes
1 Onion, coarsely chopped
1 tablespoon Chili powder
1 tablespoon Cumin
¼ teaspoon Freshly ground pepper
4 Chili peppers
1 Coarsely chopped green
Pepper
1 Coarsely chopped red pepper
3 Stalks coarsely chopped
Celery

Preparation:

Put all of the ingredients above the line in a crock pot. Cook on high for 2 hours. Lower heat to low and cook an additional 6-10 hours. When ready to serve, stir in a mixture of green and red peppers and celery. The heat of the chili will heat them through but leave them crunchy. If you are reheating the chili before serving, put the peppers/celery in just before microwaving/reheating.

Enjoy!

From: Natalie Frankel <Natalie.Frankel@mixcom.mixcom.com>. Fatfree Digest [Volume 10 Issue 7] Aug. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Chili

Servings: 1 Servings

Ingredients:

1 Bay leaf
2 cub Soaked beans (black or red)
4 teaspoon Cumin
4 teaspoon Oregano
4 teaspoon Paprika
½ teaspoon Cayenneground "New Mexico" chilipowder (however much looksgood, few tsp.?)Gebhardt's chili powder(however much looks good,few tsp.?)
1 Chili negro or anchopeanut oil
2 large Onions, chopped
4 Cloves garlic, mincedsalt
4 cub Tomatoes, chopped(fresh/peeled or canned)
1 2 tsp
¼ cub Red wine
1 2 Tblspchopped chipotle chilivinegar (wine, cider,rice)

Preparation:

Cover beans and bay leaf with 2 inches of fresh water, bring to boil. Lower heat and simmer. Toast cumin and oregano over med. heat, stirring so they don't burn. When they're fragrant, add paprika, cayenne, and chili powders--toast a few seconds. Remove from heat. Then grind with mortar and pestle. Dry the chili negro or ancho in a hot oven (400) for a few minutes. Cool and remove stem, seeds, veins. Shred it and then grind in food processor, blender, etc. Saute onion in oil till soft, add garlic, salt, ground herbs and chili, cook 5 min. Add tomato, juice, 1 tsp.
chipotle, and some red wine, cook about 20 min. Add to the beans and add more water to cover beans by 1 inch. Cook till beans are soft (1 hr.) Taste chili, add vinegar to taste. Adjust seasoning (cumin, oregano, salt, chili powder, chipotle, vinegar.) Edited by J. White.

Chili

Servings: 6 Servings

Ingredients:

2 teaspoon Olive oil
1 large chopped
1 Green pepper, med., chopped
1 Zucchini, thinly sliced
1 cub Corn kernals
14 ounce Tomatoes, canned plum w/juic
3 teaspoon Tamari
2 teaspoon Chili powder
1 teaspoon Cumin
½ teaspoon Coriander
½ teaspoon Oregano
¼ teaspoon Thyme
Cayenne dash
2 ½ cub Kidney beans (1 c. raw)
Green Chilis, as relish
Cheese wedges, as side
Onions chopped, as topping

Preparation:

Use cooked beans, or cook one cup of dry kidneys (or pintos) beans in 3 cups of water in a pressure cooker. Add a bay leaf or two, some chili powder, cumin, a chopped onion, and perhaps a green pepper to the water.
Clean the dry beans and cook about 30-40 minutes in a pressure cooker. Heat the oil in very large skillet. When it is hot, add the onion and saute over moderately low heat until the onion is translucent. Add the green pepper and saute until it softens somewhat. Add the remaining ingredients, including the beans, and simmer over very low heat for 15 minutes stirring occasionally. Serve on its own in bowls garnished with a chili and cheese, or even better over brown rice.

Chili

Servings: 1 Servings

Ingredients:

1 pound Ground beef, browned anddrained
1 medium Onion, diced
1 small Or ½ large green pepperdiced
1 can diced tomatoes
1 can chili beans (Brooksot Chili beans are myfavorite)
1 small Can tomato paste
½ cub Red wine
1 package Chili seasoning mix
1 tablespoon Chili powder

Preparation:

Mix everything together in the crockpot and cook on low 6 or more hours.
This is really good with some cheese stirred in just before serving and a dab of sour cream on top.

Chili

Servings: 1 Servings

Ingredients:

2 pound Ground Beef
1 ounce Can Kidney Beans
1 ounce can Black Turtle Beans
1 ounce can tomato sauce
1 large Yellow Onion, Chopped
5 Cloves garlic
12 large Jalapeno peppers, seedsremoved
1 tablespoon Paprika
1 tablespoon Cumin
1 tablespoon Garlic Powder
1 tablespoon Oregano
1 teaspoon Cayenne
½ teaspoon Black PepperSalt to tasteOlive oil to saute theonions,garlic andjalapenos

Preparation:

Chop the onions, peppers and garlic. Saute them in olive oil until the onions are browned. Throw in the Beef and continue cooking until the beef is browned. When done, throw the mixture along with all of the other ingredients, into a crock pot or stewing pot. In the crock pot cook for 6 to 10 hours. In the stew pot cook covered for about an hour and a half. If more liquid is needed I like to add beer, but red wine is great too. Edited by J. White.

Chili

Servings: 4 Servings

Ingredients:

1 pound Lean ground beef
1 tablespoon Butter or margarine
1 Med onion; finely chopped
1 Medium green or red pepper*
16 ounce Can kidney beans, drained
16 ounce Can tomatoes**
8 ounce Can tomato sauce
1 Clove garlic; minced
1 Small bay leaf
½ teaspoon Salt
1 teaspoon Pepper
¼ teaspoon Cumin
¼ teaspoon Dried basil
¼ teaspoon Crushed oregano leaves
2-3 teaspoon chili powder *Finely chopped **drained, cut into bite size
pieces In a heavy pot melt butter. Crumble meat into pot. Cook a few
minutes until meat is no longer pink. Remove. To the pot, add onion and
pepper. Cook a few minutes, stirring, until vegetables are soft. Add meat.
Stir to combine. Add remaining ingredients. Heat to a boil.Reduce heat.
Cook, stirring occasionally, at least 45 minutes. Remove bay leaf. Serve
immediately. FROM: JACQUELINE HLAVATY (FDGN81E)

Preparation:

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili

Servings: 1 Servings

Ingredients:

4 tablespoon Bacon Drippings -- or
Butter
1 pound Ground Beef
½ cub Onion -- diced
10 ½ ounce Can Condensed Tomato Soup
1 cub Water
2 ½ ounce Can Red Kidney Beans
1 tablespoon To 3 Tb Chili Powder(to taste)
1 teaspoon Salt
⅛ teaspoon Black Pepper
1 teaspoon Vinegar

Preparation:

Set pan or large skillet on medium heat. Brown beef until slightly brown and no longer pink. Add onions and cook five minutes, stirring frequently.
Turn flame down to low; add rest of ingredients and stir well. Cover; simmer 45 minutes, stirring occasionally. Serve piping hot in soup bowls with crisp crackers. Makes about six servings.

NOTE: I always at least double this recipe for my family. It's even better the next day

Recipe By : Ruth Ann Jones <RJ_PRSIS@SCOCA.OHIO.GOV>

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili

Servings: 1 Servings

Ingredients:

2 pound Ground beef
2 Chopped onions
2 can 28 0z.crushed tomatoes
2 can 15 0z. pinto beans
1 can 12 oz. tomato paste
5 tablespoon Powdered chili
Garlic powder

Preparation:

BROWN BEEF, AND REMOVE FAT. FRY ONIONS UNTIL SOFT. ADD GARLIC POWDER TO TASTE, AND THE REST OF THE INGREDIENTS. SIMMER 2 HOURS, STIRRING OCASSIONALLY.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili

Servings: 1 Servings

Ingredients:

1 pound Ground round
1 small Chopped onion
½ teaspoon Chili powder
¾ cub Water
¼ cub Catsup
Salt and pepper to taste

Preparation:

Mix all ingredients well. Place in a crockpot or slow cooker. Cook for 4 hours, stirring often until done. A condiment for hot dogs or hamburgers.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili

Servings: 1 Servings

Ingredients:

2 large Garlic cloves, chopped fine
Or pressed.
1 large Onion, chopped
1 Green pepper, chopped
1 Green hot pepper, chopped
1 Zucchini, diced
1 large Can whole peeled tomatoes
6 ounce Tomato paste
3 tablespoon Chili powder (or as much as
You can stand)
½ teaspoon Cloves
1 teaspoon White vinegar
¼ cub Uncooked brown rice

Preparation:

Saute the chopped vegies (all but zuchini) in about ½ cup water until the onions are translucent. Add everything else and bring to boil. Lower heat to simmer and add 4 cups of cooked or canned kidney beans. (oops, I forgot the beans in the ingredient list above) Simmer for about an hour, or longer. Even better if it sits another day. Freezes well. Good over rice.

Posted by Jody Bar-On <jodyb@techunix.technion.ac.il> to the Fatfree Digest [Volume 14 Issue 15] Jan. 15, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Chili

Servings: 1 Servings

Ingredients:

1 ½ pound Ground beef, chicken; or
Turkey
2 cub Water
1 tablespoon Chili powder
1 tablespoon Curry powder
3 Diced tomatos
4 cub Cooked kidney beans or
Pinto beans
1 Chopped onion
1 Bunch sliced green onions
1 ½ cub Grated natural sharp
Cheese; or mild cheddar
Cheese

Preparation:

In a frying pan, saute meat until lightly browned. Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatos and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili

Servings: 1 Servings

Ingredients:

1 tablespoon Vegetable oil
1 ½ cub Chopped onion
1 cub Chopped green pepper
1 ¼ pound Ground veal, beef; pork
1 ½ tablespoon Minced garlic
3 tablespoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Oregano
Bay leaf
½ teaspoon Black pepper
4 cub Canned tomatos
1 tablespoon Red wine vinegar
¼ teaspoon Red hot pepper flake

Preparation:

Heat oil in skillet, add onion and green pepper. Cook until wilted. Add the meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and oregano. Stir to blend. Add the bay leaf, pepper, tomatos, vinegar and crushed hot pepper. Bring to a boil and cook for 1 hour, stirring occasionally.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili - Mexican

Servings: 4 Servings

Ingredients:

2 pound Ground beef
1 pound Chorizo, sliced
1 cub Green chiles, diced
1 Diced onion
Garlic to taste
Salt to taste
Pepper to taste
12 ounce Can stewed tomatoes

PINTO BEANS IF NEEDED:
3 cub Cooked

Preparation:

Brown beef and chorizo. Drain fat and add all ingredients to large pot.
Simmer 2 or 3 hours. Kay Doner *P JWPC45A 3/23/92 7:47pm

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili "Con-Caucasian" (White Chili)

Servings: 4 Servings

Ingredients:

1 can Cooking oil spray (pam)
1 can Chicken broth (13oz)
1 tablespoon Olive oil
1 can Chopped green chile peppers
1 pound Chicken breast; skinned
Not drained; boned, diced
½ cub Shallots; chopped
½ teaspoon Coriander seeds; crushed
3 Cloves garlic; minced
¼ teaspoon Ground cumin
1 can Tomatillas (18oz); drained
2 can Cannellini beans; drained
And coursley chopped
3 tablespoon Fresh squeezed lime juice
1 can Ro*tel tomatoes; chopped but
¼ teaspoon Black pepper; not drained

Preparation:

Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot. Add diced Chicken and saute for 3 minutes or until done. Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and saute until tender. Stir in Tomatillas, Ro*tel Tomatoes, Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes.
Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or place all ingredients, except Cheese, in a Crockpot and cook for 8 hours. Don't forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good Eating.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili #1

Servings: 25 Servings

Ingredients:

1 tablespoon Olive oil
5 pound Ground beef
4 medium Onions; chopped
2 large Bell peppers; chopped
1 can (46-oz) tomato juice
2 can (8-oz) tomato sauce
2 can (6-oz) tomato paste
6 tablespoon Chili powder
1 tablespoon Salt
1 teaspoon Black pepper
2 teaspoon Paprika
2 can (15.5-oz) kidney beans

Preparation:

Brown meat, onion and pepper in oil. Drain. Add remaining ingredients, except beans. Cover and simmer for 3 hours. Add beans the last hour of cooking. Stir occasionally. Serves 20-25.

MRS J.S. CALLOWAY (MARGARET)

HOLLY GROVE, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili #1

Servings: 1 Servings

Ingredients:

½ cub Onion; chopped
¼ cub Green pepper; chopped
1 pound Lean ground beef
1 can (1-lb) tomato sauce
1 can (1-lb) stewed tomatos
1 can (1-lb) kidney beans; drain &rinse
1 ½ teaspoon Salt
2 ½ teaspoon Chili powder
¼ teaspoon Ground black pepper
½ teaspoon Dry mustard

Preparation:

Place plastic colander in a 2-quart microwave-safe casserole. Combine onion, green pepper, and crumbled ground beef in colander. Microwave (high or 100% power) for 6 minutes, stirring once halfway through cooking. Remove colander and pour off drippings. Turn meat mixture into casserole. Add tomato sauce, tomatos, beans, salt, chili powder, black pepper, and mustard. Cover. Microwave (high or 100% power) for 10-12 minutes, stirring halfway through cooking. Rest, covered, for 5 minutes.
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 03, 1998

Chili #2

Servings: 8 Servings

Ingredients:

2 pound Ground chuck (or more)
2 large Onions; chopped
½ cub Oil
1 teaspoon Red pepper
½ cub Chili powder
4 can (16-oz) tomatoes; and juice
2 can (16-oz) kidney beans orchili hot beans
1 package (small) spaghetti

Preparation:

Brown ground chuck in oil with onions. Drain excess fat. Mash or chop tomatoes & add with rest of ingredients except spaghetti. Simmer at least 1 hour. Add spaghetti & simmer another hour. Stir occasionally. (May need to add some water.)

SALLY RIDENOUR

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili #3

Servings: 1 Servings

Ingredients:

1 tablespoon Vegetable oil
1 ½ cub Onion; chopped
1 cub Green pepper; chopped
1 ¼ pound Ground veal; beef, pork
1 ½ tablespoon Garlic; minced
3 tablespoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Oregano
1 Bay leaf
½ teaspoon Black pepper
4 cub Canned tomatoes
1 tablespoon Red wine vinegar
¼ teaspoon Red hot pepper flakes

Preparation:

Heat oil in skillet, add onion and green pepper. Cook until wilted. Add the meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and oregano. Stir to blend. Add the bay leaf, pepper, tomatos, vinegar and crushed hot pepper. Bring to a boil and cook for 1 hour, stirring occasionally.
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 03, 1998

Chili #3

Servings: 20 Servings

Ingredients:

10 pound Ground beef
1 pound Ground suet
15 tablespoon Chili powder
⅛ cub Cumin seed
⅛ cub Oregano leaves
20 large Dried chile peppers
4 cub Water

Preparation:

Cook meat & suet together. Poach cumin seed & oregano in small amount of water; pulverize seeds. Boil chiles in 4 cups water; grind chiles & reserve liquid. Combine meat & spices; add salt to taste. Add desired amount of pepper liquid. Serve on pinto beans, rice or hominy.

COL K.W. GOOCH, F.P.

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili #4

Servings: 4 Servings

Ingredients:

1 pound Lean ground beef
1 tablespoon Butter or margarine
1 medium Onion; finely chopped
1 medium Green or red pepper*; finelychopped
16 ounce Kidney beans; canned,drained
16 ounce Canned tomatoes**
8 ounce Tomato sauce; canned
1 Clove garlic; minced
1 small Bay leaf
½ teaspoon Salt
1 teaspoon Pepper
¼ teaspoon Cumin
¼ teaspoon Dried basil
¼ teaspoon Crushed oregano leaves
1 tablespoon Chili powder

Preparation:

**drained, cut into bite size pieces

In a heavy pot melt butter. Crumble meat into pot. Cook a few minutes until meat is no longer pink. Remove. To the pot, add onion and pepper. Cook a few minutes, stirring, until vegetables are soft. Add meat. Stir to combine. Add remaining ingredients. Heat to a boil.Reduce heat. Cook, stirring occasionally, at least 45 minutes. Remove bay leaf. Serve immediately.
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 03, 1998

Chili #4

Servings: 8 Servings

Ingredients:

3 pound Ground beef; browned anddrained
1 package (12-oz) frozen onions
4 tablespoon Chili powder
2 package Chili seasoning mix
4 can (16-oz) tomatoes; mashed
1 can (46-oz) tomato juice
3 can (16-oz) chili beans
1 can (8-oz) tomato sauce
Salt and pepper to taste

Preparation:

Combine all ingredients and simmer slowly for 3-4 hours.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili #5

Servings: 1 Servings

Ingredients:

2 Cloves (large) garlic;chopped fine or pressed
1 large Onion; chopped
1 Green pepper; chopped
1 Green hot pepper; chopped
1 Zucchini; diced
1 can (large) whole peeledtomatoes
6 ounce Tomato paste
3 tablespoon Chili powder (or as much asyou can stand)
½ teaspoon Cloves
1 teaspoon White vinegar
¼ cub Uncooked brown rice

Preparation:

From: "The Gordon's" <gordonk@nbnet.nb.ca>

Date: Mon, 6 May 1996 08:33:47 -0300
Saute the chopped vegies (all but zuchini) in about ½ cup water until the onions are translucent. Add everything else and bring to boil. Lower heat to simmer and add 4 cups of cooked or canned kidney beans. (oops, I forgot the beans in the ingredient list above) Simmer for about an hour, or longer. Even better if it sits another day. Freezes well. Good over rice.

Posted by Jody Bar-On <jodyb@techunix.technion.ac.il> to the Fatfree Digest [Volume 14 Issue 15] Jan. 15, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #72

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili #5

Servings: 1 Servings

Ingredients:

1 pound Ground round
1 small Chopped onion
½ teaspoon Chili powder
¾ cub Water
¼ cub Catsup
Salt and pepper; to taste

Preparation:

Mix all ingredients well. Place in a crockpot or slow cooker. Cook for 4 hours, stirring often until done. A condiment for hot dogs or hamburgers.
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 03, 1998

Chili #6

Servings: 1 Servings

Ingredients:

4 tablespoon Bacon Drippings; or butter
1 pound Ground Beef
½ cub Onion; diced
1 can Cream Condensed Tomato Soup;10 ½ oz. can
1 cub Water
12 ½ ounce Red Kidney Beans; canned,drain & rinse
1 tablespoon Chili Powder; (to taste) (1to 3)
1 teaspoon Salt
⅛ teaspoon Black Pepper
1 teaspoon Vinegar

Preparation:

Set pan or large skillet on medium heat. Brown beef until slightly brown and no longer pink. Add onions and cook five minutes, stirring frequently.
Turn flame down to low; add rest of ingredients and stir well. Cover; simmer 45 minutes, stirring occasionally. Serve piping hot in soup bowls with crisp crackers. Makes about six servings.

NOTE: I always at least double this recipe for my family. It's even better the next day

Recipe by: Ruth Ann Jones <RJ_PRSIS@SCOCA.OHIO.GOV>

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 03, 1998

Chili & Cheese Casserole

Servings: 4 Servings

Ingredients:

12 large Green chiles
2 cub Whole milk
1 teaspoon Salt
4 Eggs
1 pound Grated cheese
1 cub Cracker crumbs
4 tablespoon Butter

Preparation:

Roast & peel chiles (see index on Preparing Chiles), remove stems (canned or frozen chiles may be used). Place alternate layers of chiles & cheese in greased baking dish. Leave enough cheese to sprinkle on top. Beat eggs slightly, add milk & salt. Pour over the chiles & cheese & sprinkle the remaining cheese & cracker crumbs on top. Bake at 325 for 45 minutes. Serve with rice, potatoes or pinto beans.

MRS ANDRES (ROSALIA) CRUZ

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili ( Spicy Pork )

Servings: 8 Servings

Ingredients:

1 pound Pork; ground
2 large Onions; chopped
4 cl Garlic; minced
1 medium Pepper; sweet red; chopped
1 medium Pepper; green; chopped
1 cub Celery; chopped
2 can Tomatoes; diced; with liquid 14 ½ oz. cans
1 can Beans; kidney; drained and rinsed, 16 oz. can
1 can Tomato paste; 6 oz.can
¾ cub Water
2 teaspoon Sugar; brown
1 teaspoon Oregano; dried
1 teaspoon Chili powder
¼ teaspoon Red pepper flakes; dried
¼ teaspoon Cayenne pepper
dash Hot pepper sauce

Preparation:

In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in the garlic, peppers and celery. Cook for 5 minutes. Add remaining ingredients; bring to a boil. reduce heat; cover and simmer for 45 minutes. Makes about 2 ½ quarts.

Taste Of Home Magazine Feb/Mar 95 Christine Hartry - Emo, Ontario

Subscription Info: Taste Of Home - Customer Service - P.O. Box 991 - Greendale, WI 53129 USA - $16.98 for 1 yr.; $29.98 for 2 yrs.; $39.98 for 3 yrs. CANADA - $24.59 CDN, includes GST. All other foreign - $25.98 per year, U.S. funds, prepaid. From: Elinor Myren Date: Sat, 02-2

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili (Crockpot)

Servings: 8 Servings

Ingredients:

3 One pound cans kidney beansdrained
2 One pound cans tomatoes -cut up
2 pound Ground beef browned anddrained
2 medium Onions coarsely chopped
1 cub Diced celery
1 Glove minced garlic
4 -6 tablespoons chilipowder
1 teaspoon Cuminsalt and pepper to taste

Preparation:

Put all ingredients in Crockpot in order listed. Stir once.

Cover and cook on Low for 10 12 hours or High 5 - 6 hours. == Courtesy of Dale & Gail Shipp, Columbia Md. ==

Converted by MMCONV vers. 1.50 From: Joan Mershon Date: Sun, 01-1

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili (Just Like Skyline's)

Servings: 1 Servings

Ingredients:

2 pound Lean ground beef; veal orturkey
1 quart Tomato juice
1 teaspoon Cinnamon
1 teaspoon Ground cumin
1 Whole onion*
1 teaspoon Salt
1 ½ teaspoon Vinegar
1 dash Worchestire sauce
⅛ teaspoon Garlic powder
4 teaspoon Chili powder
1 teaspoon Allspice
1 teaspoon Pepper
1 teaspoon Red pepper
5 Bay leaves.

Preparation:

Combine meat & tomato juice. Mash together. Add remaining ingredients. (The onion should be peeled and placed in the pott--remove when chili is finished.) Bring to a boil--reduce to simmer--1 ½ hours. Remove the 5 bay leaves

Serve this over a hotdog with grated cheese for a cheese coney--onions and mustard are optional. Serve this by itself for chili, over spaghetti, for a chili spaghet, or top that with cheese for a 3-way, add onions to that for a 4-way, add beans to that for a 5-way.

*It is important to use the whole onion and remove it. It is only used as flavoring. This is a good recipe for kids because most hate onions. If you love onions on your chili, make it a 4 way, or just put chopped onions on your chili. We rate our chili parlors by how wonderful sweet the onions are. My health food store told me that Skyline is beginning to add tvp in place of a little of the meat. That is a super healthy way to eat, because you are still getting your taste of meat and getting some cancer fighting soy at the same time. (Of course that is optional.) You won't believe a little can of this (the size of Campbell's little soup can) sells for around $1.50

Posted to TNT Recipes Digest by mary curtis <curtism@fuse.net> on Feb 12, 1998

Chili (Rob Dillon)

Servings: 8 Servings

Ingredients:

3 pound Beef cut in cubes
¼ cub Oil
2 Bay leaves
4 tablespoon Chili powder
1 tablespoon Salt
10 Cloves finely chopped garlic
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Red pepper
1 tablespoon Black pepper
1 tablespoon Paprika
2 Seeded and chopped Habaneropeppers

Preparation:

Date: Tue, 30 Apr 96 12:30:00 PDT

From: "Anne M. Trimble" <ATRIMBLE@PGH.LEGENT.COM>

Subject: Pittsburgh Hotluck Reevyooo FROM ROB DILLON AND BARB MARTINELLI:
Brown meat in oil add ½ Qt. water and simmer for 1 ½ to 2 hours. Add all spices and continue to simmer for ½ hour. Thicken with 3 Tbs.. flour and 6 Tbs.. corm meal adding remaining water. Serve over rice.

CHILE-HEADS DIGEST V2 #309

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili 2

Servings: 4 Servings

Ingredients:

1 tablespoon Vegetable oil
1 ½ cub Onion, chopped
1 cub Green pepper, chopped
1 ¼ pound Ground veal, beef or pork
1 ½ tablespoon Garlic, finely minced
3 tablespoon Chili powder
1 teaspoon Cumin, ground
1 teaspoon Oregano
1 Bay leaf
½ teaspoon Pepper, black
4 cub Tomatoes, canned
1 tablespoon Red wine vinegar
¼ teaspoon Red hot pepper flakes

Preparation:

Heat the oil in a skillet. Add the onion and green pepper. Cook until wilted. Add the meat. Use the edge of a heavy kitchen spoon to stir and chop the meat to break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and oregano. Stir to blend. Add the bay leaf, pepper, tomatoes, vinegar and crushed hot pepper. Bring to a boil and cook for 1 hour, stirring occasionally.
Posted to EAT-L Digest 3 November 96

Date: Sun, 3 Nov 1996 08:53:58 -0800

From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>

Chili a la Becker

Servings: 4 Servings

Ingredients:

10 Garlic; crushed
2 tablespoon Butter or oil
1 medium Onion; minced
1 large Green pepper; minced
3 Mushrooms; chopped
¼ cub Celery; chopped (opt)
1 pound Pork, minced; with fat
1 teaspoon Chili powder
2 Tomatoes (or 3); peeled and
; chopped
2 cub Kidney beans (canned)
; drained
½ cub Water
Salt

Preparation:

Rub heavy skillet with crushed clove of garlic. Melt butter in skillet. Add onion and green pepper and cook for a few minutes but do not brown. Add mushrooms and celery and cook without browning. Add pork and cook until lightly browned. Add chili powder and mix well. Add tomatoes, beans, water and season to taste with salt. Cover and cook gently 30 to 45 minutes.
Makes 4 to 6 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili a la Franey

Servings: 4 Servings

Ingredients:

1 tablespoon Olive oil
1 pound Beef,very lean,coarse grind
1 pound Pork,very lean,coarse grind
3 Onions,large,finely chopped
1 Bell pepper(s)
2 Celery stalks,finely chopped
1 tablespoon Garlic,finely chopped
1 tablespoon Oregano,dried,pref. Mexican
2 Bay leaves
2 teaspoon Cumin,ground
3 cub Tomatoes with tomato paste
1 cub Beef broth
1 cub Water
Salt
Pepper,ground,fresh
½ teaspoon Chile caribe
2 tablespoon Red chile,ground,mild-hot
2 cub Kidney beans,cooked,drained

Preparation:

1. If possible, have the beef and pork ground together, or else mix meats together in a bowl.~ 2. Heat the oil in a large heavy pot over medium heat.
Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Add the onions, green pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well.~ 4. Add the tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes.
Stir often.~ 5. Add the beans and simmer for 10 minutes longer. Taste and adjust seasonings.~

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Ala Capt. James Mcdonnell, Engine 81

Servings: 8 Servings

Ingredients:

1 pound Mild Italian sausage*
1 pound Ground chuck
1 Large yellow onion; diced
2 Large garlic cloves; minced
1 ½ tablespoon Chili powder
6 ounce Can tomato paste
1 ½ cub Water
1 tablespoon Instant coffee
1 tablespoon Sugar
1 tablespoon Paprika
1 tablespoon Oregano
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Cumin
1 cub Dark red kidney beans, drain
1 cub Refried beans

Preparation:

* Skinned and crumbled This is one of my favorite recipes from The Firefighters cookbook, compiled by John Sineno, one of New York's bravest and well fed!! Brown sausage, ground meat, onion, and garlic in a pot. Add remaining ingredients except beans, bring to a boil, cover, and simmer 1 ¼ hours. After cooking time is up, add the beans and stir. Top with grated Monterey Jack cheese and finely chopped scallions. FROM: THOMAS BROWN

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Almond Corn Muffins

Servings: 12 Servings

Ingredients:

1 ½ cub Yellow cornmeal
½ cub All-purpose flour
1 tablespoon Baking powder
2 teaspoon Chili powder
1 teaspoon Salt
¼ teaspoon Red pepper flakes; or more
1 cub Light sour cream
2 Eggs
¼ cub Butter; melted
1 12 ounces wh kernel corn;drained
1 cub Shredded sharp Cheddarcheese
½ cub Sliced green onions
½ cub Slivered almonds; toasted *

Preparation:

Heat oven to 350 degrees. Coat twelve 2 ¾-inch muffin tin cups with vegetable cooking spray. In large bowl mix cornmeal, flour, baking powder, chili powder, salt and pepper flakes. In another bowl mix sour cream, eggs and butter to blend thoroughly; mix into cornmeal mixture just to moisten.
Mix in remaining ingredients just to blend thoroughly. Spoon into muffin cups, dividing equally. Bake in center of oven 25 to 30 minutes until pick inserted into centers comes out clean and muffins are springy to touch.
Cool in pan 5 to 10 minutes. Serve warm or at room temperature.

Servings: 12 muffins

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap

Recipe by: Almond Board of California

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998

Chili and Corn Relish

Servings: 1 Servings

Ingredients:

2 Anaheim and yellow chilipeppers
1/3 cub Canned corn, drained
1/3 cub Chopped red onion
⅛ teaspoon Ground coriander
1 teaspoon Lime juice

Preparation:

If you like an assertive chili-based relish, try this flavorful one on nearly any white-fleshed fish (whole, steaks or fillets). Like it hotter?
Add some more chilies!

Grill chilies 4 to 5 inches from hot coals until soft and the skin ruptures. Let cool slightly; rub skin off. Seed and cut into a coarse dice. Add remaining ingredients and let sit while fish cooks. May be made the day before. Serve cold or at room temperature.

Makes 1 cup.

Per Tbsp: 8 cal./.3 g prot./2 g carbo./0 g sat./0 g mono./0 g poly./0 g om-3/0 mg chol./63 mg sdm.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili and Cumin Tortilla Strips

Servings: 6 Servings

Ingredients:

2 tablespoon Chili powder
1 ½ teaspoon Ground cumin
Vegetable oil for frying
6 7-inch corn tortillas,halved and cut crosswiseinto ½-inch strips

Preparation:

In a small ovenproof dish toast the chili powder in a preheated 235F oven, stirring occasionally to prevent browning, for 8 minutes; transfer it to a small bowl, and add the cumin. In a large heavy skillit heat ¾-inch of the oil to 375F and in it fry the tortilla strips in batches, stirring, for 30 seconds to 1 minute, or until they are golden and crisp, transferring them with a slotted spatula as they are fried to paper towels to drain.
Arrange the tortilla strips in a baking pan and sprinkle the spice mixture over them, tossing the strips to coat them evenly. Keep the tortilla strips warm in the 250F oven until ready to serve. Makes enough garnish for 6 cups of soup.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili and Macaroni (Cnd C

Servings: 100 Servings

Ingredients:

5 ¼ gallon WATER; BOILING
2 quart WATER
1 tablespoon -
28 pound BEEF GROUND FZ
5 pound CHEESE CHEDDER
12 ¾ pound TOMATOES # 10 CAN
8 pound ONIONS DRY
8 pound MACARONI; 10 LB
1 cub SHORTENING; 3LB
3 tablespoon PEPPER BLACK 1 LB CN
1 ounce CHILI POWDER
3 tablespoon SALT TABLE 5LB
3 tablespoon SALT TABLE 5LB

Preparation:

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN

1. ADD MACARONI SLOWLY TO SALTED WATER; BRING TO A BOIL, STIRRING OCCASIONALLY. BOIL 10 TO 15 MINUTES.

2. DRAIN; SET ASIDE FOR USE IN STEP 5.

3. SAUTE' ONIONS IN SHORTENING OR SALAD OIL 10 MINUTES OR UNTIL TENDER.

4. HEAT CHILI TO BOILING POINT. REDUCE HEAT; SKIMOFF EXCESS FAT.

5. ADD MACARONI, SAUTEED' ONIONS, TOMATOES, WATER, SALT, PEPPER, CHILI POWDER AND CUMIN. MIX THOROUGHLY.

6. POUR 2 ¼ GAL CHILI MIXTURE IN EACH PAN.

7. SPRINKLE 2 QT CHEESE OVER MIXTURE IN EACH PAN.

8. BAKE 45 MINUTES OR UNTIL CHEESE IS BROWNED AND MIXTURE IS THOROUGHLY HEATED.

NOTE: 1. IN STEP 3, 8 LB 14 OZ DRY ONIONS A.P. WILL YIELD 8 LB CHOPPED ONIONS.

NOTE: 2. IN STEP 3, 1 LB (5 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.

NOTE: 4. IN STEP 8, IF CONVECTIO NOVEN IS USED, BAKE AT 350F., 20-30 MINUTES OR UNTIL CHEESE IS LIGHTLY BROWNED AND MIXTURE IS THOROUGHLY HEATED ON HIGH FAN, CLOSED VENT.

Recipe Number: L05800

SERVING SIZE: 1 ½ CUPS

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili and Meatballs W/cornmeal Dumplings

Servings: 4 Servings

Ingredients:

1 pound Lean ground beef
¾ cub Onion; chop fine
¼ cub Dry bread crumbs
1 Egg
5 teaspoon Beef instant; or
5 cub Bouillon
3 teaspoon Chili powder
3 tablespoon Flour
3 Stewed tomatoes
1 cl Garlic; chop fine
¼ teaspoon Ground cumin
1 can Kidney beans; undrainedCornmeal dumplings---
1 ½ cub Biscuit mix
½ cub Yellow cornmeal
2/3 cub Milk

Preparation:

In medium bowl, combine meat, ¼ c onion, bread crumbs, egg, 3 ts bouillon and 1 ts chili powder; mix well. Shape into 1-½" meatballs; roll in flour. Brown meatballs; drain and set aside. In crockpot, combine remaining ingredients except beans and dumplings; stir in meatballs. Cover; cook on low setting 8 to 10 hours (high setting for 6 hours). Stir in beans.
Prepare dumplings; drop by spoonsful onto chili. Cover and cook on high setting 45 to 60 minutes or until dumplings are cooked through.
DUMPLINGS-In medium bowl, combine biscuit mix, cornmeal and milk.

Recipe by: Unknown

Posted to TNT Recipes Digest by ksmith3001@juno.com (Katherine L Smith) on Feb 21, 1998

Chili and Tomato Dip (Nam Prik Num)

Servings: 1 Servings

Ingredients:

Stephen Ceideburg
2 large Banana chilies or NewMexican or yellow wax hotchilies
3 large Shallots, peeled and halved
5 Cloves garlic, peeled
2 Medium-sized ripe tomatoes(½ lb.)
1 tablespoon Chopped fresh cilantro
2 tablespoon Fish sauce
1 tablespoon Fresh lime juice

Preparation:

Serve as a dip with raw vegetables or as a condiment.
If the chilies are very hot, you may want to seed them. Dry-frying, a method of roasting, is simply frying without fat.

Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry for about 4 minutes, pressing down with a wooden spoon and turning occasionally. Add shallots and garlic to the skillet and continue to dry-fry, turning occasionally. for about 5 minutes, or until the chili skins are blackened. Transfer the mixture to a bowl and cool. Add tomatoes to the skillet and dry-fry for about 5 minutes, turning occasionally, or until the skins are blackened. Let cool.

Remove stems from the chilies and cut in half lengthwise. (Do not remove skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and garlic in a food processor and, pulsing, process until the mixture is coarsely chopped and salsa-like in texture (not pureed). Alternatively, chop vegetables finely with a knife. Transfer the mixture to a small bowl and stir in cilantro, fish sauce and lime juice. (The dip can be prepared up to 3 days ahead and stored, covered, in the refrigerator.)

Makes 1 ¼ cups.

7 CALORIES PER TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G CARBOHYDRATE; 12 MG SODIUM; 0 MG CHOLESTEROL.

From "Eating Well", Jan/Feb, 1992.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Appreciation Society International Chili

Servings: 1 Batch

Ingredients:

2 pound Chuck beef, cubed instew-sized pieces
1 medium Onion, chopped
2 tablespoon Chopped suet or veg. oil
4 Jalapenos, stemmed,seeded, halved
8 ounce Tomato sauce
12 ounce Beer
16 ounce Beef stock
1 tablespoon Cumin, ground
2 teaspoon Garlic powder
1 teaspoon Pepper, ground
4 tablespoon Chili powder
¼ cub Masa
1 cub Water
1 tablespoon Paprika

Preparation:

The only way I do beer chili is make a regular pot, extra hot, and drink a bunch of beers with it. Very satisfactory that way.

Let it be noted that I disagree with many of the particulars of the recipe below, but it's a good example of a beer chili.

Brown beef and onion in fat. Add peppers, tomato, beer, stock, cumin, garlic, pepper, and half the chili powder. Simmer until meat is done, about 2 hr. Make a paste of the masa and water. Stir this quickly into the chili. Add the paprika and the rest of the chili powder.
Cook 15 min. Remove Jalapenos and serve.

From: Michael Loo

Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip

Chili Artichoke-Cheese Dip

Servings: 6 Servings

Ingredients:

1 can (8.5-oz) artichoke hearts;drained and chopped
1 Jar (6-oz) marinatedartichoke hearts; drained
1 can (4-oz) diced green chiles;(or to taste)
6 tablespoon Mayonaise
1 ½ cub Shredded Cheddar cheese

Preparation:

Date: Sat, 9 Mar 1996 08:01:16 -0500

From: "Sherrie D. Sculley" <102735.17@compuserve.com> Combine the artichokes, chiles, mayonaise and cheese. Bake in an ovenproof serving dish at 350 degrees for 15 to 20 minutes or until the dip is bubbly. Serve while warm with tortilla chips

Alternate method of preparation: Drain and chop the artichokes; mix the artichokes together and spread them in a shallow baking dish. Scatter the green chiles over the top; then carefully spread mayonnaise over all.
Sprinkle with the Cheddar cheese. (At this point the dish may be covered and refrigerated for up to a day.) Bake in a 350 degree oven for 15 to 20 minutes or about 30 minutes if mixture is refrigerated. Serve hot.

NOTES : Makes 2 ½ cups.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Bacon Breadsticks

Servings: 1 Servings

Ingredients:

30 Thin slices bacon; (about 1pound)
30 Whole grissini; (long thinbreadsticks)
1/3 cub Firmly packed light brownsugar
3 tablespoon Pure chili powder;(preferably new mexican*)

Preparation:

* Kitchen Market - 888-468-4433

Preheat oven to 350 degrees.

Let bacon stand at room temperature to soften slightly, about 10 minutes.
Wrap one bacon slice gently in a spiral around each breadstick and arrange on a tray. Breadsticks may be wrapped 4 hours ahead and chilled, covered.

In a shallow dish long enough to fit breadsticks stir together sugar and chili powder until combined well, pressing out any lumps with the back of a fork. Alternatively, sugar mixture may be forced through a small sieve into a bowl and returned to dish.

Roll each breadstick gently in mixture, coating bacon well, and arrange about ½-inch apart on rack of a broiler pan.

Bake breadsticks 20 minutes, or until coating is caramelized and bacon is deep golden. Loosen breadsticks gently from rack with a metal spatula and cool until firm enough to pick up, 10 to 15 minutes. Bacon will become crisp and breadsticks will harden as they cool.

Serve breadsticks at room temperature.

Yield: 30 hors d'oeuvres

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9035

Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998

Chili Baked Ocean Perch

Servings: 2 Servings

Ingredients:

Margaret Garland
1 pound Frozen ocean-perch fillets
Partially frozen
¾ cub Chili sauce
¼ cub Dry red wine
2 tablespoon Instant minced onion.
¾ cub American cheese -- grated

Preparation:

Put partially thawed ocean-perch fillets in shallow baking dish. Mix chili sauce, dry red wine and instant minced onion. Spread on fish and sprinkle with grated cheese. Bake in preheated very hot oven (450~F) for 15-20 min.
Source: Woman's Day Enclyclopedia of Cookery, 1966

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Barbecued Beef

Servings: 6 Servings

Ingredients:

2 teaspoon Cumin
2 teaspoon Chili powder
⅛ teaspoon Cinnamon
2 tablespoon Olive oil
¼ cub Fresh lime juice
¼ cub Balsamic vinegar
2 tablespoon Molasses
2 tablespoon Fresh oregano; Chopped
1 tablespoon Minced garlic
1 ½ pound Flank steaks; or tri tip

Preparation:

I found a low-fat Web site that has some interesting recipes on it. Check out Mardi Wetmore's Web site at: http://www.wctravel.com/lowfat

Go to the Barbecue/Grill section. She has many great recipes for low- fat smoking and grilling as well as other food types.

Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over high heat until fragrant, 40 seconds. Whisk in oil, lime juice, vinegar, molasses, oregano and garlic. Pour marinade over meat in shallow dish, turning to coat. Cover and refrigerate 4 hours or overnight. Remove meat from refrigerator 30 minutes before grilling. Prepare grill. Remove meat from marinade. Grill beef over medium coals, basting occasionally, 7 to 8 minutes per side for medium-rare, until meat thermometer inserted in thickest part reaches 160 degrees. Let stand 5 minutes. Slice thin across the grain. Serve with a black bean salsa.

Nutrition Facts Amount Per Serving: Calories 249 - Calories from Fat 127 Percent Total Calories From: Fat 51%, Protein 38%, Carbohydrate 11% Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 4g, Cholesterol 57mg, Sodium 86mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 251 units, Vitamin C 4 units, Calcium 0 units, Iron 4 units

Posted to bbq-digest V5 #745 by wight@odc.net on Dec 6, 1997

Chili Barbecued Beef

Servings: 4 Servings

Ingredients:

MARINADE:
4 teaspoon Cumin
2 teaspoon Chili powder
⅛ teaspoon Cinnamon
¼ cub Olive oil
¼ cub Fresh lime juice
¼ cub Balsamic vinegar
2 tablespoon Molasses
2 tablespoon Chopped fresh oregano -or-
1 teaspoon Dried oregano
1 tablespoon Minced garlic
1 ½ pound Beef flank or top roundsteak or pork tender
Curly endive; radishes orother greens for garnish

Preparation:

Date: Wed, 01 May 1996 07:42:49 -0700

From: cstarz@teleport.com (Carey Starzinger)
Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over high heat until fragrant, 40 seconds. Whisk in oil, lime juice, vinegar, molasses, oregano and garlic. Pour marinade over meat in shallow dish, turning to coat. Cover and refrigerate 4 hours or overnight. Remove meat from refrigerator 30 minutes before grilling. Prepare grill. Remove meat from marinade. Grill beef over medium coals, basting occasionally, 7 to 8 minutes per side for medium-rare, pork 12 to 15 minutes, until meat thermometer inserted in thickest part reaches 160 degrees. Let stand 5 minutes. Slice thin across the grain. Serve with a black bean salsa.

Per serving without salsa: 245 calories, 15 g fat, 57 mg chol, 73 mg sodium. Source: Ladies' Home Journal Magazine/July, 1993 DOTTIE, in Irvine, CA 8-31-94.

Cooking the spices, even for a few seconds, helps reduce their rawness.
Your guests will never guess the ingredients in the marinade---it tastes sweeter than you might expect.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LISTSERVER

MM-RECIPES DIGEST V3 #122

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Barbecued Corn

Servings: 4 Servings

Ingredients:

CHILI CORN BUTTER:
1/3 cub Butter, softened
1 ½ teaspoon Ground cumin
1 ½ teaspoon Chili powder
2 Garlic cloves, minced

CHILI BARBECUED CORN:
12 Corn cobs (husks on)
1/3 cub Chili Corn Butter (above)

Preparation:

Chili Corn Butter: In small bowl, mash together butter, cumin, chili powder and garlic. Makes 1/3 cup

Per Tbsp: about 115 calories, 1 g protein, 12 g fat, 2 g carbohydrate.

Chili Barbecued Corn:

Cover corn with water; soak for 20 minutes. Peel back husks, leaving bases attached; remove silk. Spread about 1 ts Chili Corn Butter over each cob; close husks over corn and tie with wet kitchen string.

Place on grill over medium-high heat; close cover and cook, turning frequently, for about 20 minutes or until husks are blackened and corn is tender.

Per Serving: about 180 calories, 4 g protein, 6 g fat, 33 g carbohydrate high source fibre.

Source: Canadian Living magazine, Sep 94 Presented in article "Straight From The Cob" Recipe by Canadian Living Test Kitchen

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Base

Servings: 8 Servings

Ingredients:

2 Fresh pasilla chile peppers
2 Fresh Anaheim chile peppers
2 Red bell peppers
2 tablespoon Vegetable oil
2 medium Onions; diced
4 Fresh jalapeno chile peppers(or more if desired) seeded and finely minced
3 tablespoon Minced garlic
10 Tomatoes; seeded and diced
2 Dried ancho chile pepper=OR=- Pasilla chiles stemmed and seeded
2 teaspoon Cumin powder
1 teaspoon Ground cinnamon
Salt; as desired

Preparation:

If you like chili, you'll want to make a lot of this and freeze it. Add whatever extra ingredients you like and you have your own custom chili.
ROAST, PEEL AND SEED the pasilla, Anaheim and red peppers, then dice them.
Preheat oven to 325F. Heat the oil in a medium ovenproof skillet over medium heat, add the onions and jalapeno peppers and cook, uncovered, until the onions are translucent, about 5 minutes. Add the garlic, tomatoes, roasted peppers, dried chiles, cumin, cinnamon and salt. Cover and place in the 325F oven for 30 minutes. Remove the chili base from the oven and scrape into a bowl. Divide into family portions and place in the freezer for up to 6 months.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Bean and Beef Skillet Casserole

Servings: 5 Servings

Ingredients:

1 pound Ground beef
1 ½ cub Sliced celery
⅛ teaspoon Pepper
2 large Unpeeled potatoes; cubed
1 medium Onion; thinly sliced,separated into rings
½ cub Water
1 (15-oz) Green Giant or Joanof Arc Spicy Chili Beans;undrained
1 can (11-oz) condensed Italiantomato soup

Preparation:

In large skillet, brown ground beef over medium-high heat; drain. Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until potatoes are tender, stirring occasionally.

CALORIES: 410 SODIUM: 840MG

CHOLESTEROL: 55MG FAT: 14G

CARBOHYDRATE: 49G SAT: 5G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Bean Casserole

Servings: 4 Servings

Ingredients:

½ pound Uncooked red kidney beans
2 pint Water
1 tablespoon Olive oil
1 large Onion, finely chopped
1 Garlic clove, pressed
½ pound Mixed vegetables*
½ teaspoon Basil
½ teaspoon Cumin
¼ teaspoon Cayenne pepper
1 tablespoon Chili powder
14 ounce Tomatoes, chopped finely+
2 tablespoon Tomato paste
3 tablespoon Red wine++
2 ounce Bulgur wheat+++
1 ½ pint Stock
2 tablespoon Lemon juice
Salt & pepper

Preparation:

Soak beans. Drain & rinse well. Bring to boil in fresh water & boil fast for 10 minutes. Reduce heat & cook for 40 minutes, depending upon the freshness of the beans. Older beans will take longer to cook. Drain, reserving the liquid for stock later. Heat the olive oil in a large pot, gently fry the onion & garlic for a few minutes. Add the chopped vegetables, cooked beans, basil & spices. Stir well & cook for 5 minutes.
Add the tomatoes, tomato paste, bulgur wheat & 1 pint of the stock. Bring to a boil, cover the pot, reduce heat & simmer gently for 30 minutes. Add the lemon juice & the rest of the seasonings. Add more stock if necessary.
Cook for a further 20 minutes. Serve. * Use a mixture of carrots, bell peppers, celery + Either fresh or canned tomatoes will work ++ You can omit the wine or substitute with a little tomato juice or extra stock +++ If you can't get bulgur wheat, try using brown rice

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Bean Casserole (Lacto)

Servings: 4 Servings

Ingredients:

1 cub Raw rice
1 cub No fat plain yogurt
1 To 2 T chopped fresh
Cilantro (see note)
¼ cub Tomatillo (green) taco
Sauce
1 Onion, sliced
Several/many cloves of
Garlic, minced
1 Splash of white wine
2 cub Frozen or canned corn
Thawed/drained
1 ounce can of sliced black
Olives, drained
1 medium Zucchini, sliced
1 14 ounce (approx) can of chili
Spiced beans (see note)
1 Ripe tomato, seeded and
Chopped

Preparation:

Preheat oven to 350 degrees F. Put rice on to cook. Mix yogurt with cilantro and taco sauce. Set aside. "Saute" onions and garlic in wine till soft.

In a casserole dish spritzed with PAM layer: corn, cooked rice, olives, zucchini, onion/garlic. Pour beans over all. Cover and cook in 350 oven for 30 minutes or until heated thoroughly.

Sprinkle tomatoes over top and drizzle with yogurt mixture. Serve.

Notes:

Buy fresh cilantro, wash, dry completely, chop and freeze spread out on a piece of wax paper. Store in a zip lock baggie and then you can have fresh cilantro anytime.

I bought the grocery store brand of "Mexican style chili beans." They have little/no fat in them.

Variations: scallions: shredded lettuce on top with tomato, mushrooms sauted with onions, etc.

Source: I made up this recipe after having something similar in a restaurant. The measurements are flexible

Posted by Katherine Albitz <kra@sdd.hp.com> to the Fatfree Digest [Volume 15 Issue 11] Feb. 11, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Chili Bean Dip

Servings: 10 Servings

Ingredients:

12 ounce Cottage cheese; low fatcreamy
2 can Kidney beans; drained(about 1 lb each)
1 package Chili seasoning mixor to taste
Dippers: raw vegetables ortortilla chips

Preparation:

Process cottage cheese, beans and seasoning mix in blender or food processor until fairly smooth. Serve with dippers.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Bean Salad

Servings: 4 Servings

Ingredients:

1 can (1-lb) cut green beans;drained
1 can (1-lb) red kidney beans;drained
1 small Onion; chopped
½ cub Bottled French dressing (Iuse honey-french)
1 -(up to)
2 teaspoon Chili powder
1 teaspoon Salt
1 cub Sliced black olives
1 Green pepper; halved, seededand chopped
½ cub Shredded cheddar cheese
1 Head iceberg lettuce
Tortilla chips (I use nachocheese chips)

Preparation:

submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA) Hi everyone!! Here's a tex-mex type of salad that's really delicious!

Combine green beans, kidney beans and onion in a large salad bowl; add French dressing, chili powder and salt; toss to coat. Add olives, green pepper and cheese; toss to coat. Line a chilled individual salad bowl with lettuce and spoon salad mixture onto the lettuce; top with crushed chips and serve.

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 17 JUNE 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Bean Salad (Lacto)

Servings: 4 Servings

Ingredients:

16 ounce Canned kidney beans rinsed/drained
½ cub Onions; finely chopped
½ cub Green bell peppers; finely c
¼ cub Nonfat yogurt
1 teaspoon Chili powder
¼ teaspoon Garlic powder
¼ teaspoon Ground cumin
¼ teaspoon Oregano
Salt; to taste

Preparation:

Lovers of spicy food will adore this tangy salad. Serve it over a bed of lettuce, add a piece of corn bread, & you have an easy lunch with Mexican flair. In a large bowl, combine kidney beans, onions & green pepper. Mix well. In a small bowl combine yogurt and spices. Add to bean mixture, mixing until well blended. Chill several hours to blend flavors. Stir before serving. Nutrition (per serving): 122 calories Total Fat 1 g (4% of calories) Source: Lean Luscious & Meatless, Page(s): 98 :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Chili Bean Soup

Servings: 5 Servings

Ingredients:

1 pound Pinto beans
8 cub Boiling water
1 teaspoon Garlic salt
1 teaspoon Onion salt
¼ teaspoon Thyme
¼ teaspoon Marjoram
10 ½ ounce Can beef broth
16 ounce Can tomatoes
1 package (1-⅝ oz)chili seasoning mx
1 cub Hot water

Preparation:

Rinse, sort and soak beans overnight. drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. (Don't let beans boil dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Bean Taco Salad

Servings: 6 Servings

Ingredients:

4 cub Shredded lettuce
2 cub Tortilla chips; crushedcoarse
1 cub Chopped seeded tomato
4 ounce Shredded cheddar cheese (1cp)
1 can (15-oz) Green Giant or Joanof Arc spicy chili beans;undrained

Preparation:

In large bowl, combine all ingredients; toss lightly. Serve immediately.

CALORIES: 250 SODIUM: 500MG

CHOLESTEROL: 20MG FAT: 12G

CARBOHYDRATE: 26G SAT: 5G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Bean Tacos

Servings: 8 Servings

Ingredients:

2 tablespoon Olive oil
1 pound Pork sausage, crumbled
1 Onion, chopped
1 Garlic clove, crushed
½ teaspoon Ground cumin
1 teaspoon Hot chili powder
1 Tomato, peeled, chopped
3 tablespoon Tomato paste
½ Red bell pepper, seeded,diced
1 can Kidney beans, drained (10oz)
Salt to taste
8 Taco shells
Sour cream
Paprika
Lettuce leaves
Radish roses

Preparation:

Preheat oven to 350'F. (175'C.). Heat oil in a saucepan. Add sausage, onion, garlic, cumin and chili powder; fry gently 5 minutes, stirring to break up sausage. Add tomato, tomato paste, bell pepper and kidney beans.
Stir well and cook gently 15 minutes, stirring frequently to prevent mixture sticking. Season with salt.

Meanwhile, heat taco shells following package instructions. Fill hot taco shells with sausage mixture. Top each taco with sour cream and sprinkle with paprika. Serve with lettuce leaves and radish roses.

VARIATION: Substitute lean ground beef for sausage, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Beans

Servings: 1 Servings

Ingredients:

1 pound Ground beef; (extra lean)
1 medium Onion; chopped
1 can (6 oz.) tomato paste
1 can (10 ½ oz.) onion soup
1 cub Dried red kidney beans orpinto beans
4 cub Water
3 tablespoon Chili powder
1 ½ teaspoon Salt
1 teaspoon Garlic powder
1 teaspoon Sugar
¾ teaspoon Tabasco pepper sauce *

Preparation:

*(or a little more if you want it to be hotter) Brown beef and onion in skillet. Place beef mixture and remaining ingredients in crock pot. Mix well. Cover. Cook on high 8-10 hours. Serves 4-6.
Posted to recipelu-digest Volume 01 Number 412 by James and Susan Kirkland <kirkland@gj.net> on Dec 28, 1997

Chili Beans

Servings: 4 Servings

Ingredients:

1 cub Dried black beans
1 cub Dried black-eyed peas
1 small Ham hock
3 cub Chicken stock or wateror low-sodium chicken broth
Salt; as desired

Preparation:

These are good either by themselves or as an addition to chili base. (See RECIPE). THE NIGHT BEFORE, cover beans and peas with water and let stand to soften. Preheat oven to 275F. Combine beans, ham hock, stock or water and desired salt in a heavy 2-quart ovenproof pot, over medium heat. Cover, bring to a boil and place in the oven. Check the beans every 30 minutes and add ½ cup more stock each time if all the liquid has been absorbed. Cook for 1 ½ hours or until beans are soft.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Beans and Beef

Servings: 5 Servings

Ingredients:

2 tablespoon Butter
1 medium Onion -- chopped
1 Green pepper -- chopped
1 pound Ground beef
1 pound Tomato sauce -- canned
1 pound Tomato; whole -- drained
1 pound Beans -- drained kidney
1 ½ teaspoon Salt
¼ teaspoon Pepper -- black
¼ teaspoon Cumin
2 tablespoon Chili powder

Preparation:

Heat browning dish, 4 minutes. Saute onion and green pepper in browning dish with melted fat for 2 - 3 minutes. Add crumbled ground beef. Place in microwave and heat 6 minutes at FULL POWER. Stir every two minutes.
Transfer to a deep, 2 qt. casserole. Add tomato sauce, tomatoes, beans, salt, pepper, cumin and chili powder. Cover and cook at FULL POWER 10-12 minutes, stirring after 5 minutes. Standing time: 5 minutes. Microwave time: 22-25 minutes. Conventional range time: 1 hour.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Beans From San Francisco Fire Departmen

Servings: 4 Servings

Ingredients:

1 pound Dry pinto beans
1 can (10 oza) red chili sauce
Water
¼ cub Vinegar
1 pound Ground chuck
1 tablespoon Chili powder
1 large Onion; chopped
dash Hot sauce
1 can (1 lb) stewed tomatoes
Salt and pepper

Preparation:

Cover beans with cold water, cover pot and bring to boil. Reduce heat and simmer for 3 hours, adding water as needed. In a skillet, slowly brown ground beef. When crumbly, add onion and saute until limp. Add to beans along with rest of ingredients except the salt and pepper. Cover and simmer for three hours or until beans are tender and liquid is somewhat thickened.
Add salt and pepper and serve.

From: San Francisco Fire Department, Engine Company 32. Formatted by Mary Wilson, BWVB02B, San Diego, Jan 1994.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Beef Soup

Servings: 1 Servings

Ingredients:

½ pound Ground beef
¾ cub Chopped onion
1 Clove garlic; minced
1 can (15 oz) kidney beans; rinsedand drained
1 can (15 oz) tomatoes; undrainedand cut up
1 can Campbell's condensed BeefyMushroom Soup
½ cub Water
2 teaspoon Chili powder
¼ teaspoon Ground cumin
⅛ teaspoon Pepper
1 Bay leaf

Preparation:

1. In 4-quart saucepan over medium-high heat, cook beef, onion and garlic until beef is browned and onion is tender, stirring to separate meat. Spoon off fat.

2. Stir in beans, undrained tomatoes, soup, water, chili powder, cumin, pepper and bay leaf. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes to blend flavors, stirring occasionally. Remove bay leaf. Ladle soup into bowls and enjoy.

(You may serve this topped with sour cream and some shredded cheddar cheese and even some sliced olives to make it into more of a main dish.)

This makes about 5 cups worth

Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 19, 1998

Chili Beef Tacos

Servings: 20 Servings

Ingredients:

¼ cub Chili powder
6 Garlic cloves, crushed
5 tablespoon Strained fresh lime juice
3 tablespoon Olive oil
1 tablespoon Cumin
2 ½ pound Stewing beef cut into ½ in
28 ounce Italian plum tomatoes;
Drained and crushed
2 cub Beef broth
12 ounce Bottle dark beer
1 Large onion chopped
2 Jalapeno chilies, minced
10 ounce Pkg. frozen corn, thawed and
25 Pimento stuffed green olives
½ cub Pimentos, drained chopped
Salt and pepper
20 Taco shells
12 ounce Sharp cheddar cheese, shredd
½ Bunch romaine lettuce; chopp
4 Chopped seeded tomatoes
Hot or mild salsa
1 cub Sour cream

Preparation:

Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large bowl to form a paste. Add the beef and mix till coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven.
Bring to boil over high heat. Cover, transfer to oven and bake for 45 mins. Uncover and continue baking until beef is tender, about 45 minutes more. Cool, shred beef and return to cooking liquid. Cover and refrigerate overnight.

Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 mins. Strain beef cooking liquid into skillet, Bring to a boil. Reduce heat and simmer uncovered until sauce is thickened and reduced to ½ cup, stirring occasionally, about 50 mins.
Mix in beef. (Can be preparted 1 day in advance and refrigerated). Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes. Season with salt and pepper to taste. To assemble: Half fill taco shells with beef mixture.

Top with cheese, lettuce and chopped tomatoes. Serve immediately, passing salsa and sour cream separately. Note: The same filling also works in chimichangas and enchiladas, and is delicious spooned over toasted hamburger rolls. It can also be frozen.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Blackeye Pancakes

Servings: 1 Servings

Ingredients:

12 ounce Black beans; soak overnight
1 Piece fresh ginger root
5 Cloves garlic
Coriander; to taste
3 Whole jalapeno peppers
1 pint Water
1 teaspoon Baking soda
1 teaspoon Salt

Preparation:

Blend all ingredients except beans and water, then add beans, then water & bicarbonate of soda & salt. Place a cup of batter in a hot non-stick pan (skillet?), and spread with a spoon. Cook 2 minutes covered or until red spots appear underneath. Turn and cook other side for 1 minutes. Serve with yogurt dips, salsas or chutneys.

NOTES : I thought you bean lovers may like to see the following recipe I made last night from Priya Something or others Vegetarian Eastern Cooking:
Recipe by: etxtomc@osd.ericsson.se (Tom Coady)

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 03, 1998

Chili Blanco

Servings: 6 Servings

Ingredients:

1 pound Boneless, skinless chickenbreasts, diced
1 tablespoon Vegetable oil
1 ½ cub Chopped onions
2 teaspoon Chopped garlic
1 can (7-oz.) ORTEGA diced greenchiles
1 tablespoon (to 2) ORTEGA dicedjalapenos
2 teaspoon Ground cumin
½ teaspoon Dried oregano leaves
2 can (15-oz.) White beans, rinsedand drained
½ cub Chicken broth
1 ½ cub Shredded Monterey Jackcheese (6 oz.)
½ cub Sour cream
Additional sour cream,sliced green onions,chopped cilantro andchopped tomatoes (optional)

Preparation:

In a 4-quart pot, over medium heat, saute chicken in 2 teaspoons oil for 5 to 6 minutes or until chicken is done. Remove chicken from pot.

In same pot, over medium-high heat, saute onions and garlic in remaining oil for 3 minutes. Add chiles, jalapenos, cumin and oregano; cook for 3 minutes more. Add white beans, chicken broth and reserved chicken. Heat to a boil; reduce heat. Simmer for 10 minutes. Add cheese and sour cream; cook and stir until cheese melts. Serve topped with additional sour cream, green onions, cilantro and tomatoes, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Blanco Especial

Servings: 8 Servings

Ingredients:

1 pound Dry White Northern beans
1 tablespoon Ground cumin
5 ¼ cub Chicken broth
½ teaspoon Ground cloves
20 ml Garlic -- -minced
7 ounce Can green chiles -- diced
1 large White onion -- -chopped
5 cub Chicken breast -- cooked
Diced
1 tablespoon Ground white pepper
1 ¾ cub Chicken broth
1 teaspoon Salt
1 tablespoon Diced jalapeno pepper --
(opt)
1 tablespoon Dried oregano
8 Flour tortillas

Preparation:

CONDIMENTS: shredded Monterey Jack cheese sliced black olives chunky salsa sour cream (I use the nonfat kind and it's great!) diced avocado Soak beans in water to cover for 24 hours; drain. In crock pot or large kettle, combine beans, 5 ¼ cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for at least 5 hours until beans are tender, stirring occasionally. Stir in green chiles, diced chicken and 1 ¾ cups chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili and serve with all condiments for a very special chili. Flavors are enhanced when this chili is made 1 day ahead. (I make it and freeze it--then shift it to the fridge the day before I want to use it ) NOTE: A pound of dry beans is about 3 cups of dry beans. You can "jumpstart" the beans by bringing them to a boil, then setting them off the heat and letting them sit for an hour. Drain and proceed as if you'd soaked overnight.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Bowl

Servings: 6 Servings

Ingredients:

1 tablespoon Cornmeal
2/3 cub Water
¼ cub Butter
1 cub Flour
¼ cub Parmesan cheese
1 tablespoon Chili powder
2 teaspoon Baking powder
4 Eggs

Preparation:

Sprinkle 6 custard cups with cornmeal. In pan, heat water and butter to a boil. Add flour, Parmesan, chili powder and baking powder. Stir over low heat until it forms a ball. Remove from heat. Beat in eggs, one at a time, and continue beating until smooth. Pour into custard cups. Bake at 425 degrees for 25-30 minutes until center is firm and edge is golden brown (a well will form in center and the edge will puff up). Make shallow slit on top surfaces of bottom crust. Cool 5 minutes. Remove from cups and fill with chili.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Bowl Pizza

Servings: 4 Servings

Ingredients:

MORGAN
1 tablespoon Olive oil
1 medium Onion -- chopped
1 pound Lean ground beef
3 Cloves garlic -- minced
4 tablespoon Chili powder
1 teaspoon Ground cumin
¾ cub Water
½ teaspoon Salt -- (to taste)
(FDRF00B)

Preparation:

Heat the oil in large heavy pan over medium heat. Add the onion and cook until translucent. Add the meat, breaking up as it browns. When browned, drain off fat. Return meat/onion mixture to pan. Add garlic, chili powder, cumin, salt and water to meat/onion mixture. Stir well, bring to a boil.
Lower heat and simmer, uncovered, 2 hrs, stirring occasionally. If the chili dries out, add a bit more water to keep moist. Don't add too much water as it will make the pizza soggy.

Make your favorite crust. (You need a fairly thick one.) Place the crust on an oiled pan sprinkled with cornmeal. Bake at 450 degrees for 12 to 15 minutes (lightly browned). Remove from oven and spread chili on top. Add some grated cheese - a cheddar/jack/mozzarella combo of some sort works well. Return to oven and bake another 5 to 10 minutes (until cheese is melted and bubbly).

Chopped green onions on top is very good. Try olives and sour cream for variety. (Or jalapenos, or ???) Now...ENJOY !!! Carol Formatted by Elaine Radis BGMB90B; JANUARY, '93

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Bows

Servings: 1 Servings

Ingredients:

1 package Pasta Bows -- uncooked
2 tablespoon Grated Parmesan Cheese
½ teaspoon Chili Powder
¼ teaspoon Garlic Powder
¼ teaspoon Salt

Preparation:

Cook pasta until al dente; drain and rinse. Heat oil to deep fry. Fry bows, about 1 cup at a time, until golden brown and crispy. Drain on paper towels. Toss remaining ingredients with bows (in plastic bag).

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Brie in Sourdough

Servings: 1 Servings

Ingredients:

1 pound Sourdough bread; round loaf
1 ounce Brie wheel
1 teaspoon Butter; softened
1 teaspoon Chili powder
½ teaspoon Dry ground mustard
½ teaspoon Garlic powder
½ teaspoon Sugar

Preparation:

Preheat oven to 350 degrees. Combine spices and sugar; set aside. Cut circle in top of bread and remove bread center to make room for brie.
Spread butter in bread; sprinkle with 2 tsp spice mixture. With knife, make 2 inch cuts around edge of bread at 1 inch intervals. Remove rind from brie and place in bread. Sprinkle brie with remaining spice. Replace top of bread. Bake on baking sheet 20-30 minutes. To serve, remove bread top and break into bite size pieces. Dip bread pieces in hot brie.

Per serving: 1371 Calories; 18g Fat (12% calories from fat); 42g Protein; 256g Carbohydrate; 10mg Cholesterol; 2697mg Sodium

Recipe by: McCormick Spices

Posted to MC-Recipe Digest V1 #899 by Lisa Minor <lisa@cybermill.com> on Nov 11, 1997

Chili Burgers

Servings: 4 Burgers

Ingredients:

1 slice Firm white bread, torn into
Pieces
2 tablespoon Each tomato paste and water
¾ pound Lean ground beef
2/3 cub Canned black beans, drained,
Rinsed and coarsely chopped
2 tablespoon Chopped fresh cilantro or
Parsley
1 teaspoon Dried thyme, crushed
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
To taste
1 teaspoon Canola oil
1 small Onion, peeled and finely
Chopped
1 medium Clove garlic, peeled and
Minced
1 Jalapeno pepper, stemmed,
Seeded and minced
2 teaspoon Ground cumin
4 Onion hamburger rolls, split
And toasted
Shredded lettuce for garnish
½ cub Tomato salsa

Preparation:

1. Use a fork to mash the bread with the tomato paste and water to a paste-like consistency. Add beef, beans, cilantro or parsley, thyme, salt and pepper.

2. In a nonstick skillet heat oil over medium heat. Add onions and saute 3 minutes. Add garlic, jalapeno and cumin; saute until fragrant, about 2 minutes more. (If the mixture becomes too dry, add a tablespoon of water.) Let cool. Add to the meat mixture and mix thoroughly but lightly with your hands.

3. Shape into four ¾-inch-thick patties. Grill or broil on a lightly oiled rack until browned and cooked through.

4. Serve on toasted onion rolls with lettuce and salsa.

Data per burger: Calories.....405 Carbohydrates.....41g Monounsaturated fat.....7g Protein......26g Sodium..........962mg Polyunsaturated fat.....2g Fat..........15g Saturated fat......5g Cholesterol...........61mg

From "The Eating Well Rush Hour Cookbook"
Posted to MM-Recipes Digest V3 #290

Date: Sun, 20 Oct 1996 21:55:32 PST

From: roy.harper@juno.com (roy harper)

Chili Burgers

Servings: 1 Servings

Ingredients:

3 cub Cooked beans (I used agenerous cup of red chilibeans and cooked them forabout 2 hours)
1 cub Chopped onions
½ cub Grated carrots
4 Cloves garlic; minced
½ teaspoon Chili powder
1 teaspoon Ground cumin (I ground myown from seed)
2 tablespoon Soy sauce
2 tablespoon Ketchup
2 tablespoon Dijon mustard
½ cub Rolled oats
Salt and pepper to taste

Preparation:

A while back someone asked for burgers that hold their shape. I made these for a Labor Day picnic and they were wonderful (and great leftover as well). The recipe is from the newest Moosewood lowfat cookbook.

saute the onions, carrots, garlic, chili powder and cumin in a pan prepared with olive oil spray. Mash beans and add vegetables and seasonings and oats and mix well. Add salt and pepper if desired. With slightly wet hands form into 3-4 inch patties and cook in a sprayed skillet about 7 min on a side.
(I used a heavy cast-iron skillet that worked well--you could bake them, too) Recipe says it makes six, but I got seven. I served them with whole wheat tortillas, homemade salsa, potato salad, corn on the cob, and peach-blueberry cobbler. Everyone raved!

Posted to fatfree digest V97 #199 by Martha Anandakrishnan <mqa3@psu.edu> on Sep 3, 1997

Chili Burgers

Servings: 4 Servings

Ingredients:

1 pound Ground beef
1 medium Ripe tomato, seeded and cutinto ¼" dice
½ cub Pitted black olives, chopped
1 teaspoon Finely minced garlic
½ teaspoon Dijon-style mustard
1 tablespoon Chili powder
¼ teaspoon Dried basil
¼ teaspoon Dried oregano
Finely grated zest of 1lemon
2 tablespoon Chopped fresh dill orparsley
Salt to taste
Freshly ground black pepper,to taste
4 Toasted hamburger buns
1/3 cub Sour cream, for garnish(opt)
3 Scallions (3" of green lefton), thinly sliced (forgarnish), (opt)

Preparation:

While gorund turkey and ground lamb give new excitement to burgers, beef is still the meat of choice for Chili Burgers. (Use a light touch when mixing beef with other ingredients. If you overmix, the burgers will be too dense in texture.) Fresh lemon zest and dill add a bright flavor to the robust chili spices. Garnishes are optional, but it's fun to serve burgers with all of your favorite chili toppings.

1. Prepare hot coals for grilling.

2. Place beef in a bowl and mix well with the tomato, olives, garlic, mustard, chili powder, basil, oregano, lemon zest and dill. Season to taste with salt and pepper. Gently form the mixture into 4 patties.

3. Grill the burgers over hot coals, 3" from heat, for about 4 minutes per side for rare meat.

4. Serve immediately on buns. If desired, top with sour cream, sliced scallions and grated Monterey Jack cheese.

Per serving (with sour cream, scallions and cheese garnishes): 401 calories, 17 grams fat, 110 milligrams cholesterol.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Chili Butter

Servings: 1 Servings

Ingredients:

2 cub Butter; softened
2 can (4-oz) diced green chilies;drained
1 ¼ teaspoon Chili powder
¼ teaspoon Salt
2 dash Tabasco sauce

Preparation:

From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU>

Date: Mon, 29 Jul 1996 23:12:48 +0000
Combine all ingredients and blender until flufy. Very good on cooked vegetables.

EAT-L Digest 29 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Casserole

Servings: 1 Servings

Ingredients:

2 can (4 oz.) chiles
1 pound Cheddar cheese
½ pound Jack cheese
1 cub Bisquick
3 Eggs
1 cub Milk
½ teaspoon Salt

Preparation:

From: HallieByrd <HallieByrd@aol.com>

Spread chopped chilies in bottom of 9x12 pan. Add shredded cheeses. Mix rest of ingredients and pour over cheese and chilies. Bake at 350, 45 minutes.

Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998

Chili Casserole

Servings: 4 Servings

Ingredients:

1 pound Hamburger
1 small Onion; chopped
1 Jar "Chili Fixin's WithBeans" -or
1 Jar "Chili Fixin's WithoutBeans" plus
1 can -ranch-style beans
Chili powder to taste
Salt and pepper
1 can Biscuits

Preparation:

In a large skillet, brown hamburger. Add other ingredients. Let chili simmer 5 minutes. Preheat oven to 375 degrees. Put chili mixture into a casserole. Cover with canned bisuits. Cook in oven until biscuits are browned.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Casserole

Servings: 1 Servings

Ingredients:

2 ounce cans S&W Chili Makin's
(or any other premade, ff,
Veg chili)
9 ounce Ff, grated cheese
6 ounce Bag ff, baked corn chips

Preparation:

Simply layer the chili, then chips, then cheese. (Usually good for two layers :) Heat in oven at 350 or 375 until cheese is melted and chili is warm. Serve with additional corn chips if desired.

(Since so many ppl seem to be confirmed SAD and/or m**t eaters, I often add one box/package prepared Heartline Meatless Meats to the chili before layering. It has fooled everyone to date with no complaints :)

Posted by "Jennifer Bunker" <jbunker@uci.edu> to Fatfree Digest [Volume 13 Issue 17] Dec. 17, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Chili Cheese and Egg Puffs

Servings: 4 Servings

Ingredients:

RODGERS
¾ pound Chorizo -- or Italian
Sausage
Regular bulk pork saus)
4 Scallions -- sliced
12 Eggs
2 cub Cottage cheese
1 cub Monterey Jack cheese
½ cub Flour
1 teaspoon Baking powder
1 teaspoon -each salt & pepper
½ cub Butter -- melted
1 can Diced green chilies -- (4
Oz)
Or
>>>
(CCKG70A)
Less to taste)

Preparation:

Cook sausage & scallions until meat loses its pink color. Drain & crumble the sausage. Beat eggs til they are lemon- colored; then blend in the cottage cheese and Jack cheese. Combine the flour, baking powder, S & P, and add to the eggs. Stir in the butter, chilies, ½ C. of green chili salsa, and the sausage mixture. Spoon into 30 well-greased muffin cups, filling each ¾ full. Bake the puffs at 350 for 30 minutes, until golden and firm. Let them stand 10 mins before turning them out. Serve with warmed green chili salsa. Yes, I know this is not a dieter's recipe, nor would a cholesterol-watcher want to eat this often, but it is worth every fat gram that's in it! Peggy in La Mesa, CA Formatted by Elaine Radis

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Cheese Ball

Servings: 1 Servings

Ingredients:

1 package Chili seasoning
2 package Cream cheese (8 oz ea)
3 tablespoon Salsa
Shredded Monterey Jack
Chopped nuts

Preparation:

Beat chili seasoning, cream cheese and salsa. Shape into a ball and chill until firm. Roll in shredded cheese and/or chopped nuts.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Cheese Bites

Servings: 32 Servings

Ingredients:

4 tablespoon Butter
5 Eggs
¼ cub Flour
½ teaspoon Baking powder
1 dash Salt
4 ounce Chilies, green, chopped
1 cub Cottage cheese, small curd
8 ounce Monterey Jack, shredded

Preparation:

Preheat oven to 400. Melt butter in 9" square pan in oven. Tip pan to coat bottom with melted butter. In large bowl, beat eggs. Stir in flour, baking powder, and salt. Add melted butter; set pan aside. Stir in chilies, cottage cheese, and cheese. Blend well. Turn batter into pan. Bake 15 minutes. Reduce heat to 350 degrees. Bake 30-35 minutes longer or until lightly browned. Cool slightly and cut into small squares.

May be frozen. If you freeze, flash freeze. Flash freeze means to freeze food uncovered until solid, then wrap well and return to freezer. Use within 2-3 months. How to thaw: Place on baking sheet. Thaw 1-2 hours at room temperature. Before serving, reheat in 400-degree oven 10 minutes or until hot.

Note: The recipe may be doubled and baked in a 13"x9" baking dish.

Sylvia's notes: As usual, I didn't have the right size pan, so baked it in two pie pans for 15 minutes at 400 and then 15 minutes at 350. They were just a hair too well browned. Quite tasty and would work well as a potluck where they could be kept warm or nuked.

Posted on GEnie by MPGAMES-ASST [Diana]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

Chili Cheese Burgers

Servings: 6 Servings

Ingredients:

1 ½ pound Ground Beef
¼ cub Onion; Finely Chopped, 1 sm.
1 teaspoon Chili Powder
1 teaspoon Worcestershire Sauce
¾ teaspoon Salt
¼ teaspoon Garlic Salt
¼ teaspoon Pepper
¼ teaspoon Red Pepper Sauce
1 dash Cayenne Red Pepper
6 Cheddar Cheese Slices; *
2 tablespoon Green Chiles; Canned,Chopped

Preparation:

* Each cheese slice should be 2 X 2-inches.
Mix all the ingredients together except the cheese slices and chiles.
Shape the mixture into 12 thin patties, each about 3 ½-inches in diameter. Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties. Top with the remaining 6 patties sealing the edges firmly.
Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.

Chili Cheese Corn

Servings: 24 Servings

Ingredients:

8 cub Corn well drained
¼ cub Vegetable oil
1 tablespoon Salt
1 ½ cub Grated cheddar cheese
1 tablespoon Chili powder

Preparation:

place corn in large skillet and lightly aute'. Add cheese and cook on low heat until cheese melts. Add chili powder to hot corn and cheese.
Posted to MM-Recipes Digest V3 #309

Date: Mon, 11 Nov 1996 11:52:19 -0500

From: Dotnapier@aol.com

Chili Cheese Cornsticks

Servings: 6 Servings

Ingredients:

1 ¼ cub Yellow cornmeal
1 large Egg
½ cub Flour
1 cub Milk
2 tablespoon Sugar
½ cub Shredded Cheddar
1 tablespoon Baking powder
2 tablespoon Chopped green chilies

Preparation:

Beat egg, milk and ¼ c. vegetable oil. Add dry ingredi- ents, stirring only to mix. Toss in cheese and chilies. Bake in greased pans at 425 degrees for 15 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Cheese Cubes

Servings: 24 Servings

Ingredients:

8 Eggs
1 teaspoon Baking powder
1 ½ cub Shredded monterrey jackcheese
1 ½ cub Shredded cheddar cheese
2 can (4-oz) chopped green chilis
½ cub Flour
¾ teaspoon Salt

Preparation:

From: tdrake@metronet.com (Theodore Drake)

Date: 30 Jun 1994 19:38:22 -0400

Beat eggs 4 to 5 minutes until light. Add flour, baking powder, and salt.
Mix well. Fold in cheese and chilis. Pour into greased 9x13x2 baking pan.
Bake at 350 for 40 minutes. Cut into 2" squares. Good hot or cold.

REC.FOOD.RECIPES ARCHIVES

/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Cheese Dip

Servings: 8 Servings

Ingredients:

1 package Philadelphia cream cheese-
(softened)
1 Can chili
1 cub Shredded sharp cheddar

Preparation:

Spread cream cheese on bottom of 9 inch pie plate or quiche dish. Spread with chilli; sprinkle with cheddar cheese.

Bake at 350F for 20 - 25 minutes or until cheese is melted. Serve with tortilla chips. Garnish, if desired Source: Favorite Recipes Philadelphia Cream Cheese. ch
Posted to MM-Recipes Digest V3 #259

Date: Sat, 21 Sep 1996 17:45:39 -0400

From: Cindy J Hartlin <chartlin@localhost.total.net.idiscover.net>

Chili Cheese Dip

Servings: 8 Servings

Ingredients:

1 package (8-oz) cream cheese;softened
1 can (15-oz) chili con carne
1 can (4-oz) chopped green chiles
½ cub Salsa
1 cub Shredded Cheddar cheese
Tortilla chips

Preparation:

Spread cream cheese in bottom of an 8-inch square baking dish. Layer with chili, green chiles and salsa. Sprinkle with cheese. Bake at 350 degrees for 5 minutes or until cheese is melted and dip is warmed. Serve with tortilla chips. Yields 8-10 servings.

A TASTE OF HOME, JUN/JUL 1993

MIRIAM HERSHBERGER, HOLMSVILLE,

OHIO

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Cheese Dip

Servings: 1 Servings

Ingredients:

1 large Bag baked tortilla chips
8 ounce Ff cream cheese
1 ½ cub Ff cheddar cheese-divided
Use
1 can Spicy ff veggi chili (or 2 c
Your favorite recipe)
½ cub Chopped green or purple
Onions

Preparation:

Spread cream cheese in bottom of oven safe serving dish. Layer 1 c cheddar cheese over that and pour/spread chili over cheeses. Top with reserved ½ c cheese and bake at 375 for 30 min or until bubbly. Top with raw onions and serve with ff tortilla chips.

I hope you can use these and sorry if you don't use dairy. You could probably use soy cheeses instead, but I haven't tried them.

From: MAYFLIES@aol.com. Fatfree Digest [Volume 10 Issue 7] Aug. 17, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Chili Cheese Egg Puff

Servings: 6 Servings

Ingredients:

TRENTON TIMES-----
10 Eggs
½ cub Flour
1 teaspoon Baking powder
1 pint Cottage cheese
1 pound Jack and cheddar cheese
Combined -- shredded 1 cup
Of
Each
1 Stick butter -- melted
7 ounce To 8 oz can green chilies
Diced
IRWIN E.SOLOMON-----

Preparation:

Preheat oven to 350~.Coat 13"x9"x2" pan with nonstick cooking spray. Beat eggs;add all ingredients,except chilies.Mix well.Add chilies.Pour into pan.Bake for 35 to 40 minutes.Top should be lightly brown and center shou;d be firm..

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Cheese Fondue

Servings: 1 Servings

Ingredients:

1 can Chili without beans --
Approx 16 ounces
1 pound Processed American cheese --
Cut in 1" cubes
1 can Diced green chilies --
Approx 4 ounces
Corn chips

Preparation:

Put all ingredients EXCEPT corn chips into fondue pot over medium heat.
Stir occasionally, until cheese has melted. Reduce heat to low. Serve with corn chips.

Makes approximately 3 cups.

Posted to EAT-L Digest - 29 May 96

Date: Wed, 29 May 1996 23:08:48 -0400

From: "Ilene D. Warfield" <IWarfield2@AOL.COM>

Recipe By :

Chili Cheese Grits

Servings: 1 Servings

Ingredients:

6 cub Water
1 ½ cub Grits -- uncooked
2 teaspoon Salt
3 Eggs -- beaten
1 pound Longhorn cheese -- grated
3 teaspoon Savory salt

Preparation:

ds Tabasco ds Paprika ½ c Butter ds Worcestershire 4 oz Chopped green

chilies Bring water to a boil. Cook grits according to instructions on box. Add remaining ingredients. Mix well. Bake in oblong dish for 1 ½ to 2 hours at 350~. This may be prepared ahead and refrigerated. Good with barbequed beef or chicken.

From the Houston Livestock Show and Rodeo Commemorative Cookbook.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Cheese Log

Servings: 1 Servings

Ingredients:

1 package Chili seasoning
16 ounce Cream cheese; softened
3 tablespoon Salsa
½ cub Pecans; chopped
½ cub Monterey Jack cheese; shred

Preparation:

Beat chili seasoning with cream cheese and salsa.
Shape into a log and top with chopped nuts and Jack cheese. Chill until firm. Decorate as desired. Serve with assorted crackers and vegetables.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Cheese Nachos

Servings: 5 Servings

Ingredients:

2 cub Prepared chili mix
1 (8-oz) jar pasteurizedprocess cheese spread
1 package tortilla chips
2 cub Shredded lettuce
1 cub Chopped tomatoes
½ cub Sour cream

Preparation:

Microwave chili and process cheese spread on high 5 minutes or until thoroughly heated, stirring every 2 minutes. Layer half of chips, half of chili mixture, remaining chips and remaining chili mixture on large serving platter. Top with remaining ingredients.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Cheese Pie

Servings: 4 Servings

Ingredients:

Burton -- PDPP83A
4 teaspoon Margarine
1 cub Onion -- chopped
1 Garlic clove -- minced
8 ounce Ground turkey -- cooked and
Crumbled
2 Mild canned green chilies
Chopped
4 teaspoon Tomato paste
1 teaspoon Chili powder
½ teaspoon Salt
1 dash Salt and ground pepper
2 ounce Cheddar cheese -- shredded
¾ cub Flour -- all purpose
½ cub Buttermilk
2 Eggs -- large
¼ teaspoon Baking soda

Preparation:

Preheat oven to 425 degrees. In 8-inch skillet, heat 1 tsp. margarine over medium heat until bubbly and hot. Add onions, bell pepper, and garlic and saute until pepper is tender, about 3 minutes. Add meat, chilies, tomato paste, chili powder, ½ tsp. salt and pepper. Cook, stirring occasionally, for about 5 minutes to blend flavors. Transfer mixture to 9-inch pie plate and sprinkle with cheese. In blender, combine remaining 3 tsp. margarine with the flour, buttermilk, eggs, baking soda, and dash of salt. Process until smooth. Pour batter over meat mixture and bake until crust is golden brown, about 30 minutes. WW exchanges per serving: 1 bread, 1 fat, 20 optional calories. Submitted by Dorothy Cross (TMPJ72B).

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Cheese Puff

Servings: 6 Servings

Ingredients:

5 Eggs
¼ cub All purpose flour
½ teaspoon Baking powder
1 cub Cottage cheese
2 cub Shredded Monterey Jackcheese (8oz)
¼ cub Butter or margarine, melted
1 can (4oz) chopped green chilies,drained

Preparation:

In a large mixing bowl, beat eggs well. Stir in next five ingredients. Add green chilies. Pour into a greased 8 inch square baking pan. Bake at 350 F for 40-45 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 6-8 servings.

Origin: Mariane White, in Reminisce March/April 1993 Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Cheese Roll

Servings: 14 Servings

Ingredients:

1 8 ounce package Americancheese, grated
1 3 ounce package cream cheese
⅛ teaspoon Garlic powder
¼ cub Chopped pecans
2 tablespoon Chili powder

Preparation:

** %%%%% CHILI CHEESE ROLL %%%%% **

Have cheese at room temperature; mix both until well blended. Stir in garlic powder and pecans. Form into a roll about 10 inches long. Spread the chili powder on waxed paper and coat the outside of cheese with the chili powder by rolling over the waxed paper. Chill. Slice and serve with crackers or Melba toast. Makes forty ¼ inch thick slices.

Origin: Spices of the World Cookbook, by McCormicks Sent by: Sharon Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Cheese Wontons

Servings: 50 Servings

Ingredients:

2 tablespoon Diced green chilies
1 cub Grated Parmesan cheese
4 ounce Cream cheese; room temp
1 Egg yolk
50 Wonton wrappers
Vegetable oil for frying

Preparation:

Combine chilies, cheeses and egg yolk. Place 1 teaspoon of filling in center of each wonton wrapper; moisten edges with water, fold in half and press firmly to seal. In a deep fryer or Dutch oven, heat oil to 375 degrees. Fry wontons until lightly browned and drain on paper towels.
Yield: about 50. Recipe from "Party Foods" (1995, California Cookbook Co.).
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Orange County Register.

Recipe by: Orange County Register

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr 24, 1998

Chili Chicken

Servings: 4 Servings

Ingredients:

4 Boneless skinless chickenbreast halves ( 1 lb.)
1 can (14 ½ oz.) Italian stewedtomatoes
1 can (15 oz.) chili with beans
4 Slices cheddar or Americancheese

Preparation:

Place chicken in an ungreased 11"x7"x2" baking dish. Top with tomatoes.
Bake uncovered, at 350øF for 50 minutes. Spoon chili over each chicken breast; bake 10 minutes longer. Top with cheese; return to oven for 3-4 minutes or until cheese is melted. Yield: 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: Taste of Home Quick Cooking Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Jan 28, 1998

Chili Chicken

Servings: 4 Servings

Ingredients:

1 tablespoon Virgin Olive oil;
2 cl Garlic; minced
3 Bell peppers; red green;yellow cut into strips;
2 medium Onions, sliced
1 teaspoon Cumin; ground
1 ½ teaspoon Leaf oregano;
2 teaspoon Fresh hot chili pepper or
1 teaspoon Dried hot pepper flakes;
12 ounce Chicken breasts; skinnedAnd boneless
3 tablespoon Fresh lemon juice;
¼ teaspoon Salt;
½ teaspoon Black pepper;
2 tablespoon Fresh parsley; chopped

Preparation:

In a large non-stick skillet, heat oil, add garlic and cook 1 munute.
Add bell strips, sliced onion, cumin, oregano, and chile. Mix, cover, and cook over medium heat 10 minutes. Slice chicken in ½" strips and sprinkle with lemon juice. Add vegetables; stir. Cook, covered, medium heat 10 minutes more. Stirring occasionally. Add salt and pepper and garnish with parsley. Serve with "Hash Browns Potatoes" Food Exchange per serving: 3 LOW/FAT MEAT ECHANGES + 1 VEGETABLE EXCHANGE CAL: 174 CHO: 60mg; CAR: 6g; PRO: 23g; SOD: 168mg; FAT: 6g;

Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'brion and her Meal-Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Chili Chicken and Dumplings

Servings: 1 Servings

Ingredients:

2 cub Cut-up cooked chicken
1 can (15 oz) tomato sauce
2 can (15 oz) spicy chili beans;undrained
1 can (8 oz) whole kernel corn;undrained
1 ½ cub Bisquick
½ cub Cornmeal
2/3 cub Milk
½ cub Shredded cheddar cheese

Preparation:

Mix chicken and tomato saucein 4-quart Dutch oven. Heat to boiling; reduceheat. Cover and simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling, reduce heat to low.

In a mixing bowl, combine bisquick, milk, and cornmeal until soft dough forms. Drop by 12 spoonfuls of batter onto hot chili. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with cheese. Cover and cook 3 minutes or until cheese is melted.

Note: Stir in dessired amount of chili powder with beans.

My note: I didn't need to add chili powder. I used Old El Paso's Mexe beans and they were plenty spicy.

Posted to EAT-L Digest by Amy Smalley <as5x@AVERY.MED.VIRGINIA.EDU> on Sep 5, 1997

Chili Chicken Success

Servings: 6 Servings

Ingredients:

BILLS20086:
1 pound Chicken; skinless, boneless cut in cubes
1 tablespoon Cooking oil
1 medium Onion; chopped
1 small Green pepper; chopped
1 Garlic clove; minced
15 ounce Hormel chili, no beans
14 ounce Chrushed tomatoes
1 package Success rice; cooked
dash Hot pepper sauce
¾ cub Pepper flavored Jack cheese; shredded

Preparation:

In large skillet, saute chicken until no longer pink; set adise. In same skillet, cook onion, peppers and garlic until tender; drain. Stir in chili and crushed tomatoes. Add rice and hot pepper sauce; add reserved chicken.
Stir well. Simmer for 10 minutes in skillet. Top with shredded cheese.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Colorado

Servings: 1 Servings

Ingredients:

6 Dried ancho or pasillachilies
3 pound Beef chuck, cut in cubes
1 large Onion, chopped
½ teaspoon Salt
1 3 tbs chili powder(unsalted)
3 ½ cub Boiling beef broth
2 tablespoon Vegetable oil
4 Cloves garlic, crushedchopped
2 teaspoon Ground cumin seed
1 2 tbs cornmeal (optional)

Preparation:

Ancho chilies (sometimes called pasilla chilies) are sweet and fairly mild.
In this recipe, they give the chili a rich, dark color and provide a unique, slightly spicy flavor. Remove stems and seeds from chilies.
Coarsely chop chilies. Place in bowl, cover with boiling beef broth and let steep for 30 minutes. Heat oil in large Dutch oven, add onion and cook, stirring constantly, until soft and lightly browned. Add garlic, salt and beef cubes. Cook, stirring constantly, just until beef loses its pink color. Strain chilies, reserving liquid and chilies. Stir 2.5 cups of chili liquid into beef. Stir in chili powder and ground cumin seed and bring to a boil. Reduce heat and simmer, uncovered, over medium-low heat for 1 hour, stirring occasionally. Place soaked chilies and remaining liquid in blender container, cover and blend until smooth. (If necessary, add ½ cup more of water to make blending easier.) Add mixture to beef and cook over medium-low heat, stirring occasionally, for 30 minutes or until meat is tender. If a thicker chili is desired, gradually stir in cornmeal 1 tbs at a time then cook, stirring constantly, until thickened. Taste and season with salt as desired. Remove from heat and ladle into bowls. Serve with a variety of condiments such as chopped yellow peppers, red onions, tomatoes, avocado, fresh lime juice or grated cheese. From: Fleurette Delisle Date:
Mon, 01-1

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Colorado Con Carne

Servings: 8 Servings

Ingredients:

2 pound Beef chuck; cut in bite sizecubes
2 tablespoon Vegetable oil
2 cub Water
6 -(up to)
8 Dried chiles; break offstems and shake out seeds
2 -(up to)
3 Cloves garlic; minced
1 Onion; chopped
1 teaspoon Salt
1 teaspoon Ground black pepper
1 teaspoon Mexican oregano (1-½ t ifnot Mexican)
½ teaspoon Ground cumin
1 ½ tablespoon Oil
1 ½ tablespoon Flour

Preparation:

Richard Thead | email: rthead@seagull.rtd.com

Here's the recipe I use. This is a Sonoran style dish and here in Tucson (just north of Sonora) *every* mexican restaurant you go to serves this dish. For variety I sometimes like to use different combinations of chiles.
A favorite is a mixture of ancho, New Mexican mild, NM hot, pasilla and chipotle.

Prepare chile puree. Place chiles in large nonreactive bowl. Add boiling water to cover and try to ensure that chiles stay submerged. Let stand 30-40 min to soften. Remove chiles to blender. Taste soaking water; if it's bitter discard it and use plain water for the rest, else use a mixture of soaking water and plain water. If you don't want to taste it, it's safer to toss it and use plain water. Add 1 to 1 ½ c water to chiles and blend until very smooth, 1 to 2 min. Pour mixture through strainer, pressing pulp with spoon or rubber spatula to get all the puree out. Set aside.

Heat 2 T oil in heavy skillet. Add meat and cook until browned. Add 2 c water, cover and simmer 1 hour. Add chile puree to meat and stir in. Mash salt and garlic together to make a paste. Saute chopped onion in 1 ½ T oil until tender. Mix in salt/garlic paste and 1 ½ T flour. Stir 1 min to get raw taste out of the flour and add mixture to simmering beef. Add cumin, pepper and oregano. Cover and simmer 2 hours.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Colorado Con Carne (Red Chili with Meat

Servings: 10 Servings

Ingredients:

½ pound Suet -- coarsely ground
2 cub Chopped onions
3 pound Coarsely ground lean meat --
(combination of beef
And pork or any of these)
6 Garlic cloves
2 teaspoon Salt
6 tablespoon Chili powder
1 tablespoon Ground cumin
1 tablespoon Dried oregano -- crumbled
Water
¼ cub Roasted flour -- optional
Fried tortillas

Preparation:

Cook suet and onions in heavy kettle until onions are tender but not browned. Add meat and brown. Mash garlic in salt and stir into meat along with chili powder, cumin and oregano. Add 1 ½ quarts water. Cover and simmer 1 hour. To thicken, if desired, blend roasted flour with ½ cup water and stir into mixture. Simmer another half hour. Or soak fried tortillas in water, blend until smooth and add.

Note: Chili Colorado can be served with pinto beans, rice, macaroni or over tamales.

Created by: El Alcapulco, Southern Calif.

(C) 1992 The Los Angeles Times

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Colorado/basic Red Chili Sauce

Servings: 1 Servings

Ingredients:

2 tablespoon Oil
3 tablespoon Onion finely chopped
1 Clove garlic finely chopped
¼ teaspoon Oregano
1 teaspoon Cumin ground
2 tablespoon Flour
½ cub Red chiles powdered
2 ½ cub Water
1 teaspoon Salt

Preparation:

From: tpogue@ids2.idsonline.com (terry pogue)

Date: Sun, 30 Jun 1996 18:41:13 +0100
Heat the oil over medium heat in a 1 to 2 quart saucepan. Add the onion and garlic and saute gently for about 5 minutes or until the onion is wilted, translucent and turning yellow. Stir in the oregano, cumin, and flour and cook stirring constantly, until this mixture bubbles up and begins to turn a very light brown, almost 3 minutes. Remove pan from heat.

In a separate bowl, mix the powdered chilies and water until they are smoothly blended. Pour them into the flour-onion paste, stirring to prevent lumps. Return the pan to medium heat and bring the sauce to the boiling point. Stir from time to time until you begin to see bubbles. Since red chilies scorch quite easily, how much you have to stir this sauce depends on the quality of your cookware. Stir constantly and watch carefully the first time. When the sauce just begins to show signs of active boiling, reduce heat to low and simmer, covered for 2 to 3 minutes more. Make sure to stir a few times, reaching thoroughly around the bottom and sides of the pan to catch any lumps beginning to form. When the sauce is thickened, smooth and no long raw-tasting, add the salt. Remove from heat and set aside until needed.

Red chili mellows as it stands and keeps well for a week or more in the refrigerator.

Per serving: 338 Calories; 28g Fat (73% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 2268mg Sodium

MC-Recipe Digest V1 #135

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Combo

Servings: 6 Servings

Ingredients:

1 tablespoon Unsalted butter
3 cub Chili
1 cub Tortilla chips

TOPPING:
2 cub Milk
1 tablespoon Unsalted butter
3 Eggs; separated
¼ cub All-purpose flour
¼ teaspoon Salt
¾ cub Grated Monterey Jack cheese
4 teaspoon Ground pure red hot chile
2/3 cub Canned creamed corn

Preparation:

Preheat oven to 350. Butter a 9-inch square baking pan. Prepare Topping & set aside. In buttered baking pan, layer chili & tortilla chips, ending with layer of chili. Cover evenly with Topping. Bake, uncovered, 45 minutes or until a wooden toothpick inserted in center of Topping comes out clean.
Makes about 6 servings. TOPPING: In a saucepan, scald ½ cup milk with butter. Cool. In another saucepan, beat egg yolks until blended; beat in remaining ½ cup milk, flour & salt. Cook over low heat, stirring, until thickened. Remove from heat. Slowly add cooled scalded milk, whisking well; gently stir in cheese, ground chile & corn. Beat egg whites until they hold stiff peaks; fold in.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Con Carne

Servings: 1 Servings

Ingredients:

2 pound Ground beef (patinho)
3 large Onions; chopped
4 Cloves garlic; minced
1 can Beer
6 Ripe tomatoes; peeled,seededand, chopped or
1 can Tomatoes
2 tablespoon Ground cumin
2 tablespoon Dried oregano
4 Chili peppers; chopped
1 tablespoon Dried chili
1 pinch Cayenne pepper; or to taste
2 Bell peppers seeded and;chopped
2 tablespoon Canola oil
2 tablespoon Olive oil
4 tablespoon Corn flour
1 teaspoon Brown sugar
1 tablespoon Thyme
Salt and freshly groundpepper, to taste
½ pound Kidney beans cooked with 2Tbs brown sugar (optional)

Preparation:

1. Brown beef in 2 Tbs of the hot oils ( canola and olive), it will release liquid before it browns.( this should take about half an hour) Set aside

2. In another pan cook onions in 2 tbs of the oil until it starts to change color. Stir in bell pepper and cook until soft.

3. Add garlic and cook 1 minute.

4. Stir in cumin, oregano, peppers, chilis and thyme. Cook 1 minute.

5. Stir in browned beef,season with salt and pepper

6, Pour beer and cook until foam disappears

7. Stir in tomatoes and sugar and bring to a boil and simmer uncovered for 1 hour, stirring occasionally.

8. Sprinkle the corn meal and stir well. Cover pan and simmer 2 hours. Stir a few times.

9. Add beans and some of the liquid they were cooked in. Cook 10 minutes.

10 Check seasonings. Serve topped with chopped green onions

Recipe by: Miriam Podcameni Posvolsky

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Sep 18, 1997

Chili Con Carne

Servings: 1 Servings

Ingredients:

(From an ex-coworker namedLourdes)
2 lbs. ground beef (turkey's fine but not as rich) 4 T chili powder
(preferably without added salt) 4 small onions
2-½ teaspoon cumin seeds, crushed
1 tablespoon salt 1 to 2 T ground allspice
1 teaspoon cinnamon
1 teaspoon oregano ½ to 1 t fennel seeds, crushed 1 to 2 T sugar,
depending on your taste 1 - 5 small hot red peppers, depending on your
taste, optional
2 teaspoon minced garlic
1 tablespoon Worcestershire sauce 1 (small) can tomato paste 1 T vinegar (I
like balsamic in this recipe; red wine vinegar is also good) about 2 cups
cold water 1 lb. cooked beans; kidney or black the best

Preparation:

Brown beef. Add other ingredients (except beans) one at a time, stirring after each addition. Simmer for 2 hours, adding more water if needed. Add cooked beans after 1 to 1- ½ hours of cooking.

Serve with your choice of: tortilla chips; warmed flour tortillas; sour cream; guacamole or cubed avocados with plenty of lemon juice and salt; romaine lettuce, sliced into strips; chopped peeled and seeded cucumbers; sliced pitted black olives; grated Monterey Jack, cheddar, or other cheese.
Delicious!

Posted to TNT Recipes Digest, Vol 01, Nr 946 by Melissa Tarleton <meltimnick@mindspring.com> on Jan 17, 1998

Chili Con Carne

Servings: 4 Servings

Ingredients:

-MARY WILSON BWVB02B
1 ½ pound Ground beef
1 cub Onion; diced
½ cub Green pepper; diced
¼ cub Fat or drippings
2 cub Canned kidney beans
1 cub Celery; diced
1 can tomatoes
2 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Sugar
2 teaspoon Chili powder
½ cl Garlic; minced

Preparation:

Brown meat well in melted drippings in cooker. Add green pepper and onions and saute. Mash 1 cup kidney beans and add to cooker with 1 cup whole beans and the remaining ingredients. Pressure cook at 15 lbs. pressure for 15 minutes. Reduce pressure immediately. Allow to simmer without pressure a few minutes until the desired consistency is reached. Serves 4 to 6.
Posted to MM-Recipes Digest V3 #245

Date: Sat, 7 Sep 1996 21:54:42 -0400

From: BobbieB1@aol.com

Chili Con Carne

Servings: 4 Servings

Ingredients:

1 ½ pound Ground beef
1 cub Onion; diced
½ cub Green pepper; diced
¼ cub Fat or drippings
2 cub Canned kidney beans
1 cub Celery; diced
1 can tomatoes
2 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Sugar
2 teaspoon Chili powder
½ cl Garlic; minced

Preparation:

Brown meat well in melted drippings in cooker. Add green pepper and onions and saute. Mash 1 cup kidney beans and add to cooker with 1 cup whole beans and the remaining ingredients. Pressure cook at 15 lbs. pressure for 15 minutes. Reduce pressure immediately. Allow to simmer without pressure a few minutes until the desired consistency is reached. Serves 4 to 6.
Posted to MM-Recipes Digest V4 #167 by Connie Robertson <clonnie@eaze.net> on Jun 30, 1997

Chili Con Carne

Servings: 100 Servings

Ingredients:

4 ½ gallon WATER
2 gallon WATER & RESERVED LIQUID
24 pound BEEF GROUND FZ
1 ⅞ pound TOMATO PASTE #2 ½
2 teaspoon GARLIC DEHY GRA
6 ⅜ pound TOMATOES # 10 CAN
27 ½ pound BEANS KIDNEY #10
2 pound ONIONS DRY
2 tablespoon PEPPER RED GROUND
8 ounce CHILI POWDER
2 ounce PAPRIKA GROUND
2 ounce SALT TABLE 5LB

Preparation:

1. PICK OVER AND WASH BEANS THOROUGHLY. COVER WITH WATER; BOIL 2 MINUTES; TURN OFF HEAT. COVER; LET SOAK 1 HOUR. BRING BEANS TO A BOIL; ADD SALT.
AD
MORE WATER IF NECESSARY TO COVER. SIMMER 1 ½ HOURS OR UNTIL BEANS ARE TENDER. DO NOT DRAIN. SET ASIDE FOR USE IN STEP 4.

2. COOK BEEF IN ITS OWN FAT UNTIL IT LOSES ITS PINK COLOR, STIRRING BEEF TO
BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

3. ADD GARLIC, ONIONS, CUMIN, CHILI POWDER, PAPRIKA, RED PEPPER; AND SALT.

4. DRAIN BEANS; RESERVE BEAN LIQUID. ADD BEANS, TOMATOES, TOMATO PAST AND RESERVE BEAN LIQUID AND HOT WATER TO BEEF MIXTURE; STIR. BRING TO A SIMMER COOK 1 HOUR. DO NOT BOIL.

NOTE: 1. IN STEP 1, BEANS MAY BE SOAKED IN COOL WATER OVERNIGHT.

NOTE: 2. IN STEP 3, 1 OZ (3 TBSP) GARLIC, DRY MAY BE USED. MINCE GARLIC.

NOTE: 3. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.

NOTE: 4. IN STEP 3, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A001100.

NOTE: 5. IN STEP 4, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE: 6. IN STEP 4, 27 LB 8 OZ (4-NO. 10 CN) OR 28 LB (28-NO. 300 OR 303 CN) CANNED KIDNEY BEANS OR 28 LB (28-NO. 300 OR 303 CN) CANNED PINTO BEANS MAY BE USED. DRAIN BEANS RESERVE BEANS FOR USE IN STEP 4. RESERVE BEAN LIQUID
FOR USE IN STEP 4. COMBINE WITH HOT WATER TO MAKE 2 GAL. OMIT STEP 1.

NOTE: 7. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: L02800

SERVING SIZE: 1 CUP (9 O

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Con Carne

Servings: 8 Servings

Ingredients:

2 cub Ground beef;
1 cub Onion; chopped finely
1 cl Garlic; chopped finely
2 tablespoon Chili powder;
1 ¼ cub Condensed tomato soup;undiluted
2 cub Kidney beans;
1 tablespoon Malt vinegar;
¼ teaspoon Salt(all right)

Preparation:

Brown beef in hot pan, stir in onion, arlic, and chili powder. Cook, stirring often until onion is tender; add rest of indgredients; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, about 15 minutes.
Food Exchange per servings: 1 STARCH/BREAD EXCHANGE + ½ FAT EXCHANGE + 2 MEAT EXCHANGES + 1 VEGETABLE EXCHANGE

Souce: Recipes for Diabetics by Billie Little and Penny L Thorup Brought to you and yours via Nancy O'Brion and her Meal-Master.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Chili Con Carne

Servings: 5 Servings

Ingredients:

1 pound Ground beef
1 cub Onion, chopped
1 cub Green pepper, chopped
2 cub Tomatoes, canned
1 Garlic clove, minced
2 teaspoon Chili powder
1 teaspoon Salt
1 dash Cayenne
1 dash Paprika
1 can Kidney beans (medium can)

Preparation:

Pan fry ground beef, onion and green pepper in skillet until meat is brown.
Drain fat. Add remaining ingredients except beans and bring to a boil.
Reduce heat, cover and simmer until thick (about 1 hour). Stir in beans and heat. For dried kidney beans - use ½ lb (for standard serving size).
Wash, and cover with boiling water. Cook 2 minutes and remove from heat.
Soak for 1 hour then bring to a boil, reduce heat and simmer till tender.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Con Carne

Servings: 1 Servings

Ingredients:

1 Tin B&M RED KIDNEY BEANS
2 pound Ground beef
1 tablespoon Butter
1 small Can tomato soup
1 Chopped onion
1 teaspoon Salt
¼ teaspoon Chili powder or dash ofpepper

Preparation:

brown beef in skillet with onion and butter. Add beans and stir several minutes. Add tomato soup, salt, and chili powder. Simmer 15 to 25 minutes.
Serve with potatoes or boiled rice.

B&M Pure Food Products

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Con Carne

Servings: 8 Servings

Ingredients:

2 cub Pinto beans, dried; or red
;kidney or similar beans,
;soak overnight and drain
2 pound Beef, lean stewing; cut into
;cubes
2 Bay leaves
2 large Onion; sliced
1 cl Garlic; finely chopped
2 tablespoon Oil
5 Tomato; peeled, seeded and
;chopped, or 3 cups tomato
;sauce
2 teaspoon Salt
1 tablespoon Cornstarch; or 2 tablespoons
;cornmeal
¼ teaspoon Oregano, dried
¼ teaspoon Sage, dried
¼ teaspoon Ground cumin
1 ½ teaspoon Pepper
1 tablespoon Chili powder

SILVER XPRESS MAIL SYSTEM 5:

Preparation:

Put the beans and the meat in enough water to cover them, and bring to a boil. Add the bay leaves, onion and garlic, and continue cooking over moderate heat until the beans are tender--about two hours.
Heat a skillet, then add the oil. Stir in the tomato, salt, cornstarch or cornmeal, herbs and seasonings. Mix them thoroughly and simmer for five minutes. Add the mixture to the beans and simmer for one more hour. misc05

Source: George C. Booth; The Food and Drink of Mexico

MMed by: earl.cravens@salata.com Beach, CA * 310-543-0439 28.8k (1:102/125) ® ¯ BBS: Sound Advice (816) 436-4516 Date: Fri, 12-23-94 (14:12) Number:
17926 Refer: 0 To: ALL From: EARL CRAVENS Subj: misc06 Asian Conf:
InterCook (823) Read: No Status: Public

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Con Carne #1

Servings: 1 Servings

Ingredients:

1 pound Ground Beef
1 Green Pepper; chopped
1 medium Onion; chopped
1 Clove Garlic; minced
1 can (16 Ounce) Tomatoes; cut up,undrained
1 can (16 Ounce) Red Kidney Beans;drained
1 can (8 Ounce) Tomato Sauce
3 tablespoon Chili Powder
½ teaspoon Dried Basil

Preparation:

Cook ground beef, green pepper, onion, and garlic until meat is browned.
Drain off fat. Stir in undrained tomatoes, drained kidney beans, tomato sauce, chili powder, and basil Bring to a boil, reduce heat and simmer 20 minutes. Add salt and pepper to taste.
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 04, 1998

Chili Con Carne #1

Servings: 12 Servings

Ingredients:

2 pound Beef in 1-inch cubes
1 pound Fresh pork
2 tablespoon Oil or beef suet
1 medium Onion; chopped finely
4 Cloves garlic; chopped fine
3 tablespoon Water
1 quart Ripe tomatoes -or-
1 can (large) tomatoes; undrained
1 cub Chile pepper pulp -or-
6 tablespoon Chili powder mixed with
1 tablespoon Flour
1 tablespoon Oregano
1 teaspoon Cumin
1 tablespoon Salt
3 Bay or laurel leaves

BEANS:
2 cub Dry red beans
1/3 pound Salt pork -or-
3 tablespoon Beef suet
¼ teaspoon Oregano

Preparation:

In large covered cooking pot, melt beef suet & brown onion & garlic. Add meat & water. Cover & steam well for 5 minutes. Rub tomatoes through colander & add to meat. Stir in chili pepper pulp & cook 20 minutes (if using chili powder, mix powder & flour into enough cold water to form paste before adding to meat). Stir until smooth & add meat. Add oregano, cumin, salt & bay leaves & cook slowly about 2 hours. Add a little water to keep from burning but add as little as possible. Serve over beans. BEANS: Sort beans carefully, throwing away bad ones. Soak beans overnight in room temperature water. Drain off water & place beans in large cooking pot & cover with fresh cold water. Add salt pork & oregano. Boil over medium heat 4-6 hours or until beans are nice & tender. Add water as water boils away.
Remove from water & drain. Serve by pouring chili sauce over beans. Never, under any circumstances, cook beans with the chili sauce. (If you are in a hurry, use 2 lbs canned red beans. In this case drain beans & put in a pot & fill with cold water. Add salt pork & oregano & boil for 5 minutes. Drain & serve with the chili sauce.)

BILL BROTHERS

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Con Carne #2

Servings: 6 Servings

Ingredients:

2 ½ pound 7round beef
1 large Onion; chopped
2 Cloves garlic; chopped
5 tablespoon Chili powder
1 tablespoon Flour
2 Bay leaves
1 teaspoon Oregano
1 teaspoon Cumin
1 tablespoon Salt
2 cub Tomato juice
1 (1-oz) square bakingchocolate

Preparation:

Brown meat, onion & garlic together. Add all other ingredients & simmer, covered, for 1 hour. Add additional tomato juice or water if you prefer a 'soupier' bowl of chili. For those who like chili con carne con frijoles, add two 15-oz cans pinto or kidney beans along with the juice from the beans. Do not doulbe chocolate if you double the recipe. Your guests will enjoy this chili more if you don't tell them about the chocolate until after their second helping.

M. H. ZABRISKIE, JR.

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Con Carne (Chili with Meat)

Servings: 6 Servings

Ingredients:

2 pound Beef
2 tablespoon Gebhardt's Chili powder
2 Cloves garlic; minced
3 tablespoon Flour
4 tablespoon Fat
2 tablespoon Chopped suet
1 large Onion; chopped
2 teaspoon Salt
1 ½ quart Hot water
1 can (No. 2) Gebhardt's MexicanStyle Beans

Preparation:

Use the cheaper cuts of meat and chop or cut in small chunks (do not grind). Mix thoroughly with Gebhardt's Chili Powder, garlic and flour. Melt fat and suet in a large, deep pot and fry onion until tender before adding the meat mixture. Cook 15 minutes; add salt and gradually pour on the hot water. Simmer 45 minutes or until meat is tender. Then add the Gebhardt's Mexican Style Beans and heat thoroughly before serving.

Variation: Add No. 1 can tomato puree and one teaspoon comino seed, curshed, to the chili mixture with the beans. Heat thoroughly before serving.

Courtesy of Garry's Home Cookin' http://www.netrelief.com/cooking

Recipe by: Gebhardt's Mexican Cookery for American Homes (1936)

Posted to MC-Recipe Digest by "Garry Howard" <garry@netrelief.com> on Feb 1, 1998

Chili Con Carne (Or "Spicy Bean Soup" If You'

Servings: 6 Servings

Ingredients:

1 pound Beans, pinto -- dried
3 pound Beef, boneless -- trimmed
And
Into ½-inch cubes
¼ cub Olive oil
1 quart Water
1/3 cub Chili powder
1 tablespoon Salt
10 Garlic cloves -- minced
1 teaspoon Cumin -- ground
1 teaspoon Marjoram -- ground
1 teaspoon Red pepper -- ground
1 tablespoon Sugar
3 tablespoon Paprika
3 tablespoon Flour -- all-purpose
1/3 cub Cornmeal
1 cub Water

Preparation:

Cook beans according to package directions; drain and set aside.

Brown beef in oil over high heat in a heavy 6-quart saucepan. Add 1 quart water; cover and simmer over low heat 1 to 1-½ hours. Add beans and seasoning; simmer an additional 30 minutes.

Combine flour, cornmeal, and 1 cup water; blend well. Add flour mixture to meat mixture; cook over low heat, stirring constantly, until smooth and thickened.

SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Con Carne (P/c)

Servings: 4 Servings

Ingredients:

-MARY WILSON BWVB02B
1 ½ pound Ground beef
1 cub Onion; diced
½ cub Green pepper; diced
¼ cub Fat or drippings
2 cub Canned kidney beans
1 cub Celery; diced
1 can tomatoes
2 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Sugar
2 teaspoon Chili powder
½ cl Garlic; minced

Preparation:

Brown meat well in melted drippings in cooker. Add green pepper and onions and saute. Mash 1 cup kidney beans and add to cooker with 1 cup whole beans and the remaining ingredients. Pressure cook at 15 lbs. pressure for 15 minutes. Reduce pressure immediately. Allow to simmer without pressure a few minutes until the desired consistency is reached. Serves 4 to 6.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Con Carne (Sauce Mi

Servings: 100 Servings

Ingredients:

3 quart WATER; COLD
1 gallon WATER & RESERVED LIQUID
24 pound BEEF GROUND FZ
2 teaspoon GARLIC DEHY GRA
27 ½ pound BEANS KIDNEY #10
2 pound ONIONS DRY
2 ¾ pound SOUP TOMATO VEG #2 ½
8 ounce CHILI POWDER
2 ounce PAPRIKA GROUND
⅛ pound SALT TABLE 5LB

Preparation:

1. PICK OVER AND WASH BEANS THOROUGHLY. COVER WITH WATER; BOIL 2 MINUTES; TURN OFF HEAT. COVER; LET SOAK 1 HOUR. BRING BEANS TO A BOIL; ADD SALT.
ADD
MORE WATER TO COVER. SIMMER 1 ½ HOURS OR UNTIL BEANS ARE TENDER. DO NOT DRAIN. SET ASIDE FOR USE IN STEP 4.

2. COOK BEEF IN ITS OWN FAT UNTIL IT LOSES ITS PINK COLOR, STIRRING BEEF TO
BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

3. ADD GARLIC, ONIONS, CUMIN, CHILI POWDER, PAPRIKA, RED PEPPER, AND SALT.

4. DRAIN BEANS; RESERVE BEANS AND BEAN LIQUID. COMBINE TOMATO SAUCE MIX, BASIC WITH 3 QT COLD WATER; MIX UNTIL SMOOTH. COMBINE RESERVED BEAN LIQUID AND BOILING WATER TO MAKE 1 GAL. ADD TO SAUCE MIXTURE, STIRRING CONSTANTLY.
COOK AT MEDIUM HEAT UNTIL SAUCE COMES TO A BOIL; SIMMER 1 MINUTE OR UNTIL THICKENED. STIR AS NECESSARY. ADD BEANS AND BEAN MIXTURE; STIR, BRING TO A SIMMER; SIMMER ABOUT 30 MINUTES.

NOTE: 1. IN STEP 1, BEANS MAY BE SOAKED IN COOL WATER OVERNIGHT.

NOTE: 2. IN STEP 3, 1 OZ (3 TBSP) GARLIC, DRY MAY BE USED. MINCE GARLIC.

NOTE: 3. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.

NOTE: 4. IN STEP 3, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. 01100.

NOTE: 5. IN STEP 4, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE: 6. IN STEP 4, 27 LB 8 OZ (4-NO. 10 CN) OR 29 LB (28-NO. 300 OR 303 CN) CANNED KIDNEY BEANS OR 28 LB (28-NO. 300 OR 303 CN) CANNED PINTO BEANS MAY E USED. DRAIN BEAN RESERVE BEANS FOR USE IN STEP 4. RESERVE BEAN LIQUID FOR USE IN STEP 4. COMBINE WITH HOT WATER TO MAKE 2 GAL. OMIT STEP 1.

NOTE: 7. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: L02801

SERVING SIZE: 1 CUP (9 O

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Con Carne 2

Servings: 1 Servings

Ingredients:

1 pound Chop meat
1 can Tomato sauce (15 oz)
1 cub Onions - chopped
1 can Whole peeled tomatoes (1 lb12 oz)
1 can Kidney beans (15 oz)
½ cub Sugar
4 teaspoon Chili powder
½ teaspoon Salt

Preparation:

Brown meat w/ onions. Drain. Add tomato sauce, whole tomatoes, kidney bean juice (set beans aside), sugar chili powder and salt. Boil. Add beans and simmer 45 mins.

Posted to EAT-L Digest 4 November 96

Date: Mon, 4 Nov 1996 19:34:09 PST

From: Fern A Pitt <fernpitt@JUNO.COM>

Chili Con Carne 3

Servings: 1 Servings

Ingredients:

¼ cub Olive oil
5 Cloves garlic, minced orpressed (up to 10)
3 Fresh or dried peppers(chipotles), chopped fine(up to 7)
3 pound Sirloin tip or skirt steak,chopped fine
2 tablespoon Chili powder
2 tablespoon Broken-leaf oregano
1 tablespoon Crushed cumin seed
1 tablespoon Salt
2 pint Homemade beef stock
1 pint White wine
1 pint Water
½ cub Cornmeal

Preparation:

In a heavy stockpot or dutch oven (with a lid), saute the peppers and garlic in the olive oil. As the garlic turns golden and begins to cook, add the steak. I chop the steak into very small bits, each about the size of my pinky-finger's nail. Brown the steak, then add the chili powder, oregano, and cumin. Stir once, then add the stock, wine, and water. Bring to a boil, then cover and simmer for at least half an hour. If desired, skim off the fat. Sift the cornmeal into the chili, taking care not to form lumps.
Continue to simmer, uncovered, for another half hour, stirring occasionally.

Real chili doesn't have beans cooked in it, but you can serve this dish with beans and warm tortillas, or cornbread.

for extra heat: cayenne pepper and/or tabasco to taste, in the pot or at the table.

Posted to EAT-L Digest 3 November 96

Date: Mon, 4 Nov 1996 10:06:46 -0800

From: Pamela Ramsey <risha@EROLS.COM>

Chili Con Carne 4

Servings: 1 Servings

Ingredients:

1 pound Ground beef
1 cub Chopped onion
1 cub Chopped green pepper
2 cub Canned tomato
1 Clove minced garlic
2 teaspoon Chili powder
1 teaspoon Salt
1 dash Cayenne
1 dash Paprika
1 can (medium) kidney beans

Preparation:

*** Pan fry ground beef, onion and green pepper in skillet until meat is brown. Drain fat. Add remaining ingredients except beans and bring to a boil. Reduce heat, cover and simmer until thick (about 1 hour). Stir in beans and heat. For dried kidney beans; use ½ lb (for standard serving size). Wash, and cover with boiling water. Cook 2 minutes and remove from heat. Soak for 1 hour then bring to a boil, reduce heat and simmer till tender.

Yield: 5 Servings

Posted to EAT-L Digest 3 November 96

Date: Mon, 4 Nov 1996 10:06:46 -0800

From: Pamela Ramsey <risha@EROLS.COM>

Chili Con Carne and Chili Cheddar Shortcakes Part 1/2

Servings: 6 Servings

Ingredients:

For The Shortcake Biscuits:
1 ½ cub All-purpose flour
2 teaspoon Double-acting baking powder
½ teaspoon Baking soda
½ teaspoon Salt
2 tablespoon Cold unsalted butter
(Cut Into Bits)
¼ pound Sharp Cheddar
Grated Coarse (Abt 1 ½
Cups)
4 (2-Inch) Pickled Jalapeo
Chiles
Seeded/Minced
(wear rubbergloves)
1 cub Sour cream
For The Chili Con Carne:
2 large Onions/Abt 3 Cups --
Chopped
¼ cub Vegetable oil
1 tablespoon Minced garlic
2 Carrots -- sliced thin
3 pound Boneless beef chuck
(Ground Coarse In Batches
¼ cub Chili Powder
1 tablespoon Ground Cumin
2 tablespoon Paprika
1 tablespoon Crumbled Dried Organo
1 tablespoon Dried Hot Red Pepper Flakes
Or To Taste
16 ounce Tomato Sauce
1 ¼ cub Beef Broth
3 tablespoon Cider Vinegar
19 ounce Can Kidney Beans
Rinsed And Drained
2 Green Bell Peppers --
Chopped

Preparation:

MAKE THE SHORTCAKE BISCUITS : Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the Cheddar and the chilies, add the sour cream, and stir the mixture until it just forms a soft but not sticky dough. Knead the dough gently 6 times on a lightly floured surface, roll or pat it out ½ inch thick, and with a 3 ½-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425F. oven for 15 to 17 minutes, or until they are golden. See part 2

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Con Carne and Chili Cheddar Shortcakes Part 2/2

Servings: 6 Servings

Ingredients:

See Directions

Preparation:

Part 2 of 2 MAKE THE CHILI CON CARNE: In a kettle cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened, addthe garlic and the carrots, and cook the mixture, stirring, for 1 minute. Add the chuck and cook it over moderate heat, stirring and breaking up any lumps, for 10 minutes, or until it is no longer pink. Add the chili powder, the cumin, the paprika, the organo, and the red pepper flakes and cook the mixture, stirring, for 1 minute. Add the tomato sauce, the broth, and the vinegar, bring the mixture to a boil, and simmer it, covered, stirring occasionally, for 50 minutes to 1 hour, or until the meat is tender. Add the kidney beans, the bell peppers, and salt and black pepper to taste and simmer the mixture, uncovered, for 15 minutes, or until the bell peppers are tender. Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon the chili con carne over the bottom half, and cover it with the top half of the biscuit. Serves 6. Gourmet February 1990

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Con Carne C/p

Servings: 10 Servings

Ingredients:

4 pound Ground beef
3 tablespoon Shortening
2 cub Chopped onion
2 Garlic cloves -- crushed
4 tablespoon Chili powder
3 Beef bouillon cubes --
Crushed
1 ½ teaspoon Paprika
1 teaspoon Oregano
1 teaspoon Ground cumin
½ teaspoon Cayenne pepper
½ cub Beef stock
1 can Tomatoes -- 28 ozs.
1 can Tomato paste -- 8 oz.
4 can Red kidney beans -- 1 lb
Cans

Preparation:

Heat shortening in skillet and brown beef, discard fat, Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Con Carne E

Servings: 1 Servings

Ingredients:

2 pound Ground beef
3 large Onions; chopped
4 Cloves garlic; minced
1 can Beer
6 Ripe tomatoes; peeled,seededand, chopped or
1 can Tomatoes
2 tablespoon Ground cumin
2 tablespoon Dried oregano
4 Chili peppers; chopped
1 tablespoon Dried chili
1 pinch Cayenne pepper; or to taste
2 Bell peppers seeded and;chopped
2 tablespoon Canola oil
2 tablespoon Olive oil
4 tablespoon Corn flour
1 teaspoon Brown sugar
1 tablespoon Thyme
Salt and freshly groundpepper, to taste
½ pound Kidney beans cooked with 2Tbs brown sugar, (optional)

Preparation:

1. Brown beef in 2 Tbs of the hot oils ( canola and olive), it will release liquid before it browns.( this should take about half an hour) Set aside

2. In another pan cook onions in 2 tbs of the oil until it starts to change color. Stir in bell pepper and cook until soft.

3. Add garlic and cook 1 minute.

4. Stir in cumin, oregano, peppers, chilis and thyme. Cook 1 minute.

5. Stir in browned beef,season with salt and pepper

6, Pour beer and cook until foam disappears

7. Stir in tomatoes and sugar and bring to a boil and simmer uncovered for 1 hour, stirring occasionally.

8. Sprinkle the corn meal and stir well. Cover pan and simmer 2 hours. Stir a few times.

9. Add beans and some of the liquid they were cooked in. Cook 10 minutes.

10. Check seasonings. Serve topped with chopped green onions.

NOTES : Correct spices to taste while cooking

Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #765 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 30, 1997

Chili Con Carne for Diabetics

Servings: 8 Servings

Ingredients:

2 cub Ground beef
1 cub Onion; chopped finely
1 Clove garlic; chopped finely
2 tablespoon Chili powder
1 ¼ cub Condensed tomato soup;undiluted
2 cub Kidney beans
1 tablespoon Malt vinegar
¼ teaspoon Salt (all right)

Preparation:

Date: 05 Mar 1996 22:41 GMT

From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com> Brown beef in hot pan, stir in onion, arlic, and chili powder. Cook, stirring often until onion is tender; add rest of indgredients; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, about 15 minutes.

Food Exchange per servings: 1 STARCH/BREAD EXCHANGE + ½ FAT EXCHANGE + 2 MEAT EXCHANGES + 1 VEGETABLE EXCHANGE

Source: Recipes for Diabetics by Billie Little and Penny L Thorup Brought to you and yours via Nancy O'Brion and her Meal-Master.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #66

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Con Carne From Lhj

Servings: 1 Servings

Ingredients:

1 tablespoon Vegetable oil
2 cub Finely chopped onions
2 tablespoon Minced garlic
¼ cub Chili powder
2 tablespoon Cumin
2 teaspoon Salt
½ teaspoon Freshly ground pepper
¼ teaspoon Ground red pepper; (up to½)
3 pound Lean ground beef
28 ounce Tomatoes; canned, coarselychopped
¼ cub Chopped fresh cilantro

Preparation:

Heat oil in large skillet over medium heat. Add onions and cook until softened, 3 minutes. Add garlic; cook 30 seconds. Stir in chili powder, cumin, salt and peppers; cook 1 minute. Increase heat to medium-high. Add beef; cook, stirring, until meat is no longer pink, 5 minutes. Stir in tomatoes; simmer 20 minutes. (Can be made ahead. Cool. Transfer to 2 ½-quart microwaveproof bowl. Cover and refrigerate up to 24 hours.
Microwave covered on High 12 minutes, stirring every 3 minutes, or until hot.) Stir in cilantro.

Makes 8 cups.

Prep time: 10 minutes Cooking time: 30 minutes Degree of difficulty: Easy Microwave

(C) Copyright 1997, Meredith Corporation, All Rights Reserved

Busted by Barb, Possum Kingdom Lake

NOTES : : Wednesday, December 31, 1997 6:12 AM Here's a simple chili recipe that you can serve up in less than 45 minutes. It's delicious as is--but feel free to add or decrease the amount of spice according to your preference.

Recipe by: LHJ ONLINE http://www.lhj.com

Posted to MC-Recipe Digest V1 #977 by "abprice@wf.net" <abprice@wf.net> on Jan 1, 1998

Chili Con Carne History Lesson, No Beans Abou

Servings: 1 Informed
Source: "I Hear America Cooking"
Annotation: Shared by Dorothy Hair 6/94
------------------------------CHILI CON CARNE------------------------------

=========================> Information <=========================

Chili con carne, disclaimed by Mexicans as "a detestable food with a false Mexican title" is nevertheless, a true Mex-American child of the border.
It originated in towns like San Antonio, where poor Mexican families made a little meat go a long way with lots of chili. J. C. Cooper, first described the dish in 1828 as a "kind of hash with nearly as many peppers as there are pieces of meat." In 1880s, however, the dish became fashionable when sporting ladies known as "chili queens" dished out chili from open-air stalls around Alamo Plaza at night for San Antonio on the prowl for a hot dish. The Texas fashion went national when Texas set up a state chili booth at the 1893 Columbian Exposition in Chicago and when a German, named William Gebhardt who had operated a cafe in New Braunfels, Texas, exploited the new taste in 1908 by canning the stuff.

Ever since then, prize-winning recipes at the annual Chili Cookoffs in rival Tropico, California, and Terlingua, Texas, rely heavily on canned tomatoes and premixed commercial chili powder. New Mexicans, on the other hand, insist of freshly made chili pulp or at least pure ground chili.

======================> Notes and Credits <======================

"I Hear America Cooking A Journey of Discovery from Alaska to Florida, the Cooks, the Recipes, and the Unique Flavors of Our National Cuisine", by Betty Fussell, published by Viking ISBN 0-670-81241-2 1986 From: Michael Orchekowski Date: Fri, 06-0

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Con Carne Pie

Servings: 6 Servings

Ingredients:

½ cub Onion -- chopped
1 Clove garlic -- minced
1 ½ pound Ground beef
8 ounce Can tomato sauce
1 pound Can tomatoes -- cut up
20 ounce Can kidney beans -- drained
1 tablespoon Chili powder
1 teaspoon Salt
¾ cub Cornmeal
¼ cub Flour -- sifted
½ teaspoon Salt
1 ½ teaspoon Baking powder
1 Egg
½ cub Milk
¼ cub Soft shortening
1 tablespoon Fresh parsley -- chopped
¼ cub Parmesan cheese

Preparation:

Cook onion, garlic, and beef until beef is well browned. Stir in tomato sauce, tomatoes, kidney beans, chili powder and 1 teaspoon salt. Simmer 10 minutes, stirring occasionally.

Meanwhile, sift together cornmeal, flour, ½ teaspoon salt, and baking powder. Add egg, milk, and shortening. Beat with rotary beater until smooth, about 1 minute. Do not overbeat. Stir in parsley.

Place hot filling in shallow 2-quart baking dish; sprinkle with Parmesan cheese. Spoon corn bread topping around edge of dish.

Bake in 425 oven 15 to 18 minutes or until golden.

SOURCE: Farm Journal's Great Home Cooking In America (pg. 126)

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Con Carne W/beans (

Servings: 100 Servings

Ingredients:

27 pound -
20 2/3 pound BEANS KIDNEY #10
4 pound ONIONS DRY
4 pound PEPPER SWT GRN FRESH
½ cub SHORTENING; 3LB
2 tablespoon CHILI POWDER

Preparation:

1. SAUTE ONIONS AND PEPPERS IN SALAD OIL OR SHORTENING UNTIL TENDER. SET ASIDE FOR USE IN STEP 3.

2. PLACE CHILI CON CARNE IN STEAM-JACKETED KETTLE OR STOCK POT; HEAT TO BOILING POINT. REDUCE HEAT, SKIM OFF EXCESS FAT.

3. CAREFULLY BLEND IN SAUTEED' VEGETABLES, CHILI POWDER, AND KIDNEY BEANS. SIMMER 15 MINUTES OR UNTIL THOROUGHLY HEATED.

NOTE: 1. IN STEP 1, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB FINELY CHOPPED ONIONS AND 4 LB 14 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 4 LB DICED PEPPERS.

NOTE: 2. IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS AND 10 ½ OZ (2 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 4 LB (3 QT) FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

NOTE: 3. IN STEP 3, 20 LB (20-NO. 303 CN) CANNED KIDNEY BEANS OR CANNED PINTO BEANS MAY BE USED.

NOTE: 4. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: L05900

SERVING SIZE: 1 CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Con Carne W/chili Cheddar Shortcak

Servings: 6 Servings

Ingredients:

FOR THE SHORTCAKE BISCUITS:
1 ½ cub All-purpose flour
2 teaspoon Double-acting baking powder
½ teaspoon Baking soda
½ teaspoon Salt
2 tablespoon Cold unsalted butter (cutinto bits)
¼ pound Sharp cheddar Grated coarse(abt 1 ½ cup)
4 (2-inch) pickled jalapeochiles; Seeded/minced (wearrubbergloves)
1 cub Sour cream

FOR THE CHILI CON CARNE:
2 large Onions/abt 3 cups;chopped
¼ cub Vegetable oil
1 tablespoon Minced garlic
2 Carrots; sliced thin
3 pound Boneless beef chuck (groundcoarse in batches
¼ cub Chili powder
1 tablespoon Ground cumin
2 tablespoon Paprika
1 tablespoon Crumbled dried organo
1 tablespoon Dried hot red pepper flakesOr to taste
16 ounce Tomato sauce
1 ¼ cub Beef broth
3 tablespoon Cider vinegar
19 ounce Can kidney beans; Rinsed anddrained
2 Green bell peppers; chopped

Preparation:

MAKE THE SHORTCAKE BISCUITS : Into a bowl sift together the flour, th add the butter, and blend the mixture until it resembles coarse meal. Stir golden.

MAKE THE CHILI CON CARNE: In a kettle cook the onions in the oil

Date: Sun, 16 Jun 1996 11:32:22 -0800

From: "Jenny S. Johanssen" <johanssen@matnet.com>

MM-Recipes Digest V3 #167

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Con Carne Winchester

Servings: 6 Servings

Ingredients:

2 tablespoon Vegetable oil
1/3 cub Chopped onion
1/3 cub Chopped green pepper
1 pound Ground beef
1 Garlic clove, minced
1 can Stewed tomatoes (1 lb)
2 can Kidney beans, drained (15oz)
1 can VEG-ALL Mixed Vegetables,with liquid (16 oz)

Preparation:

1. Heat oil in 3-quart pot. Add onion and green pepper and cook until soft.

2. Add ground beef, garlic, stewed tomatoes, and kidney beans. Bring to boil; cover, reduce heat and simmer for 30 minutes.

3. Stir in VEG-ALL and cook 10 minutes longer.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Con Carne with Chili Cheddar Shortcakes

Servings: 6 Servings

Ingredients:

For The Shortcake Biscuits:
1 ½ cub All-purpose flour
2 teaspoon Double-acting baking powder
½ teaspoon Baking soda
½ teaspoon Salt
2 tablespoon Cold unsalted butter
(Cut Into Bits)
¼ pound Sharp Cheddar
Grated Coarse (Abt 1 ½
Cups)
4 (2-Inch) Pickled Jalapeo
Chiles
Seeded/Minced
(wear rubbergloves)
1 cub Sour cream
For The Chili Con Carne:
2 large Onions/Abt 3 Cups --
Chopped
¼ cub Vegetable oil
1 tablespoon Minced garlic
2 Carrots -- sliced thin
3 pound Boneless beef chuck
(Ground Coarse In Batches
¼ cub Chili Powder
1 tablespoon Ground Cumin
2 tablespoon Paprika
1 tablespoon Crumbled Dried Organo
1 tablespoon Dried Hot Red Pepper Flakes
Or To Taste
16 ounce Tomato Sauce
1 ¼ cub Beef Broth
3 tablespoon Cider Vinegar
19 ounce Can Kidney Beans
Rinsed And Drained
2 Green Bell Peppers --
Chopped

Preparation:

MAKE THE SHORTCAKE BISCUITS : Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the Cheddar and the chilies, add the sour cream, and stir the mixture until it just forms a soft but not sticky dough. Knead the dough gently 6 times on a lightly floured surface, roll or pat it out ½ inch thick, and with a 3 ½-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425F. oven for 15 to 17 minutes, or until they are golden. MAKE THE CHILI CON CARNE: In a kettle cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened, addthe garlic and the carrots, and cook the mixture, stirring, for 1 minute. Add the chuck and cook it over moderate heat, stirring and breaking up any lumps, for 10 minutes, or until it is no longer pink. Add the chili powder, the cumin, the paprika, the organo, and the red pepper flakes and cook the mixture, stirring, for 1 minute. Add the tomato sauce, the broth, and the vinegar, bring the mixture to a boil, and simmer it, covered, stirring occasionally, for 50 minutes to 1 hour, or until the meat is tender. Add the kidney beans, the bell peppers, and salt and black pepper to taste and simmer the mixture, uncovered, for 15 minutes, or until the bell peppers are tender. Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon the chili con carne over the bottom half, and cover it with the top half of the biscuit.
=============== Reply 6 of Note 1 =================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: R-MC-NEW REFORMAT 55

To: ECGJ65B JO MERRILL Date: 10/20 From: ECGJ65B JO MERRILL Time: 10:32 PM

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Con Carne with Ginger and Beans

Servings: 4 Servings

Ingredients:

1 Recipe "Emily's Chili ConCarne with Beans"
2 -(up to)
3 tablespoon Grated fresh ginger

Preparation:

SERVES 4-6

I owe this one to a very fine Chicago chef, Michael Foley. He has several restaurants in the Windy City and I am one of his fans. He adds fresh ginger to a good heavy chili and serves it as a first course.

You do the same by adding 2 or 3 tablespoons of grated fresh ginger to "Emily's Chili Con Carne with Beans" recipe in this cookbook. I also throw in a glass of red wine.

This will surprise your most severe chili critic.

INCLUDES OVERNIGHT SOAKING OF

BEANS

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Con Carne with Tomatoes

Servings: 1 Servings

Ingredients:

2 pound Ground beef
2 cub Chopped onion
2 cub Chopped green pepper
2 can (28 oz.) tomatoes
2 can (8 oz.) tomato sauce
4 teaspoon Chili powder
2 teaspoon Salt
¼ teaspoon Cayenne red pepper
¼ teaspoon Paprika
2 can (15 ½ oz.) kidney beans;drained

Preparation:

Notes: By Pepper Klitsch, Palmerton. The Times News, PA

In large skillet, cook and stir meat, onion and green pepper until meat is brown and onion is tender. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients, except kidney beans. Heat to boiling. Reduce heat; cover and simmer 2 hours, stirring occasionally. Stir in kidney beans; heat through. Makes 7 or 8 servings (about 1 cup each).

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 7, 1998

Chili Con Carrot

Servings: 6 Servings

Ingredients:

½ cub Carrot; Diced
2 cub Sour Cream
½ cub Yellow Onion; Diced
1 tablespoon Dijon Mustard
1 tablespoon Chili Powder
1 teaspoon Cumin; Ground
2 tablespoon Fresh Parsley; Chopped, OR
2 teaspoon Dried Parsley; Crushed

Preparation:

Combine all of the ingredients, blending thoroughly. Cover and chill. Makes about 3 cups of dip SUGGESTED DIPPERS: Brussels Sprouts, Salami, Cocktail Rye Bread

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Con Casa

Servings: 1 Servings

Ingredients:

1 small Onion; minced
1 tablespoon Butter
1 cub Tomatoes; chopped
Salt And Pepper; to taste
1 cub Jalapeno Peppers; seeded andchopped
8 ounce Cream Cheese; cubed
1 cub Half And Half

Preparation:

Saute onion in butter. Add tomatoes, green chilies, salt and pepper. Simmer 15 minutes. Add cubed cream cheese and stir to melt the cheese. After the cheese has melted, add enough milk or cream to make it dip consistency.
Serve hot with tortilla chips.

Source: "Mountain Measures"-- Junior League of Charleston, WV ed. 1974

Typed for you by billspa@icancect.net

Recipe by: Mrs William Mullett

Posted to MC-Recipe Digest by "Bill Spalding" <billspa@icanect.net> on May 7, 1998

Chili Con Cornbread

Servings: 4 Servings

Ingredients:

MARTHA WHITE'S SOUTHERN
SAMP-----
2 can Chili -- or 4 c homemade
Chil
15 ounce Ea)
1 Egg
½ cub Milk
2 tablespoon Vegetable oil or melted --
Shortening
1 cub Martha White Self-Rising --
Corn Meal Mix
1 cub Grated sharp Cheddar cheese
Divided (4-ounces)

Preparation:

Preheate oven to 400. Grease an 8-inch square baking dish. Pour chili into prepared dish. Beat egg in mixing bowl. Stir in milk, oil, corn meal, and ½ cup cheese; blend thoroughly. Pour corn meal mixture evenly over chili.
Sprinkle remaining cheese over batter. Bake for 30 to 35 minutes or until golden brown. Cool for 5 minutes before serving.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Con Elote

Servings: 2 Servings

Ingredients:

1 Onion, Chopped
1 Clove Garlic
1 tablespoon Oil
1 Diced Green Pepper
1 teaspoon Chili Powder
1 teaspoon Cumin
1 cub Chopped Tomato
1 cub Corn, Drained
4 cub Kidney, Pinto or Black Beans
1 teaspoon Oregano
1 ½ teaspoon Salt

Preparation:

Saute onion and garlic clove in oil until onion is soft. Crush garlic clove. Add green peppers and spices, saute another 2-3 minutes. Add tomatoes and corn. Mash 2 cups of the beans and add to pot along with whole beans, salt and oregano. Simmer another 30 minutes. If chili without tears isn't chili for you add more chili powder or cayenne pepper.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Con Pavo

Servings: 5 Servings

Ingredients:

JUDI M. PHELPS:
½ cub Green spanish-style olives
1 pound Ground turkey OR
1 pound Ground-turkey sausage
1 large Onion; chopped
1 Fresh jalapeno chili;stemmed, seeded and minced
1 tablespoon Salad oil
3 tablespoon Chili powder
7 ounce Can green chilies; diced
28 ounce Can tomatoes
2 Cans kidney beans (15 oz);each
⅛ teaspoon Ground cloves

TOPPINGS:
Corn chips
Cheddar cheese; shredded
Cilantro; chopped
Lime wedges
Unflavored plain yogurt

Preparation:

Slice olives; set aside. In a 4-5 quart pan over high heat, combine turkey, onion, jalapeno, and oil. Stir often until meat is crumbly and brown, about 20 minutes. Stir in chili powder, green chilies, tomatoes (break up with a spoon) and juices, beans and liquid, cloves, and olives.
Simmer uncovered, to blend flavors, about 15 minutes. Serve in bowls; offer toppings to add to taste.

Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com or Juphelps@delphi.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Con Pollo

Servings: 6 Servings

Ingredients:

2 pound Broiler-fryer chicken pcs
2 teaspoon Salt
¼ teaspoon Pepper
1 Green pepper -- chopped
1 Onion -- chopped
3 cub Canned tomatoes
2 cub Canned kidney beans --
Drained
½ teaspoon Chili powder

Preparation:

Arrange the chicken, skin side up, in a baking pan. Season with salt and pepper. Brown in 350 oven for about 30 minutes. Pour off the fat that has accumulated in the pan before going any further. Add the rest of the ingredients; cover pan and continue baking 30 minutes until chicken is tender. SOURCE: Calorie-Carbo-Fat Counter & Cookbook Per Serving:
Calories--254.9 Carbohydrate--21.3 grams Fat--6.6 grams

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Con Queso

Servings: 1 Servings

Ingredients:

2 tablespoon Butter
1 large Onion, chopped
1 Green pepper, chopped or 2sweet green chilies,chopped
2 tablespoon Flour
Chicken broth
¾ cub Shredded Velveeta processedfood spread
¾ cub Montery Jack cheese
Salt and pepper to taste

Preparation:

Saute onion and peppers until soft. Stir in flour then slowly add the chicken broth. Stir over low heat until the sauce thickens. Add cheese, season with salt and pepper and serve. Posted to MM-Recipes Digest V4 #132 by info@yourbestimage.com (Best Image) on May 12, 1997

Chili Con Queso

Servings: 1 Servings

Ingredients:

1 pound Ground beef
½ cub Chopped green onion
¾ cub Chopped green pepper
1 can (8 ounce) tomato sauce
1 can (4 ounce) chopped greenchiles
1 tablespoon Worcestershire sauce
1 package (1 pound) cheese spread,cubed (Vel
1 teaspoon Ground red pepper
Paprika to taste
Unsalted corn chips

Preparation:

Brown ground beef and drain. Add remaining ingredients except corn chips and simmer for 30 minutes. Serve with corn chips. Isenburg rec.food.recipes dec.1,97
Posted to recipelu-digest Volume 01 Number 397 by P&S Gruenwald <sitm@ne.infi.net> on Dec 23, 1997

Chili Con Queso

Servings: 2 Servings

Ingredients:

¼ cub Chopped Onion
1 teaspoon Butter Or Margarine
½ cub American Cheese Spread
1 Med. Tomato *
2 tablespoon Chili Peppers **
Dash Hot Pepper Sauce (Opt.)
Tortilla Or Corn Chips

Preparation:

* Tomato should be peeled, ceeded, and chopped.
** Chili Peppers should be canned, chopped, green chili peppers.

In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 ½ to 2 minutes or till the onion is tender but not brown. Stir in the American cheese spread.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1 cup of dip.

From Better Homes & Gardens "Microwave Cooking for One or Two".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mwc-4-2.zip

Chili Con Queso Dip

Servings: 1 Recipe

Ingredients:

16 ounce Pasteurized process cheesespread - cut into cubes
¾ cub Canned tomatoes, chopped
1 tablespoon Hot chili peppers finely chopped

Preparation:

Place cheese cubes in the top of a double boiler over boiling water. Stir constantly until cheese is melted. Stir in tomatoes and hot peppers until well blended and creamy. Serve hot with tortilla or corn chips.

NOTE: Dip must be kept hot during serving in order to prevent excess thickening. A hot plate or chafing dish may be used.

Makes 2-½ cups

Calories per 1 tablespoon serving: About 35

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip

Chili Con Queso Dip

Servings: 2 Servings

Ingredients:

1 tablespoon Butter
1 pinch Cumin
4 ounce Chopped green chilies
1 cub Canned chopped tomatoes
½ cub Chopped onion
½ pound Shredded jack cheese
1 teaspoon Minced garlic
3 ounce Cream cheese
¼ teaspoon Pepper
1 tablespoon Chopped cilantro

Preparation:

Microwave margarine on high for 30 seconds. Add next 5 ingredients, cover with plastic wrap (leaving vent) and microwave on high for 2 minutes. Add tomatoes and cook 2 minutes. Add cheese and cook 1 minute. Stir and cook 1 minute. Stir in cilantro. Serve with tortilla chips. Makes 2-½ cups, 35 calories per tablespoon.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Con Queso El Paso

Servings: 4 Servings

Ingredients:

Mrs Robert Pender --
(Demetra Ikard)
2 pound Processed American cheese --
Cubed
8 ounce Monterey Jack cheese --
Grated
8 ounce Longhorn Cheddar cheese --
Grated
2 can (10-oz) whole green chilies
Seeded, deveined & c
5 Jalapeno peppers; seeded --
Deveined and chopped
1 medium Tomato -- peeled & chopped
½ medium Onion -- minced
½ teaspoon Garlic salt
1 teaspoon Chili powder

Preparation:

In a double boiler over medium heat, melt the cheese. Stir in all other ingredients. Let simmer for 30 minutes to 1 hour to blend flavors, stirring occasionally. Serve in a chafing dish with tostados. Freezes well.

Formatted for Meal Master by Margaret Garland DFYX18A Source: The Best Little Cookbook in Texas Junior League of Abilene

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Con Seitan

Servings: 6 Servings

Ingredients:

2 tablespoon Olive oil
1 large Onion; chopped
2 Celery stalks; chopped
4 Garlic cloves; minced
1 Green pepper; chopped
2 cub Ground Seitan
1 teaspoon Basil
½ teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Chili powder
¼ teaspoon Cloves; ground
Cayenne or hot sauce, totaste
2 cub Red kidney beans; cooked
½ cub Liquid from beans
4 cub Tomatoes, canned
Tamari to taste

Preparation:

Heat the oil in a large, heavy kettle. Add the onion and celery. Saute until almost tender. Add the garlic, green pepper, gluten, and spices.
Saute for a few minutes more.

Add the beans, cooking liquid, and tomatoes. Cover and simmer for about 10 minutes. Add tamari to taste.

Serve with cornbread or tortillas and a big green salad.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Con Tofu and Beans

Servings: 6 Servings

Ingredients:

2 ½ cub Pinto beans -- cooked and
Covered with water
1 pound Tofu, firm -- frozen
2 tablespoon Soy sauce
1 tablespoon Peanut butter
1 teaspoon Onion powder
1 ½ teaspoon Cumin
¼ teaspoon Garlic powder
1 large Green pepper -- diced
1 large Onion -- diced
2 Garlic cloves -- minced
1 tablespoon Chili powder
1 teaspoon Salt
2 tablespoon Vegetable oil

Preparation:

Thaw tofu, squeeze dry and crumble into bite-size pieces.

Preheat oven to 350 degrees.

Whip together the soy sauce, peanut butter, onion powder, cumin (½ t only) and garlic powder with ¼ cup water.

Pour this mixture over the prepared tofu pieces and squeeze in so all liquid is absorbed evenly.

Grease a cookie sheet with 1 tablespoon of oil.

Spread the tofu pieces on the oiled cookiesheet and bake for 20 minutes.
Flip them over and bake for 10 minutes on the other side.

Heat one tablespoon of oil in a heavy soup pot and saute the green pepper, onion and garlic until tender.

Add the cooked beans and water, chili powder, cumin (one teaspoon) and salt. Add the baked tofu pieces and just bring to a simmer.

Serve hot.

Source: Vegetarian Gourmet, Summer 1992/MM by DEEANNE

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Con-Causasian" (White Chili)

Servings: 4 Servings

Ingredients:

1 can Cooking Oil Spray (Pam)
1 tablespoon Olive Oil
1 pound Chicken Breast; skinned, boned, diced
½ cub Shallots; chopped
3 Cloves Garlic; minced
1 can Tomatillas (18oz); drained and coursley chopped
1 can Ro*tel Tomatoes; chopped but not drained
1 can Chicken Broth (13oz)
1 can Chopped Green Chile Peppers; not drained
½ teaspoon Oregano flakes
½ teaspoon Coriander Seeds; crushed
¼ teaspoon Ground Cumin
2 can Cannellini Beans; drained
3 tablespoon Fresh Squeezed Lime Juice
¼ teaspoon Black Pepper
¼ cub Sharp Cheddar cheese; grated

Preparation:

Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot. Add diced Chicken and saute for 3 minutes or until done. Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and saute until tender. Stir in Tomatillas, Ro*tel Tomatoes, Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes.
Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or place all ingredients, except Cheese, in a Crockpot and cook for 8 hours. Don't forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good Eating. Hey it worked but I'm just crossing my fingers! The new *P has ugly print compared to my old one. How about yours? Just got back from the Vet, Again. Kitty upchukking all last night. He has eaten some Rx food since he got back but I think this is still just temporary. He may have to go to a specialist. Just like one of the kids! Doug, Ted and I are going to see Groundhound Day! 03/06 12:59 pm Warmest Regards, Pam FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 03/06 1:16 PM

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Conqueso

Servings: 16 Servings

Ingredients:

2 pound Velveeta cheese; cubed
½ pound Bacon
1 package Dry onion soup mix
1 can Rotel tomatoes
Corn chips

Preparation:

Fry bacon crisp; crumble. Melt cheese in a large skillet; add onion soup mix and Rotel. Last add bacon. Serve warm in a chafing dish with corn chips.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Conquistador

Servings: 100 Servings

Ingredients:

2 ¾ quart WATER; COLD
24 pound BEEF GROUND FZ
2 ¼ teaspoon GARLIC DEHY GRA
19 ⅛ pound TOMATOES # 10 CAN
2 pound ONIONS DRY
9 pound CORN BREAD MIX YELLOW
2 ¼ pound RICE 10LB
2 ½ teaspoon SHORTENING; 3LB
1 teaspoon PEPPER RED GROUND
1 1/3 cub CHILI POWDER
2 ¼ teaspoon SALT TABLE 5LB
2 ounce SALT TABLE 5LB

Preparation:

PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN :

1. COOK BEEF WITH ONIONS IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

2. ADD CHILI POWDER, RED PEPPER, SALT, GARLIC AND TOMATOES TO MEAT MIXTURE; STIR UNTIL BLENDED; HEAT TO SIMMER. SET ASIDE FOR USE IN STEP 5.

3. ADD RICE, SALT, AND SALAD OIL OR MELTED SHORTENING TO WATER. BRING TO A BOIL; STIR OCCASIONALLY.

4. COVER; SIMMER 25 MINUTES.

5. COMBINE RICE WITH CHILI MIXTURE; MIX WELL. PLACE EQUAL AMOUNT MIXTURE IN EACH PAN.

6. PREPARE CORN BREAD MIX ACORDING TO INSTRUCTIONS ON CONTAINER.

7. SPREAD EQUAL AMOUNT CORN BREAD BATTER OVER CHILI MIXTURE IN EACH PAN.

8. BAKE 45 MINUTES OR UNTIL DONE.

9. CUT 5 BY 5.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.

NOTE: 2. IN STEP 1, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS (SEE RECIPE NO. A01100) MAY BE USED.

NOTE: 3. IN STEP 2, 1 OZ (3 TBSP-9 CLOVES) MINCED DRY GARLIC MAY BE USED. FRY WITH BEEF AND ONIONS IN STEP 1.

NOTE: 4. IN STEP 6, ¾ RECIPE CORN BREAD (RECIPE NO. D01400) MAY BE USED. SPREAD ABOUT 1 ½ QT MIXTURE IN EACH PAN.

NOTE: 5. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 375 F.30 MINUTES ON HIGH FAN, OPEN VENT.

Recipe Number: L04200

SERVING SIZE: 1 SQUARE (

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Corn

Servings: 8 Servings

Ingredients:

1 package "JIFFY" Corn Muffin Mix
1 cub (4 oz.) Cheddar Cheese
1/3 cub Milk
1 Egg
1 ½ pound Ground Beef
1 package Taco Seasoning Mix; (reserve1 tsp. for topping)
1 can (10-¾ oz.) Tomato Soup
1 can Chili Beans

Preparation:

1. Preheat oven to 400 degrees.

2. Brown ground beef in frying pan, drain fat.

3. Add taco seasoning mix (save 1 tsp.), soup, and chili beans. Simmer while preparing topping.

4. Combine muffin mix, 1 tsp. taco seasoning mix, 1 cup cheddar cheese, 1/3 cup milk, and 1 egg. Blend well.

5. Pour meat mixture into 3 qt. Casserole and spoon topping over meat mixture. Sprinkle with parsley, if desired.

6. Bake uncovered for approximately 15 - 20 minutes, or until golden brown.

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 05, 1998

Chili Corn Casserole

Servings: 1 Servings

Ingredients:

1 ½ cub Bisquick
¼ cub Soft margarine
½ cub Milk
2 Eggs
1 can Creamed corn
1 can (7 oz.) chilies; diced
3 cub Jack cheese; grated

Preparation:

Mix margarine and Bisquick; add milk, eggs, and corn. Mix until moist. Pour ½ mixture into 8 x 8 inch pan, greased. Lay green chilies on Bisquick mixture. Cover with cheese. Spread remaining Bisquick mixture.

Bake at 400 degrees for 45-60 minutes.

Recipe by: Bisquick Site - Found By Brenda Whimsey Stephens

Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Mar 04, 1998

Chili Corn Chowder

Servings: 10 Servings

Ingredients:

3 cub Diced raw potatoes
3 cub Water
3 tablespoon Bacon fat or vegetable oil
1 tablespoon Salt
2 can (1lb each) whole kernel corn
1 can (10 ¾oz) condensed cream
Of tomato soup
¼ cub Instant minced onion
1 ½ teaspoon Chili powder
¼ teaspoon Garlic powder
⅛ teaspoon Ground black pepper
¾ cub Evaporated milk

Preparation:

Combine potatoes, water and bacon fat in saucepan; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender. Add corn, soup, minced onion, chili and garlic powders and black pepper. Bring just to boiling point. Add milk and heat. Serve hot as a main dish soup.

Source: Fabulous Soups by Johna Blinn, page 20 Submitted By "N. WEBBER" <A4GY@JUPITER.SUN.CSD.UNB.CA> On 14 APR 1995 115331 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Corn Sauce

Servings: 1 Servings

Ingredients:

1 teaspoon Olive oil
¼ cub Minced onions
3 Ears Sweet corn; kernelsscraped from the cob
1 teaspoon Minced garlic
1 Fresh chili pepper; stemmed,seeded, and minced
2 cub Heavy cream
Salt; to taste
Freshly-ground black pepper;to taste

Preparation:

In a saucepan, over medium heat, add the oil. When the oil is hot, add the onions and saute for 1 minute. Add the corn, garlic and chili pepper.
Season with salt and pepper. Saute for 2 minutes. Add the cream and bring the liquid to a simmer. Simmer, over medium heat for 6 to 8 minutes, or until the cream reduces by one-fourth. Using a hand-held blender, puree the sauce until smooth. Season the sauce with salt and pepper.

This recipe yields about 2 ½ cups of sauce.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A65 broadcast 10-24-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

11-08-1997

Recipe by: Emeril Lagasse

Chili Crab

Servings: 1 Servings

Ingredients:

2 large Live Dungeness crabs; eachabout 1 ¼ - 1 ½ pounds
10 Fresh red chiles; stemmed,seeded and chopped or 6dried Asian chiles, (3inches long), stemmed,seeded, chopped and soakedin warm water to cover for10 minutes, drained (up to12)
2 tablespoon Minced garlic; or to taste
2 tablespoon Minced shallots
1 tablespoon Finely grated gingerroot
2 tablespoon Vegetable oil; plusadditional

SAUCE:
½ cub Ketchup
1 ½ cub Water
1 tablespoon Asian fish sauce; such asNam Pla
1/3 cub Thai sweet chile sauce
2 tablespoon Fresh lime juice
1 tablespoon Cornstarch combined with 2tablespoons water
2 large Eggs; lightly beaten
3 tablespoon Sliced scallion for garnish
slice White bread as anaccompaniment; if desired

Preparation:

In a casserole or large pot of boiling salted water, add the crabs and cook them for about 1 minute, or until no longer moving. Drain and set aside until cool enough to handle.

To clean the crabs pull off top shells; pull and twist off each apron; remove gills. With sharp knife cut crabs into quarters, rinse and drain.

In mortar and pestle or small food processor pound or process chiles, garlic, shallots and ginger with a little oil if necessary.

Combine all sauce ingredients.

Heat a wok over moderately high heat. Add 2 tablespoons oil and heat until hot. Add chili and garlic paste and stir-fry 1 minute. Add crabs and stir-fry 2 to 3 minutes or until shells turn red. Add sauce ingredients, bring to boil and simmer, covered, 5 to 7 minutes. Transfer crabs to serving dish.

Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok.
Simmer until thickened. Gradually add eggs in a stream, whisking, and cook for 1 minute. Pour sauce over crabs and garnish with scallion.

Yield: 4 to 6 servings

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998

Chili Crab or Prawn

Servings: 1 Servings

Ingredients:

1 pound Crabs; lobster or prawns
8 Cloves garlic; peeled
8 Fresh red chilies
2 Stalks spring onions
1 Coriander plant
1 Egg; optional
3 tablespoon Vegetable oil

SAUCE:
1 cub Water
5 tablespoon Tomato ketchup
1 ½ teaspoon Cornflour
¼ teaspoon Dark soya sauce
1 ½ tablespoon Sugar;up to 3T, to taste
¼ teaspoon Salt
1 teaspoon Rice or malt vinegar; or
Freshly squeezed lime juice

Preparation:

Wash uncooked crabs, break off claws by gently hitting them with a pestle.
Break the shell of the claws by hitting with a pestle. Chop the bodies in half and then each half into 2 pieces. Wash and retain the shells. If using lobster, remove the claws and crack in half, then cut the tail with the shell on, into thumb-length pieces. If using prawns, make a slit down the back of the shell and remove the intestinal vein.

Pound the peeled garlic coarsely. Pound the chilies coarsely. Or grind them separately in a food processor.

Wash spring onions, discard roots and cut into finger lengths. Cut coriander into 2-centimeter lengths.

Mix all sauce ingredients except vinegar.

Heat wok, add oil and when hot, add garlic, stir-fry for 1 minute, add chilies, stir-fry for another minute and add the crab or prawns.

Stir-fry for 2 to 3 minutes until shells turn slightly red. Stir sauce ingredients, add to the crabs or prawns and stir well for 2 minutes. Cover with lid and simmer over high heat for 5 to 7 minutes till shells turn a bright red.

Remove lid and add vinegar. If using lime, squeeze juice over the crabs. If using eggs, add at this point. Break eggs into the gravy and stir gently to form streaks. Stir well and add spring onions. Turn off heat and give it one last stir. Traditionally this dish is served with slices of white bread with which you scoop up the gravy.

(Recipe Courtesy of Violet Oon's Kitchen)

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

NOTES : TASTE OF THE ORIENT #TSSP02 SINGAPORE Recipe by: TASTE OF THE ORIENT #TSSP02

Posted to MC-Recipe Digest V1 #939 by Sue <suechef@sover.net> on Dec 01, 1997

Chili Crab Puff Ladies Lunch

Servings: 4 Servings

Ingredients:

1 pound Grated Monterey Jack cheese
1 cub Crab meat
8 ounce Diced green chilies; canned
1/3 cub Half-and-half
4 Eggs
2 cub Flour
1 cub Marinara Sauce or tomatosauce

Preparation:

Preheat oven to 400 degrees. Grease a deep 12- to 2-quart baking dish. Set aside 2 cup of the cheese for the top. Place 1/3 of the cheese on the bottom of the baking dish. Add 1/3 of the crab and 1/3 of the chilies.
Repeat, making 3 layers of each. Whisk the half-and-half with the eggs and flour, and slowly pour into the baking dish. Top with the marinara sauce and sprinkle with the reserved cheese. Bake, uncovered, for 1 hour, or until hot and set in center. Yield: 4 servings Recipe By : Nathalie Dupree, Cooks, TVFN, 1996

Posted to MC-Recipe Digest V1 #239

Date: Wed, 9 Oct 1996 15:22:57 -0700 (PDT)

From: patH <phannema@wizard.ucr.edu>

Chili Crusted London Broil

Servings: 1 Servings

Ingredients:

1 tablespoon Chili powder
1 teaspoon Paprika
1 teaspoon Cumin
¼ teaspoon Pepper
⅛ teaspoon Cinnamon
London broil steaks, 1"
Thick

Preparation:

Prepare chili mix: Combine chili powder, paprika, cumin, pepper & cinnamon in small dish. Preheat broiler or grill. Place meat on wax paper. Sprinkle with sauce mix. Let stand 15 minutes. Steaks can be placed in a plastic bag, sealed & refrigerated up to 24 hours. Grill or broil steaks 5" from heat 10-15 minutes, turning halfway through cooking time. Let stand 10 minutes. Thinly slice at angle against grain.

Chili spice mix:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Chili Deluxe

Servings: 4 Servings

Ingredients:

Mrs. H. J. Holowak
1 pound Beef
1 slice Salt pork
1 small Onion
1 cl Garlic
1 tablespoon Flour
1 teaspoon Salt
2 tablespoon Chili powder
1 teaspoon Garlic salt
1 teaspoon Paprika
2 cub Tomato sauce
15 ounce Can mixed vegetables
2 cub Cooked beans

Preparation:

Brown, beef, pork, onion and garlic. add flour, salt, spices and tomato sauce. Simmer slowly for 1 ½ hours. Add vegetables and simmer an additional 30 minutes. For Chili With Beans, you may add beans to simmer.
Margaret Garland

Source: Prize Winning Recipes from the State Fair of Texas, 1976.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Desilva

Servings: 8 Servings

Ingredients:

2 tablespoon Vegetable oil
5 Onions
4 pound Ground beef chuck
5 Garlic cloves
4 tablespoon Oregano
2 teaspoon Woodruff
1 tablespoon Ground red hot chili
1 teaspoon Cayenne pepper
2 tablespoon Paprika
3 tablespoon Cumin
2 teaspoon Chipenos (pequin chiles)
4 dash Liquid hot pepper sauce
30 ounce Tomato sauce
6 ounce Tomato paste
Water
4 tablespoon Corn flour (masa harina)

Preparation:

Heat the oil in a large heavy skillet over medium heat. Add the onions.
Season with salt and pepper and cook, stirring, until the onions are translucent. Remove to a large heavy pot. Add the meat to the skillet, pouring in more oil if necessary. Add garlic and 1 tablespoon of the oregano. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. Add this mixture to the pot. In a small plastic or paper bag, shake together the remaining 3 tablespoons of oregano, the woodruff, ground chile, cayenne pepper, paprika, cumin, and the chipenos. Add the blended spices to the pot as well as the liquid hot pepper sauce, tomato sauce, and tomato paste. Add enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for at least 2 hours. Taste and adjust seasonings. Cool the chili and refrigerate it overnight. The next day, skin off the excess fat. Reheat the chili to the boiling point and stir in a paste made of the masa harina and a little water. Stir constantly to prevent sticking and scorching, adding water as necessary for the desired texture.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Deviled Eggs

Servings: 3 Servings

Ingredients:

6 Eggs; hard cooked, halvedlengthwise
2 tablespoon Salsa
1 tablespoon Mayonnaise
1 teaspoon Onion; minced
1 teaspoon Fresh cilantro; finely chop.
⅛ teaspoon Pepper; freshly ground

Preparation:

Remove yolks from eggs, reserving whites. Mash yolks in small bowl. Stir in remaining ingredients. Fill whites with yolk mixture. Cover and refrigerate overnight. Serve chilled. SOURCE: Bon Appetit Magazine, January 1986.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Feb 16, 1998

Chili Dip

Servings: 1 Servings

Ingredients:

1 package Cream Cheese (8oz)
1 can Chili (No beans)
2 tablespoon Green chilies, chopped
½ cub Shredded cheddar cheese

Preparation:

Mix all ingredients together except the cheddar cheese and heat in microwave. Add cheese and serve with your favorite chips. For those who like things a little hotter you can also add ¼ cup of Monterray Jack cheese with Jalapenos.
Per serving (excluding unknown items): 227 Calories; 19g Fat (74% calories from fat); 14g Protein; 1g Carbohydrate; 59mg Cholesterol; 351mg Sodium _____
Recipe by: Bobbie Beers/tpogue@idsonline.com Posted to MC-Recipe Digest V1 #606 by terry pogue <tpogue@idsonline.com> on May 12, 1997

Chili Dip

Servings: 1 Servings

Ingredients:

1 package Cream cheese; (8 ounce)
1 ½ cub Chili; no beans
2 tablespoon Diced green chiles
½ cub Shredded cheddar cheese

Preparation:

1. Place cream cheese in a medium size bowl.

2. Microwave at medium (50%) until softened, 1 to 2 minutes.

3. Stir in chili and diced green chiles.

4. Microwave at medium(50%) until heated through, 4 to 5 minutes, stirring once during cooking time.

5. Sprinkle cheese on top. Microwave at medium (50%) until cheese is melted, 1 to 2 minutes.

6. Serve hot with vegetables or tortilla chips. Makes about 2½ cups of dip.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 208 by "Diane Geary" <diane@keyway.net> on Nov 6, 1997

Chili Dip #1

Servings: 6 Servings

Ingredients:

1 can (5-oz) chili without beans
½ cub Jalapeno pepper cheese

Preparation:

Put cheese in top of double boiler and melt. Add chili. Mix well and keep very warm while serving.

MRS EARL STILES (CLAUDINE)

AUBREY, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Dip #2

Servings: 12 Servings

Ingredients:

2 pound Ground beef
1 pound American cheese; cut up
2 tablespoon Worcestershire sauce
2 tablespoon Chili powder
2 can Tomatoes with green chiles(Rotel)
2 teaspoon Black pepper
½ teaspoon Salt
2 teaspoon Oregano
½ teaspoon Red pepper
Garlic powder to taste

Preparation:

Brown & drain ground beef. Place in crock pot. Add remaining ingredients.
Cook on low for 4 hours. Serve hot with chips.

MRS. J.T. BARNES

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Dip #3

Servings: 8 Servings

Ingredients:

1 pound Pasteurized processed cheese
1 pound Brick chili
1 carton (small) sour cream
1 can Chili beans
1 can Tomatoes with green chiles;(rotel); mashed

Preparation:

Heat cheese until melted. Add rest of ingredients & serve hot with favorite chips.

MARY WATERS

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Dip #4

Servings: 12 Servings

Ingredients:

1 package (8-oz) cream cheese
½ cub Mayonnaise
½ cub Cottage cheese
½ teaspoon Garlic salt
2 teaspoon Fresh chives; chopped
1 can (4-oz) green chili pepperschopped

Preparation:

In blender, mix cream cheese, mayonnaise, cottage cheese and garlic salt.
When blended, stir in chives and green chili peppers. Serve with potato chips or tostados. Serves about 15 dippers, more or a bit less.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Dip #5

Servings: 12 Servings

Ingredients:

1 large Onion; chopped
1 can Chili without beans
2 can Hot tamales; unwrapped,chopped
1 pound Velveeta cheese

Preparation:

Saute chopped onion in butter. Put onion and chili in pan and heat. Add cheese and heat until melted. Add tamales last and heat until mixture is hot. Serve in chafing dish. Good with large chips or tostados.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Dog

Servings: 100 Servings

Ingredients:

2 ½ gallon WATER
200 FRANKFURTERS
21 pound BEEF GROUND FZ
6 pound TOMATO PASTE #2 ½
2 ¼ teaspoon GARLIC DEHY GRA
5 quart TOMATOES # 10 CAN
2 pound ONIONS DRY
200 BUN FRANKFTR 13OZ #105
4 teaspoon PEPPER BLACK 1 LB CN
24 tablespoon CHILI POWDER
6 tablespoon PAPRIKA GROUND
8 tablespoon SALT TABLE 5LB

Preparation:

1. PIERCE EACH HOT DOG AND COVER WITH WATER IN STEAM JACKETED KETTLE/ STOCK POT. BRING TO A BOIL THEN REDUCE HEAT AND SIMMER FOR 5 MINUTES DRAIN
HOT UNTIL SERVICE.

2. PREPARE CHILI IN ACCORDANCE WITH RECIPE CARD L02800.

3. PLACE HOTDOG IN ROLL AND COVER WITH 2 OUNCES OF CHILI AND OFFER WITH BAKED BEANS

Recipe Number: S03001

SERVING SIZE: 1 SAND

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Dog

Servings: 100 Servings

Ingredients:

1 ¼ gallon WATER
6 ¾ pound -
10 pound FRANKFURTERS
100 BUN FRANKFTR 13OZ #105

Preparation:

1. PIERCE EACH FRANKFURTER AND COVER WITH WATER IN STEAM-JACKETED KETTLE OR STOCK POT; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.

2. DRAIN; LEAVING ENOUGH WATER TO COVER BOTTOM OF STEAM-JACKETED KETTLE OR STOCK POT. KEEP HOT UNTIL SERVED.

3. THOROUGHLY HEAT CANNED CHILI CON CARNE WITHOUT BEANS; PLACE FRANKFURTERS
ON ROLLS; SPREAD 1 OZ (1-AA LADLE) CHILI OVER EACH FRANKFURTER. SERVE HOT.
:

NOTE: 1. IN STEP 1, FRANKFURTERS MAY BE STEAMED 10 TO 12 MINUTES AT 5 LB PRESSURE OR 9 MINUTES AT 15 LB PRESSURE IN A STEAM COOKER.

NOTE: 2. IN STEP 1, IF GRILL, ROLLER, FRANKFURTER, IS AVAILABLE, SET CONTROL TO MEDIUM; PLACE FRANKFURTERS ON GRILL 30 MINUTES PRIOR TO SERVING TIME. DO NOT HEAT FRANKFURTERS ON LOW CONTROL SETTING.

NOTE: 3. IN STEP 3, 12 LB 8 OZ (200 SLICES) RYE, PUMPERNICKEL OR WHITE BREAD MAY BE USED. SLICE FRANKFURTERS IN HALF LENTHWISE TO FACILITATE SERVING

4. ROLLS MAY BE TOASTED IF DESIRED.

Recipe Number: N03001

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Dog Pie

Servings: 1 Servings

Ingredients:

2 ½ cub Baking mix; ( like bisquick)
3 tablespoon Prepared yellow mustard
6 tablespoon Water
1 package (16 ozs) hot dogs
2 can ( 15 ozs.each) chili or 4cups homemade chili
½ cub Shredded cheddar cheese

Preparation:

Preheat oven to 425.Grease a 13x9x2 inch baking dish Combine baking mix,mustard and water in small mixing bowl. Stir until dough forms. With fingertips dipped in baking mix,press dough into the bottom and up the sides of prepared dish.Set aside.Quarter hot dogs by cutting in half lengthwise and again crosswise.Place hot dogs on dough. Spoon chili over hot dogs.Sprinkle with cheese.Bake 20 minutes or until heated through.Makes 6 to 8 servings.

Posted to recipelu-digest Volume 01 Number 403 by Jmcnair52 <Jmcnair52@aol.com> on Dec 26, 1997

Chili Dog Rolls

Servings: 20 Servings

Ingredients:

ROLLS:
1 tablespoon Yeast, dry
¼ cub ;water, warm
½ teaspoon Sugar or honey
1 cub ;water, warm
1 tablespoon Olive oil
4 cub Flour, unbleached or wholewheat flour

FILLING:
⅞ cub ;water, boiling
1 cub TVP granules or flakes
1 medium Onion; chopped
½ Green pepper; chopped
1 Garlic clove; minced
1 cub Mushrooms (6 large); chopped
2 teaspoon Olive oil
1 tablespoon Olive oil
1 teaspoon Cumin
2 teaspoon Chili powder
1 teaspoon Oregano
½ teaspoon Salt
1 large Tomato; chopped OR
8 ounce Tomato sauce

Preparation:

Dissolve the yeast in ¼ cup warm water and honey, and let stand a few minutes. Add 1 cup of warm water and 1 tbs olive oil. Stir in the flour.

Turn the dough out onto a work surface and knead for 5 minutes or more until smooth, adding more flour if needed. Cover and let rise for an hour.

For the filling:

Mix the boiling water and TVP. Let it stand while you prepare the vegetables.

Heat a non-stick skillet and add 2 tsp olive oil.
Saute the onons, pepper and garlic a few minutes to soften, then remove to a bowl.

Heat the pan again and add 1 Tbsp olive oil. Saute the reconstituted TVP a minute or two, sprinkling with the spices. Cook a few minutes and add the tomato or tomato sauce.

Punch down the risen dough and divide into 2 balls.
Have 2 lightly oiled baking dishes ready. On a lightly floured surface, roll a ball of dough out into a long oblong, about 5 inches wide. Spread half the filling down the long side of the dough, leaving edges bare.
Roll dough over to seal filling in, pinching edges.
Cut each roll of dough into 10 pieces, placing slices on baking sheets, seam side down. Let rise again for 20 minutes. Heat oven to 375 degrees, and bake for 20-25 minutes until lightly browned. Cool on a rack.

Per roll: 111 cal; 4 g prot; 19 g carb; 2 gm fat

The TVP Cookbook by Dorothy Bates/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Dogs

Servings: 6 Servings

Ingredients:

6 Hot dog buns
6 Fat-free hot dogs; cooked

CHILI SAUCE:
½ teaspoon Olive oil
½ pound Ground chicken breast,skinless
½ cub Onions; chopped
1 Clove garlic; minced
15 ½ ounce Dark red kidney beans;drained
8 ounce No-salt-added tomato sauce
2 teaspoon Chili powder

TOPPINGS:
½ cub Fat-free cheddar cheese;grated
½ cub Onions; chopped

Preparation:

In a skillet, heat oil over medium heat. Add chicken, ½ cup onions, and garlic. Cook until chicken is no longer tender and vegetables are tender.
Stir in kidney beans, tomato sauce, and chili powder. Simmer 15 minutes.
Place hot dogs in buns. Top with sauce. Sprinkle cheese and remaining onions over each hot dog.
Posted to Digest eat-lf.v096.n154

Date: Mon, 16 Sep 1996 13:22:18 -0500

From: matejka@bga.com (Anita A. Matejka)

Chili Dogs

Servings: 6 Servings

Ingredients:

6 Ea. FRANKS
½ pound Hamburger
2 tablespoon Oil
1 Med. Onion, chopped
1 pound Kidney Beans, can
8 ounce Tomato Sauce, can
1 ½ teaspoon Chile Powder

Preparation:

Brown hamburger in heavy skillet. Add Onion and Garlic; cook til Onion is tender. Add remaining ingredients and simmer 15 min. Preheat FRANKS and buns. Place FRANKS in buns; top with sauce. Sprinkle cheese and chopped Onions over top.

Serves 6

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Dogs

Servings: 1 Servings

Ingredients:

2 Frankfurters
1/3 cub Chili With Beans
2 Frankfurter Buns, Split
1 Fresh Onion, Chopped Opt.

Preparation:

Microwave frankfurters uncovered on high (100%) until warm, 30 to 45 seconds. Place 1 frankfurter in each bun on serving plate; spoon chili onto frankfurters. Microwave uncovered until chili is hot, 1 to 1 ½ minutes.

NOTE:

If preparing just one chili dog, microwave uncovered 30 to 45 seconds.

To Make Coney Dogs, Just before serving sprinkle fresh chopped onion on the top of the heated chili and serve.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/microwav.zip

Chili Dogs with Cheese An

Servings: 100 Servings

Ingredients:

1 ¼ gallon WATER
6 ¾ pound -
10 pound FRANKFURTERS
2 ½ pound CHEESE AMER/SLICE
1 pound ONIONS DRY
100 BUN FRANKFTR 13OZ #105

Preparation:

1. PIERCE EACH FRANKFURTER AND COVER WITH WATER IN STEAM-JACKETED KETTLE OR STOCK POT; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.

2. DRAIN, LEAVING ENOUGH WATER TO COVER BOTTOM OF STEAM-JACKETED KETTLE OR STOCK POT. KEEP HOT UNTIL SERVED.

3. THOROUGHLY HEAT CHILI CON CARNE WITHOUT BEANS. PLACE FRANKFURTERS ON ROLLS. SPREAD 1 OZ (1-AA LADLE) CHILI OVER EACH FRANKFURTER. PLACE ½ TSP ONIONS AND 2 TBSP CHEESE ON TOP OF CHILI. SERVE HOT.
:

NOTE: 1. IN STEP 1, FRANKFURTERS MAY BE STEAMED 10 TO 12 MINUTES AT 5 LB PRESSURE OR 9 MINUTES AT 15 LB PRESSURE IN A STEAM COOKER.

NOTE: 2. IN STEP 1, IF GRILL, ROLLER, FRANKFURTER, IS AVAILABLE, SET CONTROL TO MEDIUM; PLACE FRANKFURTERS ON GRILL 30 MINUTES PRIOR TO SERVING TIME. DO NOT HEAT FRANKFURTERS ON LOW CONTROL SETTING.

NOTE: 3. IN STEP 3, 12 LB 8 OZ (200 SLICES) RYE, PUMPERNICKEL OR WHITE BREAD MAY BE USED. SLICE FRANKFURTERS IN HALF LENGTHWISE TO FACILITATE SERVING.

Recipe Number: N03002

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Dutch Baby

Servings: 6 Servings

Ingredients:

1/3 cub Butter or margarine
5 large Eggs
½ cub Yellow cornmeal
4 2/3 cub Thick homemade chili or 40
With beans
4 ounce Monterey jack cheese --
Shredd
4 Green onions; ends trimmed
4 ounce Green chilies -- diced
1 medium Avocado; peeled, pitted --
And
Sliced
Purchased green salsa

Preparation:

Recipe by: Sunset Annual 1989 - Page 20 Place butter in a 10- to 12-inch cast-iron or other ovenproof frying pan. Heat in a 425 degree oven until butter melts, about 5 minutes. Remove from oven. Meanwhile, in a large bowl, whisk eggs, cornmeal, flour, and milk until smooth. Pour batter into hot pan. Spoon chili into center of batter, leaving 1 ½-inch margin around chili. Bake until pancake is well browned, about 30 minutes. Skim and discard fat from top of chili. Cut pancake in wedges; offer cheese, green onions, chilies, avocado, and salsa to add to taste.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Elizabeth Taylor

Servings: 4 Servings

Ingredients:

PHILLY.INQUIRER:
1 LARGE ONION CHOPPED
1 ½ tablespoon SUGAR
5 CLOVES GARLIC CRUSHED
½ teaspoon DRIED THYME
2 tablespoon VEGETABLE OIL
½ teaspoon DRIED BASIL
1 pound GROUND BEEF
¼ teaspoon LIQUID HOT PEPPER SAUC
1 cub CANNED TOMATOES,DRAIND
AND SEEDED
¼ teaspoon GROUND BAY LEAVES
SALT AND PEPPER TO TASTE
4 tablespoon TOMATO PUREE
1 pinch OF RED CHILI PEPPER
FLAKES
2 tablespoon CHILI POWDER
1 ½ tablespoon WORCHESTERSHIRE SAUCE
1 ½ tablespoon RED WINE VINEGAR

Preparation:

CORNBREAD BATTER;RECIPE BELOW
SAUTE ONION AND GARLIC IN OIL UNTIL SOFT AND TRASLUCENT,NOT BROWNED.ADD GROUND BEEF AND COOK UNTIL MEAT IS NO LONGER RED.STIR IN TOMATOES,TOMATO PUREE,CHILI POWDER,WORCHESTERSHIRE SAUCE,WINE VINEGAR,HOT PEPPER SAUCE,BAY LEAVES,SALT AND CHILI PEPPER FLAKES.LET SIMMER,STIRRING OCCASIONALLY,FOR O HOUR.ADJUST SEASONINGS,TO TASTE.(THE CHILI MAY BE REFRIGERATED AT THIS POI FOR LATER USE.)
WHEN READY TO PROCEED,PREHEAT OVEN TO 375 DEGREES AND TRANSFER CHILI TO A TWO QUART BAKING PAN OR OVENPROOF CASSEROLE.POUR OR SPOON CORNBREAD BATT OVER TOP OF CHILI.BAKE AT 375 DRGREES FOR 20 TO 30 MINUTES,UNTIL CORNBREAD IS BAKED THROUGH.THE BAKING TIME WILL DEPEND ON THE DEPTH OF THE BATTER.IF DESIRED SERVE CHILI WITH A SIDE DISH OF BLACK BEANS.MAKES FOUR SERVINGS..
RECIPE FOR CORNBREAD NEXT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Enchiladas

Servings: 10 Servings

Ingredients:

42 ounce Tofu, firm; frozed & thawed
20 Corn tortillas; * see note
Marinade:
1/3 cub Soy sauce, low sodium
3 tablespoon Tomato sauce; low-sodium
3 tablespoon Peanut butter; ** see note
3 teaspoon Onion powder
2 teaspoon Chili powder
Enchilada sauce
1 large Yellow onion; chopped
2 Garlic cloves; crushed
24 ounce Tomato sauce; * see note
3 cub Water
3 tablespoon Chili powder
2 tablespoon Cornstarch
¼ cub Water; cold

Preparation:

Preparation Time: 1:30 Squeeze the excess water from the thawed tofu and tear the tofu into pieces. Mix the next five ingredients together, pour over the tofu, and mix well. Cook and stir in a large saucepan over medium to high heat until slightly browned, stirring constantly. Set aside. To make the sauce, saute the onion and garlic in a small amount of water until translucent, add the remaining ingredients, and simmer over low heat for 30 minutes. Dissolve the cornstarch in the cold water and gradually add to the sauce while stirring. Cook and stir until sauce boils and thickens. Preheat the oven to 350 degreees. Pour about 1 cup of the sauce into the bottom of a 15" X 10" baking dish or two smaller baking dishes. Place 1/3 cup of the tofu mixture down the center of each burrito shell, roll up, and place in the baking dish. Repeat until all burritos are filled and rolled. Pour the remaining enchilada sauce over the filled burritos and bake for 30 minutes.

VARIATION: For added richness, sprinkle with some grated soy cheese and sliced olives before baking.

Source: Unknown Posted by: Unknown [AOL] Hawk's Kitchen Kollection - 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Fish Sauce

Servings: 8 Servings

Ingredients:

6 tablespoon Thai fish sauce
5 tablespoon Thinly sliced scallions
3 tablespoon Fresh lime or lemon juice
3 tablespoon Finely chopped cilantro
1 ½ tablespoon Minced serrano chilies
2 teaspoon Roasted chili paste
½ teaspoon Minced garlic

Preparation:

Combine all ingredients in a small bowl and mix well. Will keep in refrigerator for 3 days.Recipe from Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Fried Rice with Ham (Nasi Goreng)

Servings: 1 Servings

Ingredients:

6 tablespoon Butter; (¾ stick)
3 Eggs; beaten to blend
1 small Onion; chopped
2 large Garlic cloves; minced
1 Carrot; chopped
1 Green bell pepper; chopped
1 Jalapeño chili; seeded,minced
¾ teaspoon Ground coriander
¾ teaspoon Caraway seeds
3 ½ cub Cold cooked rice
1 cub Chopped ham

Preparation:

Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add eggs and cook until omelet is set and golden brown. Remove from heat and cool completely. Cut into small pieces.

Melt remaining 5 tablespoons butter in heavy large skillet over high heat.
Add onion and garlic and cook until onion is golden brown, stirring constantly, about 3 minutes. Add carrot and next 4 ingredients. Reduce heat to medium and cook until carrot is tender, stirring occasionally, about 6 minutes. Add omelet, rice and ham. Stir until mixture is heated through, about 5 minutes. Season omelet to taste with salt and pepper and serve.

4 servings

Bon Appétit November 1991 Marlene Van Beek: Eindhoven, The Netherlands Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 5, 1998

Chili Fries

Servings: 1 Servings

Ingredients:

1 ½ pound Baking potatoes; peeled andcut into thin strips
1 tablespoon Vegetable oil
2 teaspoon Chili powder
½ teaspoon Salt
½ teaspoon Dried oregano
¼ teaspoon Garlic powder
¼ teaspoon Ground cumin

Preparation:

Combine all ingredients in a bowl, and toss well. Arrange potato in a single layer on a baking sheet. Bake at 450 F. for 35 minutes or until golden brown. Makes about 4 servings.

199 Calories
3.8 g.Fat

Posted to recipelu-digest by SUNFIRE LJ <SUNFIRELJ@aol.com> on Mar 1, 1998

Chili From Margie Beard

Servings: 4 Servings

Ingredients:

1 ½ pound Chili meat
2 Onions; chopped
1 Clove garlic; minced
2 tablespoon (heaping) chili powder
¼ teaspoon Oregano
2 can (1-lb) tomatoes
2 can (1-lb) dark red kidney beans

Preparation:

Use lean, ground chili meat (not less than 77% lean). Combine meat, onions & garlic & brown in an iron pot. Add chili powder & oregano & continue browning. When onions are translucent, add tomatoes & then kidney beans. On low heat, simmer for 1 hour with lid on, stirring occasionally. Add 1 teaspoon salt or salt to taste & simmer 15 more minutes.

MRS ROBERT (MARGIE) BEARD

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Gourmet Style

Servings: 1 Servings

Ingredients:

3 cub Chopped onions
¼ cub Vegetable oil
2 tablespoon Minced garlic
3 pound Boneless beef chuck; chilli
2 pound Ground turkey *
¼ cub Chilli powder **
¼ cub Ground cumin **
2 tablespoon Unsweetened cocoa powder
2 tablespoon Paprika
1 tablespoon Oregano
4 teaspoon Dried hot pepper flakes **
2 Bay leaves
2 8 ounce cans tomato sauce
1 cub Chicken broth
3 tablespoon Cier vinegar
1 19 ounce can kidney beans; drai
3 Green peppers; in ½"pieces
6 tablespoon Sour cream

Preparation:

In a kettle, cook the onions in oil, covered over moderately low heat, stirring occasionally, until onions are soft. Add the garlic, cook for one minute. Add the ground beef or turkey, cook over moderate heat, stirring to break up the lumps. Cook until no longer pink. Add chilli powder, cumin, cocoa, paprika, oregano, red pepper flakes and the bay leaves. Cook the mixture stirring for one minute. Add the tomato sauce, broth and vinegar, bring the mixture to a boil. and simmer it covered, stirring occasionally for 75 minutes or until the meat is tender Add the kidney beans, green pepper and salt and pepper to taste. Simmer 15 minutes or until bell peppers are tender. Discard the bay leaves. Ladle the chilli into mugs and garnish with the scallions and sour cream. Chilli may be made 3 days in advance. Chilli will improve in flavor if cooled completely uncovered and then chilled covered overnight. * Use EITHER turkey or ground meat **Add these spices gradually until it has reached the level of spiceness

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Gravy

Servings: 100 Servings

Ingredients:

6 ¼ quart WATER
3 tablespoon -
1 7/16 pound TOMATO PASTE #2 ½
3 cub FLOUR GEN PURPOSE 10LB
1 cub SOUP GRAVY BASE BEEF
1 ½ cub SHORTENING; 3LB
½ teaspoon PEPPER BLACK 1 LB CN
9 tablespoon CHILI POWDER

Preparation:

1. USE MELTED SHORTENING AND SIFTED GENERAL PURPOSE FLOUR. BLEND TOGETHER UNTIL SMOOTH; COOK OVER LOW HEAT 2 MINUTES. ADD CANNED TOMATO PASTE, CHILI POWDER, AND 1 GROUND CUMIN; BLEND WELL.

2. ADD ROUX TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.

3. ADD PEPPER.

Recipe Number: O01603

SERVING SIZE: 1/3 CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Grits

Servings: 8 Servings

Ingredients:

1 ½ cub Quick grits
1 ½ teaspoon Salt
6 cub Boiling water
½ cub Butter
2 cub Shredded cheddar cheese
2 tablespoon Finely chopped jalapenos
3 Eggs, beaten
1 Can, cream of chicken soup
½ teaspoon Salt

Preparation:

Preheat oven to 325 deg F. Cook grits in boiling, salted water for 8 minutes. Add butter, cheese, peppers, eggs, soup and salt; mix well and spread in a greased 2-quart baking dish. Bake for 1 to 1 ½ hours, covered for the first 45 minutes. Remove cover and continue baking until lightly browned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili H Allen Smith

Servings: 8 Servings

Ingredients:

2 tablespoon Butter
4 pound Beef sirloin,coarse grind
6 ounce Tomato paste
4 cub Water
3 Onions
1 Bell pepper(s)
4 Garlic cloves
3 tablespoon Red chile,hot,ground
1 tablespoon Oregano,dried,pref. Mexican
½ teaspoon Basil
1 tablespoon Cumin
1 Salt
1 Pepper

Preparation:

1. Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 to 3 hours. Stir occasionally and add more water if necessary. Taste and adjust seasoning.~

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili in a Bread Bowl

Servings: 6 Servings

Ingredients:

1 pound Ground beef
1 cub Chopped onion
1 can (16 oz.) kidney beans;rinsed and drained
1 can (15 oz.) tomato sauce
1 can (14 ½ oz.) diced tomatoes;undrained
1 tablespoon Chili powder
½ teaspoon Garlic powder

BREAD BOWL:
1 tablespoon Cornmeal
2/3 cub Water
¼ cub Butter or margarine
1 cub All purpose flour
¼ cub Grated Parmesan cheese
2 teaspoon Baking powder
4 Eggs

Preparation:

In a saucepan, brown beef with onion; drain. Add next five ingredients; simmer, uncovered, for 20 minutes. Grease a 9 inch heart shaped or round baking pan; sprinkle with cornmeal and set aside. In a saucepan over medium heat, bring water and butter to a boil. Add flour, Parmesan and baking powder; stir until a smooth ball forms. Remove from heat; beat in eggs, one at a time. Continue beating until the mixture is smooth and shiny. Spread into prepared pan, builing up edges slightly. Bake at 425 for 25-30 minutes or until the center is firm and puffed and edges are golden brown. Make a shallow slit in the center to allow steam to escape. Cool for 5 minutes before removing to a serving plate. Fill with chili; serve immediately.
Yield: 6 servings. Chili recipe makes more than will fit in the bread bowl.

Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #730 by L979@aol.com on Aug 9, 1997

Chili Information

Servings: 1 Servings

Ingredients:

-Chilies come in many shapesand sizes, but one thingthey all are....HOT!Some are hotter thanothers, some mildly hot,but they add excitement toa variety of nationalitiescookery. Interestinglyenough, although manychilies are sold when theyare various shades ofgreen, yellow, or red,they will all turn red ifleft of the vine longenough. Major varietiesinclude Caribe and FlaoralGem which are yellowchilies; Fresno which islight gree; Jalapeno, adark green chili: Verde orAnaheim, the longershaped green chili which isused in preparing chilirelleno; Pasilla, adark green, pointed chili;and the tiniest but hottestall, theSerrano chili. Many areavailable all year.

Preparation:

HOW TO CHOOSE AND STORE: Chilies should have bright, shiny skins and shouldn't be shrivelled. Store in the refrigerator.

BASIC PREPARATION FOR COOKING: In commercial canneries, the tough though thin skin of the chilies is removed either in a lye bath or in huge blast furnaces which rush the chilies through and char the outside skin without harming the meat at all. In the kitchen, though, thses methods are a bit extreme! There ARE easier ways. If you are preparing one or two chilies, spear them with a fork and char the skin over the surface unit of your range. Rotate until the skin is black or blistered. Put in a small paper sack and close the sack for a few minutes to let the chilies steam. Slip off the skin. If you are doing anumber of chilies, here is another method.

BROILER METHOD: Spread chilies on broiler pan under high heat. Turn chilies frequently until charred or blistered. Put in paper bag for 15-20 minutes.
Remove skins, trim off stem and remove all see and veins. (The seeds are the hottest part of the chili.)

**NOTE OF CAUTION** The juice of chili peppers is not only hot enought to light a fire in your food, but it can also cause a lot of discomfort if rubed on the skin. Always remember to wash your hands thoroughly after cutting or handling chilies. If you have ever inadvertently rubbed your face or eyes with chili juice on your hands, you know what we mean! If you're using freshly chopped chilies in salads, sauces or vegetables, chop them as finely as possible. A tiny morsel goes a long way.

Origin: Odd Vegetable Cookbook Shared by: Sharon Stevens From: Dorothy Flatman Date: Mon, 03-2

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Joes

Servings: 4 Servings

Ingredients:

½ pound Ground beef round
½ cub Frozen chopped onion
½ cub Frozen chopped green bellpepper
1 7 ounce can whole kernel sweetcorn; drained
½ cub Ketchup
4 teaspoon Chili powder
1 teaspoon Cumin
4 large Burger buns; split

Preparation:

1. Brown ground beef in large nonstick skillet over high heat for about 3 minutes.

2. Add all remaining ingredients except buns; mix well. reduce heat; cover and cook 5 minutes.

3. To serve, spoon beef mixture into buns.

4 servings.

Recipe by: Pillsbury Fast and Healthy Magazine

Posted to MC-Recipe Digest by Susan <camyfan@abac.com> on Apr 20, 1998

Chili Kahlua

Servings: 1 Servings

Ingredients:

½ cub Canola Oil
4 large Onions; Chopped
4 large Garlic Cloves; Minced
3 pound Ground Beef; (I use groundsirloin)
1 pound Beef Stew Meat; Chopped fine
1 Red Bell Pepper; seeded andchopped
1 can (29 oz) Tomato Puree
2 can (14.5 oz) Diced tomatoes
2 tablespoon Tomato paste
½ cub Fresh parsley; chopped
2 teaspoon Marjoram
2 teaspoon Oregano
2 teaspoon Ground cumin seed
6 tablespoon Chili Powder
2 teaspoon Salt; (Optional)
2 teaspoon Cayenne Pepper; (or totaste)
1 cub Kahlua liqueur
1 can (27 oz) Pinto beans; drained
Shredded Sharp CheddarCheese
Shredded Monteray JackCheese
Chopped Green Onions
Sour Cream

Preparation:

Heat oil in large stockpot. Add onions and garlic and cook until tender. At the same time, brown meat in skillet. Drain off all fat. (I drain the meat in a colander and rinse it with hot water to remove as much fat as possible). Add to onion mixture.

Add green pepper, tomato puree, diced tomatoes, tomato paste, parsley, marjoram, oregano, cumin, chili powder, salt (if used) and cayenne pepper.
Mix well. Add Kahlua and raise heat so mixture simmers. Add beans and simmer, covered, for 45 minutes. Serve in bowls garnished with shredded cheese, onion and sour cream.

Posted to TNT Recipes Digest, Vol 01, Nr 951 by "Alan C. Schoen" <maschoen@earthlink.net> on Jan 19, 1998

Chili Kidney Bean Bread

Servings: 1 Lg. loaf

Ingredients:

LISA CRAWLEY/TEASPOON:
3 cub Whole Wheat Flour
1/3 cub Popcorn Flour
1 ½ teaspoon Bouquet Garni
1 tablespoon Chili Powder
2 teaspoon Date Sugar
1 ½ teaspoon Sea Salt
1 cub Mashed Kidney Beans
1 ¼ cub Water
2 tablespoon Oil
4 teaspoon Active Dry Yeast

Preparation:

Place ingred. in breadmachine according to your mfg. instructions. Use the WHOLE WHEAT CYCLE... I use the WHITE BREAD CYCLE on WELBILT ABM100.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Krieghauser

Servings: 6 Servings

Ingredients:

2 pound Beef; ground
½ teaspoon Salt
1 can Soup; condensed onion
1 tablespoon Chili powder
(more to taste)
2 teaspoon Cumin
½ teaspoon Black pepper; ground
2 can Tomato sauce (8 oz)
1 can Kidney beans (21 oz)
2 teaspoon Cocoa
8 ounce Coca-cola

Preparation:

Brown ground beef for 20 minutes, or until dark and crumbly. Pour off excess fat. Add salt, onion soup, chili powder, cumin, pepper and tomato sauce. Simmer for awhile, then add undrained kidney beans, cocoa and Coke.
Simmer until ready.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Lasagna

Servings: 4 Servings

Ingredients:

12 ounce Pasta sheet
8 ounce Mushrooms; sliced thin
1 medium Sweet onion; sliced thin
1 medium Red pepper; sliced thin
8 ounce Fresh spinach or broccoli; c
1 ounce Dried tomatoes
16 ounce Chili 2000
8 ounce Fromage blanc
8 ounce Asiago cheese; grated

Preparation:

Recipe by: Sarah Heller Preparation Time: 1:30 1. Cut Pasta Sheet in 2 or 3 pieces, unroll each piece and cut to lengh of baking dish. Boil 6 quarts of water in large pot. Cook Pasta Sheets, one at a time, for 1 minute each.
Remove to a pan of cold water until all pieces are cooked. Keep in cold water.

2. In bowl, mix Chili 2000 and Fromage Blanc. In another bowl, combine mushrooms, sweet onions and red pepper. Preheat oven to 400 F.

3. Oil or butter a baking dish (approx. 11" x 9" x 2") and cover bottom of dish with a Pasta Sheet. Spread a layer of the Chili mixture on the Pasta Sheet and top with 1/3 of the vegetable mixture and 1/3 of the Asiago Cheese. Repeat with another two layers of Pasta Sheets, vegetables and Asiago making sure that Asiago is on top.

4. Bake in 400 F preheated oven for 30 to 40 minutes or until golden brown.
Remove and let sit 10 minutes before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Lentil Loaf

Servings: 1 Servings

Ingredients:

¾ cub Dried lentils
1 small Onion; chopped
1 Clove garlic; minced
1 teaspoon Olive oil
1 can (15 oz) reduced-sodiumkidney beans; drained
1 can (4 oz) roasted greenchilies; drained
1 can (4 oz) chopped olives;drained
1 small Tomato; chopped
2 tablespoon Salt-free chili powder
1 teaspoon Cumin powder
½ teaspoon Salt; (up to 1)
½ teaspoon Pepper
1 tablespoon Dried cilantro leaves
1 teaspoon Dried oregano leaves
3 Egg whites
1 cub Quick-oats

Preparation:

Rinse lentils and cook according to package directions; drain well. Preheat electric oven to 350 F. Grease a 9 x 5 x 3-inch loaf pan. In a small skillet, sauté onion and garlic in olive oil; set aside. In a large mixing bowl, mash kidney beans into a coarse paste. Add cooked lentils, onion and garlic mixture, green chilies, olives, tomato, seasonings, and egg whites; mix well. Stir in oats until mixture has the consistency of uncooked meatloaf. Press into prepared pan. Bake for 30 minutes. Makes 6 to 8 servings

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998

Chili Lime Sauce

Servings: 1 Servings

Ingredients:

1 Scotch bonnets or other hotchiles; (up to 3)
1 cub Fresh lime juice; (about 6limes)
1 tablespoon Salt

Preparation:

While you're at it, look at this one - Old Sour is an easy and versatile marinade. I usually add garlic to this:

"This sauce, which accompanies French West Indian stews, is called 'old sour' in Key West ... Spoon it over grilled vegetables, chicken or seafood, or use it to perk up soups, stews, or salad dressings. It keeps for several months at room temperature, and improves with age."

Stem, wash, seed and thinly slice the peppers. (For a hotter sauce, leave the seeds in.) Combine the lime juice and salt in a mixing bowl and whisk until the salt is completely dissolved. Stir in the peppers.

Transfer the sauce to a clean jar or bottle. Let the mixture "ripen" at room temperature for at least 24 hours, preferably five days to a week.
Makes 1 cup.

Posted to CHILE-HEADS DIGEST by Alex Silbajoris <72163.1353@compuserve.com> on Apr 6, 1998

Chili Mac

Servings: 1 Servings

Ingredients:

4 ounce Uncooked Elbow Macaroni --
(1 cup)
½ pound Extra-Lean Ground Beef
1 cub Green Bell Pepper Or Celery
Chopped
1 medium Onion -- chopped
4 8-Oz Cans Non Salt AddedTomato Sauce
15 ounce Can Chili Beans In Sauce
½ teaspoon Salt

Preparation:

Cook macaroni to desired oneness as directed on package. Drain; keep warm.

Meanwhile, spray large non stick saucepan or skillet with nonstick cooking spray. Brown ground beef with bell pepper and ionion over medium-high hear. Stir in remaining ingredients and cooked macaroni; cook until thoroughly heated.

6 (1 ¼ cup) serving

Recipe By : Lori Varela <lvarela@INSPIRE.OSPI.WEDNET.EDU>

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Mac Casserole

Servings: 4 Servings

Ingredients:

¾ cub Elbow macaroni
½ pound Ground chicken breast;skinless
1 Stalk celery; sliced
½ cub Onions; chopped
½ cub Bell peppers; chopped
1 ½ teaspoon Chili powder
1 1/3 cub Frozen corn kernels; thawed
15 ½ ounce Dark red kidney beans;canned, drained
8 ounce Tomato sauce
¼ teaspoon Salt
¼ cub Fat-free cheddar cheese;shredded

Preparation:

Cook macaroni according to package directions. Meanwhile, crumble chicken into a 1 ½-quart casserole dish. Add celery, onions, and bell peppers.
Mix well. Microwave, covered, on high for 4 ½ minutes or until chicken is no longer pink and vegetables are tender. Add chili powder, macaroni, corn kernels, kidney beans, tomato sauce, and salt. Mix well. Microwave, covered, on medium-high for ten minutes or until heat through, stirring once. Sprinkle with cheese.

Per serving: 344 Calories; 3g Fat (7% calories from fat); 26g Protein; 53g Carbohydrate; 33mg Cholesterol; 801mg Sodium

Recipe by: Better Homes & Gardens, One Dish Microwave Meals

Posted to recipelu-digest by "Anita A. Matejka" <matejka@bga.com> on Mar 12, 98

Chili Mac 'n Cheddar

Servings: 8 Servings

Ingredients:

1 package CREAMETTES Elbow Macaroni(7 oz)
2 can Chili with beans (15 oz)
1 can Whole tomatoes, undrained,chopped (16 oz)
1 can Diced green chilies orjalapeno peppers, drained(4 oz)
1 cub Shredded Cheddar cheese(4 oz)
Sour cream
Corn chips

Preparation:

Prepare CREAMETTES Elbow Macaroni according to package directions; drain.
In large skillet, combine chili, tomatoes with juice and green chilies; mix well. Simmer 10 minutes. Stir in cooked macaroni; sprinkle cheese over top.
Cover; simmer until cheese melts, about 5 minutes. Serve with sour cream and corn chips. Refrigerate leftovers. Makes 6-8 servings.

Chili Macaroni

Servings: 4 Servings

Ingredients:

1 tablespoon Vegetable oil
1 Onion, chopped
1 Sweet green pepper, chopped
2 Garlic cloves, minced
1 pound Lean ground beef
19 ounce Canned kidney beans,drained and rinsed
14 ounce Canned tomato sauce
1 tablespoon Chili powder
¼ teaspoon Pepper
2 cub Elbow macaroni
½ cub Light sour cream - orthick plain yogurt

Preparation:

In skillet, heat oil over medium heat; cook onion, green pepper and garlic for 5 minutes or until softened.

Add beef; cook over medium-high heat, breaking up with spoon, for 5 minutes or until no longer pink. Spoon off fat.

Add beans, tomato sauce, chili powder and pepper; cook for 3 minutes or until piping hot.

Meanwhile, in large pot of boiling salted water, cook macaroni for 8-10 minutes or until tender but firm; drain well and return to pot.

Add sauce; toss to coat well. Serve topped with sour cream.

Per serving: about 610 calories, 39 g protein, 17 g fat, 76 g carbohydrate, very high source fibre, excellent source iron.

4 servings for $9.99CDN [Feb 96]

Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@msn.com
Posted to MM-Recipes Digest V3 #343

From: "Paul A Meadows" <PA_Meadows@msn.com>

Date: Sat, 14 Dec 96 22:05:54 UT

Chili Macaroni

Servings: 100 Servings

Ingredients:

6 gallon WATER; BOILING
2 gallon RESERVED LIQUID
24 pound BEEF GROUND FZ
3 ½ cub TOMATO PASTE #2 ½
2 teaspoon GARLIC DEHY GRA
3 quart TOMATOES # 10 CAN
2 pound ONIONS DRY
8 pound MACARONI; 10 LB
2 2/3 tablespoon SALAD OIL; 1 GAL
2 tablespoon PEPPER RED GROUND
8 ounce CHILI POWDER
2 ounce PAPRIKA GROUND
2 tablespoon SALT TABLE 5LB
2 ounce SALT TABLE 5LB

Preparation:

1. COMBINE WATER, SALAD OIL, AND SALT. COOK MACARONI IN BOILING WATER ABOUT
15 MINUTES; DRAIN; SET ASIDE.

2. COOK BEEF IN ITS OWN FAT UNTIL IT LOSES ITS PINK COLOR, STIRRING BEEF TO
BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

3. ADD GARLIC, ONIONS, CUMIN, CHILI POWDER, PAPRIKA, RED PEPPER, AND SALT.

4. ADD TOMATOES, TOMATO PASTE, AND WATER; STIR. BRING TO A SIMMER; COOK 1 HOUR. DO NOT BOIL.

5. TO THICKEN CHILI, MIX FLOUR AND WATER; ADD TO CHILI WHILE STIRRING; COOK
ABOUT 5 MINUTES. ADD COOKED MACARONI TO CHILI MIXTURE; COMBINE THOROUGHLY.
HEAT TO SERVING TEMPERATURE. EACH PORTION: 1 ½ CUPS.

NOTE: 1. IN STEP 1, BEANS MAY BE SOAKED IN COOL WATER OVERNIGHT.

NOTE: 2. IN STEP 3, 1 OZ (3 TBSP) GARLIC, DRY MAY BE USED. MINCE GARLIC.

NOTE: 3. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.

NOTE: 4. IN STEP 3, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE: 5. IN STEP 4, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE: 6. IN STEP 4, 27 LB 8 OZ (4-NO. 10 CN) OR 28 LB (28-NO. 300 OR 303 CN) CANNED KIDNEY BEANS OR 28 LB (28-NO. 300 OR 303 CN) CANNED PINTO BEANS MAY BE USED. DRAIN BEAN RESERVE BEANS FOR USE IN STEP 4. RESERVE BEAN LIQUID
FOR USE IN STEP 4. COMBINE WITH HOT WATER TO MAKE 2 GAL. OMIT STEP 1.

NOTE: 7. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: L02802

SERVING SIZE: 1 ¼ CUPS

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Macaroni

Servings: 4 Servings

Ingredients:

¾ pound Ground beef or Ground Fresh
Turkey
1 medium Onion -- chopped
1 can (14oz) Diced tomatoes
1 ¼ cub Tomato juice
1 can (4oz) Diced Green Chili
Peppers -- drained
2 teaspoon Chili powder
½ teaspoon Garlic salt
1 cub Packaged dried wagon-wheel
Or elbow macaroni
1 cub Loose-pack frozen cut Green
Beans
1 cub Shredded cheddar cheese

Preparation:

Cook ground beef or turkey and onion in a large skillet until meat is brown. Drain off fat. Stir undrained diced tomatoes, tomato juice, chili peppers, chili powder, and garlic salt into meat mixture. Bring to boiling.
Stir in uncooked macaroni and green beans. Return to boiling; reduce heat.
Simmer, covered, about 15 minutes or until macaroni and beans are tender.
To serve, spoon into bowls; sprinkle with cheese.

Nutrition facts per serving: 460 calories, 32g protein, 34g carbohydrates, 22g fat, 93mg cholesterol, 3g dietary fibre, 1211mg sodium.

Source: Hunt's Simple Meals For Busy Days, page 19

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Macaroni (Sauce Mix

Servings: 100 Servings

Ingredients:

1 gallon WATER; BOILING
6 gallon WATER; BOILING
3 quart WATER
24 pound BEEF GROUND FZ
2 teaspoon GARLIC DEHY GRA
2 pound ONIONS DRY
8 pound MACARONI; 10 LB
2 ¾ pound SOUP TOMATO VEG #2 ½
3 tablespoon SALAD OIL; 1 GAL
8 ounce CHILI POWDER
2 ounce PAPRIKA GROUND
2 ounce SALT TABLE 5LB
2 tablespoon SALT TABLE 5LB

Preparation:

1. USE MACARONI, BOILING WATER, SALAD OIL AND SALT. COOK MACARONI IN BOIL-
ING WATER ABOUT 15 MINUTES; DRAIN; SET ASIDE.

2. COOK BEFF IN ITS OWN FAT UNTIL IT LOSES ITS PINK COLOR, STIRRING BEEF TO
BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

3. ADD GARLIC, ONIONS, CUMIN, CHILI POWDER, PAPRIKA, RED PEPPER, AND SALT.
ADD TOMATO SAUCE MIX, BASIC. COMBINE WITH 3 QT COLD WATER; MIX UNTIL SMOOTH.
ADD 1 GAL BOILING WATER TO SAUCE MIXTURE, STIRRING CONSTANTLY. COOK AT MEDIUM HEAT UNTIL SAUCE COMES TO A BOIL. SIMMER 1 MINUTE OR UNTIL THICKENED;
STIR AS NECESSARY. ADD BEEF MIXTURE; STIR; BRING TO A SIMMER. SIMMER ABOUT
30 MINUTES. ADD COOKED MACARONI TO CHILI MIXTURE; COMBINE THOROUGHLY.
HEAT
TO A SERVING TEMPERATURE.
EACH PORTION: 1 ¼ CUPS.

NOTE: 1. IN STEP 1, BEANS MAY BE SOAKED IN COOL WATER OVERNIGHT.

NOTE: 2. IN STEP 3, 1 OZ (3 TBSP) GARLIC, DRY MAY BE USED. MINCE GARLIC.

NOTE: 3. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.

NOTE: 4. IN STEP 3, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE: 5. IN STEP 4, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE: 6. IN STEP 4, 27 LB 8 OZ (4-NO. 10 CN) OR 28 LB (28-NO. 300 OR 303 CN) CANNED KIDNEY BEANS OR 28 LB (28-NO. 300 OR 303 CN) CANNED PINTO BEANS MAY BE USED. DRAIN BEANS; RESERVE BEANS FOR USE IN STEP 4. RESERVE BEAN LIQUID FOR USE IN STEP 4. COMBINE WITH HOT WATER TO MAKE 2 GAL. OMIT STEP 1.

NOTE: 7. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: L02803

SERVING SIZE: 1 ¼ CUPS

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Manana

Servings: 4 Servings

Ingredients:

-pam coombes rncm95a
1 pound Ground chuck; seared
1 can Cream of mushroom soup
1 can Green chilies; chopped
1 large Can evaporated milk
½ teaspoon Oregano
¼ teaspoon Cumin; ground
Garlic to taste
1 Onion; chopped
Salt and pepper
Cheese; grated
6 Corn tortillas; browned

Preparation:

Mix together browned meat, soup, chilies, milk, oregano, cumin, garlic, onion and salt and pepper. In bottom of dish, place a layer of browned tortillas, over this a layer of sauce, top with layer of cheese, and so on.
Bake at 350 degrees til bubbly, and cheese is melted. Yesterday, Today & Tommorrow

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Mayonnaise (Mf)

Servings: 1 Servings

Ingredients:

1 cub Mayonnaise
1 tablespoon Dijon mustard
2 tablespoon Chopped celery
2 tablespoon Red pepper
2 tablespoon Scallion
½ teaspoon Toasted chili powder
1 small Clov garlic, minced
White wine vinegar to thin,if needed
Salt and pepper

Preparation:

Combine all of the ingredients.

Yield: 1 cup

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

Recipe by: MONDAY TO FRIDAY SHOW #MF6605 Posted to MC-Recipe Digest V1 #668 by 4paws@netrax.net (Shermeyer-Gail) on Jul 12, 1997

Chili Meat Loaf

Servings: 12 Servings

Ingredients:

4 Sweet Italian sausages
2 pound Ground beef
1 pound Ground pork
1 cub Red kidney beans; drained
½ cub Coarsely grated yellow onion
2 Cloves garlic; finelychopped
1 tablespoon Dijon-style mustard
2 Eggs
2 tablespoon Tomato paste
2 Scallions; thinly sliced
2 tablespoon Chili powder
2 teaspoon Salt
1 ½ teaspoon Black pepper
1 ½ teaspoon Ground cumin
1 teaspoon Dried basil
1 teaspoon Dried oregano
2 cub Sweet red peppers; cut in¼-inch dice
2 cub Coarsely grated sharpCheddar cheese
2 cub Chopped pitted black olives
1 cub Coarsely chopped parsley
1/3 pound Bacon strips

Preparation:

1. Carefully prick sausages with a fork and place in a skillet. Cover with water, bring to a boil, then reduce heat and simmer for 20 minutes. Drain.
Discard water. Return sausages to skillet and brown lightly over medium heat. Reserve on paper towel.

2. Preheat oven to 350 degrees.

3. In a large bowl, combine ground beef and pork, kidney beans, onion, garlic, mustard, eggs, tomato paste, scallions, chili powder, salt, pepper, cumin, basil and oregano. Mix gently with your hands, but do not overmix.

4. On a flat surface, place a 20-inch square piece of waxed paper. With hands, spread meat loaf mixture to form a 12x15-inch rectangle.

5. Spread red peppers evenly over surface, patting down slightly. Cover peppers evenly with grated Cheddar cheese, then olives and next the parsley. Pat all into place.

6. Place the reserved sausages in a line along one of the long ends of the meat rectangle.

7. Using the waxed paper, carefully roll meat and stuffing into a jelly-roll shape. Place in a shallow baking pan, seam side down.

8. Lay the bacon strips crosswise over the loaf. Bake for 1 hour and 10 minutes, or until bacon is browned. With two long spatulas, carefully remove loaf to a serving platter. Let rest 15 minutes before slicing (so filling will hold decorative pattern) or serve at room temperature. Serves 10-12.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Meat Loaf Muffins

Servings: 1 Servings

Ingredients:

1 pound Lean ground beef
¾ cub Medium salsa
1 teaspoon Chili powder
14 ounce Red kidney beans, drainedand rinsed
½ cub Shredded monterey jack orcheddar cheese

Preparation:

In bowl, break up beef with fork. Mix in ¼ cup of the salsa, chili powder, ½ tsp salt and 1/54 tsp pepper. Divide into 8 portions. Place in muffin cups. Press centre of each to form well ¾ inch deep and 1-½ inches wide. Bake in 400F oven for 10 minutes or until firm to the touch and no longer pink. Combine beans and reamining salsa. Spoon into wells.
Sprinkle with cheese. Bake for 7-8 minutes or until beans are hot and cheese has melted. Using two forks, remove from muffin cups. Makes 4 servings. Per serving: 355 calories, 31 g protein, 17 g fat, 18 carbo, very high source fibre and good source iron.

This is a fun dish kids will enjoy. Beans and salsa cupped in ground beef muffins and baked under melting cheese. Start the meal preparation by putting potatoes in the oven while you assemble the muffins, then as the muffins bake, grate carrots for a slaw.

Origin: Canadian Living, Nov/94. Shared by: Sharon Stevens, Nov/94.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Mole Ole

Servings: 8 Servings

Ingredients:

-Laurie Martinez
2 pound Lean ground beef
2 Onions, chopped
2 Garlic cloves, minced
2 can Pinto or kidney beans(15 oz each)
1 can Tomato sauce (29 oz)
1 ¼ cub Pace picante sauce
½ cub Water
3 tablespoon Unsweetened cocoa
2 teaspoon Ground cumin
1 teaspoon Dried oregano, crushed
1 ¼ teaspoon Salt
⅛ teaspoon Ground cloves
⅛ teaspoon Nutmeg
⅛ teaspoon Allspice
1 Green pepper, chopped

Preparation:

In Dutch oven, brown ground beef with onion and garlic. Add remaining ingredients, except green pepper, bring to a boil. Reduce heat, cover and simmer 40 minutes. Add green pepper, simmer for 20 more minutes.
FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME: 04/06 9:42 PM

TO: JEANETTE SCHLADT (WWKK87B) FROM: PAM COOMBES (RNCM95A) SUBJECT:
CHILI

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Mole Popcorn

Servings: 4 Servings

Ingredients:

1 tablespoon Chili powder
1 teaspoon Unsweetened cocoa powder
1 teaspoon Vegetable seasoning
1 teaspoon Salt; optional
¼ teaspoon Freshly ground black pepper
8 cub Popcorn; air-popped, hot
Buttered flavored cookingspray

Preparation:

Combine the chili, cocoa, vegetable seasoning, salt and pepper in a small bowl.

Lightly spray the sides of a large serving bowl with the butter-flavored spray. Add 2 or 3 cups of hot popcorn, spray lightly and sprinkle evenly with a heaping teaspoon of mixed seasonings. add another layer of the popcorn, spray and seasoning mixture. Add a final layer of the popcorn and spray, and sprinkle the remaining seasoning over all. Serve at once without tossing.

>From: Ellen C. Rakes <ellen@brakes.elekta.com>

NOTES : These exotic flavors carry with them the savory chili-chocolate charm found in a classic Mexican mole sauce. [Veg Times] Recipe by: Vegetarian Times Complete Cookbook, 1995

Posted to Digest eat-lf.v097.n221 by "Ellen C." <ellen@elekta.com> on Sep 3, 1997

Chili Mostaccioli

Servings: 4 Servings

Ingredients:

E *****
1 pound Ground beef ½ cup Milk 1 cup Soft bread crumbs 1
teaspoon Salt

Preparation:

ds Pepper 2 tb Shortening 1 cl Garlic; minced ¼ c Onion; chopped 2 ~11-ounce cans Condensed chili-beef soup 1 -soup can water 7 oz Mostaccioli; or tubular -macaroni (3 cups) Grated Parmesan cheese Combine meat, milk, crumbs, salt, and pepper; shape into five oblong patties. In skillet brown patties in hot shortening. Remove. Cook garlic and onion in skillet till tender but not brown. Blend in soup and water. Return patties to skillet. Bring mixture to boil; simmer covered 15 minutes.

Cook mostaccioli according to package direction; drain; place on large heated platter. Arrange patties on noodles. Pour sauce over meat; sprinkle cheese atop.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Nacho Dip

Servings: 1 Servings

Ingredients:

1 can Hormel Chili; no beans
1 package Cream cheese; softened
1 cub Shredded cheddar cheese

Preparation:

Spread cream cheese and chili in bottom of baking dish. Cover with cheddar.
Bake at 350 until the cheese melts (20 minutes or so). Serve with tortilla chips. Posted to TNT - Prodigy's Recipe Exchange Newsletter by novmom@juno.com (Angela Gilliland) on Aug 24, 1997

Chili Nachos Supreme

Servings: 4 Servings

Ingredients:

1 can 15oz. Wolf brand chili
1 package Tortilla chips
2 cub Shredded cheese --
Colby/Chedd
1 cub Chopped green chilies *
1 cub Guacamole
1 can 15oz refried beans

Preparation:

Cook Wolf brand chili in small sauce pan over medium heat. Spread tortilla chips on ungreased cookie sheet and spoon refried beans on each chip. Top with chili, cheese and green chilies. Bake in preheated oven at 400F for about 5 minutes. Garnish with Guacamole if desired... * 1 small can chopped green chilies, drained..

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili N'awlins

Servings: 12 Servings

Ingredients:

2 pound Ground round beef
1 pound Ground pork
5 cub Chopped onions
1 ½ tablespoon Chopped garlic
7 tablespoon Chili powder
2 can Chopped green chili peppers
3 can (16 oz) crushed tomatoes
3 tablespoon Tomato paste
4 Bay leaves, crumbled
1 tablespoon Salt
1 tablespoon Oregano
1 tablespoon Red wine vinegar
1 tablespoon Grown sugar
2 can 16 oz) red kidney beans
1 package Corn chips
1 Head lettuce, shredded
12 ounce Sharp cheddar cheese, shredd

Preparation:

I had this when visiting friends in N'awlins. He didn't know the source of the recipe, but this was sure passable chili. In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more - we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar.
Cover the pot and cook for 2 hours over low heat.
Add beans and cook, uncovered, 30 minutes more.
Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Non Carne

Servings: 8 Servings

Ingredients:

¾ cub Chopped onion
2 Cloves garlic
3 tablespoon Olive oil
2 tablespoon Chili powder
¼ teaspoon Basil
¼ teaspoon Oregano
¼ teaspoon Cumin
2 cub Finely chopped zucchini
1 cub Finely chopped carrot
28 ounce Can tomatoes, drain & chop
14 ½ ounce Can tomatoes, drain & chop
15 ounce Can-kidney beans,undrained
30 ounce Can-kidney beans, drained
And thoroughly rinsed
Chopped onions, tomatoes,
Lettuce, or green peppers
For garnish

Preparation:

1. In a large pot, saute onion and garlic in olive oil until soft. Mix in chili powder, basil, oregano, and cumin. 2. Stir in zucchini and carrots until well blended. Cook for about 1 minute over low heat, stirring occasionally. 3. Stir in chopped tomatoes, undrained kidney beans, and drained kidney beans. 4. Bring to a boil. Reduce heat and simmer for 30-45 minutes or until
thick. Top with chopped onions, tomatoes, and lettuce or green peppers.
Makes 8 one cup servings @ 157 calories per serving.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Chili Nuts

Servings: 5 Servings

Ingredients:

¼ cub Melted butter
1 can (24 Oz) cocktail peanuts
1 package (1 ⅝ Oz) chili seasoningmix

Preparation:

In slow-cooking pot, pour butter over nuts; sprinkle in dry chili mix. Toss together. Cover pot and heat on low for 2 to 2 ½ hours. Turn control to high. Remove top and cook on high for 10 to 15 minutes. Serve warm or cook in small nut dishes.
Posted to recipelu-digest Volume 01 Number 266 by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997

Chili Nuts

Servings: 6 Servings

Ingredients:

1 egg white ¾ lb. unsalted cashews 2 tsp. coarse (kosher) salt 1 tsp.
sugar 1 tsp. crushed red pepper flakes ½ tsp ground cumin ½ tsp. leaf
oregano, crumbled ¼ tsp. ground hot red pepper

Preparation:

Preheat oven to 300 degrees. Generously grease jell-roll pan. Lightly beat egg white in medium-sized bowl. Add cashews; toss gently to coat. Combine salt, sugar, red pepper flakes, cumin, oregano and ground red pepper in small bowl. Sprinkle over nuts; toss to coat evenly. Spread nuts on prepared pan. Bake at 300 degrees stirring 2 or 3 times to separate nuts, for 25 minutes or until golden and fragrant. Cool nuts completely. Store in airtight container.

Tip: Store at room temperature for up to 1 week, or frozen in an airtight container for up to 1 month. To enhance flavor, warm nuts in 250 degree oven 10 to 15 minutes before serving.

Microwave directions: Prepare as directed, then spread evenly on bottom of microwave-safe 12-inch dish. Microwave, uncovered, at 100% power 7 minutes until nuts are golden and fragrant, stirring well after 4 minutes. Stir again after removing from microwave oven. The Family Circle Cookbook, 1992

~End Recipe Export-

Enjoy!
Sandee :-)

... "BBSing: Files, folks and fun." --- Blue Wave/Max v2.12 * Origin:
Artemis Lair, A FileBone Hub in Phoenix, Az (1:114/116.0) ======================================================= =================== BBS: Computer Specialties BBS Date: 03-11-93 (09:52) Number: 2106 From: SYD BIGGER
Refer#: NONE To: NANCY VAINE Recvd: NO Subj: Need recipe Conf: (185) GOURMET

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili of Penultimate Grooviness

Servings: 12 Servings

Ingredients:

1 pound Black beans; dried
6 Garlic cloves; minced
½ pound Pinto beans; dried
2 can Tomatoes; crushed (15 oz ea)
¼ pound Kidney beans; dried
3 tablespoon Tomato paste
2 Poblano peppers; chopped
4 tablespoon Chili powder
1 Green bell pepper; chopped
3 tablespoon Cumin powder
2 Tomatoes; coarsely chopped
1 tablespoon Salt
2 Red onions; minced
½ tablespoon Black pepper
2 large Carrots; minced
2 cub Tvp

Preparation:

Soak beansovernight or bring to a boil, then turn off heat and soak for one hour. Saute vegetables until soft and add to beans along with rest of ingredients except TVP. Cook for one and a half hours, adding TVP the last 20 minutes of cooking.

2nd place winner in the 5th Annual Lone Star Vegetarian Chili Cook-Off, held Oct. 3 in San Antonio. Recipe by Phillip Anderson, Kim Behring, Myria Martinez and Jason Paschall, of San Antonio Source: South Texas Vegetarian Society Newsletter, Nov-Dec 1993/MM by DEEANNE Posted on GEnie Food & Wine RT Nov 14, 1993 by DEEANNE From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Oil

Servings: 1 Servings

Ingredients:

2/3 cub Oil, preferably peanut
1 tablespoon Chopped dried red chiles
2 teaspoon Sichuan peppercorns, (opt.)(Unroasted)

Preparation:

HEAT A WOK OR SKILLET over high heat and add the oil. Continue to heat until the oil begins to smoke. Remove the wok from the heat and add the chiles and peppercorns. Allow the mixture to cool undisturbed, then pour it into a jar. Let the mixture sit for 2 days, covered, and then strain the oil. It will keep indefinitely.

Makes 2/3 Cup

KEN HOM

PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Orange Oil

Servings: 1 Servings

Ingredients:

2 large Oranges
1/3 cub Crushed red pepper flakes
1 teaspoon Kosher salt
1 large Garlic clove crushed andpeeled; (or vice versa!)
1 2/3 cub Corn or peanut oil
3 tablespoon Sesame oil

Preparation:

(from Glamour (!) Sept 1993--from the "Men who hate spicy food" article--only kidding. They do actually have other stuff besides fashion and analysing men articles.)

Wash and scrub oranges with a small brush; dry. Using a vegetable peeler peel off the orange zest (leave the white pith behind--too bitter) and mince finely. (I used a zester and didn't bother to mince because it was fine enough.) Combine zest with remaining ingredients in a heavy non-aluminum saucepan. Over medium-low heat, heat to 225 F on a deep-frying thermometer and let simmer for 15 minutes. Remove from heat and let cool.
Solids will drop to the bottom. If you like, strain through a fine strainer. Pour into a clean glass bottle.

Uses: Brush on some fish or chicken when it comes out of the broiler, grill or steamer. (Especially nice on prawns.) Drizzle some on hot pasta and toss with steamed vegetables. Add to marinades. Use in salad dressing for a bit of zip.

Posted to CHILE-HEADS DIGEST V4 #239 by Marc.Norman@mq.edu.au (Marc Norman) on Dec 17, 1997

Chili Our Way

Servings: 6 Servings

Ingredients:

½ cub Celery; trim; dice
¼ cub Green onions; trim; dice
2 tablespoon Lime juice
2 tablespoon Fresh parsley; minced
1 ¾ tablespoon Cilantro; minced
Salt and pepper; to taste
½ ounce Sun-dried tomatoes; soakedin
1 Inch boiling water
2 ⅛ teaspoon Garlic
⅞ pound Part-skim ricotta cheese
½ pound Part-skim mozzarella cheese;shredded
½ pound Light cream cheese; cubed
½ cub Parmesan cheese; grated
½ teaspoon Salt
¼ teaspoon Ground black pepper
2/3 cub Fresh anise basil

Preparation:

Heat a griddle or cast-iron skillet over medium high heat until it is hot.
Toast the chile peppers, turning them and not allowing them to burn, for 1-2 minutes. Let chile peppers cool until they can be handled, then seed them. Combine peppers with 1 cup water in a small saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes. Puree the water and pepper in a food processor. In a large casserole, sauté the chuck in 4 Tbsp. beef suet over moderately high heat until it is lightly browned. Transfer meat to a bowl. Add to the casserole, the remaining suet, onions, and garlic, and cook the mixture over moderate heat, stirring, until the onions are softened. Add the cumin and cook the mixture over medium low heat, stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and oregano, and combine the mixture well. Add water to cover barely. Bring to a boil and simmer, covered, stirring occasionally, and adding more water, if necessary, to keep the meat covered, for 2 hours longer. Add salt to taste, simmer uncovered for another hour. Discard bay leaf. Transfer the chili to a heated serving bowl and serve it with the sour cream, cheese, onion, chile peppers, beans and tortilla chips.
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 04, 1998

Chili Our Way

Servings: 6 Servings

Ingredients:

6 Dried hot chile peppers
3 pound Boneless chuck, in ¼ inchice
6 tablespoon Rendered beef suet
2 Onions, chopped
4 Garlic cloves
1 ½ tablespoon Cumin
1 pound Tomatoes, drained & chopped
1 tablespoon Unsweetened cocoa powder
1 Bay leaf
½ teaspoon Oregano
Accompaniments:
Sour cream
Cheddar cheese, finely grate
Onion, chopped
Hot chile peppers, seeded &inced
Kidney or pinto beans
Tortilla chips

Preparation:

Heat a griddle or cast-iron skillet over mod-high heat until it is hot. Toast the chile peppers, turning them and not allowing them to burn, for 1-2 minutes. Let chile peppers cool until they can be handled, then seed them. Combine peppers with 1 cup water in a small saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes. Puree the water and pepper in a food processor. In a large casserole, saute the chuck in 4 Tbsp beef suet over moderately high heat until it is lightly browned. Transfer meat to a bowl. Add to the casserole, the remaining suet, onions, and garlic, and cook the mixture over moderate heat, stirring, until the onions are softened. Add the cumin and cook the mixture over mod-low heat, stirring, for 1 minute.
Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and oregano, and combine the mixture well.
Add water to cover barely. Bring to a boil and simmer, covered, stirring occasionally, and adding more water, if necessary, to keep the meat covered, for 2 hours longer. Add salt to taste, simmer uncovered for another hour. Discard bay leaf. Transfer the chili to a heated serving bowl and serve it with the sour cream, cheese, onion, chile peppers, beans and tortilla chips. a 1981 Gourmet chili favorite

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Pasta Pleaser

Servings: 4 Servings

Ingredients:

¾ cub Medium pasta shells;uncooked
1 can (15 oz) hormel chili; nobeans
4 cub Romanine lettuce; shredded
1 cub Sharp cheddar cheese;shredded
1 Red bell pepper; thinlysliced
1 Avocado; peeled, seeded,thinly sliced
¼ cub Green onion; sliced
¼ cub Plus 2 tablespoons french;or catalina salad dressing

Preparation:

Cook pasta shells according to package directions; drain. In saucepan, combine chili and shells. Cook over medium heat, stirring frequently until thoroughly heated. To serve, place lettuce in serving bowl. Top with chili mixture, cheese, bell pepper, avocado, green onion, and salad dressing.

Recipe by: Family Circle 7/18/95

Posted to MC-Recipe Digest V1 #944 by "Nitro_II " <Nitro_II@classic.msn.com> on Dec 4, 97

Chili Pasta Salad

Servings: 4 Servings
Source: Low Fat No Fat Cooking

Ingredients:

2 ounce (½ cup) uncooked mediumdried pasta shells
1 can (15 oz) vegetarian or turkeychili with beans
1 can (11 oz) whole kernel cornwith red and green peppers,drained
4 cub Shredded romaine lettuce
¼ cub Shredded cheddar cheese
¼ cub Sliced green onions
Light sour cream
Corn chips; optional

Preparation:

Cook pasta according to package directions; drain. In same pan, combine pasta, chili and corn. Cook over medium heat until heated through (2-3 minutes). For each salad, place 1 cup lettuce on salad plate. Top with 1 cup chili mixture, 1 tablespooon cheese and 1 tablespoon green onion. Serve with sour cream and chips.

Per Serving: 230 calories, 11 g protein, 38 g carb, 4 g fat, 16% CFF, 5 mg chol, 610 mg sodium (these are from the recipe, not with my substitution of FF cheese). Posted to Digest eat-lf.v097.n191 by BunnyMama@aol.com on Jul 28, 1997

Chili Paste

Servings: 1 Servings

Ingredients:

6 Shallots; peeled
1 tablespoon Coarse ground black pepper
2 Serrano chiles or 1 jalapeno
3 Garlic cloves
2 tablespoon Minced ginger
1 tablespoon Sugar
1 tablespoon Kosher salt
2 Limes; juiced
1 tablespoon Worcestershire sauce
Canola oil to combine

Preparation:

In a food processor, combine all ingredients except the oil. Add just enough oil so that the paste mixes well, but remains thick.

Recipe by: Cooking Live Show #CL8975

Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Oct 14, 1997

Chili Paste - Sambal

Servings: 1 Servings

Ingredients:

½ cub Dried Whole Red Hot ChilesStemmed And Seeded
2 Cloves Garlic, Halved
1 small Onion, Coarsely Chopped
¼ cub Sugar
¼ cub Lemon Juice
¼ cub Water
½ teaspoon Salt

Preparation:

Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a fiery-hot condiment served at every meal.
~--------------------------------------------MMMMM----- ~----------------- In a blender or food processor, combine chiles, garlic, onion, sugar, lemon juice, water and salt;whirl until onions are finely minced. Pour mixture into a 1 to 2 quart pan and cook over medium heat, stirring occasionally, until reduced to about ½ cup (about 10 minutes). Serve at room temperature. Makes about ½ cup. From: Sunset Oriental Cookbook. Typed by Syd Bigger.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Paste (Puree)

Servings: 1 Servings

Ingredients:

See below

Preparation:

Any combination of: 6 ounces dried Ancho, Chipolte, Cascabel, or other chiles

Remove the stems and seeds from your choice of dried chiles. Pour boiling water over the chiles

to cover and soak 30 minutes. Drain the chiles and puree them thoroughly in a food mill or food processor fitted with a metal blade. If you use a food mill, the result will be a smooth paste. If you use a food processor, you may want to press the paste through a sieve to produce a totally smooth paste. The paste can be stored, covered and refrigerated 10 days to 2 weeks; if covered with oil, it will keep in the refrigerator several months.

Yield: 1 ½ cups
Recipe By :COOKING LIVE SHOW #CL8722

Posted to MC-Recipe Digest V1 #272

Date: Fri, 1 Nov 1996 07:52:25 -0500

From: Meg Antczak <meginny@frontiernet.net>

Chili Pat's Recipe

Servings: 4 Servings

Ingredients:

1 pound Hamburger
1 Onion chopped
1 tablespoon Fat
1 can Kidney Beans
1 can Tomato soup
2/3 cub Water
1 teaspoon Salt
2 teaspoon Vinegar
½ teaspoon Chilles or 1 tsp. your taste

Preparation:

Heat fat in Frypan, add onion and hamburger and brown. Add rest of ingredients and simmer till thick. Very Good.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Peanuts

Servings: 8 Servings

Ingredients:

2 cub Raw Peanuts
2 teaspoon Chili Powder
1 teaspoon Cumin, Ground
3 small Dried Hot Red Chiles
1 tablespoon Salad Oil
Salt

Preparation:

The lively flavors of cumin and chiles make these peanuts irresistible. To sip alongside, offer ice-cold beer, margaritas, or tomato juice.

Yield: 8 To 10 Servings Preparation Time: About 5 Minutes Cooking Time:
About 25 Minutes

Place the peanuts in a large rimmed baking pan. Bake in a 350 Degree F.
oven, stirring occasionally, until lightly golden (about 15 minutes).
Remove from the oven. Add the chili powder, cumin, chiles, and oil to the pan, blending well. Return to the oven and continue to bake, stirring once, until the peanuts are a golden brown, (8 to 10 Minutes more). Season to taste with the salt. Serve warm or cool.

Per Serving: 214 Calories, 9 Grams Protein, 6 Grams Carbohydrates, 19 Grams Total Fat, 0 Mg Cholesterol, 12 mg sodium

Source: From Sunset's Quick And Easy Cookbook Copyright 1991 Courtesy of Rich Harper [Unk] Posted by: Unknown [AOL] Hawk's Kitchen Kollection - 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Peanuts

Servings: 8 Servings

Ingredients:

Peanuts
Chili powder
Paprika
1 dash Red pepper

Preparation:

1. To each cup of raw peanuts, add small amount of chili powder, about ¼ teaspoon, a smaller amount of paprika, and a dash of red pepper. Stir gently and increase chili powder to taste as the peanuts warm.¶ 2. Spread out on a cookie sheet and bake in 300'F. oven until heated.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Chili Pecan Nibbles

Servings: 14 Servings

Ingredients:

4 cub Pecan halves
6 tablespoon Melted butter
2 teaspoon Chile powder
¼ teaspoon Cayenne pepper
2 Cloves crushed garlic
½ teaspoon Salt
½ teaspoon Ground coriander

Preparation:

From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))

Date: Mon, 26 Aug 1996 15:26:49 +0200
*** Preheat oven to 375øF.

Spread pecans on large baking pan and bake 7 minutes. In small bowl, mix melted butter, chili powder, garlic, cayenne, salt and coriander. Pour mixture over pecans. Bake for 5 minutes. Serve warm.

CHILE-HEADS DIGEST V3 #085

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Pepper Casserole

Servings: 1 Servings

Ingredients:

3 Eggs
1 cub Milk
½ cub Bisquick mix
½ teaspoon Salt
2 can (4 oz.) roasted and peeledgreen chilies
2 cub Tomatoes; chopped
2 cub Cheddar cheese; shredded

Preparation:

Beat eggs, milk, Bisquick and salt until foamy. Remove stems and seeds from chilies; rinse in water. Place in greased baking dish 8x 8x2. Top chilies with tomatoes; sprinkle with cheese, pour egg mixture over. Bake uncovered 40 to 45 minutes. May serve with avocados/salsa, sour cream.

Recipe by: Bisquick Site - Found By Brenda Whimsey Stephens

Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Mar 04, 1998

Chili Pepper Honey Barbecue Sauce

Servings: 1 Servings

Ingredients:

1 tablespoon Olive oil
½ Onion; minced
3 tablespoon Chopped garlic
2 tablespoon Chopped fresh ginger
½ cub Honey
1 ounce jar chili sauce
1 cub Chicken stock
2 tablespoon Cider vinegar
1 tablespoon Worcestershire sauce
2 ½ tablespoon Thai Chili Pepper Paste
2 tablespoon Thai Garlic Chili PepperSauce
1 Lime ; juice of

Preparation:

Here's a spicy bbq sauce that you can regulate by using sweet and hot or just hot chili sauce(Indonesian?). If the chili sauce isn't hot enough for you (I use Bachri's Sambal Tumis?), a few Thai peppers work well. Great on pork ribs.

In sauce pan, heat olive oil over medium heat. Add onion. Sauté until soft, about 2-3 minutes. Add garlic and ginger. Sauté for 1 minute, making sure not to brown garlic. Add honey, chili sauce, chicken stock, cider vinegar, Worcestershire sauce, Chili Pepper Paste, Garlic Chili Pepper Sauce and lime. Simmer until thick, about 20 minutes, stirring occasionally.

Posted to bbq-digest by mike moberley <lonechimney@earthlink.net> on Mar 21, 1998

Chili Pepper Pizza

Servings: 4 Servings

Ingredients:

3 tablespoon Olive oil
1 Onion, cut in ¼s, sliced
1 Garlic clove, crushed
1 can Tomatoes (8 oz)
1 tablespoon Tomato paste
½ teaspoon Dried oregano
1 cub All-purpose flour
1 cub Whole-wheat flour
¼ teaspoon Salt
1 teaspoon Active dried yeast
2/3 cub Warm water (~125'F./52.5'C.)
1 can Green chilies (3.5 oz)
6 ounce Mozzarella cheese, chopped
2 ounce Pepperoni stick, sliced
8 Ripe or green olives
Tomato roses (opt)
Fresh parsley sprigs (opt)

Preparation:

Lightly grease a 10" pizza pan. Heat 2 tablespoon of oil in a saucepan. Add onion, garlic, tomato paste, tomatoes with juice and oregano. Stir well to break up tomatoes, then simmer, uncovered, 10-15 minutes or until well thickened; cool. Preheat oven to 375'F. (190'C.). Put flours, salt and yeast in a bowl and mix well. Add water and mix to form a dough. Knead well, then roll to a 10" circle. Line greased pizza pan with dough.

Brush surface of dough with a little of remaining oil and cover with tomato mixture. Drain and chop chilies and sprinkle on top. Sprinkle with cheese and drizzle with remaining oil. Bake in preheated oven 25 minutes. Top pizza with pepperoni and olives and bake 10 minutes. Cut in wedges. Garnish with tomato roses and parsley sprigs, if desired, and serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Pepper Rub for Brisket

Servings: 1 Servings

Ingredients:

1 cub Brown sugar
1 Green chili finely chopped
½ cub Chili powder
1 tablespoon Cayenne
Ground black pepper

Preparation:

Mix all ingredients together. Pack all around a 10 pound brisket and refrigerate 24 hours before smoking. Place in smoker, careful not to dislodge the rub. Smoke for 15 hours.

Posted to bbq-digest by JLipsitt <JLipsitt@aol.com> on May 8, 1998

Chili Pepper Smoked Trout

Servings: 1 Servings

Ingredients:

4 medium Size trout; cleaned
8 Green chili peppers; cutopen with the seeds removed
1 Lemon cut into thin slices;peel on
4 Cloves garlic; cut into fourpieces each
Ground black pepper

Preparation:

Prepare smoker for a 3 hour smoke. Wash fish and remove all bones. Open and place inside 2 chilies, 2 slices of lemon and 1 clove of garlic. Place in smoker for 3 hours. When it's finished remove the stuffings and serve.
Posted to recipelu-digest by molony <<molony@scsn.net> on Feb 19, 1998

Chili Pepper Steaks

Servings: 4 Servings

Ingredients:

½ cub Red wine vinegar
2 tablespoon Lime juice; fresh
2 tablespoon Olive oil
2 teaspoon Chili powder
1 teaspoon Red pepper; crushed
1 teaspoon Salt
1 Garlic clove; crushed
½ teaspoon Black pepper
4 ounce each
Salsa fresca:
1 large Tomato; fresh, chopped
1 Avocado; chopped
2 Green onions; chopped
1 tablespoon Lime juice; fresh
1 tablespoon Cilantro; fresh, chopped
1 Garlic clove; crushed
½ teaspoon Salt
¼ teaspoon Black pepper
1 dash Hot pepper sauce
4 Corn tortillas; 6-in each

Preparation:

Recipe by: Jo Anne Merrill *Use beef chuck eye steaks, 6-oz each, cut 1-inch thick. 1-Combine vinegar, lime juice, olive oil, chili powder, crushed red pepper, salt, garlic and pepper. cover; refrigerate ¼ cup of the marinade. Place steaks and remaining marinade in a plastic bag, turn to coat. Close bag tightly and marinate in refrigerator 8 hours or overnight; turn occasionally. 2-Remove steaks from marinade; discard marinade. Place steaks on grill over medium coals. Grill steaks 14-16 minutes for rare to medium, turning once and brushing with reserved marinade. Wrap tortillas in foil; place on grid the last 4 minutes of grilling; turn once. 3-Place steaks on serving plate. Fold tortillas in half, bring ends around each other to form a cone. Using a slotted spoon, fill cones with salsa and place on on each plate. SALSA: combine all salsa ingredients and mix well.
Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Pheasent

Servings: 10 Servings

Ingredients:

8 Pheasent breasts [boned]
1 ½ can (7 oz ea.) green chilies
[chopped]
8 ounce Monerey Jack cheese
[cut into 8 strips]
¼ cub Bread crumbs
¼ cub Parmesan cheese
1 tablespoon Chili powder
½ teaspoon Salt
¼ teaspoon Cumin
10 tablespoon Butter [melted]
1 can (15 oz) tomato sauce
½ teaspoon Cumin
1/3 cub Onion [sliced]
Hot pepper sauce to taste

Preparation:

1) Flatten pheasent breasts with meat mallet to ¬" thickness, then place 1 tb of green chilies and 1 strip of `jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick... 2) Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ¬ts of cumin, mixing well. Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more... 3) Drizzle the remaining butter on the breast rolls and bake at 400ø for 20 to 30 min.
or `til brown... 4) Combine the tomato sauce and the remaining ingredients in a saucepan and cook `til heated through. Spoon over rolls and serve...

Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs, Home of KookNet at (315) 786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Pickled Cabbage - Kim Chee

Servings: 1 Servings

Ingredients:

2 pound Chinese Cabbage
1 tablespoon Salt
2 tablespoon Chopped Green Onion
2 teaspoon Crushed Garlic
1 tablespoon Chili Powder
2 teaspoon Finely Chopped Fresh Ginger
½ cub Light Soy Sauce
½ cub White Vinegar
2 teaspoon Sugar Or More To Taste
Sesame Oil

Preparation:

Chop the cabbage coarsely and place in a glass dish. Sprinkle with the salt and let stand for 3 to 4 hours; the cabbage will wilt. Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil.

Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using. It will keep for up to a week in the refrigerator.
Sprinkle with a few drops of sesame oil before using.

Typed by Syd Bigger.

Chili Pie

Servings: 4 Servings

Ingredients:

1 ½ pound Lean ground beef round
1 medium Onion, thinly sliced
12 Ounce, whole kernel corn,
Vacuum-packed can, drained
16 ounce Can whole peeled tomatoes,undrained
8 ounce Tomato sauce with cheese
1 teaspoon To 2 t dried chili powder
1 teaspoon Salt
¼ teaspoon Pepper
1/3 cub Sliced stuffed olives
½ cub Shredded Cheddar cheese
1 ½ cub Tortilla chips or corn chipscoarsely crumbled

Preparation:

1. Crumble meat into a deep, 1 ½-quart, heat-resistant, non-metallic casserole. 2. Add onions and heat, uncovered, in Microwave Oven 7 minutes or until meat is browned and onions are tender. Stir occasionally. Drain off excess fat. 3. Add corn, tomatoes, tomato sauce, chili powder to taste and salt and pepper. Stir to combine. 4. Heat, uncovered, in Microwave Oven 4 minutes, stirring occasionally. 5. Arrange olive slices on top of meat mixture and sprinkle with cheese. 6. Heat, uncovered, in Microwave Oven 3 minutes. 7. Sprinkle with tortilla chips and heat, uncovered, in Microwave Oven 1 minute.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Pie Casserole

Servings: 1 Servings

Ingredients:

3 cub Fritos corn chips
1 large Onion; chopped
1 can Chili
1 cub Cheddar cheese; grated

Preparation:

Spread 2 cups chips in a baking dish. Arrange onion and ½ the cheese over the chips. Pour on the chili. Top with remaining chips and cheese. Bake at 350° 15-20 min or until hot and bubbly.
Posted to brand-name-recipes by "JoAnne Critten" <mcritten@wanweb.net> on Mar 11, 1998

Chili Pinon Bisquicks

Servings: 3 Servings

Ingredients:

2 tablespoon Pine nuts
¼ teaspoon Chili powder; New Mexican
⅛ teaspoon Grated orange peel; dried
¾ cub Lowfat bisquick baking mix
2 tablespoon Cornmeal
½ cub 1% low-fat milk; about

Preparation:

Dry pan roast with medium heat the nuts and chili powder, stirring frequently. Add the orange peel; remove from the heat and let cool about 2 minutes.

Place the nut mixture, bisquick and cornmeal to a food processor and whir until nuts are finely chopped. (Chop the nuts with the flour to prevent forming a nut paste).

Transfer to a bowl, add the milk. Make 6 drop biscuits - bake about 8 to 10 minutes at 450 deg F. Serve with honey or jalapeno jelly.

PER BISCUIT - 82.4 cals, 2.4 g fat, 25.3% cff.

This is a variation on a bread recipe in Deborah Madison's book, THE SAVORY WAY: see "Pinon Bread." Both recipes sent to EAT-lf on 6 Sep 97 ~patHanneman

Recipe by: patHanneman Sep 1997 Riverside

Posted to Digest eat-lf.v097.n224 by KitPATh <phannema@wizard.ucr.edu> on Sep 06, 1997

Chili Poblano Pie

Servings: 6 Servings

Ingredients:

12 Large fresh Poblano chilies
½ pound Monterey Jack cheese, cubed
Or Chihuahua cheese, cubed
¼ Small yellow onion, coarsely
1 Large garlic clove, halved
6 Eggs
¾ teaspoon Salt

CREMA F:
1 ½ cub Whipping cream
3 tablespoon Sour cream

Preparation:

Make the Crema Fresca ahead of time: mix cream and sour cream together.
Cover and let stand at room temp. until thickened, 8 hours or overnight.
Chill until ready to use.
Char the chili peppers over a gas flame until blackened on all sides.
Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and core the chilies. Remove seeds, rinse and pat dry.
Preheat oven to 350 F. Generously butter a 9" pie pan (preferably porcelain or stoneware with 2" sides). Open up chili peppers and arrange around sides of pan skin side down, point toward center of pan, extending about ½" above rim. Cover bottom of pan with chilies.
Finely grate cheese with onion and garlic in a processor using on/off pulses, about 30 seconds. Add eggs and salt. Process until smooth, stopping to scrape down the sides, about 15 seconds. Mix in the Crema Fresca (the Mexican equivalent of creme fraiche). Pour this filling over the chilies. Curl the edges of the chilies over the filling.
Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes. Cover chili edges with foil to prevent burning, if necessary. Cool for 5 minutes before cutting. Serve hot or at room temperature. Serves 6 main course servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Popcorn

Servings: 6 Servings

Ingredients:

1 tablespoon Margarine, melted
½ teaspoon Chili powder
⅛ teaspoon Salt
⅛ teaspoon Garlic powder
⅛ teaspoon Paprika
6 cub Popped corn

Preparation:

(From Helen Anne Dorrough, registered dietitian with Southern Living magazine)

Combine first five ingredients and drizzle over warm popcorn.

41 calories per 1 cup serving.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Chili Pork Chops

Servings: 4 Servings

Ingredients:

NORMA WRENN NPXR56B-----
4 Lean pork chops
20 ounce Can creamed corn
½ teaspoon -salt
2 teaspoon Chili powder
⅛ teaspoon -pepper
1 teaspoon Instant minced onion
¼ cub Sweet pepper flakes
½ cub Bread crumbs
2 tablespoon Melted butter

Preparation:

Trim excess fat from pork chops. Rub each side with a little salt and pepper. Brown chops in melted pork fat. Place in casserole. Combine corn, salt, chili powder, pepper, onion and pepper flakes; spoon over chops.
Cover casserole and bake 35 minutes in 350 degree oven. Blend bread crumbs with melted butter; sprinkle over casserole and bake, uncovered 15 minutes longer.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Pot

Servings: 1 Servings

Ingredients:

2 tablespoon Vegetable Oil
3 pound Lean Beef Chuck; coarselyground
½ cub Instant Minced Onion
1/3 cub Chili Powder
2 tablespoon Ground Cumin
1 tablespoon Paprika
1 teaspoon Oregano Leaves
1 teaspoon Garlic Powder
¾ teaspoon Salt
⅛ teaspoon Dried Thyme Leaves
⅛ teaspoon Rubbed Sage
2 cub Chicken Broth
¾ cub Beer
8 ounce Tomato Sauce
1 ½ teaspoon Granulated Sugar
¼ teaspoon Ground Black Pepper

Preparation:

In dutch oven or large pot or kettle, heat oil over medium heat. Add a third of the meat. Cook and stir until it loses pink color. Remove with slotted spoon to platter and repeat with remaining meat. Return meat and collected juices to pan along with the minced onion, chili powder, cumin, paprika, oregano, garlic, salt, thyme, sage, chicken broth, beer and tomato sauce (i.e. everything except sugar & pepper). Bring to a boil, reduce heat and simmer, partially covered for 1.5 hours, stirring occasionally. Just before serving, stir in the sugar and black pepper.

Serve with a dollop of sour cream or spoon over beans, rice or pasta if desired.

Makes about 6 to 8 servings

Recipe by: O.C.Register Jan05'89 "Prize-winning Chili Pot"

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 04, 1998

Chili Pot Pie

Servings: 4 Servings

Ingredients:

NORMA WRENN NPXR56B-----
1 tablespoon Wesson Oil
2 Cloves garlic -- minced
1 cub Onion -- chopped
1 cub Green pepper -- diced
½ cub Carrots -- diced
1 ½ cub Zucchini -- diced
15 ounce Can Hormel Chili No Beans
1 cub Sargento Classic Supreme
Shredded Monterey Jack
Cheese
6 ounce Pkg jalapeno cornbread mix
Toppings: commercial salsa
And sour cream

Preparation:

Heat oil in a large skillet over medium heat; add garlic, and saute 1 minute. Add onion, green pepper, carrots, and zucchini; cook 10 to 15 minutes or until vegetales are tender. Stir in chili; spread into a greased 9-inch square baking dish. Sprinkle with cheese. Prepare cornbread mix according to package directions; spread over cheese. Bake at 400 degrees for 20 minutes or until cornbread is golden brown. Serve with desired toppings.

Source: Cafe Southern Living Five-Star Dining, Southern Living Cooking School

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Potato Dippers with Cheddar Jalapeno Dip

Servings: 8 Servings

Ingredients:

DIPPERS:
4 medium Russet potatoes
2 tablespoon Olive or vegetable oil
1 teaspoon Chili powder
½ teaspoon Garlic powder

CHEDDAR JALAPENO DIP:
1/3 cub Sour cream
1/3 cub Mayonnaise
¼ cub Tomato; Finely chopped
¼ cub Extra sharp cheddar cheese;Finely shredded
2 Jalapeno chiles; seeded andchopped
2 tablespoon Sliced green onions

Preparation:

1. Heat oven to 450F. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray.

2. Cut potatoes into thin wedges. In large bowl, combine potatoes, oil, chili powder and garlic powder; toss to coat. Place on sprayed foil-lined pan.

3. Bake for 20-30 minutes or until tender and golden brown; turning once.

4. Meanwhile, in medium bowl, combine all dip ingredients except onions; mix well. Sprinkle with onions.

Recipe by: Pillsbury's Make It Easy Mexican

Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898 <Rodeo46898@aol.com> on Jan 20, 1998

Chili Potato Gratin

Servings: 1 Servings

Ingredients:

1 ¾ cub Heavy cream
2 Chipotle chilies in adobosauce
1 teaspoon Salt
⅛ teaspoon Freshly ground black pepper
3 large Potatoes; (about 1 ½ to 2pounds)
1 cub Grated monterey jack cheese
3 tablespoon Fine dried bread crumbs

Preparation:

Preheat oven to 350 degrees. In a saucepan heat cream, chilies, and salt and pepper to almost boiling. Puree the cream and chili mixture and then strain through a fine sieve. Peel the potatoes and cut crosswise into ⅛-inch thick slices. In a 9 by 2-inch dish layer one fourth of potatoes in concentric circles, overlapping them slightly, and sprinkle with 1/3 cup cheese. Continue to layer remaining potatoes and cheese in same manner, ending with cheese and topping with the bread crumbs.

Pour cream slowly over potatoes, letting it seep between layers, and bake gratin set in a shallow baking pan in middle of oven 1 hour, or until potatoes are tender.

Brown under the broiler before serving if desired.

Yield: 4 to 6 servings

Recipe by: Cooking Live Show #CL8979

Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Oct 14, 1997

Chili Potatoes

Servings: 1 Servings

Ingredients:

1 can Health Valley fat Freevegetarian Chili-Enchiladaflavor
2 cub Cooked cubed potatoes; about
¼ cub Your favorite salsa; about(optional)

Preparation:

Mix everything together and heat in the microwave. Voila! a pretty tasty meal considering.

Posted to fatfree digest V97 #295 by JBennicoff <JBennicoff@aol.com> on Dec 14, 1997

Chili Powder

Servings: 1 Servings

Ingredients:

8 Dried New Mexico Red ChiliPods (HOT)
½ package (⅜ oz.) Chili Pequin
½ package (⅜ oz.) Chilitepin
24 Dried Japanese chilies
2 Dried Habanero chilies
6 Whole allspice berries
2 Bay leaves
2 tablespoon Garlic powder ( NOT garlicsalt)
2 tablespoon Onion powder ( again NOTsalt)
2 tablespoon Ground cumin
2 tablespoon Crushed oregano
2 tablespoon Crushed sweet basil
1 tablespoon Cracked black pepper
1 tablespoon Paprika
⅛ teaspoon Sea salt

Preparation:

Remove stems from peppers and break them into pieces to fit in the grinder, along with the allspice, bay leaves, black pepper, oregano, sweet basil and salt.. grind to as fine a powder as your grinder/blender can manage (as the grinder I use is fairly small...this takes 4 or 5 batches to grind everything) put the powder in a small coverable container ( I use a 12 ounce tupperware bowl) add the garlic powder, onion powder, cumin and paprika cover and shake well to blend... you now have HOT!!!! Chili Powder.

For Medium heat leave out the habaneros and for Mild remove the seeds from the peppers as you break them up for grinding this powder tends to lump up in storage..so keep tighly covered and in a cool dry place...before using stir it with a fork to break up the lumps.

For making chili I use about 1/3 of the batch of chili powder for a 6 quart pot of chili. Posted to CHILE-HEADS DIGEST V3 #333 by gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) on May 23, 1997

Chili Powder

Servings: 1 Servings

Ingredients:

1 cub Dried chili peppers or
¾ cub Crushed hot red pepperflakes
¼ cub Ground cumin
2 tablespoon Garlic powder
1 tablespoon Oregano
1 tablespoon Cayenne or more to taste

Preparation:

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.

Posted to CHILE-HEADS DIGEST V3 #324 by Judy Howle <howle@ebicom.net> on May 14, 1997

Chili Powder

Servings: 1 Servings

Ingredients:

1 Part dried ground cayenne*
1 Part dried pasilla chile*
5 Pt dried red NM chiles
2 Parts garlic powder;Watkins
1 ½ Parts ground cumin;Watkins
1 ½ Parts ground oregano

Preparation:

"This powder is so named because it is often used in chili recipes. Try it in place of the commercial blends and experiment with the proportions of the ingredients to adjust them to individual tastes."

*or other red chile such as Piquin or Chile de Arbol #or other mild powder such as Ancho

Combine all the ingredients together and mix well.

Variations: Collect chilis of similar colors, dry them, and use them in place of the above chiles to make variously colored powders---yellow, orange, brown, and green.

From The Whole Chile Pepper Book page 62 Formatted to MM by J.Duckett1 (Kat) [Unk] Posted by: Unknown [AOL] Hawk's Kitchen Kollection - 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Powder #1

Servings: 1 Servings

Ingredients:

6 Dried New Mexico hot peppers
6 Dried Chipotle peppers
3 Pasilla Negro peppers
2 Mulato peppers
6 tablespoon Cumin seed
6 tablespoon Coriander seed
1 tablespoon Whole cloves
3 tablespoon Celery seed
2 tablespoon Ground Cayenne

Preparation:

Mike Smith <michael@databank.com> http://www.charisma.com/~michael/

1. Break up the New Mexico, chipotle, and mulato chiles. Toast the chiles in small batches on an ungreased skillet, or comal over medium heat until they just begin to release their aroma. Do not let them darken or the may become bitter.

2. Toast the cumin, coriander, and cloves on an ungreased skillet, or comal over low heat until they release their fragrance and become lightly roasted, about three minutes.

3. Grind the toasted spices and celery seed (best to use a spice grinder).

4. Grind the chiles in a spice grinder or food processor.

5. Mix the ground chiles, spices, and ground cayenne. This receipe is an adaptation of one appearing in "New Southwestern Cooking" by Dille & Belsinger. Since I never have the chiles called for in the receipe, I invariably "wing it." The spices seem to be the important factor so substituting different chiles doesn't make a major difference in the finished product.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Powder #2

Servings: 4 Servings

Ingredients:

12 Dried; cored & seeded chiles(I use 10 Pasilla and 2Ancho chiles)
¼ tablespoon Freshly ground cumin
1 tablespoon Whole oregano leaves
1 teaspoon Garlic powder
1 teaspoon Salt

Preparation:

Most Americans think that the wonderful rich, beefy, and beany dish that we call chili came from some other culture. Mexico, perhaps, or Spain. Not so. I am afraid that both Mexico and Spain refuse to have anything to do with what we call good old American chili. One Mexican dictionary goes so far as to scornfully describe chili as "A detestable food with a false Mexican name sold in the United States from Texas to New York City." Hey, watch that! The rest of the country loves chili, too!

The original dish is truly American, though I have found that a lot of Americans in different locales claim that it was invented in their backyard. After much research (two days) I have come to the following unquestionable decision. Chili was invented in San Antonio, Texas, in 1840.
It was a blend of dried beef, beef fat, chili powder and spices, and salt.
It was pressed into a brick and it was so potent that it would not spoil quickly. It was then taken by the prospectors to the California gold fields. There it could be reconstituted with water and cooked with beans.
It was very much like the pemmican that had been used in earlier times but with spices added. Please note that there is a difference between plain powdered chile and chili powder. Chili powder is a mixture of spices. See hint below.

San Antonio has the distinct privilege in history of laying claim to "Chili Queens." These ladies had little carts and tables and would appear late in the evening and sell chili and whatnot. . . . I expect more whatnot was sold than chili. They were forced to close down in 1943 due to city health regulations of some sort . . . mostly sort.

I would have thought that all of Texas would have been involved in wonderful chili. But in 1890, when chili arrived in McKinney, a town just north of Dallas, all blazes broke loose. It seems that some wayward ministers claimed that chili was "the soup of the devil--food as hot as hell's brimstone." I wonder if these clergy ever bothered to taste a good pot of chili.

This very American dish spread throughout the country and in 1985 the canned chili industry (Lord, only in America) claimed that 240 million pounds had been sold, grossing $254 million. I am repulsed by canned chili and I urge you to make your own. It is not complex and you will become famous in your own dining room.

CHILE PODS: You need to decide what kind of chile pods you wish to use for your own chili. See "CHILES, TYPES OF" for a discussion of the red pods.

PLAIN CHILI POWDER: If a recipe calls for plain chili powder, then you ask the merchant in your Mexican or Latin American shop for just that. You do not want spices in the mixture.

HINT: ON MAKING YOUR OWN CHILI POWDER. Remember that chile and chili are different. Chile is ground chile pods. Chili is a blend of spices.
Commercial chili powders are made of ground chile (see above for your kind), ground cumin, oregano, garlic powder, and salt. Some even contain sugar. I would suggest the proportions described in the list of ingredients.

Place all in your medium-sized food processor or food blender and grind until fine. Use as you will in your chili recipes. Your version will have a much brighter flavor than commercial chili powder. If you wish to make it hotter, add cayenne pepper to taste. You will have your own blend going in no time.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Powder (Low Sodium)

Servings: 1 Servings

Ingredients:

3 tablespoon Paprika
2 teaspoon Finely crushed oregano
1 teaspoon Ground cumin
1 teaspoon Ground turmeric
1 teaspoon Garlic powder
¼ teaspoon Cayenne pepper

Preparation:

Mix all ingredients together thoroughly and use in place of chili powder.
Makes 4 tablespoons. Contains no salt as does bought chili powder.

Posted to CHILE-HEADS DIGEST V3 #324 by Judy Howle <howle@ebicom.net> on May 14, 1997

Chili Powder Blend

Servings: 1 Servings

Ingredients:

3 tablespoon Ancho chili powder
1 tablespoon Cumin
2 teaspoon Dried oregano
2 teaspoon Garlic powder
1 teaspoon Coriander
½ teaspoon Black pepper
1 teaspoon Sea salt

Preparation:

Mix all of the above ingredients together. Store in an airtight jar. Use in any recipe that calls for chili powder. Yield: about ½ cup

Recipe by: TOO HOT TAMALES SHOW #TH6266 Posted to CHILE-HEADS DIGEST V3 #331 by Walt Gray <waltgray@mnsinc.com> on May 21, 1997

Chili Powder Spice

Servings: 1 Servings

Ingredients:

4 Dried hot chilis
3 Dried ancho peppers
4 teaspoon Cumin seed
1 teaspoon Garlic powder
1 teaspoon Coriander
1 teaspoon Oregano
½ teaspoon Whole cloves

Preparation:

Grind Fine.
Posted to bbq-digest by wight@odc.net on Feb 23, 1998

Chili Primero

Servings: 6 Servings

Ingredients:

Jim Vorheis
1 pound Smoked bacon, cut into⅜-inch pieces
4 pound Round steak, cut into¼-inch cubes
56 ounce Canned tomatoes
15 ounce Can tomato sauce
6 ounce Can tomato paste
7 ounce Can diced green chilies
2 tablespoon Diced jalapeno peppers(optional)
4 ounce Can diced, pickled cactus,drained (optional)
2 cub Chopped onions
2 cub Chopped green bell pepper
1 cub Minced fresh parsley
2 teaspoon Ground coriander
3 Cloves garlic, minced
8 teaspoon Ground cumin
1 teaspoon Cayenne pepper
¼ teaspoon Dried oregano
¼ teaspoon Paprika
2 teaspoon Salt
1 teaspoon Freshly ground black pepper
1 tablespoon Fresh lemon juice
2 tablespoon Mild chili powder
½ teaspoon Medium-hot chili powder
½ cub Masa harina (corn flour)
Garnish:
Sour cream
Shredded Cheddar cheese
Shredded Monterey Jackcheese

Preparation:

In large skillet, brown bacon; drain and set aside, reserving grease. In same skillet, brown round steak. Put browned round steak and bacon pieces in large stockpot. Stir in tomatoes with liquid, tomato sauce, tomato paste, green chilies, jalapenos and cactus. Heat to simmering. In same skillet, saute onions in ½ reserved bacon grease until transparent. Add to stockpot. Repeat with green peppers. Stir in parsley, coriander, garlic, cumin, cayenne pepper, oregano, paprika, salt, pepper, lemon juice and chili powders. Cook over low heat for 1 hour, stirring occasionally to prevent sticking. Sprinkle masa harina over soup and stir. Simmer covered for 4 hours. Garnish each serving with sour cream and shredded cheese.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Pumpkin Chicken

Servings: 6 Servings

Ingredients:

cub Pumpkin; cubed
1 tablespoon Vegetable oil
2 large Yellow onions; chopped
3 Cloves garlic; minced
½ Green pepper; chopped
1 Rib celery; chopped
1 pound Boneless skinless chickenbreast halves
2 cub Defatted chicken stock
1 can (14-oz) whole tomatoes
2/3 cub Pitted prunes
½ cub Dried apricot halves
⅛ teaspoon Chili powder
1 teaspoon Salt

Preparation:

1. Peel and cut the pumpkin into cubes.

2. Heat the oil in a saute pan. Saute the onion, garlic, green pepper and celery in the oil for 7 to 10 minutes. Cover so that the steam from the vegetables helps them cook.

3. Add the chicken to the vegetables. Stir and cook until the meat is white on all sides.

4. Add the pumpkin, stock, tomatoes, dried fruit and spices. Simmer, uncovered, for 20 minutes.

280 Calories per serving 26 G Protein 6 G Fat 34 G Carbohydrate 360 MG Sodium 58 MG Cholesterol

Recipe by: Wholehearted Cooking--Terry Blondel

Posted to TNT - Prodigy's Recipe Exchange Newsletter by phinehas@teleport.com on Nov 02, 1997

Chili Quesadilla Turnovers

Servings: 5 Servings

Ingredients:

1 pound Lean ground beef
1 medium Onion; chopped
½ teaspoon Salt
¾ cub Chunky salsa
1 can (4 oz) chopped green chiles;drained
2 cub Shredded cheddar or colbyjack cheese; (8 ounces)
10 8-inch flour tortillas
Nonstick cooking spray

Preparation:

Preheat the oven to 450° F.

In a large skillet, brown the gound beef and onion over medium heat for 8 to 10 minutes, or until the meat is crumbled and no pink remains. Drain off any excess fat. Add the salt, salsa and chiles; mix well then stir in the cheese. Spoon ¼ cup of the mixture over half of each of the tortillas.
Fold each in half and palce on a baking sheet that has been coated with nonstick cooking spray. Coat the tops of the tortillas with nonstick cooking spray and bake for 8 to 10 minutes, or until the tortillas are lightly browned and crisp.

NOTE: Eat these as is, or top each with a bit of picante sauce and a dollop of sour cream or guacamole.

Courtesy of the Beef Industry Council.

Recipe by: Mr. Food®

Posted to recipelu-digest Volume 01 Number 501 by Crane Walden <cranew@foothill.net> on Jan 12, 1998

Chili Quiche

Servings: 12 Servings

Ingredients:

½ cub Butter
10 Eggs
½ cub Flour
1 teaspoon Baking powder
Salt -- to taste
8 ounce Green chili peppr -- chop
Ortego
1 pint Cottage cheese -- small
Curd
1 pound Monterey Jack Cheese --
Grated
Or ½ Cheddar & ½ Jack

Preparation:

Melt butter in 9 x 13 pan in oven. Beat eggs lightly. Add flour, bkg pwd and salt; mix well. Add melted butter, cottage cheese, cheeses and peppers.
Bake 400-15 minutes; then 350 - 35-40 minutes; or until firm. May be frozen and reheated.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Quiches

Servings: 1 Servings

Ingredients:

1 cub Monterey Jack cheese
1 cub Cheddar
1 cub Half and half
1 can (4 oz) chopped green chilies
1 small Jar pimentos
4 Eggs
1 cub Bisquick
2 teaspoon Tabasco sauce

Preparation:

Grease pan; sprinkle chilies, cheese and pimentos on bottom of pan. Mix eggs and Bisquick, add half and half; mix together with electric mixer.
Pour over top. Bake at 350 degrees for 30 minutes.

Recipe by: Bisquick Site - Found By Brenda Whimsey Stephens

Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Mar 04, 1998

Chili Relleno

Servings: 4 Servings

Ingredients:

2 can (small) chopped green chiles
1 pound Monterey Jack; grated
1 pound Cheddar; grated
1 Egg
1 can (small) evaporated milk
2 tablespoon Flour
1 can (small) tomato sauce

Preparation:

Layer chiles, Jack & cheddar cheeses in a 9x12-inch pyrex pan. Beat egg, milk & flour together, spread on top. Bake 30 minutes at 350. remove from oven & spread tomato sauce on top. Return to oven & bake 15 minutes more.
Serve hot.

MRS SAMUEL L. (MARY) HAYTON

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Relleno (Tofu) Casserole

Servings: 8 Servings

Ingredients:

7 ounce Green Chilis (can) whole
14 ¼ ounce Firm tofu
¾ pound Jack cheese, grated
¾ pound Sharp cheddar, grated
7 ounce Green chilis (can) diced
6 Eggs
12 ounce Evaporated milk
1 cub Salsa

Preparation:

Split whole chilis lengthwise. Remove seeds and lay flat in bottom of a 13x9 baking dish. Place tofu on paper towel and gently squeeze out excess moisture. Crumble and blend half the tofu with jack cheese. Blend remaining half with sharp cheese. Pot chilis with a layer of Jack-mix followed by a layerr of Sharp-mix. add a layer of diced green chilis. Repeat layers until cheese and chilis ar gone. Beat eggs with milk. Pour overr casserole.
Spread top of casserole with salsa. Bake at 350§ oven for 45 minutes.

Source: unknown Typed for you by Joan Mershon

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Relleno Casserole

Servings: 4 Servings

Ingredients:

6 large Eggs
1 pound Longhorn cheese(colby)
1 pound Jack cheese
8 ounce Green chilies, whole(1 large can)

Preparation:

Preheat the oven to 350 degrees F. Separate whites from yolks. Whip whites until stiff. Beat yolks until smooth. Fold yolks into whites. Season, salt & pepper, as wished.

Grate cheeses and combine together. Grease a 9x13-inch casserole dish.
Spread small amount of egg mixture in dish. Split open green chilies and layer on top of mix in dish. Sprinkle grated cheese on top. Spread some more egg on top of that.

Repeat until the ingredients are gone (finish with egg). Bake for 25 minutes, or until brown. Serve warm with salsa.

NOTES:

* An easier way to make chili rellenos -- A friend of mine, Cynthia Ojeda, cooked this recipe for me once. I told her it was good enough to share with the Usenet community, so she wrote it down for me. Serve it with plenty of Spanish rice and salsa. Serves 4-6.

: Difficulty: easy.
: Time: 15 minutes preparation, 25 minutes cooking.
: Precision: no need to measure.

: Ed Post
: American Information Technology, Cupertino, Calif., USA : hplabs!lewey!evp evp@lewey.ait.com

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Relleno Casserole-Ww

Servings: 1 Servings

Ingredients:

½ cub Green chili peppers*
2 ounce Cheddar cheese, shrd
2 Eggs; separated

Preparation:

Preheat oven to 350*F. Spray casserole with cooking spray. Arrange chili peppers Idrained, canned mild whole green chili peppers) in an even layer

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Relleno Pie

Servings: 8 Servings

Ingredients:

2 can (8 oz. ea.) green chilies
1 pound Jack cheese, sliced
1 pound Cheddar cheese, sliced
4 tablespoon Whole wheat flour
1 cub Evaporated milk
1 cub Sour cream
4 Eggs
1 cub Diced chicken or turkey
2 cub Mild salsa

Preparation:

Cut chilies open and line 8" x 13" baking dish with them. Layer both cheeses evenly over chilies. Add any remaining chilies over the cheese layer. Mix flour with small amount of milk; using a wire whisk helps to make a smooth paste. Mix in remaining milk and sour cream. Beat in eggs, one at a time; add diced meat. Pour over chilies and cheese; bake for 30 minutes at 350 degrees. Pour salsa over top and bake an additional 15 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Relleno Squares

Servings: 12 Servings

Ingredients:

2 Eggs
6 Egg whites
¼ cub All-purpose flour
½ teaspoon Baking powder
1 cub Nonfat cottage cheese
¼ cub Lowfat cheddar cheese --
Grated
¼ cub Mozzarella cheese -- grated
4 ounce Green chile -- chopped,
Drained
½ teaspoon Tabasco sauce

Preparation:

In a small bowl, beat eggs lightly; add flour and baking powder.

Combine remaining ingred in a separate bowl. Mix in egg mix. Pour into an 8-inch square pan coated w/ cooking spray. Bake at 400F for 15 min. Reduce heat to 350F and bake for 35 min more. Cut into 12 squares and serve warm or cold.

Recipe By : Shape - March 1995

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Relleno Torte

Servings: 4 Servings

Ingredients:

½ pound Cheddar cheese; grated
½ pound Monterey Jack; grated
5 Eggs
1/3 cub All-purpose flour
1 2/3 cub Half & half
1 can (4 oz.) diced green chilies;drained
¼ cub Picante sauce

Preparation:

Preheat oven to 375 degrees. Mix grated cheese and spread evenly in buttered 10 inch pie plate. Beat eggs and add flour slowly. Then beat in half and half, if mixture is lumpy, strain it. Pour egg mixture over cheese in pie plate. Carefully spoon chilies over top. Spoon picante sauce over all. Bake 45 minutes until center is set.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 19, 1998

Chili Rellenos Appetizers

Servings: 1 Servings

Ingredients:

4 Eggs
½ cub Half and half
2 tablespoon Flour
8 ounce Grated Monterey Jack cheese;(2 c.)
8 ounce Grated Cheddar cheese; (2c.)
2 tablespoon Finely chopped onion
1 can Chopped green chilies; (4oz.) drained

Preparation:

Heat oven to 350 degrees. Grease 9-inch square pan. Beat eggs; stir in half and half and flour. Blend until smooth. Stir in remaining ingredients. Pour in pan. Bake 30 to 40 minutes or knife comes out clean. Cool 10 minutes.
Cut in small squares. Serve warm. 25 appetizers.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 294 by "Diane Geary" <diane@keyway.net> on Nov 23, 1997

Chili Rellenos Casserole

Servings: 6 Servings

Ingredients:

1 pound Ground beef
½ cub Onion; chopped
½ teaspoon Salt
¼ teaspoon Pepper
2 4 oz. can whole greenchilies; drained, cut inhalf
1 ½ cub (6 oz.) cheddar cheese;shredded
4 Eggs; beaten
1 ½ cub Milk
¼ cub Flour
¼ teaspoon Salt
1 dash Pepper
⅛ teaspoon Hot sauce

Preparation:

Combine the first 4 ingredients in a medium skillet; cook until meat is browned, stirring to crumble. Drain off pan drippings.

Layer half each of green chilies & cheese in a lightly greased 10x6x2-inch baking dish; top with meat mixture. Sprinkle with the remaining cheese & chiles.

Combine remaining ingredients, stirring well. Pour over casserole. Bake, uncovered, at 350 for 45-50 minutes or until set. Let stand 5 minutes before serving.

Recipe by: Southern Living

Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 20, 1998

Chili Rellenos Casserole

Servings: 8 Servings

Ingredients:

4 cub Whole green chilies;drained, patted dry, andset aside
8 ounce Hot pepper cheese; sliced tofit inside chilies
1 can (28 oz) Italian tomatoes;seeded, chopped, and setaside
1 large Onion
3 Cloves Garlic
1 ½ teaspoon Cumin
1 teaspoon Cinnamon
½ teaspoon Cilantro
¼ cub Lard
Salt; to taste
1 teaspoon Sugar
Black pepper
6 ounce Mozzarella or Monterey Jack;cheese; to 8-oz.
8 large Eggs; extra lg.; beaten
1 Thick and light
½ teaspoon Thyme
1 teaspoon Savory
½ teaspoon Cinnamon
1 ½ teaspoon Tabasco

BOUQUET GARNI:
2 Bay leaves
4 Whole cloves
1 teaspoon Peppercorns

GARNISH:
Fresh parsley; OR
Fresh cilantro

Preparation:

Two hours before baking, gently stuff chilies with pepper cheese.
Refrigerate. In a food processor, coarsely chop tomatoes with juice, onion, garlic, cumin, cinnamon, and cilantro. In lg. skillet, render lard, removing browned fat. Pour tomato mixture into skillet, stirring to prevent sticking; simmer for 4 minutes. over med. heat. Add bouquet garni; lower heat and cook for another 10 minutes. Add salt, sugar, and pepper to taste.
Keep sauce warm.

Layer half of mozzarella on bottom of 13"x9" casserole or two decorative quiche dishes. Add remaining herbs and spices to eggs. Pour egg mixture over cheese. Gently arrange chilies in eggs. They will sink. Top with remaining cheese.

Spoon a bit of tomato sauce over eggs in an appealing pattern. Bake at 350 degrees for 35-40 minutes. until cheese melts and eggs are set and lightly browned. Serve hot with remaining sauce. Garnish with fresh parsley or cilantro.

Note - as a first course for 12-14 persons, sauce recipe may be doubled and casserole served cut in smaller pieces on a bed of sauce.

Busted by Barb; Beyond Biscuit Newsletter Issue 26 by southernfood-admin@list.miningco.com on behalf of Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 14, 1998

Chili Rellenos Casserole

Servings: 6 Servings

Ingredients:

Mrs James. D. Moore --
(Tommye Ann Hawkins)
1 pound Ground beef
½ cub Onion -- chopped
½ teaspoon Salt
¼ teaspoon Pepper
4 ounce Can chopped green chilies
1 ½ cub Monterey Jack cheese --
Shredded
1 cub Milk
¼ cub Flour
½ teaspoon Salt
⅛ teaspoon Pepper
2 Eggs -- beaten
Several dashes hot green --
Pepper sauce

Preparation:

Brown beef and onion in a skillet; drain fat. Sprinkle meat with salt and pepper. Place half the chilies in a greased 1 ½-qt glass ovenproof casserole dish. Sprinkle with cheese and top with meat mixture. Arrange remaining chilies over meat. Combine, milk, flour, slat, pepper, eggs and pepper sauce. Beat until smooth. Pour over meat-chili mixture. Bake uncovered at 350~F for 45 minutes, or until knife inserted in middle comes out clean. Let cool 5 minutes before cutting into squares.

Formatted by Margaret Garland DFYX18A Source: The Best Little Cookbook in Texas, Junior League of Abilene.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Rellenos Con Queso

Servings: 1 Servings

Ingredients:

2 can Long green chilis; (4 ineach can)
4 slice Jack cheese; halved
Flour
5 Eggs plus 1 white
2 tablespoon Salad oil
1 large Can condensed tomato soup

Preparation:

Mrs. Ana Begue de Packman, modernized by Joanne Dean

This modernized version of chili rellenos arguably could be included in the section on the early twentieth century. For those preferring the authentic taste of the rancho period version, use fresh ancho or pasilla chills and roast them before peeling and seeding them. Replace the canned tomato soup with a sauce of chills, onions, and tomatoes. Surprisingly, cheese was used only modestly in the rancho period, though its use here is authentic.
According to the donor, chili rellenos were served as an al fresco dinner to celebrate the chili harvest.

Be careful to buy the right kind of pepper. You do not want the little, very hot ones. Remove the chilis from the can and drain them as well as possible. Slit the peppers open and scrape as many seeds as possible from them unless you like your food very hot; the seeds and adjacent pith contain the capsaicin that makes chilis hot.

Stuff the chilis with half-inch cheese wedges. Roll each chili in flour.
Separate the eggs; beat the egg whites until stiff; beat the yolks separately; combine with a gentle hand. Dip the chilis in the beaten eggs and fry in enough salad oil to coat the bottom of a pan. Drain the chilis and place them in a casserole containing heated tomato soup diluted with ½ soup-can of water. Heat the casserole in the oven when all the peppers are finished, or use a chafing dish.

Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998

Chili Rellenos Con Queso

Servings: 4 Servings

Ingredients:

12 Long slender green chilies
1 pound Cheddar cheese; cut inslices; then strips
1 ½ cub All purpose flour
1 teaspoon Salt
Pepper to taste
1 cub Milk
1 tablespoon Oil
2 Eggs; slightly beaten
Oil for frying

Preparation:

1. Peel the chilies; open a small slit below the stems and remove seeds.
Stuff with strips of cheese.

2. Mix the flour, salt and pepper.Blend milk, oil and eggs.

3. Combine the two mixtures & stir only enough to mix. Let batter stand 2 hours covered.

4. Roll stuffed chillies in batter. Deep-fry in hot oil until golden brown.
Note: Excellent served with chili sauce and Spanish rice.

SENOR KORTE

S.W. ASH, PORTLAND

BEVERAGE: DOS EQUIS OR TECATE

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Rice

Servings: 4 Servings

Ingredients:

1 teaspoon Olive Oil
½ Onion, chopped
2 Garlic Cloves, minced
2 cub Cooked Brown Rice
SAUCE:
3 tablespoon Salsa
4 ounce Can Green Chilies -or-
2 To 3 Anaheim or CaliforniaChilies, fresh
1/3 cub White Vinegar
¼ cub Onion, chopped
½ cub Cilantro, freshly chopped

Preparation:

RICE:

To prepare the rice, heat oil in a skillet. Add onion and garlic and saute until onion is translucent.

Stir in cooked rice and heat thoroughly.

If using fresh chilies, grill or roast them by setting them under the broiler until they start to blister and turn born. Turn chilies to broil evenly. Place chilies in a plastic bag and let steam 5 minutes or until cool. Remove from bag and peel skin using fingers or knife.

For the sauce, mix salsa, chilies and vinegar in a blender or food processor.

Stir in onion and cilantro.

Pour chili sauce over rice and serve.

Yield: 4 servings, 3 cups

One Serving = ¼ cup (with fresh chilies) Calories: 150 Protein: 3 g Fat:
2 g Carbohydrate: 31 g Fiber: 2.5 g Cholesterol: 0 mg Sodium: 382 mg (with 2 fresh jalapeno peppers) Potassium: 203 mg

Exchange: 2 Starch/Bread

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Rice #1

Servings: 6 Servings

Ingredients:

1 cub Instant rice
1 cub Hot water
½ can (4-oz) green chiles
½ pound Monterey Jack cheese;chopped
1 carton (small) sour cream
Black pepper & salt

Preparation:

Mix all & pour into greased casserole. Bake for 30 minutes at 350. Serves 6-8.

MRS RICHARD (SANDY) DOTSON

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Rice #2

Servings: 6 Servings

Ingredients:

1 Chopped onion
3 cub Cooked brown rice
1 Chopped green pepper
1 can (16-oz) tomatoes
1 Clove garlic
1 tablespoon Chili powder
1 tablespoon Butter

Preparation:

In a large skillet, cook onions, green peppers and garlic in butter until tender. Stir in rice, tomatoes and seasoning. Heat thoroughly.

FROM "HAVE A RICE DAY!", THE

ARKANSAS RICE DEPOT, 1014 MAIN

LITTLE ROCK, AR 72202

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Rice #3

Servings: 8 Servings

Ingredients:

½ teaspoon Olive oil
1 pound Ground chicken breast;skinless; cooked
½ cub Celery; sliced
½ cub Bell peppers; chopped
½ cub Onions; chopped
1 Clove garlic; minced
2 teaspoon Salt
3 cub Water
1 can (14.5-oz) stewed tomatoes
1 cub Long-grain rice
1 can (6-oz) tomato paste
1 teaspoon Granulated sugar
1 teaspoon Chili powder

Preparation:

From: matejka@bga.com (Anita A. Matejka)

Date: Thu, 16 May 1996 08:37:25 +0100

Recipe by: Original From Better Homes & Gardens, Ground Meat Cookbook In a saucepan, heat oil over medium heat. Add chicken, celery, bell peppers, onions, and garlic. Cook until chicken is no longer pink and vegetables are tender. Stir in salt, water, stewed tomatoes, rice, tomato paste, sugar, and chili power. Cover and simmer for 25 minutes or until rice is done.
Stirring occasionally.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #87

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Rice Pronto

Servings: 4 Servings

Ingredients:

¾ cub Thinly sliced onions
3 tablespoon Butter
1 ½ cub Instant rice
2 can Chili; all beef no beans
1 ¾ cub Water
½ teaspoon Salt

Preparation:

Sauté onions in a saucepan in butter until tender but not browned. Add rice and sauté until golden brown, stirring frequently. Add chili, water, and salt. Bring to a boil. Then cover, reduce heat and simmer for about 5 minutes.

Busted by Barb

Recipe by: Possum Kingdom Lake Cookbook

Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 20, 1998

Chili Rice Salad

Servings: 34 Servings

Ingredients:

1 package Uncle Ben's Fast CookingSpanish Rice
2 cub Light red Kidney Beans, welldrained
2 cub Green pepper, chopped
1 cub Onion, finely shopped
1 cub Salad oil
3 tablespoon Vinegar
1 tablespoon Chili powder
½ teaspoon Hot Pepper Sauce, (Tabasco)

Preparation:

1. Prepare rice according to the instructions on the package, omitting the margarine. 2. Cool slightly. 3. Add beans, green peppers and onions. 4. Combine salad oil, vinegar, chili powder, and hot pepper sauce.
Stir
into the rice mixture. 5. Chill well before serving. Measurements and timing are designed only for Uncle Ben's Fast Cooking Rice Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain & Wild Rice Blend, and CONVERTED Brand Rice

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Rico

Servings: 6 Servings

Ingredients:

1 Medium onion, chopped
2 Cloves garlic, minced
2 tablespoon Vegetable oil
1 can Whole tomatoes (28 oz can) undrained coarsely chopped
2 can Kidney beans (16 oz cans) rinsed and drained
1 can Whole kernel corn (12oz can) drained
½ cub Picante Sauce
1 ½ teaspoon Ground cumin
1 teaspoon Oregano leaves, crushed
1 teaspoon Unsweetened cocoa
¼ teaspoon Cinnamon
1 Red or green bell pepper cut into ½-inch slices.

OPTIONAL TOPPINGS:
Sour cream
Chopped green onions

Preparation:

Cook onion and garlic in oil in large saucepan or Dutch oven until onion is tender but not brown. Add remaining ingredients except red pepper and optional toppings; bring to a boil. Reduce heat, cover and simmer 20 minutes. Stir in red pepper; continue to simmer uncovered 5 minutes or until desired consistency. Ladle into bowls; top as desired and serve with additional picante sauce. Makes 6 servings, about 7 ½ cups chili.
Brightly colored and boldly flavored, this meat-free chili is lightly seasoned with cinnamon. Its far-from-the-ordinary flavor and low fat and calorie counts make it a favorite of the fitness set.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Ro*Tel Style

Servings: 8 Servings

Ingredients:

2 pound Ground beef
1 medium Onion, chopped
1 Green pepper, chopped
2 can RO*TEL Dice Tomatoes andGreen Chilies (10 oz)
1 can Tomato puree (15 oz)
1 can Tomato sauce (8 oz)
1 package Chili seasoning (1 ¼ oz)

Preparation:

Cook ground beef, onion and pepper in a large stock pot until meat is browned. Drain excess drippings. Add remaining ingredients; cover and simmer for 20 minutes, stirring occasionally. Makes 8 servings.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Chili Roasted Peanuts

Servings: 4 Cups

Ingredients:

1 ½ tablespoon Peanut oil
½ tablespoon Crushed chilies
1 tablespoon Cumin
¼ teaspoon Turmeric
1 tablespoon Sugar
4 cub Raw peanuts

Preparation:

Preheat oven to 325F. Combine all ingredients except the nuts in a baking pan & mix well. Add nuts & toss to mix. Spread nuts in a single layer & bake for 20 minutes, or until golden, stirring 2 or 3 times during cooking.
Serve barely warm or at room temperature. Variation: Try assorted nuts.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Rojo Gumbo

Servings: 6 Servings

Ingredients:

½ pound Okra
2 Ancho chile peppers
2 teaspoon Olive oil
1 ½ cub Yellow onion; chopped
1 tablespoon Flour
2 Stalks celery; sliced
1 small Green pepper; seeded andchopped
1 medium Red pepper; seeded andchopped
2 Serrano peppers; seeded andminced
1 tablespoon Garlic; minced
1 cub Tomatoes; chopped
2 Bay leaves
½ teaspoon Salt
¼ teaspoon Cayenne pepper
3 cub Vegetable stock; with tomato
5 ounce Tempeh; chopped
1 tablespoon Red wine vinegar; to taste,to 2 T.
½ cub Cilantro; minced

Preparation:

Prep Time: 20 minutes Cooking Time: 2 hours

Booknotes: Traditional tastes of the Southwest are added to a typical Cajun Gumbo resulting in this fiery full-meal soup.

1. Trim stem ends from okra, then slice each piece into 1-inch pieces.
Cover a baking sheet with a clean kitchen towel. Place okra on the towel and sprinkle with salt and pepper. Allow it to rest at room temperature for 30 minutes. Holding the ancho peppers under cold tap water, pull off their stems, tear them in hali and scrape out their seeds. Trim and discard any large ribs. Chop the chilies into 1-inch pieces and place them in a small bowl. Cover with hot water and set aside to soften for 30 minutes.

2. In a 4-quart saucepan, heat the oil until hot, but not smoking. Add the onions and cook, stirring constantly, for 2 minutes. Reduce heat to low and cook, stirring often, until onions have caramelized (they will be soft and brown), about 20 minutes.

3. Raise heat slightly and add the flour. Cook, stirring constantly, until the flour turns light brown. Add the okra and cook for 5 minutes. Stir in the celery, peppers, garlic, tomatoes, bay leaves, salt, cayenne, and stock. Drain the ancho chilies, saving ½ cup of their soaking liquid, then add the chilies and reserved liquid to the gumbo. Cover and simmer, stirring often, for 1 ½ hours. Add water as the gumbo cooks if the liquid evaporates below the top surface of the okra.

4. Stir in tempeh, vinegar and cilantro. Continue to cook for 10 minutes.
Serve hot. The gumbo may be prepared up to 3 days in advance if refrigerated in an airtight container. It may be frozen for 1 month.

>MC formatted by Brenda Adams and Buster MC-PER SERVING: 211CAL, 6g fat (23% cff) >edited for inclusion in Eat-lf archives with permission.

Recipe by: New Vegetarian Classics: Soups, by Mary F. Taylor

Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 18, 1998

Chili Roll Log

Servings: 1 Servings

Ingredients:

½ pound American cheese
1 pound Smoked cheese
½ pound Sharp cheddar cheese
1 package (8 oz) philadelphia creamcheese
1 small Chopped fine onion
3 Pods chopped fine garlic
2 tablespoon Lea & perrins worcestershiresauce
Chili powder

Preparation:

Mix all of the above and form into logs and roll in chili powder. Wrap in saran wrap and place in refrigerator. Serve with Ritz crackers.

Yield: 10 Servings
Posted to recipelu-digest Volume 01 Number 400 by RecipeLu <recipelu@geocities.com> on Dec 24, 1997

Chili Rubbed Pork Loin

Servings: 4 Servings

Ingredients:

3 Dried Ancho chilies
2 Dried Chipotle chilies
1 teaspoon Minced garlic
1 tablespoon Lard
1 tablespoon Ground cumin
A pinch of ground cloves
2 teaspoon Salt
1 teaspoon Ground black pepper
1 ½ To 2 pound boneless porkloin
1 medium White onion

Preparation:

Soak a clay pot for 15 minutes.

Preheat the oven to 200 degrees.

Toast the chilies in the oven for 3 minutes. Turn off the oven to let cool.
Let the chiles cool and then remove the seeds from the chilies. Put the chilies in a bowl and cover them with hot water. Let them soak for about 15 minutes.

Put the softened chilies in the bowl of a food processor and add the garlic, lard, cumin, cloves, salt, and pepper. Pulse the machine to make a rough paste.

Rub the paste over the pork loin.

Cover the loin and refrigerate it for 8 hours, removing it 1 hour before cooking.

Slice a medium white onion. Make a bed of half the slices of onion in the clay pot. Lay the pork loin on the bed. Cover the pork with the remaining onions slices. Put the top on the pot.

Put the pot in a cold oven, turn the heat up to 300 degrees. Once the oven is hot, cook the pork for 1 hour. Remove the pot and let it stand for 10 minutes.

Remove the pork from the pot, slice and serve.

Yield: 4 servings
Recipe By : TVFN - Taste - Show # 4899

Posted to MC-Recipe Digest V1 #314

Date: Sun, 24 Nov 1996 15:53:30 -0500

From: Doc1946@aol.com

Chili Salad with Lots of Vegetables

Servings: 4 Servings

Ingredients:

1 pound Lean ground beef
1 Onion, chopped
1 Clove garlic, minced
1 Sweet green pepper, chopped
3 Tomatoes, chopped
1 tablespoon Chili powder
1 teaspoon Each cinnamon and salt
½ teaspoon Each oregano & ground cumin
¼ teaspoon Hot pepper sauce
8 cub Shredded iceberg lettuce
3 Green onions, chopped
1 cub Shredded Cheddar cheese
¼ cub Plain yogurt

Preparation:

In large nonstick skillet, cook beef, breaking up with fork, for 4 minutes or until no longer pink; drain off fat. Add onion, garlic and half of the green pepper, cook for 4 minutes or until softened.

Stir in two-thirds of the tomatoes, the chili powder, cinnamon, salt, oregano, cumin and hot pepper sauce; cook, stirring often, for 5 minutes or until most of the liquid has evaporated.

Arrange lettuce on platter or individual plates; spoon beef mixture over top. Sprinkle green onions, remaining green pepper and tomato, then Cheddar over beef mixture. Serve with yogurt. Makes 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living's Best Easy Cooking.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on May 8, 1998

Chili Salsa Beef

Servings: 4 Servings

Ingredients:

1 ½ pound Boneless beef chuck
1 tablespoon Olive oil
1 cub Salsa; prepared med or hot,chunky
2 tablespoon Brown sugar; packed
1 tablespoon Soy sauce; reduced sodium
1 Clove Garlic; crushed
1/3 cub Cilantro; coarsely chopped
2 tablespoon Fresh lime juice
2 cub Hot cooked rice
Cilantro sprigs (opt)
Lime; quartered (opt)

Preparation:

Trim fat from beef. Cut beef into 1 ¼" pieces. in Dutch oven, heat oil over medium heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Stir salsa, sugar, soy sauce, and garlic into beef. Bring to a boil; reduce heat to low. Cover tight and simmer 1 hour.

Remove cover; continue cooking, uncovered 30 minutes longer or until beef is tender. Remove from heat; stir in chopped cilantro and lime juice. Spoon beef mixture over rice. Garnish with cilantro sprigs and lime quarters if desired.

Source: Miami Herald, 3/7/96 formatted by Lisa Crawford 6/22/96

Date: 23 Jun 96 00:25:26 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

MM-Recipes Digest V3 #174

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Salsa with Orange Juice (Salsa Con Jugo

Servings: 1 Servings

Ingredients:

¼ cub Olive or vegetable oil
4 Chilies - pasillas or anchos or dried red or mild New Mexico chilies, washed, seeded and deveined
2 medium Garlic cloves, peeled
1 teaspoon Salt
¾ cub Orange juice

Preparation:

Heat oil in a heavy skillet. Add chilies and stir-fry them. Place fried chilies, garlic, salt and orange juice in a processor and blend. If the salsa is too thick, add more orange juice. Season to taste with salt.

Source: Patricia Quintana, Mexican cookbook author

Posted: Robert Bass Corona, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Sambal

Servings: 1 Servings

Ingredients:

10 Bird's Eye chilies
20 Red chilies
10 Cloves garlic
½ cub Oil
2 tablespoon Concentrated tomato paste
1 tablespoon Dried prawns; soaked andblended
5 tablespoon Lime juice
1 tablespoon Sugar
Salt and pepper to taste

Preparation:

roland@munta.cs.mu.OZ.AU (Roland YAP) Chop and blend chilis and garlic to a fine paste using some oil if necessary. Heat remaining oil and add blended ingredients, tomato paste and dried prawns. Cook over low heat, stirring frequently for about 5 minutes. Add lime juice and sugar and season. Remove from heat and cool. Keeps for up to 2 weeks in a jar in the fridge.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Sauce

Servings: 6 Servings

Ingredients:

1 large Can tomatoes
6 small Onions sliced
1 teaspoon Cloves
1 teaspoon Cinnamon
1 cub Sugar
1 cub Vinegar
1 teaspoon Salt

Preparation:

Mix all ingredients to-gether in saucepan and simmer ¾ hour. Cool and serve with cold meats.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Sauce

Servings: 6 Servings

Ingredients:

13 pound Tomatoes
1 pound Celery
1 quart Sm onions, chopped
3 Green peppers
½ tablespoon Ground cloves
1 tablespoon Dry mustard
2 Sticks cinnamon
2 pound Brown sugar
¼ cub Salt
1 quart Cider vinegar

Preparation:

Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in cloth bag. Add bag of spices and remaining ingredients to tomato mixture.
Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot, sterilized jars. Makes 6 pints.

From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip

Chili Sauce

Servings: 5 Quarts

Ingredients:

50 large Tomatoes
12 large Onions; chopped
5 large Sweet red peppers; chopped
1 large Bunch celery; chopped
3 Or 4 cloves garlic; crushed
2 teaspoon Dry mustard
1 quart Cider vinegar
3 cub Light brown sugar
2 ½ teaspoon Salt
1 tablespoon Ground pepper
2 ½ tablespoon Whole allspice

Preparation:

Scald and peel the tomatoes, cut into pieces and remove the seeds. Put them to cook in a large kettle.. Bring to a rolling boil, lower heat and continue to cook. As they cook, the solids will settle and almost clear water will rise to the top. Remove as much of this as you can, so the sauce will be thick and not runny. When the tomatoes are fairly thick, add the onions, red peppers, celery and garlic. Blend the mustard with a little vinegar and add the mustard paste, vinegar, brown sugar, salt, pepper and the allspice which has been tied in cheesecloth. Cook gently 1 ½ hours.
Remove the spice bag after the first half hour. Taste and add seasoning if needed. Pack into hot sterilized jars and seal at once.

Chili Sauce - Canadian Living

Servings: 1 Servings

Ingredients:

30 medium Tomatoes (24 cups)
8 medium Onions
12 Celery stalks; finely diced
½ cub Pickling salt
1 Green bell pepper; finelydiced
5 cub Granulated sugar
1 Green bell pepper; finelydiced
2 tablespoon Mustard seeds
1 pinch Dried red pepper flakes
1 teaspoon Cinnamon
1 teaspoon Cloves
2 cub White vinegar

Preparation:

Peel and seed tomatoes. In large bowl combine tomatoes, onions, celery and peppers. Stir in pickling salt and let stand over night. Drain well. In large pot combine tomato mixture with remaining ingredients. Boil over high heat 15 min. stirring constantly. Ladle into sterile jars. Seal, label and store in a cool dry, dark place.

Canadian Living recipe. Makes 15 cups.

Recipe by: Canadian Living Magazine Posted to MasterCook Digest V1 #274 by Peg Baldassari <Baldassari@compuserve.com> on Aug 15, 1997

Chili Sauce #1

Servings: 8 Servings

Ingredients:

Tomatoes; peeled, quartered,enough to make
1 gallon -
5 Onions; chopped
3 cub Sugar
3 Hot peppers; chopped
2 tablespoon Allspice
1 tablespoon Ginger
3 tablespoon Salt
2 cub Vinegar

Preparation:

Combine all ingredients in large pot and cook until dark red and thick.
This will take several hours of slow cooking. Put in sterilized jars and seal. Excellent served with black-eyed peas.

NOTE: Get a book on canning if unsure about sealing and processing.

MRS LLOYD COTHRAN (FRANCES)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Sauce #2

Servings: 1 Servings

Ingredients:

1 Peck ripe tomatoes
12 Onions
12 Hot peppers
1 pint Sugar
1 pint Vinegar
3 tablespoon Salt
1 teaspoon Allspice
1 tablespoon Cinnamon
½ teaspoon Cloves
½ teaspoon Paprika

Preparation:

Peel & chop tomatoes, onions & peppers. Add remaining ingredients & bring to a boil. Reduce heat & simmer until thick, stirring constantly. Cook 5-6 hours. Pour into hot, sterilized jars & seal. Makes 6-8 pints.

ELLEN LAWRENCE

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Sauce #3

Servings: 4 Servings

Ingredients:

½ cub Chili sauce
1 teaspoon Horseradish
½ teaspoon Steak sauce

Preparation:

Combine all ingredients. Cover and refrigerate at least 1 hour. Yield: ½ cup.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Sauce #5

Servings: 1 Servings

Ingredients:

24 large Tomatoes; peeled andchopped
3 large Red peppers; seeded andchopped
4 large Green peppers; seededand chopped
2 Hot peppers; seeded andchopped (~RE's Mod. add 6-8Jalapeno's)
1 cub Sugar
3 cub Cider vinegar
2 tablespoon Salt
4 large Onions
2 Cloves garlic
1 teaspoon Ground cloves
2 teaspoon Ginger
1 ½ teaspoon Cinnamon
1 ½ teaspoon Pepper

Preparation:

Combine all the ingredients except the spices in a large kettle and bring to a boil. Reduce heat and simmer for 2 hours. Add the spices and continue cooking for 15 minutes. Check the seasoning and texture and cook longer if it needs thickening. Pour into hot sterilized jars and seal.

Posted to CHILE-HEADS DIGEST V3 #065

Date: Tue, 6 Aug 1996 12:27:05 PST

From: ladyre@juno.com

CHILE-HEADS DIGEST V3 #065

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Sauce #6

Servings: 1 Servings

Ingredients:

40 Tomatoes
½ Dozen green peppers (~RE'smodification - add 4Habanero's chopped)
1 Dozen onions
2 cub Sugar
1 quart Vinegar
1 Stick celery
Ketsup spice
Salt; to taste
Pepper; to taste

Preparation:

Recipe By: Mom D

Place al ingredients in a large pot. Bring to a boil and cook until all vegetable are soft. Remove from heat and run thru a food mill. Bring back to a boil, place in hot steriziled jars and seal at once.

Posted to CHILE-HEADS DIGEST V3 #065

Date: Tue, 6 Aug 1996 12:27:05 PST

From: ladyre@juno.com

NOTES : Ketsup spice amount not given.

CHILE-HEADS DIGEST V3 #065

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Sauce #7

Servings: 1 Servings

Ingredients:

4 quart Red ripe tomatoes; chopped
5 large Onions; chopped
4 Sweet red peppers; chopped
2 cub Cider vinegar
1 cub Brown sugar
1 Stick cinnamon; broken up
1 tablespoon Yellow mustard seed
2 teaspoon Celery seed
1 ½ teaspoon Ground ginger
1 teaspoon Ground nutmeg
1 teaspoon Peppercorns

Preparation:

Recipe By: Elizabeth Powell

Tie spices in a cheesecloth bag. Combine with all other ingredients in a heavy, enameled kettle and stir. Bring the mixture quickly to a boil, stirring constantly. Reduce heat and simmer until sauce thickens, about 3 to 4 hours. Sauce should be thicker than ketchup, but not as thick as jam.
Monitor closely, stirring often, to prevent scorching. Pack hot in sterile jars and process in boiling water bath for 15 minutes. Makes 5-6 pints.

Posted to CHILE-HEADS DIGEST V3 #075

Date: Thu, 15 Aug 1996 23:55:38 -0400

From: kmeade@ids2.idsonline.com (The Meades)

CHILE-HEADS DIGEST V3 #075

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Sauce (Sugar Free)

Servings: 6 =1/2 pints

Ingredients:

3 quart Tomatoes;peeled, chopped(about 18 medium)
2 cub Chopped green peppers;(about 2 medium)
2 cub Chopped onions;(about 2 medium)
2 teaspoon Salt
¾ teaspoon Cinnamon
¾ teaspoon Cloves
2 cub Vinegar
3 tablespoon Liquid artificial sweetener

Preparation:

Combine all ingredients in a large sauce pot. Bring to a simmer. It may require 3 to 4 hours of cooking time. When the mixture reaches the desired thickness, pour hot, into hot jars, leaving ¼ inch head space. Adjust caps. Process 15 minutes in boiling water bath: yield about 6 half pints. 1 Tbsp. = 6 calories

From: Ball Blue Book Shared By: Pat Stockett

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Chili Sauce (Tomato)

Servings: 1 Servings

Ingredients:

4 quart Red tomatoes (about 24large); peel, core, chop
2 cub Onions; chopped
2 cub Sweet red pepper; chopped
1 Hot chili peppers; finelychopped
1 cub Sugar
3 tablespoon Salt
3 tablespoon Mixed pickling spices
1 tablespoon Celery seed
1 tablespoon Mustard seed
2 ½ cub Vinegar

Preparation:

Combine tomatoes, onions, sweet and hot peppers, sugar and salt in a large sauce pot. Cook gently 45 minutes. Tie spices in a cheesecloth bag; add to tomato mixture; cook until mixture is reduced by ½, about 45 minutes. As mixture thickens, stir frequently to prevent sticking. Add vinegar and cook slowly until as thick as desired. Remove spice bag. Pour hot into hot jars, leaving ¼ inch headspace. Adjust caps. Process 15 minutes in boiling water bath.

NOTES : Yields 6 pints.

Recipe by: Ball Blue Book

Posted to MC-Recipe Digest V1 #959 by shade <liveoak@polaris.net> on Dec 17, 1997

Chili Sauce, Easy Recipe - Canadian Living

Servings: 1 Servings

Ingredients:

6 pound Ripe tomatoes
¼ cub Pickling salt
2 cub Onions; finely chopped
2 cub Granulated sugar
½ cub Red pepper; finely chopped
1 cub Cider vinegar
1 small Hot pepper; finely chopped
1 tablespoon Celery seeds
1 pinch Cayenne pepper
1 tablespoon Mustard seeds

Preparation:

Peel, seed, finely chop tomatoes. In large bowl combine tomatoes, onions, pepper and salt. Let stand 2 hours. Drain well. In large kettle, combine vegetables with remaining ingredients; bring to boil and cook, uncovered for 15 min. or to desired consistency. Ladle into hot sterile jars, seal, label and store in cool dry dark place.

Canadian Living Recipe. Makes 7 ½ cups.

Recipe by: Canadian Living Magazine Posted to MasterCook Digest V1 #274 by Peg Baldassari <Baldassari@compuserve.com> on Aug 15, 1997

Chili Scallops

Servings: 1 Servings

Ingredients:

1 pound Sea scallops, rubberyappendage from the side ofeach se removed cornstarchfor dusting scallops
1 tablespoon Each of Oriental sesame oiland vegetable oil
1 tablespoon Rice vinegar
1 tablespoon Chili paste with garlic
2 teaspoon Soy sauce
2 tablespoon Snipped chives

Preparation:

Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.

Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.

Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6721

Posted to MC-Recipe Digest V1 #280

Date: Tue, 5 Nov 1996 10:42:12 -0500

From: Meg Antczak <meginny@frontiernet.net>

Chili Scrapple

Servings: 6 Servings

Ingredients:

1 pound Meat
1 ½ quart Boiling water
1 Onion
2 cub Tomatoes
1 tablespoon Salt
1 tablespoon Gebhardt's Chili Powder
2 cub Corn meal
1 can Cold water

Preparation:

Either beef, veal, or pork may be used in this recipe. Boil the meat in the water until tender (about 1 ½ hours). Remove meat and run through meat grinder with the onions. Measure meat stock and add enough water to make five cups of liquid; combine with ground meat, onions, tomatoes, seasonings and cornmeal moistened with the cold water. Simmer 15 minutes or until ingredients are tender and mixture thick. Pour into greased bread pan to cool. Slice about one-fourth inch thick, roll in flour and saute in hot fat until golden brown in color.

Serve hot with Chili Sauce.

Courtesy of Garry's Home Cookin' http://www.netrelief.com/cooking

Recipe by: Gebhardt's Mexican Cookery for American Homes (1936)

Posted to MC-Recipe Digest by "Garry Howard" <garry@netrelief.com> on Feb 1, 1998

Chili Seasoning Mix

Servings: 1 Servings

Ingredients:

1 tablespoon Unbleached Flour
1 ½ teaspoon Chili Powder
½ teaspoon Crushed Dried Red Pepper
½ teaspoon Sugar
2 tablespoon Instant Minced Onion
1 teaspoon Seasoned Salt
½ teaspoon Instant Minced Garlic
½ teaspoon Ground Cumin

Preparation:

Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make it airtight and label as Chili Seasoning Mix. Store in a cool, dry place and use within 6 months.

Makes 1 package (about ¼ cup) of mix. To make additional packages, increase ingredient amounts using the above recipe.
Chili: Brown 1 lb of lean ground beef in a medium skillet over medium-high heat; drain. Add 2 (15 ½ oz) cans of kidney beans, 2 (16 oz) cans of tomatoes and 1 pkg of seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally.

Makes 4 to 6 servings.

From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip

Chili Short Ribs

Servings: 4 Servings

Ingredients:

3 pound Short ribs
1 tablespoon Vegetable oil
2 Cloves garlic
2 teaspoon Chili powder
15 ounce Tomato sauce
½ teaspoon Salt
1 teaspoon Pepper
1 Onion
32 ounce Red kidney beans

Preparation:

From: waring@ima.infomail.com (Sam Waring) COLLECTION

Date: Mon, 23 Jan 1995 02:50:15 +0000
Brown ribs in hot oil. Remove, drain all but 1 tsp fat. Add chopped garlic, lightly brown in oil. Add chili powder, tomato sauce, bring to simmer.
Sprinkle ribs with salt and pepper put in crockpot. Add sauce and sliced onion. Cover and slow cook 6 to 8 hours on low. Remove bones from pot, add kidney beans, cover and cook on high 1 hour.

Serve with cornbread.

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Shrimp

Servings: 4 Servings

Ingredients:

16 large Shrimp
5 Green onions; minced
4 teaspoon Ginger; minced
4 Cloves garlic; minced
4 ½ tablespoon Oil
1 teaspoon Sesame oil

SEASONING SAUCE:
2 tablespoon Dry sherry
1 tablespoon Sugar
1 teaspoon Red rice wine vinegar
1 tablespoon Soy sauce; dark
1 teaspoon Soy sauce; light
2 tablespoon Chicken broth
3 teaspoon Chili paste
1 teaspoon Cornstarch

Preparation:

Date: Thu, 11 Apr 1996 19:50:47 -0400

From: JoniRB@aol.com

Combine seasoning sauce ingredients in bowl. Stir to dissolve cornstarch.
Devein shrimp without shelling--or buy them that way Heat wok over high heat till hot. Add 2 ½ T oil and heat till hot, but not smoking. Add shrimp and stir fry about 5 min till almost cooked. Remove Heat pan over high heat, add 2t oil, and stir fry onions, ginger, garlic, 30 sec. Stir seasoning sauce, and add to wok. Stir till slightly thickened. Add shrimp, and stir till evenly coated. Turn off heat and add sesame oil and swirl.
Serve. NOTE--serve with rice, Smoked Bean Sprouts. Messy, hot and wonderful!

CHILE-HEADS DIGEST V2 #291

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Shrimp Dip

Servings: 1 Servings

Ingredients:

1 can Condensed cream of shrimpsoup
1 package (8oz) cream cheese
¼ cub Finely chopped celery
2 tablespoon Chili sauce
1 tablespoon Finely chopped onion
1 dash Worcestershire sauce

Preparation:

With electric mixer gradually blend soup into cream cheese. Beat JUST until smooth(overbeating makes it thin). Stir in remaining ingredients. Chill 4 hours or more. Serve with crackers or chips.

Posted to recipelu-digest Volume 01 Number 310 by EABoz@aol.com on Nov 26, 1997

Chili Shrimp with Basil

Servings: 4 Servings

Ingredients:

Karen Mintzias
1 pound Raw medium shrimp
Salt
½ Sweet red pepper
8 Chives
2 tablespoon Unsalted roasted peanuts

SAUCE:
2 tablespoon Fish sauce
2 tablespoon Lime juice
2 tablespoon Water
2 teaspoon Sugar
1 teaspoon Chinese chili sauce
2 Garlic cloves finely minced
2 tablespoon Chopped fresh basil

Preparation:

ADVANCE PREPARATION: Shell the shrimp, then devein by cutting along the top of the curve, starting at the tail and making a progressively deeper cut so the knife nearly cuts through the shrimp at the thick end. Rinse out the vein. Bring a large amount of lightly salted water to a rapid boil and add the shrimp. Cook until shrimp are done, between 1 and 2 minutes. To test, cut a shrimp in half; it should be white in the center. Transfer the shrimp immediately to a bowl of ice water to cool. When chilled, drain and refrigerate until ready to use.

Mince and place in separate containers the red pepper and chives. Finely chop the peanuts in a food processor and set aside. Combine the sauce ingredients and mix well.

LAST-MINUTE PREPARATION: Toss the shrimp with the sauce. Put in a decorative bowl and place the bowl in crushed ice. Sprinkle the shrimp with the red pepper, chives and peanuts. Serve at once.

Serves: 4 to 8 as an appetizer or 4 as a first course.

Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0

Typed for you by Karen Mintzias.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Sin Carne

Servings: 1 Servings

Ingredients:

3 tablespoon Olive oil
2 medium Onions, chopped
2 Garlic cloves, peeled and;finely chopped
3 tablespoon Chili powder
1 tablespoon Ground cumin
½ teaspoon Each dried thyme and oregano
2 Carrots, peeled and; finelychopped
2 Green bell peppers,; seededand chopped
1 can (14 ½-ounce) tomatoes,;drained and chopped
1 can kidneybeans,; undrained
2 cans kidneybeans,; drained andthoroughly rinsed
1 can black beans,;undrained
1 ½ cub Fresh or canned beef stockor broth
Salt & freshly-ground blackpepper
Cooked white rice

Preparation:

In a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and saute until soft, 4 to 5 minutes. Stir in the chili powder, cumin, thyme and oregano, then add the carrots and peppers and cook for 5 minutes, stirring occasionally. Stir in the chopped tomatoes, undrained kidney beans, drained kidney beans, black beans, and stock. Bring to the boil. Reduce the heat and simmer until thick, 30 to 45 minutes. Season to taste with salt and pepper. Serve hot over rice.

Serves 8
Recipe By :WELL-STOCKED PANTRY SHOW#ND7036

Posted to MC-Recipe Digest V1 #281

Date: Wed, 6 Nov 1996 08:31:04 -0500

From: Meg Antczak <meginny@frontiernet.net>

Chili Size (Canned Chili

Servings: 100 Servings

Ingredients:

13 ½ pound -
18 ¾ pound BEEF PATTIES FZ
6 pound CHEESE CHEDDER
5 pound ONIONS DRY
100 BUN HAMBGR 13OZ #102

Preparation:

TEMPERATURE: 350 F. GRIDDLE

1. HEAT CHILI CON CARNE TO A SIMMER. SET ASIDE FOR USE IN STEP 3.

2. GRILL PATTIES 3 ½ MINUTES ON EACH SIDE OR UNTIL BROWN.

3. ON BOTTOM HALF OF BUN, PLACE PATTIE, ¼ CUP (1-NO. A LADLE) CHILE CON CARNE, 2 TBSP ONION AND ¼ CUP (1-NO. 16 SCOOP) CHEESE. TOP WITH OTHER HALF OF BUN.

4. SERVE HOT.

NOTE: 1. IN STEP 1, 5 LB 9 OZ DRY ONIONS A.P. WILL YIELD 5 LB CHOPPED ONIONS.

NOTE: 2. IN STEP 2, GROUND BEEF PATTIES MAY BE USED. COOK PATTIES 4 MINUTES ON EACH SIDE OR UNTIL BROWN.

NOTE: 3. IN STEP 3, 10 OZ (3 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A-1100.
Recipe Number: N02600

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Size with Beans

Servings: 100 Servings

Ingredients:

13 ½ pound -
18 ¾ pound BEEF PATTIES FZ
6 pound CHEESE CHEDDER
6 ⅞ pound BEANS KIDNEY #10
5 pound ONIONS DRY
100 BUN HAMBGR 13OZ #102

Preparation:

TEMPERATURE: 350 F. GRIDDLE

1. USE CANNED KIDNEY BEANS. DRAIN AND ADD TO CHILI CON CARNE. MIX WELL; HEAT THOROUGHLY.

2. GRILL PATTIES 3 ½ MINYUES ON EACH SIDE OR UNTIL BROWNED.

3. ON BOTTOM HALF OF BUN, PLACE PATTIE AND 1/3 CUP CHILI MIXTURE, 2 TBSP ONION AND ¼ CUP (1-10. 16 SCOOP) CHEESE. TOP WITH OTHER HALF OF BUN.

4. SERVE HOT.

NOTE: 1. IN STEP 1, 5 LB 9 OZ DRY ONIONS A.P. WILL YIELD 5 LB CHOPPED ONIONS.

NOTE: 2. IN STEP 2, GROUND BEEF PATTIES MAY BE USED. COOK PATTIES 4 MINUTES
ON EACH SIDE OR UNTIL BROWN.

NOTE: 3. IN STEP 3, 10 OZ (3 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11000.
Recipe Number: N02601

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Size with Beans (Ch

Servings: 100 Servings

Ingredients:

4 ½ gallon WATER; BOILING
2 gallon WATER & RESERVED LIQUID
24 pound BEEF GROUND FZ
18 ¾ pound BEEF PATTIES FZ
6 pound CHEESE CHEDDER
1 ⅞ pound TOMATO PASTE #2 ½
2 ¼ teaspoon GARLIC DEHY GRA
6 ⅜ pound TOMATOES # 10 CAN
8 pound BEANS KIDNEY #10
5 pound ONIONS DRY
2 pound ONIONS DRY
100 BUN HAMBGR 13OZ #102
8 ounce CHILI POWDER
2 ounce PAPRIKA GROUND
3 tablespoon SALT TABLE 5LB
2 tablespoon SALT TABLE 5LB

Preparation:

TEMPERATURE: 350 F. GRIDDLE

1. PREPARE 1/5 RECIPE CHILI CON CARNE (RECIPE NO. L28000) HEAT THOROUGHLY.

2. GRILL PATTIES 3 ½ MINUTES ON EACH SIDE OR UNTIL BROWNED.

3. ON BOTTOM HALF OF BUN, PLACE PATTIES ¼ CUP (1-NO. A LADLE) CHILI CON CARNE; 2 TBSP ONION AND ¼ CUP (1-NO. 16 SCOOP) CHEESE. TOP WITH OTHER HALF
OF BUN.

4. SERVE HOT.

NOTE: 1. IN STEP 1, 5 LB 9 OZ DRY ONIONS A.P. WILL YIELD 5 LB CHOPPED ONIONS.

NOTE: 2. IN STEP 2, GROUND BEEF PATTIES MAY BE USED. COOK PATTIES 4 MINUTES
ON EACH SIDE OR UNTIL BROWN.

NOTE: 3. IN STEP 3, 10 OZ (3 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11000.
Recipe Number: N02602

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Soup

Servings: 100 Servings

Ingredients:

3 gallon WATER; HOT
3 cub WATER; COOL
½ cub -
7 pound BEEF GROUND FZ
2 pound TOMATO PASTE #2 ½
2 ¼ teaspoon GARLIC DEHY GRA
7 pound TOMATOES # 10 CAN
7 pound BEANS KIDNEY #10
48 ounce ONIONS DRY
2 ¼ cub FLOUR GEN PURPOSE 10LB
2 tablespoon PEPPER RED GROUND
1 ½ cub CHILI POWDER
½ cub PAPRIKA GROUND
3 tablespoon SALT TABLE 5LB

Preparation:

1. COOK BEEF IN ITS OWN FAT UNTIL IT LOSES ITS PINK COLOR TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

2. ADD GARLIC

3. DRAIN BEANS
LIQUID AND HOT WATER TO BEEF MIXTURE; STIR BRING TO A SIMMER; COOK 2 HOURS

4. COMBINE FLOUR AND WATER. ADD TO CHILI WHILE STIRRING. COOK 5 MINUTES OR UNTIL THICKENED.

Recipe Number: S00049

SERVING SIZE: 1 CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Soup

Servings: 1 Servings

Ingredients:

2 pound Hamburg
1 Onion
1 tablespoon Butter
2 quart Water
2 can Kidney beans
1 quart Tomatoes; strained
1 cub Cream
Chili powder

Preparation:

Fry meat and onions until done, add other ingredients, salt and pepper and let simmer - the longer the better.

Source: Mrs. Dill Rambo, Deavertown Grange, Morgan County, OH

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Soup Jarlsberg

Servings: 6 Servings

Ingredients:

1 pound Beef round beef steak; diced
2 tablespoon Vegetable oil
29 ounce Beef broth
15 ounce Dark red kidney beans
14 ½ ounce Tomatoes; chopped, undrained
1 medium Green bell pepper; chopped
1 medium Red bell pepper; chopped
1 large Onions; chopped
1 large Clov garlic; minced
3 ¼ teaspoon Chili powder; divided
¼ teaspoon Ground cumin
1 ½ cub Shredded jarlsberg cheese;divided
¼ cub Butter or margarine;softened
1 small Clove garlic; minced
12 Kavli norwegian crispbreads

Preparation:

Brown beef in hot oil in large, deep saucepan over medium heat. Add broth.
Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1 hour. Add beans, tomatoes, peppers, onion, garlic, 3 teaspoons chili powder and cumin. Simmer, covered, 30 minutes. Gradually blend in ½c Jarlsberg cheese. Heat just until cheese melts.

Blend butter, small garlic clove and remaining ¼t chili powder in small bowl. Spread on crispbreads; arrange on cookie sheet. Bake in preheated 375° F oven several minutes or until butter is melted. Sprinkle with ½ cup of the Jarlsberg. Bake just until cheese is melted.

Ladle soup into bowls. Garnish with remaining ½ cup Jarlsberg cheese.
Serve with crispbreads.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998

Chili Spaghetti

Servings: 4 Servings

Ingredients:

1 pound Ground beef
1 cub Chopped onion
½ cub Chopped green bell pepper
1 teaspoon Minced garlic
8 ounce Tomato sauce
½ cub Water
2 teaspoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Bouillon granules
½ teaspoon Ground oregano
½ teaspoon Salt
½ teaspoon Black pepper
½ pound Spaghetti, cooked/drainedcheese, shredded Cheddaror Monterey Jack

Preparation:

in large skillet, brown the meat with onion, pepper, garlic, then drain.
stir in remaining ingredients except spaghetti and cheese. Simmer, covered for 10 minutes, stirring occasionally. Arrange spaghetti on a platter, top with chili, then top with cheese.

Chili Spaghetti Casserole

Servings: 8 Servings

Ingredients:

8 ounce Uncooked spaghetti
1 pound Lean ground beef
1 medium Onion; chopped
¼ teaspoon Salt
⅛ teaspoon Black pepper
1 can Vegetarian chili with beans;(15-oz. can)
1 can Italian style stewedtomatoes (14-½ oz.);undrained
1 ½ cub Shredded sharp cheddarcheese
½ cub Low-fat sour cream
1 ½ teaspoon Chili powder
¼ teaspoon Garlic powder

Preparation:

Preheat oven to 350 degrees. Spray 13x9-inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain and place in prepared dish. Meanwhile, place beef and onion in large skillet; sprinkle with salt and pepper. Brown beef over medium high heat until beef is no longer pink, stirring to separate. Drain fat. Stir in chili, tomatoes with juice, 1 cup cheese, sour cream, chili powder and garlic powder. Add chili mixture to pasta; stir until pasta is well coated. Sprinkle with remaining ½ cup cheese. Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving. Makes 8 servings.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Easy Home Cooking Casseroles and Country Favorites. Lynn's notes: Made this 2-11-98; added 3 cloves minced garlic to the beef as it cooked, omitted the salt and used herb flavored linguine. Easy dish to make that had a terrific taste!

Recipe by: Casseroles and Country Favorites

Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Feb 12, 1998

Chili Spiced Chicken Drumsticks

Servings: 4 Servings

Ingredients:

8 Chicken drumsticks; skin andfat removed
¼ cub Fresh lime juice
1 tablespoon Chili powder; or to taste
Salt; to taste
Vegetable cooking spray

Preparation:

Preheat oven to 375°F. Moisten drumsticks with lime juice, season with chili powder and sprinkle with salt if you wish. Coat a shallow baking pan with cooking spray. Place drumsticks in pan and bake for 30 to 45 minutes, turning drumsticks every 15 minutes, until brown, tender and cooked through. Remove from oven and let cool to room temperature before serving.

NOTES : Because it's so easy to handle, this dish is just the ticket for a picnic meal. Reprinted in the Sacramento Bee 7/23/97.

Recipe by: 100 Low Fat Chicken & Turkey Recipes by Corinne T. Netzer Posted to MC-Recipe Digest V1 #688 by Crane Walden <cranew@foothill.net> on Jul 24, 1997

Chili Spiced Hamburgers

Servings: 1 Servings

Ingredients:

LABRECQUE
1 ½ pound Ground beef
½ cub Tomato sauce
1/3 cub Onion -- chopped
6 tablespoon P oatmeal
2 tablespoon P parsley -- fresh minced
1 ½ teaspoon Chili powder
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

COALS UNTIL DESIRED DONENESS. OR BROIL IN OVEN. 251 CAL, 20 G PROTEIN, 16G FAT 6g CARBOHYDRATES, 376 mg SODIUM, 86 mg CHOLESTEROL.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Spices

Servings: 1 Servings

Ingredients:

See instructions

Preparation:

Here is one mix for chili that I found on the Net:

For chili seasoning, we make up batches consisting of 8 parts chili powder, 2 parts ground cumin, and 1 part crushed (not ground) cayenne peppers.

To make seasoning from scratch, use the following (this is approximate, I usually just dump some in until it tastes right). This seasons one batch made with about 1 ½ lbs. meat.

3-6 Tbs. pure ground chile such as NM/Anaheim, Ancho, Chimayo, or any combination of these. Can use Mulato or Pasilla too, if available. Cayenne pepper to taste; depends on how hot the above chile powder is and how hot you like it. Probably about 1 tsp. to start with for med-hot. 1 tsp. garlic powder (I use fresh garlic, 2 large cloves) 2 tsp. oregano 2-3 tsp. cumin Posted to CHILE-HEADS DIGEST V3 #323 by Judy Howle <howle@ebicom.net> on May 13, 1997

Chili Stack

Servings: 4 Servings

Ingredients:

1 pound Ground beef
1 tablespoon Chili powder
2 tablespoon Shortening
1 teaspoon Salt
1 Onion, chopped fine
Dash of pepper
1 cl Garlic, chopped fine
1 can tomatoes
1 Green bell pepper,chopped
½ cub Grated sharp Cheddar cheese
2 tablespoon Flour

Preparation:

Add shortening to skillet.Heat to medium high.When shortening is browned,add meat and cook until crumbly.Next,blend flour through the mixture.Add remaining ingredients,except cheese. Lower heat to simmer.Cook 30 minutes.Just before serving,stir in cheese.Delicious served on toast.Serves 4 to 5.

Chili Steak

Servings: 6 Servings

Ingredients:

3 pound Rump or round steak, 1 inch
1 teaspoon Salt
½ teaspoon Pepper
2 Cl Garlic, crushed
3 tablespoon Shortening
½ cub Green pepper, chopped
½ cub Onion, chopped
1 ½ cub Texas red or original san an
½ cub Strong black coffee

Preparation:

Fat grams per serving: Approx. Cook Time: 1 hr Cut steak into six servings. Mix salt, pepper, and crushed garlic; season both sides of steak with mixture. Let stand in a dish (glass or pottery) for about 1 hour. Pat steaks dry and fry in the shortening until browned, turning once.
Remove from pan. Cook green pepper and onion in pan until soft; add chili and coffee. Return steaks to pan ; bring to a boil. Reduce temperature, cover and cook 45 minutes. Serve with rice. Makes 6 servings. There's a lot of good things that chili goes with, or on, or in. Like tortillas. Tamales.
Sourdough bakin's. Cornbread. Beer bread. Texas Toast. Eggs. Hash. Ground beef. Steak. And you can fancy up chili with opnions, green peppers, tomatoes, avocado or guacamole, and different kinds of cheese. You get the idea. chili's not only one of the best eatin' ideas there ever was, but one of the best for satisfying all kinds of tastes. From "Famous Chile Recipes from Marlboro Country".

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Stew

Servings: 1 Servings

Ingredients:

1 pound Ground beef
2 medium Onions; chopped
¼ teaspoon Instant minced garlic
1 can (10 to 20 oz.) pinto or redkidney beans
1 can Stewed tomatoes; chopped
1 can (15 oz.) tomato sauce
1 teaspoon Salt
2 tablespoon Chili powder; (up to 3)

Preparation:

Coarsely crumble ground beef in 3 quart casserole; stir in onion and garlic. Cook on high 6 to 7 minutes or until beef is brown. Stir once; drain; stir in remaining ingredients. Cover with lid. Cook on high 6 minutes and on medium low 20 minutes. Stir once; let stand, covered, 5 minutes before stirring.

Posted to Bakery-Shoppe Digest by "CD" <poppy@connectcorp.net> on Apr 5, 1998

Chili Strata

Servings: 8 Servings

Ingredients:

1 Egg; slightly beaten
¾ cub Water
1 package (12-oz) corn chips
2 can (15.5-oz) chili with beans
1 can (20-oz) enchilada sauce
¾ cub Chopped green pepper
½ cub Chopped onion
2 cub Shredded Cheddar cheese (8oz = 2 cups)
4 cub Chopped lettuce
2 cub Chopped tomatoes

Preparation:

Heat oven to 350 degrees. Mix egg and water. Crush 4 cups corn chips to make 2 cups crushed chips. Add egg mixture to crushed chips; spread in lightly greased 13x9-inch baking dish. Combine chili, 1 cup enchilada sauce, green pepper and onion; spread over corn chips in casserole. Bake at 350 degrees for 35 minutes. Top with cheese and remaining whole corn chips; bake 5 minutes. Top with lettuce and tomatoes. Serve with sauce.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Stuffed Chicken

Servings: 4 Servings

Ingredients:

4 Breasts, chicken, halves, broiler/fryer, boned, skinned
4 ounce Chilies, green, canned, chopped, drained
¾ cub Cheese, Monterey Jack, shredded
1 large Garlic, clove, minced
½ teaspoon Chili powder
2 tablespoon Butter, unsalted
Lettuce, Romaine
4 tablespoon Salsa, chunky style

Preparation:

Make a horizontal cut across each chicken breast to make a pocket.

In a small bowl, mix the chilies, cheese, garlic, and chili powder. Divide the cheese mixture into four equal portions and place one portion in each chicken breast pocket; secure the chicken pockets with wooden picks.

In large non-stick pan, place the butter and melt over medium heat.

Add chicken to the melted butter and cook, turning, about 12 minutes, or until the chicken is brown and fork tender.

Arrange the lettuce and chicken on a large serving platter.
Spoon 1 tablespoon of salsa over each chicken breast.

Cook: Judith T. Mettlin, Snyder, New York

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip

Chili Susan's Style

Servings: 1 Servings

Ingredients:

AARONSON PSTT79C
2 Onions -- thickly sliced in
28 ounce Tomato puree -- CAN
1 cub Chili powder -- or to taste
Salt
Pepper
Oregano
2 cub Red kidney beans

Preparation:

Heat a very large dutch oven and add the ground meat. Saute until meat has turned brown. Add onions and mix in with-> meat. Add tomato puree and mix well. Add the chili powder, ¼ cup at a time, until desired degree of "heat" is acheived. Add salt, pepper and oregano to taste, beginning with 1 teaspoon of each.

This chili need cook only for ½ hour or so. At the end of 20 minutes cooking, add kidney beans, stir, cook a few minutes, taste again and adjust seasonings if necessary. It is now finished. Cool, refrigerate, remove any fat from the top of the pot, spoon into individual containers & freeze.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Sweet Potato Gratin

Servings: 6 Servings

Ingredients:

2 can (10-ounce) mild enchiladasauce (2 cups)
1 cub Water
2 large Garlic
Cloves; minced and mashed toa paste
5 large Sweet potatoes; (about 3 ½lbs)
1 1/3 cub Coarsely grated MontereyJack cheese; (about 6ounces)

Preparation:

The following dish was inspired by a gratin served at Mesa Grill in New York City. In that recipe six sweet potatoes are combined with a chipotle chili and a quart of heavy cream for a rich and delicious side dish. In our version a similarly sweet-hot balance is achieved with the addition of enchilada sauce and cheese but no cream.

Preheat oven to 375F. In a large saucepan simmer enchilada sauce, water, and garlic with salt to taste, stirring occasionally, 5 minutes. Peel potatoes and cut crosswise into ⅛-inch-thick slices. In a 3-quart gratin or shallow baking dish layer one fourth of potatoes in concentric circles, overlapping slightly, and sprinkle with 1/3 cup cheese. Continue to layer remaining potatoes and cheese in same manner, ending with cheese. Pour sauce slowly over potatoes, letting it seep between layers, and bake gratin set in a shallow baking pan (it may bubble over) in middle of oven 1 hour, or until potatoes are tender. Gratin may be made 2 days ahead and chilled, covered. Reheat gratin, covered, in oven.

Serves 6 to 8.

Gourmet November 1994

Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Mar 3, 1998

Chili Taco Salad

Servings: 4 Servings

Ingredients:

LIGHT & EASY CHICKEN CHILI:
1 tablespoon Vegetable oil
2 Onions
2 cl Garlic; minced
1 pound Chicken; ground
1 cub Carrots; chopped
1 cub Celery; chopped
2 tablespoon Chili powder
1 teaspoon Ground cumin
¾ teaspoon Dried oregano
½ teaspoon Salt
¼ teaspoon Hot pepper flakes
¼ teaspoon Pepper
28 ounce Tomatoes; canned
19 ounce Red kidney beans; canned
19 ounce Chick-peas; drain, rinse
¼ cub Parsley; fresh, chopped

CHILI TACO SALAD:
4 cub Tortilla chips
4 cub Lettuce; shredded
2 cub Tomatoes; fresh, chopped
1 cub Sour cream or yogurt
1 cub Monterey Jack; shredded
½ cub Black olives; chopped
½ cub Jalapeno peppers; chopped
12 Mini corn cobs (optl)

Preparation:

PREPARE CHILI: In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions and garlic, stirring, for about 5 minutes or until softened. Add chicken; cook, stirring, for about 7 minutes or until no longer pink. Add carrot, celery, red pepper, chili powder, cumin, oregano, salt, hot pepper flakes and pepper; cook, stirring for 1 minute. Pour in tomatoes and kidney beans; bring to boil. Reduce heat, cover and simmer for 15 minutes. Add chick-peas; simmer for 15 minutes. Garnish with parsley.
CHILI TACO SALAD: Taco salad is a simly irrestible combo of pleasingly spicy chicken cbili, crunchy cool lettuce and tomatoes, creamy sour cream and tongue-tingling peppers. Divide chips among 4 plates. Top each with 1 cup chili, then lettuce, tomatoes, sour cream, cheese, olives, jalapeno peppers, and corn (if using)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Topping for Navajo Tacos

Servings: 4 Servings

Ingredients:

2 cub Kidney beans, cooked *
½ pound Grnd beef, chicken, or pork
1/3 cub Onion, chopped
1 cub Corn, whole kernal
1 cub Tomatoes, canned, drained
1 cub Tomato sauce
1 teaspoon Chili powder
½ teaspoon Ground cumin
1 teaspoon Salt
⅛ teaspoon Ground chili (to taste)

Preparation:

* May also use 1 can kidney beans. In a large skillet, brown ground meat until no longer pink. Pour off excess fat. Add onion. Cook and stir until onion is softened. Stir in beans, corn, tomatoes, tomato sauce, chili powder, cumin, salt and ground chili. Heat until bubbly. Top with cheddar cheese.

Serve on top of or with Fry Bread.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Tostados

Servings: 4 Servings

Ingredients:

8 Tortillas (corn or flour but
Cooking oil or shortening
2 cub Cowboy chili or canned refri
1 cub Texas red or original san an
Shredded lettuce
1 Recipe of guacamole
Chopped tomatoes

Preparation:

Fat grams per serving: Approx. Cook Time: 40 M Heat ½ inch oil or shortening in frypan, then fry tortillas until crisp. Spread ¼ cup heated Cowpoke Chili or refried beans on each; top with 2 tablespoons heated Texas Red or Original San Antone Chili. Top with shredded lettuce. Spoon on ¼ cup guacamole and sprinkle with chopped tomatoes.* Makes four servings. From "Famouse Chili Recipes from Marlboro Country". *Sometimes I sprinkle a little grated Cheddar or Monterey Jack cheese on top of this or if I don't have any guacamole handy I use a little more cheese.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Verde

Servings: 6 Servings

Ingredients:

4 Pork steaks
1 Chopped onion
5 tablespoon Flour
4 cub Water
¼ teaspoon Garlic
½ teaspoon Red pepper
½ teaspoon Oregano
2/3 teaspoon Ground cumin
2 ounce cans whole greenchilies

Preparation:

Cut fat off steaks. Cut steaks into bite size pieces. Fry until well done.
Remove meat and cook onion until tender. Remove onion. Make gravy with drippings and flour and water. Chop green chilies. Return meat and onion to gravy with all other ingredients, simmer. Add 2-3 hot fresno chilies if desired.
Posted to CHILE-HEADS DIGEST V3 #131

Date: Tue, 15 Oct 1996 08:43:08 -0400

From: kmeade@ids2.idsonline.com (The Meades)

Chili Verde

Servings: 9 Servings

Ingredients:

2 ½ pound Boneless chuck; 1" cubes
¼ cub Oil
1 ¼ teaspoon Salt
⅛ teaspoon Pepper
2 Onion; chopped fine
2 Cloves garlic; minced
29 ounce Stewed tomatoes; undrained
12 ounce Tomatillos; drained andchopped
4 ounce Green chiles; diced
1 cub Parsley; chopped
1/3 cub Lemon juice
2 teaspoon Oregano
1 ½ teaspoon Cumin
1 teaspoon Coriander
⅛ teaspoon Allspice

Preparation:

Brown meat in 2 TBSP. oil. Spinkle with ¾ tsp. salt and pepper. Turn into crock. Saute onions and garlic in 2 TBSP. oil until soft. Blend tomatoes and juice into onions, with ½ tsp. salt. Add tomatillos, chilies, parsley, lemon, oregano, cumin, coriander and allspice.

Mix into beef. Cover and cook about 7 hours on LOW or until tender.

Serving Ideas : SERVE OVER RICE
Posted to MC-Recipe Digest V1 #951 by Vickie <pvreg@gte.net> on Dec 09, 1997

Chili Verde

Servings: 8 Servings

Ingredients:

1 ½ -(up to)
2 pound Chicken or pork
1 Onion; chopped
1 can (17-oz) tomatillos
1 can (7-oz) diced Ortega chiles
3 Cloves garlic; chopped
½ teaspoon Cumin seed
½ teaspoon Mustard seed
1 teaspoon Dried cilantro
1 teaspoon Dried marjoram
½ teaspoon Ground black pepper
1 -(up to)
2 Jalapeno peppers; chopped
3 tablespoon Flour
1 teaspoon Sage
2 tablespoon Cooking oil
2 -(up to)
3 cub Rice
Salt to taste
1 can (17-oz) hominy (optional)
1 can (17-oz) chicken broth(optional)

Preparation:

Date: Fri, 15 Mar 1996 07:34:27 -0800

From: "Rund, Sharen" <RUNDSAB@alisa1.lockheed.com> This recipe was adapted from the Pork with Tomatillo stew from the Sunset Magazine Mexican Cookbook. All measurements are approximate You can substitute chicken for the pork. I usually serve this with refried beans topped with melred jack cheese and salsa on the side

Add chopped onion, garlic, cumin, black pepper, mustard seed and oil in a deep skillet at medium heat and cook covered untilonion is soft. Stir occasionally to cook evenly. Cut meat into bite size chunks. Put flour and sage into the bag and shake the meat until dusted. Add the meat to the skillet and stir occasionally until the meat is brown(or white for chicken). Chop up tomatillos ans add to pan.Add ortega chilis, jalapeno peppers, cilantro and marjoram to pan. Simmer covered under low heat for about an hour or until meat is tender. Turn off heat and let sit covered until ready to eat or cool enough to put in the refrigerator. If you prepare this the day before you use it, it will taste better the next day.
Serve with cooked rice.

CHILE-HEADS DIGEST V2 #269

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Verde - Mexican

Servings: 4 Servings

Ingredients:

2 pound Pork, cubed
½ cub Water
1 tablespoon Garlic, minced
½ cub Onions, dry
1 can Stewed tomatoes, 14 oz
1 teaspoon Coriander, ground
½ cub Green chilies, chopped
2 tablespoon Cilantro, chopped
1 cub Salsa fresca

Preparation:

Cook pork and garlic in ½ cup water until all the water is absorbed. Let the pork brown in it's fat for a few minutes. Add onion and saute till translucent. Add tomatoes and chilies, cover and simmer for 30 to 40 minutes. Just before serving, add the chopped cilantro, salt and pepper to taste, stirring well. Serve with Salsa Fresca.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Verde Casserole

Servings: 18 Servings

Ingredients:

Mrs Lee Williamson -- (Mary
Wyley Grisham)
6 Corn tortillas --
Additional
Desired
20 ounce Whole green chilies
1 pound Monterey Jack cheese --
Grated
1 pound Cheddar cheese -- grated
6 Eggs -- well beaten
¼ cub Flour
2 cub Milk -- canned or fresh

Preparation:

Preheat the oven to 300~F. Spray vegetable coating in a greased 3-qt casserole and line with corn tortillas (about 6) that have been softened in oil. If desired, quarter additional softened tortillas and line the sides of the dish. Split, seed and lay green chilies on top of the tortillas.
Sprinkle cheeses on top of green chilies. Mix eggs, flour and milk; beat well. Pour over cheese. Bake at 300~F for 30 minutes, then bake 15 minutes more at 325~F. Can be served with side dishes of sour cream and picante sauce.

Formatted by Margaret Garland DFYX18A Source: The Best Little Cookbook in Texas, Junior League of Abilene.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili Vinaigrette

Servings: 1 Servings

Ingredients:

¼ cub White wine vinegar
1 tablespoon Mustard
½ cub Olive oil
1 tablespoon Ancho chili paste
1 teaspoon Ground cumin

Preparation:

Whisk together vinegar, mustard and oil. Add chili paste and cumin. Serve.
This recipe yields about ⅞ cup vinaigrette.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco >From the TV FOOD NETWORK - (Show # ML-1A04 broadcast 02-16-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

02-28-1997

Recipe by: Michael Lomonaco

Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 30, 1998

Chili Vinegar

Servings: 3 Cups

Ingredients:

PHILLY.INQUIRER:
1 cub Dried red chili peppers,
1" to 2" long,plus 3 extra
Optional
4 medium Garlic cloves,peeled
5 large Rosemary sprigs,fresh
3 cub Distilled white vinegar

IRWIN E.SOLOMON:

Preparation:

Place chilies,garlic and rosemary in clean 2 qt. glass jar and crush them with a wooden spoon.Heat vinegar until,warm,then pour over herbs.Set jar on sunny windowsill for 2 weeks,or until vinegar reaches desired strength..
Strain through sieve and pour into three sterilized ½ pt.glass jars.Add 1 chili pepper per jar if desired.Seal and label..Makes 3 cups..

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Vinegar Sauce

Servings: 1 Servings

Ingredients:

½ cub Distilled white vinegar
1 tablespoon Nuoc mam [I prefer Thai fishsauce]
10 Fresh red or green Thai Birdpeppers -or-
2 Serrano peppers -or-
1 Jalapeno pepper; thinlysliced

Preparation:

David Ford daford@delphi.com Terre Haute, Indiana

Combine all ingredients in small bowl. Can be prepared three days ahead.
Cover and store at room temperature. Makes about ½ cup.

[I usually triple or quadruple the recipe and add more Thai peppers than are called for. It keeps very well in a covered plastic container for at least six months.]

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Vino - Mexican

Servings: 7 Servings

Ingredients:

3 ½ pound Ground beef
2 1/3 Large onion, chopped
2 1/3 teaspoon Minced garlic
2 1/3 tablespoon Cumin
4 2/3 teaspoon Oregano
4 2/3 tablespoon New Mexico chili powder
2 1/3 tablespoon Chili powder

TRY 1 CUP OF CHILI POWDER:
1 cub Red wine to start *
9/16 cub Cornmeal
2 1/3 cub Water

Preparation:

Saute beef and onion until meat is no longer red. Add garlic and saute for 1 minute, making sure to break up the meat. Add all other ingredients except the cornmeal. Simmer for 1 hour. Mix the cornmeal with the water to form a paste. Stir in the cornmeal and cook until the chili is thick. Shari Hagemeister *P BKTF51A ½2/92 7:38pm¶

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili W/corn Tortilla Crisps

Servings: 4 Servings

Ingredients:

6 cub QUICK-AND-EASY CHILI
2 Corn tortillas
2 teaspoon Vegetable oil
¼ teaspoon Salt

Preparation:

1. Heat oil in medium skillet over medium-high heat. Add tortilla strips and cook 4 minutes stirring occasionaly, until crisp. Sprinkle with salt.
Serve with chili.

Cal: 380 Pro: 24g Carbs: 37g Fat: 16g Sod: 1,000mg

Recipe by: Woman's Day

Posted to brand-name-recipes by "JoAnne Critten" <mcritten@wanweb.net> on Mar 27, 1998

Chili Weather Chicken

Servings: 1 Servings

Ingredients:

½ cub Sweet & sour sauce
¼ cub Orange juice
1 tablespoon Brown sugar
2 Green chilies; thinlysliced, (wear rubbergloves)
2 tablespoon All purpose flour
8 Skinless chicken thighs;rinsed and patted dry
½ teaspoon Salt
Nonstick cooking spray
1 Clove garlic; minced
1 Onion; cut into wedges

Preparation:

Prep: 10 min, Cook: 35 min. Combine first 4 ingredients in a bowl and set aside. Combine flour and salt in a shallow plate. Coat chicken with flour mixture. Coat a heavy nonstick skillet with cooking spray and heat over medium high heat. Saut‚ chicken and garlic 1-2 minutes, until browned.
Remove chicken from pan. Stir-fry onion 2 minutes. Arrange chicken in pan and pour over sweet & sour sauce mixture. Cover pan and simmer 30 minutes, or until chicken is no longer pink in center, turning chicken occasionally.

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 05, 1998

Chili with Beans

Servings: 4 Servings

Ingredients:

1 package Pinto beans
2 pound Chili meat OR
4 pound Lean beef sirloin, chopped
In ½ inch cubes
1 pound Low-fat turkey sausage
1 cub Onions, chopped
1 tablespoon Garlic powder
1 tablespoon Red cayenne pepper
2 can Tomato sauce
3 tablespoon New Mexico (or other hot)
Chili powder
1 teaspoon Dried oregano
2 tablespoon Ground cumin
1 tablespoon Vegetable oil
1 teaspoon Louisiana (or Tobasco) Hot
Sauce
1 can Jalapenos, chopped
½ tablespoon Salt

Preparation:

Contributed to the echo by: Michael Gallagher Bob, here is my variation of a chili recipe with beans in it. If the people here don't like beans with their chili, I'll give a substitution. DON'T change anything, for this is the way you should make authentic Texas chili--not the cheap imitation stuff.

Wash beans in colander and soak overnight. Wash again next day, and place in large chili pot. Cover with water about ½ to ¾ inch over beans; simmer, covered, for about 2-½ hours or until done.

If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat in large chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the can of beef stock in the next paragraph of directions.

Brown meat and place in large saucepan. Add all of the other ingredients and spices. Mix well. Simmer, covered, for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30 to 45 minutes. Makes 15 to 20 servings, 225 calories each (205 with out the oil). Salt and pepper to taste.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili with Five Kinds of Peppers

Servings: 1 Servings

Ingredients:

1 Big jalapeno
2 Cuban frying peppers
1 Hot hungarian,
1 Long cheese pepper
And a little paprika)
1 cub Dried black beans
1 cub Dried pinto beans
1 cub Dried kidney beans
2 Onions (white and yellow?)
3 Garlic cloves
Tomatoes (3 big beefsteak or
About 8 roma)
Cumin, coriander, oregano,
Salt, pepper to taste
Olive oil

Preparation:

Soak the beans overnight, then simmer until tender (1 to 2 hours) I tend to add some seaweed while cooking (dump in a bowl so you can use the bean pot for frying) roast the cumin in a frying pan (optional, but valuable) I used about 2 to 3 tsp chop onions and garlic, saute in oil chop peppers, saute with onion & garlic add chopped tomatoes, cook a until soft Add the beans, and some bean liquid Add the spices and cook for another hour or so

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

Chili with Kidney Beans

Servings: 12 Servings

Ingredients:

3 Garlic cloves; minced
2 tablespoon Oil
4 pound Lean ground beef
6 Onions; chopped
4 Green bell peppers; chopped
6 can Whole tomatoes (1-lb size)
4 can Red kidney beans (1-lb size) drained
2 can Tomato paste (6 oz size)
¼ cub Chili powder
1 teaspoon White vinegar
3 dash Red pepper
3 Whole cloves
1 Bay leaf
Salt, pepper
Rice (optional)

Preparation:

Saute garlic in oil in large heavy kettle until golden. Crumble in beef and cook 10 minutes, or until evenly browned. Pour some of oil and drippings into skillet. Add onions and green peppers and cook until tender. Add to cooked meat with tomatoes, kidney beans, tomato paste, chili powder, vinegar, red pepper, cloves and bay leaf, and season to taste with salt and pepper. Cook, covered, over low heat 1 hour. If too dry, add additional tomatoes. If too liquid, uncover and simmer longer. Serve with rice, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili with Lamb and Black Beans

Servings: 8 Servings

Ingredients:

1 ¾ cub Black beans, sorted and rins
2 quart Water, or more as needed
2 pound Lamb bones
4 Thyme sprigs
4 Parsley sprigs
1 Bay leaf
3 Garlic clove, crushed
6 tablespoon Olive oil
2 Large yellow onions, chopped
1 ½ pound Lamb shoulder, ground
2 tablespoon Chili powder
2 tablespoon Fresh minced ginger
2 tablespoon Fresh Thyme, minced OR
2 teaspoon Dried Thyme, crumbled
1 tablespoon Red hot chilie, seeded and d
1 ¼ teaspoon Dried Marjoram, crumbled
¾ teaspoon Fresh ground white pepper
¾ teaspoon Fresh ground black pepper
¾ teaspoon Cayenne pepper
¾ teaspoon Allspice
2 pound Italian plum tomatoes, coars
1 ¼ cub Light Zinfandel wine
Salt as needed

Preparation:

FOR BEANS: Soak beans overnight in 2 qt. water. In a large saucepan, bring beans to a boil. Add lamb bones and bouquet garni and 1 crushed garlic clove. Reduce heat and simmer till beans are tender but not mushy.
Skim occasionally and add more water if necessary to keep beans submerged.
2 hrs. FOR CHILI: Heat 3 T. oil in large heavy saucepan over moderate heat.
Add onions and cook until soft, about 10 minutes. Add 2 cloves garlic, minced, and stir about 3 minutes. Transfer onion and garlic mixture to a plate, using a slotted spoon. Add remaining oil to pan. Increase heat to med. high. Add lamb and cook until no longer pink, breaking up with spoon, about 6 min. Return onion mixture to pan; add chili powder, ginger, thyme, red chili, marjoram, peppers and allspice. Stir 5 minutes. Add tomatoes ( and half of their liquid, if canned). Bring to a boil then reduce heat and simmer for another 5 minutes. Add ¾ Cup of Zinfandel. Simmer, skimming occasionally, for 30 minutes. Drain beans and reserve the cooking liquid.
Discard the bones and garni. add beans and remaining Zinfandel to chili mixture. Salt and season as necessary. Simmer 30 minutes, adding bean cooking liquid as needed to keep chili moist (or soupy, as you like it).
This chili is best made ahead and allowed to season in the refrigerator for 24 hours. Reheat before serving. Serves 8.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili with Pinto Beans

Servings: 20 Servings

Ingredients:

Mrs Leo Gordon
BEST OF SHOW
5 pound Chuck; coarsely ground
7 cl Garlic
1 large Sweet pepper
1 large Onion; chopped
1 Celery stalk; chopped
12 ounce Can tomato paste
15 ounce Can Hunt's Tomato SauceSpecial
2 cub V-8 juice
2 teaspoon Chili peppers; crushed
3 teaspoon Salt
1 teaspoon Black pepper
1/3 cub Chili powder
3 cub Water
4 cub Beef broth
1 tablespoon Paprika
3 teaspoon Ground cumin

BEANS:
3 cub Dry pinto beans
2 quart Water
2 teaspoon Salt
1 teaspoon Pepper
6 ounce Can tomato paste
1 Beef bouillon cube
1 tablespoon Chili powder
1 medium Onion; chopped
2 tablespoon Honey

Preparation:

In a large skillet, brown meat, stirring often. Using blender, combine garlic, sweet pepper, onion, celery, tomato paste, tomato sauce, cocktail juice, chili pepper, chili powder, salt and pepper. Blend this mixture well ad add to browned meat. Pour in water and broth and cook slowly for 3 hours. Add paprika and cumin. Then add cooked beans.

BEANS: Cook beans in water over medium heat for 1 hour. Combine remaining ingredients and cook on low heat until done, about 2 hours. Add beans to chili. Margaret Garland

Source: Prize Winning Recipes from the State Fair of Texas, 1976.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili with Potato Dumplings

Servings: 8 Servings

Ingredients:

1 pound Ground beef
1 pound Ground turkey
½ cub Onion -- chopped
15 ½ ounce Kidney beans -- rinsed and
Drained
15 ½ ounce Mild chili beans --
Undrained
½ cub Green pepper -- chopped
4 teaspoon Chili powder
1 teaspoon Salt
1 teaspoon Paprika
1 teaspoon Cumin seed
½ teaspoon Garlic salt
½ teaspoon Dried oregano
¼ teaspoon Crushed red pepper flakes
3 cub Tomato-vegetable juice
(V-8)
DUMPLINGS:
1 cub Mashed potato flakes
1 cub All-purpose flour
1 tablespoon Minced fresh parsley
2 teaspoon Baking powder
½ teaspoon Salt
1 cub Milk
1 Egg -- beaten

Preparation:

Recipe By : COUNTRY WOMAN MAGAZINE

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili with Rice

Servings: 1 Servings

Ingredients:

1 pound Lean ground beef
1 small Green pepper; chopped
1 package (1.75 oz) Schilling ChiliSeasoning Mix
2 cub Water
1 can (15.25 oz) kidney beans;undrained
1 can (15 oz) Contadina tomatosauce
1 can (7 oz) Green Giant wholekernal corn; drained
2 cub Minute Original Rice;uncooked

Preparation:

Cook and stir meat, pepper and seasoning mix in large skillet on medium-high heat until meat is browned. Stir in water, beans and tomato sauce. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Stir in corn. Return to boil. Stir in rice, cover.
Remove from heat. Let stand 5 minutes. Stir. Serve with shredded cheese, chopped onions, sour cream and salsa if desired. Makes 6 servings. Recipe from Minute Rice.

Posted to brand-name-recipes by Geo & Donna <gstratio@computerpro.com> on Feb 12, 1998

Chili with Rice

Servings: 4 Servings

Ingredients:

1 pound Ground beef
1 can (15 ½ oz) kidney beans,
Drained
1 small Green pepper,chopped
1 can (11 oz) condensed Zesty
Tomato Soup/Sauce
¾ cub Water
1 package (1 ¾ oz) chili seasoning
Mix
1 Minute Rice Boil in Bag
Rice, cooked

Preparation:

Brown beef in skillet;drain fat.Stir in kidney beans,soup, water and seasoning mix.Bring to a boil.Reduce heat;cover and simmer 5 minutes,stirring occasionally.Serve over cooked rice. makes 4 servings. 1 - lb. ground beef 1 - 11 oz. can condensed Nacho Cheese or Cheddar Cheese soup 2 - cups water 1 - 16 oz. pkg. frozen broccoli,corn and red peppers 1 ~ 1 ¼ oz. pkg. taco seasoning mix 2 - cups dry rice ½ ~ cup grated Cheddar cheese 1 - cup crushed tortilla chips Mix beef,soup,water,vegetables and seasoning mix in a large skillet.Bring to a boil.Reduce heat and simmer 2 minutes.Stir in rice.Cover;remove from heat.Let stand 5 minutes.Fluff with a fork.Sprinkle with cheese and chips.Makes 6 servings.

Chili with Vegetables and Bulgur

Servings: 1 Servings

Ingredients:

¼ cub Water
½ cub Chopped onion
2 Cloves garlic
½ cub Sliced mushrooms
1 cub Chopped green bell pepper
1 tablespoon Chili powder
1 teaspoon Ground cumin
3 ½ cub Chopped tomatoes (canned or
Fresh)
½ cub Yellow squash, diced
2 cub Cooked or canned beans (I
Use pintos) - drained and
Rinsed
½ cub Bulgur (I usually throw in
About_¾_to_1_cup)

Preparation:

Heat water in large nonstick saucepan over medium heat. Add onion and garlic. Cook and stir for 5 minutes, adding more water if necessary.

Add mushrooms, green pepper, chili powder, cumin, tomatoes and squash.
Cover and simmer for 15 minutes.

Add beans and bulgur. Cover and cook until warmed through.

Source: From 500 Fat-free Recipes

Posted by alstern@mmm.com to the Fatfree Digest [Volume 17 Issue 11] Apr.
12, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Chili with White Beans

Servings: 6 Servings

Ingredients:

3 pound Ground beef
1 ½ quart Water
1 Bay leaf
¼ cub Garlic; minced
2 teaspoon Salt
1 teaspoon Oregano
½ teaspoon Cayenne
2 tablespoon Paprika
1 teaspoon Cumin powder
½ pound Dry navy beans
1 teaspoon Brown sugar
1 tablespoon Chili powder

Preparation:

Brown beef thoroughly. Add all remaining ingredients and cook over low flame for 4 hours. Add more water if mixture becomes too thick. This is a mild, slightly sweet chili.
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 12, 1998

Chili with White Beans

Servings: 6 Servings

Ingredients:

3 pound Ground beef
6 cub Water
1 Bay leaf
60 Garlic; minced
2 teaspoon Salt
1 teaspoon Oregano
½ teaspoon Cayenne
2 tablespoon Paprika
1 teaspoon Cumin powder
½ pound Dry navy beans
1 teaspoon Brown sugar
1 tablespoon Chili powder

Preparation:

Brown beef thoroughly. Add all remaining ingrdients and cook over low flame for 4 hours. Add more water if mixture becomes too thick. This is a mild ,slightly sweet chili.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili Woody Desilva

Servings: 8 Servings

Ingredients:

2 tablespoon Oil,cooking
5 Onions
4 pound Beef chuck,coarse grind
5 Garlic cloves
4 tablespoon Oregano,dried,pref. Mexican
2 teaspoon Woodruff
1 tablespoon Red chile,hot,ground
1 teaspoon Cayenne pepper
2 tablespoon Paprika
3 tablespoon Cumin
2 teaspoon Chipenos(pequin chiles)
4 dash Hot pepper sauce,liquid
30 ounce Tomato sauce
6 ounce Tomato paste
Water
4 tablespoon Corn flour(masa harina)

Preparation:

1. Heat the oil in a large heavy skillet over medium heat. Add the onions.
Season with salt and pepper and cook, stirring, until the onions are translucent. Remove to a large heavy pot.~ 2. Add the meat to the skillet, pouring in more oil if necessary. Add garlic and 1 tablespoon of the oregano. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. Add this mixture to the pot~ 3. In a small plastic or paper bag, shake together the remaining 3 tablespoons of oregano, the woodruff, ground chile, cayenne pepper, paprika, cumin, and the chipenos. Add the blended spices to the pot as well as the liquid hot pepper sauce, tomato sauce, and tomato paste.~ 4.
Add enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for at least 2 hours. Taste and adjust seasonings.~ 5. Cool the chili and refrigerate it overnight. The next day, skin off the excess fat.
Reheat the chili to the boiling point and stir in a paste made of the masa harina and a little water. Stir constantly to prevent sticking and scorching, adding water as necessary for the desired texture.~

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chili's Calypso Cooler

Servings: 1 Servings

Ingredients:

2 Shots Captain Morgan SpicedRum
1 Shot peach Schnapps
1 Shot Grenadine
1 cub Orange juice
Ice
Orange wedge
Maraschino cherry

Preparation:

1. Combine rum, schnapps, orange juice and grenadine in a shaker. Shake well.

2. Pour drink over ice cubes or crushed ice in a big glass. Add an orange wedge and a cherry.

NOTES : From http://www.topsecretrecipes.com

Recipe by: Top Secret Recipes

Posted to recipelu-digest Volume 01 Number 593 by Rodeo46898 <Rodeo46898@aol.com> on Jan 24, 1998

Chili's Chicken Enchilada Soup

Servings: 16 Servings

Ingredients:

½ cub Vegetable oil
¼ cub Chicken base
3 cub Diced yellow onions
2 teaspoon Ground cumin
2 teaspoon Chili powder
2 teaspoon Granulated garlic
½ teaspoon Cayenne pepper
2 cub Masa harina
4 quart Water (divided)
2 cub Crushed tomatoes
½ pound Process American cheese; cutin small cube
3 pound Cooked; cubed chicken

Preparation:

In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes

In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions, bring to boil.

Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from masa harina.

Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.

Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 ½ gallons or 16-20 servings. NOTE: Recipe can be halved.

Recipe by: Chili's Posted to TNT - Prodigy's Recipe Exchange Newsletter by Aquasea221@aol.com on Jul 24, 1997

Chili's Grilled Caribbean Salad

Servings: 2 Servings

Ingredients:

HONEY-LIME DRESSING:
¼ cub Grey Poupon Dijon mustard
¼ cub Honey
1 ½ tablespoon Sugar
1 tablespoon Sesame oil
1 ½ tablespoon Apple cider vinegar
1 ½ teaspoon Lime juice

PICO DE GALLO:
2 medium Tomatoes, diced
½ cub Spanish onion, diced
2 teaspoon Jalapeno pepper, seeded and
;de-ribbed
2 teaspoon Cilantro, finely minced
pinch Salt

SALAD:
4 Chicken breast halves,
;boneless and skinless
½ cub Teriyaki marinade
4 cub Iceberg lettuce, chopped
4 cub Green leaf lettuce, choppped
1 cub Red cabbage, chopped
1 can Pineapple chunks in juice,
;drained (5.5 oz. can)
10 Tortilla chips

Preparation:

Make the dressing by blending all the ingredients in a small bowl with an electric mixer. Cover and chill.

Make the Pico de Gallo by combining all the ingredients in a small bowl.
Cover and chill.

1. Marinate chicken in the teriyaki for at least 2 hours. You can use a resealable plastic bag for this. Put the chicken into the bag and pour in the marinade, then toss it into the fridge.

2. Prepare the barbecue or preheat a stovetop grill. Grill the chicken for 4 to 5 minutes per side or until done.

3. Toss the lettuce and cabbage together, then divide the greens into 2 large individual-serving salad bowls.

4. Divide the pico de gallo and pour it in 2 even portions over the greens.

5. Divide the pineapple and sprinkle it on the salads.

6. Break the tortilla chips into large chunks and sprinkle half on each salad.

7. Slice the grilled chicken breasts into thin strips, and spread half the strips onto each salad.

8. Pour the dressing into 2 small bowls and serve with the salads.

Source: Top Secret Restaurant Recipes by Todd Wilbur Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on May 16, 1998

Chili's Honey Mustard

Servings: 1 Servings

Ingredients:

¼ cub Honey
¼ cub Dijon mustard
¼ cub Red wine vinegar
½ Lemon juiced or just lemonjuice
½ teaspoon Freshly ground pepper orregular
½ teaspoon Worcestershire sauce
1 Garlic clove minced
¾ cub Olive oil

Preparation:

mix honey and mustard in lidded jar. Add remaining ingredients and shake vigorously. It is very good.

Source: Chef's Secret

MasterCook formatted by Martha Hicks using Buster 2.0d.

Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Mar 8, 1998