Chili recipe?

"Western Chili" - Serves 8 to 10

3 cups dried red beans

6 cups water

2-3 bay leaves

2 lbs. ground beef

1/2 lb. pork sausage meat

3 cups chopped onion

3 tsp. minced garlic

1 tbsp. chili powder

3 (8 oz.) cans tomato sauce

1 tsp. red pepper flakes

1/8 tsp. curry powder

1 tbsp. ground cumin

1 tbsp. salt

1/4 tsp. hot pepper sauce

1/8 tsp. cinnamon

1) Soak beans overnight. Next day, drain; place in large pot with 6 cups water and the bay leaves. Cook about 45 minutes, until tender; drain.

2) Brown ground beef and sausage meat with onions and garlic about 10 minutes; drain. Add to beans, along with chili powder, tomato sauce, red pepper flakes, curry powder, cumin, salt, hot pepper sauce, and cinnamon. Simmer 1 hour.

Okay, this is a first prize winner for me 3 years ago, and it's easy

to make, ready? You'll need a big pot for this one!

!# 1 29 0z. can of pinto beans (do not drain)

2# 2 16 oz. cans of kidney beans--drained

3# 2 16 oz. cans of red beans--drained

4# 1 16 oz. can of black beans--drained

5# 1 8 oz. can of El Pato sauce...2 if you want it spicier

6# 1 8 oz. can of tomatoe paste--fill once with water & pour in

7# 1 10 oz. can of cream of mushroom soup

Stir all of this together, and cook on med. low heat for now.

While the beans are simmering, fry up a large amount of hamburger & pork if you like and a large onion , diced. Drain off

"most" of the grease, then add to the beans. Put in about a tablespoon of pepper. (I don't add salt) because of the salty pork.

Add 2 tablespoons of honey & Simmer on low heat for about an hour or so. This is the "best" chili I've ever tasted, and no chili powder whatsoever! Good luck to you and anyone else who wishes to try it. Yummy!

6-Hour Chili

5 lb. ground beef

5 garlic cloves, minced

1 yellow onion, chopped

1 can (28 oz.) chopped tomatoes with

juices

6 to 8 Tbs. chili powder

2 tsp. dried oregano

1 tsp. ground cumin

Salt and freshly ground pepper, to taste

1/3 cup cornmeal

2 cups unsalted beef stock

Sour cream, chopped red onion, grated,

cheddar cheese and/or chopped fresh cilantro

for garnish

In a large sauté pan over medium-high heat, brown half the beef, about 10 minutes. Using a slotted spoon, transfer the beef to a slow cooker. Repeat with the remaining beef.

Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and stock to the slow cooker and stir to blend. Cover and cook for 6 hours according to the manufacturer’s instructions.

Skim the fat off the surface of the chili. Ladle the chili into warmed bowls and garnish with sour cream, red onion, cheese and/or cilantro. Serves 8 to 10.

Ingredients

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2 pounds ground beef

One 29-ounce can tomato sauce

One 29-ounce can kidney beans (with liquid)

One 29-ounce can pinto beans (with liquid)

1 cup diced onion (1 medium onion)

1/2 cup diced green chili (2 chilies)

1/4 cup diced celery (1 stalk)

3 medium tomatoes, chopped

2 teaspoons cumin powder

3 tablespoons chili powder

1 1/2 teaspoons black pepper

2 teaspoons salt

2 cups water

Directions

-----------

1. Brown the ground beef in a skillet over medium heat; drain off the fat.

2. Using a fork, crumble the cooked beef into pea-size pieces.

3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

Makes about 12 servings.

Notes:

For spicier chili, add 1/2 teaspoon more black pepper.

For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.

And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.

Leftovers can be frozen for several months.

BARBECUED MEATBALLS RECIPE

1 lg. can evaporated milk

3 lbs. hamburger

2 eggs

2 c. quick oatmeal

2 tsp. salt

1/2 c. onions, chopped

1/2 tsp. garlic salt or powder

1/2 tsp. pepper

2 tsp. chili powder

3 c. (32 oz.) catsup

4 tsp. liquid smoke

1 lb. brown sugar (2 1/4 c. packed)

1 c. onions, chopped

Combine first 9 ingredients; form into little meatballs. For sauce, combine catsup, liquid smoke, brown sugar and onions; bring to a boil. Pour over meatballs. Bake at 350 degrees for 40 to 60 minutes. Makes 50 to 70 meatballs.

this is my recipe

for my sauce i use

1 red savina pepper, whole

12 habenero chiles, chopped and stem removed

1/2 cup chopped onion

2 garlic cloves, minced

1 TB vegetable oil

1/2 cup of chopped carrots

1/2 cup vinegar

1/4 cup of lime juice

2 cans of kidney beans

2 packs of hot sausage rolled into balls and cooked separate

1 pack of ground beef cooked

1 28 ounce can of tomato paste

1/2 cup of cheese

1/4 cup of bread crumbs

i miss all ingredients together and cook until done, remove savina pepper before serving-i serve with cornbread and coleslaw

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I've posted this anwser several times but, I'm just to lazy to re-type it. Hope you enjoy ( if you deciede to make it ) It's very spicey and delicious. You can add half sausage and half ground beef, I've done it before