are there any good chili recipes?

I do this in a slow cooker (you'll have to work out the quantities you want, but don't worry about being too precise; put in what looks like enough):

1. Buy two or three types of dried beans, and soak them overnight.

2. In the slow cooker, put one can diced tomatoes and one can tomato paste.

3. Stir in beans.

4. Add stewing beef (not ground beef); enough to make it "meaty" tasting.

5. Add fresh, frozen, or canned corn.

6. Garlic and onion to taste.

7. Dried crushed chili peppers (add less than you think you need -- the flavour and heat increases as it cooks, and you can add more at the end if needed).

8. Cook at low temperature for about 8-9 hours.

1

Beef Enchiladas

1 pound ground beef

6 oz can tomato paste

2 cups warm tap water

1 cup shredded cheese

1 teaspoon EACH salt & onion powder

1-1/2 teaspoons chili powder

1/2 teaspoon cumin (optional)

1/4 teaspoon garlic powder

Dash EACH oregano, black pepper & coriander (optional)

10 soft corn tortillas

Get out a large skillet and start you hamburger to frying. Break it up into small pieces with a fork, and cook it until it is done. Drain off the fat if necessary. While the meat is cooking, get out a medium sized bowl, or a quart size measuring cup. Measure the warm tap water into it. Add the seasonings, stirring to combine. Add the tomato paste. Mix it really well until the tomato paste is dissolved. A wire whisk works admirably for this purpose, but a fork will do the job if you are diligent.

This is the time to start warming up the tortillas. Some folks do this in the oven, wrapping the stack of them in tin foil and heating them at 400° for about 15 minutes. I do it on top of the stove though. Heat a clean, dry skillet over medium heat. Place a tortilla directly onto the skillet surface. When it becomes warm to the touch, (after just a few seconds), flip it and heat the other side. Continue until all of the tortillas are warm and pliable. Stack the warm tortillas on a plate.

For the rest of the preparation, pour half of the seasoned tomato mixture into the skillet with the hamburger. Add half of the cheese too. Stir to mix up the meat, tomato sauce and cheese. Scoop a large spoonful of the mixture onto each tortilla. Roll up the tortilla, enclosing the filling, and place it seam side down in a large rectangular pan. Fill all of the tortillas the same way, placing them side by side in the pan. Pour the remaining tomato sauce over the prepared tortillas in the pan. Scatter the remaining cheese over top. Bake the Enchiladas at 350° for 30 minutes. This will serve about 5 people. I usually double the recipe because it is so popular that my kids tend to make gluttons of themselves when I serve it. It freezes well, and can also be stored in the fridge for a day or so, if you want to make it ahead of time. It is actually better if made ahead. If you are cooking it cold from the fridge, you may need to let it cook a little longer, maybe 40 minutes. And if it is frozen, cook it for an hour, covered with tin foil for the first 45 minutes.

This is a great recipe with chicken instead of beef

1 small onion, chopped

1 tablespoon butter

1 (15 ounce) can great northern beans

1 (5 ounce) can chuck-style turkey

1/2 cup beer

2 ounces chopped green chili peppers

1 teaspoon instant chicken bouillon granules

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

1/2 cup shredded monterey jack cheese

Place all ingredients except cheese in your slow cooker.

Stir to mix.

Cover and cook on low for 6 to 8 hours.

Top with cheese!

All-American Chili:

6 ounces hot turkey Italian sausage

2 cups chopped onion

1 cup chopped green bell pepper

8 garlic cloves, minced

1 pound ground sirloin

1 jalapeño pepper, chopped

2 tablespoons chili powder

2 tablespoons brown sugar

1 tablespoon ground cumin

3 tablespoons tomato paste

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

2 bay leaves

1 1/4 cups Merlot or other fruity red wine

2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped

2 (15-ounce) cans kidney beans, drained

1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.

Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

Note: Like most chilis, this version tastes even better the next day.

Yield: 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)

Chili beans:

1 Bag of pinto beans

1 onion chopped

2 tbsp garlic powder

2 cans stewed tomatos

1 small can tomatoe sauce

1 packet chili mix

2 tbsp chili powder

1 lbs ground beef

Wash beans thoroughly.

Soak beans overnight (if you don't have time start boiling them right away.

Add onion and let boil until beans are tender (a couple of hours) with the onion and garlic powder.

When done brown hamburger.

Add all other ingredients to beans and add meat when done. Let cook for another 30 min or so. Taste to preference.

Ingredients:

500 gr Minced/Ground Beef

10 to 15 Fresh Scotch Bonnet/Habenero Chillies

6 Tablespoons of Hot Chilli powder

2 Cans of Premium chopped Tomatoes

1 Can Red Kidney Beans

4 Tablespoons Tomato Ketchup (adds sugar)

2 Good sized Onions 1 chopped, 1 Finely sliced

6 Cloves of Garlic roughly chopped and crushed

1 teaspoon Cumin powder

1 Pint Water

Oil

Butter

Salt and Pepper to taste

Soured Cream

Grated Cheddar/Parmesan Cheese

Method:

In a large pan, warm enough oil to cover the base. Add Chilli powder and stir for 2 minutes, add onions and finely chopped chillies, stir for 4 minutes until soft and onions begin to colour, add garlic, Cumin and Beef. Continue to cook on a low heat for 10 minutes. Add the Tomatoes and drained Kidney Beans, gently simmer for 60 minutes adding water to desired thickness. Add a knob of butter and season to taste. Simple but very effective, if you like it HOT!

Sprinkle with large amounts of the Cheese.

Serve with Garlic Bread and Soured cream, for that added relief.

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The kidney beans are pulses and you can use a different type of chilli if you don't want ti so hot.

try yahoo recipe

sure there are good chille recipes