Let's see the recipes - here is mine

I take the easy way out, I use Carroll Shelby's chili seasoning kit.

Heat a couple T of oil in a large pot, add 4 cloves garlic and 1 medium onion chopped. Simmer til transparent. Add 2lbs ground chuck, cayenne pepper, crushed red pepper, s and p. Brown, drain. Add 2 cans light kidney beans, 1 dark, 1 28 can tomatoes, cut up, the salt, cayenne and chili spices from Carroll's bag, throw the masa in the trash, one 32oz can or bottle of tomato juice, 1 beer. Bring to a simmer and and add 2 each chopped and seeded jalapenos and serranos, simmer for 3-4 hours stirring occasionally.

While not brave enought to use suet, I do add a dolop of lard to my pot of chili.

I have won 2 chili contest with this recipe: 
 
Don's Award Winning Chili
 

1lb Ground Beef
1lb Ground Pork
1 Sweet Onion Chopped
3 Ribs of celery chopped
5 cloves garlic chopped  
2 Poblano Chili Peppers chopped (seeds removed)
1 28oz Tomato Sauce
1 14oz Beef broth
2 15oz Mexican Stewed Tomatoes (run through processor)
6 tbsp Chili Powder
1 ¼ tbsp Cumin
1 tsp Salt

 
-Brown meat with chopped veggies
-Add broth and 6 tbsp chili powder, cumin, salt, broth, stewed tomatoes, simmer 1 hour
 

1 15oz Bush Chili Beans (Ranch Style Beans are also great)
1 15oz Bush Black Beans
1 15oz Bush Kidney Beans
½ tsp Mexican Chili Powder (Hot)
½ tsp Arbol Chili Powder (Super Hot)
1 tbsp brown sugar
½ tsp of dry mustard
½ tsp paprika
½ tsp black pepper
½ tsp dried oregano

-Add beans and remaining spices simmer 30-60 minutes and SERVE!
 

Texas Heirloom Chile

INGREDIENTS
3 T    olive oil  
2      large sweet onions, diced
3      poblano peppers, seeded and diced
2      dried chiles de Arbol, seeded and ground
5      cloves garlic, minced
1 t    kosher salt
4.5 lb beef chuck roast, trimmed and in 1 1/2" cubes
1/4 C  New Mexico chile powder
4t     chipotle (or cayenne) chili powder
4t     ground cumin
2 qt.  beef broth

Pico de Gallo (recipe follows)

METHOD
1. Heat 2T oil in skillet over medium high heat.  Cook onions until soft, add poblanos and cook until soft, reducing heat if necessary to prevent browning.  Add garlic and salt, cook 5 more minutes.

2. Heat remaining oil in dutch oven, add beef in batches, browning on all sides.  Return all beef to pot, add remaining spices unil they form a  thick paste on meat.  De-glaze with dash of water.

3. Add broth, cover loosely and simmer until meat is tender (~3 hours or better).

4. Remove 2C of beef chunks with slotted spoon, shred with fork and return to pot.  Add salt and pepper to taste.

5. Serve with Pico de Gallo for garnish.

PICO DE GALLO

1     red onion, minced
6     Roma (plum) tomatoes, seeded and diced
1/2 C  fresh cilantro, minced
1   serrano pepper, seeded and finely minced (or try using the Green Tabasco sauce)
1 t   lime juice
salt and pepper to taste

Combine and chill before service.


Editorial Commentary from a Texas ego:

---

Let me start out by saying I've eaten a lot of different 'chilis' and many of them were pretty tasty.  I just can't think of them as chili.

• Notice that at no time does this recipe, or any other true chili recipe, call for the inclusion of beans or tomato products.

• If necessary, good pinto beans may be served on the side.

• Chili with beans, noodles, or other adulterants is chili stew or chili soup or at best a chili dish.

• I have since stopped using chili powder and have started making my own.  Blending and grinding dried chiles like New Mexicos, Anchos, de Arbol and others allows one to make it to exactly suit one's taste. 
  

A bit of background...
Chili first spread as a result of visitors to San Antonio sampling the chili offered by the 'Chili Queens' in Market Square.  They carried tales and recipes with them when they left, and soon the word was out.  If you want to try a truly authentic chili recipe, here is one that was passed down from one of the original Chili Queens.  To my knowledge it is the only one so preserved from that time.  Notice all the things that aren't in it.

Chili Queen Chili  
2 pounds beef, cut into 1/2-inch cubes
1 pound pork, cut into 1/2-inch cubes
1/4 cup suet
1/4 cup pork fat
3 medium onions, chopped
6 cloves garlic, minced
1 quart water
4 ancho chiles, seeds and stems removed, chopped fine
1 serrano chile, seeds and stems removed, chopped fine
6 dried red New Mexican chiles, seeds and stems removed, chopped fine
1 tablespoon cumin seeds, freshly ground
2 tablespoons Mexican oregano
Salt, to taste

Lightly flour the beef and pork cubes. Quickly cook in the suet and pork fat, stirring often. Add onions and garlic and sauté until they are tender and limp. Remove all pieces of fat. Add the water to the mixture and simmer for 1 hour.
Grind the chiles in a blender or molcajete. Add to the meat mixture. Add remaining ingredients and simmer for an additional 2 hours. Skim off any fat that rises, then serve.

Awesome chilli recipes everyone! I work with How2Heroes and there's a really neat Turkey Chili w/ Lime Sour Cream recipe on their site. This healthy recipe hearty, colorful, a little spicy. Guaranteed to be a hit at any party or on any dining room table. The recipe is just too long to post here, I don't want to confuse ya'll, so here's the direct link to their how-to-video recipe: http://how2heroes.com/videos/entrees/turkey-chili-w-lime-sour-cream

Black Bean Chili
1 lb ground beef or venison
2 can 8oz tomato sauce
2 cans black beans (undrained)
16 oz salsa
1 T Chili Seasoning
Brown the beef, drain.  Add remaining ingredients, heat to simmer.  Serve with shredded cheddar cheese.

  O.K. here is my recipe that I make at least twice per month.


2-4 lbs rib eye steak de-fatted and cut into 1/2 inch cubes
2 large Walla Walla onions coarsely chopped
2 large bell peppers coarsely chopped
10 cloves of peeled, and finely diced
2 cans or bottles of your favorite beer
2, 10 oz. cans tomato sauce
2, 10 oz cans canned chopped tomatoes
additional water to cover
5 pods of Hatch hot Ancho chile peppers, seeded, chopped, roasted, and powdered in a coffee mill
2 TBS each Mexican oregano, cumin, garlic powder, onion powder, fresh cracked black pepper, white pepper and sea salt
2 tsp fresh ground cinnamon
several dashes each Worchestershire sauce, Cholula, Basalmic vinegar, and liquid smoke


  In a large stock pot, on medium high heat, add a little oil and brown the beef in batches till well browned on all sides. Pull out the beef and use the oil to cook the onions and peppers and cook till translucent. Add the garlic and cook till soft. DO NOT BURN THE GARLIC!! Add all of the dry ingredients and cook for a minute or two more. Dump in the beer and deglaze the pan. Add the rest of the wet ingredients. Reserve the water till needed. Cook this until you get the desired consistancy. Add the water as needed. You will notice that this recipe has no nasa, hominy, or other fillers. Pour over beans or pasta if you want to but do not add it into the recipe.


JMHO

David O.

  My Easy Chili
 
1 pound of ground beef  seasoned with salt, pepper, garlic powder, onion powder to taste.
2 cans of pinto beans
1 large can of diced tomatoes
1 package of McCormicks Mild chili Seasoning mix
1 large onion chopped
 
In a large pot, cook the ground beef, add the beans, tomatoes and seasoning mix. Add the onions last. Add 1 can of water (bean can), cook for 1 hour on low to combine flavors. Eat!!!!!

This is a recipe from our Safeway Thanksgiving site. A different recipe for those looking for a non-traditional dish for the big meal. More recipes here http://www.safeway.com/IF...Thanksgiving#iframetop

Goat Cheese and Vegetable Tart with Arugula Salad
Served in larger portions, this makes an excellent vegetarian entrée or luncheon dish.

• 2 cups all-purpose flour
• About 3/4 teaspoon salt
• 11 tablespoons Lucerne® butter or Safeway margarine, cut into small pieces
• 1 red bell pepper (about 6 oz.)
• 1 green bell pepper (about 6 oz.)
• 1 yellow bell pepper (about 6 oz.)
• 1 zucchini (about 4 oz.), ends trimmed
• 2 Roma-style tomatoes (about 1/3 lb. total)
• 2 1/2 cups diced eggplant (about 1/2 lb.)
• 2 cloves garlic, minced
• 1/3 cup O Organics™ Extra Virgin Olive Oil, divided
• 1/2 cup minced fresh basil leaves
• Pepper
• 8 ounces goat cheese, cut into 1/2-inch slices
• 3 large eggs
• 1/3 cup Lucerne® whipping cream
• 8 ounces arugula, rinsed, crisped, and tough stems discarded
• 3 tablespoons fresh lemon juice

1.

In a bowl, mix together flour and 3/4 teaspoon salt. Add butter and, with your fingers or a pastry blender, rub or cut in until mixture forms fine crumbs. Add 3 to 5 tablespoons of ice water, one tablespoon at a time, and stir after each addition until dough sticks together. Gather dough in your hands and knead briefly just to form a ball. Wrap dough in plastic wrap and chill at least 1 hour or up to 1 day.

2.

Meanwhile stem, seed, and dice red, green, and yellow peppers. Dice zucchini. Seed tomatoes, then dice them.

3.

Combine peppers, zucchini, tomatoes, eggplant, and garlic in a 12- to 14-inch frying pan along with 1/4 cup olive oil. Stir often over medium-high heat until vegetables are softened and lightly browned, about 15 minutes. Remove from heat and stir in basil. Season to taste with additional salt and pepper. Set aside to cool slightly. (If making ahead, package airtight and chill up to 1 day. Bring to room temperature before using.)

4.

When dough has chilled, unwrap it and, with your fingers, press it evenly over the bottom and up the sides of a 10-inch tart pan with removable rim. Fill crust with pie weights (or dried beans) and bake in a 450° oven until rim begins to brown, about 20 minutes. Pour off the weights (or beans) and continue baking until crust bottom is lightly browned, about 10 minutes more.

5.

Fill crust with vegetable mixture. Arrange goat cheese slices on top. Beat together eggs and cream until smooth. Carefully pour over vegetables and cheese. Place filled tart pan on a baking sheet.

6.

Bake tart in a 325° oven until filling is firm when gently pressed in center and edges are lightly browned, 35 to 40 minutes. Cool slightly, then carefully remove pan rim. Serve warm or at room temperature. Cut into wedges to serve. Mix arugula with remaining oil and the lemon juice and serve a portion alongside each tart wedge.

Per serving: 528 cal., 65% (349 cal.) from fat; 14 g protein; 39 g fat (19 g sat.); 33 g carbo (3.1 g fiber); 565 mg sodium; 156 mg chol.

I'm not good with recipes, but I'll try to explain it. 

Stuffing mushrooms
Bocconcini mozzarella
Hot sopresatta
Olive oil
Balsamic vinegar
Green onions 

Put a slice of sopresatta in the mushroom (crimp the inside to fit), but keep the edges out

Put a mozzarella ball on the sopresatta

Drizzle with oil, add cracked pepper and broil until meat starts to blacken on the edges and mushroom is done

Here's my favorite part. Cut a piece of green onion 2" long, then cut it lengthwise, but not all the way through into ribbons (leave about 3/4" intact). Put the stem end into the mushroom between the meat and cheese, spread out the "leaves", drizzle lightly with balsamic. Repeat for how many you need to make.

When finished, it should look kinda like a flower, so I call it the Sicilian Rose. It's funny what a 12 pack of cheap beer and boredom can do.

forget beans. those are the weirdest chili recipes I've ever seen.

Hi...all of you. I am new bie here to the forum and as well as to the cooking. I noted all the recipes in my cooking recipe book. I will post the results after trailing on my husband. Thanks for posting.

This recipe has served me well:

2 Bean Chili (Ron’s style) 
Ingredients:
2lbs Ground Beef
32 oz beef stock
4 tbsp Mexene Chili Powder
1 tsp chipotle Powder
1/2 tsp jalapeno salt
1 tbsp Cumin
1 tbsp Smoked Paprika
1 tbsp Corriander
1 tsp Oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1 tsp black pepper
1 pack soyza (add last)
1 can chili tomatoes pureed
1 can Hot Chili Beans
1 can Kidney Beans
1 large onion pureed
3 tsp sugar (add 1 at a time)
½ cup ketchup
1 small can tomato paste
 
Add beef, broth, and onion to pot and mix well, bring to boil stirring frequently
Add spices, paste, can tomatoes, ketchup and simmer a couple of hours
Add beans (pour off liquid from kidney beans)
Float jalapeno if you want more spice

Thanks for sharing this recipes. I have collected many recipes and now i have got recipes from here. It is really helpful to me.

This is fairly simple, but I like it and it goes together quickly.
 
Black and White Turkey Chili

This is really good with the mix of earthy flavored black beans and creamy white beans combined into a chili.
Adding a little dusting of chipotle chili powder to taste, if you like a little heat, really warms you up.

2 Tbsp vegetable oil
1 Tbsp olive oil
1 cup yellow onions, diced
1/2 cup bell peppers, diced
1 pound ground turkey
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp ground cumin
1/2 tsp ground coriander
1/2 tsp crushed dried oregano
1/4 tsp seasoning salt
1/8 tsp ground black pepper
1 (14 ounce) can diced tomatoes - with liquid
1 (6 ounce) can tomato paste
1/4 cup salsa verde
1 beef bouillon cube
1 (15 ounce) can black beans - with liquid
1 (15 ounce) can great northern white beans- with liquid (any type of canned white beans will work)
1 cup water

In a 3-quart saucepan, saute the onions and bell peppers in the cooking oils until the onions are golden brown. 

Add ground turkey and seasonings, crumble turkey, mix well and saute until turkey is browned. 

Add diced tomatoes, tomato paste, salsa verde, beef bouillon, two cans of beans and 1 cup of water to saucepan. 

Mix well and simmer for about 20 to 30-minutes, stirring occasionally.

Jim Brady's Bear's Goat Gap Chili

This is a fiery, award winning chili created by President Reagan's press secretary Jim Brady before he was appointed to that post in Jan 1981. Brady was critically wounded during the assassination attempt on President Reagan in March 1981.

The original Bear's Goat Gap Chili may be too hot for a mass market. Mrs. Sarah Brady suggested using only 4 or 5 jalapeno chilies, seeded and chopped, the dish will still be hot enough for most people.

And remember, as Jim Brady said, "There are no beans in chili."

Bear's Goat Gap Chili

2 pounds round steak, cut into cubes
1 pound pork, cut into cubes
3 Tablespoons fat, shortening or oil
3 medium onions, chopped
4 cloves garlic
1 (7-ounce) can jalapeno chiles, or fewer to taste, seeded and chopped
1 (2.4-ounce) container hot chili powder
1 (32-ounce) can Progresso Italian tomatoes, drained
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon ground oregano
1 Tablespoon salt
2 Tablespoons brown sugar, packed
1 Tablespoon red wine vinegar
1 pint black olives, pitted and chopped
About 1 Tablespoon masa harina (corn) flour, to thicken chili
Shredded Cheddar cheese, served on top of chili

Brown steak and pork in shortening. 
Add onions, garlic and jalapeno chiles. 

Combine chili powder, drained tomatoes, bay leaves, cumin, oregano, salt, brown sugar, red wine vinegar and olives and stir into pot. 

Cook, covered, over low heat several hours to allow flavors to mingle. 

Stir occasionally. 

Add masa harina (corn) flour near end of cooking time to bind chili. 

Serve with shredded Cheddar cheese topping each bowl of chili. 

Makes 6 servings.

Source: Los Angeles Times, newspaper, June 27, 1985.